Lemon Drizzle Whipped Cream Filled Giant Doughnut

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

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

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

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

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

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

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

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

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

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

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

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

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

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

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

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

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

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

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

Strawberry Whipped Cream Giant Doughnut

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

Chocolate Hazelnut Baked Giant Doughnut

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

Raspberries and Cream Giant Doughnut

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

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

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

Sammie xx

 

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Maltesers Malted Chocolate Loaf Cake

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

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

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

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

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

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

Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10

175g/6oz Unsalted Butter softened

175g/6oz Light Brown Sugar

1/4tsp Salt –  I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use  Nielsen-Massey

100g/4oz Full Fat Yoghurt

50g/2oz Cocoa Powder

2tbsp Malted Drink Powder – I use Horlicks

125g/5oz Plain White Flour

2tsp Baking Powder

To decorate:

I jar Malteaser Chocolate Spread

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

Small pearl or silver  edible balls

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

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

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

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

Finally, the finished cake!

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

To serve slice and serve with a smile.

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

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

It lasted 2 days here at home!!!

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

Chocolate Biscuit Base Mini Egg Brownies

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

Golden Egg Chocolate Sponge Cake

FF Malteser Malted Chocolate Loaf Cake
Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Monster Mini Egg Cookies

 

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

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

Sammie xx

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Fruit Filled Butter Scones

Today it is Mother’s Day here in the U.K. A day where mums, aunts, grandmothers and other significant women in our lives are celebrated. My Grandma had a hugely positive input into my upbringing. Indeed it was at her apron strings that I learned the basic fundamentals of baking, that I still employ today. The day prior to any beach trip, picnic, or family celebration, she would be found, busy baking in the kitchen. I am certain she would enjoy these Fruit Filled Butter Scones.

FF Fruit Filled Butter Scones
Fruit Filled Butter Scones perfect with Afternoon Tea.

Afternoon Tea may consist of small cakes, pastries, finger sandwiches and other sweet or savoury nibbles. Yet it is incomplete without the inclusion of delicious scones, clotted cream and jam. Also small plates are used as it is small portions that are served. Enough to keep you going until dinner, yet not enough to spoil the main meal later in the day.

FF Fruit Filled Butter Scones
Fruit Filled Butter Scones served with clotted cream and strawberries.

Even young children, supervised by an adult of course, can easily make these scones. Also if you choose not to have clotted cream, these are light, not dry or claggy. So, perfect to eat unaccompanied. Since both the fat and sugar levels are fairly low, they can also be enjoyed by those watching their weight. As a result, these are an the ideal treat.

FF Fruit Filled Butter Scones
Flaky layers within the Fruit Filled Butter Scones

Did I mention that they take approximately half an hour from make to bake. What’s stopping you 😉?

Recipe: Fruit Filled Butter Scones makes 12 scones

200g/7oz Plain White Flour

2tsp Baking Powder

50g/2oz Cold Unsalted Butter cut into cubes

1/4tsp Salt – I use Maldon

2tbsp Caster Sugar

75g/3oz Sultanas

165mls Buttermilk – alternatively add 1tsp/5mls of lemon juice to 160mls of milk and stir. Wait 5 minutes before using.

1 Free Range Egg plus one tablespoon of milk combined for the egg wash

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

Prior to starting line a large baking tray with baking parchment.

  • First of all, sift the flour, baking powder and salt together in a large mixing bowl. If using sea salt crumble straight into the bowl.
  • Next add in the cubed butter and rub into the flour, or cut into the flour using a pastry cutter. The mixture should resemble breadcrumbs with some pea sized lumps of butter present.
  • Now add in the caster sugar and mix lightly.
  • Make a well in the centre of the ingredients and pour in the buttermilk. Follow by mixing with a butter knife 4-5 times.
  • Add the sultanas and bring the scone dough together with one hand.
  • Tip the dough out on to a lightly floured, clean surface.
  • Knead the dough lightly until it forms a disc. Gently roll out the disc until it is 2.5cm/1 inch thick.
  • Use a 4cm/just under 2 inch deep cutter to cut out the scones. Do not twist the cutter when pushing down, as this can affect the rise.
  • Place each cutout scone on to the lined baking tray.
  • Combine leftover scone dough pat out and cut out more scones. Continue until all of the dough has been used.
FF Fruit Filled Butter Scones
Making and cutting out the Fruit Filled Butter Scones.
  • Brush the top of each scone with egg wash and then place in the top of the oven to bake for 15-20 minutes.
FF Fruit Filled Butter Scones
Egg washed and then baked.
  • The scones are baked when they are golden, well risen and sound hollow when tapped on the base.
  • As soon as they are baked remove from the oven.
  • Transfer the scones on to a cooling rack.
FF Fruit Filled Butter Scones
Fruit Filled Butter Scones cooling on a rack.

