Sweet Tooth Experiments

Tag Archives: caramel

Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

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This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

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Festive Popcorn Honey Bark

Posted on Posted in Slice .

Festive Popcorn Honey Bark

This recipe was inspired by playing around with left over ingredients that I had in the cupboard from previous bakes that I wanted to turn into something. I hate wasting food and tend to buy quite a lot of ingredients in which I only use ¼ of for a recipe.

Therefore I decided to make my own version of ‘chocolate bark’, but instead of using chocolate as the base I would use caramel and instead of the usual nuts, seeds and dried fruits that go into ‘bark’, I opted for what I had in the cupboard.

I made 5 different varieties where this recipe I am posting was the star from the afternoon of experimenting.

Marshmallow, popcorn, coconut and white chocolate came close but it was the coconut, cranberry, orange, almond, popcorn and white chocolate recipe that was the tastiest.

Ingredients:

Popcorn mix:

  • 40g popcorn, pre-popped and lightly salted
  • 50g flaked coconut
  • 50g cranberries, diced
  • 1 tsn orange zest
  • 40g roasted almonds, finely diced

Caramel:

  • 40g butter
  • 120g honey
  • 160g sugar
  • 1 tsn bi carbonate soda

Extra:

  • 50g white chocolate

 

Method:

  1. Line a 25cmx25cm slice tin with baking paper.
  2. In a bowl place the popcorn, coconut, cranberries and zest, stir to combine.
  3. In a saucepan place the butter, honey and sugar on a medium heat, stir until combine.
  4. Turn heat to high until golden and thickened. You will know the caramel is done when you stir a spoon in the mix and place it in a cup of cold water, if the caramel is hard it’s ready.
  5. Take off the heat and add ½ tsn of the bicarbonate soda to the mix and stir.
  6. Add the almonds and stir.
  7. Pour the caramel mix into the prepared tin, ensuring even distribution.
  8. Working quickly sprinkle the popcorn mix over the caramel as evenly as possible and flatten with palms and fingertips to ensure the mix is in the caramel.
  9. Place slice in the fridge to set for 15 minutes.
  10. Meanwhile place the white chocolate over a double boiler and melt the chocolate.
  11. Drizzle the melted white chocolate on the bark and place back in the fridge for 30 minutes or until the white chocolate is set.
  12. Cut the bark into slices and enjoy.

 

 

Festive Popcorn Honey Bark recipe
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Apple Raspberry Cider Caramel Candy Cake

Posted on Posted in Cakes .

Apple Raspberry Cider Caramel Candy Cake

Apple Raspberry Cider Caramel Candy Cake

 

After recently enjoying a thirst quenching cider while out at the pub one Friday sunny lunch it got me thinking of baking a cake with cider as the key ingredient.

This particular cider was a raspberry flavor but I wanted to trial a few flavor combos, focusing on traditional cider flavors as well as the raspberry one I was enjoying.

The experimenting in the kitchen included raspberry cider, pear cider and apple cider, in which I played around with grated apples, grated pears and raspberries as complementary ingredients to the alcohol.

After around 7 different cake variations I ended up completely satisfied with the long-shot winner of apple cider, raspberries, apples and caramel chew candy. The candy being a bit of a last minute addition to this recipe, in which was added to gave the extra unusual twist I was looking for, unsurprisingly working hand-in-hand with the apple it also worked with the raspberry.

A delicious almost pudding like cake, one bite and you will be going back for a second piece…or if you are like me a third!

Ingredients:

Cake:

  • 135g butter, softened
  • 100g brown sugar
  • 3 eggs
  • 2 small apples, peeled and cored (135g apple)
  • 90g caramel chew candy
  • 80ml apple cider
  • 225g self raising flour
  • 1+ 1/2 tsn baking powder
  • 90g raspberries

Icing:

  • 200ml apple or raspberry cider
  • 100g caramel chew candy
  • 90g butter, softened

