Chocolate and salted caramel cake

This is a long recipe and it utilises many elements. To be simple you can just use make the cake as one- and cook it for 1.5 hours, and cover with the caramel buttercream icing. Decorations are up to you!

For the cake batter

  • 200gm dark chocolate melted
  • 125gm butter, softened
  • 250gm light brown sugar
  • 3 large eggs at room temperature
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Salted Caramel

  • 3/4 cup granulated sugar
  • 2 Tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 65gm butter, cubed, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons sea salt

For the caramel buttercream icing

  • 125gm cup butter
  • 2 cups icing sugar
  • salted caramel sauce

for the chocolate ganache

  • 200gm dark chocolate
  • 300ml heavy cream
INSTRUCTIONS
  1. Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  2. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
  3. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  4. Grease two 10-inch round cake pans and divide the batter evenly between the pans. Bake at 175°C for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean.

To make the Salted Caramel

  1. Add 3/4 cup sugar and 2 tablespoons water to a pot. Mix to combine and then turn heat to medium high.
  2. Lift the pot and swirl but do not stir. Cook until the sugar turns to a caramel color, about 10 to 11 minutes (watch it very carefully so it doesn’t burn).
  3. Turn the heat down to low. Add butter and whisk until thoroughly combined. Again, being careful, add heavy cream and whisk thoroughly.
  4. Remove from the heat and add vanilla extract and salt (add more if you like it even more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

To make the butter cream icing

  1. Beat together the butter and icing sugar until smooth,
  2. Add 2-5 tablespoons of salted caramel sauce according to taste. And beat together until mixed in
  3. Add salt if required
To make the chocolate ganache
  1. Place the chocolate and cream in a sauce pan. Mix together over low heat.
  2. once smooth remove from heat.

for the decorations:

To make the toffee
Ingredients:
  • 1 cup caster sugar
  • 1/4 cup water

Method:

  1. Stir water and sugar in a saucepan over low heat until the sugar dissolves.

  2. Bring to boil. If there is sugar stuck to the sides brush down a wet brush.
  3. Allow mixture to boil until tit turns golden. Remove from heat.
  4. Line a tray with baking paper. Be careful and pour the mixture into the pan.
  5. Do not touch as it is very hot. Allow to cool in a dry place. Break when dry and arrange on cake as desired

honey caramel popcorn

Ingredients:

  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped

Method

  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.

  2. Salt the popcorn

    Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes.

  3. Pour mixture over popcorn in a non stick bowl. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy
 To assemble the cake:
  1. Use the buttercream icing as a layer between the two cake pieces, drizzle extra caramel sauce in-between the layers for a more caramel taste.
  2. Refrigerate the cake, then ice with the buttercream. If there are too many crumbs affecting the buttercream icing, do a very thin buttercream icing layer and refrigerate. Then re-ice it with the buttercream and you should end up with a clean buttercream outside coat. Refrigerate again until cold.
  3. drizzle the chocolate ganache over the top, and allow to drip down the sides
  4. artfully decorate it with the toffee shards and popcorn
  5. slice and mmmenjoy!

Coffee and Walnut Cake

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mmm coffee!! This is a coffeeholics dream cake! There’s coffee in the cake, there’s coffee in the buttercream, and there’s coffee in the icing. Now I know that may sound a little overboard, but its really not, for some reason it all just flows so nicely together (i think we have walnuts to thank for that!)

Anyway I’m writing it up now in this annoying lecture where the slides don’t make sense (like it says its inactivated by acid, then the next point is it’s activated by acid!)grr.  So I’ve given up and decided to play with my blog pictures instead.

