Lime Ripple Luxury Ice Cream

Hi to all my fabulous readers. I hope that you are enjoying the current spell of warm weather here in the south of England? I appreciate that not everybody does. While it is so hot, a no churn ice cream recipe is what’s called for. Also, this Lime Ripple Luxury Ice Cream can be made in the morning, ready to enjoy by the evening. So what’s stopping you?

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream no churn.

Yes, I am currently in the middle of a full blown love affair with limes. I make no apology, since they taste so good. Having a softer, less sour flavour than lemons, they work well in many savoury dishes such as Lime Couscous . While in sweet dishes limes add a rounder, less tart, more subtle flavour. The kitchen is never without lemons or limes.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream refreshingly good.

This ice cream recipe uses homemade lime curd. The flavour of which is sublime. Since lime curd is readily available online and in the shops, feel free to substitute. My recipe for lime curd will be posted on here in the next week or so. As a food blogger I always double check a new recipe before sharing it. Resulting in a reliable and consistent recipe that you may then follow in confidence.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream with homemade lime curd.

Since I am aware that not everyone owns an ice cream maker, this no churn recipe enables you to make great ice cream at home, without the need for an ice cream maker. Easily made with three main ingredients, a delightful dessert, to share with family and friends.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream quick and easy to make.

A quick note before starting. Depending on what the flavour is to be added to the base, has a direct impact on the quantity of condensed milk used. The lime curd used in this recipe is reasonably tart, as it is homemade. Shop bought curds should be similar. Yet if making, for example milk chocolate ice cream, the condensed milk should be reduced. Otherwise the result may well be an overly sweet ice cream. This is not a one size fits all recipe.

Recipe: Lime Ripple Luxury Ice Cream makes 1L approx.

600ml Double Cream

250g Condensed Milk – I use Carnation

1tsp Vanilla Extract – I use Nielsen-Massey

150g Lime Curd

Method:

This recipe forms part of a review for Andrew James and uses their Set of Five Stainless Steel Mixing Bowls With Air Tight Lids. The largest bowl holds 4500ml and has a splatter proof lid, meaning that a handheld whisk can be placed through the central hole where part of the lid is removed. This bowl proved excellent for whisking this ice cream.

FF Lime Ripple Luxury Ice Cream
Largest of the nest of 5 bowls with splatter proof lid.
  • Firstly, pour the cream into a large bowl and then weigh the condensed milk directly into the bowl. Add the vanilla extract.
  • Whisk the ingredients in the bowl. For this bowl the lid was attached with the centre removed and the ingredients were whisked until thickened. The thickness of the cream mixture should easily hold a figure of eight.
FF Lime Ripple Luxury Ice Cream
Making the no churn base for this ice cream
  • The splatter guard on this bowl only let through the tiniest spots of cream. Whereas usually there is a massive kitchen clear up, wiping cupboards and floors!
  • Next add in 50g of lime curd and give the mixture a quick mix, so that it is fully incorporated.
  • Pour the ice cream base into a freezer proof container, which has a secure fitting lid.
  • Now pour over the remaining 100g of lime curd and ripple it through the whipped cream. The handle of a wooden spoon swirls through the mixture with minimal spillage.
FF Lime Ripple Luxury Ice Cream
Creating the Lime Ripple Luxury Ice Cream ready for the freezer.
  • Snap the lid on to the ice cream container and place in the feeezer. If made in the morning ready for eating later in the day, switch the freezer to fast freeze mode and the ice cream should be frozen after 6 hours. The fast freeze setting is not required if freezing overnight.
FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream ready to serve.

If the ice cream has been frozen overnight or for longer, remove it from the freezer 10-20 minutes prior to serving. As there are not any preservatives or additives added, it needs a little time to soften up, before scooping.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream served with extra lime curd drizzled on top.

Since coconut, lime chocolate, extra lime curd all compliment the lime beautifully, have fun and play around with toppings. Or simply enjoy it as it is!

If you have enjoyed the recipe for Lime Ripple Luxury Ice Cream you may also like these:

Dark Chocolate Chip Vanilla Ice Cream

FF Lime Ripple Luxury Ice Cream
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Lime Ripple Luxury Ice Cream
Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

FF Lime Ripple Luxury Ice Cream
Triple Chocolate Chunk Ice Cream

Since creating recipes and sharing them is the heartbeat of Feasting is Fun. Each recipe is double checked, ensuring you have a consistent and reliable recipe to follow.

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

Sammie xx

As a secial thank you to my readers  Andrew James are offering my readers a 10% discount on this range of bowls. A fantastic offer on a great set of bowls. they are dishwasher safe and have a non slip base. Perfect for making this delicious ice cream. Simply add SAMMIE10 at the checkout to recieve your discount.

Please do not copy any part of this post without my specific written agreement. See my Disclosure Policy

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Lemon Lime Gin Heart Bundt Cake

I love Bundt Pans. Their detailed and versatile shape, moulds cakes into edible replicas of the pan. Of course, if you are still at the beginners stage of cake decorating, the finished cake needs no more than a dusting of icing sugar. Since I have baked more than a few Bundt cakes, I have become more adventurous with how they are decorated. This Lemon Lime Gin Heart Bundt Cake is glazed carefully with a thick icing and finished with sprinkles.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake perfect with lemon tea.

Bundt pans are available in all shapes and sizes. From small bundtlettes such as Mini Lemon Drizzzle Bundt Cakes to larger sized pans, such as Heart Engagement Bundt Cake. While solid pans are available, Bundts are generally recognised by the hole in the centre. Here in the U.K Nordic Ware own the copyright to name Bundt tin/pan. Therefore only cake’s baked in one of their pans can accurately and legally be called a Bundt cake.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake the icing emphasises the detail of the cake.

For this cake one whole lemon and lime are used in the recipe. The fragrant zest adds flavour and balance to the gin baked in the cake. While thick, white icing, made using the juice of the zested fruits, provides a sharp, citrus tang. Finally, green and yellow sprinkles hint at the cake’s flavour.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake the perfect flavour combination.

Tiger Gin has underlying orange citrus notes. Incorporating this with the lemon and lime gives this cake a unique citrus flavour. Yet it is the botanicals added in the process of making this gin that really linger on the palette.

