Prosciutto Wrapped Cheese Puff Pastry Straws

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So, who is ready for a super easy, party food recipe? While there are plenty of sweet recipes here on the blog, personally, I prefer food that is more savoury. Given the choice I will usually choose a cheese board over dessert. Although my family always pick a delicious, sweet treat. Also, at parties I much prefer something salty and savoury to compliment my glass of wine or sparkling water. My Prosciutto Wrapped Cheese Puff Pastry Straws tick all of my preferred flavour boxes. So much so I ate three as soon as they were cool enough!

Easy Party Food Recipes:

Creating easy recipes is always a top priority. These straws can be made ahead and kept refrigerated or even frozen. Since party food can involve lots of little morsels, keeping the recipe simple reduces any stress and leaves more room for fun. Because that’s what parties should be, fun! Whether it’s drinks with friends or a full on family bash, these straws are a perfect addition to any occasion.

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Prosciutto Wrapped Cheese Puff Pastry Straws

So incredibly easy to make and bake, these straws are filled with grated cheddar and fresh basil. Followed by a strip of Prosciutto ham that is twisted with the cut straw and then baked. While baking the Prosciutto becomes crisp and salty on the outside with melting cheddar and fresh Basil inside. The hardest part of making these is not eating them all as soon as they are baked!

Savoury food snacks displayed on a platter and in a copper cup.

Recipe: Prosciutto Wrapped Cheese Puff Pastry Straws – makes 24

2 x 250g/14oz All Butter Puff Pastry – I use Waitrose own brand. Alternatively use ready rolled pastry, however you may need to adjust the cheese/basil/prosciutto quantities.

100g/4oz Finely Grated Mature (Sharp) Cheddar Cheese – I use Wyke Farms

A Handful of Fresh Basil Leaves – approximately 20 leaves. Alternatively when Basil is unavailable use 1tsp finely chopped thyme or rosemary

12 Slices Prosciutto Ham

Freshly Ground Black Pepper

Method: preheat the oven to 200C/180C fan, 400F, gas mark 6.

Making The Cheese Straws:

  • First of all line 2 large baking trays with baking parchment.
  • Roll the first block of puff pastry into a square, approximately 30cm x 30cm (12in x 12in).
  • Sprinkle half the grated cheddar over the top half of the square.
  • Place half of the fresh basil leaves on top of the cheese.
  • Add some freshly ground black pepper.
  • Fold the bottom half of the pastry up over the cheese and basil.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Filling the pastry with cheese and basil.
  • Using a rolling pin roll the pastry so that it flattens and becomes smooth.

Portioning The Straws And Wrapping With Prosciutto:

  • Divide the pastry in half using a sharp knife. Then cut each half in half again, you will have four separate pieces.
  • Cut each quarter into 3 strips. Resulting in 12 straws.
  • Tear a piece of prosciutto ham in two lengthways.
  • Place the ham on top of a straw and press at both ends so it sticks.
  • Using both hands twist the pastry so that the prosciutto wraps around.
  • Place the twisted pastry on to a baking sheet.
  • Repeat with the rest of the straws.
  • Roll out the second block of pastry and repeat the process again.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Cutting the straws and wrapping with Prosciutto.

Baking The Prosciutto Wrapped Puff Pastry Straws:

  • Place the baking trays into the oven and bake for 20-25 minutes until the pastry is golden and the prosciutto is crisp.
  • As soon as the straws are baked remove from the oven and place on a serving plate.
  • Note – if you are planning to freeze the straws, remove from the oven 5 minutes early when the straws are baked but have not much colour.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Baking the Prosciutto Wrapped Cheese Puff Pastry Straws
  • Allow the straws to cool slightly before serving.

Cool, place in an airtight container and refrigerate for up to 2 days or freeze. Reheat in a medium oven for 5-10 minutes.

If you have enjoyed this recipe for Prosciutto Wrapped Cheese Puff Pastry Straws you may also like these:

Mini Sparkenhoe Red Leicester Tarts

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Mini Sparkenhoe Red Leicester Tarts

Spicy Sausage Rolls

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Spicy Sausage Rolls

Cheddar Tomato Basil Quiche 

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Cheddar Tomato Basil Quiche

Whether I’m hosting or going out, parties are fun and a great way to catch up with friends and make new ones. Recipes that are easy and also travel well make life easier. These Prosciutto Wrapped Cheese Puff Pastry Straws are perfect for taking to a party or get together. Also, as they can be frozen I am planning on making a big batch prior to Christmas. Pop the frozen straws into a moderate oven, bake for ten minutes and you have a delicious snack to share with unexpected visitors.

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

Sammie xx

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

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Peppermint Candy Cane Topped Brownies

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Chocolate and Christmas go together like strawberries and cream in summer. Add in traditional candy canes and you have an incredible combination.  So using a fantastic Classic Brownie Kit makes baking these Peppermint Candy Cane Topped Brownies easy and a super delicious Christmas treat.  And don’t worry if you can’t get hold of the kit, there’s a link before the recipe to help you make them from scratch.

FF Peppermint Candy Cane Topped Brownies
Peppermint Candy Cane Topped Brownies

While I enjoy baking from scratch, I am not averse to keeping good quality mixes and baking kits in the kitchen.  Using the Classic Brownie Kit to whip up a batch of Brownies, makes the house smell amazing. Also, adding extra mint chocolate chunks and a topping of crushed candy cane turns these into a festive treat. Especially handy during the busy Christmas holiday season.

FF Peppermint Candy Cane Topped Brownies
Peppermint Candy Cane Topped Brownies

As soon as you bite into these rich chocolate brownies a range of textures hits your mouth.  Soft fudgey chocolate brownie, crisp mint chocolate chunks, chewy crushed candy cane all blend together to create a flavour sensation.  Perfect for a quick bake when unexpected guests arrive.  Welcoming them in with the aroma of baking chocolate. Is there anything better?

