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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Cherry Chocolate Ice Cream

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

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

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

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

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

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

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

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

Recipe: Cherry Chocolate Ice Cream makes approx. 1L

300ml Double Cream

300ml Whole Milk

1tsp Vanilla Extract – I use Nielsen-Massey

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

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

4tbsp Caster Sugar

100g Bar Lindt Cherry Chocolate

1 x 410g Can Cherry Pie Filling

100g Dark Chocolate Chunks/Bar

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

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

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

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

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream Sundae

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

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

Triple Chocolate Chunk Ice Cream

FF Cherry Chocolate Ice Cream
Triple Chocolate Chunk Ice Cream

Lemon Ripple Ice Cream

FF Cherry Chocolate Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Cherry Chocolate Ice Cream
Chocolate Rolo Ice Cream

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

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

Sammie xx

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

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Toffee Cookie Base Chocolate Cheesecake

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

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

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

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

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

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

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

Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8

Toffee Cookie Mix – available from Wright’s Baking

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

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

200mls Single Cream

280g Tub Philiadelphia Cream Cheese

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

200g Dark Chocolate

200mls Double Cream

50g Caramac or White Chocolate as an alternative

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

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

Preparing the base:

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

Building the cheesecake:

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

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

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

FF Toffee Cookie Base Chocolate Cheesecake
Toffee Cookie Base Chocolate Cheesecake

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

This cheesecake is best eaten within 48 hours of making.

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

No Bake White Chocolate Strawberry Cheesecake

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

Raspberry Chocolate Pavlova

FF Toffee Cookie Base Chocolate Cheesecake
Raspberry Chocolate Pavlova

Chocolate Brownie Raspberry Cheesecake

FF Toffee Cookie Base Chocolate Cheesecake
Chocolate Brownie Raspberry Cheesecake

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

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

Sammie xx

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

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Lemon Drizzle Whipped Cream Filled Giant Doughnut

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

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

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

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

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

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

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

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

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

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

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

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

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

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

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

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

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

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

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

Strawberry Whipped Cream Giant Doughnut

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

Chocolate Hazelnut Baked Giant Doughnut

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

Raspberries and Cream Giant Doughnut

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

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

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

Sammie xx

 

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Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing, this Chocolate Biscuit Base Mini Egg Brownies bake is sure to bring about a smile.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies using Wright’s Brownie Mix.

The base of these brownies is a chocolate biscuit. More like a slightly harder version of the soft, squidgy brownie on top. The advantage being that, with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for packed lunches and picnics.

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s eggs, was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for celebrating.

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the Wright’s Brownie Mix, which takes seconds to make, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies. Complete fun!

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

2 x Packets of  Wright’ Baking Brownie Mix – available online in the U.K. – if you are unable to obtain the Mix please use this recipe Chocolate Fudge Brownie Bites.  Leaving out the addition of chocolate chunks out of the recipe.

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Rainbow Dust Pink/Blue/Purple Candy Melts -available from Party Animal Online

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

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

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

  • Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
  • Next add the egg and vanilla, continue mixing until smooth.
  • Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
  • Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
  • Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
  • While the base is baking, make the Brownie Mix, according to the packet instructions.
FF Chocolate Biscuit Base Mini Egg Brownies
Creating and baking the layers of the Chocolate Biscuit Base Mini Egg Brownies
  • The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
  • Remove the tin from the oven and allow to cool for 5 minutes.
  • Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
  • Follow by sprinkling 200g of mini eggs on to the brownie batter.
  • Place the tin back in the oven and bake for a further 20-25 minutes.
  • The brownie batter is baked when it has a sheen and does not wobble in the centre.
  • Remove the tin from the oven and allow to cool completely.
FF Chocolate Biscuit Base Mini Egg Brownies
Portioning and decorating the Chocolate Biscuit Base Mini Egg Brownies
  • Once completely cooled remove the entire bake from the tin and place on a solid surface.
  • Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.
  • Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
  • Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
  • Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
  • Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
  • Continue, in exactly the same way with the second colour.
  • Follow this by adding extra mini eggs or decorations, hold a few back.
  • Prepare and pipe the third colour, allowing some to cover the newly added eggs.
  • Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.
FF Chocolate Biscuit Base Mini Egg Brownies
Happy Easter!

