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} | a8d1cc35e87bf5b672f6c5d8d823b78677c0d59cba611c9dfbabce56c783b09c | Roux/the basic white sauce recipe
An average of 4.5 out of 5 stars from 8 ratings 40g/1½oz flour40g/1½oz butter or other fat290ml/½ pint milk or stock for thick sauces450ml/¾pint for medium and 570ml/1 pintfor thin 40g/1½oz flour 40g/1½oz butter or other fat 290ml/½ pint milk or stock for thick sauces 450ml/¾pint for medium and 570ml/1 pintfor thin Method Dissolve the butter in a pan and add the flour.Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.Cook for a minimum of 2 minutes to cook out the taste of the flour.Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Dissolve the butter in a pan and add the flour. Dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Cook for a minimum of 2 minutes to cook out the taste of the flour. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. | {
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"title": "Roux/the basic white sauce recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings 40g/1½oz flour40g/1½oz butter or other fat290ml/½ pint milk or stock for thick sauces450ml/¾pint for medium and 570ml/1 pintfor thin 40g/1½oz flour 40g/1½oz butter or other fat 290ml/½ pint milk or stock for thick sauces 450ml/¾pint for medium and 570ml/1 pintfor thin Method Dissolve the butter in a pan and add the flour.Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.Cook for a minimum of 2 minutes to cook out the taste of the flour.Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Dissolve the butter in a pan and add the flour. Dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Cook for a minimum of 2 minutes to cook out the taste of the flour. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition."
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} | c424a70b758c441360ea46ea1e104c9ddcd3ff096ba88afb3c3b8c268aa44199 | How to make Yorkshire puddings recipe
An average of 3.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/yorkshire_puddings_61798_16x9.jpg Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too. 125g/4½oz plain flour2 medium free-range eggs300ml/10fl oz full-fat milksea salt and freshly ground black pepper4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil) 125g/4½oz plain flour 2 medium free-range eggs 300ml/10fl oz full-fat milk sea salt and freshly ground black pepper 4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil) Method Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes.Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot.Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Recipe tips You can make these ahead for a no-stress roast dinner. Cool completely on a wire rack and then freeze in a sealed plastic freezer back for up to a month. | {
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"title": "How to make Yorkshire puddings recipe",
"content": "An average of 3.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/yorkshire_puddings_61798_16x9.jpg Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too. 125g/4½oz plain flour2 medium free-range eggs300ml/10fl oz full-fat milksea salt and freshly ground black pepper4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil) 125g/4½oz plain flour 2 medium free-range eggs 300ml/10fl oz full-fat milk sea salt and freshly ground black pepper 4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil) Method Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes.Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot.Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately. Recipe tips You can make these ahead for a no-stress roast dinner. Cool completely on a wire rack and then freeze in a sealed plastic freezer back for up to a month."
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} | 972cca92304a177ed904af0e7e14e4fabd2f3c7e56fc53cbc9c6cadb81190d31 | Toffee apple crumble recipe
An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffeeapplecrumble_87427_16x9.jpg Toffee adds a decadent twist to a classic apple crumble. Serve with lashings of custard. 100ml/3½fl oz water225g/8oz granulated sugar30ml/1fl oz golden syrup30g/1oz unsalted butter 450g/1lb cooking apples, peeled, cored and sliced into wedges 450g/1lb eating apples, peeled, cored and sliced into wedges 100ml/3½fl oz water 225g/8oz granulated sugar 30ml/1fl oz golden syrup 30g/1oz unsalted butter 450g/1lb cooking apples, peeled, cored and sliced into wedges 450g/1lb eating apples, peeled, cored and sliced into wedges 150g/5oz plain flour100g/3½oz unsalted butter 100g/3½oz demerara sugar 150g/5oz plain flour 100g/3½oz unsalted butter 100g/3½oz demerara sugar 6 free-range egg yolks75g/2½oz caster sugar600ml/1 pint 1½fl oz whole milk1 vanilla pod, seeds only 6 free-range egg yolks 75g/2½oz caster sugar 600ml/1 pint 1½fl oz whole milk 1 vanilla pod, seeds only Method Preheat the oven to 180C/350F/Gas 4.For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish.For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown.For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon.To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. | {
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"content": "An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffeeapplecrumble_87427_16x9.jpg Toffee adds a decadent twist to a classic apple crumble. Serve with lashings of custard. 100ml/3½fl oz water225g/8oz granulated sugar30ml/1fl oz golden syrup30g/1oz unsalted butter 450g/1lb cooking apples, peeled, cored and sliced into wedges 450g/1lb eating apples, peeled, cored and sliced into wedges 100ml/3½fl oz water 225g/8oz granulated sugar 30ml/1fl oz golden syrup 30g/1oz unsalted butter 450g/1lb cooking apples, peeled, cored and sliced into wedges 450g/1lb eating apples, peeled, cored and sliced into wedges 150g/5oz plain flour100g/3½oz unsalted butter 100g/3½oz demerara sugar 150g/5oz plain flour 100g/3½oz unsalted butter 100g/3½oz demerara sugar 6 free-range egg yolks75g/2½oz caster sugar600ml/1 pint 1½fl oz whole milk1 vanilla pod, seeds only 6 free-range egg yolks 75g/2½oz caster sugar 600ml/1 pint 1½fl oz whole milk 1 vanilla pod, seeds only Method Preheat the oven to 180C/350F/Gas 4.For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish.For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown.For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon.To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil again, stirring constantly. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof dish. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon. For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each. To serve, divide the crumble between 4-6 serving plates and place a dollop of custard on each."
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} | 2eaa7740769873abd533bb13328d2e8ea922cea8ca19ae6ad443f6350265f284 | Make-ahead Yorkshire pudding recipe
An average of 2.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshirepudding_93848_16x9.jpg Perfect Yorkshire puddings are all about resting the batter. Make the batter the night before if you like, or freeze the cooked Yorkshire puddings to be even more prepared. 3 free-range eggs 115g/4oz flour275ml/½ pint milkbeef drippingsalt 3 free-range eggs 115g/4oz flour 275ml/½ pint milk beef dripping salt Method Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours.Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours. Leave this to rest, covered, in the refrigerator for up to 12 hours. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Recipe tips Cooled, cooked Yorkshire puddings can be frozen and reheated if you need to get ahead on your roast dinner. Just make sure to use them within 3 months. | {
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"title": "Make-ahead Yorkshire pudding recipe",
"content": "An average of 2.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshirepudding_93848_16x9.jpg Perfect Yorkshire puddings are all about resting the batter. Make the batter the night before if you like, or freeze the cooked Yorkshire puddings to be even more prepared. 3 free-range eggs 115g/4oz flour275ml/½ pint milkbeef drippingsalt 3 free-range eggs 115g/4oz flour 275ml/½ pint milk beef dripping salt Method Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours.Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours. Leave this to rest, covered, in the refrigerator for up to 12 hours. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Recipe tips Cooled, cooked Yorkshire puddings can be frozen and reheated if you need to get ahead on your roast dinner. Just make sure to use them within 3 months."
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} | c9b471200688dfd29d8682ecd6a8800af91350061830365c1179b78a6b5d8183 | Vegan Eton mess recipe
Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. To make the vegan meringue, drain the chickpeas over a measuring jug. You should have around 300ml/10fl oz of chickpea aquafaba liquid from the tins. Reserve the chickpeas and keep covered in the fridge for up to 3 days to use in other recipes.Pour the aquafaba into a saucepan, bring to the boil then reduce to a simmer. You want to reduce the volume down to 150ml/5fl oz, which should take around 10 minutes.Place the reduced aquafaba in the clean bowl of a stand mixer with the sugar and cream of tartar. Use the whisk attachment to whip for 4 –5 minutes, or to a stable, fluffy meringue with firm peaks. Scoop the meringue into a piping bag with a star nozzle attached and pipe small meringue kisses all over the baking paper. Bake in the oven for 30 minutes, then leave to cool completely with the door slightly open.To make the berry jam, mix the caster sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. Transfer to a saucepan and bring to the boil, then pour into a shallow container. Allow to cool, then place in the fridge to set. When ready to serve, blend or whisk the jam until smooth. To make the sparkling wine jelly, mix the agar-agar and sugar together in a bowl then place in a saucepan with the sparkling wine. Bring to the boil, then pour into a container. Allow to cool, then place in the fridge to set. When set, cut the jelly into 1–2cm pieces.To make the Chantilly cream, whip the ingredients together to soft peaks. To assemble, place some fresh berries in the bottom of each serving glass with some pieces of jelly. Top with some meringue kisses, then pipe or spoon some Chantilly cream on, followed by a swirl of berry jam. Top with more fresh berries, some meringue kisses, more jelly and finish with gold leaf, if using. Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. To make the vegan meringue, drain the chickpeas over a measuring jug. You should have around 300ml/10fl oz of chickpea aquafaba liquid from the tins. Reserve the chickpeas and keep covered in the fridge for up to 3 days to use in other recipes. To make the vegan meringue, drain the chickpeas over a measuring jug. You should have around 300ml/10fl oz of chickpea aquafaba liquid from the tins. Reserve the chickpeas and keep covered in the fridge for up to 3 days to use in other recipes. Pour the aquafaba into a saucepan, bring to the boil then reduce to a simmer. You want to reduce the volume down to 150ml/5fl oz, which should take around 10 minutes. Pour the aquafaba into a saucepan, bring to the boil then reduce to a simmer. You want to reduce the volume down to 150ml/5fl oz, which should take around 10 minutes. Place the reduced aquafaba in the clean bowl of a stand mixer with the sugar and cream of tartar. Use the whisk attachment to whip for 4 –5 minutes, or to a stable, fluffy meringue with firm peaks. Place the reduced aquafaba in the clean bowl of a stand mixer with the sugar and cream of tartar. Use the whisk attachment to whip for 4 –5 minutes, or to a stable, fluffy meringue with firm peaks. Scoop the meringue into a piping bag with a star nozzle attached and pipe small meringue kisses all over the baking paper. Bake in the oven for 30 minutes, then leave to cool completely with the door slightly open. Scoop the meringue into a piping bag with a star nozzle attached and pipe small meringue kisses all over the baking paper. Bake in the oven for 30 minutes, then leave to cool completely with the door slightly open. To make the berry jam, mix the caster sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. Transfer to a saucepan and bring to the boil, then pour into a shallow container. Allow to cool, then place in the fridge to set. When ready to serve, blend or whisk the jam until smooth. To make the berry jam, mix the caster sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. Transfer to a saucepan and bring to the boil, then pour into a shallow container. Allow to cool, then place in the fridge to set. When ready to serve, blend or whisk the jam until smooth. To make the sparkling wine jelly, mix the agar-agar and sugar together in a bowl then place in a saucepan with the sparkling wine. Bring to the boil, then pour into a container. Allow to cool, then place in the fridge to set. When set, cut the jelly into 1–2cm pieces. To make the sparkling wine jelly, mix the agar-agar and sugar together in a bowl then place in a saucepan with the sparkling wine. Bring to the boil, then pour into a container. Allow to cool, then place in the fridge to set. When set, cut the jelly into 1–2cm pieces. To make the Chantilly cream, whip the ingredients together to soft peaks. To make the Chantilly cream, whip the ingredients together to soft peaks. To assemble, place some fresh berries in the bottom of each serving glass with some pieces of jelly. Top with some meringue kisses, then pipe or spoon some Chantilly cream on, followed by a swirl of berry jam. Top with more fresh berries, some meringue kisses, more jelly and finish with gold leaf, if using. To assemble, place some fresh berries in the bottom of each serving glass with some pieces of jelly. Top with some meringue kisses, then pipe or spoon some Chantilly cream on, followed by a swirl of berry jam. Top with more fresh berries, some meringue kisses, more jelly and finish with gold leaf, if using. | {
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"title": "Vegan Eton mess recipe",
"content": "Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. To make the vegan meringue, drain the chickpeas over a measuring jug. You should have around 300ml/10fl oz of chickpea aquafaba liquid from the tins. Reserve the chickpeas and keep covered in the fridge for up to 3 days to use in other recipes.Pour the aquafaba into a saucepan, bring to the boil then reduce to a simmer. You want to reduce the volume down to 150ml/5fl oz, which should take around 10 minutes.Place the reduced aquafaba in the clean bowl of a stand mixer with the sugar and cream of tartar. Use the whisk attachment to whip for 4 –5 minutes, or to a stable, fluffy meringue with firm peaks. Scoop the meringue into a piping bag with a star nozzle attached and pipe small meringue kisses all over the baking paper. Bake in the oven for 30 minutes, then leave to cool completely with the door slightly open.To make the berry jam, mix the caster sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. Transfer to a saucepan and bring to the boil, then pour into a shallow container. Allow to cool, then place in the fridge to set. When ready to serve, blend or whisk the jam until smooth. To make the sparkling wine jelly, mix the agar-agar and sugar together in a bowl then place in a saucepan with the sparkling wine. Bring to the boil, then pour into a container. Allow to cool, then place in the fridge to set. When set, cut the jelly into 1–2cm pieces.To make the Chantilly cream, whip the ingredients together to soft peaks. To assemble, place some fresh berries in the bottom of each serving glass with some pieces of jelly. Top with some meringue kisses, then pipe or spoon some Chantilly cream on, followed by a swirl of berry jam. Top with more fresh berries, some meringue kisses, more jelly and finish with gold leaf, if using. Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. Preheat the oven to 120C/100C Fan/Gas ½ and line a baking tray with baking paper. To make the vegan meringue, drain the chickpeas over a measuring jug. You should have around 300ml/10fl oz of chickpea aquafaba liquid from the tins. Reserve the chickpeas and keep covered in the fridge for up to 3 days to use in other recipes. To make the vegan meringue, drain the chickpeas over a measuring jug. You should have around 300ml/10fl oz of chickpea aquafaba liquid from the tins. Reserve the chickpeas and keep covered in the fridge for up to 3 days to use in other recipes. Pour the aquafaba into a saucepan, bring to the boil then reduce to a simmer. You want to reduce the volume down to 150ml/5fl oz, which should take around 10 minutes. Pour the aquafaba into a saucepan, bring to the boil then reduce to a simmer. You want to reduce the volume down to 150ml/5fl oz, which should take around 10 minutes. Place the reduced aquafaba in the clean bowl of a stand mixer with the sugar and cream of tartar. Use the whisk attachment to whip for 4 –5 minutes, or to a stable, fluffy meringue with firm peaks. Place the reduced aquafaba in the clean bowl of a stand mixer with the sugar and cream of tartar. Use the whisk attachment to whip for 4 –5 minutes, or to a stable, fluffy meringue with firm peaks. Scoop the meringue into a piping bag with a star nozzle attached and pipe small meringue kisses all over the baking paper. Bake in the oven for 30 minutes, then leave to cool completely with the door slightly open. Scoop the meringue into a piping bag with a star nozzle attached and pipe small meringue kisses all over the baking paper. Bake in the oven for 30 minutes, then leave to cool completely with the door slightly open. To make the berry jam, mix the caster sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. Transfer to a saucepan and bring to the boil, then pour into a shallow container. Allow to cool, then place in the fridge to set. When ready to serve, blend or whisk the jam until smooth. To make the berry jam, mix the caster sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée. Transfer to a saucepan and bring to the boil, then pour into a shallow container. Allow to cool, then place in the fridge to set. When ready to serve, blend or whisk the jam until smooth. To make the sparkling wine jelly, mix the agar-agar and sugar together in a bowl then place in a saucepan with the sparkling wine. Bring to the boil, then pour into a container. Allow to cool, then place in the fridge to set. When set, cut the jelly into 1–2cm pieces. To make the sparkling wine jelly, mix the agar-agar and sugar together in a bowl then place in a saucepan with the sparkling wine. Bring to the boil, then pour into a container. Allow to cool, then place in the fridge to set. When set, cut the jelly into 1–2cm pieces. To make the Chantilly cream, whip the ingredients together to soft peaks. To make the Chantilly cream, whip the ingredients together to soft peaks. To assemble, place some fresh berries in the bottom of each serving glass with some pieces of jelly. Top with some meringue kisses, then pipe or spoon some Chantilly cream on, followed by a swirl of berry jam. Top with more fresh berries, some meringue kisses, more jelly and finish with gold leaf, if using. To assemble, place some fresh berries in the bottom of each serving glass with some pieces of jelly. Top with some meringue kisses, then pipe or spoon some Chantilly cream on, followed by a swirl of berry jam. Top with more fresh berries, some meringue kisses, more jelly and finish with gold leaf, if using."
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} | 7eba56cffc41e0b29ea66fd49d235fe3d18a0638567e0d98b14c5111536a54da | Gooseberry and elderflower custard recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gooseberryfool_6466_16x9.jpg This creamy gooseberry recipe uses fragrant elderflower cordial and homemade custard in a simple make-ahead dessert. 450g/1lb gooseberries 150ml/5fl oz elderflower cordial 450g/1lb gooseberries 150ml/5fl oz elderflower cordial 2 egg yolks 1 tsp arrowroot 150ml/5fl oz milk 30g/1oz sugar 150ml/5fl oz double cream Fresh elderflowers, to decorate 2 egg yolks 1 tsp arrowroot 150ml/5fl oz milk 30g/1oz sugar 150ml/5fl oz double cream Fresh elderflowers, to decorate Method Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Whip the cream to the same consistency of the gooseberries.Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Whip the cream to the same consistency of the gooseberries. Whip the cream to the same consistency of the gooseberries. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. | {
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"url": "https://www.bbc.co.uk/food/recipes/gooseberryfool_6466",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gooseberry and elderflower custard recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gooseberryfool_6466_16x9.jpg This creamy gooseberry recipe uses fragrant elderflower cordial and homemade custard in a simple make-ahead dessert. 450g/1lb gooseberries 150ml/5fl oz elderflower cordial 450g/1lb gooseberries 150ml/5fl oz elderflower cordial 2 egg yolks 1 tsp arrowroot 150ml/5fl oz milk 30g/1oz sugar 150ml/5fl oz double cream Fresh elderflowers, to decorate 2 egg yolks 1 tsp arrowroot 150ml/5fl oz milk 30g/1oz sugar 150ml/5fl oz double cream Fresh elderflowers, to decorate Method Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Whip the cream to the same consistency of the gooseberries.Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool. Whip the cream to the same consistency of the gooseberries. Whip the cream to the same consistency of the gooseberries. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate."
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} | 40e9661ee2c4c519621f730cfa077e2967b92aff1ddf152070190e5879105605 | Passion fruit fool recipe
An average of 5.0 out of 5 stars from 1 rating 12 passion fruits 284ml/10fl oz tub double cream100g/3½oz icing sugar1 lemon, juice only2 tsp Malibu or coconut rum 12 passion fruits 284ml/10fl oz tub double cream 100g/3½oz icing sugar 1 lemon, juice only 2 tsp Malibu or coconut rum Method Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses.Sieve the icing sugar into a bowl, and set aside.When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum.Fold in the passion fruit pulp and pour the fool into the chilled glasses.Serve with biscuits of your choice. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses. Sieve the icing sugar into a bowl, and set aside. Sieve the icing sugar into a bowl, and set aside. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum. Fold in the passion fruit pulp and pour the fool into the chilled glasses. Fold in the passion fruit pulp and pour the fool into the chilled glasses. Serve with biscuits of your choice. Serve with biscuits of your choice. | {
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"url": "https://www.bbc.co.uk/food/recipes/passionfruitfool_74615",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Passion fruit fool recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 12 passion fruits 284ml/10fl oz tub double cream100g/3½oz icing sugar1 lemon, juice only2 tsp Malibu or coconut rum 12 passion fruits 284ml/10fl oz tub double cream 100g/3½oz icing sugar 1 lemon, juice only 2 tsp Malibu or coconut rum Method Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses.Sieve the icing sugar into a bowl, and set aside.When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum.Fold in the passion fruit pulp and pour the fool into the chilled glasses.Serve with biscuits of your choice. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses. Gently whisk the cream in a large bowl and place in the fridge, along with four glasses. Sieve the icing sugar into a bowl, and set aside. Sieve the icing sugar into a bowl, and set aside. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum. When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum. Fold in the passion fruit pulp and pour the fool into the chilled glasses. Fold in the passion fruit pulp and pour the fool into the chilled glasses. Serve with biscuits of your choice. Serve with biscuits of your choice."
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} | 20b11b52241ff899077ce24c7e6d808ea27f5b25dbf562846afd5b38546d15fd | Charred peach Eton mess recipe
An average of 3.7 out of 5 stars from 3 ratings Marcus Wareing gives Eton mess an upgrade, with fragrant grilled peaches, lavender flowers and tea syrup, and the crunch of meringue and nut brittle. 150ml/5fl oz boiling water 10g/⅓oz loose-leaf lapsang souchong tea or 4 lapsang tea bags200g/7oz caster sugar 100g/3½oz honey pinch salt 150ml/5fl oz boiling water 10g/⅓oz loose-leaf lapsang souchong tea or 4 lapsang tea bags 200g/7oz caster sugar 100g/3½oz honey pinch salt olive oil, for brushing200g/7oz cobnuts, shelled, chopped, plus extra to serve1 sprig lavender, flowers picked 200g/7oz caster sugar1 tbsp tea syrup olive oil, for brushing 200g/7oz cobnuts, shelled, chopped, plus extra to serve 1 sprig lavender, flowers picked 200g/7oz caster sugar 1 tbsp tea syrup 8 peaches, nectarines or apricots, halved, stones removedolive oil, for brushing 8 peaches, nectarines or apricots, halved, stones removed olive oil, for brushing 600ml/20fl oz double cream1 vanilla pod, split lengthways, seeds scraped out6–8 meringue nests, crushed lavender flowersfresh basil leaves 600ml/20fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 6–8 meringue nests, crushed lavender flowers fresh basil leaves Method First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside.To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces.Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. Recipe tips You can use any type of peaches or nectarines: golden, white-fleshed or flat. | {
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"url": "https://www.bbc.co.uk/food/recipes/charred_peach_eton_mess_44000",
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"title": "Charred peach Eton mess recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Marcus Wareing gives Eton mess an upgrade, with fragrant grilled peaches, lavender flowers and tea syrup, and the crunch of meringue and nut brittle. 150ml/5fl oz boiling water 10g/⅓oz loose-leaf lapsang souchong tea or 4 lapsang tea bags200g/7oz caster sugar 100g/3½oz honey pinch salt 150ml/5fl oz boiling water 10g/⅓oz loose-leaf lapsang souchong tea or 4 lapsang tea bags 200g/7oz caster sugar 100g/3½oz honey pinch salt olive oil, for brushing200g/7oz cobnuts, shelled, chopped, plus extra to serve1 sprig lavender, flowers picked 200g/7oz caster sugar1 tbsp tea syrup olive oil, for brushing 200g/7oz cobnuts, shelled, chopped, plus extra to serve 1 sprig lavender, flowers picked 200g/7oz caster sugar 1 tbsp tea syrup 8 peaches, nectarines or apricots, halved, stones removedolive oil, for brushing 8 peaches, nectarines or apricots, halved, stones removed olive oil, for brushing 600ml/20fl oz double cream1 vanilla pod, split lengthways, seeds scraped out6–8 meringue nests, crushed lavender flowersfresh basil leaves 600ml/20fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 6–8 meringue nests, crushed lavender flowers fresh basil leaves Method First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside.To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces.Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. Recipe tips You can use any type of peaches or nectarines: golden, white-fleshed or flat."
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} | adcd0f34ba561ffda10e7d73bfa85ef03b732096406d1aa2e19afb71b9f0e286 | Rhubarb and passion fruit fool recipe
An average of 5.0 out of 5 stars from 1 rating 600g/1lb 5oz rhubarb, cut into small chunks3 tbsp ready-made elderflower cordial50g/2oz caster sugar, plus extra to sweeten if necessary 150ml/5fl oz double cream150ml/5fl oz ready-made custard 2 free-range egg whites, whipped to form soft peaks4 passion fruits, seeds scooped out, skins discarded 600g/1lb 5oz rhubarb, cut into small chunks 3 tbsp ready-made elderflower cordial 50g/2oz caster sugar, plus extra to sweeten if necessary 150ml/5fl oz double cream 150ml/5fl oz ready-made custard 2 free-range egg whites, whipped to form soft peaks 4 passion fruits, seeds scooped out, skins discarded Method Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten.Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Spoon a little of the rhubarb into the bottom of four serving glasses. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture.Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses.Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Chill for at least half an hour before serving in the glasses. Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten. Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten. Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Spoon a little of the rhubarb into the bottom of four serving glasses. Spoon a little of the rhubarb into the bottom of four serving glasses. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture. Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses. Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses. Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Chill for at least half an hour before serving in the glasses. Chill for at least half an hour before serving in the glasses. | {
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"url": "https://www.bbc.co.uk/food/recipes/rhubarbandpassionfru_81882",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rhubarb and passion fruit fool recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 600g/1lb 5oz rhubarb, cut into small chunks3 tbsp ready-made elderflower cordial50g/2oz caster sugar, plus extra to sweeten if necessary 150ml/5fl oz double cream150ml/5fl oz ready-made custard 2 free-range egg whites, whipped to form soft peaks4 passion fruits, seeds scooped out, skins discarded 600g/1lb 5oz rhubarb, cut into small chunks 3 tbsp ready-made elderflower cordial 50g/2oz caster sugar, plus extra to sweeten if necessary 150ml/5fl oz double cream 150ml/5fl oz ready-made custard 2 free-range egg whites, whipped to form soft peaks 4 passion fruits, seeds scooped out, skins discarded Method Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten.Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Spoon a little of the rhubarb into the bottom of four serving glasses. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture.Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses.Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Chill for at least half an hour before serving in the glasses. Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten. Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten. Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar. Spoon a little of the rhubarb into the bottom of four serving glasses. Spoon a little of the rhubarb into the bottom of four serving glasses. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture. Set aside four tablespoons of rhubarb and fold the rest into the cream mixture. Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses. Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses. Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Finish each glass with a spoonful of rhubarb and the remaining passion fruit. Chill for at least half an hour before serving in the glasses. Chill for at least half an hour before serving in the glasses."
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} | c220fd63160731efd819f856f5194838bb9e185ce593f21c77b717047ce74e59 | Nectarine syllabub recipe
An average of 5.0 out of 5 stars from 1 rating 100g/3½oz caster sugar 50ml/2fl oz water 3 nectarines, peeled, stones removed and chopped½ a ready-made Madeira cake, sliced75ml/3fl oz sweet dessert wine100g/3½oz mascarpone cheese60g/2oz icing sugar, sieved 225ml/8fl oz double cream, whipped until stiff peaks form when the whisk is removed1 nectarine, skin left on, stone removed, chopped 100g/3½oz caster sugar 50ml/2fl oz water 3 nectarines, peeled, stones removed and chopped ½ a ready-made Madeira cake, sliced 75ml/3fl oz sweet dessert wine 100g/3½oz mascarpone cheese 60g/2oz icing sugar, sieved 225ml/8fl oz double cream, whipped until stiff peaks form when the whisk is removed 1 nectarine, skin left on, stone removed, chopped Method Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Transfer to a food processor and allow to cool slightly. Add the chopped peeled nectarines, then blend to a puree. Allow to cool.Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth.Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Transfer to a food processor and allow to cool slightly. Transfer to a food processor and allow to cool slightly. Add the chopped peeled nectarines, then blend to a puree. Allow to cool. Add the chopped peeled nectarines, then blend to a puree. Allow to cool. Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth. Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. | {
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"url": "https://www.bbc.co.uk/food/recipes/nectarinesyllabub_86545",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nectarine syllabub recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 100g/3½oz caster sugar 50ml/2fl oz water 3 nectarines, peeled, stones removed and chopped½ a ready-made Madeira cake, sliced75ml/3fl oz sweet dessert wine100g/3½oz mascarpone cheese60g/2oz icing sugar, sieved 225ml/8fl oz double cream, whipped until stiff peaks form when the whisk is removed1 nectarine, skin left on, stone removed, chopped 100g/3½oz caster sugar 50ml/2fl oz water 3 nectarines, peeled, stones removed and chopped ½ a ready-made Madeira cake, sliced 75ml/3fl oz sweet dessert wine 100g/3½oz mascarpone cheese 60g/2oz icing sugar, sieved 225ml/8fl oz double cream, whipped until stiff peaks form when the whisk is removed 1 nectarine, skin left on, stone removed, chopped Method Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Transfer to a food processor and allow to cool slightly. Add the chopped peeled nectarines, then blend to a puree. Allow to cool.Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth.Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Heat the caster sugar and water in a pan for 4-5 minutes, until the sugar has dissolved and the liquid forms a syrup. Transfer to a food processor and allow to cool slightly. Transfer to a food processor and allow to cool slightly. Add the chopped peeled nectarines, then blend to a puree. Allow to cool. Add the chopped peeled nectarines, then blend to a puree. Allow to cool. Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place 1-2 slices of Madeira cake into the bottom of each of four serving dishes or bowls and drizzle some of the wine over each. You should use about half of the wine. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth. Place the mascarpone, icing sugar, the remaining wine and whipped cream into a clean bowl and fold together until smooth. Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add the nectarine puree and gently stir through the mascarpone mixture to create a marbled effect. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. Add two thirds of the pieces of unpeeled nectarine and fold through the mixture. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine. To serve, spoon the mixture over the wine-soaked sponge in each bowl and top with a few pieces of the remaining nectarine."
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} | 15534f5939c957ea3b4917346f164d0837f256e14b9577b6069527882d024338 | Caramelised peaches with pistachios and Marsala zabaglione recipe
An average of 5.0 out of 5 stars from 2 ratings An elegantly creamy custard dessert spiked with sweet Marsala and amaretti biscuits for a satisfying crunch. 4 peaches1 tbsp butter2 tbsp caster sugar1 tbsp pistachios4 free-range egg yolkssweet marsala wine, half an egg shell's worth per egg, plus extra for de-glazingamaretti biscuits, crushed 4 peaches 1 tbsp butter 2 tbsp caster sugar 1 tbsp pistachios 4 free-range egg yolks sweet marsala wine, half an egg shell's worth per egg, plus extra for de-glazing amaretti biscuits, crushed Method Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone.Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size.To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone. Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size. To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. | {
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"title": "Caramelised peaches with pistachios and Marsala zabaglione recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings An elegantly creamy custard dessert spiked with sweet Marsala and amaretti biscuits for a satisfying crunch. 4 peaches1 tbsp butter2 tbsp caster sugar1 tbsp pistachios4 free-range egg yolkssweet marsala wine, half an egg shell's worth per egg, plus extra for de-glazingamaretti biscuits, crushed 4 peaches 1 tbsp butter 2 tbsp caster sugar 1 tbsp pistachios 4 free-range egg yolks sweet marsala wine, half an egg shell's worth per egg, plus extra for de-glazing amaretti biscuits, crushed Method Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone.Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size.To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone. Fill another bowl with iced water. Using a slotted spoon, transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle, remove the skin with a paring knife, cut the peaches into quarters and remove the stone. Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size. Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water, making sure the bowl doesn't touch the water, and whisk continuously until the mixture is creamy and has more than quadrupled in size. To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve. To assemble, spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches, top with the caramelised pistachios, sprinkle over the amaretti biscuits and serve."
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} | a07c1a675f346cca5fe3504a60042bc3158ba5ad8bda76f800f9d230eec3d88d | Clementine syllabub and crêpes Suzette recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/clementine_syllabub_and_53372_16x9.jpg James Martin pairs a classic crêpes Suzette with sticky orange sauce and a creamy citrus syllabub. 250g/9oz mascarpone1 heaped tbsp icing sugar, sifted400ml/14fl oz double cream2 clementines, 1 juiced, 1 sliced200g/7oz ready-made orange or passion fruit curd2 sprigs fresh mint 250g/9oz mascarpone 1 heaped tbsp icing sugar, sifted 400ml/14fl oz double cream 2 clementines, 1 juiced, 1 sliced 200g/7oz ready-made orange or passion fruit curd 2 sprigs fresh mint 125g/4½oz plain flour1 free-range egg300ml/10½fl oz milk25g/1oz butter 125g/4½oz plain flour 1 free-range egg 300ml/10½fl oz milk 25g/1oz butter 75g/2¾oz caster sugar50ml/2fl oz brandy4 clementines1 lemon, juice only25g/1oz unsalted butter 75g/2¾oz caster sugar 50ml/2fl oz brandy 4 clementines 1 lemon, juice only 25g/1oz unsalted butter Method For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick.Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream.Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm. Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper. For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened.To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside. For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick. For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick. Fold in the clementine juice and orange or passion fruit curd to create a ripple effect. Fold in the clementine juice and orange or passion fruit curd to create a ripple effect. Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered. Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered. For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream. For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream. Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm. Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm. Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper. Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper. For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened. For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened. To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside. To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside. Recipe tips The crêpes can be frozen or chilled once cooked. Freeze them between sheets of greaseproof paper and defrost as needed. The caramel orange sauce will solidify when cooled but can be reheated. | {
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"url": "https://www.bbc.co.uk/food/recipes/clementine_syllabub_and_53372",
"type": "HowTo",
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"title": "Clementine syllabub and crêpes Suzette recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/clementine_syllabub_and_53372_16x9.jpg James Martin pairs a classic crêpes Suzette with sticky orange sauce and a creamy citrus syllabub. 250g/9oz mascarpone1 heaped tbsp icing sugar, sifted400ml/14fl oz double cream2 clementines, 1 juiced, 1 sliced200g/7oz ready-made orange or passion fruit curd2 sprigs fresh mint 250g/9oz mascarpone 1 heaped tbsp icing sugar, sifted 400ml/14fl oz double cream 2 clementines, 1 juiced, 1 sliced 200g/7oz ready-made orange or passion fruit curd 2 sprigs fresh mint 125g/4½oz plain flour1 free-range egg300ml/10½fl oz milk25g/1oz butter 125g/4½oz plain flour 1 free-range egg 300ml/10½fl oz milk 25g/1oz butter 75g/2¾oz caster sugar50ml/2fl oz brandy4 clementines1 lemon, juice only25g/1oz unsalted butter 75g/2¾oz caster sugar 50ml/2fl oz brandy 4 clementines 1 lemon, juice only 25g/1oz unsalted butter Method For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick.Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream.Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm. Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper. For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened.To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside. For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick. For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick. Fold in the clementine juice and orange or passion fruit curd to create a ripple effect. Fold in the clementine juice and orange or passion fruit curd to create a ripple effect. Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered. Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered. For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream. For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream. Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm. Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm. Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper. Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper. For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened. For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened. To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside. To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside. Recipe tips The crêpes can be frozen or chilled once cooked. Freeze them between sheets of greaseproof paper and defrost as needed. The caramel orange sauce will solidify when cooled but can be reheated."
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} | a6922e14b97f974d74fa7433deba0ce4c86c4c005d99892756f22c50778bca14 | Black Forest trifle recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_gteau_47551_16x9.jpg This Black Forest trifle uses chocolate-flavoured custard, layered with either chocolate cake or brownies (depending on your preference) and cherries – all topped with whipped cream, crushed amaretti biscuits and grated chocolate. What's not to like? 100g/3½oz dark chocolate, broken into pieces300ml/10fl oz full-fat milk300ml/10fl oz double cream1 vanilla pod, split6 free-range egg yolks100g/3½oz caster sugar2 tbsp cocoa powder1 tbsp cornflour 100g/3½oz dark chocolate, broken into pieces 300ml/10fl oz full-fat milk 300ml/10fl oz double cream 1 vanilla pod, split 6 free-range egg yolks 100g/3½oz caster sugar 2 tbsp cocoa powder 1 tbsp cornflour 400g/14oz chocolate cake or brownies50g/1¾oz black cherry or Morello cherry jam100g/3½oz Kirsch or cherry brandy300g/10½oz pitted black cherries150g/5½oz amaretti biscuits300ml/10fl oz double creamchocolate curls, to decorate 400g/14oz chocolate cake or brownies 50g/1¾oz black cherry or Morello cherry jam 100g/3½oz Kirsch or cherry brandy 300g/10½oz pitted black cherries 150g/5½oz amaretti biscuits 300ml/10fl oz double cream chocolate curls, to decorate Method First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool.Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills.To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film. Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls. First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool. First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool. Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring. Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills. To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film. Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film. Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls. Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls. Recipe tips For additional festive decadence you can decorate with chocolate dipped cherries | {
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"title": "Black Forest trifle recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_gteau_47551_16x9.jpg This Black Forest trifle uses chocolate-flavoured custard, layered with either chocolate cake or brownies (depending on your preference) and cherries – all topped with whipped cream, crushed amaretti biscuits and grated chocolate. What's not to like? 100g/3½oz dark chocolate, broken into pieces300ml/10fl oz full-fat milk300ml/10fl oz double cream1 vanilla pod, split6 free-range egg yolks100g/3½oz caster sugar2 tbsp cocoa powder1 tbsp cornflour 100g/3½oz dark chocolate, broken into pieces 300ml/10fl oz full-fat milk 300ml/10fl oz double cream 1 vanilla pod, split 6 free-range egg yolks 100g/3½oz caster sugar 2 tbsp cocoa powder 1 tbsp cornflour 400g/14oz chocolate cake or brownies50g/1¾oz black cherry or Morello cherry jam100g/3½oz Kirsch or cherry brandy300g/10½oz pitted black cherries150g/5½oz amaretti biscuits300ml/10fl oz double creamchocolate curls, to decorate 400g/14oz chocolate cake or brownies 50g/1¾oz black cherry or Morello cherry jam 100g/3½oz Kirsch or cherry brandy 300g/10½oz pitted black cherries 150g/5½oz amaretti biscuits 300ml/10fl oz double cream chocolate curls, to decorate Method First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool.Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills.To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film. Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls. First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool. First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool. Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it. Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring. Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills. When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills. To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries. Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film. Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film. Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls. Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls. Recipe tips For additional festive decadence you can decorate with chocolate dipped cherries"
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} | 20f9b7a56a6310697c7af94ca9feed21d91c36738291537f3a150f818f2950aa | Afternoon tea sandwiches recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tea_sandwiches_59195_16x9.jpg These classic afternoon tea sandwiches have a delicious twist. They are perfect for a very posh tea, picnics or a very special lunchbos. ½ lemon, juice only1 apple, core removed, chopped into small pieces¼ cucumber, finely sliced200g/7oz cream cheese½ bunch mint, chopped¼ bunch flatleaf parsley, chopped1 thin baguette, halved horizontally and lightly buttered ½ lemon, juice only 1 apple, core removed, chopped into small pieces ¼ cucumber, finely sliced 200g/7oz cream cheese ½ bunch mint, chopped ¼ bunch flatleaf parsley, chopped 1 thin baguette, halved horizontally and lightly buttered 150g/5½oz cream cheese½ red onion, finely chopped1 tbsp capers, drained, finely chopped8 slices wholemeal bread, lightly buttered8 slices smoked salmon 150g/5½oz cream cheese ½ red onion, finely chopped 1 tbsp capers, drained, finely chopped 8 slices wholemeal bread, lightly buttered 8 slices smoked salmon 4 free-range eggs, hard-boiled, peeled, chopped3-4 tbsp mayonnaise2 spring onions, finely choppedsalt and freshly ground black pepper8 slices bread, lightly butteredsmall punnet cress 4 free-range eggs, hard-boiled, peeled, chopped 3-4 tbsp mayonnaise 2 spring onions, finely chopped salt and freshly ground black pepper 8 slices bread, lightly buttered small punnet cress Method For the apple and cucumber sandwiches, mix the apple with the lemon juice. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice.Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into quarters.For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper.Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into fingers. For the apple and cucumber sandwiches, mix the apple with the lemon juice. For the apple and cucumber sandwiches, mix the apple with the lemon juice. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice. Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into quarters. Remove the crusts and cut the sandwiches into quarters. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper. Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into fingers. Remove the crusts and cut the sandwiches into fingers. | {
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"title": "Afternoon tea sandwiches recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tea_sandwiches_59195_16x9.jpg These classic afternoon tea sandwiches have a delicious twist. They are perfect for a very posh tea, picnics or a very special lunchbos. ½ lemon, juice only1 apple, core removed, chopped into small pieces¼ cucumber, finely sliced200g/7oz cream cheese½ bunch mint, chopped¼ bunch flatleaf parsley, chopped1 thin baguette, halved horizontally and lightly buttered ½ lemon, juice only 1 apple, core removed, chopped into small pieces ¼ cucumber, finely sliced 200g/7oz cream cheese ½ bunch mint, chopped ¼ bunch flatleaf parsley, chopped 1 thin baguette, halved horizontally and lightly buttered 150g/5½oz cream cheese½ red onion, finely chopped1 tbsp capers, drained, finely chopped8 slices wholemeal bread, lightly buttered8 slices smoked salmon 150g/5½oz cream cheese ½ red onion, finely chopped 1 tbsp capers, drained, finely chopped 8 slices wholemeal bread, lightly buttered 8 slices smoked salmon 4 free-range eggs, hard-boiled, peeled, chopped3-4 tbsp mayonnaise2 spring onions, finely choppedsalt and freshly ground black pepper8 slices bread, lightly butteredsmall punnet cress 4 free-range eggs, hard-boiled, peeled, chopped 3-4 tbsp mayonnaise 2 spring onions, finely chopped salt and freshly ground black pepper 8 slices bread, lightly buttered small punnet cress Method For the apple and cucumber sandwiches, mix the apple with the lemon juice. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice.Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into quarters.For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper.Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into fingers. For the apple and cucumber sandwiches, mix the apple with the lemon juice. For the apple and cucumber sandwiches, mix the apple with the lemon juice. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice. Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches. For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. For the smoked salmon, caper and cream cheese sandwiches, mix the cream cheese, red onion and capers together in a bowl. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into quarters. Remove the crusts and cut the sandwiches into quarters. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper. Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread. Remove the crusts and cut the sandwiches into fingers. Remove the crusts and cut the sandwiches into fingers."
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} | eddc1df59be396df0e232e89d435844aa7d8757362474d91ebe51c1106f291d5 | Rhubarb and ginger jam recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_ginger_jam_72425_16x9.jpg You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam. Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and cut into 5mm/⅕in cubes or grated100ml/3½fl oz freshly squeezed orange juice700g/1lb 9oz jam sugar pinch sea salt 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and cut into 5mm/⅕in cubes or grated 100ml/3½fl oz freshly squeezed orange juice 700g/1lb 9oz jam sugar pinch sea salt Method Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Place two saucers in the fridge to test for setting point.Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks. Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Place two saucers in the fridge to test for setting point. Place two saucers in the fridge to test for setting point. Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside-down in the oven for 15 minutes. The easiest way to peel ginger is with the rounded end of a teaspoon. Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 1–2 tablespoons rosewater, or to taste. | {
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"title": "Rhubarb and ginger jam recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_ginger_jam_72425_16x9.jpg You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam. Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and cut into 5mm/⅕in cubes or grated100ml/3½fl oz freshly squeezed orange juice700g/1lb 9oz jam sugar pinch sea salt 1.2kg/2lb 10oz rhubarb (1kg/2lb 4oz trimmed weight), trimmed and sliced diagonally into 2–3cm/1in slices 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and cut into 5mm/⅕in cubes or grated 100ml/3½fl oz freshly squeezed orange juice 700g/1lb 9oz jam sugar pinch sea salt Method Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Place two saucers in the fridge to test for setting point.Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks. Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole. Place two saucers in the fridge to test for setting point. Place two saucers in the fridge to test for setting point. Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Turn up the heat and bring to a rapid boil for 12–15 minutes until the jam reaches setting point. You’ll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn’t just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4–6 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside-down in the oven for 15 minutes. The easiest way to peel ginger is with the rounded end of a teaspoon. Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 1–2 tablespoons rosewater, or to taste."
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} | 30169d684f7715d089373beea397ab649259b26819060120694dd821ebc9a5a1 | Beef casserole with horseradish and mustard recipe
Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven). After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender.Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables. Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock. In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream. In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream. Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven). Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven). After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender. After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender. Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables. Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables. | {
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"title": "Beef casserole with horseradish and mustard recipe",
"content": "Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven). After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender.Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables. Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock. Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock. In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream. In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream. Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven). Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven). After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender. After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender. Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables. Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables."
