I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!
Serves 4 (double quantities for a 20″ size cake)
100g butter at room temperature
25g Cocoa powder
2 tbsp semi skimmed milk
2 medium eggs
90g self raising flour
1 tsp baking powder
1 tsp ground ginger
125 g caster sugar
1 tsp stem ginger
For the topping and filling:-
115g icing sugar
60g butter at room temperature
1 tbsp of stem ginger syrup
1 tsp semi skimmed milk
1 tsp of Stem ginger bits for topping.
- Grease and line 2 cake tins, I used 2 x 5″ springform tins.
- Preheat oven to 160 deg on fan.
- Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
- Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
- Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
- To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
- Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
- Serve with a lovely cuppa.
This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!
Makes 4 pots
100g scottish rasperberries
80g dark chocolate
2 egg whites
2 tsp caster sugar
1/2 Cadbury crunchy bar – chopped
- Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.
- Set aside and allow to cool. (approx 10 mins)
- Whisk egg white until stiff then whisk in the sugar
- Mix quark into the chocolate mixture
- Gently fold the egg whites into the chocolate mix.
- Add in the chopped honeycomb, leaving a few chunks to decorate after
- Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.
O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!
Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)
Bake tin size – 26cm
450g Maltesers – leave a handful for decorating at end
110g butter – melted
100g caster sugar
4 egg yolks
200g dark or milk chocolate
400ml whole milk
3 tbsp malt powder
300ml double cream
1 tsp vanilla extract
- Blitz the maltesers in a food processor until crumb like. Empty into a bowl.
- Melt the butter and add to the maltesers, mix through until coated.
- Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.
- Put in the fridge to harden.
- For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
- Once base has set, remove from tin and fill with the chocolate mixture. Place in fridge overnight to set.
- When you are ready to serve, then we make the cream topping.
- Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
- Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!
This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.
- 250g granulated sugar
- 100g butter
- 200ml double cream
- a pinch of salt
- 1 ripe banana
- 1 pack Shortcrust pastry (you can alternatively make your own)
- 3 egg yolks
- 300ml milk
- 1tsp nutmeg
- In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve. This was after 5 mins. This was after about 8 mins. Then 10 mins….
- When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
- Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
- Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
- Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
- Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
- Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork
- Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
- Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
- Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
- In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
- Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
- Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
- Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
- With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
- Serve….oh so yummy!
I was inspired to try Choux Pastry by a chef called Vivan in Italy, I was on a training course with Kitchen Aid and he demonstrated Choux Pastry in one of their ovens which was amazing. My boyfriend loves Profiteroles so I thought I’d spend an afternoon in the kitchen today as it was rainy outside. My results were pretty good, considering it was my first time.
FOR THE CHOUX PASTRY
200ml cold water
130g Plain Flour
1 tsp Sugar
FOR THE CREAM FILLING
100ml double cream
1 tsp vanilla essence
20 g icing sugar
FOR THE TOPPING
100g Milk or Dark Chocolate
- Bring to the boil water and butter together. Remove from heat.
- Add in the sugar and flour and beat until mixture comes away from the sides of the pot.
- Once cool, slowly add in beaten eggs, little at a time. It may seem the egg isn’t going to combine with dough but it will. Keep beating in until all egg mixture has been integrated.
- Put mixture into a piping bag. I found it difficult to add and hold at the same time, so I used a measure jug to hold the bag while I put mixture in. (remember to fold bottom up or it might come out end).
- Slowly pipe onto a baking sheet on a baking tray.
- Put into a preheat oven at 220 deg and bake for about 15 mins or until golden brown.
- Remove from oven and pierce a tiny hole underside to let steam out and prevent them from sinking, let cool on a wire rack or in fridge.
- Meanwhile to make the cream. Empty 100ml cream, 20g icing sugar and 1 tsp vanilla essence into a bowl and whisk until thick and stiff.
- Once pastry is cooled, make a small hole on underside and pipe in the cream.
- Melt some chocolate and then spread on top of profiteroles, refrigerate to harden.
- Serve with some yummy warm melted chocolate.
I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!
1/2 sheet of ready made Puff Pastry
100ml double cream
1 tsp vanilla essence
Juice of 1 lemon and Zest
- Preheat oven to 180 deg.
- Roll out Puff pastry as thin as you can without breaking.
- Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.
- Remove from fridge and bake for 10 mins or until golden brown and puffed up.
- Allow to cool.
- Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
- Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.
Makes 1 x 8 inch cake tin
I cheated slightly with this and used ready made cake mix.
200g Betty Crocker Vanilla Cake Mix
2 tbsp olive oil
1/4 cup sour cream – approx 75ml
1/4 cup water – 75ml
2 large bananas – sliced
100g shredded coconut
1/2 cup brown sugar
2 tbsp butter
1 tbsp lemon juice
- Preheat oven to 180 deg, grease the baking tin with spray oil.
- With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
- Place banana slices evenly on bottom of tin.
- In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
- Pour over the cake mixture and spread evenly.
- Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
- Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!