Tag Archives: sugar

Pavlova Recipe

4 egg whites

250g caster sugar

1 tsp cornflour

1 tsp white (wine) vinegar

600ml cream

6 tbsp icing sugar

Assorted summer fruits

– Heat the oven to gas mark 4/180°C and live and baking tray.

– In a clean glass bowl whisk the egg whites until full and satiny.

– Add the sugar a spoonful at a time, continuing to whisk until the mixture is stiff and shiny.

– Fold in the cornflour and vinegar.

– Scoop our onto the prepared tray and smooth to create a well in the centre.

– Put the baking tray in the oven and immediately turn the temperature down to gas mark 2/140°C.

– Bake for an hour and a half. Leave to cool in the oven, if using an electric oven open the door a bit.

– When the meringue is cooled prepare your fruit.

– Add the cream and icing sugar to a large mixing bowl and whisk until stiff.

– Split the cream in half and stir chopped fruits through one half.

– Spread the cream with fruit over the meringue.

– Top the fruity cream with the remaining whipped cream. (Doing this means that you get a clean, white topping with no bleed through from the fruits. Feel free to skip this design if you prefer.)

– Decorate the top with good looking fruits.

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Filed under Desserts, Moderately easy

Salted Caramel Sauce

A very quick post today as I know some people are eagerly awaiting this recipe for Salted Caramel Sauce. It’s simple once you know how and absolutely amazing! I have had to restrain myself from simply eating it from the jar! 

Makes 1 jar

250ml double cream

1 cup granulated sugar

1tsp salt

– Pour the cream into a small pan and heat to just short of boiling. Turn off the heat and set aside. 

– Place the sugar in one flat layer in a large, heavy bottomed pan. You need it to be much bigger than you think as when you combine the ingredients it can bubble up and rise to nearly 10 times the height! Also, thin pans mean that the sugar may quickly burn as the heating is more intense. Heat your sugar on a LOW heat. It will take time (about 8 minutes to start to melt) but if you heat it too intensely then the sugar may burn and cause problems for you. Do Not Stir!

– Once about 8 minutes has gone by you should be able to see the sugar melting around the edges. At this point you can gently turn the sugar so the melted stuff on the bottom comes on top and the solid sugar on top gets to the bottom. Your sugar should be turning from white to golden caramel. Don’t rush, it will get there. 

-Once your sugar is all melted with no lumpy bits take it off the heat. 

– Pour half your hot cream into the sugar. It WILL bubble, spit and rise up. Stir vigorously the whole time. 

– When it has died back down pour the remaining cream in, remembering to keep stirring. It will usually rise and spit again. It will look like a lumpy mess. This is normal. 

– Return the pan to a low heat and keep stirring. The lumpy mess will slowly melt back in and you will get a smooth pale caramel sauce. This will probably take about 10 minutes. If you have any huge lumps it may take longer but they will eventually dissolve. You don’t want the mixture to boil so keep it on a nice low heat and it will get there! 

– When you have a nice, smooth sauce sprinkle over the salt and give it a good mix then pour into a heat proof container. 

– I store mine at room temperature but that’s because it doesn’t last long at all! If you plan to be more restrained in your consumption then you can keep it in the fridge but be aware that it will stiffen at a lower temperature. 

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Filed under Basic, Desserts, For the Keen Cook, Gluten Free, Jams and Preserves

Farmhouse Butter Biscuits

A lovely simple biscuit, quick and easy to work with and it gives a delightfully crisp buttery biscuit.  Nothing fancy at all, as simple and wholesome as a biscuit can get! These biscuits remind me of some I had as a child at a farmhouse on the way to the lake district. There were no such things as hygiene certificates then, this was literally the farmer’s wife selling tea and biscuits in her kitchen and they were some of the best I’ve ever had!