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} | 769bb9d7da1ed29531334a489f8910a9c47ab3eaf2fa9d9a4642ce7a01877133 | Raised chicken and ham pie recipe
Preheat the oven to 200C/180C Fan/Gas 6. Grease the base and sides of a 900g/2lb loaf tin with lard and line with baking parchment.For the filling, place the eggs into a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes, drain and plunge into a bowl of cold water. Set aside until cooled, then peel. Trim the white from each end of the eggs so the yolk is just visible at each end. (This means that everyone will get a whole slice of egg in their piece of pie; the trimmed egg whites can be reserved for use in a salad or sandwiches.) Mix the sausage meat, thyme and lemon zest together in a large bowl and season, to taste, with salt and freshly ground black pepper. Cover and set aside until needed.For the hot-water crust pastry, sift the flour into a bowl. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil, boiling until the lard has melted. Gradually pour the boiling water and lard mixture over the flour, mixing well with a wooden spoon until the mixture comes together as a dough. Knead the dough in the bowl until smooth and pliant.Cut off one-third of the dough, wrap it in cling film and set aside to use for the pie lid. Turn out the remaining dough onto a lightly floured work surface and roll into a thin rectangle large enough to line the whole of the inside of the tin and reach over the edges slightly. Line the tin with the pastry, pushing it into the base and corners and leaving a little hanging over the edges.Using slightly wet hands, press one-third (about 150g/5oz) of the sausage meat mixture into the bottom of the pastry-lined tin. Put half of the dried pickled walnuts on top, then arrange half of the chicken strips down the sides and season, to taste, with salt and freshly ground black pepper. Spread a thin layer (about 75g/3oz) of the remaining sausage meat mixture on top of the chicken and walnuts, then arrange the eggs, end to end, in a line down the middle of the tin, pushing them slightly into the sausage meat mixture. Cover the eggs with another 75g/3oz portion of the sausage meat mixture. Arrange the ham strips on top, across the length of the tin.Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut.Roll out the reserved one-third of pastry onto a lightly floured work surface. Brush some of the beaten egg over the overhanging pastry lining the tin. Cover the pie with the pastry lid, pressing to seal to the overhanging pastry. Trim and crimp the edges of the pastry. Make a small hole in the middle of the pastry lid to allow steam to escape. Roll out any pastry trimmings and cut them into shapes to decorate the top of the pie, sticking them to the lid with a little beaten egg. Brush the top of the pie all over with the remaining beaten egg.Transfer the pie to a baking tray, then bake in the oven for 25-30 minutes, or until light golde-brown. Reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to bake for 1 hour, or until the pastry is deep golden-brown on top and the filling is cooked through. Allow the pie to cool completely in the tin, then lift out of the tin using the baking paper lining. Peel away the baking paper and chill the pie in the fridge overnight.To serve, cut the pie into thick slices and serve cold. Preheat the oven to 200C/180C Fan/Gas 6. Grease the base and sides of a 900g/2lb loaf tin with lard and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease the base and sides of a 900g/2lb loaf tin with lard and line with baking parchment. For the filling, place the eggs into a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes, drain and plunge into a bowl of cold water. Set aside until cooled, then peel. Trim the white from each end of the eggs so the yolk is just visible at each end. (This means that everyone will get a whole slice of egg in their piece of pie; the trimmed egg whites can be reserved for use in a salad or sandwiches.) For the filling, place the eggs into a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes, drain and plunge into a bowl of cold water. Set aside until cooled, then peel. Trim the white from each end of the eggs so the yolk is just visible at each end. (This means that everyone will get a whole slice of egg in their piece of pie; the trimmed egg whites can be reserved for use in a salad or sandwiches.) Mix the sausage meat, thyme and lemon zest together in a large bowl and season, to taste, with salt and freshly ground black pepper. Cover and set aside until needed. Mix the sausage meat, thyme and lemon zest together in a large bowl and season, to taste, with salt and freshly ground black pepper. Cover and set aside until needed. For the hot-water crust pastry, sift the flour into a bowl. For the hot-water crust pastry, sift the flour into a bowl. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil, boiling until the lard has melted. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil, boiling until the lard has melted. Gradually pour the boiling water and lard mixture over the flour, mixing well with a wooden spoon until the mixture comes together as a dough. Knead the dough in the bowl until smooth and pliant. Gradually pour the boiling water and lard mixture over the flour, mixing well with a wooden spoon until the mixture comes together as a dough. Knead the dough in the bowl until smooth and pliant. Cut off one-third of the dough, wrap it in cling film and set aside to use for the pie lid. Cut off one-third of the dough, wrap it in cling film and set aside to use for the pie lid. Turn out the remaining dough onto a lightly floured work surface and roll into a thin rectangle large enough to line the whole of the inside of the tin and reach over the edges slightly. Turn out the remaining dough onto a lightly floured work surface and roll into a thin rectangle large enough to line the whole of the inside of the tin and reach over the edges slightly. Line the tin with the pastry, pushing it into the base and corners and leaving a little hanging over the edges. Line the tin with the pastry, pushing it into the base and corners and leaving a little hanging over the edges. Using slightly wet hands, press one-third (about 150g/5oz) of the sausage meat mixture into the bottom of the pastry-lined tin. Put half of the dried pickled walnuts on top, then arrange half of the chicken strips down the sides and season, to taste, with salt and freshly ground black pepper. Using slightly wet hands, press one-third (about 150g/5oz) of the sausage meat mixture into the bottom of the pastry-lined tin. Put half of the dried pickled walnuts on top, then arrange half of the chicken strips down the sides and season, to taste, with salt and freshly ground black pepper. Spread a thin layer (about 75g/3oz) of the remaining sausage meat mixture on top of the chicken and walnuts, then arrange the eggs, end to end, in a line down the middle of the tin, pushing them slightly into the sausage meat mixture. Cover the eggs with another 75g/3oz portion of the sausage meat mixture. Arrange the ham strips on top, across the length of the tin. Spread a thin layer (about 75g/3oz) of the remaining sausage meat mixture on top of the chicken and walnuts, then arrange the eggs, end to end, in a line down the middle of the tin, pushing them slightly into the sausage meat mixture. Cover the eggs with another 75g/3oz portion of the sausage meat mixture. Arrange the ham strips on top, across the length of the tin. Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut. Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut. Roll out the reserved one-third of pastry onto a lightly floured work surface. Roll out the reserved one-third of pastry onto a lightly floured work surface. Brush some of the beaten egg over the overhanging pastry lining the tin. Cover the pie with the pastry lid, pressing to seal to the overhanging pastry. Trim and crimp the edges of the pastry. Make a small hole in the middle of the pastry lid to allow steam to escape. Brush some of the beaten egg over the overhanging pastry lining the tin. Cover the pie with the pastry lid, pressing to seal to the overhanging pastry. Trim and crimp the edges of the pastry. Make a small hole in the middle of the pastry lid to allow steam to escape. Roll out any pastry trimmings and cut them into shapes to decorate the top of the pie, sticking them to the lid with a little beaten egg. Brush the top of the pie all over with the remaining beaten egg. Roll out any pastry trimmings and cut them into shapes to decorate the top of the pie, sticking them to the lid with a little beaten egg. Brush the top of the pie all over with the remaining beaten egg. Transfer the pie to a baking tray, then bake in the oven for 25-30 minutes, or until light golde-brown. Reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to bake for 1 hour, or until the pastry is deep golden-brown on top and the filling is cooked through. Transfer the pie to a baking tray, then bake in the oven for 25-30 minutes, or until light golde-brown. Reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to bake for 1 hour, or until the pastry is deep golden-brown on top and the filling is cooked through. Allow the pie to cool completely in the tin, then lift out of the tin using the baking paper lining. Peel away the baking paper and chill the pie in the fridge overnight. Allow the pie to cool completely in the tin, then lift out of the tin using the baking paper lining. Peel away the baking paper and chill the pie in the fridge overnight. To serve, cut the pie into thick slices and serve cold. To serve, cut the pie into thick slices and serve cold. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Raised chicken and ham pie recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Grease the base and sides of a 900g/2lb loaf tin with lard and line with baking parchment.For the filling, place the eggs into a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes, drain and plunge into a bowl of cold water. Set aside until cooled, then peel. Trim the white from each end of the eggs so the yolk is just visible at each end. (This means that everyone will get a whole slice of egg in their piece of pie; the trimmed egg whites can be reserved for use in a salad or sandwiches.) Mix the sausage meat, thyme and lemon zest together in a large bowl and season, to taste, with salt and freshly ground black pepper. Cover and set aside until needed.For the hot-water crust pastry, sift the flour into a bowl. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil, boiling until the lard has melted. Gradually pour the boiling water and lard mixture over the flour, mixing well with a wooden spoon until the mixture comes together as a dough. Knead the dough in the bowl until smooth and pliant.Cut off one-third of the dough, wrap it in cling film and set aside to use for the pie lid. Turn out the remaining dough onto a lightly floured work surface and roll into a thin rectangle large enough to line the whole of the inside of the tin and reach over the edges slightly. Line the tin with the pastry, pushing it into the base and corners and leaving a little hanging over the edges.Using slightly wet hands, press one-third (about 150g/5oz) of the sausage meat mixture into the bottom of the pastry-lined tin. Put half of the dried pickled walnuts on top, then arrange half of the chicken strips down the sides and season, to taste, with salt and freshly ground black pepper. Spread a thin layer (about 75g/3oz) of the remaining sausage meat mixture on top of the chicken and walnuts, then arrange the eggs, end to end, in a line down the middle of the tin, pushing them slightly into the sausage meat mixture. Cover the eggs with another 75g/3oz portion of the sausage meat mixture. Arrange the ham strips on top, across the length of the tin.Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut.Roll out the reserved one-third of pastry onto a lightly floured work surface. Brush some of the beaten egg over the overhanging pastry lining the tin. Cover the pie with the pastry lid, pressing to seal to the overhanging pastry. Trim and crimp the edges of the pastry. Make a small hole in the middle of the pastry lid to allow steam to escape. Roll out any pastry trimmings and cut them into shapes to decorate the top of the pie, sticking them to the lid with a little beaten egg. Brush the top of the pie all over with the remaining beaten egg.Transfer the pie to a baking tray, then bake in the oven for 25-30 minutes, or until light golde-brown. Reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to bake for 1 hour, or until the pastry is deep golden-brown on top and the filling is cooked through. Allow the pie to cool completely in the tin, then lift out of the tin using the baking paper lining. Peel away the baking paper and chill the pie in the fridge overnight.To serve, cut the pie into thick slices and serve cold. Preheat the oven to 200C/180C Fan/Gas 6. Grease the base and sides of a 900g/2lb loaf tin with lard and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease the base and sides of a 900g/2lb loaf tin with lard and line with baking parchment. For the filling, place the eggs into a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes, drain and plunge into a bowl of cold water. Set aside until cooled, then peel. Trim the white from each end of the eggs so the yolk is just visible at each end. (This means that everyone will get a whole slice of egg in their piece of pie; the trimmed egg whites can be reserved for use in a salad or sandwiches.) For the filling, place the eggs into a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes, drain and plunge into a bowl of cold water. Set aside until cooled, then peel. Trim the white from each end of the eggs so the yolk is just visible at each end. (This means that everyone will get a whole slice of egg in their piece of pie; the trimmed egg whites can be reserved for use in a salad or sandwiches.) Mix the sausage meat, thyme and lemon zest together in a large bowl and season, to taste, with salt and freshly ground black pepper. Cover and set aside until needed. Mix the sausage meat, thyme and lemon zest together in a large bowl and season, to taste, with salt and freshly ground black pepper. Cover and set aside until needed. For the hot-water crust pastry, sift the flour into a bowl. For the hot-water crust pastry, sift the flour into a bowl. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil, boiling until the lard has melted. Pour 100ml/3½fl oz of water into a saucepan, add the lard and salt, and bring to the boil, boiling until the lard has melted. Gradually pour the boiling water and lard mixture over the flour, mixing well with a wooden spoon until the mixture comes together as a dough. Knead the dough in the bowl until smooth and pliant. Gradually pour the boiling water and lard mixture over the flour, mixing well with a wooden spoon until the mixture comes together as a dough. Knead the dough in the bowl until smooth and pliant. Cut off one-third of the dough, wrap it in cling film and set aside to use for the pie lid. Cut off one-third of the dough, wrap it in cling film and set aside to use for the pie lid. Turn out the remaining dough onto a lightly floured work surface and roll into a thin rectangle large enough to line the whole of the inside of the tin and reach over the edges slightly. Turn out the remaining dough onto a lightly floured work surface and roll into a thin rectangle large enough to line the whole of the inside of the tin and reach over the edges slightly. Line the tin with the pastry, pushing it into the base and corners and leaving a little hanging over the edges. Line the tin with the pastry, pushing it into the base and corners and leaving a little hanging over the edges. Using slightly wet hands, press one-third (about 150g/5oz) of the sausage meat mixture into the bottom of the pastry-lined tin. Put half of the dried pickled walnuts on top, then arrange half of the chicken strips down the sides and season, to taste, with salt and freshly ground black pepper. Using slightly wet hands, press one-third (about 150g/5oz) of the sausage meat mixture into the bottom of the pastry-lined tin. Put half of the dried pickled walnuts on top, then arrange half of the chicken strips down the sides and season, to taste, with salt and freshly ground black pepper. Spread a thin layer (about 75g/3oz) of the remaining sausage meat mixture on top of the chicken and walnuts, then arrange the eggs, end to end, in a line down the middle of the tin, pushing them slightly into the sausage meat mixture. Cover the eggs with another 75g/3oz portion of the sausage meat mixture. Arrange the ham strips on top, across the length of the tin. Spread a thin layer (about 75g/3oz) of the remaining sausage meat mixture on top of the chicken and walnuts, then arrange the eggs, end to end, in a line down the middle of the tin, pushing them slightly into the sausage meat mixture. Cover the eggs with another 75g/3oz portion of the sausage meat mixture. Arrange the ham strips on top, across the length of the tin. Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut. Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut. Roll out the reserved one-third of pastry onto a lightly floured work surface. Roll out the reserved one-third of pastry onto a lightly floured work surface. Brush some of the beaten egg over the overhanging pastry lining the tin. Cover the pie with the pastry lid, pressing to seal to the overhanging pastry. Trim and crimp the edges of the pastry. Make a small hole in the middle of the pastry lid to allow steam to escape. Brush some of the beaten egg over the overhanging pastry lining the tin. Cover the pie with the pastry lid, pressing to seal to the overhanging pastry. Trim and crimp the edges of the pastry. Make a small hole in the middle of the pastry lid to allow steam to escape. Roll out any pastry trimmings and cut them into shapes to decorate the top of the pie, sticking them to the lid with a little beaten egg. Brush the top of the pie all over with the remaining beaten egg. Roll out any pastry trimmings and cut them into shapes to decorate the top of the pie, sticking them to the lid with a little beaten egg. Brush the top of the pie all over with the remaining beaten egg. Transfer the pie to a baking tray, then bake in the oven for 25-30 minutes, or until light golde-brown. Reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to bake for 1 hour, or until the pastry is deep golden-brown on top and the filling is cooked through. Transfer the pie to a baking tray, then bake in the oven for 25-30 minutes, or until light golde-brown. Reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to bake for 1 hour, or until the pastry is deep golden-brown on top and the filling is cooked through. Allow the pie to cool completely in the tin, then lift out of the tin using the baking paper lining. Peel away the baking paper and chill the pie in the fridge overnight. Allow the pie to cool completely in the tin, then lift out of the tin using the baking paper lining. Peel away the baking paper and chill the pie in the fridge overnight. To serve, cut the pie into thick slices and serve cold. To serve, cut the pie into thick slices and serve cold."
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} | 2e8dc1aa9712bd0fcc7a4aa3f0bd5a9522ab39699a5212b23ed162bc34218626 | Hummingbird cake recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tropical_fruit_cake_01471_16x9.jpg Packed full of fruit, this impressive three-tiered cake would make an indulgent birthday cake. 250g/8¾oz plain flour250g/8¾oz caster sugar1 tsp ground cinnamon1 tsp bicarbonate of soda3 free-range eggs, beaten200ml/7fl oz sunflower oil, plus extra for greasing50g/1¾oz pecan nuts, roughly chopped50g/1¾oz walnuts, roughly chopped2 bananas, mashed1 large mango, peeled, stoned removed, flesh mashed2 passion fruit, pulp only85g/3oz tinned pineapple, mashed1 orange, zest only 250g/8¾oz plain flour 250g/8¾oz caster sugar 1 tsp ground cinnamon 1 tsp bicarbonate of soda 3 free-range eggs, beaten 200ml/7fl oz sunflower oil, plus extra for greasing 50g/1¾oz pecan nuts, roughly chopped 50g/1¾oz walnuts, roughly chopped 2 bananas, mashed 1 large mango, peeled, stoned removed, flesh mashed 2 passion fruit, pulp only 85g/3oz tinned pineapple, mashed 1 orange, zest only 200g/7oz full-fat soft cheese50g/1¾oz unsalted butter, softened1 orange, zest only400g/14oz icing sugar 200g/7oz full-fat soft cheese 50g/1¾oz unsalted butter, softened 1 orange, zest only 400g/14oz icing sugar Method Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hummingbird cake recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tropical_fruit_cake_01471_16x9.jpg Packed full of fruit, this impressive three-tiered cake would make an indulgent birthday cake. 250g/8¾oz plain flour250g/8¾oz caster sugar1 tsp ground cinnamon1 tsp bicarbonate of soda3 free-range eggs, beaten200ml/7fl oz sunflower oil, plus extra for greasing50g/1¾oz pecan nuts, roughly chopped50g/1¾oz walnuts, roughly chopped2 bananas, mashed1 large mango, peeled, stoned removed, flesh mashed2 passion fruit, pulp only85g/3oz tinned pineapple, mashed1 orange, zest only 250g/8¾oz plain flour 250g/8¾oz caster sugar 1 tsp ground cinnamon 1 tsp bicarbonate of soda 3 free-range eggs, beaten 200ml/7fl oz sunflower oil, plus extra for greasing 50g/1¾oz pecan nuts, roughly chopped 50g/1¾oz walnuts, roughly chopped 2 bananas, mashed 1 large mango, peeled, stoned removed, flesh mashed 2 passion fruit, pulp only 85g/3oz tinned pineapple, mashed 1 orange, zest only 200g/7oz full-fat soft cheese50g/1¾oz unsalted butter, softened1 orange, zest only400g/14oz icing sugar 200g/7oz full-fat soft cheese 50g/1¾oz unsalted butter, softened 1 orange, zest only 400g/14oz icing sugar Method Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake."
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"$oid": "68bad384eb3bdbfd0cc01197"
} | 7b983c4c8b20f28b3024ca84e4ac8f8b9c3b5acbec844d07b2ef66e6905b0c88 | Hearty hummus recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hearty_hummus_02535_16x9.jpg I love making and eating hummus so if you have never made it, give it a go. Hummus is so easy to flavour! This recipe uses leftovers from the chicken and chickpea roast. 200g/7oz leftover chicken and chickpea roast, cooled2 tbsp tahini50ml/2fl oz olive oil, plus extra for drizzling1 lemon, juice only3 ice cubesgood pinch saltchopped fresh coriander, to garnish 200g/7oz leftover chicken and chickpea roast, cooled 200g/7oz leftover chicken and chickpea roast, cooled 2 tbsp tahini 50ml/2fl oz olive oil, plus extra for drizzling 1 lemon, juice only 3 ice cubes good pinch salt chopped fresh coriander, to garnish olive oil, drizzlewarm pitta breads, slicedcarrot and cucumber sticks olive oil, drizzle warm pitta breads, sliced carrot and cucumber sticks Method Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Recipe tips Adding ice to the hummus creates the most deliciously smooth dip – it’s totally worth a try! | {
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"title": "Hearty hummus recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hearty_hummus_02535_16x9.jpg I love making and eating hummus so if you have never made it, give it a go. Hummus is so easy to flavour! This recipe uses leftovers from the chicken and chickpea roast. 200g/7oz leftover chicken and chickpea roast, cooled2 tbsp tahini50ml/2fl oz olive oil, plus extra for drizzling1 lemon, juice only3 ice cubesgood pinch saltchopped fresh coriander, to garnish 200g/7oz leftover chicken and chickpea roast, cooled 200g/7oz leftover chicken and chickpea roast, cooled 2 tbsp tahini 50ml/2fl oz olive oil, plus extra for drizzling 1 lemon, juice only 3 ice cubes good pinch salt chopped fresh coriander, to garnish olive oil, drizzlewarm pitta breads, slicedcarrot and cucumber sticks olive oil, drizzle warm pitta breads, sliced carrot and cucumber sticks Method Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Remove the chicken from the cooled chicken and chickpea roast, shred and set aside with a handful of roasted chickpeas. Place the rest of the roast into a blender. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Add the tahini, oil and lemon juice and blend until it has broken down. Add the ice cubes and salt and blend to a smooth, creamy texture. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Transfer to a flat serving dish. Sprinkle with the coriander, the shredded chicken, roasted chickpeas and drizzle over some olive oil. Serve with warm pittas and vegetable sticks. Recipe tips Adding ice to the hummus creates the most deliciously smooth dip – it’s totally worth a try!"
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"$oid": "68bad385eb3bdbfd0cc01198"
} | cae0c47b2f19cca6db34e91e950e6ab1aeef12bdc92cacd29c9f47b1da254301 | Stromboli recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prosciutto_mozzarella_87370_16x9.jpg This is a really fantastic recipe for a kind of filled bread, a bit like a rolled-up pizza! It can also be made with ready-made pizza or bread dough and bought tomato pizza sauce. We cooked this at Si’s sister’s family feast at her house near Florence. 450g/1lb strong white flour, plus extra for dusting50g/1oz semolina1 x 7g/¾oz sachet of fast-action dried yeast2 tsp flaked sea salt2 tbsp olive oil, plus extra for greasing325ml/11fl oz warm water 450g/1lb strong white flour, plus extra for dusting 50g/1oz semolina 1 x 7g/¾oz sachet of fast-action dried yeast 2 tsp flaked sea salt 2 tbsp olive oil, plus extra for greasing 325ml/11fl oz warm water 2 tbsp olive oil1 small onion, finely chopped2 cloves garlic, crushed400g/14oz can chopped tomatoes½ tsp dried oregano1 tsp caster sugar8 slices of prosciutto125g/4½oz mozzarellalarge handful fresh basil leavesflaked sea saltfreshly ground black pepper 2 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, crushed 400g/14oz can chopped tomatoes ½ tsp dried oregano 1 tsp caster sugar 8 slices of prosciutto 125g/4½oz mozzarella large handful fresh basil leaves flaked sea salt freshly ground black pepper good olive oil and balsamic vinegar good olive oil and balsamic vinegar Method To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top.Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes.Preheat the oven to 200C/400F/Gas 6. Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25–30 minutes until well risen and golden brown. Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad. To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball. To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size. While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool. While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool. Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in. Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in. Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top. Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top. Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes. Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25–30 minutes until well risen and golden brown. Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25–30 minutes until well risen and golden brown. Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad. Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prosciutto_mozzarella_87370_16x9.jpg This is a really fantastic recipe for a kind of filled bread, a bit like a rolled-up pizza! It can also be made with ready-made pizza or bread dough and bought tomato pizza sauce. We cooked this at Si’s sister’s family feast at her house near Florence. 450g/1lb strong white flour, plus extra for dusting50g/1oz semolina1 x 7g/¾oz sachet of fast-action dried yeast2 tsp flaked sea salt2 tbsp olive oil, plus extra for greasing325ml/11fl oz warm water 450g/1lb strong white flour, plus extra for dusting 50g/1oz semolina 1 x 7g/¾oz sachet of fast-action dried yeast 2 tsp flaked sea salt 2 tbsp olive oil, plus extra for greasing 325ml/11fl oz warm water 2 tbsp olive oil1 small onion, finely chopped2 cloves garlic, crushed400g/14oz can chopped tomatoes½ tsp dried oregano1 tsp caster sugar8 slices of prosciutto125g/4½oz mozzarellalarge handful fresh basil leavesflaked sea saltfreshly ground black pepper 2 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, crushed 400g/14oz can chopped tomatoes ½ tsp dried oregano 1 tsp caster sugar 8 slices of prosciutto 125g/4½oz mozzarella large handful fresh basil leaves flaked sea salt freshly ground black pepper good olive oil and balsamic vinegar good olive oil and balsamic vinegar Method To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top.Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes.Preheat the oven to 200C/400F/Gas 6. Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25–30 minutes until well risen and golden brown. Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad. To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball. To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size. While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool. While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool. Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in. Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in. Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top. Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top. Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes. Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25–30 minutes until well risen and golden brown. Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25–30 minutes until well risen and golden brown. Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad. Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad."
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} | edeb5aef8d9ec4b6886c8adeb3a814791469a1c75d47df27257a94353f245ffb | Irish rarebit recipe
An average of 1.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_rarebit_65884_16x9.jpg Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. 150ml/5fl oz whole milk1½ tbsp plain flour400g/14oz Irish cheddar cheese, grated160g/6oz breadcrumbs1 tsp English mustard powder120ml/4fl oz Irish stout2 free-range eggs, yolks only4 spring onions, finely chopped6 slices toasted soda bread 150ml/5fl oz whole milk 1½ tbsp plain flour 400g/14oz Irish cheddar cheese, grated 160g/6oz breadcrumbs 1 tsp English mustard powder 120ml/4fl oz Irish stout 2 free-range eggs, yolks only 4 spring onions, finely chopped 6 slices toasted soda bread Method Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly.Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan.Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions.Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. | {
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"title": "Irish rarebit recipe",
"content": "An average of 1.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_rarebit_65884_16x9.jpg Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. 150ml/5fl oz whole milk1½ tbsp plain flour400g/14oz Irish cheddar cheese, grated160g/6oz breadcrumbs1 tsp English mustard powder120ml/4fl oz Irish stout2 free-range eggs, yolks only4 spring onions, finely chopped6 slices toasted soda bread 150ml/5fl oz whole milk 1½ tbsp plain flour 400g/14oz Irish cheddar cheese, grated 160g/6oz breadcrumbs 1 tsp English mustard powder 120ml/4fl oz Irish stout 2 free-range eggs, yolks only 4 spring onions, finely chopped 6 slices toasted soda bread Method Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly.Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan.Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions.Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown. Spread the rarebit on toasted soda bread and place under a hot grill until bubbling and golden-brown."
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} | 1b745e74889765ce9ade38a29dd83349a0db05267b47b6a7ee9a4df18ed4845a | Sausage rolls with caramelised red onions recipe
To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes. Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long. Do the same with the other piece. Return both pieces of butter to the fridge until you are ready to roll out the dough.Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter. Pinch the edges together. Give it a quarter turn so that short edge is facing you. Roll out to 15x40cm/6x16in, fold as before, wrap in cling film and refrigerate for 30 minutes.On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down. Give the dough a quarter turn, roll out and fold as before. Wrap in cling film and refrigerate for 30 minutes. Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it.For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste. Place in small bowl and press a piece baking parchment onto the surface. Leave to cool.To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked. Taste to check the seasoning. Add more salt or pepper to the filling mixture accordingly.Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation. Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll. Turn it over so the seam is at the bottom. Trim the ends. Line a baking tray with baking parchment.Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate. Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through. To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes. To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes. Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long. Do the same with the other piece. Return both pieces of butter to the fridge until you are ready to roll out the dough. Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long. Do the same with the other piece. Return both pieces of butter to the fridge until you are ready to roll out the dough. Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter. Pinch the edges together. Give it a quarter turn so that short edge is facing you. Roll out to 15x40cm/6x16in, fold as before, wrap in cling film and refrigerate for 30 minutes. Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter. Pinch the edges together. Give it a quarter turn so that short edge is facing you. Roll out to 15x40cm/6x16in, fold as before, wrap in cling film and refrigerate for 30 minutes. On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down. Give the dough a quarter turn, roll out and fold as before. Wrap in cling film and refrigerate for 30 minutes. On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down. Give the dough a quarter turn, roll out and fold as before. Wrap in cling film and refrigerate for 30 minutes. Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it. Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it. For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste. Place in small bowl and press a piece baking parchment onto the surface. Leave to cool. For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste. Place in small bowl and press a piece baking parchment onto the surface. Leave to cool. To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked. Taste to check the seasoning. Add more salt or pepper to the filling mixture accordingly. To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked. Taste to check the seasoning. Add more salt or pepper to the filling mixture accordingly. Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation. Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation. Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll. Turn it over so the seam is at the bottom. Trim the ends. Line a baking tray with baking parchment. Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll. Turn it over so the seam is at the bottom. Trim the ends. Line a baking tray with baking parchment. Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate. Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes. Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate. Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through. | {
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"title": "Sausage rolls with caramelised red onions recipe",
"content": "To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes. Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long. Do the same with the other piece. Return both pieces of butter to the fridge until you are ready to roll out the dough.Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter. Pinch the edges together. Give it a quarter turn so that short edge is facing you. Roll out to 15x40cm/6x16in, fold as before, wrap in cling film and refrigerate for 30 minutes.On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down. Give the dough a quarter turn, roll out and fold as before. Wrap in cling film and refrigerate for 30 minutes. Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it.For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste. Place in small bowl and press a piece baking parchment onto the surface. Leave to cool.To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked. Taste to check the seasoning. Add more salt or pepper to the filling mixture accordingly.Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation. Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll. Turn it over so the seam is at the bottom. Trim the ends. Line a baking tray with baking parchment.Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate. Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through. To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes. To make the pastry, place the flours in a mixing bowl with the salt. Make a well in the middle and pour in 150ml/5fl oz water. Stir to combine, knead for a minute, wrap in cling film and place in the fridge for 30 minutes. Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long. Do the same with the other piece. Return both pieces of butter to the fridge until you are ready to roll out the dough. Cut the butter in half horizontally. Place a piece of butter between two sheets of baking paper and roll it out so it is 14cm/5½in wide and 13cm/5in long. Do the same with the other piece. Return both pieces of butter to the fridge until you are ready to roll out the dough. Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter. Pinch the edges together. Give it a quarter turn so that short edge is facing you. Roll out to 15x40cm/6x16in, fold as before, wrap in cling film and refrigerate for 30 minutes. Put the dough on a lightly floured work surface and roll into a rectangle 15x45cm/6x18in. With a short edge nearest you, place one piece of butter on the bottom third of the dough and fold over, then put the second on top of the folded over section and bring the top section over to cover the butter. Pinch the edges together. Give it a quarter turn so that short edge is facing you. Roll out to 15x40cm/6x16in, fold as before, wrap in cling film and refrigerate for 30 minutes. On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down. Give the dough a quarter turn, roll out and fold as before. Wrap in cling film and refrigerate for 30 minutes. On a lightly floured work surface, place the dough with a short edge nearest to you and roll out to 15x40cm/6x16in. Fold the bottom third up and the top third down. Give the dough a quarter turn, roll out and fold as before. Wrap in cling film and refrigerate for 30 minutes. Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it. Repeat the previous step two more times. When done leave the dough in the fridge, wrapped in cling film until you are ready to use it. For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste. Place in small bowl and press a piece baking parchment onto the surface. Leave to cool. For the caramelised onions, gently fry the onions in olive oil until very soft and lightly coloured. Add the cranberry sauce and balsamic vinegar. Simmer for a couple of minutes until syrupy and season to taste. Place in small bowl and press a piece baking parchment onto the surface. Leave to cool. To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked. Taste to check the seasoning. Add more salt or pepper to the filling mixture accordingly. To make the filling, place all the ingredients in a bowl and mix together until well combined. Fry a little of the mixture for a few minutes until cooked. Taste to check the seasoning. Add more salt or pepper to the filling mixture accordingly. Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation. Set aside a very small piece of pastry for making the crown decorations. Roll out the rest of the pastry into a rectangle 5mm thick, about 36cm/14¼in long and 25cm/10in wide. Roll the filling into long sausage shape and place in the centre of the pastry. Make a small indentation along the top of the sausage and add a small amount of caramelised onion into the indentation. Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll. Turn it over so the seam is at the bottom. Trim the ends. Line a baking tray with baking parchment. Fold one side of the pastry over the top of the filling. Brush the pastry with the beaten egg where the join will be. Bring the other side of the pastry over the top and seal to form a tight roll. Turn it over so the seam is at the bottom. Trim the ends. Line a baking tray with baking parchment. Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate. Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes. Cut the sausage roll into 12 x 3cm/1¼in-thick pieces and place on the baking tray. From the dough you set aside, stamp out 12 small crown shapes to decorate. Brush the sausage rolls all over with beaten egg. Sprinkle with sesame seeds. Add a crown shape to each sausage roll then brush with egg wash. Chill in the fridge for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Bake the sausage rolls on the middle shelf for 15-20 minutes until golden-brown and the filling is cooked through."
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} | 4ca40483baf28062dde21efd98204ccb78fb0c5f61abc050432c91ab224a7d65 | Smoky cheese and olive scones recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_cheese_and_olive_25618_16x9.jpg Any hard cheese will work well in these scones, so feel free to use a vegetarian alternative, or something cheaper if you are on a budget. 675g/1lb 8oz self-raising flour, plus extra for dusting3 tsp baking powderpinch salt freshly ground black pepper½ tsp cayenne pepper1 tsp mustard powder1 tsp smoked paprika110g/3¾oz unsalted butter300g/10½oz Manchego cheese, grated150g/5½oz Parmesan cheese, grated, plus extra to finish300g/10½oz Spanish black and green olives 1 bunch fresh basil, leaves chopped1 tsp dried basil3 large free-range eggs250ml/9fl oz full-fat milk 675g/1lb 8oz self-raising flour, plus extra for dusting 3 tsp baking powder pinch salt freshly ground black pepper ½ tsp cayenne pepper 1 tsp mustard powder 1 tsp smoked paprika 110g/3¾oz unsalted butter 300g/10½oz Manchego cheese, grated 150g/5½oz Parmesan cheese, grated, plus extra to finish 300g/10½oz Spanish black and green olives 1 bunch fresh basil, leaves chopped 1 tsp dried basil 3 large free-range eggs 250ml/9fl oz full-fat milk Method Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife.Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil.Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough.Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist. Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool. Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife. Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife. Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil. Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil. Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough. Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough. Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist. Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist. Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool. | {
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"title": "Smoky cheese and olive scones recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_cheese_and_olive_25618_16x9.jpg Any hard cheese will work well in these scones, so feel free to use a vegetarian alternative, or something cheaper if you are on a budget. 675g/1lb 8oz self-raising flour, plus extra for dusting3 tsp baking powderpinch salt freshly ground black pepper½ tsp cayenne pepper1 tsp mustard powder1 tsp smoked paprika110g/3¾oz unsalted butter300g/10½oz Manchego cheese, grated150g/5½oz Parmesan cheese, grated, plus extra to finish300g/10½oz Spanish black and green olives 1 bunch fresh basil, leaves chopped1 tsp dried basil3 large free-range eggs250ml/9fl oz full-fat milk 675g/1lb 8oz self-raising flour, plus extra for dusting 3 tsp baking powder pinch salt freshly ground black pepper ½ tsp cayenne pepper 1 tsp mustard powder 1 tsp smoked paprika 110g/3¾oz unsalted butter 300g/10½oz Manchego cheese, grated 150g/5½oz Parmesan cheese, grated, plus extra to finish 300g/10½oz Spanish black and green olives 1 bunch fresh basil, leaves chopped 1 tsp dried basil 3 large free-range eggs 250ml/9fl oz full-fat milk Method Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife.Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil.Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough.Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist. Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool. Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/190C Fan/Gas 6. Line a baking tray with baking paper. Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife. Mix the flour, baking powder, salt, pepper, cayenne pepper, mustard powder and smoked paprika in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheeses using a round-ended knife. Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil. Chop the olives into varying sizes and add to the mixture along with the fresh and dried basil. Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough. Lightly beat the eggs with the milk. Add almost all of the egg mixture to the dry mix (save some for glazing) and mix with a knife until it comes together as a dough. Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist. Lightly dust the work surface with flour, then turn out the dough. Knead briefly to bring the dough together – try not to handle it too much, it should be a fairly wet and ragged dough. Using your hands flatten the dough into a circle about 2½cm/1in thick. Using a 5cm/2in pastry cutter, cut out 12 scones – push straight down, do not twist. Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool."
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} | 5f0e6590f954b1df0b54bf2f2285115a00288de7962c0c2e1b060af38f2652b3 | Gruyère scones recipe
An average of 5.0 out of 5 stars from 4 ratings Slather these gruyère scones with butter or cream cheese, or serve them as they are, with soup, in a lunchbox, or piled on a plate for afternoon tea. 450g/1lb strong white flour, plus extra for dusting2 tbsp baking powderpinch salt85g/3oz cold salted butter, cut into small cubes250g/9oz gruyère, grated300ml/½ pint milk, plus extra for brushing75g/2¾oz Parmesan, finely grated 450g/1lb strong white flour, plus extra for dusting 2 tbsp baking powder pinch salt 85g/3oz cold salted butter, cut into small cubes 250g/9oz gruyère, grated 300ml/½ pint milk, plus extra for brushing 75g/2¾oz Parmesan, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.Sift the flour and baking powder into a large bowl. Add the salt and butter and rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated gruyère.Gradually pour in the milk, stirring with a knife until the mixture comes together to form a rough, soft dough. You might not need all the milk.Lightly dust a work surface with flour and roll out the dough to 3–4cm/1¼–1½in thick. Cut out discs using a 5–6cm/2–2½in round pastry cutter. Press the offcuts together and re-roll to make as many scones as you can.Place the scones on the baking trays and lightly brush the tops with a little milk. Scatter over the Parmesan. Bake for 15–20 minutes, until well risen and golden-brown. Cool on a wire rack. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Sift the flour and baking powder into a large bowl. Add the salt and butter and rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated gruyère. Sift the flour and baking powder into a large bowl. Add the salt and butter and rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated gruyère. Gradually pour in the milk, stirring with a knife until the mixture comes together to form a rough, soft dough. You might not need all the milk. Gradually pour in the milk, stirring with a knife until the mixture comes together to form a rough, soft dough. You might not need all the milk. Lightly dust a work surface with flour and roll out the dough to 3–4cm/1¼–1½in thick. Cut out discs using a 5–6cm/2–2½in round pastry cutter. Press the offcuts together and re-roll to make as many scones as you can. Lightly dust a work surface with flour and roll out the dough to 3–4cm/1¼–1½in thick. Cut out discs using a 5–6cm/2–2½in round pastry cutter. Press the offcuts together and re-roll to make as many scones as you can. Place the scones on the baking trays and lightly brush the tops with a little milk. Scatter over the Parmesan. Bake for 15–20 minutes, until well risen and golden-brown. Cool on a wire rack. Place the scones on the baking trays and lightly brush the tops with a little milk. Scatter over the Parmesan. Bake for 15–20 minutes, until well risen and golden-brown. Cool on a wire rack. Recipe tips Try not to twist the cutter as this can result in an uneven rise. If you like, add some chopped fresh herbs, such as chives, thyme leaves or finely chopped rosemary. | {
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"title": "Gruyère scones recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Slather these gruyère scones with butter or cream cheese, or serve them as they are, with soup, in a lunchbox, or piled on a plate for afternoon tea. 450g/1lb strong white flour, plus extra for dusting2 tbsp baking powderpinch salt85g/3oz cold salted butter, cut into small cubes250g/9oz gruyère, grated300ml/½ pint milk, plus extra for brushing75g/2¾oz Parmesan, finely grated 450g/1lb strong white flour, plus extra for dusting 2 tbsp baking powder pinch salt 85g/3oz cold salted butter, cut into small cubes 250g/9oz gruyère, grated 300ml/½ pint milk, plus extra for brushing 75g/2¾oz Parmesan, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.Sift the flour and baking powder into a large bowl. Add the salt and butter and rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated gruyère.Gradually pour in the milk, stirring with a knife until the mixture comes together to form a rough, soft dough. You might not need all the milk.Lightly dust a work surface with flour and roll out the dough to 3–4cm/1¼–1½in thick. Cut out discs using a 5–6cm/2–2½in round pastry cutter. Press the offcuts together and re-roll to make as many scones as you can.Place the scones on the baking trays and lightly brush the tops with a little milk. Scatter over the Parmesan. Bake for 15–20 minutes, until well risen and golden-brown. Cool on a wire rack. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Sift the flour and baking powder into a large bowl. Add the salt and butter and rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated gruyère. Sift the flour and baking powder into a large bowl. Add the salt and butter and rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated gruyère. Gradually pour in the milk, stirring with a knife until the mixture comes together to form a rough, soft dough. You might not need all the milk. Gradually pour in the milk, stirring with a knife until the mixture comes together to form a rough, soft dough. You might not need all the milk. Lightly dust a work surface with flour and roll out the dough to 3–4cm/1¼–1½in thick. Cut out discs using a 5–6cm/2–2½in round pastry cutter. Press the offcuts together and re-roll to make as many scones as you can. Lightly dust a work surface with flour and roll out the dough to 3–4cm/1¼–1½in thick. Cut out discs using a 5–6cm/2–2½in round pastry cutter. Press the offcuts together and re-roll to make as many scones as you can. Place the scones on the baking trays and lightly brush the tops with a little milk. Scatter over the Parmesan. Bake for 15–20 minutes, until well risen and golden-brown. Cool on a wire rack. Place the scones on the baking trays and lightly brush the tops with a little milk. Scatter over the Parmesan. Bake for 15–20 minutes, until well risen and golden-brown. Cool on a wire rack. Recipe tips Try not to twist the cutter as this can result in an uneven rise. If you like, add some chopped fresh herbs, such as chives, thyme leaves or finely chopped rosemary."
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} | 424203d89c1a684146d1f78e1976307a355836c7365a3f391564e464d13269ff | Chargrilled broccoli salad recipe
An average of 4.5 out of 5 stars from 4 ratings This chargrilled broccoli salad with asparagus and a zingy dressing makes a simple side dish for a barbecue or picnic. 1 head broccoli, cut into half florets1 bunch asparagusolive oil3 garlic cloves, finely sliced1 red chilli, finely sliced (seeds removed if preferred)1 lemon, grated zest, juice of ½, the other ½ finely sliced2 tbsp flaked almonds, toastedsalt and freshly ground black pepper 1 head broccoli, cut into half florets 1 bunch asparagus olive oil 3 garlic cloves, finely sliced 1 red chilli, finely sliced (seeds removed if preferred) 1 lemon, grated zest, juice of ½, the other ½ finely sliced 2 tbsp flaked almonds, toasted salt and freshly ground black pepper Method Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly.Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred.Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred.Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly. Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly. Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred. Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred. Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred. Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred. Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. | {
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"title": "Chargrilled broccoli salad recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings This chargrilled broccoli salad with asparagus and a zingy dressing makes a simple side dish for a barbecue or picnic. 1 head broccoli, cut into half florets1 bunch asparagusolive oil3 garlic cloves, finely sliced1 red chilli, finely sliced (seeds removed if preferred)1 lemon, grated zest, juice of ½, the other ½ finely sliced2 tbsp flaked almonds, toastedsalt and freshly ground black pepper 1 head broccoli, cut into half florets 1 bunch asparagus olive oil 3 garlic cloves, finely sliced 1 red chilli, finely sliced (seeds removed if preferred) 1 lemon, grated zest, juice of ½, the other ½ finely sliced 2 tbsp flaked almonds, toasted salt and freshly ground black pepper Method Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly.Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred.Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred.Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly. Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly. Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred. Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred. Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred. Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred. Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds. Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds."
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} | 268d80469701e73e427e84916448093db9e26fa090c3d6a877b90d745edca5ec | Chocolate bar fridge cake recipe
An average of 5.0 out of 5 stars from 9 ratings Chocolate fridge cake is the ultimate easy sweet recipe. Use any chocolate bars you like for this epic treat. 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces300g/10½oz milk chocolate, chopped into small pieces100g/3½oz unsalted butter, diced100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces8 shortbread biscuit fingers, halved 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces 300g/10½oz milk chocolate, chopped into small pieces 100g/3½oz unsalted butter, diced 100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate 2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces 8 shortbread biscuit fingers, halved 200ml/7fl oz double cream1 vanilla pod, split and seeds scraped1–2 tbsp caster sugar or icing sugar 200ml/7fl oz double cream 1 vanilla pod, split and seeds scraped 1–2 tbsp caster sugar or icing sugar 150ml/5fl oz full-fat milk40g/1½oz white chocolate, chopped into small pieces2 espresso shots 150ml/5fl oz full-fat milk 40g/1½oz white chocolate, chopped into small pieces 2 espresso shots Method To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together.To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. Cut the cake into slices and serve with the cream and the white chocolate mocha. To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together. To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. Cut the cake into slices and serve with the cream and the white chocolate mocha. Cut the cake into slices and serve with the cream and the white chocolate mocha. Recipe tips The white chocolate mocha makes one, so you can make the amount required. Keep refrigerated when you're not eating it, as it could melt! | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate bar fridge cake recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings Chocolate fridge cake is the ultimate easy sweet recipe. Use any chocolate bars you like for this epic treat. 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces300g/10½oz milk chocolate, chopped into small pieces100g/3½oz unsalted butter, diced100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces8 shortbread biscuit fingers, halved 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces 300g/10½oz milk chocolate, chopped into small pieces 100g/3½oz unsalted butter, diced 100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate 2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces 8 shortbread biscuit fingers, halved 200ml/7fl oz double cream1 vanilla pod, split and seeds scraped1–2 tbsp caster sugar or icing sugar 200ml/7fl oz double cream 1 vanilla pod, split and seeds scraped 1–2 tbsp caster sugar or icing sugar 150ml/5fl oz full-fat milk40g/1½oz white chocolate, chopped into small pieces2 espresso shots 150ml/5fl oz full-fat milk 40g/1½oz white chocolate, chopped into small pieces 2 espresso shots Method To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together.To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. Cut the cake into slices and serve with the cream and the white chocolate mocha. To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together. To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. Cut the cake into slices and serve with the cream and the white chocolate mocha. Cut the cake into slices and serve with the cream and the white chocolate mocha. Recipe tips The white chocolate mocha makes one, so you can make the amount required. Keep refrigerated when you're not eating it, as it could melt!"
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} | 1fc4b48e11a6d9f949006614c0327cd46562941a147163d02b2e6b046e501b47 | Nigella's chocolate fruit cake recipe
An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefruitcake_84675_16x9.jpg Nigella's easy chocolate fruit cake is dark, moist and delicious. Perfect as a chocolate Christmas cake or for anytime of year. 350g/12oz dried soft prunes, chopped 250g/9oz raisins125g/4oz currants175g/6oz unsalted butter, softened175g/6oz dark muscovado sugar175ml/6fl oz honey125ml/4fl oz coffee liqueur2 oranges, juice and zest only1 tsp mixed spice2 tbsp good quality cocoa3 free-range eggs, beaten150g/5¼oz plain flour75g/2½oz ground almonds½ tsp baking powder½ tsp bicarbonate of sodaFor decoration25g/1oz dark chocolate covered coffee beansedible glitter (optional), 2mm gold mini balls, approx 10 gold stars 350g/12oz dried soft prunes, chopped 250g/9oz raisins 125g/4oz currants 175g/6oz unsalted butter, softened 175g/6oz dark muscovado sugar 175ml/6fl oz honey 125ml/4fl oz coffee liqueur 2 oranges, juice and zest only 1 tsp mixed spice 2 tbsp good quality cocoa 3 free-range eggs, beaten 150g/5¼oz plain flour 75g/2½oz ground almonds ½ tsp baking powder ½ tsp bicarbonate of soda For decoration 25g/1oz dark chocolate covered coffee beans edible glitter (optional), 2mm gold mini balls, approx 10 gold stars Method Preheat the oven to 150C/130C Fan/Gas mark 2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes.After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined.Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle.Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake. Preheat the oven to 150C/130C Fan/Gas mark 2. Preheat the oven to 150C/130C Fan/Gas mark 2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined. Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle. Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake. To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake. | {
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"delivery_version": "v1.0",
"title": "Nigella's chocolate fruit cake recipe",
"content": "An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefruitcake_84675_16x9.jpg Nigella's easy chocolate fruit cake is dark, moist and delicious. Perfect as a chocolate Christmas cake or for anytime of year. 350g/12oz dried soft prunes, chopped 250g/9oz raisins125g/4oz currants175g/6oz unsalted butter, softened175g/6oz dark muscovado sugar175ml/6fl oz honey125ml/4fl oz coffee liqueur2 oranges, juice and zest only1 tsp mixed spice2 tbsp good quality cocoa3 free-range eggs, beaten150g/5¼oz plain flour75g/2½oz ground almonds½ tsp baking powder½ tsp bicarbonate of sodaFor decoration25g/1oz dark chocolate covered coffee beansedible glitter (optional), 2mm gold mini balls, approx 10 gold stars 350g/12oz dried soft prunes, chopped 250g/9oz raisins 125g/4oz currants 175g/6oz unsalted butter, softened 175g/6oz dark muscovado sugar 175ml/6fl oz honey 125ml/4fl oz coffee liqueur 2 oranges, juice and zest only 1 tsp mixed spice 2 tbsp good quality cocoa 3 free-range eggs, beaten 150g/5¼oz plain flour 75g/2½oz ground almonds ½ tsp baking powder ½ tsp bicarbonate of soda For decoration 25g/1oz dark chocolate covered coffee beans edible glitter (optional), 2mm gold mini balls, approx 10 gold stars Method Preheat the oven to 150C/130C Fan/Gas mark 2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes.After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined.Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle.Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake. Preheat the oven to 150C/130C Fan/Gas mark 2. Preheat the oven to 150C/130C Fan/Gas mark 2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined. Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle. Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake. To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the glitter over the top of the cake."
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} | bf316cc75ac5fabf67a9c2c38706e8ff5e09787470344cf58250f17248aaf19f | White chocolate wedding cake recipe
Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin.Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined.Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined.Divide the mixture among the prepared cake tins. Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean.Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely. Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate.For the dark chocolate buttercream, repeat the method for the white chocolate buttercream.For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened.Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them.Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set. Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set. To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers. Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin. Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin. Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined. Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined. Divide the mixture among the prepared cake tins. Divide the mixture among the prepared cake tins. Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean. Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean. Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely. Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely. Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. For the dark chocolate buttercream, repeat the method for the white chocolate buttercream. For the dark chocolate buttercream, repeat the method for the white chocolate buttercream. For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened. For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened. Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them. Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them. Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set. Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set. Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set. Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set. To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers. To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/white_chocolate_wedding_01746",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "White chocolate wedding cake recipe",
"content": "Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin.Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined.Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined.Divide the mixture among the prepared cake tins. Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean.Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely. Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate.For the dark chocolate buttercream, repeat the method for the white chocolate buttercream.For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened.Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them.Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set. Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set. To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers. Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin. Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin. Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Cream the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined. Fold in the flour and cocoa powder, then stir in the melted chocolate until well combined. Divide the mixture among the prepared cake tins. Divide the mixture among the prepared cake tins. Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean. Bake the 23cm/9in cake for 1 hour-1 hour 15minutes and the 15cm/6in cake for 45 minutes or until the cakes are golden-brown and a skewer inserted into the centre of the cakes comes out clean. Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely. Remove the cakes from the oven and set aside to cool, then carefully remove them from the tins and allow to cool completely. Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. For the dark chocolate buttercream, repeat the method for the white chocolate buttercream. For the dark chocolate buttercream, repeat the method for the white chocolate buttercream. For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened. For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened. Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them. Carefully cut each cake in half horizontally and fill with the dark chocolate buttercream. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them. Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set. Spread the white chocolate buttercream over the top and sides of each cake until covered. Chill in the fridge for 30 minutes, or until the icing has set. Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set. Spread the ganache over each cake with a palette knife, trying to make it as smooth as possible. Chill in the fridge for 30 minutes, or until the icing has set. To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers. To stack the cakes, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Place the pillars on top of the largest cake, positioning each one over a dowelling rod, then top with the 15cm/6in cake. Decorate with fresh flowers."
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} | db7935629076a1138f94707f6ca0fc8bfa0d33dd100143bbf2dc409df3f7cea1 | Red velvet cake recipe
An average of 2.5 out of 5 stars from 230 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_velvet_cake_70743_16x9.jpg The bold colour of a red velvet cake is a delight to the eye and, with its rich cream cheese vanilla icing, it’s even more of a joy to eat. 225g/8oz plain flour20g/¾oz cocoa powder1 tsp bicarbonate of soda½ tsp baking powderpinch salt175ml/6fl oz buttermilk, at room temperature½ tsp red food colouring paste150g/5½oz unsalted butter, softened225g/8oz caster sugar3 free-range eggs1 tsp vanilla extract 225g/8oz plain flour 20g/¾oz cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder pinch salt 175ml/6fl oz buttermilk, at room temperature ½ tsp red food colouring paste 150g/5½oz unsalted butter, softened 225g/8oz caster sugar 3 free-range eggs 1 tsp vanilla extract 300g/10½oz full-fat cream cheese75g/2¾oz unsalted butter, softened3 tbsp clear honey or maple syrup1 tsp vanilla extract or vanilla bean paste 300g/10½oz full-fat cream cheese 75g/2¾oz unsalted butter, softened 3 tbsp clear honey or maple syrup 1 tsp vanilla extract or vanilla bean paste Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper.Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring.Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes.Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean.Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth. If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside.Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring. Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes. Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes. Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean. Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean. Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold. Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth. If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside. If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside. Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake. Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake. | {
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"title": "Red velvet cake recipe",
"content": "An average of 2.5 out of 5 stars from 230 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_velvet_cake_70743_16x9.jpg The bold colour of a red velvet cake is a delight to the eye and, with its rich cream cheese vanilla icing, it’s even more of a joy to eat. 225g/8oz plain flour20g/¾oz cocoa powder1 tsp bicarbonate of soda½ tsp baking powderpinch salt175ml/6fl oz buttermilk, at room temperature½ tsp red food colouring paste150g/5½oz unsalted butter, softened225g/8oz caster sugar3 free-range eggs1 tsp vanilla extract 225g/8oz plain flour 20g/¾oz cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder pinch salt 175ml/6fl oz buttermilk, at room temperature ½ tsp red food colouring paste 150g/5½oz unsalted butter, softened 225g/8oz caster sugar 3 free-range eggs 1 tsp vanilla extract 300g/10½oz full-fat cream cheese75g/2¾oz unsalted butter, softened3 tbsp clear honey or maple syrup1 tsp vanilla extract or vanilla bean paste 300g/10½oz full-fat cream cheese 75g/2¾oz unsalted butter, softened 3 tbsp clear honey or maple syrup 1 tsp vanilla extract or vanilla bean paste Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper.Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring.Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes.Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean.Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth. If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside.Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in cake tins and line the bases with baking paper. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. In a jug, whisk together the buttermilk and food colouring. Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes. Cream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes. Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean. Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean. Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold. Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth. If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside. If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside. Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake. Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake."
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} | 56e93f2f9ad33692a91492dbc1c1df0820527f841647aac3f867123bac23c4ec | Christmas brownies recipe
An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_brownies_41164_16x9.jpg A Christmas treat for chocolate fans! These festive brownies are laced with brandy-soaked cranberries, pecans and mixed spice. 30ml/1fl oz brandy100g/3½oz dried cranberries300g/10½oz dark chocolate, broken into chunks200g/7oz butter4 free-range eggs300g/10½oz light muscovado sugar200g/7oz plain flour1 tsp mixed spice100g/3½oz pecans, roughly choppedicing sugar, to serve 30ml/1fl oz brandy 100g/3½oz dried cranberries 300g/10½oz dark chocolate, broken into chunks 200g/7oz butter 4 free-range eggs 300g/10½oz light muscovado sugar 200g/7oz plain flour 1 tsp mixed spice 100g/3½oz pecans, roughly chopped icing sugar, to serve Method Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment.Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly.In a large bowl, whisk together the eggs and sugar until pale and fluffy.Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated.Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.Once cool, cut into squares and dust the tops with icing sugar. Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment. Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix. Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix. Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly. Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly. In a large bowl, whisk together the eggs and sugar until pale and fluffy. In a large bowl, whisk together the eggs and sugar until pale and fluffy. Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated. Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated. Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch. Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely. Once cool, cut into squares and dust the tops with icing sugar. Once cool, cut into squares and dust the tops with icing sugar. | {
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"title": "Christmas brownies recipe",
"content": "An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_brownies_41164_16x9.jpg A Christmas treat for chocolate fans! These festive brownies are laced with brandy-soaked cranberries, pecans and mixed spice. 30ml/1fl oz brandy100g/3½oz dried cranberries300g/10½oz dark chocolate, broken into chunks200g/7oz butter4 free-range eggs300g/10½oz light muscovado sugar200g/7oz plain flour1 tsp mixed spice100g/3½oz pecans, roughly choppedicing sugar, to serve 30ml/1fl oz brandy 100g/3½oz dried cranberries 300g/10½oz dark chocolate, broken into chunks 200g/7oz butter 4 free-range eggs 300g/10½oz light muscovado sugar 200g/7oz plain flour 1 tsp mixed spice 100g/3½oz pecans, roughly chopped icing sugar, to serve Method Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment.Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly.In a large bowl, whisk together the eggs and sugar until pale and fluffy.Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated.Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.Once cool, cut into squares and dust the tops with icing sugar. Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment. Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix. Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix. Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly. Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly. In a large bowl, whisk together the eggs and sugar until pale and fluffy. In a large bowl, whisk together the eggs and sugar until pale and fluffy. Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated. Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated. Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch. Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely. Once cool, cut into squares and dust the tops with icing sugar. Once cool, cut into squares and dust the tops with icing sugar."
