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#Demerara Sugar
askwhatsforlunch · an hour ago
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Spiced Pineapple Upside Down Cake
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This Spiced Pineapple Upside Down Cake, inspired by this month’s issue of The Simple Things is exceptionally light, fluffy and fragrant and makes an excellent cake for Tea. Happy Sunday!
Ingredients (serves 6 to 8):
3 tablespoons unsalted butter
5 tablespoons demerara sugar
1 bay leaf
1/4 teaspoon ground cinnamon
a pinch of fleur de sel and freshly cracked black pepper
1/2 plum vanilla bean
1 tablespoons good quality Dark Rum (like Guadeloupe’s Bologne)
1 can pineapple slices
190 grams/ ounces plain flour
1 teaspoon baking powder
2 large eggs
100 grams/3.5 ounces demerara sugar
1 1/2 cup sour cream
1/2 cup grapeseed oil
1 teaspoon Homemade Vanilla Extract
1/2 teaspoon salt
Butter a 20cm/8″ round cake tin, and line the bottom with a circle of baking paper. Set aside.
In a medium saucepan, combine butter, demerara sugar, bay leaf and cinnamon. Heat over medium heat, stirring often until butter is melted. Add fleur de sel and black pepper. Scrape seeds off the vanilla bean and add both seeds and pod to the saucepan. Stir until emulsified. Then stir in Bologne Dark Rum. Add pineapple slices, and bring to a simmer. Cook, for about 5 minutes, turning pineapple slices to coat in the syrup. Once it has lightly thickened, pick pineapple slices with a fork and arrange at the bottom of prepared cake tin. Discard bay leaf and vanilla pod, and pour spiced syrup all over the pineapple slices. Set aside.
Preheat oven to 180°C/355°F.
In a small bowl, combine flour and baking powder. Give a good stir; set aside.
In a larger bowl, combine eggs and demerara sugar, and whisk energetically until pale and foamy. Stir in sour cream, grapeseed oil, Vanilla Extract and salt. Finally stir in flour mixture until just blended, making sure no white spec of flour remains. Gently spoon batter over the pineapple slices in the cake tin, and level the top.
Place in the middle of the hot oven, and bake, at 180°C/355°F, 35 minutes, until golden and a toothpick inserted in the middle of the cake comes out clean.
Remove from the oven, and allow to cool in the tin, 10 minutes, before carefully turning out unto serving plate. Peel off baking paper.
Serve Spiced Pineapple Upside Down Cake warm, with a nice cup of tea. Happy Sunday!
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ollieloves2munch · 28 days ago
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Ginger cookie sandwiches with lemon mascarpone
https://www.bbcgoodfood.com/recipes/ginger-cookie-sandwiches-lemon-mascarpone
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askwhatsforlunch · a month ago
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Whisky Chocolate Apricot and Almond Hot Cross Buns
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Each year, it seems, my hot cross buns become a tad more decadent and I continue to surprise my ex -to whom I’d said I’d never eat anything with raisins and sulatanas in it (although I actually haven’t put raisins or sultanas in my buns in a long while); but she sill bakes a batch, following my recipes each year, whilst her nan makes the classics, so she’s not mad! This year’s batch, these beautifully fluffy Whisky Chocolate Apricot and Almond have nuts and chocolate in them, and whisky soaked apricots! Have an excellent Good Friday, mates!
Ingredients (makes a dozen):
8 soft dried apricots
1/4 cup almonds
¼ cup good quality whisky (like Bruichladdich’s Port Charlotte)
1 ¼ cup milk
28 grams/1 ounce unsalted butter
¾ teaspoon Whisky Vanilla Extract
3 ¾ cups strong white flour (or bread flour)
¼ cup demerara sugar
¼ cup caster sugar
1 tablespoon yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon Dutch unsweetened cocoa
55 grams/2 ounces cold unsalted butter, cut into small chunks
1 large egg, lightly beaten
70 grams/2.5 ounces good quality dark chocolate
1/3 cup all-purpose flour
a bit of water
1 tablespoon good quality whisky (like Bruichladdich’s Port Charlotte)
1 heaped tablespoon heather honey
The evening before, place dried apricots and almonds in a clean jar. Pour Port Charlotte Whisky over the dried fruit and nuts, and seal the jar. Shake the jar energetically, and leave to soak overnight.
The following morning, drain the dry fruit and nuts thoroughly, saving the soaking whisky (of which you should have at least a tablespoon) for the glaze. Chop soaked apricots and almonds. Set aside.
In a medium saucepan, combine milk, butter and Vanilla Extract, and heat over a low flame, until just simmering. Remove from heat and let cool, ever so slightly.
In a large bowl, combine strong white flour, demerara sugar, caster sugar, yeast and salt, making sure the last two don’t touch at that stage. Add cinnamon and cocoa powder. Give a good stir. Add butter, and rub into the flour mixture, until it resembles coarse meal. Dig a well in the middle, and add the egg. Add half of the warm milk mixture, mixing ingredients together; Gradually add the rest of the milk as you might not need all of it. You should get a sticky soft dough.
Tip dough out on a lightly floured surface, and add apricots and amonds. Knead them into the dough, for about 3 to 4 minutes.
Return dough to the bowl, cover with cling film, and prove, 1 hour and a half to two hours, or until doubled in size.
Roughly chop dark chocolate into small chunks.
Tip dough out onto a lightly floured surface, and knead in dark chocolate chunks, a good 5 minutes, stretching the dough and folding it on itself before turning it and repeating, before returning to the bowl. Cover with cling film, and let dough rise a second time, about an hour to an hour and a half .
