Archive for the ‘Demerara Sugar’ Category

Burnt Lemon Creams

April 23, 2017

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Apricot Bread And Butter (Mary Berry)

September 20, 2016

apricot-bread-and-butter-mary-berry-2

Blueberry Crumble Squares

May 20, 2016

Blueberry Crumble Squares

Baileys Creme Brulee

February 19, 2016

Baileys Creme Brulee

Blueberry and Hazlenut Cobbler

November 19, 2015

Blueberry and Hazlenut Cobbler

Lemon and Lime Cheesecake (Mary Berry)

November 18, 2015

Lemon and Lime Cheesecake (Mary Berry)

Hot Cross Bun Puddings with Salted Brandy Caramel

November 17, 2015

Hot Cross Bun Puddings with Salted Brandy Caramel

Banana and Coconut Bread and Butter Pudding

August 14, 2015

Banana and Coconut Bread and Butter Pudding

Caramel Apple Cake

August 13, 2015

Caramel Apple Cake

Chocolate and pecan brioche twists (Dan Lepard)

October 15, 2013

I made the mistake of keeping a baked batch of these hugely rich twists in the freezer and then, within a week, managed to eat them all. So I can tell you they microwave from frozen quickly, though the chocolate turns volcanically hot, so be careful. Play with the flavours, you can’t go wrong.

Makes 8-10 twists
500g brioche dough (see recipe on this blog)
350ml cold and very thick Bird’s custard or homemade pastry cream
100g chocolate chips
100g pecan nuts, chopped
1 beaten egg
Demerera sugar, for sprinkling
Flour, for rolling

1 Roll the dough out to 30cm x 20cm, using flour to stop it sticking. Spread the custard over the dough. Cover half the surface with chocolate chips and nuts, then fold the rest of the dough over it and press down to seal.

2 Chill for 30 minutes then cut 3cm-wide slices, twist these and place on baking trays lined with non-stick paper. Cover and leave to rise for about 2 hours. Brush with beaten egg, sprinkle with demerara sugar and bake at 200C/180C fan/400F/gas 6 for 10 minutes. Then reduce the heat to 180C/160C fan/350F/gas 4 and bake for a further 10 minutes until they turn a deep, dark brown.