As much as I enjoy baking, sometimes it is nice being able to whip up a sweet treat, without putting the oven on. Especially these Caramel Crunch Rocky Road Bars, That require nothing more than a spot of microwave melting and chilling before being ready to eat. Resulting in a perfect, last minute party contribution, or satisfying Saturday evening hunger fest.
Using two packs of the ‘relatively new’ digestive nibbles gives these bars a really satisfying crunch. While the addition of Rolo’s add a not too sweet caramel bite. Mixed with mini marshmallows and set within a delicious chocolate base, every possible texture pops in the mouth. Crunchy, chewy and melting. The combination of all of the ingredients is incredible. Finished with the perfect white chocolate drizzle.
Quick and easy to make, perfect for sharing.
Recipe: Caramel Crunch Rocky Road Bars makes 12 large or 18 small
First of all, line a 20cm x 28cm x 5cm tin (8″ x 11″ x 2″) with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter and broken up milk and dark chocolate. Heat in the microwave, on medium power, for 30 second bursts. Stir after each heating burst. As soon as the chocolate and butter are melted remove the bowl from the microwave. Add the golden syrup and stir continuously until the mixture is fully combined and glossy.
Next add 2 packets of Digestive nibbles.
Follow by adding the marshmallows and Rolos.
Stir until everything is slicked in chocolate.
Spoon the mixture into the prepared tin, taking care to fill evenly.
Now break up the white chocolate and place into another heatproof, microwaveable bowl. Again, heat on medium for 30 seconds stirring after each heating burst. Take care not to overheat the chocolate. As soon as it starts to melt remove and stir continuously until it is completely liquid.
Using a spoon, drizzle the white chocolate over the rocky road mixture in the tin.
Place the tin in the fridge for 30 minutes, or until the chocolate has completely set.
Two portion sizes
As soon as it is set, remove the slab of rocky road from the tin using a palette knife to lift beneath the baking parchment.
Using a sharp knife cut across the width, creating 3 evenly sized portions. Then cut through the centre. For smaller bars divide each half into 9 squares, as on the left. Divide into 6, as on the right, for larger bars.
If you are making these for a party, place in a baking parchment lined, airtight container and hide them!
During warm weather keep in the fridge. They will keep for up to one week, however I very much doubt, if you have children or teenagers around that you will have any left after 48 hours. I speak from experience.
Incredibly delicious and surprisingly not overly sweet, these Caramel Crunch Rocky Road Bars are perfect for parties and family gatherings.
If you have enjoyed the recipe for Caramel Crunch Rocky Road Bars, then you may also like these:
Over the years I have made many different versions of this recipe. Digestive biscuits work well, when broken up. Because their slightly salty, wholemeal flavour balances the sweetness from marshmallows and chocolate. Digestive Nibbles have that same quality. While they also bring a uniform shape to the cut bars, resulting in less crumbling when handled.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
No part of this post may be replicated or copied without the written permission of the owner. Please see my Disclosure Policy.
Someone once said “A celebration without cake is just a meeting.” How right they were. Whether it is birthdays, weddings, christenings, or any other form of celebration, cakes almost always feature. Recently Hawkshead Relish won Small Business Of The Year 2017. Having reviewed and used their delicious jams, chutneys and more recently spreads, I was absolutely thrilled for them. To celebrate their award I offered to make a cake featuring their best selling Raspberry and Vanilla Jam. Here is the Raspberry Vanilla Naked Celebration Cake made in celebration of such an amazing achievement.
Three layers of light, vanilla sponge, sandwiched together with vanilla bean buttercream and raspberry vanilla jam. Covered lightly, yet incompletely with the same buttercream. Most of all, giving a very ‘on trend’ semi-naked finish to the cake. Finished with edible garden flowers, from my garden, that reflect the geographic location of Hawkshead Relish, situated in the historic village of Hawkshead within the English Lake District.
Embellish with relish
Using locally sourced ingredients Hawkshead Relish do not use any artificial additives or preservatives. Completely free from nuts, their range is also suitable for vegetarians. Holding 50 Great Taste awards, each product is made in small batches using traditional methods. Resulting in outstanding taste and quality, from a family run business.
