Iced Bakewell Tart

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I adore Bakewell Tart. Especially the layers of pastry, raspberry jam and almond sponge combined, taste utterly delicious to me. Because I love the flavours so much I have a few ‘Bakewell’ recipes on here. Usually I am content to leave the top of the sponge covered in almond flakes. While following Mary Berry’s pretty iced tart last week, on the Great British Bake Off programme, I decided to try it out. Resulting in this Iced Bakewell Tart.

FF Iced Bakewell Tart

Everything you see on and in this tart is homemade, including the raspberry jam. Which, just happens to be my favourite and is incredibly easy to make, for the recipe please see HERE . I’ll put that into a separate post, otherwise this ones going to be miles too long, we just want to get to the part where we can eat this Iced Bakewell Tart!

Adding Fresh Flowers To Enhance The Photography

Having spotted a couple of open blooms open on my rose bush, I couldn’t resist cutting them and placing the vase next to the tart. They give the photos a romantic, afternoon tea look, echoing the pink icing on the top of the tart.

As much as I enjoy coming up with new recipes and testing them to ensure they will work as well for you as they do me, I’ve also grown to enjoy the photography side of my blog. Sometimes adding a single item can transform the ‘feel’ of a photograph. My slightly wind ravaged rose has added an element of beauty, but also imperfection, which I really like. Especially as I feathered the icing all in the same direction, more on that later!!!

FF Iced Bakewell Tart
Iced Bakewell Tart a delicious raspberry and almond treat for any special occasion.

The Importance Of Sharing A Meal

With Feasting is Fun, my aim is to make each meal, recipe or bake a feast. What I mean by that is this; when time is taken to prepare good, homemade food, it should be enjoyed and the atmosphere as we feast together should be fun. Conversation across the dinner table can be one of the most important parts of the day. People relax, enjoy their meal and open up about their day.

Sitting together as a family, at least one day a week, I believe is incredibly important for the health and well being of us all. Sharing a meal more regularly is preferable, however, my hubby doesn’t get in until late some nights and I realise we are not unique in that aspect of family life.

I honestly believe, that from sharing family time, over a meal, our 3 children have grown to enjoy the same foods and meals as us, their parents. Of course they all have their preferences and  there are certain ingredients they do not eat. What we enjoy is sitting with a curry, or a couple of pizza’s and some homemade coleslaw, at the weekend, feasting both on the food and each other’s company.

FF Iced Bakewell Tart
Iced Bakewell Tart skimping on the raspberry jam simply shouldn’t happen!

Weekend Baking And Afternoon Tea

That’s why I love the idea of afternoon tea. Usually at the weekends when we tend to eat our evening meal a bit later. Mid afternoon the kettle will go on, teapot filled and we’ll feast on whatever ‘mum’s’ been making that morning. Truthfully, most of what I make on those occasions doesn’t make it to this blog. I want to enjoy the company of my family. That said on occasions when I am taking photos, once I’ve said that it’s ok for everyone to help themselves it still amazes me how quickly a cake can disappear!

I take this as a good sign that it tastes great 😉.

This tart was baked in an 25cm/10″ x 5cm/2″ deep loose bottom tart tin, the same one I use for my quiches, see here.

Recipe: Iced Bakewell Tart serves 10-12

400g Shortcrust Pastry – in my opinion the Iced Bakewell Tart is sweet enough without using sweetened shortcrust pastry, see my pastry recipe here

3-4 heaped tablespoons Raspberry  Jam

175g/6oz Unsalted Butter

150g/5.5oz Caster Sugar

1/8th tsp Salt – I use Maldon

1tsp Vanilla Extract – I always use Nielsen-Massey extracts

1/2tsp Almond Extract

3 Large Free Range Eggs

100g/4oz Ground Almonds

75g/3oz Plain White Flour

1 tsp Baking Powder

For the icing:

350g White Icing Sugar

1/2 tsp Almond Extract

Alternatively for an un-iced finish you will need 25g flaked almonds

Method : Preheat the oven to 220C/200C fan, gas mark 7, 425F

Just a quick note about the pastry case – usually I trim any excess pastry from the tin, chill for 30 minutes in the fridge and then bake. When I baked this tart I was really pushed for time, so baked with an overlapping of pastry which was them trimmed after baking. I would thoroughly recommend trimming the pastry prior to baking for a neater edge. I also had a couple of problems with the pastry sticking right near the top.

Making And Blind Baking The Shortcrust Pastry Tart Shell

  • Roll the pastry fairly thinly, about the depth of a £1 coin and line the tart tin – note when using homemade pastry I never grease the tart tin, however if you are unsure of how non stick your tin is brush lightly with some cooled melted butter.
  • Dock the bottom of the pastry case with a fork to keep it flat during baking.
  • Cut a large piece of baking parchment, screw it into a ball and then line your pastry tart case with it and fill with baking/ceramic beans.
  • Place in the middle of the oven and ‘blind bake’ for 15 minutes.
  • After 15 minutes baking has elapsed, remove the tart from the oven. Lift out the baking beans using the baking parchment and place the tart back into the oven for a further 10 minutes, until it is golden and cooked on the base.

Making The Almond Cake Layer

  • In a large bowl whisk/beat together the butter, sugar and salt until it is very pale and creamy.
  • Add in the almond and vanilla extract and whisk/beat until incorporated.
  • Next add all 3 eggs and whisk/beat for a minute.
  • Remove the whisk, add in the flour, baking powder and ground almonds. Using a large spoon fold these ingredients into the mix until they are just combined.

Assembling And Baking The Bakewell Tart

  • Once the baked tart case has cooled slightly, spoon the raspberry jam into the centre and spread it, using the back of the spoon, so that it almost reaches the rim.
  • Now spoon over the almond sponge, starting from the outside and working towards the centre. The almond sponge will cover and seal the jam in. Thus stopping the jam from leeching out the side and on to the top of the sponge.
  • If you are baking an un-iced tart sprinkle the top with flaked almonds.
FF Iced Bakewell Tart
Lining, baking and filling the baked tart case.
  • Reduce the oven heat to 190C/170C fan, gas mark 5, 375F.
  • Place the jam and almond sponge filled tart back into the middle of the oven and bake for 45-50 minutes, until the sponge is golden and firm to the touch, without wobbling in the centre – mine took 45 minutes.
  • As soon as the tart is baked remove from the oven and allow to cool.
FF Iced Bakewell Tart
Beautifully Golden this cooked Tart was quickly snapped with the #GBBOTwitterBake Along in case I ran out of time!

 

An in-iced Bakewell tart finished with flaked almonds.
Baked un-iced Bakewell Tart topped with flaked almonds.

Icing The Bakewell Tart

  • Sift the icing sugar into a bowl. Add the almond extract and enough water, I used approximately 30mls, to form a thick but pourable paste, once stirred together.
  • Remove 2tbsp of icing to a small bowl, add the tip of a cocktail stick, that has been dipped in pink gel icing and stir. Aim for a pale pink colour, however if you’d like a deeper pink, go for it! Place your coloured glacé icing into a small piping bag.
  • Keeping the 2 icings very separate, pour the pure white icing over the tart. Start in the centre use an offset spatula to push it to the edges.
  • Snip the end off of the small icing bag and pipe horizontal lines of pink icing across the white icing, separated by 5cm/2″, from edge to edge. Work fairly quickly as you want both icings to still be unset when you drag through, with a cocktail stick.

