Raspberry Topped Lemon Curd Pavlova

Spring and Summer for me are all about fresh berries. While, there is little that compares to a ripe, sun warmed, freshly picked Strawberry, their shop bought counterparts can be a disappointment. Raspberries however, have a more intense flavour that is rarely dulled, even when frozen. Tart and sweet, they add extra fruit intensity to this Raspberry Topped Lemon Curd Pavlova.

FF Raspberry Topped Lemon Curd Pavlova
Raspberry Topped Lemon Curd Pavlova

Having been sent some Raspberry Vinegar to try, my immediate thought was to include it in a Pavlova. Since white wine or balsamic vinegar are used in my other Pavlova recipes such as this Raspberry Chocolate Pavlova, it seemed ideal. Along with the freeze dried raspberries it adds a subtle raspberry flavour to the baked meringue. While also creating the marshmallow inner to this meringue’s crispy, outer shell.

FF Raspberry Topped Lemon Curd Pavlova
Raspberry Topped Lemon Curd Pavlova

Since I personally do not have a very sweet tooth the tart raspberries, along with the golden lemon curd balance perfectly with the Pavlovas sweetness. As meringue whites are used for the Pavlova I wanted to come up with a fresh lemon curd recipe that only needed yolks. Following extensive research online I cobbled together half a dozen different recipes and came up with my own. Resulting in a tart lemon curd that just holds it’s shape.

 

FF Raspberry Topped Lemon Curd Pavlova
Raspberry Topped Lemon Curd Pavlova

I have made this Pavlova four times. Because of the fresh raspberries in the vinegar it colours very quickly if baked in the oven at the usual fan oven temperature of 140C. So, you will find in the method that this Pavlova is baked at a much lower temperature than you might normally expect. Baking at a lower temperature results in a crispy outer and marshmallow inner for this Pavlova, without it browning on the outside.

Recipe: Raspberry Topped Lemon Curd Pavlova serves 6-8

For the Pavlova Base:

4 Large Free Range Eggs – yolks separated from whites

200g/7oz Caster Sugar

1 tsp Raspberry Vinegar – I use Womersley Foods alternatively use 1 tsp White Wine Vinegar

1 tsp Cornflour (corn starch)

Optional – 3 tbsp Freeze Dried Raspberries – available online and from Waitrose

For the Lemon Curd:

4 – 6 Large Unwaxed Lemons – if waxed scrub with brush in hot soapy water, rinse and dry – finely zested and then squeezed to yield 200mls fresh lemon juice

200ml Tap Water

125g/4.5oz Caster Sugar

100g/4oz Unsalted Butter cut into cubes

3tbsp Cornflour dissolved in 2tbsp Tap water

4 Egg Yolks from separated eggs

Topping:

400-500g/1lb Fresh Raspberries

Optional – 2tbsp Freeze Dried Raspberries

Method: preheat oven to 140C/120C, 275F, gas mark 1

  • First of all, make sure the mixing bowl is scrupulously clean. I always wipe around the inside with half a cut lemon.
  • Pour the egg whites into the bowl and whisk at high speed until they hold a stiff peak. See the first image below.
  • While the whisk is still running add sugar slowly, one tablespoon at a time. Continue until all the sugar is added. Stop the whisk and rub a little of the meringue mixture between your finger and thumb. It should feel smooth not gritty. Continue whisking until the mixture is smooth and glossy.
  • Line a baking sheet with baking parchment. Draw a 20cm/8in circle on the reverse of the paper. Use small dollops of meringue to stick the parchment to the baking sheet.
  • As soon as the meringue is ready stop the whisk. Add the raspberry vinegar, cornflour and freeze dried raspberries. Fold the ingredients carefully into the meringue using a large metal spoon.
  • Scoop all of the meringue on to the baking sheet. Use a palette knife to create a disc that is slightly higher around the edge than the centre.
FF Raspberry Topped Lemon Curd Pavlova
Making the Pavlova with added raspberry flavour.
  • Place the Pavlova into the lower part of the oven and bake for 10 minutes.
  • Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2. Continue to bake for a further 1 hour 50 minutes. Switch the oven off and leave the Pavlova to cool in the oven.
  • While the Pavlova is baking make the lemon curd.
  • Place the lemon zest, juice and sugar into a heavy bottom saucepan over a medium heat. Stir until the sugar is dissolved.
  • Next add two cubes of butter to the pan, whisking gently until dissolved. Repeat as before until all of the butter has been used.
  • Pour the cornflour slurry into the pan and whisk to incorporate. Cook until the mixture is thickened and starts to bubble gently.
  • Remove the pan from the heat. Whisking continuously add one egg yolk at a time. Heat from the pan will cook the yolks.
FF Raspberry Topped Lemon Curd Pavlova
Preparing the fresh Lemon Curd.m
  • Place a sieve over a jug or bowl and pour the lemon curd through the sieve. Any lumps or remnants of egg white will be removed leaving a velvety, smooth curd.
  • Put cling film direct on top of the curd to stop a skin from forming as it cools.
  • Place the lemon curd in a cold place to cool. I use the refrigerator.
FF Raspberry Topped Lemon Curd Pavlova
Straining and cooling the Lemon Curd.
  • As soon as the Pavlova is cooled remove from the oven.
  • Do not attempt to assemble the Pavlova until the lemon curd is cold.
  • Pour the cold lemon curd on to the centre of the Pavlova. Not all of the curd may be needed. Pour any excess into a clean jar and store in the fridge for up to two weeks.
  • Place raspberries on top of the lemon curd so that it is covered generously.
FF Raspberry Topped Lemon Curd Pavlova
Assembling the Raspberry Topped Lemon Curd Pavlova.
  • Finally sprinkle freeze dried raspberries around the edge of the Pavlova.
FF Raspberry Topped Lemon Curd Pavlova
Raspberry Topped Lemon Curd Pavlova

