Sweet Tooth Experiments

Unusual sweets and global treats

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Cream Cheese Chocolate Ravioli

Posted on by Posted in Unique .

Cream Cheese Chocolate Ravioli

Cream Cheese Chocolate Ravioli recipe

Out of all the sweet treats I have created over the years my favorite experimentation sessions are turning savory dishes into sweet. However, these type of baking ideas don’t come as frequently as thinking up unusual flavour combinations to experiment with.

I did the other day have ravioli filled with sweet pumpkin and maple syrup which got me thinking of sweet ravioli…chocolate pasta…chocolate ravioli…white chocolate cream cheese filled chocolate pasta ravioli…why not?

Not since my Green Tea and Pistachio Eclairs have I created a savory to sweet dish that is website worthy. Therefore, introducing my Cream Cheese Chocolate ravioli.

 

Ingredients:

  • 165g plain flour
  • 30g cocoa powder
  • Pinch salt
  • 40g icing sugar
  • 2 eggs, beaten
  • 15ml olive oil

Filling:

  • 110g white chocolate
  • 170g cream cheese
  • 15g icing sugar
  • 1 egg

Extra:

  • 1 tsn milk
  • 1 tsn oil
  • 30ml cream
  • 40g white chocolate, melted
  • 30g chocolate biscuit crumbs

 

Method:

  1. Place the flour, cocoa, salt and sugar in a bowl, stir. Make a well in the centre then add the beaten eggs and oil.
  2. Mix with your fingers and knead the dough until smooth, following place the dough in the fridge for 30mins.
  3. Next make filling by whisking the cheese in with electric beaters in a bowl until smooth.
  4. Place the white chocolate in a bowl under a bowl of water on the stove until the chocolate has melted.
  5. Allow the chocolate to slight cool then add to the cheese with the icing sugar and egg and whisk until smooth and creamy.
  6. Place the filling into a piping bag fitted with a circle nozzle.
  7. Cut the pasta into 2 even pieces.
  8. Roll out both pieces on a lightly floured surface until the dough is 3mm thick (or ideally use a pastry machine).
  9. Brush a pasta sheet with the milk.
  10. Pipe small 1 tsn dots of the cheese filling on to the pasta 4cm apart.
  11. Place the second pasta sheet on top of the first and using a ravioli cutter or cookie cutter cut out the ravioli making sure the filling bump is in the middle of the cutter.
  12. Place ravioli pieces on a floured surface and let them dry out for 30mins.
  13. Bring a pot of water with 1 tsn of oil on the stove and bring to the boil.
  14. Once boiling turn the temperature to a simmer and place the ravioli in the water, simmering gently for 5 mins (or until pasta is cooked).
  15. Remove the ravioli with a slotted spatula/spoon and place pieces in serving bowls/plates.
  16. Add the white chocolate to the cream and heat in the microwave on medium in 30 second busts, stirring in between each interval until smooth.
  17. Serve by drizzling the chocolate cream over the ravioli pieces.
  18. Scatter with the chocolate biscuit crumbs and enjoy.

 

Notes:

  • It is recommended to use a 5cm cookie cutter as making the ravioli to small will be difficult to seal the pasta.

 

 

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Pretzel-base Caramel Apple Walnut and Pork Crackle Tart

Posted on by Posted in Tarts .

Pretzel-base Caramel Apple Walnut and Pork Crackle Tart

Pretzel Based Caramel Apple Walnut and Pork Crackle Tart recipe

The idea for this recipe was all around combining the sweet, the salty, the sour and savoury.

As I had a bunch of apple left from a previous baking session I decided to use them up and have apples as a core sweet component of a dessert. I thought that if I made a salted caramel, in which would go brilliantly with the apple I could get some saltiness as well as the sweet. I’m also mindful that these 2 ingredients  would make for a prefect tart filling.

So, if I was to make a tart then I needed a base. I figured since pretzels are basically flour and salt I could use these savory snacks as a base to my recipe, ticking the savory and salty box.

