Lemon Drizzle Cake

When talking about classic cakes you must not forget to mention the lemon drizzle cake. Classy, sophisticated and packed full of tangy lemon flavour, this cake is sure to make frequent (although possibly short lived) appearances in your house. It freezes magnificently and can be defrosted whilst retaining all of its flavour.

The recipe I present below is far more like a Madeira cake than a Victoria sponge; it has the classic crack along the top and a denser texture which I have found holds up better under the deluge of syrup poured on top. Whilst you want the cake moist, you do not want it soggy and although you could use a standard Victoria sponge recipe for the cake mix (check out how to do that here, just replace the vanilla with some lemon zest), the cake can get a little mushy if there isn’t enough of it to evenly soak up the drizzle. An added benefit of the syrup is that if the edges of the cake dry out a little in the oven, they will absorb more liquid and end up just as soft as the rest of it.

Drizzle cakes are quite “in” at the moment. An appearance on the Great British Bake Off in the signature challenge a several years ago created a significant spike in their popularity as it showed that many variations are possible. I have seen bright purple blueberry drizzle cakes, vivid pink raspberry drizzles and even made a gin and tonic flavoured one. Citrus fruits are the safest way to go as the sharpness of the juice contrasts with the sweetness of the syrup giving a balanced flavour but as long as you make sure your drizzle is suitably tart, you should be fine.

Everyone says that their recipe is the best; theirs gives the most interesting and moistest results however yet again, the recipe I use is very similar to the one my mum uses when she bakes lemon drizzle cake and I have never found one that can compare. There is no sugar crust on the top and the syrup gets all the way through the entire cake thanks to the holes poked in before the drizzling commences – which must be done while the cake is hot! This results in a very even spread of syrup with a little more around the edges (but who is going to complain about cake with extra flavour?) Although they are traditionally baked in loaf tins, I like to make mine in a Bundt tin as it gives a beautiful shape to the cake and makes it particularly easy to portion out. It also allows me to turn the cake out onto a plate and give it a thick lemon glaze which does not sink in and gives the cake an appealing finish.

I like to eat my cake with a nice cup of tea during a work break or after a good meal. Let me know when you like to eat your cake be that as a treat or just whenever you possibly can – which is totally understandable and relatable.

Enjoy the recipe.

 

Lemon Drizzle Cake

Prep time:  20 minutes

Cook time: 45 minutes

 

Ingredients:

8 oz. (225g) butter

8 oz. (225g) sugar

12 oz. (337g) self-raising flour (or plain flour with 3 tsp baking powder)

4 eggs

60 ml milk

Zest of 3 lemons

 

For the drizzle:

Juice of 3 lemons

4 oz. (112g) icing sugar

2 tbsp. Water

 

 

Preheat the oven to gas mark 4.

Grease the Bundt tin and line with flour – or use two loaf tins.

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Beat the butter and sugar together until light and fluffy.

Add the lemon zest and beat again to incorporate.

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Add the eggs one at a time with a tablespoon of flour after each to prevent the mix from curdling.

Add the rest of flour and beat until combined.

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Pour the mix into the tin(s) and spread out to an even layer. Give the tin a few bashes on the base by lightly dropping it onto a countertop to remove any air bubbles.

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Bake for 45 minutes. If the top starts to brown too much, cover it with foil to prevent it from burning.

 

Remove the cake(s) from the oven and leave in the tins to start to cool.

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Once the cakes have been removed from the oven, heat the drizzle ingredients until a clear liquid is formed.

Use a skewer to make lots of small holes all over the cake(s) ensuring that the holes go all the way to the base.

Slowly spoon the hot syrup over the top of the cake and let it be absorbed. If you are using a silicone mould, you can pull it away from the edges of the cake to let the syrup get all the way to the base.

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Leave the cake(s) in the tins to cool.

Remove the cake(s) from the tin(s) and serve.

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If you fancy, you can always garnish the cake with candied peel or a thick lemon glace icing (made from sifted icing sugar and a small amount of lemon juice).

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This cake goes amazingly well with all sorts of tea and is super moreish. The moist crumb is quite dense but doesn’t go soggy resulting a cake that is both flavourful and a wonderful texture.

For another treat that goes fantastically well with a cup of tea, check out how to make my fluffy buttermilk scones or if you are looking for something a little more savoury, why not make yourself a hearty chicken pie?

 

Have a good one and I’ll be back next week with another recipe for a delicious soup – though this one is a little bit more summery!