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"$oid": "68bad38beb3bdbfd0cc011a3"
} | d10ad5e7899a1b97d741d7868451b2e4470f85c43c83dc1c14436168f14cf0bc | Mini egg brownies recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mini_egg_brownies_36224_16x9.jpg If there ever was a crowd-pleasing Easter bake, this is it! These delicious fudgy brownies are speckled with mini eggs. 200g/7oz unsalted butter, cubed 200g/7oz dark chocolate, roughly chopped 3 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 50g/1¾oz cocoa powder 240g/8½oz mini eggs, about half of them roughly chopped pinch salt 200g/7oz unsalted butter, cubed 200g/7oz dark chocolate, roughly chopped 3 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 50g/1¾oz cocoa powder 240g/8½oz mini eggs, about half of them roughly chopped pinch salt Method Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. | {
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"title": "Mini egg brownies recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mini_egg_brownies_36224_16x9.jpg If there ever was a crowd-pleasing Easter bake, this is it! These delicious fudgy brownies are speckled with mini eggs. 200g/7oz unsalted butter, cubed 200g/7oz dark chocolate, roughly chopped 3 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 50g/1¾oz cocoa powder 240g/8½oz mini eggs, about half of them roughly chopped pinch salt 200g/7oz unsalted butter, cubed 200g/7oz dark chocolate, roughly chopped 3 free-range eggs 250g/9oz caster sugar 100g/3½oz plain flour 50g/1¾oz cocoa powder 240g/8½oz mini eggs, about half of them roughly chopped pinch salt Method Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt. Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look). Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving. Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving."
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} | 38441a330516709533645d0c4f14cece5ff6480abca3280b994990610794323c | Paul A Young's vegan chocolate dessert recipe
Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper.To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated.Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering.Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes.Pour the mixture over the brownie and refrigerate for at least 2 hours. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour.Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper. To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat. To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated. Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated. Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering. Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes. Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes. Pour the mixture over the brownie and refrigerate for at least 2 hours. Pour the mixture over the brownie and refrigerate for at least 2 hours. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour. Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. | {
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"title": "Paul A Young's vegan chocolate dessert recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper.To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated.Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering.Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes.Pour the mixture over the brownie and refrigerate for at least 2 hours. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour.Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper. To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat. To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated. Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated. Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering. Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes. Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes. Pour the mixture over the brownie and refrigerate for at least 2 hours. Pour the mixture over the brownie and refrigerate for at least 2 hours. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour. Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating."
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} | b527099b33c11aa0934a07d47867008cba85e3a629d79a42efda122c9435e2b1 | Chocolate peanut butter fondant puddings recipe
An average of 4.3 out of 5 stars from 6 ratings How can you make a chocolate fondant even better? Add peanut butter, that’s how. Monica Galetti’s fondants are surprisingly easy to make and fabulously indulgent. Serve with cheat’s banana ice cream for a dessert that is bound to impress. Equipment and preparation: For this recipe you will need a piping bag and 4 silver cooking rings (7cm/2¾in diameter and 5cm/2in deep). 40g/1½oz butter65g/2¼oz smooth peanut butter45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids100g/3½oz caster sugar2 medium free-range eggs35g/1¼oz plain flour 40g/1½oz butter 65g/2¼oz smooth peanut butter 45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids 100g/3½oz caster sugar 2 medium free-range eggs 35g/1¼oz plain flour 4 bananas, peeled, chopped and frozen100g/3½oz crème fraîche 4 bananas, peeled, chopped and frozen 100g/3½oz crème fraîche 75g/2¾oz toasted peanuts, chopped 75g/2¾oz toasted peanuts, chopped Method Preheat the oven to 180C/160C Fan/Gas Mark 4.Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Preheat the oven to 180C/160C Fan/Gas Mark 4. Preheat the oven to 180C/160C Fan/Gas Mark 4. Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour. Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour. Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray. Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes. Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes. Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Recipe tips If you don't have silver rings, the fondants can be made with ramekins greased with butter and dusted with flour. | {
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"title": "Chocolate peanut butter fondant puddings recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings How can you make a chocolate fondant even better? Add peanut butter, that’s how. Monica Galetti’s fondants are surprisingly easy to make and fabulously indulgent. Serve with cheat’s banana ice cream for a dessert that is bound to impress. Equipment and preparation: For this recipe you will need a piping bag and 4 silver cooking rings (7cm/2¾in diameter and 5cm/2in deep). 40g/1½oz butter65g/2¼oz smooth peanut butter45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids100g/3½oz caster sugar2 medium free-range eggs35g/1¼oz plain flour 40g/1½oz butter 65g/2¼oz smooth peanut butter 45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids 100g/3½oz caster sugar 2 medium free-range eggs 35g/1¼oz plain flour 4 bananas, peeled, chopped and frozen100g/3½oz crème fraîche 4 bananas, peeled, chopped and frozen 100g/3½oz crème fraîche 75g/2¾oz toasted peanuts, chopped 75g/2¾oz toasted peanuts, chopped Method Preheat the oven to 180C/160C Fan/Gas Mark 4.Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Preheat the oven to 180C/160C Fan/Gas Mark 4. Preheat the oven to 180C/160C Fan/Gas Mark 4. Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour. Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour. Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray. Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray. Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes. Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes. Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts. Recipe tips If you don't have silver rings, the fondants can be made with ramekins greased with butter and dusted with flour."
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} | b27a720e880b3cd07e898d59001910a60239bb7b073e69d6179be480548cbe2a | Chocolate fondant puddings recipe
An average of 4.7 out of 5 stars from 3 ratings These oozing fondant puddings are the ultimate treat for any chocolate lover and are quick and easy to make. 1 tsp good quality cocoa powder, sifted, plus extra to decorate50g/1¾oz unsalted butter, plus extra for greasing50g/1¾oz dark chocolate (minimum 70% cocoa solids), broken into pieces70g/2½oz golden caster sugar1 large free-range egg1 large egg yolk50g/1¾oz plain flourice cream or cream, to serve 1 tsp good quality cocoa powder, sifted, plus extra to decorate 50g/1¾oz unsalted butter, plus extra for greasing 50g/1¾oz dark chocolate (minimum 70% cocoa solids), broken into pieces 70g/2½oz golden caster sugar 1 large free-range egg 1 large egg yolk 50g/1¾oz plain flour ice cream or cream, to serve Method Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray.Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made. In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined. Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5.Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream. Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray. Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made. In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined. In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined. Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream. Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_fondant_69844",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate fondant puddings recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings These oozing fondant puddings are the ultimate treat for any chocolate lover and are quick and easy to make. 1 tsp good quality cocoa powder, sifted, plus extra to decorate50g/1¾oz unsalted butter, plus extra for greasing50g/1¾oz dark chocolate (minimum 70% cocoa solids), broken into pieces70g/2½oz golden caster sugar1 large free-range egg1 large egg yolk50g/1¾oz plain flourice cream or cream, to serve 1 tsp good quality cocoa powder, sifted, plus extra to decorate 50g/1¾oz unsalted butter, plus extra for greasing 50g/1¾oz dark chocolate (minimum 70% cocoa solids), broken into pieces 70g/2½oz golden caster sugar 1 large free-range egg 1 large egg yolk 50g/1¾oz plain flour ice cream or cream, to serve Method Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray.Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made. In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined. Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5.Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream. Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray. Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made. In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined. In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined. Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream. Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream."
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} | c2298341c83ac54592b56c3d15ca10ba9855760044f82eceaf3c1100eca8ab17 | Chocolate and salted caramel molten puddings recipe
Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool.Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer.For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes.For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth.Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt.Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes.For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge.For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds.Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture.Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes.Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve. Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool. Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool. Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer. Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer. For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes. For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth. For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth. Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt. Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt. Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes. Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes. For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge. For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge. For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds. For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds. Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture. Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture. Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes. Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes. Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve. Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve. | {
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"title": "Chocolate and salted caramel molten puddings recipe",
"content": "Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool.Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer.For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes.For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth.Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt.Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes.For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge.For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds.Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture.Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes.Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve. Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool. Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool. Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer. Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer. For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes. For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth. For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth. Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt. Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt. Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes. Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes. For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge. For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge. For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds. For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds. Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture. Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture. Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes. Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes. Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve. Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve."
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} | 642335bffe2c538fddcef61db428e9f1b63c179cee03fcef7d48aae89814e559 | Chocolate fondant with salted caramel recipe
For the salted caramel, place the dark muscovado sugar and cream in a saucepan. Using thoroughly wet hands and spoon, add the glucose to the sugar and cream mixture and bring the mixture to the boil. (NB: Glucose sticks to dry hands and spoons.)Meanwhile, heat the caster sugar in another pan over a low heat, stirring continuously until golden-brown and caramelised. Remove from the heat instantly.Carefully, pour the hot cream and glucose mixture over the caramelised sugar (the mixture may splutter) and return the mixture to a simmer. Continue to simmer until the caramel mixture has thickened and darkened and the temperature reaches 102C. (NB: Use a sugar thermometer to check the temperature of the caramel.)Remove the pan from the heat and carefully stir in the lemon juice and salt. Season with freshly ground black pepper and stir gently once more. Set aside to cool slightly.Pour the caramel into small silicone moulds or ice cube trays. When the caramel has completely cooled, freeze it for at least 2 hours, or until set. (NB: You will not need all of the caramel for this recipe. The remaining caramel can be stored in the freezer for up to 3 months.)For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter.In a bowl, mix together the cocoa powder and caster sugar until well combined. Dust the inside of the ring moulds with the mixture, shaking off any excess. Place the prepared ring moulds onto a baking tray lined with greaseproof paper.Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Meanwhile, place the eggs and egg yolk into a bowl and whisk together until pale and fluffy.Sift the icing sugar into the whisked eggs, whisking until well combined. Next, sift in the arrowroot and whisk until the mixture is pale, thick, has doubled in volume and the beaters leave a trail on the surface of the mixture when lifted. (NB: This is called the ribbon stage.)Whisk the melted chocolate mixture into the egg mixture until well combined.Using a ladle, fill each of the prepared ring moulds with the chocolate fondant mixture until they are three-quarters full. Add one piece of frozen caramel to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the caramel to cover it completely. Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours.When the chocolate fondants have chilled, preheat the oven to 200C/390F/Gas 6.Transfer the chilled chocolate fondants to the oven and bake for 5 minutes, or until the tops have just formed a crust. Remove the fondants from the oven and allow to cool.When the fondants have cooled, run a butter knife around the insides of each mould to loosen the fondants. Carefully remove the moulds. Chill the fondants in the fridge for at least 30 minutes.Meanwhile, for the chocolate sauce, heat the milk in a pan until just simmering. Add the chocolate and whisk well until smooth and well combined, then remove from the heat.When ready to serve, preheat the oven to 180C/355F/Gas 4.Bake the fondants for 8 minutes, or until the cakes have risen.To serve, place a spoonful of the chocolate sauce into the centre of each of four serving plates, smoothing it out into an oblong. Dust the chocolate fondants with icing sugar and place on top of the puddle of sauce, in the middle. Sprinkle the caramelised pistachios and almonds around the plate. Place one quenelle of pistachio ice cream next to the fondant. Serve immediately. For the salted caramel, place the dark muscovado sugar and cream in a saucepan. Using thoroughly wet hands and spoon, add the glucose to the sugar and cream mixture and bring the mixture to the boil. (NB: Glucose sticks to dry hands and spoons.) For the salted caramel, place the dark muscovado sugar and cream in a saucepan. Using thoroughly wet hands and spoon, add the glucose to the sugar and cream mixture and bring the mixture to the boil. (NB: Glucose sticks to dry hands and spoons.) Meanwhile, heat the caster sugar in another pan over a low heat, stirring continuously until golden-brown and caramelised. Remove from the heat instantly. Meanwhile, heat the caster sugar in another pan over a low heat, stirring continuously until golden-brown and caramelised. Remove from the heat instantly. Carefully, pour the hot cream and glucose mixture over the caramelised sugar (the mixture may splutter) and return the mixture to a simmer. Continue to simmer until the caramel mixture has thickened and darkened and the temperature reaches 102C. (NB: Use a sugar thermometer to check the temperature of the caramel.) Carefully, pour the hot cream and glucose mixture over the caramelised sugar (the mixture may splutter) and return the mixture to a simmer. Continue to simmer until the caramel mixture has thickened and darkened and the temperature reaches 102C. (NB: Use a sugar thermometer to check the temperature of the caramel.) Remove the pan from the heat and carefully stir in the lemon juice and salt. Season with freshly ground black pepper and stir gently once more. Set aside to cool slightly. Remove the pan from the heat and carefully stir in the lemon juice and salt. Season with freshly ground black pepper and stir gently once more. Set aside to cool slightly. Pour the caramel into small silicone moulds or ice cube trays. When the caramel has completely cooled, freeze it for at least 2 hours, or until set. (NB: You will not need all of the caramel for this recipe. The remaining caramel can be stored in the freezer for up to 3 months.) Pour the caramel into small silicone moulds or ice cube trays. When the caramel has completely cooled, freeze it for at least 2 hours, or until set. (NB: You will not need all of the caramel for this recipe. The remaining caramel can be stored in the freezer for up to 3 months.) For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter. For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter. In a bowl, mix together the cocoa powder and caster sugar until well combined. Dust the inside of the ring moulds with the mixture, shaking off any excess. Place the prepared ring moulds onto a baking tray lined with greaseproof paper. In a bowl, mix together the cocoa powder and caster sugar until well combined. Dust the inside of the ring moulds with the mixture, shaking off any excess. Place the prepared ring moulds onto a baking tray lined with greaseproof paper. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Meanwhile, place the eggs and egg yolk into a bowl and whisk together until pale and fluffy. Meanwhile, place the eggs and egg yolk into a bowl and whisk together until pale and fluffy. Sift the icing sugar into the whisked eggs, whisking until well combined. Next, sift in the arrowroot and whisk until the mixture is pale, thick, has doubled in volume and the beaters leave a trail on the surface of the mixture when lifted. (NB: This is called the ribbon stage.) Sift the icing sugar into the whisked eggs, whisking until well combined. Next, sift in the arrowroot and whisk until the mixture is pale, thick, has doubled in volume and the beaters leave a trail on the surface of the mixture when lifted. (NB: This is called the ribbon stage.) Whisk the melted chocolate mixture into the egg mixture until well combined. Whisk the melted chocolate mixture into the egg mixture until well combined. Using a ladle, fill each of the prepared ring moulds with the chocolate fondant mixture until they are three-quarters full. Using a ladle, fill each of the prepared ring moulds with the chocolate fondant mixture until they are three-quarters full. Add one piece of frozen caramel to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the caramel to cover it completely. Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours. Add one piece of frozen caramel to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the caramel to cover it completely. Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours. When the chocolate fondants have chilled, preheat the oven to 200C/390F/Gas 6. When the chocolate fondants have chilled, preheat the oven to 200C/390F/Gas 6. Transfer the chilled chocolate fondants to the oven and bake for 5 minutes, or until the tops have just formed a crust. Remove the fondants from the oven and allow to cool. Transfer the chilled chocolate fondants to the oven and bake for 5 minutes, or until the tops have just formed a crust. Remove the fondants from the oven and allow to cool. When the fondants have cooled, run a butter knife around the insides of each mould to loosen the fondants. Carefully remove the moulds. Chill the fondants in the fridge for at least 30 minutes. When the fondants have cooled, run a butter knife around the insides of each mould to loosen the fondants. Carefully remove the moulds. Chill the fondants in the fridge for at least 30 minutes. Meanwhile, for the chocolate sauce, heat the milk in a pan until just simmering. Add the chocolate and whisk well until smooth and well combined, then remove from the heat. Meanwhile, for the chocolate sauce, heat the milk in a pan until just simmering. Add the chocolate and whisk well until smooth and well combined, then remove from the heat. When ready to serve, preheat the oven to 180C/355F/Gas 4. When ready to serve, preheat the oven to 180C/355F/Gas 4. Bake the fondants for 8 minutes, or until the cakes have risen. Bake the fondants for 8 minutes, or until the cakes have risen. To serve, place a spoonful of the chocolate sauce into the centre of each of four serving plates, smoothing it out into an oblong. Dust the chocolate fondants with icing sugar and place on top of the puddle of sauce, in the middle. Sprinkle the caramelised pistachios and almonds around the plate. Place one quenelle of pistachio ice cream next to the fondant. Serve immediately. To serve, place a spoonful of the chocolate sauce into the centre of each of four serving plates, smoothing it out into an oblong. Dust the chocolate fondants with icing sugar and place on top of the puddle of sauce, in the middle. Sprinkle the caramelised pistachios and almonds around the plate. Place one quenelle of pistachio ice cream next to the fondant. Serve immediately. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate fondant with salted caramel recipe",
"content": "For the salted caramel, place the dark muscovado sugar and cream in a saucepan. Using thoroughly wet hands and spoon, add the glucose to the sugar and cream mixture and bring the mixture to the boil. (NB: Glucose sticks to dry hands and spoons.)Meanwhile, heat the caster sugar in another pan over a low heat, stirring continuously until golden-brown and caramelised. Remove from the heat instantly.Carefully, pour the hot cream and glucose mixture over the caramelised sugar (the mixture may splutter) and return the mixture to a simmer. Continue to simmer until the caramel mixture has thickened and darkened and the temperature reaches 102C. (NB: Use a sugar thermometer to check the temperature of the caramel.)Remove the pan from the heat and carefully stir in the lemon juice and salt. Season with freshly ground black pepper and stir gently once more. Set aside to cool slightly.Pour the caramel into small silicone moulds or ice cube trays. When the caramel has completely cooled, freeze it for at least 2 hours, or until set. (NB: You will not need all of the caramel for this recipe. The remaining caramel can be stored in the freezer for up to 3 months.)For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter.In a bowl, mix together the cocoa powder and caster sugar until well combined. Dust the inside of the ring moulds with the mixture, shaking off any excess. Place the prepared ring moulds onto a baking tray lined with greaseproof paper.Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Meanwhile, place the eggs and egg yolk into a bowl and whisk together until pale and fluffy.Sift the icing sugar into the whisked eggs, whisking until well combined. Next, sift in the arrowroot and whisk until the mixture is pale, thick, has doubled in volume and the beaters leave a trail on the surface of the mixture when lifted. (NB: This is called the ribbon stage.)Whisk the melted chocolate mixture into the egg mixture until well combined.Using a ladle, fill each of the prepared ring moulds with the chocolate fondant mixture until they are three-quarters full. Add one piece of frozen caramel to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the caramel to cover it completely. Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours.When the chocolate fondants have chilled, preheat the oven to 200C/390F/Gas 6.Transfer the chilled chocolate fondants to the oven and bake for 5 minutes, or until the tops have just formed a crust. Remove the fondants from the oven and allow to cool.When the fondants have cooled, run a butter knife around the insides of each mould to loosen the fondants. Carefully remove the moulds. Chill the fondants in the fridge for at least 30 minutes.Meanwhile, for the chocolate sauce, heat the milk in a pan until just simmering. Add the chocolate and whisk well until smooth and well combined, then remove from the heat.When ready to serve, preheat the oven to 180C/355F/Gas 4.Bake the fondants for 8 minutes, or until the cakes have risen.To serve, place a spoonful of the chocolate sauce into the centre of each of four serving plates, smoothing it out into an oblong. Dust the chocolate fondants with icing sugar and place on top of the puddle of sauce, in the middle. Sprinkle the caramelised pistachios and almonds around the plate. Place one quenelle of pistachio ice cream next to the fondant. Serve immediately. For the salted caramel, place the dark muscovado sugar and cream in a saucepan. Using thoroughly wet hands and spoon, add the glucose to the sugar and cream mixture and bring the mixture to the boil. (NB: Glucose sticks to dry hands and spoons.) For the salted caramel, place the dark muscovado sugar and cream in a saucepan. Using thoroughly wet hands and spoon, add the glucose to the sugar and cream mixture and bring the mixture to the boil. (NB: Glucose sticks to dry hands and spoons.) Meanwhile, heat the caster sugar in another pan over a low heat, stirring continuously until golden-brown and caramelised. Remove from the heat instantly. Meanwhile, heat the caster sugar in another pan over a low heat, stirring continuously until golden-brown and caramelised. Remove from the heat instantly. Carefully, pour the hot cream and glucose mixture over the caramelised sugar (the mixture may splutter) and return the mixture to a simmer. Continue to simmer until the caramel mixture has thickened and darkened and the temperature reaches 102C. (NB: Use a sugar thermometer to check the temperature of the caramel.) Carefully, pour the hot cream and glucose mixture over the caramelised sugar (the mixture may splutter) and return the mixture to a simmer. Continue to simmer until the caramel mixture has thickened and darkened and the temperature reaches 102C. (NB: Use a sugar thermometer to check the temperature of the caramel.) Remove the pan from the heat and carefully stir in the lemon juice and salt. Season with freshly ground black pepper and stir gently once more. Set aside to cool slightly. Remove the pan from the heat and carefully stir in the lemon juice and salt. Season with freshly ground black pepper and stir gently once more. Set aside to cool slightly. Pour the caramel into small silicone moulds or ice cube trays. When the caramel has completely cooled, freeze it for at least 2 hours, or until set. (NB: You will not need all of the caramel for this recipe. The remaining caramel can be stored in the freezer for up to 3 months.) Pour the caramel into small silicone moulds or ice cube trays. When the caramel has completely cooled, freeze it for at least 2 hours, or until set. (NB: You will not need all of the caramel for this recipe. The remaining caramel can be stored in the freezer for up to 3 months.) For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter. For the chocolate fondant, grease the insides of 4 ring moulds, 5cm/2in diameter and 6cm/2½in deep, with softened butter. In a bowl, mix together the cocoa powder and caster sugar until well combined. Dust the inside of the ring moulds with the mixture, shaking off any excess. Place the prepared ring moulds onto a baking tray lined with greaseproof paper. In a bowl, mix together the cocoa powder and caster sugar until well combined. Dust the inside of the ring moulds with the mixture, shaking off any excess. Place the prepared ring moulds onto a baking tray lined with greaseproof paper. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Meanwhile, place the eggs and egg yolk into a bowl and whisk together until pale and fluffy. Meanwhile, place the eggs and egg yolk into a bowl and whisk together until pale and fluffy. Sift the icing sugar into the whisked eggs, whisking until well combined. Next, sift in the arrowroot and whisk until the mixture is pale, thick, has doubled in volume and the beaters leave a trail on the surface of the mixture when lifted. (NB: This is called the ribbon stage.) Sift the icing sugar into the whisked eggs, whisking until well combined. Next, sift in the arrowroot and whisk until the mixture is pale, thick, has doubled in volume and the beaters leave a trail on the surface of the mixture when lifted. (NB: This is called the ribbon stage.) Whisk the melted chocolate mixture into the egg mixture until well combined. Whisk the melted chocolate mixture into the egg mixture until well combined. Using a ladle, fill each of the prepared ring moulds with the chocolate fondant mixture until they are three-quarters full. Using a ladle, fill each of the prepared ring moulds with the chocolate fondant mixture until they are three-quarters full. Add one piece of frozen caramel to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the caramel to cover it completely. Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours. Add one piece of frozen caramel to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the caramel to cover it completely. Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours. When the chocolate fondants have chilled, preheat the oven to 200C/390F/Gas 6. When the chocolate fondants have chilled, preheat the oven to 200C/390F/Gas 6. Transfer the chilled chocolate fondants to the oven and bake for 5 minutes, or until the tops have just formed a crust. Remove the fondants from the oven and allow to cool. Transfer the chilled chocolate fondants to the oven and bake for 5 minutes, or until the tops have just formed a crust. Remove the fondants from the oven and allow to cool. When the fondants have cooled, run a butter knife around the insides of each mould to loosen the fondants. Carefully remove the moulds. Chill the fondants in the fridge for at least 30 minutes. When the fondants have cooled, run a butter knife around the insides of each mould to loosen the fondants. Carefully remove the moulds. Chill the fondants in the fridge for at least 30 minutes. Meanwhile, for the chocolate sauce, heat the milk in a pan until just simmering. Add the chocolate and whisk well until smooth and well combined, then remove from the heat. Meanwhile, for the chocolate sauce, heat the milk in a pan until just simmering. Add the chocolate and whisk well until smooth and well combined, then remove from the heat. When ready to serve, preheat the oven to 180C/355F/Gas 4. When ready to serve, preheat the oven to 180C/355F/Gas 4. Bake the fondants for 8 minutes, or until the cakes have risen. Bake the fondants for 8 minutes, or until the cakes have risen. To serve, place a spoonful of the chocolate sauce into the centre of each of four serving plates, smoothing it out into an oblong. Dust the chocolate fondants with icing sugar and place on top of the puddle of sauce, in the middle. Sprinkle the caramelised pistachios and almonds around the plate. Place one quenelle of pistachio ice cream next to the fondant. Serve immediately. To serve, place a spoonful of the chocolate sauce into the centre of each of four serving plates, smoothing it out into an oblong. Dust the chocolate fondants with icing sugar and place on top of the puddle of sauce, in the middle. Sprinkle the caramelised pistachios and almonds around the plate. Place one quenelle of pistachio ice cream next to the fondant. Serve immediately."
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} | e5e2e8ea71192da60fe05423bbc6236f497c74a2904a30bad09991532beefc71 | Hot chocolate tart recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_tart_68572_16x9.jpg All the comfort of a wintry hot chocolate, but in a dessert. Complete with toasted marshmallows! Perfect for the chocolate lovers in your life. Equipment: You will need a 20cm/8in fluted loose-bottomed tart tin for this recipe. 300g/10½oz bourbon cream biscuits 115g/4oz salted butter, cut into cubes 300g/10½oz bourbon cream biscuits 115g/4oz salted butter, cut into cubes 350ml/12fl oz double cream 1 tsp vanilla bean paste 30g/1oz soft brown sugar ½ tsp instant coffee powder400g/14oz 70% dark chocolate, broken into pieces50g/1¾oz salted butter, cut into cubes100g/3½oz mini marshmallowswhipped cream, to serve (optional) 350ml/12fl oz double cream 1 tsp vanilla bean paste 30g/1oz soft brown sugar ½ tsp instant coffee powder 400g/14oz 70% dark chocolate, broken into pieces 50g/1¾oz salted butter, cut into cubes 100g/3½oz mini marshmallows whipped cream, to serve (optional) Method To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds). Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm.To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly.Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart.Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience. To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds). To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds). Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm. Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm. To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly. To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly. Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step. Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart. Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience. Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience. | {
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"title": "Hot chocolate tart recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_tart_68572_16x9.jpg All the comfort of a wintry hot chocolate, but in a dessert. Complete with toasted marshmallows! Perfect for the chocolate lovers in your life. Equipment: You will need a 20cm/8in fluted loose-bottomed tart tin for this recipe. 300g/10½oz bourbon cream biscuits 115g/4oz salted butter, cut into cubes 300g/10½oz bourbon cream biscuits 115g/4oz salted butter, cut into cubes 350ml/12fl oz double cream 1 tsp vanilla bean paste 30g/1oz soft brown sugar ½ tsp instant coffee powder400g/14oz 70% dark chocolate, broken into pieces50g/1¾oz salted butter, cut into cubes100g/3½oz mini marshmallowswhipped cream, to serve (optional) 350ml/12fl oz double cream 1 tsp vanilla bean paste 30g/1oz soft brown sugar ½ tsp instant coffee powder 400g/14oz 70% dark chocolate, broken into pieces 50g/1¾oz salted butter, cut into cubes 100g/3½oz mini marshmallows whipped cream, to serve (optional) Method To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds). Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm.To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly.Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart.Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience. To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds). To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds). Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm. Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm. To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly. To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly. Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step. Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart. Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience. Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience."
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} | 178c697080653ac3468d3acd15d727a5f656539c10bb0c8d6abbe46dc6bc1af7 | Chocolate cookie pie recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_cookie_pie_49324_16x9.jpg Nadiya’s chocolate cookie pie is made with cookie dough ‘pastry’ and filled with chocolate wafer bars, hazelnuts and chocolate spread. It’s not difficult to make but you will have to be patient as, once baked, it must be chilled overnight. Worth the wait! 200g/7oz unsalted butter, softened, plus extra for greasing 325g/11½oz soft light brown sugar 2 free-range eggs, plus 1 egg yolk 1 tsp vanilla extract 1 tsp almond extract 425g/15oz plain flour, sifted, plus extra for dusting1 tsp bicarbonate of soda 1 tsp salt 400g/14oz dark chocolate chips 200g/7oz unsalted butter, softened, plus extra for greasing 325g/11½oz soft light brown sugar 2 free-range eggs, plus 1 egg yolk 1 tsp vanilla extract 1 tsp almond extract 425g/15oz plain flour, sifted, plus extra for dusting 1 tsp bicarbonate of soda 1 tsp salt 400g/14oz dark chocolate chips 750g/1lb 10oz chocolate hazelnut spread 200g/7oz roasted hazelnuts, chopped200g/7oz chocolate-covered wafer biscuits, cut into cubes 750g/1lb 10oz chocolate hazelnut spread 200g/7oz roasted hazelnuts, chopped 200g/7oz chocolate-covered wafer biscuits, cut into cubes Method Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.)For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Preheat the oven to 180C/170C Fan/Gas 4. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Remove from the tin, cut into wedges and serve. Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.) On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.) For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Remove from the tin, cut into wedges and serve. Remove from the tin, cut into wedges and serve. Recipe tips Any leftover cookie dough can of course be used to make normal cookies. The dough freezes well, so if you want to save it for later, roll into individual portions before freezing. | {
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"title": "Chocolate cookie pie recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_cookie_pie_49324_16x9.jpg Nadiya’s chocolate cookie pie is made with cookie dough ‘pastry’ and filled with chocolate wafer bars, hazelnuts and chocolate spread. It’s not difficult to make but you will have to be patient as, once baked, it must be chilled overnight. Worth the wait! 200g/7oz unsalted butter, softened, plus extra for greasing 325g/11½oz soft light brown sugar 2 free-range eggs, plus 1 egg yolk 1 tsp vanilla extract 1 tsp almond extract 425g/15oz plain flour, sifted, plus extra for dusting1 tsp bicarbonate of soda 1 tsp salt 400g/14oz dark chocolate chips 200g/7oz unsalted butter, softened, plus extra for greasing 325g/11½oz soft light brown sugar 2 free-range eggs, plus 1 egg yolk 1 tsp vanilla extract 1 tsp almond extract 425g/15oz plain flour, sifted, plus extra for dusting 1 tsp bicarbonate of soda 1 tsp salt 400g/14oz dark chocolate chips 750g/1lb 10oz chocolate hazelnut spread 200g/7oz roasted hazelnuts, chopped200g/7oz chocolate-covered wafer biscuits, cut into cubes 750g/1lb 10oz chocolate hazelnut spread 200g/7oz roasted hazelnuts, chopped 200g/7oz chocolate-covered wafer biscuits, cut into cubes Method Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.)For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Preheat the oven to 180C/170C Fan/Gas 4. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Remove from the tin, cut into wedges and serve. Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. Lightly grease a 20cm/8in round deep loose-bottomed cake tin or tart tin and line the base with baking paper. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. To make the dough, whisk the butter and sugar together until light and creamy. Add the eggs, egg yolk, vanilla and almond extracts and mix well. Add the flour, bicarbonate of soda and salt and mix until you have a stiff dough. Add the chocolate chips and stir to distribute them evenly through the dough. Cut away a third of the dough and reserve for making the pie lid. On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.) On a lightly floured surface, gently roll out the larger piece of dough until it is large enough to fit the base and sides of the cake tin, with a tiny bit of overhang. Press it into the tin. (Don't worry if the dough tears as you lift it into the tin, just press it into place in an even layer.) For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. For the filling, mix the chocolate spread with the chopped roasted hazelnuts. Add half the mixture to the cookie dough in the tin. Add the cubed wafer biscuits, then the rest of the chocolate spread mix. Level the top. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Roll out the remaining cookie dough to cover the pie. With a little water on your finger, dampen the top edge of the cookie dough, put the top on the pie and pinch the edges to seal. Cut off any excess. Put the pie in the freezer for 1 hour. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Bake the pie for 35–40 minutes until golden. Remove from the oven and leave to cool completely in the tin. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Loosen the pie in the tin (this will make it easier to remove) and put it in the fridge to chill overnight. Remove from the tin, cut into wedges and serve. Remove from the tin, cut into wedges and serve. Recipe tips Any leftover cookie dough can of course be used to make normal cookies. The dough freezes well, so if you want to save it for later, roll into individual portions before freezing."
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} | d74461d9724e789e9318fd0f8f7b34567354068304bda2f885e2b68842c8b5e2 | Mary's feathered chocolate tart recipe
Grease a 23cm/9in fluted tart tin with butter. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough.Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.Preheat the oven to 200C(180C fan)/400F/Gas 6. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes.Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked.To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand.To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug.Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect.Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve. Grease a 23cm/9in fluted tart tin with butter. Grease a 23cm/9in fluted tart tin with butter. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200C(180C fan)/400F/Gas 6. Preheat the oven to 200C(180C fan)/400F/Gas 6. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked. To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand. To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand. To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug. To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug. Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect. Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect. Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve. | {
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"title": "Mary's feathered chocolate tart recipe",
"content": "Grease a 23cm/9in fluted tart tin with butter. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough.Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.Preheat the oven to 200C(180C fan)/400F/Gas 6. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes.Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked.To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand.To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug.Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect.Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve. Grease a 23cm/9in fluted tart tin with butter. Grease a 23cm/9in fluted tart tin with butter. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200C(180C fan)/400F/Gas 6. Preheat the oven to 200C(180C fan)/400F/Gas 6. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked. To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand. To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand. To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug. To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug. Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect. Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect. Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve."
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} | b517b8f649f8863e6e3153dd47ba9ce2c610f7099ff35007b27ab0c55fb774ff | Chocolate perfection pie recipe
An average of 4.3 out of 5 stars from 8 ratings One for the chocolate lovers in your life! A rich chocolate tart that's hard to beat. 115g/4oz unsalted butter60g/2¼oz granulated sugar300g/10½oz plain flour, plus extra for dusting1 free-range egg yolk2 tbsp double cream 115g/4oz unsalted butter 60g/2¼oz granulated sugar 300g/10½oz plain flour, plus extra for dusting 1 free-range egg yolk 2 tbsp double cream 4 free-range eggs3 free-range egg yolks 175g/6oz caster sugar 250g/9oz unsalted butter, cut into cubes375g/13oz dark chocolate, broken into piecespinch salt 4 free-range eggs 3 free-range egg yolks 175g/6oz caster sugar 250g/9oz unsalted butter, cut into cubes 375g/13oz dark chocolate, broken into pieces pinch salt 300ml/10fl oz double cream½ tsp ground cinnamon 50g/1¾oz dark chocolate, peeled into shavings 50g/1¾oz white chocolate, peeled into shavings 300ml/10fl oz double cream ½ tsp ground cinnamon 50g/1¾oz dark chocolate, peeled into shavings 50g/1¾oz white chocolate, peeled into shavings Method To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_perfection_pie_10499",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate perfection pie recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings One for the chocolate lovers in your life! A rich chocolate tart that's hard to beat. 115g/4oz unsalted butter60g/2¼oz granulated sugar300g/10½oz plain flour, plus extra for dusting1 free-range egg yolk2 tbsp double cream 115g/4oz unsalted butter 60g/2¼oz granulated sugar 300g/10½oz plain flour, plus extra for dusting 1 free-range egg yolk 2 tbsp double cream 4 free-range eggs3 free-range egg yolks 175g/6oz caster sugar 250g/9oz unsalted butter, cut into cubes375g/13oz dark chocolate, broken into piecespinch salt 4 free-range eggs 3 free-range egg yolks 175g/6oz caster sugar 250g/9oz unsalted butter, cut into cubes 375g/13oz dark chocolate, broken into pieces pinch salt 300ml/10fl oz double cream½ tsp ground cinnamon 50g/1¾oz dark chocolate, peeled into shavings 50g/1¾oz white chocolate, peeled into shavings 300ml/10fl oz double cream ½ tsp ground cinnamon 50g/1¾oz dark chocolate, peeled into shavings 50g/1¾oz white chocolate, peeled into shavings Method To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Rub the butter, sugar and flour together in a large bowl or mix in a stand mixer with a paddle attachment. Add the egg and cream. Bring together to form a dough and shape into a ball with your hands. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. Lightly flour a work surface and roll out the dough into a circle about the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart tin with the pastry, pushing into the edges and trimming off any excess. Bake for 20–25 minutes or until cooked and golden. Leave to cool and leave the oven on. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To make the filling, whisk the eggs and sugar for 5 minutes in a stand mixer with a whisk attachment or an electric hand whisk, until tripled in volume. Place the butter, chocolate and salt in a glass bowl and melt over a saucepan of gently simmering water. Fold the chocolate mixture into the egg mixture and spoon into the pastry shell. Bake for 15 minutes then leave to cool and set. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve. To serve, gently whip the cream with the cinnamon in a large bowl until just forming soft peaks. Top the tart with the cinnamon cream and sprinkle over the chocolate shavings. Cut into slices and serve."
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"$oid": "68bad38eeb3bdbfd0cc011ad"
} | a4f0d688f45972cd0bb49cbfb41144ae1813459fe906324f244550d27d961a8b | Chocolate and ginger tarts recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_ginger_92855_16x9.jpg The chocolate tarts make a quick and easy dessert. Make it even easier by using ready-made tart cases. plain flour, for dusting375g/13oz ready-made shortcrust pastry 250g/8oz dark chocolate, roughly chopped 250ml/8floz double cream 75g/3oz stem ginger, finely chopped plain flour, for dusting 375g/13oz ready-made shortcrust pastry 250g/8oz dark chocolate, roughly chopped 250ml/8floz double cream 75g/3oz stem ginger, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_ginger_92855",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate and ginger tarts recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_ginger_92855_16x9.jpg The chocolate tarts make a quick and easy dessert. Make it even easier by using ready-made tart cases. plain flour, for dusting375g/13oz ready-made shortcrust pastry 250g/8oz dark chocolate, roughly chopped 250ml/8floz double cream 75g/3oz stem ginger, finely chopped plain flour, for dusting 375g/13oz ready-made shortcrust pastry 250g/8oz dark chocolate, roughly chopped 250ml/8floz double cream 75g/3oz stem ginger, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess. Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger. Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger."
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} | 61ad81728d37071971fd2f6b35214e37c1638fc4d21e293de10bdf9106e38b52 | Tea and biscuit truffles recipe
An average of 4.8 out of 5 stars from 6 ratings Make one of the most satisfying food combinations out there – tea and biscuits – even more delicious by incorporating them into chocolate truffles. The perfect gift for Mother's Day. 250g/9oz milk chocolate, broken into pieces80g/2¾oz biscuits of your choice, broken into small pieces3 teabags or 3 tsp loose-leaf tea, made into 75ml/2½fl oz strong tea 250g/9oz milk chocolate, broken into pieces 80g/2¾oz biscuits of your choice, broken into small pieces 3 teabags or 3 tsp loose-leaf tea, made into 75ml/2½fl oz strong tea 150g/5½oz milk chocolate, broken into pieces160g/5¾oz biscuits of your choice, crushed to a crumbly powder50g/1¾oz cocoa powder 150g/5½oz milk chocolate, broken into pieces 160g/5¾oz biscuits of your choice, crushed to a crumbly powder 50g/1¾oz cocoa powder Method Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes. Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge.Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up.To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl. Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this.Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat.Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week. Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes. Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes. Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge. Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge. Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up. Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up. To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl. To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl. Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this. Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this. Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat. Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat. Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week. Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week. | {
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"title": "Tea and biscuit truffles recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings Make one of the most satisfying food combinations out there – tea and biscuits – even more delicious by incorporating them into chocolate truffles. The perfect gift for Mother's Day. 250g/9oz milk chocolate, broken into pieces80g/2¾oz biscuits of your choice, broken into small pieces3 teabags or 3 tsp loose-leaf tea, made into 75ml/2½fl oz strong tea 250g/9oz milk chocolate, broken into pieces 80g/2¾oz biscuits of your choice, broken into small pieces 3 teabags or 3 tsp loose-leaf tea, made into 75ml/2½fl oz strong tea 150g/5½oz milk chocolate, broken into pieces160g/5¾oz biscuits of your choice, crushed to a crumbly powder50g/1¾oz cocoa powder 150g/5½oz milk chocolate, broken into pieces 160g/5¾oz biscuits of your choice, crushed to a crumbly powder 50g/1¾oz cocoa powder Method Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes. Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge.Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up.To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl. Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this.Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat.Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week. Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes. Bring a little water to a simmer in a pan. Place the chocolate in a large heatproof bowl, then set the bowl over the simmering water. Leave the chocolate to melt, making sure the water doesn’t boil. This should take around 15 minutes. Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge. Put the biscuits into a mixing bowl and pour over the hot tea. Leave to soak for 5 minutes. Stir well until the biscuits have soaked up the tea and the mixture is like porridge. Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up. Pour the tea and biscuit mixture into the melted chocolate and whisk until smooth. Pop the mixture into a shallow food container and place in the fridge for 2 hours to firm up. To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl. To coat the truffles, melt half of the chocolate in the same way as described in step 1. Chop the remaining chocolate into small pieces and mix with the melted chocolate until smooth. Tip the biscuit crumbs into a medium mixing bowl. Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this. Scoop the chilled ganache filling into pieces the size you’d like the truffles to be – a teaspoon is good for this. Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat. Dust your fingers with the cocoa powder and roll the pieces of ganache into balls. Next, dip your fingers into the melted chocolate and roll the melted chocolate around the truffles, then place each one into the crushed biscuits, shaking the bowl to coat. Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week. Place the coated truffles onto a tray lined with greaseproof paper and pop them in the fridge for 15 minutes. Eat at room temperature with a cup of tea. Will keep for 1 week."
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} | 384b64d1ef251b7f8ec6cc9dadc8840f16c6366b583bf809b52d78e6e9ef003e | Sugar and spice cocoa nib kisses recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cocoa_nib_kisses_86881_16x9.jpg I love texture in chocolate, especially crunch, so these are a winner – the perfect mix of crunch, melt and spice. 300g/10½oz cocoa beans, or 250g/9oz cocoa nibs60g/2¼oz icing sugar or demerara sugar 300g/10½oz cocoa beans, or 250g/9oz cocoa nibs 60g/2¼oz icing sugar or demerara sugar 200g/7oz homemade chocolate (made above) or shop-bought dark chocolate100g/3½oz roasted cocoa nibs1 tsp cinnamon1 tsp nutmeg½ tsp black peppersprinkle caster sugar 200g/7oz homemade chocolate (made above) or shop-bought dark chocolate 100g/3½oz roasted cocoa nibs 1 tsp cinnamon 1 tsp nutmeg ½ tsp black pepper sprinkle caster sugar Method First make the homemade chocolate. If using cocoa beans, preheat the oven to 120C/100C Fan/Gas ½. Place the beans on a baking tray and refresh them in the oven for 15 minutes. Bring them out of the oven and allow to cool. Pick out any tiny or twisted beans and discard. Peel off the outer shell of the bean and discard. What you have left is the edible part of the bean and, when crushed, you will have cocoa nibs.If using cocoa nibs there is no need to heat them in the oven, you can move onto the grinding progress. Place some of the shelled cacao beans or cocoa nibs into a mortar and start pounding and grinding using a pestle, adding some heat with a hairdryer or heat gun as you go. Keep going until a gritty paste is formed. Be patient, as this takes time – and some muscle power. The warmth you apply will allow the cocoa butter in the beans to soften and melt, making it easier to grind.Once you have a paste that is pretty fluid, use a spatula to scrape it out into a metal bowl and place the bowl over a pan of hot water, then continue with the rest of the beans.Once all your beans or nibs are crushed and melted into the bowl, add your icing sugar to sweeten and mix. Once set, your chocolate is now ready to make the kisses.To make the kisses, line a baking tray with baking paper. Place half of your homemade chocolate in a heatproof bowl set over a pan of hot water and allow to melt. Chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted.Stir in the rest of the ingredients, then use a teaspoon to dollop small portions onto the prepared baking tray. Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button.Sprinkle the sugar over the chocolates kisses, then put in the fridge for 20 minutes to set. These can be kept in a sealed jar for 6 months. First make the homemade chocolate. If using cocoa beans, preheat the oven to 120C/100C Fan/Gas ½. Place the beans on a baking tray and refresh them in the oven for 15 minutes. First make the homemade chocolate. If using cocoa beans, preheat the oven to 120C/100C Fan/Gas ½. Place the beans on a baking tray and refresh them in the oven for 15 minutes. Bring them out of the oven and allow to cool. Pick out any tiny or twisted beans and discard. Peel off the outer shell of the bean and discard. What you have left is the edible part of the bean and, when crushed, you will have cocoa nibs. Bring them out of the oven and allow to cool. Pick out any tiny or twisted beans and discard. Peel off the outer shell of the bean and discard. What you have left is the edible part of the bean and, when crushed, you will have cocoa nibs. If using cocoa nibs there is no need to heat them in the oven, you can move onto the grinding progress. If using cocoa nibs there is no need to heat them in the oven, you can move onto the grinding progress. Place some of the shelled cacao beans or cocoa nibs into a mortar and start pounding and grinding using a pestle, adding some heat with a hairdryer or heat gun as you go. Keep going until a gritty paste is formed. Be patient, as this takes time – and some muscle power. The warmth you apply will allow the cocoa butter in the beans to soften and melt, making it easier to grind. Place some of the shelled cacao beans or cocoa nibs into a mortar and start pounding and grinding using a pestle, adding some heat with a hairdryer or heat gun as you go. Keep going until a gritty paste is formed. Be patient, as this takes time – and some muscle power. The warmth you apply will allow the cocoa butter in the beans to soften and melt, making it easier to grind. Once you have a paste that is pretty fluid, use a spatula to scrape it out into a metal bowl and place the bowl over a pan of hot water, then continue with the rest of the beans. Once you have a paste that is pretty fluid, use a spatula to scrape it out into a metal bowl and place the bowl over a pan of hot water, then continue with the rest of the beans. Once all your beans or nibs are crushed and melted into the bowl, add your icing sugar to sweeten and mix. Once all your beans or nibs are crushed and melted into the bowl, add your icing sugar to sweeten and mix. Once set, your chocolate is now ready to make the kisses. Once set, your chocolate is now ready to make the kisses. To make the kisses, line a baking tray with baking paper. To make the kisses, line a baking tray with baking paper. Place half of your homemade chocolate in a heatproof bowl set over a pan of hot water and allow to melt. Chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted. Place half of your homemade chocolate in a heatproof bowl set over a pan of hot water and allow to melt. Chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted. Stir in the rest of the ingredients, then use a teaspoon to dollop small portions onto the prepared baking tray. Stir in the rest of the ingredients, then use a teaspoon to dollop small portions onto the prepared baking tray. Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button. Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button. Sprinkle the sugar over the chocolates kisses, then put in the fridge for 20 minutes to set. These can be kept in a sealed jar for 6 months. Sprinkle the sugar over the chocolates kisses, then put in the fridge for 20 minutes to set. These can be kept in a sealed jar for 6 months. Recipe tips The spices here are the ones I love best, but they’re just a guide, so if you don’t like cinnamon but love ginger, simply make a swap. The same goes for any of the spices. | {
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"title": "Sugar and spice cocoa nib kisses recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cocoa_nib_kisses_86881_16x9.jpg I love texture in chocolate, especially crunch, so these are a winner – the perfect mix of crunch, melt and spice. 300g/10½oz cocoa beans, or 250g/9oz cocoa nibs60g/2¼oz icing sugar or demerara sugar 300g/10½oz cocoa beans, or 250g/9oz cocoa nibs 60g/2¼oz icing sugar or demerara sugar 200g/7oz homemade chocolate (made above) or shop-bought dark chocolate100g/3½oz roasted cocoa nibs1 tsp cinnamon1 tsp nutmeg½ tsp black peppersprinkle caster sugar 200g/7oz homemade chocolate (made above) or shop-bought dark chocolate 100g/3½oz roasted cocoa nibs 1 tsp cinnamon 1 tsp nutmeg ½ tsp black pepper sprinkle caster sugar Method First make the homemade chocolate. If using cocoa beans, preheat the oven to 120C/100C Fan/Gas ½. Place the beans on a baking tray and refresh them in the oven for 15 minutes. Bring them out of the oven and allow to cool. Pick out any tiny or twisted beans and discard. Peel off the outer shell of the bean and discard. What you have left is the edible part of the bean and, when crushed, you will have cocoa nibs.If using cocoa nibs there is no need to heat them in the oven, you can move onto the grinding progress. Place some of the shelled cacao beans or cocoa nibs into a mortar and start pounding and grinding using a pestle, adding some heat with a hairdryer or heat gun as you go. Keep going until a gritty paste is formed. Be patient, as this takes time – and some muscle power. The warmth you apply will allow the cocoa butter in the beans to soften and melt, making it easier to grind.Once you have a paste that is pretty fluid, use a spatula to scrape it out into a metal bowl and place the bowl over a pan of hot water, then continue with the rest of the beans.Once all your beans or nibs are crushed and melted into the bowl, add your icing sugar to sweeten and mix. Once set, your chocolate is now ready to make the kisses.To make the kisses, line a baking tray with baking paper. Place half of your homemade chocolate in a heatproof bowl set over a pan of hot water and allow to melt. Chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted.Stir in the rest of the ingredients, then use a teaspoon to dollop small portions onto the prepared baking tray. Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button.Sprinkle the sugar over the chocolates kisses, then put in the fridge for 20 minutes to set. These can be kept in a sealed jar for 6 months. First make the homemade chocolate. If using cocoa beans, preheat the oven to 120C/100C Fan/Gas ½. Place the beans on a baking tray and refresh them in the oven for 15 minutes. First make the homemade chocolate. If using cocoa beans, preheat the oven to 120C/100C Fan/Gas ½. Place the beans on a baking tray and refresh them in the oven for 15 minutes. Bring them out of the oven and allow to cool. Pick out any tiny or twisted beans and discard. Peel off the outer shell of the bean and discard. What you have left is the edible part of the bean and, when crushed, you will have cocoa nibs. Bring them out of the oven and allow to cool. Pick out any tiny or twisted beans and discard. Peel off the outer shell of the bean and discard. What you have left is the edible part of the bean and, when crushed, you will have cocoa nibs. If using cocoa nibs there is no need to heat them in the oven, you can move onto the grinding progress. If using cocoa nibs there is no need to heat them in the oven, you can move onto the grinding progress. Place some of the shelled cacao beans or cocoa nibs into a mortar and start pounding and grinding using a pestle, adding some heat with a hairdryer or heat gun as you go. Keep going until a gritty paste is formed. Be patient, as this takes time – and some muscle power. The warmth you apply will allow the cocoa butter in the beans to soften and melt, making it easier to grind. Place some of the shelled cacao beans or cocoa nibs into a mortar and start pounding and grinding using a pestle, adding some heat with a hairdryer or heat gun as you go. Keep going until a gritty paste is formed. Be patient, as this takes time – and some muscle power. The warmth you apply will allow the cocoa butter in the beans to soften and melt, making it easier to grind. Once you have a paste that is pretty fluid, use a spatula to scrape it out into a metal bowl and place the bowl over a pan of hot water, then continue with the rest of the beans. Once you have a paste that is pretty fluid, use a spatula to scrape it out into a metal bowl and place the bowl over a pan of hot water, then continue with the rest of the beans. Once all your beans or nibs are crushed and melted into the bowl, add your icing sugar to sweeten and mix. Once all your beans or nibs are crushed and melted into the bowl, add your icing sugar to sweeten and mix. Once set, your chocolate is now ready to make the kisses. Once set, your chocolate is now ready to make the kisses. To make the kisses, line a baking tray with baking paper. To make the kisses, line a baking tray with baking paper. Place half of your homemade chocolate in a heatproof bowl set over a pan of hot water and allow to melt. Chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted. Place half of your homemade chocolate in a heatproof bowl set over a pan of hot water and allow to melt. Chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted. Stir in the rest of the ingredients, then use a teaspoon to dollop small portions onto the prepared baking tray. Stir in the rest of the ingredients, then use a teaspoon to dollop small portions onto the prepared baking tray. Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button. Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button. Sprinkle the sugar over the chocolates kisses, then put in the fridge for 20 minutes to set. These can be kept in a sealed jar for 6 months. Sprinkle the sugar over the chocolates kisses, then put in the fridge for 20 minutes to set. These can be kept in a sealed jar for 6 months. Recipe tips The spices here are the ones I love best, but they’re just a guide, so if you don’t like cinnamon but love ginger, simply make a swap. The same goes for any of the spices."
