Creme Brulee Tartlets

We combine a smooth and creamy classic French dessert with crisp golden pastry in these decadent caramel puds

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level For the keen cook
• Servings Serves 4

Nutrition per serving

• Kcalories

  947

• Protein

  10g

• Carbs

  71g

• Fat

  69g

• Saturates

  40g

• Fibre

  2g

• Sugar

  41g

• Salt

  0.6g

Ingredients

• For the pastry
• 175g plain flour
• 100g cold butter, cubed
• 2 tsp caster sugar
• zest ½ orange
• 1 egg yolk, beaten with 2 tbsp cold water
• For the filling
• 300ml carton double cream
• 1 vanilla pod, halved lengthways
• 3 egg yolks and 1 whole egg
• 2 tbsp caster sugar
• For the topping
• sunflower oil, for greasing
• 85g caster sugar

Directions

1. Put the flour, a pinch of salt and the butter in a food processor and pulse until it resembles fine crumbs. Add the sugar and orange zest, and briefly pulse again. Pour in 2 tbsp of the egg mixture and pulse until the dough comes together, adding more liquid if needed.
2. Roll out the pastry on a lightly floured surface and use to line four deep-fluted tartlet tins (8 x 3cm). Place the tins on a tray and chill for 30 mins. Heat oven to 190C/170C fan/gas 5. Line each pastry case with baking parchment and fill with baking beans. Bake for 10-15 mins, until the sides are set. Remove the parchment and beans and cook for 5-10 mins. Leave to cool. Can be made up to 1 day ahead at this stage and be stored in an airtight container. Lower the oven to 150C/130C fan/gas 2.
3. Pour the cream into a heavy-based saucepan, scrape in the seeds from the vanilla pod, then throw in the 2 halves of the pod. Heat until small bubbles begin to form around the sides of the pan, then leave to infuse for 5 mins. Remove the pod. In a bowl, beat together the egg yolks, whole egg and sugar. Keep stirring, then pour in the cream, mixing until combined. Strain through a sieve into a jug. Pour the custard into the tart shells, then bake for 18-22 mins until almost set (they should be quite wobbly in the centre but will firm up on cooling). Leave to cool completely, then chill for 30 mins.
4. Meanwhile, make the caramel topping. Grease a lipped metal baking tray with a little oil. Tip the caster sugar into a frying pan with 3 tbsp water and heat gently until the sugar starts to melt. Don't be tempted to stir the sugar, as this can encourage the caramel to crystalise. However, you can tilt the pan to move it around. Once the sugar is almost melted, turn up the heat and bubble the caramel to a deep golden-brown colour. Quickly tip onto the greased tray and leave to cool completely. Once cool, turn the tray upside down and tap to release the caramel. Break into pieces, then whizz in a food processor until you have fine crystals.
5. Heat the grill. Scatter a thick layer of caramel crystals over the surface of each tart, and pop a collar of foil around the top edge of the pastry. Place under the grill, not too near the heat source, and let the caramel melt-watch carefully as they will burn easily. Leave to cool, then chill for 30 mins or until ready to serve.

Read More

Utterly Nutterly Caramel Layer Cake

The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  531

• Protein

  9g

• Carbs

  36g

• Fat

  39g

• Saturates

  19g

• Fibre

  1g

• Sugar

  27g

• Salt

  0.9g

Ingredients

• 250g pack salted butter, softened, plus extra for greasing
• 175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
• 250g soft light brown sugar
• 3 tbsp golden syrup
• 4 large eggs
• 140g self-raising flour
• 75g ground almonds
• ½ tsp baking powder
• 1 tsp almond extract
• 3 tbsp milk
• For the filling
• 200ml double cream
• 5 tbsp caramel, from a can (we used Carnation)

Directions

1. Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown-don't let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
2. Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1?2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
3. Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

Read More

Asian Caramel Chicken Wings

Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes

• Cooking Time Prep 40 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  391

• Protein

  28g

• Carbs

  26g

• Fat

  19g

• Saturates

  5g

• Fibre

  0g

• Sugar

  25g

• Salt

  3.2g

Ingredients

• 100g golden caster sugar
• 4 tbsp gluten-free fish sauce
• 1 green chilli, halved (optional)
• small piece cinnamon bark
• small piece ginger, finely chopped
• juice 1 large lime, plus extra for squeezing over
• 1kg chicken wings, tips removed and cut in half
• To garnish
• small bunch spring onion, cut into 1cm lengths
• large piece ginger, cut into matchsticks
• 1 green chilli (seeds removed if you don't like it too hot), cut into rings
• handful coriander sprigs
• boiled white rice, to serve

Directions

1. Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
2. At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer-take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency-add a splash more water if needed.
3. Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.