Makes 18 biscuits

125g butter, softened
70g golden caster sugar (Plus a few tsp extra for sprinkling)
1 egg yolk
160g plain flour
small pinch of salt

  • Heat the oven to gas mark 5 and prepare two baking trays with baking paper.
  • Cream together the butter and the sugar in a small mixing bowl.
  • Add the egg yolk and beat well to combine.
  • Add the flour and the salt (if your flour is at all lumpy do sift it in as it will mix easier).
  • Bring all the ingredients together into a soft dough.  It can help to use your hand to get it all together in the last bit.
  • Pinch off small walnut sized balls of dough and roll them in your palms to shape into rounds.
  • Place on the baking tray and use the heel of your palm to squish them flat.
  • Sprinkle the tops with the extra sugar.
  • Bake for 10 minutes until the edges are just starting to colour.
  • Remove from the oven and allow to sit on the tray for 5 minutes before trying to move them as they will break otherwise.
  • Allow to cook on a wire rack.
  • Put on a pot of tea and enjoy!

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Filed under Cookies and Biscuits, Easy, quick

Cheesecake Bars

When I lived in Tokyo I would usually pick up breakfast on my way to uni.  If there is one thing I miss the most about Japan it is the convenience stores, or conbini, they were just brilliant!  You want a kitkat, a bottle of mikan juice and a bowl of hot macaroni cheese at 3am?  Done!  Japanese food was just amazing in all ways, even the rubbish, but I digress.  Every morning for a good few months I would stop off at a particular store on my trip to uni and I would buy myself a carton of cafe latte and a cheesecake bar.  It was just a simple stick of baked cheesecake.  No biscuit, no flavouring, just cheesecake plain and simple. 

For Christmas I got a silicone baking mould that forms 12 bars.  I had asked for a 9 hole mini loaf tray but such a creature does not exist it would seem and the closest “Mother Christmas” could come was a 12 hole bar tray from France.  The first thing I thought of when I saw this tray was, “Well that’d make funny shaped loaves.”, the second thing I thought was, “But I could make cheesecake bars!”  And so last night, when I was in serious need of some baking therapy having just watched Doctor Who, I did. 

This cheesecake recipe is the simplest thing in the world only 5 ingredients!  I think I first saw this recipe in a supermarket magazine as a project for kids but it is now one of my emergency recipes as it takes so few ingredients.  I like to make it after dinner because then you can just leave it and forget about it while it cools in the oven overnight and it’s not taking any time away from other things.  Also you get to breakfast on cheesecake and what’s better than that?

Makes 12 bars.  If you don’t have a fancy mould like mine then you could probably just use a brownie or square cake tin and cut it up. 

2 large eggs
400g soft cheese
125g caster sugar
4 tbsp creme fraiche
1 tsp vanilla extract
the seeds from half a vanilla pod

Step 1: Assemble your ingredients.

[I changed my mind about the orange half way through and decided to keep it pure with the vanilla but you can easily substitute the vanillas for the zest and 3tbsp of juice from an orange, lemon or lime.  We keep our vanilla pods in the sugar jar, as you can just see, it gives a light hint of flavour to the sugar and stores the vanilla well.]

– Preheat the oven to gas mark 4 and grease your mould, tin or tray with melted butter. 
– In a medium sized mixing bowl beat the eggs. 
– Add the cream cheese and beat until smooth. 

It will look like this but keep beating...

...and it will look like this!

– Add the sugar, vanillas and creme fraiche and beat until well combined. 
– Pour into your chosen mould and  bake for 30 minutes. 
– Turn off the oven and leave overnight or until completely cool. 
– Turn out, and slice if necessary, and serve!

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Filed under Easy, Teatime Treats

Gingerbread

I love making a gingerbread house at Christmas time.  However, I’m never any good at eating it.  When you’ve worked so hard to assemble this work of edible art it’s heartbreaking to have to destroy it.  Therefore I thought what about a gingerbread village?  Little houses so you could eat them one at a time and not feel bad for destroying your entire creation!  So that’s what I did. 

These have been a labour of love I tell you!  I actually made the gingerbread weeks ago but never quite had the time to sit down and get on with putting them together.  As a result I ate a bunch of the sweets I had been going to use and there were more than a few breakages and someone, I’m looking at you dad, ate a roof tile.  In theory this recipe makes 6 little gingerbread cottages.  I got 3.  But such is life. 

This gingerbread dough isn’t perhaps the ideal one you’re looking for to make houses but it does make an excellent biscuit.  It spreads a little inconsistently while baking so I got some wonky bits and the dough is easiest to work with while still warm, after that it starts to crack a little while you’re handling it.  For that reason I haven’t given you the pattern I used for my houses, but they were about 3″x4″.  Next year I’ll be trying a different recipe for my houses but for biscuits to eat or hang on the tree I think this could be a winner. 

