Apricot White Chocolate Triple Sponge Cake

After being approached by Maha Home to create a cake using the new Innovative Range by Mason Cash that they stock, I was beyond excited. I can remember every single adult female in our family owning the iconic, beige coloured, cane bowl by the same manufacturer. Yet with this new range I was in for a double treat (I’ll explain more later). I chose to create this gluten free Apricot White Chocolate Triple Sponge Cake.

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

As a result of my health issues, I rely heavily on the ability to order items online. Having had mixed results from the different companies I order from I have learned who I can trust to properly package and ship things within an acceptable time frame. With Maha Home I placed my order and it arrived the following day. Every item was securely wrapped, without there being an excess of packaging. Most importantly every single item, when unwrapped, was in perfect condition. Because of the careful packaging, lowest price match promise and prompt delivery I would happily order from them in future.

 

FF Apricot White Chocolate Triple Sponge Cake
Package delivery from Maha Home

I will admit that it did take some time to complete the unwrapping!

I tested and used all of the items except the reamer and jar scraper while making the Apricot White Chocolate Triple Sponge Cake.

FF Apricot White Chocolate Triple Sponge Cake
Mason Cash Innovative Kitchen items from Maha Home

Note: please visit the Mason Cash website for specific care and use of items listed.

My thoughts on the Innovative Kitchen Kit

I love the size of this bowl and it is beautiful to look at. It’s wide enough to get my hands in, for making bread, pastry and crumble. Using the tilt feature allows for thorough mixing. Also I would use this as a serving bowl, for example my Creamy Garlic Lemon Chicken Pasta Salad. While the bowl itself isn’t too heavy, once ingredients are added I would struggle to be able to lift this and mix in the crook of my arm. That said this bowl would make a perfect new home/wedding/birthday present for a newbie or keen baker.

Possibly my favourite item! Although this may seem odd, as someone who frequently uses an electric whisk that always drips on to the worktop having this spoon rest is an absolute joy. Large enough to rest both beaters from my whisk, or the large solid spoon and the balloon whisk from the range, this has saved me a substantial amount of clean-up time.

Absolutely the cutest item in the range. A really useful size jug with accurate measurements inside. For that reason it was particularly useful when creating the Apricot White Chocolate Triple Sponge Cake. Especially easy to use in the microwave and the colours match my kitchen perfectly.

Such a comfortable balloon whisk to hold and use. I wasn’t sure at first how useful the reamer would be, however after making a batch of Homemade Chelsea Buns, with a lemon drizzle I found myself happily using both the reamer and whisk. Brilliant invention.

Fantastic large spatula at one end with a smaller spatula at the other end. Any worries I had about how comfortable it would be to hold were immediately dispelled on first use. Two for one usage, saving utensil room in the kitchen.

A strong solid spoon that is comfortable to hold and use. I see a wooden spoon as one of THE most essential items in any kitchen, this spoon fits the bill and some! No longer do I have to sniff my range of wooden spoons when baking, to check for lingering curry/garlic smells. I now have a dedicated wooden spoon for baking, that also has a very handy jar scraper at the other end. Especially useful for honey and marmite, both particularly sticky and reluctant to leave the inside of a jar. Again double usage from one utensil.

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

225g + 112g/8oz + 4oz (337g/12oz) Unsalted Butter at room temperature – plus extra for greasing the cake tins

225g + 112g/8oz + 4oz (337g/12oz) Caster Sugar

1/4tsp + 1/8tsp Salt (3/8tsp)

2tsp + 1tsp Vanilla Extract (3tsp) – I use Nielsen-Massey 

4 + 2 (6) Large Free Range Eggs

225g + 112g/8oz + 4oz (337g/12oz) Gluten Free Plain White Flour – I use Doves Farm alternatively use regular white wheat flour

2tsp + 1tsp Baking Powder (3tsp)  – I use Waitrose as it is gluten free

Filling and decorating the cake

6tbsp Good Quality Apricot Jam

2 x 240g (drained) Canned Apricot Halves

4 Fresh Apricots – if not in season there will be enough left to decorate from the canned apricots

For the white chocolate ganache

600g/1lb 5oz Good Quality White Chocolate

600ml/21fl oz Double (heavy) Cream

For the dark chocolate curls

109g/4oz Good Quality Dark Chocolate – minimum 70% Cocoa Solids

100g/4oz Unsalted Butter – cut into chunks

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

For this recipe

Note – you will need 3 x 20cm/8in round sandwich tins for this recipe. If, like me however, you only have 2, simply follow the first set of quantities given in the recipe. Make 2 cake sponges using the first quantity given in the recipe and bake. Once the cakes are turned out, wash up one sandwich tin and proceed to make the third cake using the second quantity given in the recipe. Alternatively if you have 3 cake tins make the cake batter using the full quality given (shown in brackets in bold), dividing the mixture equally between the three sandwich tins.

Making the sponge cakes

  • First of all grease with butter and line the sandwich tins with baking parchment.
  • Next crack the eggs into the jug and whisk to combine.
  • Add the butter, sugar and salt to the large bowl and whisk together until pale and creamy.
  • Pour the eggs into the large bowl and add the vanilla extract.
FF Apricot White Chocolate Triple Sponge Cake
Beating the cream and sugar, whisking the eggs.
  • Sieve the flour and baking powder into the bowl.
  • Using a large wooden spoon mix the ingredients together until just combined. Over mixing when using wheat flour can lead to a heavy cake.
  • Divide the cake batter evenly between the sandwich tins, using the spatula to scrape the bowl clean. Ensuring nothing is wasted.
  • Smooth the top of the cakes with the spatula.
FF Apricot White Chocolate Triple Sponge Cake
Adding the dry ingredients, mixing and filling the cake tins.
  • Place the cake tins into the centre and lower part of the preheated oven.
  • Bake the cakes for 25-30 minutes.
  • The cakes are baked when golden and they spring back from a light touch in the centre.
  • As soon as the cakes are baked remove from the oven.
  • Allow the cakes to cool in the tins for 15 minutes and then turn out on to a cooling rack.
  • Proceed with making the third sponge as per the note above.
FF Apricot White Chocolate Triple Sponge Cake
Baking the three separate cake sponges

Making the dark chocolate curls

  • Chop the dark chocolate into small chunks.
  • Place the chocolate into the jug and add the butter.
  • Using a microwave heat the chocolate/butter for 30 seconds on medium power. Repeat until both chocolate and butter are melted.
  • Stir using the small spatula until the ingredients are combined and glossy.
FF Apricot White Chocolate Triple Sponge Cake
Making the dark chocolate ganache
  • Pour the dark chocolate ganache into a baking tray approximately 38cm x 25cm x 3cm (15in x 10in x 1in).
  • Tilt the tray so that it is evenly covered with ganache.
  • Refrigerate the tray for 1 hour to set the ganache.
  • To make the curls, push a straight edged implement (I have used a small metal cake server, a dough cutter or something similar would also work well) into the ganache. The chocolate will form curls. Place each curl on to a cold plate. Repeat until all of the chocolate has been used. During hot weather it maybe necessary to chill the chocolate ganache in between making curls.
  • Once made, place the plate of chocolate curls into the fridge until needed. Note, the dark chocolate curls can be made the day before, Store in an airtight container in the fridge.
FF Apricot White Chocolate Triple Sponge Cake
Making the dark chocolate curls

Making the white chocolate ganache

  • Measure out the cream into the jug.
  • Heat in the microwave on medium for 30 second bursts until the cream is hot – not boiling.
  • While the cream is heating chop the white chocolate into small chunks and place into the large bowl.
  • Pour the hot cream over the white chocolate chunks.
  • Stir continuously with the spoon until all of the chocolate is melted and combined with the cream. The mixture should look glossy.
FF Apricot White Chocolate Triple Sponge Cake
Making the white chocolate ganache
  • Pour 300ml of the liquid white chocolate ganache into the jug.
  • Place the large bowl of ganache into the fridge to cool.
  • Meanwhile, using the whisk, whip the white chocolate ganache in the jug until it just holds it’s shape (see bottom left photo below).
  • Place a cake sponge, flat side down, on to some foil on a plate.
  • Spoon the soft, yet floppy ganache on to the sponge. Spread the ganache with the small spatula to cover the sponge allowing it to naturally drape around the sides.
  • Place the sponge into the fridge to set.
FF Apricot White Chocolate Triple Sponge Cake
Covering the top sponge of the cake with whipped white chocolate ganache

Assembling the Apricot White Chocolate Triple Sponge Cake

  • First of all, drain both cans of apricot halves into a sieve.
  • Place the remaining 2 cake sponges, flat side up, on separate plates. Make sure the sponge that will be the bottom layer of the cake is on a serving plate or board.
  • Spoon 3 tablespoons of apricot jam on to each sponge and spread to the edges using the small spatula.
  • Place 8 apricot halves evenly around the outside of each sponge and 4 in the centre.
FF Apricot White Chocolate Triple Sponge Cake
Adding the apricot jam and apricots
  • Remove the cooled ganache from the fridge and whisk until it firmly holds its shape.
  • Fill a large piping bag with the ganache.
  • Cut the end of the piping bag off to leave a 1cm opening.
  • Applying even pressure pipe swirls of ganache between the apricots on the edge of the cake working in towards the centre, until there aren’t any gaps left. Repeat for the second sponge.
  • Place both sponges into the fridge and leave to set for 30 minutes.
  • Once the ganache has set it is time to assemble your cake.
  • Place the second layer centrally on top of the bottom layer.
  • Finally, place the ganache covered sponge on top.
FF Apricot White Chocolate Triple Sponge Cake
Piping whipped ganache and assembling the cake
  • Arrange the fresh (or canned) apricots on top of the cake and add the dark chocolate curls.
  • Refrigerate the cake for a further 30 minutes, or until time to serve.
FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake
  • Remove the cake from the fridge 10 minutes prior to serving. Doing so allows for easier slicing.
FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

I made the gluten free sponges the day before assembling the cake. They were stored in an airtight cake tin separated by sheets of baking parchment.