Here’s the recipe, I hope you enjoy 🙂

Prep time: 20 mins

Cooking time: 30 mins

Ingredients:

for the cake

  • 175g unsalted butter,
  • 75g walnuts
  • 175g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • 1/2 tsp baking powder
  • 50ml cold espresso

for the filling

  • 125g butter cubed and softened
  • 250g icing sugar
  • 40ml strong expresso, cooled

for the icing

  • 100g icing sugar
  • 20ml strong expresso

Method:

for the cake

  1. Preheat oven to 180 degrees celcius. Grease and line 2 round 20cm tins. In a food processor blitz 2/3 of the walnuts.
  2. Cream the butter in a bowl  with the sugar until light and fluffy, beat in the eggs  then add the blitz walnuts and stir through
  3. Fold the flour, baking powder, and a pinch of salt through with a metal spoon until just incorporated. Roughly chop the rest of the walnuts (leave a couple to decorate the top with) and stir through the cake mixture with the espresso. Divide the mixture between the two cake tins and bake in the oven for 20-25mins until golden. Allow to cool

for the filling

  1. beat the butter and icing sugar until fluffy, then beat in the espresso.

for the icing

  1. mix the icing sugar and coffee in a bowl to make a smooth filling

all together now 🙂

  1. place one of the cakes on a plate or cake stand.
  2. Spread the filling on top and place the other cake on top
  3. pour the icing on top. Allow the icing to slightly drip over the edges, use a palatte knife to help this along. Add the last walnuts on top to decorate with
  4. cut, serve and enjoy!

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Cherry Ripe Chocolate Mudcake

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Ok so finally got around to posting this one. This is my recipe to one of the easiest chocolate cherry ripe mud cakes that I’ve ever tried. Hope you enjoy 🙂

  • Preparation Time:20 minutes
  • Cooking Time:2 hours
  • Makes:12 slices 

Ingredients:

  • 200 g dark eating chocolate, chopped
  • 250 g unsalted butter
  • 380 g caster sugar
  • 400 ml coconut milk
  • 1 tablespoon instant coffee powder
  • 120 g plain flour, sifted
  • 110 g self raising flour, sifted
  • 30 g cocoa, sifted
  • 80 g desiccated coconut
  • 2 eggs, at room temperature
  • 170 g glace cherries, chopped coarsely
  • 150 g dark eating chocolate, chopped quite finely
  • 1/2 cup thickened cream (35% fat)

Method:

To make the cake

  1. Preheat the oven to 150C and grease a 22-23 cm cake tin. Line the base with baking paper.
  2. Melt the butter in a saucepan over a low heat. Add the 200g chopped up chocolate, caster sugar, coconut milk and coffee powder. Stir until the sugar has dissolved, the chocolate has melted, and the mixture is a smooth, uniform brown colour. Remove from the heat and let it cool for about 10-15 minutes.
  3. Stir in the sifted flours and cocoa, then the desiccated coconut. Stir in the eggs one at a time (if the batter is too hot the eggs will cook, so make sure it is warm not hot when you add them in), making sure everything is well incorporated. Finally, stir in the chopped glace cherries, ensuring they are evenly distributed throughout the mixture.
  4. Pour the mixture into the cake tin and bake for about 1 ¾ – 2 hours. It varies depending on the temperature of the oven. When a skewer inserted right into the middle comes out fairly clean, take the cake out of the oven and allow to cool.

To make the ganache

  1. Place the cream and chocolate in a saucepan. Heat on medium low and stir with a metal spoon or whisk until well combine.
  2. Spread over the cake. Pipe a shell border if you want, or add some swirls on top. Add a few cherries if you like, and serve.

Jellimores

Lol ok so a tad bit more work than your average smores,

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So I’ve been meaning to post this for a very very long time. I ‘ve been incredibly lazy and couldn’t be bothered typing up the recipe. It took a very dull antiviral lecture to do it, but now its finally all typed up and ready. Here it is, hope you enjoy.

Prep: 20mins

Cook time: 5 + 1 day in the refrigerator

Ingredients:

  • 250g sweet biscuits
  • 150g butter melted
  • 200g block milk chocolate, chopped
  • 1/3 cup thickened cream
  • 4 cups vanilla marshmallows
  • 2 tablespoons milk
  • 85g packet raspberry jelly crystals

Method:

  1. Grease a 6cm deep, square 20cm cake pan. If you don’t have one use a tray and make the dimensions with aluminium foil.
  2. Place the biscuits in the food processor and blend till they become crumbs. mix with the butter until combined and spread evenly into the prepared pan. Refrigerate for 15 minutes
  3. Make the chocolate ganache mixture by placing the cream and chopped chocolate in a saucepan over medium -low heat. Mix until a chocolate mixture forms, remove from heat and allow to cool to room temperature. Pour on top of the biscuit base and refrigerate until firm.
  4. Place marshmallows and milk into a saucepan over medium -low heat and stir for around 5 minutes or until the marshmallows have melted and a smooth mixture is made. Pour over chocolate layer, level with a spatula and refrigerate until set, usually 3 hours.
  5. Make jelly using box directions, and allow to reach room temperature. Put in fridge to slightly chill it BUT do not let it set. Pour it over the marshmallow layer and allow to set. Usually 4-6 hours.
  6. Cut into squares, serve and enjoy!

