Salted Caramel and Chocolate Brownie Mini Trifles

I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.

An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.

S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)

4 slices of my salted caramel stuffed brownies (approx 400g), recipe here

500ml chilled ready made vanilla custard

100g dark chocolate

250ml double cream

25g icing sugar

3tbsp strong baileys coffee

salted caramel sauce for drizzling round each glass

1 large bag of maltesers

• Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
• Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
• Whisk together the cream and icing sugar until soft peaks form.
• Crush the maltesers in the bag with a rolling pin.
• To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.

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Mac n Cheese with Anna Mae's & Lactofree

I never make mac n cheese at home. I don't think I trust myself not to add more cheese than white sauce and not to eat it all from the pan. There's no sharing when it comes to mac n cheese, its got to be unadulterated and extremely decadent.

So when Lactofree invited me to a masterclass hosted by Anna Mae's to learn how to make their lacto free version, I was a little sceptical to say the least. But I love Anna Mae's and I genuinely love Arla's Lactofree range so was convinced to give it a try.

A little background aside, a few years ago I suffered problem skin. Along with a few treatments and some changes to my diet, I'm pretty much over it. And Lactofree milk was the most obvious improvement for me. So any way to reduce some of the triggers in my diet has got to be good. Aka let's eat all the mac n cheese and still have lovely clear skin!

On the menu for the evening was mac n cheese topped with beef short rib and pickled red onions; deep fried mac n cheese balls with chipotle mayo; and doughnuts with butterscotch sauce. Stuff of dreams!

We started off by making our own white sauces, left to our own devices with adding in our preferred amount of cheese (in my case probably a whole block) before adding in the mac and sour cream to ensure it was super creamy. Topped with bbq beef short rib, sour cream and coriander, it was out of this world kinds of great!

Any mac n cheese left was scooped into balls, wrapped and smothered in breadcrumbs and fried. The sauce we made to dunk them in was a mix of cream cheese, coriander and chipotle paste. I managed to smuggle some of these home and had to fight for a share for lunchboxes the next day with the man friend.

And of course, not forgetting dessert: the doughnuts with a super quick and simple butterscotch sauce. These tiny balls of wonder were deep fried, tossed in sugar and then smothered in butterscotch. You'll see my elegant shot of my 'small' serving, but in reality I ate closer to a plateful.

No pressure in flipping the doughnuts in the fryer!

Everything in each of the recipes was fully free from lactose, from the Lactofree butter and cream in the butterscotch sauce to the cheese and milk in the mac n cheese.

So I suppose I ought to share a recipe. I'm super excited to make this mac n cheese over the weekend. I've never picked onions before and I absolutely love them and we've loads of beef in the freezer ready to roast away.

R I B S   A N D   R E D S
L A C T O F R E E   M A C   N   C H E E S E
T O P P E D   W I T H   B E E F   S H O R T   R I B   &   P I C K L E D   O N I O N S
(Recipe from Anna Mae's and Arla Lactofree, serves 4)

For the ribs:

6 thick cut short ribs  |  350ml red wine  |  1 onion, roughly chopped  |  1 carrot, roughly chopped  |  1 celery, roughly chopped  |  1tbsp tomato puree  |  4 garlic cloves  |  1 litre beef stock

For the pickled onions:

1 red onion, finely sliced  |  1tbsp sugar  |  1/2 tsp salt  |  3/4 cup cider vinegar  |  4 black peppercorns  |  2 cloves  |  1 bay leaf

For the mac:

400g macaroni  |  50g plain flour  |  50g Lactofree spreadable butter  |  1 pint Lactofree whole milk, warm  |  300g Lactofree cheddar, grated  |  1tsp mustard

For the sour cream:

4 tbsp Lactofree cream cheese  |  2tbsp Lactofree cream  |  juice and zest of one lemon

