Spiced Hot Cross Bun Ice Cream

Uncategorized

Warm hot cross buns; spiced, zested and dripping in butter, are as synonymous with spring as blossom and Easter egg hunts. I find the flavour particularly nostalgic, so thought I’d apply it to one of my favourite things- ice cream. This is made up of a classic custard base (which I infused with cardamom, mixed spice and cinnamon), a buttered hot cross bun crumb and plump orange-soaked raisins. The result is so delicious we got through about 1.5l in three days (wouldn’t recommend this).

Ingredients

  • 400ml whole milk
  • 400ml double cream
  • 1 cinnamon stick
  • 10 cardamom pods, cracked
  • 1/2 fresh nutmeg, grated
  • 1tsp mixed spice
  • 8 egg yolks
  • 85g caster sugar
  • 50g light brown soft sugar
  • pinch salt
  • 225g hot cross buns
  • 1tbsp demerara sugar
  • 2tbsp butter
  • 75g raisins
  • juice and zest 1 orange

Method

  1. You will need an ice cream churner for this recipe. If the bowl of your churner needs freezing, do this the day before.
  2. Pour the milk and cream into a large saucepan. Add the cinnamon stick, nutmeg, cardamom pods and mixed spice.
  3. Gently heat the milk to scalding point (just as it starts to simmer) then remove from the heat and leave to infuse for 10-20 minutes.
  4. Meanwhile, whisk together the egg yolks, caster sugar, soft light brown sugar and salt. Once this mixture is voluminous and light, strain the milk through a sieve and add in in a steady stream, whisking constantly.
  5. Pour the custard into a large clean saucepan and heat very gently, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat, close cover and leave to cool completely.
  6. Preheat the oven to 190c. While the ice cream base is cooling, make the hot cross bun crumb. To do this simply blitz the hot cross buns into a coarse crumb, then tip into a large frying pan along with the butter and demerara sugar. Stir to coat the crumbs in the melted butter and once they begin to crisp, tip onto a lined baking tray. Bake for 10-15 minutes or until golden. Set aside to cool.
  7. Place the raisins in a small bowl along with the orange juice and zest. Leave them too plump up.
  8. Once your ice cream base is completely cool, churn it for about 10 minutes or until it’s starting to thicken. At this stage, add 3/4 of the hot cross bun crumb and most of the plumped raisins. Continue to churn until thick, then tip into a large lined container, top with the remaining crumb and raisins and freeze for at least 4 hours. At this point, it’s ready to serve.

Enjoy!

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Quadruple Chocolate, Pistachio and Halva Cookies

Biscuits, Uncategorized

Soft, chewy, chocolate and rye cookie dough, molten chocolate chunks and nutty pockets of crumbled halva; all encased in a sea salt and pistachio crackle coating.

Ingredients (makes 18-22 cookies)

  • 250g soft, unsalted butter
  • 150g light brown soft sugar
  • 125g caster sugar
  • Sea salt
  • 2 eggs plus 1 egg yolk
  • 175g plain flour
  • 100g rye flour
  • 50g good quality cocoa powder
  • 3/4tsp baking powder
  • 1tsp bicarbonate of soda
  • 150g roughly crumbled halva
  • 100g milk chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped
  • 100g white chocolate, roughly chopped
  • 125g pistachios, very finely chopped

Method

  1. Gently melt the butter in a saucepan then tip into a large mixing bowl (or bowl of a stand mixer). Allow it to cool for a few minutes then add in both sugars and a pinch of salt. Cream together until light and fluffy.
  2. Once creamed, add in the eggs and egg yolk one at a time, beating well between each addition. In a separate bowl, stir together both flours, bicarbonate of soda, baking powder and cocoa powder. Add these dry ingredients into the wet, beating only until just combined (do not over mix).
  3. Now, using a wooden spoon, stir in the halva and all the chopped chocolate. Close cover with cling film and chill for at least 2 hours.
  4. Preheat the oven to 180c. Line 2 large trays with baking paper (you will need to bake the cookies in batches). Tip the chopped pistachios into a large bowl and add a generous pinch of sea salt. Stir.
  5. Take your chilled cookie dough and create equal balls using an ice cream scoop. Roll each ball of dough in the pistachio crumb, then arrange on the baking trays (I usually bake about 4 per tray to allow for spreading).
  6. Bake each batch for 10 minutes, then remove from the oven, sharply tap the tray on a flat work surface and return to the oven for 2-3 minutes. Repeat the tap step once more and bake for a further 2-3 minutes, or until the cookies are crisping up at the edges but still very soft in the middle.
  7. Once baked, leave to firm up a little on the baking trays, then serve.