Close up of broken candy cane on top of a chocolate drizzled brownie.
Peppermint Candy Cane Topped Brownies

Everything you need to bake delicious Brownies is included in the kit.  Yet, if you are unable to get hold of the Classic Brownie Kit then please use the recipe for Chocolate Fudge Brownie Bites.  Either halve the recipe, or double the quantity of candy canes, chocolate drizzle and mint chocolate.

Recipe: Peppermint Candy Cane Topped Brownies makes 9

Classic Brownie Kit available from If I Knew You Were Coming alternatively use the brownie recipe for my Chocolate Fudge Brownie Bites *follow the ingredient list and tin size for * recipe. You will make more brownies

2 Large Free Range Eggs

115g/4.5oz Unsalted Butter softened at room temperature

50g/2oz Dark Mint Chocolate chopped into chunks – I use Elizabeth Shaw Chocolates

100g/4oz Milk Chocolate

2 Peppermint Candy Canes

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

Making The Brownie Batter

  • First of all set out the baking tin included in the kit and place on to a baking tray.  Alternatively line a 9” x 9” square tin with aluminium foil.
  • Place the chocolate and butter in a heatproof microwaveable bowl and heat on medium powder until just melted. Stir until completely liquid and set to one side to cool.
  • Whisk the eggs and sugar together until fully combined.
  • Pour the eggs slowly into the cooled chocolate mixture and stir to incorporate.
  • Sieve the cocoa and flour into the chocolate/egg mix and fold in until just combined.
FF Peppermint Candy Cane Topped Brownies
Making the Brownie batter.
  • Pour the thick, chocolate, brownie batter into the prepared baking tin.
  • Scatter over the chocolate chips from the kit and the mint chocolate chunks.

Baking The Peppermint Brownies

  • Place the Brownies into the centre of the preheated oven and bake for 15 – 20 minutes.
  • The Brownies are baked when the top is set and shiny with a slight crackle. There should be a very slight jiggle in the centre.
  • Once baked remove from the oven and allow to cool completely.
  • As soon as the Brownies are cooled peel away the foil.  Cut into 9 even sized squares and place on a cooling rack, spaced well apart.
FF Peppermint Candy Cane Topped Brownies
Making, baking and cutting the brownies.

Decorating The Candy Cane Brownies

  • Melt the milk chocolate for drizzling in the microwave and transfer to a small, disposable piping bag.  Alternatively use a plastic zip lock bag and cut one corner off, leaving a small hole.
  • Take the candy canes and place in a small plastic bag.  Place on to a solid surface and use a rolling pin to break the canes into small pieces.
  • Drizzle melted chocolate over each individual brownie, then sprinkle over some crushed candy cane.
FF Peppermint Candy Cane Topped Brownies
Finishing the Peppermint Candy Cane Topped Brownies

Serve straight away, while the chocolate drizzle is still gooey.  Leave to set before storing in an airtight container.  Eat within 5 days.

Brownie Pinterest image with descriptive graphs.

If you have enjoyed this recipe for Peppermint Candy Cane Topped Brownies then you may also like these:

Dark Chocolate Ginger Brownies

FF Peppermint Candy Cane Topped Brownies
Dark Chocolate Ginger Brownies

Peppermint Sparkling Snowflake Cookies

FF Peppermint Candy Cane Topped Brownies
Peppermint Sparkling Snowflake Cookies

Chocolate Christmas Pudding Cupcakes

FF Peppermint Candy Cane Topped Brownies
Chocolate Christmas Pudding Cookies

Baking should be fun and not stressful. So having some reliable mixes and baking kits in the kitchen cupboard, especially during extra busy times of the year such as Christmas, simply makes sense. Also they make great presents for those who are just learning to bake. As well as being reliable the Complete Brownie Kit is also versatile see my recipe for Chocolate Brownie Raspberry Cheesecake.

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

Sammie xx

If I Knew You Were Coming provided the Complete Brownie Kit for me to make this recipe. I have not been paid to write this post. All content, opinions and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Festive mint chocolate baked squares on a slate platter surrounded with silver tinsel
Peppermint Candy Cane Topped Brownies
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Coconut White Chocolate Snowball Cupcakes

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Today is the first day of December. Visits from Jack Frost over the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes. 

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes these are definitely not for throwing!

Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! And a complete covering of sweetened coconut and dusting of edible Magic Sparkles finishes the decoration. If you like coconut, I can guarantee you’ll love these cupcakes.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes full of flavour.

Using Sweetened Shredded Coconut

While there is a potential for these cupcakes to be overly sweet, I can assure you that they are not. Since the sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.

I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes delicious any time of the year.

These cupcakes are a delicious bake for over the festive season. So, why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. And, as Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?

Recipe: Coconut White Chocolate Snowball Cupcakes makes 12

For the cupcake sponge:

125g/4.5oz Unsalted Butter – softened

125/4.5oz Caster Sugar

Scant pinch of salt – I use Maldon

1/2tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

125g/4.5oz Plain White Flour

1.5 tsp Baking Powder

50g/2oz Sweetened Shredded Coconut

2-3tbsp Milk

For the frosting:

400g/14oz Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Vanilla Extract

2tbsp Very Hot Water

100g/4oz White Chocolate

For the decoration:

Approximately 200g/7oz Sweetened Shredded Coconut

Edible glitter

Method: Preheat the oven to 170C/150C fan, gas mark 3.5, 325F

Making And Baking The Coconut Cupcakes

  • First of all, line a 12 hole cupcake tin with cupcake cases.
  • Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.
  • Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.
  • Place a dessertspoon of cake batter into each cupcake case.
  • Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.
  • The cupcakes are baked when they are risen, golden and spring back from a light touch.
  • As soon as the cupcakes are baked, remove from the oven.
FF Coconut White Chocolate Snowball Cupcakes
Making the cupcake batter, filling the cases and baking the cupcakes.
  • Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.
  • Remove the hot cupcakes from the tin and place on to a cooling rack.