• Heat the oven to 160 degrees.
• Season the short ribs. Place in a roasting tray with the rest of the ingredients. Cover with foil and roast for 4 hours, until the meat falls off the bone.
• Add the pickled onion ingredients to a jar, cover with vinegar. Keep in the fridge till ready.
• Bring a large pan of salted water to the boil 20 minutes before the beef is ready. Cook the macaroni until just cooked. Drain thoroughly.
• Melt the butter in a heavy bottomed pan over a low heat, add the flour and stir to make a paste. Cook for a few minutes, until it starts to turn golden. Slowly add the milk, continually whisking as you go. Cook for 5-8 minutes, until the sauce covers the back of a wooden spoon.
• Continue to cook on a low heat and add the cheese and mustard. Continue to mix until melted before adding the cooked macaroni and gently fold together.
• In a small bowl, combine all of the sour cream ingredients together.
• Transfer your mac n cheese to a serving bowl, top with short rib, pickled red onions and a big dollop of sour cream.

Thank you to the Lactofree team for letting me loose with all the cheese and to Anna Mae's for all your mac wisdom. So excited to recreate!

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Christmas Gingerbread Cake with Cream Cheese Frosting

I wouldn't say that gingerbread cake is the most synonymous with Christmas for me, I love it all year round. But in lieu of not making an actual Christmas cake this year I decided to make it so. With the minimal amount of decorating I am patient enough for.

This super moist, gently spiced gingerbread cake is layered with a big thick layer of cream cheese frosting and topped with a mini rosemary and cranberry Christmas tree. The addition of some strong coffee into the mix helps give a rich flavour which I love with the ginger.

This layer cake is now a firm favourite within the family. I almost definitely deviated from the recipe and made it in one giant deep cake tin and simply sliced it in half once cooled to save on washing up. Even better still, this recipe is a one bowl method that Mary Berry would be proud of.

C H R I S T M A S   G I N G E R B R E A D   C A K E   W I T H  
C R E A M   C H E E S E   F R O S T I N G
(Makes a 3 layer 8 inch cake, or 2 layer 10 inch cake)

For the cake:

375g plain flour

200g golden caster sugar

1tbsp ground ginger

2tsp ground cinnamon

1/4tsp ground nutmeg

2tsp bicarbonate of soda

1tsp baking powder

1/2tsp salt

2 eggs

240ml vegetable oil

180ml molasses

240ml freshly brewed hot coffee

For the frosting:

225g full fat cream cheese

225g unsalted butter, softened

345g icing sugar

1tsp vanilla extract

Rosemary and dried cranberries to top, optional!

• Heat the oven to 180 degrees and grease and line your baking tins.
• Place all of the dry ingredients into the bowl of a large stand mixer and give a quick whisk on a low speed to incorporate.
• Add the eggs, vegetable oil and molasses and whisk once again, this time of a medium speed, until well combined.
• Add the coffee and gently fold together until smooth.
• Divide between the prepared baking trays and bake for 18-20 minutes in the 8 inch tins or 20-25 minutes in the 10 inch tins. Once baked, a skewer inserted into the middle should come out clean.
• Remove from the oven and leave to cool in the tin for 10 minutes before upturning onto a wire rack to cool fully.
• To make the frosting, beat together the butter and cream cheese until smooth on a medium speed of a stand mixer.
• Sift in the icing sugar, give a super gentle fold with a spatula to avoid a dust cloud before beating on a low speed. Add the vanilla extract and continue to beat for up to 5 minutes until fluffy.
• To construct the cake, layer the bottom layer of the cake on a large plate. Top with a big dollop of frosting, smoothing round with a palette knife before adding the other layer(s). There should be enough frosting to sandwich a 3 layer cake including the top layer - I had loads leftover, but decided to do a super thick middle layer only. 

Decorate with sprigs of rosemary and dried cranberries to make a christmas tree. Alternatively, lashings of glitter or a dusting of icing sugar for snow would also work.

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Tandoori King Prawns with Godello - M&S Regional Food and Wine Pairing

Sophie loves food? Check. Sophie loves wine? Also check.

I was thrilled when Marks and Spencer invited me to an evening of regional food and wine pairing a few weeks ago for their wines of the world campaign. I would say that I'm pretty talented at pairing food and wine together, as in I drink wine with my food a lot and absolutely I love it! But jokes aside, it was super interesting to learn about different wine regions and exactly why certain wines go with certain foods.