Feathering Piping Effect

  • Using a cocktail stick, again with a spacing of 5cm/2″, place the tip of the skewer at the top of the icing and drag it through to the bottom. Reversing from bottom to top next time. You can see, during the rush to complete my tart on time, I pulled my icing all in the same direction. Oh the pressure!
  • Below is a photo of my tart with my one directional feathering (if it can be called that) compare with the accurate feathering of my Cherry Almond Sandwich Cake.
FF Iced Bakewell Tart
You can see hire effective proper 2 directional feathering is here.
  • As the glacé icing is quite thick, leave for a good 2-3 hours before serving.

Place your Iced Bakewell Tart on a pretty plate or stand and serve with a drink of your choice. Mid morning with a steaming mug of coffee or a pot of tea mid afternoon.

FF Iced Bakewell Tart
Iced Bakewell Tart perfect at anytime.

If you enjoy the flavour of almonds and raspberry together, this Iced Bakewell Tart is really worth making.

If you have enjoyed this recipe for Iced Bakewell Tart you may also like these:

Raspberry Almond Cream Cake

Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Bakewell Shortbread Bars

Bakewell Shortbread Bars
Bakewell Shortbread Bas

Cherry Bakewell Cookies

 

Cherry Bakewell Cookies
Cherry Bakewell Cookies

While talking about family time and feasting together, my intention certainly is not to preach. In truth, I eat far too many meals away from my family, in bed, due to my health. Rather what I’m trying to say I say, is, that when you have the opportunity, make the most of it!

Whatever you are making, baking and creating in your kitchens, have fun remembering times spent and times to come feasting with friends and family.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Homemade Cauliflower Cheese

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Homemade Cauliflower Cheese has to be right up there on the list of all time comfort foods. Am I right? Because this is such an easy dish to prepare it makes it even more comforting. Rather than stressing in the kitchen using a gazillion ingredients with a complex recipe, you can relax while slowly steaming cauliflower and stirring the cheese sauce. Resulting in a dish that is as good on it’s own or as a side dish.

Homemade Cauliflower Cheese

Fresh, creamy white florets of seasonal cauliflower, lightly steamed and smothered in a thick, nutmeg scented, cheese sauce. And like a fluffy duvet, or wood burning fire, it wraps you in its warm embrace and brings you home.

Friends and family recall that Homemade Cauliflower Cheese reminds them of comfort food from their childhood. Perhaps back to a time when life seemed simpler? And while it isn’t something I make, or eat that often, when the gooey cheese sauce spreads slowly over my plate I am in comfort food heaven.

FF Homemade Cauliflower Cheese
Homemade Cauliflower Cheese golden and bubbling comfort food.

The World Has Gone Crazy For Cauliflower

Since the humble cauliflower has been discovered as a carbohydrate substitute it is now used as a replacement for rice, pizza base, potato salad and other culinary substitutes. A quick look on Pinterest yields a variety of recipes. My Homemade Cauliflower Cheese recipe celebrates the humble cauliflower rather than trying to disguise it!

Tender, baked cauliflower, covered in a homemade cheese sauce, is for me one of the best ways to eat this delicious vegetable. While part of the brassica family, where cabbages, broccoli and brussel sprouts are its cousins, cauliflower has a slightly sweet flavour, not dissimilar to the thick leaves of white cabbage. And, cooked properly its texture is dense and meaty, making it a filling vegetarian dish when serving on its own.

FF Homemade Cauliflower Cheese
Homemade Cauliflower Cheese so temptingly delicious.

I enjoy eating Homemade Cauliflower Cheese with a roast dinner, or sausage and mash. While the bubbling cheese sauce goes so well with proper gravy dinners, it is also unbelievably good with Yorkshire puddings. Likewise, it pairs extremely well when served alongside thick slices of home cooked gammon.

Recipe: Homemade Cauliflower Cheese serves 4-6 as a side dish

1 large head of Cauliflower or 2 smaller ones

75g/3oz Unsalted Butter

75g/3oz Plain White Flour

150g/5.5oz Mature Cheddar Cheese – grated – hold back 2 tablespoons from adding to the sauce, for sprinkling over the assembled dish – I use Wyke Farms

500ml Milk Whole or Semi Skimmed

1/4tsp Freshly Grated Nutmeg – I buy Barts whole nutmegs and grate them myself on the coarse side of a box grater. Freshly grated nutmeg lifts the cheese sauce, subtly adding another level of flavour.

1/2tsp Freshly Ground Black Pepper

Method:

Making The Cheese Sauce

  • First of all place the butter into a heavy bottomed saucepan and melt over a medium heat.
  • Add in all the flour, stir for a couple of minutes so that the flour and butter become a bubbling paste (roux).
  • Pour in roughly 100ml of the milk and stir vigorously. The flour, butter and milk will come together to form a thick clump.
  • Add another 100mls of milk and keep stirring until all the milk is incorporated.
  • Continue as before, adding the milk in 100ml quantities, stirring thoroughly. If you are worried that some lumps will not disappear simple switch to a balloon whisk.
  • After adding all the milk, you will have a smooth, thick-ish white sauce.
FF Homemade Cauliflower Cheese
Showing the stages of making the white sauce.
  • Add the pepper and nutmeg to the bechemel (white sauce) and stir thoroughly. I generally don’t add salt as the cheese tends to lend its saltiness to the final flavour, however, a quick taste check once the cheese has melted will allow you to adjust the seasonings.
  • Take the saucepan off the heat and tip in the grated cheese. Stir until it is melted and you have a smooth cheese sauce.
FF Homemade Cauliflower Cheese
Delicious Cheese Sauce ready for pouring over Cauliflower and baking.

Preparing The Cauliflower And Assembling The Dish For Baking

  • Prepare the cauliflower by cutting off most of the green leaves, breaking into florets, rinsing under a tap a and then steaming for no longer than 5 minutes.
  • Place the steamed cauliflower florets into an oven proof dish and pour over the cheese sauce.
  • Sprinkle over the reserved cheese, this gives the topping extra colour and gooey cheese!
FF Homemade Cauliflower Cheese
Homemade Cauliflower Cheese ready for the oven.
  • When making ahead, allow to cool, cover in tented foil, so that the topping doesn’t stick to it. The dish can be left on the side for a couple of hours. Alternatively place in the fridge, where it will keep for up to 2 days.
  • Bake the Homemade Cauliflower Cheese in an oven, preheated to 200C/180C fan, gas mark 6, 400F, for 30-40 minutes. When the top is golden and bubbling and a fork can pierce the base of a cauliflower floret the dish is baked.
  • Once baked, remove from the oven and serve.
Homemade Cauliflower Cheese

Homemade Cauliflower Cheese also goes well with fish dishes, such as smoked haddock, or any firm, white fish, especially when served with mashed potatoes!

If you have enjoyed this recipe for Homemade Cauliflower Cheese you may also like these:

Leek Colcannon

FF Homemade Cauliflower Cheese
Leek Colcannon.

