Archive for the ‘Dark Muscavado Sugar’ Category

Swirled Easter Brownies

April 19, 2017

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Sticky Toffee Pudding (Gordon Ramsay)

January 31, 2017

sticky-toffee-pudding-gordon-ramsay

Perfect Steak and Ale Pie (Felicity Cloake)

November 5, 2015

Perfect Steak and Ale Pie (Felicity Cloake)

Perfect Pecan Pie (Felicity Cloake)

November 27, 2013

(Makes 1 x 23cm pie)

For the pastry
190g plain flour
¼tsp salt
75g cream cheese
110g butter, chilled
1.5tbsp very cold water
1.5tsp cider vinegar

For the filling
125g pecans
100g dark muscovado sugar
100g maple syrup
85g butter
200ml single cream
2tbsp cornflour
2tbsp bourbon
2 egg yolks
¼tsp salt

To make the pastry, mix the flour with the salt. Add the cream cheese and rub in, or pulse briefly in the food processor to combine, then cut the butter into 2cm chunks and rub in or pulse until it’s the size of a garden pea. Stir in the water and vinegar and pulse or rub in until the butter is the size of small petits pois.

Tip into a bag and knead until it comes together into a dough and feels slightly elastic. Form into a disc and chill for 45 minutes or up to 12 hours.

Grease a 23cm loose-based tart tin and roll out the pastry on a lightly floured surface to about 5mm thick. Use to line the tin, then chill for 30 minutes.

Meanwhile, heat the oven to 180C. Tip the pecans on to a lined baking tray and bake for about 6 minutes until toasted. Allow to cool slightly, then roughly crush half of them.

Prick the pastry base several times with a fork, line with foil and fill with baking beans, rice or dried pulses. Bake for 15 minutes, then remove the foil and beans and bake for another 6 minutes until golden.

Meanwhile, put the sugar, syrup, butter and cream into a heatproof bowl set over a pan of simmering water and stir together until it melts. Sprinkle over the cornflour and whisk until it thickens into a smooth, silky mixture. Take off the heat and stir in the bourbon, egg yolks and salt, followed by the crushed pecans.

Tip into the pie crust and arrange the remaining pecans on top. Bake for about 25 minutes until set on top. Allow to cool before serving.

Perfect Christmas Cake

October 15, 2013

Perfect Christmas Cake

Classic Christmas Pudding (Fiona Cairns)

October 14, 2013

Classic Christmas Pudding (Fiona Cairns)

Ginger cashew bars (Dan Lepard)

October 11, 2013

For the base
75g unsalted butter, softened, plus more for the tin
75g caster sugar
1 medium egg
100g toasted cashews, chopped
1 tsp vanilla extract
125g plain flour
½ tsp baking powder

For the ginger layer
175g unsalted butter, softened
200g dark muscovado sugar
2 tsp tamarind extract
2 medium eggs
200g chopped glace ginger
2 tsp ground ginger
1 tsp cocoa
150g plain flour
½ tsp baking powder
Desiccated coconut to finish

1 Grease a 23cm-square tin, ideally with a removable base. To make the base, beat the butter and sugar until combined, then beat in the egg. Stir in the cashews, add the vanilla, flour and baking powder and mix well. Spread this over the base on the tin.

2 In the same bowl, make the ginger layer. Beat the butter and sugar until smooth, then beat in the tamarind and eggs. Stir in the gingers and cocoa, then add the flour and baking powder. Spread over the base, sprinkle with coconut and bake at 180C/160C fan/350F/gas mark 4 for about 40 minutes.

Chocolate Rum Cake (Mary Berry)

September 26, 2013

Chocolate Rum Cake (Mary Berry)

Perfect Christmas Pudding

September 26, 2013

Perfect Christmas Pudding

Beef and Ale Stew with Cheesy Croutons

March 19, 2013

Beef and Ale Stew with Cheesy Croutons