  Makes 6 3″x4″ houses or, in theory, 1 large house.  Make 1/2 if for biscuits unless you need dozens. 

250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger

– Heat the oven to gas mark 6 and find every baking tray in the house. 
– Melt together the butter, sugar and syrup in a large pan. 
– Put the flour, bicarbonate of soda and ground ginger in a large mixing bowl and mix them together. 
– Pour the melted butter mixture into the flour and mix well with a spoon until a dough is formed. 
– Roll out the dough to a thickness of 5mm.  (You will have to do this in batches unless you’re very good and have a large work surface.)
– Cut out your shapes and place on lined baking trays. 
– Bake for 10-12 minutes watching carefully because it is very easy to burn these.  Try to get the houses each on one tray so they’re a consistent colour. 
– Allow to cool on the trays for 5 minutes until hard then cool completely on a wire rack. 
– Repeat for the rest of the batches. 

To assemble the houses I use a ‘glue’ made from 200g icing sugar and 2-3 tbsp boiling water.  You can use royal icing if you want it to be stronger but this tastes much better.  I pipe strips of icing down the edges of the ‘sides’ then carefully press all 4 walls together, you may need an extra pair of hands for this part.  Then I allow that stage to dry.  Once dried I put on the roof tiles again by piping strips of icing all around the top of the house then very gently pressing down the tiles.  Then I pipe a line along the apex.  The chimneys, if making, are done in almost exactly the same way.  I leave the houses to dry, preferably for an hour, then get on with decorating with sweets using the same kind of ‘glue’ to stick everything on. 

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Filed under Christmas, Cookies and Biscuits, Moderately easy

Arancello

This is my new favourite drink.  I made up a batch of it to give as Christmas gifts and I had some left over for myself.  I will certainly be making this again and again all year round.  It’s absolutely delicious!  It’s theoretically related to Limocello the Italian lemon flavoured drink but with oranges instead. 

I’m currently drinking it mixed with cranberry and raspberry juice over crushed ice, or snow as available, and with a sprinkle of edible gold glitter.  I think I’m calling it ‘The Northern Lights’ as the colours go deliciously swirly.  I may change the name when I get a newer carton of cranberry juice as this one’s kind of a funny colour but still delicious! 

Makes 2.5 litres

1 l vodka, doesn’t have to be good
peel of 4 oranges plus 1 orange for later
1 cinnamon stick
1 vanilla pod, split length ways
4 cardamon seeds
600g granulated sugar
500ml boiling water

– First you will need to find 2 large bottles or jars to take 2.5l liquid by the end of this process and give them a good clean.  I used 2 glass Italian milk bottles but obviously those are hard to come by. 
– Split the vodka between each bottle. 
– Peel the oranges using a vegetable peeler and be careful not to get any of the white pith along with the peel as it is very bitter. Cut into short strips and divide equally between the bottles. 
– Break the cinnamon stick in half and add that. 
– Put half the vanilla pod and 2 cardamon seeds in each bottle. 
– The bottles should now be about half full.  Put the lids on and keep them in a dark place, shaking every day. 
– After a week mix together the boiling water and sugar in a large jug and stir until the sugar is dissolved. 
– Divide this between the two bottles. 
– Put the lids back on and return to the cool dark place for another week, again shaking every day. 
– After this week is up decant into fancy bottles, straining out the bits and pieces.  Add a strip of peel from the remaining orange and a cinnamon stick to these bottles then either store and keep for yourself or give as gifts.  You can be sure the recipients will be very greatful! 

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Filed under Christmas, Drinks, Easy

Christmas Pudding

As with the Last Minute Christmas Cake I don’t get to participate with this more than the traditional stir and wish.  However it’s another recipe that doesn’t need to mature or need constant feeding.  You can make it up on Christmas Eve if you want to or in September, it’ll still be great.  In fact I think we’ve been known to make up the 3 puddings and then eat one the next year! I can’t even claim the words for the recipe as my own here so think of it as a guest post from my mum.