Serve slightly warm or cold. Since these scones have sultanas in, they can be eaten as is, with butter or clotted cream. Also, fresh fruit is nice served alongside. Rather than one single tea, offer a selection, including fruit teas.

FF Fruit Filled Butter Scones
Fruit Filled Butter Scones with tea and fresh fruit.

Most of all serve with a smile.

If you have enjoyed these Fruit Filled Butter Scones, you may also like these:

Iced Bakewell Tart

FF Fruit Filled Butter Scones
Iced Bakewell Tart

Mother’s Day Afternoon Tea

FF Fruit Filled Butter Scones
Mother’s Day Afternoon Tea

Marshmallow Frosted Mango Cupcakes

FF Fruit Filled Butter Scones
Marshmallow Frosted Mango Cupcakes 100% gluten free.

Since creating the Mother’s Day Afternoon Tea for Steamer Trading, I have enjoyed creating small, bitesize treats. As well as being able to have a little taste of everything, afternoon tea is the perfect opportunity to share. Food, conversation, fun. Most importantly love and creating memories.

Sammie xxx

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Lloyds Chocolatiers Product Review

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

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

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

FF Lloyds Chocolatiers Product Review
Chocolate Heart Topped Rose Bundt Cake

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

FF Lloyds Chocolatiers Product Review
Rose and Violet Chocolate Fondants.

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

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

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

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

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

White Chocolate Valentine’s Bark

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

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

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

Heart Sugar Sprinkles – available from most supermarkets.

Making the White Chocolate Valentine’s Bark:

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

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

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

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

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

Luxury Amaretto Hot Chocolate

FF Lloyds Chocolatiers Product Review
Luxury Amaretto Hot Chocolate.

Raspberry Chocolate Pavlova

FF Lloyds Chocolatiers Product Review
Raspberry Chocolate Pavlova

Chocolate Sunflower Cake

FF Lloyds Chocolatiers Product Review
Chocolate Sunflower Cake.

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

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

Sammie xx

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

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Creamy Low Fat Mushroom Soup

Creamy Low Fat Mushroom Soup easy to make and delicious to eat.

Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup full of goodness and flavour.

Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup perfect with rustic wholemeal bread.

While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup add a splash of cream if you dare 😉

Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek and Potato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.

If you want to add a swirl of cream, I won’t judge!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup so full of healthy flavour.

Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purée the soup to whatever consistency you desire. That’s the beauty of making good, homemade food.

Recipe: Creamy Low Fat Mushroom Soup serves 4 people

1 Leek washed and trimmed

1tbs Butter – alternatively you may use olive oil

300g Mushrooms

1 Medium Sized Floury Potato

1 Vegetable/Chicken Stock Cube – I use Knorr

1L Very Hot Water – from a kettle

1/4tsp Freshly Ground Black Pepper

1/4tsp Sea Salt – I use Maldon

Method:

  • First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
  • While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
  • Once the butter has melted add the chopped leek to the pan and sauté for 3-4 minutes until they become soft.
  • Meanwhile slice the mushrooms and then cut the slices in half.
  • Next add the sliced mushrooms to the softened leeks.
  • Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
  • Peel and medium dice the potato, then add it to the saucepan.
  • Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.
FF Creamy Low Fat Mushroom Soup
Preparing the soup.
  • After simmering for 30 minutes, remove the saucepan from the heat.
  • Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
  • Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
  • Check the soup for seasoning and adjust as necessary.

To serve, warm the soup and serve with thick chunks of rustic bread.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup a delicious way to warm up!

Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.

This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days.

If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:

Carrot Soup

FF Creamy Low Fat Mushroom Soup
Carrot Soup garnished with crumbled Stilton cheese.

Roast Chicken Noodle Soup

FF Creamy Low Fat Mushroom Soup
Roast Chicken Noodle Soup an economic meal.

Roasted Garlic Butternut Squash Soup

FF Creamy Low Fat Mushroom Soup
Roasted Garlic Butternut Squash Soup warm and comforting.

Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.

Do you have a favourite soup recipe?  Please let me know as I love new ideas, old ideas, any ideas that taste great!