Line a baking tray with baking paper.
Again, tip dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a ball, and arrange 12 balls on prepared baking tray, leaving a bit of room between the to allow them to grow and join. Prove one last time, for an hour, until buns are joining.
Preheat oven to 215°C/415°F.
In a small bowl, whisk together flour and water, until you have a smooth paste. Spoon mixture in a small piping bag and pipe a regular horizontal line on each row of buns. Repeat process vertically. Place in the oven, and bake at 215°C/415°F, for 25 minutes.
Warm reserved soaking whisky with more whisky and honey in a small saucepan over medium heat, until it just becomes syrup-y.
Once baked, remove Whisky Chocolate Apricot and Almond Hot Cross Buns from the oven, and brush immediately with the warm Honey and Whisky syrup to give them a nice glaze. Leave hot cross buns to cool as long as you can, before enjoying slathered with butter and a nice cuppa!
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askwhatsforlunch · 2 months ago
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Irish Hot Chocolate
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Today is a very rainy and chill St. Patrick’s Day, so Jules and I are keeping warm and lifting our spirits with this voluptuous Irish Hot Chocolate. Like my numerous Soda Bread ventures, this is an improvement on a previous Irish Hot Chocolate, which, whilst also very good is a bit sweeter and heavier. This one is indulgent, in a light and very enjoyable way! Happy St. Patrick’s Day!
Ingredients (serves 2):
75 grams/1 1/2 ounce good quality dark chocolate (at least 65% cocoa)
1 1/2 heaped teaspoon unsweetened cocoa powder
3 teaspoons demerara sugar
1 1/2 cup skimmed milk
1 1/2 teaspoon Homemade Vanilla Extract
1/3 cup double cream
45 millilitres/1 1/2 fluid ounce (3 tablespoons) good quality Irish Whisky
Break dark chocolate into a medium saucepan. Add cocoa powder and demerara sugar. Stir in milk and Vanilla Extract, and heat over a low flame, stirring often until chocolate and sugar are melted. Bring to a slow boil, and simmer, about 5 minutes.
Meanwhile whip double cream with a whisk in a medium bowl, until soft peaks form. Set aside.
Increase heat to medium, and cook, stirring constantly until hot chocolate slightly thickens, a few minutes. Stir in Irish Whisky, and immediately remove from the heat.
Pour Whisky hot chocolate into two mugs.  Gently pour the whipped cream on the back of a tablespoon, delicately swirling it onto the hot chocolate.
Serve Irish Hot Chocolate immediately.
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askwhatsforlunch · 2 months ago
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Maple and Walnut Porridge
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When I wake up to grey skies and falling rain, I want something hearty and comforting for breakfast. And I don’t know anything cosier than a steaming bowl of porridge. IT doesn’t take long to prepare, perfect for a work day, and can be delicious, like this Maple and Walnut Porridge!
Ingredients (serves 1):
1/2 cup rolled oats
1 cup skimmed milk
1/2 teaspoon ve
nutmeg
1/4 walnut halves
1/2 tablespoon demerara sugar
1 tablespoon pure (Grade A) Canadian Maple Syrup
In a medium saucepan, combine rolled oats and 3/4 of the milk. Stir in ve, and grate in about 1/4 teaspoon nutmeg.
Heat over a low flame, stirring often until mixture thickens.
Roughly chop walnuts, saving one or two whole. Add two-thirds of the chopped walnuts to the porridge Gradually stir in remaining milk, demerara sugar, and half of the Maple Syrup, and cook to your liking (longer for a thicker porridge).
Spoon porridge into serving bowl. Scatter reserved chopped and whole walnuts on top and drizzle with remaining Maple Syrup. 
Enjoy Maple and Walnut Porridge immediately.
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askwhatsforlunch · 2 months ago
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Caribbean Bundt Cake
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Almost a year into this awful pandemic, we’ve gotten used (hopefully) to social distancing, wearing a mask, working from home, staying home and socialising on the phone or Zoom! It isn’t always easy, but it is necessary, and I’ve found a lot of comfort in my garden, and my baking intensified! Because, in these times where we can’t touch each other, a moist, flavourful, freshly baked cake definitely is what most resembles a hug! And another comforting thing is the return of the Great Canadian Baking Show on the screens! I watch five different versions of the show, and challenge myself to bakes of four (British, Kiwi, Aussie and Canadian!) What I particularly love about the Canadian version is how diverse it is (and all the others are, too, but Canada is up there with diversity and inclusivity!) And being nice is not a cliché, it’s a spirit, and I my heart was so full I cried when I saw Raufikat rush to Bertie’s help when he burned his mirror glaze icing! And I love new hosts Ann Pornel and Alan Shane Lewis, too! If I had been one of the bakers, my Signature Bake would have been Caribbean Bundt Cake!
Ingredients (serves 4 to 8):
1 1/4 cup plain flour
1/2 cup desiccated coconut
1 teaspoon baking powder
140 grams/5 ounces unsalted butter, softened
1/2 cup demerara sugar
1/4 cup caster sugar
3/4 teaspoon Homemade Vanilla Extract
1 lime
3 large eggs
6 pieces Stem Ginger in Syrup + 2 tablespoons of the Syrup
4 tablespoons god quality white rum (like Guadeloupe's Damoiseau)
Honey and Rum Passionfruit Coulis
Preheat oven to 160°C/320°F. 
Generously butter a bundt cake tin. Sprinkle with a tablespoon caster sugar, and swirl around the tin, to coat. This will make unmoulding easier. Set aside.