Enjoy!

Rhubarb, Rose and Halva ‘Cheesecake’ Pots (Vegan)

Uncategorized

These little dessert pots are really easy to throw together and make for a great plant based alternative to a conventional dairy cheesecake. The combination of sweet filling, salty crumble and tart but slightly floral rhubarb is delicious, and I love the contrasting textures too. Give them a try, and don’t hold back on the halva.

Ingredients (serves 4-6)

For the sesame crumble

  • 75g rye flour
  • 25g plain flour
  • 50g coconut oil, chilled
  • 50g demerara sugar
  • large pinch salt
  • 2tbsp white sesame seeds

For the roast rhubarb

  • 250g rhubarb
  • 2-3tbsp caster sugar
  • 1tbsp rose water

For the ‘cheesecake’ mix

  • 250g dairy free cream cheese
  • 100g dairy free yoghurt
  • 2tbsp caster sugar
  • Zest of 1 lemon

Other ingredients

  • 100g plain halva
  • few dried rose petals (optional)

Method

  1. Preheat the oven to 180c. Line a baking tray with greaseproof paper.
  2. To make the crumble rub the coconut oil into the flours until the mix resembles coarse breadcrumbs, then stir through the sugar, salt and sesame seeds. Tip onto the prepared baking tray in one even layer and chill for 20 minutes (chilling will help keep any clumps of crumble together to create more texture once baked).
  3. Once chilled, bake the crumble for 15-20 minutes or until golden brown, turning occasionally. Set aside to crisp up while you prepare the other ingredients.
  4. Slice the rhubarb into 2 inch batons and toss in the sugar and rose water. Line a high sided roasting tray with greaseproof paper and arrange the rhubarb pieces over the base in one layer. Roast for 15 minutes or until the rhubarb is tender but still holding its shape. Roughly shred half the rhubarb to form a compote consistency and leave the rest in whole pieces. Set aside to cool.
  5. While the rhubarb is roasting, make the ‘cheesecake’ mix. To do this simply whisk together the dairy free cream cheese, dairy free yoghurt, sugar and lemon zest until smooth (it will be looser in consistency than a classic dairy cheesecake, but the flavour is very similar and it works really well in a pot with the other ingredients). Chill.
  6. When all the elements are cool, you’re ready to assemble. Start off by distributing the shredded rhubarb between the pots to cover the bases. Now fill the pots to 3/4 full with the cheesecake mix. Add a generous spoonful of crumble on top, then a baton or two of rhubarb. Finish with a good sprinkling of crumbled halva and garnish with rose petals, if you like.

 

Sea Salt, Dark Chocolate & Almond Butter Cookies (Vegan)

Biscuits

In the spirit of Veganuary, I thought I’d keep my recipes plant based this month. I’m not vegan myself, but am completely on board with reducing my consumption of animal products, so should probably reflect this in my baking. This week I tackled a home baking classic: the chocolate chip cookie. I’m pretty smug about the result; you would never guess they contained neither eggs nor dairy as the texture is buttery and chewy and the flavour rich, nutty and indulgent. Definitely give them a try, I’ve had great feedback from my (very willing) testers!

Ingredients

  • 150g coconut oil
  • 150g smooth almond butter
  • 75ml almond milk
  • 175g light brown soft sugar
  • 150g caster sugar
  • 1tsp vanilla extract
  • 150g rye flour
  • 200g plain flour
  • 1tsp bicarbonate of soda
  • 1/2tsp baking powder
  • 300g 70% dark chocolate, roughly chopped
  • 75g almonds, roughly chopped
  • Sea salt