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} | 09e753313319e76a363fbbf4f8d7ae6c2f31788c3e3a877e529b55393c08eff7 | Maple, sea salt and chilli chocolate truffles recipe
An average of 5.0 out of 5 stars from 2 ratings These full-flavoured truffles are perfect for Valentine's Day, covered in white chocolate and decorated with pink sugar or hearts. 100ml/3½fl oz maple syrup1 red chilli, finely diced1 tsp sea salt flakes400g/14oz dark chocolate, chopped into small chunks25g/1oz cocoa powder, for rolling400g/14oz milk chocolate, for coating 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes 400g/14oz dark chocolate, chopped into small chunks 25g/1oz cocoa powder, for rolling 400g/14oz milk chocolate, for coating 100g/3½oz white chocolate, broken into small pieces200g/7oz caster sugaredible red shimmer powder 100g/3½oz white chocolate, broken into small pieces 200g/7oz caster sugar edible red shimmer powder Method To make the truffles, place the maple syrup, chilli, sea salt and 150ml/5fl oz water in a saucepan and bring to a simmer. Place the dark chocolate in a bowl and pour the hot liquid onto the chocolate. Stir well to emulsify into a glossy ganache. Leave to cool, then refrigerate for 1 hour.To roll the truffles, use a teaspoon to scoop out even-sized nuggets of the ganache. Dust your fingers in cocoa powder and roll the ganache to form smooth spheres. If you want the truffles to be perfectly even-sized, then weigh out 9–10g balls for each nugget before rolling. To coat the truffles, break half of the milk chocolate into small pieces and melt in a bowl set over a saucepan of gently simmering water. Chop the remaining half of milk chocolate and mix into the melted chocolate until it is fully melted and smooth. Dip your fingers into the chocolate and roll a layer of chocolate onto each truffle. Place on a tray lined with baking paper and leave in a cool place to set. Once set, roll a second layer of chocolate onto each truffle. Place in the fridge for 5 minutes to set.To decorate, melt the white chocolate in a bowl set over a saucepan of gently simmering water, then leave to cool for 10 minutes. Mix together the sugar and some of the red shimmer powder to make a pink sugar mixture. Roll some of the truffles in white chocolate, then toss through the pink sugar. Leave in a cool place or the fridge to set. To pipe hearts on some of the truffles, fill a small piping bag with melted white chocolate and cut a very small hole in the bag. Pipe a heart onto each truffle and leave in a cool place to set. Pack the truffles into boxes or place on a bon-bon dish or plate. Store the truffles at room temperature in a cool dark place and enjoy within 2 weeks. To make the truffles, place the maple syrup, chilli, sea salt and 150ml/5fl oz water in a saucepan and bring to a simmer. Place the dark chocolate in a bowl and pour the hot liquid onto the chocolate. Stir well to emulsify into a glossy ganache. Leave to cool, then refrigerate for 1 hour. To make the truffles, place the maple syrup, chilli, sea salt and 150ml/5fl oz water in a saucepan and bring to a simmer. Place the dark chocolate in a bowl and pour the hot liquid onto the chocolate. Stir well to emulsify into a glossy ganache. Leave to cool, then refrigerate for 1 hour. To roll the truffles, use a teaspoon to scoop out even-sized nuggets of the ganache. Dust your fingers in cocoa powder and roll the ganache to form smooth spheres. If you want the truffles to be perfectly even-sized, then weigh out 9–10g balls for each nugget before rolling. To roll the truffles, use a teaspoon to scoop out even-sized nuggets of the ganache. Dust your fingers in cocoa powder and roll the ganache to form smooth spheres. If you want the truffles to be perfectly even-sized, then weigh out 9–10g balls for each nugget before rolling. To coat the truffles, break half of the milk chocolate into small pieces and melt in a bowl set over a saucepan of gently simmering water. Chop the remaining half of milk chocolate and mix into the melted chocolate until it is fully melted and smooth. Dip your fingers into the chocolate and roll a layer of chocolate onto each truffle. Place on a tray lined with baking paper and leave in a cool place to set. Once set, roll a second layer of chocolate onto each truffle. Place in the fridge for 5 minutes to set. To coat the truffles, break half of the milk chocolate into small pieces and melt in a bowl set over a saucepan of gently simmering water. Chop the remaining half of milk chocolate and mix into the melted chocolate until it is fully melted and smooth. Dip your fingers into the chocolate and roll a layer of chocolate onto each truffle. Place on a tray lined with baking paper and leave in a cool place to set. Once set, roll a second layer of chocolate onto each truffle. Place in the fridge for 5 minutes to set. To decorate, melt the white chocolate in a bowl set over a saucepan of gently simmering water, then leave to cool for 10 minutes. Mix together the sugar and some of the red shimmer powder to make a pink sugar mixture. Roll some of the truffles in white chocolate, then toss through the pink sugar. Leave in a cool place or the fridge to set. To pipe hearts on some of the truffles, fill a small piping bag with melted white chocolate and cut a very small hole in the bag. Pipe a heart onto each truffle and leave in a cool place to set. To decorate, melt the white chocolate in a bowl set over a saucepan of gently simmering water, then leave to cool for 10 minutes. Mix together the sugar and some of the red shimmer powder to make a pink sugar mixture. Roll some of the truffles in white chocolate, then toss through the pink sugar. Leave in a cool place or the fridge to set. To pipe hearts on some of the truffles, fill a small piping bag with melted white chocolate and cut a very small hole in the bag. Pipe a heart onto each truffle and leave in a cool place to set. Pack the truffles into boxes or place on a bon-bon dish or plate. Store the truffles at room temperature in a cool dark place and enjoy within 2 weeks. Pack the truffles into boxes or place on a bon-bon dish or plate. Store the truffles at room temperature in a cool dark place and enjoy within 2 weeks. | {
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"url": "https://www.bbc.co.uk/food/recipes/maple_sea_salt_and_38359",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Maple, sea salt and chilli chocolate truffles recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These full-flavoured truffles are perfect for Valentine's Day, covered in white chocolate and decorated with pink sugar or hearts. 100ml/3½fl oz maple syrup1 red chilli, finely diced1 tsp sea salt flakes400g/14oz dark chocolate, chopped into small chunks25g/1oz cocoa powder, for rolling400g/14oz milk chocolate, for coating 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes 400g/14oz dark chocolate, chopped into small chunks 25g/1oz cocoa powder, for rolling 400g/14oz milk chocolate, for coating 100g/3½oz white chocolate, broken into small pieces200g/7oz caster sugaredible red shimmer powder 100g/3½oz white chocolate, broken into small pieces 200g/7oz caster sugar edible red shimmer powder Method To make the truffles, place the maple syrup, chilli, sea salt and 150ml/5fl oz water in a saucepan and bring to a simmer. Place the dark chocolate in a bowl and pour the hot liquid onto the chocolate. Stir well to emulsify into a glossy ganache. Leave to cool, then refrigerate for 1 hour.To roll the truffles, use a teaspoon to scoop out even-sized nuggets of the ganache. Dust your fingers in cocoa powder and roll the ganache to form smooth spheres. If you want the truffles to be perfectly even-sized, then weigh out 9–10g balls for each nugget before rolling. To coat the truffles, break half of the milk chocolate into small pieces and melt in a bowl set over a saucepan of gently simmering water. Chop the remaining half of milk chocolate and mix into the melted chocolate until it is fully melted and smooth. Dip your fingers into the chocolate and roll a layer of chocolate onto each truffle. Place on a tray lined with baking paper and leave in a cool place to set. Once set, roll a second layer of chocolate onto each truffle. Place in the fridge for 5 minutes to set.To decorate, melt the white chocolate in a bowl set over a saucepan of gently simmering water, then leave to cool for 10 minutes. Mix together the sugar and some of the red shimmer powder to make a pink sugar mixture. Roll some of the truffles in white chocolate, then toss through the pink sugar. Leave in a cool place or the fridge to set. To pipe hearts on some of the truffles, fill a small piping bag with melted white chocolate and cut a very small hole in the bag. Pipe a heart onto each truffle and leave in a cool place to set. Pack the truffles into boxes or place on a bon-bon dish or plate. Store the truffles at room temperature in a cool dark place and enjoy within 2 weeks. To make the truffles, place the maple syrup, chilli, sea salt and 150ml/5fl oz water in a saucepan and bring to a simmer. Place the dark chocolate in a bowl and pour the hot liquid onto the chocolate. Stir well to emulsify into a glossy ganache. Leave to cool, then refrigerate for 1 hour. To make the truffles, place the maple syrup, chilli, sea salt and 150ml/5fl oz water in a saucepan and bring to a simmer. Place the dark chocolate in a bowl and pour the hot liquid onto the chocolate. Stir well to emulsify into a glossy ganache. Leave to cool, then refrigerate for 1 hour. To roll the truffles, use a teaspoon to scoop out even-sized nuggets of the ganache. Dust your fingers in cocoa powder and roll the ganache to form smooth spheres. If you want the truffles to be perfectly even-sized, then weigh out 9–10g balls for each nugget before rolling. To roll the truffles, use a teaspoon to scoop out even-sized nuggets of the ganache. Dust your fingers in cocoa powder and roll the ganache to form smooth spheres. If you want the truffles to be perfectly even-sized, then weigh out 9–10g balls for each nugget before rolling. To coat the truffles, break half of the milk chocolate into small pieces and melt in a bowl set over a saucepan of gently simmering water. Chop the remaining half of milk chocolate and mix into the melted chocolate until it is fully melted and smooth. Dip your fingers into the chocolate and roll a layer of chocolate onto each truffle. Place on a tray lined with baking paper and leave in a cool place to set. Once set, roll a second layer of chocolate onto each truffle. Place in the fridge for 5 minutes to set. To coat the truffles, break half of the milk chocolate into small pieces and melt in a bowl set over a saucepan of gently simmering water. Chop the remaining half of milk chocolate and mix into the melted chocolate until it is fully melted and smooth. Dip your fingers into the chocolate and roll a layer of chocolate onto each truffle. Place on a tray lined with baking paper and leave in a cool place to set. Once set, roll a second layer of chocolate onto each truffle. Place in the fridge for 5 minutes to set. To decorate, melt the white chocolate in a bowl set over a saucepan of gently simmering water, then leave to cool for 10 minutes. Mix together the sugar and some of the red shimmer powder to make a pink sugar mixture. Roll some of the truffles in white chocolate, then toss through the pink sugar. Leave in a cool place or the fridge to set. To pipe hearts on some of the truffles, fill a small piping bag with melted white chocolate and cut a very small hole in the bag. Pipe a heart onto each truffle and leave in a cool place to set. To decorate, melt the white chocolate in a bowl set over a saucepan of gently simmering water, then leave to cool for 10 minutes. Mix together the sugar and some of the red shimmer powder to make a pink sugar mixture. Roll some of the truffles in white chocolate, then toss through the pink sugar. Leave in a cool place or the fridge to set. To pipe hearts on some of the truffles, fill a small piping bag with melted white chocolate and cut a very small hole in the bag. Pipe a heart onto each truffle and leave in a cool place to set. Pack the truffles into boxes or place on a bon-bon dish or plate. Store the truffles at room temperature in a cool dark place and enjoy within 2 weeks. Pack the truffles into boxes or place on a bon-bon dish or plate. Store the truffles at room temperature in a cool dark place and enjoy within 2 weeks."
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} | ea41e482199f80a2d8cac614fbde8e3f054619d9131fd85e672fbf307021d796 | Homemade chocolates recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/diy_choc_box_18584_16x9.jpg You can choose any filling you like for these easy little homemade chocolates. They are ideal as sweet nibbles or as a gift for family and friends. Equipment: you will need a large silicone ice cube tray. 300g/10½oz good quality milk or dark chocolate, chopped100g/3½oz desiccated coconut200ml/7fl oz condensed milkhandful mini marshmallows2 tbsp peanut butter, crunchy or smoothhandful dried fruit and nut mixture 300g/10½oz good quality milk or dark chocolate, chopped 100g/3½oz desiccated coconut 200ml/7fl oz condensed milk handful mini marshmallows 2 tbsp peanut butter, crunchy or smooth handful dried fruit and nut mixture Method Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.) Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set. Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again.To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls.Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.)Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place.Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings. Serve on a platter or package up in a gift box or bag to give as a gift. Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.) Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.) Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set. Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set. Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again. Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again. To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls. To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls. Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.) Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.) Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place. Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place. Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings. Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings. Serve on a platter or package up in a gift box or bag to give as a gift. Serve on a platter or package up in a gift box or bag to give as a gift. | {
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"title": "Homemade chocolates recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/diy_choc_box_18584_16x9.jpg You can choose any filling you like for these easy little homemade chocolates. They are ideal as sweet nibbles or as a gift for family and friends. Equipment: you will need a large silicone ice cube tray. 300g/10½oz good quality milk or dark chocolate, chopped100g/3½oz desiccated coconut200ml/7fl oz condensed milkhandful mini marshmallows2 tbsp peanut butter, crunchy or smoothhandful dried fruit and nut mixture 300g/10½oz good quality milk or dark chocolate, chopped 100g/3½oz desiccated coconut 200ml/7fl oz condensed milk handful mini marshmallows 2 tbsp peanut butter, crunchy or smooth handful dried fruit and nut mixture Method Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.) Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set. Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again.To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls.Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.)Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place.Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings. Serve on a platter or package up in a gift box or bag to give as a gift. Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.) Place 200g/7oz of the chocolate in a glass bowl. Melt in the microwave on the lowest setting until almost smooth. Quickly stir in the remaining chocolate. (This lowers the temperature quickly and ensures a smooth and glossy finish.) Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set. Pour the melted chocolate into the ice cube squares until roughly one-quarter full. Move the tray around until the sides of the cube moulds are coated in chocolate. Set aside in a cool place until completely set. Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again. Meanwhile, cover the remaining melted chocolate with cling film and set aside in a warm place. If it starts to set, place the chocolate bowl over a smaller bowl of boiling water and gently stir until smooth again. To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls. To make the coconut filling, place the desiccated coconut in a small bowl and stir in the condensed milk until it sticks together but isn’t sloppy. Roll into small bowls. Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.) Once the chocolate base has set hard, you can add a selection of fillings to the squares. Add a coconut ball, or a teaspoon of peanut butter, or sprinkle in a few nuts or fruits. (Do not overfill the squares as this can cause breakages when removing from the mould.) Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place. Pour in the remaining melted chocolate, until all the moulds are full and the fillings are covered. Leave to set hard in a cool place. Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings. Once set, carefully turn out the chocolates. If desired, dab a little melted chocolate on top of each chocolate and sprinkle on any remaining fillings. Serve on a platter or package up in a gift box or bag to give as a gift. Serve on a platter or package up in a gift box or bag to give as a gift."
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} | 2ab0478b480094a795f2e831d169b6428b3b567e38d96f098408d5bb9c5379a7 | Chocolate truffles recipe
An average of 5.0 out of 5 stars from 4 ratings Chocolate truffles are easy to make and a great way to upcycle any underwhelming chocolate you have been given. 300g/10½oz chocolate, any type30g/1oz unsalted butter250ml/9fl oz double creampinch sea salt 50g/1¾oz cocoa powder75g/2½oz mixed nuts or seeds, chopped as finely as you can 300g/10½oz chocolate, any type 30g/1oz unsalted butter 250ml/9fl oz double cream pinch sea salt 50g/1¾oz cocoa powder 75g/2½oz mixed nuts or seeds, chopped as finely as you can Method Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted.Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour.Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour. Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Recipe tips The chocolate truffle mixture can be frozen as a block in the tray. You can add a little more sea salt and maybe some caramel sauce to make salted caramel truffles. You can flavour the cream with vanilla, cinnamon sticks, dried chilli or any other whole spices, when warming. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings Chocolate truffles are easy to make and a great way to upcycle any underwhelming chocolate you have been given. 300g/10½oz chocolate, any type30g/1oz unsalted butter250ml/9fl oz double creampinch sea salt 50g/1¾oz cocoa powder75g/2½oz mixed nuts or seeds, chopped as finely as you can 300g/10½oz chocolate, any type 30g/1oz unsalted butter 250ml/9fl oz double cream pinch sea salt 50g/1¾oz cocoa powder 75g/2½oz mixed nuts or seeds, chopped as finely as you can Method Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted.Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour.Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add the salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour. Pour the mixture into a baking tray lined with baking paper and refrigerate until set. This will take at least an hour. Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Once set, remove from the tin and roll teaspoonsful into balls. Roll in the cocoa powder and then in the chopped nuts. Enjoy! Recipe tips The chocolate truffle mixture can be frozen as a block in the tray. You can add a little more sea salt and maybe some caramel sauce to make salted caramel truffles. You can flavour the cream with vanilla, cinnamon sticks, dried chilli or any other whole spices, when warming."
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} | 2a9add07c0d7f0d39eac8b5ca2f3d595573de5aabfa1f83ee3add8f87e0810eb | Chilli chocolate truffles (Trufas de chocolate y chile pasilla) recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_chocolate_53849_16x9.jpg These are addictive. Pasilla chillies are dried and have a gorgeous fruitiness about them, so this combination of chocolate, a hint of fruit and not too hot chilli makes for a great treat. The recipe calls for the truffles to be dipped in batter and fried just long enough to make them crisp on the outside but still slightly gooey inside. Alternatively, if you just refrigerate them and don’t add the batter, you have petits fours to go with coffee. 1 large pasilla chilli or 4 tsp ground pasilla200ml/7fl oz double creampinch salt1 tsp cayenne pepper (optional)200g/7oz dark chocolate (70% cocoa solids), finely chopped6 tbsp cocoa powder 1 large pasilla chilli or 4 tsp ground pasilla 200ml/7fl oz double cream pinch salt 1 tsp cayenne pepper (optional) 200g/7oz dark chocolate (70% cocoa solids), finely chopped 6 tbsp cocoa powder 120g/4¼oz plain flour1½ tbsp caster sugar1 tsp baking powderpinch salt1 free-range egg100ml/3½fl oz ice-cold water or milk (water yields a crisper batter coating)1 litre/1¾ pints corn oil, for deep frying 120g/4¼oz plain flour 1½ tbsp caster sugar 1 tsp baking powder pinch salt 1 free-range egg 100ml/3½fl oz ice-cold water or milk (water yields a crisper batter coating) 1 litre/1¾ pints corn oil, for deep frying whipped or clotted cream250g/9oz small strawberries or raspberries whipped or clotted cream 250g/9oz small strawberries or raspberries Method To make the truffles, if using a whole chilli, toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla)Heat the cream, ground pasilla, salt and cayenne, if using, in a saucepan over a medium heat. When the cream is hot but not boiling, remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls.Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons, shape the chocolate into 15–18 small ovals. Drop into the cocoa then, using your hands, work quickly to roll into balls, dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours, preferably overnight (see tip if only making the truffles). Once frozen, they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid. To make the batter, sift the flour, sugar, baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg, gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth, thick batter. Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches, shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder. Serve immediately with whipped or clotted cream and fresh, red berries. To make the truffles, if using a whole chilli, toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla) To make the truffles, if using a whole chilli, toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla) Heat the cream, ground pasilla, salt and cayenne, if using, in a saucepan over a medium heat. When the cream is hot but not boiling, remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls. Heat the cream, ground pasilla, salt and cayenne, if using, in a saucepan over a medium heat. When the cream is hot but not boiling, remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls. Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons, shape the chocolate into 15–18 small ovals. Drop into the cocoa then, using your hands, work quickly to roll into balls, dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours, preferably overnight (see tip if only making the truffles). Once frozen, they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid. Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons, shape the chocolate into 15–18 small ovals. Drop into the cocoa then, using your hands, work quickly to roll into balls, dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours, preferably overnight (see tip if only making the truffles). Once frozen, they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid. To make the batter, sift the flour, sugar, baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg, gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth, thick batter. To make the batter, sift the flour, sugar, baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg, gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth, thick batter. Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches, shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder. Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches, shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder. Serve immediately with whipped or clotted cream and fresh, red berries. Serve immediately with whipped or clotted cream and fresh, red berries. | {
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"title": "Chilli chocolate truffles (Trufas de chocolate y chile pasilla) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_chocolate_53849_16x9.jpg These are addictive. Pasilla chillies are dried and have a gorgeous fruitiness about them, so this combination of chocolate, a hint of fruit and not too hot chilli makes for a great treat. The recipe calls for the truffles to be dipped in batter and fried just long enough to make them crisp on the outside but still slightly gooey inside. Alternatively, if you just refrigerate them and don’t add the batter, you have petits fours to go with coffee. 1 large pasilla chilli or 4 tsp ground pasilla200ml/7fl oz double creampinch salt1 tsp cayenne pepper (optional)200g/7oz dark chocolate (70% cocoa solids), finely chopped6 tbsp cocoa powder 1 large pasilla chilli or 4 tsp ground pasilla 200ml/7fl oz double cream pinch salt 1 tsp cayenne pepper (optional) 200g/7oz dark chocolate (70% cocoa solids), finely chopped 6 tbsp cocoa powder 120g/4¼oz plain flour1½ tbsp caster sugar1 tsp baking powderpinch salt1 free-range egg100ml/3½fl oz ice-cold water or milk (water yields a crisper batter coating)1 litre/1¾ pints corn oil, for deep frying 120g/4¼oz plain flour 1½ tbsp caster sugar 1 tsp baking powder pinch salt 1 free-range egg 100ml/3½fl oz ice-cold water or milk (water yields a crisper batter coating) 1 litre/1¾ pints corn oil, for deep frying whipped or clotted cream250g/9oz small strawberries or raspberries whipped or clotted cream 250g/9oz small strawberries or raspberries Method To make the truffles, if using a whole chilli, toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla)Heat the cream, ground pasilla, salt and cayenne, if using, in a saucepan over a medium heat. When the cream is hot but not boiling, remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls.Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons, shape the chocolate into 15–18 small ovals. Drop into the cocoa then, using your hands, work quickly to roll into balls, dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours, preferably overnight (see tip if only making the truffles). Once frozen, they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid. To make the batter, sift the flour, sugar, baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg, gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth, thick batter. Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches, shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder. Serve immediately with whipped or clotted cream and fresh, red berries. To make the truffles, if using a whole chilli, toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla) To make the truffles, if using a whole chilli, toast in a dry pan over a medium heat then blend into a powder in a spice grinder. (Skip this step if using ground pasilla) Heat the cream, ground pasilla, salt and cayenne, if using, in a saucepan over a medium heat. When the cream is hot but not boiling, remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls. Heat the cream, ground pasilla, salt and cayenne, if using, in a saucepan over a medium heat. When the cream is hot but not boiling, remove from the heat and stir in the chocolate until melted. Set aside to cool and place in the fridge until firm enough to shape into balls. Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons, shape the chocolate into 15–18 small ovals. Drop into the cocoa then, using your hands, work quickly to roll into balls, dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours, preferably overnight (see tip if only making the truffles). Once frozen, they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid. Line a baking tray with baking paper and place the cocoa powder into a small bowl. Using two teaspoons, shape the chocolate into 15–18 small ovals. Drop into the cocoa then, using your hands, work quickly to roll into balls, dusting with cocoa as you go. Place onto the baking paper and freeze for at least 3 hours, preferably overnight (see tip if only making the truffles). Once frozen, they can be kept for a week or two. Store them layered with baking parchment in a plastic box with a lid. To make the batter, sift the flour, sugar, baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg, gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth, thick batter. To make the batter, sift the flour, sugar, baking powder and salt into a bowl. Make a well in the centre and add the egg. Whisk the egg, gradually drawing in the flour from the sides to make a paste. Add the water or milk a little at a time until you have a smooth, thick batter. Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches, shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder. Heat the oil to 175C in a large saucepan (CAUTION: hot oil can be dangerous. Do not leave unattended). In batches, shake the excess cocoa off the truffles then dip them into the batter and carefully lower them into the hot oil for a couple of minutes until golden-brown. Set each batch aside on kitchen paper to drain. Trim any ragged edges with scissors and dust with cocoa powder. Serve immediately with whipped or clotted cream and fresh, red berries. Serve immediately with whipped or clotted cream and fresh, red berries."
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} | 038d5e8598c4d902f688810dacf5804f4493e484e673a1cb97014aa1130229dd | Homemade chocolate truffles recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rococotruffles_68078_16x9.jpg Try making these sensational chocolate truffles as an edible present - they're so delicious that no one will guess how quick and easy they are. 250ml/9fl oz whipping cream225g/8oz dark chocolate55g/2oz unsalted butter, cut into cubes and left to softenunsweetened cocoa powder, to dust 250ml/9fl oz whipping cream 225g/8oz dark chocolate 55g/2oz unsalted butter, cut into cubes and left to soften unsweetened cocoa powder, to dust Method Chop the chocolate roughly. Then pulse in the food processor until it's the consistency of breadcrumbs. Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter, bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge. When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits.If piping, put mixture into a piping bag, and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper, or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts. Chop the chocolate roughly. Then pulse in the food processor until it's the consistency of breadcrumbs. Chop the chocolate roughly. Then pulse in the food processor until it's the consistency of breadcrumbs. Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter, bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge. When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits. Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter, bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge. When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits. If piping, put mixture into a piping bag, and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper, or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts. If piping, put mixture into a piping bag, and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper, or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rococotruffles_68078_16x9.jpg Try making these sensational chocolate truffles as an edible present - they're so delicious that no one will guess how quick and easy they are. 250ml/9fl oz whipping cream225g/8oz dark chocolate55g/2oz unsalted butter, cut into cubes and left to softenunsweetened cocoa powder, to dust 250ml/9fl oz whipping cream 225g/8oz dark chocolate 55g/2oz unsalted butter, cut into cubes and left to soften unsweetened cocoa powder, to dust Method Chop the chocolate roughly. Then pulse in the food processor until it's the consistency of breadcrumbs. Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter, bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge. When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits.If piping, put mixture into a piping bag, and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper, or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts. Chop the chocolate roughly. Then pulse in the food processor until it's the consistency of breadcrumbs. Chop the chocolate roughly. Then pulse in the food processor until it's the consistency of breadcrumbs. Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter, bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge. When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits. Boil the cream. Turn on the food processor again and pour the cream very slowly onto the chocolate. It is a bit like making mayonnaise and you should soon have a perfectly smooth emulsion. If the mixture does split, process for a couple more minutes and it usually does the trick. Add the butter, bit by bit and beat until it has been incorporated. Pour the mixture into a bowl or tray and leave to cool for about 15 minutes in the fridge. When it has set to the consistency of butter icing, it is ready to be piped or spooned into truffle sized bits. If piping, put mixture into a piping bag, and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper, or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts. If piping, put mixture into a piping bag, and pipe blobs of mixture about the size of a cherry onto a tray covered with greaseproof paper, or cling film. Cool for at least two hours, then finish by rolling in cocoa powder, coconut or chopped toasted nuts."
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} | 33514d37a8e47f2433d4aca0ccad89ea96b84ad7ee158594e0f3568fddb69055 | Panforte recipe
An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panforte_54621_16x9.jpg This Italian speciality is perfect for homemade gifts or for finishing a festive meal, simply served with dessert wine or coffee. sunflower or vegetable oil, for greasingedible rice paper (see recipe tip)125g/4½oz whole, blanched almonds100g/3½oz shelled walnut pieces75g/2¾oz shelled pistachios100g/3½oz candied peel, whole chunks if you can, finely chopped100g/3½oz dried figs, chopped100g/3½oz stoned dates, chopped50g/1¾oz dried apricots, chopped75g/2¾oz plain flour1 tbsp cocoa powder1 tsp ground cinnamon½ tsp mixed spice½ tsp ground ginger200g/7oz runny honey200g/7oz golden caster sugar2 tbsp marsala or sweet-medium sherryicing sugar, to dust sunflower or vegetable oil, for greasing edible rice paper (see recipe tip) 125g/4½oz whole, blanched almonds 100g/3½oz shelled walnut pieces 75g/2¾oz shelled pistachios 100g/3½oz candied peel, whole chunks if you can, finely chopped 100g/3½oz dried figs, chopped 100g/3½oz stoned dates, chopped 50g/1¾oz dried apricots, chopped 75g/2¾oz plain flour 1 tbsp cocoa powder 1 tsp ground cinnamon ½ tsp mixed spice ½ tsp ground ginger 200g/7oz runny honey 200g/7oz golden caster sugar 2 tbsp marsala or sweet-medium sherry icing sugar, to dust Method Heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm/8in springform or loose-bottomed cake tin with a little of the oil, then line with edible rice paper (or baking paper if you can’t find it). Tip the almonds onto a baking tray and roast for 5–8 minutes, or until lightly golden-brown. Remove and set aside to cool. Lower the oven temperature to 150C/Fan 130C/Gas 2.When the almonds are cool enough to handle, roughly chop with the walnuts and pistachios. Tip into a mixing bowl with all the dried fruit, flour, cocoa and spices. Mix together.Heat the honey, sugar and marsala (or sherry), in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 3 minutes. Carefully pour over the fruit-nut mixture and mix through. Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch. Cool the panforte in the tin for 10 minutes, then carefully run a palette knife around the edge to release, and remove from the tin. If using edible paper, keep on, otherwise remove the baking paper. Cool completely on a wire rack, then dust thickly with icing sugar. Cut into thin wedges to serve. Heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm/8in springform or loose-bottomed cake tin with a little of the oil, then line with edible rice paper (or baking paper if you can’t find it). Tip the almonds onto a baking tray and roast for 5–8 minutes, or until lightly golden-brown. Remove and set aside to cool. Lower the oven temperature to 150C/Fan 130C/Gas 2. Heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm/8in springform or loose-bottomed cake tin with a little of the oil, then line with edible rice paper (or baking paper if you can’t find it). Tip the almonds onto a baking tray and roast for 5–8 minutes, or until lightly golden-brown. Remove and set aside to cool. Lower the oven temperature to 150C/Fan 130C/Gas 2. When the almonds are cool enough to handle, roughly chop with the walnuts and pistachios. Tip into a mixing bowl with all the dried fruit, flour, cocoa and spices. Mix together. When the almonds are cool enough to handle, roughly chop with the walnuts and pistachios. Tip into a mixing bowl with all the dried fruit, flour, cocoa and spices. Mix together. Heat the honey, sugar and marsala (or sherry), in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 3 minutes. Carefully pour over the fruit-nut mixture and mix through. Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch. Heat the honey, sugar and marsala (or sherry), in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 3 minutes. Carefully pour over the fruit-nut mixture and mix through. Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch. Cool the panforte in the tin for 10 minutes, then carefully run a palette knife around the edge to release, and remove from the tin. If using edible paper, keep on, otherwise remove the baking paper. Cool completely on a wire rack, then dust thickly with icing sugar. Cut into thin wedges to serve. Cool the panforte in the tin for 10 minutes, then carefully run a palette knife around the edge to release, and remove from the tin. If using edible paper, keep on, otherwise remove the baking paper. Cool completely on a wire rack, then dust thickly with icing sugar. Cut into thin wedges to serve. Recipe tips This keeps well for a month after making, so why not gift whole rounds, or wedges, to friends and family at Christmas? Just wrap well in baking parchment first, or use pretty tins. If you can't find edible rice paper you can using baking paper instead and peel it off after the panforte has cooled. | {
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"content": "An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panforte_54621_16x9.jpg This Italian speciality is perfect for homemade gifts or for finishing a festive meal, simply served with dessert wine or coffee. sunflower or vegetable oil, for greasingedible rice paper (see recipe tip)125g/4½oz whole, blanched almonds100g/3½oz shelled walnut pieces75g/2¾oz shelled pistachios100g/3½oz candied peel, whole chunks if you can, finely chopped100g/3½oz dried figs, chopped100g/3½oz stoned dates, chopped50g/1¾oz dried apricots, chopped75g/2¾oz plain flour1 tbsp cocoa powder1 tsp ground cinnamon½ tsp mixed spice½ tsp ground ginger200g/7oz runny honey200g/7oz golden caster sugar2 tbsp marsala or sweet-medium sherryicing sugar, to dust sunflower or vegetable oil, for greasing edible rice paper (see recipe tip) 125g/4½oz whole, blanched almonds 100g/3½oz shelled walnut pieces 75g/2¾oz shelled pistachios 100g/3½oz candied peel, whole chunks if you can, finely chopped 100g/3½oz dried figs, chopped 100g/3½oz stoned dates, chopped 50g/1¾oz dried apricots, chopped 75g/2¾oz plain flour 1 tbsp cocoa powder 1 tsp ground cinnamon ½ tsp mixed spice ½ tsp ground ginger 200g/7oz runny honey 200g/7oz golden caster sugar 2 tbsp marsala or sweet-medium sherry icing sugar, to dust Method Heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm/8in springform or loose-bottomed cake tin with a little of the oil, then line with edible rice paper (or baking paper if you can’t find it). Tip the almonds onto a baking tray and roast for 5–8 minutes, or until lightly golden-brown. Remove and set aside to cool. Lower the oven temperature to 150C/Fan 130C/Gas 2.When the almonds are cool enough to handle, roughly chop with the walnuts and pistachios. Tip into a mixing bowl with all the dried fruit, flour, cocoa and spices. Mix together.Heat the honey, sugar and marsala (or sherry), in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 3 minutes. Carefully pour over the fruit-nut mixture and mix through. Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch. Cool the panforte in the tin for 10 minutes, then carefully run a palette knife around the edge to release, and remove from the tin. If using edible paper, keep on, otherwise remove the baking paper. Cool completely on a wire rack, then dust thickly with icing sugar. Cut into thin wedges to serve. Heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm/8in springform or loose-bottomed cake tin with a little of the oil, then line with edible rice paper (or baking paper if you can’t find it). Tip the almonds onto a baking tray and roast for 5–8 minutes, or until lightly golden-brown. Remove and set aside to cool. Lower the oven temperature to 150C/Fan 130C/Gas 2. Heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm/8in springform or loose-bottomed cake tin with a little of the oil, then line with edible rice paper (or baking paper if you can’t find it). Tip the almonds onto a baking tray and roast for 5–8 minutes, or until lightly golden-brown. Remove and set aside to cool. Lower the oven temperature to 150C/Fan 130C/Gas 2. When the almonds are cool enough to handle, roughly chop with the walnuts and pistachios. Tip into a mixing bowl with all the dried fruit, flour, cocoa and spices. Mix together. When the almonds are cool enough to handle, roughly chop with the walnuts and pistachios. Tip into a mixing bowl with all the dried fruit, flour, cocoa and spices. Mix together. Heat the honey, sugar and marsala (or sherry), in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 3 minutes. Carefully pour over the fruit-nut mixture and mix through. Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch. Heat the honey, sugar and marsala (or sherry), in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 3 minutes. Carefully pour over the fruit-nut mixture and mix through. Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch. Cool the panforte in the tin for 10 minutes, then carefully run a palette knife around the edge to release, and remove from the tin. If using edible paper, keep on, otherwise remove the baking paper. Cool completely on a wire rack, then dust thickly with icing sugar. Cut into thin wedges to serve. Cool the panforte in the tin for 10 minutes, then carefully run a palette knife around the edge to release, and remove from the tin. If using edible paper, keep on, otherwise remove the baking paper. Cool completely on a wire rack, then dust thickly with icing sugar. Cut into thin wedges to serve. Recipe tips This keeps well for a month after making, so why not gift whole rounds, or wedges, to friends and family at Christmas? Just wrap well in baking parchment first, or use pretty tins. If you can't find edible rice paper you can using baking paper instead and peel it off after the panforte has cooled."
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} | 4d2605afe910599db086a65c51b3c5d28f878690f911748d4747f9e2f680301d | Cinder toffee recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinder_toffee_85536_16x9.jpg You only need three ingredients to make this delicious cinder toffee. Then it's your choice whether to dip it in chocolate, use it to top ice cream or just nibble away. 350g/12oz granulated sugar175g/6oz golden syrup2 tsp bicarbonate of soda200g/7oz milk chocolate chips or pieces (optional) 350g/12oz granulated sugar 175g/6oz golden syrup 2 tsp bicarbonate of soda 200g/7oz milk chocolate chips or pieces (optional) Method Line a 20x30cm/8x12in baking tin with baking paper.Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces.If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Store the cinder toffee in an airtight container. Line a 20x30cm/8x12in baking tin with baking paper. Line a 20x30cm/8x12in baking tin with baking paper. Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces. If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Store the cinder toffee in an airtight container. Store the cinder toffee in an airtight container. Recipe tips Keep a watchful eye on the saucepan when melting the sugar and use a sugar thermometer so you know exactly when to take it off the heat. If the temperature is too low, it won’t puff up as much or harden. If you don't have a sugar thermometer, the recipe will still work, it just might be a little heavier in texture. You can dip this in dairy-free dark chocolate to make it dairy-free and vegan. Store the cinder toffee in an air-tight tin for up to a week. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinder_toffee_85536_16x9.jpg You only need three ingredients to make this delicious cinder toffee. Then it's your choice whether to dip it in chocolate, use it to top ice cream or just nibble away. 350g/12oz granulated sugar175g/6oz golden syrup2 tsp bicarbonate of soda200g/7oz milk chocolate chips or pieces (optional) 350g/12oz granulated sugar 175g/6oz golden syrup 2 tsp bicarbonate of soda 200g/7oz milk chocolate chips or pieces (optional) Method Line a 20x30cm/8x12in baking tin with baking paper.Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces.If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Store the cinder toffee in an airtight container. Line a 20x30cm/8x12in baking tin with baking paper. Line a 20x30cm/8x12in baking tin with baking paper. Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Place the sugar and golden syrup in a large deep saucepan. Cook over a medium heat and swirl the pan to dissolve the sugar. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Keep the heat steady and not too high otherwise the sugar can burn and do not stir with a spoon or the sugar will crystallise. Keep tilting the pan to evenly melt the sugar. Clip a sugar thermometer to the side of the saucepan and when the temperature reaches 146C, remove the pan from the heat. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Pop an oven glove on, or preferably two heatproof gloves - you really don't want to get this on your skin. Add the bicarbonate of soda and whisk aggressively to thoroughly mix it through the sugar. The mixture will expand immediately. Quickly and carefully scrape it into the baking tin using a heatproof spatula or wooden spoon. Leave to harden for 2 hours. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces. Remove the toffee from the tin and peel off the baking paper. Use a rolling pin or other heavy object to break the toffee into big pieces. If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. If you like, dip the cinder toffee in melted chocolate. Place the chocolate chips in a glass bowl and microwave for 1 minute. Stir and microwave for another 30 seconds until melted. Dip the cinder toffee pieces into the chocolate on one side and then transfer to a sheet of baking paper to set. Store the cinder toffee in an airtight container. Store the cinder toffee in an airtight container. Recipe tips Keep a watchful eye on the saucepan when melting the sugar and use a sugar thermometer so you know exactly when to take it off the heat. If the temperature is too low, it won’t puff up as much or harden. If you don't have a sugar thermometer, the recipe will still work, it just might be a little heavier in texture. You can dip this in dairy-free dark chocolate to make it dairy-free and vegan. Store the cinder toffee in an air-tight tin for up to a week."
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} | d9ad83d6ac62c5228b84718d14f68a75d781d6c91e322a8ef4c64ad962e92b16 | Ghewar recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ghewar_62945_16x9.jpg A disc-shaped Indian sweet made from ghee, flour and sugar syrup that’s perfect for celebrating Diwali. A beautiful traditional Rajasthani dish. Equipment and preparation: You will need a 30cm/12cm round steel mould, a cooking thermometer and chopsticks. 115g/4oz ghee, melted, plus extra for shallow frying 1 large ice cube or lump of ice 300g/10½oz plain flour 1 tbsp gram flour, roasted (see Recipe Tip) 200ml/7fl oz chilled milk 2 tbsp lemon juice 1 litre/1¾ pint chilled water 250g/9oz sugar ½–1tsp ground cardamom 115g/4oz ghee, melted, plus extra for shallow frying 1 large ice cube or lump of ice 300g/10½oz plain flour 1 tbsp gram flour, roasted (see Recipe Tip) 200ml/7fl oz chilled milk 2 tbsp lemon juice 1 litre/1¾ pint chilled water 250g/9oz sugar ½–1tsp ground cardamom peeled Iranian pistachios slivered batons of Sicilian almonds edible gold leaf peeled Iranian pistachios slivered batons of Sicilian almonds edible gold leaf Method For the batter, put the melted ghee into a large bowl. Use an ice cube to cream the ghee until the ghee and ice has emulsified and solidified. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used. Put the batter in the refrigerator for 15–30 minutes. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter little by little from a hight into the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil. Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage). Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes. Garnish with pistachios, almonds and gold leaf and serve in slices. For the batter, put the melted ghee into a large bowl. Use an ice cube to cream the ghee until the ghee and ice has emulsified and solidified. For the batter, put the melted ghee into a large bowl. Use an ice cube to cream the ghee until the ghee and ice has emulsified and solidified. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used. Put the batter in the refrigerator for 15–30 minutes. Put the batter in the refrigerator for 15–30 minutes. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter little by little from a hight into the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter little by little from a hight into the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil. Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage). Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage). Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes. Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes. Garnish with pistachios, almonds and gold leaf and serve in slices. Garnish with pistachios, almonds and gold leaf and serve in slices. Recipe tips To roast the gram (or chickpea) flour, preheat the oven to 180C/160C Fan/Gas 4. Sift the flour and then tip it into an ovenproof pan. Roast for 15 minutes, stirring from time to time, or until the flour lightly browns all over and gives off a nutty aroma. Remove from the oven and cool. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ghewar_62945_16x9.jpg A disc-shaped Indian sweet made from ghee, flour and sugar syrup that’s perfect for celebrating Diwali. A beautiful traditional Rajasthani dish. Equipment and preparation: You will need a 30cm/12cm round steel mould, a cooking thermometer and chopsticks. 115g/4oz ghee, melted, plus extra for shallow frying 1 large ice cube or lump of ice 300g/10½oz plain flour 1 tbsp gram flour, roasted (see Recipe Tip) 200ml/7fl oz chilled milk 2 tbsp lemon juice 1 litre/1¾ pint chilled water 250g/9oz sugar ½–1tsp ground cardamom 115g/4oz ghee, melted, plus extra for shallow frying 1 large ice cube or lump of ice 300g/10½oz plain flour 1 tbsp gram flour, roasted (see Recipe Tip) 200ml/7fl oz chilled milk 2 tbsp lemon juice 1 litre/1¾ pint chilled water 250g/9oz sugar ½–1tsp ground cardamom peeled Iranian pistachios slivered batons of Sicilian almonds edible gold leaf peeled Iranian pistachios slivered batons of Sicilian almonds edible gold leaf Method For the batter, put the melted ghee into a large bowl. Use an ice cube to cream the ghee until the ghee and ice has emulsified and solidified. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used. Put the batter in the refrigerator for 15–30 minutes. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter little by little from a hight into the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil. Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage). Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes. Garnish with pistachios, almonds and gold leaf and serve in slices. For the batter, put the melted ghee into a large bowl. Use an ice cube to cream the ghee until the ghee and ice has emulsified and solidified. For the batter, put the melted ghee into a large bowl. Use an ice cube to cream the ghee until the ghee and ice has emulsified and solidified. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used. Put the batter in the refrigerator for 15–30 minutes. Put the batter in the refrigerator for 15–30 minutes. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter little by little from a hight into the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter little by little from a hight into the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil. Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage). Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage). Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes. Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes. Garnish with pistachios, almonds and gold leaf and serve in slices. Garnish with pistachios, almonds and gold leaf and serve in slices. Recipe tips To roast the gram (or chickpea) flour, preheat the oven to 180C/160C Fan/Gas 4. Sift the flour and then tip it into an ovenproof pan. Roast for 15 minutes, stirring from time to time, or until the flour lightly browns all over and gives off a nutty aroma. Remove from the oven and cool."