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 30cm cake tin with baking paper.
  2. Whisk the butter and sugar with electric beaters for 5 minutes or until pale and fluffy.
  3. Add the eggs one at a time, beating between each addition.
  4. Grate the apple and add to the egg mix.
  5. Dice the caramel chews into small pieces, add to the egg mix and stir until combine.
  6. Pour the cider into the egg mix.
  7. Sieve the flour and baking soda into the egg mix and whisk on low with electric beaters for 30 seconds or until just combine.
  8. Add the raspberries and fold through the mix until just evenly combine.
  9. Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean.
  10. Allow the cake to cool in the tin for 5 minutes before inverting onto a cooling rack until cold.
  11. Meanwhile make the icing by placing the 200ml of cider into a saucepan on a medium heat until reduced down to 80ml.
  12. Add the 100g of caramel chews and whisk with a hand whisk off the heat until smooth and glossy.
  13. Once the caramel mix has cool to room temperature whisk 100g of the caramel mix with the 90g butter with electric beaters until light and fluffy.
  14. Cut the cake in half horizontally, spread the caramel icing onto the top of the bottom cake layer, top with the second layer.
  15. Place the remaining caramel back on the saucepan until just lukewarm and pour over the top of the cake.
  16. Serve and enjoy!

 

Apple Raspberry Cider Caramel Candy Cake

 

 

 

 

 

 

 

 

 

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Pretzel-base Caramel Apple Walnut and Pork Crackle Tart

Posted on 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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Rice Walnut Date and Butterscotch Caramel Slice

Posted on 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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Marshmallow Peanut Caramel and Chocolate Bread Pudding

Posted on 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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Caramel and Chocolate Flan Brulee Brownie

Posted on Posted in Brownies .

Caramel and Chocolate Flan Brulee Brownie

Caramel and Chocolate Flan Brulee Brownie recipe

There is not much to say on this little sweat treat.

I decided I wanted to make a slice that had layers of amazing tastes and textures, really taking the taste buds on a journey.

How I planned to do this was combining various scrumptious desserts into one delicious multi treat.

This recipe is executed by a rich chocolate brownie base, a light and fluffy vanilla flan centre and smooth melt in-your-mouth caramel with a crisp brulee top.

If I haven’t got your attending by now nothing will!

Outcome = exactly what I hoped, Caramel, Chocolate Vanilla Flan Brulee Brownie bliss.

Ingredients:

  • 300g caramel (I used Nestlé Caramel top n’ fill)
  • 1 tbsn extra sugar

Brownie:

  • 100g dark chocolate
  • 50g butter
  • 70g sugar
  • 70g plain flour
  • 1 egg

Flan:

  • 310g sweetened condensed milk
  • 260ml milk
  • 3 eggs
  • 2 teaspoons vanilla essence

Method:

  1. Preheat the oven to 190c and line a 21cm square cake tin with baking paper.
  2. Spread the caramel evenly in the bottom of the cake tin and place in the freezer for at least 15 minutes.
  3. Combine the chocolate and butter into a microwave safe container and microwave on medium for 1 minute. Stir. Microwave and stir every 30 seconds until the mix is silky and smooth.
  4. Add the sugar, eggs and flour to the chocolate mix and whisk thoroughly with a hand whisk until well combined.
  5. Using a spoon carefully place the mix on top the caramel without moving it. Spread to ensure even layering.
  6. In a food processor add in the condensed milk, milk, eggs and vanilla essence. Cover and blend ingredients until the mix is thoroughly combined together.
  7. Spoon milk mix over the brownie layer.
  8. Place the tin in the oven for 50 minutes or until a skewer inserted in the middle comes out clean.
  9. Let the brownie cool completely in the tin.
  10. Once the brownie has cooled flip the tin on a plate, removing the tin and baking paper. Sprinkle the extra sugar on the top of the caramel layer.
  11. Using a blow torch scorch the top of the slice until browned and bubbling.
  12. Cut and serve.

 

Caramel and Chocolate Flan Brulee Brownie

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Caramelised Banana Chocolate Rice Cake

Posted on Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

 

Ingredients:

Caramelised Banana:

  • 150g sugar
  • 75g butter
  • 90ml cream
  • 2 large bananas

Rice Batter:

  • 1 tsn vanilla essence
  • 240g aborto rice
  • 240ml cream
  • 520ml milk
  • 160g brown sugar
  • 2 eggs
  • 40g flour
  • 20g cocoa powder
  • 240g dark chocolate

 

Method:

  1. Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
  2. Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
  3. Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
  4. Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
  5. Add the cream again being careful with the splash and stir until smooth and silky.
  6. Add the banana slices and stir to coat them in the mix until they slightly soften.
  7. Place the banana sliced in the base of the prepared cake tin with no overlap.
  8. Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
  9. Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
  10. Place the brown sugar into a bowl with the milk and stir until dissolved.
  11. Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
  12. Leave the mix aside until cool.
  13. Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
  14. Add the flour and cocoa powder to the mix and whisk until well combine.
  15. Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
  16. Add the melter chocolate to the mix and whisk with a hand whisk until combine.
  17. Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
  18. Leave the cake in the tin for 20 minutes then invert onto a plate.
Caramelised Banana Chocolate Rice Cake recipe
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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Posted on Posted in Pudding .