Using the Hawkshead Relish motto “Embellish with Relish,” it has been my pleasure creating recipes that include their products. While creating Red OnionSausage Plait, the Red Onion Marmalade is a vital ingredient to the finished bake. So unique are the flavour of chutneys and sauces, they deserve more than to be spooned on to the side of a plate. Since including relish within recipes, a whole world of flavour combinations became unlocked.
2-3tbsp Very Hot Water from a recently boiled kettle
To decorate the cake:
A selection of organic, pesticide free edible flowers. Both mint and lavender flowers were sourced from our garden.
Method: Preheat the oven to 160C/140C fan, gas mark 3
Making the cake:
You will need 3 x 18cm/7″ approx 7cm/2.5″ deep, loose bottom sponge tins. As most people own only 2, this method is written with that taken into account. Therefore, two separate bakes are included. First of all making the batter and baking two sponges. Followed by making the batter and baking one sponge. Finally, should you own and have oven space for three sponges to be made and baked together, simply follow the steps, using the total ingredients.
First of all, lightly butter the baking tins. Cover the base in baking parchment.
Into a large bowl add the first amount of sugar, butter and salt.
Whisk together until pale and creamy.
Next add 2 teaspoons of vanilla extract and 6 whole eggs.
Whisk everything together until combined.
Follow by sieving in the flour and baking powder.
Whisk the ingredients together until combined. Always take care not to over beat, or the resulting cake will be tough.
Divide the cake batter equally between 2 greased and lined tins. If using the entire mix divide between 3 tins.
Place the tins in the top and centre of the oven and bake for 40-45 minutes.
When they have turned golden brown and spring back from a light touch the cakes are fully baked.
Remove from the oven, allowing each cake to cool in the tin for 10 minutes before turning out on to a cooling rack.
Wash up one cake tin and follow the steps given to make a single sponge cake.
Make and bake as before. Each of the 3 sponges must be fully cooled before icing.
Building your cake:
During the cake icing process, chilling of the iced cake in a fridge is required. Therefore a cake board, or flat plate is needed for transferring the cake. Also a cake decorating turntable is helpful for ensuring a smooth even finish to the buttercream. Alternatively use a cake stand large enough to accommodate the cake board/plate. A palette knife and large piping bag are also required.
Making the buttercream:
Into a large bowl add the softened butter and vanilla bean paste.
Sieve the icing sugar into the same bowl.
Add 2 tablespoons of very hot water from the kettle and start whisking the ingredients on a low speed.
Continue whisking until the buttercream has turned very pale and has a light, creamy consistency.
Place the cake board on to the cake stand.
Next, put a small dollop of buttercream on to the centre of the board. Spread the icing so that it is slightly smaller than the diameter of a cake sponge.
Lay the first sponge, flat side uppermost on to the board. The buttercream anchors the cake to the board, providing a stable base.
Spread 4 generous tablespoons of jam on to the cake. Leave a 2cm gap between the jam and the edge of the cake.
Next, take a separate sponge and add a generous dollop/4tbsp of buttercream to the top.
Using a palette knife, spread the buttercream evenly so that it covers the sponge.
Carefully lift and flip the sponge, placing it on top of the jam sponge, buttercream side facing down. See the photos below for guidance.
Repeat the last steps, with the remaining sponge. However, this time the sponge should be placed flat side down. Hence leaving the finished, stacked cake with a natural top.
Creating a (semi) naked effect:
Spoon a generous amount/5tbsp of buttercream on to the top of the cake.
Again, using a palette knife, spread the buttercream so that it covers the top of the cake evenly.
Fill a large, disposable piping bag with the remaining buttercream. Snip the end of the bag to give a 1cm opening. A nozzle is not required.
The purpose of piping buttercream is to fill in any gaps. Similar to plastering, buttercream is added and then smoothed on to the cake sides. During this process buttercream will be added and then taken off. Resulting in a ‘naked cake’ finish.
Pipe the buttercream in between each layer of the cake, including the base and the cake board. Take care not to get jam mixed with the buttercream.
Holding a palette knife at a slight angle to the side of the cake, slowly turn the cake stand. As the buttercream spreads across the cake it will also accumulate on the palette knife. Scrape the palette knife against the side of the butter bowl to remove any excess.
Continue turning the cake, piping buttercream on to any bare spots, until the sides of the cake are roughly covered. See bottom left photo above.
Creating a smooth finish:
The next stage is creating a smooth, even finish across the entire cake.