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

Sammie xx

 

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Baked Whole Epoisses De Bourgogne

Baked Whole Epoisses De Bourgogne bubbling, gooey, pungent cheese.

Do you like cheese? Then you will love this rich, melted Baked Whole Epoisses De Bourgogne, perfect for dipping, dunking and feasting on.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne with homemade breadsticks, apple and chicory.

When asked by Pong Cheese to bake this heady Epoisses De Bourgogne, I knew that I would need my hubby’s help. First, I needed a hand model and also I absolutely knew he would relish the taste of this incredible cheese. A semi-soft to soft, pasteurised cow’s cheese, washed in Marc De Bourgogne, creating a spicy, pungent cheese. Most importantly, this incredible cheese is only made in the Burgundy region of France and therefore has an AOC – authentication of origin certificate.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne breaking through into the molten cheese.

Homemade breadsticks break through the crust to reveal the warm, bubbling, unctuous cheese below. The full taste is revealed when eaten with bread. Salty, spicy and pungent, any cheese lovers dream.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne with bitter chicory.

Chicory, with it’s crunch and slightly bitter flavour is a perfect accompaniment to the melted cheese. While sweet, red apple provides contrast to the saltiness of the cheese. This for me was my favourite flavour pairing, my husband preferring the full flavour of the cheese, unhindered by the breadsticks.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne irresistible.

While, this is hardly a recipe, the method and increased flavour of the cheese, means it is extremely worthwhile taking the extra step to bake it.

Recipe: Baked Whole Epoisses De Bourgogne

250g Whole Epoisses De Bourgogne available from Pong Cheese

Sprig of rosemary  – Optional

Breadsticks, chicory, apple, pear, crackers for dunking

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

You will need an ovenproof dish that is about the same size as the Epoisses. A Camembert dish will be fine, any bigger and the cheese will spread as it bakes.

  • First, remove all of the packaging from the Epoisses.
  • Next place the whole cheese into the ovenproof dish, laying a sprig of rosemary on the top.
  • Now place the ovenproof dish on to a baking tray and place in the middle of the preheated oven.
  • Bake the cheese for 15 minutes, or until you can see it bubbling around the side of the dish.
  • Once baked remove the baking tray, with the bubbling cheese in its dish, from the oven.
  • Allow the cheese to sit for a couple of minutes as it will be extremely hot.

Serve the cheese in its dish with a selection of fresh fruit, vegetables and bread or crackers. Most of all share with good company and an excellent glass of wine!

FF Baked Whole Epoisses De Bourgogne
Baked and ready for enjoying.

Sharing this baked cheese, either with a group of friends, or with the one that you love, infinitely improves the whole experience of eating it. Since memories are created and observations exchanged, whilst feasting together.

If you have enjoyed this recipe for Baked Whole Epoisses De Bourgogne you may also like these:

Bath Soft Cheese Chilli Tarts

FF Baked Whole Epoisses De Bourgogne
Bath Soft Cheese Chilli Tarts an ideal appetiser or light lunch.

Goddess Cheese Pine Nut Muffins

FF Baked Whole Epoisses De Bourgogne
Goddess Cheese Pine Nut Muffins glorious flavour & texture.

Mini Sparkenhoe Red Leicester Tarts

FF Baked Whole Epoisses De Bourgogne
Mini Sparkenhoe Red Leicester Tarts a delicious canapé.

Cheese is such a versatile ingredient. Whether baked and eaten as is, piled on top of chilli pickle in a crunchy filo tart, or simply eaten cold with crackers, it remains one of my favourite ingredients. As with most things that have a relatively high fat content, their flavour truly comes alive when heated. Baking the Epoisses De Bourgogne certainly brought all of its delicious and interesting flavours to the fore.

Do you enjoy using cheese as an ingredient?

Have fun baking, making and creating in your kitchens, preparing a feast.

Sammie xx

Pong Cheese supplied me with the Epoisses De Bourgogne for this recipe. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.

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Spiced Pumpkin Walnut Muffins

Spiced Pumpkin Walnut Muffins a healthier autumnal treat that celebrates seasonal produce.

I have most definitely fallen in love. The kind of head over heels, mind consuming, heart compelling love that completely takes over one’s life. The object of my desire is orange, coincidentally my favourite colour, big and round. Pumpkin where have you been all my life? It would seem, puréed in a can, far, far away. Until now, where I can hoard cans of this delicious ingredient, ready to make Spiced Pumpkin Walnut Muffins whenever I desire.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins good for you and delicious.