FF Lemon Lime Gin Heart Bundt Cake
Elegant Heart Bundt Pan

Recipe: Lemon Lime Gin Heart Bundt Cake serves 10-12

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4tsp Salt

30mls/2tbsp Gin plus extra for icing – I use Tiger Gin

5 Large Free Range Eggs

100g/4oz Natural Plain Yoghurt

1tsp Vanilla Extract – I use Nielsen-Massey

250g/5.5oz Plain White Flour

2tsp Baking Powder

1 Lemon – scrubbed

1 Lime – scrubbed

400g/14oz Icing Sugar

Sprinkles in coordinated colours

Method: Preheat the oven to 170C/150C fan, gas mark 3

If new, wash the Bundt Pan in hot soapy water. Do not use anything abrasive to clean it. Dry and prior to use spray with cake release. I use Wilton. ensuring the inside is completely covered.

  • Into a large bowl add the butter, sugar and salt. Whisk until pale and creamy.
  • Now add the eggs, yoghurt, gin and vanilla extract – wet ingredients.
  • On top of the wet ingredients sieve the flour and then baking powder.
  • Zest both the lime and lemon. Place the zest into the bowl.
  • This cake uses the all-in-one method. Whisk slowly until all the ingredients are just combined. Give the mixture a final mix with a spoon before carefully pouring into the prepared Bundt Pan.
  • Place the Bundt into the centre of the oven and bake for 50-60 minutes.
  • The cake is baked when it is golden and coming away from the sides of the pan. Also an inserted skewer will come out clean.
  • Remove the cake from the oven and allow to cool for 10 minutes.
FF Lemon Lime Gin Heart Bundt Cake
Preparing the cake batter, filling and baking the Lemon Lime Gin Heart Bundt Cake.
  • After 10 minutes cooling in the tin, turn the cake out on to a cooling rack.
  • Leave the cake to cool completely before decorating.
  • While the cake is cooling prepare the icing.
  • Sift the icing sugar into a medium sized bowl.
  • Next, if using gin in the icing add one tablespoon at first. Now add the juice of both the lemon and lime until it reaches a very thick, yet still drops from the spoon, consistency.
  • As soon as the cake is cooled it can be decorated.
  • Place the cooling rack over, with the cake on it, a larger baking tray. This will catch the drips from the icing.
  • Spoon the icing over the top of the cake, encouraging it to drip down the sides of the cake.
  • Continue to add icing in this way until each of the dips, in the heart pattern, have icing dripped on them.
  • Take care to completely cover the inside of the heart indentation at the top and the outside of the heart point at the bottom – see photos.
  • Carefully place sprinkles across the top of the heart. Again use the photograph for guidance.
  • Allow the cake to set for 5 minutes.
FF Lemon Lime Gin Heart Bundt Cake
Step by step photos showing how to decorate the cake.
  • Gently run a palette knife under the cake, separating any icing that may be stuck to both cake and rack.
  • Transfer the cake to a suitable plate or cake stand and leave to fully set.
FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake set and ready to serve.

Served sliced with a delicious cup of lemon tea and of course a smile!

FF Lemon Lime Gin Heart Bundt Cake
A tasty, tangy slice of Lemon Lime Gin Heart Bundt Cake.
FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake eat with your eyes first!

This cake will keep for up to four days in an airtight container. The cake was made the evening prior to icing and stored wrapped in baking parchment. In my opinion the cake is better the day after it is made.

If you have enjoyed this recipe for Lemon Lime Gin Heart Bundt Cake, then you may also like these:

Maple Syrup Iced Coffee Bundt Cake

FF Lemon Lime Gin Heart Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Chocolate Sunflower Bundt Cake

FF Lemon Lime Gin Heart Bundt Cake
Chocolate Sunflower Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Lime Gin Heart Bundt Cake
Lemon Blueberry Bundt Cake

Baking is fun. Especially when you gain a little experience and confidence. Mixing flavours, experimenting with different cake tins and Bundt Pans. Creating a feast that will surprise people. Making friends, family and neighbours smile. Almost half of this cake has now gone. Slices sent on paper plates, with a pretty napkin, to unsuspecting, yet thoroughly grateful neighbours, this afternoon.

Sharing is so important at Feasting headquarters. Indeed we all believe that food tastes better when it is shared.

Sammie xx

No part of this post may be copied without my express, written permission. Please see my Disclosure Policy for details.

NOTE: If baking with alcohol, you must be at least 18 years old, here in the U.K.

I am entering this cake for Bake of the Week hosted by: Jenny and Helen at

Mummy Mishaps

Casa Costello

FF Lemon Lime Gin Heart Bundt Cake

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Creamy Tomato Spinach Chicken Pasta

Who doesn’t love an easy, quick to make, healthy meal? Exactly. I love pasta, mostly for its versatility. Any number of sauces or meals can be made to go with a million varieties of pasta. Where would we be without it? Thank you Italy, you may have invaded Britain, however it’s time to let things go, as you gave us pasta. More specifically the fusilli bronze die pasta used in this Creamy Tomato Spinach Chicken Pasta.

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta ready to serve.

Next time you think of tossing a jar of pesto into pasta for dinner, think again. Since this dish only took 30 minutes to make, it is definitely worth trying. Not only do you get a balanced healthy meal, it is filling, like a proper meal should be. Bite sized pieces of chicken breast, fresh baby spinach wilted into the tomato and cream cheese sauce.

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta a filling meal.

If you are cutting down on carbs you may not like my next suggestion. That is, to serve this tasty bowl of goodness with a chunk of baguette, or crusty bread. While not swimming in sauce, there will be some pooled on your plate or bowl. This is where bread is important. Dunking. Using the bread to absorb every last drop of this creamy sauce. Keeping with the low fat theme, there is no reason why the bread should be buttered. In fact there will be a greater absorbency area if left unbutterd. Win win!

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta dinner time!

Food should be enjoyed. Indeed it should be a feast. It should feed more than our tummies, it should feed our soul. Giving thanks before eating is a custom here at home. Yet stopping for a moment to look and smell the food in front of you is also important. Too much food is literally shoved down throats while watching television. I wonder if the taste even has time to register with the brain. Eating with family, while sitting up at a table, not only slows down the rate at which we eat, the entire experience is altogether more pleasurable. Hence – food tastes better when it is shared.