If you have enjoyed this recipe for Apricot White Chocolate Triple Sponge Cake you may also like these:

Summer Mixed Berry Sponge Cake

FF Apricot White Chocolate Triple Sponge Cake
Summer Mixed Berry Sponge Cake

Raspberry Lemon Celebration Layer Cake 

FF Apricot White Chocolate Celebration Layer Cake
Raspberry Lemon Celebration Layer Cake

Fluted Chocolate Lemon Marble Cake 

FF Apricot White Chocolate Triple Sponge Cake
Fluted Chocolate Lemon Marble Cake

 

While making this Apricot White Chocolate Triple Sponge Cake I had great fun testing out the Mason Cash Innovative Kitchen items sent to me by Maha Home. As well as creating a feast, fun has to be at the heart of what I do. Likewise, by testing new kitchenware I learn what works and what doesn’t. As a result I can offer an unbiased opinion to you my readers. Your trust in me is central to any review I undertake. Resulting in a review that is open and honest.

Promotional discount:

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

In the photograph above I added edible Pansies to create a pop of colour. When using flowers to decorate a cake, ensure they are edible and free from any chemicals.

Maha Home have given readers of my blog a 5% discount on all Mason Cash Innovative Kitchen items. Please insert the code INNOVATIVEFEASTING5. 

This offer is valid until 30th September 2018.

NOTE: Discount code can only be used once.

Sammie xx

Maha Home sent me the Innovative Kitchen items by Mason Cash for the purpose of reviewing. Please visit their website for lowest price match promise and discount code T’s & C’s. All opinions, views and content are my own. I was not paid to carry out this review. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

 

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Lemon Lime Meringue Pie

It is no secret that I love both sweet and savoury recipes that include lemon or lime. My Lemon Ripple Ice Cream is a favourite not just with me, it is also one of the most popular recipes on this blog. Lime too, with its softer and more floral flavour is also a winner, showcased here in my Lime Ripple Luxury Ice Cream. This Lemon Lime Meringue Pie combines both fruits in the curd, creating an utterly sublime dessert dish.

FF Lemon Lime Meringue Pie
Lemon Lime Meringue Pie

Pyrex, quality kitchenware

I was sent a Pyrex deep 26cm glass fluted flan dish and a Pyrex 3L classic glass bowl by Maha Home and I must say that both products were well packaged. When ordering online this really is of key importance to me. As soon as they were unwrapped I was keen to make a dessert that would show off both products. Pyrex have a recipe for Lemon and Lime Meringue Pie on their website and I used this as the basis for my dish. Since I naturally tweak anything I make, the recipe given is my interpretation of the original.

FF Lemon Lime Meringue Pie
Pyrex 26cm deep flan dish and 3L bowl.

Since I have been on the hunt for a deep flan dish I was particularly excited to try this out. As I have mentioned in previous posts, any new kitchen equipment has to earn it’s cupboard space in my home. Because, let’s face it, very few people have massive kitchens with tons of space! What Maha Home did not know, is that I already have and regularly use the 3L Pyrex glass bowl. I most certainly have room for 2 of these deep, hard wearing bowls in my kitchen.

FF Lemon Lime Meringue Pie
Lemon Lime Meringue Pie

Designing a dessert

Creating the Lemon Lime Meringue Pie involves four separate stages. First of all making and baking the pie crust shell. Zesting, juicing and cooking the lemon and lime curd. Whisking up egg whites with sugar to create the light, airy, meringue topping and finally assembling and baking the pie. While there are four stages, making this pie does not feel like a chore. Since each step is relatively quick and the pie crust and curd can be made the day before, breaking the process down even further.

FF Lemon Lime Meringue Pie
Lemon Lime Meringue Pie

I made this pie on an extremely hot and humid day. In doing so I learned a thing or two. Most importantly is to make the meringue topping at the very last minute, literally just before it needs to be spooned on to the pie. Making it any earlier can cause it to lose volume. Also, once baked and cooled the pie must be refrigerated. Doing so allows the curd to set and makes for easier slicing. Finally, once chilled this pie is easy to transport, making it an ideal dessert to take to friends and family.

Recipe: Lemon Lime Meringue Pie serves 8-10

For the pie crust:

450g/1lb Shortcrust Pastry – I used my Perfect Butter Shortcrust Pastry recipe.  If buying ready made ensure it is all butter

1 tsp Vegetable Oil for greasing the flan dish – I used Rapeseed oil

For the filling:

3 Fresh Lemons – finely zested and juiced

2 Fresh Limes – finely zested and juiced

175g/6oz Caster Sugar

300ml/ 1/2 pint Water

6 tsp Cornflour (cornstarch)

4 Large Free Range Egg Yolks

For the topping:

4 Large Free Range Egg Whites

150g/5oz Caster Sugar

3 tsp Cornflour (cornstarch)

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

Making the pie crust

  • First of all make the pastry and place in the fridge to chill for one hour.
  • Pour one teaspoon of oil into the Pyrex flan dish. Using a clean sheet of kitchen paper ensure the inside of the dish is lightly coated in oil, taking special care around the inner rim.
  • Remove the pastry dough from the fridge and place on a lightly floured worktop.
  • Knead the dough lightly so that it becomes pliable, taking care not to overwork it as this will result in a tough pastry crust.
  • Roll out the pastry so that it is slightly bigger than the flan dish – see photo below.
  • Wrap the pastry over the rolling pin and place over the flan dish.
FF Lemon Lime Meringue Pie
Rolling out the chilled pastry to fit the flan dish.
  • Press the pastry into the flan dish taking care not to stretch it, as this will cause the pastry to shrink on baking. Also if the pastry tears, patch using a little of the leftover pastry with a tiny amount of water.
  • Trim the pastry and dock the bottom with a fork. Add baking parchment and baking beans.
  • Place on to a baking tray and into the centre of a preheated oven and bake for 15 minutes.
  • Remove the pie crust, immediately reduce the oven temperature to 200C/180C fan, 400F, gas mark 6.
  • Lift out the baking beans, taking care as they are hot.
  • If any cracks have appeared in the pastry patch, as before, using leftover pastry.
  • Return the pie crust to the cooler over and bake for a further 7 minutes.
  • As soon as the pie crust is baked remove from the oven.
FF Lemon Lime Meringue Pie
Trimming and baking the pie crust.
  • While the pie crust is baking make the curd.

Making the lemon and lime curd

  • Into a large, heavy bottomed saucepan add the lemon and lime zest and juice. Also add the water, sugar and cornflour. Gently mix with a whisk until there are no lumps.
  • Cook the liquid over a medium heat, stirring continuously.
  • As soon as the liquid has thickened and has turned from cloudy to clear turn off the heat.
  • Leave to cool for 5 minutes and then whisking continuously add the egg yolks one at a time.
FF Lemon Lime Meringue Pie
Making the lemon and lime curd.
  • Pour the curd through a sieve into a wide jug. Press the liquid through using a clean spoon.
  • Place cling film directly on to the top of the curd, this will stop a skin from forming.
FF Lemon Lime Meringue Pie
Sieving the lemon and lime curd.
  • Just before you are about to assemble the pie make the meringue topping.

Whipping up the meringue topping

  • Into a large, scrupulously clean bowl add four large egg whites.
  • Whisk until the egg whites form stiff peaks.
  • Continue whisking adding a tablespoon of sugar at a time, until half of the sugar is incorporated.
  • Add the remaining sugar and one teaspoon of cornflour.
  • Using a large metal spoon fold the dry ingredients into the meringue, taking care not to deflate the air whisked into the meringue.
FF Lemon Lime Meringue Pie
Making the meringue topping
  • To assemble the pie ensure the oven is preheated to 200C/180C fan, 400F, gas mark 6.