Americans, Canadians, no doubt many other countries have long known the delight that is pumpkin purée. Whilst not the most compelling ingredient straight from the can, it lends a flavour and texture to bakes that other ingredients cannot.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins welcoming in Autumn.

Venturing into Pumpkin Spice World with my very first pumpkin bake, these doughnuts, I soon realised that I had uncovered an amazing ingredient. The tenderness, colour and delicate flavour that pumpkin purée lends to a bake is unique. Resulting in some of the best bakes I have ever tasted.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins great for grabbing breakfast on the go.

Since I have found a regular supplier long may this love affair continue. I intend to explore as many different bakes and desserts using my newly discovered love and they will be posted on here. Sharing my passion seems only fair. Hopefully you will discover a love for all things pumpkin, by the time October ends.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins perfect for sharing.

As always, here on Feasting is Fun, sharing is a key part of my passion behind blogging. An example of how I share, just happened. Unable to drive at the present see here, I appreciate the Pharmacy, adjoined to my doctors, delivering my prescriptions. Just now, once I’d received my medications, I was able to share one of these Spiced Pumpkin Walnut Muffins with the delivery lady. The perfect way to show my thanks.

Recipe: Makes 12 Spiced Pumpkin Walnut Muffins

100g Unsalted Butter melted and cooled

200g Pumpkin Purée – available from Sainsbury’s

150g Full Fat Natural Yoghurt – I use Yeo Valley

2 Large Free Range Eggs

125g Plain White Flour

100g Wholemeal Flour

2tsp Baking Powder

85g Chopped Walnuts

1/4tsp Salt – I use Maldon

150g Soft Light Brown Sugar plus 1tbsp

2.5tsp Pumpkin Spice Mix see here if you want to make your own

Method: Preheat the oven to 180C/160C fan, gas mark 3

  • Firstly melt the butter in a heatproof, microwaveable jug and set to one side to cool.
  • Line a 12 hole muffin tin with cases, I used pretty tulip wrappers.
  • Next, in a large bowl add the flours, chopped walnuts, sugar, spice and salt. Stir with a balloon whisk to distribute the ingredients evenly and break up any lumps in the sugar. Dry ingredients.
  • Once the butter has cooled add in the yoghurt, pumpkin purée and eggs. Beat with a fork until the ingredients are combined. Wet ingredients.
  • Make a well in the centre of the dry ingredients and then pour the wet ingredients into the dry.
  • Mix until just combined. Over mixing will cause the muffins to become tough.
FF Spiced Pumpkin Walnut Muffins
Bringing the muffin batter together.
  • Spoon the muffin mix into the muffin cases, distributing the mix as evenly as possible.
  • Finally, using the extra tablespoon of sugar sprinkle a little over the top of each unbaked muffin.
FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins ready for the oven.
  • Place the muffin tin in the centre of the preheated oven and bake for 20-25 minutes.
  • My muffins were baked at 25 minutes, but I started checking after 20 minutes.
  • Once baked the muffins should be just firm to the touch, without any visible wobble (this was present when checking at 20 minutes). The Spiced Pumpkin Walnut Muffins will have a slight sparkle, or sheen to them from the additional sugar sprinkled just prior to baking.
  • As soon as the muffins are baked remove the tin from the oven.
FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins their smell will fill your kitchen.
  • Inhale deeply. The baked pumpkin spices smell of warm, comforting, welcoming food. Who needs scented candles?
  • If you have used the tulip style muffin wrappers I strongly suggest leaving them to cool completely in the muffin tin. I have found that this prevents them from unwrapping themselves, as can be the case if removed whilst hot.
  • Regular muffin cases can be removed after cooling for 10 minutes in the tin. Place on a cooling rack.
FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins best served warm.

These delightful Spiced Pumpkin Walnut Muffins are their best served warm. One of the benefits of using tulip style wrappers is that they unfold to create the perfect napkin, to hold and enjoy the experience of eating a muffin.

Pulled apart or bitten straight into, these muffins are all that is good about Autumn, wrapped up in an edible parcel. Golden in colour, they imitate the autumnal palette, crunchy walnuts akin to walking through fallen leaves. Warm spices and tender crumb resemble falling into a big sofa near an open fire, after a crisp afternoon walk.

If you have enjoyed this recipe for Spiced Pumpkin Walnut Muffins you may also enjoy these:

Baked Pumpkin Spiced Doughnuts

FF Spiced Pumpkin Walnut Muffins
Baked Pumpkin Spiced Doughnuts

Autumn Apple Almond Cake

FF Spiced Pumpkin Walnut Muffins
Autumn Almond Apple Cake gluten free.