Time to make this delicious dish.

Recipe: Creamy Tomato Spinach Chicken Pasta serves 4-6 people

500g Diced Chicken Breast  skin off cut into bite size pieces- I use Graig Farm

1tbsp Olive Oil

1 Large Leek – washed and cut into small dice

2 x 400g Chopped Tin Tomatoes plus 1 tin of pasta cooking water

200g Washed Baby Spinach – frozen can be used if out of season

1tbsp Fresh Thyme finely chopped – plus additional Thyme for garnishing the finished dish

140g Philadelphia Cream Cheese – I use full fat, by all means try a lower fat version if you’re confident cooking with it

1tsp Sea Salt  – I use Maldon

Good Grinding of Fresh Black Pepper to taste

450g Fusilli Pasta – bronze die leaves rougher edges on the pasta and so it absorbs more sauce

Method:

  • Place a heavy bottomed pan on to the hob over medium heat. Add the olive oil and allow to heat.
  • At the same time place a large pan of water on a high heat, ready to cook the pasta. When the water is boiling add a teaspoon of sea salt and then the pasta and cook for 8 minutes.
  • Into the other pan add the chopped chicken breast and cook until lightly browned.
  • Remove the cooked chicken to a plate and then add the chopped leek to the pan.
  • Saute the leek until it is softened and then add the cooked chicken back to the pan.
  • Immediately add the 2 tins of chopped tomatoes and use a wooden spatula to scrape the base of the pan clean. Follow by adding the chopped fresh thyme.
  • Next tip the baby spinach into the pan. Don’t worry if it is piled high it will wilt down.
FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta the tomatoes clean the base of the pan.
  • Remove a can full/2-3 ladles of hot pasta water and pour on to the spinach. Be careful as it will be hot.
  • Drain the pasta and tip on to the spinach. Allow the spinach to wilt down, it will release it’s water and make the sauce thinner.
  • Next add the cream cheese to the pan and stir so that it melts into the sauce.
  • Most importantly, taste the sauce. Add a good grinding of fresh black pepper to taste. Additional salt should not be needed as the pasta water used is salty.
  • Sprinkle over fresh Thyme and the dish is ready to be served.
FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta creating the finished dish.

Serve this delicious Creamy Tomato Spinach Chicken Pasta in bowls.

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta dinner’s served.

Since this dish is ideal to make ahead, it is also perfect for transporting. Ideal for a new family or friend who is unwell. This dish is as perfect to share outside the home as it is with family and friends around the dinner table.

If you have enjoyed this recipe for Creamy Tomato Spinach Chicken Pasta then you may also like these:

Cheesy Vegetable Pasta Bake

FF Creamy Tomato Spinach Chicken Pasta
Cheesy Vegetable Pasta Bake.

Lemon Garlic Vegetable Orzo

FF Creamy Tomato Spinach Chicken Pasta
Lemon Garlic Vegetable Orzo

Chicken and Four Cheese Lasagne

FF Creamy Tomato Spinach Chicken Pasta
Chicken and Four Cheese Lasagne

Pasta is such a versatile ingredient in the kitchen. Also, once cooked it can very often be frozen as this Creamy Tomato Spinach Chicken Pasta, Chicken Four Cheese Pasta and Cheesy Vegetable all can be. While cooking from scratch takes barely more than 10 minutes. Pouring over some sauce (recipe coming soon) or the lemon garlic sauce that accompanies the Orzo recipe above. Easy meals are a busy household’s must.

Have fun creating, cooking and baking in your kitchens.

Sammie xx

Please do not copy any part of this post. See my Disclosure Policy for full details.

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Cheddar Sun Dried Tomato Scones

Cheddar Sun Dried Tomato Scones are the best savoury scones made at Feasting headquarters so far. Sharp, mature cheddar pairs beautifully with the sun dried tomatoes and the addition of fresh basil completes the final flavour. These scones need no addition as they are moist and light.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones perfectly delicious.

Two things are really important when making these scones. First of all, use great ingredients. That doesn’t mean everything has to be top of the range, but buy the best mature cheddar you can afford. While the final flavour is not overpowering, if a milder cheddar is used it’s flavour will be lost. Secondly, lightness of hand while making the scone dough. If it is worked, or handled too much the scones will be heavy.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones it’s hard to stop at one!

Since the sun dried tomatoes add a depth of savoury flavour to the finished scone, they are crucial to the recipe. Dry packaged are best, however if they are only available in oil that’s ok. Simply remove slightly more than the recipe calls for and drain them thoroughly using kitchen towels. Their deep, unique flavour and texture will still work in this recipe.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones the cheese melts into the scone, yet the basil and tomatoes are still visible.

Time to get baking!

Recipe: Cheddar Sun Dried Tomato Scones makes 10-12

450g/1lb Plain White Flour

3tsp Baking Powder

25g/1oz Trex – solid vegetable fat kept very cold

50g/2oz Unsalted Butter kept very cold

250mls Whole Milk straight from the fridge – plus a little extra for brushing the tops of the scones

150g/5oz Freshly Grated Mature/Sharp Cheddar – I used Wyke Farm mature cheddar

50g/2oz Sun Dried Tomatoes preferably not in oil

Handful of Fresh Basil Leaves – approx. 10 large leaves.

1/4tsp Sea Salt Flakes – I use Maldon

Good grinding of Black Pepper to taste

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

You will need two large baking trays lined with baking parchment and a 5cm/2″ plain round cutter.