H

 

Apple Tart

Pink Lady, Granny Smith, Bramley, Gala – the list of different types of apples has thousands of varieties (which you will be glad to know I have neither time, patience nor space to write out here). Apples are one of the most widely eaten fruits and have been cultivated and eaten for millennia. They appear as symbols in many religions in both good and bad settings but are nonetheless still there. Also, apples just taste plain amazing – my favourite type is Pink Lady apples, what’s yours?

In religion we find apples appearing over and over again. In Judaism, we eat apples dipped in honey on Rosh Hashanna (the Jewish new year) but interestingly there is no actual command for this; in fact people used to eat whatever was the most readily available sweet fruit, which at times has included both figs and dates, dipped in honey. The apple appears in the Song of Songs and is also referenced in the Zohar (a mystical Jewish text from the 13th century). Within Christianity, the forbidden fruit in the garden of Eden is often depicted as an apple although the bible never actually states this. This confusion dates back to Roman times when versions of the bible in Latin made a typo – an incredibly minute but critical mistake. The mistake came in Genesis 2:17 when referencing ‘the tree of knowledge of good and evil’ when the word mălum (evil) was confused with mālum (apple). This is also where the term “Adam’s apple” comes from for the lump in men’s throats was believed to represent Adam’s inability to swallow the fruit.

In ancient Greek mythology, one of Heracles’ tasks was to collect the golden apples of immortality from the garden of the Hesperides. This tree was a wedding gift from Gaia to Hera when she accepted Zeus’ hand in marriage and was protected by a hundred headed dragon which never slept. The apple returns again in one of the most famous stories of ancient Greece: the Trojan War. The legend state that Eris – the goddess of strife and discord – tossed a golden apple into a wedding feast which the gods were attending with the inscription “for the fairest one”. Athena, Hera and Aphrodite all claimed it and eventually Zeus proclaimed the decision would fall to Paris. Paris chose Aphrodite as she had promised him the most beautiful woman in the word – Helen of Troy (at that time, Helen of Sparta) – resulting the one of the largest battles in Greek mythology and leading to the creation of Rome!

As you may have guessed, I am a fan of Greek mythology but these stories show how apples have permeated history.

Apple crumble is one of my favourite dishes at home as it’s one of those comfort foods that is just never as good when someone other than your mum makes it. I have never managed to make it as well as her but what I can have a pretty good go at is an apple tart. This recipe is more of a flan/tart than a pie as there is no pastry lid but you are welcome to add one if you like – just be warned, you may have to play around with the cooking time to make sure all the pastry is cooked through (but at least you wouldn’t have to worry about the filling burning). These apple tarts look stunning and are sure to wow any guests you serve them too! No only that but they are vegan (just use the non-egg/non-dairy alternatives given – you can’t even tell the difference).

Enjoy the recipe and happy baking!

 

 

Apple Tart

 

For the pastry:

250g plain flour

125g cold margarine or butter. The margarine should be the block version, not the spreadable one from a tub.

2 tbsp sugar

1 pinch salt

Two tablespoons of water (or one egg)

 

For the apple compote:

4 apples – I like to use Granny Smiths as they are very tart and help offset the sweetness of the rest of the recipe

20g brown sugar

1 tsp cinnamon

3 tbsp water

1 tbsp lemon juice

 

To finish:

3 large apples – I like Pink Ladys as they have a wonderful taste but are also crisp and easy to cut

10-20g margarine or butter

1 tbsp sugar

2 tbsp apricot jam or 2 tbsp syrup made with 2 parts sugar to 1 part water

 

To make the pastry cube the fat and rub into the flour until the mixture looks like fine breadcrumbs.

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Stir in the sugar and the salt.

Make a well in the centre, add the water or egg and mix with the flat of a blunt knife until the mix starts coming together (I use just a normal table knife).

Pour out onto a surface and knead until the pastry forms a single ball. If it seems too dry, add a little bit of water as its better to knead the pastry a little more than necessary than have it fall apart when cooking.

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Wrap in cling film and pop in the fridge to cool.

 

For the compote, peel, core and chop the apples.

Place them in a saucepan with the rest of the ingredients, cover with a lid and cook for 10 minutes until the apple is soft.

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Don’t forget to peel one of the apples like I did here!

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Using either a potato masher or a blender/stick blender, puree the compote (it’s ok if it is a little bit lumpy).

Set this aside to cool.

 

Preheat the oven to gas mark 6.

Once the compote has cooled, roll out the pastry to about the thickness of a £1 coin and line a nine inch tart case or alternatively, the base of nine inch cake tin and about one inch up the side.

Spread the compote over the base of the pastry being careful not to damage the pastry as it is still uncooked.

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Peel two of the remaining apples.