To not only ramp up the savory but also ensure some crunchy texture I opted for a few extra ingredients that also complement the apple flavour. After playing around with a few ingredients I decided that walnuts and pork crackle, when combine with the apple were too good of a combo to ignore.

Lastly, as I did want to have sour in the recipe in some way the only way this would work and add an extra depth to the flavour was through some lemon zest.

A lot of trial and error was had for this recipe, but in the end I’m impressed with the result. I successfully ticked the sweet, sour, salty and savory boxes as well as the tarts achieving deliciousness with a diverse range of textures, from crunchy, smooth and soft.

Pretzel Based Caramel Apple Walnut and Pork Crackle Tart recipe

 

Ingredients:

Base:

  • 140g pretzels
  • 110g butter
  • 40ml honey

Caramel:

  • 180ml cream
  • Pinch salt
  • 50g butter
  • 220g sugar

Apples:

  • 5 apples (130g per apple will amount to 90g apple slices)
  • Pinch salt
  • 40g brown sugar
  • 1 tsn lemon zest
  • 20g flour
  • 50g walnuts, finely chopped
  • 40g pork crackle, finely chopped

 

Method:

  1. Pre-heat the oven to 175c degrees and grease 6 small tart pans with oil spray.
  2. Process the pretzels, butter and honey in a food processor until the mix resembles breadcrumb texture.
  3. Spoon 50g of filling into each tart case and pat the bottom and sides of the tart case with oiled fingertips until the whole tart case is covered with the mix.
  4. Place the tart cases on a tray, poke with a fork in the centre lightly and bake in the oven for 8 minutes or until golden, set aside to cool.
  5. Make the caramel by placing the sugar into a pan on high heat until the mix turns amber and bubbles.
  6. Remove off the heat, pour in the cream, add the salt and the butter. Stir until well combine and silky smooth in texture.
  7. Allow the caramel to sit for 10 minutes to cool then place half the caramel into a bowl and for the remaining pour into the bottom of the cooked tart cases.
  8. Peel the apples and core them.
  9. Cut the apples into quarters, then each quarter into 3 pieces lengthways.
  10. Put the apple pieces in a bowl with a pitch of salt, the brown sugar, the lemon zest and flour. Stir until the apple is well coated and the mix is evenly distributed.
  11. Place the bowl in the microwave on a medium heat, stopping and mixing in 60 second bursts until the apple is soft and the flour mix coats the apple well.
  12. Add the remaining caramel to the apples and stir until well combine.
  13. Place 40g walnuts and 30g of the pork crackle into the apple mix and stir until well combined.
  14. Spoon the apple pieces over the caramel in a fan design, topping with the remaining caramel mix over the apples.
  15. Place tarts on a tray and bake in the oven on 175c degrees, for 20 minutes.
  16. Remove from the oven and top with remaining 10g walnuts and 10g pork crackle, leave aside until they have cooled to just warmer than room temperature.
  17. Remove the tarts out of the tart casings and enjoy as is or with a scoop of vanilla ice-cream on the top.

 

Note: You are best using actual pork crackle, not using the pork belly crackling with the fat. We just want to the crunchiness of the crackling!

 

Pretzel Based Caramel Apple Walnut and Pork Crackle Tart recipe

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Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Posted on by Posted in Ice-cream cake .

Marsala and Coffee Ice-Cream Ricotta Cheese Cake

Masala and Coffee Ice-Cream Cheese Cake recipe

Inspired by the outer layer of trifle varieties and flavour combo of delicious Tiramisu, this experiment is one that resulted in a cake that I could just not stop eating.

My all-time favorite sweet treat (as I have mentioned multiple times) is Tiramisu. I wanted to make a version of this dessert that would keep over a generous period of time so I could enjoy the treat multiple times, oppose to the traditional dessert that really does need to be eaten within a few days of creation.

Thus, making an ice-cream cake made sense. It would keep for weeks (in the freezer), not days. Lastly, as the traditional Tiramisu is not exactly light on the hips I did opt for low fat ricotta and down-weighted the cream volume.