Making The White Chocolate Frosting And Piping Onto The Cupcakes

  • While the cupcakes are cooling make the buttercream icing.
  • First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.
  • Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.
  • Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.
  • Once the chocolate is completely melted pour it into the buttercream.
  • Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.
  • Fit a piping bag with a round piping tip approximately 12mm in diameter.
  • Fill the bag with the whipped, white chocolate, buttercream. Set to one side.
  • Remember to wait until the cupcakes are completely cooled before icing.
  • To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.
FF Coconut White Chocolate Snowball Cupcakes
Swirled white chocolate frosting on top of each cupcake.

Decorating The Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Sweetened Coconut and Magic Sparkles3 used to cover the cupcakes.
  • Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.
  • To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.
  • Next, sprinkle over the edible sparkles. Add as much glitter as you like!
Coconut White Chocolate Snowball Cupcakes, decorated with a snowy, festive theme.

These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes too good to keep to yourself!

If you have enjoyed this recipe for Coconut White Chocolate Snowball Cupcakes you may also like these:

Gingerbread Frosted Ginger Christmas Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes

Maple Syrup Frosted Apple Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Maple Syrup Frosted Apple Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Marshmallow Frosted Mango Cupcakes can be made gluten free.

While baking these coconut cupcakes with the festive season in mind, they would be a delicious treat at any time of the year. Because, baking to share, with love stirred in abundance, also makes a delicious treat for family, friends, or work colleagues. And food always tastes better when it is shared, these cupcakes are ideal for sharing.

So, whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing and sharing your feast.

Sammie xx

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Gingerbread Frosted Ginger Christmas Cupcakes

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Happy holidays to all of my lovely readers of Feasting Is Fun. Today’s recipe for Gingerbread Frosted Ginger Christmas Cupcakes topped with mini gingerbread men, I hope will excite you and add some festive cheer to your day.

FF Gingerbread Frosted Ginger Christmas Cupcakes
Festive Gingerbread Frosted Ginger Christmas Cupcakes

Is anyone else else excited about Christmas? For me a large part of the fun of Christmas is in the build up. Getting the children to write Christmas lists, putting up decorations and ordering our turkey and ham from Graig Farm. Finally making the Christmas cake, yet knowing it can’t be eaten until Christmas Day is always hard on certain members of the family. So, I baked these Gingerbread Frosted Ginger Christmas Cupcakes. Perfect festive sweet treats to enjoy, during the build up to the big day!

Single, individual spiced sponge with miniature festive person on to of the icing.
Gingerbread Frosted Ginger Christmas Cupcakes

Warning, the frosting on these cupcakes is truly addictive! Because it really, REALLY, tastes of gingerbread and once you’ve tasted it I can guarantee that you will want more. And so, in order to provide balance, the cupcake itself is only lightly spiced with ginger. The final combination of both cake and frosting is absolutely perfect. Warming, sweet and not heavy, these really are the perfect festive, sweet treat.

A single small, spiced, festive individual cake with two candles alight behind it.
Gingerbread Frosted Ginger Christmas Cupcakes

Because these cupcakes are so yummy, they disappear very quickly. Always a good sign when everyone in the family absolutely loves them. And I have a feeling that making these may well become a Christmas tradition like so many other things have, in our home.

Christmas Traditions

Traditions include, decorations going up on December 1st, making mince pies then giving them to our neighbours whilst carol singing and cooking the ham on Christmas Eve. Also, tracking Santa Claus’ schedule, whilst munching on cheese straws and playing cards, have all become Christmas traditions. Each as important as putting out a drink, mince pie and carrot, before bed, on the night before Christmas.

Three festive spiced individual sponges topped with spiced whipped buttercream and a little man.
Gingerbread Frosted Ginger Christmas Cupcakes

Each of the traditions has crept upon us, unplanned. If something has been done two years in a row, the children automatically dictate that it is now a tradition. So, this year, I think I will make some Gingerbread Frosted Ginger Christmas Cupcakes to hand out whilst carol singing, alongside the warm mince pies. We are blessed to call our neighbours friends, so sharing homemade goodies with them, whilst they listen to our singing is always fun!

Do you have family traditions at Christmas? I’d love to hear about them.

Recipe: Gingerbread Frosted Ginger Christmas Cupcakes makes 12

For the cupcakes:

175g/6oz Unsalted Butter softened

175g/6oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

175g/6oz Plain White Flour

2tsp Baking Powder

1tsp Ground Ginger

For the frosting:

500g/1lb 2oz Gingerbread Natural Flavoured Icing Sugar from Sugar and Crumbs

alternatively use the same quantity regular icing sugar (confectioners sugar) and add 2tsp of ground ginger

250g/9oz Unsalted Butter softened

2tbsp Very Hot Water

Mini Gingerbread Men (made by Culpitt and White Edible Glitter to decorate both available online from Amazon.

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

Making and baking the cupcakes:

  • First of all, line a cupcake tin with 12 deep cupcake/muffin cases
  • Next, in a large bowl add the butter, sugar and salt. Whisk, gradually increasing the speed, until pale and creamy.
  • Now add the vanilla extract and whisk until fully incorporated.
  • Into the bowl add the eggs and sift in the flour, baking powder and ground ginger. Then mix together until just combined. Over mixing can result in a tough, not light and airy, cupcake.
  • Spoon the cake batter into the cupcake cases, taking care to ensure that they are evenly filled.
  • Place the tin into the centre of the preheated oven and bake for 40-45 minutes. Once baked each cupcake will spring back from a light touch. The cupcakes will be soft and fairly pale, this is because they have been cooked at a low heat to ensure a flat top.
  • As soon as the cupcakes are baked from the oven. Carefully take each cupcake out of the tin and place on a cooling rack. Allow the cupcakes to cool completely before icing.
FF Gingerbread Frosted Ginger Christmas Cupcakes
Making, baking and decorating the cupcakes.