Banana Bread

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ok so I’m bored. I’ve been on break for a while now and free time does not do me good. I’m normally constantly on the go with so many insane extracurriculars that I have little time for sleep, but now stranded at home with nothing to do I am dead bored. I can’t even properly cook! I’m back at home for the holidays, so the kitchen doesn’t belong to me, and it honestly isn’t worth the fight to cook in it. I did however get the chance to make this banana bread because the overripe banana’s were bugging my mother enough that I was allowed into her sacred kitchen. Anyway, here’s the recipe hope you enjoy. I love banana bread, and its thick gooeyness, I added chocolate chips as well, because face it who doesn’t love chocolate!

Recipe:

Cooking time: 50 minutes

Prep time: 20 minutes

Ingredients:

  • 4 ripe bananas, mashed
  • 200g sugar
  • 2 eggs
  • 120mls vegetable oil
  • 240g plain flour
  • 1 tsp bi-carb soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Method:

  1. Preheat oven to 180°C (350°F). Grease and line a loaf tin
  2. Sift flour, baking powder, baking soda, salt and cinnamon into a small bowl.
  3. In a different bowl whisk together sugar, eggs and oil. Once combined, add the mashed bananas and vanilla and whisk again.
  4. Add the dry ingredients to the banana mixture, folding it through gently until smooth and combined, add in the chocolate chips and mix until combined.
  5. Pour batter into the prepared loaf pan. Bake for around 50 mins to an hour or until bread is golden and a wooden skewer inserted into the middle comes out clean

Black and white malteser cake

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Chocolate, chocolate, chocolate! Lol! Procrastabaking! Best reason to bake ever 🙂 I made two cakes on saturday. They’re a mixture of multiple recipes actually. Originally I was going to make a black forest cake but I couldn’t find any cherries! Then of course my weird oven decided to overreact and charred one of the cakes but left it delightfully soupy in the middle. In the end I had to do it twice, but at least it worked outish. Idk it just didnt hit that buttery smooth consistency like normal. I miss my home oven 😦

Anyway I’ve been dying to tell someone about my week, and what better place to vent then here (-seriously I suggest you skip this paragraph and just go onto the recipe!) So I had my clinical skills assessment and am sick of being hit with a reflex hammer, you see we practice on each other and I have the worst reflexes! It takes forever to find the right spot, even the poor six years had a hell of a time getting a reflex! My knees were literally so sore afterwards. Also thanks to MJ for letting me practice on you all week! Cause I passed!! Yay, yay, yay! I’ve also been cutting open skulls! lol ok not as morbid as it sounds, I’m taking dissection as my option unit and it was sooooooooo awesome, we got to dissect out the brain from the skull, and managed to get the entire thing out intact including the cerebellum and brainstem! So cool! I also got eaten alive by mosquitoes this week, yep its back to that time of year again, time to get out the citronella candles. Now I’ve finished using this blog as a diary lets get onto the cake!

I made two cakes one for a birthday and the other for my final tute group session for the year 😦 Can’t believe its already been a year, I love my tute group! Anyway I hope they’re mmmdelicious, I’ve unfortunately yet to figure out how I’m gonna get it to my tute group session, it could get interesting ! This really is the cake to make if you need two as you alternate the layers between chocolate and pound cake, and you can just make two whole cakes and divide them into three layers. Also don’t do what I did and decide to bake this on a hot day, because it will melt! And you will spend so much time alternating cakes between the fridge as the buttercream goes too hard, then too soft, then too hard again! Regardless though it does make one impressive cake, and it really isn’t too hard to do once you get into the rhythm of things.