Refrigerate the Pavlova for at least 30 minutes prior to serving. Unusually this Pavlova will sit in the fridge for a day and be perfect to serve. Making this an ideal make ahead dessert. Both Pavlova and lemon curd can be made the day before.

Slice to serve with a jug of pouring cream.

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Lemony Strawberry Pavlova

FF Raspberry Topped Lemon Curd Pavlova
Lemony Strawberry Pavlova

Raspberry Coulis Drizzled Mixed Berry Pavlova

FF Raspberry Topped Lemon Curd Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Strawberry Topped Chocolate Heart Pavlova

FF Raspberry Topped Lemon Curd Pavlova
Strawberry Topped Chocolate Heart Pavlova

Making and baking a Pavlova is easier than it may seem. As with anything, practice will improve technique and confidence. Since Pavlovas are incredibly easy to transport, they make an ideal dessert to take to friends or family. I take all the separate components, baked Pavlova, cream and fruit and then assemble on site. Because Pavlovas have an undeserved reputation for being tricky to make, sharing them with friends simply adds to the wow factor!

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

Sammie xx

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

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Caramel Crunch Topped Chocolate Bundt Cake

Cake, is not something that we need to have in our lives. Oh but how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Yet baking, for me, truly is a form of relaxation. So on Sundays, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that stays moist over the following days. Contrasting well with the crunchy caramel topping and silky icing.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be on the cheap size, in terms of value for money, when used they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

Recipe: Caramel Crunch Topped Chocolate Bundt Cake

For the cake:

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Buttermilk

225g/8oz Plain White Flour

2 tsp Baking Powder

75g/3oz Good Quality Cocoa Powder – I use Callebaut

For the icing:

300ml/10.5fl oz Double Cream (heavy cream)

300g/10.5oz Good Quality Milk Chocolate (semi-sweet chocolate)

1/4 tsp Sea Salt (halve if using free flowing salt)

2 Packets of Rolos

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

Method: Preheat the oven to 160C/140C fan, 325F, gas mark 3

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

  • First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.
  • In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.
  • Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.
  • Tip the liquid ingredients into the creamed butter bowl.
  • Sieve the flour, baking powder and cocoa powder into the same bowl.
  • Mix all of the ingredients together using a spoon until they are just combined. Over mixing can lead to a tough cake crumb once baked.
FF Caramel Crunch Topped Chocolate Bundt Cake
Creating the moist chocolate cake batter.
  • Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.
  • Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.
  • The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.
  • As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.
  • After the cooling time has elapsed turn the cake out on to a cooling rack.
  • Allow the cake to cool completely before icing.
FF Caramel Crunch Topped Chocolate Bundt Cake
Preparing the bundt pan, filling and baking the cake.
  • To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
  • Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.
  • Next add the Rolos and stir continuously until melted into the chocolate.
FF Caramel Crunch Topped Chocolate Bundt Cake
Making the chocolate fudge icing to glaze the cake.
  • Place the cooled cake on to a rack over a clean baking tray.
  • While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.
  • As soon as the icing has stopped dripping move the cake to a plate or board.
  • Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.
FF Caramel Crunch Topped Chocolate Bundt Cake
Glazing and decorating the cake.
  • Leave the icing to set for 30 minutes prior to serving.
  • Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.
FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Decadent, moist, rich chocolate cake, slathered in a shiny glaze and topped with complimenting caramel crunch.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Serve sliced and accompanied with a refreshing cup of tea and good company.

Make the cake a day ahead and store in an airtight container. Once iced store any leftover cake in an airtight container for up to 4 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Caramel Crunch Topped Chocolate Bundt Cake then you may also like these:

Pomegranate Lemon Drizzle Bundt Cake

FF Caramel Crunch Topped Chocolate Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

FF Caramel Crunch Topped Chocolate Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

FF Caramel Crunch Topped Chocolate Bundt Cake
Lemon Blueberry Bundt Cake

It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

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

Sammie xx

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

 

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Marshmallow Topped Rich Chocolate Brownies

Marshmallow Topped Rich Chocolate Brownies are a perfect party portion. Decadent, fudgy, chocolate brownies splashed with edible coloured candy and scattered marshmallows. Easy to make and bake, fun to decorate and perfect for sharing with family and friends.

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

Since it is half term this week, here in England I created a bake that children can get involved in. While adult supervision may be needed for certain stages of brownie baking process, decorating is child’s play. Whether that be children in your care, or the inner child within us all. Simply looking at these brownies screams fun and that is of upmost importance to us here at Feasting is Fun!

