Sticky Toffee Pudding

My winter checklist: 

Trees turning? Check.  

Occasional central heating required? Check.  

Cats staying in longer? Check.

Craving for stodgy food? Check.

Shower dial turned another notch towards hot? Check.

Winter coat out of loft? Check.

These are my signs that winter is on its way.  

Although spring and summer are my favourite times of year, winter does mean my birthday, bonfire night and of course Christmas.  It is also the time of year for warming stews, midweek roasts and stodgy puddings - and weight gain if your not careful.

Sticky toffee pudding is one of my all time favourite winter treats.  I have never attempted to make one before, normally happy to just purchase a good quality one from a supermarket, but I came across this recipe by Simon Hopkinson and I had to try it. 

Whizzed up in the food processor and baked in the oven this treat is perfect to eat after a Sunday roast, simply put it in the oven while you are eating the main.  I found molasses sugar in the supermarket and demerara is very easy to get hold of.  Although sticky and sweet the sponge is especially light and delicate, served with simple vanilla ice cream I could very happily get fat on this.

Sticky Toffee Pudding

by Simon Hopkinson

For the sponge

175g dates

275ml hot water

1 tsp bicarb soda

50g soft salted butter

75g demerara sugar

75g molasses sugar

2 large eggs

175g self-rasing wholemeal flour (or self-rasing plain)

1 tsp vanilla extract

For the sticky toffee sauce

250ml double cream

80g butter

80g molasses sugar

Start by pouring the boiling water over the dates and setting aside to soften for 30 minutes.

Preheat the oven to 180C.

Place the flour, sugars and bicarb in a food processor and whizzing for 30 seconds or so until the sugar has broken up and fully mixed.

Add the eggs, butter, vanilla and date/water mixture.  Whizz until the dates are chopped but the whole mix isn't completely smooth.  Expect a very liquid mixture.

 

Pour in to a well greased dish and bake for 40 minutes.

 

To make the toffee sauce, place all the ingredients in a small saucepan and bring to the boil whisking all the time.  Should only take about 5 minutes.  

 

Pour over the baked sponge and return to the oven for 10 minutes, until bubbling and sticky.

Enjoy with ice cream.

    

Go Get 'Em Smoothie

Quick post today...its a busy week!  Breakfast was never a big deal for me, when I was younger I never really bothered.  It wasn't that I could not have breakfast, it was just that I wasn't hungry in the morning.  Since growing up though I often find that missing breakfast results in hunger pains by lunch.  I now make every effort to eat something before heading out for work.  Normally its a bowl of something with milk, or crumpets with butter, or even porridge with Nutella spread mixed in.  Some days however I am in such a rush I don't get chance to eat anything and normally turn to my favourite breakfast smoothie by Nigella Lawson.

Go Get 'Em contains everything to set you up for the morning and more importantly they are ingredients you can keep in all the time.   I always have a bag of chopped up bananas in the freezer - saves on using ice!  Nigella uses instant espresso powder but you won't find that in my house, especially since I have my trusty Gaggia bean to cup.  If possible, reduce the speed of you blender after the first initial whizz, a slower speed will result in a smoother mix as large lumps tend to avoid the blades at full speed.

Quick and easy to make this smoothie does not really taste much of banana, instead think malteasers.  

Go Get 'Em Smoothie

by Nigella Lawson (changed a little by me)

150ml cold milk

1 banana, frozen in four pieces

4 tsps ovaltine

2 tsp cocoa

1 tbsp honey

a shot of espresso (Nigella uses instant espresso powder, 1 tsp full)

Place all ingredients into a blender and whiz to mix.

If possible, reduce the speed of your blender half way through, this will make sure no lumps are missed!

Pour in to a glass - will be just enough to fill to the top.

Enjoy.

Chocolate cake in a mug!