Here it is in all its glory 🙂

To make 2 cakes! Each serves 8 🙂

Prep time: 1 hour

Cooking time: 2 hours

Assembling time: 1 hour

Ingredients:

for the chocolate cake

  • 200gm dark chocolate
  • 1 cup hot water
  • 1 teaspoon bicarb
  • 250gm soft unsalted butter cubed
  • 1 1/4 cups caster sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 200ml light sour cream

for the pound cake

  • 250gm soft unsalted butter cubed
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 4 eggs, at room temperature
  • 1 2/3 cups plain flour
  • 3 teaspoons baking powder

for the filling

  • 500gm soft unsalted butter cubed
  • 1000ml (4 cups!) icing sugar 6
  • tablespoons cocoa powder
  • 2 teaspoon lemon juice

for the ganache

  • 200gm dark chocolate
  • 150 mL pouring cream

for the outside icing

  • 300ml whipping cream
  • a block of dark chocolate
  • maltesers

Method:

for the chocolate cake

  1. Preheat the oven to 180 degrees celsius.
  2. in a bowl mix together the hot water, chocolate and bicarb
  3. cream the butter and beat in the sugar until light and fluffy!
  4. Beat in the egg yolks one at a time and stir in the vanilla. Then gradually beat in the chocolate.
  5. Fold in the flour mixture alternating with the sour cream until just combined.
  6. Beat the egg whites in a separate bowl until soft peaks form, and mix into the batter.
  7. Divide between 20cm tins ( or if you have two add 1/3 in one and 2/3 in the other then cut the later in half)
  8. Bake for 30-45 mins or until a skewer comes out clean. Place on a drying rack and allow to completely cool

for the pound cake

  1. Preheat oven to 170 degrees celsius, line a 20cm tin with baking paper and brush with butter
  2. Beat the butter until smooth. Add in the caster sugar and vanilla essence and continue beating until pale and creamy
  3. Add the eggs one at a time , beating well on high after each addition.
  4. sift the flour and baking powder into the mixture and fold in until just mixed
  5. spoon into the cake pan and bake for 50-55 minutes or until skewer comes out clean (if you have an uneven oven, please remember to rotate the cake periodically!)
  6. Set on a drying rack and allow it to cool

for the buttercream

  1. Cream the butter, and then gradually beat the icing sugar and cocoa powder in until well combined.
  2. Add the lemon juice and beat until smooth.

for the ganache

  1. On a low heat, mix the chocolate and cream until the mixture is smooth, shiny and mmm chocolatey

To assemble the cake

  1. Cut each cake into three layers ( if you did the chocolate feather cake in 2/3,1/3 in pans then just cut the 2/3 one into half).
  2. Divide the butter cream into three and with one lot spread it over one of the chocolate layers, then place a pound cake layer on top, add another layer of buttercream then place a chocolate layer on top. Do the same with the remaining layers on a cake stand but start with the pound cake.
  3. Whip the whipping cream and cover just the edges of the cake with it. Grate part of the dark chocolate so small curls form and sprinkle on the whip cream ( you should be able to slightly tilt the cake to do this, but keep in mind that it is a layered cake, so if you over tilt a layer will fall off.
  4. Pour a small amount of ganache over the top and gently spread to the edges of the cake top.
  5. Place the remaining buttercream into a piping bag and pipe rosettes onto the top of the cake
  6. Place a malteser on top of each rosette.
  7. Cut, serve and mmm enjoy

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Three layered chocolate feather cake

This is my absolute favourite chocolate cake in the world. Its the first cake picture I ever posted on Facebook and one of the reasons I decided to write this blog, it’s also become my gravatar for  this blog.  I made this for a movie night and I love that it’s so easy to cook but looks great 🙂 It went over great and the best part was if your layers aren’t even  -like mine was that night, because its so dark no one can tell!!! Anyway I’m procrastinating studying so instead I’m writing this up. I’ve had a sleepless week- hence the delayed posts, I think I’ve been averaging like 4 hours a night, culminating in a 13 hour sleep on friday! So hopefully this post sounds more energetic than the last 😛 So here it is!