Perfectly Mashed Potatoes

FF Homemade Cauliflower Cheese
Perfectly Mashed Potatoes

Garlic Rosemary Roast Potatoes

FF Homemade Cauliflower Cheese
Garlic Rosemary Roast Potatoes

As the nights draw in, I find comfort in warming, hearty food. That isn’t to say I don’t believe in balance, I absolutely do. So, on a day when we indulge in Homemade Cauliflower Cheese, we wouldn’t have dessert. That said we rarely do eat pudding, except perhaps on a Sunday, something I am working on! When it’s hot in the summer, my body craves salads and cold food. Yet as soon as the annual September chill hits the air I long for warming meals like Steak Leek and Ale Pie or Chunky Chilli.

So, whatever you are making, baking and creating in the kitchen, enjoy preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Chocolate Share Eclair Flower

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Chocolate Share Eclair Flower individual choux pastry petals, filled with chantily cream and covered in chocolate, surround a filled chocolate profiterole.

During the nine weeks that the Great British Bake Off is aired, Renshaw Baking have been holding various competitions, to encourage bakers to get baking. For my part, as a blogger, I chose to take part in the blind, technical challenge. The result being my Chocolate Share Eclair Flower.

FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower perfect for sharing.

True to the ‘technical challenge’ on the programme, I was given a list of ingredients and vague instructions on what to do with said ingredients!

I immediately recognised the recipe as being that for choux pastry, however, when making choux pastry you add water or milk and Renshaw had kindly left that part out!

Fortunately I have baked quite a few profiteroles and eclairs over the years and remembered the 2:1:1:2 rule – that is double liquid and egg to flour and butter. All good except the recipe called for differing amounts of flour and butter.

Aargh. Stay calm Sammie.

It does me good to have a good talking to myself and remember to relax and enjoy the process.

After a couple of trial bakes, both of which produced 8 even, straight eclairs, I knew I wanted to play.

FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower 3D and fun to make.

I came up with the idea of creating flower petals, of two different sizes. The larger petals sitting on the base surrounding the central, single profiterole, whilst the five smaller petals sit on top and between the lower petals, creating a 3D flower, made from choux pastry.

Whilst making and baking my Chocolate Share Eclair Flower I stuck rigidly to the recipe, as they would have to do on the television programme. It was so hard not to add sprinkles, glitter, piped contrasting chocolate, but I didn’t. The instructions asked for our inventive interpretations of the recipe – I took that to mean design!

Below is the recipe and method. Written in bold is where I had to fill the gaps!

Recipe: Chocolate Share Eclair Flower

65g/2.5oz Plain White Flour sifted

Pinch of Salt – I use Maldon

50g/2oz Unsalted Butter – cut into cubes

2 Large Free Range Eggs – beaten and weighed = 110g

110g Water

1tsp Vanilla Extract – I use Nielsen-Massey

5tsp Icing Sugar sifted

200mls/7fl oz Whipping Cream

100g/4oz Milk Chocolate chopped

Method: Preheat the oven to 200C/180C fan, gas mark 6

Note: This recipe will yield 8 straight chocolate eclairs. Baking time is the same, simply pipe 8 even straight lines.

  • Line 2 large baking trays with baking parchment, set to one side.
  • In a large saucepan add the butter, salt and water. Place over a high heat.
  • When the liquid boils, turn the heat down to medium and add all of the flour.
  • Stir vigorously with a wooden spoon for 3 minutes, keeping the pan on the heat. The mixture should be completely lump free and the flour will have had a chance to cook slightly – this needs to happen to ensure a good structure for the eclair.
  • Pull the saucepan off the heat and keep stirring to cool down the mixture.
  • Add 1/2tsp vanilla extract to the beaten eggs.
  • Add the eggs to the flour mixture and beat thoroughly to incorporate them into the mix, it can take a little time, just keep stirring with the wooden spoon and eventually everything will come together to form a thick, sticky choux pastry.
FF Chocolate Share Eclair Flower
Making the choux pastry.
  • Spoon the choux pastry into a large disposable piping bag.
  • Cut approx 1cm off the end of the bag.
  • On one baking sheet pipe 5 tear drop shapes, approximately 10cm/4″ in length.
  • On a separate baking sheet pipe 5 more tear drop shapes, approximately half the size of the larger ones. Pipe one single profiterole, using a damp finger to press down any tip.
  • Place both trays, evenly spaced in the oven and bake for 30 minutes.
  • Do not open the oven during the first 25 minutes of baking as this could cause your piped choux petals to collapse!
  • After 30 minutes remove the trays from the oven and place the choux pastry petals and the profiterole on to a cooling rack.
  • Leave until cold.
  • FF Chocolate Share Eclair Choux Flower
    Piping, baking, cutting and preparing the choux petals to be filled with cream.
  • Whilst the pastry is cooling pour the whipping cream, 1/2tsp vanilla extract and 4tsp icing sugar into a medium bowl.
  • Whisk until the cream holds a stiff peak.
  • Spoon the cream into a large disposable piping bag.
  • Starting with the largest petals, using a serrated knife cut the petal in half, so that the cream can be piped onto the bottom half. Lay each petal down so that the bottom is cut side up and the top is cut side down.
  • Do the same for the smaller petals and make a small incision in the side of the profiterole.
  • Cut approx 0.5cm off of the piping bag and proceed to pipe cream, following the shape of the petal. As each petal is filled replace the top. When all the petals have been piped with cream, push the piping bag into the incision in the profiterole and fill with cream.
FF Chocolate Share Eclair Flower
Filing and piping the choux pastry with chocolate.
  • Place the chopped milk chocolate into a heatproof, microwaveable bowl and zap on medium, in the microwave for 30 seconds, stirring after each zap. When the chocolate is fully melted pour into a disposable piping bag (or alternately you could dunk the petals in the chocolate).
  • Pipe chocolate around the choux petals and cover the top half of the profiterole in chocolate.
  • Use a butter knife to spread the molten chocolate on the choux petals.
  • Whilst the chocolate is still warm assemble your Chocolate Share Eclair Flower.
  • On a large flat plate or board place the profiterole in the centre. Evenly space the 5 larger petals around the profiterole. Carefully place the smaller petals inbetween and on top of the larger petals.
FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower dusted with a little icing sugar.

Dust the centre of the choux flower with the remaining icing sugar and your Chocolate Share Eclair Flower is complete.

Place in the fridge to allow the chocolate to set.

Serve with friends and family, who will no doubt be impressed with your artistic flair. As the flower has now been submitted I have embellished it a little using some sparkles.

FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower with sparkling pollen!

I don’t know anyone who doesn’t like profiteroles or eclairs, so this is the perfect way to make them into something different, that can then be shared and enjoyed.

If you have enjoyed this recipe for Chocolate Share Eclair Flower then you may like these:

Sticky Pecan Sultana Buns

FF Chocolate Share Eclair Flower
Sticky Pecan Sultana Buns.

