Clementine and Black Sesame Loaf Cake

Since making this salted chocolate and pistachio babka, I've wanted to make more in a different flavour combination per month. Black sesame and cinnamon sounded the perfect companion for a strong cup of coffee to start January with. So, off I went to the supermarket to stockpile as many black sesame seeds I could find. I prepped my dough using the tangzhong method which intend to create the softest, fluffiest milk bread possible: make a roux, add it to the rest of the milk for the dough. Simple? Yeah, alright then.

Nope. When I woke the next morning and leapt out of bed to excitedly spy on my overnight prove I found a massively underwhelmingly solid lump of dough with absolutely no rise at all. Perhaps I over-kneaded it, should have used a combination rather than 100% rye flour, or just did the tangzhong wrong. Not a great way to start the first bake of the year with.

I persevered and continued with the rest of the recipe hoping that a second prove in my toasty airing cupboard would help. Nope. Neither did some time in the oven. Absolutely solid and destined for the bin.

Determined to get something with all the black sesame seeds I hoarded I decided to change my game plan. Flick suggested I make black sesame ice cream sandwiches. Whilst it was a pretty epic suggestion, I have zero room in my freezer from batch cooking to add anything further in there. After my previous failure, I opted for something a little easier. Clementine and black sesame loaf cake. This recipe is super versatile, swap up the clementine for any citrus of your choice and the sesame seeds for poppy seeds or anything else similar.

C L E M E N T I N E   &   B L A C K   S E S A M E   L O A F   C A K E
(Recipe adapted from Call Me Cupcake, serves 12)

Clementine and black sesame loaf:

175g unsalted butter, softened

330g golden caster sugar

3 eggs

3tbsp black sesame seeds, toasted

1 1/2tsp baking powder

1/4 tsp salt

330g plain flour

zest of 2 clementines

100ml freshly squeezed clementine juice

75ml full fat milk

Clementine glaze:

60g icing sugar, sifted

1tbsp clementine juice

small handful of black sesame to top 

• Heat the oven to 175 degrees and grease and line a 2lb loaf tin.
• Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating gently after each addition. 
• Add the remaining dry ingredients and continue to mix until smooth. Add the zest, juice and milk and mix once again until incorporated.
• Pour into the prepared loaf tin, smooth the top with the back of a spoon and bake for 45 minutes, until a skewer inserted comes out clean.
• Remove from the oven and allow to cool for ten minutes before removing from the tin to fully cool on a wire rack. 
• To make the glaze, combine the icing sugar with the juice, a little at a time, in a small mixing bowl. Once smooth, drizzle over the cooled cake and top with a scatter of sesame seeds.

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Chocolate Chunk and Marzipan Cookies

Amongst heaps of other festive foods, I absolutely love marzipan. I'll be the first to admit that I'm no Nigella and certainly have never made my own. There's been a supermarket box stashed away in my kitchen for some time. It did have grand expectations of making its way onto this year's Christmas cake, but that never happened. Neither did plan B, stollen bites. And so, when I finally decided I really ought to dust off my apron and get baking I opted for something far simpler and far quicker. You may not be a fan of marzipan, but I am fully confident that these guys will convert anyone.

These chocolate cookies are perfectly gooey in the centre, crisp on the edges and stuffed full with big chunks of dark chocolate and marzipan. I would say that I took some into the office for my colleagues like I intended, but its probably more honest to say that I demolished the lot myself. I intend to make a further batch to stash away in the freezer ready for boxing day or any cookie related emergencies in the next coming weeks, if I don't eat them first. If you wish to do so too, just form the cookie dough into a sausage and wrap well in cling film. From frozen, slice into half inch thick discs and bake for 12-14 minutes until crisp on the edges and wobbly in the centre. Otherwise just read on and follow the regular recipe.