Makes 3 average pudding basins

225 g dark brown sugar
400g white breadcrumbs
225g suet
half tsp salt
1 tsp mixed spice
1 kg mixed dried fruit
50g chopped blanched almonds
2 large cooking apples peeled, cored and grated
zest and juice of half a lemon
2 beaten eggs
300ml Guiness/milk stout/dark beer
150ml approx milk

 – Mix all dry ingredients together.  
– Mix in apple and lemon, eggs, beer and anything else in the list and enough milk to make soft dropping consistency.
– Put into pudding bowls with a circle of baking parchment in the bottom of each.
– Cover with greaseproof with a pleat in the centre. 
– Steam for 4-5 hours.
– Leave to go cold and store in a cool place. (I make up the full quantity and freeze the spares.)
– To reheat thaw, if frozen, and microwave for 6 minutes, with a pyrex lid to keep in moisture, or if you are a traditionalist steam again for 2 hours.

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Filed under Christmas, Desserts, Easy

Last Minute Christmas Cake

I have to say I’m cheating a little here with my own rules as I haven’t ever cooked this on my own.  In fact my participation has only ever advanced to weighing ingredients and helping fill cake tins.  Christmas is my mum’s domain.  She’s been doing it for years and she’s on a roll, my interference is not needed!  However, I had to share this cake recipe with you as it really is a last minute cake.  It doesn’t need to mature and if you’re forgotten to buy a cake and you’re totally desperate, well, start now! 

Makes 1×8″ (20cm) cake

125g butter
500g mixed dried fruits
125g dates, stoned and chopped (or apricots or prunes, big fruits are what you’re after.)
175g brown sugar
1 tsp bicarbonate of soda
200ml water
1/2 tsp ground mixed spice
1 tsp ground cinnamon

90g glace cherries, chopped
60g chopped mixed nuts
45ml brandy
250g plain flour
pinch of salt
2 eggs, beaten
1 tsp baking powder

– In a large pan melt the butter and then add the dried mixed fruits, dates (or other fruits), sugar, bicarbonate of soda, water, mixed spice and cinnamon. 
– Bring this to the boil and cover.  Simmer for 15 minutes. 
– Leave the pan, covered, overnight. 
– The next day put it in a mixing bowl, or use a machine like a kitchen aid or kenwood chef to do the hard work!
– Add the cherries, nuts and brandy.  Mix a little. 
– Add the flour and salt and mix in. 
– Add the eggs and the baking powder and then mix thoroughly making sire everything is well combined. 
– Line an 8″ cake tin with foil, shiny side down, and 2 layers of greaseproof paper. 
– Brush lightly with oil. 
– Tip in the cake mix and level out the top.  Create a small dip in the middle with the back of a spoon to prevent doming. 
– Place a small ovenproof dish or tin of water in the bottom of an oven heated to gas mark 2. 
– Place the cake in the oven on the middle shelf and cook for 2 1/2 – 3 hours covering the top with foil after 1 hour. 
– Test with a skewer to see if it’s done.
– Cool in the tin then turn out and pour on a little more brandy before either wrapping and storing or covering with marzipan and icing.

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Filed under Cakes, Christmas, Easy

Condensed Milk Cookies

I’ve posted this recipe before calling it American Cookies but I’m British so all my cookie recipes are ‘American’ or I call them biscuits.  When people ask me to make these they ask for “the condensed milk ones” and so I have renamed them.  I’ve also discovered since I first made them just how versatile the basic cookie dough can be.  Today I made the final addition to everyone’s christmas hamper:  Individually flavoured cookies. 

My sister has become obsessed with peanut butter and chocolate and so I made her peanut butter and chocolate cookies.  Dad loves ginger and chilli and so that’s what he got.  Mum was harder as she’s a mum and so says she likes whatever I make her but I know she loves marzipan so she got a sort of bakewell cookie… a fakewell if you will.  I also made myself a batch of chocolate and hazelnut cookies for immediate snacking.  There are no photos of that flavour as my family immediately snacked on them!  The joy of this is I made one batch of dough and then simply divided it into 4 and carried on to do all the different flavours I wanted. 