In a medium bowl, combine flour, desiccated coconut and baking powder. Give a good stir; set aside.
In a large bowl, cream softened butter with demerara sugar and caster sugar, until smooth and fluffy. Stir in Vanilla Extract. Grate in the zest of the whole lime. Then, whisk in the eggs, one at a time, whisking well after each addition. You may add a bit of the flour mixture, to prevent splitting. Thoroughly squeeze in the juice of the whole lime.
Gently fold in half of the flour mixture.
Finely chop Stem Ginger, and fold into the batter, along with the Syrup.
Then gradually fold in remaining flour mixture, alternating with rum, starting and ending with flour mixture until just blended. Gently pour batter into prepared cake tin, and level with a spatula.
Place in the middle of the warm oven, and bake, at 160°C/°F, 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
Remove from the oven, and let cool in the tin, about 15 minutes, before turning out onto serving plate. Let cool completely.
Gently drizzle Honey and Rum Passionfruit Coulis onto the ridges of the cake.
Serve Caribbean Bundt Cake with tea or coffee!
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unwritrecipes · 3 months ago
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Giant-Topped Raspberry Chocolate Chip Muffins
Lately, I can’t seem to get enough of that raspberry/chocolate combo and the fun continues with these Giant-Topped Raspberry Chocolate Chip Muffins. If you’re looking for a happy little way to wake up your loved one(s) on Valentine’s morning, I think your search is over!
Remember that Seinfeld episode where Elaine tells her boss that she only likes “the tops” of the muffins and they go out trying to hawk the “stumps” and no one will take them, not even the homeless? It occurred to me while eating these that true love would be to bake up a batch of these “top-heavy” muffins and selflessly donate your ginormous top to your bestie while uncomplainingly finishing off their stump! Sounds good? (Geez, I really need to get out more😘)
Anyhoo, however you eat them, I think you’re going to love these fluffy and flavorful muffins.
They come together easily and you can even make the batter the night before and keep it chilled so that you can bake up the muffins in the morning and serve them fresh from the oven.
When you pull them out of the oven and see the baked tops hanging over the muffin cups, your heart might sink, but never fear. As they cool, you simply separate them with a knife and pop them out of the pan.
The tart raspberries balance out the sweetness of the chocolate and the contrast between the tenderness of the crumb and the slight crunch of the muffin tops is out of this world—particularly if you get to eat 2 tops!!
Have a safe, delicious and very loving muffin-top sort of weekend, my friends—hopefully I’ll be consuming far too much chocolate, hint, hint. See you next week as we forge through February together!!xoxo❤️❤️💕💕
Giant-Topped Raspberry Chocolate Chip Muffins
Makes 1 dozen over-sized muffins
Prep Time: 15 minutes; Bake Time: 35-40 minutes
Ingredients
3 ½ cups unbleached, all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups sugar
10 tablespoons unsalted butter, melted and slightly cooled
1 cup whole milk, room temperature
1 cup sour cream, room temperature
2 large eggs, room temperature
1 large egg yolk, room temperature
1 ½ cups fresh or frozen raspberries (no need to thaw)
¾ cup bittersweet chocolate chips
1 teaspoon vanilla extract
Demerara sugar for sprinkling on top of muffins before baking
The Recipe
1. Center an oven rack and preheat to 350ºF. Lightly spray or butter muffin wells and top of a standard 12-cup muffin tin—you could line with paper liners if you like and skip buttering the wells, but don’t skip the top of the muffin pan since these will cook over the tops and and you don’t want them to stick to the pan. Set aside pan.
2. Into a large mixing bowl, whisk the flour, baking powder and soda and salt well together to combine and aerate the ingredients.
3. In a separate large bowl, whisk together well the sugar, butter, milk, sour cream, eggs, and yolk. Pour into the dry ingredients and use a rubber spatula to fold the mixture together gently just until most of the dry ingredients can no longer be seen. The batter should still be somewhat lumpy—overmixing will make the crumb tough.
4. Add the raspberries, chips and vanilla and fold them in gently, just until combined. The batter should still be somewhat lumpy.
5. Divide the batter between the prepared muffin cups—the muffins cups will definitely be filled higher than the rims of the cups. Sprinkle the tops generously with the demerara sugar.
6. Bake for 35-40 minutes, turning pan around at the halfway mark to ensure even browning, until muffins are golden brown and spring back when you gently press the tops down. The muffin tops will definitely overflow and connect to each other. Cool the muffins in the tin on a wire rack for about 20 minutes, then use a small sharp knife to cut the tops apart and let muffins cool to room temperature before removing from the tin.
Enjoy!
Note: Recipe adapted from Fine Cooking Magazine via Joanne Chang. I increased the raspberries and chocolate chips, added demerara sugar to tops of muffins, skipped the sifting and baked these longer than original recipe indicated.
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askwhatsforlunch · 3 months ago
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Whisky Skin
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Today is particularly cold. A true Winter day with below-zero temperature and chilling winds. The blue skies and sunshine are enjoyable, but not really warming; so instead, I’m keeping warm with a suave Whisky Skin. Happy Wednesday!
Ingredients (serves 1):
1 lemon
1 teaspoon demerara sugar
60 millilitres/2 fluid ounces (4 tablespoons) boiling water
60 millilitres/2 fluid ounces (4 tablespoons) good quality Single Malt Scotch Whisky (like The Glen Grant’s Arboralis)
Run boiling water in a heat-proof glass or cup to warm it.
Cut a thin peel of lemon, making sure there is no white pith.
Combine demerara sugar and lemon peel in the warmed glass. Stir in half of the boiling water, until sugar is completely dissolved. 
