Brown Butter, Pecan and White Chocolate Brownies (GF)

Chocolate, Uncategorized

If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).

Ingredients (makes 9-12 brownies)

250g butter, cubed
250g dark chocolate
100g dark brown soft sugar
100g golden caster sugar
3 eggs, plus 1 egg yolk
large pinch sea salt
100g gluten free plain flour (I used Doves Farm)
100g chopped pecans
75g chopped white chocolate
75g chopped milk chocolate

Method (makes 9-12 brownies, depending on how hungry you are)

1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.

2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.

3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.

4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.

5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.

6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.

Sticky Fig Cake with Pistachio Praline

Cakes, Uncategorized

Ripe, pink fleshed figs are one of my very favourite fruits and pair brilliantly with so many other ingredients, from goats cheese and honey to cured hams and walnuts. In this cake I have used dried figs soaked in tea ( a method commonly used with dates to make sticky toffee pudding) to flavour the spiced sponge, then added a salty sweetness with the caramel drizzle and finished it off with a tangy mascarpone cheese icing, earthy pistachio praline and slices of fresh fig. Though the finished cake makes for a really beautiful centre piece, you could also enjoy it as a warm pudding with the salted caramel and a big scoop of vanilla ice cream.

Ingredients

For the sponge:

300g dried figs, chopped
325ml hot black tea
185g soft butter
275g light brown soft sugar
1tsp vanilla extract
4 eggs
375g self raising flour
1 1/2 tsp bicarbonate of soda
1tsp ground cinnamon
pinch black pepper
pinch salt

For the salted caramel (this is a sort of cheats caramel- a bit like butterscotch sauce):

50g butter
50g golden syrup
50g light brown soft sugar
50ml double cream
pinch sea salt

For the pistachio praline:

150g caster sugar
200g shelled pistachios

For the mascarpone icing:

200g mascarpone
300ml double cream
3-4tbsp icing sugar

Toppings (optional)

fresh figs and herbs

Method

Preheat the oven to 170c fan (325F/ gas mark 3). Grease and line a deep square tin (around 22x22cm).
Place the chopped dry figs in a bowl or jug and pour over the hot tea. Leave to infuse while you start making the cake batter.
In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and sugar along with the vanilla until light and fluffy. Add in the eggs one at a time, beating well between each addition.
Once the eggs are incorporated, sift in the flour, bicarbonate of soda, spices and salt. Fold until the batter is smooth and all the ingredients are well combined then tip in your soaked figs (along with the tea) and fold once more.
Tip the mixture into the prepared tin and level off. Bake for 45-50 minutes or until a skewer comes out clean with just a few moist crumbs attached when inserted.
While your cake is baking, make the salted caramel. To do this simply pop the butter, syrup, sugar and cream in a saucepan and melt together. Once melted bring to the boil and let it bubble for a couple of minutes, then remove from the heat, add the salt to taste and leave to cool.
Next, make the pistachio praline topping. Line a tray with greaseproof paper and put the sugar and pistachios in a heavy bottom pan. Heat gently until the sugar starts melting. Swirl the pan occasionally to coat the pistachios and prevent burning. Once the sugar has completely melted increase the heat and turn the pistachios with a wooden spoon until the caramel reaches a deep golden colour, then tip onto the prepared tray and leave to set hard.
Lastly, make the mascarpone icing. In a large bowl (or bowl of a stand mixer with whisk attachment) whisk together the mascarpone, cream and icing sugar until you have a spreadable (but not overly whipped) consistency.
Once your cake is baked, prick lots of holes all over the surface and pour on about 2/3 of the salted caramel, allowing it to sink into the sponge. Leave to cool in the tin.
When your cake is completely cool you’re ready to decorate. Spread the mascarpone icing in an even layer all over the top and sides (or just the top if you like, it’s up to you!) and smooth with a palette knife. Use the remaining cooled caramel to drizzle down the sides then crush up the praline and sprinkle around the edges. Arrange the fresh fig slices on top and add some woody herbs (such as rosemary) for colour.