  • First of all prepare the ingredients. Grate the cheese and chop, or snip the sun dried tomatoes and basil into similar sized pieces – see photo.
  • Add your flour, baking powder, salt and a good grinding of black pepper to a large bowl. Use a balloon whisk to blend the ingredients together.
  • Next add both the fats and blend them into the flour using a pastry cutter. Alternatively rub the fat into the flour using your fingers. Finally the flour should have a breadcrumb appearance with some larger, pea sized, pieces of fat visible.
  • Add one third of the grated cheese to the bowl. Use your fingers to toss the cheese in the flour. This coats the cheese and stops it from clumping. Repeat with half of the remaining cheese. Set the unused cheese to one side.
  • Now do the same with the sun dried tomatoes and fresh basil, tossing them in the flour to coat them.
  • Make a well in the centre of the bowl and pour in the cold milk.
  • Stir the ingredients together with a dinner knife, until they form a rough dough.
  • Use your hand, shaped like a claw to pull all the ingredients together.
  • Tip the scone dough on to a lightly floured work top.
FF Cheddar Sun Dried Tomato Scones
Making the Cheddar Sun Dried Tomato Scones dough.
  • Bring the dough together with your hands and pat into a rough circle approximately 1 inch/2.5cm deep.
  • Thoroughly flour the round cutter and cut out the scones. NOTE: Do not twist the cutter as you push through the dough as this will result in uneven/lopsided final bakes. Place the scones on to the lined baking trays.
  • Brush the top of each scone with milk and add a little of the remaining cheese.
FF Cheddar Sun Dried Tomato Scones
Shaping the dough and cutting out the scones.
  • Place the baking trays into the preheated oven and bake for 20-25 minutes.
  • The scones are baked when they are a golden colour and similar to bread sound hollow when rapped on the base with a knuckle.
  • As soon as they are baked remove the scones from the oven.
  • Immediately place the scones on to a cooling rack, using a clean tea towel to transfer them as they will be very hot.
FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones cooling on a rack.

Since these scones are at their absolute best when still slightly warm, there is no need to wait for them to completely cool before tasting!

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones delicious split with a little butter!

While delicious eaten warm, cool completely before packing into an airtight container to store.

These scones can be made ahead, cooled and packed into freezer bags. They will keep for up to one month in the deep freeze. Ideal for making ahead.

If you have enjoyed this recipe for Cheddar Sun Dried Tomato Scones you may also like these:

Beauvale Cheese Walnut Scones

FF Cheddar Sun Dried Tomato Scones
Beauvale Cheese Walnut Scones.

Super Light Scones

FF Cheddar Sun Dried Tomato Scones
Super Light Scones

Goddess Cheese Pine Nut Muffins

FF Cheddar Sun Dried Tomato Scones
Goddess Cheese Pine Nut Muffins

Cheddar Sun Dried Tomato Scones, such a delicious combination of flavours and texture. Also perfect for making ahead and freezing, ready to pop in the oven on a low heat when unexpected guests arrive. Make ahead recipes are my all time favourites. Especially as I never know from one day to the next how my body will be. Fortunately it’s always nice to know that there is good, homemade food in the house.

Whatever you are making, baking and creating, have fun. Please tweet me @sammiefeasting with your cooking and baking pics? I love seeing what you have created.

Sammie xx

No part of this post may be copied. Please see my Disclosure Policy.

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Cherry Chocolate Ice Cream

Are you a fan of ice cream? I am and I absolutely love making it myself. The reason for that is, firstly I own an awesome ice cream maker from Andrew James and secondly any flavour combination is possible. Welcome to my Cherry Chocolate Ice Cream.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream where’s the spoon?

In truth, yesterday I was going to make a batch of Strawberry Ripple Ice Cream. Yet while foraging around in the cupboard for ingredients I came across a bar of Lindt Cherry Chocolate. An idea started to form. Further rummaging and the second ingredient was found. A can of tinned cherries. Not sure if they would make it to the final recipe I hooked them out anyway. It was time to start experimenting!

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream sparkling in the sunshine

Cherry and chocolate are a classic combination. In truth, during cherry season I may try this recipe with gorgeous, glossy fresh cherries. Especially as we have a cherry tree in our garden. Instead their flavour is imparted firstly through the cherry chocolate bar. Resulting in a pleasantly mild flavour. However, once frozen the flavours dull. Resulting in the decision to use a full can of cherry pie filling (please don’t hate me) with the additional dark chocolate chunks added as well.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream perfect on a sunny day

Taste, an important part of developing a recipe, is key. Once churned, frequent tastings were made as more cherries were added. It’s a hard life! Eventually the balance was perfect using the entire can. Dark chocolate chunks transform any ice cream, with both flavour and texture. Here they provide deep chocolate flavour within the silky, mild chocolate ice cream. Resulting in this incredible Cherry Chocolate Ice Cream, my hubby’s all time favourite.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream a delightful dessert

Recipe: Cherry Chocolate Ice Cream makes approx. 1L

300ml Double Cream

300ml Whole Milk

1tsp Vanilla Extract – I use Nielsen-Massey

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

1tsp Corn Flour – I use Dove’s Farm as it is certified gluten free

4tbsp Caster Sugar

100g Bar Lindt Cherry Chocolate

1 x 410g Can Cherry Pie Filling

100g Dark Chocolate Chunks/Bar

Method:  Place the bowl of the ice cream maker in the freezer at least 8 hours/overnight or follow the manufacturer’s instructions, prior to making this ice cream.

For step by step instructions and photos please see Very Vanilla Ice Cream .

  • First of all pour the cream and milk into a heavy based saucepan placed over a medium heat.
  • While the cream is heating place the egg yolks, sugar, vanilla extract and corn flour into a large heatproof bowl.
  • Whisk the ingredients together until pale and frothy, keeping an eye on the heating cream.
  • Heat the cream and milk to scalding point. That is when a ring of bubbles appear around the rim of the saucepan, just prior to the liquid boiling. Remove from the heat once scalding point has been reached.
  • With the whisk on slow, gently pour in the heated cream, increasing the speed once it is all added.
  • Pour the custard mixture back into the pan and place over a medium heat. Stir to ensure that the base doesn’t burn. Continue until the custard is thickened and coats the back of a wooden spoon. Remove from heat.
  • While the custard is cooking break up the cherry chocolate bar and place into a heatproof bowl. Place a sieve over the bowl.
  • Next, pour the thickened custard through the sieve into the bowl.
  • Stir the custard until all of the chocolate has melted. Cover the custard with cling film placed directly on to the top of the hot, thick liquid.
  • Set the bowl to one side to cool.
FF Cherry Chocolate Ice Cream
The hot custard melts the cherry chocolate.
  • When the ice cream base has cooled place in the fridge to chill.
  • While the ice cream base is chilling prepare the chocolate chunks. If using a bar chop into pieces.
  • Set up the ice cream maker once the ice cream base is cold.
  • Pour the base into the ice cream maker and churn until softly frozen.
  • Decant the ice cream into a freezer proof container with a tight fitting lid.
  • Add the cherries and chopped chocolate.
FF Cherry Chocolate Ice Cream
Creating the Cherry Chocolate Ice Cream
  • Using the handle of a wooden spoon swirl the ingredients together.
FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream swirled together and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer for 6 hours or ideally overnight.
  • Remove the ice cream 10-20 minutes prior to serving to allow it to soften, which will allow easy scooping.
FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream ready to serve

Serve generous scoops of this utterly scrumptious ice cream in bowls or cones. Watch the smiles on faces as they discover whole cherries, nuggets of dark chocolate and enjoy feasting.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream Sundae

Why not turn this delicious ice cream into a Cherry Chocolate Ice Cream Sundae?