C H O C O L A T E   C H U N K   &   M A R Z I P A N   C O O K I E S
(Makes 16 cookies)

125 unsalted butter, softened

200g soft light brown sugar

1 medium egg

2tsp vanila extract

175g plain flour

25 cocoa powder

1tsp bicarbonate of soda

100g marzipan, chopped into small cubes

100g dark chocolate, chopped into small chunks

• Beat together the butter and sugar until light and fluffy. Add the egg and vanilla extract gently until combined. Whisk together the flour, cocoa powder and bicarbonate of soda in a separate bowl to remove any lumps. Add to the butter mix and mix with a spatula until just combined. Fold in the marzipan and chocolate chunks and chill the cookie dough in the fridge for an hour.
• Heat the oven to 180 degrees and line two baking sheets.
• Use a tablespoon to dollop small balls of dough onto the prepared baking sheet, leaving plenty of room for them to grow.
• Bake for 11 minutes until crisp on the outside and soft in the centre. Leave to cool for at least 5 minutes on a wire cooling rack before serving.

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Spiced Pumpkin Swirl Brownies

We may well be fully in the midst of winter now but I'm still not completely done with Autumnal recipes. This week I've already eaten pumpkin soup, pumpkin pasta and now pumpkin brownies. The partnership of rich, dark and fudgey brownies goes brilliantly with a little swirl of spiced pumpkin. Trust me, give it a try.

S P I C E D   P U M P K I N   S W I R L   B R O W N I E S

Brownies:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (at least 70% cocoa solids)

175g plain flour

Pumpkin swirl:

1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
3 tbsp caster sugar
170g pumpkin puree

• Heat the oven to 180 degrees and line a 20cm square baking tray.
• Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.
• Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.
• Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine.
• Gently fold in the flour using a spatula, careful not to over mix.
• Mix together the pumpkin ingredients until smooth.
• Pour the brownie batter into the prepared tin. Dollop the pumpkin onto the top and swirl using a skewer.
• Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. Serve from room temperature though to ensure the optimum level of fudginess.

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Sticky Ginger Cake with Coffee Frosting

This super simple cake certainly does pack a perfect ginger punch. Whilst its such a great standalone recipe without embellishment such as coffee frosting, its a great 'dress up' cake for any occasion also. In this instance I added a little frosting and chopped fudge chunks for a family birthday. Whether you prefer frosting or not, this cake will develop a delicious sticky top a day or two after baking. Step out the way shop bought Jamaican ginger cake, this is my new favourite. Next time I'm planning to bake it in a square tin and serve warm after a Sunday dinner with lashings of custard or ice cream.

S T I C K Y   G I N G E R   C A K E   W I T H   C O F F E E   F R O S T I N G
(Recipe adapted from Jamie Oliver)

Sticky ginger cake:

375g unsalted butter, softened plus a little extra to grease the cake tin

330g soft light brown sugar

225g black treacle

75g golden syrup

6 eggs

375g self raising flour

4 tbsp ground ginger

2 tbsp ground cinnamon

1 tbsp ground nutmeg

5 tbsp sour cream (roughly a 150ml tub)

8 pieces jarred stem ginger, chopped plus 6 tbsp syrup, separated

• Heat the oven to 180 degrees, and grease and line the bottom of a 2cm round cake tin.
• Cream together the butter, sugar, treacle and golden syrup until light and fluffy.
• Slowly add the eggs, beating well after each addition.
• Gently fold in the flour, spices, sour cream and chopped stem ginger until just incorporated.
• Pour into the prepared cake tin, smooth over the top and bake for 40-45 minutes, until a skewer inserted into the middle comes out clean.
• Remove from the oven and leave the cake to cool fully in the tin. Brush the top with the stem ginger syrup whilst still warm to allow to soak through the cake.

Coffee buttercream frosting:

75g unsalted butter, softened

250g icing sugar, sifted

25ml buttermilk or just regular milk

15ml strong espresso coffee

• Cream the butter and half of the icing sugar until light and fluffy on a low speed. I like to add the icing sugar in intervals in attempt to cover as little of myself in clouds of sugar as possible. Add the buttermilk and coffee and mix once again on a low speed until fully incorporated.

To assemble:

Once the cake has fully cooled, upturn from the cake tin onto a plate. Smooth over the buttercream with a large palette knife. To decorate I added some chopped shop bought fudge and some gold leaf, but of course this is completely optional. Crushed ginger biscuits would also work well.