Place to one side to allow the chocolate to set.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies Happy Easter.

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed the recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Biscuit Base Mini Egg Brownies
Golden Egg Chocolate Sponge Cake.

Chocolate Monster Mini Egg Cookies

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Monster Mini Egg Cookies

Smarties Chocolate Mini Egg Ice Cream

FF Chocolate Biscuit Base Mini Egg Brownies
Smarties Chocolate Mini Egg Ice Cream

 

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies. Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

Wright’s Baking gave me the Brownie mixes to create this recipe. All opinions, view, content and photography are my own. Please do not copy it. For your information please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi  and Kat at The Baking Explorer  who is hosting this month’s Treat Petite .

FF Chocolate Biscuit Base Mini Egg Brownies

 

 

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Smarties Chocolate Mini Egg Ice Cream

Easter is just over a week away. Will the sunshine break though as it has today, or not? The reason I ask is directly related to this Smarties Chocolate Mini Egg Ice Cream. Will a cold wet day force us to enjoy it inside, or better still, will we sit outside, in the warmth of the sun, munching on ice cream filled cones? I know where I’d rather be!

FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream in colourful ice cream bowls.

As Smarties mini eggs are not available all year round, yet this ice cream deserves to be made more often than Easter, here’s a solution. Simply use the same weight of regular Smarties. Since they don’t need to be chopped, making the ice cream will be even easier. Although, it isn’t a difficult recipe to make at all.

FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream a bigger batch, so more to share.

Suitable for both adults and children, a larger batch means that there is more to go around. Extra mini eggs on top of each serving show what is in the frozen treat and add to the fun. Since Easter is a time for celebrating, what better time to make this ice cream. Finally an ice cream maker makes the whole process simple and easy. I recommend Andrew James ice cream maker.

FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream a refreshing dessert.

Recipe: Smarties Chocolate Mini Egg Ice Cream makes approx. 1L

400ml Double Cream

400ml Whole Milk

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

6 Large Free Range Egg Yolks

1.5 tsp Corn Flour – I use Doves Farm

6 tbsp Caster Sugar

150g Dark Chocolate

2 x 100g Packs of Smarties Mini Eggs

Method:

Ensure the frozen part of your ice cream maker has been in the freezer for a minimum of 24 hours, or according to manufacturer’s instructions.

Detailed step by step photographs can be found here Very Vanilla Ice Cream

  • First of all, Place the milk and cream into a heavy bottomed saucepan, over a medium heat.
  • Now add the egg yolks, vanilla bean paste, corn flour and sugar into a large, heatproof bowl. Whisk the egg yolks with the other ingredients, starting slowly and increasing in speed, until thoroughly combined.
  • As small bubbles appear around the rim of the hot liquids in the saucepan remove the pan from the heat. This is called the scalding point.
  • With the whisk on low, pour the hot liquid into the egg mixture slowly. Continue whisking until thoroughly combined. Pour the egg custard mixture back into the saucepan, placed over a low heat.
  • While the custard is heating stir with a wooden spoon and quickly wash up the bowl
  • Place the chocolate into the base of the bowl. While stirring the custard also place a sieve over the bowl.
  • When the custard starts to bubble and coats the back of a wooden spoon it is cooked. Remove at once and pour through the sieve, on to the chocolate in the bowl.
FF Smarties Chocolate Mini Egg Ice Cream
Making the chocolate ice cream base.
  • As the custard base moves through the sieve, any lumps are filtered out.
  • Remove the sieve and stir the hot custard. As the custard melts the chocolate it will become visible. Continue stirring until all of the chocolate has melted.
  • Place cling film directly on top of the hot custard. This will stop any skiing from forming.
  • Move the bowl to a cool place. Once cooled to warm, place the bowl in the fridge.
  • While the chocolate custard is chilling the Smarties can be prepared.
  • Carefully chop one whole packet of mini eggs in half and tip them into s bowl containing a packet of whole smarties mini eggs.
  • When the chocolate custard is cold, set up the ice cream machine according to manufacturer’s instructions.
  • Pour the chocolate custard through the specific whole in the covering. For my machine, the paddle needs to be turning first.
  • Allow the ice cream to churn until it is softly set. Similar consistency to whipped ice cream.
  • Once this point has been reached, turn the machine off and remove the paddle.
  • Transfer the chocolate ice cream into a freezer proof tub with an air tight lid.
  • Now add all of the mini eggs, both chopped and whole. Gently stir to mix in the mini eggs. Then clamp on the lid and place into the freezer, where it will freeze completely.
FF Smarties Chocolate Mini Egg Ice Cream
Preparing the eggs and ice cream ready for the freezer.
  • Leave the ice cream to freeze solid. Overnight is ideal.
  • To serve, remove the ice cream from the freezer 20-30 minutes prior to scooping. As this ice cream doesn’t have any additives to keep it soft, leaving it on the side prior to serving allows it to soften.
  • Scoop the ice cream into cones or bowls. Also, sprinkle over a few extra mini eggs or Smarties.
FF Smarties Chocolate Mini Egg Ice Cream
Smarties Chocolate Mini Egg Ice Cream crunchy, creamy, chocolate Fun.