Add Whisky, and remaining boiling water. Give a gentle stir.
Drink Whisky Skin warm.
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unwritrecipes · 3 months ago
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Dessert Person's Babkallah-Famous Fridays
“There are no ‘just cooks’ out there, only bakers who haven’t yet been converted. I am a dessert person, and we are all dessert people.” utters Claire Saffitz in her wonderful new cookbook, Dessert Person: Recipes and Guidance for Baking with Confidence. I have forever thought of myself as a dessert person—my family’s creed is “eat dessert first” (not a joke) and if you’ve spent any time at all on these pages, you’d see there is a definite slant towards the sweet stuff, so it should come as no surprise that Dessert Person and this super fun Babkallah are getting the Famous Friday treatment today! Not a dessert person? Is that even a thing?!!
Saffitz, a renowned pastry chef (for many years she was a contributing editor at Bon Appétit Magazine) talks about repeatedly meeting people who love to cook, but proclaim that they “just can’t bake!” And so she set out to write a cookbook that would not only please experienced bakers but cooks who feel totally intimidated by the whole science and precision of baking. And what a rip roaring success it is!! There are a ton of helpful and encouraging tips, wonderful step-by-step photos and clear and no-nonsense directions. There’s even a Recipe Matrix that tells you what level of difficulty you’re getting yourself into when you choose a dessert to attempt. But most of all there are a slew of amazing recipes in all sorts of different categories, like loaf cakes, pies and tarts, breakfast and brunch, savory recipes and more. I am loving baking my way through this book!!
So it was really tough deciding just which recipe to feature but in the end this unique cross between a challah and a babka, aka Babkallah won out. See, recently, I’ve had my share of babka disasters and even though I’d sworn off any more babka for the foreseeable future, the Babkallah called out to me and how could I resist? Thank goodness I have no willpower because this cinnamon and chocolate filled beauty, with its braids and swirls of chocolate restored my faith in the power of babka or rather babkallah! If you’re looking for a weekend project, I can’t think of a better or more yummy one!!
You start by mixing up a rather shaggy dough like this:
That you knead till smooth and let rise. Next you divide it into 3 equal pieces
And roll into 3 ropes
Which then get rolled into 3 long rectangles
Brushed with melted butter
Covered with a divine chocolate/cinnamon mixture
And rolled up
Now, it’s time to braid and let rise again.
Right before you bake this beauty, you brush on a little egg and some crunchy demerara sugar
And what emerges from the oven is this gorgeous golden brown sugar-topped loaf!!
Your kitchen will smell divine and I predict you’ll do a little celebratory dance when you cut into this baby and see all those cinnamon-chocolate swirls!
And I haven’t even gotten to describing how truly terrific this tastes—rich, buttery challah combined with that wonderful filling—I think even Jerry and Elaine would be impressed! (you didn’t really think I could talk about babka without mentioning Seinfeld, did you?)
Ok, my friends, pick up a copy of Dessert Person asap—all of you, the dessert and non-dessert people (still not sure how they can exist) and bake up a babkallah or some other wonderful dessert—maybe something to accompany Super Bowl watching and have a yummy and safe weekend!xoxo
Babakallah
Makes one large loaf
Prep Time for dough: 20 minutes, plus several hours rising and assembly time; Prep Time for filling: 10 minutes; Bake Time: 35-45 minutes
Ingredients
For the dough
½ cup whole milk
2 ¼ teaspoons active dry yeast
⅓ cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
3 cups unbleached, all-purpose flour, plus extra for kneading
1 teaspoon Diamond Crystal kosher salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces at room temperature, plus extra for greasing the bowl
For the filling and assembly
6 ounces semisweet chocolate, finely chopped (about 1 cup)
½ cup light brown sugar, packed
1 1/2 teaspoons cinnamon
Pinch of kosher salt
4 tablespoons unsalted butter, melted and slightly cooled
1 large egg, beaten
Demerara sugar for sprinkling on top
The Recipe
1. To make the dough: Warm the milk in a small saucepan over low heat just until barely warm, 105ºF on an instant read thermometer. Careful not to overheat or you’ll kill the yeast. Pour the milk into a large bowl (if you’re going to use the mixer to knead the dough, this can be the large bowl of the mixer) and sprinkle the yeast on top. Whisk to dissolve the yeast and let the mixture sit for about 10 minutes until it’s foamy.
2. Add the sugar, egg yolks and vanilla and whisk to combine. Add in the flour, salt and butter and use a sturdy wooden spoon to mix it all together until a shaggy dough forms. Now you can either attach the dough hook of an electric mixer to knead the dough on medium speed until it is smooth and supple and no longer shiny, about 5-8 minutes, or you can turn the dough out onto a lightly floured board and knead by hand, adding a little more flour if it’s very sticky, until a smooth dough forms, this might take closer to 8-10 minutes.
3. Butter a large bowl and place the kneaded ball into it. Cover the bowl tightly with plastic wrap and set it somewhere warm, maybe near the oven, for about 1 ½-2/1/2 hours until it has puffed up a bit—this won’t rise the way traditional bread dough does but it should be significantly larger than before the rising process.
4. While the dough is rising make the filling: Toss the chocolate, brown sugar, cinnamon and salt in a medium bowl and set aside.
5. Once the dough has risen, turn it out onto a clean counter or board and divide it into 3 equal pieces. Roll each piece into a 12-inch rope (use a ruler to measure so they are all even) and flatten the pieces with the heel of your hand. Use a rolling pin to roll each rope into a 12x6-inch rectangle.