Assembling and baking the pie

  • Remove the cling film from the curd and stir.
  • Pour the lemon and lime curd into the pie shell.
  • Spoon over the meringue so that the top of the pie is covered. Ensure the meringue touches the crust around the rim of the pie.
  • Place the pie on to a baking tray and put in the centre of the oven.
  • Bake for 25 minutes. If after 10-15 minutes the top is browning too quickly reduce the heat by 20C.
  • After the baking time has elapsed turn the oven off and leave the pie to cool in the oven for 30 minutes. This helps set the meringue and stop it from cracking.
FF Lemon Lime Meringue Pie
Assembling the Lemon Lime Meringue Pie ready to bake.
  • After the oven cooling time has elapsed remove the pie from the oven and leave to cool to room temperature.
FF Lemon Lime Meringue Pie
Caramel crusted Lemon Lime Meringue Pie
  • Refrigerate the cooled pie for at least 4 hours, ideally overnight before serving.
FF Lemon Lime Meringue Pie
Lemon Lime Meringue Pie

Serve slices of chilled Lemon Lime Meringue Pie as a refreshing dessert, or an afternoon treat.

Both pie crust and curd can be made a day ahead. Cool both, wrap the cold pie crust in foil and place somewhere cool and dry. Cling film the top of the jug and refrigerate the curd.

If you have enjoyed this recipe for Lemon Lime Meringue Pie you may also like these:

Raspberry Topped Lemon Curd Pavlova

FF Lemon Lime Meringue Pie
Raspberry Topped Lemon Curd Pavlova

Lemon Drizzle Cake

FF Lemon Lime Meringue Pie
Lemon Drizzle Cake 

Raspberry Lemon Celebration Layer Cake

FF Lemon Lime Meringue Pie
Raspberry Lemon Celebration Layer Cake

Good quality kitchenware is essential to me in my cooking and baking. While Pyrex is a well known brand, made from toughened glass, baking with this flan dish has reminded me why it is such a vital kitchen staple. Even the jug (which is my own), used to capture the sieved curd is used daily in our house. For everything from microwaving milk for hot chocolate, to making jelly for a trifle. I will definitely be using both the bowl and flan dish frequently in my kitchen. Anyone for quiche?

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

Sammie xx

Maha Home sent me both the Pyrex deep flan dish and 3L large bowl for the purpose of reviewing. All opinions and views are my own. I have not been paid to write this post, neither do I receive any payment following sales of product as a result of this post.

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

FF Lemon Lime Meringue Pie
Lemon Lime Meringue Pie

 

 

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Elizabeth Harris Perfect Cupcake Decorating Kit

Here on Feasting is Fun we encourage sharing. Whether it be bakes freshly made in our kitchens, or inviting friends and neighbours round for a cup of tea and a natter. As part of this I get asked by different companies to review products or produce. Resulting in me getting to share with you, my lovely readers, great products that really do earn their place in the kitchen. Today I share with you the Elizabeth Harris Perfect Cupcake Decorating Kit Review.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Elizabeth Harris Perfect Cupcake Decorating Kit Review

Elizabeth Harris learned to bake when she was young, in her Mum’s kitchen. Her love and passion deveolped over the years and she is now renowned for making bespoke cakes for every occasion. Developing her own product range, including the Perfect Cupcake Decorating Kit, is a step further to equipping and teaching others how they too can create stunning cakes.

Few people have the luxury of large kitchens with empty cupboards waiting to be filled. Items that take up valuable storage space need to earn their place. Everything needed, except for ingredients, to decorate a cupcake is contained within the sturdy, neat tin. First impression when handling the tin and it’s contents is of quality as well as a beautiful design.

Elizabeth Harris Perfect Cupcake Decorating Kit
Elizabeth Harris Perfect Decorating Cupcake Kit tin and contents.

Neatly packaged within the tin are the following items:

  • 12 cupcake cases.
  • 3 piping nozzles of different sizes and shapes.
  • Cupcake corer, used to remove the centre of a cupcake so that it can be filled.
  • Sturdy 14in/35cm reusable piping bag.
  • Splatter proof, fully comprehensive instruction guide, including basic cupcake and buttercream recipe. Also step-by-step photographs showing how to achieve 3 different cupcake decorations.
FF Elizabeth Harris Perfect Cupcake Decorating Kit
Three of the many designs that can be made using the Elizabeth Harris Perfect Cupcake Decorating Kit

Since the instruction guide provides a reliable cupcake and buttercream recipe, it is ideal for those who are just learning to bake. Likewise, the quality of the nozzles and variety of decorating designs is perfect for both the inexperienced and more proficient cake decorator. A washable reusable piping bag not only helps the environment, but also saves money on buying their disposable counterparts. Finally the addition of a cupcake corer allows the baker to fill the cupcake with a sweet surprise.

While reviewing the kit, the basic cupcake recipe included in the instruction guide was used. Three different flavoured cupcakes were made. Vanilla, rose and lemon and peach with an apricot jam filling. Flavour extracts were used for the cake batter and food colours for the buttercream. The recommended buttercream recipe was also used.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Using the Elizabeth Harris Perfect Decorating Cupcake Kit to create 3 differently decorated cupcakes.

Recipe used from the instruction leaflet. Makes 12 cupcakes.

  • 110g/4oz Butter softened at room temperature
  • 110g/4oz Caster Sugar
  • 1/8tsp Salt – added as unsalted butter was used
  • 2 Free Range Eggs – I use large – lightly beaten
  • 1tsp Vanilla Extract – I use Nielsen-Massey
  • 110g/4oz Self Raising Flour
  • 1-2tbsp Milk
  • Optional 1/4tsp each Lemon and Rose extract. Also available from Nielsen-Massey
  • Optional 15 drops Peach flavouring available from – Foodie Flavours. Apricot Jam for the hidden filling.
  • Gold Sugar Balls

Method: followed from the instructions given.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

  • Line a muffin tin with 12 cupcake cases.
  • Cream together the butter, salt and sugar in a bowl, until pale.
  • Add 1tbsp of flour, vanilla extract and slowly beat in the eggs to the mixture.
  • If using flavourings add and beat into the mix.
  • Gently fold in the remaining flour, adding 1-2tbsp milk until the cake batter just drops from a spoon (dropping consistency).
  • Spoon the cake batter to half fill each cupcake case.
  • Place the muffin tin in the centre of the oven and bake for 10-15 minutes.
  • The cupcakes are baked when they are golden in colour and an inserted cocktail stick comes out clean. As soon as the cupcakes are baked remove from the oven.
FF Elizabeth Harris Perfect Cupcake Decorating Kit
Making and baking the cupcakes.
  • Allow the cupcakes to cool for 10 minutes in the tin then remove and place on a cooling rack to completely cool.
  • For apricot jam filled peach cupcakes, once cool, place the cupcake corer on to the centre of the cupcake. Twist until the corer touches the top of cupcake. Remove and add 1/2tsp of jam. Press the top of the corer and the cake plug will be released. Place on top of the jam filled cupcake. Continue until each cupcake is filled.
  • Proceed to pipe a hydrangea pattern, using the medium star nozzle, as detailed in the instructions. See below for buttercream recipe.
FF Elizabeth Harris Perfect Cupcake Decorating Kit
Apricot jam filled peach cupcakes with hydrangea piped buttercream.

Making the buttercream:

  • 140g/5oz Butter softened
  • 280g/10oz White Icing Sugar
  • 1-2tbsp Milk
  • Food Colouring – I used gel colours available from Wilton

Whisk the butter in a bowl until softened. Add the icing sugar and whisk slowly to start, increasing in speed. Add milk if the mixture is too stiff. Continue whisking until the buttercream is pale and fluffy. Divide the buttercream into separate bowls and colour as desired. A cocktail stick dipped into gel colouring allows control of depth of colour. While carrying out the review I created a light and dark orange. Finishing the frill and hydrangea cupcakes with these colours.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Two different coloured icings.

While simply spooning alternate colours into a piping bag gave the hydrangea cupcakes a pretty, range of colours. Just like on a real flower.

Using deep orange buttercream with the flat nozzle fitted to the piping bag, the frilled cupcakes were decorated. Since the nozzle was the wrong way round each frill faced downwards creating a ballerina tutu effect. Gold sugar balls topped off these vanilla cupcakes.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Gold topped ruffle decorated vanilla cupcakes using the Elizabeth Harris Perfect Cupcake Decorating Kit.

Finally the rose and lemon cupcakes, topped with a deep red edged cream frosting. A technique that is easier than it looks. Since, as suggested in the instructions dual coloured icings can be spooned either side of the piping bag, fitted with the large star nozzle, giving a pretty coloured rose when piped. Yet a different effect can also be achieved by dipping the blunt end of a wooden barbecue skewer into your chosen colour food colour. Place the gel end of the skewer into the empty piping bag, nozzle attached and wipe the gel up once side of the bag. Repeat on the other side. Fill the bag with uncoloured buttercream.