If you have enjoyed this recipe for Cherry Chocolate Ice Cream there are many other ice cream recipes on Feasting is Fun, here are a few:

Triple Chocolate Chunk Ice Cream

FF Cherry Chocolate Ice Cream
Triple Chocolate Chunk Ice Cream

Lemon Ripple Ice Cream

FF Cherry Chocolate Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Cherry Chocolate Ice Cream
Chocolate Rolo Ice Cream

Nothing beats homemade ice cream, especially on a hot, sunny day. The flavour combinations are limitless. Since you are in control you can simply make flavours that aren’t available in the shops. I could not be parted from my ice cream maker. The bowl has a permanent place in our freezer, ready for whenever the need for ice cream arises. And yes sometimes it is a need!

Whatever you are making, baking and creating this weekend have fun.

Sammie xx

No part of this post may be copied without my specific written agreement. Please see my Disclosure Policy.

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Toffee Cookie Base Chocolate Cheesecake

If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie Base Chocolate Cheesecake will absolutely hit the spot. Easy to make, using great products, this is the perfect end to any meal. Or, as happened this morning, a great breakfast!

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake easy to make using great ingredients.

Starting at the bottom, the toffee cookie base provides a soft, chewy, toffee flavoured biscuit. Butterscotch cheesecake sits on top, then covered with a thick toffee sauce. Once set after being chilled in the fridge a dark chocolate ganache floods the top of the toffee covered cheesecake. Finally, it is finished with swirls of caramel Caramac, creating an overall balance of flavours and texture.

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake a delightful dessert.

While this is a rich dessert, it isn’t overwhelming sweet. Cutting down through a slice, so every layer is tasted together, definitely enhances the eating experience.

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake decadent and delicious.

To make this cheesecake you will need a 15cm/6″ diameter, springform, removable base cake tin.

Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8

Toffee Cookie Mix – available from Wright’s Baking

25g Unsalted Butter – plus a little extra for greasing the tin

1 Packet Butterscotch Angel Delight easily available from Asda and some other supermarkets

200mls Single Cream

280g Tub Philiadelphia Cream Cheese

3/4 Jar Toffee Sauce – available from Hawkshead Relish if using a different make ensure that it is semi solid so that it will set in the fridge

200g Dark Chocolate

200mls Double Cream

50g Caramac or White Chocolate as an alternative

Recipe notes – use 200g of toffee biscuits, bashed to crumbs in a bag. Tip into a bowl then add 100g melted butter if you are unable to obtain the cookie mix. Press the sandy biscuit/butter mixture into the base of the tin and chill for an hour.

Method: Preheat oven 180C/160C fan, gas mark 5

Preparing the base:

  • First of all, line the base of the tin with aluminium foil – this protects the cake tin base from knife marks and allows the cheesecake to be removed easily from the base.
  • Then very lightly grease the base with butter.
  • Make up the Toffee Cookie Mix according to the packet instructions. Butter is better to use than oil as it will give a firmer cookie base once baked and chilled.
  • Place the tin into the middle of the preheated oven and bake for 25-30 minutes.
  • The cookie base is baked when it is golden brown on top. It will not feel firm, however it will set as the base cools.
  • Place the tin on to a cooling rack and leave to cool completely. DO NOT REMOVE FROM THE TIN.
FF Toffee Cookie Base Chocolate Cheesecake
Making and baking the cookie base and ingredients for the next stage.

Building the cheesecake:

  • To make the next layer of the cheesecake, place the cream cheese and single cream into a bowl.
  • Whisk together until there is a smooth consistency.
  • Now add the packet of angel delight. Whisk until the mixture becomes very thick.
  • Spoon the butterscotch cheesecake on to the cold cookie base. Smooth with the back of a spoon, ensuring the top is level.
  • Place the cheesecake into the fridge to chill and set for 30 minutes.
FF Toffee Cookie Base Chocolate Cheesecake
Making the butterscotch cheesecake layer.
  • While the cheesecake is chilling in the fridge check the toffee sauce.
  • If the sauce has set in the jar, it simply needs to be warmed so that it can be poured over the cheesecake layer. Pour some warm-ish water into a jug and then place the jar in the jug. The sauce will become less cloudy as it warms up. Remove the jar from the water and stir thoroughly with a spoon.
  • Take the cheesecake from the fridge and pour over the toffee sauce. It should cover the entire top of the cheesecake. Then return the cheesecake to the fridge, to allow the toffee to set.
  • While the toffee is setting make the dark chocolate ganache.
  • Break or chop the dark chocolate and place into a heatproof,microwaveable bowl. Pour over the double cream.
  • Place the bowl into the microwave and heat on medium for 30 second bursts, stirring after each heating.
  • When the chocolate is melting and the cream has warmed, remove from the microwave and continue stirring until the ganache is thick and glossy.
  • Leave the ganache to cool slightly, without setting, so that it doesn’t heat up the toffee layer.
FF Toffee Cookie Base Chocolate Cheesecake
The toffee covering and making the chocolate ganache.
  • While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.
FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake with a smooth ganache topping.
  • Place the cheesecake back into the fridge to chill and set.
  • Meanwhile place the Caramac into a small heatproof, microwaveable bowl and heat in short 20 second bursts, stirring in between until completely melted.
  • Pour the melted Caramac into a small disposable piping bag.
  • Remove the cheesecake from the fridge. Cut the very end of the piping bag off.
  • Pipe squiggles, or whatever pattern you like on to the chocolate ganache.
  • Place the uncovered cheesecake back into the fridge to completely set.
  • Due to the different layers in this cheesecake, it should be chilled for 4 hours, after the last stage, or ideally overnight.
FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake ready to serve.