6. Use a pastry brush to generously cover each piece all over with the melted butter and then sprinkle with the chocolate mixture, dividing it evenly among the 3 pieces and leaving a ½-inch border on one of the long sides of each rectangle. Starting on the opposite long side from you, tightly roll up each rectangle to form a log and pinch the seams together very tightly (if you don’t the filling will escape as it bakes).
7. Line a large rimmed baking sheet with parchment paper and place the logs seam-side down and side by side on the sheet. Pinch the logs together tightly at one end so all 3 are connected and braid them together not too tightly, so that the dough won’t crack as it cooks. Pinch the opposite ends together and tuck both ends underneath the braid. Cover the loaf loosely with plastic wrap and set aside in a warm spot to rise for 1-2 hours until about 1 ½ times its original size.
8. Make sure oven rack is centered and preheat to 350ºF. Brush the loaf all over with the beaten egg and generously sprinkle it with the demerara sugar. Bake until the surface of the loaf is deeply browned, turning the pan at the midpoint of baking, 35-45 minutes. Let cool completely on the pan on a wire rack, then cut with a serrated knife and serve. This is best on the day it is baked but you can definitely wrap it well and keep it at room temperature for 4-5 days.
Enjoy!
Note: Recipe from The Dessert Person by Claire Saffitz.
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monsterofmercury · 4 months ago
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You know about Demerara cubes, right? Those brown sugar cubes you put in your tea?
Well whenever I’m making tea, I eat them like candy.
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askwhatsforlunch · 4 months ago
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Ginger and Chocolate Banana Bread
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We love banana bread in this house. We love the comfort of a moist slice of cake. And we love that it makes good use of bananas which blackened skin only holds together what’s already, basically a mush. Waste not, want not is a rule in our kitchen -and over-ripe bananas have a surprisingly long shelf life (as long as they’re not mouldy and smell nice, you’re good to go!) We love banana bread in this house. And we love trying new flavours and combinations every time we bake one, too! This one combines festive Stem Ginger in Syrup with dark chocolate for a truly scrumptious afternoon treat. Wouldn’t it be a shame to waste bananas when you can turn them into this beautiful Ginger and Chocolate Banana Bread? Happy Wednesday!
Ingredients (serves 8 to 10):
2 tablespoons unsalted butter
60 grams/2 ounces good quality dark chocolate
6 pieces Stem Ginger in Syrup
1 ¼ cup olain flour
1 ¼ cup wholemeal flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
 4 over-ripe bananas
2 heaped tablespoons demerara sugar
2 teaspoons Vanilla Extract
4 large eggs
1/2 cup Greek yoghurt
Preheat oven to 160°C/320°F. Butter a large loaf pan, and line it with baking paper; set aside.
In a small saucepan, melt butter over low heat. Once melted, remove from heat.
Roughly chop dark chocolate; set aside.
Finely chop Stem Ginger pieces; set aside.
In a medium bowl, combine plain flour, wholemeal flour, baking powder, bicarbonate of soda and salt. Give a good stir; set aside.
In a larger bowl, thoroughly mash ripe bananas with a fork. Stir in demerara sugar, 3 tablespoons of the Ginger Syrup and Vanilla Extract. Add the eggs, one at a time, whisking well after each addition. Then, alternately stir flour mixture and Greek yoghurt into the banana mixture, beginning and ending with flour mixture. Whilst adding the last of the flour mixture, also add melted butter, chopped Stem Ginger and chocolate morsels, folding the whole lot in with a rubber spatula until just blended.
Pour batter into prepared loaf pan, and place in the middle of the warm oven. Bake, at 160°C/320°F, 1 hour, until a toothpick inserted in the middle of the loaf comes out clean. Remove from the oven, and let cool in the pan, 15 minutes. Remove from the pan, carefully peeling off baking paper, and let cool completely.
Serve Ginger and Chocolate Banana Bread with a nice cuppa.
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askwhatsforlunch · 4 months ago
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Glögg
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Just because the Holidays are over doesn’t mean we should stop drinking Glögg. The Swedes drink it throughout Winter, and that’s, if I may say, the spirit. A cup of warm, spiced wine is a cup of cheer and comfort on a dull, grey, cold day (and not that alcoholic anymore) and enjoy it, we should! 
Ingredients (serves 4 to 6):
1 large orange, rinsed
4 large cardamom pods
5 whole cloves
a star anise
a cinnamon stick
nutmeg
1 plump vanilla bean, split lengthwise
750 millilitres/2 cups (1 bottle)good red wine
1/2 cup demerara sugar
1/2 cup Cognac or brandy
2 heaped tablespoons flaked almonds
Cut 4 beautiful slices in one half of the orange. Set aside. Thoroughly squeeze the juice from the other half, and pour into a large saucepan. 
Crush cardamom pods, and add to the orange juice, along with the cloves and star anise and cinnamon stick. Grate in about 1/4 teaspoon nutmeg. Scrape seeds off the vanilla bean, and add to the saucepan, along with the empty pod. Finally, stir in red wine. 
Bring to a slow boil over a low flame. Once just simmering, remove from the heat, and cover with a lid. Allow the spices to slowly infuse the wine, at least half an hour. A couple of hours is perfect.
Once infused, return saucepan over a low flame, and bring to a simmer. Stir in demerara sugar until completely dissolved. Then, add Cognac, reserved orange slices, and simmer, a minute more. 
Quickly toast flaked almonds in a hot frying pan over medium-high heat.
Serve Glögg hot, sprinkled with toasted almonds. Cheers!