Use an apple corer to remove the cores and cut the apples in half from top to bottom.

Place the apples on the side and use a sharp knife to cut them 1mm slices.

Arrange the slices in concentric circles overlapping each inner circle with the one it lies within. In the central portion of each layer, add a couple of end piece of apple to fill in the height difference.

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Fill the central area with more apple to fill in the dip!

The final tart should rise slightly in the centre.

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Cut up the margarine or butter and place little pieces of it all over the tart.

Sprinkle over the sugar.

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Bake in the centre of the oven for 20-25 minutes or until the apple starts browning round the edges.

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Attempt number one. The apples weren’t thin enough so there are noticeable gaps.

 

Melt the apricot jam or if using syrup, add a quarter cup of sugar and two tablespoons water to a pan and bring to a boil as the sugar dissolves. Boil for two minutes and then remove from the heat.

Remove the tart from the oven and while it is still hot, use a pastry brush to gently brush the hot syrup or jam over the apples to give them a beautiful shiny finish.

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Attempt number two.

Serve the tart warm or cold with ice cream/cream/custard – whichever you prefer!

 

I hope you enjoyed the recipe. Check out last week’s recipe for beef stir fry or if you want another sweet treat, have a look at my recipe for choux buns.

Have a good one and I’ll be back next week with a recipe for Tomato and Pepper soup!

H

Choux Pastry

A common misconception in baking is that it is difficult to make profiteroles or éclairs. This stems from the use of choux pastry as the base of these delicious goodies. Choux is famously finickity and problematic to bake but this is just not true. As long as you follow the recipe, it should work every time!

Unlike most other baked goods, no specific raising agent is used in choux pastry, rather the high moisture content results in a lot of steam being created in the oven which inflates the pastry as it cooks. The reason the flour is added to boiling water when creating the paste is that it starts to cook and the bursting of the starch granules traps even more water which helps the paste to rise in the oven. This leads to a very light shell which is hollow inside and ready to be filled with all the yummy things that we love to eat – cream, chocolate, caramel.

Once cooked, choux buns are surprisingly sturdy and can be stacked up leading to desserts like the stunning croquembouche. These are giant towers of choux filled with crème anglaise or Chantilly cream and held together by melted sugar. They are adorned with webs of spun sugar, glazed almonds and edible flowers and are really something to behold. Much as they are fun to make, I would recommend becoming more familiar with baking choux before you attempt one!

Although associated with French cuisine, the man who allegedly invented choux pastry came from Florence. He worked for Catherine de Medici and left Florence with her when she travelled to France to marry the Duke of Orleans (who later became King Henry II of France). Originally called pâte à Panterelli after its creator, the pastry had several incarnations before arriving at the pâte à Choux we know today. It is called this because of the resemblance of the cooked buns to cabbages (and choux is the French word for cabbage).

I am a massive fan of choux pastry. I first made it a seven or eight years ago and in 2011 (when I was fifteen) made my first croquembouche. Looking back, it was quite an achievement that I came out of that with only a minor burn from the melted sugar so if you do try this yourself, please be very, very careful. Having said that, I made one three years ago in a house where the power failed and I was assembling it by torch light as the sun set because I’m stubborn and don’t learn from my mistakes. Luckily I survived that one unscathed but hopefully when you try making choux pastry, it will be a little less eventful!

 

 

Choux Pastry

 

Ingredients:

100g strong white flour

75g butter

3 eggs

1 tbsp sugar

Pinch of salt

 

Method:

Preheat the oven to gas mark 7 (2100C).

 

Line two large baking trays with parchment paper.

Sift the flour onto a piece of baking parchment.

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Heat 150ml water in a pan with the butter, sugar and salt until the butter is melted and the mixture is boiling.

Once the mix comes to the boil, pour in the flour and beat the mixture over the heat until it starts to form a ball and come away from the sides of the pan – it will look very lumpy and curdled at the start but I promise it will come together.

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Once the paste starts to come away from the sides of the pan, continue to cook it – still beating it – for another minute.

Pour the mix into the flour bowl from earlier (so fewer things are made dirty) and leave the ball to cool for five or ten minutes. You can speed this up by spreading it up the sides of the bowl.

Although you can do the next stage by hand, its far faster to use an electric beater. Add the eggs one at a time – it is fine if the flour mix is still a little warm at this point.

After you have added the eggs, you should have a smooth, glossy, sticky paste.

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Choux paste before the addition of eggs (top left) and after each of the eggs has been added

 

For profiteroles, pipe into circles an inch and a half across (or just dollop it onto the tray if you can’t be bothered with all the posh stuff. If any of the profiteroles have a tip on top from the piping bag, use a damp finger to flatten it out to prevent the tips from burning.