To serve, remove from the fridge, run a sharp knife around the edge of the cheesecake to ensure it releases easily. Place the tin on to a large jar/tin and release the springform clip. Ease the side of the tin down, away from the cheesecake. Put the cheesecake on to a flat plate or cake stand.

Enjoy with friends and a drink of your choice. My preference would be strong coffee!

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake

Treat your friends and family, indeed yourself, to this amazing dessert.

This cheesecake is best eaten within 48 hours of making.

If you have enjoyed this recipe for Toffee Cookie Base Chocolate Cheesecake then you may also like these:

No Bake White Chocolate Strawberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
No Bake White Chocolate Strawberry Cheesecake

Raspberry Chocolate Pavlova

FF Toffee Cookie Base Chocolate Cheesecake
Raspberry Chocolate Pavlova

Chocolate Brownie Raspberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
Chocolate Brownie Raspberry Cheesecake

Dessert is a real treat here at home. Yet it can be the crowning glory to any meal. I have friends who will choose dessert before their main when we are out for a meal. I think that is awesome. But then I have awesome friends 😉.

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

Sammie xx

Wright’s Bakingprovided me with the cookie mix and Hawkshead Relish provided me with a curtesy jar of their toffee sauce. All content, including views and opinions are my own. i was not paid to create this recipe. Please see my Disclosure Policy for complete copyright and intellectual property laws that cover this website. No content may be copied or linked to without my consent.

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Seeded Cob Loaf

Bread, an everyday essential for most people. It comes in different shapes, sizes and varieties. Most popular, judging by the number of loaves sold each year, are sliced, plastic wrapped loaves. Yet what do they taste of? In my opinion very little! Rather they are a carrier of flavours. Ham and mustard, egg and cress sandwiches and so on. The bread itself brings very little flavour to the sandwich party. If you make this Seeded Cob Loaf, your world will be opened to the real flavour of good, homemade bread.

FF Seeded Cob Loaf
Seeded Cob Loaf full of flavour.

Seriously, this could be called ‘Change Your Life Seeded Cob Loaf.’ Because, once you have made it, with your own hands, baked and then tried it, you will find it hard to go back to your usual loaf. Not only does it have incredible flavour, it’s cheaper, far healthier and more rewarding than plastic wrapped loaves.

FF Seeded Cob Loaf
Seeded Cob Loaf baked in a standard fan oven.

Another important benefit from making bread at home, is that you, the baker, know exactly what has gone into your bread. Flour, yeast, water, salt and a little unsalted butter. No preservatives, additives, flour improvers or any other number of E numbers found in mass produced bread. Simply a great tasting homemade loaf.

FF Seeded Cob Loaf
Sliced Seeded Cob Loaf.

Personally, this is one of the very best loaves I have made. The recipe was made twice, on two different days, to check its consistency. Since tasting the first slice, lightly buttered, I have been eager to share this with you. Such is the depth of flavour and ease of shaping. Credit goes to Jack at Bake With Jack . Watching his vlogs will improve both your knowledge and technique, when making bread at home.

Recipe: Makes 1 Seeded Cob Loaf

400g Wholemeal Seeded Bread Flour I use 3  Malts Sunflower from Shipton Mill – alternatively use Wholemeal Bread Flour

100g White Bread Flour

7g Fast Action Dried Yeast

340mls Room Temperature Water

50g Mixed Seeds – plus a small handful for sprinkling on the loaf

30g Softened Unsalted Butter

7g Salt I use – Maldon

Method: I use a stand mixer fitted with a dough hook, alternately this bread can be made by hand.

Note: For complete accuracy the use of digital scales is advised. Even for weighing water, 1ml is equivalent 1g.

  • Into the bowl of the stand mixer weigh the water and yeast.
  • Next, add both flours and the additional 50g of seeds, even if you are using seeded flour.
  • On top of the flour add the salt and cubed butter.
  • Lower the dough hook and mix on slow for 5 minutes, then increase the speed and mix for a further 5-10 minutes on medium. The dough is ready when it can be stretched without tearing and light can be seen through the stretched dough. This is known as the windowpane test.
  • Use clean hands to scrape any dough stuck to the dough hook back into the bowl.
  • Cover the bowl with a clean tea towel and place on a surface that is draught free.
  • Leave the dough to prove until doubled in size. This may take between 1-2 hours, depending on the room temperature.
  • While the bread is proving, grease a large baking tray with a little butter.
  • Once proved, scatter a very small amount of flour on to the work top.
  • Turn out the dough ensuring the domed top becomes the bottom and the sticky underneath is uppermost.
FF Seeded Cob Loaf
Turning out the dough and shaping the bread.
  • Following the pictures above, shape the dough. Firstly pull the edge of the dough and press it down into the sticky centre. Continue, working around the edge of the dough. While doing this, tension is being built across the top of the loaf, (the underneath of the dough), this helps ensure a tight ball shape that doesn’t collapse whilst proving or baking.
  • Keep working around the edge of the dough until you achieve a tight ball, as seen in the left of the photo below.
FF Seeded Cob Loaf
Tightly shaped Cob dough on the left and right after 2nd prove.
  • Cover the dough ball with the tea towel and leave until doubled in size. See photo above on the right.
  • While the dough is undergoing its second prove Preheat the oven to its hottest setting. Add a tray of water to the bottom of the oven. The water provides steam which helps the dough to rise (oven spring) before forming a crust.
  • When the dough has doubled in size, it is ready to bake. Remove the tea towel and brush the top of the dough with water. Then sprinkle over the remaining seeds.
FF Seeded Cob Loaf
Seeded Cob Loaf ready for the oven.
  • Place the seed covered loaf into the middle of the oven.
  • Immediately reduce the temperature of the oven to 220C/200C fan, gas mark 7. Note – the reduction in heat stops the seeds from burning.
  • Bake for 45 minutes, remove from the oven. Take the loaf off of the baking tray and place back in the oven, directly on to the oven shelf. Continue baking for 10-20 minutes, depending on how crusty you want your bread.
  • Once baked, remove from the oven and place on a cooling rack. Enjoy the aroma of freshly baked bread!
FF Seeded Cob Loaf
Seeded Cob Loaf cooling on a rack.
  • Ensure the loaf is completely cooled before slicing.
FF Seeded Cob Loaf
Seeded Cob Loaf, toast, sandwiches or simply sliced and buttered.