Method

  1. Place the coconut oil, almond butter, almond milk, both sugars and vanilla in a heatproof bowl and set over a pan of simmering water (ensuring that the water does not touch the base of the bowl). Heat, stirring occasionally, until all the ingredients have melted to form a smooth mixture. Set aside to cool for 10 minutes.
  2. In a large mixing bowl, stir together the rye flour, plain flour, bicarbonate of soda, baking powder and a pinch of salt. Add in the wet ingredients and mix with a wooden spoon until a soft dough has formed. Now evenly distribute 3/4 of the chocolate chunks and all the almonds through the dough. Chill for 30 minutes.
  3. Preheat the oven to 170c. Line 2 or 3 large baking trays with greaseproof paper. Using an ice cream scoop shape even balls of dough and arrange on the trays, allowing space for spreading ( I put up to 6 cookies on each tray). Take a couple of your reserved chocolate chunks and press into the top of each ball of dough, then sprinkle with some sea salt.
  4. Bake for 10 minutes, then carefully take the trays out and bang them sharply on a worktop. Pop them back in the oven for 3 minutes then repeat the bang technique before returning them to the oven for the final 3 minutes of baking. Once their time is up, bang once more and leave to cool. This technique is favoured by lots of bakers as it stops the cookies from puffing up too much and creates that wrinkly finish (you’ll probably need to bake the cookies in batches as this recipe will make 20-24).
  5. Leave the cookies to cool on the trays for at least half an hour before serving (unless you want a particularly warm and gooey cookie!).

Enjoy!

Stem Ginger Scones with Caramelised Apples and Calvados Mascarpone

Biscuits

Scones are as quintessentially British as a full English and a Royal Wedding, and it’s perhaps because of this that I’ve rendered them a bit boring (sorry Harry and Megan). This being said, I was recently queueing in one of those ‘trendy’ artisan bakeries (clean lines, planters, exposed brick and 7 nut milks- you know the drill) and I couldn’t help noticing how delicious this enormous stack of golden-topped scones looked. Anyway, I didn’t buy one, I went away and made these- a classic scone studded with stem ginger and served with caramelised Bramley apples, as a nod to the season, and Calvados mascarpone. So delicious and definitely not boring.

Ingredients (makes 8-10)

For the scones

  • 375g self raising flour
  • generous pinch salt
  • 1tsp baking powder
  • 1 ½ tsp ground ginger
  • 100g butter, cubed
  • 4tbsp caster sugar
  • 185ml room temperature milk
  • 3-4 balls of stem ginger, diced
  • 1 egg, for glazing

For the apples

  • 2-3 large Bramley apples
  • 75g unsalted butter
  • 75g caster sugar

For the mascarpone

  • 200g mascarpone
  • 100ml double cream
  • 2tbsp ginger syrup, from the stem ginger jar
  • 1tbsp icing sugar
  • 1tbsp Calvados (optional)

Method

  1. Preheat the oven to 200c. For the scones, place the flour, salt, baking powder and ground ginger in a bowl and briefly mix to combine. Add the cubed butter and rub in with your fingertips, using as light a touch as possible, until the mix resembles breadcrumbs. At this stage, stir in the sugar and diced stem ginger.
  2. Add the milk and stir quickly with a cutlery knife (as if you were making pastry) until the mix comes together to form a soft dough. Dust your work surface with flour and pat the dough into a round, about 3.5-4cm thick. Cut circles out using a 5cm wide cookie cutter and line onto a lightly greased tray (try not to twist the cutter as this can affect the overall finish of your baked scones). Beat the egg with a fork and brush the tops, making sure it doesn’t run down the sides as this can prevent an even rise.
  3. Bake for 10-15 minutes or until golden and well risen. While the scones are baking, caramelise the apples. To do this just slice them up into wedges, then put the butter and sugar in a deep frying pan. Allow the butter to melt over a moderate heat then swirl the pan. Once the butter and sugar starts caramelising lie the apple slices in the pan and cook for a couple of minutes on both sides until golden and sticky but with a little bite remaining. Set aside.
  4. Whisk the mascarpone, cream, ginger syrup, icing sugar and Calvados together in a bowl until just combined. Don’t over-whip. To serve, slice the scones in half and top with a generous helping of mascarpone, a few slices of caramelised apple and any leftover pan juices.

Enjoy!

Caramelised White Chocolate and Peanut Butter Ice Cream

Cooking, Uncategorized

It might be winter, but there’s no reason why ice cream should be an indulgence reserved for the warmer months (especially when it tastes this good). This variety consists of a smooth and nutty peanut butter custard base and a generous helping of crunchy caramelised white chocolate, which is rippled through and sprinkled on the custard after churning. Side note, caramelising white chocolate in the oven is a game changer- it takes on a beautiful golden colour and intense butterscotch flavour; once cooled it can be broken into a crumble and used on just about anything!