Making the frosting and decorating the cupcakes:

  • So, to make the icing; place the softened butter into a large bowl and sift the icing sugar on top of it. Next add 2 tablespoons of very hot water from a recently boiled kettle. Whisk, starting on a very slow speed and gradually increasing to a high speed. Continue until the icing is very light and creamy.
  • Fit an icing bag with a Wilton round piping tip #12, or use a large disposable piping bag. Fill the bag with the whipped, gingerbread frosting. If using a disposable bag without a tip, snip off the end to leave a 7mm diameter hole – approximately.
  • Check the cupcakes to ensure they are completely cooled, then begin piping the frosting. Keeping an even pressure on the bag pipe a double swirl. One on top of the other, pressing down in the centre before pulling away at the end.
  • Continue piping until all of the cupcakes are frosted.
  • Place a gingerbread man or woman in the centre of the frosting.
  • Finally, finish by sprinkling each cupcake with a dusting of edible glitter.
FF Gingerbread Frosted Ginger Christmas Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes pretty delicious.

Store the cupcakes in an airtight container. They will keep for up to 4 days, however, you’ll be lucky if they last that long, unless you hide them 😉.

Individual spiced sponge cut through to show inner crumb.
Light and fluffy cupcake sponge.

Serve each cupcake with a smile.

If you have enjoyed this recipe for Gingerbread Frosted Ginger Christmas Cupcakes here are some other festive recipe you may like:

Chocolate Christmas Pudding Cookies

FF Gingerbread Frosted Ginger Christmas Cupcakes
Chocolate Christmas Pudding Cookies

Sparkling Snowflake Cake

FF Gingerbread Frosted Ginger Christmas Cupcakes
Sparkling Snowflake Cake

Cream Cheese Pastry Mince Pies

FF Gingerbread Frosted Ginger Christmas Cupcakes
Cream Cheese Pastry Mince Pies

While it is nice enjoying the build up to Christmas Day, the excitement of children, unexpected guests, the hope of snow, it is also important to remember the true meaning of Christmas.

A baby boy, born of a virgin mother, Emmanuel – God with us. Jesus may not have been born on December 25th, yet that is the day we choose to remember His birth. So, amongst all of the hustle and bustle surrounding Christmas, it is important to remember why we celebrate it. Please see Important Stuff for more information.

So, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

Sammie xx

Note – this is not a sponsored post. I genuinely love Sugar and Crumbs products. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

Individual spiced cakes baked for the festive season, topped with spiced, whipped buttercream and a small decoration associated with the holidays. Sized for Pinterest with descriptive graphics.
Christmas lights and decorations in the background set the scene for a tray of festive spiced bakes which sparkle.

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Sparkling Snowflake Cake

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Merry Christmas one and all. Today I am sharing this beautiful Sparkling Snowflake Cake with you.

Sparkling Snowflake Cake www.feastingisfun.com
Sparkling Snowflake Cake

 

This Sparkling Snowflake Cake is stunning and I can take no credit for the beautiful detail. Because the cake is baked in a beautiful Bundt tin made by Nordicware . Amazon, ebay and Lakeland UK are all stockists of Bundt tins, it really is worth shopping around as prices vary. Although Bundt tins are not cheap, treated with care and looked after they will last a life time.

Another beauty of Bundt pans is the beautiful array of delightful shapes available. Although I embellished this Sparkling Snowflake Cake with edible diamonds, a dusting of edible glitter and some piped icing, a dusting of icing sugar would be perfect on it’s own.

Sparkling Snowflake Cake edible diamonds and a dusting of flavoured icing sugar set this cake off www.feastingisfun.com
Sparkling Snowflake Cake

Birthday and Christmas Celebrations

Our youngest daughter should have been a near Christmas baby, however, she obligingly arrived early! So this Sparkling Snowflake Cake was made for her birthday.

Because she isn’t too keen on icing this cake was perfect for her. A deliciously moist vanilla sponge, dusted with flavoured icing sugar. The flavour I used is called Santa’s Snowball, perfect for this beautiful snowflake.

Sparkling Snowflake Cake vanilla sponge dusted with flavoured icing sugar www.feastingisfun.com
Sparkling Snowflake Cake

 

Since I had some edible diamonds if knew they would look perfect on this cake. White, edible, sparkly glitter was also dusted on top of the icing sugar. It is a real shame that it didn’t photograph well, in any light, trust me I tried. Moving the cake aound the house to catch the small amount of sunlight that we get this time of year, shining through the windows. The lengths I will go to trying to get the perfect shot!

You will just have to trust in me that this cake really, really sparkles. It looks so pretty, twinkling like a real snowflake. Although we may not get snow this Christmas, we can certainly make your own!

Sparkling Snowflake Cake catches the light and sparkles like a real snowflake www.feastingisfun.com
Sparkling Snowflake Cake

 

Here is the Sparkling Snowflake Cake lit by candles for our daughter’s special day. Certainly it would make a fantastic alternative to the traditional, fruit laden Christmas Cake. Set on a cake stand, or pretty plate, surrounded by tea light candles which add extra sparkle. Resulting in a glittering, festive feast.

Spending Snowflake Cake stunning with candles www.feastingisfun.com
Sparkling Snowflake Cake

Preparing the Bundt Tin

Here is the incredibly detailed snowflake Bundt tin that I used for this cake, alongside is Wilton bake easy, cake release spray. I cannot emphasise enough how important it is to use cake release spray (or the brush on version) for this tin. I tried this recipe, brushing the tin with melted butter, as I have with previous Bundt bakes and the cake stuck. Badly. It was an epic disaster. I even cried – how silly is that? Finally, determined not to be beaten by a cake tin AND with lots of tips and advice from my Bundt baker friends on Twitter, I rebaked the cake and SUCCESS.

Snowflake Bundt tin and cake release spray.
Snowflake Bundt tin and cake release spray.

 

Now time to share how I made this wonder.

Recipe: Makes one Sparkling Snowflake Cake that will serve 12

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Eggs

1tsp Vanilla Extract – I use Nielsen-Massey 

225g/8oz Self Raising White Flour

1/4tsp Salt

100g/4oz Icing Sugar

Optional – Edible glitter in the colour of your choice and edible diamonds. Both available from cake decorating shops and Amazon.

