A rich, old english dessert which packs punch. With a pot of cream lying around in the fridge I thought we’d give these a go.
I’ve always seen these on Come Dine with Me and wondered why the contestants always made these, well they are very easy to make! The most classic flavour is usually lemon but here we have gone for lime as that is what I had on hand. A posset is essentially a citrus flavoured cream. It’s as strange as it sounds and the combination rich and refreshing at the same time.
Serve in small espresso cups with plenty of fruit as it extremely rich and has lots of fruity flavour!
STEP 1Put the cream and sugar in a small saucepan. Heat until just boiling, then boil vigorously for 2½ mins, while stirring constantly. Turn off the heat, stir in the lime juice and most of the zest and divide between 2 small pots or glasses. Chill for at least 2 hrs (or overnight if you’re making ahead), until set.
STEP 2To serve top each posset with a few raspberries and the remaining zest.
Not the prettiest looking thing I have made but this was a recipe I have been wanting to try for a long time. Can you believe I have not edited these pictures in any way, that deep, rich, golden colour is how the end product turned out! I had my reservations about making this recipe as I thought it was going to be dry but curiosity getting the better of me meant that I just had to make it. Babka also known as Krantz is a staple sweetened bread dough typical of Jewish cuisine, typically served during Hannukah. The pecans in this Babka just take it to another level!
Now this recipe is quite labour intensive and I have to admit I was quite relieved when I had finally finished making them. However, I did feel a great sense of achievement once they had been done. It was my first forray into making bread, even if my bread shaping skills could do with a little it of work! I was amazed that my bread actually rose as it was supposed to and I had successfully proved my first loaf. I managed to create something that actually resembled the tutorial in the book! The inside was light and fluffy and the chocolate flavour was good, I had feared it might have had a bitter taste because the colour looked very dark however that was not the case at all. I have already found another Babka recipe to try, this time with cinnamon and apple!
For the bread
530g plain flour
100g caster sugar
2 sachets (14g) dried yeast
zest of 1 orange (I would decrease the amount next time)
3 free-range eggs
1/3 tsp salt
150g unsalted butter, softened
sunflower oil for greasing
For the chocolate filling
50g icing sugar
30g cocoa powder
130g dark chocolate
2 tbsp caster sugar
120g butter, melted
100g pecans, roughly chopped
For the sugar glaze
260g caster sugar
In a bowl, add the flour, sugar, yeast and zest and mix together using your hands or a food processor with the dough hook. Add the eggs and water and mix for a few minutes until the dough comes together. Add salt and start adding the butter, a cube at a time, letting it all melt into the dough. Mix for five-ten minutes, until you obtain an elastic, smooth and sticky dough.
Grease a large bowl with sunflower oil, place the ball of dough into it, cover with cling film and leave to rise overnight or for at least half a day.
The next day, start by preparing the chocolate filling. Mix the icing sugar, cocoa powder, melted dark chocolate and melted butter. Beat until you get a smooth, spreadable paste.
Grease two 2lb loaf tins and line the bottom with parchment baking paper.
Divide the dough into two parts, work one part on a floured surface, leave the other part covered in the fridge.
Using a rolling pin, roll out the dough onto the surface, then trim the edges with a knife to obtain a 38cm x 28cm rectangle. Spread half of the chocolate filling over the dough, leaving a 2 cm border all around. Sprinkle half of the pecans and one tablespoon of caster sugar.
Brush a little of water over the long edge of the dough on your left. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, thick log, sitting on its seam.
With a knife, trim off 2 cm of both ends. Gently, cut the roll into two, lenghtways, from the top to the bottom. Position the cut sides facing up, gently press the ends together.
Lift the right half over the left half. Repeat with the left half over the right half and press the ends together to seal it. Carefully lift the loaf and place into the tin.
Repeat the process with the remaining dough. Then, cover the loaves with a wet tea towel and leave to rise in a warm place for 1/1.2 hours.
Preheat the oven to 170 °C. After the cakes have risen, remove the tea towels and place them on the middle shelf for 30 minutes.
Make the syrup while the cakes are in the oven. Place the sugar and water into a saucepan over a medium heat. As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat and leave to cool.
When the cakes are baked and are out of the oven, brush them with the syrup. You may find that there is too much syrup, but the recipe recommends to use it all up.
Remove the cakes from the tins to cool down completely.
Sift plain flour into a bowl. Make a well in the centre and add the egg and half of the milk.
Whisk the two liquids together gradually incorporating the flour. Once all flour is mixed in add the rest of the milk.
Heat the pan and grease it with some butter. Add some of the pancake batter and swirl it around so it coats the base of the pan. Leave to cook until browned and then flip. Cook remaining side until browned then transfer to a plate to serve.
You know when you’re really craving something to eat but don’t know exactly what it is that you want to eat. Well this is the result of that. Quick and easy to make,made with store cupboard ingredients and uses up left overs. You can thank me later !
½ tbsp tomato paste
1 round flatbread (pita, tortilla, etc.)
1 oz grated mozzarella cheese
¼ bell pepper cut into thin strips
1 black olive cut into slices
1 pinch of oregano
(n.b I used whatever I had in the house so you can see I’ve used a tortilla wrap, cheddar cheese, and jalepenos instead of olives . You could use leftover meat as well)
Place the flatbread in the skillet and cook over low heat.
Spread the tomato paste over the flatbread.
Add the mozzarella cheese (or cheddar ), peppers and olives.
Add a pinch of oregano, cover the skillet and cook over low heat until the dough is crisp and cheese is melted.
Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
Put the mixture into an oven dish and bake for around 20-30 mins or until just golden on top.
Serve with vanilla icecream drizzled caramel sauce and some grated dark chocolate.
Preheat oven to 170° and line baking sheet with parchment paper
Melt the 163g chocolate with the 1 tbsp of butter
Whisk together the flour, baking powder, salt, and cocoa powder in a medium bowl.
In a mixing bowl, mix the butter and sugar together until light and fluffy (about 3 mins). Then add in the egg, vanilla and orange zest and beat well until combined. Beat the mixture on high speed until pale light and fluffy. 7-10 mins (You can do this by hand as well). Add the cooled chocolate and mix until combined, then add the dry ingredients and mix together. Finally add the chocolate chunks and mix until evenly distributed throughout the mixture.
Drop a tbsp of the mixture onto the prepared baking sheet leaving a 3 inch gap between the cookies.
Bake for 12 mins and leave to cool completely on tray before transferring to an airtight box.
Take care not to overbake as cookies will become cakey and not chewy.