Ingredients (makes about 1.5 litres)

  • 200g white chocolate
  • 250ml double cream
  • 725ml whole milk
  • 225g peanut butter (I’d usually always favour the crunchy variety, but use smooth for this!)
  • Generous pinch sea salt
  • 225g golden caster sugar
  • 8 egg yolks
  • a handful of peanuts, roughly chopped (optional)

Method

  1. Preheat the oven to 140c. Before you make the peanut butter custard, caramelise the white chocolate. To do this break the chocolate into rough chunks and lay out on a baking tray lined with greaseproof paper. Pop the tray in the oven for about half an hour, or until the chocolate is golden brown (it will look a little almost burnt, but don’t worry!). Set aside to cool while you make the custard.
  2. Pour the double cream and full fat milk into a large saucepan, bring to a boil then set aside. Whisk the sugar and egg yolk together in a large bowl until pale and thick, then gradually add the hot cream mixture followed by the peanut butter and salt then whisk again to combine.
  3. Return the mixture to a clean pan and set over a medium heat. Stir constantly until it thickens and reaches a custard consistency (or coats the back of a spoon- be careful not to overheat or the mixture will end up looking like scrambled eggs).
  4. Once the mixture has thickened, strain through a sieve and chill for an hour, then pour into an ice cream maker and churn for at least half an hour (or until very thick and creamy). 
  5. While the ice cream is churning, break up the caramelised white chocolate into a coarse crumble then line a 1.5litre tub or loaf tin with greaseproof paper.
  6. When the ice cream is ready, scrape it into a bowl along with 2/3 of the white chocolate crumble. Ripple the chocolate through the ice cream with a large metal spoon, then tip it into the lined tub/tin and level out. Sprinkle the remaining white chocolate crumble on top and finish with the chopped peanuts. Cover and freeze until firm. Remove the ice cream from the freezer 10 minutes before you’d like to serve it, to make scooping easier.

Enjoy!

Orange, Cardamom and White Chocolate Shortbread

Biscuits, Uncategorized

These buttery shortbreads, dipped in white chocolate and flavoured with warming cardamom and citrus, have got me feeling (dare I say it) pretty festive. The format might be a bit retro but there’s something comforting and nostalgic about bedding in with a batch of homemade biscuits and a cup of builder’s tea at this time of year. Give them a try for a quick and easy twist on a classic.

Ingredients (makes 20-24 biscuits)

  • 225g soft butter
  • 100g caster sugar
  • zest 1 orange
  • 150g plain flour
  • 1 1/2 tsp ground cardamom
  • 75g rye flour
  • 100g cornflour
  • Pinch of salt
  • 100g white chocolate
  • 50g pistachios, finely chopped (optional)

Method

  1. Place the butter, sugar and orange zest in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light and fluffy. Add in the flours, salt and ground cardamom and beat briefly until the flour is just incorporated and the mix starts to come together in large clumps (it’s important not to over-mix here as beating for too long could result in a tough biscuit which isn’t buttery and short!).
  2. Bring the mix together with your hands and roll out on a floured surface to about 1cm thick. Stamp out biscuits using a cookie cutter (or just slice the dough into squares with a knife) and line up on a lined baking tray. Chill for at least 30 minutes, or until firm. Preheat the oven to 180c.
  3. Once your biscuits have firmed up, bake for 12-15 minutes or until the edges are golden. Leave to cool on a wire rack.
  4. Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water (or melt in the microwave at 30 second increments, stirring between each) then dip each biscuit in, about half way up. Place the dipped biscuits on a piece of greaseproof paper for the chocolate to set and sprinkle with pistachios.

Enjoy!

Pumpkin and Pecan Brown Butter Cake with Bourbon Caramel Icing

Cakes

Make the most of squash season with an ode to the Autumn months; made up of heavily spiced pumpkin and brown butter layers, smooth bourbon-laced caramel cream cheese icing and a slightly salty crunch of pecan brittle, this cake is absolutely delicious and marries together some of my favourite flavours.