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} | 3988d3cfe6e5de9db5f271c0a54f66e2cbc631754430c46b80a97fbe0ed14bb8 | Coconut rose ladoos recipe
An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_rose_ladoos_32761_16x9.jpg Ladoos (or laddus) are small, spherical sweets made from flour, sugar and butter. Saliha infuses coconut and rose petal jam into hers for a festive treat. 150g/5½oz desiccated coconut 260g/9oz condensed milk 1 tsp butter 2 tbsp Turkish rose petal jam (or a few drops of rose extract)¼ tsp ground cardamom drop pink food colouring 150g/5½oz desiccated coconut 260g/9oz condensed milk 1 tsp butter 2 tbsp Turkish rose petal jam (or a few drops of rose extract) ¼ tsp ground cardamom drop pink food colouring 2 tbsp freeze-dried strawberry or raspberry powder 2 tbsp desiccated coconut 2 tbsp toasted pistachios, chopped 2 tbsp freeze-dried strawberry or raspberry powder 2 tbsp desiccated coconut 2 tbsp toasted pistachios, chopped Method Put the desiccated coconut, condensed milk and butter into a non-stick pan and stir together. Place over a medium heat and cook, stirring occasionally, for 4–5 minutes, making sure that the coconut does not catch at any point. The mixture will be ready when until it looks like a thick, slightly sticky mix that is coming away from the edge of the pan. Add the rose petal jam and ground cardamom powder and stir vigorously to combine (it will stiffen up slightly as it cools). Transfer half the ladoo mixture to a bowl. Add a drop of pink food colouring to the mixture left in the pan and stir well to give the mixture a lovely bright pink hue. Decant this pink coconut ladoo mixture into another bowl and set aside to cool. Once the ladoo mixture is cool enough to handle, use lightly oiled hands to shape the mixture into small bite-sized balls. Now comes the exciting part: roll the white and pink coconut balls into either the freeze-dried strawberry powder, desiccated coconut, or toasted pistachios to create a selection of different coloured sweets. Store in an airtight container for up to a week. Freeze if you have surplus. Put the desiccated coconut, condensed milk and butter into a non-stick pan and stir together. Place over a medium heat and cook, stirring occasionally, for 4–5 minutes, making sure that the coconut does not catch at any point. The mixture will be ready when until it looks like a thick, slightly sticky mix that is coming away from the edge of the pan. Put the desiccated coconut, condensed milk and butter into a non-stick pan and stir together. Place over a medium heat and cook, stirring occasionally, for 4–5 minutes, making sure that the coconut does not catch at any point. The mixture will be ready when until it looks like a thick, slightly sticky mix that is coming away from the edge of the pan. Add the rose petal jam and ground cardamom powder and stir vigorously to combine (it will stiffen up slightly as it cools). Add the rose petal jam and ground cardamom powder and stir vigorously to combine (it will stiffen up slightly as it cools). Transfer half the ladoo mixture to a bowl. Add a drop of pink food colouring to the mixture left in the pan and stir well to give the mixture a lovely bright pink hue. Decant this pink coconut ladoo mixture into another bowl and set aside to cool. Once the ladoo mixture is cool enough to handle, use lightly oiled hands to shape the mixture into small bite-sized balls. Transfer half the ladoo mixture to a bowl. Add a drop of pink food colouring to the mixture left in the pan and stir well to give the mixture a lovely bright pink hue. Decant this pink coconut ladoo mixture into another bowl and set aside to cool. Once the ladoo mixture is cool enough to handle, use lightly oiled hands to shape the mixture into small bite-sized balls. Now comes the exciting part: roll the white and pink coconut balls into either the freeze-dried strawberry powder, desiccated coconut, or toasted pistachios to create a selection of different coloured sweets. Now comes the exciting part: roll the white and pink coconut balls into either the freeze-dried strawberry powder, desiccated coconut, or toasted pistachios to create a selection of different coloured sweets. Store in an airtight container for up to a week. Freeze if you have surplus. Store in an airtight container for up to a week. Freeze if you have surplus. | {
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"title": "Coconut rose ladoos recipe",
"content": "An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_rose_ladoos_32761_16x9.jpg Ladoos (or laddus) are small, spherical sweets made from flour, sugar and butter. Saliha infuses coconut and rose petal jam into hers for a festive treat. 150g/5½oz desiccated coconut 260g/9oz condensed milk 1 tsp butter 2 tbsp Turkish rose petal jam (or a few drops of rose extract)¼ tsp ground cardamom drop pink food colouring 150g/5½oz desiccated coconut 260g/9oz condensed milk 1 tsp butter 2 tbsp Turkish rose petal jam (or a few drops of rose extract) ¼ tsp ground cardamom drop pink food colouring 2 tbsp freeze-dried strawberry or raspberry powder 2 tbsp desiccated coconut 2 tbsp toasted pistachios, chopped 2 tbsp freeze-dried strawberry or raspberry powder 2 tbsp desiccated coconut 2 tbsp toasted pistachios, chopped Method Put the desiccated coconut, condensed milk and butter into a non-stick pan and stir together. Place over a medium heat and cook, stirring occasionally, for 4–5 minutes, making sure that the coconut does not catch at any point. The mixture will be ready when until it looks like a thick, slightly sticky mix that is coming away from the edge of the pan. Add the rose petal jam and ground cardamom powder and stir vigorously to combine (it will stiffen up slightly as it cools). Transfer half the ladoo mixture to a bowl. Add a drop of pink food colouring to the mixture left in the pan and stir well to give the mixture a lovely bright pink hue. Decant this pink coconut ladoo mixture into another bowl and set aside to cool. Once the ladoo mixture is cool enough to handle, use lightly oiled hands to shape the mixture into small bite-sized balls. Now comes the exciting part: roll the white and pink coconut balls into either the freeze-dried strawberry powder, desiccated coconut, or toasted pistachios to create a selection of different coloured sweets. Store in an airtight container for up to a week. Freeze if you have surplus. Put the desiccated coconut, condensed milk and butter into a non-stick pan and stir together. Place over a medium heat and cook, stirring occasionally, for 4–5 minutes, making sure that the coconut does not catch at any point. The mixture will be ready when until it looks like a thick, slightly sticky mix that is coming away from the edge of the pan. Put the desiccated coconut, condensed milk and butter into a non-stick pan and stir together. Place over a medium heat and cook, stirring occasionally, for 4–5 minutes, making sure that the coconut does not catch at any point. The mixture will be ready when until it looks like a thick, slightly sticky mix that is coming away from the edge of the pan. Add the rose petal jam and ground cardamom powder and stir vigorously to combine (it will stiffen up slightly as it cools). Add the rose petal jam and ground cardamom powder and stir vigorously to combine (it will stiffen up slightly as it cools). Transfer half the ladoo mixture to a bowl. Add a drop of pink food colouring to the mixture left in the pan and stir well to give the mixture a lovely bright pink hue. Decant this pink coconut ladoo mixture into another bowl and set aside to cool. Once the ladoo mixture is cool enough to handle, use lightly oiled hands to shape the mixture into small bite-sized balls. Transfer half the ladoo mixture to a bowl. Add a drop of pink food colouring to the mixture left in the pan and stir well to give the mixture a lovely bright pink hue. Decant this pink coconut ladoo mixture into another bowl and set aside to cool. Once the ladoo mixture is cool enough to handle, use lightly oiled hands to shape the mixture into small bite-sized balls. Now comes the exciting part: roll the white and pink coconut balls into either the freeze-dried strawberry powder, desiccated coconut, or toasted pistachios to create a selection of different coloured sweets. Now comes the exciting part: roll the white and pink coconut balls into either the freeze-dried strawberry powder, desiccated coconut, or toasted pistachios to create a selection of different coloured sweets. Store in an airtight container for up to a week. Freeze if you have surplus. Store in an airtight container for up to a week. Freeze if you have surplus."
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} | 8e8d9e8f12c03fa65811859ba2777c2f2ca4d7ae09b6ca77ad88e110904c2591 | Chocolate bark recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_bark_56926_16x9.jpg Chocolate bark is ridiculously easy to make and is an instant Christmas present for the chocolate lovers in your life. Decorate with nuts, dried fruits, marshmallows or candy canes. 300g/10½oz white, milk or dark chocolate, roughly chopped 300g/10½oz white, milk or dark chocolate, roughly chopped candy canes, smashededible glitterfreeze dried raspberries or strawberriesedible rose petalspistachios, roughly choppedflaked almondssea salt mini marshmallowssalted pretzels, chopped candy canes, smashed edible glitter freeze dried raspberries or strawberries edible rose petals pistachios, roughly chopped flaked almonds sea salt mini marshmallows salted pretzels, chopped Method Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes.Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid.Use a knife to cut the chocolate into shards of bark and wrap as a gift. Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes. Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes. Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid. Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid. Use a knife to cut the chocolate into shards of bark and wrap as a gift. Use a knife to cut the chocolate into shards of bark and wrap as a gift. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_bark_56926",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate bark recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_bark_56926_16x9.jpg Chocolate bark is ridiculously easy to make and is an instant Christmas present for the chocolate lovers in your life. Decorate with nuts, dried fruits, marshmallows or candy canes. 300g/10½oz white, milk or dark chocolate, roughly chopped 300g/10½oz white, milk or dark chocolate, roughly chopped candy canes, smashededible glitterfreeze dried raspberries or strawberriesedible rose petalspistachios, roughly choppedflaked almondssea salt mini marshmallowssalted pretzels, chopped candy canes, smashed edible glitter freeze dried raspberries or strawberries edible rose petals pistachios, roughly chopped flaked almonds sea salt mini marshmallows salted pretzels, chopped Method Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes.Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid.Use a knife to cut the chocolate into shards of bark and wrap as a gift. Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes. Melt 200g/7oz of the chocolate in a glass bowl of a simmering pan or water or in the microwave. Stir in the remaining 100g/3½oz until melted. Leave to cool for 5 minutes. Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid. Pour out onto a large sheet of baking paper and use a teaspoon to even out the melted chocolate, leaving a few waves in the mix. Scatter over your chosen toppings and refrigerate until solid. Use a knife to cut the chocolate into shards of bark and wrap as a gift. Use a knife to cut the chocolate into shards of bark and wrap as a gift."
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} | 2eb84b3078c2478a8233ee95a502b54feed9615de88f813ba33830a95c361a55 | Swiss cheese fondue recipe
An average of 3.5 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swisscheesefondue_8925_16x9.jpg Cheese, kirsch and a hint of garlic. How did this ever fall out of fashion? Pick up a fondue set at the charity shop and get stuck in. 1 clove garlic, halved290ml/½ pint white wine1 tsp lemon juice225g/8oz emmental cheese grated225g/8oz Gruyère cheese grated1 tsp cornflour1 tbsp kirsch (optional)cubed bread pieces, for dipping 1 clove garlic, halved 290ml/½ pint white wine 1 tsp lemon juice 225g/8oz emmental cheese grated 225g/8oz Gruyère cheese grated 1 tsp cornflour 1 tbsp kirsch (optional) cubed bread pieces, for dipping Method Rub the inside of the fondue pot with the halves of garlic.Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.Using the fondue prongs, dip the bread cubes into the cheese and serve. Rub the inside of the fondue pot with the halves of garlic. Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue prongs, dip the bread cubes into the cheese and serve. Using the fondue prongs, dip the bread cubes into the cheese and serve. Recipe tips Gruyère cheese is made with animal rennet, so is not vegetarian. If you want to make this Swiss cheese fondue both Swiss and vegetarian, you could use all emmental. If you want to swap for a vegetarian alpine cheese from another country, you could look for a vegetarian fontina. | {
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"title": "Swiss cheese fondue recipe",
"content": "An average of 3.5 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swisscheesefondue_8925_16x9.jpg Cheese, kirsch and a hint of garlic. How did this ever fall out of fashion? Pick up a fondue set at the charity shop and get stuck in. 1 clove garlic, halved290ml/½ pint white wine1 tsp lemon juice225g/8oz emmental cheese grated225g/8oz Gruyère cheese grated1 tsp cornflour1 tbsp kirsch (optional)cubed bread pieces, for dipping 1 clove garlic, halved 290ml/½ pint white wine 1 tsp lemon juice 225g/8oz emmental cheese grated 225g/8oz Gruyère cheese grated 1 tsp cornflour 1 tbsp kirsch (optional) cubed bread pieces, for dipping Method Rub the inside of the fondue pot with the halves of garlic.Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.Using the fondue prongs, dip the bread cubes into the cheese and serve. Rub the inside of the fondue pot with the halves of garlic. Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue prongs, dip the bread cubes into the cheese and serve. Using the fondue prongs, dip the bread cubes into the cheese and serve. Recipe tips Gruyère cheese is made with animal rennet, so is not vegetarian. If you want to make this Swiss cheese fondue both Swiss and vegetarian, you could use all emmental. If you want to swap for a vegetarian alpine cheese from another country, you could look for a vegetarian fontina."
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} | f8918d3d7f72e22130e6f7e06fa103aa6f821e08d64ee1aeb31962ffcf4c84c7 | Manchego fondue in deep-fried potato skins recipe
An average of 4.5 out of 5 stars from 2 ratings A rich manchego fondue is served in crispy, deep-fried potato skins for the ultimate comfort food. 2 baking potatoes300g/10½oz manchego, grated1 garlic clove, finely chopped200ml/7fl oz double cream100ml/3½fl oz amontillado sherryvegetable oil, for deep-frying1 tbsp fresh flatleaf parsley leavessalt and freshly ground black pepper 2 baking potatoes 300g/10½oz manchego, grated 1 garlic clove, finely chopped 200ml/7fl oz double cream 100ml/3½fl oz amontillado sherry vegetable oil, for deep-frying 1 tbsp fresh flatleaf parsley leaves salt and freshly ground black pepper 2 spring onions, chopped6 green olives, stones removed and chopped2 pickled onions, quartered and petals separatedpinch hot smoked paprika 2 spring onions, chopped 6 green olives, stones removed and chopped 2 pickled onions, quartered and petals separated pinch hot smoked paprika Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth.Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper.Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain.Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth. Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper. Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper. Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain. Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain. Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins. Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins. | {
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"title": "Manchego fondue in deep-fried potato skins recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings A rich manchego fondue is served in crispy, deep-fried potato skins for the ultimate comfort food. 2 baking potatoes300g/10½oz manchego, grated1 garlic clove, finely chopped200ml/7fl oz double cream100ml/3½fl oz amontillado sherryvegetable oil, for deep-frying1 tbsp fresh flatleaf parsley leavessalt and freshly ground black pepper 2 baking potatoes 300g/10½oz manchego, grated 1 garlic clove, finely chopped 200ml/7fl oz double cream 100ml/3½fl oz amontillado sherry vegetable oil, for deep-frying 1 tbsp fresh flatleaf parsley leaves salt and freshly ground black pepper 2 spring onions, chopped6 green olives, stones removed and chopped2 pickled onions, quartered and petals separatedpinch hot smoked paprika 2 spring onions, chopped 6 green olives, stones removed and chopped 2 pickled onions, quartered and petals separated pinch hot smoked paprika Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth.Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper.Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain.Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth. Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper. Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper. Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain. Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain. Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins. Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins."
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} | 43dc40c964005c594ea3b22476b8c925d9af963f84912562e3fd81b856a70cd3 | Breakfast English muffins recipe
For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge.For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size.To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool.Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build.With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper.Warm the tomato fondue in a small pan. Place the grated cheese on the patties and melt under the grill or in the oven.To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top. For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent. For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge. For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size. To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool. To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool. Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack. Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build. With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper. With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper. Warm the tomato fondue in a small pan. Warm the tomato fondue in a small pan. Place the grated cheese on the patties and melt under the grill or in the oven. Place the grated cheese on the patties and melt under the grill or in the oven. To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top. To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top. | {
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"title": "Breakfast English muffins recipe",
"content": "For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge.For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size.To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool.Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build.With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper.Warm the tomato fondue in a small pan. Place the grated cheese on the patties and melt under the grill or in the oven.To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top. For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent. For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge. For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size. To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool. To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool. Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack. Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build. With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper. With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper. Warm the tomato fondue in a small pan. Warm the tomato fondue in a small pan. Place the grated cheese on the patties and melt under the grill or in the oven. Place the grated cheese on the patties and melt under the grill or in the oven. To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top. To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top."
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} | d9642ae10d4de7cafcab4cfdcec96830b0a032f94bfc59171a87c6bff6f0ade8 | Ploughdue (Ploughman’s fondue) recipe
An average of 5.0 out of 5 stars from 1 rating A hot alternative to the traditional Ploughman’s salad, vary the dippers to your favourite veggies. small pickled onions, drainedcubes of crusty bread, such as sour dough, baguette, wholegrain or ryecherry tomatoes, radishes, celery batons, baby gem lettuce leaves, spring onionsfarmhouse pickle small pickled onions, drained cubes of crusty bread, such as sour dough, baguette, wholegrain or rye cherry tomatoes, radishes, celery batons, baby gem lettuce leaves, spring onions farmhouse pickle 250g/9oz mature cheddar, grated2 tbsp cornflour1 tsp English mustard powder1 small garlic clove, peeled200ml/7fl oz pale ale 250g/9oz mature cheddar, grated 2 tbsp cornflour 1 tsp English mustard powder 1 small garlic clove, peeled 200ml/7fl oz pale ale Method Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish.In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together.Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat.Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added. Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served. Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.) Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish. Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish. In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together. In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together. Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat. Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat. Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added. Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added. Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served. Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served. Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.) Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.) | {
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"title": "Ploughdue (Ploughman’s fondue) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A hot alternative to the traditional Ploughman’s salad, vary the dippers to your favourite veggies. small pickled onions, drainedcubes of crusty bread, such as sour dough, baguette, wholegrain or ryecherry tomatoes, radishes, celery batons, baby gem lettuce leaves, spring onionsfarmhouse pickle small pickled onions, drained cubes of crusty bread, such as sour dough, baguette, wholegrain or rye cherry tomatoes, radishes, celery batons, baby gem lettuce leaves, spring onions farmhouse pickle 250g/9oz mature cheddar, grated2 tbsp cornflour1 tsp English mustard powder1 small garlic clove, peeled200ml/7fl oz pale ale 250g/9oz mature cheddar, grated 2 tbsp cornflour 1 tsp English mustard powder 1 small garlic clove, peeled 200ml/7fl oz pale ale Method Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish.In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together.Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat.Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added. Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served. Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.) Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish. Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish. In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together. In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together. Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat. Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat. Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added. Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added. Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served. Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served. Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.) Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.)"
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} | 6877f32ea6d54e88364c4c31aa5c35d97d7664851c6acc59ee4c83ce0460cddb | Chocolate fondue with fruit platter recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefonduewithf_10465_16x9.jpg Feast on this gloriously simple chocolate fondue. 55g/2oz sugar55ml/7fl oz water200g/7oz plain chocolate, broken in pieces1 tbsp golden syrupselection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple. 55g/2oz sugar 55ml/7fl oz water 200g/7oz plain chocolate, broken in pieces 1 tbsp golden syrup selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple. Method Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.)Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.)Serve with the platter of fruit. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.) Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.) Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.) Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.) Serve with the platter of fruit. Serve with the platter of fruit. | {
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"title": "Chocolate fondue with fruit platter recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefonduewithf_10465_16x9.jpg Feast on this gloriously simple chocolate fondue. 55g/2oz sugar55ml/7fl oz water200g/7oz plain chocolate, broken in pieces1 tbsp golden syrupselection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple. 55g/2oz sugar 55ml/7fl oz water 200g/7oz plain chocolate, broken in pieces 1 tbsp golden syrup selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple. Method Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.)Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.)Serve with the platter of fruit. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.) Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.) Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.) Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.) Serve with the platter of fruit. Serve with the platter of fruit."
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} | b9314cfc513dc42a54590df8a2b47e94da3cbca81e87e17827ff64dc3bec62b4 | Cheddar fondue with bratwurst sausages recipe
An average of 5.0 out of 5 stars from 1 rating 2 Bratwurst or Lincolnshire sausagesbread for dunking200g/7¼oz cheddar cheese, grated½ litre double cream 80ml/2¾fl oz Grappa30g/1¾oz chopped fresh parsley1 clove garlic 2 Bratwurst or Lincolnshire sausages bread for dunking 200g/7¼oz cheddar cheese, grated ½ litre double cream 80ml/2¾fl oz Grappa 30g/1¾oz chopped fresh parsley 1 clove garlic Method Cook the sausages until brown and leave to restThen place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Season to taste and serve in a fondue pot. Dunk the sausages and bread in the cheese. Cook the sausages until brown and leave to rest Cook the sausages until brown and leave to rest Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Season to taste and serve in a fondue pot. Season to taste and serve in a fondue pot. Dunk the sausages and bread in the cheese. Dunk the sausages and bread in the cheese. | {
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"title": "Cheddar fondue with bratwurst sausages recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 Bratwurst or Lincolnshire sausagesbread for dunking200g/7¼oz cheddar cheese, grated½ litre double cream 80ml/2¾fl oz Grappa30g/1¾oz chopped fresh parsley1 clove garlic 2 Bratwurst or Lincolnshire sausages bread for dunking 200g/7¼oz cheddar cheese, grated ½ litre double cream 80ml/2¾fl oz Grappa 30g/1¾oz chopped fresh parsley 1 clove garlic Method Cook the sausages until brown and leave to restThen place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Season to taste and serve in a fondue pot. Dunk the sausages and bread in the cheese. Cook the sausages until brown and leave to rest Cook the sausages until brown and leave to rest Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley. Season to taste and serve in a fondue pot. Season to taste and serve in a fondue pot. Dunk the sausages and bread in the cheese. Dunk the sausages and bread in the cheese."
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} | 5c683c9a6a977a05373107468da99423c8091e8f2499ef0fa274ba90c6d36ebd | Gluten-free chocolate tart recipe
An average of 4.0 out of 5 stars from 3 ratings This gluten-free chocolate tart is also egg-free and possibly to make vegan, soy-free and nut-free! 100g/3½oz gram flour and 100g/3½oz rice or potato flour, OR 200g/7oz gluten-free and wheat-free flour1 level tsp xanthan gum (available in health food stores and in some supermarkets)110g/4oz dairy-free margarine OR butter (cow or goat) if you can eat it30ml/1fl oz cold water350ml/12fl oz cows', soya or rice milk (rice milk will be rather thinner and sweeter)15g/½oz cornflour80g/3oz dark dairy-free chocolate (70% cocoa solids minimum)2 tbsp Cointreau, Grand Marnier or brandy 3 ripe pears 100g/3½oz gram flour and 100g/3½oz rice or potato flour, OR 200g/7oz gluten-free and wheat-free flour 1 level tsp xanthan gum (available in health food stores and in some supermarkets) 110g/4oz dairy-free margarine OR butter (cow or goat) if you can eat it 30ml/1fl oz cold water 350ml/12fl oz cows', soya or rice milk (rice milk will be rather thinner and sweeter) 15g/½oz cornflour 80g/3oz dark dairy-free chocolate (70% cocoa solids minimum) 2 tbsp Cointreau, Grand Marnier or brandy 3 ripe pears Method Sift the flour or flours with the xanthan gum into the bowl of a food processor. Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs.Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.Remove from the processor, wrap and chill for 30 minutes.Pre-heat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat. Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted. Stir in the liqueur or brandy.Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish.Spoon the chocolate sauce over the pears and allow to cool entirely.Grate over the remaining chocolate before serving. Sift the flour or flours with the xanthan gum into the bowl of a food processor. Sift the flour or flours with the xanthan gum into the bowl of a food processor. Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs. Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs. Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball. Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball. Remove from the processor, wrap and chill for 30 minutes. Remove from the processor, wrap and chill for 30 minutes. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans. Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool. Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat. Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat. Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted. Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted. Stir in the liqueur or brandy. Stir in the liqueur or brandy. Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish. Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish. Spoon the chocolate sauce over the pears and allow to cool entirely. Spoon the chocolate sauce over the pears and allow to cool entirely. Grate over the remaining chocolate before serving. Grate over the remaining chocolate before serving. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free chocolate tart recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings This gluten-free chocolate tart is also egg-free and possibly to make vegan, soy-free and nut-free! 100g/3½oz gram flour and 100g/3½oz rice or potato flour, OR 200g/7oz gluten-free and wheat-free flour1 level tsp xanthan gum (available in health food stores and in some supermarkets)110g/4oz dairy-free margarine OR butter (cow or goat) if you can eat it30ml/1fl oz cold water350ml/12fl oz cows', soya or rice milk (rice milk will be rather thinner and sweeter)15g/½oz cornflour80g/3oz dark dairy-free chocolate (70% cocoa solids minimum)2 tbsp Cointreau, Grand Marnier or brandy 3 ripe pears 100g/3½oz gram flour and 100g/3½oz rice or potato flour, OR 200g/7oz gluten-free and wheat-free flour 1 level tsp xanthan gum (available in health food stores and in some supermarkets) 110g/4oz dairy-free margarine OR butter (cow or goat) if you can eat it 30ml/1fl oz cold water 350ml/12fl oz cows', soya or rice milk (rice milk will be rather thinner and sweeter) 15g/½oz cornflour 80g/3oz dark dairy-free chocolate (70% cocoa solids minimum) 2 tbsp Cointreau, Grand Marnier or brandy 3 ripe pears Method Sift the flour or flours with the xanthan gum into the bowl of a food processor. Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs.Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.Remove from the processor, wrap and chill for 30 minutes.Pre-heat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat. Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted. Stir in the liqueur or brandy.Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish.Spoon the chocolate sauce over the pears and allow to cool entirely.Grate over the remaining chocolate before serving. Sift the flour or flours with the xanthan gum into the bowl of a food processor. Sift the flour or flours with the xanthan gum into the bowl of a food processor. Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs. Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs. Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball. Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball. Remove from the processor, wrap and chill for 30 minutes. Remove from the processor, wrap and chill for 30 minutes. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans. Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool. Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat. Meanwhile, gradually mix whichever milk you are using into the cornflour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat. Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted. Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted. Stir in the liqueur or brandy. Stir in the liqueur or brandy. Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish. Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish. Spoon the chocolate sauce over the pears and allow to cool entirely. Spoon the chocolate sauce over the pears and allow to cool entirely. Grate over the remaining chocolate before serving. Grate over the remaining chocolate before serving."
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} | 17b511111a6b3a9f70cf7e79ec937779df5c9675436dcd2bc8a441f20b4c8103 | Chocolate and hazelnut torte recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolateandhazelnut_90185_16x9.jpg One should have an elegant chocolate cake in one's arsenal. This one is spiked with orange liqueur and hazelnuts - a glorious combination. Equipment and preparation: You'll need a 23cm/9in cake tin. 200g/7oz dark chocolate, chopped3 large free-range eggs110g/4oz unsalted butter, diced150g/5oz caster sugar90g/3oz ground hazelnuts60g/2oz self-raising flour3 tbsp orange liqueurpinch saltfreshly whipped double cream, to serve 200g/7oz dark chocolate, chopped 3 large free-range eggs 110g/4oz unsalted butter, diced 150g/5oz caster sugar 90g/3oz ground hazelnuts 60g/2oz self-raising flour 3 tbsp orange liqueur pinch salt freshly whipped double cream, to serve 100g/3½oz dark chocolate (70% cocoa solids), chopped60g/2oz unsalted butter, diced1 tbsp orange liqueur (optional)10-12 whole toasted hazelnuts, to decorate 100g/3½oz dark chocolate (70% cocoa solids), chopped 60g/2oz unsalted butter, diced 1 tbsp orange liqueur (optional) 10-12 whole toasted hazelnuts, to decorate Method Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides.Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat. Add the butter and stir until completely incorperated.Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy. Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur.Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon.Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.) Cool for 5-10 minutes, then turn out onto a wire rack to finish cooling. When cool place on a serving plate.To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon. Add the liqueur, if using. Let cool for 5-10 minutes, until it begins to thicken, but is still runny. Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream. Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides. Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides. Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat. Add the butter and stir until completely incorperated. Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat. Add the butter and stir until completely incorperated. Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy. Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur. Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy. Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur. Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon. Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon. Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.) Cool for 5-10 minutes, then turn out onto a wire rack to finish cooling. When cool place on a serving plate. Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.) Cool for 5-10 minutes, then turn out onto a wire rack to finish cooling. When cool place on a serving plate. To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon. Add the liqueur, if using. Let cool for 5-10 minutes, until it begins to thicken, but is still runny. To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon. Add the liqueur, if using. Let cool for 5-10 minutes, until it begins to thicken, but is still runny. Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream. Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream. Recipe tips When the cake has cooled you can wrap the it in foil or cling film and keep it for up to three days, before glazing and eating. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolateandhazelnut_90185_16x9.jpg One should have an elegant chocolate cake in one's arsenal. This one is spiked with orange liqueur and hazelnuts - a glorious combination. Equipment and preparation: You'll need a 23cm/9in cake tin. 200g/7oz dark chocolate, chopped3 large free-range eggs110g/4oz unsalted butter, diced150g/5oz caster sugar90g/3oz ground hazelnuts60g/2oz self-raising flour3 tbsp orange liqueurpinch saltfreshly whipped double cream, to serve 200g/7oz dark chocolate, chopped 3 large free-range eggs 110g/4oz unsalted butter, diced 150g/5oz caster sugar 90g/3oz ground hazelnuts 60g/2oz self-raising flour 3 tbsp orange liqueur pinch salt freshly whipped double cream, to serve 100g/3½oz dark chocolate (70% cocoa solids), chopped60g/2oz unsalted butter, diced1 tbsp orange liqueur (optional)10-12 whole toasted hazelnuts, to decorate 100g/3½oz dark chocolate (70% cocoa solids), chopped 60g/2oz unsalted butter, diced 1 tbsp orange liqueur (optional) 10-12 whole toasted hazelnuts, to decorate Method Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides.Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat. Add the butter and stir until completely incorperated.Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy. Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur.Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon.Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.) Cool for 5-10 minutes, then turn out onto a wire rack to finish cooling. When cool place on a serving plate.To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon. Add the liqueur, if using. Let cool for 5-10 minutes, until it begins to thicken, but is still runny. Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream. Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides. Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides. Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat. Add the butter and stir until completely incorperated. Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat. Add the butter and stir until completely incorperated. Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy. Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur. Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy. Carefully fold in the chocolate, ground hazelnuts and the flour. Finally, add the orange liqueur. Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon. Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon. Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.) Cool for 5-10 minutes, then turn out onto a wire rack to finish cooling. When cool place on a serving plate. Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.) Cool for 5-10 minutes, then turn out onto a wire rack to finish cooling. When cool place on a serving plate. To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon. Add the liqueur, if using. Let cool for 5-10 minutes, until it begins to thicken, but is still runny. To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon. Add the liqueur, if using. Let cool for 5-10 minutes, until it begins to thicken, but is still runny. Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream. Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream. Recipe tips When the cake has cooled you can wrap the it in foil or cling film and keep it for up to three days, before glazing and eating."
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} | 629a1b8cbb48e51f6214fc5100903a67f9bb8337baf45297b9f451534c8ceeb1 | Orange and ricotta cake recipe
An average of 5.0 out of 5 stars from 1 rating A moreish orange and ricotta cake that takes us back to sunnier days. You will need a 20cm/8in springform tin and a stand mixer for this recipe. 120g/4½oz softened unsalted butter, plus extra for greasing200g/7oz caster sugar1 vanilla pod, seeds removed and pod discarded3 free-range eggs, separated5 oranges250g/9oz ricotta, drained200g/7oz ground almonds1 tsp baking powder100g/3½oz flaked almonds3 tbsp demerara sugar150ml/5fl oz cognac 120g/4½oz softened unsalted butter, plus extra for greasing 200g/7oz caster sugar 1 vanilla pod, seeds removed and pod discarded 3 free-range eggs, separated 5 oranges 250g/9oz ricotta, drained 200g/7oz ground almonds 1 tsp baking powder 100g/3½oz flaked almonds 3 tbsp demerara sugar 150ml/5fl oz cognac icing sugar1 orange, zest onlywhipped cream mixed with cognac icing sugar 1 orange, zest only whipped cream mixed with cognac Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin.In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in.In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment.Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine.Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin.Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar.Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes.Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest.Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin. In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in. In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in. In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment. In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment. Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine. Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine. Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin. Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin. Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes. Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest. Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest. Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. | {
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"title": "Orange and ricotta cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A moreish orange and ricotta cake that takes us back to sunnier days. You will need a 20cm/8in springform tin and a stand mixer for this recipe. 120g/4½oz softened unsalted butter, plus extra for greasing200g/7oz caster sugar1 vanilla pod, seeds removed and pod discarded3 free-range eggs, separated5 oranges250g/9oz ricotta, drained200g/7oz ground almonds1 tsp baking powder100g/3½oz flaked almonds3 tbsp demerara sugar150ml/5fl oz cognac 120g/4½oz softened unsalted butter, plus extra for greasing 200g/7oz caster sugar 1 vanilla pod, seeds removed and pod discarded 3 free-range eggs, separated 5 oranges 250g/9oz ricotta, drained 200g/7oz ground almonds 1 tsp baking powder 100g/3½oz flaked almonds 3 tbsp demerara sugar 150ml/5fl oz cognac icing sugar1 orange, zest onlywhipped cream mixed with cognac icing sugar 1 orange, zest only whipped cream mixed with cognac Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin.In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in.In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment.Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine.Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin.Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar.Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes.Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest.Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin. In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in. In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in. In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment. In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment. Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine. Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine. Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin. Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin. Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes. Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest. Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest. Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side."
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} | 752c49181e5d46e1eaefa219e0d6ac424a1ded171142a913d322580099b4d5e4 | English apricot and almond bake recipe
An average of 4.0 out of 5 stars from 3 ratings This frangipane-filled tart is an easy teatime treat that combines buttery pastry, sweet almonds and summery apricots. 375g/13oz ready-made sweet shortcrust pastry200g/7oz butter, softened, plus extra for greasing200g/7oz caster sugar3 large free-range eggs200g/7oz plain flour, plus extra for dusting125g/4½oz ground almonds½ tsp baking powder150g/5oz apricot jam, warmed until melted8 fresh apricots, stones removed, cut into quarters 375g/13oz ready-made sweet shortcrust pastry 200g/7oz butter, softened, plus extra for greasing 200g/7oz caster sugar 3 large free-range eggs 200g/7oz plain flour, plus extra for dusting 125g/4½oz ground almonds ½ tsp baking powder 150g/5oz apricot jam, warmed until melted 8 fresh apricots, stones removed, cut into quarters Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling.Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this. Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next.Fold in the flour, ground almonds and baking powder.Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves.Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling. Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this. Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this. Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next. Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next. Fold in the flour, ground almonds and baking powder. Fold in the flour, ground almonds and baking powder. Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves. Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves. Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve. Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve. | {
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"title": "English apricot and almond bake recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings This frangipane-filled tart is an easy teatime treat that combines buttery pastry, sweet almonds and summery apricots. 375g/13oz ready-made sweet shortcrust pastry200g/7oz butter, softened, plus extra for greasing200g/7oz caster sugar3 large free-range eggs200g/7oz plain flour, plus extra for dusting125g/4½oz ground almonds½ tsp baking powder150g/5oz apricot jam, warmed until melted8 fresh apricots, stones removed, cut into quarters 375g/13oz ready-made sweet shortcrust pastry 200g/7oz butter, softened, plus extra for greasing 200g/7oz caster sugar 3 large free-range eggs 200g/7oz plain flour, plus extra for dusting 125g/4½oz ground almonds ½ tsp baking powder 150g/5oz apricot jam, warmed until melted 8 fresh apricots, stones removed, cut into quarters Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling.Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this. Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next.Fold in the flour, ground almonds and baking powder.Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves.Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling. Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this. Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this. Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next. Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next. Fold in the flour, ground almonds and baking powder. Fold in the flour, ground almonds and baking powder. Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves. Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves. Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve. Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve."
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} | 9636cb9b6437a952535cb7d0145f910c2fb5d5238a3120430650f63fcd5a8a28 | Toffee apple cake recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffee_apple_cake_86505_16x9.jpg A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot. 115g/4oz self-raising flour, plus extra for dusting115g/4oz self-raising wholemeal flour100g/3½oz soft dark brown sugar1 tsp baking powder2 tsp ground cinnamon5 tbsp sunflower oil5 tbsp milk2 free-range eggs2 eating apples, peeled, cored and chopped into 5mm/¼in cubes50g/2oz toffee, broken into small pieces 115g/4oz self-raising flour, plus extra for dusting 115g/4oz self-raising wholemeal flour 100g/3½oz soft dark brown sugar 1 tsp baking powder 2 tsp ground cinnamon 5 tbsp sunflower oil 5 tbsp milk 2 free-range eggs 2 eating apples, peeled, cored and chopped into 5mm/¼in cubes 50g/2oz toffee, broken into small pieces Method Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4.In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces.Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4. Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4. In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces. In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces. Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. | {
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"title": "Toffee apple cake recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffee_apple_cake_86505_16x9.jpg A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot. 115g/4oz self-raising flour, plus extra for dusting115g/4oz self-raising wholemeal flour100g/3½oz soft dark brown sugar1 tsp baking powder2 tsp ground cinnamon5 tbsp sunflower oil5 tbsp milk2 free-range eggs2 eating apples, peeled, cored and chopped into 5mm/¼in cubes50g/2oz toffee, broken into small pieces 115g/4oz self-raising flour, plus extra for dusting 115g/4oz self-raising wholemeal flour 100g/3½oz soft dark brown sugar 1 tsp baking powder 2 tsp ground cinnamon 5 tbsp sunflower oil 5 tbsp milk 2 free-range eggs 2 eating apples, peeled, cored and chopped into 5mm/¼in cubes 50g/2oz toffee, broken into small pieces Method Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4.In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces.Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4. Butter a 1.2 litres/2 pint heatproof bowl and dust with flour. Preheat the oven to 180C/350F/Gas 4. In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces. In a bowl, mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug, beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces. Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Pour into the prepared dish and bake for 50-60 minutes. Test the cake is cooked through by inserting a skewer into the centre, if it is cooked it will come out clean. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve. Leave in the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve."
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} | 8824a9f4a6980556b23b1d0db5332b32d990a8e6ddd68787b0d0838b388077c4 | Tom Kerridge's pistachio banana bread recipe
Pistachio and cinnamon banana bread An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_banana_bread_44748_16x9.jpg Take your banana bread up a notch with this rich, nutty lightly spiced banana bread with pistachios from Tom Kerridge. 250g/9oz self-raising flour70g/2½oz dark soft brown sugar1 tsp salt1 tsp baking powder40g/1½oz raisins40g/1½oz shelled unsalted pistachios250g/9oz mashed banana (about 2 very ripe medium bananas)40ml/1½fl oz vegetable oil2 tbsp olive oil3 free-range eggs, beaten1 tsp vanilla bean paste½ tsp ground cinnamon½ tsp crushed cardamom seeds1 tsp mixed spice 250g/9oz self-raising flour 70g/2½oz dark soft brown sugar 1 tsp salt 1 tsp baking powder 40g/1½oz raisins 40g/1½oz shelled unsalted pistachios 250g/9oz mashed banana (about 2 very ripe medium bananas) 40ml/1½fl oz vegetable oil 2 tbsp olive oil 3 free-range eggs, beaten 1 tsp vanilla bean paste ½ tsp ground cinnamon ½ tsp crushed cardamom seeds 1 tsp mixed spice Method Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper.In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined.Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper. In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined. In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined. Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Recipe tips Swap the pistachios for any unsalted nuts you have available. Walnuts and pecans are a lovely alternative. Sultanas can be used instead of raisins. | {
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"title": "Tom Kerridge's pistachio banana bread recipe",
"content": "Pistachio and cinnamon banana bread An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_banana_bread_44748_16x9.jpg Take your banana bread up a notch with this rich, nutty lightly spiced banana bread with pistachios from Tom Kerridge. 250g/9oz self-raising flour70g/2½oz dark soft brown sugar1 tsp salt1 tsp baking powder40g/1½oz raisins40g/1½oz shelled unsalted pistachios250g/9oz mashed banana (about 2 very ripe medium bananas)40ml/1½fl oz vegetable oil2 tbsp olive oil3 free-range eggs, beaten1 tsp vanilla bean paste½ tsp ground cinnamon½ tsp crushed cardamom seeds1 tsp mixed spice 250g/9oz self-raising flour 70g/2½oz dark soft brown sugar 1 tsp salt 1 tsp baking powder 40g/1½oz raisins 40g/1½oz shelled unsalted pistachios 250g/9oz mashed banana (about 2 very ripe medium bananas) 40ml/1½fl oz vegetable oil 2 tbsp olive oil 3 free-range eggs, beaten 1 tsp vanilla bean paste ½ tsp ground cinnamon ½ tsp crushed cardamom seeds 1 tsp mixed spice Method Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper.In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined.Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper. In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined. In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined. Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Wait for 10 minutes, then turn the cake out onto a wire rack to cool completely before slicing. Recipe tips Swap the pistachios for any unsalted nuts you have available. Walnuts and pecans are a lovely alternative. Sultanas can be used instead of raisins."
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} | b1517200033eaef1ddb988b5059ca0c905bff2ef95fcda6c8e9b251139387e5e | Orange and almond cake with basil cream recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_almond_cake_08828_16x9.jpg This orange cake is deliciously moist. Serve it with a dollop of basil cream for a tasty dessert. 2 oranges225g/8oz caster sugar6 free-range eggs250g/9oz ground almonds4 tbsp flaked almonds50g/2oz basil leaves50ml/2fl oz water50g/2oz caster sugar150ml/5floz double cream, lightly whipped1 vanilla pod, split and seeds scraped 2 oranges 225g/8oz caster sugar 6 free-range eggs 250g/9oz ground almonds 4 tbsp flaked almonds 50g/2oz basil leaves 50ml/2fl oz water 50g/2oz caster sugar 150ml/5floz double cream, lightly whipped 1 vanilla pod, split and seeds scraped Method Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin.Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.Drain the oranges and roughly chop, discarding the pips. Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth.Spoon the mixture into the cake tin and sprinkle over the flaked almonds.Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool.Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup.Serve slices of the cake with a dollop of basil cream. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin. Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water. Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water. Drain the oranges and roughly chop, discarding the pips. Drain the oranges and roughly chop, discarding the pips. Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth. Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth. Spoon the mixture into the cake tin and sprinkle over the flaked almonds. Spoon the mixture into the cake tin and sprinkle over the flaked almonds. Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool. Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool. Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool. Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool. Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup. Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup. Serve slices of the cake with a dollop of basil cream. Serve slices of the cake with a dollop of basil cream. | {
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"title": "Orange and almond cake with basil cream recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_almond_cake_08828_16x9.jpg This orange cake is deliciously moist. Serve it with a dollop of basil cream for a tasty dessert. 2 oranges225g/8oz caster sugar6 free-range eggs250g/9oz ground almonds4 tbsp flaked almonds50g/2oz basil leaves50ml/2fl oz water50g/2oz caster sugar150ml/5floz double cream, lightly whipped1 vanilla pod, split and seeds scraped 2 oranges 225g/8oz caster sugar 6 free-range eggs 250g/9oz ground almonds 4 tbsp flaked almonds 50g/2oz basil leaves 50ml/2fl oz water 50g/2oz caster sugar 150ml/5floz double cream, lightly whipped 1 vanilla pod, split and seeds scraped Method Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin.Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.Drain the oranges and roughly chop, discarding the pips. Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth.Spoon the mixture into the cake tin and sprinkle over the flaked almonds.Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool.Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup.Serve slices of the cake with a dollop of basil cream. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin. Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water. Simmer the oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water. Drain the oranges and roughly chop, discarding the pips. Drain the oranges and roughly chop, discarding the pips. Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth. Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth. Spoon the mixture into the cake tin and sprinkle over the flaked almonds. Spoon the mixture into the cake tin and sprinkle over the flaked almonds. Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool. Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool. Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool. Meanwhile, heat the basil, water and sugar in a saucepan until boiling, then simmer for two minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve. Set aside to cool. Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup. Whisk the double cream and vanilla seeds together in a bowl until soft peaks form, then fold in basil syrup. Serve slices of the cake with a dollop of basil cream. Serve slices of the cake with a dollop of basil cream."
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} | d617979e0bbd6f397a04ede7cf064e3ab99c999cc2f3b8323822c87f46678d10 | Banana thyme loaf cake recipe
An average of 4.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_thyme_loaf_cake_20813_16x9.jpg We all love a banana bread, and Nadiya's recipe takes the old favourite to another level with a thyme-scented cake and a sticky salted caramel topping. 4 small bananas, 3 mashed (340g/12oz prepared weight), 1 sliced lengthways50g/1¾oz salted butter, melted, plus extra for greasing the tin175g/6oz caster sugarpinch salt1 large sprig fresh thyme, leaves picked120ml/4fl oz olive oil75ml/2½fl oz full-fat milk, at room temperature300g/10oz self-raising flour, sifted 4 small bananas, 3 mashed (340g/12oz prepared weight), 1 sliced lengthways 50g/1¾oz salted butter, melted, plus extra for greasing the tin 175g/6oz caster sugar pinch salt 1 large sprig fresh thyme, leaves picked 120ml/4fl oz olive oil 75ml/2½fl oz full-fat milk, at room temperature 300g/10oz self-raising flour, sifted 100g/3½oz caster sugar45g/1½oz salted butter60ml double cream ½ tsp salt flakes 100g/3½oz caster sugar 45g/1½oz salted butter 60ml double cream ½ tsp salt flakes Method Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. | {
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"title": "Banana thyme loaf cake recipe",
"content": "An average of 4.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_thyme_loaf_cake_20813_16x9.jpg We all love a banana bread, and Nadiya's recipe takes the old favourite to another level with a thyme-scented cake and a sticky salted caramel topping. 4 small bananas, 3 mashed (340g/12oz prepared weight), 1 sliced lengthways50g/1¾oz salted butter, melted, plus extra for greasing the tin175g/6oz caster sugarpinch salt1 large sprig fresh thyme, leaves picked120ml/4fl oz olive oil75ml/2½fl oz full-fat milk, at room temperature300g/10oz self-raising flour, sifted 4 small bananas, 3 mashed (340g/12oz prepared weight), 1 sliced lengthways 50g/1¾oz salted butter, melted, plus extra for greasing the tin 175g/6oz caster sugar pinch salt 1 large sprig fresh thyme, leaves picked 120ml/4fl oz olive oil 75ml/2½fl oz full-fat milk, at room temperature 300g/10oz self-raising flour, sifted 100g/3½oz caster sugar45g/1½oz salted butter60ml double cream ½ tsp salt flakes 100g/3½oz caster sugar 45g/1½oz salted butter 60ml double cream ½ tsp salt flakes Method Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 900g/2lb loaf tin and preheat the oven to 180C/160C Fan/Gas 4. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Add the butter and caster sugar to the banana and mix until combined, then add the salt and thyme leaves. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth batter. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Pour the mixture into the tin and level off with a few sharp taps, place the two slices of banana on top, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Meanwhile, make the caramel by melting the sugar in an even layer in the base of a pan over a medium to low heat. Watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar has become a caramel, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out of the tin and leave to cool on a wire rack. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over."
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} | e2350d094f8c91b7bb65d57ad00627b2afe40aad30f4e5fe3fe5e6e7126b465f | Fairtrade banana bread recipe
An average of 5.0 out of 5 stars from 11 ratings Whip up this tasty banana bread in four easy steps for a healthy tea-time treat. 225g/8oz self-raising flour 100g/4oz butter150g/5oz caster sugar 450g/1lb Fairtrade bananas (the softer the better), peeled and mashed ½ tsp salt 2 eggs 175g/6oz mixed dried fruit 225g/8oz self-raising flour 100g/4oz butter 150g/5oz caster sugar 450g/1lb Fairtrade bananas (the softer the better), peeled and mashed ½ tsp salt 2 eggs 175g/6oz mixed dried fruit Method Pre-heat the oven to 180C/350F/Gas 4. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are all thoroughly combined, fold in the dried fruit.Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are all thoroughly combined, fold in the dried fruit. When the ingredients are all thoroughly combined, fold in the dried fruit. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. Recipe tips Oven temperatures vary so the banana bread may not need the full one and a half hours to cook through. Check the progress of the banana bread reg ularly to make sure it is not burning. If the top of the loaf is browning too quickly, but a skewer inserted into the centre does not come out clean, cover the loaf with aluminium foil and continue cooking until a skewer pushed into the centre of the loaf comes out clean. | {
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"content": "An average of 5.0 out of 5 stars from 11 ratings Whip up this tasty banana bread in four easy steps for a healthy tea-time treat. 225g/8oz self-raising flour 100g/4oz butter150g/5oz caster sugar 450g/1lb Fairtrade bananas (the softer the better), peeled and mashed ½ tsp salt 2 eggs 175g/6oz mixed dried fruit 225g/8oz self-raising flour 100g/4oz butter 150g/5oz caster sugar 450g/1lb Fairtrade bananas (the softer the better), peeled and mashed ½ tsp salt 2 eggs 175g/6oz mixed dried fruit Method Pre-heat the oven to 180C/350F/Gas 4. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are all thoroughly combined, fold in the dried fruit.Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl. When the ingredients are all thoroughly combined, fold in the dried fruit. When the ingredients are all thoroughly combined, fold in the dried fruit. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving. Recipe tips Oven temperatures vary so the banana bread may not need the full one and a half hours to cook through. Check the progress of the banana bread reg ularly to make sure it is not burning. If the top of the loaf is browning too quickly, but a skewer inserted into the centre does not come out clean, cover the loaf with aluminium foil and continue cooking until a skewer pushed into the centre of the loaf comes out clean."
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} | 1bf7895a31f9859f734e93be884e544924773c8c4697c69ea93e9bd5bee66b39 | Chunky banana bread recipe
An average of 4.7 out of 5 stars from 12 ratings Banana bread is a fantastic tea-time treat and is also an easy cake to transport to the office or on a picnic. 3 tbsp sunflower oil, plus extra for greasing1 ripe banana1 free-range egg, beaten3 tbsp raisins1 tsp vanilla extract50g/2oz golden caster sugar110g/4oz plain flour1 tsp baking powder 3 tbsp sunflower oil, plus extra for greasing 1 ripe banana 1 free-range egg, beaten 3 tbsp raisins 1 tsp vanilla extract 50g/2oz golden caster sugar 110g/4oz plain flour 1 tsp baking powder Method Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil.In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract.In a separate bowl, mix together the sugar, flour and baking powder.Stir the dry ingredients into the wet ingredients until well combined.Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil. Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil. In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract. In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract. In a separate bowl, mix together the sugar, flour and baking powder. In a separate bowl, mix together the sugar, flour and baking powder. Stir the dry ingredients into the wet ingredients until well combined. Stir the dry ingredients into the wet ingredients until well combined. Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Recipe tips This dish can be frozen for up to one month. | {
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"title": "Chunky banana bread recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings Banana bread is a fantastic tea-time treat and is also an easy cake to transport to the office or on a picnic. 3 tbsp sunflower oil, plus extra for greasing1 ripe banana1 free-range egg, beaten3 tbsp raisins1 tsp vanilla extract50g/2oz golden caster sugar110g/4oz plain flour1 tsp baking powder 3 tbsp sunflower oil, plus extra for greasing 1 ripe banana 1 free-range egg, beaten 3 tbsp raisins 1 tsp vanilla extract 50g/2oz golden caster sugar 110g/4oz plain flour 1 tsp baking powder Method Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil.In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract.In a separate bowl, mix together the sugar, flour and baking powder.Stir the dry ingredients into the wet ingredients until well combined.Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil. Preheat the oven to 200C/400F/Gas 6. Grease a loaf tin with a little sunflower oil. In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract. In a large bowl, mix the mashed banana with the sunflower oil until well combined. Beat in the egg, then stir in the raisins and vanilla extract. In a separate bowl, mix together the sugar, flour and baking powder. In a separate bowl, mix together the sugar, flour and baking powder. Stir the dry ingredients into the wet ingredients until well combined. Stir the dry ingredients into the wet ingredients until well combined. Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Pour the cake mixture into the prepared loaf tin and bake in the oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool on a wire rack, then cut into slices and serve. Recipe tips This dish can be frozen for up to one month."