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

First of all thoroughly spray or brush the Bundt tin with cake release. I will not judge if you want to give it a double coating (I did!).

Making the Cake Batter

  • Cream the butter and sugar together in a large bowl until light and fluffy.
  • Add the salt, vanilla extract, one third of the flour and 2 eggs. Mix until just incorporated.
  • Next add another third of flour and the last 2 eggs and mix as before.
  • Finally add the remaining flour and gently mix into the cake batter until incorporated, taking care not to over mix.
  • Spoon the cake batter into the prepared Bundt tin ensuring it is evenly spread into all the points.
Ready to go into the oven.
Ready to go into the oven.

Baking the Snowflake Cake

  • Place the tin in the oven and bake for 30-35 minutes.
  • The cake is cooked when pressed lightly in the center and it springs back, or an inserted skewer comes out clean.
  • As soon as the cake is baked remove from the oven and place the tin on a cooling rack or trivet.

Allow to cool for 10 minutes in the tin.

  • Leave the cake to cool in the tin for 10 minutes.
  • Invert the Bundt tin on to a cooling rack.

Invert the tin onto a cooling rack.

  • Leave for a further 5 minutes. If the cake doesn’t turn out immediately gently tap the tin and the cake should release.
  • If the cake still will not turn out, gently go around the ouside of the cake with a small palette knife. Re-invert the tin on to a cooling rack, the cake should release easily.

Note: Importantly, the more you use a Bundt tin the more non stick it becomes.

Sparkling Snowflake Cake look at the beautiful detail.
Sparkling Snowflake Cake look at the beautiful detail.

Adding Sparkle to the Snowflake Cake

Sparkling Snowflake Cake dusted with flavoured icing sugar.
Sparkling Snowflake Cake
  • Dust the cake liberally with icing sugar.
  • I made a small batch of royal icing, lightly tinted pink and piped detail on to the outer points.
  • Edible diamonds were placed in the round dips, as seen in the photo below.
Sparkling Snowflake Cake edible diamonds, edible glitter and piping add an extra special touch to this already beautiful cake.
Sparkling Snowflake Cake

 

My Sparkling Snowflake Cake is as beautiful as it is delicious. It would make the perfect gift as would the tin. A great tip if you know someone who enjoys baking.

Sparkling Snowflake Cake perfect for Christmas and celebrating www.feastingisfun.com
Sparkling Snowflake Cake perfect for Christmas and celebrating www.feastingisfun.com

If you have Disney’s Frozen fans in your household, a touch of blue, or all white and this cake will have them singing “Let it snow!”

Store the cooledcake in an airtight container and eat within 5 days.

If you enjoyed the recipe for this Sparkling Snowflake Cake you may also like these:

Chocolate Christmas Pudding Cookies

FF Sparkling Snowflake Cake
Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

FF Sparkling Snowflake Cake
Cream Cheese Pastry Mince Pies

Snowy Black Forest Roulade 

FF Sparkling Snowflake Cake
Snowy Black Forest Roulade

During the festive season I especially enjoy baking. Rather than relying on shop bought, prepared food (although they have their place), spending time in the kitchen relaxes me. While listening to Christmas carols I am lost in a world of delicious aromas and sparkles. Since it is the season of goodwill, making cookies and mince pies are a great gift for sharing with family, friends and neighbours. Above all it is a time to give thanks for the baby Jesus.

Sammie xx

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

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Chocolate Christmas Pudding Cookies

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Chocolate Christmas Pudding Cookies. And think about the chocolate deliciousness that are these festive, sweet treats!

Cocoa flavoured biscuits that look like a traditional festive dessert.
Chocolate Christmas Pudding Cookies

Hello everyone, how is the run up to Christmas going for you?

This time of year can be completely manic and overwhelming for me and strange as it may seem, a day spent baking and creating, although a luxury, is a great way for me to chill out and really enjoy the festive season.

I have baked these Chocolate Christmas Pudding Cookies twice now, the second batch was larger because they disappeared so quickly the first time! Quick note, since originally posting this recipe these cookies have become a must have Christmas tradition in our home. While certain friends and family also look forward to their cellophane bag of fresh Chocolate Christmas Pudding Cookies neatly tied with a festive bow!

A single Christmas chocolate pudding cookie surrounded by sparkling festive decorations.
Chocolate Christmas Pudding Cookies

Giving Cookies As Christmas Gifts

Ah the look on our little (teenagers but still my babies) cherubs face as I give these cookies away is priceless! I thought I’d done a pretty good job as a mum, teaching them to share. Apparently not!!! Because I’m sure these cookies would be kept in a locked safe if our children had their way.

Rich chocolate cookies, with a hint of brownie flavour, topped with melted white chocolate and sprinkles. Utterly divine, decadent and delicious.

The chocolate smell as these cookies bake will have people knocking at your front door, drawn by the aroma. If it could be bottled, the chocolate smell would be a hit. As it is, we get to bake the cookies and then eat them – sharing of course!

Due to their popularity, I would highly recommend making a double batch of the cookie dough. Since it’s hardly any extra effort and you can choose to bake all the cookies in one hit, or leave half of the dough in the fridge for up to a week.

A plate of festive cocoa biscuits.
Chocolate Christmas Pudding Cookies.

My Chocolate Christmas Pudding Cookies make perfect presents. Pop a few in a cellophane bag, tie with pretty ribbon and hand out to friends, family, neighbours, the postman. I honestly don’t think a gift made with love by ourselves can be beaten.

Making these cookies is a whizz! Since the cookie dough comes together in moments, then rolled into a log, wrapped in cling  film and refrigerated until it is firm. The chocolate, dough log is then sliced and the slices are baked. As soon as the cookies have cooled spoon on white chocolate, add sprinkles and wait to set.

Festive cocoa flavoured biscuits that resemble a traditional Christmas dessert on a white plate. Image sized for Pinterest with descriptive graphics.