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askwhatsforlunch · 4 months ago
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Chocolate and Apricot Figgy Pudding
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We want some figgy pudding, We want some figgy pudding, We want some figgy pudding, And a cup of good cheer!
We -Jules and I- wish you a Merry Christmas, my friends and hope you feasted well and had a lovely day! This year, I’m particularly happy about my Chocolate and Apricot Figgy Pudding, which Jules and I have already eaten a whole halve of! It is soft and moist and fruity, and amazingly light. And it flambéed superbly!
Ingredients (serve 6 to 8):
1 cup soft dried apricots
1 cup soft dried figs
¼ cup good quality Brandy or Cognac (like Hennessy or Bredon)
4 tablespoons unaslted butter
100 grams/3.5 ounces good quality dark chocolate (at least 70% cococa)
2 tablespoons unsalted butter, softened + more for greasing
½ cup demerara sugar
3 large eggs
1 teaspoon Homemade Vanilla Extract
2/3 cup plain flour
1 1/2 teaspoon Mixed Spice
½ teaspoon baking powder
1 cup Brioche Crumbs
1 clean two pence or one pence coin
1 clean thimble
100 grams/3.5 ounces good quality dark chocolate
1/2 cup double cream
2 tablespoons light mucavado sugar
3 tablespoons good quality Brandy or Cognac (like Hennessy)
1/2 cup good quality Brandy or Cognac (like Hennessy)
Sugared Cranberries
Roughly chop dried apricots and figs.
In a medium bowl, combine chopped apricots and figs. Add the Cognac. Stir to mix well. Cover with cling film, and leave to soak, at room temperature, overnight.
The next day, combine butter and dark chocolate in a medium bowl, fitted over a saucepan of simmering water, and melt, stirring until smooth and shiny. Remove from the heat and let cool slightly.
Cream butter and demerara sugar with a wooden spoon in a large bowl, until light, pale yellow and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in Vanilla Extract.
In a medium bowl, combine flour, Mixed Spice and baking powder. Gradually stir flour mixture into egg mixture; fold in gently until well-mixed.
Add Brioche Crumbs and soaked fruits with their Cognac soaking liquid to the batter, and stir well. Drop the two pee and thimble in the pudding, make a wish, give a good stir, and give it to stir to anyone who’s at home, so they can make their wish too!
Generously butter a 2-litre pudding basin. Cut a small disc of baking parchment and press into the base of the basin. Butter generously as well.
Spoon figgy pudding batter into the prepared basin and press it down with the back of your wooden spoon. Cover the pudding with a layer of parchment paper and foil, both pleated in the middle and tie securely with string. Trim off excess paper and foil with scissors.
Put a metal jam lid upside down at the bottom of a large pot to act as a trivet. Place a long double strip of of foil, letting it hang on both edges of the pot, to help you lift the pudding once it is cooked.
Lower the pudding in the pot, sit it on the band of foil, on the jam lid. Pour boiling water in the pot until it comes halfway up the pudding basin. Cover with a lid and bring back to a boil over medium-high heat. Once water is boiling, reduce heat to medium-low and simmer for 6 to 7 hours, regularly checking and adding boiling water so it is always halfway up the basin.
When cooked through, lift the pudding out of the pot. Let cool a little, 15 to 20 minutes and turn pudding out onto serving plate. If you’re making it in advance, months ahead of Christmas, let cool and dry completely, and store in a cool, dark, draught-free place until Christmas.
On Christmas Day (or Eve, depending when you have it!), return pudding to its basin, and steam, about an hour. 
In a small saucepan, combine dark chocolate, double cream and muscavado sugar. Heat over a low flame, stirring until chocolate and sugar are melted. Gradually stir in Cognac, until smooth and shiny. Keep warm.
Heat Cognac, in another small saucepan over a low flame, until just simmering. 
Place warm pudding onto serving plate and bring to the table. Carefully ignite Cognac with a match, and gently, carefully, gradually pour all over the pudding to flambé.
When flames die out, pour Brandy Chocolate Sauce all over the Chocolate and Apricot Figgy Pudding and top with Sugared Cranberries . Serve with Brandy Ice Cream, if desired.
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actualmermaid · 4 months ago
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Anyone: mentions demerara sugar
The tiny Nicolò di Genova who lives rent-free in my brain:
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askwhatsforlunch · 4 months ago
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Spiced Lamb Stew with Fluffy Cheddar Dumplings
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This fragrant and tasty Spiced Lamb Stew with Fluffy Cheddar Dumplings is delightfully comforting to come home to when you’ve been out in the cold, possibly the rain too, whether it was picking a Christmas tree, gardening or walking in the woods. Happy Sunday!
Ingredients (serve 2):
790 grams/1.75 pound lamb shoulder
5 large cardamom pods
3/4 teaspoon ground ginger
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 onion
1 large garlic clove
1 heaped tablespoon plain flour
1 cup good red wine
2 cups Beef Broth, warmed
3 tablespoons demerara sugar
1 cup plain flour
1 teaspoon baking powder
2 teaspoons dried parsley
a pinch of salt
30 grams/1 ounce Mature English Cheddar
1/2 cup whole milk
Preheat oven to 165°C/330°F. Cut lamb shoulder into large chunks.
Heat a large Dutch oven over medium-high heat. Add cardamom pods, and toast, a couple of minutes. Remove cardamom pods, crush them and collect cardamom seeds into a mortar. Grind with the pestle, then, add ginger, coarse sea salt, black pepper and cinnamon. Grind with the pestle until you have a fine powder. Gradually stir in one tablespoon of the olive oil, until well-blended. Rub this aromatic mixture all over the lamb, and chuck into the Dutch over, browning on all sides. 