Homemade Chelsea Buns

FF Chocolate Share Eclair Flower
Homemade Chelsea Buns

Lemon Blueberry Cupcakes

FF Chocolate Share Eclair Flower
Lemon Blueberry Cupcakes

I hope I’ve shown you how easy it is to make and bake choux pastry?

It really is one of the easiest pastries to master and as you have seen can be piped into regular profiteroles, eclairs, or be more adventurous, it really makes beautiful hearts.

Whatever you are making, have fun. Let your creativeness flow and if you make a mistake, well bake it, eat it and try, try, try again. For me the fun is in the learning!

Sammie xx

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Camp Coffee Ice Cream

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Camp Coffee Ice Cream with crunchy chocolate coffee beans.

It is mid September and here in the south of the U.K. the weather is still relatively warm. Not that you need it to be warm outside to enjoy my Camp Coffee Ice Cream.

FF Camp Coffee Ice Cream

Yes, ice cream is great to have during the hot, Summer months, but I happily eat it all year round. This particular ice cream with its inviting coffee flavour (without the caffeine) would be so good scooped on top of a warm chocolate brownie.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream great all year round.

Chocolate and coffee are a classic combination, which is why I decided to add a good measure of chocolate coffee beans to this ice cream.

The delicious chocolate/coffee crunch against the smooth, silky, coffee flavoured ice cream, keeps this interesting on the palette.

Camp Coffee Ice Cream with chocolate coffee beans.

Making your own ice cream at home gives you complete control over the intensity of flavours. This Camp Coffee Ice Cream is how I’d drink my coffee, medium strength. You, however, can put as much, or as little Camp coffee as you like!

Churning this ice cream, in an ice cream maker, ensures it is silky smooth. If you like your ice cream just like that, leave out the chocolate coffee beans. Again, what you add is completely in your control.

So let’s show you how to make this delicious dessert, or fun treat.

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

2tsp Camp Coffee – widely available in stores and online

4 Large Free Range Egg Yolks – the whites can be frozen for a month

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g/4oz Chocolate Coffee Beans – mine were from Waitrose

Method: Ensure the ‘Frozen’ container part of your ice cream maker has been in the freezer for 8 hours, overnight, or according to the manufacturer’s instructions.

Note: For a step by step guide, with photographs, on making ice cream please see Very Vanilla Ice Cream.

Making the ice cream base

  • Pour the cream and milk into a large, heavy bottomed saucepan and place over a medium heat.
  • Heat the liquid until scalding point is reached – a rim of small bubbles will appear around the outside edge of the liquid – remove from the heat.
  • Whilst the liquid is heating place the egg yolks, corn flour, sugar and vanilla extract into a large, heatproof bowl. Whisk until the eggs are pale and have increased in volume.
  • With the whisk still running on low, slowly add the scalded cream mixture to the eggs, continually whisking.
  • Whisk thoroughly until all the ingredients are combined.
  • Tip the custard ice cream base back into the saucepan and place back over a medium heat, stirring constantly.
  • Before putting the pan back on the heat I quickly wash and dry the original bowl used.
  • When the custard has thickened and coats the back of a spoon remove from the heat.
  • Pour the custard through a wire sieve into the large heatproof bowl.
  • Add the Camp coffee and stir thoroughly.
  • Place cling film directly on top of the ice cream base, to prevent a skin from forming.
  • Allow the custard to cool slightly before placing in the fridge to chill thoroughly.

Churning the ice cream

  • Once chilled, set up your ice cream maker according to its manufacturer’s instructions.
  • Remove the cling film, stir the ice cream base and taste. If you wish to have a stronger coffee flavour add more Camp coffee, stirring and tasting until the desired strength is reached.
  • With the ice cream machine switched on and churning, pour the ice cream base through the opening into the bowl.
  • Churn for 15-20 minutes until the ice cream is thick, but not frozen solid.
  • Switch off the machine and remove the top and the paddle.
FF Camp Coffee Ice Cream.
Deliciously softly frozen Camp Coffee Ice Cream
  • Scrape as much ice cream as possible from the paddle (and then lick the rest off 😉).
  • Using a deep silicone spatula transfer the rest of the ice cream to a freezer proof tub.
  • Add the chocolate coffee beans and swirl through the ice cream using the handle of a wooden spoon.
FF Camp Coffee Ice Cream
The chocolate coffee beans add a final crunch to the Camp Coffee Ice Cream.
  • Clip on a tight fitting lid and place the Camp Coffee Ice Cream into the freezer for at least 4 hours, longer if it is very hot weather, so that the ice cream completely freezes.

To serve, remove the ice cream from the freezer 15-20 minutes before scooping. As your ice cream is homemade and therefore does not contain any artificial softeners, preservatives or additives, it will take a little while to soften.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream a delicious dessert.

I like to serve Camp Coffee Ice Cream in a pretty bowl for dessert, or in a cone if we are eating in the garden and enjoying the sun. It’s not unheard of to be handing cones full of ice cream, over the fence to our neighbours either!

It’s definitely more fun to share.

If you have enjoyed this recipe for Camp Coffee Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

I have a thing for hot and cold food together. So my Vanilla Fudge Chocolate Brownies with a scoop or two of Camp Coffee Ice Cream and hot custard poured over, would be my idea of pudding heaven!

That is exactly why I enjoy cooking and baking so much at home. The flavours and combinations are limitless, plus it’s usually a lot cheaper to make it yourself and tastes a lot better. Why? Because you can make it exactly how you want it to taste.

Whatever to are making, baking and creating in your kitchens, have fun creating you feast. Also if you have the means to share some of your bakes, it is so rewarding. Seeing someone smile as you hand them a slice of cake, knowing they have not been forgotten about, simply because the can’t get out and about. We live in communities. Let’s make someone’s day with a surprise treat?

Sammie xx

Camp Coffee Club  provided me with the Camp coffee to make this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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Mini Chocolate Fudge Bundt Cakes

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Do you ever get the craving for chocolate cake? Well I did yesterday. So I whipped up these beautifully perfect, Mini Chocolate Fudge Bundt Cakes. Exact replicas of a large Bundt cake, in single portion size!

FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes pretty delicious!

How cool is it that you get to eat a whole mini Bundt cake to yourself?

Yep, that’s what I thought.

FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes with their crown of fudge.

These beautiful cakes are baked in Nordic Ware’s 65th Anniversary Bundlette Pan. The correct term for these perfect, mini Bundt cakes is Bundtlette.

Bundt cakes have started to become very popular in this country, in part to celebrity chef endorsement and following bakes seen on the television programme The Great British Bake Off. However, only those baked in Nordic Ware Bundt/Bundtlette pans can be called Bundt cakes in this country, as Nordic Ware own the copywrite to the word Bundt.

You may see other tins, silicone moulds available, but please beware of cheap imitations. I have got on fine with some silicone ‘Bundt style’ ring moulds and created a lovely swirl ice cream cake for our daughter’s birthday. While the genuine, heavy duty, Nordic Ware tins may be more expensive, they will last you a lifetime, if properly looked after.

FF Mini Chocolate Fudge Undt Cakes
Mini Chocolate Fudge Bundt Cakes – yes I used a cake mix!

I have made no secret of my belief, that every good kitchen should have a couple of great cake mixes stashed away in the cupboard, for those times when, for whatever reason, you are unable to bake from scratch.