Fill a jug with very hot water. Wipe any buttercream from the palette knife and then place it in the hot water. Since the heat of the knife melts buttercream, it is very helpful in creating the smoothest finish.
Remove the palette knife, wipe off any water and then hold it flat against the side of the cake. Rotate the cake slowly. When you start to feel a dragging sensation, turn the knife over and repeat. Creating a completely smooth cake requires a lot of repetition of these steps. Repeat until the sides of the cake are smooth.
Now use the same technique for smoothing the cake top. As soon as the cake top is smooth, run a hot palette knife around the outside of the top cake layer. Creating a smooth top and sides is the aim.
While it is tempting to keep going, there does come a point at which the cake is satisfactorily smoothed. Part of the beauty of naked cakes, is their imperfect finish.
Clean off any buttercream on the cake board.
Chill the cake, uncovered, in the fridge for an hour. Chilling sets the buttercream prior to decorating.
Decorating the cake:
If using fresh flowers it is important to decorate the cake on the day it is to be served.
While the cake is chilling prepare the flowers for decoration. Remove lower leaves on stalks and trim flowers so that they can sit on top, or to the side of the cake.
Decorate using your chosen flowers. It is important to consider the cake from every angle whilst decorating.
Finally the Raspberry Vanilla Naked Celebration Cake is ready to be served.
Store any leftover cake, floral decorations removed, in an airtight container, ideally refrigerated.
If you have enjoyed this Raspberry Vanilla Naked Celebration Cake recipe, you may also like these:
Celebrating a special event, such as Hawhead Relish’s achievement, with cake, marks the occasion. Also other desserts such as cheesecakes and pavlova’s can make an impressive alternative. Especially as different dietary requirements may need catering for. I have made all the Pavlova recipes on Feasting is Fun are specifically gluten free, for that very reason. Because, including as many people as possible in a celebration is always important to me.
Whatever you are making, baking and creating in your kitchens, have fun creating your feast.
Hawkhead Relish kindly supplied the used in this recipe. All opinions, views, content including photography are my own. No part of this post may be reproduced without the express written permission of its owner. Please see my Disclosure Policy.
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.
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. While 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?
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.
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
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.
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.
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.
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.
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.
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:
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.
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.
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.
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.
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 ofNielsen-Massey , the professionals. Instead the roses in the photos hint at their presence within the ice cream.
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
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.
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.
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.
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.
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:
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!
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.
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.
Combining the flavours of cherry and almond in these scones is, I think, game changing. Add clotted cream and dark cherry preserve and you have yourself a delicious scone that is bursting with flavour. Honestly, I wish that I had made these scones a very long time ago, such is the pleasure obtained from the experience of eating one.
Having been sent a nest of Stainless Steel Bowls with Airtight Lids byAndrew 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.
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.
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
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.
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.
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.
When the scones are cooled, or slightly warm then they are ready to be served.
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:
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?
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 myDisclosure Policy for further details.
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?
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. My kitchen is never without lemons or limes.
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.
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.
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.
This recipe forms part of my 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.
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.
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! The splatter guard is something that I find a huge bonus on this bowl
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.
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.
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.
Because 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:
Since creating recipes and sharing them is the heartbeat of Feasting is Fun, I always ensure each recipe is double checked. It is very important to me that you have a consistent and reliable recipe to follow.
Whatever you are making, creating and baking in your kitchens, have fun creating your feast.
Please do not copy any part of this post without my specific written agreement. See myDisclosure Policy
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.
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 HeartEngagement 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.
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.
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.
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 useWilton. 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.
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.
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.
Served sliced with a delicious cup of lemon tea and of course a smile!
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:
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.
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
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 fromAndrew James and secondly any flavour combination is possible. Welcome to my Cherry Chocolate Ice Cream.
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!
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.
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.
Recipe: Cherry Chocolate Ice Cream makes approx. 1L
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.
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.
Using the handle of a wooden spoon swirl the ingredients together.
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.
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.
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:
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.
No part of this post may be copied without my specific written agreement. Please see my Disclosure Policy.
If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie BaseChocolate 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!
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.
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.
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
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 Relishif 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.
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.
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.
While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.
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.
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!
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:
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.
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.
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.
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.
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.
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?
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.
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.
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!
Serve this delicious doughnut chilled and with a smile.
Such a sunny and beautiful treat. Why wouldn’t you want to share it?
If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:
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!