Ok, so this isn't a classy recipe, but it is a super fast 'chocolate fantastic' hit when you need one.  Cake made in a microwave?  How tacky, how horrible, how wrong.  Let me just stop you there, this cake is soft, chocolately, warm and rich.  Served with a scoop of ice cream and drizzled with toffee sauce this is the perfect mid week pick me up when you are in the mood for cake but do not have the time or energy to make anything complex.  The fact it serves one means no waste and 2 to 3 minutes in the microwave this cake is as express as it gets.  Please don't be expecting the best cake in the world, after all this is made in a mug in the microwave, but do expect dense fudge like chocolate cake.  Make sure you top with ice cream and some sauce.

There are many recipes online for this strange idea.  I have looked over a number, tried a couple, and put this one together.  You could sub the chocolate chips for white, or add in some coconut, or zest in some orange for a chocorange cake.  Experiment and see what you find.  

Cooking times are rather difficult to suggest.  My microwave is 800watts so I cooked for 2 minutes and found this to be just about right.  My first attempt (2.30mins) resulted in a rubbery cake.  Undercooking isn't much of an issue for this type of cake, if it needs more just continue cooking or see it as a 'fondant' style cake.  The quantities are so small if you mess it up it does not matter that much - ok so you wasted an egg - just tip it out and try again.

See what you think...give it a go!




Chocolate Cake in a Mug
Serves one

4 tbsp plain flour
2 tbsp caster sugar
2 tbsp cocoa
1 egg
2 tbsp milk
3 tbsp oil (I used corn oil) or you could melt butter
1/2 tsp vanilla extract
1 tbsp chocolate chips

large mug

Mix together the dry ingredients in the mug - miss out the chocolate chips!

Add the egg and mix well - it will be thick!

Add the milk, oil and vanilla.  Mix to a smooth paste.  Then add the chocolate chips and give it one final mix.

Microwave on a plate (just in case your first attempt results in spillage).  2 minutes 800watt, adjust as necessary.  

Serve with ice cream and toffee sauce.

Enjoy.
  

Asian Chilli Jam

I am a big fan of Asian food.  I am lucky to visit Thailand quite often and have travelled around to different areas experiencing a wide range of different things.  Travelling to Singapore and Malaysia has opened up taste buds to a range of strange and interesting items.  Even eating plane food is an experience when traveling via India.

I love the sweet and sour mixes, the simplicity and the wide range of different courses available.   I am happy to wonder through a Thai market and sample anything that comes my way - somethings are great, somethings are bad and somethings I have no idea what it is.

Recently, while channel hopping, I came across Lorraine Pascale's Asian Chilli Jam recipe.  It seemed very easy to make and ingredient wise contained everything I like.  It did require a quick trip to John Lewis to purchase jam jars and a funnel, but apart from that tomatoes and bottle of balsamic vinegar where the only other things I needed to pick up, the rest I had in the cupboard.

After whizzing everything up all you need to do is bring to the boil and reduce for 30 minutes.  I did find that some had burnt to the bottom of the pan therefore next time I think I would reduce the boil to a strong simmer.  I only managed to get one jar full, maybe the boil was too high and resulted in too much evaporation of the liquid.  She managed two small jars - one as a gift and the other for the fridge.  

Buy a large piece of ginger, chop off what you need and stash the rest in the freezer until you need it again.  I used chilli flakes because I couldn't get red chilli from my local greengrocer. 

To sterilise my  jars and lids I ran them through the 'pots and pans' setting, this is the hottest setting my dishwasher can do.  Although you could wash and dry them and then place in a hot oven for 10 minutes to remove any germs that may spoil your jam.

Unopened this jam will last for months in a dark cupboard, once opened I think its best used up as soon as possible and store in the fridge.



Asian Chilli Jam
by Lorraine Pascale

450g fresh tomatos
2 finely chopped red chillies (or 1tbsp chilli flakes)
1cm finely grated ginger
2 garlic cloves
250g granulated sugar
60ml balsamic vinegar
salt/pepper

2x 220(ish) jam jars & lids -  small jars anyway.

Put everything in a food processor and whizz until finally chopped.  This took about 30 seconds in my processor.

Transfer to a heavy based pan - I used my glazed cast iron casserole.  