This cake is easy, tasty, quick, with no baking required, and as I mentioned above addictive!

Masala and Coffee Ice-Cream Cheese Cake

 

Ingredients:

  • 400g chocolate swizz roll
  • 100ml Marsala
  • 300g ricotta cheese
  • 200ml sweetened condensed milk
  • 300ml thickened cream
  • 2 tsn vanilla extract
  • 2 tbsn coffee granules
  • 2 tsn cocoa powder
  • 35g chocolate covered coffee beans

 

Method:

  1. Spray a 1.5-liter pudding tin or bowl with oil spray, following line the sprayed tin with 2 layers of overlapping plastic wrap.
  2. Cut the swizz roll into 1cm thick slices and place on the bottom and slides of the tin, squashing slightly with fingertips to ensure no gaps.
  3. Using a spoon drizzle 40ml of the Marsala over the swizz roll on the bottom and the sides, evenly covering each piece.
  4. In a food processor blitz the cheese and condensed milk until smooth.
  5. Whisk the cheese mix and 300ml cream with electric beaters in a bowl until peaks start to form (do not over beat or the cream will split).
  6. Spoon half the mix into another bowl and leave aside for later use to make the coffee chocolate layer.
  7. With your original bowl of mix add the vanilla, and remaining 60ml of Marsala, fold until well combined.
  8. Spoon the vanilla & Marsala mix into the bowl on top of the swizz roll and level with the back of a spoon.
  9. Place the tin in the freezer for 30 minutes to firm.
  10. Meanwhile make the coffee mix by placing 15ml of boiling water into a small bowl with the coffee granules, stir until combined, set aside to cool completely before pouring into the remaining bowl of mix.
  11. Add the cocoa powder to the coffee mix and beat on low with electric beaters until just combined.
  12. Chop up the coffee beans until finely diced and fold into the mix until combined.
  13. Spoon the coffee mix over the top of the vanilla and Marsala mix and level with the back of a spoon.
  14. Using the remaining swizz roll slices place on the top of the mix to completely cover the top with no gaps.
  15. Pull the plastic wrap tightly and fold to cover the top of the cake completely, then push down the top of the cake with the bottom of a plate.
  16. Freeze for 4 hours until firm (with the plate as a height on top).
  17. When ready to serve the cake you will need to take the cake out of the freezer 30 mins before. Uncover the plastic wrap on the top and invert (flip) the cake onto a plate.
  18. Remove the plastic wrap completely and top with a drizzle of chocolate ganache (if you desire).
  19. Cut into slices and enjoy!

 

Masala and Coffee Ice-Cream Cheese Cake recipe
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Carrot Pineapple and Coconut Cakes

Posted on by Posted in Cakes .

Carrot Pineapple and Coconut Cakes

Spiced Parsnip Date and Orange Cupcakes recipe

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

 

Ingredients:

Cake:

  • 150g butter
  • 180g brown sugar
  • 1 egg
  • 180g self raising flour
  • 1 tsn baking powder
  • ½ tsn bi carbonate of soda
  • 1 tsn ground ginger
  • 1 tsn mixed spice
  • 90g desiccated coconut
  • 2 tsn lemon zest
  • 210g pineapple, diced
  • 180g carrot
  • 90ml coconut milk

Frosting:

  • 20ml coconut milk
  • 70g icing sugar
  • 40g butter

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
  2. Using electric beaters beat the butter and sugar until light and creamy.
  3. Add the egg and beat until well combined.
  4. Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
  5. Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
  6. Add the butter mix to the flour and stir.
  7. Add the coconut milk and stir until the mix is well combine.
  8. Spoon the mix evenly into each patty case.
  9. Bake in the oven for 15 minutes.
  10. Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
  11. Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
  12. Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
  13. Top with a pineapple piece or extra coconut if desired.

 

 

Carrot Pineapple and Coconut Cakes recipe

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Rosemary Lemon and Carrot Loaf

Posted on by Posted in Cakes .

Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

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Rice Walnut Date and Butterscotch Caramel Slice

Posted on by Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with.