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

While many children are happy to share, some thrive better when given their own blank canvas (or brownie in this case) to with. Because it is easy to divide the baked brownie in half, or quarters, or however many children you have helping, decorating these brownies couldn’t be more fun! Disposable piping bags are easy to get hold of, check the baking aisle of your local supermarket. However small sandwich or freezer bags can double as a great substitute. Simply cut a small hole in one corner, once the bag is filled.

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

Likewise, should very young children be taking part, icing sugar with a little water and colouring added, removes any risk from piping warm chocolate. Be prepared. If making these brownies with children of any age, including some adults, things will get messy and get eaten! Yet that is the fun of making and eating these brownies. Make sure there are plenty of paper towels to hand.

Recipe: Marshmallow Topped Rich Chocolate Brownies

For the brownies:

250g/9oz Milk Chocolate

250g/9oz Dark Chocolate

1/4 tsp Sea Salt – I use Maldon

275g/10oz Unsalted Butter – cut into squares

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Bicarbonate of Soda

100g/4oz Plain White Flour

For the topping:

100g/4oz White Chocolate

100g/4oz both pink and red Rainbow Dust Colour Melts available from Party Animal Online

Large and Small Marshmallows

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

You will need a 34cm x 24cm x 5cm (13.5in x 9.5in x 2in) tin lined with baking parchment.

  • First of all break/cut both milk and dark chocolate into small pieces, approximately 1cm.
  • Place the chocolate and butter into a heatproof, microwaveable bowl.
  • Heat in the microwave on medium for 30 second bursts, stirring after each heat burst.
  • As soon as the butter is melted remove the bowl and stir continuously until all of the chocolate is melted and combined with the butter. Set aside to cool slightly.
  • In a separate bowl add the eggs, salt, sugar and vanilla extract. Whisk together until fully combined.
  • Pour the cooled chocolate into the egg mixture, stirring as you pour to combine both liquids.
  • Sift the flour and bicarbonate of soda on to the chocolate mix. Fold the flour into the chocolate mixture until is just combined.
FF Marshmallow Topped Rich Chocolate Brownies
Making the rich chocolate brownie batter.
  • Pour the chocolate brownie batter into the prepared tin.
  • Rap the tin hard on the worktop twice to release any trapped bubbles.
  • Place the tin in the centre of a preheated oven and bake for 20-25 minutes. The brownies are baked when the top has set and there is a very slight wobble in the centre. Over baking the brownies will cause them to be dry, instead of rich and fudgy.
  • As soon as the brownies are baked remove from the oven and leave to cool completely in the tin. Any cracks or crackles on the surface of the finished bake will close on cooling. Also the top is to be decorated and so they will be covered!
FF Marshmallow Topped Rich Chocolate Brownies
Baking the rich chocolate brownies.
  • As soon as the brownies have cooled they are ready to be cut and decorated.
  • First of all using the baking parchment lift the brownie slab from the tin and place on a board.
  • Use a palette knife, run the flat side between the base of the brownie and the baking parchment.
  • Cut across the brownie in three equal portions. Now cut downwards five times, creating fifteen equal sized brownie squares. Alternatively cut the brownies into smaller portions.
  • Into three separate, heatproof and microwaveable bowls add the coloured rainbow melts and broken up white chocolate. Since it is easy to overheat white chocolate and especially the melts, heat each bowl separately in short bursts, stirring in between. As soon as the rainbow melts, or white chocolate start to melt remove from the microwave, stirring constantly until completely melted.
  • Decant each separate colour into a small, disposable piping bag. Just prior to using cut a small opening at the tip of the bag.
  • Starting with the darkest colour first pipe across the brownies in a diagonal fashion. Continue piping with the next colour, reserving the white chocolate for last.
  • Place a large marshmallow on to each individual brownie. With Valentine’s Day nearly upon us I used marshmallow hearts. Also sprinkle over smaller, mini marshmallows.
FF Marshmallow Topped Rich Chocolate Brownies
Decorating the brownies.
  • Next pipe the runnier white chocolate over the entire brownie, including the marshmallows.
  • Finally sprinkle over more mini marshmallows. These will stick to the melted white chocolate.
  • Set the brownies aside in a cool place to allow the chocolate to set. During warmer weather place in the fridge to set.
FF Marshmallow Topped Rich Chocolate Brownies
Fully decorated Marshmallow Topped Rich Chocolate Brownies

You can choose any colour combination you like. Even personalising the brownies by piping names or Happy Birthday. Also for special celebrations sprinkle over edible gold stars or coloured sugar balls. The simple rule to remember when decorating is to use the darkest colours first, finishing with the lightest. Resulting in a creation that really pops.

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

To serve the brownies cut through the chocolate and marshmallows at the same point where the individual brownies had previously been cut.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Marshmallow Topped Rich Chocolate Brownies you may also like these:

Caramel Crunch Rocky Road Bars

FF Marshmallow Topped Rich Chocolate Brownies
Caramel Crunch Rocky Road Bars

Chocolate Dipped Shortbread Heart Cookies

FF Marshmallow Topped Rich Chocolate Brownies
Chocolate Dipped Shortbread Heart Cookies

Maltesers Popping Candy Cupcakes

FF Marshmallow Topped Rich Chocolate Brownies
Maltesers Popping Candy Cupcakes

While making these brownies I did not have any little people to help me. Yet when writing up this blog post and especially, choosing and editing the photographs it struck me that this is exactly the sort of fun, mess filled activity that children enjoy. And yes I completely acknowledge the inner child in me and the fun I had while decorating these brownies. If you have play dates arranged, these brownies make great gifts for them to take home.