Prep time: 40 minutes

Cooking time: 40 minutes

Ingredients:

for the cake

  • 200gm dark chocolate
  • 1 cup hot water
  • 1 teaspoon bicarb
  • 250gm soft unsalted butter cubed
  • 1 1/4 cups caster sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 200ml light sour cream

for the filling

  • 250gm soft unsalted butter cubed
  • 500ml icing sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon lemon juice

for the ganache

  • 100gm dark chocolate
  • 75 mL pouring cream

Method:

for the cake

  1. Preheat the oven to 180 degrees celsius.
  2. in a bowl mix together the hot water, chocolate and bicarb
  3. cream the butter and beat in the sugar until light and fluffy!
  4. Beat in the egg yolks one at a time and stir in the vanilla. Then gradually beat in the chocolate.
  5. Fold in the flour mixture alternating with the sour cream until just combined.
  6. Beat the egg whites in a separate bowl until soft peaks form, and mix into the batter.
  7. Divide between 20cm tins ( or if you have two add 1/3 in one and 2/3 in the other then cut the later in half)
  8. Bake for 30-45 mins or until a skewer comes out clean. Place on a drying ram and allow to completely cool

for the buttercream

  1. Cream the butter, and then gradually beat the icing sugar and cocoa powder in until well combined.
  2. Add the lemon juice and beat until smooth.

for the ganache

  1. On a low heat, mix the chocolate and cream until the mixture is smooth, shiny and mmm chocolatey

To assemble the cake

  1. Divide the butter cream into two and spread over one of the three cake bases. Add another cake layer on top and repeat with the remaining buttercream and cake.
  2. pour the ganache over the top and allow to drip over the edges.
  3. Cut, serve and mmm enjoy

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Red Velvet Pokeballs

mmm I love red velvet cupcakes, they’re my favourite type of cupcake and once I start eating them I can’t stop. Anyway its my friends birthday this weekend and she loves pokemon, she also said no presents, and what’s a b’day without presents! So of course I couldn’t resist and decided on a compromise – Red velvet pokeballs. Its the perfect gift, because its not a gift…..its more an edible ….offering. Either way I get to give something, and I had so much fun baking it! I finished making them at 12.30 this morning, and of course couldn’t resist trying one- just to check they were ok of course ;P i think I was jumping up and down for an hour afterwards because of the sugar! So here’s the recipe, I used the same red velvet mixture as my red velvet cupcakes, and the rest is just icing it differently and using a different cake pan.Hope you enjoy!

Prep time: 20-30 mins

Cooking time: 30 mins

Icing time: 1 hour

Ingredients:

for the Cupcakes

  • 250g plain flour
  • 2 x 15ml tbsp cocoa powder, sifter
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 tsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar
  • 2 x 12-bun muffin tins

for the icing

  • 500g icing sugar
  • 250g soft unsalted butter
  • 1 tsp lemon juice
  • 10 table spoons icing sugar
  • around 2 tablespoons water (to mix with the icing sugar)
  • 50g compound chocolate – though normal chocolate works as well it just depends on how picky you are

Utensils

you need a 1/2 patty pan tray, or a tray with curved bottoms so you can make the poke ball round, if not use a normal muffin tray and just fill the bottom slightly however it won’t be curved anymore!

Method: 

To make the cupcakes:

  1. Preheat the oven to 170C and grease the 1/2 patty pan tray with butter.
  2. Combine the flour, cocoa, baking powder and bicarb in a bowl.
  3. In another bowl, cream the butter and sugar, until pale. Then beat in the red food colouring and the vanilla.
  4. Still beating this mixture, now alternate adding 1 spoonful of the dried ingredients, then 1 egg, then dry , then egg etc. you get the point!
  5. Beat in the buttermilk and vinegar and fill the 1/2 patty cake moulds
  6. Bake for 10 minutes, or until a tester comes out clean.
  7. allow to slightly cool like a minute or so so the tops have time to deflate a little. then invert and remove the cake-lets, if it is difficult to get out whack one edge of the tray on the bench and they should just drop out!
  8. Place the flat side (the top which has deflated side) on a wire rack and allow to cool completely
  9. repeat with the remaining batter as needed.

for the icing

  1. Sift the icing sugar into a bowl, add the butter and beat together until smooth.
  2. Pour in the lemon juice and beat again to make it silky smooth.
  3. place icing mixture in a piping bag if you have one ( or just use a spoon if you like) and add a layer of icing on the flat side of half of the cake-lets.
  4. Sandwich another cake-let on top of these and voila you have your sandwiches,

now depending on what your using them for feel free to decorate as you like, you could pipe on a bow or a heart, whatever takes your fancy, or you can make it into pokeballs like me, to do this you….