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Bake Off Bake Along: Week 8 - Treacle Rum Nicky Tart

Paul Hollywood's certainly pulling out all the stops this year on the mean bakes. Last week's 'forgotten bakes of the past' was certainly original but there just wasn't anything that cut the mustard for me. So in absolute protest, I made a mash up of the Cumberland rum nicky and a treacle tart. That is a treacle tart, complete with lashings of rum and a lattice topping. Ideal.

Whilst my lattice may not be exactly symmetrical or even formed of even pastry widths, I was pretty chuffed that I actually managed to make such a big tart without a soggy bottom! And even more so that I found an excuse to make a seasonal dessert for the family's Sunday dinner all in the name of GBBO. Even if I may have cheated a little. 

T R E A C L E    T A R T
Recipe adapted from BBC Good Food, serves 8

2 packets ready rolled shortcrust pastry 

1 egg, beaten 

350g golden syrup

50ml dark rum

juice and zest of 2 lemons

1tsp ground nutmeg

150g fresh white breadcrumbs

• Heat the oven to 180 degrees and lightly grease a tart tin.
• Line the tart tin with one roll of pastry, ensuring to gently press into each edge. Prick with a fork to stop from rising during baking. Place in the fridge to cool also whilst making the filling.
• To make the filling, gently melt the golden syrup over a low heat and remove. Add the rum, lemon zest and juice, nutmeg and breadcrumbs. Pour the filling into the prepared pastry tin and smooth over the top. Brush the top edges of the tart with the beaten egg ready for the lattice top.
• To make the lattice top, unroll the second roll of shortcrust pastry onto a well floured surface, or just within the baking paper its packaged in. Egg wash the top (do this first before making the lattice, otherwise it'll drip into your filling). Slice inch wide lengths of pastry, ensuring long enough to cover the width of the tart and weave into a lattice pattern over the mixture, egg wash side up. Press down to seal the edges and trim any surplus.
• Bake in the preheated oven for 25-30 minutes, until the pastry becomes crisp and golden.
• Serve warm or cold, with your choice of ice cream, custard or cream. 

Bake Off Bake Along:

Week 1: lemon and raspberry loaf

Week 6: lemon pasteis de nata, egg custard tarts

Week 8: treacle rum nicky tart

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Bake Off Bake Along: Week 1 - Lemon and Raspberry Loaf

Hello, remember me? It's been far too easy over the last few months to eat all the food and not share. But, excuses aside, if there was anything that was going to blow off my baking cobwebs, then no surprises it was going to be the return of the Great British Bake Off. And boy was it good.

Initially I thought the first 2 challenges were a little on the easy side. But then I remembered the small fact that I've never dared make a swiss roll, let alone mini ones, and that my fruit is forever sinking in my cakes.

And so, I decided to ease myself in gently and try challenge one, the fruit cake. Adapted from an old favourite of mine, this lemon and raspberry loaf probably would have underwhelmed Paul in terms of its simplicity. And also the small fact that I managed to burn the top, let the berries sink AND go completely overboard with drenching it with syrup! Otherwise, all in all a great tasting loaf.

L E M O N   A N D   R A S P B E R R Y   L O A F
Makes one 2lb loaf

200g plain flour

2tsp baking powder

1/2 tsp salt

230g plain natural yogurt

215g caster sugar

3 eggs

zest of 2 lemons

1/2 tsp vanilla extract

120ml vegetable oil

200g fresh raspberries

80ml lemon juice

2tbsp caster sugar

• Heat the oven to 180 degrees and grease and line a 2lb loaf tin.
• Add the flour, baking powder and salt to a large mixing bowl.
• In a separate bowl, add the yogurt, sugar, eggs, zest, vanilla and oil and gently whisk until combined.
• Fold the wet mixture into the dry before gently adding the raspberries at the very last minute.
• Pour into the prepared loaf tin and bake for 45 - 50 minutes, until a skewer inserted into the middle comes out clean.
• In a small pan, melt the additional sugar into the lemon juice to make a syrup. Prick the top of the baked loaf with a fork and pour over the syrup whilst still warm.