Spiced Fruit Loaf

FF Spiced Pumpkin Walnut Muffins
Spiced Fruit Loaf

Baking these Spiced Pumpkin Walnut Muffins releases the aroma of the pumpkin spice mix within, creating a welcoming ambiance in the home. When visitors arrive, or the postman knocks on the front door, I want them to feel welcome. Nurtured by the warmth of our home and good food, they leave contented and comforted.

While baking, making and creating in the kitchen, my aim is to convey love, acceptance and warmth through food. Sharing the food made, is an extension of home and all it represents. Meeting another’s needs on both a physical and emotional level, whilst sharing time and companionship over a coffee and a home baked treat shows, food really can be so much more than fuel.

Sammie xx

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Baked Pumpkin Spiced Doughnuts

Baked Pumpkin Spiced Doughnuts a spiced, sugary outer hides the inner, deliciously tender crumb.

Autumn is such a beautiful season. Leaves change through a rainbow of green, yellow, gold, orange and rust. Low sunlight casting a golden glow on days that are spared from wind and rain ravaged storms. Autumn is a season of transition. Summer salads gradually disappear, replaced by comforting soups, stews and roasts. These Baked Pumpkin Spiced Doughnuts not only look autumnal, they warm the senses with long since forgotten spices.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts so tender.

Inspiration hit to make these Baked Pumpkin Spiced Doughnuts after reading a similar recipe from Baker By Nature. Never having baked with pumpkin purée before, the first batch had me hooked. Since, as is the nature of most bakers, after testing, the recipe needed a little tweaking to accommodate our family’s taste preference, a second batch was the made the following day.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts such a warming, welcoming treat.

Baked Pumpkin Spiced Doughnuts really are the beautiful ochre colour that can been seen in the photographs. The spiced sugar sparkles in the low afternoon sunlight. For once there wasn’t a temptation to sprinkle with glitter

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts you may fall in love with these.

While the inhabitants of North America’s continent have been using pumpkin in pies, cakes and bakes for many years, over the pond we have been missing out. It seems that here in the U.K. we tend to carve out a stinky, cabbage smelling pumpkin at Halloween, without a thought to eating the flesh. Yes I know we eat butternut squash, in fact I put it in this Roasted Garlic Butternut Squash Soup. However, I cannot feel as though we are losing out.

Pumpkin purée lends a tenderness to the crumb of these doughnuts that has to be tasted to be believed. The flavour is subtle, allowing the pumpkin spice mix to compliment, rather than overwhelm it. Finishing with a sprinkle of cinnamon spiced sugar creates the contrast in texture and awakens the senses. Not quite as light as a fried doughnut, yet delicious in its own right.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts all natural colour and flavour.

Becky’s recipe for Pumpkin Pie Spice Mix:

4 tbsp Ground Cinnamon

3tsp Ground Ginger

2 tsp Ground Nutmeg

2 tsp Ground Allspice

1 tsp Ground Cloves

Mix together and store in an airtight jar.

Making the Baked Pumpkin Spiced Doughnuts

Recipe: Makes 7-8 Baked Pumpkin Spiced Doughnuts

50g Unsalted Butter – melted and cooled plus extra butter for greasing the doughnut tin.

80g Pumpkin Purée – available at Sainsbury’s

145g Full Fat Natural Yoghurt – I use Yeo Valley

1 Large Free Range Egg

185g Plain White Flour

1tsp Baking Powder

1/8tsp Salt -I use Maldon

1.5tsp Pumpkin Spice Mix – Becky’s recipe

75g Soft Light Brown Sugar

To coat the Doughnuts:

60g Unsalted Melted Butter

75g Granulated Sugar

2tsp Ground Cinnamon

Method: 