Peel and finely chop onion, and mince garlic.
Once browned, remove lamb chunks from the Dutch oven. Add onion and garlic, and remaining olive oil. Fry, a couple of minutes, until softened. Return lamb pieces to the Dutch oven, along with their juices. Sprinkle with flour, and cook out, 1 minute. Deglaze with red wine, then stir in warm Beef Broth and demerara sugar. Bring to the boil. Turn off the heat and cover with the lid.
Place Dutch oven in the middle of the warm oven, and cook, at 165°C/330°F. , 2 hours.
Meanwhille, prepare dumplings. In a medium bowl combine flour, baking powder and salt. Add dried parsley, and crumble in Mature Cheddar. Then, stir in milk. 
Remove Dutch oven from the oven, and remove the lid. Spoon heaped tablespoon of the dumpling mixture into the pot. You should have about 8. Cover with the lid, and return to the oven. Cook, a further 15 minutes, at 165°C/330°F.
Serve Spiced Lamb Stew with Fluffy Cheddar Dumplings hot.
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unwritrecipes · 5 months ago
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Jammy Half Moons (with or without nuts)
So many cookies…so little time! Next up on the holiday hit parade: these Jammy Half Moons, with or without nuts. These were given a resounding 👍👍 by my highly trained taste testers, so much so that I can confidently say that if you’re looking for a new flaky, buttery jam-filled and possibly nut-topped, crescent-shaped cookie to add to your repertoire, that only looks difficult but is actually easy to make, you can’t go wrong with these little bundles!
What makes these empanada wannabees so especially memorable is the buttery flaky dough. It literally melts in your mouth as you bite into it! Part of that comes from the generous amount of butter (remember to fit in that extra workout) and part because you use equal amounts of all-purpose and cake flour so the dough is softer and lighter than other doughs. It comes together quickly by hand and just needs a short chill before it can be rolled out.
Then, it’s just a matter of cutting out circles with a cookie cutter or wide-mouthed glass
And brushing the edges with some beaten egg white to make the folding process more successful.
Next, we add a small dollop of jam to each round—you will be tempted to add more jam, it’s understandable, I totally get it, but here’s a friendly piece of advice: DON’T!! You will wind up with messy cookies oozing sticky blackened jam that no one wants to eat. Trust me, I speak from experience!
After the “jamming”, the cookies get folded into half moons and crimped with a fork to both decorate and seal the edges.
Next, after a short chilling stint, the tops get brushed with more egg white and sprinkled with crunchy sugar. Now you can either bake—
Or press on some sliced almonds.
A tin of these would make a wonderful gift, but I do understand that it might be difficult to give them away!!
Rich, buttery, flaky pastry, sweet jammy centers, possibly nutty tops—what’s not to adore?!!
And the weekend’s coming which makes it a perfect time to bake up a batch and see for yourself! I’ll be back next week as always, with more goodies and gab. Have a safe and delicious one!xoxo
Jammy Half Moons (with or without nuts)
Makes about 20 cookies
Prep Time for dough: 12 minutes, plus at least 1 hour of chilling time and up to 2 days; Assembly Time: 25-30 minutes, plus at least 10 minutes chilling time; Bake Time: 25 minutes
Ingredients
¾ cup unbleached, all-purpose flour
¾ cup cake flour
2 tablespoons sugar
12 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon vanilla extract
1 large egg white, lightly beaten
Raspberry jam (about ½ cup and you can use any other jam or a variety of them if you prefer)
Demerara sugar
Thinly sliced almonds (optional)
The Recipe
1. In a medium bowl, whisk both of the flours with the 2 tablespoons sugar. Scatter the chilled butter across the mixture and use a pastry blender to blend the butter into the flour until a coarse meal is formed. Sprinkle the vanilla over the dough and use your hands to gently knead the mixture together until a dough forms. Pat the dough into a disk, wrap well in plastic and chill for at least 1 hour and up to 2 days.
2. Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Lightly flour a board and your rolling pin. Cut the dough in half (if if’s very hard, let it soften a bit before rolling out, but you don’t want the dough to get too warm or it will get sticky). and roll out one half at a time, to about ⅛-inch thickness. Use a 3-inch round biscuit cutter or wide-mouthed glass (that’s what I did) and flour it, then cut out as many circles as possible and carefully transfer the circles to the prepared pans. Gather together the scraps and roll out again until there is no more dough to use, then start on the second piece.
3. Once all the dough has been cut into circles and transferred to the baking sheets, use a pastry brush to brush the edges of each circle with a little bit of the beaten egg white (this will help the dough to seal when you fold it). Spoon a teaspoonful of jam onto one half of each circle, leaving a ¼ -inch border (don’t be tempted to overfill these—it will only squish out when you fold). Reserve the remaining egg white.
4. Fold the the non-jam side over to make a half moon and use the tines of a fork to crimp the edges to seal the cookies well. Space the cookies about 2 inches apart and place the trays in the fridge for at least 10 minutes.
5. Now brush the tops of each cookie with the egg white and sprinkle a nice amount of the demerara sugar and sliced almonds (if using). Bake the trays one at a time for about 25 minutes, turning front to back at the midway mark, until cookies are golden brown. Transfer the tray to a wire rack to cool. Cookies can be stored in an airtight container for 2-3 days at room temperature.
Enjoy!
Note: Recipe adapted from Food & Wine Magazine. I tinkered with some of the techniques and used seeded jam and demerara sugar instead of seedless and confectioners’. I also subbed in equal amounts of cake flour and regular all-purpose for the pastry flour.