Yesterday was one of those days for me. It’s been a difficult couple of weeks see here and yet I wanted to bake. Wright’s Baking came to the rescue with ther excellent Chocolate Fudge Cake Mix. I baked six Mini Chocolate Fudge Bundt Cakes and some cupcakes, however, the mix should yield between 12-15 Bundtlettes. Just ensure the Bundlette pan is cooled, washed, dried and re greased between batches.

FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes couldn’t you just pick one up and take a bite right now 😉

While one of these cakes perfectly hit the spot yesterday, with a nice, hot cup of tea, I can’t help thinking that they’d make a great dessert. Hot, chocolate custard poured over, so the central hole is filled. Yes I am definitely going to try that!

Cute little Bundlettes make a pretty and interesting change from cupcakes. Don’t get me wrong I love cupcakes, with their myriad of frostings, these mini Bundts simply make an elegant change.

Change is good, right?

For those who are unable to get hold of the cake mix, use the recipe from here Chocolate Heart Cake.

Recipe: Mini Chocolate Fudge Bundt Cakes – makes 12-15

1 Packet Chocolate Fudge Cake Mix by Wright’s Baking – available from most major supermarkets and via Wright’s online shop

60ml Vegetable Oil

200ml Water

200g Milk Chocolate

Mini Fudge Pieces – mine came from Asda

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

Note:

I use Wilton cake release for all my Bundt bakes (ensure the inside of each Bundt is covered with cake release, using a pastry brush), alternatively melt butter and brush the inside of the Bundlette tin, remembering the central pole and then lightly dust with flour, tipping out any excess.

  • Measure the oil and water into a large mixing bowl, add the contents of the cake mix and proceed according to the instructions on the packet.
  • Spoon the mixture into each mould in the Bundtlette pan, so that it fills if by half. Continue until all 6 moulds have equal amounts of cake batter in them.
  • Wipe any spilt batter from the top of the Bundlette pan.
  • Place the Bundlette pan in the middle of the oven and bake for 25-30 minutes. The mini Bundts are baked when they spring bake from a light touch and a visibly coming away from the sides of the moulds.
  • Once baked remove the pan from the oven and allow the cakes to cool for 10 minutes in the pan.
FF Mini Chocolate Fudge Bundt Cakes
Before and after baking.
  • After 10 minutes cooling, turn the Bundlettes out on to a cooling rack.
  • Allow the cakes to cool completely before decorating.
FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes ready to decorate.
  • Break or chop up the chocolate and place in a heatproof, microwaveable bowl.
  • Zap on medium for 1 minute in the microwave, stir and then continue heating, for 30 seconds at a a time, until when stirred, the chocolate has completely melted.
  • Pour the melted chocolate into a disposable piping bag and snip off the very end leaving a small piping hole.
  • Pipe vertically, starting at the top of each cake and following the lines down to the bottom. You can be exact or as free form as you choose. I was very tired when I piped these cakes, so some, the ones in the final photos, turned out neater than others.
  • Once all the cakes have been piped with chocolate, top with mini pieces of fudge.
FF Mini Chocolate Fudge Bundt Cakes
Piping the chocolate on to the cakes and then topping with chocolate.
  • Leave the cakes so that the chocolate sets and then they are ready to serve!
FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes perfect for Afternoon Tea.

Serve your cakes on a pretty plate, with a hot drink and shared with good company.

I actually think these would be perfect for someone’s birthday, maybe at work, who doesn’t want a ‘big cake’ and lots of fuss. They are pretty and unique enough to let someone know they are special, without going over the top!

If you have enjoyed the recipe for these Mini Chocolate Fudge Bundt Cakes you may also like these:

Mini Lemon Drizzle Bundt Cakes

FF Mini Chocolate Fudge Bundt Cakes
Mini Lemon Drizzle Bundt Cakes

Chocolate Chunk Cupcakes

FF Mini Chocolate Fudge Bundt Cakes
Chocolate Chunk Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Mini Chocolate Fudge Bundt Cakes
Marshmallow Frosted Mango Cupcakes – Gluten Free

While it is great to bake cakes for someone’s birthday, or a special celebration, sometimes it’s nice to bake them just because it’s Friday, or Monday and everyone at work could do with a boost to get them motivated.

Baking for others is something I absolutely love. Seeing the smile on their faces, knowing that you’ve thought about them, remembered that they’ve got ‘stuff’ going on. Although a mini Bundt cake, cupcake, or even great big grand gesture cake won’t make their problems disappear, it shows people that they’re loved and supported, no matter what.

I firmly believe a cake, baked for someone with love, when given, can say more than a thousand words.

Sammie xx

 Wright’s Baking provided me with the cake mix to create this recipe. All content, photographs, options and view are my own. Please see my Disclosure Policy.

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Crunchy Vanilla Shortbread

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Well, we certainly have our ‘Indian Summer’. It is a gloriously sunny day, with a gentle breeze blowing, stopping the late summer air turning stuffy. Windows are open and I can only imagine how many days like today we have left, this year. In celebration of the beautiful weather I decided to make some Crunchy Vanilla Shortbread, to have, sitting in the sun, with a cup of tea.

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread perfect with a cup of tea.

I love the month of September, as summer’s hold loosens and hazy, low sunlight filters through the trees. Sitting in the garden, simply listening to the birds, or watching the bees and butterflies busily go about their way. It really is the month where it’s warm enough to still enjoy being outside, without piling on the layers.

FF Crunch Vanilla Shortbread
Crunchy Vanilla Shortbread perfect picnic food!

Of course this delicious Crunchy Vanilla Shortbread can and should be enjoyed anytime of the year. It just feels very luxurious to sit outside, mid September, with the sun warming my face and my cup of tea not getting cold!!

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread perfect to make and take to work.

Traditional Shortbread

Whilst I have other shortbread recipes here and here, my Crunchy Vanilla Shortbread is a traditional version. By that I mean it follows the 3-2-1 rule. 3 parts flour, 2 parts butter and 1 part sugar. However, I have added a tiny pinch of salt and some vanilla bean extract. I adore the flavour of vanilla and in this shortbread it tempers the sweetness of the demerera sugar and balances the caramel flavours.

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread a delightful treat.

For ease, this shortbread is baked in a tin, where it is simply pressed in and baked. No rolling out, chilling or cutting out required. It took less than 10 minutes to prepare and a further 30 minutes to bake. If you have visitors turn up, out of the blue, you could easily have this baking in the oven, by the time your guests have been settled and the kettle put on!

Sometimes it’s nice to have a simple recipe to hand, for when the occasion arises.

Recipe: Makes Crunchy Vanilla Shortbread

185g/6oz Unsalted Butter – plus a little extra for greasing the tin

75g/3oz Demerera Sugar – plus 1tsp for sprinkling on top

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/8th tsp Salt – I use Maldon

270g/9oz Plain White Flour

Making The Shortbread Dough

Method: Preheat the oven to 190C/170C fan, gas mark 5, 375F

  • Add the sugar, butter, salt and vanilla extract to a bowl.
  • Beat until the butter is pale and creamy.
  • Add the flour and mix with a spoon until you have a dough.
  • Line a lightly buttered, 20cm x 28cm x 5cm (8″ x 11″ x 2″) swiss roll tin with baking parchment.
  • Tip the shortbread dough into the tin and press gently with your fingers until the dough completely covers the tin base evenly.
FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread dough ready to be docked and sprinkled with sugar before baking.
  • Dock the shortbread dough with a fork – this will prevent it from rising too much during baking.
  • Sprinkle over the reserved teaspoon of sugar. This really does make the shortbread sparkle once baked.