Read More

Salted Caramel & Popcorn Crumble Choux Buns

Edd Kimber throws a new slant on classic French choux pastry in these toffee popcorn buns filled with cream

• Cooking Time Prep 40 mins
  Cook 1 hr, 20 mins
• Skill Level For the keen cook
• Servings Makes 10

Nutrition per serving

• Kcalories

  681

• Protein

  4g

• Carbs

  51g

• Fat

  52g

• Saturates

  31g

• Fibre

  2g

• Sugar

  35g

• Salt

  1g

Ingredients

• 125g toffee popcorn (to fill the buns)
• icing sugar, to serve
• edible gold leaf, to decorate (optional)
• For the crumble topping
• 50g plain flour
• 50g golden caster sugar
• 40g unsalted butter, cold and chopped into small pieces
• For the salted caramel
• 150g granulated sugar
• 125ml double cream
• 10g unsalted butter
• large pinch of flaked sea salt
• For the popcorn cream
• 600ml double cream, plus a little extra to top up
• 125g toffee popcorn
• large pinch of flaked sea salt
• For the choux pastry
• 60g unsalted butter, chopped into small cubes
• ¼ tsp golden caster sugar
• 85g plain flour
• 2-3 large eggs

Directions

1. For the crumble topping, mix the flour and sugar together in a medium bowl. Add the butter and rub until you have a breadcrumb texture. Using your hands, press this mixture together to form a uniform dough. Place this between 2 sheets of baking parchment and roll out until it is a few millimetres thick. Pop in the freezer on a baking tray until needed.
2. For the salted caramel, put the sugar in a medium-sized saucepan and set over a medium heat. Allow the sugar to melt and caramelise, stirring occasionally. Once the sugar is a dark copper caramel colour, add half the double cream. When the bubbling has subsided, add the remaining cream, the butter and salt, and stir to combine. If you have any remaining lumps, put back on the heat and stir until melted and smooth. Remove from the heat, pour into a small bowl, cover with cling film and chill until needed.
3. For the popcorn cream, put all the ingredients in a medium saucepan over a medium-high heat and bring to the boil. Remove from the heat, cover the pan and allow to infuse for 1 hour. Strain the cream through a sieve into a measuring jug, pressing down on the softened popcorn to get as much cream out as possible. Top the cream up so you still have 600ml. Press a piece of cling film onto the surface of the cream and chill until needed. Can be prepared the day before up to this point.
4. For the choux pastry, heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Using a 5cm cookie cutter as a guide, draw 5 circles onto each piece of baking parchment and turn them over. Put 140ml water, the butter, ¼ tsp salt and the sugar in a medium saucepan and, over a medium-high heat, bring the mixture to a full rolling boil. Once boiling, and the butter has melted, remove from the heat, tip in the flour and immediately mix together with a wooden spoon until a smooth paste forms. Return to the heat and beat for 1-2 mins to dry out a little. Tip the paste into a large bowl and beat for a few mins to cool down slightly.
5. Add in the eggs, one at a time, beating until fully combined before adding another-add the last egg a little at a time as you may not need it all. Stop when the smooth choux drops off your spoon in a V-shape. Put the dough in a piping bag fitted with a large round nozzle, then pipe rounds of dough onto the prepared baking trays, using the circles as templates. Remove the crumble topping from the freezer and peel off the top layer of parchment. Using a 5cm cookie cutter, cut out 10 discs of the crumble topping and place one on top of each round of dough. Bake for 40 mins, or until the choux is well risen and the crumble is golden. Turn the oven off but leave the choux in until fully cooled.
6. To assemble the buns, use a large serrated knife to carefully slice in half. Place a few pieces of popcorn in the base of each bun and spoon some caramel in too (if you have prepared the caramel ahead of time, it will have firmed up, so place over a bowl of simmering water to loosen it). For the filling, remove the cream from the fridge and whip to soft peaks, then put in a piping bag fitted with a large star tip and pipe a swirl onto the base of each bun. To finish, place the top of the choux buns back on top of the cream and dust lightly with icing sugar. I finished mine with a piece of edible gold leaf.