These bowls of ice cream are bound to produce lots of smiles.

Store in the freezer for one month.

If you have enjoyed the recipe for Smarties Chocolate Mini Egg Ice Cream then you may also like these:

Chocolate Rolo Ice Cream

FF Smarties Chocolate Mini Egg Ice Cream
Chocolate Rolo Ice Cream

Lemon Ripple Ice Cream

FF Smarties Chocolate Mini Egg Ice Cream
Lemon Ripple Ice Cream

Chocolate Honeycomb Ice Cream

FF Smarties Chocolate Mini Egg Ice Cream
Chocolate Honeycomb Ice Cream

Homemade ice cream is unique. Since you can change the flavours to whichever you prefer. Also, the convenience of having an ice cream maker allows you to make ice cream whenever you want.

Whatever you do this Easter, I hope that you take a moment to pause and remember it’s true meaning. Please see Important Stuff

Sammie xx

Please note: The chocolate ice cream by itself is gluten free, providing gluten free corn flour is used. However, the min smarties eggs do contain gluten.

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Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. The perfect dessert to share with those you love.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova perfect for sharing.

I adore pavlova. Both making and eating it! This chocolate heart pavlova is so pretty and also easy to make. Simply follow the recipe and instructions and you too can bake this beautiful dessert.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova ideal for Afternoon Tea.

Last week Valentine’s Day was celebrated, I wanted to create something that would be perfect to share with those I love. That said, everything posted on Feasting is Fun, is designed to be shared! Since, hearts, strawberries, chocolates and flowers are all associated with February 14th, I wanted to incorporate as many of these as possible. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova with added chopped strawberries for extra decoration and flavour.

For this pavlova the heart is piped, with swirls around the outside, defining the heart shape. It is not difficult to do and creates a different, yet pretty finish, once baked. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. The resulting meringue mixture resembles a light, airy mousse. Which, once baked keeps its shape perfectly.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova each layer distinct.

Lightly whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Moulding and fitting to the contours. Creating a soft, velvety contrast to the crisp and fudgey pavlova. Chocolate dipped strawberries add the final touch of decadence, crowning this dessert with their contrasting colours.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova served on heart embellished china.

One mouthful of this delightful dessert and you are lost to the complimenting flavours and contrasting textures. Fortunately, one serving provides plenty of time to fully appreciate this beautiful pavlova. However, I wont tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries

100g/4oz Milk Chocolate

50g White Chocolate

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

Prior to starting ensure the bowl used to mix the meringue is scrupulously clean. Wipe around the inside of the bowl with half a lemon to ensure no fat is present. The presence of fat, or oil will stop the egg whites from whipping up and incorporating air.

Also line a large baking tray with baking parchment. Draw a large heart on the reverse of the parchment with pencil, approximately 25cm wide by 27.5cm high, 10″w x 11″h.

