Tags: bakery, recipe, salted caramel
It’s easy to make and is great drizzled over ice cream, milk shakes, gingerbread, cookies, frosting for cupcakes, cheesecake…and anything else you can think of….
2 cups granulated sugar
350gm unsalted butter, at room temperature, cut into pieces
1 cup double cream, at room temperature
1 tablespoon sea salt flakes
Start with a heavy bottom saucepan, heat the sugar over medium high-heat, use a wet (water) clean pastry brush to brush sugar crystals off inside of pan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. Then add butter and stir with a silicon spoon. Remove from heat and slowly pour in cream, whisk until it is a smooth caramel. Add salt and stir through. Taste as you add to your own taste.
Allow caramel to cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month. But it won’t last that long.
Tags: bake, christmas, recipe, tip, winter
I know it may sound early – but now is a great time to start marinating the fruit for your Christmas cakes! I suggest using sultanas, raisins, currants, prunes, apricots, cranberries and glacé cherries for your fruit mix.
Method: Use scissors to cut your dried fruit into small pieces, then add fresh lemon juice and zest, fresh orange juice and zest and your choice of alcohol (brandy, rum or cherry). Then cover your fruit and mix every second day for at least a week. If the fruit looks parched, add more alcohol!
Tags: recipe, summer
If there is anyone else who braved the hay fever and collected elderflowers last month to make cordial like I did, not only is it refreshing over ice with sparkling water, but you can also use it in you cake recipes. If you didn’t manage to pick some you can buy them in Waitrose.
Try substituting 1/2 cup flour for ground almonds for greater flavour and texture.
250gm unsalted butter (stork block if you want a dairy free cake)
2 cups self raising flour (substitute 1/2 cup for ground almonds)
1 teaspoon baking powder
3/4 cup sugar
1 1/2 cups mascapone
1/3 cup elderflower cordial
Heat the oven to 180 degrees and line an 8″ deep cake pan.
In an electric mixer, Cream butter and sugar till light and fluffy. Beat eggs and add slowly mixing well after each addition. If it begins to split add a couple of table spoons of your flour. Beat well. Fold in the sifted flour (or ground almonds if using them), baking powder and cordial alternatively till all combined.
Pour mixture into lined cake pan and bake for 40 minutes or until the skewer comes out clean when inserted into centre.
Allow to rest for 15 minutes then remove from pan and place on wire rack to cool.
Mix 1 1/2 cups mascapone cheese with 2 teaspoons of elderflower cordial until smooth. Spread on the cake and finish with a small handful of toasted slithered almonds over the top.