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For éclairs, pipe lines of paste four inches long onto the paper. Remember that they will expand a lot in the oven so space them out by an inch or so!

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For gougères, add some grated cheese to the mix and then treat as you would for profiteroles.

 

Sprinkle the tray with water (not the pastry) and place in the oven for 15-20 minutes. Try not to open the oven until this time as it will result in the choux deflating before it is finished cooking.

Check that the choux has puffed up, is golden and hard when you take them out of the oven. If not all the puffs are cooked, rotate the tray and give them another few minutes.

Once you remove the pastry from the oven, use a sharp knife to make a small hole in the bottom of each one and place them upside down to let the steam escape.

You can also place them hole side up in the oven for another minute to help dry them out (this is particularly useful when making a croquembouche as the choux buns have to be sturdy.)

 

Gougères are served plain or can be filled with mushroom duxelle (see my beef wellington recipe), or meats like beef, ham or pate.

 

For éclairs and profiteroles,

Filling:

400ml double cream

4 tbsp icing sugar

Vanilla (½ tsp vanilla paste or 1 tbsp vanilla extract)

 

For the ganache:

200ml double cream

250g dark chocolate (chopped)

 

For the filling, whip up the double cream with the sugar and vanilla to just lest than stiff peaks.

Pipe a generous amount through the hole in the bottom of each profiterole/éclair until they feel heavier and start to bulge.

 

For the ganache, heat the rest of the cream until just before boiling and pour it over the chocolate.

Leave for two minutes and then stir until the chocolate has melted and combines to make a glossy ganache.

Dip the top of each profiterole or éclair into the ganache and place onto a tray to set.

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I hope you enjoy the recipe. If you fancy a nice comforting main, check out my recipe for Spinach and Ricotta Lasagne or for another chocolatey dessert, why not make yourself some melt in the middle chocolate fondants?

Have a good one and I will be back next week with a delicious stir fry recipe.

H

Chocolate and Caramel Layer Cake

I recently realised that in all of my recipes which used chocolate as a main ingredient, I have never actually talked about its origins which is something I am about to change.

There is evidence of the use of chocolate in drinks from almost 4000 years ago. The ancient Maya and the Aztecs were known to use it in drinks however the chocolate they consumed was nothing like what we have today. Cocoa beans are incredibly bitter and need to be fermented before they begin to taste nice. Even then, we still dry them, roast them and add sugar before they get close to our mouths.

The name chocolate derives from the Mayan word ‘xocolatl’ Nahuatl (the language of the Aztecs) word ‘chocolātl’. The Mayans used chocolate in celebrations and religious events. As cocoa beans grew so easily in Mesoamerica, chocolate was widely available and as a result everyone had access to it regardless of social status. Chocolate was so well thought of that there are paintings of the Mayan gods drinking it.

Cocoa Pod
A fresh cocoa pod

Like the Mayans, the Aztecs valued chocolate highly and also thought it had religious significance. They believed the removal of seeds from the pods they grew in was analogous to the removal of the human heart in ritual sacrifice. They would season chocolate with pepper and honey before they consumed it – almost like the world’s first chilli hot chocolate (except they drank it cold). Unlike the Maya, the Aztecs could not grow chocolate themselves as conditions were unsuitable so it was imported. As a result, cocoa beans were extremely valuable and were sometimes used a currency. When they conquered the Mayans, the Aztecs forced them to pay taxes (or ‘tributes’) in cocoa beans.

Since then, chocolate has become a world-wide phenomenon. It is consumed everywhere in, frankly, ridiculous quantities. Back in 2014, Switzerland held the crown for highest chocolate consumption per head with the average person eating 9kg of chocolate a year!

To produce chocolate, the beans must be roasted, cleaned, have their shells removed and ground up to create cocoa mass. This is then heated so that the cocoa butter melts creating a smooth, liquid called cocoa liquor. This is then either processed or left to cool in large blocks of raw chocolate which is then sold to different chocolatiers.

The raw chocolate can be re-melted and the cocoa butter is separated from the cocoa mass. These are then recombined in different ratios along with sugar, milk and oils to create the chocolate we know and love. The cocoa mass must be ground up to very fine particles which is what gives the chocolate its smooth mouth feel and is why you can’t just add cocoa butter to cocoa powder and sugar to create chocolate – the cocoa powder has particles with almost four times the radius of those in professional chocolates.