Recipe : Makes approx 25 Chocolate Christmas Pudding Cookies

225g/8oz Unsalted Butter – at room temperature

150g/5oz Light Soft Brown Sugar

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

1/4tsp Salt

225g/8oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut 

100g/4oz White Chocolate

Sprinkles for the top of the cookies, I’ve used holly leaves and berries which I found on Amazon. Alternatively, you can also make the decorations from coloured fondant icing.

Method:

Making the Chocolate Cookie Batter

Place the butter and sugar into a large bowl. Whisk until light and fluffy.
Place the butter and sugar into a large bowl. Whisk until light and fluffy.
Add the egg yolk, vanilla extract and salt. Whisk until fully incorporated.
Add the egg yolk, vanilla extract and salt. Whisk until fully incorporated.
Sift the flour and cocoa powder into the bowl. Mix slowly until you have all the ingredients are combined.
Sift the flour and cocoa powder into the bowl. Mix slowly until you have all the ingredients combined.
You now have a bowl of the most delicious chocolate cookie dough!
You now have a bowl of the most delicious chocolate cookie dough!

Wipe your work surface with a clean, damp, cloth. Lay a good length of cling film onto the damp surface – the water ‘sticks’ the cling film in place so that it stays flat and doesn’t move.

Shaping the Cookie Dough

Place the dough onto the cling film in a rough sausage shape.
Place the dough onto the cling film in a rough sausage shape.
Wrap the dough up and roll the dough into a sausage shape approx 1.5"/3.5cm diameter.
Wrap the dough up and roll the dough into a sausage shape approx 1.5″/3.5cm diameter.

Place the dough log into the fridge for at least 2 hours (it will keep for a week, well wrapped). The dough log needs to be cold and firm before you can slice the cookies.

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

Line 2 large baking sheets with parchment paper (you may need to cook the cookies in batches). Remove the chocolate dough log from the fridge. Dont worry if the bottom of the log has flatted slightly, it just adds to the christmas pudding look.

Slicing And Baking The Chocolate Christmas Pudding Cookies

Unwrap the cookie dough and slice into individual cookies approx 1cm/0.5" thick.
Unwrap the cookie dough and slice into individual cookies approx 1cm/0.5″ thick.
Place the uncooked cookies onto a parchment paper lined baking sheet, allowing room for expansion between each cookie.
Place the uncooked cookies onto a parchment paper lined baking sheet, allowing room for expansion between each cookie.

Place the baking trays into the oven and bake for 15-20 minutes, depending how thick/big your cookies are. My cookies took 20 minutes to bake.

It is difficult to tell when the cookies are cooked, due to their colour! They are baked when the surface looks dull however, they don’t set hard until cooled.

As soon as the cookies are baked remove from the oven and allow to cool for at least 15 minutes on the baking tray (it is fine to leave them to cool completely on the tray) you can then move them, using a palette knife to a cooling rack. If after 10 minutes cooling they break  when trying to transfer them, pop them back into the oven for another 5 minutes.

Chocolate Christmas Pudding Cookies place onto a cooling rack to cool completely before icing. www.feastingisfun.com
Chocolate Christmas Pudding Cookies place onto a cooling rack to cool completely before icing. www.feastingisfun.com

Once the cookies have completely cooled it’s time to get creative and frost them WITH CHOCOLATE!

Decorating the Cookies – Childs Play!

Chop or break up your white chocolate and place into a heat proof bowl. Either place the bowl on top of a saucepan as I did here  Chocolate Sparkle Cake , or melt the chocolate using a microwave, on medium setting, in short 20 second bursts, stirring after each zap! Remove the bowl just before the chocolate is completely melted and stir continuosly, the heat already in the bowl will melt the remaining chocolate.

Note: When making these cookies with children, if the bowl is hot, decant the melted chocolate into a cool bowl before decorating the cookies.

Melt the white chocolate.
Melt the white chocolate.

Using a teaspoon, place the melted chocolate on the top of the cookie, encouraging it to ‘drip’ down the ‘christmas pudding’ with the back of the spoon.

A single, freshly decorated, festive biscuit.
Chocolate Christmas Pudding Cookies

The effect is so easy, yet incredible. These Chocolate Christmas Pudding Cookies really do look like the real thing with cream dripping down from the top.

A large batch of festive biscuits freshly decorated and left to set on baking parchment.
Chocolate Christmas Pudding Cookies

Storing and Packaging the Cookies

Chocolate Christmas Pudding Cookies last for a week in an air tight container. I used a tin to store ours in and placed a piece of parchment paper between each layer, to keep the cookie’s presentation perfect. This is good advice if you are cooking alone and making these ahead of time.

When baking and decorating these with children, to be completely honest, you will be very lucky to even see the chocolate set!! So it’s rather a nice idea to have some already made and packaged in small cellophane bags, tied with ribbon. This way the children can take home extra cookies to share with their families.

I’m assuming everyone bakes with their children and their friends, when they come round for tea?

If you are a teacher/teaching assistant/child minder or Sunday school teacher, making the undecorated biscuits ahead of time and then letting little and big kids alike decorate their own, is a wonderful pre-Christmas activity.

Chocolate Christmas Pudding Cookies

As well as these Chocolate Christmas Pudding Cookies you may like these other Christmas Bakes:

Cream Cheese Pastry Mince Pies

FF Cream Cheese Pastry Mince Pies
Cream Cheese Pastry Mince Pies can you stop at one?

Sparkling Snowflake Cake

FF Sparkling Snowflake Cake
Sparkling Snowflake Cake edible diamonds and a dusting of flavoured icing sugar set this cake off www.feastingisfun.com

Peppermint Candy Cane Topped Brownies 

FF Chocolate Christmas Pudding Cookies
Peppermint Candy Cane Topped Brownies

Please post photos of your cookies on Twitter/Instagram and tag me in @sammiefeasting. I would love to see what fantastic decorations and creations you bake?