  • Pour the egg whites into the large clean, prepared bowl.
  • Whisk until the egg whites hold a stiff peak.
  • Continue whisking on high, adding the sugar one tablespoon at a time until it is all incorporated. The meringue should be white and glossy, holding a stiff peak. Rub a little of the meringue between your finger and thumb, it should feel smooth. If at all gritty, continue whisking, as not all of the sugar is dissolved into the egg white. Continue until the mixture is smooth.
  • While the egg whites are whisking fit a large piping ba with a large, open star nozzle, I use Wilton  #1M.
  • Once the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar.
  • Using a large, clean, metal spoon fold all of the ingredients together carefully. Taking care not to knock out the air that has been whisked into the egg whites.
  • Place four dots of meringue in the corners of the baking tray, then place the baking parchment on top. This will hold the baking parchment in place.
  • Place a large spoonful of chocolate meringue into the centre of the heart. Spread the meringue with a palette knife, so that it fills the heart outline. There is no need to be too precise as it will be piped over.
  • Fill the piping bag with the remaining chocolate meringue.
  • Pipe swirls around the outline of the heart, leaving the bottom point and the top dip until last. Pipe a swirl at the bottom of the heart and then the top dip. Next pipe stars, inside the heart, on the base.
FF Strawberry Topped Chocolate Heart Pavlova
Making and creating the chocolate heart pavlova.
  • Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3. Do not open the oven door whilst baking!
  • Bake for 1 hour exactly. After the baking time has elapsed turn the oven off and open the oven door a fraction, so that the pavlova cools slowly. I place a wooden spoon between the door and the oven.
  • While the pavlova is cooling the strawberries can be prepared. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Heat for 20 seconds at a time, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing and decorating the strawberries.
  • Select 10 of the biggest strawberries and leave their tops on. Dip 5 of the large strawberries into the milk chocolate, using a teaspoons to help fully cover them. Place the dipped strawberries on to some baking parchment. Tip – if the strawberries are kept in the fridge until needed they will be chilled. This will help the chocolate set quickly.
  • Next pipe lines across the 5 chocolate covered strawberries and also the 5 un-dipped ones, this gluten free recipe also uses chocolate strawberries. Leave to set on the baking parchment. In warm weather place in the fridge for a couple of minutes.
  • When the pavlova has completely cooled it can be removed from the oven.
  • Pour the cream into a bowl and whisk until it has thickened but is not stiff.
  • Gently run a palette knife under the pavlova to loosen it from the baking parchment. Place the pavlova on to a flat plate, or stand from which it is to be served.
  • Spoon the cream inside the shell of the pavlova.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing the cream and filling the pavlova.
  • Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.
  • If liked, chop the remaining strawberries into fairly small pieces and sprinkle around the whole strawberries.
FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova ready to be served.

Now all that is needed is someone to share this stunning dessert with!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova served with a hot cup of tea.

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. The pavlova can be made the day before and left to cool, overnight in the oven. The strawberries can be prepared 4 hours ahead and left in a cool place. Likewise the cream can be prepared at the same time as the strawberries and left in the fridge, it may need a quick whisk to bring it back to the consistency required.

The Pavlova will last, covered in foil, in the fridge for 2 days after assembly.

If you have enjoyed this recipe for Strawberry Topped Chocolate Heart Pavlova you may also like these:

Raspberry Coulis Drizzled Mixed Berry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Lemony Strawberry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Chocolate Pavlova

All of the pavlova recipes on this blog are gluten free. Making them a suitable dessert for more people. Ensure that the corn flour used in each recipe is certified gluten free.

Since it is in my nature to be as inclusive as possible, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. Likewise, no one can feel that they have been ‘too much bother’ due to any dietary limitations they may have. Resulting in a relaxed, enjoyable meal and atmosphere.

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

Sammie xx

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Chocolate Heart Topped Rose Bundt Cake

Valentine’s Day is nearly upon us and whether you subscribe to red hearts, roses and all things lovey-dovey, or not, walk down any high street and you can’t fail to avoid it. For me, each day is about expressing my love to those around me. Most importantly my hubby, our children and then my beautiful sister and her amazing family. Whether you celebrate February 14th as a specific day to show people your love, or choose other days, every single day, this Chocolate Heart Topped Rose Bundt Cake is sure to be well received.