To decorate, squeeze out some buttercream into a bowl until the colour starts to show. Spoon  back into the piping bag. Starting in the centre of a cupcake, keep an even pressure and pipe a swirl as detailed in the instructions. As each cupcake is frosted the intense colour will pale in colour. Finally giving variation, similar to real roses.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Rose Topped rose and lemon flavoured cupcakes using Elizabeth Harris Perfect Cupcake Decorating Kit.

After washing, drying, reusing and storing every part of the Elizabeth Harris Perfect Cupcake Decorating Kit, I am thoroughly impressed. The instructions are clear and easy to wipe down for the messy baker! Each piece of equipment feels strong and sturdy. Three decorating ideas are given, each with great photos and easily understood. More ideas are available on Elizabeth’s YouTube channel here.

Elizabeth Harris Perfect Cupcake Decorating Kit is available to buy from larger Home Bargains stores nationwide. An ideal present for a beginner baker, or someone who bakes but wants to learn decorating techniques. Finally a warning, cake decorating can become addictive. Elizabeth Harris has a beautifully designed range of cake decorating equipment, bakeware and items for the kitchen, simply visit her website.

FF Elizabeth Harris Cupcake Decorating Kit.
Learn how to create beautiful cupcakes with the Elizabeth Harris Perfect Cupcake Decorating Kit.

If you have enjoyed this review of the Elizabeth Harris Perfect Cupcake Decorating Kit you may also enjoy these cupcake recipes to use with your kit:

Maltesers Popping Candy Cupcakes

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Maltesers Popping Candy Cupcakes

Raspberry Ripple Almond Cupcakes

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Raspberry Ripple Almond Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Maraschino Cherry Chocolate Drizzle Cupcakes

Carrying out reviews allows access to products that I may not normally come across. Creating cupcakes with this Perfect Cupcake Decorating Kit taught me new decorating techniques. Also, developing new cupcake recipes is always a bonus. Quite often I give away reviewed products. Not so with this kit. It has found a permanent home in my newly decorated kitchen. It will be bought and given as gifts.

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

Elizabeth Harris sent me the Perfect Cupcake Decorating Kit to review. I was not paid for carrying out this review or writing this blog post. All opinions, observations, product/ingredient recommendations are mine alone. No part of this blog post may be copied or reproduced without the written permission of the owner. Please see my Disclosure Policy.

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Almond Topped Cherry Scones

Almond Topped Cherry Scones plus a review of Andrew James Stainless Steel Set of 5 Bowls with Airtight Lids.

Summer is truly here. Sunshine, Wimbledon, Strawberries and Scones. Well except for today, as it is raining, a welcome relief for the garden. Today I bring you not strawberries, but another seasonal summer treat, cherries. Stunning, deep ruby red jewels, that hang like earrings from the tree. Preserved as glacé cherries meaning these Almond Topped Cherry Scones can be made any time of the year.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones a classic flavour pairing.

Combining the flavours of cherry and almond in these scones is, I think, game changing. Add clotted cream and dark cherry preserve and you have yourself a delicious scone that is bursting with flavour. Honestly, I wish that I had made these scones a very long time ago, such is the pleasure obtained from the experience of eating one.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones extra special during cherry season.

Having been sent a nest of Stainless Steel Bowls with Airtight Lids by Andrew James, I decided to see how much damage I could do to them. Seriously, when reviewing new products they need to be put through a tough regime. As mentioned before, new or replacement equipment has to earn a place in my kitchen. Since honest reviews are the only ones you will ever read on this blog, your trust is never taken for granted.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones perfect for Afternoon Tea

Since first making shortcrust pastry in the 3500ml, the second largest bowl, then proceeding to make the scone dough in the same bowl. Again using a pastry cutter to cut the fats into the flour. I knew if anything could mess up these bowls, the pastry cutter would give them a hard time. Yet, following a full cycle in the dishwasher, the bowl came out virtually untouched.

FF Almond Topped Cherry Scones
Tested bowl on top, nest of bowls bottom.

The result of really attacking this bowl with a pastry cutter, a few scratches. In all fairness I was very heavy handed when making the pastry and scones. What I absolutely love about these bowls is the non slip base. Whether whisking up Yorkshire Puddings, Ice Cream, or pouring homemade Tomato Sauce into them, these bowls do not shift on the worktop. Each bowl comes with airtight fitted lids, with the largest bowl having a lid with a removable centre. Perfect for splash control when whisking liquids see Lime Ripple Luxury Ice Cream. Finally, the only minor downside to these bowls is that they cannot be used in the microwave. A small price to pay for the robust Stainless Steel bowl with non slip base and airtight lid.

These bowls come as a nest of 5 in the following sizes:

  • 4500ml capacity – 26cm diameter
  • 3000ml capacity – 24cm diameter
  • 2500ml capacity – 22cm diameter
  • 2000ml capacity – 20cm diameter
  • 1000ml capacity – 18cm diameter

 

FF Almond Topped Cherry Scones
A whole variety of uses in the kitchen.
FF Almond Topped Cherry Scones
Some of the recipes made using the stainless steel bowls.

Even though these bowls cannot be used in the microwave, they are so versatile and robust, not forgetting to mention space saving. Since all of the bowls stack conveniently inside each other. They receive a firm 5 out of 5 from me. These bowls are a welcome addition to my busy kitchen. If you are quick and order before the end of July, use SAMMIE10 code for a super 10% discount.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones

Time to make the scones!

Recipe: Almond Topped Cherry Scones makes 10

450g/1lb Plain White Flour

1/4tsp Salt – I use Maldon

40g/1.75oz Caster Sugar

3tsp Baking Powder

75g/3oz Cold Unsalted Butter cut into cubes

25g/1oz Cold Vegetable Fat – Trex

75g/3oz Natural Glacé Cherries cut into halves

250mls Whole Milk plus a little extra to brush the tops of the scones before baking

2tsp Almond Extract – I use Nielsen-Massey

2-3tbsp Flaked Almonds

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

  • Line a large baking tray with baking parchment.
  • Sieve in the flour and baking powder, then add both of the fats.
  • Using the tips of your fingers, or a pastry cutter, work the fats into the flour until it resembles breadcrumbs with some larger, pea sized pieces of fat visible.
  • Next add the salt and sugar. Mix together using a balloon whisk.
  • Now add half of the glacé cherries. Toss them about in the mixture, this prevents them sticking together. Add the other half and do the same.
  • Make a well in the centre of the mix, pour in the milk and almond extract.
  • Use a butter knife to gently stir the milk into the flour mix. As the dough starts to come together switch to using your hand. Gently bringing the mix to a coherent dough.
  • Tip the dough on to a floured surface and gently knead to form a 5cm/2″ thick disc.
  • Using a well floured 5cm/2″ round cutter, cut out the scones, remembering to press straight down without twisting the cutter. Twisting can cause odd shaped or lopsided scones as they bake. Place each scone on to the lined baking tray.
  • Bring all the bits of scone dough together once the scones are cut, knead lightly and continue to cut out the remaining scones. Repeat the last step until all of the dough is used.
  • Once all of the scones have been cut out brush the tops with milk and sprinkle over flaked almonds.
FF Almond Topped Cherry Scones
Making the Almond Topped Cherry Scones
  • Place the baking tray into the centre of the preheated oven and bake for 25 – 30 minutes.
  • The Almond Topped Cherry Scones are baked when they are risen, golden brown and sound hollow when rapped on the base with a knuckle.
  • Once baked remove the scones from the oven and place immediately on to a cooling rack to cool.
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Baked Almond Topped Cherry Scones cooling on a rack.
  • When the scones are cooled, or slightly warm then they are ready to be served.
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Serve the Almond Topped Cherry Scones on a platter.

I like to serve the scones on a large platter with ramekins of clotted cream and cherry preserve. Adding fresh cherries when they are in season, finishes the platter beautifully.

Serve with a large pot of tea and the best china you own!

All scones are at their best on the day they are made. If you wish to make ahead, you can do so by one day. Make the scones, cool completely and store in an airtight container, such as the large stainless steel bowls. The next day 20 minutes prior to serving, warm in a preheated oven, at baking temperature for 5-10 minutes. Cool slightly and serve. Rather like bread, the reheating simply refreshes the scones and they taste freshly baked.

If you have enjoyed this recipe for Almond Topped Cherry Scones you may also like these:

Fruit Filled Butter Scones

FF Almond Topped Cherry Scones
Fruit Filled Butter Scones

Afternoon Tea

FF Almond Topped Cherry Scones
Afternoon Tea

Super Light Scones

FF Almond Topped Cherry Scones
Super Light Scones

Homemade scones are a world away from their shop bought counterparts. In fact I never even liked scones before I made them myself. Essential to any Afternoon Tea they are simply the easiest treat to quickly make should visitors unexpectedly arrive. Making the scone dough in the Stainless Steel bowl made the process even easier. Especially with the non slip base and dishwasher safe factors.

If you make these Almond Topped Cherry Scones please let me know? I love and really appreciate reading the comments that you take time to leave. Pop a picture on Twitter or Instagram and tag me in. I’ll be sure to give you a shoutout from @sammiefeasting.