Also, it has to be said, these brownies taste amazing!

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

Sammie xx

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

 

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Hot Chocolate Fudge Sauce Covered Profiteroles

Every so often I create a recipe, that is not only delicious, yet also can be used in many different ways. These Hot Chocolate Fudge Sauce Covered Profiteroles are an example of one way in which it is used. Light choux buns, filled with sweetened, whipped cream and draped in dreamy, hot, chocolate fudge sauce. Complete with hidden ingredient, the sauce raises the game of whatever dessert it adorns.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Choux pastry is incredibly easy to work with. Fear not, I will walk you step by step through the making and baking process. First of all the dough is cooked in a saucepan and then, after the addition of beaten eggs Piped into small buns. Hot water, present in the recipe, creates steam during the baking process, causing each choux bun to puff up. Creating a hollow centre that is perfect for filling.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Golden, puffed choux buns, ready for the hot chocolate fudge sauce.

Choux pastry on its own is rather bland. Yet it is a brilliant carrier of flavours. While each bun is filled first of all with sweetened, whipped cream, the draping and drizzling of hot chocolate fudge sauce gives each bun a perfect flavour hit. Resulting in a finger licking dessert that will keep you coming back for more.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

While the profiteroles can be made a few hours ahead, as can the sauce. Assembly should take place as close as possible to serving. Doing so keeps the profiteroles light and crisp. If left for a while they can become soggy. Also the hot sauce should ideally be poured over as they are served. However, left over, sauce covered profiteroles taste incredible when sneaked from the fridge the day after making! A post party fridge raiding feast!

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Ideally served with a spoon and fork, there will always be occasions when cutlery is not needed. Like here, during a photo shoot.

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Recipe: Hot Chocolate Fudge Sauce Covered Profiteroles  – makes 26-30 serves 6-8

Profiteroles:

350ml Water

125g/4.5oz Unsalted Butter

1/4tsp Salt – I use Maldon

200g/7oz Plain White Flour

4 Large Free Range Eggs – 222g out of shell

300ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1tbsp Caster Sugar

Hot Chocolate Fudge Sauce

100g/4oz Milk Chocolate

150g/5oz Dark Chocolate – min cocoa content 70%

3 Tubes Rolo’s 52g each (156g total)

300ml Double Cream

Method: Preheat oven to 200C/180C fan, 400F, gas mark 6

  • First of all line 2 large baking trays with parchment paper.
  • Into a large, heavy bottomed pan add  water, butter and salt. Place over a medium heat until the butter is completely melted into the hot water.
  • Keeping the saucepan over a low heat,  dump the flour straight into the hot, buttery water and immediately beat with a wooden spoon. Continue stirring until all lumps have disappeared.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Creating the flour, water and butter choux pastry base.
  • While the flour is being beaten it also cooks slightly.
  • As soon as the dough is lump free remove from the heat and allow to cool slightly.
  • While cooling, crack the eggs into a jug and weigh them. Make a note of the weight. If it is more than 5% or 233g, than the weight of eggs stated you may not need all of the eggs. Beat the eggs together and pour any excess egg into a separate container.
  • As soon as the flour dough has cooled slightly pour in half of the beaten eggs and stir continuously with a wooden spoon. When the eggs begin to incorporate into the mix add the remaining eggs from the jug.
  • Keep beating with the wooden spoon until you have a smooth, sticky paste.
  • Spoon the choux pastry dough into a piping bag,  fitted with a 1cm round nozzle.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Eggs added to the choux pastry base, beaten in and spooned into a piping bag.
  • Pipe 2.5cm/1 inch rounds on to the baking parchment. Using a clean, damp finger press down any peaked tops on the piped profiteroles. Allow space between each profiterole as they will expand while baking.
  • Place the baking trays into the preheated oven and bake for 20 minutes.
  • Check after the initial baking time. Each profiterole should be golden, with a firm outer. Bake for a further 5-10 minutes if necessary.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Piped profiteroles before and after baking.
  • Once fully baked remove from the oven. Taking care, as they will be very hot, cut or snip a 1cm hole on the side of each profiterole. Doing so allows any steam to escape.
  • Place the baking trays back into the oven and bake for a further 5 minutes.
  • Remove the crisp, dried profiteroles from the oven and immediately place them on to a cooling rack.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
A small slit allows any steam to escape, then cooled on a baking rack.
  • Allow the profiteroles to fully cool before filling.
  • To make the sweetened whipped cream, pour the cream, vanilla bean paste and sugar into a large bowl. Whisk until the cream has thickened but not become dry and stiff.
  • Fit a piping bag with a 1cm round nozzle and fill with the sweetened, whipped cream.
  • Pushing through the slit made earlier, fill each profiterole with cream.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Whipping cream and filling each profiterole.
  • Making the Hot Chocolate Fudge Sauce:
  • Fill a small saucepan with 2.5cm/1 inch of water. Put a heatproof bowl on top of the saucepan, taking care to ensure the base of the bowl does not touch the water. Place over a medium heat.
  • Place the cream and broken up milk and dark chocolate into the bowl. Do not add the Rolo’s at this stage.
  • Stir constantly until the chocolate is completely melted and combined into the cream.
  • Now add the Rolo’s and stir continuously until it becomes a slightly thicker, smooth sauce.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Making the Hot Chocolate Fudge Sauce.
  • To keep the sauce warm, for example to serve dessert after dinner, turn the heat down to very low, add extra water to the saucepan as needed. Keep the bowl on top of the saucepan and stir thoroughly when ready to serve.
  • When ready to serve, either portion the profiteroles, as in the photos above and spoon a generous amount of sauce over them.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles served in a deep bowl.
  • Alternatively, place each of the cream filled profiteroles into a deep bowl and pour over the Hot Chocolate Fudge Sauce. Ideal for buffets or serve yourself occasions.
FF Hot Chocolate Fudge Sauce Covered Profiteroles
Hot Chocolate Fudge Sauce Covered Profiteroles