Bake Off Bake Along:

Week 1: lemon and raspberry loaf

Week 6: lemon pasteis de nata, egg custard tarts

Week 8: treacle rum nicky tart

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Jam Doughnut Bundt

This month's obsession is currently doughnuts. Particularly every single flavour Crosstown sells, all of the chocolate filled ones from Bread Ahead and, you know what, even a regular supermarket's jam filled when needs must. If you've never had any of these then you are missing you, I'm telling you.

There's certain things, like doughnuts, that I know will cause me more frustration than joy if I attempt to master them in my very own kitchen. Whilst I may be an avid baker, I am more than keen to leave certain things to the professionals.

Everything except combining my love of a simple one bowl bundt cake mix with all the joys of a doughnut, in one giant form.

And so here I present to you, a jam doughnut cake, or a giant doughnut if you will. Because I doubt very much I could replicate something as good as my market favourites.

Of course this is very much a cake and not made from dough, but all prep can be done in one bowl within 10 minutes. Forget making dough, kneading and proving, this guy is super easy going. Filled with your favourite jam, mine is always raspberry, and smothered in cinnamon sugar once baked.

Just remember to thoroughly grease your bundt tin for ultimate upturning and bob's your bundt uncle, a stress free bake!

J A M   D O U G H N U T   B U N D T
(Serves 8-10)

400g plain flour

2tsp baking powder

225g golden caster sugar, plus extra for topping

175g butter, melted, plus extra for topping

250ml full fat milk

2 eggs

half jar of raspberry jam

1tbsp ground cinnamon

• Heat the oven to 180 degrees and grease a bundt tin.
• Add the flour, baking powder and caster sugar to a large mixing bowl.
• Whisk together the butter, milk and eggs in a jug before pouring into the dry ingredients. Gently mix until everything is just incorporated.
• Pour half the batter into the prepared bundt tin. Use a small spoon to smooth some of the mixture up the walls of the bundt tin in order for the jam to be fully enveloped during baking. Dollop the jam evenly around the middle of the bundt ensuring not to touch any sides. Pour over the remaining batter, smooth the top and bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
• Remove from the oven and leave to cool before upturning onto a wire rack to cool fully.
• As the bundt is cooling, brush with a little melted butter and scatter over cinnamon sugar to coat each side.

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Hot Cross Bun Brownies

I interrupt the scandi centred recipes posted so far this year with a seasonal brownie recipe. Because when all else fails and you're lacking in baking mojo, revert back to basics. These guys are proof that a trusty brownie recipe has your back. Throw in whatever you fancy, something seasonal or something outrageous.

This is my traditional, failsafe brownie recipe pimped up with toasted hot cross buns, extra currants and some cinnamon, all topped with some crosses in true Easter fashion.

H O T   C R O S S   B U N   B R O W N I E S
(Makes 12-16 brownies)

Brownies:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (at least 70% cocoa solids)

50g currants

175g plain flour

1tsp ground cinnamon

3 toasted hot cross buns, cooled

Crosses (optional):

50g plain flour

50ml water

• Heat the oven to 180 degrees and line a 20cm square baking tray.
• Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.
• Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.
• Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine with the currants.
• Gently fold in the flour and ground cinnamon using a spatula, careful not to over mix.
• Tear the toasted and cooled hot cross buns and scatter over the base of the prepared baking tray. Pour over the brownie batter ensuring to fill all gaps and corners.
• Mix together the flour and water to form a paste. Pour into a piping bag with a small round nozzle. Pipe crosses over the brownies.
• Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. 

Store brownies in an airtight container for up to 5 days. They can also be frozen if well wrapped for a few months.

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Poppy Seed & Marzipan Buns

I've made plenty of buns recently and have no intentions to stop. Especially after visiting Aster last week and watching their executive chef Helena Poulakka expertly knot some cinnamon buns. Whilst mine are never uniform in any way I did learn a few tricks. I thought cinnamon was my favourite, then cardamom, but after making these marzipan and poppy seed ones I just can't decide which comes up trumps. Other than the fact that this recipe is the most easiest I've ever made!