Baking The Shortbread

  • Place the tin in the middle of the oven and bake for 30 minutes, or until the shortbread is golden and has a set crumb.
  • Once baked remove the shortbread from the oven.
  • Score a line halfway through the length of the cooked shortbread, then score 7 strips – creating 14 Crunchy Vanilla Shortbread fingers.
  • Allow the shortbread to cool in the tin.
FF Crunch Vanilla Shortbread
Golden Crunchy Vanilla Shortbread scored and cooling.
  • Scoring the shortbread whilst it is hot makes it much easier to break into fingers once cooled. I’ll be honest I did have a couple of shortbread fingers break, they were my testers 😉.
  • Once cooled lift the shortbread out of the tin, using the baking parchment and break into individual fingers.

Store the shortbread in an airtight tin for up to 5 days, if it lasts that long!

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread see how it sparkles in the sunlight.

Serve this deliciously Crunchy Vanilla Shortbread with a good cup of tea or coffee. That said, these shortbread fingers would also pair very nicely with my Very Vanilla Ice Cream.

If you have enjoyed the recipe for Crunchy Vanilla Shortbread you make also like these:

Vanilla Fudge Chocolate Brownies

FF Crunchy Vanilla Shortbread
Vanilla Fudge Chocolate Brownies.

Cherry Bakewell Cookies

FF Crunch Vanilla Shortbread
Cherry Bakewell Cookies

Chocolate Heart Cookies

FF Crunchy Vanilla Shortbread
Chocolate Heart Cookies.

I hope you are enjoying the last of the summer wherever you are.

I shall remember to look back at these photographs, in the midst of winter, to remind me of the warmth of the sun in summer.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast. Why not check on elderly neighbours, just pop in to make sure they have enough to drink and maybe stay for a cuppa and a natter? You could always take some home baked treats round?

Food always tastes better when it is shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Triple Chocolate Chunk Ice Cream

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I have come across very few people who do not like ice cream. Perhaps they are restricted due to dietary reasons, and yet they still love it. And the most popular flavour, by far, is chocolate. So why not indulge yourself with my dreamy, creamy Triple Chocolate Chunk Ice Cream?

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream chocca full of flavour!

So, if you are a lover chocolate ice cream, then this is THE one for you!

Rich, smooth chocolate ice cream with delicious chunks of white, milk and dark chocolate in every mouthful. What more could a chocolate lover ask for!

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream perfect for every kind of chocolate lover.

I honestly don’t think I’ve ever seen our three teenage children so excited about an ice cream. They absolutely couldn’t wait for the photo shoot of this Triple Chocolate Chunk Ice Cream to be over so that they could start eating their laden cones.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream patiently held waiting to be consumed!

Quite a cute picture, especially as the tallest is holding the bottom ice cream!

A Divine Recipe

Divine Chocolate sent me some of their chocolate to use in baking. And so I couldn’t resist making an ice cream. Not just any ice cream though, a really good chocolate ice cream, with whole pieces of chocolate throughout, making each bite utterly delicious.

FF Triple Chocolate Chunk Ice Cream
Divine Chocolate flavours this ice cream all the way through.

While I have made no churn ice cream before, which did turn out spectacularly well, following attempts have been too sweet for my palette. Although our children have enjoyed my experiments, I couldn’t honestly put the recipes on here. Because, my standards are high and overly sweet doesn’t cut it with me.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream a perfect balance of flavours.

While it may be seen as more convenient making a no churn ice cream, the preparation time is the same, although churning adds an extra 15-20 minutes. Although churned ice cream is already three quarters frozen when it goes into the freezer. So there’s less time to wait until it’s ready to scoop!

Anyhow this Triple Chocolate Chunk Ice Cream is beautiful when churned, with a  silky, smoothness that tempts the tastebuds.

Recipe: Make 750ml Triple Chocolate Chunk Ice Cream

300ml/ 1/2 pint  Double Cream

300ml/ 1/2 pint Milk – Whole or Semi Skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour

5 tablespoons Caster Sugar

1tsp Vanilla Extract – I use Nielsen Massey

200g/7oz Dark Chocolate

100g/4oz Milk Chocolate

100g/4oz White Chocolate

Method: Ensure the frozen compartment of your ice cream maker has been in the freezer for 12 hours or according to manufacturer’s instructions.

Making The Ice Cream Base

Note: For step by step instructions with accompanying photographs please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a heavy bottomed saucepan and heat over a medium heat, until scalding point is reached, a rim of small bubbles will appear appear around the outside liquid, at the saucepan’s edge, this is called the scalding point, just before the liquid is about to boil. As soon as the scalding point has been reached remove the pan from the heat.
  • Into a large, heatproof bowl add the egg yolks, sugar, corn flour and vanilla extract.
  • Whisk the egg yolks until they are pale and thickened, with the whisk running slowly gently pour the scalded liquid on to the eggs. Whisk until thoroughly incorporated.
  • Tranfer the contents of the bowl back to the saucepan, (I quickly wash up the original bowl, once the custard base has been poured into the pan and before I put the pan back on to the heat). Place the saucepan over medium heat and stir until the custard base has thickened and coats the back of a wooden spoon.
  • Break up 150g of the dark chocolate and place it into the freshly washed bowl.
  • Pour the custard base, through a sieve, into the bowl, over the top of the broken chocolate.
  • Stir until the chocolate has completely melted into the hot custard base. Incidentally, this is also how to make chocolate custard!
  • Place cling film directly on to the top of the chocolate custard, to stop a skin forming and leave to cool on the worktop until warm, then place in the fridge to completely chill.

Churning The Ice Cream

  • Set up your ice cream maker as per the manufacturer’s instructions, mine has to be churning as I pour the ice cream base in.
  • Remove the cling film from the top of the ice cream base and give it a good mix. If you find it easier transfer the liquid to a jug.
  • Pour the chocolate ice cream base into the churning bowl via the opening.
  • Churn for 15-20 minutes until the ice cream is thickly frozen.

Preparing The Ice Cream To Freeze

  • Once churned to a thick consistency, turn off the machine and remove the top and paddle. Scrape off as much ice cream from the paddle as you can. And then, over the sink lick off the rest!!
  • Using a deep silicone spatula, transfer the thick chocolate ice cream to a freezer proof container that has a tight fitting lid.
  • Roughly chop the remaining dark, milk and white chocolate.
FF Triple Chocolate Chip Ice Cream
White, milk and dark chocolate chunks.
  • Sprinkle the chocolate chunks on top of the thick chocolate ice cream in the freezer tub.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream you know this is going to taste so good!
  • Swirl the triple chocolate chunks evenly through the ice cream. I use the handle of a wooden spoon, swirling the chunks through the ice cream. Then snap on the tight fitting lid and place in the freezer for 6-8 hours, or overnight to finish freezing.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream ready for the freezer.