The evening pretty much felt like being on a jet set world tour with a heap of wines from England, France, Spain, Argentina and South Africa all made especially for M&S. It almost felt like speed dating. The aim of the game was to pick a favourite and pair it with our own dishes at home testing out our newly polished food pairing skills.

Starting off in England with the Marksman English Sparkling Brut Blanc de Blancs 2011, we learnt the difference between sparking wine and prosecco. Prosecco is made in big vats and can be on sale from as little as 12 months after grapes are picked. Sparkling wines like the Marksman are fermented for much longer in individual bottles with yeast and sugar. This traditional method helps to give a super toastiness and really fine bubbles which feel almost like a mousse on the tongue. Retailing at £26 a bottle, this is definitely more of a festive treat but certainly one I'm looking forward to with breakfast on Christmas day this year. Its truly the perfect match for smoked salmon or seafood canapés as the acidity and bubbles will blend perfectly together.

Moving onto France and another favourite of mine the Florent Rouve Viré-Cléssé 2014, a Chardonnay produced in the Burgundy region. Its crisp, citrus and mineral taste are the perfect balance to cut through the salt and fat of dishes with chicken or cold meats like Serrano ham. I'm not usually one for Chardonnay, but with a generous helping of ham I was definitely swayed by the peach flavour. I've definitely learnt that I can enjoy this type of grape with the right meal.

Next up, South Africa and the Paul Cluver Late Harvest Riesling 2014. Although I may have a  super sweet tooth, I'm not usually one for super sweet wines like a Riesling. But hear me out as M&S have converted me with a humble slice of mature cheddar alone. This late harvest grape introduces some fungus into the mix from something called noble rot. This helps to shrivel the grapes up and increases the intensity of sugars. The result is a golden honeyed flavour as the yeast in the wine making process can't ferment all of the sugars. Its surprisingly fresh and not cloying. From here on my ultimate indulgent Friday night's home alone will involve me consuming blocks of mature cheese with this stuff. Umami here I come.

And my absolute favourite, Castillo de Monterey Godello 2015 from Spain. Of all the glasses laid out in front of me on the table I found myself keep going back to glass 'number 6', one of the cheapest of bottles from the evening at £9.50. This zingy, fresh and light wine is perfect to cut through oil and saltiness in a variety of different dishes like seafood and cold meats. I've been really getting into prawns recently so decided the ultimate match would be some spicy prawns.

A super speedy side or starter, these prawns can be marinated in advance ahead of a dinner party and presented on a nice platter. Although I'm not one for frills, so I threw these together on the weekend for a late lunch because it's excusable to drink wine with lunch on the weekend!

I loved just how much the citrus of the wine cut through any oiliness of the prawns. As spice tends to make alcohol taste hotter the mint yogurt dip is the perfect accompaniment. And, marinating included, can be knocked up in under 30 minutes.

T A N D O O R I   K I N G   P R A W N S   W I T H   M I N T   Y O G U R T   D I P   &   F L A T B R E A D S

300g large king prawns

1-2tbsp tandoori spice mix, depending on taste

3 tbsp natural yogurt, plus extra to make a dip

juice of 1 lime

salt and pepper

handful of fresh mint

handful of fresh coriander

flatbreads to serve

Tandoori spice mix:

1tsp each ground ginger, ground cumin, ground coriander, paprika, turmeric, salt and cayenne pepper

• In a small mixing bowl, add the tandoori mix, yogurt and lime. Mix well and season. 
• Remove the prawn shells and devein, leaving just the tails.
• Marinate the prawns in the spice mix in a large shallow dish for 10-15 minutes.
• Heat a large griddle pan with a little oil and gently toast the flat breads until a little golden on each side. Wrap in tin foil to keep warm and set aside.
• Add the prawns to the griddle pan and grill for 6-8 minutes ensuring to turn and brown each side. 
• Serve the prawns hot with the flatbreads dunked in the yogurt topped with mint and coriander.