I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week.

The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose).

A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

  • 120g walnuts
  • 60g dried dates
  • 120g rice bubbles
  • 160g brown sugar
  • 90ml butterscotch schnapps liquor
  • 60g butter

Caramel topping:

  • 75ml sugar
  • 15ml thickened cream
  • 1/4 tsn salt

 

Method:

  1. Line a 20cm x 20xm slice tin with baking paper.
  2. Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
  3. Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
  4. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
  5. Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
  6. Pour the caramel mix into the rice bubble mix and stir until well combine.
  7. Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
  8. Place the slice in the fridge for at least 1 hour to set.
  9. Once the slice is set cut into pieces and onto a large plate.
  10. Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
  11. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
  12. Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
  13. Drizzle the caramel over the slice pieces, place on a plate and enjoy.

 

Rice Walnut Date and Butterscotch Caramel Slice
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Mocha Ginger and Caramel Layer Cake
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Sourworm Cake

Posted on by Posted in Cakes .

Sourworm Cake

Sourworm Cake recipe

 Another childhood inspired recipe, this sourworm cake encapsulates all things I loved as a tween/teen.

Warhead lollies, sour straps and sourworms…basically anything with the sour and sweet combo, even better if sherbet was also part of the mix.

I also use to eat a lot of cheese (particularity melted tasty and brie), jelly & ice-cream and had (and still have) a strong weakness of white chocolate (Milkybar and Dream…OMG).

So I decided to make a cake that combines childhood old fav ingredients that would bring back memories.

I came up with a base recipe in which I interchanged varying jelly flavours, and sour lolly types.

I found sour worms worked best for flavour, taste and strength, while an orange jelly flavour was the closest to the sour worms flavour I could get (keeping the flavour profile simple, non-complicated but still tasty).

By making sherbet from scratch and layering it into the cake, I was able to create a further enhancement on the sour lolly profile.

The icing in this recipe is a perfect addition to offset the sweetness and adds another layer of texture.

Sourworm Cake recipe

Ingredients:

Cake:

  • 200g sour worms
  • 200ml water
  • 170g butter
  • 170g white chocolate
  • 300g self raising flour
  • 2 eggs

Icing:

  • 90g butter
  • 75g sour worms
  • 375g cream cheese
  • 25g orange jelly crystals
  • 100g cream

Sherbet:

  • ½ tsn citric acid
  • 10g icing sugar
  • 20g orange jelly crystals
  • ½ tsn baking powder

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. To make the cake place the sour worms and water into a saucepan on a medium heat, stirring until the mix is smooth and well combine.
  3. Add the butter and chocolate to the sour worm mix, stirring until smooth, take off the heat and allow mix to cool to room temperature.
  4. Pour the sour worm mix into a bowl, add the flour and eggs using a hand whisk to beat until combine.
  5. Pour the mix into the cake tin and bake for 50 minutes or until a skewer inserted in the center comes out clean.
  6. Place the cake on a cooling rack until completely cooled.
  7. Meanwhile, make the icing by placing the sour worms and butter into a saucepan on medium heat, stirring until smooth and combine (the butter may separate, this is fine).
  8. Pour the sour worm mix into a bowl and leave to cool to room temperature.
  9. Add the cheese and jelly crystals to the sour worm mix, beating with electric beaters until well combine and fluffy.
  10. In a separate bowl pour in the cream and whisk with electric beaters until soft peaks form.
  11. Add the sour worm cheese mix to the whipped cream and beat on low until just combine (do not over whisk or the cream will curdle).“
  12. Make the sherbet by placing all ingredients in a bowl and stirring until combine.
  13. Cut the cake in half horizontally, placing one cake layer on a plate.
  14. Top the cake on the plate with half of the icing.
  15. Following sieve 1/2 of the sherbet onto the icing then add the 2ndcake layer onto the sherbet layer.
  16. Sprinkle with 1/2 of the remaining sherbet, spread the remaining icing over the top and finish by sprinkling the remaining sherbet over the cake, enjoy!