The cocoa butter is also important to making good chocolate. When you make decorations, many recipes will call for tempered chocolate. This is where you melt the chocolate and when it is cooled, prevent the cocoa butter from setting, but stirring, until it gets to the right temperature. This is because cocoa butter has six different crystal forms only one of which is completely solid at room temperature and you don’t want your carefully crafted decorations to collapse before everyone sees them! One way around this is to buy compound chocolate where the cocoa butter is replaced with vegetable oils – this means that you don’t have to temper it!

Luckily, the recipe this week doesn’t call for anything super fiddly like tempering chocolate. It does make one of the biggest cakes I have created though. With four layers sandwiched with cream and caramel, this cake is incredibly indulgent, exceedingly decedent and definitely worth it. It’s perfect to feed a crowd and if you only want a small one, you can easily half the quantities and only make a two-layer cake!

Chocolate, caramel layer cake

Prep time: 30 minutes

Cook time: 30 minutes (or 1 hour)

Cooling time: At least one hour

Decorating time: 30 minutes (plus 1 hour cooling)

Total time: 3 ½ – 4 hours

Serves 25

For the Cake:

100g cocoa (you want to use regular shop bought dutchy processed cocoa, not raw cocoa!)

200g dark brown sugar

500ml boiling water

250g unsalted butter

300g caster sugar

450g plain flour

1tsp baking powder

1tsp bicarbonate of soda

1tbsp vanilla extract

4 eggs

Pinch of salt

For the Icing:
½ batch of caramel (see Millionaire’s Shortbread recipe which gives instructions for the full batch)

200g butter (at room temperature)

450g icing sugar – sifted

¼ cup milk

For the filling:

300ml double cream

Preheat the oven to gas mark 4 (180oC) and line four eight-inch baking tins (you may have to make the cakes in two batches if you have fewer tins and this will also help ensure the cakes all bake evenly). I like to butter the tins, put a circle of parchment on the bottom and then give it all a coating of cocoa.

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Place the cocoa and the dark brown sugar into a bowl and pour over the boiling water. Whisk this together.

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Cream the butter and the caster sugar until light and fluffy – about 5 minutes in an electric stand mixer.

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Stir the salt, bicarbonate of soda and the baking powder into the flour.

Add an egg and a tablespoon of the flour mix and beat it together.

Repeat this until all the eggs are added.

Add in half the remaining flour and mix it together.

Add the rest of the remaining flour along with a couple of tablespoons of the chocolate mix to prevent the mix turning into a hard dough.

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The moment it starts looking lumpy, add a little of the chocolate mixture

Add about a quarter of the remaining chocolate mix and make sure it is beaten through well so there are no lumps of while left.

Gently add the remaining chocolate mixture and slowly stir that through until all the mix is combined.

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Divide this into your tins and bake them for 25-30 minutes, or until a skewer inserted into the centre comes out clean.

Let the cakes cool before filling them.

To make the icing, beat the butter for at least seven or eight minutes until it is light and fluffy. This step is imperative to making a smooth, spreadable icing.

Add half of the icing sugar and slowly beat it in to prevent covering the room in a layer of icing sugar.

Once it has been incorporated, beat the icing again on a medium to high speed for another five minutes.

Add the remaining icing sugar and repeat, beating for another five minutes. If the icing seems to be getting dry and clumping, add a tablespoon of the milk.

Add half of the caramel and beat it into the icing – the rest will be used later. The icing should now be smooth and delicious.

Once the cakes are cool, it is time to assemble them.

If the cakes are very domed in the middle, it’s best to level them a bit at this point. Us a sharp knife or a cake leveller to remove the top of each dome so the cake will be a more even shape.

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Whip the cream to soft peaks – it should be able to hold its shape but not have started to split!

Place the bottom layer on the cake board and pipe a circle of the butter cream around the edge.

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Spread the inside of the circle with one third of the cream and one third of the remaining caramel.

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Add the next layer of cake and repeat this until you only have one layer of cake left to add.

When you add the final layer, add it upside down so the top of the cake is a smooth, flat surface. You may have to build the icing wall up a little higher on the third later to support this if your cakes aren’t completely level.

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Cover the entire cake in a thin coat of icing and chill for an hour.

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Chill the cake after adding the crumb coat so the final product has a clean finish on the outside

Once the cake has chilled, cover it in the remaining icing keeping about 4 tablespoons back for decoration.

Use the reserved icing to pipe designs onto the cake. You can make them more visible by adding a little cocoa to the icing so it stands out.

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I hope you enjoyed this recipe and that you love the cake when you try it! If you fancy a little bit more baking, why not have a go at making some Brandy Snaps or for a quick and easy meal, make yourself some One Pot Pasta!