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} | aa920d3e0d8b38ac554760754e5f216cca777bb44b86625792c441eb5d2bc7cc | Mini black forest gâteaux recipe
An average of 5.0 out of 5 stars from 2 ratings 175g/6oz unsalted butter, plus extra for greasing175g/6oz caster sugar6 free-range eggs, separated125g/4oz self-raising flour75g/2½ cocoa powder1 tsp instant coffee powder (or 1 tsp coffee granules dissolved in 1 tsp hot water) 175g/6oz unsalted butter, plus extra for greasing 175g/6oz caster sugar 6 free-range eggs, separated 125g/4oz self-raising flour 75g/2½ cocoa powder 1 tsp instant coffee powder (or 1 tsp coffee granules dissolved in 1 tsp hot water) 50ml/2fl oz blackcurrant liqueur50g/2oz black cherry jam400ml/14fl oz whipping cream50g/2oz caster sugar25g/1oz icing sugar1 vanilla pod, seeds scraped out 400g/14oz black cherries in syrup, drained50g/2oz dark chocolate (at least 70 per cent cocoa solids), grated 50ml/2fl oz blackcurrant liqueur 50g/2oz black cherry jam 400ml/14fl oz whipping cream 50g/2oz caster sugar 25g/1oz icing sugar 1 vanilla pod, seeds scraped out 400g/14oz black cherries in syrup, drained 50g/2oz dark chocolate (at least 70 per cent cocoa solids), grated Method Preheat the oven to 180C/360F/Gas 4.For the sponges, in a bowl beat the butter and sugar together until pale and fluffy.Add the egg yolks and mix well.In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Fold the whisked egg whites into the butter and egg yolk mixture.Sift the flour and cocoa powder into the mixture.Add the instant coffee and fold the mixture until just combined. Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins.Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean. Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake.Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half.Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries.Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top.Top each cake with more vanilla cream and garnish with the remaining cherries.Sprinkle each cake with grated chocolate and serve. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the sponges, in a bowl beat the butter and sugar together until pale and fluffy. For the sponges, in a bowl beat the butter and sugar together until pale and fluffy. Add the egg yolks and mix well. Add the egg yolks and mix well. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the butter and egg yolk mixture. Fold the whisked egg whites into the butter and egg yolk mixture. Sift the flour and cocoa powder into the mixture. Sift the flour and cocoa powder into the mixture. Add the instant coffee and fold the mixture until just combined. Add the instant coffee and fold the mixture until just combined. Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins. Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins. Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean. Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean. Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake. Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake. Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half. Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half. Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries. Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries. Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top. Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top. Top each cake with more vanilla cream and garnish with the remaining cherries. Top each cake with more vanilla cream and garnish with the remaining cherries. Sprinkle each cake with grated chocolate and serve. Sprinkle each cake with grated chocolate and serve. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings 175g/6oz unsalted butter, plus extra for greasing175g/6oz caster sugar6 free-range eggs, separated125g/4oz self-raising flour75g/2½ cocoa powder1 tsp instant coffee powder (or 1 tsp coffee granules dissolved in 1 tsp hot water) 175g/6oz unsalted butter, plus extra for greasing 175g/6oz caster sugar 6 free-range eggs, separated 125g/4oz self-raising flour 75g/2½ cocoa powder 1 tsp instant coffee powder (or 1 tsp coffee granules dissolved in 1 tsp hot water) 50ml/2fl oz blackcurrant liqueur50g/2oz black cherry jam400ml/14fl oz whipping cream50g/2oz caster sugar25g/1oz icing sugar1 vanilla pod, seeds scraped out 400g/14oz black cherries in syrup, drained50g/2oz dark chocolate (at least 70 per cent cocoa solids), grated 50ml/2fl oz blackcurrant liqueur 50g/2oz black cherry jam 400ml/14fl oz whipping cream 50g/2oz caster sugar 25g/1oz icing sugar 1 vanilla pod, seeds scraped out 400g/14oz black cherries in syrup, drained 50g/2oz dark chocolate (at least 70 per cent cocoa solids), grated Method Preheat the oven to 180C/360F/Gas 4.For the sponges, in a bowl beat the butter and sugar together until pale and fluffy.Add the egg yolks and mix well.In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Fold the whisked egg whites into the butter and egg yolk mixture.Sift the flour and cocoa powder into the mixture.Add the instant coffee and fold the mixture until just combined. Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins.Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean. Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake.Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half.Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries.Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top.Top each cake with more vanilla cream and garnish with the remaining cherries.Sprinkle each cake with grated chocolate and serve. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the sponges, in a bowl beat the butter and sugar together until pale and fluffy. For the sponges, in a bowl beat the butter and sugar together until pale and fluffy. Add the egg yolks and mix well. Add the egg yolks and mix well. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the butter and egg yolk mixture. Fold the whisked egg whites into the butter and egg yolk mixture. Sift the flour and cocoa powder into the mixture. Sift the flour and cocoa powder into the mixture. Add the instant coffee and fold the mixture until just combined. Add the instant coffee and fold the mixture until just combined. Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins. Divide the sponge mixture equally between four greased and lined 7.5cm/3in spring-form cake tins. Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean. Place into the oven and bake for 20-25 minutes. Test the cakes with a metal skewer pushed into the centre of each cake. If the cakes are cooked through the skewer will come out clean. Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake. Remove the cakes from the oven and allow to cool. Slice each in half across the centre to create two sponge circles from each cake. Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half. Drizzle one half of each cake with the blackcurrant liqueur, then spread the jam over the same half. Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries. Meanwhile whip the cream, caster sugar, icing sugar and vanilla seeds together in a mixing bowl until soft peaks form when the whisk is removed, then fold in half of the cherries. Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top. Spread a little of the vanilla cream over the jam-covered half of each cake, then place the other half on top. Top each cake with more vanilla cream and garnish with the remaining cherries. Top each cake with more vanilla cream and garnish with the remaining cherries. Sprinkle each cake with grated chocolate and serve. Sprinkle each cake with grated chocolate and serve."
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} | b5fc4d1be99da549159cd5c105987021dab5f843039db1c43c35d99db36b4b4f | Bara brith sour recipe
An average of 0.0 out of 5 stars from 0 ratings Make your own bara brith syrup for this sweet and sour whisky cocktail. 60ml/2fl oz whisky30ml/1fl oz freshly squeezed lemon juice3 tbsp Bara Brith syrup (see below)2 drops Earl Grey bitters or angus bitters3 tbsp egg white 60ml/2fl oz whisky 30ml/1fl oz freshly squeezed lemon juice 3 tbsp Bara Brith syrup (see below) 2 drops Earl Grey bitters or angus bitters 3 tbsp egg white 500g/1lb 2oz golden caster sugar2 cinnamon sticks2 cloves½ tsp allspice¼ tsp ground ginger¼ tsp ground mace¼ tsp ground coriander¼ tsp ground nutmeg 500g/1lb 2oz golden caster sugar 2 cinnamon sticks 2 cloves ½ tsp allspice ¼ tsp ground ginger ¼ tsp ground mace ¼ tsp ground coriander ¼ tsp ground nutmeg Method To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan.Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes.Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month.To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white.Add ice to the cocktail shaker and shake again to chill.Strain into an old fashioned glass filled with ice. To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan. To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan. Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes. Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes. Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month. Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month. To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white. To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white. Add ice to the cocktail shaker and shake again to chill. Add ice to the cocktail shaker and shake again to chill. Strain into an old fashioned glass filled with ice. Strain into an old fashioned glass filled with ice. | {
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"title": "Bara brith sour recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Make your own bara brith syrup for this sweet and sour whisky cocktail. 60ml/2fl oz whisky30ml/1fl oz freshly squeezed lemon juice3 tbsp Bara Brith syrup (see below)2 drops Earl Grey bitters or angus bitters3 tbsp egg white 60ml/2fl oz whisky 30ml/1fl oz freshly squeezed lemon juice 3 tbsp Bara Brith syrup (see below) 2 drops Earl Grey bitters or angus bitters 3 tbsp egg white 500g/1lb 2oz golden caster sugar2 cinnamon sticks2 cloves½ tsp allspice¼ tsp ground ginger¼ tsp ground mace¼ tsp ground coriander¼ tsp ground nutmeg 500g/1lb 2oz golden caster sugar 2 cinnamon sticks 2 cloves ½ tsp allspice ¼ tsp ground ginger ¼ tsp ground mace ¼ tsp ground coriander ¼ tsp ground nutmeg Method To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan.Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes.Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month.To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white.Add ice to the cocktail shaker and shake again to chill.Strain into an old fashioned glass filled with ice. To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan. To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan. Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes. Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes. Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month. Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month. To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white. To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white. Add ice to the cocktail shaker and shake again to chill. Add ice to the cocktail shaker and shake again to chill. Strain into an old fashioned glass filled with ice. Strain into an old fashioned glass filled with ice."
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"$oid": "68bad397eb3bdbfd0cc011cc"
} | 39cb3d5780de994fd80240d0940a7f35d67aa53962724426acef76e725ef912e | Sugar-free carrot cake with orange cream cheese recipe
An average of 2.8 out of 5 stars from 101 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_carrot_cake_with_04420_16x9.jpg A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice. 150g/5½oz self-raising flour100g/3½oz ground almonds50g/1¾oz raisins50g/1¾oz walnut halves, roughly broken4 tsp ground mixed spice1 tsp bicarbonate of soda3 large free-range eggs100ml/3½fl oz sunflower oil, plus extra for greasing3 tbsp semi-skimmed milk 300g/10½oz carrots, coarsely grated 150g/5½oz self-raising flour 100g/3½oz ground almonds 50g/1¾oz raisins 50g/1¾oz walnut halves, roughly broken 4 tsp ground mixed spice 1 tsp bicarbonate of soda 3 large free-range eggs 100ml/3½fl oz sunflower oil, plus extra for greasing 3 tbsp semi-skimmed milk 300g/10½oz carrots, coarsely grated 150g/5½oz full-fat cream cheese (also known as soft cheese)1 medium orange, finely grated zest only 150g/5½oz full-fat cream cheese (also known as soft cheese) 1 medium orange, finely grated zest only Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve. Cut into small wedges to serve. Recipe tips This cake will keep in the fridge without the frosting for three days. Just spread the frosting over the cake before serving. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sugar-free carrot cake with orange cream cheese recipe",
"content": "An average of 2.8 out of 5 stars from 101 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_carrot_cake_with_04420_16x9.jpg A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice. 150g/5½oz self-raising flour100g/3½oz ground almonds50g/1¾oz raisins50g/1¾oz walnut halves, roughly broken4 tsp ground mixed spice1 tsp bicarbonate of soda3 large free-range eggs100ml/3½fl oz sunflower oil, plus extra for greasing3 tbsp semi-skimmed milk 300g/10½oz carrots, coarsely grated 150g/5½oz self-raising flour 100g/3½oz ground almonds 50g/1¾oz raisins 50g/1¾oz walnut halves, roughly broken 4 tsp ground mixed spice 1 tsp bicarbonate of soda 3 large free-range eggs 100ml/3½fl oz sunflower oil, plus extra for greasing 3 tbsp semi-skimmed milk 300g/10½oz carrots, coarsely grated 150g/5½oz full-fat cream cheese (also known as soft cheese)1 medium orange, finely grated zest only 150g/5½oz full-fat cream cheese (also known as soft cheese) 1 medium orange, finely grated zest only Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve. Cut into small wedges to serve. Recipe tips This cake will keep in the fridge without the frosting for three days. Just spread the frosting over the cake before serving."
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"$oid": "68bad397eb3bdbfd0cc011cd"
} | 0d9a437575600270058e5baacf99a4767f69c34aebecf8d12bad6c25cf7fbfcf | Mini carrot cakes with peanut caramel recipe
An average of 5.0 out of 5 stars from 1 rating These mini carrot cakes make a great dessert topped with peanut caramel. 4 free-range eggs150ml/5fl oz vegetable oil260g/9¼oz caster sugar 330g/11½oz self-raising flour2 tsp bicarbonate of sodapinch ground cinnamon pinch ground nutmegpinch ground ginger 270g/9¾oz carrots, peeled and grated 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour 2 tsp bicarbonate of soda pinch ground cinnamon pinch ground nutmeg pinch ground ginger 270g/9¾oz carrots, peeled and grated 50g/1¾oz unsalted butter, at room temperature1½ tbsp soft brown sugarpinch cinnamon 50g/1¾oz pecan nuts, toasted and grated 50g/1¾oz unsalted butter, at room temperature 1½ tbsp soft brown sugar pinch cinnamon 50g/1¾oz pecan nuts, toasted and grated 100g/3½oz unsalted butter100g/3½oz soft brown sugar200ml/7fl oz double cream½ vanilla pod, split and seeds scraped pinch sea salt100g/3½oz smooth peanut butter 100g/3½oz unsalted butter 100g/3½oz soft brown sugar 200ml/7fl oz double cream ½ vanilla pod, split and seeds scraped pinch sea salt 100g/3½oz smooth peanut butter Method To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/mini_carrot_cakes_with_20877",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini carrot cakes with peanut caramel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These mini carrot cakes make a great dessert topped with peanut caramel. 4 free-range eggs150ml/5fl oz vegetable oil260g/9¼oz caster sugar 330g/11½oz self-raising flour2 tsp bicarbonate of sodapinch ground cinnamon pinch ground nutmegpinch ground ginger 270g/9¾oz carrots, peeled and grated 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour 2 tsp bicarbonate of soda pinch ground cinnamon pinch ground nutmeg pinch ground ginger 270g/9¾oz carrots, peeled and grated 50g/1¾oz unsalted butter, at room temperature1½ tbsp soft brown sugarpinch cinnamon 50g/1¾oz pecan nuts, toasted and grated 50g/1¾oz unsalted butter, at room temperature 1½ tbsp soft brown sugar pinch cinnamon 50g/1¾oz pecan nuts, toasted and grated 100g/3½oz unsalted butter100g/3½oz soft brown sugar200ml/7fl oz double cream½ vanilla pod, split and seeds scraped pinch sea salt100g/3½oz smooth peanut butter 100g/3½oz unsalted butter 100g/3½oz soft brown sugar 200ml/7fl oz double cream ½ vanilla pod, split and seeds scraped pinch sea salt 100g/3½oz smooth peanut butter Method To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately."
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"$oid": "68bad398eb3bdbfd0cc011ce"
} | a47a297ccfa00d72ee668423cb17606b697549b63f137f159a9a8ebdd22c966d | Barbecue pecan blondies recipe
An average of 4.3 out of 5 stars from 3 ratings These delicious blondies are filled with white chocolate before being dipped in a white, milk and dark chocolate coating and covered in caramelized pecans. 200g/7oz salted butter¼ tsp Cornish sea salt, crushed160g/5¾oz unrefined golden caster sugar320g/11½oz white chocolate, roughly chopped3 free-range eggs1 tsp vanilla extract280g/10oz plain flour65g/2¼oz pecans, finely chopped 200g/7oz salted butter ¼ tsp Cornish sea salt, crushed 160g/5¾oz unrefined golden caster sugar 320g/11½oz white chocolate, roughly chopped 3 free-range eggs 1 tsp vanilla extract 280g/10oz plain flour 65g/2¼oz pecans, finely chopped 100g/3½oz pecans, roughly chopped150g/5½oz caster sugar½ tsp sea salt, crushed1 tsp smoked paprika 100g/3½oz pecans, roughly chopped 150g/5½oz caster sugar ½ tsp sea salt, crushed 1 tsp smoked paprika 500g/1lb 2oz white chocolate, broken into pieces100g/3½oz milk chocolate, broken into pieces100g/3½oz dark chocolate, broken into pieces 500g/1lb 2oz white chocolate, broken into pieces 100g/3½oz milk chocolate, broken into pieces 100g/3½oz dark chocolate, broken into pieces Method To make the blondies, preheat the oven to 200C/180C Fan/Gas 6. Line the base and sides of a 25x15x4cm/10x6x1.5in baking tin with silicone paper or baking paper. Melt the butter, salt and sugar in a saucepan until it begins to simmer. Remove from the heat and add the chocolate, whisking well. This mixture will look split and a little odd, but this is correct. Whisk the eggs and strain onto the chocolate mixture. Add the vanilla and mix well until smooth. Add the flour and mix very well. Stir in the chopped pecans.Pour the mixture into the baking tin and level the surface gently. Bake for 15 minutes then turn the tin around and bake for a further 10–15 minutes. The blondie is ready when it has a wobble but is not liquid in the centre. Leave to cool then chill overnight in the fridge. Trim the edges off the blondie and cut the rest into bite-sized cubes.To make the barbecue pecans, preheat the oven to 170C/150C Fan/Gas 3. Place the chopped pecans on a baking tray and cook for 5 minutes. Line a clean baking tray with baking paper.In a large saucepan, create a caramel by sprinkling some of the sugar into the saucepan and allowing it to melt before adding more sugar. Keep going until all the sugar is used up. The colour should be a golden brown. Add the salt and smoked paprika and mix well. Add the pecans to the caramel and mix well. Pour onto the baking tray and spread out. Once completely cool, blitz or smash the caramelized pecans into small pieces. To make the coating, melt the chocolates separately. You can either do this carefully in the microwave or you can melt the chocolate in a heatproof bowl over a pan of gently simmering water. Once melted, leave the chocolates to cool to for 15 minutes. Pour the white chocolate into a small, deep bowl. Drizzle the milk and dark chocolates over the white chocolate, alternating until each has been used up. Swirl the chocolates to create a marble effect. Dip the blondie cubes in the chocolate mixture, plunging to the bottom then lifting up to coat in the marbled chocolate. Use a cocktail stick, dipping fork or table fork for this. Tap off any excess chocolate before carefully laying them onto the BBQ pecans. Chill for 10 minutes in the fridge to set. Store in an airtight container in a cool place and eat within two weeks. To make the blondies, preheat the oven to 200C/180C Fan/Gas 6. Line the base and sides of a 25x15x4cm/10x6x1.5in baking tin with silicone paper or baking paper. To make the blondies, preheat the oven to 200C/180C Fan/Gas 6. Line the base and sides of a 25x15x4cm/10x6x1.5in baking tin with silicone paper or baking paper. Melt the butter, salt and sugar in a saucepan until it begins to simmer. Remove from the heat and add the chocolate, whisking well. This mixture will look split and a little odd, but this is correct. Whisk the eggs and strain onto the chocolate mixture. Add the vanilla and mix well until smooth. Add the flour and mix very well. Stir in the chopped pecans. Melt the butter, salt and sugar in a saucepan until it begins to simmer. Remove from the heat and add the chocolate, whisking well. This mixture will look split and a little odd, but this is correct. Whisk the eggs and strain onto the chocolate mixture. Add the vanilla and mix well until smooth. Add the flour and mix very well. Stir in the chopped pecans. Pour the mixture into the baking tin and level the surface gently. Bake for 15 minutes then turn the tin around and bake for a further 10–15 minutes. The blondie is ready when it has a wobble but is not liquid in the centre. Leave to cool then chill overnight in the fridge. Trim the edges off the blondie and cut the rest into bite-sized cubes. Pour the mixture into the baking tin and level the surface gently. Bake for 15 minutes then turn the tin around and bake for a further 10–15 minutes. The blondie is ready when it has a wobble but is not liquid in the centre. Leave to cool then chill overnight in the fridge. Trim the edges off the blondie and cut the rest into bite-sized cubes. To make the barbecue pecans, preheat the oven to 170C/150C Fan/Gas 3. Place the chopped pecans on a baking tray and cook for 5 minutes. Line a clean baking tray with baking paper. To make the barbecue pecans, preheat the oven to 170C/150C Fan/Gas 3. Place the chopped pecans on a baking tray and cook for 5 minutes. Line a clean baking tray with baking paper. In a large saucepan, create a caramel by sprinkling some of the sugar into the saucepan and allowing it to melt before adding more sugar. Keep going until all the sugar is used up. The colour should be a golden brown. Add the salt and smoked paprika and mix well. Add the pecans to the caramel and mix well. Pour onto the baking tray and spread out. Once completely cool, blitz or smash the caramelized pecans into small pieces. In a large saucepan, create a caramel by sprinkling some of the sugar into the saucepan and allowing it to melt before adding more sugar. Keep going until all the sugar is used up. The colour should be a golden brown. Add the salt and smoked paprika and mix well. Add the pecans to the caramel and mix well. Pour onto the baking tray and spread out. Once completely cool, blitz or smash the caramelized pecans into small pieces. To make the coating, melt the chocolates separately. You can either do this carefully in the microwave or you can melt the chocolate in a heatproof bowl over a pan of gently simmering water. Once melted, leave the chocolates to cool to for 15 minutes. Pour the white chocolate into a small, deep bowl. Drizzle the milk and dark chocolates over the white chocolate, alternating until each has been used up. Swirl the chocolates to create a marble effect. Dip the blondie cubes in the chocolate mixture, plunging to the bottom then lifting up to coat in the marbled chocolate. Use a cocktail stick, dipping fork or table fork for this. Tap off any excess chocolate before carefully laying them onto the BBQ pecans. Chill for 10 minutes in the fridge to set. Store in an airtight container in a cool place and eat within two weeks. To make the coating, melt the chocolates separately. You can either do this carefully in the microwave or you can melt the chocolate in a heatproof bowl over a pan of gently simmering water. Once melted, leave the chocolates to cool to for 15 minutes. Pour the white chocolate into a small, deep bowl. Drizzle the milk and dark chocolates over the white chocolate, alternating until each has been used up. Swirl the chocolates to create a marble effect. Dip the blondie cubes in the chocolate mixture, plunging to the bottom then lifting up to coat in the marbled chocolate. Use a cocktail stick, dipping fork or table fork for this. Tap off any excess chocolate before carefully laying them onto the BBQ pecans. Chill for 10 minutes in the fridge to set. Store in an airtight container in a cool place and eat within two weeks. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Barbecue pecan blondies recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings These delicious blondies are filled with white chocolate before being dipped in a white, milk and dark chocolate coating and covered in caramelized pecans. 200g/7oz salted butter¼ tsp Cornish sea salt, crushed160g/5¾oz unrefined golden caster sugar320g/11½oz white chocolate, roughly chopped3 free-range eggs1 tsp vanilla extract280g/10oz plain flour65g/2¼oz pecans, finely chopped 200g/7oz salted butter ¼ tsp Cornish sea salt, crushed 160g/5¾oz unrefined golden caster sugar 320g/11½oz white chocolate, roughly chopped 3 free-range eggs 1 tsp vanilla extract 280g/10oz plain flour 65g/2¼oz pecans, finely chopped 100g/3½oz pecans, roughly chopped150g/5½oz caster sugar½ tsp sea salt, crushed1 tsp smoked paprika 100g/3½oz pecans, roughly chopped 150g/5½oz caster sugar ½ tsp sea salt, crushed 1 tsp smoked paprika 500g/1lb 2oz white chocolate, broken into pieces100g/3½oz milk chocolate, broken into pieces100g/3½oz dark chocolate, broken into pieces 500g/1lb 2oz white chocolate, broken into pieces 100g/3½oz milk chocolate, broken into pieces 100g/3½oz dark chocolate, broken into pieces Method To make the blondies, preheat the oven to 200C/180C Fan/Gas 6. Line the base and sides of a 25x15x4cm/10x6x1.5in baking tin with silicone paper or baking paper. Melt the butter, salt and sugar in a saucepan until it begins to simmer. Remove from the heat and add the chocolate, whisking well. This mixture will look split and a little odd, but this is correct. Whisk the eggs and strain onto the chocolate mixture. Add the vanilla and mix well until smooth. Add the flour and mix very well. Stir in the chopped pecans.Pour the mixture into the baking tin and level the surface gently. Bake for 15 minutes then turn the tin around and bake for a further 10–15 minutes. The blondie is ready when it has a wobble but is not liquid in the centre. Leave to cool then chill overnight in the fridge. Trim the edges off the blondie and cut the rest into bite-sized cubes.To make the barbecue pecans, preheat the oven to 170C/150C Fan/Gas 3. Place the chopped pecans on a baking tray and cook for 5 minutes. Line a clean baking tray with baking paper.In a large saucepan, create a caramel by sprinkling some of the sugar into the saucepan and allowing it to melt before adding more sugar. Keep going until all the sugar is used up. The colour should be a golden brown. Add the salt and smoked paprika and mix well. Add the pecans to the caramel and mix well. Pour onto the baking tray and spread out. Once completely cool, blitz or smash the caramelized pecans into small pieces. To make the coating, melt the chocolates separately. You can either do this carefully in the microwave or you can melt the chocolate in a heatproof bowl over a pan of gently simmering water. Once melted, leave the chocolates to cool to for 15 minutes. Pour the white chocolate into a small, deep bowl. Drizzle the milk and dark chocolates over the white chocolate, alternating until each has been used up. Swirl the chocolates to create a marble effect. Dip the blondie cubes in the chocolate mixture, plunging to the bottom then lifting up to coat in the marbled chocolate. Use a cocktail stick, dipping fork or table fork for this. Tap off any excess chocolate before carefully laying them onto the BBQ pecans. Chill for 10 minutes in the fridge to set. Store in an airtight container in a cool place and eat within two weeks. To make the blondies, preheat the oven to 200C/180C Fan/Gas 6. Line the base and sides of a 25x15x4cm/10x6x1.5in baking tin with silicone paper or baking paper. To make the blondies, preheat the oven to 200C/180C Fan/Gas 6. Line the base and sides of a 25x15x4cm/10x6x1.5in baking tin with silicone paper or baking paper. Melt the butter, salt and sugar in a saucepan until it begins to simmer. Remove from the heat and add the chocolate, whisking well. This mixture will look split and a little odd, but this is correct. Whisk the eggs and strain onto the chocolate mixture. Add the vanilla and mix well until smooth. Add the flour and mix very well. Stir in the chopped pecans. Melt the butter, salt and sugar in a saucepan until it begins to simmer. Remove from the heat and add the chocolate, whisking well. This mixture will look split and a little odd, but this is correct. Whisk the eggs and strain onto the chocolate mixture. Add the vanilla and mix well until smooth. Add the flour and mix very well. Stir in the chopped pecans. Pour the mixture into the baking tin and level the surface gently. Bake for 15 minutes then turn the tin around and bake for a further 10–15 minutes. The blondie is ready when it has a wobble but is not liquid in the centre. Leave to cool then chill overnight in the fridge. Trim the edges off the blondie and cut the rest into bite-sized cubes. Pour the mixture into the baking tin and level the surface gently. Bake for 15 minutes then turn the tin around and bake for a further 10–15 minutes. The blondie is ready when it has a wobble but is not liquid in the centre. Leave to cool then chill overnight in the fridge. Trim the edges off the blondie and cut the rest into bite-sized cubes. To make the barbecue pecans, preheat the oven to 170C/150C Fan/Gas 3. Place the chopped pecans on a baking tray and cook for 5 minutes. Line a clean baking tray with baking paper. To make the barbecue pecans, preheat the oven to 170C/150C Fan/Gas 3. Place the chopped pecans on a baking tray and cook for 5 minutes. Line a clean baking tray with baking paper. In a large saucepan, create a caramel by sprinkling some of the sugar into the saucepan and allowing it to melt before adding more sugar. Keep going until all the sugar is used up. The colour should be a golden brown. Add the salt and smoked paprika and mix well. Add the pecans to the caramel and mix well. Pour onto the baking tray and spread out. Once completely cool, blitz or smash the caramelized pecans into small pieces. In a large saucepan, create a caramel by sprinkling some of the sugar into the saucepan and allowing it to melt before adding more sugar. Keep going until all the sugar is used up. The colour should be a golden brown. Add the salt and smoked paprika and mix well. Add the pecans to the caramel and mix well. Pour onto the baking tray and spread out. Once completely cool, blitz or smash the caramelized pecans into small pieces. To make the coating, melt the chocolates separately. You can either do this carefully in the microwave or you can melt the chocolate in a heatproof bowl over a pan of gently simmering water. Once melted, leave the chocolates to cool to for 15 minutes. Pour the white chocolate into a small, deep bowl. Drizzle the milk and dark chocolates over the white chocolate, alternating until each has been used up. Swirl the chocolates to create a marble effect. Dip the blondie cubes in the chocolate mixture, plunging to the bottom then lifting up to coat in the marbled chocolate. Use a cocktail stick, dipping fork or table fork for this. Tap off any excess chocolate before carefully laying them onto the BBQ pecans. Chill for 10 minutes in the fridge to set. Store in an airtight container in a cool place and eat within two weeks. To make the coating, melt the chocolates separately. You can either do this carefully in the microwave or you can melt the chocolate in a heatproof bowl over a pan of gently simmering water. Once melted, leave the chocolates to cool to for 15 minutes. Pour the white chocolate into a small, deep bowl. Drizzle the milk and dark chocolates over the white chocolate, alternating until each has been used up. Swirl the chocolates to create a marble effect. Dip the blondie cubes in the chocolate mixture, plunging to the bottom then lifting up to coat in the marbled chocolate. Use a cocktail stick, dipping fork or table fork for this. Tap off any excess chocolate before carefully laying them onto the BBQ pecans. Chill for 10 minutes in the fridge to set. Store in an airtight container in a cool place and eat within two weeks."
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} | d582fef88445c9344a47f0618b85f81be55b858bc702735b2c618d0985d03d8e | Carrot and orange cake recipe
An average of 5.0 out of 5 stars from 8 ratings Ian made 5 tiers of this cake for the Bake Off final, but here's a pared-back version to try at home – it tastes gorgeous! 200g/7oz unsalted butter280g/10oz light brown muscovado sugar4 large free-range eggs1 tsp orange oil 320g/11¼oz self-raising flour2 tsp bicarbonate of soda2 tsp ground cinnamon½ tsp ground nutmeg2 tsp ground ginger1 tsp ground cloves ½ tsp salt320g/11¼oz grated carrots160g/5¾oz sultanas170g/6oz pecan nuts, toasted and chopped1 orange, zest and juice only 200g/7oz unsalted butter 280g/10oz light brown muscovado sugar 4 large free-range eggs 1 tsp orange oil 320g/11¼oz self-raising flour 2 tsp bicarbonate of soda 2 tsp ground cinnamon ½ tsp ground nutmeg 2 tsp ground ginger 1 tsp ground cloves ½ tsp salt 320g/11¼oz grated carrots 160g/5¾oz sultanas 170g/6oz pecan nuts, toasted and chopped 1 orange, zest and juice only 1 orange, juice only50g/1¾oz caster sugar 1 orange, juice only 50g/1¾oz caster sugar 125g/4½oz unsalted butter250g/9oz icing sugar1 tsp vanilla paste1 capful orange oil 375g/13oz cream cheeseorange food colouring (optional)green food colouring (optional) 125g/4½oz unsalted butter 250g/9oz icing sugar 1 tsp vanilla paste 1 capful orange oil 375g/13oz cream cheese orange food colouring (optional) green food colouring (optional) 12 pecan nut halves 12 pecan nut halves Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely.For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm.For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated. If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.)Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle.For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined. For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined. Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm. For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm. For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated. For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated. If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.) If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.) Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle. Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle. For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick. For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick. Recipe tips If you are decorating the cake as Ian did, you will need 2 piping bags, a basket weave nozzle and a small star nozzle. A simpler option is to spread the cream cheese frosting using a knife and decorate with walnut halves. | {
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"title": "Carrot and orange cake recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings Ian made 5 tiers of this cake for the Bake Off final, but here's a pared-back version to try at home – it tastes gorgeous! 200g/7oz unsalted butter280g/10oz light brown muscovado sugar4 large free-range eggs1 tsp orange oil 320g/11¼oz self-raising flour2 tsp bicarbonate of soda2 tsp ground cinnamon½ tsp ground nutmeg2 tsp ground ginger1 tsp ground cloves ½ tsp salt320g/11¼oz grated carrots160g/5¾oz sultanas170g/6oz pecan nuts, toasted and chopped1 orange, zest and juice only 200g/7oz unsalted butter 280g/10oz light brown muscovado sugar 4 large free-range eggs 1 tsp orange oil 320g/11¼oz self-raising flour 2 tsp bicarbonate of soda 2 tsp ground cinnamon ½ tsp ground nutmeg 2 tsp ground ginger 1 tsp ground cloves ½ tsp salt 320g/11¼oz grated carrots 160g/5¾oz sultanas 170g/6oz pecan nuts, toasted and chopped 1 orange, zest and juice only 1 orange, juice only50g/1¾oz caster sugar 1 orange, juice only 50g/1¾oz caster sugar 125g/4½oz unsalted butter250g/9oz icing sugar1 tsp vanilla paste1 capful orange oil 375g/13oz cream cheeseorange food colouring (optional)green food colouring (optional) 125g/4½oz unsalted butter 250g/9oz icing sugar 1 tsp vanilla paste 1 capful orange oil 375g/13oz cream cheese orange food colouring (optional) green food colouring (optional) 12 pecan nut halves 12 pecan nut halves Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely.For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm.For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated. If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.)Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle.For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined. For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined. Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much). Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm. For the glaze, put the orange juice and sugar in a saucepan and cook until the volume of liquid has reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm. For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated. For the icing, slowly beat the butter and icing sugar together using an electric mixer. When combined, add the vanilla paste and orange oil. Continue to mix for another few minutes until light and fluffy. With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated. If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.) If using the food colourings, set aside a quarter of the icing and add a little orange food colouring, transfer to a piping bag fitted with a basket weave nozzle. Set aside a few tablespoons of the icing, mix in the green food colouring and transfer to a piping bag fitted with a small plain nozzle. (The coloured icings will be used to pipe a carrot shape on top of the cake. This is optional.) Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle. Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing. Set aside to allow the icing form a crust. Transfer any remaining plain icing into a piping bag fitted with a small star nozzle. For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick. For the decorations, pipe a carrot on top of the cake using the orange and green icings (if using). Pipe stars of the plain icing around the bottom of the cake. Decorate the cake with pecan halves, using a little extra icing to help them stick. Recipe tips If you are decorating the cake as Ian did, you will need 2 piping bags, a basket weave nozzle and a small star nozzle. A simpler option is to spread the cream cheese frosting using a knife and decorate with walnut halves."
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} | e8f160cc45a542b800d042b5f3458a1b66f83602dfb780b12e4560a8b2bec998 | Carrot cake with candied carrots recipe
An average of 5.0 out of 5 stars from 2 ratings 175g/6oz soft dark brown sugar2 large free-range eggs150ml/5fl oz olive oil (not extra virgin olive oil)200g/7oz wholemeal self-raising flour1 tbsp ground mixed spice1 tsp bicarbonate of soda200g/7oz carrots, peeled, coarsely grated80g/3oz pecan nuts, roughly chopped, plus extra to decorate1 lemon, zest only110g/4oz sultanas25g/1oz raisins50g/2oz desiccated coconut 175g/6oz soft dark brown sugar 2 large free-range eggs 150ml/5fl oz olive oil (not extra virgin olive oil) 200g/7oz wholemeal self-raising flour 1 tbsp ground mixed spice 1 tsp bicarbonate of soda 200g/7oz carrots, peeled, coarsely grated 80g/3oz pecan nuts, roughly chopped, plus extra to decorate 1 lemon, zest only 110g/4oz sultanas 25g/1oz raisins 50g/2oz desiccated coconut 250g/9oz crème fraîche or mascarpone250ml/9fl oz double cream2 tbsp icing sugar 250g/9oz crème fraîche or mascarpone 250ml/9fl oz double cream 2 tbsp icing sugar 300g/10½oz baby carrots, washed, with 2.5cm/1in green stalk still onpinch salt70g/2½oz caster sugar, plus a little extra50g/1¾oz butter 300g/10½oz baby carrots, washed, with 2.5cm/1in green stalk still on pinch salt 70g/2½oz caster sugar, plus a little extra 50g/1¾oz butter Method For the cake, preheat the oven to 180C/350F/Gas 4.Lightly grease two 20cm/8in round cake tins and line the bases with baking parchment.Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth.Sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently. Fold the grated carrot, pecan nuts, lemon zest, sultanas, raisins and desiccated coconut into the mixture.Spoon the mixture equally into the two cake tins and smooth the surface of each with a spatula. Bake on the centre shelf of the oven for 35-40 minutes. They should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again. When ready, cool for five minutes before removing the cakes from the tin and cooling completely on a wire rack.For the icing, place all the icing ingredients in a bowl and beat together until light and fluffy. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake.For the sugared carrots, place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter. Place over a high heat and bring to the boil. Boil for 5-6 minutes - the carrots will cook as the water evaporates and a glaze will form in the base of the pan. Toss the cooked carrots in the glaze and then remove them from the pan to a plate with a bit more caster sugar. Roll them in a little more sugar, and leave to cool.When the cakes are completely cold, spread the icing over the top of each cake and layer them up. Just before serving, scatter a few pecan nuts over the top of the cake and garnish with the sugared carrots. For the cake, preheat the oven to 180C/350F/Gas 4. For the cake, preheat the oven to 180C/350F/Gas 4. Lightly grease two 20cm/8in round cake tins and line the bases with baking parchment. Lightly grease two 20cm/8in round cake tins and line the bases with baking parchment. Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth. Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth. Sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently. Fold the grated carrot, pecan nuts, lemon zest, sultanas, raisins and desiccated coconut into the mixture. Sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently. Fold the grated carrot, pecan nuts, lemon zest, sultanas, raisins and desiccated coconut into the mixture. Spoon the mixture equally into the two cake tins and smooth the surface of each with a spatula. Bake on the centre shelf of the oven for 35-40 minutes. They should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again. When ready, cool for five minutes before removing the cakes from the tin and cooling completely on a wire rack. Spoon the mixture equally into the two cake tins and smooth the surface of each with a spatula. Bake on the centre shelf of the oven for 35-40 minutes. They should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again. When ready, cool for five minutes before removing the cakes from the tin and cooling completely on a wire rack. For the icing, place all the icing ingredients in a bowl and beat together until light and fluffy. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake. For the icing, place all the icing ingredients in a bowl and beat together until light and fluffy. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake. For the sugared carrots, place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter. Place over a high heat and bring to the boil. Boil for 5-6 minutes - the carrots will cook as the water evaporates and a glaze will form in the base of the pan. Toss the cooked carrots in the glaze and then remove them from the pan to a plate with a bit more caster sugar. Roll them in a little more sugar, and leave to cool. For the sugared carrots, place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter. Place over a high heat and bring to the boil. Boil for 5-6 minutes - the carrots will cook as the water evaporates and a glaze will form in the base of the pan. Toss the cooked carrots in the glaze and then remove them from the pan to a plate with a bit more caster sugar. Roll them in a little more sugar, and leave to cool. When the cakes are completely cold, spread the icing over the top of each cake and layer them up. Just before serving, scatter a few pecan nuts over the top of the cake and garnish with the sugared carrots. When the cakes are completely cold, spread the icing over the top of each cake and layer them up. Just before serving, scatter a few pecan nuts over the top of the cake and garnish with the sugared carrots. | {
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"title": "Carrot cake with candied carrots recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 175g/6oz soft dark brown sugar2 large free-range eggs150ml/5fl oz olive oil (not extra virgin olive oil)200g/7oz wholemeal self-raising flour1 tbsp ground mixed spice1 tsp bicarbonate of soda200g/7oz carrots, peeled, coarsely grated80g/3oz pecan nuts, roughly chopped, plus extra to decorate1 lemon, zest only110g/4oz sultanas25g/1oz raisins50g/2oz desiccated coconut 175g/6oz soft dark brown sugar 2 large free-range eggs 150ml/5fl oz olive oil (not extra virgin olive oil) 200g/7oz wholemeal self-raising flour 1 tbsp ground mixed spice 1 tsp bicarbonate of soda 200g/7oz carrots, peeled, coarsely grated 80g/3oz pecan nuts, roughly chopped, plus extra to decorate 1 lemon, zest only 110g/4oz sultanas 25g/1oz raisins 50g/2oz desiccated coconut 250g/9oz crème fraîche or mascarpone250ml/9fl oz double cream2 tbsp icing sugar 250g/9oz crème fraîche or mascarpone 250ml/9fl oz double cream 2 tbsp icing sugar 300g/10½oz baby carrots, washed, with 2.5cm/1in green stalk still onpinch salt70g/2½oz caster sugar, plus a little extra50g/1¾oz butter 300g/10½oz baby carrots, washed, with 2.5cm/1in green stalk still on pinch salt 70g/2½oz caster sugar, plus a little extra 50g/1¾oz butter Method For the cake, preheat the oven to 180C/350F/Gas 4.Lightly grease two 20cm/8in round cake tins and line the bases with baking parchment.Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth.Sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently. Fold the grated carrot, pecan nuts, lemon zest, sultanas, raisins and desiccated coconut into the mixture.Spoon the mixture equally into the two cake tins and smooth the surface of each with a spatula. Bake on the centre shelf of the oven for 35-40 minutes. They should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again. When ready, cool for five minutes before removing the cakes from the tin and cooling completely on a wire rack.For the icing, place all the icing ingredients in a bowl and beat together until light and fluffy. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake.For the sugared carrots, place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter. Place over a high heat and bring to the boil. Boil for 5-6 minutes - the carrots will cook as the water evaporates and a glaze will form in the base of the pan. Toss the cooked carrots in the glaze and then remove them from the pan to a plate with a bit more caster sugar. Roll them in a little more sugar, and leave to cool.When the cakes are completely cold, spread the icing over the top of each cake and layer them up. Just before serving, scatter a few pecan nuts over the top of the cake and garnish with the sugared carrots. For the cake, preheat the oven to 180C/350F/Gas 4. For the cake, preheat the oven to 180C/350F/Gas 4. Lightly grease two 20cm/8in round cake tins and line the bases with baking parchment. Lightly grease two 20cm/8in round cake tins and line the bases with baking parchment. Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth. Whisk the sugar, eggs and olive oil together in a large bowl using an electric hand whisk for 3-4 minutes until the mixture is smooth. Sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently. Fold the grated carrot, pecan nuts, lemon zest, sultanas, raisins and desiccated coconut into the mixture. Sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently. Fold the grated carrot, pecan nuts, lemon zest, sultanas, raisins and desiccated coconut into the mixture. Spoon the mixture equally into the two cake tins and smooth the surface of each with a spatula. Bake on the centre shelf of the oven for 35-40 minutes. They should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again. When ready, cool for five minutes before removing the cakes from the tin and cooling completely on a wire rack. Spoon the mixture equally into the two cake tins and smooth the surface of each with a spatula. Bake on the centre shelf of the oven for 35-40 minutes. They should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again. When ready, cool for five minutes before removing the cakes from the tin and cooling completely on a wire rack. For the icing, place all the icing ingredients in a bowl and beat together until light and fluffy. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake. For the icing, place all the icing ingredients in a bowl and beat together until light and fluffy. Cover the bowl with cling film and transfer to the fridge for 1-2 hours, until you are ready to ice the cake. For the sugared carrots, place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter. Place over a high heat and bring to the boil. Boil for 5-6 minutes - the carrots will cook as the water evaporates and a glaze will form in the base of the pan. Toss the cooked carrots in the glaze and then remove them from the pan to a plate with a bit more caster sugar. Roll them in a little more sugar, and leave to cool. For the sugared carrots, place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter. Place over a high heat and bring to the boil. Boil for 5-6 minutes - the carrots will cook as the water evaporates and a glaze will form in the base of the pan. Toss the cooked carrots in the glaze and then remove them from the pan to a plate with a bit more caster sugar. Roll them in a little more sugar, and leave to cool. When the cakes are completely cold, spread the icing over the top of each cake and layer them up. Just before serving, scatter a few pecan nuts over the top of the cake and garnish with the sugared carrots. When the cakes are completely cold, spread the icing over the top of each cake and layer them up. Just before serving, scatter a few pecan nuts over the top of the cake and garnish with the sugared carrots."
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} | 7e2402816a0755ccc0f34b4448822b95d3a8a918dc822d1b39ffa680c02e3505 | Carrot, pineapple and walnut cake with cream cheese topping recipe
An average of 5.0 out of 5 stars from 7 ratings Chopped tinned pineapple adds sweetness and moisture to this easy carrot cake. Store in the fridge once iced so that the topping stays firm. For this recipe you will need a 23cm/9in spring-form cake tin. 2 large free-range eggs, beaten240g/9oz soft light brown sugar200ml/7fl oz vegetable oil, plus extra for greasing250g/8oz self-raising flour1 tsp bicarbonate of soda 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot)75g/2½oz walnut halves, roughly chopped½ tsp flaked sea salt2 tsp ground cinnamonpinch ground nutmeg227g/8oz can pineapple slices in juice, drained and roughly chopped 2 large free-range eggs, beaten 240g/9oz soft light brown sugar 200ml/7fl oz vegetable oil, plus extra for greasing 250g/8oz self-raising flour 1 tsp bicarbonate of soda 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot) 75g/2½oz walnut halves, roughly chopped ½ tsp flaked sea salt 2 tsp ground cinnamon pinch ground nutmeg 227g/8oz can pineapple slices in juice, drained and roughly chopped 300g/10½oz full-fat soft cheese100g/3½oz mascarpone cheese100ml/3½fl oz soured cream100g/3½oz very soft butter65g/2¼oz icing sugar, sifted1 tsp vanilla extract 4 unwaxed lemons, finely grated zest only 300g/10½oz full-fat soft cheese 100g/3½oz mascarpone cheese 100ml/3½fl oz soured cream 100g/3½oz very soft butter 65g/2¼oz icing sugar, sifted 1 tsp vanilla extract 4 unwaxed lemons, finely grated zest only Method Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly.Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces.Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool.Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly. Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces. Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces. Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. | {
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"title": "Carrot, pineapple and walnut cake with cream cheese topping recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings Chopped tinned pineapple adds sweetness and moisture to this easy carrot cake. Store in the fridge once iced so that the topping stays firm. For this recipe you will need a 23cm/9in spring-form cake tin. 2 large free-range eggs, beaten240g/9oz soft light brown sugar200ml/7fl oz vegetable oil, plus extra for greasing250g/8oz self-raising flour1 tsp bicarbonate of soda 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot)75g/2½oz walnut halves, roughly chopped½ tsp flaked sea salt2 tsp ground cinnamonpinch ground nutmeg227g/8oz can pineapple slices in juice, drained and roughly chopped 2 large free-range eggs, beaten 240g/9oz soft light brown sugar 200ml/7fl oz vegetable oil, plus extra for greasing 250g/8oz self-raising flour 1 tsp bicarbonate of soda 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot) 75g/2½oz walnut halves, roughly chopped ½ tsp flaked sea salt 2 tsp ground cinnamon pinch ground nutmeg 227g/8oz can pineapple slices in juice, drained and roughly chopped 300g/10½oz full-fat soft cheese100g/3½oz mascarpone cheese100ml/3½fl oz soured cream100g/3½oz very soft butter65g/2¼oz icing sugar, sifted1 tsp vanilla extract 4 unwaxed lemons, finely grated zest only 300g/10½oz full-fat soft cheese 100g/3½oz mascarpone cheese 100ml/3½fl oz soured cream 100g/3½oz very soft butter 65g/2¼oz icing sugar, sifted 1 tsp vanilla extract 4 unwaxed lemons, finely grated zest only Method Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly.Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces.Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool.Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly. Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces. Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces. Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge."
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} | b44783cbc7cc94564c6d25c722553869a6625770535d8d4a44ad3c03545b4db7 | Carrot and walnut cake recipe
An average of 5.0 out of 5 stars from 1 rating Individual carrot cakes topped with a pistachio and cream cheese icing and marzipan decorations. 2 free-range eggs200g/7oz light brown sugarpinch salt85g/3oz vegetable oil, plus extra for greasing250g/9oz carrots, grated 35g/1¼oz walnuts, chopped 125g/4½ oz strong flour, sifted½ tsp baking powder½ tsp bicarbonate of soda1 tsp ground cinnamon 2 free-range eggs 200g/7oz light brown sugar pinch salt 85g/3oz vegetable oil, plus extra for greasing 250g/9oz carrots, grated 35g/1¼oz walnuts, chopped 125g/4½ oz strong flour, sifted ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cinnamon 200g/7oz cream cheese100g/3½oz caster sugar 50g/1¾oz pistachio paste (available online)few drops green food colouring 200g/7oz cream cheese 100g/3½oz caster sugar 50g/1¾oz pistachio paste (available online) few drops green food colouring 250g/9oz marzipanfew drops orange food colouringfew drops red food colouring20g/¾oz cocoa powder6 tbsp cocoa nibs 250g/9oz marzipan few drops orange food colouring few drops red food colouring 20g/¾oz cocoa powder 6 tbsp cocoa nibs Method Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin.To make the cake, whisk the eggs, sugar, salt and oil together in a large bowl. Add the carrots, walnuts, flour, baking powder, bicarbonate of soda and cinnamon and fold in to combine. Spoon the batter into the moulds or muffin tin and bake for 25 minutes.Meanwhile, make the topping. In a bowl combine the cream cheese, sugar and pistachio paste. Add green food colouring, stirring through a drop at a time, until you get an even light-green colour. Set aside until ready to use.When cooked, remove the cakes from the oven and set aside to cool. When completely cool, spread the topping over the cakes.To decorate, massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan, mould it into carrots tops and attach them to the orange ‘carrots’.Place them on top of the cake and dust with cocoa powder.Along the top of each cake, sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out. Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin. Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin. To make the cake, whisk the eggs, sugar, salt and oil together in a large bowl. Add the carrots, walnuts, flour, baking powder, bicarbonate of soda and cinnamon and fold in to combine. To make the cake, whisk the eggs, sugar, salt and oil together in a large bowl. Add the carrots, walnuts, flour, baking powder, bicarbonate of soda and cinnamon and fold in to combine. Spoon the batter into the moulds or muffin tin and bake for 25 minutes. Spoon the batter into the moulds or muffin tin and bake for 25 minutes. Meanwhile, make the topping. In a bowl combine the cream cheese, sugar and pistachio paste. Add green food colouring, stirring through a drop at a time, until you get an even light-green colour. Set aside until ready to use. Meanwhile, make the topping. In a bowl combine the cream cheese, sugar and pistachio paste. Add green food colouring, stirring through a drop at a time, until you get an even light-green colour. Set aside until ready to use. When cooked, remove the cakes from the oven and set aside to cool. When completely cool, spread the topping over the cakes. When cooked, remove the cakes from the oven and set aside to cool. When completely cool, spread the topping over the cakes. To decorate, massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan, mould it into carrots tops and attach them to the orange ‘carrots’. To decorate, massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan, mould it into carrots tops and attach them to the orange ‘carrots’. Place them on top of the cake and dust with cocoa powder. Place them on top of the cake and dust with cocoa powder. Along the top of each cake, sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out. Along the top of each cake, sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out. | {
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"title": "Carrot and walnut cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Individual carrot cakes topped with a pistachio and cream cheese icing and marzipan decorations. 2 free-range eggs200g/7oz light brown sugarpinch salt85g/3oz vegetable oil, plus extra for greasing250g/9oz carrots, grated 35g/1¼oz walnuts, chopped 125g/4½ oz strong flour, sifted½ tsp baking powder½ tsp bicarbonate of soda1 tsp ground cinnamon 2 free-range eggs 200g/7oz light brown sugar pinch salt 85g/3oz vegetable oil, plus extra for greasing 250g/9oz carrots, grated 35g/1¼oz walnuts, chopped 125g/4½ oz strong flour, sifted ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cinnamon 200g/7oz cream cheese100g/3½oz caster sugar 50g/1¾oz pistachio paste (available online)few drops green food colouring 200g/7oz cream cheese 100g/3½oz caster sugar 50g/1¾oz pistachio paste (available online) few drops green food colouring 250g/9oz marzipanfew drops orange food colouringfew drops red food colouring20g/¾oz cocoa powder6 tbsp cocoa nibs 250g/9oz marzipan few drops orange food colouring few drops red food colouring 20g/¾oz cocoa powder 6 tbsp cocoa nibs Method Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin.To make the cake, whisk the eggs, sugar, salt and oil together in a large bowl. Add the carrots, walnuts, flour, baking powder, bicarbonate of soda and cinnamon and fold in to combine. Spoon the batter into the moulds or muffin tin and bake for 25 minutes.Meanwhile, make the topping. In a bowl combine the cream cheese, sugar and pistachio paste. Add green food colouring, stirring through a drop at a time, until you get an even light-green colour. Set aside until ready to use.When cooked, remove the cakes from the oven and set aside to cool. When completely cool, spread the topping over the cakes.To decorate, massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan, mould it into carrots tops and attach them to the orange ‘carrots’.Place them on top of the cake and dust with cocoa powder.Along the top of each cake, sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out. Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin. Preheat the oven to 180C/350F/Gas 4 and grease six 10x5cm/4x2in disposable rectangular moulds or a six cup muffin tin. To make the cake, whisk the eggs, sugar, salt and oil together in a large bowl. Add the carrots, walnuts, flour, baking powder, bicarbonate of soda and cinnamon and fold in to combine. To make the cake, whisk the eggs, sugar, salt and oil together in a large bowl. Add the carrots, walnuts, flour, baking powder, bicarbonate of soda and cinnamon and fold in to combine. Spoon the batter into the moulds or muffin tin and bake for 25 minutes. Spoon the batter into the moulds or muffin tin and bake for 25 minutes. Meanwhile, make the topping. In a bowl combine the cream cheese, sugar and pistachio paste. Add green food colouring, stirring through a drop at a time, until you get an even light-green colour. Set aside until ready to use. Meanwhile, make the topping. In a bowl combine the cream cheese, sugar and pistachio paste. Add green food colouring, stirring through a drop at a time, until you get an even light-green colour. Set aside until ready to use. When cooked, remove the cakes from the oven and set aside to cool. When completely cool, spread the topping over the cakes. When cooked, remove the cakes from the oven and set aside to cool. When completely cool, spread the topping over the cakes. To decorate, massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan, mould it into carrots tops and attach them to the orange ‘carrots’. To decorate, massage the marzipan to soften. Set aside a third of the marzipan. Knead in the orange and a little red food colouring into the remaining marzipan until you have bright-orange ‘carrot’ colour. Mould into mini carrots. Knead the green food colouring into the reserved marzipan, mould it into carrots tops and attach them to the orange ‘carrots’. Place them on top of the cake and dust with cocoa powder. Place them on top of the cake and dust with cocoa powder. Along the top of each cake, sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out. Along the top of each cake, sprinkle a line of cocoa nibs to look like soil with the green tops of the carrots sticking out."