Ingredients (serves 10-12)

For the bourbon caramel

  • 200g caster sugar
  • 50ml water
  • 100ml double cream
  • 1-2tbsp bourbon ( spiced rum would also work, or feel free to omit the alcohol)
  • pinch sea salt

For the cake

  • 250g butter, cubed
  • 4 eggs
  • 200g caster sugar
  • 50g soft light brown sugar
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp baking powder
  • large pinch salt
  • 1tsp ground ginger
  • 1tsp cinnamon
  • 1tsp ground cardamom
  • 1tsp mixed spice
  • 450g grated pumpkin (alternatively, you could use carrot or squash)
  • 75g sultanas
  • zest 1 lemon
  • 100g pecans, roughly chopped

For the icing

  • 250g mascarpone
  • 250g full fat cream cheese
  • the bourbon caramel

For decoration (optional)

  • pecan praline (to make this melt 100g caster sugar in a pan until golden, then add 75g pecans, stir to coat and set on a piece of baking paper- once set, crush up)
  • thyme sprigs

Method

  1. Start off by making the caramel. To do this place the water and sugar in a saucepan set over a gentle heat; do not stir, but swirl the pan occasionally to encourage the sugar to dissolve. Once the sugar has dissolved and you have a clear syrup, increase the heat and boil until it turns golden brown. At this stage add the double cream and stir, then pour in the bourbon and stir again. Continue to stir on the heat for another couple of minutes, then set aside and add the salt to taste. Leave to cool completely.
  2. Preheat the oven to 170c. Grease and line two 8 inch cake tins with baking paper. Place the butter in a saucepan and leave to melt and bubble until it starts to brown and smell nutty. Set aside to cool.
  3. Once the butter has cooled put it in a large bowl (or bowl of a stand mixer with paddle attachment) along with the sugars and egg and mix until pale and thick (about 5 minutes). Beat in the flour, bicarbonate of soda, salt, baking powder and spices and stir until just combined. Stir through the pumpkin, sultanas, lemon zest and pecans. Split the batter between the cake tins and bake for 30-40 minutes or until a skewer comes out clean when inserted.
  4. Leave the cakes to cool completely in the tins. Meanwhile, make the icing by simply whisking together the mascarpone, cream cheese and caramel until smooth. Pile into a piping bag fitted with a round nozzle.
  5. Once the cakes are completely cool, remove from the tins and slice in half horizontally (leaving you with 4 layers). Pipe the icing in little mounds over the whole surface area of the first layer, then stack up the remaining layers, repeating the piping as you go. Decorate the top with pecan praline and thyme.

Enjoy!

Craquelin Choux Buns with Honeyed Walnuts, Mascarpone and Orange

Pastry, Uncategorized

A couple of months ago I bought, then promptly forgot about, some delicious pine honey which I intended to use as the central flavour in a pastry-based recipe. Now that it’s been retrieved from the depths of my cupboard it has well and truly fulfilled that destiny in these crisp craquelin choux buns. Simply filled with honeyed orange mascarpone and walnuts (also baked in the honey and a little salt) these make for a delicious treat, but served alongside honey butterscotch sauce and they’re next level- perfect for a fancy Autumnal dessert.

Ingredients

For the craquelin top

  • 55g unsalted butter, cubed, at room temperature
  • 65g soft light brown sugar
  • 65g plain flour

For the choux

  • 85g butter
  • 220ml water
  • 100g plain flour
  • 3 eggs (plus 1 extra for glazing)
  • pinch of salt

For the filling

  • 300g mascarpone
  • 200ml double cream
  • 2tbsp (heaped) good quality honey (I used Greek Pine Honey)
  • Zest of 2 oranges

For the honeyed walnuts

  • 100g walnuts
  • 2tbsp (heaped) good quality honey (as before)
  • good pinch salt

For the sauce (optional)

  • 75ml honey
  • Juice 1/2 orange
  • 25g butter
  • 100ml double cream
  • Generous pinch salt