FF Chocolate Heart Topped Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake shimmering in the sunlight.

Love, for me is about showing someone I’ve thought of them. It can be a small act of making a cup of tea and a kiss, or it can be a grander gesture, such as buying theatre or concert tickets. One way I like to show loved ones that I’ve thought of them is to bake or cook for them. Making their favourite meal, baking cookies such as these Chocolate Heart Cookies, all adds to the love in our home.

FF Chocolate Heart Topped Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake says “I love you”.

Something absolutely guaranteed to win most people round is chocolate. Having been sent a beautiful selection of chocolates from Lloyd’s Chocolatiers, I wanted to show them off. As the chocolate hearts are filled with delicate whipped creams, caramel, praline or divine caramel, they provide the perfect decoration to this lightly flavoured cake. Easily removed when served, they create a stunning addition to any plate.

FF Chocolate Heart Topped Rose Bundt Cake
An elegant dessert plate accessorised with heart chocolates.

Made with love. Served with love. These beautiful and varied chocolate hearts create a stunning dessert plate. This definitely says “I love you”.

FF Chocolate Heart Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake

While baking a chocolate cake may seem an obvious choice, I instead decided to choose a flavour to compliment the chocolates. Keeping the rose flavour subtle within the cake also stops it from overpowering the chocolates. Since the aim is, that each should compliment the other. Finishing with an un-flavoured glaze and dust of glitter, takes this cake from pretty to elegant.

Recipe: Chocolate Heart Topped Rose Bundt Cake serves 8-10

For the cake batter:

275g/10oz Unsalted Butter softened

275g/10oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – or Vanilla Extract

6 Large Free Range Eggs

1tsp Rose Extract – I use Nielsen-Massey

300g/11oz Plain White Four

2tsp Baking Powder

100g Full Fat Natural Yoghurt- I use Yeo Valley

For the icing and decoration:

450g/1lb White Unflavoured Icing Sugar

100mls Cold Tap Water

Edible Glitter – I use My Cake Decor gold glitter pump spray

Chocolate Hearts

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

First of all, ensure the Bundt pan is clean and dry. Shake the can or bottle well. Spray, or brush Wilton cake release thoroughly using a soft pastry brush. Note – if the weather is cold the liquid in the bottle may be difficult to squeeze out and brush. Stand the bottle in a jug of hot water for 10 minutes, shake well and use.

  • Making the cake batter: Into a large bowl add the softened butter, sugar and salt.
  • Whisk/beat together until well combined, pale and creamy.
  • Next, into a separate bowl, sieve the flour and baking powder together – dry ingredients.
  • Into the creamed butter bowl add the vanilla paste, rose extract and 2 eggs. Then add one third of the dry ingredients. Mix until just combined.
  • Add a further 2 eggs, another third of the dry ingredients and mix as before.
  • Finally, add the last 2 eggs, yoghurt and the last third of the dry ingredients. Mix until thoroughly combined, however take care not to over mix.
  • Spoon the cake batter into the prepared Bundt pan, pressing down as you do. Smooth the top of the batter with a spoon.
  • Place the Bundt pan in the centre of the oven and bake for 1hr – 1hr 15 minutes.
  • The cake is baked when it is golden in colour, shrinking away from the sides of the pan and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven.
FF Chocolate Heart Topped Rose Bundt Cake
Preparing the Bundt pan, filling and baking the cake.
  • Allow the cake to cool in the tin for 10 minutes.
  • Now turn out the Bundt cake on to a cooling rack.
  • Leave the cake to cool completely before icing.
FF Chocolate Heart Topped Rose Bundt Cake
Beautiful definition from the Chiffon Bundt.
  • While the cake is cooling, make the glacé icing.
  • Sift the icing sugar into a bowl.
  • Add the water and stir thoroughly, until a smooth consistency is achieved.
  • When cool, place the cake on the cooling rack, over a clean baking tray. This will catch any excess icing drips.
  • Start to spoon the icing over the top of the cake, working your way around the cake.
  • Continue to spoon icing through the central hole and around the outside until the cake is fully covered.
  • Leave the icing to naturally drip from the cake and finally set.
  • If using, dust the cake with edible glitter.
  • Move the cake on to a serving plate or stand.
FF Chocolate Heart Topped Rose Bundt Cake
Covering the cake with icing and dusting with glitter.
  • Place the chocolate hearts on top of the cake, reserving some for serving alongside.
FF Chocolate Heart Topped Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake adorned with delightful chocolates.