Bring to boil, then reduce to a strong simmer.  Cook, stirring from time to time, for 25 to 30 minutes until jam like and reduced.

Transfer to spotlessly clean jars and seal up.  Remember, don't stick your labels on until cold or they will just peel off ;-)
   

Enjoy.

Frasier Torte (Strawberry mousse cake)

It seems like the weather has finally turned.  Goodbye mild warm summer and hello cold wet autumn.   I love it when the air is cold but the sun is shining, the leafs turning and cosy nights are drawing in.  This recipe takes me back to the end of my summer holidays.  Strawberries where being sold off cheap at a local market stall and I was in the mood to try something technical and new.  Frasier torte, or simply strawberry cake, is a delicious summer dessert.  The mousse is light and the sponge delicate with lemon and vanilla.  Although it may look difficult to make, actually I found it very easy.  Just be prepared and stick to the recipe.  Also, do not be in a rush, this recipe takes time to set.

There are two versions of this cake - American and French.  I have decided to make the American version as it is by one of my favourite pasty chefs Anna Olson.  I have had success with her Chocolate Tart recipe therefore I trusted that this one would turn out well.  The only change I made was adding the strawberry jelly to the top.  

The main difference between the two versions is the American one has strawberry mousse and the French, rich custard.  I would be very happy to eat both and one day I may attempt the custard version.  Today, however, its American all the way.




Fraiser Torte
by Anna Olson

Sponge Cake
3 large eggs, room temp
108g caster sugar
1 1/2 tsp lemon juice
1/2 tsp lemon zest
73g plain flour, sifted
1/4 tsp salt
1 tablespoon soft butter, melted.
1/2 tsp vanilla extract

Mousse
2 egg whites, room temp
2 tbsp gelatin powder
75g caster sugar
185ml water (you will use 125ml in eggs, 60ml in sugar mix)
375ml whipping cream
2 tsp vanilla extract
2 large tubs of strawberries made in to a puree.
1 extra tub of large, good quality, strawberries for the sides of the cake.

a 25cm springboard cake tin, lined but not greased.

First, whizz up the strawberries and pass through a sieve to remove seeds.  You need around 500ml of strawberry puree.  Leave in the fridge while you get on with the rest of the cake.

 

To make the sponge, preheat oven to 160C (140C fan).  Line the tin as stated.

Whip the 3 eggs with the sugar until pale and light, about 5 minutes.  Lower the speed and add the lemon juice and zest.

 

Sift the flour and salt over the whipped eggs and on medium mix together.

 

Transfer a cupful of the mixture to the melt butter, add vanilla, and mix together.  Transfer back to the rest of the mix and carefully fold together.

Pour in the cake tin and bake for 40 minutes until lightly browned and when pressed springs back.  Don't expect a tall cake, it is suppose to be flat.  Allow to cool completely in the pan.

 

For the mousse, whip the egg whites until foamy - 20 seconds.  Sprinkle the gelatine powder with 125ml of water and allow to soften.

Bring the sugar and remaining 60ml of water to a boil and allow to reach 115C using a thermometer.  You may need to tilt the pan to cover the thermometer from time to time and check the temp.

 

With the mixer on high, whisk the egg whites until sift adding the hot sugar mixture in a slow stream.  Allow to whisk on high until the eggs have cooled to room temp.

Add the gelatine and whisk to mix in.  (if you gelatine has become very tough, microwave for 20 seconds to return to a liquid)

Then, whisk in the strawberry puree.

In a clean bowl, whisk the cream until soft peaks and add vanilla.  Add this mix to the strawberry mixture in two parts, fold in carefully.

To assemble, run a palette knife round the inside edge of the sponge cake pan and remove the cake, peeling away the parchment paper. Wash the pan, reassemble and place the cake layer back in the bottom of the pan. 

Slice the hulled strawberries in half and place them on the cake so that the flat side of each berry is pressed up against the ring of the pan, and they are very close together. 

 

Pour the mousse over the cake and berries and chill until set, at least 4 hours. Top the cake with any remaining strawberry halves right before serving.

Enjoy.