How good does that tub look?

Exactly! You cannot buy this kind of deliciousness.

To serve, remove from the freezer 15-20 minutes prior to serving. As there are no artificial softeners or artificial anything in this Triple Chocolate Chunk Ice Cream, it needs a little time to warm before being scoop-able!

Scoop into cones, bowls, chocolate dipped cups, or even my Toffee Cookie Cups – whatever your heart desires.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream so decadent and delicious.

Then tuck in. Savour the supreme creaminess of this delightful ice cream.

Just a little tip, make a double batch of this ice cream, it disappeared in one night between 5 of us – just sayin’.

If you love this recipe for Triple Chocolate Chunk Ice Cream why not take a look at these:

Blueberry Bloom Ice Cream

 FF Triple Chocolate Chunk Ice Cream
Blueberry Bloom Ice Cream definitely one for the adults with a splash of gin 😉

Lemon Ripple Ice Cream

FF Triple Chocolate Chunk Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Triple Chocolate Chunk Ice Cream
Chocolate Rolo Ice Cream

Ice cream is fun. Since it brings back childhood memories for many people and why shouldn’t we still enjoy food from our memories.

During my summer ice cream making journey, all who have tried the various flavours I have made, including the ones that didn’t make the cut, have agreed that homemade tastes best.

So as we edge into Autumn and proper pudding season begins, don’t banish your ice cream maker to the back of the cupboard, languishing lonely for another year. And yes in our house ice cream makers have feelings. Join me as I pair new ice cream flavours with puddings and desserts through the colder months.

Not got an ice cream maker? I highly recommend the Which Best Buy ice cream maker from Andrew James . It has been thoroughly tested throughout the summer, keep your eyes open for the review coming up shortly.

Have fun, feasting, sharing and enjoying good company, remembering that food always tastes better when it’s shared!

Sammie xx

Divine Chocolate provided me with the chocolate for this recipe. All view, opinions, content and photography are my own. Please see my Disclosure Policy.

 

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Camp Coffee Walnut Cookies

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Today I have a delicious cookie recipe for you. While it’s flavours are based on the classic coffee and walnut cake, there is also an added twist. So these Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

FF Camp Coffee Walnut Cookies

So, do you remember Camp Coffee?

While I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Although maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies

Camp coffee is made using chicory extract. So the leaves that you add to your salad are also used to make this product. Another added benefit is that it contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

    FF Camp Coffee Walnut Cookies Camp Coffee Walnut Cookies

Because it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. Including cookies, cakes, this Camp Coffee Ice Cream and different types of icing.

While Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. And the mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

Camp Coffee Walnut Cookies

Since the recipe makes approximately 10 cookies I strongly suggest making a double batch. And take them in to work, to share with your colleagues over morning coffee. Also you can ask if anyone remembers the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee  widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee alternatively dissolve 1/2 tsp instant coffee in 1 tsp hot water and allow to cool

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 5, 375F

Making The Coffee And Walnut Cookie Dough

  • First of all line 2 baking trays with non stick silicone mats or baking parchment.
  • In a medium size bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the Camp coffee and vanilla extract. Whisk/beat to combine.
  • Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
  • Add the flour, ground walnuts and walnut pieces to the bowl.
FF Camp Coffee Walnut Cookies
The ground walnuts really add to the nutty flavour and crisp texture of this cookie.
  • Use a spoon to stir and bring all the ingredients together.
  • Divide the mixture into ten and roll into balls.
  • Place the cookie dough balls on to the baking tray.
  • Press down to flatten the balls into discs.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies ready for the oven.

Baking The Cookies

  • Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
  • Turn the baking trays around halfway through baking.
  • The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
  • As soon as the cookies are baked remove the baking trays from the oven and allow them to cool on the trays.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies freshly baked and they smell wonderful 😉

Making the Mocha Drizzle

  • Sift the icing sugar and cocoa into a bowl.
  • Add the Camp coffee and vanilla extract.
  • Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
  • Place all of the cookies on a cooling rack that is placed over a large baking tray.
  • Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
  • Snip the very end off of the piping bag and pipe zig zag lines across the cookies.

FF Camp Coffee Walnut Cookies

Finally, serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. I am especially thrilled that these cookies withstand gentle ‘dunking’. Because in my house, dunking cookies makes them hat extra bit special.

In addition to my family our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! Because we encourage sharing here at home baked treats can disappear quickly. And it’s always nice to surprise delivery people with a quick snack.

    Camp Coffee Walnut Cookies

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

Since I start everyday with a cup of tea and a cookie/biscuit (same difference!) these cookies are ideal. And with just enough sweetness to kickstart my body and not too much caffeine to overload my system.

Since we I am a self confessed Cookie Monster, constantly trying new recipes. Although my preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

 Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

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Blueberry Bloom Ice Cream

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Today I have a visually beautiful treat to share with you. It tastes as good as it looks and so I present my Blueberry Bloom Ice Cream. This dessert definitely has a grown up feel about it. Smooth blueberry flavour, layered with subtle, floral flavours that come from the addition of Bloom Gin. Also, as with most of the ice cream recipes on this blog, this dessert is gluten free. Resulting in more people, with restricted diets, being able to enjoy thisdelightful dessert.

Scoops of frozen fruit dessert served in a martini glass.
Blueberry Bloom Ice Cream.

Gently cooking the blueberries with a little sugar results in them keeping both their distinct flavour and colour. And a dash a of Bloom Gin adds floral notes to the delightful, fruity ice cream flavour, while also complimenting the sweetness of the blueberries. Creating an elegant and delightful dessert.

Purple frozen fruit dessert wire a dachshund of gin. Pinterest sized with descriptive graphics.

When freezing food the flavour naturally becomes duller. So foods to be eaten while very cold usually need to have a stronger flavour base.  Yet here, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. Because the cooked blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin, which I absolutely adore. Resulting in the blueberries providing interest against the smooth, silky ice cream.

A tub of purple frozen fruit dessert with a martini glass to the side containing scoops of the dessert.
Blueberry Bloom Ice Cream

Since using an ice cream maker results in a much creamier ice cream than other methods, it is my preferred choice. Because the churning action stops a large volume of fruit from creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.

Recipe: Makes 1L Blueberry Bloom Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

1/2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg – freeze the whites for up to 1 month

1tsp Corn Flour – I use Doves Farm 

as they are certified gluten free

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin – optional. Alternatively leave the gin out and you still have a delicious blueberry ice cream.

Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.

Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.

Preparing The Blueberries

  • First of all, place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin if using and set to one side.
Cooked fruit in a bowl with a bottle of gin to the side.
Cooked and cooled blueberries with a dash of gin.

Making The Ice Cream Base

  • Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
  • In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
  • Whisk the eggs until they are pale and creamy.
  • With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
  • Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
  • Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
  • Most importantly, place the cling film directly on top of the custard as this will stop a skin from forming.
  • Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
  • When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.