Serve with love and a smile.

The cake will keep in an airtight container for up to 5 days. If it lasts that long.

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

Maple Syrup Iced Coffee Bundt Cake

FF Chocolate Heart Topped Rose Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Strawberry Sweetheart Cake

FF Chocolate Heart Topped Rose Bundt Cake
Strawberry Sweetheart Cake

Lemon Blueberry Bundt Cake

FF Chocolate Heart Topped Rose Bundt Cake
Lemon Blueberry Bundt Cake

Nordic Ware have a range of different shapes and styles of Bundt Pans. Since they are not cheap they are an investment worth looking after. Especially, if like me, cake decorating isn’t your strongest point. Yet, if looked after properly, the detailed Bundt Pans will last you a lifetime. Because each cake baked has love stirred into it, nothing else can compare with the taste. Ultimately they pay for themselves, with magnificent cakes that aren’t bought from a bakery.

On Valentine’s Day and everyday, I wish you love, health, peace and happiness.

Sammie xx

LLoyds Chocolatiers sent me the chocolate hearts to try. All content, photography, views and opinions are my own. Please see my Disclosure Policy.

 

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Chocolate Hazelnut Baked Giant Doughnut

Who doesn’t love chocolate? Not me! Yet after the festive season, well, to be truthful, unwrapping and eating another choccie, can, lose its appeal. Since wasting chocolate is an option that cannot even be considered, incorporating it into bakes and desserts seems the perfect answer. Hence, I present to you my Chocolate Hazelnut Baked Giant Doughnut.

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut topped with Fererro Rocher.

While I used Fererro Rocher to inspire and top this bake, another Christmas chocolate was also used for the drizzling. Look away now if you love Teddy Bears, I used a whole Lindt Christmas jumper bear, melted down. To say this was an indulgent bake, would be to understate. Serving this for dessert, would, without doubt, bring about happy smiles and much excitement.

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut sandwiched together with whipped cream and chocolate hazelnut spread.

Creating a giant, baked doughnut, using silicone moulds, readily available online – mine were bought from Lakeland, makes an unusual and fun change from a sandwich cake. If however, you cannot source the moulds, this recipe can be baked in two, greased and lined 6 – 7 inch sandwich tins. Baking time will be approximately the same.

 

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut perfect for sharing.

While a single, regular doughnut is perfect for one person, this giant doughnut is perfect for sharing. Since it is my belief that all food tastes better when it is shared, surely this can only be a good thing!