And so for future wine pairing endeavours, I will ensure to match fruity with meats and fish and sweeter wines with lots and lots of cheese!

For more info and pairings, visit the Marks and Spencer International Wine Guide here.

Thank you Marks and Spencer for having me and for sponsoring this post. I've learnt loads and can't wait to try some new food and wine pairings!

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Cornflake, Sultana & Chocolate Chunk Cookies

There's always time for cookies!

I've sort of had a love / hate relationship with baking cookies. Who would have thought there'd be such a battle to get the perfect texture, crisp on the outside and chewy in the centre. Not to blow my own trumpet but, ok maybe a little, these cookies have not only the best texture but the cornflakes are also a surprisingly great addition. I think I've cracked them!

Yeah oats would do, but cornflakes lend a great golden flavour and a good crunch alongside some super plump sultanas. And who doesn't love chocolate chunks too?

I'm most certainly baking these again on the weekend. If they've got cornflakes in then I'll be eating them for breakfast. All part of a balanced diet!

C O R N F L A K E   S U L T A N A   A N D   C H O C O L A T E   C H U N K   C O O K I E S
(Makes a dozen large or two dozen small cookies)

120g unsalted butter, room temperature

115g soft light brown sugar

1tsp vanilla extract

1 egg

150g sultanas

75g dark chocolate, chopped into chunks

145g self raising flour

50g cornflakes

pinch salt

• Heat the oven to 180 degrees and cover two cookie sheets with baking paper.
• Beat together the butter and sugar in a large bowl until light and fluffy.
• Add the vanilla extract and egg, and gently beat until combined.
• Add all of the remaining ingredients and gently fold together to form a dough.
• Tip out onto a lightly floured work surface and knead for a minute or two until smooth.
• Use a tablespoon to scoop a cookie at a time onto your prepared cookie sheet, or an ice cream scoop if you're making large ones. Place evenly spaced on the tray, leaving plenty of room between each.
• Bake for 12 minutes until golden, but soft in the centre. Remove from the oven and cool on a wire rack for 5 minutes.

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Christmas Canapés with John Lewis

So now we're in November I can talk about Christmas, right?

I'm not sorry to say that I'm fully in the festive spirit after John Lewis invited me to an evening of canapés and cocktails at the Waitrose Cookery School in Finchley.

The cookery school has long been one of my favourites in town - possibly because a selection of Christmas inspired cocktails were ready and waiting for us at the bar - but also because of the huge variety of classes they have on offer.

When I first heard we'd be making up to 5 different canapés in just a few hours I was pretty intrigued as to what was on the menu and how much cooking we'd actually do. I'm not one for fiddly bits and finesse but Chefs Gerry and Shauna expertly guided us through each step and added a whole heap of new recipes to our festive repertoire. So if you fancy some confit duck samosas with spiced pear puree or maybe parmesan risotto balls, I'm your girl. And cocktails? I'm a dab hand at a spiced gin and tonic and my new favourite, the spiced blackberry fizz.

I've decided to share my favourite recipes from the night because the best way to spread Christmas cheer is singing loud for all to hear! Especially as I've recreated them at home since the class and LOVE them.

S P I C E D   B L A C K B E R R Y   F I Z Z
(Recipe from Waitrose Cookery School, serves 1)

For the spiced blackberry cordial (easily doubles)

400ml water

200g caster sugar

1 cinnamon stick

peel of 1 orange

200g punnet of blackberries

• Bring the water, sugar, cinnamon and orange to a gentle simmer before adding the blackberries, cook for 5 minutes. Turn off the heat and allow to cool fully before straining the juice through a fine sieve, pressing out the juices from the berries.

To serve:

white/spiced/dark rum or vodka, your choice

ginger beer

tonic water or sparkling water

freshly sliced ginger

orange slices

fresh blackberries

• Fill your glass with ice and pour over a measure each of your preferred spirit and blackberry cordial. Top with equal amounts of ginger beer and tonic water. Add a slice each of ginger and orange and a blackberry to finish.