Have a good one and I’ll be back next week with a delicious curry recipe – it’s even going to be vegan!

H

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Brandy Snaps

For a long time, I was unaware that brandy snaps could be eaten on their own as opposed to being used a decorations for bigger, grander desserts. While this discovery hasn’t exactly rocked my world, it has given me another recipe in my biscuit arsenal, one that is particularly quick and easy to make! Whilst containing almost identical ingredients to gingerbread, the difference in ratios is what gives brandy snaps their distinctive appearance.

While in the oven, the butter and golden syrup melt, as does the sugar. This makes the brandy snaps  spread out from teaspoon sized blobs to several inches across. The bubbling in the butter causes little holes giving rise to the lacy appearance. As the sugar caramelises in the oven and the butters flows out of the biscuits, they darken. Once removed from the oven, the brandy snaps are far to soft to handle but as they cool, the sugar begins to harden. This is when they should be shaped. Cigars are shaped using an oiled wooden spoon but more exciting shapes can also be made. Laying the soft biscuit over an oiled cup or orange can give a beautiful bowl which can hold a dessert or cutting into triangles or long rectangles and curling can give an ornate garnish to a pudding.

Dating back to the early 1800s, brandy snaps have been around for a long time and haven’t really changed at all! They are traditionally filled with whipped cream however they can also be dipped in chocolate and rolled in nuts to give another dimension. The origin of the name is actually thought to have been derived from the word ‘branded’ referring to the fact that they can appear burnt. Having said that, I can appreciate that you may wish to drink a couple of brandys whilst baking these as they are some of the fiddliest things I have ever created.

One thing to note is that while you want to shape them while they are still hot, they have to cool enough not to break when you handle them (and also not to burn your fingers). Another thing that makes them so useful is if you only want a few to jazz up your dessert, the lack of eggs in the recipe means you can reduce the quantities as much as you want – providing you stick to equal ratios of all ingredients other than the ginger.

I hope you enjoy the recipe and have a chance to try these at home!

 

 

Brandy Snaps

Prep time: 10 minutes          Cook time: 40

Makes: 30 medium sized brandy snaps

100g unsalted butter

100g brown sugar

100g golden syrup

100g plain flour

1tsp ground ginger

(optional: 1tbsp brandy or lemon juice)

 

Vegetable oil and wooden spoons

300ml whipping cream to fill

 

Preheat the oven to gas mark 4 (1800C).

Sift the flour and ginger into a bowl and make a well in the middle.

Gently heat the butter, sugar and syrup in a pan until it has all mixed together and the butter is fully melted. DON’T LET THIS BOIL!

Pour the butter and sugar mixture into the well in the flour and mix together.

Add the lemon juice or brandy and mix into the batter – it should be thick and flow very slowly.

Using a half tablespoon (or a heaped teaspoon), dollop four blobs of batter onto each baking sheet – they will spread out a lot so do not put more than 4 on the first couple of sheets. Once you know if you can fit an extra brandy snap on the sheet then you can add one to the next batch.

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Bake in the oven for 8-10 minutes or until golden brown – but not too dark as no one wants burnt brandy snaps.

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Minute 0, minute 4 and minute 8.

I tend to use three sheets on a rotation as the lower one doesn’t cook as fast so once I remove the first sheet, I move up the lower one and add the third sheet on the bottom of the oven and work in four or five minute intervals from there.

Lightly brush the handles of some wooden spoons with the vegetable oil.

Let the brandy snaps rest for a minute until they are cool enough to handle and won’t rip when lifted but are still soft and malleable.

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Wrap each one around the handle of the wooden spoon and place (seam side down so they don’t unwrap) onto a surface to cool.

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The brandy snaps should have cooled enough to remove from the wooden spoons without losing their shape when the next batch comes out of the oven.

Keep this rotation going until you have cooked all of the brandy snaps.

 

To fill them, whip the cream and pipe into the brandy snaps from both ends. You can also dip ends of brandy snap into melted chocolate (before filling with cream of course) and roll it in chopped nuts.

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I hope you enjoyed the recipe. Let me know how these turn out for you, drop me a tag on Instagram @thatcookingthing as I love seeing what you guys create at home. If you fancy something more cakey – check out my recipe for a Yule Log (they don’t have to just be for Christmas)! Alternatively, if you are looking for something a little more savoury, why not make yourself some delicious Curried Parsnip Soup?

Have a good one and I’ll be back next week with a base recipe for one pot pasta which can be adapted to make masses of dishes!