Do take a look at this nest of bowls and don’t forget your 10% discount code SAMMIE10, only available against these bowls from Andrew James. I highly recommend them for camping, caravaning or even taking on holiday as they are super lightweight.

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

I regularly bake on holiday. Do you?

Sammie xx

Andrew James provided me with the nest of 5 stainless steel bowls with matching airtight lids for the purpose of review. All comments and opinions are my own and are a complete reflection of my experience in using them. I was not paid to write this post and the discount is curtesy of Andrew James. No part of this post may be reproduced in any way without my prior permission. Please see my Disclosure Policy for further details.

 

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1886 Cola Franklins New Drink Review

Summer is here! Gorgeous sunny days, or warm, cloudy, humid days. We all need to keep hydrated and especially drink lots of cooling, refreshing drinks. So can you imagine how excited I am to bring you a brand new drink. In keeping with the rest of their soft drinks, this too is free from artificial additives and preservatives. Welcome to the 1886 Cola Franklins New Drink Review.

FF 1886 Cola Franklins New Drink Review
1886 Cola Franklins New Drink Review ice cold.

Since trying a sip of a major brand cola a few years ago, I have avoided it at all costs. While I’m not quite sure what happened between my teens and now, it absolutely affected my taste buds. Too sweet. Way too sweet and never would I consider drinking a diet version with all it’s Aspartame. So, in response I drink sparkling water. Refreshing but, at times, a bit boring. Until now!

FF 1886 Cola Franklins New Drink Review
1886 Cola Franklins New Drink Review taking the bar outside.

What a revelation this new 1886 Cola with West African Kola nut and Colombian coffee bean is! On tasting, this drink definitely rings the familiar Cola bells. Yet the overwhelming sweetness is missing, as is the bitter, can’t quite put a finger on it, aftertaste that is present in most Cola drinks, diet or not. Resulting in a pure Cola flavour that leaves one’s mouth clean, refreshed and thirst quenched.

FF 1886 Cola Franklins New Drink Review
1886 Cola Franklins New Drink Review prepare the glasses.

Rum and Cola is a classic combination that is even better using this new 1886 Cola. The hint of caramel and ginger, barely perceptible on its own, blend beautifully with a great quality rum. Appleton Signature Blend over ice with Franklin and Son’s  1886 Cola is completely delicious. If you enjoy Rum and Cola I urge you to give both of these drinks combined, a try. Disappointment will not be a problem.

FF Cola Franklins New Drink Review
1886 Cola with Appleton Rum Signature Blend.

While the summer weather continues to be warm, enjoying a drink outside becomes an extra pleasure. Sitting in the garden, listening to the birds chirping, drink in hand is a great way to relax.

FF 1886 Cola Franklins New Drink Review
Plenty of ice, Cola and a maraschino cherry is my favourite.

At 40 calories per 100ml, with the perfect balance of sweetness, a diet version of this Cola is most definitely not needed. Chilled and poured over ice, with the addition of one, or two maraschino cherries is my favourite way to enjoy this drink. Great on its own or as a mixer, this Cola is available in larger 750ml bottles from Sainsbury’s.

Franklin’s are known for their natural approach to creating outstanding soft drinks and mixers. Why not ask for it next time you are out at a pub or club. More establishments are stocking the Franklin’s range. How great is it to sit in a beer garden, on a sunny afternoon and treat your kids to a great tasting drink that isn’t full of additives?

If you have enjoyed this post for 1886 Cola Franklins New Drink Review you may also like this:

Franklin’s Fruity Summer Drink

FF Cola Franklins New Drink Review
Franklins Fruity Summer Drink non alcoholic with a taste perfect for those who like Pimms but can’t drink alcohol.

Franklin’s Drinks Review

FF 1886 Cola Franklins New Drink Review
Franklin’s Drinks Review a thorough review of their soft drinks range available last summer 2016.

Delicious, refreshing, natural soft drinks from a name I have learned to trust and enjoy.

I hope you have fun in the sun this summer. Baking, creating, picnicking and chilling in the garden with those you love.

Sammie xx

Franklin and Son’s provided me with samples of their new 1886 Cola for the purposes of a review. This post reflects my honest opinion of the drink that I reviewed. All opinions, content including photography are my own. I was not paid to write this post. Please see my Disclosure Policy for further information. No part of this post may be reproduced without my written consent.

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Steamer Trading Host Mother’s Day Afternoon Tea

Mother’s Day will soon be upon us. Sunday March 26th 2017 here in the U.K. To help celebrate Mothering Sunday, Steamer Trading asked me to help them set up an Afternoon Tea. I jumped at the opportunity, knowing that the quality and variety of kitchen and cookware they sell is outstanding. While also confident that some easy bakes would partner perfectly with beautiful table and bakeware. See for yourself how Steamer Trading Host Mother’s Day Afternoon Tea.

FF Steamer Trading Host Mother's Day Afternoon Tea
Steamer Trading Host Mother’s Day Afternoon Tea beautifully laid out delightful sweet treats.

Homemade cakes and treats always taste much better than shop bought. If, however, baking is an area where confidence is lacking here’s the perfect solution. Buy a few pretty cakes and then make the scones, Super Light Scones . Since this recipe is the easiest on Feasting is Fun and guaranteed to bring a smile to Mum’s face. Add a pot of luxurious clotted cream and strawberry jam to turn this Afternoon Tea into a real feast!

FF Steamer Trading Host Mother's Day Afternoon Tea
Afternoon Tea using the Burleigh Felicity tea set

No Afternoon Tea is complete without a beautiful tea set. Having been sent a Burleigh Felicity Teapot I decided to start a collection. Tea cup and saucer, large dinner plate, side plate, pasta bowl and finally a sugar bowl. All bought to start my own collection. As a result of having built a whole set over time. The pattern and style have a timeless quality and style.

FF Steamer Trading Host Mother's Day Afternoon Tea
The domed two tier cake stand takes centre stage.

Within the items sent to me was this Domed Slate Cake Stand. Perfect for keeping bugs out and cakes fresh. Since the slate cake stand also stands alone, the wooden base and dome may also be used to display another tasty item. Maybe cheese and crackers. Most of all, the packaging keeps the cake stand and dome well protected between use. While the slate is sturdy and creates a solid background from which to display the cakes.

FF Steamer Trading Host Mother's Day Afternoon Tea
Heart shaped Strawberry and Cream Victoria Sponge.

Picture above is Sophie Conran Cake Server. Highly polished, with a simple, smooth design. As beautiful sitting on the table as it is practical in serving the Heart Shaped Strawberry and Cream Victoria Sponge. Baked using the  Springform Heart Tin. In addition to baking cakes, because of the springform element, this tin would be especially good for creating cheesecakes.

FF Steamer Trading Host Mother's Day Afternoon Tea
Afternoon Tea display enhanced by beautiful tableware, fresh flowers and tasty treats.

Bowls of fresh strawberries with both large and smaller vases of flowers enhance not only the table setting, but add to the special theme of Mother’s Day. Also, they can be wrapped up, alongside any leftover cakes and scones, for Mum to take home with her. As a result Mum receives a double treat. After all, Mother’s Day is a special day, set aside to thank Mothers.

FF Steamer Trading Host Mother's Day Afternoon Tea
Tiny little Turkish Delight cakes along with regular cupcakes add quaintness to the pretty table setting.

Since I had been sent Masterclass Mini Muffin Tin, I made tiny, pixie cupcakes. Turkish Delight in flavour, their larger cupcake cousins were also baked. Impressed with the strength, non stick coating and durability of the mini muffin tin, I would definitely look to this brand for larger fairy cake and cupcake tins.

FF Steamer Trading Host Mother's Day Afternoon Tea
Treat Mum to a special Afternoon Tea in your own home.

Finally, no Mum, or Afternoon Tea is complete without a touch of chocolate. Chocolate Drizzle Cake Squares are easy to make and even easier to eat!