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} | a5d334156d9ca6378d3467af7559e293d3bbf8978622fa8e6eccf6ffc814817a | Reduced-sugar carrot cake recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sugar-free_carrot_cake_71797_16x9.jpg If you are avoiding refined sugar, try Mary's take on carrot cake which uses agave syrup and maple syrup as sweeteners. You will need two 20cm/8in cake tins, a piece of muslin or a thin cleaning cloth and a piping bag fitted with a 1cm/½in plain nozzle. 200ml/7fl oz vegetable oil3 free-range eggs175ml/6fl oz agave syrup (also known as agave nectar)400g/14oz carrots, peeled and grated275g/9¾oz self-raising flour2 tsp baking powder1 tsp ground cinnamon1 tsp mixed spice150g/5½oz sultanas150g/5½oz walnuts pieces1 orange, finely grated zest only 200ml/7fl oz vegetable oil 3 free-range eggs 175ml/6fl oz agave syrup (also known as agave nectar) 400g/14oz carrots, peeled and grated 275g/9¾oz self-raising flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 150g/5½oz sultanas 150g/5½oz walnuts pieces 1 orange, finely grated zest only 400g/14oz full-fat cream cheese50g/1¾oz unsalted butter, softened50ml/2fl oz maple syrup25g/1oz walnut pieces, choppedground cinnamon, for dusting 400g/14oz full-fat cream cheese 50g/1¾oz unsalted butter, softened 50ml/2fl oz maple syrup 25g/1oz walnut pieces, chopped ground cinnamon, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins.Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together. In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour. Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely. For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting. Pipe small kisses of frosting around the edge of the cake and dust with cinnamon. Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins. Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins. Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together. Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together. In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour. In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour. Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning. Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely. For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed. For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting. Pipe small kisses of frosting around the edge of the cake and dust with cinnamon. Pipe small kisses of frosting around the edge of the cake and dust with cinnamon. | {
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"url": "https://www.bbc.co.uk/food/recipes/sugar-free_carrot_cake_71797",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Reduced-sugar carrot cake recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sugar-free_carrot_cake_71797_16x9.jpg If you are avoiding refined sugar, try Mary's take on carrot cake which uses agave syrup and maple syrup as sweeteners. You will need two 20cm/8in cake tins, a piece of muslin or a thin cleaning cloth and a piping bag fitted with a 1cm/½in plain nozzle. 200ml/7fl oz vegetable oil3 free-range eggs175ml/6fl oz agave syrup (also known as agave nectar)400g/14oz carrots, peeled and grated275g/9¾oz self-raising flour2 tsp baking powder1 tsp ground cinnamon1 tsp mixed spice150g/5½oz sultanas150g/5½oz walnuts pieces1 orange, finely grated zest only 200ml/7fl oz vegetable oil 3 free-range eggs 175ml/6fl oz agave syrup (also known as agave nectar) 400g/14oz carrots, peeled and grated 275g/9¾oz self-raising flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 150g/5½oz sultanas 150g/5½oz walnuts pieces 1 orange, finely grated zest only 400g/14oz full-fat cream cheese50g/1¾oz unsalted butter, softened50ml/2fl oz maple syrup25g/1oz walnut pieces, choppedground cinnamon, for dusting 400g/14oz full-fat cream cheese 50g/1¾oz unsalted butter, softened 50ml/2fl oz maple syrup 25g/1oz walnut pieces, chopped ground cinnamon, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins.Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together. In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour. Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely. For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting. Pipe small kisses of frosting around the edge of the cake and dust with cinnamon. Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins. Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins. Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together. Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together. In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour. In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour. Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning. Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely. For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed. For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting. Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting. Pipe small kisses of frosting around the edge of the cake and dust with cinnamon. Pipe small kisses of frosting around the edge of the cake and dust with cinnamon."
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} | 98a421722409f68909704e1ea2f3c3af1dae836ba6e1c33b7b090e6a233dc243 | Badam cheesecake recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/badam_cheesecake_52257_16x9.jpg Cheesecake is one of my favourite desserts and this version has everything a cheesecake needs: crisp, buttery filo layers, a nutty base layer and a creamy cheesecake filling with flecks of rose petal. A great make-ahead dessert to bake and leave in the fridge the night before. 1 pack filo pastry100g/3½oz unsalted butter 1 tsp ground cinnamon 1 orange, zest only (reserve the juice) 1 pack filo pastry 100g/3½oz unsalted butter 1 tsp ground cinnamon 1 orange, zest only (reserve the juice) 225g/8oz digestive biscuits 100g/3½oz shelled pistachios 110g/4oz unsalted butter, melted pinch salt 225g/8oz digestive biscuits 100g/3½oz shelled pistachios 110g/4oz unsalted butter, melted pinch salt 900g/2lb full-fat cream cheese 200g/7oz caster sugar 150ml/¼ pint soured cream 3 tbsp plain flour 3 medium free-range eggs 1 organic rose, petals removed ½ tsp rose extract 100g/3½oz pistachios, roughly chopped 900g/2lb full-fat cream cheese 200g/7oz caster sugar 150ml/¼ pint soured cream 3 tbsp plain flour 3 medium free-range eggs 1 organic rose, petals removed ½ tsp rose extract 100g/3½oz pistachios, roughly chopped 1 orange, juice only 3 cardamom pods, crushed100g/3½oz caster sugar 1 orange, juice only 3 cardamom pods, crushed 100g/3½oz caster sugar Method Start by preheating the oven to 180C/160C Fan/Gas 4. Cut the readymade filo sheets in half (to make squares). Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm/8in deep loose-bottomed cake tin with the flavoured butter. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo.To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside. Lower the oven temperature to 140C/120C Fan/Gas 1.To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1–1½ hours, or until the filling is set but still wobbles in the middle. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml/3½fl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like. Start by preheating the oven to 180C/160C Fan/Gas 4. Cut the readymade filo sheets in half (to make squares). Start by preheating the oven to 180C/160C Fan/Gas 4. Cut the readymade filo sheets in half (to make squares). Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm/8in deep loose-bottomed cake tin with the flavoured butter. Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm/8in deep loose-bottomed cake tin with the flavoured butter. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo. To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside. To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside. Lower the oven temperature to 140C/120C Fan/Gas 1. Lower the oven temperature to 140C/120C Fan/Gas 1. To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well. To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1–1½ hours, or until the filling is set but still wobbles in the middle. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1–1½ hours, or until the filling is set but still wobbles in the middle. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml/3½fl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml/3½fl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/badam_cheesecake_52257",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Badam cheesecake recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/badam_cheesecake_52257_16x9.jpg Cheesecake is one of my favourite desserts and this version has everything a cheesecake needs: crisp, buttery filo layers, a nutty base layer and a creamy cheesecake filling with flecks of rose petal. A great make-ahead dessert to bake and leave in the fridge the night before. 1 pack filo pastry100g/3½oz unsalted butter 1 tsp ground cinnamon 1 orange, zest only (reserve the juice) 1 pack filo pastry 100g/3½oz unsalted butter 1 tsp ground cinnamon 1 orange, zest only (reserve the juice) 225g/8oz digestive biscuits 100g/3½oz shelled pistachios 110g/4oz unsalted butter, melted pinch salt 225g/8oz digestive biscuits 100g/3½oz shelled pistachios 110g/4oz unsalted butter, melted pinch salt 900g/2lb full-fat cream cheese 200g/7oz caster sugar 150ml/¼ pint soured cream 3 tbsp plain flour 3 medium free-range eggs 1 organic rose, petals removed ½ tsp rose extract 100g/3½oz pistachios, roughly chopped 900g/2lb full-fat cream cheese 200g/7oz caster sugar 150ml/¼ pint soured cream 3 tbsp plain flour 3 medium free-range eggs 1 organic rose, petals removed ½ tsp rose extract 100g/3½oz pistachios, roughly chopped 1 orange, juice only 3 cardamom pods, crushed100g/3½oz caster sugar 1 orange, juice only 3 cardamom pods, crushed 100g/3½oz caster sugar Method Start by preheating the oven to 180C/160C Fan/Gas 4. Cut the readymade filo sheets in half (to make squares). Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm/8in deep loose-bottomed cake tin with the flavoured butter. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo.To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside. Lower the oven temperature to 140C/120C Fan/Gas 1.To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1–1½ hours, or until the filling is set but still wobbles in the middle. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml/3½fl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like. Start by preheating the oven to 180C/160C Fan/Gas 4. Cut the readymade filo sheets in half (to make squares). Start by preheating the oven to 180C/160C Fan/Gas 4. Cut the readymade filo sheets in half (to make squares). Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm/8in deep loose-bottomed cake tin with the flavoured butter. Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm/8in deep loose-bottomed cake tin with the flavoured butter. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo. To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside. To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside. Lower the oven temperature to 140C/120C Fan/Gas 1. Lower the oven temperature to 140C/120C Fan/Gas 1. To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well. To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1–1½ hours, or until the filling is set but still wobbles in the middle. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1–1½ hours, or until the filling is set but still wobbles in the middle. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml/3½fl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml/3½fl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like."
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} | 505c118ea2d6a00ccd5ee0118843b1c7697426fc20ed2bf7fd4c4078addd025b | Banana doughnuts recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_doughnuts_73490_16x9.jpg This recipe is an easy cheat’s version of a doughnut, quick to make and deep-fry. They are extra special because they use up leftover bananas, which make the doughnuts even more yummy. 350g/12oz plain flour1 tbsp baking powderlarge pinch salt1 tbsp caster sugar, plus extra for coating 1 banana, peeled1 free-range egg2 tsp vanilla extract3 tbsp oil, plus extra for deep-frying175ml/6fl oz full-fat milk 350g/12oz plain flour 1 tbsp baking powder large pinch salt 1 tbsp caster sugar, plus extra for coating 1 banana, peeled 1 free-range egg 2 tsp vanilla extract 3 tbsp oil, plus extra for deep-frying 175ml/6fl oz full-fat milk Method Whisk the flour, baking powder, salt and sugar together in a large bowl. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil.Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Enjoy the doughnuts warm. Whisk the flour, baking powder, salt and sugar together in a large bowl. Whisk the flour, baking powder, salt and sugar together in a large bowl. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil. Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Enjoy the doughnuts warm. Enjoy the doughnuts warm. Recipe tips Dust with icing sugar instead of caster sugar if you want a powdered doughnut rather than a sugared doughnut. | {
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"url": "https://www.bbc.co.uk/food/recipes/banana_doughnuts_73490",
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"title": "Banana doughnuts recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_doughnuts_73490_16x9.jpg This recipe is an easy cheat’s version of a doughnut, quick to make and deep-fry. They are extra special because they use up leftover bananas, which make the doughnuts even more yummy. 350g/12oz plain flour1 tbsp baking powderlarge pinch salt1 tbsp caster sugar, plus extra for coating 1 banana, peeled1 free-range egg2 tsp vanilla extract3 tbsp oil, plus extra for deep-frying175ml/6fl oz full-fat milk 350g/12oz plain flour 1 tbsp baking powder large pinch salt 1 tbsp caster sugar, plus extra for coating 1 banana, peeled 1 free-range egg 2 tsp vanilla extract 3 tbsp oil, plus extra for deep-frying 175ml/6fl oz full-fat milk Method Whisk the flour, baking powder, salt and sugar together in a large bowl. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil.Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Enjoy the doughnuts warm. Whisk the flour, baking powder, salt and sugar together in a large bowl. Whisk the flour, baking powder, salt and sugar together in a large bowl. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil. Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Enjoy the doughnuts warm. Enjoy the doughnuts warm. Recipe tips Dust with icing sugar instead of caster sugar if you want a powdered doughnut rather than a sugared doughnut."
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} | 90c9467b7f35f26dc7a5143b9412de4debd02b135005133c7830094e57099354 | Christmas cake pops recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cake_pops_03112_16x9.jpg Christmas cake pops made easy. An ordinary shop-bought cake becomes a magical sugar plum fairy treat. Equipment and preparation: for this recipe you will need 12 round lolly sticks. 400g/14oz Christmas cake100g/3½oz dark chocolate100g/3½oz white chocolatesprinkles, to decorate 400g/14oz Christmas cake 100g/3½oz dark chocolate 100g/3½oz white chocolate sprinkles, to decorate Method Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs.Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up.Melt the chocolates in separate bowls, over pans of simmering water or in a microwave.Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes.Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops.Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely. Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs. Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs. Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up. Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up. Melt the chocolates in separate bowls, over pans of simmering water or in a microwave. Melt the chocolates in separate bowls, over pans of simmering water or in a microwave. Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes. Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes. Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops. Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops. Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely. Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely. Recipe tips Use an upturned colander or a polystyrene block to keep your cake pops standing while they set - just make sure your lolly sticks will fit in the colander holes before you start. | {
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"title": "Christmas cake pops recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cake_pops_03112_16x9.jpg Christmas cake pops made easy. An ordinary shop-bought cake becomes a magical sugar plum fairy treat. Equipment and preparation: for this recipe you will need 12 round lolly sticks. 400g/14oz Christmas cake100g/3½oz dark chocolate100g/3½oz white chocolatesprinkles, to decorate 400g/14oz Christmas cake 100g/3½oz dark chocolate 100g/3½oz white chocolate sprinkles, to decorate Method Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs.Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up.Melt the chocolates in separate bowls, over pans of simmering water or in a microwave.Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes.Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops.Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely. Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs. Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs. Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up. Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up. Melt the chocolates in separate bowls, over pans of simmering water or in a microwave. Melt the chocolates in separate bowls, over pans of simmering water or in a microwave. Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes. Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes. Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops. Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops. Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely. Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely. Recipe tips Use an upturned colander or a polystyrene block to keep your cake pops standing while they set - just make sure your lolly sticks will fit in the colander holes before you start."
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} | 1c775b45733608aa5248cf615f9179cb25e53313e4bd92007c064d3382654518 | Christmas cake with brandy butter icing recipe
Preheat the oven to 170C/150C Fan/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts.Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days).For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together.In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film.To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar).Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days.For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it.Pour the melted butter with the cream and brandy into the sugar and mix until smooth.Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set.Dust with icing sugar before serving. Preheat the oven to 170C/150C Fan/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper. Preheat the oven to 170C/150C Fan/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days). When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days). For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together. For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film. Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film. To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days. Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days. For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted butter with the cream and brandy into the sugar and mix until smooth. Pour the melted butter with the cream and brandy into the sugar and mix until smooth. Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set. Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set. Dust with icing sugar before serving. Dust with icing sugar before serving. | {
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"content": "Preheat the oven to 170C/150C Fan/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts.Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days).For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together.In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film.To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar).Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days.For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it.Pour the melted butter with the cream and brandy into the sugar and mix until smooth.Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set.Dust with icing sugar before serving. Preheat the oven to 170C/150C Fan/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper. Preheat the oven to 170C/150C Fan/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days). When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days). For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together. For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film. Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film. To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days. Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days. For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted butter with the cream and brandy into the sugar and mix until smooth. Pour the melted butter with the cream and brandy into the sugar and mix until smooth. Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set. Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set. Dust with icing sugar before serving. Dust with icing sugar before serving."
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} | e17b1a3750d19105a627a3772d5193062e853f2ed4e5a6da56462349c7517370 | Berry steamed buns recipe
An average of 4.0 out of 5 stars from 3 ratings Pillowy, fresh berry doughnuts dipped in butter and rolled in crushed nuts and sugar – what’s not to love? 200ml/7fl oz full-fat milk80g/3oz caster sugar1 x 7g packet fast action fried yeast2 medium free-range eggs, lightly beaten1 tsp vanilla extract450g/1lb plain flour, plus extra for dusting200g/7oz walnuts, toasted, plus handful to decorate (optional)60g/2¼oz brown sugarfine semolina, for sprinkling250g/9oz mixed berries (such as blueberries, blackberries and raspberries)oil, for brushing100ml/3½fl oz melted unsalted buttersea salt 200ml/7fl oz full-fat milk 80g/3oz caster sugar 1 x 7g packet fast action fried yeast 2 medium free-range eggs, lightly beaten 1 tsp vanilla extract 450g/1lb plain flour, plus extra for dusting 200g/7oz walnuts, toasted, plus handful to decorate (optional) 60g/2¼oz brown sugar fine semolina, for sprinkling 250g/9oz mixed berries (such as blueberries, blackberries and raspberries) oil, for brushing 100ml/3½fl oz melted unsalted butter sea salt Method Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined.Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size.Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside.Sprinkle a tray or large plate with the semolina.Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball.Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour.Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil.Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through.Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature. Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing. Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined. Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size. Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size. Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside. Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside. Sprinkle a tray or large plate with the semolina. Sprinkle a tray or large plate with the semolina. Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball. Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball. Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour. Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour. Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil. Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil. Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through. Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through. Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature. Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature. | {
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"title": "Berry steamed buns recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Pillowy, fresh berry doughnuts dipped in butter and rolled in crushed nuts and sugar – what’s not to love? 200ml/7fl oz full-fat milk80g/3oz caster sugar1 x 7g packet fast action fried yeast2 medium free-range eggs, lightly beaten1 tsp vanilla extract450g/1lb plain flour, plus extra for dusting200g/7oz walnuts, toasted, plus handful to decorate (optional)60g/2¼oz brown sugarfine semolina, for sprinkling250g/9oz mixed berries (such as blueberries, blackberries and raspberries)oil, for brushing100ml/3½fl oz melted unsalted buttersea salt 200ml/7fl oz full-fat milk 80g/3oz caster sugar 1 x 7g packet fast action fried yeast 2 medium free-range eggs, lightly beaten 1 tsp vanilla extract 450g/1lb plain flour, plus extra for dusting 200g/7oz walnuts, toasted, plus handful to decorate (optional) 60g/2¼oz brown sugar fine semolina, for sprinkling 250g/9oz mixed berries (such as blueberries, blackberries and raspberries) oil, for brushing 100ml/3½fl oz melted unsalted butter sea salt Method Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined.Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size.Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside.Sprinkle a tray or large plate with the semolina.Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball.Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour.Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil.Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through.Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature. Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing. Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined. Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size. Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size. Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside. Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside. Sprinkle a tray or large plate with the semolina. Sprinkle a tray or large plate with the semolina. Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball. Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball. Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour. Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour. Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil. Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil. Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through. Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through. Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature. Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature."
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} | 1388330cf9982349abfd28a20698d6259772b69e0590dffce27ad0869bc1332f | Quick homemade doughnuts recipe
An average of 2.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_homemade_doughnuts_73645_16x9.jpg Homemade doughnuts without all of the faff! This simple recipe uses a clever kitchen hack to give you golden, sweet doughnuts in no time. sunflower oil, for deep frying200ml/7fl oz milk, any kind3 large eggs30g/1oz caster sugar1 orange, finely grated zest only1 tsp baking powder1 tsp vanilla extract6 brioche buns or burger bunssalt sunflower oil, for deep frying 200ml/7fl oz milk, any kind 3 large eggs 30g/1oz caster sugar 1 orange, finely grated zest only 1 tsp baking powder 1 tsp vanilla extract 6 brioche buns or burger buns salt 100g/3½oz caster sugar2 tsp ground cinnamon 100g/3½oz caster sugar 2 tsp ground cinnamon 2 oranges, juice only (around 75ml)4 tbsp orange marmalade 2 oranges, juice only (around 75ml) 4 tbsp orange marmalade Method Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well.Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp.While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened.Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well. Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Recipe tips Keep any bread leftover from this recipe as it freezes well and can be used in other recipes, such as the base for mini canapés, breadcrumbs or croûtons. | {
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"title": "Quick homemade doughnuts recipe",
"content": "An average of 2.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_homemade_doughnuts_73645_16x9.jpg Homemade doughnuts without all of the faff! This simple recipe uses a clever kitchen hack to give you golden, sweet doughnuts in no time. sunflower oil, for deep frying200ml/7fl oz milk, any kind3 large eggs30g/1oz caster sugar1 orange, finely grated zest only1 tsp baking powder1 tsp vanilla extract6 brioche buns or burger bunssalt sunflower oil, for deep frying 200ml/7fl oz milk, any kind 3 large eggs 30g/1oz caster sugar 1 orange, finely grated zest only 1 tsp baking powder 1 tsp vanilla extract 6 brioche buns or burger buns salt 100g/3½oz caster sugar2 tsp ground cinnamon 100g/3½oz caster sugar 2 tsp ground cinnamon 2 oranges, juice only (around 75ml)4 tbsp orange marmalade 2 oranges, juice only (around 75ml) 4 tbsp orange marmalade Method Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well.Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp.While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened.Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well. Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using. Recipe tips Keep any bread leftover from this recipe as it freezes well and can be used in other recipes, such as the base for mini canapés, breadcrumbs or croûtons."
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"$oid": "68bad39ceb3bdbfd0cc011da"
} | 50b1db56b4eed29734144c905c7d75c45ced36a02027448ddea173325dff9d60 | Blueberry doughnuts with bourbon and basil glaze recipe
An average of 0.0 out of 5 stars from 0 ratings Edd Kimber's blueberry cake doughnuts are as beautiful as they are delicious. 275g/9¾oz plain flour, plus extra for dusting1 tsp baking powder ½ tsp bicarbonate of soda½ tsp salt 100g/3½oz caster sugar 30g/1oz unsalted butter, melted4 large free-range egg yolks1 tsp vanilla extract 100ml/3½fl oz buttermilk100g/3½oz frozen blueberries (wild, if available)vegetable oil, for deep-frying 275g/9¾oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 100g/3½oz caster sugar 30g/1oz unsalted butter, melted 4 large free-range egg yolks 1 tsp vanilla extract 100ml/3½fl oz buttermilk 100g/3½oz frozen blueberries (wild, if available) vegetable oil, for deep-frying 50g/1¾oz blueberries1 tbsp lemon juice, plus extra if needed3 large basil leaves1 tbsp bourbonpinch salt ¼ tsp vanilla bean paste200–225g/7–8oz icing sugar 50g/1¾oz blueberries 1 tbsp lemon juice, plus extra if needed 3 large basil leaves 1 tbsp bourbon pinch salt ¼ tsp vanilla bean paste 200–225g/7–8oz icing sugar Method Line a baking tray with baking paper and liberally sprinkle it with flour. To make the doughnuts, place the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix to combine. Whisk together the butter, egg yolks, vanilla and buttermilk in a jug. Make a well in the dried ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the fridge for a couple of hours or until firm. Generously flour a work surface and roll out the doughnut dough until about 15mm/½in thick. Using a 7.5cm/3in round cookie cutter, cut out as many doughnuts as possible. Use a 2.5cm/1in cookie cutter to cut out holes from the centres of the doughnuts (these will be fried to make doughnut holes). Gather the scraps of the dough and press back together. If the dough is still cool and easy to handle, you can re-roll immediately and cut out more doughnuts. If it is a little sticky, chill the dough until firmed up. Place the doughnuts (and doughnut holes) on the prepared tray. Chill in the fridge. Using either a deep fat fryer, a deep saucepan or a deep frying pan, pour in enough oil so it is a couple of inches deep. Make sure any pan still has plenty of room as you do not want oil near the rim. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the deep fat fryer to 160–170C or place the pan over a medium heat and bring to the same temperature. Add a few doughnuts at a time to the oil and fry until golden-brown, flipping once halfway through cooking. The doughnuts should take 2–3 minutes to fully cook. Line a wire rack with kitchen paper and use a slotted spoon to transfer the doughnuts from the oil to the rack. To make the glaze, heat the blueberries and lemon juice in a small saucepan for a couple of minutes or until the blueberries are starting to break down. Scrape the berries and juice into a jug and add the basil, bourbon, salt and vanilla. Add a little of the sugar and use a stick blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with either lemon juice if too thick or icing sugar if too thin. Pour the glaze over the doughnuts and set aside until the glaze has set. As doughnuts are fried, they are best enjoyed as soon as possible. Line a baking tray with baking paper and liberally sprinkle it with flour. Line a baking tray with baking paper and liberally sprinkle it with flour. To make the doughnuts, place the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix to combine. To make the doughnuts, place the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix to combine. Whisk together the butter, egg yolks, vanilla and buttermilk in a jug. Make a well in the dried ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the fridge for a couple of hours or until firm. Whisk together the butter, egg yolks, vanilla and buttermilk in a jug. Make a well in the dried ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the fridge for a couple of hours or until firm. Generously flour a work surface and roll out the doughnut dough until about 15mm/½in thick. Using a 7.5cm/3in round cookie cutter, cut out as many doughnuts as possible. Use a 2.5cm/1in cookie cutter to cut out holes from the centres of the doughnuts (these will be fried to make doughnut holes). Gather the scraps of the dough and press back together. If the dough is still cool and easy to handle, you can re-roll immediately and cut out more doughnuts. If it is a little sticky, chill the dough until firmed up. Place the doughnuts (and doughnut holes) on the prepared tray. Chill in the fridge. Generously flour a work surface and roll out the doughnut dough until about 15mm/½in thick. Using a 7.5cm/3in round cookie cutter, cut out as many doughnuts as possible. Use a 2.5cm/1in cookie cutter to cut out holes from the centres of the doughnuts (these will be fried to make doughnut holes). Gather the scraps of the dough and press back together. If the dough is still cool and easy to handle, you can re-roll immediately and cut out more doughnuts. If it is a little sticky, chill the dough until firmed up. Place the doughnuts (and doughnut holes) on the prepared tray. Chill in the fridge. Using either a deep fat fryer, a deep saucepan or a deep frying pan, pour in enough oil so it is a couple of inches deep. Make sure any pan still has plenty of room as you do not want oil near the rim. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the deep fat fryer to 160–170C or place the pan over a medium heat and bring to the same temperature. Add a few doughnuts at a time to the oil and fry until golden-brown, flipping once halfway through cooking. The doughnuts should take 2–3 minutes to fully cook. Line a wire rack with kitchen paper and use a slotted spoon to transfer the doughnuts from the oil to the rack. Using either a deep fat fryer, a deep saucepan or a deep frying pan, pour in enough oil so it is a couple of inches deep. Make sure any pan still has plenty of room as you do not want oil near the rim. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the deep fat fryer to 160–170C or place the pan over a medium heat and bring to the same temperature. Add a few doughnuts at a time to the oil and fry until golden-brown, flipping once halfway through cooking. The doughnuts should take 2–3 minutes to fully cook. Line a wire rack with kitchen paper and use a slotted spoon to transfer the doughnuts from the oil to the rack. To make the glaze, heat the blueberries and lemon juice in a small saucepan for a couple of minutes or until the blueberries are starting to break down. Scrape the berries and juice into a jug and add the basil, bourbon, salt and vanilla. Add a little of the sugar and use a stick blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with either lemon juice if too thick or icing sugar if too thin. Pour the glaze over the doughnuts and set aside until the glaze has set. As doughnuts are fried, they are best enjoyed as soon as possible. To make the glaze, heat the blueberries and lemon juice in a small saucepan for a couple of minutes or until the blueberries are starting to break down. Scrape the berries and juice into a jug and add the basil, bourbon, salt and vanilla. Add a little of the sugar and use a stick blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with either lemon juice if too thick or icing sugar if too thin. Pour the glaze over the doughnuts and set aside until the glaze has set. As doughnuts are fried, they are best enjoyed as soon as possible. | {
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"title": "Blueberry doughnuts with bourbon and basil glaze recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Edd Kimber's blueberry cake doughnuts are as beautiful as they are delicious. 275g/9¾oz plain flour, plus extra for dusting1 tsp baking powder ½ tsp bicarbonate of soda½ tsp salt 100g/3½oz caster sugar 30g/1oz unsalted butter, melted4 large free-range egg yolks1 tsp vanilla extract 100ml/3½fl oz buttermilk100g/3½oz frozen blueberries (wild, if available)vegetable oil, for deep-frying 275g/9¾oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 100g/3½oz caster sugar 30g/1oz unsalted butter, melted 4 large free-range egg yolks 1 tsp vanilla extract 100ml/3½fl oz buttermilk 100g/3½oz frozen blueberries (wild, if available) vegetable oil, for deep-frying 50g/1¾oz blueberries1 tbsp lemon juice, plus extra if needed3 large basil leaves1 tbsp bourbonpinch salt ¼ tsp vanilla bean paste200–225g/7–8oz icing sugar 50g/1¾oz blueberries 1 tbsp lemon juice, plus extra if needed 3 large basil leaves 1 tbsp bourbon pinch salt ¼ tsp vanilla bean paste 200–225g/7–8oz icing sugar Method Line a baking tray with baking paper and liberally sprinkle it with flour. To make the doughnuts, place the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix to combine. Whisk together the butter, egg yolks, vanilla and buttermilk in a jug. Make a well in the dried ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the fridge for a couple of hours or until firm. Generously flour a work surface and roll out the doughnut dough until about 15mm/½in thick. Using a 7.5cm/3in round cookie cutter, cut out as many doughnuts as possible. Use a 2.5cm/1in cookie cutter to cut out holes from the centres of the doughnuts (these will be fried to make doughnut holes). Gather the scraps of the dough and press back together. If the dough is still cool and easy to handle, you can re-roll immediately and cut out more doughnuts. If it is a little sticky, chill the dough until firmed up. Place the doughnuts (and doughnut holes) on the prepared tray. Chill in the fridge. Using either a deep fat fryer, a deep saucepan or a deep frying pan, pour in enough oil so it is a couple of inches deep. Make sure any pan still has plenty of room as you do not want oil near the rim. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the deep fat fryer to 160–170C or place the pan over a medium heat and bring to the same temperature. Add a few doughnuts at a time to the oil and fry until golden-brown, flipping once halfway through cooking. The doughnuts should take 2–3 minutes to fully cook. Line a wire rack with kitchen paper and use a slotted spoon to transfer the doughnuts from the oil to the rack. To make the glaze, heat the blueberries and lemon juice in a small saucepan for a couple of minutes or until the blueberries are starting to break down. Scrape the berries and juice into a jug and add the basil, bourbon, salt and vanilla. Add a little of the sugar and use a stick blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with either lemon juice if too thick or icing sugar if too thin. Pour the glaze over the doughnuts and set aside until the glaze has set. As doughnuts are fried, they are best enjoyed as soon as possible. Line a baking tray with baking paper and liberally sprinkle it with flour. Line a baking tray with baking paper and liberally sprinkle it with flour. To make the doughnuts, place the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix to combine. To make the doughnuts, place the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and mix to combine. Whisk together the butter, egg yolks, vanilla and buttermilk in a jug. Make a well in the dried ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the fridge for a couple of hours or until firm. Whisk together the butter, egg yolks, vanilla and buttermilk in a jug. Make a well in the dried ingredients, pour in the buttermilk mixture and stir to form a thick cake mixture. Add the blueberries and mix briefly to distribute. Cover the bowl and chill in the fridge for a couple of hours or until firm. Generously flour a work surface and roll out the doughnut dough until about 15mm/½in thick. Using a 7.5cm/3in round cookie cutter, cut out as many doughnuts as possible. Use a 2.5cm/1in cookie cutter to cut out holes from the centres of the doughnuts (these will be fried to make doughnut holes). Gather the scraps of the dough and press back together. If the dough is still cool and easy to handle, you can re-roll immediately and cut out more doughnuts. If it is a little sticky, chill the dough until firmed up. Place the doughnuts (and doughnut holes) on the prepared tray. Chill in the fridge. Generously flour a work surface and roll out the doughnut dough until about 15mm/½in thick. Using a 7.5cm/3in round cookie cutter, cut out as many doughnuts as possible. Use a 2.5cm/1in cookie cutter to cut out holes from the centres of the doughnuts (these will be fried to make doughnut holes). Gather the scraps of the dough and press back together. If the dough is still cool and easy to handle, you can re-roll immediately and cut out more doughnuts. If it is a little sticky, chill the dough until firmed up. Place the doughnuts (and doughnut holes) on the prepared tray. Chill in the fridge. Using either a deep fat fryer, a deep saucepan or a deep frying pan, pour in enough oil so it is a couple of inches deep. Make sure any pan still has plenty of room as you do not want oil near the rim. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the deep fat fryer to 160–170C or place the pan over a medium heat and bring to the same temperature. Add a few doughnuts at a time to the oil and fry until golden-brown, flipping once halfway through cooking. The doughnuts should take 2–3 minutes to fully cook. Line a wire rack with kitchen paper and use a slotted spoon to transfer the doughnuts from the oil to the rack. Using either a deep fat fryer, a deep saucepan or a deep frying pan, pour in enough oil so it is a couple of inches deep. Make sure any pan still has plenty of room as you do not want oil near the rim. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the deep fat fryer to 160–170C or place the pan over a medium heat and bring to the same temperature. Add a few doughnuts at a time to the oil and fry until golden-brown, flipping once halfway through cooking. The doughnuts should take 2–3 minutes to fully cook. Line a wire rack with kitchen paper and use a slotted spoon to transfer the doughnuts from the oil to the rack. To make the glaze, heat the blueberries and lemon juice in a small saucepan for a couple of minutes or until the blueberries are starting to break down. Scrape the berries and juice into a jug and add the basil, bourbon, salt and vanilla. Add a little of the sugar and use a stick blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with either lemon juice if too thick or icing sugar if too thin. Pour the glaze over the doughnuts and set aside until the glaze has set. As doughnuts are fried, they are best enjoyed as soon as possible. To make the glaze, heat the blueberries and lemon juice in a small saucepan for a couple of minutes or until the blueberries are starting to break down. Scrape the berries and juice into a jug and add the basil, bourbon, salt and vanilla. Add a little of the sugar and use a stick blender to blend until smooth. Add the rest of the icing sugar and mix until thick but still pourable. Adjust the thickness with either lemon juice if too thick or icing sugar if too thin. Pour the glaze over the doughnuts and set aside until the glaze has set. As doughnuts are fried, they are best enjoyed as soon as possible."
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} | 75d059fe31020d10b977f9bf124625a942a5da0d66a6d8f7aa5604da57b3d194 | Cheese gougères recipe
An average of 5.0 out of 5 stars from 1 rating Golden, fluffy cheese balls covered in a creamy, double-cheese sauce. You will need a steam oven for this recipe. 200g/7oz butter200g/7oz grated Parmesan200g/7oz flour 200g/7oz butter 200g/7oz grated Parmesan 200g/7oz flour 200g/7oz butter250g/9oz flour, sieved300ml/10fl oz milk10 free-range eggs100g/3½oz grated Parmesan 200g/7oz butter 250g/9oz flour, sieved 300ml/10fl oz milk 10 free-range eggs 100g/3½oz grated Parmesan 300g/10½oz plain flour300g/10½oz unsalted butter800g/1lb 12oz Lincolnshire poacher1 Tête de Moine cheese, most grated, one piece cut into a flower shape700g/1lb 9oz full-fat milk 900g/2lb double cream15g/½oz salt 20g/¾oz chicken seasoning50g/1¾oz Dijon mustard 300g/10½oz plain flour 300g/10½oz unsalted butter 800g/1lb 12oz Lincolnshire poacher 1 Tête de Moine cheese, most grated, one piece cut into a flower shape 700g/1lb 9oz full-fat milk 900g/2lb double cream 15g/½oz salt 20g/¾oz chicken seasoning 50g/1¾oz Dijon mustard Method To make the parmesan craquelin, beat all the ingredients together to form a paste. Place in between two sheets of baking parchment and, using a rolling pin, spread nice and thin. Refrigerate until firm.To make the gougères, put the butter and milk in a pan with 300ml/10fl oz water and bring to the boil. Add the sieved flour and mix well. Cook on a moderate heat for 10 minutes. Place into the bowl of a food processor and mix on the lowest speed until the first lot of steam has gone, about 1–2 minutes. Gradually add in the eggs, one at a time, until incorporated, then add the Parmesan. Tip the mixture into a piping bag and pipe into small moulds. Freeze.Place the frozen choux onto a silicone mat and place the craquelin on top. Bake in a combination steam oven at 165C for 15 minutes, with 100% humidity. Click the steam button twice for higher rise. After 15 minutes, reduce the heat to 155C and the humidity to 75%. Cook for another 7 minutes. Reduce the humidity to 50% and cook for 7 minutes. Cook for a further 7 minutes at 0% humidity, or until the choux are golden and dry.To make the cheese sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheese and melt slowly. Increase the heat – this will allow the fat to come out and help to avoid any lumps.Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the salt, chicken seasoning and Dijon mustard. Pour the sauce into a bowl to leave it to rest and cool to room temperature.Pour the cheese sauce into a piping bag and cut off a small corner. Pipe some of the sauce into the bottom of the gougères. To serve, pile the gougères onto a plate and top with a little flower of Tête de Moine cheese. To make the parmesan craquelin, beat all the ingredients together to form a paste. Place in between two sheets of baking parchment and, using a rolling pin, spread nice and thin. Refrigerate until firm. To make the parmesan craquelin, beat all the ingredients together to form a paste. Place in between two sheets of baking parchment and, using a rolling pin, spread nice and thin. Refrigerate until firm. To make the gougères, put the butter and milk in a pan with 300ml/10fl oz water and bring to the boil. Add the sieved flour and mix well. Cook on a moderate heat for 10 minutes. To make the gougères, put the butter and milk in a pan with 300ml/10fl oz water and bring to the boil. Add the sieved flour and mix well. Cook on a moderate heat for 10 minutes. Place into the bowl of a food processor and mix on the lowest speed until the first lot of steam has gone, about 1–2 minutes. Gradually add in the eggs, one at a time, until incorporated, then add the Parmesan. Tip the mixture into a piping bag and pipe into small moulds. Freeze. Place into the bowl of a food processor and mix on the lowest speed until the first lot of steam has gone, about 1–2 minutes. Gradually add in the eggs, one at a time, until incorporated, then add the Parmesan. Tip the mixture into a piping bag and pipe into small moulds. Freeze. Place the frozen choux onto a silicone mat and place the craquelin on top. Bake in a combination steam oven at 165C for 15 minutes, with 100% humidity. Click the steam button twice for higher rise. Place the frozen choux onto a silicone mat and place the craquelin on top. Bake in a combination steam oven at 165C for 15 minutes, with 100% humidity. Click the steam button twice for higher rise. After 15 minutes, reduce the heat to 155C and the humidity to 75%. Cook for another 7 minutes. Reduce the humidity to 50% and cook for 7 minutes. Cook for a further 7 minutes at 0% humidity, or until the choux are golden and dry. After 15 minutes, reduce the heat to 155C and the humidity to 75%. Cook for another 7 minutes. Reduce the humidity to 50% and cook for 7 minutes. Cook for a further 7 minutes at 0% humidity, or until the choux are golden and dry. To make the cheese sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheese and melt slowly. Increase the heat – this will allow the fat to come out and help to avoid any lumps. To make the cheese sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheese and melt slowly. Increase the heat – this will allow the fat to come out and help to avoid any lumps. Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the salt, chicken seasoning and Dijon mustard. Pour the sauce into a bowl to leave it to rest and cool to room temperature. Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the salt, chicken seasoning and Dijon mustard. Pour the sauce into a bowl to leave it to rest and cool to room temperature. Pour the cheese sauce into a piping bag and cut off a small corner. Pipe some of the sauce into the bottom of the gougères. Pour the cheese sauce into a piping bag and cut off a small corner. Pipe some of the sauce into the bottom of the gougères. To serve, pile the gougères onto a plate and top with a little flower of Tête de Moine cheese. To serve, pile the gougères onto a plate and top with a little flower of Tête de Moine cheese. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Golden, fluffy cheese balls covered in a creamy, double-cheese sauce. You will need a steam oven for this recipe. 200g/7oz butter200g/7oz grated Parmesan200g/7oz flour 200g/7oz butter 200g/7oz grated Parmesan 200g/7oz flour 200g/7oz butter250g/9oz flour, sieved300ml/10fl oz milk10 free-range eggs100g/3½oz grated Parmesan 200g/7oz butter 250g/9oz flour, sieved 300ml/10fl oz milk 10 free-range eggs 100g/3½oz grated Parmesan 300g/10½oz plain flour300g/10½oz unsalted butter800g/1lb 12oz Lincolnshire poacher1 Tête de Moine cheese, most grated, one piece cut into a flower shape700g/1lb 9oz full-fat milk 900g/2lb double cream15g/½oz salt 20g/¾oz chicken seasoning50g/1¾oz Dijon mustard 300g/10½oz plain flour 300g/10½oz unsalted butter 800g/1lb 12oz Lincolnshire poacher 1 Tête de Moine cheese, most grated, one piece cut into a flower shape 700g/1lb 9oz full-fat milk 900g/2lb double cream 15g/½oz salt 20g/¾oz chicken seasoning 50g/1¾oz Dijon mustard Method To make the parmesan craquelin, beat all the ingredients together to form a paste. Place in between two sheets of baking parchment and, using a rolling pin, spread nice and thin. Refrigerate until firm.To make the gougères, put the butter and milk in a pan with 300ml/10fl oz water and bring to the boil. Add the sieved flour and mix well. Cook on a moderate heat for 10 minutes. Place into the bowl of a food processor and mix on the lowest speed until the first lot of steam has gone, about 1–2 minutes. Gradually add in the eggs, one at a time, until incorporated, then add the Parmesan. Tip the mixture into a piping bag and pipe into small moulds. Freeze.Place the frozen choux onto a silicone mat and place the craquelin on top. Bake in a combination steam oven at 165C for 15 minutes, with 100% humidity. Click the steam button twice for higher rise. After 15 minutes, reduce the heat to 155C and the humidity to 75%. Cook for another 7 minutes. Reduce the humidity to 50% and cook for 7 minutes. Cook for a further 7 minutes at 0% humidity, or until the choux are golden and dry.To make the cheese sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheese and melt slowly. Increase the heat – this will allow the fat to come out and help to avoid any lumps.Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the salt, chicken seasoning and Dijon mustard. Pour the sauce into a bowl to leave it to rest and cool to room temperature.Pour the cheese sauce into a piping bag and cut off a small corner. Pipe some of the sauce into the bottom of the gougères. To serve, pile the gougères onto a plate and top with a little flower of Tête de Moine cheese. To make the parmesan craquelin, beat all the ingredients together to form a paste. Place in between two sheets of baking parchment and, using a rolling pin, spread nice and thin. Refrigerate until firm. To make the parmesan craquelin, beat all the ingredients together to form a paste. Place in between two sheets of baking parchment and, using a rolling pin, spread nice and thin. Refrigerate until firm. To make the gougères, put the butter and milk in a pan with 300ml/10fl oz water and bring to the boil. Add the sieved flour and mix well. Cook on a moderate heat for 10 minutes. To make the gougères, put the butter and milk in a pan with 300ml/10fl oz water and bring to the boil. Add the sieved flour and mix well. Cook on a moderate heat for 10 minutes. Place into the bowl of a food processor and mix on the lowest speed until the first lot of steam has gone, about 1–2 minutes. Gradually add in the eggs, one at a time, until incorporated, then add the Parmesan. Tip the mixture into a piping bag and pipe into small moulds. Freeze. Place into the bowl of a food processor and mix on the lowest speed until the first lot of steam has gone, about 1–2 minutes. Gradually add in the eggs, one at a time, until incorporated, then add the Parmesan. Tip the mixture into a piping bag and pipe into small moulds. Freeze. Place the frozen choux onto a silicone mat and place the craquelin on top. Bake in a combination steam oven at 165C for 15 minutes, with 100% humidity. Click the steam button twice for higher rise. Place the frozen choux onto a silicone mat and place the craquelin on top. Bake in a combination steam oven at 165C for 15 minutes, with 100% humidity. Click the steam button twice for higher rise. After 15 minutes, reduce the heat to 155C and the humidity to 75%. Cook for another 7 minutes. Reduce the humidity to 50% and cook for 7 minutes. Cook for a further 7 minutes at 0% humidity, or until the choux are golden and dry. After 15 minutes, reduce the heat to 155C and the humidity to 75%. Cook for another 7 minutes. Reduce the humidity to 50% and cook for 7 minutes. Cook for a further 7 minutes at 0% humidity, or until the choux are golden and dry. To make the cheese sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheese and melt slowly. Increase the heat – this will allow the fat to come out and help to avoid any lumps. To make the cheese sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheese and melt slowly. Increase the heat – this will allow the fat to come out and help to avoid any lumps. Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the salt, chicken seasoning and Dijon mustard. Pour the sauce into a bowl to leave it to rest and cool to room temperature. Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the salt, chicken seasoning and Dijon mustard. Pour the sauce into a bowl to leave it to rest and cool to room temperature. Pour the cheese sauce into a piping bag and cut off a small corner. Pipe some of the sauce into the bottom of the gougères. Pour the cheese sauce into a piping bag and cut off a small corner. Pipe some of the sauce into the bottom of the gougères. To serve, pile the gougères onto a plate and top with a little flower of Tête de Moine cheese. To serve, pile the gougères onto a plate and top with a little flower of Tête de Moine cheese."
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} | cc346225ec9122290b95748d6c199831207f8d4068a470707f60a812bbebd686 | Nadiya's strawberry milkshake funnel cake recipe
An average of 3.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_funnel_cake_20986_16x9.jpg These strawberry milkshake funnel cakes (a bit like squiggly doughnuts) are as fun to eat as they are to make. Crisp and sweet, and so easy to demolish the lot. oil, for frying300g/10½oz self-raising flour2 tbsp icing sugar2 tsp baking powder275ml/9½fl oz full-fat milk2 free-range eggs100g/3½oz strawberry milkshake powder oil, for frying 300g/10½oz self-raising flour 2 tbsp icing sugar 2 tsp baking powder 275ml/9½fl oz full-fat milk 2 free-range eggs 100g/3½oz strawberry milkshake powder Method Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter.Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down.In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter. Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down. Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down. In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Recipe tips To save yourself time you could make the batter the night before and just fry at the last-minute. | {
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"title": "Nadiya's strawberry milkshake funnel cake recipe",
"content": "An average of 3.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_funnel_cake_20986_16x9.jpg These strawberry milkshake funnel cakes (a bit like squiggly doughnuts) are as fun to eat as they are to make. Crisp and sweet, and so easy to demolish the lot. oil, for frying300g/10½oz self-raising flour2 tbsp icing sugar2 tsp baking powder275ml/9½fl oz full-fat milk2 free-range eggs100g/3½oz strawberry milkshake powder oil, for frying 300g/10½oz self-raising flour 2 tbsp icing sugar 2 tsp baking powder 275ml/9½fl oz full-fat milk 2 free-range eggs 100g/3½oz strawberry milkshake powder Method Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter.Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down.In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter. Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down. Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down. In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Recipe tips To save yourself time you could make the batter the night before and just fry at the last-minute."
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} | 80b2f97c34dfa7143ad1c0583dbf9f4ca0397e96a174f8cf039104856d69ffc4 | Chocolate doughnuts with coffee sauce recipe
An average of 5.0 out of 5 stars from 1 rating This decadent dessert is a must for chocolate and coffee fans! 125ml/4fl oz full-fat milk1 tsp yeast 220g/8oz plain flour 30g/1oz cocoa powder50g/1¾oz salted butter, softened1 free-range egg 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 tsp yeast 220g/8oz plain flour 30g/1oz cocoa powder 50g/1¾oz salted butter, softened 1 free-range egg 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 tbsp ground coffee 50ml/2fl oz double espresso 1 tbsp coffee liqueur3 free-range egg yolks 1–2 tsp cornflour 50g/1¾oz soft dark brown sugar 125ml/4fl oz double cream, semi-whipped 125ml/4fl oz full-fat milk 1 tbsp ground coffee 50ml/2fl oz double espresso 1 tbsp coffee liqueur 3 free-range egg yolks 1–2 tsp cornflour 50g/1¾oz soft dark brown sugar 125ml/4fl oz double cream, semi-whipped Method To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved. Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg. Allow the dough to prove until doubled in size. Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar. Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar.To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur. Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk.Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream. Put the doughnuts in a serving bowl, pour over the coffee sauce and serve. To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved. To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved. Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg. Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg. Allow the dough to prove until doubled in size. Allow the dough to prove until doubled in size. Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar. Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar. Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar. Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar. To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur. To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur. Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk. Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk. Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream. Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream. Put the doughnuts in a serving bowl, pour over the coffee sauce and serve. Put the doughnuts in a serving bowl, pour over the coffee sauce and serve. | {
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"title": "Chocolate doughnuts with coffee sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This decadent dessert is a must for chocolate and coffee fans! 125ml/4fl oz full-fat milk1 tsp yeast 220g/8oz plain flour 30g/1oz cocoa powder50g/1¾oz salted butter, softened1 free-range egg 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 tsp yeast 220g/8oz plain flour 30g/1oz cocoa powder 50g/1¾oz salted butter, softened 1 free-range egg 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 tbsp ground coffee 50ml/2fl oz double espresso 1 tbsp coffee liqueur3 free-range egg yolks 1–2 tsp cornflour 50g/1¾oz soft dark brown sugar 125ml/4fl oz double cream, semi-whipped 125ml/4fl oz full-fat milk 1 tbsp ground coffee 50ml/2fl oz double espresso 1 tbsp coffee liqueur 3 free-range egg yolks 1–2 tsp cornflour 50g/1¾oz soft dark brown sugar 125ml/4fl oz double cream, semi-whipped Method To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved. Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg. Allow the dough to prove until doubled in size. Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar. Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar.To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur. Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk.Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream. Put the doughnuts in a serving bowl, pour over the coffee sauce and serve. To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved. To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved. Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg. Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg. Allow the dough to prove until doubled in size. Allow the dough to prove until doubled in size. Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar. Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar. Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar. Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar. To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur. To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur. Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk. Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk. Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream. Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream. Put the doughnuts in a serving bowl, pour over the coffee sauce and serve. Put the doughnuts in a serving bowl, pour over the coffee sauce and serve."