For these buns, I tried rolling the dough out into a shorter rectangle before spreading over the filling. After folding in half and rolling into a longer length, the filling is perfectly sealed which reduces some of the sticky mess I usually experience, and helps to give a nice layered profile after twisting. The next trick is not to twist, knot or roll too much or too tightly. You need all that air in there to get soft cloud like buns.

These buns are made by simply twisting a length of dough a few times, knotting once and tucking the ends under. Although I still quite like my trousers method for knotting, found here.

I also accidentally forgot to buy strong white flour so used brown instead and it totally worked. Next time I'll try a rye mix as I love the balance with sweet fillings.

P O P P Y   S E E D   &   M A R Z I P A N   B U N S
(Recipe adapted from Trine Hahnemann, makes 12-16)

Dough:

12g fast action yeast

300ml whole milk, lukewarm

1 egg

700g strong brown flour

50g golden caster sugar

1/2 tsp salt

100g unsalted butter, melted

1 beaten egg, for brushing

Filling:

200g marzipan, grated

250g unsalted butter, melted

4tsp poppy seeds

150g golden caster sugar

• Add the yeast to the milk in the bowl of a stand mixer and mix gently with a spoon to allow the yeast to start dissolving. Add the egg, flour, sugar, salt and butter and mix on a low speed with a dough hook until the mixture forms a ball. Continue to knead with the dough hook on a low-medium speed until the dough becomes smooth, around 3 minutes.
• Leave the dough in the bowl, cover with clingfilm and leave to prove for at least an hour in a warm place. The dough should double in size.
• Meanwhile, make the filling by combining the marzipan, butter, poppy seeds and sugar together until a gritty paste forms. I chilled mine in the fridge a little to firm up. The marzipan will melt into lumps if the butter is still pretty hot but this will roll into the dough anyway.
• Once the dough has doubled in size, upturn onto a well floured work surface and roll out into a 30 cm long rectangle. Scoop the filling onto the dough and spread with a palette knife leaving a half inch gap around the edges. Fold the dough in half length ways and roll once again to seal the filling in the dough, up to 60cm in length.
• If there are any gaps where the filling hasn't spread, trim the edges. Score even lengths of dough before slicing with a palette knife.
• To shape, take each length and gently twist and twizzle a few times before knotting and tucking the ends underneath. None of my buns ever end up being the same size or uniform at this stage!
• Place each on a lined baking tray leaving plenty of space between each bun. Leave to prove once again in a warm place for 30-45 minutes.
• Heat the oven to 180 degrees.
• Brush the buns with the beaten egg and bake in the oven for 15-20 minutes, until golden on top. 

These buns are definitely best served fresh and warm straight from the oven but can be gently reheated over the next few days if necessary.

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Daim Blondies

The days are finally getting longer, hurrah!

We made it through winter, ish, and here's to daylight a fresh new start. I always consider February as my new year, the rigmarole of January just feels like an extension of the festive season. I've been trying my very hardest to do some baking, but everything has flopped so far.

There's been a spiced pear bundt with whiskey caramel...that fell into pieces as soon as I upturned it from the bundt tin. A peanut butter and banana loaf...that was so totally over cooked it tasted rubbish. A cardamom, hazelnut and bourbon cake...that just did not quite work.

So you'll know by now that when all else fails, I always resort back to brownies. For brownies are kind and they are forgiving when you're in a baking funk.

This time blondies packed with my one true love, daim. The chunks of daim melt down to form the most fudgiest, toffee like base which lends itself perfectly to a blondie. My favourite thing to do is to dunk them in a steaming cup of strong coffee.