H A Z E L N U T  &   C H O C O L A T E   O R A N G E   B I S C O T T I
(Recipe from Waitrose Cookery School, makes up to 30 biscuits)

50g blanched hazelnuts

120g plain white flour

pinch salt

1/2tsp bicarbonate of soda

1/2tsp cream of tartar

35g dried cherries

25g orange dark chocolate, roughly chopped

1 egg

zest of 1/2 an orange

• Heat the oven to 180 degrees and line a baking tray with baking paper.
• Place the hazelnuts on a baking tray and toast in the oven for 5-10 minutes until just golden. Remove from the oven and leave to cool.
• Place all of the remaining ingredients into a large mixing bowl and mix to form a biscuit dough, adding a few drops of water if needed to bring the mixture together.
• Upturn onto a floured work surface and knead until soft. Roll out the dough into two sausages the length of your baking tray.
• Place the dough sausages on a tray spaced apart and bake for 15-20 minutes until firm to the touch, but still soft in the centre. 
• Remove from the oven and reduce to oven to 140 degrees.
• Leave to cool slightly before diagonally slicing into 1cm thick pieces. Place on the tray once more and bake for a further 12-15 minutes until crisp.
• Transfer to a wire rack to cool fully before serving.

And now we're all feeling super festive, I'm off to have a peak at John Lewis' Christmas gift inspiration. Thanks for inviting me guys, I learnt so much and would seriously recommend the cookery school classes to all.

I have not received payment for this post - just some canapés, which I greatly enjoyed. All opinions genuinely my own.

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Ginger & Golden Syrup Bonfire Cake

Its been a busy week at work and whatnot but also in mentally preparing myself for the biggest bake I've ever done. Persephone's wedding cake! Flick and I are pretty honoured to be making a giant stack of brownies for the special day tomorrow. So whilst my kitchen is filled with countless trays and kilos of chocolate, I've just squeezed in some time to make a birthday cake for my Stepdad.

I'm slightly envious of his bonfire night birthday, the perfect time for a big ginger cake and some fireworks in the garden. (We'll forget the year a Catherine wheel set the garden gate on fire!) So whilst I'll be wearing my dancing shoes and shimmying around during P's reception, I'm sending this cake over in my absence.

A super tall, sticky ginger and golden syrup cake, soaked in more golden syrup and topped with sticky toffee popcorn from Popworks. There's heaps of sparklers for the top for tomorrow night, but for now I've improvised! 

G I N G E R   & G O L D E N   S Y R U P   B O N F I R E   C A K E
(Serves 12)

225g golden syrup

100g unsalted butter

100g golden caster sugar

75g glace ginger pieces

200ml full fat milk

2 eggs, beaten

225g self raising flour

1tbsp ground ginger

1tsp bicarbonate of soda

1tsp salt

2-3tbsp extra golden syrup

popcorn to top

• Heat the oven to 180 degrees and grease and line a deep 6 inch round cake tin.
• In a saucepan over a medium heat, melt the golden syrup, butter and sugar together until smooth. Remove from the heat and leave to cool.
• Add the ginger, milk and eggs and stir together.
• Place the dry ingredients into a large mixing bowl, make a well in the centre and pour in the wet ingredients.
• Fold the mix together and pour into the prepared tin. Bake for 50-60 minutes, until golden and a skewer inserted into the middle comes out clean. Mine started browning on the top half way through so I popped a foil hat on.
• Once baked, remove from the oven and pour over a generous dollop of golden syrup, smoothing over the top.
• Leave to cool in the tin for at least 10 minutes before turning out onto a wire rack to cool fully.

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Bake Off Bake Along: Week 8 - Cherry, Marzipan & Pistachio Cake

If you haven't already guessed I wasn't entirely enamoured with Tudor week. I didn't fancy making a pie, knotted biscuits or fussing around with twiddling some marzipan over a cake. So I took it upon myself to boycott Henry VII and made a cake instead, with marzipan baked in. Sorry Henry. But...this cake is super moist as it uses ground almonds, and is the perfect balance to the cherries and pistachio. 

