Oh yum……Pears are in season at the moment so I wanted to try a different dessert with them, this was so delicious and the texture was crunchy too.
Makes 8 servings (or 6 big ones…lol)
100g chopped hazelnuts
140g self raising flour
175g butter cut into small chunks
70g Caster sugar
80g dark brown sugar (10g from sprinkling)
2 large eggs
4 small pears – peeled, cored and diced
50g dark chocolate, chopped into small pieces
- Preheat oven on convection bake to 160 deg and line and grease a springform cake tin
- Add the flour & hazelnuts to a bowl and mix, add the butter and pulse until it forms bread like crumbs
- Add the sugar, eggs and mix
- Add in 3 of the pears and chocolate and mix lightly until combined, Spoon mix into the cake tin and smooth out.
- Sprinkle the other pear pieces on top and press down lightly, sprinkle the remaining 10g brown sugar on top and bake for 50-60 minutes.
- Cool in the tin then transfer to a wire rack.
- Serve with some lovely whipped cream or ice cream.
I had some pumpkin left after making my pumpkin soup recipe tonight so I decided to give pumpkin cupcakes a go. Yummy!
160g Plain Flour
1 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
250g grated pumpkin
100g Light Brown sugar
60g caster sugar
75ml olive oil
2 large eggs
For the buttercream icing:
75g of softened butter
250g icing sugar
2 tablespoons milk
1 tsp vanilla essence
Orange food colouring
- Preheat oven to 190 deg and line a muffin tin with cupcake cases.
- Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl
- Whisk together the grated pumpkin, sugar, olive oil and eggs in another bowl
- Pour the whisked mixture over the dry ingredients and stir using a spatula, until fully mixed
- Dollop a spoonful of batter evenly into each baking cup in the cupcake tray until the batter runs out. Place the tray into the hot oven and bake for 18 minutes, remove and allow to cool.
- Meanwhile make the buttercream, add the butter to a bowl and beat with an electric mixer until light and peaky
- Sieve the icing sugar to remove any lumps, then add a little at a time to the butter while whisking continually, until all the icing sugar has been added. If the mixture begins to become too thick, add the milk a teaspoon at a time to loosen it up until the desired texture has been reached, add in the vanilla essence and food colouring and mix until combined.
- Decant the buttercream into a piping bag and pipe into the cupcakes once cooled.
I used my original swiss roll recipe for this and just changed the colours and filling.
For the orange and black one I piped circles onto the baking sheet like a chequered board and then dragged a toothpick through the two colours to create the pattern.
The other was just strips of colours.
The chocolate orange filling was chocolate Whipped Cream frosting with orange juice & zest through.
120g whipping cream
100g powdered sugar
75 g cocoa powder
1 tsp vanilla essence
1 orange zested and juiced.
They do create a lovely bright addition to your halloween table.
I was watching James Martin on Saturday morning and he made a raspberry chocolate tart, we sat there dying to try a bit. Unfortunately, I didn’t have any raspberries so a hazelnut version it was.
I decided to do a hazelnut nut pastry just to add extra flavour.
For the Pastry:-
125g Plain Flour
50g Icing Sugar
50g Crushed Toasted Hazelnuts (plus 10g for decoration)
Pinch of salt
80g Butter, cold, diced
1 egg yolk
For the Filling:-
300ml Double Cream
125ml Whole Milk
200g Dark Chocolate or Milk Chocolate with at least 40% cocoa solids
50g golden caster sugar
1/2 tsp vanilla extract
- To make the pastry, sift the flour and icing sugar into a food processor, add the hazelnuts and blitz together. Add the butter and pulse briefly until mixture looks like breadcrumbs, don’t overmix. Add the egg yolk and pulse until dough comes together. Shape dough into a flat disc, wrap in cling film and chill in the fridge for at least 1 hour.
- Roll the dough out onto a floured surface. Using a loose bottomed tart tin, grease tin then line the tart tin with the pastry pressing into all corners. Trim any loose pastry. Chill in the fridge for 30 minutes.
- Preheat oven to 160 deg. Prick the bottom of the pastry and line with greaseproof paper and baking beans. Bake for 25 minutes, remove the baking paper and beans and return to the oven for a further 10 minutes.
- Remove and trim the edges in line with the tart tin.
- Meanwhile, to make the filling, place milk & cream into a pan and bring to just below boiling point, do not boil. Take of heat and stir in the chocolate to melt.
- In a large bowl whisk together the eggs, sugar, salt and vanilla. Gradually whisk in the chocolate mix, whisking constantly.
- Pour the mixture into the pastry case and bake on a wire rack in the oven for about 25 minutes until the filling has a slight wobble. Remove and sprinkle with chopped hazelnuts. Allow to cool in the tin before removing.
- Slice to serve. Yummy!
I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.
You can get my original meringue recipe here, all I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.
I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.
I was only making a small one for my other halves birthday, he loves chocolate…lol!
Makes a small portion for 1 or 2
For the filling:-
100g Milk Chocolate, minimum 35% cocoa
100ml single cream
50ml whole fat milk
For the base:-
4 Digestive biscuits
1 Crunchie chocolate bar
1 tbsp butter – melted
For the toppings:-
small chunks of honeycomb to decorate
small edible spray glitter (optional), it was a birthday after all.
- In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
- Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
- Empty the cream and milk into a pan and bring to the boil.
- Place the chocolate into bowl in pieces.
- Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
- Crack the egg into a dish and using a hand mixer, mix until fluffy.
- Once chocolate has cooled, pour egg into bowl and mix through.
- Remove biscuit base from fridge and pour in the chocolate mix.
- Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
- Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
- This can be chilled and kept for later. Serve at room temperature.
This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing. I was making a bakewell tart. (recipe to follow)
250g plain flour
50g icing sugar
125g unsalted butter, cool
1 tsp vanilla essence
1 large egg
Splash of milk
- Sieve the flour and icing sugar into a bowl
- Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs
- Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
- Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.
- Using a 25cm spring form tart tin, lightly oil all over.
- Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
- Prick the base with a fork and put in freezer for 30 minutes.
- Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.