Enjoy!

Peach and Blueberry Hazelnut Crumble Cake

Cakes, Uncategorized

Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.

Ingredients (serves 10-12):

For the crumble topping:

100g plain flour
50g caster sugar
85g hazelnuts, chopped
75g butter, melted

For the cake:

zest 1 lemon
225g soft butter
175g caster sugar
3 eggs
400g ripe peaches, blitzed into a chunky puree
200g wholemeal self raising flour
1tsp baking powder
pinch salt
100g finely chopped hazelnuts
1 peach, finely sliced
large handful blueberries

To serve:

dollop creme fraiche or greek yoghurt
drizzle of honey

Method:

Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.

Enjoy!

Pistachio Meringues with Strawberry and Black Pepper Compote

Cooking, Uncategorized

Shake up the classic British pavlova by combining seasonal strawberries with black pepper, tangy creme fraiche and pistachio meringues; the combination of sweet, spicy and savoury balances beautifully and is a great dessert option for casual summer evenings.

Ingredients (makes 12):

300g caster sugar
6 egg whites
pinch salt
125g chopped pistachios
400g strawberries
2tbsp caster sugar
splash water
cracked black pepper, to taste

Method:

Preheat the oven to 180c. Line 2 trays with greaseproof paper (you can secure this down with a little meringue once it’s made).
Put the sugar on a baking tray and heat for 10 minutes in the oven until hot to the touch (not melting), then set aside. Reduce the oven temperature to 120c.
Place the egg whites in a large bowl (or bowl of a stand mixer) and whisk until you reach medium peak. Add one third of the hot sugar and increase the whisking speed until well incorporated. Add the remaining sugar in 2 additions, whisking well between each. You should eventually have a thick glossy meringue with no grains of sugar. Tip the chopped pistachios onto the meringue and fold in gently. Spoon the meringue into piles on the prepared trays and smooth into your desired shapes.
Bake for 1-1/2 hours until the meringues can be peeled from the paper with ease. Once baked, turn the oven off and leave to cool with the door closed (to prevent cracking).
Now make the strawberry compote; place the strawberries, sugar and water in a saucepan and heat, stirring occasionally, until the sugar melts and the strawberries release some juices. Now just cook until your desired consistency is achieved (I like to keep the fruit whole where possible but you can break down the strawberries by cooking for longer if a smoother result is what you’re after).
Cool the compote and serve up with a generous spoonful of creme fraiche (or lightly whipped chantilly cream) and a crisp but chewy pistachio meringue.

Enjoy!

Orange, Dark Chocolate, Pistachio and Cardamom Cookies

Biscuits, Uncategorized

This recipe takes the classic chewy chocolate cookie and turns it into something altogether more grown up with a little help from crushed pistachios, orange zest, dark chocolate chunks and ground cardamom. Stash them away from kids (and other adults- let’s be honest) and enjoy when you’ve got a quiet moment to yourself, preferably with a strong coffee.

Ingredients (makes 20-24 large cookies)

225g butter
125g caster sugar
150g dark brown soft sugar
zest 1 orange
1tsp ground cardamom (or 8-10 cardamom pods, crushed)
2 eggs
100g pistachios, roughly chopped
1tsp bicarbonate of soda
300g plain flour
pinch sea salt
300g dark chocolate, roughly chopped

Method:

Place the butter, sugars, zest and ground cardamom in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light and fluffy using electric beaters (or a wooden spoon if you’re slightly mad/ less lazy than me).
Add the eggs one at a time, beating well between each addition. Once the eggs are fully incorporated, tip in the pistachios and stir. Now sift the bicarbonate of soda, flour and salt into the batter and beat briefly to form a soft dough.
Finally, add the chocolate chunks and stir with a spoon to evenly distribute. The dough won’t be firm and to make cooking easier I like to freeze it before baking. To do this simply lay a long rectangle of cling film across your work surface, spoon on the dough in a long line and roll up, shaping into a log. Chill for half an hour and at this stage preheat the oven to 180c and line some baking trays.
Once your cookie dough logs have firmed up a bit, unwrap them and cut into slices (about 1.5 cm thick). Place the slices on the prepared baking trays with generous spaces between them for spreading (I usually put about 4 on each tray).
Bake for 10-12 minutes until lightly golden but still soft and chewy in the middle. Leave to cool on a wire rack.