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askwhatsforlunch · 5 months ago
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Caribbean Rum Babas
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Jules and I realised we never had a Baba au Rhum before -that’s how varied French pâtisserie week is; that we’ve never gotten to that classic yet. So, Pâtisserie Week under the Great British Bake Off Tent was our chance to have our first. I decided to make it with rum, because it was our first, so not a time for experimenting with flavours yet; and also, it’s Jules’ liquor of choice. That said, it could not be plain rum. Enter these gorgeous Caribbean Rum Babas, a taste of our Guadeloupe Summer holiday a few years ago, with fragrant Cardamom and Vanilla Rum and passionfruit! Jules said it might have become her favourite dessert!
Ingredients (makes 4):
220 grams/8 ounces strong white flour
50 grams/1.75 ounce caster sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
2 large eggs
1/4 cup milk
100 grams/ 3.5 ounces unsalted butter, at room temperature
1/2 cup demerara sugar
1 cup Cardamom and Vanilla Rum
1/2 cup water
1/3 cup double cream
2 tablespoons Passionfruit Jam + more for garnish
4 thin slices of lime
In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.
In a smaller bowl, whisk the eggs and the milk together until well-blended.
With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.
Once proved, knock back the air, and spoon dough into a piping bag fitted with a plain nozzle. Pipe dough equally into 4 11cm/4 1/2″ (silicon) savarin moulds. Prove again, until doubled in size.
Preheat oven to 180°C/355°F. 
Once the babas have risen, place in the middle of the warm oven, and bake, 25 minutes at 180°C/355°F, until a nice golden brown colour. 
Whilst they’re baking, combine demerara sugar, 3/4 of the Cardamom and Vanilla Rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar is completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining Cardamom and Vanilla Rum. Cover with a lid.
When the babas are baked, remove from the oven, and let cool, 5 minutes, before gently releasing from the moulds. Then, soak the sponges in the warm Rum syrup, working with two at a time, and gently turning them to soak evenly. Gently lift out of the saucepan, transfer to a plate, and proceed likewise with two remaining babas. There should be no Rum syrup left when you’re done.
Chill sponges in the refrigerator, at least half an hour.
In a medium bowl, beat double cream with an electric beater until soft peaks form. Add Passionfruit Jam, and continue beating until stiff peaks just form. Spoon Passionfruit whipped cream into a piping bag fitted with a large star nozzle.
To serve, pipe Passionfruit whipped cream in the centre of cooled babas. Drizzle with Passionfruit Jam, and garnish with a slice of lime.
Enjoy Caribbean Rum Babas immediately.
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askwhatsforlunch · 6 months ago
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Cinnamon Syrup
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This earthy, fragrant Cinnamon Syrup will give an Autumnal flavour to your drinks, whether you want to sweeten a latte or mix into a cocktail!
Ingredients (makes 250 millilitres/1 cup):
1/4 cup caster sugar
1/4 cup demerara sugar
1 large cinnamon stick
1 cup water
In a small saucepan, combine caster sugar, demerara sugar and cinnamon stick. Stir in water. Bring to the boil over medium heat, stirring until sugars are dissolved. Then, boil rapidly, about 5 minutes, stirrig occasionally until mixture thickens slightly.
Pour hot Cinnamon Syrup, including cinnamon stick, into a sterelised glass bottle or jar, and close tightly.
Once opened, Cinnamon Syrup will keep up to a month in the refrigerator.
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askwhatsforlunch · 6 months ago
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Parkin
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I’ve always wanted to make Parkin, and on Bonfire Night, it is traditional to enjoy this superbly moist, fragrant and indulgent cake in Yorskhire. The hint of ginger gives it a kick and keeps one warm on a chill November night. Guy Fawkes’ Night might look a little bit different this year, but the absence of fireworks and gatherings doesn”t mean you can’t enjoy a treat! Have a good one!*
*Obviously, it was supposed to post yesterday, Guy Fawkes and his mates plotted to blow out the Houses of Parliament on a 5th of November; but the great thing about Parkin, besides its taste, is that you wrap it in baking paper and tin foil and it keeps very well; so you can enjoy it long after Bonfire Night!
Ingredients (makes about 12 squares):
250 grams/8.8 ounces plain flour
2 teaspoons baking powder
2 heaped teaspoons ground ginger
100 grams/3.5 ounces rolled oats
200 grams/7 ounces Lyle’s Golden Syrup
85 grams/3 ounces Lyle’s Black Treacle
85 grams/3 ounces demerara sugar
200 grams/7 ounces unsalted butter
1 large egg
4 tablespoons milk
Preheat oven to 160°C/320°C. Generously butter a rectangular brownies tin. Set aside.
In a medium bowl, combine plain flour, baking powder, ground ginger and rolled oats. Give a good stir; set aside.
In a large saucepan, combine Golden Syrup, Black Treacle and demerara sugar. Cut butter into large chunks and add to the saucepan. Heat over a medium flame, stirring often until butter and sugar are melted, and well-blended. Remove from the heat. Let cool very slightly, a couple of minutes or so.
In a small bowl, break the egg. Whisk in milk; set aside.
Stir flour and oat mixture into the treacle mixture, until just blended. Then, add the egg and milk mixture, and give a good stir until prefectly mixed. Pour batter into prepared tin, and place in the middle of the hot oven. Bake, at 160°C/320°F, 1 hour, until firm and just a little bit crusty on the sides. Remove from the oven, and let cool completely (...or not, it is pretty nice warm, too!)
Enjoy a square or two of Parkin, with a nice cuppa! Happy Bonfire Night!
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