Read More

Caramel Sauce

This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream

• Cooking Time Prep 2 mins
  Cook 10 mins
• Skill Level Moderately easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  206

• Protein

  0g

• Carbs

  27g

• Fat

  12g

• Saturates

  7g

• Fibre

  0g

• Sugar

  27g

• Salt

  0.09g

Ingredients

• 250g caster sugar
• 142ml pot double cream
• 50g butter

Directions

1. Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

Read More

Honeycomb

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Make a good trayful

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• a little sunflower oil
• 200g golden caster sugar
• 100g clear honey
• 1 tbsp bicarbonate of soda

Directions

1. Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
2. Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly-don't worry! Immediately pour into the tray, and leave to cool and set completely.
3. Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

Read More

Caramel Souffles With Caramel Sauce

Souffls are always an after-dinner winner, and these saucy caramel treats are no exception

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Makes 5 (to serve 4, with a spare for testing)

Nutrition per serving

• Kcalories

  545

• Protein

  4g

• Carbs

  6g

• Fat

  35g

• Saturates

  21g

• Fibre

  1g

• Sugar

  54g

• Salt

  0.49g

Ingredients

• 100g unsalted butter, plus extra for greasing
• 200g light, soft brown sugar, plus 4 tbsp extra
• 200ml whipping cream
• 1 tsp vanilla extract
• 2 egg yolks
• 1 tbsp plain flour
• 3 egg whites

Directions

1. Heat oven to 200C/180C fan/gas 6. Butter 5 x 150ml individual soufflé dishes or ramekins and sprinkle all over with 2 tbsp soft brown sugar. Place on a baking sheet. Melt the butter in a saucepan, then add sugar, cream, vanilla and a good pinch salt. When sugar is melted, bubble for 1 min until it looks like a sauce. Pour 200ml into a jug for serving.
2. Stir egg yolks and flour into remaining caramel in the saucepan. Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins. Beat egg whites in large bowl until foamy, then gradually beat in remaining 2 tbsp sugar until whites are stiff but not dry. Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites. Divide among dishes, and use a palette knife to scrape top level. Bake until soufflés are puffed and golden-about 11 mins. The soufflés should still be a little unset in the middle, but not runny, so if you're serving four, break into your tester to check. Return the rest to oven for 2 mins if underdone. Serve immediately with caramel sauce, warmed a little while soufflés are baking.

Read More

Sticky Chocolate Drop Cakes

This easy-to-make bake will keep somewhere cool in an airtight tin for up to two days

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 15

Nutrition per serving

• Kcalories

  433

• Protein

  5g

• Carbs

  54g

• Fat

  24g

• Saturates

  14g

• Fibre

  1g

• Sugar

  42g

• Salt

  0.31g

Ingredients

• 250g pack unsalted butter
• 300g golden caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g cocoa
• 100g milk chocolate drops
• For the topping
• 85g butter
• 85g caster sugar
• 200g light condensed milk
• 50g milk chocolate drops, plus extra, to scatter

Directions

1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
2. For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

Read More

Coconut Carrot Slices

If you're looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 15

Nutrition per serving

• Kcalories

  347

• Protein

  4g

• Carbs

  35g

• Fat

  22g

• Saturates

  15g

• Fibre

  2g

• Sugar

  25g

• Salt

  0.22g

Ingredients

• 250g pack unsalted butter
• 300g light muscovado sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrots
• 2 tsp mixed spice
• For the topping
• 85g desiccated coconut
• 25g light muscovado sugar
• 25g butter, melted

Directions

1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
2. Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

Read More

Peach Melba Squares

This traybake can be mixed together in no time and is simple to slice and transport

• Cooking Time Prep 10 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  385

• Protein

  5g

• Carbs

  43g

• Fat

  23g

• Saturates

  12g

• Fibre

  2g

• Sugar

  31g

• Salt

  0.22g

Ingredients

• 250g pack unsalted butter
• 300g golden caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g ground almonds
• 2 just-ripe peaches, stoned, halved, then each half cut into 3
• 100g raspberries
• handful flaked almonds
• 1 tbsp icing sugar, to finish

Directions

1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
2. Tip the mix into the tin, then lay the peach slices evenly on top-that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

Read More