H

Yule Log

To those of you who celebrate, have a very merry Christmas and to those of you who are not Christian, happy holidays! Whether you celebrate or not, one thing that you have probably taken advantage of is the myriad of festive foods which are available at this time of year. Whilst things like Christmas cake and Christmas pudding tend to divide people into the group that likes them and the group which thinks they were created by the devil in the eighth circle of hell, one thing that I feel almost everyone likes is the Yule Log.

The original Yule Logs were not cake. They were, in fact, a carefully selected piece of wood which was burnt around Christmas time. This started around 800 years ago in Europe. It was a huge lump of wood meant to last the entirety of the twelve days of Christmas; the stump left at the end would be used to kindle the log the following year. The stump would be kept in the house and was believed to ward off bad luck and illness.

The modern cake version of the log is a swiss roll masquerading as a tree stump by scratching the icing and often using leaves and berries as decoration. Whilst originally a plain Genoese sponge with a chocolate filling, nowadays you tend to find the reverse; a chocolate sponge with whipped cream inside. This is then slathered in chocolate ganache, buttercream or truffle mixture which is textured to look like bark. It is not uncommon to take a large slice and rest it on top of the log to resemble a branch.

I really like swiss rolls as they are incredibly simple to make. They can be created in 90 minutes and are certain to impress anyone you serve them too. As it uses a whisked sponge, the cake is very light and bakes in a short space of time. Whilst people always make a big deal about how to prevent the roll cracking, the answer is simple: don’t let it dry out! Avoid overcooking the sponge and make sure to place the damp towel over it while it cools. That’s all you need to do!

Although it is traditionally a Christmas dish, this cake is still perfect at any occasion during the year and owing to the speed at which it can be made and assembled, is a very good one to have in your baking inventory.

 

Yule Log

4 eggs

100g caster sugar

60g self raising flour

50g cocoa

 

For the filling:

300ml double cream

¼ cup caster sugar

¼ cup water

2 tbsp Bacardi or other white rum

 

For the ganache:

300ml double cream

300g dark chocolate

50g butter

20g dark brown sugar

1tsp vanilla extract

 

 

Line a swiss roll tin with baking parchment and preheat the oven to gas mark 6 (2000C).

Place the eggs and sugar in a large bowl and whisk until its thick and creamy (about eight minutes).

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5 vs 8 minutes – the extra few minutes makes all the difference in the thickness of the mix

Sift the cocoa and flour into the beaten egg and sugar and fold together taking care not to lose too much air.

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Before, during and after folding 

Pour into the tin and spread out evenly.

Bake for 8-10 minutes.

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Before and after baking

 

While the cake is in the oven, make the syrup.

Heat the sugar and water until the sugar is completely dissolved and place into the fridge to cool.

Lay out a piece of baking parchment larger than the swiss roll tin.

Remove the cake from the oven and flip out onto the parchment and remove the paper covering the base.

Place a damp tea towel over the cake to make sure it doesn’t dry out!

 

While the cake is cooling, make the ganache.

Heat the cream, vanilla and sugar until the cream is just about to boil.

Pour the cream over the chocolate and butter and leave for three minutes.

Whisk the ganache until everything comes together.

Set aside to cool.

 

Whip the cream to soft peaks – you do not need to add sugar as there is enough in the syrup and cake already.

Add the Bacardi to the syrup.

Remove the tea towel from the top of the cake .

Use a pastry brush to brush a layer of syrup onto the cake – this will help keep it moist and roll properly. You don’t need to saturate it, just give a nice coverage.

Spread the cream onto the cake going up to both long edges and one of the short edges – make sure to leave an inch along one of the short edges to start

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Use the baking parchment to start to roll the cake up. Lift from the short edge (with no cream) and fold the edge over, try not to crack the roll (but its fine if it does start to crack).

Continue to roll up the cake – try to get a nice tight roll.

End with the outside edge on the base so it doesn’t unroll!

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Once the ganache has started to set but isn’t hard – it should hold its shape when a spoon is dragged through it – cover the cake including the ends. The easiest way to do this is by placing lots of small blobs over the cake and then spreading them  out.

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Before and after adding texture to the ganache

Use a fork to make circles on the ends and run it up and down the length of the cake to make it look like a tree.

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This makes a perfect end to a Christmas dinner for those who don’t like Christmas pudding (or have both).

It is an ideal dessert if something goes wrong with your planned pudding as you can make the whole cake from start to finish in 2 hours.

 

I hope you enjoyed the recipe. Let me know in the comments if you try it at home or drop me a tag on Instagram @thatcookingthing. If you like this and want to keep with the Christmas spirit, check out my gingerbread house recipe. It tastes amazing and looks incredible. It’s a showstopper at any occasion! Alternatively, for a slightly more savoury meal, why not try your hand at making miniature beef wellingtons – a delicious dinner and surprisingly easy to make.