Perfect for slicing, packing up with an assortment of fillings and taking on a picnic. Or simply torn into chunks and dunked in warming bowls of soup.

If you have enjoyed this recipe for Seeded Cob Loaf then you may also like these:

Farmhouse White Loaf

FF Seeded Cob Loaf
Farmhouse White Loaf

Lighter Wholemeal Loaf

FF Seeded Cob Loaf
Lighter Wholemeal Loaf

Cinnamon Plaited Brioche Bread

FF Seeded Cob Loaf
Cinnamon Plaited Brioche Bread

Baking at home can be an immensely fulfilling experience. Enticing aromas escape the oven with a beautiful, delicious loaf, or other bake tempting your eyes and tastebuds, whilst cooling. Even if your first loaf isn’t perfect, its taste will more than make up for its appearance. Finally, your own bake is guaranteed to taste better than anything bought from a shop.

Have fun, making, creating and baking in your kitchens.

Sammie xx

Please see my Disclosure Policy regarding copyright and intellectual property laws, before reproducing any copy from this blog.

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Double Chocolate Exam Busting Cupcakes

If you are a parent and have children, you will know that from year 6, exams become an important part of their lives. Whether it’s SATS, GCSE’s, A Levels. College or University exams. The end game always focuses on tests or exams. Since today is the start of GCSE’s here in England these Double Chocolate Exam Busting Cupcakes, are designed to lift the spirits and fill the tummies of all students sitting their exams.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes with coffee – study fuel!

Of course these cupcakes could and should be made all year round, such is their delicious simplicity. Chocolate cake topped with the ultimate white chocolate vanilla frosting. Perfect for chocolate lovers everywhere.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes the reflect balance of flavours.

Since these cupcakes can be made, from start to finish in under an hour, they are also handy for short notice or unexpected guests. Likewise they can be whipped up, literally, in moments. The comforting aroma of home baking, wrapping around your weary children, like a cosy, soft blanket, when they arrive home.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes comfort at the ready.

While my hard working teens are sitting and studying for their exams, I can be found in the kitchen. Busy rustling up delicious, sustained energy food and lots of treats. The amount of energy burned up during studying is vast. Since this can be a tough time of year for them, their usual ‘healthy’ food intake is topped up with extra yummy goodies!

Recipe: Double Chocolate Exam Busting Cupcakes makes 12

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

50g/2oz Caster Sugar

50g/2oz Light Brown Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Eggs

60g Plain White Flower

1tsp Baking Powder

40g Cocoa Powder – I use Callebaut

For the frosting:

150g/5oz Icing Sugar

75g/3oz Unsalted softened to room temperature

1tsp Vanilla Bean Paste

100g/4oz White Chocolate

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3

First of all line a 12 hole cupcake tin with cupcake cases.

  • Into a medium sized bowl add the butter, both sugars and salt. Beat together until the mixture is free from lumps and smooth.
  • Now add the vanilla extract and all three eggs.
  • Sift in the flour, cocoa and baking powder.
  • Beat/whisk all of the ingredients together until fully mixed.
  • Divide the mixture between the 12 cupcake cases – approximately one dessert spoonful of mixture per case.
  • Place the cupcake tin into the centre of the preheated oven and bake for 25-30 minutes.
  • The chocolate cupcakes are baked when they spring back from a light touch.
  • When baked remove from the oven and allow to cool for 10 minutes  before transferring to a cooling rack. Allow to fully cool.
FF Double Chocolate Exam Busting Cupcakes
Making, filling and baking chocolate cupcakes.
  • Preparing the frosting and decorating the cupcakes:
  • Note – due to the high chocolate content of the frosting it is advisable to make it directly before piping, while it is soft.
  • Firstly, break up the white chocolate and place in a heatproof, microwaveable bowl. Set to one side.
  • Into a separate bowl add the icing sugar, butter and one teaspoon of very hot water, from a recently boiled kettle. Whisk until almost combined.
  • Place the bowl with the white chocolate into the microwave. Heat for 20 seconds, stirring in between, until the chocolate is liquid.
  • Pour the warm, melted chocolate in with the butter and icing sugar mixture.
  • Whisk the ingredients together immediately and then continue to whisk until the frosting is light and fluffy. During the whisking add the vanilla bean paste.
FF Double Chocolate Exam Busting Cupcakes
Making the frosting, piping and decorating the chocolate cupcakes.
  • Fit a large piping bag with a large closed star piping nozzle.
  • Fill the piping bag with the frosting and proceed to pipe rose swirls on each cupcake. Starting in the centre of the cupcake, pipe the shape of an ‘e’ then continue around until the cupcake has a complete swirl on top.
  • Finally, sprinkle over your choice of decoration.
FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes so good!

Serve with a hug, smile and a hot drink!

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes much needed.

Store these cupcakes in an airtight container where they will last for three days.

If you have enjoyed this recipe for Double Chocolate Exam Busting Cupcakes you may also like these:

Marshmallow Frosted Mango Cupcakes

FF Double Chocolate Exam Busting Cupcakes
Gluten Free Marshmallow Frosted Mango Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

FF Double Chocolate Exam Busting Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

Cheer Up Chocolate Chip Cookies

FF Double Chocolate Exam Busting Cupcakes
Cheer Up Chocolate Chip Cookies

While cupcakes are delicious, the cookies are for those meltdown moments when the pressure is simply too much. Firstly, so that whoever reads this blog post realises that they aren’t on their own. Sometimes it all gets too much. Fresh air, good music and a break all help. As do hugs, talking and simply letting it all out.

Wishing anyone taking exams, all the very best. If you do your best, no one can expect more of you than that x.

Sammie xx

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Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut perfect for sharing.

Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Even on an overcast day, this Lemon Drizzle Whipped Cream Filled Giant Doughnut is full of sunshine.

Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
The whipped cream cuts through the delicious tart lemon flavours.

The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. If that is beyond your means then this doughnut can be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut dessert anyone?

Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.

Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10

200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • First of all, grease the silicone moulds well, with softened butter.
  • Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
  • Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
  • Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
  • Divide the mixture between the two moulds and place them on baking trays. Unless you’re trays are large enough to accommodate 2 moulds without squishing them.
  • Place the baking trays, evenly spaced in the preheated oven.
  • The doughnut sponge will take between 30 and 40 minutes to bake.
  • The sponge is baked when golden in colour and springs back from a light touch.
  • Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Creating, making and baking the giant doughnut.
  • While the sponges are cooling, the lemon drizzle icing can be made.
  • Weigh the icing sugar into a bowl containing the juice of half a lemon.
  • If desired add, no more than the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
  • Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
  • Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
  • For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
  • Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
  • When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
  • Place the bottom doughnut sponge, flat side up on a serving plate.
  • Spoon the lemon curd on top and spread with a knife so that it covers evenly.
  • To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
  • Now place the top of the doughnut evenly on to the base.
  • Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
  • Scatter sprinkles over the drizzle icing while it is still wet. This ensures that the sprinkles will stick to the icing.
  • Finally stand back and admire your beautiful handiwork!
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Building and decorating the Lemon Drizzle Whipped Cream Filled Giant Doughnut.
  • Serve this delicious doughnut chilled and with a smile.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
A generous slice of Lemon Drizzle Whipped Cream Filled Giant Doughnut.

Such a sunny and beautiful treat. Why wouldn’t you want to share it?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut ooh so good.

If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:

Strawberry Whipped Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Strawberry Whipped Cream Giant Doughnut comes with a Gluten Free recipe included.

Chocolate Hazelnut Baked Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut.

Raspberries and Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Raspberries Cream Giant Doughnut.

I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?

The gluten free recipe for the Strawberry Doughnut, should also work well for both the Raspberry and Lemon Drizzle. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!

Sammie xx

 

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Maltesers Malted Chocolate Loaf Cake

Easter was only a couple of weeks ago. Time flies. Fortunately, Maltesers bunnies don’t! Since I had these cute, chocolate bunnies leftover from Easter, I decided to bake a loaf cake and use them to decorate. While also having a large bag of Maltesers and a whole jar of Maltesers Spread. The resulting Maltesers Malted Chocolate Loaf Cake is for Maltesers lovers everywhere.

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake delicious any time of the year!

My Double Chocolate Chip Loaf Cake recipe is very reliable, so that is where this recipe started. However, a few ingredients were changed to suit the flavour of this cake. While still wonderfully moist, malt powder adds another level of flavour with the chocolate. Using Maltesers spread, in a thick layer, to top the cake is all the ‘icing’ that’s needed. Finishing with crunchy, Maltesers adds taste, texture and fun. Resulting in a tasty cake.

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake with added chocolate bunnies for Easter.

Tiny white pearls echo the Maltesers crunch that is in the chocolate spread, on top of the cake.

FF Malteser Malted Chocolate Loaf Cake
Malteser Malted Chocolate Loaf Cake with added bunnies

Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10

175g/6oz Unsalted Butter softened

175g/6oz Light Brown Sugar

1/4tsp Salt –  I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use  Nielsen-Massey

100g/4oz Full Fat Yoghurt

50g/2oz Cocoa Powder

2tbsp Malted Drink Powder – I use Horlicks

125g/5oz Plain White Flour

2tsp Baking Powder

To decorate:

I jar Malteaser Chocolate Spread

1 Large Family Bag or Box of Maltesers – if you are particularly partial to Maltesers add an extra bag!

Small pearl or silver  edible balls

Packets of Maltesers Chocolate Bunnies, as many as needed – only available at certain times of the year.

Method: Preheat the oven to 160C/140C fan, gas mark 3

For this bake you will need a 2lb loaf tin. Grease thoroughly with butter and line the base with baking parchment.

  • First of all sift the flour, cocoa powder and baking powder together in a bowl. Then add the two tablespoons of malt powder. This is the dry mix.
  • Into a large bowl add the butter, sugar and salt. Beat until the mixture is fully combined and has very few lumps.
  • Next add the three eggs to the bowl, the vanilla extract and also the yoghurt. Beat for one minute to break up the eggs.
  • Gently tip in the dry ingredients and beat slowly until all the ingredients have combined. Switch to a large spoon and stir, ensuring the entire cake batter is fully combined.
  • Since the batter is quite thick, spoon it carefully into the loaf tin, smoothing the top, for an even bake.
  • Place the tin into the centre of the oven and bake for 45-55 minutes.
  • The cake is baked when it is firm to touch and an inserted skewer comes out clean.
  • Once fully baked remove the cake from the oven and allow to cool fully in the tin.
  • When cooled, carefully turn the cake out of the tin, removing the baking parchment from the base.
FF Malteser Malted Chocolate Loaf Cake
Making the cake batter, filling the tin and the finished, baked cake.
  • When ready to decorate, place the loaf cake on a plate or stand.
  • Using a palette knife, spread the entire contents of the Maltesers jar on top of the cake.
  • If using bunnies, these can be attached to the side of the cake using some of the spread.
  • Cover the top of the cake with Maltesers. Add as many as you can fit on.
  • Finally sprinkle over the tiny pearl/silver balls.
FF Malteser Malted Chocolate Loaf Cake
Decorating the cake.

Finally, the finished cake!

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake ready to share.

To serve slice and serve with a smile.

FF Malteser Malted Chocolate Loaf Cake
A slice of Maltesers Malted Chocolate Loaf Cake

This cake will keep for up to 5 days in an airtight container, on a planet where nobody lives 😉.

It lasted 2 days here at home!!!

If you have enjoyed this recipe for Maltesers Malted Chocolate Loaf Cake then you may also like these:

Chocolate Biscuit Base Mini Egg Brownies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Biscuit Base Mini Egg Brownies

Golden Egg Chocolate Sponge Cake

FF Malteser Malted Chocolate Loaf Cake
Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Monster Mini Egg Cookies

 

Since Easter is celebrated once a year, these recipes are all designed to be adaptable. While Maltesers are easy to obtain, in the other bakes Smarties, M & M’s, or any other chocolate can be used. Due to the liquid content of caramel, or creme eggs, it is advisable to freeze these, prior to using them in a bake. As a result any frozen substitutes will bake beautifully.

I hope that you had an enjoyable Easter and wish you all the very best with your making, baking and creating.

Sammie xx

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