Method

  1. Start off by making the craquelin topping (when baked, this forms a crispy sweet layer). To do this simply mix the butter, sugar and flour in a large bowl (or in the bowl of a stand mixer with paddle attachment on a slow speed) until it starts to form large lumps, then bring it together with your hands. Place the dough on a large piece of baking paper, top with another piece of baking paper, and roll out to about 3mm thick. Pop this onto a tray and leave in the freezer to solidify.
  2. To make the choux, put the water, butter and salt in a saucepan set over a medium heat (do not let it boil at this stage). Meanwhile, sieve the flour to remove any lumps. When the butter has melted into the water, increase the heat and bring to a rolling boil, then tip in the flour and stir vigorously until you have a smooth paste-like mix which comes away from the edges of the pan. Continue to stir for another minute to cook out the rawness of the flour, then tip into a clean bowl and close cover with cling film (this eggless stage is known as a ‘panade’). Leave to cool to room temperature.
  3. Preheat the oven to 190c. Line 2 large baking trays with greaseproof paper.
  4. Once the panade has cooled it’s time to add the eggs; whisk in a jug to break them up then very gradually add into the panade while beating with electric beaters. Stop adding the egg (you might have a little leftover) when the smooth, lump-free mixture reluctantly drops off the end of a spoon. Pile the choux mix into a piping bag, fitted with a large round nozzle.
  5. Pipe rounds of about 4cm wide onto the prepared baking trays, leaving plenty of room for expansion. Whisk the remaining egg in a bowl and brush a small amount onto each mound, smoothing down the tip. Take your craquelin sheet and stamp out 3cm circles. Place one on top of each choux mound (the egg will help secure it in place). Bake the choux for around 35 minutes, then skewer a small hole in each bun and return to the oven for a further 5 minutes, to dry out the middles. Once baked, they should be crisp and golden brown with a crackled appearance on top. Cool while you make the other elements.
  6. Toss the walnuts in the honey and salt and spread out on a baking tray. Cook for around 10 minutes or until caramelised then set aside to cool. Once cooled, roughly chop.
  7. For the filling, just whisk together the mascarpone, cream, honey and orange zest until light and smooth. Pile into a piping bag. Finally, for the sauce heat the honey and orange juice in a saucepan and simmer for a couple of minutes, add in the butter and stir until it’s melted, then add the cream and salt. Keep gently simmering, stirring occasionally, until slightly thicker (a few minutes should be fine), then set aside.
  8. To assemble the choux buns, slice each one in half and pipe some mascarpone cream into the base. Top with a sprinkling of walnuts and a little sauce, then place the lid on. Serve with some extra sauce.

Enjoy!

Salted Hazelnut Praline and Black Forest Fruit Brownies

Chocolate

It will come as no surprise to find out that I’m partial to a chocolate brownie, and having tried a fair few, I can safely say this variety (which I threw together as an experiment and didn’t have particularly high expectations for) is now a firm favourite. With a blackberry and cherry compote core and hazelnut praline top, these moist and deeply chocolatey bars deliver the dense, moist texture you expect from a great brownie, but also carry a welcome tang and contrasting crunch which make them a little different and perfect for late summer.

Ingredients

For the hazelnut praline

  • 150g blanched hazelnuts
  • 150g caster sugar
  • Generous pinch sea salt

For the black forest fruit filling

  • 400g fresh or frozen black forest fruits (blackberries, cherries, blackcurrants- choose one or use a combination depending on your preference/availability)
  • 2tbsp caster sugar
  • Zest and juice 1 lemon
  • 4tbsp kirsch (optional)

For the brownie batter

  • 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 plain flour
  • 100g white chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped

Method

  1. Before you make the brownie batter, prepare the fillings. Start with the hazelnut praline; to make this simply place the sugar in a heavy bottomed pan and heat gently until it forms a caramel (don’t stir, just swirl the pan to move the sugar around). Once the caramel has taken on a golden colour, add the hazelnuts and stir to coat. Scrape the contents of the pan onto a baking paper lined tray and spread out in an even layer. Leave to harden.
  2. To make the black forest filling, place 300g of the fruit in a saucepan along with the caster sugar, lemon zest, lemon juice and kirsch (if using). Heat gently until the berries release their juices, then increase the heat to medium and, stirring occasionally, reduce to a compote consistency. Set aside to cool.
  3. The caramel will now have hardened around the hazelnuts. Break it up into pieces and place in a food processor, then blitz until you’ve got a coarse crumble (don’t over blitz, you want a little texture to remain).
  4. Now it’s time to make the brownie batter. Preheat the oven to 170c and grease and line a 20x20cm brownie tin. Put the chocolate and butter in a heatproof bowl and melt together over a pan of simmering water. Set aside to cool a little.
  5. 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).
  6. Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon, then add the flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and stir through to evenly distribute.
  7. Tip half the mix into the brownie tin and level off. Scrape in the black forest filling and sprinkle over most of the hazelnut praline. Top with the rest of the brownie batter then, finally, scatter on the remaining fruits and praline.
  8. Bake for 25-30 minutes.
  9. When it’s ready, the brownie will have a crisp top but will wobble slightly when shaken and have a gooey texture inside. Set aside to cool (completely) in the tin then once it’s set up a little, remove, slice up and serve.

Enjoy!