Tag Archives: dessert

Toffee Apple Cake

9 Nov

My last taste of Halloween! This cake takes you back to eating toffee apples on Halloween with friends and family. This is a wonderfully soft apple cake smothered in sweet sticky toffee going together brilliantly! This cake says bye to Halloween but embraces autumn and leads nicely on to the festive spirit!!!

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Ingredients:
5 Bramley apples
1 Lemon juiced
50g Caster sugar
150g Caster sugar
1tsp Vanilla essence
5 Eggs
300g Plain flour
1tsp Baking powder
150g Melted butter

62g Butter
30ml Semi skimmed milk
112g Muscovado sugar

Estimated time: 60 minutes

Directions:

Weigh your 50g of caster sugar into a large bowl. Squeeze the lemon juice into this bowl. To make sure you don’t get any pips in the sugar place a sieve over the bowl to catch them, or you can squeeze the juice out into a separate bowl 🙂 stir these together and set aside.

Now peel your apples, if you don’t have Bramley (cooking) apples then Grannysmiths will be fine. You don’t want anything to sweet or you’ll loose the flavour while it cooks! Once peeled cut the apples into quarters and cut the core out. Roughly chop the apple pieces into bite size chunks before adding them to the lemon and sugar mix. Give them a stir to make sure they’re all covered as the lemon juice will stop the apples oxidising and going brown, give them a stir every so often 🙂

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Now weigh the rest of the caster sugar into a mixing bowl and slowly stir in the melted butter.

To this stir in the vanilla and then mix in the eggs one at a time. Make sure they are well mixed in before adding the next. This will make it a lighter orange 🙂

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Weigh your flour and baking powder together before carefully folding this into your sugar. Try not to knock any air out, but be careful so you’re not left with lumps!

Now pour your apples and all the lemon juice into your mixing bowl and fold these in before pouring the cake mix into a lined tin.

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Bake the cake at 180c for 35-40minutes until the top is nice and gold and a skewer comes out clean. Allow this to cool slightly in its tin before putting on a serving plate.

While the cake is cooling weigh your butter, milk and Muscovado into a saucepan.

Slowly heat this until everything melts. Once melted bring it all up to the boil and stir constantly for 3 minutes.

When the 3minutes is up pour your toffee on top of your cake making sure all of it’s covered!

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Now cut and enjoy!! This sticky moist apple cake is so amazingly tasty and a wonderful end to Halloween! Everyone will love this cake it’s so more-ish and delicious as a pudding with cream or cold with a nice mug of tea 🙂 enjoy everyone!!!

Baked Pumpkin Cheesecake

16 Oct

Finally pumpkins are in England!!!! I love these funky vegetables so under used and to be honest I feel not many people really know how to use them, or what to put them in. But not anymore, I’m going to try and make as many different things as I can before they go out of season again :p firstly this cheesecake is a wonderful pudding for all of the family, brilliant for autumn evenings in front of a fire 🙂

BakedPumpkinCheesecake

Ingredients:
250g Digestive biscuits
100g Butter, melted
1/2tsp Ground cinnamon
1/2tsp Ground nutmeg

700g Cream cheese
120g Caster sugar
1tsp Ground cinnamon
1tsp Ground nutmeg
3 Eggs
250g Pumpkin

Estimated time: 70 minutes

Directions:

First let’s tackle the pumpkin. These are not easy to chop and peel so be careful. I find it easiest to cut out the stalk like you would if you were making a lantern. Scoop out all of the stringy bits and the seeds (keep the seeds for toasting if you like!), now carefully cut the whole pumpkin in half and then each half into quarters. Then once again cut these into smaller pieces.

Now with the nice small pieces of pumpkin carefully cut the peel off taking as little of the flesh as possible. Be careful not to cut your fingers!! Once peeled dice up the cubes and weigh out 250g (if more don’t worry!) onto a lightly oiled (veg oil) baking tray before placing in the oven at 160c and roasting for 10-15 minutes. Give them a mix around about halfway through. Once they are cooked (when you can pierce with and fork and the flesh is soft, or you can eat a piece) take them out and allow to cool down.

While the pumpkin pieces are cooling weigh your biscuits into a bowl and bash with a rolling pin until you’re left with crumbs 🙂 to this mix in your spices and stir in your melted butter. Once mixed well spoon the crumbs into a lined loose bottom tin and press to the edges, try to get it as flat as you can. Once you’ve done this, put to one side.

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In a bowl weigh your cream cheese, caster sugar and the spices. Mix these together with a wooden spoon until the sugar is mixed in and it’s roughly the same consistence as thick cream.

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Beat your eggs together before carefully stirring them into your cheese mix. Make sure it’s all well mixed in.

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Now your pumpkins purée, scrape your cooked pumpkin into a large bowl and mash until you have the consistency you want. I left a few lumps as I wanted people to be able to tell what was in the cheesecake straight away, just by looking!

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Once your pumpkin is mashed fold it into your cheese cake mix and then pour it on top of your biscuit base! Place you cheese cake into the oven (still at 160c) and bake for 35-40 minutes. When the cakes cooked the edges will be light golden and the middle will have a slight wobble.

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Either serve this cake hot or cold. If you have it warm then the filling will be softer so not as neat to cut! Your family and friends will all love this. It’s a brilliant way to use pumpkin that people will not expect!!! This is a bit of a fiddly recipe but it’s so worth it, also you can save your leftover pumpkin ready peeled for future use!! Hope you all enjoy this, and I hope you all try experimenting with pumpkin and love the results as much as me and my family!!!

Swiss Meringues

6 Jul

Sound fancy and complicated? They’re really not, there are three main types of meringues that people make: French, Italian and Swiss. They all end up with the same thing so it doesn’t really matter which method/type you use 🙂

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Ingredients:
280g Egg White
560g Caster sugar

Estimated time: 120-80 minutes

Directions:
Weigh your egg whites into a bowl along with your caster sugar. Mix these together with a spoon. If you want to change the colour of your meringues mix the colouring in now, I made mine green as I was using them to be the trees on my dads birthday cake!

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Once these are mixed together place the bowl on top of a saucepan filled with a few inches of water to create a Bain Marie. Gently heat the pan and occasionally stir the egg mix to see whether the sugar has dissolved. A good easy way to test this is by running the spoon through the mix and then drawing a line in it with your finger, you’ll be able to feel they grains of sugar if they haven’t dissolved.

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When the syrup is clear and the sugar is completely dissolved pour the syrup into a mixing bowl and start it whisking on a medium speed. Of course you can do this by hand but it will take a while and your hand may well fall off! Or you can use a hand held electric whisk :p

Keep whisking the meringue until stiff peaks form, test this by simply lifting the whisk out of the mix, if the peaks hold then you’re done 🙂

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Now you can either pipe your meringues into shapes or (as I did) just spoon them onto a lined tray. Place these trays into the oven heated to 110c and leave for 1-2 hours, check how they’re doing after the first hour. What you’re checking is that the outside is becoming solid, after the first hour you an try lifting one meringue up. If its stuck to the paper then its not ready at all. Once cooked you will be able to pick them up and the bottom will be solid, but if you break one open the middle will still be a bit gooey.

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Once cooked allow them to cool on a rack before covering with cream and fruit!! Or if you’re storing them place them in an airtight container as this will keep them nice and fresh 🙂

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And enjoy these are one of the easiest ways to make meringues as you can happily leave them with the knowledge that nothing will happen! These make wonderful light desserts and are brilliant for summer evenings in the sun 🙂 hope you enjoy everyone!!

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