Enjoy!

Spring Lemon and Courgette Cake

Cakes, Uncategorized

This deliciously fresh tasting cake made up of homemade lemon curd, tangy cream cheese frosting and moist courgette sponge makes for the a great Easter treat, and the recipe will serve you well over the coming months when you’re looking for a simple and zesty summer bake too.

Ingredients:

zest 3 lemons
200g butter
200g caster sugar
3 eggs
375g grated courgette (2-3)
75g sultanas
300g self raising flour
1tsp baking powder
1/2 tsp bicarbonate of soda
4-5tbsp milk

For the lemon curd filling:

4 lemons (juice and zest)
200g caster sugar
100g butter, cubed
3 eggs, 1 egg yolk

For the cream cheese icing:

300g cream cheese
100ml double cream
100g icing sugar

To decorate: edible flowers, courgette ribbons, chocolate eggs

Method:

Make the lemon curd first; put the lemon zest and juice, caster sugar and eggs in a saucepan and briefly whisk. Set over a gentle heat and gradually add the butter cubes, whisking constantly. After a few minutes the curd will start to thicken- keep whisking until you have used up the butter and stop when the lemon curd coats the back of the spoon (about 10-15 minutes). Set aside for later and cover the surface with cling film to prevent a thick skin from forming.
Preheat the oven to 160c. Grease and line two 8 inch cake tins.
Place the butter, lemon zest and caster sugar in a large bowl (or bowl of a stand mixer) and cream together until light, pale and fluffy. Add the eggs in one at a time, beating well between each addition.
Squeeze any excess moisture out of the grated courgette then fold into the batter along with the sultanas.
Sift over the flour, baking powder and bicarbonate of soda. Carefully fold in followed by the milk. The batter will be very thick- don’t be alarmed!
Split the batter between the two tins and level off. Bake for 30-35 minutes until golden, well risen and a skewer comes out clean when inserted.
Leave the cakes to cool in their tins while you make the cream cheese icing. Place the cream cheese and cream in a bowl and beat together until thick, then sift in the icing sugar and beat to combine.
Now it’s time to assemble your bake. Take your first cake and level off the top (if necessary) then pipe a circle of cream cheese icing around the edge. Fill the middle with your lemon curd (using the cream cheese line as a barrier) and place the other cake on top. Cover the complete cake with the remaining cream cheese icing and decorate as you wish.

Brown Sugar Meringues with Rum Caramel and Bananas

Cooking, Uncategorized

Meringue is a guaranteed crowd pleaser throughout the year, whether you enjoy it torched on top of lemon meringue pie or piled high with summer fruits as the base of a retro pavlova. Though these classic forms of meringue are delicious, I thought I’d try out a brown sugar variation for a richer flavour; they worked brilliantly and the brown sugar adds a deep molasses kick which pairs really well with rum caramel sauce, caramelised bananas, peanuts and creme fraiche.