Do you enjoy the build up to Christmas or dread it?

Whatever you do and whoever you bake the with and for, I hope you have lots of fun and these Chocolate Christmas Pudding Cookies bring smiles from all who eat them!

Sammie xx

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

 

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Cream Cheese Pastry Mince Pies

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Ok, please don’t hate me? I know it’s only October and yes I am posting a recipe for mince pies. Just hear me out for a sec please? Because these Cream Cheese Pastry Mince Pies are totally, out of this world amazing and it would be completely unfair for me to have waited any longer to share these with you.

Phew! I said it.

Christmas mini mince pies made using a tangy cream cheese pastry recipe. Covered with a festive flurry of icing sugar snow.

Just look at them. They are so cute and little and perfectly bite size. They’ve even got a dusting of snow.Tell me you’re not interested now – thought so!!

Star topped Christmas mini mincemeat bakes.
Cream Cheese Pastry Mince Pies

Cream Cheese Pastry – the easiest pastry you will ever make:

So, who would have thought of putting Cream Cheese in pastry? Yet, this recipe is based on a Pampered Chef recipe I jotted down years ago at one of their parties. Since they, (the Pampered Chef’s) are masters of quick, delicious, recipes and whilst their cooking and bakeware may be a little on the pricey side, it lasts forever. Also, this is not a sponsored post, I genuinely love their stuff.

Anyway, back to the pastry. I first saw this made and demonstarted at a Pampered Chef Party (if you host one you get great discounts – just saying!). The Cream Cheese Pastry was used to make some mini Pecan Pies and delicious they were too.

With me being me, I like to fiddle around with recipes. Because the pastry has a subtle, yet beautiful tang to it, I was sure that it would pair beautifully with sweet mincemeat. Resulting in these Cream Cheese Pastry Mince Pies.

Making a recipe work

So, with recipes I tend to be a bit of a rebel. Because if someone tells me something isn’t going to work, I want to know why and then try to figure out a way to make it work.

It was heavily stressed, during the cooking demonstration, that this pastry could not be rolled out. Well I just had to take that as a challenge and prove them wrong. And so I did.

The Cream Cheese Pastry is unbelivably soft, which is why it produces such a tender crumb. Yet, if you chill it for long enough and work quickly and methodically with it, then my lovelies, you sure can roll it out. And this little tip transforms a one recipe pastry into a whole new realm of possibilities, including my Cream Cheese Pastry Mince Pies!

Cream Cheese Pastry Mince Pies

Since I haven’t ever made anything bigger than a regular sized mince pie, using this pastry, I am doubtful it woud have the strength to hold together for a large tart. But I am willing to be corrected. And now I’ve written that, I may have set myself a challenge!!!

Aside from the deliciousness that this pastry brings to the mince pies, it is so easy to make. No mixer, food processor, just a bowl and a fork – really it’s that simple. Here I’ll show you how.

Recipe : Makes 36 mini Cream Cheese Pastry Mince Pies (approx 18 regular sized ones)

225g/8oz Very Soft Unsalted Butter

200g/7oz Cream Cheese – I used Philadelphia I really do think that it is the best cream cheese to use in this recipe

275g/10oz Plain White Flour

Sweet Mincement – I use Waitrose 

Jam any flavour

Method :

Making the Cream Cheese Pastry

Add the butter and cream cheese to the flour in a large bowl.
Add the butter and cream cheese to the flour in a large bowl.
Using a fork gently mix the 3 ingredients together to form a dough.
Using a fork gently mix the 3 ingredients together to form a dough.
Form the pastry dough into a disc, wrap tightly in cling film and refrigerate for 1 hour.
Form the pastry dough into a disc, wrap tightly in cling film and refrigerate for 1 hour.

Keep chilled and make your tart cases

A good tip, as this dough warms up very easily, is to have everything you need to make the pies, ready before you start rolling the dough.

Also preheat the oven to 200C/180C fan, gas mark 6, 400F.

On a well floured surface, break off 2/3 of the dough and roll out to 1/2cm.
On a well floured surface, break off 2/3 of the dough and roll out to 1/2cm.
Ensure you have plenty of flour, cutters and a palette knife handy.
Ensure you have plenty of flour, cutters and a palette knife handy.

 

Due to the high fat content I never grease my tin. Feel free to do so if you are unsure of it’s non stick ability.

Line your tin with pastry cups.
Line your tin with pastry cups.

 

Gather up the pastry and re-roll if needed to cut all of your pie bases out. Make sure you have plenty of flour on the work top, otherwise this pastry will stick.

And if the pastry does start to get too sticky, wrap up in cling film and pop back in the fridge for 20 minutes to chill it.

Adding the filling

Fill your pastry cups with mincemeat or alternatively jam.
Fill your pastry cups with mincemeat or alternatively jam.

 

Importantly, do not overfill your pastry cups, you will literally just end up with a heated mess.

I used a scant 1/2 teaspoon of filling in each of my mini pies.

You can see the 2 vertical lines on the left are filled with blackberry jam – youngest daughter not keen on mince pies!

Cream Cheese Pastry Mince Pies - use a cutter that just fits the top of your pies.
Cream Cheese Pastry Mince Pies – use a cutter that just fits the top of your pies.

 

Use the reserved third of pastry for rolling out the lids.

Top each pie with a cutout pastry shape. I used stars for mince pies and mini flowers for jam pies.

Sprinkle a little demerera sugar on the star topped mince pies for added sparkle.

Time to bake

Place into a preheated oven and bake for 15-20 minutes, until puffed and golden.

As soon as they are baked, remove from the oven and immediately remove the pies from the tin and place on a cooling rack. Be careful the filling is extremely hot.

A snowy, icing sugar dusted platter of mince pies.
Cream Cheese Pastry Mince Pies

These Cream Cheese Pastry Mince Pies are delicious warm just as they are, or drizzled with cream, or a scoop of vanilla ice cream……

They can be kept at room temperature for 3 days in an airtight container, or frozen, once cold for one month. Perfect to make before Christmas and stash in the deep freeze.