D A I M   B L O N D I E S
Makes 16

125g plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/2 tsp salt

240g, golden caster sugar

125g salted butter, melted

1 egg

1tsp vanilla extract

150g daim bars, chopped into rough chunks

• Grease a 20cm square baking tray with baking paper and heat the oven to 180 degrees.
• Whisk together the sugar, melted butter and egg together until light and creamy. About 5 minutes on a low-medium speed of a stand mixer.
• Gently beat in the egg and vanilla extract before folding in the remaining dry ingredients, including the daim bars, until just incorporated. 
• Pour into the prepared baking tray and bake for 25-30 minutes, until the centre starts to firm with a slight wobble.
• Remove from the oven and leave to cool in the tray on a wire rack. Once fully cooled, I like to chill in the fridge for at least a few hours to firm up in order to be able to slice the blondies neatly. You can keep them in an airtight container at room temperature afterwards for a few days.

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Cardamom Buns

I'm so excited that we've booked a trip to Copenhagen for February that I just had to bake some buns to celebrate. I love the flavour of cardamom so thought I'd try a variation on the regular cinnamon ones I make.

I must say that sometimes I find making them a labour of love. Although I can't pretend I don't cheat and use the dough hook on my Kitchen Aid. I also leave them to prove overnight in the fridge so they get plenty of time to relax and do their thing. As folding and shaping goes, I've given up trying to tightly roll long lengths of dough and loosing filling whilst slicing.

The method of shaping is a little more relaxed even if it does take more time doing each bun individually.  I take individual strips, cut mostly down the centre to make a dough pair of trousers. Twist each leg, knot a few times and then tuck under and seal underneath.  I prefer this look too!

C A R D A M O M   B U N S
(Makes 12, recipe adapted from BBC)

20 cardamom pods

350ml full fat milk

125g unsalted butter, cubed

500g strong white bread flour

150g golden caster sugar

7g fast action dried yeast

1/2tsp salt

1/2tsp ground cinnamon

vegetable/sunflower oil for greasing

1 egg, beaten

• Break open 10 cardamom pods and add them to the milk in a small pan. Heat gently until the milk starts to steam without boiling. Add 50g butter to the milk and stir until melted. Set aside to cool slightly.
• Into the bowl of a stand mixer, add the flour, 75g sugar, yeast, salt and cinnamon. Add the milk and mix with a dough hook until the ingredients have combined to form a soft ball of dough. Continue to beat for up to 5 minutes until the dough ball is soft, smooth and shiny.
• Lightly oil the edges of the mixing bowl, loosely cover with cling film and leave to prove for 2 hours, until doubled in size. Alternatively, leave to prove overnight in the fridge allowing 30 minutes in the morning for it to get to room temperature.
• Crack the remaining cardamom pods and blitz in a food processing to make a powder. Combine with 75g sugar. In a bowl mix all of the cardamom sugar but 2tbsp with the remaining butter until smooth.
• Line 2 baking trays with baking paper. Remove the dough from the bowl onto a well floured work surface. Knock the air out and roll to form a rectangle. Spread the cardamom butter mix over the entire surface of the dough rectangle.
• Longest side facing you, fold the top third down to the centre and the bottom third up, like an envelope. Score 12 even slices before cutting (I find scissors handy). Unfold each individual piece and slice each strip down the centre leaving a little at the end, like a pair of trousers. Twist each half outwards a few times before knotting together and tucking the ends under each bun.
• Place all buns evenly spaced onto the prepared baking trays. Cover the buns with some lightly oiled cling film and leave in a warm place to prove again once again. This time for 30 minutes - 1 hour, until doubled in size.
• Heat the oven to 190 degrees.
• Once the buns have finished their second prove, brush each with beaten egg and scatter over some sugar. Bake for 20-25 minutes until golden.
• Whilst the buns are baking, tip the reserved 2tbsp of sugar to a pan along with 50ml of water. Bring to the boil and remove to cool. Once the buns are baked, remove to a wire rack and brush with the sugar syrup 2-3 times as they cool.

Buns will keep in an airtight container for a few days, or in the freezer for 6 months - just heat them up in the oven before serving.

Please do send over any Copenhagen recommendations, I'd love to know. In the mean time I'm eating buns every day for breakfast and doughnuts all day long at work because who needs any self control after Christmas? On a more serious note - if anyone has seen my will power...