Ingredients (makes 6-8 large meringues):

For the meringues:

225g dark brown soft sugar
50g caster sugar
4 large egg whites
pinch salt

For the rum sauce:

200g granulated sugar
50ml water
40g butter
75ml double cream
pinch salt
2-3 tbsp dark rum

For the caramelised banana:

100g caster sugar
25g butter
2 bananas

For the toppings:

chopped peanuts
some creme fraiche

Method:

Preheat the oven to 120c. Line 2 baking trays with greaseproof paper.
Place a heatproof bowl over a pan of simmering water and add the brown sugar and egg whites. Whisk with electric beaters until the sugar has dissolved and the mixture is voluminous and hot to the touch.
Remove the bowl from the heat and keep whisking. Add the caster sugar a tablespoon at a time and increase the speed on your beaters. Whisk until you have stiff peaks.
Pile the meringue into nests on the prepared baking trays. Bake for 1 1/2 to 2 hours. Switch the oven off when you can easily peel the meringues off the paper and they are crisp. Leave in the oven to cool for an hour.
While the meringues are cooling make the caramel. Place the sugar and water in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to a boil and allow to turn into a deep caramel colour. Remove from the heat and add the cream, butter and salt. Whisk until smooth (it will spit). Allow the sauce to cool slightly then add the rum. Taste and add more if you feel it needs it (hardcore). Set aside.
For the bananas, place the sugar in a heavy bottom pan. Heat, allowing the sugar to melt. Swirl occasionally but do not stir. Take the sugar to a golden colour and add the butter (it will spit). Stir together then add the banana pieces. Cook for a few minutes then turn over and remove from the pan.
To assemble top the meringues with creme fraiche, followed by the bananas, sauce and peanuts.

Enjoy!

Rhubarb, White Chocolate and Thyme Cake

Cakes, Uncategorized

I’m on a bit of a rhubarb trip at the moment- in our house it’s going in just about anything, primarily, my mouth (I jest, but seriously; salad, granita, posset, sorbet, you name it). It’s got a versatile tart flavour and brilliant pink colour (if you buy the forced variety) which lends itself to so many recipes and pairs with lots of other ingredients, so naturally I’ve put it into a cake. This lightly flavoured thyme cake is sandwiched with a tart rhubarb compote which partners beautifully with the sweet white chocolate buttercream. Try it out and top with candied rhubarb ribbons and herby decorations for a statement nod to the season.

Ingredients:

For the cake:

350g soft butter
350g caster sugar
6 large eggs
350g self-raising flour, sifted
2tsp baking powder
1tsp vanilla extract
pinch of salt
2tsp finely chopped thyme

For the rhubarb filling:

400g rhubarb
75g caster sugar

For the white chocolate buttercream:

200g melted white chocolate
250g soft butter
500g icing sugar
2-3tbsp milk

For the decorations (optional ideas):

Candied rhubarb ribbons (to make these dissolve 100g caster sugar in 200ml water then bring to the boil and cool. Peel strips of rhubarb and dip into this syrup then line onto a baking tray and dry out in the oven at 110c for 1 hour. Once ready, mould around spoon handles or use as little strip decorations)
thyme/rosemary sprigs, freeze dried fruit, mini meringue kisses
100g white chocolate (melt this then pour out onto a lined tray and set. Break into shards and use as desired)

Method:

Preheat the oven to 170c and grease/line two 7 inch cake tins.
For the cake, place all the ingredients in a large mixing bowl (or bowl of a stand mixer) and beat (with paddle attachment or electric beaters) until light and well combined. This all in one method is so easy and so long as you don’t over-beat results in a lovely even sponge.
Split the batter between the two prepared cake tins and level out. Bake for 40-45 minutes or until a skewer comes out clean when inserted, and the tops are springy to the touch.
While the cakes are cooking, make the rhubarb compote. Simply place the ingredients in a saucepan and stir occasionally over a gentle heat until the rhubarb breaks down and resembles a loose jam. Turn off the heat and set aside.
Once the cakes are ready leave to cool in the tins for 10 minutes then turn out onto a rack to cool completely.
While the cakes are cooling make the buttercream. For this just beat together the butter and icing sugar until really light and fluffy, then add the melted white chocolate (ensuring it is cool) and milk and beat again for a couple of minutes. Your buttercream should be pale (not yellow) and light when it’s ready.
To assemble the cake, slice the sponges horizontally into two even layers so you have four in total. Place one down on your plate/board and spread over a dollop of the buttercream followed by 1/3 of the rhubarb compote. Repeat until you have a 4 layer cake. Take a few spoonfuls of the remaining buttercream, spread a thin layer all over the cake with a palette knife or cake scraper and chill for 10 minutes (this is your crumb coating).
To finish, use all the remaining buttercream to cover the gaps and visible cake (unless you’re going for the naked look!) and smooth down. To decorate, use candied rhubarb, mini meringues, herbs, freeze dried fruits and chocolate shards!