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

Ingredients:

  • 120g of crust removed and cubed bread
  • 235g brown sugar
  • 40g butter
  • 40ml cream
  • ¼ tsn salt
  • 140ml butterscotch Schnapps
  • 110g crunchy peanut butter
  • 2 eggs

 

Method:

  1. Preheat the oven to 170c degrees.
  2. Place the cubed bread into the oven and bake until golden brown, set aside to cool.
  3. To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
  4. Add the butter and cream and stir until combine (be careful of any splash).
  5. Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
  6. Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
  7. Beat the eggs and the remaining 75g of sugar with the hand whisk.
  8. Add the egg mix to the caramel mix and beat until combine.
  9. Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
  10. Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
  11. Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
  12. Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
  13. Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
  14. Top with vanilla ice-cream or double cream and enjoy!

 

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

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Upside-Down Golden Caramelised Fig and Port Cake

Posted on Posted in Cakes .

Upside-Down Golden Caramelised Fig and Port Cake

Upside-Down Golden Caramelised Fig and Port Cake

Figs are absolutely delectable when baked and then caramelised, especially when they are swimming in glossy thick caramel sauce, much like pineapple.

So if figs are most luscious utilising the same baking method as pineapple then it makes sense to look at baking techniques that pineapple shines and adapting for figs accordingly.

Thus the upside-down element to this recipe.

Next to work out was what flavours work best with figs and caramel. After a bit of research, taste testing and trial/error I found that using golden syrup in the caramel made the figs absolutely succulent – like addictively delicious.

The addition of the Port enhances the fig flavour and works as a complimentary flavour pairing.

This recipe absolutely exceeded my expectations to the point that they cake was half eaten by me in one sitting (in which a cake needs to be pretty special to do)!

Upside-Down Golden Caramelised Fig and Port Cake
Ingredients:
  • 6 dried figs

Golden Caramel Syrup:

  • 60g brown sugar
  • 70g butter
  • 1 tsn vanilla essence
  • 70ml cream
  • 100ml golden syrup
  • 30ml Port wine

Cake Batter:

  • 150g butter
  • 150g brown sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 130g self raising flour
  • 60ml buttermilk
  • 20ml Port wine

Vanilla Cream:

  • 200ml cream
  • 30g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Soak the figs in boiling water and leave to absorb overnight.
  2. Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper, ensuring no gaps on the bottom and sides of the tin.
  3. Cut the figs in half horizontally (figs in upright position), then half again small ways (vertically). You should have 24 semi-circle fig pieces.
  4. Add all the syrup ingredients into a saucepan and stir on a medium heat until boiling and thickens slightly.
  5. Place the syrup aside to cool slightly.
  6. Pour the syrup into the prepared cake tin and top with the figs ensuring they cover the base completely and evenly (as they are softened from being soaked you can easily squash them to all fit).
  7. Following make the cake by whisking the butter and sugar with electric beaters for 5 minutes or until fluffy and pale.
  8. Add the vanilla and the eggs, one egg at a time beating in between each addition until well combine.
  9. Sieve the flour into the batter mix, pour in the buttermilk and pour in the Port.
  10. Beat the mix on low until only just combine (do not over beat).
  11. Spoon the mix carefully over the figs and caramel completely covering. Following flatten the cake surface with the back of a spoon.
  12. Bake in the oven for 45 minutes of until a skewer inserted in the center comes out clean.
  13. Place the cake onto a cooling rack until completely cold, still in the cake tin.
  14. Meanwhile, place the vanilla cream ingredients into a bowl and beat with electric beaters until firm peaks form.
  15. To prepare the cake, invert the cold cake onto a serving plate.
  16. Spoon the vanilla cream on top of the cake and enjoy.

 

Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
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Upside-Down Golden Caramelised Fig and Port Cake
Step 12
Upside-Down Golden Caramelised Fig and Port Cake
Step 15

 

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