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Salted Caramel and Chocolate Brownie Mini Trifles

I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.

An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.

S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)

4 slices of my salted caramel stuffed brownies (approx 400g), recipe here

500ml chilled ready made vanilla custard

100g dark chocolate

250ml double cream

25g icing sugar

3tbsp strong baileys coffee

salted caramel sauce for drizzling round each glass

1 large bag of maltesers

• Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
• Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
• Whisk together the cream and icing sugar until soft peaks form.
• Crush the maltesers in the bag with a rolling pin.
• To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.

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Christmas Gingerbread Cake with Cream Cheese Frosting

I wouldn't say that gingerbread cake is the most synonymous with Christmas for me, I love it all year round. But in lieu of not making an actual Christmas cake this year I decided to make it so. With the minimal amount of decorating I am patient enough for.

This super moist, gently spiced gingerbread cake is layered with a big thick layer of cream cheese frosting and topped with a mini rosemary and cranberry Christmas tree. The addition of some strong coffee into the mix helps give a rich flavour which I love with the ginger.

This layer cake is now a firm favourite within the family. I almost definitely deviated from the recipe and made it in one giant deep cake tin and simply sliced it in half once cooled to save on washing up. Even better still, this recipe is a one bowl method that Mary Berry would be proud of.

C H R I S T M A S   G I N G E R B R E A D   C A K E   W I T H  
C R E A M   C H E E S E   F R O S T I N G
(Makes a 3 layer 8 inch cake, or 2 layer 10 inch cake)

For the cake:

375g plain flour

200g golden caster sugar

1tbsp ground ginger

2tsp ground cinnamon

1/4tsp ground nutmeg

2tsp bicarbonate of soda

1tsp baking powder

1/2tsp salt

2 eggs

240ml vegetable oil

180ml molasses

240ml freshly brewed hot coffee

For the frosting:

225g full fat cream cheese

225g unsalted butter, softened

345g icing sugar

1tsp vanilla extract

Rosemary and dried cranberries to top, optional!

• Heat the oven to 180 degrees and grease and line your baking tins.
• Place all of the dry ingredients into the bowl of a large stand mixer and give a quick whisk on a low speed to incorporate.
• Add the eggs, vegetable oil and molasses and whisk once again, this time of a medium speed, until well combined.
• Add the coffee and gently fold together until smooth.
• Divide between the prepared baking trays and bake for 18-20 minutes in the 8 inch tins or 20-25 minutes in the 10 inch tins. Once baked, a skewer inserted into the middle should come out clean.
• Remove from the oven and leave to cool in the tin for 10 minutes before upturning onto a wire rack to cool fully.
• To make the frosting, beat together the butter and cream cheese until smooth on a medium speed of a stand mixer.
• Sift in the icing sugar, give a super gentle fold with a spatula to avoid a dust cloud before beating on a low speed. Add the vanilla extract and continue to beat for up to 5 minutes until fluffy.
• To construct the cake, layer the bottom layer of the cake on a large plate. Top with a big dollop of frosting, smoothing round with a palette knife before adding the other layer(s). There should be enough frosting to sandwich a 3 layer cake including the top layer - I had loads leftover, but decided to do a super thick middle layer only. 

Decorate with sprigs of rosemary and dried cranberries to make a christmas tree. Alternatively, lashings of glitter or a dusting of icing sugar for snow would also work.

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Tandoori King Prawns with Godello - M&S Regional Food and Wine Pairing

Sophie loves food? Check. Sophie loves wine? Also check.

I was thrilled when Marks and Spencer invited me to an evening of regional food and wine pairing a few weeks ago for their wines of the world campaign. I would say that I'm pretty talented at pairing food and wine together, as in I drink wine with my food a lot and absolutely I love it! But jokes aside, it was super interesting to learn about different wine regions and exactly why certain wines go with certain foods.

The evening pretty much felt like being on a jet set world tour with a heap of wines from England, France, Spain, Argentina and South Africa all made especially for M&S. It almost felt like speed dating. The aim of the game was to pick a favourite and pair it with our own dishes at home testing out our newly polished food pairing skills.