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

  • The baked doughnut tins I use are from Wilton and on testing did not need greasing. However, brushing the doughnut tin with melted butter is recommended.
  • In a large bowl add the flour, sugar, baking powder, salt and pumpkin spice. Stir with a balloon whisk, breaking up any lumps in the sugar. Dry ingredients.
  • In a jug or smaller bowl add the pumpkin, yoghurt, egg and melted butter. Whisk together lightly with a fork until the mixture is a uniform orange colour. Wet ingredients.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients in. Stir with a spoon until just combined. Similar to making a muffin mix.
  • Fill a piping bag, fitted with a circular nozzle, approximately 1.5 – 2 cm diameter, with the doughnut batter.
  • Pipe 7-8 doughnuts into the tins.
FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts in the making.
  • Place the doughnut tins in the centre of the oven and bake for 13-15 minutes – mine took 13 minutes.
  • The doughnuts will be firm, with a little spongy give when pressed, slightly golden and look a little crinkled on top when baked.
  • Once the doughnuts are baked remove from the oven and immediately tip out on to a cooling rack.
  • Whilst the doughnuts are cooking melt the butter to dip them in. 30 seconds on medium was sufficient in our microwave. Ensure the bowl is big enough to take a  complete doughnut if you choose to dunk.
  • Next place the sugar and cinnamon in a bowl, ensuring it is big enough as before and mix to combine.
  • While the doughnuts are still warm, dunk, or as I did, brush all over with melted butter. Remembering to turn the doughnut to ensure even coverage.
  • Immediately after either dunk the doughnut in the spiced sugar, or sprinkle over the sugar while the doughnuts are on the rack.
FF Baked Pumpkin Spiced Doughnuts
Coating the Baked Pumpkin Spiced Doughnuts in butter and spiced sugar.
  • Having tried both dunking and brushing/sprinkling methods, the second method was preferred
  • In reality, brushing with butter used exactly the same amount as dunking them. The choice really is yours.
  • As a family, although utterly delicious, we decided that the first batch of doughnuts were too sugary. Yes that really is possible 😉.
  • Finally, when dunking the doughnuts in the sugar, the butter made the spiced sugar damp. An example of this can be seen in the photograph below. Therefore, I decided to sprinkle them with sugar, resulting in less sugar sticking, whilst keeping its sparkly appearance.
FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts accompanied by hot mocha drinks with a dash of ginger syrup.

Serve immediately, with a warming drink.

Mr Sherick’s Chocolate Chip Latte Shake was heated in a jug with a little extra milk, poured into fancy glasses and given a splash of bla ginger syrup. The drinks were then topped with mini gingerbread sprinkles. Resulting in a Cafe Culture experience at home.

For those of you who would rather not, or cannot go out, especially when the weather is bleak, here is the ultimate Cafe treat!

If you have enjoyed the recipe for Baked Pumpkin Spiced Doughnuts you may also enjoy these:

Chocolate Fudge Brownie Bites

FF Baked Pumpkin Spiced Doughnuts
Chocolate Fudge Brownie Bites

Mascarpone Topped Carrot Cake

FF Baked Pumpkin Spiced Doughnuts
Mascarpone Topped Carrot Cake

Crunchy Vanilla Shortbread

FF Baked Pumpkin Spiced Doughnuts
Crunchy Vanilla Shortbread

Served slightly warm these doughnuts truly are at their best. The recipe makes 8 individual Baked Pumpkin Spiced Doughnuts and unless you are baking for more I really wouldn’t recommend doubling it. Preparation time is scarcely 10 minutes max and these are definitely better eaten the day they are made. That said, kept in an airtight container they will last an extra day. Pinged for 10 seconds in the microwave and they are almost back to freshly baked tenderness.

Finally as a result of making these  doughnuts and vamping up the mocha shake, I now am able to have a Cafe treat at home. Such a treat. Most of all, you could treat a friend, relative or neighbour, to a Cafe Culture experience at home. Experiences are always better shared, as is food.

Sammie xx

Why not take a look at my friend Becky’s blog?

It’s full of fantastic recipes and is written in a step-by-step style. You are sure to enjoy her Pumpkin Spice Pumpkin Bisuits.

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Homemade Yorkshire Puddings

Homemade Yorkshire Puddings are golden, crisp, well risen, individual bakes of pure, indulgent, comfort food.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings the effect addition to any roast dinner.

No meal HAS to have Homemade Yorkshire Puddings, yet what they add, to a roast, bangers and mash, or cooked with the sausages as ‘Toad in the Hole’, is immeasurable.

Proper Homemade Yorkshire Puddings for me shouldn’t be uniformly perfect. Part of their charm is the craggy appearance, some with a hole, others billowing  like cumulus clouds. Ready to soak up rich, meaty gravy.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings little effort for big reward.

In the U.S.A. our beloved Yorkie Puds, are called ‘Popovers’. A fantastic name that I think describes them perfectly. Since they literally popover the top of the muffin tin whilst they bake.

Many hours have been happily spent watching these incredible bakes, laying prostrate, in front of the oven, in awe at the ‘magic’ as they rise.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings just add meat and gravy.