 

Rosemary Lemon and Carrot Loaf recipe

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Bulgur Lemon Almond and Green Tea Cake

Posted on by Posted in Cakes .

Bulgur Lemon Almond and Green Tea Cake

Bulgur Lemon Almond and Green Tea Cake recipe

If you follow my blog and the recipes I post ever week you will be well aware that a large amount of my recipes feature grains. Millet, quinoa, couscous, oates, wheat, corn, amaranth and rice too name a few! However I recently came across Bulgur, in which I have very limited knowledge and experience with. Not until I did some research did I realise this grain is most known for being the core ingredient in tabouli.

As soon as I experience a new grain that I’m not familiar with I cannot help myself but to start experimenting.

So unsurprisingly as soon as I brought a packet bulgur I got busy cooking the grain to understand its taste, texture and optimal cooking method. I additionally experimented with using cooked bulgur & uncooked in the batter as well as varying nuts, citric fruits, seeds, essence and powders (protein and teas).

From here I went full steam ahead coming up with recipe ideas, landing on 4 key variations.

My favourite recipe featured the flavour pairing of lemon, almond and weirdly green tea. Not only do these flavours work wonderfully together they compliment the nuttiness of the bulgur grain.

To add a variation to the cakes texture I added a smooth and creamy frosting, which very much enhances the cake, bringing it from nice and tasty to delicious and satisfying.

If your interested in making an usual cake with a range of textures that taste delicious then this cake cannot be bypassed.

Bulgur Lemon Almond and Green Tea Cake recipe

 

Ingredients:

Batter:

  • 200g bulgur, cooked
  • 50g butter, softened
  • 80g sugar
  • 1 egg
  • ½ tsn almond essence
  • ½ tsn vanilla essence
  • 1 + ½ tsn lemon zest
  • ¼ tsn salt
  • 25g matcha powder
  • 3 green teabags
  • 50g almond meal
  • 25ml milk
  • 45 self-raising flour
  • 2 tbsn lemon juice

Frosting:

  • 130g icing sugar
  • 10g matcha powder
  • 200g cream cheese
  • 90g butter, softened
  • ¼ tsn lemon zest

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Whisk butter and sugar together with electric beaters for 5 minutes or until creamy and pale.
  3. Add the egg, essences, matcha powder, zest and salt to the butter mix, beat until well combine and silky.
  4. Place 3 green tea bags into a bowl along with the milk, stir and heat in the microwave until boiling. Place aside until cooled.
  5. Add the bulgur, almond meal, tea milk, flour and juice to the butter mix, whisk on low speed until combine.
  6. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  7. Invert the cake onto a cooling rack until cooled.
  8. Meanwhile make the frosting by placing all the frosting ingredients into a bowl and beat with electric beaters until fluffy and smooth.
  9. Cut the cooled cake in half horizontally.
  10. Place one cake layer on a plate, top with half the frosting.
  11. Place the 2ndcake layer on the frosting and top with the remaining frosting.
  12. Decorate with green tea leaves and diced almonds if you wish.
  13. Cut into slices and enjoy.

 

Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

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Bulgur Lemon Almond and Green Tea Cake recipe

 

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Marshmallow Peanut Caramel and Chocolate Bread Pudding

Posted on by Posted in Cakes .

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

What do you do when you are tasked to make the most delectable bread and butter pudding?

I don’t know about you but I took this as a challenge to do some experimenting with scrumptious, over-the-top but still delightfully tasty flavour pairings (any excuse to experiment and I’m there with bells on)!

After ideating on a few flavour ideas I landed on 3 varying flavour profiles all as rich as each other, being; a rocky-road influence combo, black forest inspired and a Jaffa guided taste.

I must say all combo’s were tasty, I’d happily eat any of them for dessert, however, the rocky-road influenced combo (Marshmallow Peanut Caramel and Chocolate Bread Pudding) was the stand out winner….A far cry from the traditional cinnamon and sultana recipe!