  1. mix the icing sugar with the water as needed and coat the front half of each sandwich
  2. with the chocolate melt it down (if you want you can temper it so you get they glossy finish but it’s up to you) and then add to a piping bag (or a ziplock bag if you don’t have one. cut off a very small tip and pipe the thin belt across the middle with the hole in the centre .
  3. then with the remaining white icing from before  fill another piping bag and fill in the hole. If you want it to be different and please let me know if you find any, use a white mini mm’s to fill the hole

now throw it if your mouth and see if “its super effective!”

Sticky date pudding, with a salted whisky butterscotch, and vanilla custard

Oh god! Oral presentations suck, I really, really, really hate them! Interviews fine, stick me in a negotiation an I love have a chance to battle it out, but oral presentations urgh. No matter how hard I try I always speed up, I can’t help talking a mile a minute and if it wasn’t for the need to breath  I think I would keep prattling on until I just passed out. I’m about to do mine tomorrow and boy the nerves are really starting to kick in. Thank goodness I have this pudding(well actually the whisky butterscotch!) to keep me calm. I’m in a lecture at the moment, listening to the music of  all the muscles of the lower limb and its nerve supply…ahhhh the joy 😛 Anyway here’s the recipe, hope you enjoy the whisky butterscotch- word of advice if you’re not really a whisky drinker its probably best to add less then the amount I’ve listed in the ingredients, its my usual drink of choice and so I kind of added it with a heavy hand!

Ingredients:

for the pudding

  • 1 1/4 cups (275g) seeded dried dates
  • 1 1/4 cups boiling water
  • 1 tablespoon bicarbonate of soda
  • 50g butter, cubbed
  • 1/2 cup (110g) brown sugar
  • 2 eggs
  • 1 cup self-raising flour

for the butterscotch

  • 1 1/2 cups brown sugar
  • 2 tablespoons unsalted butter
  • 2 teaspoon flakey sea salt,
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 1/4 cup whiskey
  • 1 teaspoon vanilla extract

for the custard (serves 3 ish- I like to have it fresh and warm so I only ever make a small amount so this won’t match the butterscotch amount, if you want the same triple the recipe)

  • 200mL pouring cream
  • 100ml milk
  • 1 teaspoon vanilla essence
  • 2 egg yolks
  • 50gm sugar

Method:

for the pudding

  1. Preheat oven to 180C/160C fan forced. Grease a deep 20cm round cake pan and line base with baking paper.
  2. Add the dates and the water into the food processor bowl, stir in the bicarbonate of soda and cover with lid, stand 5 minutes.
  3. Add the butter and brown sugar into the date mixture and process until well combined
  4. Add eggs and flour and process again until just combined.
  5. Pour mixture into pan and bake 30-40 mins (until cooked through)
  6. Allow to cool and invert the pan, slice and serve!

for the butterscotch

  1. Add the sugar, salt, butter into a medium pot.
  2. Place the pot over medium heat and add just enough of the water so the sugar just starts to dissolve.
  3. Once the butter has melted whisk in the cream and simmer continuously for 12-15 mins or until the mixture starts to thicken.
  4. Once thickened add in the vanilla essence and whisky and simmer for 3-5 mins or until mixture thickens again.
  5. taste and add any more salt or vanilla if needed. Turn off the heat and spoon over the pudding.
  6. Allow any remaining butterscotch to cool, jar and keep in the refrigerator for up to a month

for the custard

  1. Heat the cream, milk, and vanilla together, bringing it just to boil then drop the temp down again.
  2. Simultaneously whisk the sugar and egg yolks together.
  3. Whisk the cream mixture into the egg mixture.
  4. Transfer into the pot again and stir while simmering over medium heat until mixture thickens. Stop simmering when it is thick enough to coat the back of a wooden spoon.
  5. Strain the mixture and serve with the pudding and butterscotch

Top let: pudding mixture. Top right: whisking the cream into the butterscotch mixture. Bottom left: whisking custard mixture. Bottom right: the lactose free milk I use!