Made from a simple batter, these gravity defying delights enhance any dinner plate they grace.

Various methods as well as recipes exist claiming to be the ‘best way’ of making a Yorkie Puds. My method is tried and tested over the years. I have found no difference in the final result, whether I rest or use the batter immediately. Finally, what I am sure of, is that this recipe consistently works for me.

Furthermore, a real bonus to making these is that they can be made ahead and even frozen. What’s not to love about these savoury wonders?

Recipe: Makes 12 Large Homemade Yorkshire Puddings 

Vegetable oil or Lard for greasing the muffin tin

3 Large Free Range Eggs

250ml Milk -Whole or Semi Skimmed

200g Plain White Flour

1/8th tsp Salt – I use Maldon

1/8th tsp Freshly Ground Black Pepper

1/8th tsp Sugar

Method: Preheat the oven to 230/210C fan, gas mark 8

  • In a large jug add the eggs.
  • Next add the milk, salt, black pepper and sugar. Whisk using a balloon whisk until the egg and milk are thoroughly combined and there are lots of bubbles.
  • Now add the plain white flour, continue to whisk, by hand, for a couple of minutes. The batter should be completely lump free. Cover and set to one side.
FF Homemade Yorkshire Puddings
Steps showing the batter making process.
  • Place a teaspoon of vegetable oil, or lard into a 12 hole muffin tin.
  • Put the muffin tin in the oven for 10 minutes until it is smoking hot.
  • Just prior to removing the tin from the oven, give the batter a quick whisk, in case it has settled.
  • Working quickly, yet safely, remove the hot muffin tin from the oven and pour the batter mix into each hole. The batter should fill each muffin hole by half.
  • Return the muffin tin back into the top of the hot oven and bake for 20-25 minutes.
FF Homemade Yorkshire Puddings
Filling the muffin tin with batter.
  • When the Yorkshire Puddings are well risen, golden and crispy remove from the oven.
FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings they simply cannot be beaten.

To remove the Yorkshire Puddings simply lift them out from the muffin tin. If any have slightly stuck run a better knife between the tin and the pudding and it should release easily.

Serve straight away, or as I frequently do, place on a baking tray to cool. Whilst dishing up the roast potatoes, pop the Homemade Yorkshire Puddings back into a hot oven to reheat.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings gloriously golden.

Although our kitchen isn’t small, it does lack workspace. Yet being able to make these in advance, really is a huge help, especially if we have guests joining us for dinner.

To freeze, cool thoroughly, place in a freezer proof bag and keep in the freezer for up to one month. To reheat from frozen, place on a baking tray in a hot oven for 5 minutes. Once reheated they will taste as if you have just made them.

I’m not telling! In fact I always make our Christmas Yorkshire Puddings ahead of the big day and freeze them. As fond as I am of cooking, I also want to have fun and enjoy myself too.

If you have enjoyed this recipe for Homemade Yorkshire Puddings you may also like these.

Slow Roasted Cider Pork

FF Homemade Yorkshire Puddings
Slow Roasted Cider Pork. Look at that crackling?

Garlic Rosemary Roast Potatoes

FF Homemade Yorkshire Puddings
Garlic Rosemary Roast Potatoes.

Homemade Cauliflower Cheese

FF Homemade Yorkshire Puddings
Homemade Cauliflower Cheese

Finally this is such a simple recipe, yet time and again ready made, frozen Yorkshire Puddings are relied on. I like the slightly softer centre that comes with Homemade Yorkshire Puddings. For such a simple recipe I am amazed at the extra ingredients needed for their pre made, shop bought counterparts.

Baking and cooking from scratch will always be my priority. I hope that you too choose to try these?

Please let me know how you get on? I can be contacted most days via Twitter (@sammiefeasting) or leave a comment below.

Thank you for your continued support of Feasting is Fun. You, my readers are very much appreciated, as are your comments.

Sammie xx

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Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

It is mid September and here in the south of the U.K. the weather is still relatively warm. Not that you need it to be warm outside to enjoy my Camp Coffee Ice Cream.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream with crunchy chocolate coffee beans.

Yes, ice cream is great to have during the hot, Summer months, but I happily eat it all year round. This particular ice cream with its inviting coffee flavour (without the caffeine) would be so good scooped on top of a warm chocolate brownie.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream great all year round.

Chocolate and coffee are a classic combination, which is why I decided to add a good measure of chocolate coffee beans to this ice cream.

