Archive for the ‘Condensed Milk’ Category

Lemon and Lime Cheesecake (Mary Berry)

November 18, 2015

Lemon and Lime Cheesecake (Mary Berry)

Millionaires Shortbread

November 17, 2015

Millionaires Shortbread

Millionaire’s shortbead (Lisa Faulkner)

November 4, 2015
  • 125g butter or margarine, softened, plus extra for greasing
  • 50g caster sugar
  • 175g self-raising flour, sifted
  • 175g dark or milk chocolate, broken into pieces
  • For the filling
  • 200g condensed milk
  • 125g butter or margarine
  • 125g caster sugar
  • 2 tbsp golden syrup

1. Preheat the oven to 180°C, gas mark 4 and grease an 18 x 28cm Swiss roll tin.

2. To make the base, cream the butter and sugar together in a mixing bowl until light and fluffy. Fold the four into the creamed mixture until well mixed. Press the mixture evenly into the base of the prepared tin and bake in the centre of the preheated oven for about 12 minutes until golden.

3. Meanwhile, make the filling Place all of the filling ingredients into a saucepan, bring to a gentle boil, then continue to simmer for 5-10 minutes, stirring continuously. You need to stir quite vigorously as little bits of caramel will stick to the pan but should come away easily and dissolve. Once the sugar has dissolved and the mixture has turned a light caramel colour, take the pan off the heat and spread the filling all over the cooked base. Leave to cool.

4. Melt the chocolate in a bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir until the chocolate is completely melted and the pour it over the caramel. Leave to set for 2 hours or until the chocolate is firm. Cut into 12 fingers

Millionaires Fudge (William Curley)

December 16, 2013

Millionaires Fudge (William Curley)

Key Lime Pie (Jamie Oliver)

December 16, 2013

Key Lime Pie (Jamie Oliver)

Key Lime Pie (Jamie Oliver)

October 16, 2013

Key Lime Pie (Jamie Oliver)

Banoffee Cake with Caramel Chocolate and Banana

July 16, 2013

banoffee Cake with Caramel Chocolate and Banana

Chocolate Whiskey Layer Cake (http://thelittleloaf.wordpress.com)

November 27, 2012

Chocolate Whiskey Layer Cake
(adapted from this recipe by way of the BBC website)

It looks like a lot of ingredients but don’t be put off, the cake is a one bowl wonder and takes minutes to make. If you can’t be bothered to make buttercream and ganache, just up the quantities of one and use that to fill and frost the cake.

Ingredients:

For the cake
340g plain flour
525g golden caster sugar
128g cocoa powder
2 ¼ tsp baking powder
2 ¼ tsp bicarbonate of soda
3 large free range eggs
375ml full fat milk
188ml groundnut oil
3 tsp vanilla extract
375ml boiling water

For the whiskey syrup
100ml water
100g caster sugar
50ml whiskey

For the buttercream
150g unsalted butter, room temperature
350g icing sugar
4 tbsp condensed milk
2 tbsp whiskey, or to taste

For the ganache
250g dark chocolate, chopped
250ml double cream
100g light brown muscovado sugar

Method:

For the cake
Preheat the oven to 180 degrees C. Grease and line three 20cm cake tins.

Sift the flour, caster sugar, cocoa powder, baking powder and bicarbonate of soda into the bowl of a stand mixer and whisk for one minute to combine. You could also do this using an electric whisk.

In a separate bowl, beat the eggs then add the milk and groundnut oil. Pour into the dry mixture and whisk for two to three minutes until well combined.

With the whisk running, add the boiling water to your mixture a little at a time until combined. The batter will be extremely liquid.

Pour into your prepared cake tins and bake in the centre of the oven for 25 – 35 minutes, or until the tops are firm and a skewer or toothpick inserted into the centre comes out clean. Remove from the oven.

For the whiskey syrup
Combine the water and sugar in a small saucepan and bring to the boil. Simmer for a couple of minutes until the sugar has dissolved. Add the whiskey and simmer for one minute more then remove from the heat.

Trickle the syrup over the top of each cake while still warm then set aside to cool completely.

For the buttercream
Make sure your butter is nice and soft. In a stand mixer or using an electric whisk, beat the butter until pale and fluffy. Sift in the icing sugar and whisk to combine, then add the condensed milk. Continue to beat until light and fluffy, slowly incorporating the whiskey until fully combined.

For the ganache
Place the chopped chocolate in a medium heatproof bowl.

Heat the cream and sugar until the sugar has dissolved. Bring to the boil and simmer for one minute.

Remove the cream from the heat and allow to stand for one minute – pouring it directly over the chocolate will cause it to split. Once it has rested, pour over the chocolate and stir until smooth and glossy, using a rubber spatula or whisk.

Set aside for thirty minutes or until it has cooled to a spreadable consistency.

To assemble the cake

Smear a small amount of whiskey buttercream on a serving plate or cake stand. Place one round of cake on top. Slather over half the quantity of whiskey buttercream, top with a second round of cake and repeat. Top with the final round of cake and smooth any buttercream that has squidged out the sides.

Dollop your ganache on top of the cake then use a spatula or palette knife to spread it down and round the edges. Use a slightly heated palette knife for a smooth finish or do what I did and swirl the ganache for a more rustic, flicked effect.

This cake can be kept in an airtight container at room temperature for a couple of days. After driving it to Rutland in 26 degree heat I had to pop it in the fridge to firm the ganache, but unless it’s a very hot day you should be ok.

*This recipe makes one 20cm round, 3 tier cake. When baking this cake at 6am before work my half conscious brain couldn’t find the right tins so I made it in 3 tins of 23, 20 and 18cm, hence the slightly strange appearance of the slice in the photos. It will taste exactly the same, but for the best looking cake I’d suggest sticking with 3 x 20cm tins.

Key Lime Pie

September 28, 2012

Millionaire’s Shortbread (Mary Berry)

April 4, 2012

Ingredients

For the base

  • 225 g plain flour
  • 100 g caster sugar
  • 225 g butter
  • 100 g semolina

For the topping

  • 175 g butter
  • 175 g caster sugar
  • 4 tbsp golden syrup
  • 1 x 397 g can condensed milk
  • 200 g dark chocolate, broken into pieces

Method

1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.

2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).

3. Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water.

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.