Orange Chiffon cake

So I’m currently home bound due to the lovely weather and the fact that I can’t drive yet, and what better to do with my free time but bake! My mum has been looking for an orange tasting dish so I figured this cake should be able to fit the brief while still satisfying the sugar cravings.

Orange Chiffon cake

This is a fantastic dish if you suddenly find yourself out of butter, it actually uses oil instead and is quite quick and easy to make, it only takes 30 minutes to bake and you literally just throw everything in a bowl and mix, you’ll probably spend the most time waiting for it to cool like me- but don’t fret its the perfect time to do what I did and sit and watch Teen Wolf while you wait (most ridiculous show ever, if you enjoy watching overacting and mocking how bad it is I suggest you tune in!). Word of advice though don’t start making this at 10pm and forget about the cooling time cause you’ll be up till 2.am by the time it’s ready! Anyway don’t forget to pair it with a perfect cup of coffee and a rainy day, and all your troubles will go away!  mmmjustdelectable 🙂

Prep time: 40 mins

Cooking time: 30 mins

Equiptment:

-you’ll need an angel cake tin which IS NOT non-stick, this can be easily bought at most chinese shops

Ingredients

Ingredients

For the cake

  • 5 egg whites (at room temperature)
  • 5 egg yolks
  • 1/2 teaspoons cream of tartar, sifted
  • 2/3 cup (75g) caster sugar
  • 5 tablespoons (100ml) coconut milk
  • 4 tablespoons (80ml) vegetable oil
  • 4 tablespoons (80ml) orange juice
  • 1 tablespoons finely grated orange zest
  • 150g plain flour, sifted
  • 1 3/4 teaspoons baking powder, sifted

For the Icing

  • 400ml pouring cream (whipping cream)
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 50g crushed walnuts
For the Ganache
  • 150ml pouring cream
  • 200g good quality dark chocolate

Method:

for the cake

  1. Preheat the oven to 170 degrees Celsius
  2. In a very (and I do emphasise the very) clean bowl add the cream of tartar and whisk until soft peaks form. Then slowly add half of the sugar (i.e. 1/3 cup) to the mixture while beating until hard peaks form. Set this aside
  3. In another bowl add the egg yolks, vegetable out, orange rind, orange juice, coconut milk, sugar, plain flour and baking powder and whisk together
  4. Now divide the egg white mixture into three and incrementally add and fold it into the egg yolk mixture.
  5. Pour into the angel cake tin and cook in the oven for 30 minutes
  6. Remove when a testing skewer comes our clean and immediately invert the tin (in other words turn it upside down) the cake won’t fall as the tin is specifically NOT non stick. This allows the cake to airate and become more light with greater spring, instead of collapsing into itself.
  7. Once cool (seriously this is like the longest step and will take around 1-2 hours depending on the temp) remove the cake from the tin by pushing the plate out, if it is stuck run a very sharp knife along the rim.

for the filling

-this step can easily be done while the cake is cooking

  1. pour the cream, vanilla essence and icing sugar into a bowl and whisk until it can hold its own shape (I like hand whipping so I don’t over whip it, but it really doesn’t matter as long as you keep an eye on it so it doesn’t start to become butter)
  2. place in the fridge until ready to use

for the ganache

  1. place the chocolate and cream in a pan and slowly heat and stir until it comes together as smooth, shiny, chocolaty liquid

to assemble

  1. cut the cake in half longitudinally so you get two donut shaped pieces (i.e..so you’ll end up with two layers)
  2. smear a layer of cream and then sprinkle the walnuts on top of this
  3. place the 2nd piece on top
  4. cover the entire cake with the ganache and enjoy!

 

For the cake:
Step 2: Egg whites -whip to stiff peaks with sugar

Step 3: mixing egg yolk mixture

 

Step 5 :cooking in the oven