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

 

Ingredients:

  • 3 eggs
  • 400ml milk
  • 140ml cream
  • 20g sugar
  • 1 tsn vanilla essence
  • 9 slices stale white bread (I used sourdough)
  • 45g butter
  • 30g dark (70%) chocolate chips
  • 230g caramel top n’ fill
  • 80g peanuts, finely chopped
  • 40g mini marshmallows

Extra:

  • Vanilla ice-cream to serve

 

Method:

  1. Pre-heat the oven to 180c degrees and spray a 20cm x 20cm square cake tin with oil spray.
  2. Place 3 pieces of plastic wrap into the tin allowing for overlap, with pieces crossed each over to ensure full tin coverage.
  3. Whisk eggs, milk, sugar and essence in a bowl until combine.
  4. Spread the butter on both sides of all 9 bread slices.
  5. Decrust (if you wish I did but this is optional) the bread and trim 3 pieces to fit a layer snug in the base of the tin.
  6. Top with 10g of chocolate chips, 30g peanuts and 150g caramel.
  7. Use the back of a spoon to spread out the mix if it’s not evenly distributed.
  8. Trim a further 3 pieces of buttered bread to fit another layer snug on top of the caramel mix.
  9. Top with 10g of chocolate chips, 30g peanuts and 30g marshmallows.
  10. Trim the last 3 pieces of buttered bread to fit the last (3rd) layer snug on top of the marshmallow mix.
  11. Pour the milk mix evenly over the pudding and allow to sit and absorb for 1 hour.
  12. Place the pudding into the oven for 35 minutes or until all liquid has fully been absorbed and the top is golden and crispy.
  13. Allow the pudding to cool slightly until just warm.
  14. Cut the pudding into 6 even pieces, 1horizontal cut through the middle and 2 vertical cuts.
  15. Pull the plastic wrap to remove the pudding from the tin, being careful not to loose the puddings shape.
  16. Use a spatula to spoon the pudding slices into bowls.
  17. Top each piece evenly with remaining 10g chocolate chips, 80g caramel, 20g peanuts and 10g marshmallow’s.
  18. Serve with a generous scoop of vanilla ice-cream and enjoy.

NOTE: If the pudding starts to drop/slide in shape after step 13 place back in the oven for a further 5-10 minutes.

 

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

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Marshmallow Peanut Caramel and Chocolate Bread Pudding

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Posted on by Posted in Ice-cream & Sorbet .

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

I’ve dabbled with using frozen fruits, yoghurts and varying cheeses as base alternatives to the usually high fat and sometimes not even dairy ice-cream in the past.

So I decided to combine my favourite dessert, Tiramisu, with my 3 go to ice-cream alternative products.

After a bit of trial and error I landed on banana for the fruit (unsurprisingly), natural yoghurt (not Greek, this won’t work with the flavour mix) and cottage cheese (Ricotta was a close second).

The outcome – this recipe is a must for all Tiramisu lovers that want to indulge but want low fat. In fact, apart from a little chocolate and sugar this recipe is natural, satisfying and super healthy.

Ingredients:

  • 4 Bananas, frozen (300g flesh)
  • 3 + ½ tsn coffee granules
  • 20ml water
  • 60g low fat cottage cheese
  • 140g natural low fat yoghurt
  • 85ml Masala
  • 60g icing sugar
  • generous pinch of salt
  • 70g white chocolate
  • 30g dark (70%) chocolate, finely chopped

 

Method:

  1. Place the bananas in the microwave until just slightly softened.
  2. Peel the banana’s and place in a bowl.
  3. Boil the water and add the coffee granules, stir. Set aside to cool.
  4. Add the banana, coffee, cheese, yoghurt, Masala, sugar and salt into a food processor and blitz until combine.
  5. Melt the while chocolate in a small bowl in the microwave in 30 second bursts until just melted.
  6. Pour the while chocolate into the mix and blitz again until well combine.
  7. Add the dark chocolate and stir until combine.
  8. Pour the mix into a bowl and place in the freezer for 4 hours to set completely.
  9. When ready to serve take the ice-cream out of the freezer, scoop and enjoy.

 

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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