The delicious chocolate/coffee crunch against the smooth, silky, coffee flavoured ice cream, keeps this interesting on the palette.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream full of taste and texture.

Making your own ice cream at home gives you complete control over the intensity of flavours. This Camp Coffee Ice Cream is how I’d drink my coffee, medium strength. You, however, can put as much, or as little Camp coffee as you like!

Churning this ice cream, in an ice cream maker, ensures it is silky smooth. If you like your ice cream just like that, leave out the chocolate coffee beans. Again, what you add is completely in your control.

So let’s show you how to make this delicious dessert, or fun treat.

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

2tsp Camp Coffee – widely available in stores and online

4 Large Free Range Egg Yolks – the whites can be frozen for a month

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g/4oz Chocolate Coffee Beans – mine were from Waitrose

Method: Ensure the ‘Frozen’ container part of your ice cream maker has been in the freezer for 8 hours, overnight, or according to the manufacturer’s instructions.

Note: For a step by step guide, with photographs, on making ice cream please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a large, heavy bottomed saucepan and place over a medium heat.
  • Heat the liquid until scalding point is reached – a rim of small bubbles will appear around the outside edge of the liquid – remove from the heat.
  • Whilst the liquid is heating place the egg yolks, corn flour, sugar and vanilla extract into a large, heatproof bowl. Whisk until the eggs are pale and have increased in volume.
  • With the whisk still running on low, slowly add the scalded cream mixture to the eggs, continually whisking.
  • Whisk thoroughly until all the ingredients are combined.
  • Tip the custard ice cream base back into the saucepan and place back over a medium heat, stirring constantly.
  • Before putting the pan back on the heat I quickly wash and dry the original bowl used.
  • When the custard has thickened and coats the back of a spoon remove from the heat.
  • Pour the custard through a wire sieve into the large heatproof bowl.
  • Add the Camp coffee and stir thoroughly.
  • Place cling film directly on top of the ice cream base, to prevent a skin from forming.
  • Allow the custard to cool slightly before placing in the fridge to chill thoroughly.
  • Once chilled, set up your ice cream maker according to its manufacturer’s instructions.
  • Remove the cling film, stir the ice cream base and taste. If you wish to have a stronger coffee flavour add more Camp coffee, stirring and tasting until the desired strength is reached.
  • With the ice cream machine switched on and churning, pour the ice cream base through the opening into the bowl.
  • Churn for 15-20 minutes until the ice cream is thick, but not frozen solid.
  • Switch off the machine and remove the top and the paddle.
FF Camp Coffee Ice Cream.
Deliciously softly frozen Camp Coffee Ice Cream
  • Scrape as much ice cream as possible from the paddle (and then lick the rest off 😉).
  • Using a deep silicone spatula transfer the rest of the ice cream to a freezer proof tub.
  • Add the chocolate coffee beans and swirl through the ice cream using the handle of a wooden spoon.
FF Camp Coffee Ice Cream
The chocolate coffee beans add a final crunch to the Camp Coffee Ice Cream.
  • Clip on a tight fitting lid and place the Camp Coffee Ice Cream into the freezer for at least 4 hours, longer if it is very hot weather, so that the ice cream completely freezes.

To serve, remove the ice cream from the freezer 15-20 minutes before scooping. As your ice cream is homemade and therefore does not contain any artificial softeners, preservatives or additives, it will take a little while to soften.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream a delicious dessert.

I like to serve Camp Coffee Ice Cream in a pretty bowl for dessert, or in a cone if we are eating in the garden and enjoying the sun. It’s not unheard of to be handing cones full of ice cream, over the fence to our neighbours either!

It’s definitely more fun to share.

If you have enjoyed this recipe for Camp Coffee Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

I have a thing for hot and cold food together. So my Vanilla Fudge Chocolate Brownies with a scoop or two of Camp Coffee Ice Cream and hot custard poured over, would be my idea of pudding heaven!

That is exactly why I enjoy cooking and baking so much at home. The flavours and combinations are limitless, plus it’s usually a lot cheaper to make it yourself and tastes a lot better. Why? Because you can make it exactly how you want it to taste.

Whatever to are making, baking and creating in your kitchens, have fun creating you feast. Also if you have the means to share some of your bakes, it is so rewarding. Seeing someone smile as you hand them a slice of cake, knowing they e not been forgotten about, simply because the can’t get out and about. We living in communities. Let’s make someone’s day with a surprise treat?

Sammie xx

Camp Coffee Club  provided me with the Camp coffee to make this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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