Makes ~36 cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour

For the toppings: (no amounts as it depends how many you make of each flavour)
natural coloured glace cherries
marzipan
flaked almonds
stem ginger in syrup, chopped into eighths
ginger and chilli sauce (I used Tesco’s Finest ice cream sauce but it’s totallyoptional.) 
cocoa powder
peanut butter
chocolate chips
chopped hazelnuts

– First line 5 baking sheets with baking paper and heat the oven to gas mark 4.  (If you don’t have 5 then just prep the paper and then reuse trays as they come free.)
– Cream together the butter and the sugar until soft and fluffy. 
– Mix in the condensed milk. 
– Add the flour and mix until it is all combined in a soft dough. 
– Divide the dough into 4 if making 4 flavours. 

For Chocolate and Peanut Cookies:
– Take 1/4 of the dough and put it into a smaller bowl. 
– Add a few spoons of cocoa powder and knead in until it forms a nice even chocolate colour. 
– Pinch off a walnut sized (and I really mean walnut sized, it’s smaller than you’d think!) bit of dough and roll it into a ball. 
– Flatten into a disc between your hands.
– Add a spoon of peanut butter to the centre. 
– Fold and pinch over the edges so that the peanut butter is completely enclosed in the dough. 
– Place on the baking tray leaving at least 1″ between cookies and flatten slightly and tidy up any really wonky ones. 
– Repeat with the rest of that dough. 

For Ginger Chilli Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place 4 chunks of ginger in the centre of the disc and fold up the edges of the dough to make a sort of bowl around it. 
– Place on the baking tray leaving at least 1″ between cookies and then pour over a little of the syrup from the jar or some of the chilli ginger sauce. 

For the ‘Bakewell’ Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Pinch off a ball of marzipan about the size of a Malteaser and flatten into a disc. 
– Place the disc in the centre of the dough and fold over the very edges. 
– Place a glace cherry in the centre and then flaked almonds aroung that. 
– Place on the baking tray leaving at least 1″ between cookies. 

For the Chocolate and Hazelnut Cookies:
– With the final 1/4 flatten the dough out and sprinkle with chocolate chips and chopped hazelnuts. 
– Knead these in until well distributed throughout the dough. 
– Pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place on the baking tray leaving at least 1″ between cookies. 

– Bake in the oven for 15-20 minutes.  (I switch over the top and bottom trays after 10 minutes then give them both 5 minutes more.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes. 
– Transfer to a wire rack to cool completely.

 NB. These cookies do spread a lot, almost double, so be very careful not to place them too closely together:

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Filed under Cookies and Biscuits, Easy

Cranberry Loaf

I found this recipe over on Joy of Baking and knew it was just perfect for what I wanted.  It was very simple to prepare as it’s essentially a muffin mixture and it would keep very well for a week, in fact getting better over the week, so perfect for posting for Christmas presents.  It also looks so very Christmassy! 

I wanted to use rectangular foil ‘takeout’ containers so as to ship and transport it easily and these were smaller than the 9″x5″x3″ tin the recipe called for so I doubled the recipe thinking may be I’d get 3 out of it, nope, got 4!  Yum, one spare!  It’s a really interesting flavour too, you have the sharpness of the cranberries with hints of fruity and nuttiness.  The crust also forms this delicious sugary crunch.  A surefire winner this one.  My test subjects of my mum’s office were begging for the recipe!

 

Makes 2 8″ x4″x3″ ‘loaf tins’

460g plain flour
700g golden caster sugar
4 tsp baking powder
1 tsp salt
zest of 1 orange
1 large egg
56g butter, melted and cooled
1 tsp vanilla essence
360ml milk
100g fresh cranberries (Dried if fresh not available)
90g mixed peel (I used whole preserved orange peels chopped up)
60g chopped mixed nuts

– Heat your oven to gas mark 4 and grease your tins. 
– In a large bowl mix together the flour, sugar, baking powder, salt and orange zest. 
– In a large jug mix together the butter, vanilla and milk. 
– Mix the two together and stir well to combine.  (Doesn’t matter if there are some lumps in there.)
– Add the fruits and nuts and stir through. 
– Pour into the tins and bake at the top of the oven for 1 hour.  Cover the top with foil if it gets too brown. 
– Test with a skewer to see if it’s done then remove from the oven and cool completely. 
– Wrap in foil to store for up to a week.

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Filed under Cakes, Christmas, Easy