Recipe: Chocolate Drizzle Cake Squares makes 15

175g/6oz Unsalted Butter – softened

175g/6oz Caster Sugar

1/4tsp Salt – I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Good Quality Cocoa Powder

125g/4.5oz Plain White Flour

1.5tsp Baking Powder

200g Bar Each of Milk and White Chocolate

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

  • Lightly grease, with butter a 28cm x 20cm x 5cm ( 12″ x 8″ x 2″ ) tin and line the base with baking parchment.
  • In a large bowl add the butter, sugar and salt. Whisk until pale and fluffy.
  • Next add the eggs, vanilla extract and milk. Then sift in the cocoa, flour and baking powder on top. Whisk slowly until all of the ingredients are combined.
  • Spoon the chocolate cake batter into the prepared tin. Smooth the batter so that it fills the tin evenly.
  • Place the tin in the centre of the oven and bake for 25-35 minutes.
  • The cake is baked when it springs back form a light touch. It will also be coming away for the sides of the tin.
  • Once baked remove the tin from the oven and set to one side to cool.
  • When the cake has cooled, tip out on to a parchment lined, flat board.
  • Remove the parchment from the base of the cake and for afternoon tea portions, slice the cake into 15 x 2″ (5cm) squares.
FF Steamer Trading Host Mother's Day Afternoon Tea
Chocolate Drizzle Cake Squares
  • Place the cake squares on to a cooling rack that is placed over a large baking tray.
  • Into separate, heatproof, microwaveable bowls, break up the white and then the milk chocolate.
  • Place one bowl at a time into the microwave. Heat for 30 seconds at a time, stirring after each zap.
  • When both the white and milk chocolate are completely melted transfer into 2 medium disposable piping bags.
  • Start with the milk chocolate, snip the very end of the piping bag off leaving a small hole. Pipe in a zigzag pattern across all of the chocolate cake squares.
  • Turn the baking tray and pipe as before, except you will now be piping across the chocolate milk, forming a criss-cross pattern.
  • Allow the chocolate to partially set and then transfer the chocolate squares to a clean piece of baking parchment, on a tray and leave to one side to set. Note – in warmer weather it may be necessary to place in the fridge for a few minutes to allow to set.
  • Store in a baking parchment lined container, using parchment to separate layers.
  • These Chocolate Drizzle Cake Squares will last upto 4 days in an airtight container.
FF Steamer Trading Mothers Da Afternoon Tea
Chocolate Drizzle Cake Squares perfect to serve with Afternoon Tea.

Different types of cake provide a beautiful setting and greater sense of variety.

FF Steamer Trading Host Mother's Day Afternoon Tea
Afternoon Tea

Finally Remember

While the tableware and homemade goodies look beautiful set out for Aternoon Tea, here are some added little touches that take it to the next level.

Doillies – in contrasting and complimenting colours.

Fresh flowers – placed in large and/or small vases. Clean jam jars make inexpensive vases and flowers picked from the garden can look beautiful.

Rose petals – one rose had a limping flower head. Break off the petals and scatter around the table.

Bowls of fresh fruit. Strawberries are always popular and provide balance to the cake and scones.

Cellophane bags of truffles, tied with a complimenting ribbon, add an extra wow factor.

FF Steamer Trading Host Mother's Day Afternoon Tea
Complimentary bags of truffles enhance the look of the table.

Lastly, don’t panic. Relax, enjoy yourself and your Mum will too. If you can’t bake then buy the cakes. Afternoon Tea on Sunday 26th March is about celebrating Mother’s. Your Mum, important female figures in your life, will be thrilled and honored that you took the time to celebrate them, with Steamer Trading helping you to Host Mother’s Day Afternoon Tea.

I hope that you have enjoyed Steamer Trading Host Mother’s Day Afternoon Tea, here are some recipes you may also enjoy:

Maraschino Cherry Chocolate Drizzle Cupcakes

FF Steamer Trading Host Mother's Day Afternoon Tea
Maraschino Cherry Chocolate Drizzle Cupcakes

Iced Bakewell Tart

FF Steamer Trading Host Mother's Day Afternoon Tea
Iced Bakewell Tart

Chocolate Vanilla Viennese Finger Biscuits

FF Steamer Trading Host Mother's Day Afternoon Tea
Chocolate Vanilla Viennese Finger Biscuits

Whatever you make, bake and create to celebrate Mother’s Day, have fun enjoying you feast.

Sammie xx

Steamer Trading provided me with the five items directy linked to their site. All opinions, views, content and photography are my own. I was not paid for writing this post. Please see my Disclosure Policy.

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Lloyds Chocolatiers Product Review

Carrying out reviews is always a pleasure and sometimes a challenge here at Feasting is Fun. While taking great care to bring an honest, thorough review, creating new recipes can sometimes stretch me. Yet challenging myself to come up with new ideas, is, ultimately, what delivers the most satisfaction. With this in mind, I hope you enjoy my Lloyds Chocolatiers Product Review.

FF Lloyds Chocolatiers Product Review
The product selection I received from Lloyds Chocolatiers.

Receiving such a varied selection was a real treat. Allowing me to get creative with my recipes. Since Valentine’s Day is nearly upon us, the chocolate hearts immediately grabbed my attention. A delicious variety of truffles, filled with ganache, whipped fruit fillings and the most incredible caramel. These chocolates became the inspiration behind my Chocolate Heart Topped Rose Bundt Cake . Perfectly complimenting the rose and vanilla flavoured cake, I highly recommend them.

FF Lloyds Chocolatiers Product Review
Chocolate Heart Topped Rose Bundt Cake

Included in the package were also some beautiful Rose and Violet chocolate fondants. The finish on these chocolates is outstanding and our daughter observed that they resembled marbles, such was the shine. These chocolate fondants would also work well with the Rose Bundt Cake. While the Rose fondants had a subtle flavour, similar to turkish delight, in comparison the Violet fondants were stronger. Reminiscent of years gone by, both flavours were enjoyable.

FF Lloyds Chocolatiers Product Review
Rose and Violet Chocolate Fondants.

Presentation of all the chocolates was outstanding. Great care had been taken to ensure that they arrived in perfect condition, always a consideration when ordering any product online, especially food items. Also, each individual product’s packaging was sleek, streamlined and designed to show the product off at its best. While it also protected the chocolates.

FF Lloyds Chocolatiers Product Review
Lloyds Chocolatiers Product Review bags of boozy truffles.

Chocolate truffles are a weakness of mine. Add in a splash of something boozy and I’m sold! Yet, occasionally I am disappointed. Too much alcohol and the truffle is ruined. Not so with these delicious beauties. The gold wrapped chocolate truffles contain just the right amount of whiskey and are finished with a dusting of cocoa. While the vermicelli covered chocolate rum truffles just edged past, in terms of my flavour preference. Both are delicious and highly recommended.

FF Lloyds Chocolatiers Product Review
Lloyds Chocolatiers Product Review the chocolate bars.

Finally, the chocolate bars. The milk chocolate was creamy, yet not too sweet. This is a great chocolate bar. When ordering chocolates as presents, one or two would also be added to the basket! The white chocolate bar is sublime. Most white chocolate is very sweet. Too sweet. Not Lloyds Chocolatier’s white chocolate bar. A great balance of creaminess and vanilla. This simple, yet excellent bar of chocolate could well be my undoing! While a little on the pricey side, the flavour is absolutely worth it, for both chocolate bars.

White Chocolate Valentine’s Bark

FF Lloyds Chocolatiers Product Review
White Chocolate Valentine’s Bark.

As part of the Lloyds Chocolatiers Product Review this White Chocolate Valentine’s Bark was made. The recipe is simple and requires only 2 ingredients.

1 x 110g White Chocolate Bar – from Llyods Chocolatier’s

Heart Sugar Sprinkles – available from most supermarkets.

Making the White Chocolate Valentine’s Bark:

  • First of all, line a baking tray with baking parchment.
  • Next chop up the white chocolate until it is in small pieces. Less than 1cm in size.
  • Place approximately two thirds of the chopped white chocolate into a heatproof, microwaveable bowl.
  • Heat the chocolate for 20 seconds at a time, stirring in between each heating.
  • As soon as the chocolate is melted add the remaining chopped chocolate to the bowl and stir until all of the chocolate is completely melted. If necessary, heat for a further 10 seconds at a time, in the microwave.
  • Once melted stir to ensure the melted chocolate is free from lumps.
  • Pour the melted chocolate on to the baking parchment.
  • Using either an off set spatula or the back of a spoon spread the chocolate out into a rectangular shape.
  • Ideally the chocolate should be about the thickness of a one pound coin, 3-4mm.
  • Scatter over sugar heart decorations, while the chocolate is still tacky.
  • Place the baking tray somewhere cool to allow the chocolate to set. During very hot weather it may have to be placed in the fridge for a few minutes.
FF Lloyds Chocolatiers Product Review
Making the White Chocolate Valentine’s Bark.
  • Once the chocolate has set it is ready to be cut.
  • Use a sharp, un-serrated knife to cut 4 lines, equally spaced, from top to bottom.
  • The chocolate will naturally crack into shards.
FF Lloyds Chocolatiers Product Review
Notice how the chocolate splits and cracks.
  • Place the heart studded chocolate shards in a pretty bowl to serve.
FF Lloyds Chocolatiers Product Review
Lloyds Chocolatiers Product Review with homemade White Chocolate Valentine’s Bark.

The White Chocolate Valentine’s Bark can also be placed into cellophane bags, tied with pretty ribbon and given as presents.

Considering that all of the chocolates are handmade by Lloyds Chocolatier’s, I was very impressed the the sharp snap of the chocolate bark. While tempering chocolate can be quite a procees. Certainly one I am happy to leave to the proffessionals. In comparision the easy tempering technique used here gave great results.

Whatever type of chocolate you enjoy, or wish to give as a gift, I highly recommend Lloyds Chocolatiers. From variety to beautiful packaging, they certainly make great chocolate.