Hot Chocolate Fudge Sauce Covered Profiteroles are the ultimate sharing food. Eating as soon as possible after making should not be a problem.

If you have enjoyed this recipe for Hot Chocolate Fudge Sauce Covered Profiteroles then you may also like these:

Caramac Frosted Chocolate Cupcakes

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Caramac Frosted Chocolate Cupcakes

Multi Millionaires Shortbread Squares

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Multi Millionaires Shortbread Squares

Chocolate Peanut Butter Drip Cake

FF Hot Chocolate Fudge Sauce Covered Profiteroles
Chocolate Peanut Butter Drip Cake

Hot Chocolate Fudge Sauce, pour it over profiteroles, spoon it on to ice cream, use to cover as cake such as this Dreamy Chocolate Fudge Cake. One incredible tasting, easy to make Sauce that can be used in a variety of ways. Recipes such as this create the backbone of our cooking repertoire. What would you create using this recipe?

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

Sammie xx

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

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Chocolate Cherry Chiffon Bundt Cake

Another week and another theme. #ChocolateWeek is upon us, demanding chocolate bakes from all who are part of the Twitter baking community. How fortunate for me then that I made this beautiful Chocolate Cherry Chiffon Bundt Cake yesterday. Since it is always chocolate week here at home, this hidden chocolate cherry cake fits the bill perfectly.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

First of all, I absolutely adore Bundt pans. Their beautiful designs and intricate moulding create the most exceptional looking cakes. While my cake decorating abilities are improving, especially as I am practicing more, using a Bundt pan really does take away the need to decorate. A simple sprinkle of edible glitter is all that was needed to finish this cake.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

Cherry and chocolate are a classic flavour combination. Using chocolate cherry naturally flavoured cocoa powder gives this cake the base flavour. The addition of tinned cherries and ground almonds creates a moist cake with surprise, hidden cherries inside. During baking the cherries drop to the bottom of the cake, which when turned out, becomes the top. Resulting in a jammy like topping.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake up close.

The looping scalloped design of the Chiffon Bundt Pan is very elegant. Flickers of light from the glitter, sparkle and accentuate the design. Aside from covering in a very thin glaze, as done here, this cake really is best left as is. Indeed, left un-iced, dare I say this would be utterly delicious eaten with hot custard.

Recipe: Chocolate Cherry Chiffon Bundt Cake serves 10-12

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1/2 tsp Almond Extract

5 Large Free Range Eggs

4 tbsp/60ml Whole Milk

100g/4oz Ground Almonds

75g/3oz Chocolate Cherry Cocoa Powder* – available from Sugar and Crumbs

125g/4.5oz Plain White Flour

2 tsp Baking Powder

*If you are unable to obtain chocolate cherry flavour cocoa powder, use plain cocoa and add cherry flavouring available from Foodie Flavours

Half of a 400g Tin of Cherries or Cherry Pie Filling

1/4 tsp Edible Glitter to decorate

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

For this recipe a 10 cup Bundt Pan is needed. I have used the Chiffon Bundt Pan available from Nordicware.

To ensure successful release of the cake from the pan cake release is highly recommended. This is available as a spray, or a liquid that is brushed on with a soft pastry brush. I recommend Wilton.

  • First of all add butter, sugar and salt to a large bowl. Whisk until the sugar is fully beaten into the butter.
  • Next add both vanilla and almond extracts. Also add 5 eggs and milk.
  • Now add ground almonds, cocoa powder, flour and baking powder.
  • Whisk everything together until fully combined. Take care not to over whisk as the resulting cake will be tough.
  • Prepare the Bundt pan, spraying, or brushing liberally with cake release.
  • Spoon the prepared cake batter into the pan, pushing the mixture into the base to avoid air pockets.
  • Finally, spoon half of tin of cherries on to the top of the cake batter, making sure that none of the liquid touches the side of the Bundt pan.
  • Place the Bundt pan into the lower middle part of a preheated oven and bake for 1 hour 20-30 minutes. Low, slow baking results in an evenly baked cake.
  • The cake is baked when it feels firm to touch and an inserted skewer comes outs clean.  Note: the cherries sink to the bottom (top when turned out) during baking.
  • As soon as the cake is baked remove from the oven and place on a cooling rack.
FF Chocolate Cherry Chiffon Bundt Cake
Making and baking the Chocolate Cherry Chiffon Bundt Cake.
  • Allow the cake to cool for 10 minutes, then turn out on to a cooling rack.
FF Chocolate Cherry Chiffon Bundt Cake
Turning out the baked Chocolate Cherry Chiffon Bundt Cake.
  • Leave the cake to cool completely.
  • Finally when cooled, place the cake on to a board or stand. Using a teaspoon, carefully sprinkle with glitter from a height.
FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake ready to serve.