Recipe: Chocolate Hazelnut Baked Giant Doughnut serves 8

For the Doughnut Sponge

200g/7oz Unsalted Butter – softened, plus extra to grease moulds

200g/7oz Caster Sugar

1/4tsp Salt – I use Maldon

6 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

1.5tsp Baking Powder

Filling and Topping the Doughnut 

200ml/8fl oz Double Cream

3tbsp Chocolate Hazelnut Spread – I use Jim Jams Spreads

100g/4oz Milk Chocolate

2tbsp Chopped Roasted Hazelnuts

8 Fererro Rocher or other chocolate to decorate

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

  • First of all, grease the insides of the doughnut moulds with softened butter. Then place them on a baking tray, ensuring that they don’t touch. The silicone mould could easily be misshapen if pressed.
  • To make the batter, start by placing the butter, salt and sugar into a large bowl. Whisk/beat together until pale and creamy.
  • Next add all 6 eggs and the vanilla extract.
  • Now sift the cocoa powder, plain flour and baking powder into the same bowl.
  • Whisk/beat all the ingredients until they have just come together. Use a spatula to scrape down the sides of the bowl then give the batter a final mix.
  • Divide the batter equally between the two moulds. Finish by smoothing the surface of the batter to ensure an even bake.
FF Chocolate Hazelnut Baked Giant Doughnut
Silicone giant doughnut moulds filled, ready for the oven.
  • Place the baking tray, with the moulds on, into the centre of the oven and bake for 35-45 minutes.
  • The sponge is baked when it feels firm to touch and springs back when lightly pressed.
FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut perfect flat tops from low and slow baking.
  • Allow to cool for 5 minutes in the moulds and then turn the doughnut halves out on to a cooling rack. Cool completely before decorating. Since this doughnut was baked in the evening, it was stored, with baking parchment underneath and between, in an airtight container. Ready to be filled and decorated the next day.
  • Assembling the Giant Doughnut: First of all, pour the double cream into a large bowl and whisk until it just starts to thicken. Continue whisking slowly until it just holds its shape. Take care not to over whisk so that it becomes stiff, this will make it difficult to pipe.
  • Now take the half that is to be the top part of the doughnut and spread the chocolate and hazelnut spread evenly on to the flat underside.
  • Place the bottom half of the doughnut, flat side up, on to the plate or stand on which it is to be served.
  • Fill an icing bag fitted with a large star tip – I use Wilton #1M – with the whipped cream. Pipe a swirl pattern on to the bottom doughnut – as seen in the pictures. Alternatively you can spoon the cream on to the doughnut.
  • Place the top half of the doughnut on to the bottom half.
  • Pipe cream stars all around the centre, where the two halves meet. This creates a beautiful finish.
FF Chocolate Hazelnut Baked Giant Doughnut
Assembling the Chocolate Hazelnut Baked Giant Doughnut.
  • Decorating the doughnut: Break or chop the chocolate into small pieces and place into a heatproof, microwaveable bowl. Zap in the microwave for 30 seconds at a time, stirring, between each heating. As soon as the chocolate starts to melt remove the bowl and continue stirring until the chocolate is liquid.
  • Drizzle the chocolate, using a teaspoon, over the doughnut.
  • Next, working quickly before the chocolate sets, add the unwrapped Fererro Rocher to the top of the doughnut. Holding each one in place for a few seconds so that it sticks to the chocolate.
  • Sprinkle over the toasted, chopped hazelnuts and allow the chocolate to fully set before serving.
FF Chocolate Hazelnut Baked Giant Doughnut
Warm, drizzled chocolate adorned with Fererro Rocher and toasted, chopped hazelnuts.

As soon as the chocolate is set this Chocolate Hazelnut Baked Giant Doughnut is ready to be served.

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut so inviting.

To serve, cut using a sharp knife, wiping the knife clean, between each cut, will keep the slices tidy. The sponge, whipped cream and chocolate hazelnut layers are clear to see.

Store any leftovers in an airtight container in the fridge. While best on the day assembled, this doughnut will keep for up to 2 days.

If you have enjoyed this recipe for Chocolate Hazelnut Baked Giant Doughnut you may also like these:

Black Forest Giant Doughnut

FF Chocolate Hazelnut Baked Giant Doughnut
Black Forest Giant Doughnut

Strawberry Whipped Cream Giant Doughnut

FF Chocolate Hazelnut Baked Giant Doughnut
Strawberry Whipped Cream Giant Doughnut gluten free recipe option available.

Raspberries Whipped Cream Giant Doughnut

FF Chocolate Hazelnut Baked Giant Doughnut
Raspberries Whipped Cream Giant Doughnut

Since something as simple as a silicone giant doughnut mould can create such fun and show stopping desserts, I highly recommend them. Most of all, if you serve up a Giant Doughnut as dessert to dinner guests, they are not only likely to be impressed, but also inquisitive about how it is made. Certainly, the variety of bakes are as limitless as our own imagination.

Baking should be fun, creative and adventurous. Best of all, it should be shared.

Sammie xx

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