Starting off in England with the Marksman English Sparkling Brut Blanc de Blancs 2011, we learnt the difference between sparking wine and prosecco. Prosecco is made in big vats and can be on sale from as little as 12 months after grapes are picked. Sparkling wines like the Marksman are fermented for much longer in individual bottles with yeast and sugar. This traditional method helps to give a super toastiness and really fine bubbles which feel almost like a mousse on the tongue. Retailing at £26 a bottle, this is definitely more of a festive treat but certainly one I'm looking forward to with breakfast on Christmas day this year. Its truly the perfect match for smoked salmon or seafood canapés as the acidity and bubbles will blend perfectly together.

Moving onto France and another favourite of mine the Florent Rouve Viré-Cléssé 2014, a Chardonnay produced in the Burgundy region. Its crisp, citrus and mineral taste are the perfect balance to cut through the salt and fat of dishes with chicken or cold meats like Serrano ham. I'm not usually one for Chardonnay, but with a generous helping of ham I was definitely swayed by the peach flavour. I've definitely learnt that I can enjoy this type of grape with the right meal.

Next up, South Africa and the Paul Cluver Late Harvest Riesling 2014. Although I may have a  super sweet tooth, I'm not usually one for super sweet wines like a Riesling. But hear me out as M&S have converted me with a humble slice of mature cheddar alone. This late harvest grape introduces some fungus into the mix from something called noble rot. This helps to shrivel the grapes up and increases the intensity of sugars. The result is a golden honeyed flavour as the yeast in the wine making process can't ferment all of the sugars. Its surprisingly fresh and not cloying. From here on my ultimate indulgent Friday night's home alone will involve me consuming blocks of mature cheese with this stuff. Umami here I come.

And my absolute favourite, Castillo de Monterey Godello 2015 from Spain. Of all the glasses laid out in front of me on the table I found myself keep going back to glass 'number 6', one of the cheapest of bottles from the evening at £9.50. This zingy, fresh and light wine is perfect to cut through oil and saltiness in a variety of different dishes like seafood and cold meats. I've been really getting into prawns recently so decided the ultimate match would be some spicy prawns.

A super speedy side or starter, these prawns can be marinated in advance ahead of a dinner party and presented on a nice platter. Although I'm not one for frills, so I threw these together on the weekend for a late lunch because it's excusable to drink wine with lunch on the weekend!

I loved just how much the citrus of the wine cut through any oiliness of the prawns. As spice tends to make alcohol taste hotter the mint yogurt dip is the perfect accompaniment. And, marinating included, can be knocked up in under 30 minutes.

T A N D O O R I   K I N G   P R A W N S   W I T H   M I N T   Y O G U R T   D I P   &   F L A T B R E A D S

300g large king prawns

1-2tbsp tandoori spice mix, depending on taste

3 tbsp natural yogurt, plus extra to make a dip

juice of 1 lime

salt and pepper

handful of fresh mint

handful of fresh coriander

flatbreads to serve

Tandoori spice mix:

1tsp each ground ginger, ground cumin, ground coriander, paprika, turmeric, salt and cayenne pepper

• In a small mixing bowl, add the tandoori mix, yogurt and lime. Mix well and season. 
• Remove the prawn shells and devein, leaving just the tails.
• Marinate the prawns in the spice mix in a large shallow dish for 10-15 minutes.
• Heat a large griddle pan with a little oil and gently toast the flat breads until a little golden on each side. Wrap in tin foil to keep warm and set aside.
• Add the prawns to the griddle pan and grill for 6-8 minutes ensuring to turn and brown each side. 
• Serve the prawns hot with the flatbreads dunked in the yogurt topped with mint and coriander.

And so for future wine pairing endeavours, I will ensure to match fruity with meats and fish and sweeter wines with lots and lots of cheese!

For more info and pairings, visit the Marks and Spencer International Wine Guide here.

Thank you Marks and Spencer for having me and for sponsoring this post. I've learnt loads and can't wait to try some new food and wine pairings!

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