If you have enjoyed this post Lloyds Chocolatiers Product Review you may also like these:

Luxury Amaretto Hot Chocolate

FF Lloyds Chocolatiers Product Review
Luxury Amaretto Hot Chocolate.

Raspberry Chocolate Pavlova

FF Lloyds Chocolatiers Product Review
Raspberry Chocolate Pavlova

Chocolate Sunflower Cake

FF Lloyds Chocolatiers Product Review
Chocolate Sunflower Cake.

Whether you celebrate Valentine’s Day, or not, creating something delicious for loved ones is always fun. Either adorning a cake with beautiful chocolate hearts, or making chocolate bark with the children, a personal touch can add so much more, any day of the year. Such as remembering someone’s favourite chocolates.

Whatever you are baking, making and creating in your kitchens, have fun preparing your feast and remember, food always tastes better when it is shared.

Sammie xx

Lloyds Chocolatiers provided me with the chocolates in this post, for the purposes of a review. All content, photography, opinions and views are my own. Please see my Disclosure Policy.

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Christmas Spiced Fruit Loaf

Christmas is only four weeks away and I am thoroughly enjoying the build up. Especially when it comes to creating new recipes to share with you here. Food is a big part of our Christmas, with tradition dictating our ham is cooked on Christmas Eve, as well as fresh sausage rolls and mince pies. This year there will definitely be a Christmas Spiced Fruit Loaf on offer for breakfast on the big day itself. Filling the house with scents of Christmas spice, as it is sliced and toasted.

FF Spiced Christmas Fruit Loaf
Christmas Spiced Fruit Loaf delicious toasted for breakfast.

Packed full of dried fruits including dates, cherries and cranberries, in a brioche style loaf. The added milk, eggs and butter used in a Brioche give it a wonderfully soft crumb. Perfect for eating sliced as is, or toasted and slathered in butter. This loaf really does smell and taste of Christmas.

FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf egg wash gives the bronzed, glossy top when baked.

Using the best Medjool Dates from The Medjool Date Company, certainly enhances the taste of this loaf. While sweeter than my Spiced Fruit Loaf, it does not hold back on the Christmas spices of Cinnamon, Ginger, Nutmeg and Allspice. Resulting in the most amazing aroma, filling the kitchen and then the house, as this beautifully bronzed loaf bakes.

FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf perfect with a cup of tea mid afternoon.

Baked in the British Bakeware, 3lb Farmhouse Loaf Tin, this fruited bread never sticks. The deep sides of the tin ensure the dough is supported as it rises. Resulting in an evely risen loaf, without a muffin top. The advantage being, a great shaped loaf that is easy to slice and the slices fit in the toaster. Without exception, this loaf tin is my most used and most treasured piece of kitchen bakeware.

Recipe: Christmas Spiced Fruit Loaf

2 Large Free Range Eggs

Approx 320mls Whole Milk – to make volume to 350mls when added to eggs

1tsp Caster Sugar

7g Easy Bake Dried Yeast – I use Allinson in the green container/sachets

500g/1lb 2oz Strong White Flour

50g/2oz Unsalted Butter – at room temperature and cut into cubes plus extra for greasing the loaf tin

7g Salt – I use Maldon

1tsp Vanilla Bean Paste – I use Nielsen-Massey

2tsp Ground Cinnamon

1tsp Ground Ginger

1tsp Freshly Grated Nutmeg

1/2tsp Ground Allspice

100g/4oz Medjool Dates – I like The Medjool Date Co.

100g/4oz Dried Cranberries

50g/2oz Glacé Cherries

1 Egg whisked with a teaspoon of water for the egg wash

Method:

A stand mixer was used to make and knead the dough for this loaf. You may choose to make this by hand, however, the dough is incredibly sticky. A mixer is recommended.

  • Measure out 320mls of milk into a microwaveable jug. Zap on full power for 20 seconds. Stir and check the temperature, it should be the same as body temperature. If it is a little too warm set to one side to cool.
  • Into the slightly warmed (not fridge cold) milk add 2 whole eggs. The volume should be 350mls. Tip away any small excess of milk.
  • Pour the milk and eggs into the large bowl of a stand mixer.
  • Next add the sugar and yeast. Stir with a sooon to break up the eggs and mix the ingredients.
  • Now add the flour, on top of the liquid ingredients. This forms a barrier so that the yeast does not come into direct contact with the next addition, salt.
  • Add the salt and cubes of butter.
  • Fit a dough hook to the stand mixer and mix on a slow speed for 10 minutes.
  • While the dough is mixing prepare the fruit; remove stones from the dates and cut in half, cut each half into four pieces. Next cut each glacé cherry into quarters. Place the cranberries, cherries and dates in a bowl together.
  • After 10 minutes of mixing, stop the mixer and lift the dough hook. Remove a small piece of dough and stretch it. The dough is properly kneaded when it can stretch, without tearing, thinly enough to see light through it. This is called the windowpane test. If the dough tears, lower the dough hook and continue mixing for a further 2 minutes, after which test it again.
  • Once the dough passes the windowpane test, add the fruit and spices.
  • Lower the dough hook and mix again on low speed for a further 2 minutes.
  • After the fruit is incorporated stop the mixer and lift the dough hook.
  • Use clean fingers to scrape the dough from the hook and place it in the bowl.
FF Christmas Spiced Fruit Loaf
The prepared fruit and dough ready for it’s first prove.
  • Cover the bowl with a clean tea towel and place it somewhere warm and away from draughts.
  • Now leave the dough to double in size.
  • NOTE: The presence of spices will slow down the action of the yeast. Therefore, the dough may take longer, up to 2 hours or more, to double in size.
  • While the dough is proving thoroughly grease a 3lb deep farmhouse loaf tin with butter.
  • When the dough has at least doubled in size, scrape it out on to a lightly floured surface.
  • Press the dough into a rough rectangular shape. Now fold the bottom third up and then fold the top third down, so that it slightly overlaps the previous fold.
  • Finally, tuck either end under, so that you have an oval-ish shape. Place the shaped dough into the buttered loaf tin. Cover with the same tea towel as before and leave, as before until doubled in size.
  • While the dough is proving preheat the oven to 240C/22C fan, gas mark 8.
  • Once the dough has doubled or even trebled in size, remove the tea towel. Using a pastry brush lightly brush over the egg wash.
FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf ready for the oven.
  • Now place the loaf carefully into the centre of the preheated oven. Bake for 10 minutes before reducing the oven heat to 220C/200C fan, gas mark 7.
  • Continue baking for a further 20 minutes and then remove the loaf from the oven.
  • Turn the loaf out on to a cooling rack. Rap the base of the loaf with your knuckle. The bread is baked if the rapping produces a hollow sound. If not, place the loaf, on its side back in the oven and check every 5 minutes until it is fully baked.
FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf fresh from the oven.

Allow the Christmas Spiced Fruit Loaf to fully cool before slicing.

This fruited loaf will last for 3 days in a proper bread bin. Serve sliced, as is, or slice and toast for a delicious, fruit and spice filled breakfast. A perfect treat for the build up to Christmas, or even on Christmas Day itself.

If you have enjoyed this recipe for Christmas Spiced Fruit Loaf you may also like these:

Ginger Date Hot Cross Buns

FF Christmas Spiced Fruit Loaf
Ginger Date Hot Cross Buns

Lighter Wholemeal Loaf

FF Christmas Spiced Fruit Loaf
Lighter Wholemeal Loaf

Dundee Fruit Celebration Cake

FF Christmas Spiced Fruit Loaf
Dundee Fruit Celebration Cake

Since you are setting the stand mixer up to make this fruited loaf, why not double up the ingredients and make two loaves? Sharing is inherently part of Christmas. I can think of no better reason, than to give one loaf away. Surely anyone would be happy to receive the gift of a freshly baked, Christmas Spiced Fruit Loaf!

Whatever you are making, baking and creating in your kitchens, have fun and remember food always tastes better when it’s shared.

Sammie xx

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Blueberry Bloom Ice Cream

Such an elegantly beautiful dessert to look at my Blueberry Bloom Ice Cream has a grown up, smooth blueberry flavour, layered with subtle, but definite flavours that come from the added Bloom Gin.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream such a vivid colour.

The blueberries in this ice cream are very gently cooked with a little sugar, so as not to lose their distinct flavour. Wonderfully floral, a splash of Bloom Gin not only adds to the delightful, fruity flavour, it compliments the sweetness of the blueberries.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream elegantly served in martini glasses.

After freezing, which can dull some flavours, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. As the blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin, which I absolutely adore. The blueberries providing interest against the smooth, silky ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a feast for the eyes.

I use a ice cream maker to make this ice cream, because the churning action stops such a large volume of fruit 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

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin

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.