Enjoy!

Carrot Cake with Pecan Brittle

Cakes, Uncategorized

This cake is a straight forward throw-it-all-in, mix, bake and frost situation (but tastes uh-mazing). The pecan brittle is optional but I think the nutty crunch and slightly bitter caramel really adds to the spiced sponge and tangy cream cheese frosting- definitely a winner!

Ingredients:

225ml vegetable oil
225g soft light brown sugar
4 eggs
250g grated carrot
225g self raising flour
1tsp bicarbonate of soda
2tsp ginger
2tsp cinnamon
pinch salt
1/2tsp mixed spice
75g chopped pecans
For the brittle: 100g caster sugar, 100g pecans, pinch salt
For the frosting: 80g butter, 250g full fat cream cheese, 400g icing sugar, zest 1 lemon

Method:

Preheat the oven to 180c. Grease and line a square brownie tray (about 22x22cm).
Place the oil, sugar, eggs and grated carrot in a large mixing bowl and briefly whisk to combine. Now sift in the flour, bicarbonate of soda, ginger, cinnamon, salt and mixed spice and beat together with a wooden spoon until smooth. Fold in the pecans.
Tip this mixture into the square tin and bake for 25-35 minutes until golden brown and a skewer comes out clean when inserted.
While the cake is cooking, make the brittle. To do this simply place the pecans and sugar in a heavy bottom pan and gently heat until the sugar melts (don’t stir but swirl the pan occasionally). Once the sugar has melted allow it to reach deep golden brown then pour onto a piece of greaseproof paper and allow to set hard and cool.
Once your cake is cooked and cooling on a rack (in the tin), make the frosting. Beat the butter until smooth then add the cream cheese and whisk until combined. Gradually pour in the icing sugar and continue to whisk for a few minutes- you should achieve light smooth consistency. Stir in the lemon zest last.
Turn the cake out of the tin once it’s cooled and level off if necessary. Spread a generous layer of the cream cheese frosting all over then break up the brittle and sprinkle on.
Slice up and serve (and try to resist coming back for a second piece).

Date and Ginger Pudding with Maple Sauce

Cakes, Uncategorized

This indulgent ginger and date pudding is made for those miserable winter evenings where you just want to curl up and watch a film with a bowl of something warm, comforting and nostalgic…

Ingredients:

225g butter
225g soft dark brown sugar
70g black treacle
165g golden syrup
200g pitted dates
200ml boiling water
100ml milk
350g plain flour
2tsp bicarbonate of soda
2tbsp ground ginger
1tsp ground cinnamon
1tsp mixed spice
2 eggs
For the sauce: 100g dark brown sugar, 75g butter, 50ml maple syrup, 50g golden syrup, 75ml double cream, pinch sea salt

Method:

Preheat the oven to 170c. Grease a pudding dish (or chosen vessel) with butter.
Roughly chop the dates and place in a small bowl, then pour over the boiling water. While the dates are soaking, melt the butter, sugar, treacle and syrup in a large saucepan. Once melted, add the soaked dates and water. Stir together.
Now gradually pour in the milk. Stir together until well combined. Set aside.
Sift the plain flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break up then gradually add the melted ingredients from the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
Pour the batter into the prepared dish and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
While the pudding is cooking, make the butterscotch sauce. To do this simply place the sugar, butter and syrups in a small saucepan and melt together until gently bubbling, then remove from the heat and stir in the cream and salt.
Serve the pudding warm with a generous helping of sauce and vanilla ice cream.