Since this cake is so elegant, it could be used for any celebration, such as Christmas. Alternatively, if someone you know has a birthday, this would be a delicious surprise. Adding candles would simply make the cake sparkle more.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake.

Serve sliced on a plate with a cake fork and a smile.

Store in an airtight container and eat within 5 days. Keep refrigerated if the weather is particularly warm.

If you have enjoyed this recipe for Chocolate Cherry Chiffon Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Lemon Blueberry Bundt Cake.

Maple Syrup Iced Coffee Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Maple Syrup Iced Coffee Bundt Cake.

Lemon Lime Gin Heart Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Lemon Lime Gin Heart Bundt Cake.

Bundt pans are available in a variety of different shapes. Creating a beautifully shaped cake without any extra effort required from the baker. While also allowing for creativity when decorating. From a simple dusting of icing sugar or glitter, to more precise icing, accentuating the features of each Bundt cake. Resulting in an exceptional, celebration worthy, unique cake every time.

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

Sammie xx

No part of this post may be replicated or copied without the express written consent on the owner. Please see my Disclosure Policy.

 

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Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

How do you improve on one of the best flavours of ice cream known to man? That’s right. You squish it between two incredible, homemade cookies! I bring you Reeces Peanut Butter Cup Ice Cream Cookie Sandwich. Oh yes people, this is the foodie equivalent of winning all the coins and one-ups in a Super Mario game and then some. Stick with me as I take you through an incredible ice cream journey.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich a real dessert treat.

First of all there is ice cream, packed with Reeces Mini Peanut Butter Cups. While some are mini cups are left whole, others are roughly chopped. Resulting in a peanut butter cup filled ice cream base. Dark chocolate ganache ripples through the vanilla base, with a hit of pure peanut butter in every spoonful. It’s okay. I undersrand if you want to think on that for a while?

FF Reeces Peanut Butter Cup Ice Cream Cookie Sandwich
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Complimenting such a flavour punched ice cream are Mega Toffee Cookies. A large, robust Cookie is the only way to go when sandwiching chunks of peanut butter cup ice cream. Since these cookies are double their usual size, they are perfect for creating an ice cream sandwich.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Completely sending this ice cream cookie sandwich over the top, is the customisation of the mega cookies. Dipped in dark chocolate and sprinkled with peanut butter chips, rather than contrasting, they compliment the flavours within the ice cream.

Recipe: Reeces Peanut Butter Cup Ice Cream makes 1L approx.

300mls Double Cream plus an additional 100mls for the chocolate ganache

300mls Whole Milk

6tbsp Caster Sugar

4 Large Free Range Egg Yolks

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Cornflour

100g/4oz Dark Chocolate minimum 70% Cocoa plus an additional 100g of Dark Chocolate for dipping the cookies

50g/2oz Peanut Butter

1 x 226g/8oz Reeces Peanut Butter Cup Minis – alternatively use the equivalent weight of regular Reeces Peanut Butter Cups roughly chopped

2 x Packets of Toffee Cookie Mix by Wright’s Baking, alternatively use this recipe here.

Method:

Ensure the freezing part/bowl of the ice cream maker has been in the freezer for at least 6 hours, ideally overnight, or according to manufacturer’s instructions.

Note: For step-by-step instructions, including photographs please see here.

  • First of all, Place the milk and cream into a heavy bottom saucepan over a medium heat. Heat the cream mixture to scalding point, little bubbles appear around the rim of the saucepan before the mix reaches boiling point. As soon as scalding point is reached, remove the pan from the heat.
  • While the cream mix is heating, place the eggs, sugar, cornflour and vanilla extract into a large heatproof bowl. Whisk together until the eggs have thickened.
  • With the whisk switched to slow, gently pour the hot cream mix into the bowl with the egg mix, whisking constantly. This creates the custard base for the ice cream.
  • Pour the custard base back into the saucepan, place over a medium heat and stir constantly. Cook until the custard has thicker and coats the back of a wooden spoon.
  • Remove the pan from the heat and pour the custard through a sieve, into a large heatproof bowl.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Leave the custard to cool a little before placing in the fridge to chill.
  • While the ice cream base is chilling, prepare the mini Reeces butter cups. Tip out on to a chopping board, roughly divide into two thirds which will be roughly chopped and one third, which are kept whole.
  • Also make the chocolate ganache, which will be swirled through the ice cream. Place 100g of chocolate and 100mls of double cream into a heatproof/microwaveable jug. Heat on medium for 30 second bursts, stirring after each heating session. As soon as the chocolate starts melting into the cream continue stirring until the ganache is smooth and shiny. Set to one side to cool.
  • Set the ice cream maker up as per manufacturer’s instructions.
  • Add the peanut butter to the ice cream base. Use a balloon whisk to break it up into small pieces within the ice cream base.
  • Pour the ice cream mixture into the already churning ice cream maker.
  • As soon as the ice cream is thickened and frozen stop the machine. Remove the paddle so the ice cream can be scooped out.
FF Reeces Peanut Butter Cup Ice Cream
The process of making Reeces Peanut Butter Cup Ice Cream.
  • Scatter a few chopped Reeces Peanut Butter Cup Minis in the bottom of the freezing container.
  • Scoop half of the ice cream on top of the peanut butter cups.
  • Add one half of the remaining chopped and whole peanut butter cups. Now add the remaining ice cream.
  • Using the handle of a wooden spoon, swirl the peanut butter cups through the ice cream using a figure of eight motion.
FF Peanut Butter Cup Ice Cream
Adding the chocolate ganache swirl to the Reeces Peanut Butter Cup Ice Cream.
  • Pour the cooled, yet still liquid, chocolate ganache on top of the ice cream. Again, using the handle of a wooden spoon swirl the ganache through the ice cream.
  • Snap on an airtight lid, or double wrap in cling film and place the ice cream into the freezer to firm up.
  • Leaving the ice cream to freeze overnight ensures the chocolate ganache fully freezes within the ice cream.
FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream ready to serve.