I couldn't find any fresh cherries in my local supermarket so opted for frozen ones and left them to defrost and dry out, before a good flour coating in a bid to stop them from sinking to the bottom of the cake as much as possible. I even added some on the very top, but they still sunk a little. Any tips to stop this baking experts?

C H E R R Y,   M A R Z I P A N   &   P I S T A C H I O   C A K E
(Recipe adapted from Delicious, serves 12)

300g cherries, pitted and finely chopped

150g marzipan, chopped into small chunks

150g self raising flour, plus 1tbsp extra

225g unsalted butter, softened

185g caster sugar

zest of 1 lemon

1tsp almond extract

4 eggs

100g ground almonds

1tsp baking powder

50g pistachios, roughly chopped

icing sugar to dust

1. Heat the oven to 170 degrees and grease and line a 20cm springform cake tin.
2. Mix both the marzipan and cherries with the 1tbsp of flour, this will help them to not sink in the cake during baking. Set aside.
3. Beat the butter, sugar and zest together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gently fold in the flour, ground almonds, baking powder and a pinch of salt. Fold in half of the cherries and marzipan and pour into the prepared springform tin. Add the remaining cherries and marzipan on the top and gently press into the top of the mixture.
5. Bake in the centre of the oven for 20 minutes before turning down the heat to 160 degrees and baking for a further 50 minutes. Once cooked, a skewer inserted into the middle will come out clean.
6. Remove from the oven and leave to cool for at least 10 minutes before turning out and leaving to cool fully.
7. Top with chopped pistachios and dust with icing sugar to finish.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (70-80% cocoa solids)

pinch salt

175g plain flour

For the coffee syrup:

50ml strong hot coffee

25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated

150g golden caster sugar

4 gelatine leaves, soaked in cold water

2tbsp instant coffee

120ml hot water

220ml whipping cream, whipped to stiff peaks

• To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
• To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
• Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
• To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
• Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 5 - Cherry Bakewell Tart

Another week in the tent of dreams, and another bake that usually wouldn't phase me...but did. Its as if the baking Gods (i.e. Paul) knew I was using shop bought pastry and let me down. This week saw a patchwork of pastry and a leak. Pastry week was a flop.

A flop until I got some treats from the lovely Debenhams gang from their Tala range. My baking armoury is ready Paul, bring on botanical week! There's everything from icing nozzles to pastry making tools - star baker I'm coming for you.

But for now, I tried every which way to ensure that there were no soggy bottoms. With the blind bake, I pricked the base and loaded up with baking beans in a bid to dry out the pastry. My mistake was in chopping surplus pastry off before the blind bake rather than after, and it shrunk down the sides of the tin. I tried to patchwork in some new sides but it didn't work so much. Mary would have called in informal and Paul a mess. And ultimately it sprung a leak!

C H E R R Y   B A K E W E L L   T A R T
(Recipe adapted from BBC Good Food, serves 8)

1 block of shop bought shortcrust pastry (sorry Mary and Paul!)

2-3tbsp morello cherry jam

125g unsalted butter

125g caster sugar

125g ground almonds

1 egg, beaten

1tsp almond extract

50g flaked almonds

80g icing sugar, sifted

2tsp cold water

• Heat the oven to 180 degrees. Roll out the shortcrust pastry on a well floured surface until its the thickness of about a pound coin. Use the pastry to line an 8 inch tart tin. Prick with a fork to avoid any air bubbles, line with baking paper and baking beans and bake blind for 15 minutes to dry out the base.
• Spread the base evenly with the cherry jam.
• Melt the butter in a small pan over a low heat. Add the sugar, almonds, egg and almond extract and stir well. Pour into the pastry tin and cover with the flaked almonds.
• Bake for 35 minutes until golden and the frangipane is mostly firm.
• Make the icing with the icing sugar and water, pour into a piping bag before drizzling over the top of the tart once slightly cooled.

Thanks to the fab guys at Debenhams for sending over some Tala baking treats. Will certainly keep me going with bake off bake along! Check out their range here.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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