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} | 85e9bd576d0ad17398f6c7309f4fd634a944b0b593d3abb4049f9359769fa3c3 | Simple baked doughnuts with prawns, chorizo and cheese recipe
An average of 5.0 out of 5 stars from 1 rating Doughnuts take on a savoury twist here with a cheesy chorizo and prawn filling. Great for an informal canapé. You will need a 12-hole doughnut mould. 200g/7oz chorizo, finely chopped1 tsp vegetable oil200g/7oz raw prawns, peeled and deveined150g/5½oz unsalted butter200g/7oz self-raising flour200ml/7fl oz milk3 free-range eggs50g/1¾oz hard cheese (Cheddar or Parmesan)2 green chillies, seeds removed, finely chopped2 tbsp coriander cress, to serve 200g/7oz chorizo, finely chopped 1 tsp vegetable oil 200g/7oz raw prawns, peeled and deveined 150g/5½oz unsalted butter 200g/7oz self-raising flour 200ml/7fl oz milk 3 free-range eggs 50g/1¾oz hard cheese (Cheddar or Parmesan) 2 green chillies, seeds removed, finely chopped 2 tbsp coriander cress, to serve 2 free-range eggs1 tsp English mustard 150ml/5fl oz–200ml/7fl oz groundnut or sunflower oil dash Tabasco sauce, to tastedash Worcestershire saucepinch caster sugar2–3 slender finger red chillies, chopped4 tbsp tomato ketchupsalt 2 free-range eggs 1 tsp English mustard 150ml/5fl oz–200ml/7fl oz groundnut or sunflower oil dash Tabasco sauce, to taste dash Worcestershire sauce pinch caster sugar 2–3 slender finger red chillies, chopped 4 tbsp tomato ketchup salt Method Preheat the oven to 180C/160C Fan/Gas 4.Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside. Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop.In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth.Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden.Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt. Transfer the doughnuts to a wire rack straightaway to cool slightly. Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside. Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside. Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop. Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop. In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth. In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth. Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden. Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden. Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt. Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt. Transfer the doughnuts to a wire rack straightaway to cool slightly. Transfer the doughnuts to a wire rack straightaway to cool slightly. Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side. Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side. | {
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"title": "Simple baked doughnuts with prawns, chorizo and cheese recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Doughnuts take on a savoury twist here with a cheesy chorizo and prawn filling. Great for an informal canapé. You will need a 12-hole doughnut mould. 200g/7oz chorizo, finely chopped1 tsp vegetable oil200g/7oz raw prawns, peeled and deveined150g/5½oz unsalted butter200g/7oz self-raising flour200ml/7fl oz milk3 free-range eggs50g/1¾oz hard cheese (Cheddar or Parmesan)2 green chillies, seeds removed, finely chopped2 tbsp coriander cress, to serve 200g/7oz chorizo, finely chopped 1 tsp vegetable oil 200g/7oz raw prawns, peeled and deveined 150g/5½oz unsalted butter 200g/7oz self-raising flour 200ml/7fl oz milk 3 free-range eggs 50g/1¾oz hard cheese (Cheddar or Parmesan) 2 green chillies, seeds removed, finely chopped 2 tbsp coriander cress, to serve 2 free-range eggs1 tsp English mustard 150ml/5fl oz–200ml/7fl oz groundnut or sunflower oil dash Tabasco sauce, to tastedash Worcestershire saucepinch caster sugar2–3 slender finger red chillies, chopped4 tbsp tomato ketchupsalt 2 free-range eggs 1 tsp English mustard 150ml/5fl oz–200ml/7fl oz groundnut or sunflower oil dash Tabasco sauce, to taste dash Worcestershire sauce pinch caster sugar 2–3 slender finger red chillies, chopped 4 tbsp tomato ketchup salt Method Preheat the oven to 180C/160C Fan/Gas 4.Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside. Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop.In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth.Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden.Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt. Transfer the doughnuts to a wire rack straightaway to cool slightly. Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside. Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside. Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop. Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop. In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth. In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth. Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden. Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden. Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt. Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt. Transfer the doughnuts to a wire rack straightaway to cool slightly. Transfer the doughnuts to a wire rack straightaway to cool slightly. Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side. Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side."
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} | 898388856e2656f1e1b2b28b7562a2449249460b5d76aafb39e933ff3230fe6e | Fresh jam doughnuts recipe
An average of 2.7 out of 5 stars from 7 ratings Remember that all good things take time and patience. It’s worth it for the warm, sugary mouthfuls and the sweet smell in the air. 250g/9oz strong white flour, sifted40g/1½oz caster sugar1 x 7g sachet fast-action yeast1 tsp salt1 free-range egg, lightly beaten150ml/5fl oz milk, warmed to about 38C50g/1¾oz unsalted butter, melted and cooled slightlyvegetable oil, for deep-frying50g/1¾oz vanilla sugar or caster sugar350g/12oz jam, flavour of your choice 250g/9oz strong white flour, sifted 40g/1½oz caster sugar 1 x 7g sachet fast-action yeast 1 tsp salt 1 free-range egg, lightly beaten 150ml/5fl oz milk, warmed to about 38C 50g/1¾oz unsalted butter, melted and cooled slightly vegetable oil, for deep-frying 50g/1¾oz vanilla sugar or caster sugar 350g/12oz jam, flavour of your choice Method Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine.Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic.Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room.Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious. Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine. Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine. Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough. Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic. Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room. Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room. Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger. Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious. Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious. | {
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"title": "Fresh jam doughnuts recipe",
"content": "An average of 2.7 out of 5 stars from 7 ratings Remember that all good things take time and patience. It’s worth it for the warm, sugary mouthfuls and the sweet smell in the air. 250g/9oz strong white flour, sifted40g/1½oz caster sugar1 x 7g sachet fast-action yeast1 tsp salt1 free-range egg, lightly beaten150ml/5fl oz milk, warmed to about 38C50g/1¾oz unsalted butter, melted and cooled slightlyvegetable oil, for deep-frying50g/1¾oz vanilla sugar or caster sugar350g/12oz jam, flavour of your choice 250g/9oz strong white flour, sifted 40g/1½oz caster sugar 1 x 7g sachet fast-action yeast 1 tsp salt 1 free-range egg, lightly beaten 150ml/5fl oz milk, warmed to about 38C 50g/1¾oz unsalted butter, melted and cooled slightly vegetable oil, for deep-frying 50g/1¾oz vanilla sugar or caster sugar 350g/12oz jam, flavour of your choice Method Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine.Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic.Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room.Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious. Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine. Place the flour in a bowl, with the sugar and yeast on one side and the salt on the other. Mix to combine. Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough. Put the egg, warm milk and butter in a jug and mix well. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a spoon, then bring it together with your hands into a soft dough. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic. Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes. The dough is ready when it is smooth, shiny and elastic. Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room. Grease the inside of a large bowl with a little oil, put the dough in, and cover with cling film. Leave in a warm place to double in size. This can take about an hour, sometimes more, sometimes less – it really does depend on the warmth of the room. Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger. Once doubled in size, knead the dough for a minute to knock the air out. Divide into 12 equal pieces and shape into balls. Place on a greased baking tray and cover with a piece of oiled cling film. Leave for 30 minutes to 1 hour until the dough doubles in size and springs back when you press with your finger. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C – a cube of bread should turn brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious. Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar. Use a knife to make a small cut through the side and wiggle it around to make a hole in the centre. Carefully pipe in the jam, being careful not to overfill. Delicious."
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} | aa36a9d9826982ae8b8e4a0c2fa52a7ef97ddbd9c305c961d1305cb08802b69f | Sugar plum fairy cakes recipe
For the génoise fairy cakes, line a mini-muffin tray with 12 fairy cake cases and preheat the oven to 170C/150C(fan)/Gas 5.Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel.Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl.Carefully add the melted butter around the edge of the mixture while still whisking.Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Transfer the mixture to a piping bag and carefully pipe into the cake cases. Bake for 10-12 minutes, or until golden-brown and springy to the touch.Remove the cakes from the tins and cool on a wire rack. Peel the paper cases off the cakes when cooled. For the plums, marinade the chopped plums in the orange liqueur in a small bowl. Set aside.For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Set 12 more fairy cake cases in the mini-muffin tins.Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes.For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Beat the butter to a soft consistency and start adding small lumps of it to the meringue, a little at a time, whisking well after each addition. Beat in the orange liqueur, orange extract and zest. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. For the génoise fairy cakes, line a mini-muffin tray with 12 fairy cake cases and preheat the oven to 170C/150C(fan)/Gas 5. For the génoise fairy cakes, line a mini-muffin tray with 12 fairy cake cases and preheat the oven to 170C/150C(fan)/Gas 5. Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. Carefully add the melted butter around the edge of the mixture while still whisking. Carefully add the melted butter around the edge of the mixture while still whisking. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Transfer the mixture to a piping bag and carefully pipe into the cake cases. Bake for 10-12 minutes, or until golden-brown and springy to the touch. Transfer the mixture to a piping bag and carefully pipe into the cake cases. Bake for 10-12 minutes, or until golden-brown and springy to the touch. Remove the cakes from the tins and cool on a wire rack. Peel the paper cases off the cakes when cooled. Remove the cakes from the tins and cool on a wire rack. Peel the paper cases off the cakes when cooled. For the plums, marinade the chopped plums in the orange liqueur in a small bowl. Set aside. For the plums, marinade the chopped plums in the orange liqueur in a small bowl. Set aside. For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Set 12 more fairy cake cases in the mini-muffin tins. For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Set 12 more fairy cake cases in the mini-muffin tins. Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Beat the butter to a soft consistency and start adding small lumps of it to the meringue, a little at a time, whisking well after each addition. Beat the butter to a soft consistency and start adding small lumps of it to the meringue, a little at a time, whisking well after each addition. Beat in the orange liqueur, orange extract and zest. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. Beat in the orange liqueur, orange extract and zest. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. | {
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"content": "For the génoise fairy cakes, line a mini-muffin tray with 12 fairy cake cases and preheat the oven to 170C/150C(fan)/Gas 5.Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel.Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl.Carefully add the melted butter around the edge of the mixture while still whisking.Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Transfer the mixture to a piping bag and carefully pipe into the cake cases. Bake for 10-12 minutes, or until golden-brown and springy to the touch.Remove the cakes from the tins and cool on a wire rack. Peel the paper cases off the cakes when cooled. For the plums, marinade the chopped plums in the orange liqueur in a small bowl. Set aside.For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Set 12 more fairy cake cases in the mini-muffin tins.Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes.For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Beat the butter to a soft consistency and start adding small lumps of it to the meringue, a little at a time, whisking well after each addition. Beat in the orange liqueur, orange extract and zest. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. For the génoise fairy cakes, line a mini-muffin tray with 12 fairy cake cases and preheat the oven to 170C/150C(fan)/Gas 5. For the génoise fairy cakes, line a mini-muffin tray with 12 fairy cake cases and preheat the oven to 170C/150C(fan)/Gas 5. Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Warm the bowl of a free-standing mixer by pouring in some boiling water and drying it with a tea towel. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. Place the sugar and eggs in the warmed bowl and whisk at full speed for several minutes, or until the mixture is pale and doubled in volume. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. While the mixture is whisking, melt the butter in a small saucepan. Sift the flour and mixed spice into a bowl. Carefully add the melted butter around the edge of the mixture while still whisking. Carefully add the melted butter around the edge of the mixture while still whisking. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Remove the bowl from the mixer and place on a tea towel, then sift and gently fold in the flour and mixed spice in two batches. Transfer the mixture to a piping bag and carefully pipe into the cake cases. Bake for 10-12 minutes, or until golden-brown and springy to the touch. Transfer the mixture to a piping bag and carefully pipe into the cake cases. Bake for 10-12 minutes, or until golden-brown and springy to the touch. Remove the cakes from the tins and cool on a wire rack. Peel the paper cases off the cakes when cooled. Remove the cakes from the tins and cool on a wire rack. Peel the paper cases off the cakes when cooled. For the plums, marinade the chopped plums in the orange liqueur in a small bowl. Set aside. For the plums, marinade the chopped plums in the orange liqueur in a small bowl. Set aside. For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Set 12 more fairy cake cases in the mini-muffin tins. For the edible fairy cake cases, melt the chocolate in a heatproof bowl placed over a pan of simmering water. Set 12 more fairy cake cases in the mini-muffin tins. Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. Once melted, paint the chocolate inside the fairy cake cases and press the cooled genoise fairy cakes into each one, so the chocolate lines and coats the side of the cakes. Leave to set completely, then remove from the tins and remove the papers from the chocolate-lined cakes. For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. For the French meringue buttercream, combine the egg white and sugar in a medium-sized heatproof bowl set over a pan of barely simmering water. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. Beat continuously with an electric hand-held whisk until the mixture is thick and glossy and all the sugar has dissolved. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Remove from the heat and continue to whisk until the mixture has cooled and is thick enough to hold its shape. Beat the butter to a soft consistency and start adding small lumps of it to the meringue, a little at a time, whisking well after each addition. Beat the butter to a soft consistency and start adding small lumps of it to the meringue, a little at a time, whisking well after each addition. Beat in the orange liqueur, orange extract and zest. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. Beat in the orange liqueur, orange extract and zest. Transfer the meringue buttercream to a piping bag fitted with a round nozzle and pipe it onto the cupcakes. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter. Drain the plums of their liqueur and carefully top each fairy cake with a plum piece and a sprinkling of edible gold glitter."
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} | e4861296dae92125ebf60c8cfc71e88cf32586cea55cacb7db96945e99962786 | Mary Berry's fondant fancies recipe
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper.For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out. Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean.Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen).While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth.Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides.For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl.Brush the top of the cake with the sieved apricot jam. Roll the marzipan out very thinly, cover the top of the cake and chill again.Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat.Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes.For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid.Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it!Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside. Take the cakes out of the fridge and place one onto a fork.Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine.Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern.Leave to set and then place on a cake stand to serve. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper. For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out. For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out. Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean. Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean. Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen). Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen). While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth. While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides. For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl. For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl. Brush the top of the cake with the sieved apricot jam. Brush the top of the cake with the sieved apricot jam. Roll the marzipan out very thinly, cover the top of the cake and chill again. Roll the marzipan out very thinly, cover the top of the cake and chill again. Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat. Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat. Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes. Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes. For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid. For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid. Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it! Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it! Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside. Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside. Take the cakes out of the fridge and place one onto a fork. Take the cakes out of the fridge and place one onto a fork. Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily. Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine. Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern. Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern. Leave to set and then place on a cake stand to serve. Leave to set and then place on a cake stand to serve. | {
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"title": "Mary Berry's fondant fancies recipe",
"content": "Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper.For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out. Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean.Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen).While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth.Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides.For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl.Brush the top of the cake with the sieved apricot jam. Roll the marzipan out very thinly, cover the top of the cake and chill again.Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat.Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes.For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid.Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it!Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside. Take the cakes out of the fridge and place one onto a fork.Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine.Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern.Leave to set and then place on a cake stand to serve. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper. For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out. For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out. Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean. Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean. Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen). Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen). While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth. While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides. For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl. For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl. Brush the top of the cake with the sieved apricot jam. Brush the top of the cake with the sieved apricot jam. Roll the marzipan out very thinly, cover the top of the cake and chill again. Roll the marzipan out very thinly, cover the top of the cake and chill again. Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat. Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat. Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes. Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes. For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid. For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid. Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it! Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it! Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside. Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside. Take the cakes out of the fridge and place one onto a fork. Take the cakes out of the fridge and place one onto a fork. Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily. Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine. Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern. Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern. Leave to set and then place on a cake stand to serve. Leave to set and then place on a cake stand to serve."
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} | d31d862d338ec937542a16b5151b520c0fc6c1743bb914801b669a7a28dbd42b | Christmas pudding fridge cake recipe
An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_fridge_58372_16x9.jpg Not a fan of traditional Christmas pud? Give your fridge cake a festive twist by setting it in a pudding bowl and topping with white chocolate. Everyone will be fooled! 250g/8oz digestive biscuits150g/5oz milk chocolate150g/5oz dark chocolate100g/3½oz unsalted butter150g/5oz golden syrup100g/3½oz dried apricots, chopped75g/2½oz raisins60g/2oz pecans, chopped 200g/7oz marshmallows, chopped into small pieces1–2 tbsp spirit of your choice, such as brandy, rum or amaretto100g/3½oz white chocolate, broken into pieces2 glacé cherriessprig holly leaves 250g/8oz digestive biscuits 150g/5oz milk chocolate 150g/5oz dark chocolate 100g/3½oz unsalted butter 150g/5oz golden syrup 100g/3½oz dried apricots, chopped 75g/2½oz raisins 60g/2oz pecans, chopped 200g/7oz marshmallows, chopped into small pieces 1–2 tbsp spirit of your choice, such as brandy, rum or amaretto 100g/3½oz white chocolate, broken into pieces 2 glacé cherries sprig holly leaves Method Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides.Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using).Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set.The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve. Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides. Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!) Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!) Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using). Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using). Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set. Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set. The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate. The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve. Recipe tips The type of dried fruit and nuts specified can be changed to whatever you prefer or have in the cupboard – just keep the total weight to around 235g/8½oz. | {
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"title": "Christmas pudding fridge cake recipe",
"content": "An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_fridge_58372_16x9.jpg Not a fan of traditional Christmas pud? Give your fridge cake a festive twist by setting it in a pudding bowl and topping with white chocolate. Everyone will be fooled! 250g/8oz digestive biscuits150g/5oz milk chocolate150g/5oz dark chocolate100g/3½oz unsalted butter150g/5oz golden syrup100g/3½oz dried apricots, chopped75g/2½oz raisins60g/2oz pecans, chopped 200g/7oz marshmallows, chopped into small pieces1–2 tbsp spirit of your choice, such as brandy, rum or amaretto100g/3½oz white chocolate, broken into pieces2 glacé cherriessprig holly leaves 250g/8oz digestive biscuits 150g/5oz milk chocolate 150g/5oz dark chocolate 100g/3½oz unsalted butter 150g/5oz golden syrup 100g/3½oz dried apricots, chopped 75g/2½oz raisins 60g/2oz pecans, chopped 200g/7oz marshmallows, chopped into small pieces 1–2 tbsp spirit of your choice, such as brandy, rum or amaretto 100g/3½oz white chocolate, broken into pieces 2 glacé cherries sprig holly leaves Method Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides.Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using).Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set.The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve. Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides. Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!) Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!) Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using). Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using). Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set. Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set. The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate. The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve. Recipe tips The type of dried fruit and nuts specified can be changed to whatever you prefer or have in the cupboard – just keep the total weight to around 235g/8½oz."
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} | eda6017d129b36a3cea154a4f1e9ed54b045020e0e48755433db4120f6d49db5 | Chocolate and coffee fondant fancies recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper.Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.)Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso.Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently.Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, for the buttercream, whisk the butter with a handheld electric whisk until light and fluffy. Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Whisk in the Irish cream liqueur the set aside until needed.When the cake is completely cool, cut in half to make two rectangles about 17.5x12.5cm/7x5in each. Spread a thin layer of buttercream on top of one rectangle. Place the other on top. Freeze for 10 minutes to firm up the icing.Remove the cake from the freezer. Trim the edges square with a sharp serrated knife, then measure a grid to divide the cake into 3.5cm/1¼in squares. Carefully cut the sponge into individual fancies. Return the cakes to the freezer for at least 20 minutes until they are firmly frozen.Working with three fancies at a time, spread the buttercream thinly, but smoothly, around the sides and top before returning them to the freezer. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant.For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly.Mix the sifted icing sugar in a large heatproof bowl with 125ml/4fl oz water and the glucose syrup. Place the bowl over a pan of simmering water. Stirring constantly, cook the fondant until it reaches 45C. Remove from the heat and allow it to cool to 38C. Stir in the melted chocolate. Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies.Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free.When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper. Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.) Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.) Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso. Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso. Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently. Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently. Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, for the buttercream, whisk the butter with a handheld electric whisk until light and fluffy. Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Whisk in the Irish cream liqueur the set aside until needed. Meanwhile, for the buttercream, whisk the butter with a handheld electric whisk until light and fluffy. Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Whisk in the Irish cream liqueur the set aside until needed. When the cake is completely cool, cut in half to make two rectangles about 17.5x12.5cm/7x5in each. Spread a thin layer of buttercream on top of one rectangle. Place the other on top. Freeze for 10 minutes to firm up the icing. When the cake is completely cool, cut in half to make two rectangles about 17.5x12.5cm/7x5in each. Spread a thin layer of buttercream on top of one rectangle. Place the other on top. Freeze for 10 minutes to firm up the icing. Remove the cake from the freezer. Trim the edges square with a sharp serrated knife, then measure a grid to divide the cake into 3.5cm/1¼in squares. Carefully cut the sponge into individual fancies. Return the cakes to the freezer for at least 20 minutes until they are firmly frozen. Remove the cake from the freezer. Trim the edges square with a sharp serrated knife, then measure a grid to divide the cake into 3.5cm/1¼in squares. Carefully cut the sponge into individual fancies. Return the cakes to the freezer for at least 20 minutes until they are firmly frozen. Working with three fancies at a time, spread the buttercream thinly, but smoothly, around the sides and top before returning them to the freezer. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant. Working with three fancies at a time, spread the buttercream thinly, but smoothly, around the sides and top before returning them to the freezer. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant. For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly. For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly. Mix the sifted icing sugar in a large heatproof bowl with 125ml/4fl oz water and the glucose syrup. Place the bowl over a pan of simmering water. Stirring constantly, cook the fondant until it reaches 45C. Remove from the heat and allow it to cool to 38C. Stir in the melted chocolate. Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies. Mix the sifted icing sugar in a large heatproof bowl with 125ml/4fl oz water and the glucose syrup. Place the bowl over a pan of simmering water. Stirring constantly, cook the fondant until it reaches 45C. Remove from the heat and allow it to cool to 38C. Stir in the melted chocolate. Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies. Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free. Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free. When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired. When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired. | {
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"title": "Chocolate and coffee fondant fancies recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper.Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.)Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso.Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently.Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, for the buttercream, whisk the butter with a handheld electric whisk until light and fluffy. Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Whisk in the Irish cream liqueur the set aside until needed.When the cake is completely cool, cut in half to make two rectangles about 17.5x12.5cm/7x5in each. Spread a thin layer of buttercream on top of one rectangle. Place the other on top. Freeze for 10 minutes to firm up the icing.Remove the cake from the freezer. Trim the edges square with a sharp serrated knife, then measure a grid to divide the cake into 3.5cm/1¼in squares. Carefully cut the sponge into individual fancies. Return the cakes to the freezer for at least 20 minutes until they are firmly frozen.Working with three fancies at a time, spread the buttercream thinly, but smoothly, around the sides and top before returning them to the freezer. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant.For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly.Mix the sifted icing sugar in a large heatproof bowl with 125ml/4fl oz water and the glucose syrup. Place the bowl over a pan of simmering water. Stirring constantly, cook the fondant until it reaches 45C. Remove from the heat and allow it to cool to 38C. Stir in the melted chocolate. Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies.Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free.When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper. Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.) Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.) Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso. Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso. Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently. Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently. Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, for the buttercream, whisk the butter with a handheld electric whisk until light and fluffy. Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Whisk in the Irish cream liqueur the set aside until needed. Meanwhile, for the buttercream, whisk the butter with a handheld electric whisk until light and fluffy. Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Whisk in the Irish cream liqueur the set aside until needed. When the cake is completely cool, cut in half to make two rectangles about 17.5x12.5cm/7x5in each. Spread a thin layer of buttercream on top of one rectangle. Place the other on top. Freeze for 10 minutes to firm up the icing. When the cake is completely cool, cut in half to make two rectangles about 17.5x12.5cm/7x5in each. Spread a thin layer of buttercream on top of one rectangle. Place the other on top. Freeze for 10 minutes to firm up the icing. Remove the cake from the freezer. Trim the edges square with a sharp serrated knife, then measure a grid to divide the cake into 3.5cm/1¼in squares. Carefully cut the sponge into individual fancies. Return the cakes to the freezer for at least 20 minutes until they are firmly frozen. Remove the cake from the freezer. Trim the edges square with a sharp serrated knife, then measure a grid to divide the cake into 3.5cm/1¼in squares. Carefully cut the sponge into individual fancies. Return the cakes to the freezer for at least 20 minutes until they are firmly frozen. Working with three fancies at a time, spread the buttercream thinly, but smoothly, around the sides and top before returning them to the freezer. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant. Working with three fancies at a time, spread the buttercream thinly, but smoothly, around the sides and top before returning them to the freezer. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant. For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly. For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Allow to cool slightly. Mix the sifted icing sugar in a large heatproof bowl with 125ml/4fl oz water and the glucose syrup. Place the bowl over a pan of simmering water. Stirring constantly, cook the fondant until it reaches 45C. Remove from the heat and allow it to cool to 38C. Stir in the melted chocolate. Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies. Mix the sifted icing sugar in a large heatproof bowl with 125ml/4fl oz water and the glucose syrup. Place the bowl over a pan of simmering water. Stirring constantly, cook the fondant until it reaches 45C. Remove from the heat and allow it to cool to 38C. Stir in the melted chocolate. Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies. Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free. Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free. When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired. When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired."
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} | 6f3164af9b504d4fbc4eb0e900e4b610eb9a0f1496a72001b62d849fba6f6119 | Cherry Bakewell fondant fancies recipe
For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed.For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out.Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible.Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer.For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside.For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place.For the filling, mix the cherry conserve with the almond liqueur. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve.On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife.Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using. For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed. For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed. For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper. For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out. Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible. Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible. Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer. Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer. For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside. For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside. For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place. For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place. For the filling, mix the cherry conserve with the almond liqueur. For the filling, mix the cherry conserve with the almond liqueur. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve. On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife. On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife. Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges. Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cherry Bakewell fondant fancies recipe",
"content": "For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed.For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out.Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible.Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer.For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside.For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place.For the filling, mix the cherry conserve with the almond liqueur. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve.On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife.Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using. For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed. For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed. For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper. For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out. Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible. Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible. Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer. Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer. For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside. For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside. For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place. For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place. For the filling, mix the cherry conserve with the almond liqueur. For the filling, mix the cherry conserve with the almond liqueur. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve. On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife. On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife. Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges. Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using."
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} | d8beacf8f99447291bb3644cc0bd7ef1e0e3ea2d6833f696309884b5538a58a4 | Nikki Lilly's no bake fridge cake recipe
An average of 4.8 out of 5 stars from 9 ratings A no-bake chocolate fridge cake where you can let your imagination go wild. Use your favourite biscuits and sweets to make this bake your own. 300g/10oz dark chocolate (or chocolate of your choice), chopped into squares150g/5oz unsalted butter, cubed2 tbsp golden syrup (or honey or maple syrup)225g/8oz mix of biscuits, roughly broken50g/2oz corn flakes200g/7oz mix of small chocolates or sweets such as malted balls or mini marshmallowscolourful sprinkles, mini chocolate stars and mini meringues, to decorate 300g/10oz dark chocolate (or chocolate of your choice), chopped into squares 150g/5oz unsalted butter, cubed 2 tbsp golden syrup (or honey or maple syrup) 225g/8oz mix of biscuits, roughly broken 50g/2oz corn flakes 200g/7oz mix of small chocolates or sweets such as malted balls or mini marshmallows colourful sprinkles, mini chocolate stars and mini meringues, to decorate Method Grease and line a 23cm/9in square baking tin. In a medium heatproof bowl, add the chocolate, butter and golden syrup. Put the bowl into a microwave and cook on a medium heat 30 seconds, stir and repeat 3–4 times or until it has melted. Make sure to keep an eye on your chocolate because it can burn quite easily. (See the tips box below if you don’t have a microwave.)Add the broken biscuits, cornflakes, chocolates and sweets, stirring after each addition. Spoon the mixture to the lined tin. Using a spatula or wooden spoon, press the mixture down to make it flat and even. Top with sprinkles, chocolate stars and mini meringues. Place the tin into the fridge for about an hour, or until the chocolate has set. Cut into squares and serve. Grease and line a 23cm/9in square baking tin. Grease and line a 23cm/9in square baking tin. In a medium heatproof bowl, add the chocolate, butter and golden syrup. Put the bowl into a microwave and cook on a medium heat 30 seconds, stir and repeat 3–4 times or until it has melted. Make sure to keep an eye on your chocolate because it can burn quite easily. (See the tips box below if you don’t have a microwave.) In a medium heatproof bowl, add the chocolate, butter and golden syrup. Put the bowl into a microwave and cook on a medium heat 30 seconds, stir and repeat 3–4 times or until it has melted. Make sure to keep an eye on your chocolate because it can burn quite easily. (See the tips box below if you don’t have a microwave.) Add the broken biscuits, cornflakes, chocolates and sweets, stirring after each addition. Add the broken biscuits, cornflakes, chocolates and sweets, stirring after each addition. Spoon the mixture to the lined tin. Using a spatula or wooden spoon, press the mixture down to make it flat and even. Top with sprinkles, chocolate stars and mini meringues. Spoon the mixture to the lined tin. Using a spatula or wooden spoon, press the mixture down to make it flat and even. Top with sprinkles, chocolate stars and mini meringues. Place the tin into the fridge for about an hour, or until the chocolate has set. Cut into squares and serve. Place the tin into the fridge for about an hour, or until the chocolate has set. Cut into squares and serve. Recipe tips If you don’t have a microwave you can use the bain-marie method by boiling some water in a saucepan over a low heat, and then putting a heatproof bowl of chocolate on top, stirring until it melts. Make sure the water doesn't touch the bowl. You could also use dried fruit or nuts as well as, or instead of, the sweets. You may need the assistance of an adult, if you are a child. Ask them to help you with melting the chocolate, as it will be hot, as well as cutting the cake. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nikki Lilly's no bake fridge cake recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings A no-bake chocolate fridge cake where you can let your imagination go wild. Use your favourite biscuits and sweets to make this bake your own. 300g/10oz dark chocolate (or chocolate of your choice), chopped into squares150g/5oz unsalted butter, cubed2 tbsp golden syrup (or honey or maple syrup)225g/8oz mix of biscuits, roughly broken50g/2oz corn flakes200g/7oz mix of small chocolates or sweets such as malted balls or mini marshmallowscolourful sprinkles, mini chocolate stars and mini meringues, to decorate 300g/10oz dark chocolate (or chocolate of your choice), chopped into squares 150g/5oz unsalted butter, cubed 2 tbsp golden syrup (or honey or maple syrup) 225g/8oz mix of biscuits, roughly broken 50g/2oz corn flakes 200g/7oz mix of small chocolates or sweets such as malted balls or mini marshmallows colourful sprinkles, mini chocolate stars and mini meringues, to decorate Method Grease and line a 23cm/9in square baking tin. In a medium heatproof bowl, add the chocolate, butter and golden syrup. Put the bowl into a microwave and cook on a medium heat 30 seconds, stir and repeat 3–4 times or until it has melted. Make sure to keep an eye on your chocolate because it can burn quite easily. (See the tips box below if you don’t have a microwave.)Add the broken biscuits, cornflakes, chocolates and sweets, stirring after each addition. Spoon the mixture to the lined tin. Using a spatula or wooden spoon, press the mixture down to make it flat and even. Top with sprinkles, chocolate stars and mini meringues. Place the tin into the fridge for about an hour, or until the chocolate has set. Cut into squares and serve. Grease and line a 23cm/9in square baking tin. Grease and line a 23cm/9in square baking tin. In a medium heatproof bowl, add the chocolate, butter and golden syrup. Put the bowl into a microwave and cook on a medium heat 30 seconds, stir and repeat 3–4 times or until it has melted. Make sure to keep an eye on your chocolate because it can burn quite easily. (See the tips box below if you don’t have a microwave.) In a medium heatproof bowl, add the chocolate, butter and golden syrup. Put the bowl into a microwave and cook on a medium heat 30 seconds, stir and repeat 3–4 times or until it has melted. Make sure to keep an eye on your chocolate because it can burn quite easily. (See the tips box below if you don’t have a microwave.) Add the broken biscuits, cornflakes, chocolates and sweets, stirring after each addition. Add the broken biscuits, cornflakes, chocolates and sweets, stirring after each addition. Spoon the mixture to the lined tin. Using a spatula or wooden spoon, press the mixture down to make it flat and even. Top with sprinkles, chocolate stars and mini meringues. Spoon the mixture to the lined tin. Using a spatula or wooden spoon, press the mixture down to make it flat and even. Top with sprinkles, chocolate stars and mini meringues. Place the tin into the fridge for about an hour, or until the chocolate has set. Cut into squares and serve. Place the tin into the fridge for about an hour, or until the chocolate has set. Cut into squares and serve. Recipe tips If you don’t have a microwave you can use the bain-marie method by boiling some water in a saucepan over a low heat, and then putting a heatproof bowl of chocolate on top, stirring until it melts. Make sure the water doesn't touch the bowl. You could also use dried fruit or nuts as well as, or instead of, the sweets. You may need the assistance of an adult, if you are a child. Ask them to help you with melting the chocolate, as it will be hot, as well as cutting the cake."
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"subdomain": "Recipes"
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"$oid": "68bad39feb3bdbfd0cc011e6"
} | 66acc38e1d626c77d33745c0a1c7b553f642fc55e67da7272fd133192e9f2901 | Honeycomb crunchies recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeycomb_crunchies_45484_16x9.jpg Honeycomb is the most amazing stuff – add the bicarbonate of soda to the sugar and watch as it explodes in the pan and grows before your eyes. The honeycomb is then mixed with melted chocolate, syrup and biscuits to make a sticky, crunchy square. 1 tsp bicarbonate of soda75g/2½oz caster sugar2 tbsp golden syrup flavourless oil (such as vegetable oil), for greasing 1 tsp bicarbonate of soda 75g/2½oz caster sugar 2 tbsp golden syrup flavourless oil (such as vegetable oil), for greasing 250g/9oz dark or milk chocolate, or a mixture100g/3½oz unsalted butter, cut into 1cm cubes2 tbsp golden syrup150g/5½oz digestive biscuits 250g/9oz dark or milk chocolate, or a mixture 100g/3½oz unsalted butter, cut into 1cm cubes 2 tbsp golden syrup 150g/5½oz digestive biscuits Method Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper.Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface.Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper. Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface. Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface. Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated. Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days. | {
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"url": "https://www.bbc.co.uk/food/recipes/honeycomb_crunchies_45484",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honeycomb crunchies recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeycomb_crunchies_45484_16x9.jpg Honeycomb is the most amazing stuff – add the bicarbonate of soda to the sugar and watch as it explodes in the pan and grows before your eyes. The honeycomb is then mixed with melted chocolate, syrup and biscuits to make a sticky, crunchy square. 1 tsp bicarbonate of soda75g/2½oz caster sugar2 tbsp golden syrup flavourless oil (such as vegetable oil), for greasing 1 tsp bicarbonate of soda 75g/2½oz caster sugar 2 tbsp golden syrup flavourless oil (such as vegetable oil), for greasing 250g/9oz dark or milk chocolate, or a mixture100g/3½oz unsalted butter, cut into 1cm cubes2 tbsp golden syrup150g/5½oz digestive biscuits 250g/9oz dark or milk chocolate, or a mixture 100g/3½oz unsalted butter, cut into 1cm cubes 2 tbsp golden syrup 150g/5½oz digestive biscuits Method Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper.Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface.Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper. Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface. Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface. Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated. Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days."
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} | 5f50097330cd8d47b98e785e50db450e53f82d2f3ea48b99b418a80e30d03d66 | Stout fruit cake recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stout_fruit_cake_38620_16x9.jpg This rich fruit cake uses a very easy all-in-one method, with very little prep. Adding cocoa for richness works well with stout. Don't hold back on the glacé cherries as the sweetness of them works wonders with a slightly bitter batter. 250g/9oz plain flour 25g/1oz cocoa powder2 tsp mixed spice 2 tsp baking powder pinch salt200g/7oz butter, diced 200g/7oz soft dark brown sugar 200ml/7fl oz Irish stout (or porter) 700g/1lb 9oz dried fruit (a mixture of glacé cherries, raisins, prunes, finely chopped candied orange peel) 1 orange, zest only 3 large free-range eggs, beaten 250g/9oz plain flour 25g/1oz cocoa powder 2 tsp mixed spice 2 tsp baking powder pinch salt 200g/7oz butter, diced 200g/7oz soft dark brown sugar 200ml/7fl oz Irish stout (or porter) 700g/1lb 9oz dried fruit (a mixture of glacé cherries, raisins, prunes, finely chopped candied orange peel) 1 orange, zest only 3 large free-range eggs, beaten Method Preheat your oven to 160C/140C Fan/Gas 3. Butter and line a deep 20cm/8in round cake tin with baking paper and tie a double layer of paper around the outside too. This will help protect the outside of the cake from darkening too much.Put the flour, cocoa, mixed spice and baking powder into a bowl with a generous pinch of salt and whisk together.Put the butter, sugar and stout into a large saucepan. Gently melt together, stirring regularly, until the butter and sugar have melted. Add the dried fruit and orange zest. Bring to the boil, then remove from the heat. Leave to cool a little, then beat in the eggs and fold in the dry ingredients.Scrape into the prepared cake tin and bake for around 1 hour 30 minutes to 1 hour 40 minutes. The cake will be done when a skewer comes out clean and it has shrunk away from the sides slightly. You can also check the internal temperature – is should be at least 98C in the centre.Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least a couple of days – this will improve the crumb and allow the flavour to develop. Preheat your oven to 160C/140C Fan/Gas 3. Butter and line a deep 20cm/8in round cake tin with baking paper and tie a double layer of paper around the outside too. This will help protect the outside of the cake from darkening too much. Preheat your oven to 160C/140C Fan/Gas 3. Butter and line a deep 20cm/8in round cake tin with baking paper and tie a double layer of paper around the outside too. This will help protect the outside of the cake from darkening too much. Put the flour, cocoa, mixed spice and baking powder into a bowl with a generous pinch of salt and whisk together. Put the flour, cocoa, mixed spice and baking powder into a bowl with a generous pinch of salt and whisk together. Put the butter, sugar and stout into a large saucepan. Gently melt together, stirring regularly, until the butter and sugar have melted. Add the dried fruit and orange zest. Bring to the boil, then remove from the heat. Leave to cool a little, then beat in the eggs and fold in the dry ingredients. Put the butter, sugar and stout into a large saucepan. Gently melt together, stirring regularly, until the butter and sugar have melted. Add the dried fruit and orange zest. Bring to the boil, then remove from the heat. Leave to cool a little, then beat in the eggs and fold in the dry ingredients. Scrape into the prepared cake tin and bake for around 1 hour 30 minutes to 1 hour 40 minutes. The cake will be done when a skewer comes out clean and it has shrunk away from the sides slightly. You can also check the internal temperature – is should be at least 98C in the centre. Scrape into the prepared cake tin and bake for around 1 hour 30 minutes to 1 hour 40 minutes. The cake will be done when a skewer comes out clean and it has shrunk away from the sides slightly. You can also check the internal temperature – is should be at least 98C in the centre. Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least a couple of days – this will improve the crumb and allow the flavour to develop. Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least a couple of days – this will improve the crumb and allow the flavour to develop. | {
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"title": "Stout fruit cake recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stout_fruit_cake_38620_16x9.jpg This rich fruit cake uses a very easy all-in-one method, with very little prep. Adding cocoa for richness works well with stout. Don't hold back on the glacé cherries as the sweetness of them works wonders with a slightly bitter batter. 250g/9oz plain flour 25g/1oz cocoa powder2 tsp mixed spice 2 tsp baking powder pinch salt200g/7oz butter, diced 200g/7oz soft dark brown sugar 200ml/7fl oz Irish stout (or porter) 700g/1lb 9oz dried fruit (a mixture of glacé cherries, raisins, prunes, finely chopped candied orange peel) 1 orange, zest only 3 large free-range eggs, beaten 250g/9oz plain flour 25g/1oz cocoa powder 2 tsp mixed spice 2 tsp baking powder pinch salt 200g/7oz butter, diced 200g/7oz soft dark brown sugar 200ml/7fl oz Irish stout (or porter) 700g/1lb 9oz dried fruit (a mixture of glacé cherries, raisins, prunes, finely chopped candied orange peel) 1 orange, zest only 3 large free-range eggs, beaten Method Preheat your oven to 160C/140C Fan/Gas 3. Butter and line a deep 20cm/8in round cake tin with baking paper and tie a double layer of paper around the outside too. This will help protect the outside of the cake from darkening too much.Put the flour, cocoa, mixed spice and baking powder into a bowl with a generous pinch of salt and whisk together.Put the butter, sugar and stout into a large saucepan. Gently melt together, stirring regularly, until the butter and sugar have melted. Add the dried fruit and orange zest. Bring to the boil, then remove from the heat. Leave to cool a little, then beat in the eggs and fold in the dry ingredients.Scrape into the prepared cake tin and bake for around 1 hour 30 minutes to 1 hour 40 minutes. The cake will be done when a skewer comes out clean and it has shrunk away from the sides slightly. You can also check the internal temperature – is should be at least 98C in the centre.Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least a couple of days – this will improve the crumb and allow the flavour to develop. Preheat your oven to 160C/140C Fan/Gas 3. Butter and line a deep 20cm/8in round cake tin with baking paper and tie a double layer of paper around the outside too. This will help protect the outside of the cake from darkening too much. Preheat your oven to 160C/140C Fan/Gas 3. Butter and line a deep 20cm/8in round cake tin with baking paper and tie a double layer of paper around the outside too. This will help protect the outside of the cake from darkening too much. Put the flour, cocoa, mixed spice and baking powder into a bowl with a generous pinch of salt and whisk together. Put the flour, cocoa, mixed spice and baking powder into a bowl with a generous pinch of salt and whisk together. Put the butter, sugar and stout into a large saucepan. Gently melt together, stirring regularly, until the butter and sugar have melted. Add the dried fruit and orange zest. Bring to the boil, then remove from the heat. Leave to cool a little, then beat in the eggs and fold in the dry ingredients. Put the butter, sugar and stout into a large saucepan. Gently melt together, stirring regularly, until the butter and sugar have melted. Add the dried fruit and orange zest. Bring to the boil, then remove from the heat. Leave to cool a little, then beat in the eggs and fold in the dry ingredients. Scrape into the prepared cake tin and bake for around 1 hour 30 minutes to 1 hour 40 minutes. The cake will be done when a skewer comes out clean and it has shrunk away from the sides slightly. You can also check the internal temperature – is should be at least 98C in the centre. Scrape into the prepared cake tin and bake for around 1 hour 30 minutes to 1 hour 40 minutes. The cake will be done when a skewer comes out clean and it has shrunk away from the sides slightly. You can also check the internal temperature – is should be at least 98C in the centre. Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least a couple of days – this will improve the crumb and allow the flavour to develop. Leave to cool in the tin, then remove and wrap well in baking paper or kitchen foil and store in an air-tight tin. Try to avoid eating it for at least a couple of days – this will improve the crumb and allow the flavour to develop."
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} | 518b3a9da554ac025b28e6e3b1ac62ef7e215c404f4b515f59531e3cd1971895 | Tennis cake recipe
Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment.Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Place all the fruits and nuts in a bowl with the lemon zest and gently mix together.In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface.Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark.Leave to cool in the tin for 15 minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside.For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out.Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste. Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge.On a sheet of greaseproof paper or a silicon mat, pipe the outline of 2 small tennis rackets (approx. 5cm/2½in long) and a tennis net about 12x3cm/4½x1¼in (it should be the same width as the court you piped onto the cake). Spoon the remaining white icing into a piping bag fitted with a number 2 plain nozzle and pipe the strings of the tennis racket within the tennis racket outline and the strings of the net within the outline of the net. Leave to dry until you can peel them off the paper. Spoon the pink icing into a piping bag fitted with the number 8 star nozzle and spoon the gold icing into a piping bag fitted with the number 7 star nozzle. Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake.Pipe a line of white icing across the middle of the tennis court. Peel the net off the greaseproof paper and stick it on the line of icing, so it stands up on top of the cake. Lay the iced tennis rackets on either end of the court and finally roll a small tennis ball from the reserved fondant. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment. Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Place all the fruits and nuts in a bowl with the lemon zest and gently mix together. Place all the fruits and nuts in a bowl with the lemon zest and gently mix together. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface. Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark. Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark. Leave to cool in the tin for 15 minutes then turn out, peel off the parchment and finish cooling on a wire rack. Leave to cool in the tin for 15 minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside. For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out. Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste. Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste. Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge. On a sheet of greaseproof paper or a silicon mat, pipe the outline of 2 small tennis rackets (approx. 5cm/2½in long) and a tennis net about 12x3cm/4½x1¼in (it should be the same width as the court you piped onto the cake). Spoon the remaining white icing into a piping bag fitted with a number 2 plain nozzle and pipe the strings of the tennis racket within the tennis racket outline and the strings of the net within the outline of the net. Leave to dry until you can peel them off the paper. On a sheet of greaseproof paper or a silicon mat, pipe the outline of 2 small tennis rackets (approx. 5cm/2½in long) and a tennis net about 12x3cm/4½x1¼in (it should be the same width as the court you piped onto the cake). Spoon the remaining white icing into a piping bag fitted with a number 2 plain nozzle and pipe the strings of the tennis racket within the tennis racket outline and the strings of the net within the outline of the net. Leave to dry until you can peel them off the paper. Spoon the pink icing into a piping bag fitted with the number 8 star nozzle and spoon the gold icing into a piping bag fitted with the number 7 star nozzle. Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. Spoon the pink icing into a piping bag fitted with the number 8 star nozzle and spoon the gold icing into a piping bag fitted with the number 7 star nozzle. Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake. Pipe a line of white icing across the middle of the tennis court. Peel the net off the greaseproof paper and stick it on the line of icing, so it stands up on top of the cake. Lay the iced tennis rackets on either end of the court and finally roll a small tennis ball from the reserved fondant. Pipe a line of white icing across the middle of the tennis court. Peel the net off the greaseproof paper and stick it on the line of icing, so it stands up on top of the cake. Lay the iced tennis rackets on either end of the court and finally roll a small tennis ball from the reserved fondant. | {
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"title": "Tennis cake recipe",
"content": "Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment.Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Place all the fruits and nuts in a bowl with the lemon zest and gently mix together.In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface.Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark.Leave to cool in the tin for 15 minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside.For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out.Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste. Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge.On a sheet of greaseproof paper or a silicon mat, pipe the outline of 2 small tennis rackets (approx. 5cm/2½in long) and a tennis net about 12x3cm/4½x1¼in (it should be the same width as the court you piped onto the cake). Spoon the remaining white icing into a piping bag fitted with a number 2 plain nozzle and pipe the strings of the tennis racket within the tennis racket outline and the strings of the net within the outline of the net. Leave to dry until you can peel them off the paper. Spoon the pink icing into a piping bag fitted with the number 8 star nozzle and spoon the gold icing into a piping bag fitted with the number 7 star nozzle. Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake.Pipe a line of white icing across the middle of the tennis court. Peel the net off the greaseproof paper and stick it on the line of icing, so it stands up on top of the cake. Lay the iced tennis rackets on either end of the court and finally roll a small tennis ball from the reserved fondant. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment. Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Place all the fruits and nuts in a bowl with the lemon zest and gently mix together. Place all the fruits and nuts in a bowl with the lemon zest and gently mix together. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface. Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark. Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark. Leave to cool in the tin for 15 minutes then turn out, peel off the parchment and finish cooling on a wire rack. Leave to cool in the tin for 15 minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside. For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out. Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste. Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste. Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge. On a sheet of greaseproof paper or a silicon mat, pipe the outline of 2 small tennis rackets (approx. 5cm/2½in long) and a tennis net about 12x3cm/4½x1¼in (it should be the same width as the court you piped onto the cake). Spoon the remaining white icing into a piping bag fitted with a number 2 plain nozzle and pipe the strings of the tennis racket within the tennis racket outline and the strings of the net within the outline of the net. Leave to dry until you can peel them off the paper. On a sheet of greaseproof paper or a silicon mat, pipe the outline of 2 small tennis rackets (approx. 5cm/2½in long) and a tennis net about 12x3cm/4½x1¼in (it should be the same width as the court you piped onto the cake). Spoon the remaining white icing into a piping bag fitted with a number 2 plain nozzle and pipe the strings of the tennis racket within the tennis racket outline and the strings of the net within the outline of the net. Leave to dry until you can peel them off the paper. Spoon the pink icing into a piping bag fitted with the number 8 star nozzle and spoon the gold icing into a piping bag fitted with the number 7 star nozzle. Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. Spoon the pink icing into a piping bag fitted with the number 8 star nozzle and spoon the gold icing into a piping bag fitted with the number 7 star nozzle. Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake. Pipe a line of white icing across the middle of the tennis court. Peel the net off the greaseproof paper and stick it on the line of icing, so it stands up on top of the cake. Lay the iced tennis rackets on either end of the court and finally roll a small tennis ball from the reserved fondant. Pipe a line of white icing across the middle of the tennis court. Peel the net off the greaseproof paper and stick it on the line of icing, so it stands up on top of the cake. Lay the iced tennis rackets on either end of the court and finally roll a small tennis ball from the reserved fondant."
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