To serve, remove the ice cream from the freezer 10-20 minutes prior to scooping. Allowing the ice cream to soften slightly. Scoop two balls of ice cream and place on one large cookie, top with another cookie and press gently to form the ice cream cookie sandwich. Alternatively, scoop and serve in a bowl with additional Mini Reeces Peanut Butter Cups.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich using Wright’s Toffee Cookie Mix.

 

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream served in a bowl.
  • Making the Cookies:
  • Wright’s Toffee Cookie Mix is a great flavour combination to pair with this ice cream. Alternatively if you are unable to buy this mix my Caramac Caramel Cookies recipe also works well.
  • Make the cookies as per instructions, however, for the Wright’s Toffee Cookies make them twice as big. You should get 10 mega cookies from 2 packets of mix.
  • Bake as directed, again the toffee cookies will take 18-20 minutes to bake as they are larger than usual.
  • Allow the cookies to cool completely on the baking tray.
  • Melt 100g of chocolate in a heatproof, microwaveable bowl, on medium setting, for 30 seconds at a time. Stir the chocolate after each heating session.
  • As soon as the chocolate is melted, dip each cookie into the chocolate, using a spoon to cover halfway across the top oven each cookie.
  • Place the chocolate covered cookies on to baking parchment and sprinkle Reece’s peanut butter chips over the chocolate covered half. Leave to set. In hot weather place in the fridge for a few minutes until set.
FF Reece's Peanut Butter Cup Ice Cream
Baking and decorating the toffee cookies for the ice cream sandwich.

 

FF Reeces Peanut Butter Cup Ice Cream
Creating the perfect Reeces Peanut Butter Cup Ice Cream Cookie Sandwich with Wright’s Baking.

Such an incredible ice cream deserves a cookie that enhances all of its qualities.

If you have enjoyed this recipe for Reeces Peanut Butter Cup Ice Cream Cookie Sandwich you may also like these:

 

Caramac Caramel Cookieswith Very Vanilla Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Caramac Caramel Cookies with Very Vanilla Ice Cream.

Rolo Chocolate Cookies with Chocolate Rolo Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Rolo Chocolate Cookies with Chocolate Rolo Ice Cream.

Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream.

Since all of the recipes shown can only be made at home, this emphasises the core beliefs of Feasting is Fun. Creating flavour combinations, at home, should be fun. Each one of these examples is a feast in itself. Also, most importantly, invite your friends over to share these incredible ice cream cookie sandwiches. Finally proving that all food tastes better when shared.

Sammie xx

Wright’s Baking provided the Toffee Cooki Mixes used in this post. All recipe ideas are my own. No payment was received for the creation of this post. All views and opinions are my own. No part of this post may be reproduced without my specific written permission. Please see my Disclosure Policy.

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Strawberry Rose Ice Cream

Strawberry Rose Ice Cream, sumptuous strawberry and light floral flavours combine in this silky, elegant dessert.

Strawberries are simply THE taste of Summer. Most people would wholeheartedly agree. While usually eaten with a sprinkle of sugar and splash of cream, this Strawberry Rose Ice Cream dares to be unique. In a good way. Strawberry ice cream is already perfect on the tastebuds. Yet, add a drop of Rose extract and one is transformed into a bygone era, where life seemed easier, simpler. Whether that is true you can decide. Yet, whatever you do, don’t let this Summer pass without tasting the elegant bliss of this beautiful ice cream.

FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream served in a tea cup.

Since all pips are removed during the making of this dreamy dessert, it’s silky texture lingers on the tongue. While both fresh strawberry and rose flavours meld together, playing tricks on our tastebuds. This truly is a dream ice cream where the finished recipe is so much more than the addition of its component parts. Do not let sieving the strawberries put you off. This small step is vital in achieving the final texture and takes no longer that a couple of minutes.

FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream exceptionally easy to scoop.

Summing up, this ice cream seems the epitome of summer. Fresh strawberries and rose. Summer is the season when roses are celebrated at their best. Indeed all roses included in the pictures for this post, are from our own garden. While I haven’t gone as far as to make my own Rose Extract, that can safely be left in the hands of Nielsen-Massey , the professionals. Instead the roses in the photos hint at  their presence within the ice cream.

FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream delicious in a cone.