  • 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. Set to one side.
FF Blueberry Bloom Ice Cream
Note how deeply pink the cooked blueberries look here.
  • 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.
  • Place cling film directly on top of the custard, 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.
  • 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 machine 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.
FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream, churned and 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. This will allow the ice cream to soften slightly. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a delightful dessert to finish a dinner party with.

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

Perhaps served with a glass of Bloom Gin, tonic water and 3 blueberries, over ice?

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream the perfect balance of flavours.

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

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

Blackberry Chocolate Chunk Ice Cream

FF Blueberry Bloom Ice Cream
Blackberry Chocolate Chunk Ice Cream.

Gin and Tonic Strawberry Sorbet

FF Blueberry Bloom Ice Cream
Gin and Tonic Strawberry Sorbet – Bloom Gin was used in this recipe.

Lemon Ripple Ice Cream

FF Blueberry Bloom Ice Cream
Lemon Ripple ice Cream.

There are other iced recipes on here, like 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.

If you do make this Blueberry Bloom Ice Cream, please use Bloom Gin. It simply will not taste the same with other gins. The floral honeysuckle, chamomile and pomelo botanicals, used in the art of distilling Bloom Gin, balance with this ice cream perfectly.

Whatever you are making, baking and creating in your kitchens, as you prepare a feast, have fun. Food and drink should be enjoyed with good company.

Sammie xx

I was provided with some Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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Franklin’s Drinks Review

Franklin’s Drinks Review, a thorough honest look at Franklin & Son’s soft drinks and mixers, with a fabulous mocktail and boozy sorbet recipe included.

FF Franklin's Drinks Review
Franklin’s Drinks Review Sicilian Lemonade with Elderflower so refreshing.

Firstly, I really need to say that this was one of the best reviews I’ve ever undertaken.

Carrying out the Franklin’s Drinks Review has been an absolute pleasure. Not only were the company a delight to deal with their product completely wipes out the competition in terms of taste, variety and drink-ability.

FF Franklin's Drinks Review
Franklin’s Drink Review who remembers Dandelion and Burdock from their childhood?

Gone are the sticky, sickly sweet soft drinks that line supermarket aisles. In their place we have a company founded by three brothers in 1886, creating soft drinks and mixers using real fruit juice. Each soft drink and mixer easily drinkable on it’s own, or with the mixers a multitude of cocktails, classics and creative new possibilities abound.

Franklin & Son’s is a British Company producing the very best drinks using natural ingredients. No artificial additives, preservatives or colours are allowed into their drinks and they taste all the better for it.

FF Franklin's Drinks Review
Franklin’s Drinks Review the perfect G & T with Franklin’s Natural Tonic Water.

I was sent 5 different flavours of soft drink and 3 different mixers. It should be noted before I go any further that, I have never liked tonic water – until now!

Franklin’s Soft Drinks:

Sicilian Lemonade and Elderflower with crushed juniper – ooh if you like lemonade you will love this. The juniper hits your nose as you breath in the tantalising aroma. Once sipped, the tart lemon, which in my humble opinion should be how all lemonade is made, immediately awakens your tastebuds. Mellowed and softened by the hint, I could detect no more, of elderflower, creating an incredibly refreshing drink. I imagine, this drink alone would make a wonderfully balanced sorbet. Just how lemonade should taste, a firm 9.5 out of 10.

Dandelion and Burdock with star anise – the drink of my childhood, the reason I wanted to carry out this review. Unlike any other drink, dandelion and burdock has a unique, fruity, spicy flavour. This drink has a deeper, more complex flavour than the others with layers of flavour lingering on the palette as it is drunk. The slight anise flavour from the star anise could be too overpowering, yet again, the balance is perfect. Exceptionally delicious, not too sweet, not too spicy. I cannot find fault, not that I’d want to, so a firm 10 out of 10.

Ginger Beer with malted barley and a squeeze of lemon – this is the ginger beer of old. Intense, throaty, warming as you drink it and yet refreshing at the same time. Although not a mixer, I could see this pairing with a really good rum. Likewise, as the weather turns cooler, I have reserved a bottle for making ginger pudding with. True ginger in taste, the barley adds a slight softness, although it was hard to detect any lemon. This drink does not disappoint. A firm 9.5 out of 10.

Apple and Rhubarb with cinnamon – my personal favourite. This very more-ish drink reminds me slightly of the rhubarb in rhubarb and custard sweets, without any artificial flavour coming through at all. The balance of apple and rhubarb is exquisite. A very faint hint of cinnamon is present when the drink is poured, although I could not detect any specific cinnamon flavour on my palette. If I had to pick one drink, that I had to drink for a whole year, this would win. Again the freshness of the fruit flavour, without being lip puckeringly tart is perfect. A very easy 10 out of 10.

Strawberry and Raspberry with a twist of black pepper – oh my, this drink is utterly delicious. Freshly poured the smell of cracked, black pepper hits your nose and lends a spicy aroma to the strawberry and raspberry. When drinking, the perfect fruit combination is balanced by the black pepper and the lack of over sweetness. A beautiful drink both in appearance and taste, this gets a firm 9.5 out of 10.

FF Franklin's Drinks Review
Franklin’s Drinks Review my personal favourite Apple and Rhubarb.

During this Franklin’s Drinks Review not one single soft drink disappointed. The fruit juice and complementing flavours, even if I couldn’t detect them, meant they were extremely well balanced.

I thoroughly recommend Franklin & Son’s Soft Drinks, for their natural flavour achieved without an ingredient list as long as your arm. The truth is in the taste. No obscure chemical after taste was present in any of these drinks.

FF Franklin's Drinks Review
Franklin’s Fruity Summer Drink perfect to drink all day long.

 

Why not see how I made this Franklins Fruity Summer Drink, using Franklin’s Soft Drinks. It’s alcohol free but tastes suspiciously like another, famous, British Summer drink!

Franklin’s Mixers:

To say I felt vastly under qualified to review a drink I didn’t even like, would be an understatement. I am of course, talking about tonic water – or so I thought.

I received 3 mixers to try, Sicilian Lemon Tonic, Natural Tonic Water and Light Tonic Water. I won’t be giving them scores out of 10 as I feel that would be a little unfair, simply my views on their taste.

It took one glass on Natural Tonic Water, over ice to convert me! Such a refreshing drink, especially with a slice of lime or lemon. Maybe more importantly it made THE BEST gin and tonic, my new favourite tipple.

The Light Tonic Water, was just that, lighter in flavour, however, I was just as happy to drink it in a G & T, or over ice with a slice!

Sicilian Lemon Tonic, oh how I wish there had been more bottles of this in the box I received. Utterly delicious, it is key to giving the Franklin’s Fruity Summer Drink just the right balance of flavour.

I shall be ordering more soft drinks and mixers, especially as I want to try Franklin’s signature drink 1886 a mix of sloe gin and their Sicilian tonic water. Perfect for warm summer evenings, or cool Autumn nights.

Me being me I wanted to try and create a sorbet using Franklin’s Natural Tonic Water. I decided to make my own Fresh Strawberry Simple Syrup add a couple of measures of good gin and see if it would work!

FF Franklin's Drinks Review
Franklin’s Drinks Review Strawberry Sorbet with Gin & Tonic.

This Strawberry Sorbet with Gin & Tonic was an absolute success. Perfect as a grown up dessert, or let it melt a little and you have a rather yummy, adult slushy!

To Make Strawberry Sorbet with Gin & Tonic:

600mls Natural Tonic Water – from

200mls Fresh Strawberry Simple Syrup – see here

Double measure of Gin – I used Bloom Gin

  • Pour the tonic water into a jug and allow to sit for a couple of hours, until almost flat.
  • To the flat tonic water add the strawberry simple syrup and gin. Stir to mix.
  • Churn in an ice cream machine until the mixture has a slushy-like consistency.
  • Pour the sorbet into a freezer proof tub, pop on a lid and place in the deep freeze overnight.
FF Franklin's Drinks Review
Strawberry Sorbet with Gin & Tonic ready for the freezer.
  • To serve, remove the tub from the freezer 10-20 minutes before serving. This allows the sorbet to soften slightly.
  • Scoop balls of sorbet and serve in a martini glass for an elegant dessert. Alternatively, you could wait a little longer and serve the sorbet as an adult slushy in double shot glasses!

I have had so much fun carrying out this Franklin’s Drinks Review. Not only will I be ordering more delicious drinks, I have plans to keep experimenting with them too!

If you have enjoyed this Franklin’s Drinks Review you may also like these:

Refreshing Tropical Fruit Sorbet

FF Franklin's Drinks Review
Refreshing Tropical Fruit Sorbet

Mr Sherick’s Milkshake Review

FF Franklin's Drinks Review
Mr Sherick’s Milkshake Review

Whatever you do this weekend, remember it’s not a party unless there are Franklin’s Soft Drinks available. Perfect for those who cannot, or choose not to drink alcohol.

Sammie xx

Franklin’s and Son’s sent me a selection of drinks to review. All opinions, views, content and photographs are my own. I was not paid to write this review, please see my Disclosure Policy.

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