Churning The Blueberry Bloom Gin Ice Cream

  • Pour the blueberry mixture into the cold custard ice cream base and stir.
  • Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
  • With the ice cream maker switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
  • Churn until the ice cream is softly frozen – about 20 minutes.
  • Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.
A tub of churned semi frozen fruit dessert
Blueberry Bloom Ice Cream ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.

To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. Doing so allows the ice cream to soften slightly making it easier to scoop. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

Scoops of Blueberry Bloom Ice Cream in a martini glass.
Blueberry Bloom Ice Cream

This stunning looking ice cream looks elegant scooped into martini glasses.

Why not serve with a glass of Bloom Gin, tonic water and lightly crushed blueberries, over ice?

Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.

Blueberry Bloom Gin Ice Cream scoops in a martini glass with a bottle of Bloom gin to one side.
Blueberry Bloom Ice Cream

If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:

Amaretto Creamy Ice Cream

Scoops of almond liqueur frozen dairy dessert topped with flaked almonds in a glass bowl with a bottle of Amaretto to one side.
Amaretto Creamy Ice Cream

Strawberry Rose Ice Cream

Strawberry Rose Ice Cream scoops in a tin.
Strawberry Rose Ice Cream

Lemon Ripple Ice Cream

Scoops of Lemon Ripple frozen dairy dessert served in a pretty glass dessert bow.
Lemon Ripple Ice Bream

There are lots of other iced recipes here on my blog, including my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store. It is important to remember that each make of gin has their own unique mix of botanicals. So for the fragrant floral notes unique to this recipe I highly recommend using Bloom gin.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

I was gifted a bottle of  Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

Blueberry Bloom Ice Cream image for Pinterest with descriptive graphics.

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Bath Soft Cheese Chilli Tarts

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Today I have a fantastic, delicious recipe, that is easy to prepare and stunning to serve. While this recipe is ideal for a picnic or buffet it is also fancy enough for serving at a dinner party. So let me share my Bath Soft Cheese Chilli Tarts with you.

Bath Soft Cheese Chilli Tarts

 

A crisp, crunchy, golden filo pastry encases a layer of chilli pickle, topped with a generous layer of Bath Soft Cheese. I know, they look so tempting. While the late afternoon sunshine illuminates these Bath Soft Cheese Chilli Tarts, with their melting cheese and chilli centre.

Bath Soft Cheese is organic and suitable for vegetarians. It is made by the Bath Soft Cheese Company in Kelston near Bath. It tastes like an English version of Brie. Soft and buttery,  it matures to a ripe, full bodied cheese, that stands up well to the chilli in this recipe.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts incredibly simple to make and bake.

Finally, as you cut through the light, crisp filo pastry layers the melted cheese oozes out of the tart, accompanied by the spicy chilli pickle underneath. And to accompany this tart a few salad leaves and a glass of something crisp and cool.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts – tell me you can resist that delicious, melted cheese?

While cheese, chutney and crackers are a classic combination, it is fun and delicious using the ingredients in a different way.

Baking the chilli pickle and Bath Soft Cheese really wakes up the flavours. And when placed in a buttery, filo pastry tart, the result is a remarkably delicious dish.

Recipe: Makes 6 Bath Soft Cheese Chilli Tarts

250g Bath Soft Cheese – available from Pong Cheese

1 Packet of Filo Pastry – you will need 4-5 sheets – I used Jus Rol

100g Unsalted Butter melted and cooled

1/2 Jar Chillililli – from Hawkshead Relish

2-3tbsp Freshly Chopped Chives

1/2tsp Freshly Ground Black Pepper

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F

Creating the filo pastry tart shell:

  • First of all, place 6 loose bottom tart tins on a baking tray. I used 9cm width, between 8-10cm (3.5-4″) will be fine.
  • Brush each tart tin lightly with melted butter using a pastry brush.
  • Have a clean damp tea towel to hand as filo pastry can dry out very quickly, so it’s best to cover the spare pastry sheets.
  • Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
  • Using a sharp knife cut the filo pastry sheet into equal quarters and then cut each quarter in half, from top to bottom. You will have 8 squares/rectangles.
  • Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
  • Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
FF Bath Soft Cheese Chilli Tarts
See how the 5 layers of filo pastry build up to create a solid tart shell.
  • Continue building the tart case until you have used 5 separate layers of filo pastry – bottom right in the picture above.
  • I actually built 2 tart cases at a time, I wouldn’t recommend building more as each layer will dry out as you prepare the next sheet and is then likely to crack and fall apart once baked.

Layering the tart filling:

  • When all 6 tart cases have been built, spoon 2 generous teaspoons of the Chilli Pickle into the base of each one.
  • Cut the block of Bath Soft Cheese into 6 equal-ish portions – they will weigh approximately 40 grammes.
  • Place a square of cheese on top of Chilli Pickle in each tart case.
FF Soft Bath Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts are so easy to make
  • Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives – reserve half of the chives for garnish once baked.
Bath Soft Cheese Chilli Tarts ready for the oven.

Baking the cheese tarts:

  • Place the Bath Soft Cheese Chilli Tarts in the top a preheated oven and bake for 15-18 minutes. The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
  • As soon as they are baked remove the baking tray from the oven and allow the tarts to cool for 10-15 minutes in their tins.
Fresh from the oven!
  • The Bath Soft Cheese Chilli Tarts can then be carefully removed from their tins and are best served warm. Don’t worry if a couple of crispy pieces of filo pastry break off as you handle them. These delightful tarts are built of 5 layers of filo pastry and are actually quite strong.

Serving suggestion:

I like to serve each tart, warm, on a bed of deeply coloured, fresh lettuce leaves with an extra sprinkle of fresh chives.

Such a simple and yet flavourful appetiser or light lunch. Also these tarts tarts can be eaten cold. Store in the fridge for up to 3 days and vamp up your packed lunch.

I really would recommend the Chillililli from Hawkshead Relish. Not only does it have great flavour in this tart, it also adds a surprise texture, hidden beneath the melted cheese.

If you have enjoyed this recipe for Bath Soft Cheese Chilli Tarts then you may also like these:

Mini Sparkenhoe Red Leicester Tarts

FF Bath Soft Cheese Chilli Tarts
Mini Sparkenhoe Red Leicester Tarts.

Beauvale Cheese Walnut Scones

FF Bath Soft Cheese Chilli Tarts
Beauvale Cheese Walnut Scones.

Goddess Cheese Pine Nut Muffins

Bath Soft Cheese Chilli Tarts
Goddess Cheese Pine Nut Muffins

As you can see, I am loving creating recipes with cheese. You may also like my Cheddar Tomato Basil Quiche, which is exceptionally delicious if you substitute the Cheddar for Sparkenhoe Red Leicester cheese.

Coming up with new ideas, flavour pairings and recipes, really gives me a thrill. Also with all that my body goes through see here, it is wonderful that I can still express my creativity, through cooking and baking and in turn, share my recipes with you.

Whatever you are making, baking and creating in your kitchens, have fun. Enjoy your feast and remember, when you are able, to invite others round to share with you. It really is true that food tastes better when it is shared!

Sammie xx

Pong Cheese provided me with the cheese to create this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post, please see my Disclosure Policy.

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