The last mince pie on an icing sugar snow dusted platter being pinched.
Watch out for the last mince pie!

Cream Cheese Pastry Mince Pies are a revelation on your taste buds.

If you have enjoyed this recipe recipe for Cream Cheese Pastry Mince Pies you may also like these:

Chocolate Christmas Pudding Cookies 

FF Cream Cheese Pastry Mince Pies
Chocolate Christmas Pudding Cookies

Snowy Black Forest Roulade 

FF Cream Cheese Pastry Mince Pies
Snowy Black Forest Roulade – with a gluten free option.

Peppermint Candy Cane Topped Brownies 

FF Cream Cheese Pastry Mince Pies
Peppermint Candy Cane Topped Brownies

While Christmas is first and foremost about celebrating the birth of Jesus, it is also a time for meeting up with friends and family. Almost every shelf in the shops are laden with edible Christmas treats and they do have a place. Yet making and baking homemade goodies is also fun too. Above all, homemade treats are made with love, something that cannot be bought. And they taste a million times better than their shop bought counterparts!

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

Sammie x

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

Christmas baked mince pies using an easy cream cheese pastry recipe. Dusted with festive icing sugar snow.

 

 

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Quiche Lorraine

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I was thrilled when my Mum yesterday, who is herself, a great quiche maker, complimented me. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”. Although, thinking about it, that’s surely a compliment to her? Anyway, this cheddar cheese and smoked bacon tart is both easy to make and delicious to eat.

FF Cheddar Bacon Tart

I used a combination of bacon and lardons, as that’s what I had in the freezer and I’m trying to clear it out. So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Alternatively leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this Quiche Lorraine. Cut into chunks and use in place of the bacon, the beauty being no pre-cooking is required!

Quiche Lorraine a classic recipe using sharp cheddar, gammon or bacon in a shortcrust pastry egg tart.

Sooo I made the pastry for this quiche myself, but, umm, well let’s just say, I’m gonna leave that for another post. Which I know doesn’t help you, as you need pastry for this recipe. I’m sorry. Really I am. Either use your go-to shortcrust pastry recipe, or buy it!! Just know you’ll need 450g/1lb. I promise I will post my recipe ASAP. Finally I have the recipe, see the link in the recipe below for Pefect Butter Shortcrust Pastry.

Cheddar, bacon and egg tart slice served on a plate with fresh salad and a baked potato.
A slice of quiche lorraine served with salad and a baked potato.

Quiche Lorraine is also perfect, portable, picnic food. So easy to slice and pack up with chunks of cucumber and cherry tomatoes. And as the evenings stay light we can always take our food and eat outside.

Makes 1 x 25cm/10” Quiche Lorraine serves 6-8

450g/1lb Shortcrust Pastry – see my recipe here

8 Large Eggs – I use Burford Brown eggs from Clarence Court

125ml/4.5fl oz Whole Milk

300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper

175g/6oz Sharp Cheddar – grated – I use Wyke Farms Mature Cheddar

1/2tsp Ground Black Pepper

Method : Preheat oven to 200C/180C fan oven, gas mark 4, 350F.

You will need a 25cm/10in tart tin, preferably with a loose base.

Preparing The Tart Case

Roll out the pastry on a floured surface to approx 16″ across. This will ensure it fits easily inside the Quiche tin, without stretching.

If using a ceramic dish, grease thoroughly with butter before lining with pastry. For tins I don’t find it necessary, but grease if you’re worried about the pastry sticking.

Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.
Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.

 

I always place my quiche tin on a baking sheet. Gently press the pastry into the sides and bottom of the tin. Then using the rolling pin, roll it over the top of the tin. This creates a clean finish to the pastry. If using a ceramic dish, neatly trim off the excess pastry with a knife.

Nice neat pastry finish.
Nice neat pastry finish.

 

Next doc the pastry at the bottom of the tin with a fork. This will stop the pastry from rising up when baked.

Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.
Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.

 

Place the quiche tin into the oven and bake for 15 minutes. Remove from the oven and discard the parchment paper and baking beans. Return to the oven and bake for a further 5 minutes. Remove and allow to cool for 10 minutes.

The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.
The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.

Making The Cheddar Bacon Filling And Baking The Quiche

Whilst the pastry case is cooling gather the other ingredients together.
Whilst the pastry case is cooling gather the other ingredients together.

 

Add a good grinding of black pepper to the eggs and milk, then whisk together.

Sprinkle the cooked bacon evenly over the pastry base.
Sprinkle the cooked bacon evenly over the pastry base.
Then do the same with the grated cheese.
Then do the same with the grated cheese.

Slowly pour the egg mixture into the centre of the quiche, making sure that it doesn't flow over the top of the pastry.

Slowly pour the egg mixture into the centre of the quiche, ensuring it doesn’t flow over the edge if the pastry.

Reduce the oven temperature by 10C/25F, one gas mark lower. Place the Quiche Lorraine in the oven and bake for 20-25 mins until set and golden. Remove from oven. Allow to cool for at least 10 minutes before slicing and serving.

Quiche Lorraine

This Quiche is so versatile. It can be packed up for lunch, a picnic, or as part of a meal with an endless choice of sides.

If you have enjoyed this Quiche Lorraine recipe you may also like these:

Wigmore Cheese Red Pepper Tart

Wigmore Cheese Red Pepper Tart
Wigmore Cheese Red Pepper Tart

Cherry Tomato Mozzarella Basil Quiche

Cherry Tomato Mozzarella Basil Quiche
Cherry Tomato Mozzarella Basil Quiche

Smoked Bacon Asparagus Quiche

Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche

Because I enjoy making quiches and tarts so much, it makes sense to make my own pastry. Since one batch of pastry makes two tarts I always freeze half to use later. Also this Quiche Lorraine freezes really well, simply defrost overnight in a refrigerator and then reheat until hot all the way through.

Sammie x

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

Bacon and cheese, egg tart in tin.

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