Note: Prior to starting this recipe ensure that the frozen bowl of the ice cream maker is placed in the freezer overnight for at least 8 hours. Or as per manufacturer’s instructions.

Recipe: Strawberry Rose Ice Cream makes approx. 1L

400g Punnet of Strawberries hulled and larger ones cut in half

3tbsp Sugar

4tbsp Tap Water

Scant 1/4tsp Rose Extract- I use Nielsen-Massey

20-30mls Freshly Squeezed Lemon Juice

4 Large Free Range Egg Yolks

1tsp Cornflour – I use Doves Farm

5tbsp Caster Sugar

300mls Double Cream

300mls Whole Milk

1tsp Vanilla Extract

Method:

For full step by step instructions with photos on how to make the custard ice cream base, please see Very Vanilla Ice Cream

  • Start by placing the prepared strawberries into a heavy bottom, medium sized saucepan. Sprinkle over 3 tablespoons of sugar and 4 tablespoons of tap water.
  • Place the pan over a medium heat and cook the strawberries until the liquid starts bubbling.
  • Swirl the pan to ensure that the sugar is dissolved and then let the strawberries cook for a further 5 minutes.
  • While the strawberries are cooking place a sieve over a heatproof bowl.
  • Once cooked pour the strawberries and liquid on to the sieve.
FF Strawberry Rose Ice Cream
Cooking and sieving the strawberries.
  • Using the back of a dessert spoon gently press the strawberries into the sieve. Their juices and flesh will pass through the sieve. Keep running the back of the spoon over the pulp until all that’s left are seeds and the remaining strawberry fibres.
  • Scrape the underneath of the sieve with a clean spoon. This will ensure all of the strawberry that’s passed through the sieve goes into the bowl underneath.
  • Discard the seeds and pulp left in the sieve.
  • Cover the bowl with cling film and chill.
FF Strawberry Rose Ice Cream
Preparing the ice cream base prior to churning.
  • To make the ice cream base, first place the cream and milk into a heavy bottom saucepan over a medium heat. Heat to scalding point, where little bubbles form around the rim prior to boiling.
  • While the cream mix is heating place the egg yolks, cornflour, sugar and vanilla extract into a large heatproof bowl. Whisk together until thickened.
  • As soon as the milk and cream have reached scalding point remove from the heat.
  • With the whisk on slow gently pour the hot liquid into the egg mix, increasing the whisk speed to medium.
  • Pour the custard base back into the saucepan over a medium heat. Stir until the custard is thickened and coats the back of a wooden spoon.
  • Once cooked pour the custard through a sieve into a heatproof bowl.
  • Place cling film directly on to the custard to stop a skin from forming.
  • Leave the custard to cool before placing in the fridge to chill.
  • Once the strawberry juice has cooled add the Rose extract. Take care not to add more than the recipe indicates, as the finished result will taste soapy. Also add the juice of a small lemon 20-30mls and stir.
  • As soon as the custard base is chilled, remove the cling film and add the strawberry mix, then stir.
FF Strawberry Rose Ice Cream
Churning and storing the Strawberry Rose Ice Cream
  • Set up the ice cream maker as per manufacturer’s instructions.
  • With the machine switched on pour in the flavoured custard base and churn until softly frozen. Similar in consistency to whipped ice cream in a cone.
  • When the right consistency has been reached switch off the ice cream maker, dismantle, then the ice cream can be removed.
  • Spoon the churned ice cream into a freezer proof container with an airtight lid. I used a clean loaf tin to store the ice cream. This was purely for the photos, having seen similar images on Pinterest! The tin was then double wrapped in freezer proof cling film.
  • Place the container into the freezer and leave overnight, or for at least 12 hours, to allow the ice cream to fully freeze.
  • To serve, remove the ice cream from the freezer 10-20 minutes prior. As there are no artificial, only natural selection ingredients, this allows the ice cream to soften, so that it can be easily scooped.
FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream easy to scoop.
FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream served as dessert in a tea cup.

Serve in tea cups for dessert or afternoon tea. Likewise, scoop into cones for a delicious fun treat. Also, by using a certified gluten free cornflour, the ice cream is naturally gluten free.

If you have enjoyed this recipe for Strawberry Rose Ice Cream you may also like these:

Amaretto Creamy Ice Cream

FF Strawberry Rose Ice Cream
Amaretto Creamy Ice Cream

Lemon Ripple Ice Cream

FF Strawberry Rose Ice Cream
Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

FF Strawberry Rose Ice Cream
Triple Chocolate Chunk Ice Cream

Creating ice cream at home is a fun and rewarding experience. Combining flavours, changing textures, the possibilities are as endless as your imagination. By controlling the use of certain ingredients, homemade ice cream can easily be made gluten free. Personally, I would not be without an ice cream maker now, having made countless different flavours.

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

Sammie xx

Please note that no part of this post may be reproduced or replicated without the specific, written permission of the owner. Please see my Disclosure Policy.

Note: The Ice Cream Maker used is from Andrew James it is now over one year since I received it and is as good as the day it was first used.

 

 

 

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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 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.
FF Almond Topped Cherry Scones
Baked Almond Topped Cherry Scones cooling on a rack.
  • When the scones are cooled, or slightly warm then they are ready to be served.
FF Almond Topped Cherry Scones
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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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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