Have a good one and I’ll be back next week with a healthy soup – ideal for a quick lunch and that new year health kick to make up for the Christmas guilt.

H

 

Chocolate and Orange Bread and Butter Pudding

Wasting food is something which I try to avoid doing as much as possible and as a result, lots of the food I eat is made up of odds and ends lying around. Bread and butter pudding is a perfect example of this – it’s a very good way of using up the remains of a loaf of bread that’s starting to go stale. It’s also very easy to personalise as you can swap flavours in and out incredibly easily.

Traditionally, bread and butter pudding was made without the orange and chocolate I use in this recipe. Instead, the bread was buttered before being put in the tin and was then sprinkled with large quantities of raisins (which were often soaked in booze). The custard was also flavoured with nutmeg and vanilla along with other spices. Bread and butter pudding is the modern version of a dish known as whitepot which dates back from the 1500s. This was made with bone marrow instead of butter and sometimes the bread would be substituted out for rice which is what gave rise to rice pudding. This diverged from bread and butter pudding back in the early 1600s when recipe books started listing whitepot and rice pudding as different desserts. The first written recipe for bread and butter pudding didn’t appear until almost 100 years later!

Bread and butter pudding should not be confused with bread pudding although the two do have many similarities. They are both ways of using up stale bread and also both contain cream, eggs and dried fruit. Bread pudding starts to differ as instead of layering up the bread and pouring custard over it, small lumps of bread are mashed into the custard mix before adding brown sugar, lots of spices,dried fruit and peel. This gives rise to a much more homogeneous dessert which is denser than bread and butter pudding would be.

One of the best things about this dessert is its versatility. I have made it on several occasions for people who are lactose free and you can simply replace the cream and milk with dairy free alternatives (of course you also have to check that the chocolate spread doesn’t contain milk either)! If you don’t like chocolate and orange, you can just replace them with other flavours for example, swap the marmalade for strawberry jam and sprinkle fresh strawberries between the layers instead of chocolate. If you feel like splashing out, this can also be made with brioche or croissants instead of plain bread for a super rich, buttery dessert.

 

 

Chocolate and Orange Bread and Butter Pudding

Prep time: 20 mins – Rest time: 10 mins – Cooking time – 45 mins

 

 

1 large loaf thinly sliced white bread – crusts removed

Marmalade

Dark chocolate spread

150g dark chocolate chips (or finely chopped dark chocolate)

5 eggs

1 pint full fat milk

150ml double cream

150g sugar + more for sprinkling

Optional – orange zest

 

 

Preheat the oven to gas mark 5 (1900C).

Butter a large baking dish.

Cut the bread along the diagonal to get large triangles.

Spread a generous portion of marmalade onto some of the triangles – however many it takes to cover the bottom of the dish.

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Sprinkle over a couple of tablespoons of chocolate.

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If you have any large gaps with no bread, just chuck a little bit into the them – it doesn’t have to look neat as everything is covered!

Add another layer of bread, this time with the chocolate spread.

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Sprinkle over some more of the chocolate.

Repeat the above steps until the tin is full remembering to place the top layer in spread side down – do not overfill it as the pudding will over flow in the oven. Try to avoid squishing the bread down too much as the air pockets around will all be filled with the custard.

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Place the top layer, spread side down to give a nice even finish.

 

Put the eggs, milk, cream, sugar and orange zest into a jug and whisk them together.

Pour this over the bread slowly making sure none of the bread on the top is left dry! Try to leave a little room at the top of the tin as the pudding will puff up when baking.

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I mixed some marmalade into the custard for an extra burst of orange.

Sprinkle over a small amount of sugar which will caramelise on the top.

Leave to sit for 10 minutes so the custard can soak into the bread – you can add more if it is all absorbed!

Bake for 40-45 minutes until the top is golden brown and the pudding is puffed up – check it at halfway through and if the pudding is browning too fast, cover the top with some silver foil and return it to the oven.

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This can be eaten warm of cold and heats up wonderfully in the microwave. Serve with cream, ice cream or chocolate sauce.

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Let me know if you try this at home as I love to see what you guys cook! Drop me a tag on Instagram @thatcookingthing. If you are looking for a warming savoury dish to precede this in a meal, look no further than my delicious mushroom risotto or if you fancy having a go at baking some other sweet treats, why not try your hand at my millionaire’s shortbread? Its bound to impress your friends!

Have a good one and see you next week with a recipe for a lovely salmon dinner!

H