I'm not sure what it is about the flavors of Toffee, Caramel and Butterscotch that makes me go weak at the knees, but I know I am not alone in this. They have long been favorites of many people and one only has to look at the proliferation of recipes for Salted Caramel anything on the internet these days to see just how popular the flavor is.
Its that combination of sweet and salty that gets everyone's tastebuds tingling.
As soon as you remove it from the oven you poke some holes in it and spoon a brown sugar/vanilla glaze over top, allowing it to soak into the loaf . . . once cooled it has a bit of a crunch. Nice.
Today I am sharing a recipe for a caramel glazed toffee loaf that perfectly embodies all of those delicious flavors!! What you have here is a lovely moist loaf cake, studded with plenty of toffee bits, soaked with a brown sugar caramel soak as soon as it comes from the oven and then topped off with a caramel drizzle and scattered with fudge toffee bits to finish.
I am going to go out on a limb a bit here and say that these flavors are pretty similar to each other . . . toffee . . . butterscotch . . . caramel. All contain copious amounts of butter, brown sugar and vanilla . . . so a rose by any other name and all that.
If there is much difference in flavor . . . it's pretty insignificant. You can drop a few sea salt flakes on top and call it salted caramel, but it's the same basic thing. My opinion only of course!
This cake is fabulous. It's got a rich caramel/toffee flavour . . . nice and buttery and studded with chopped wether's soft toffees that melt into the batter giving you little rich pockets of moreish butterscotch . . . it is dense and fudgy.
Once the cake is cooled you drizzle a butterscotch/caramel like icing glaze over top decoratively and scatter little fudge bits over top of the whole thing. Are you sold yet? I bet your taste buds are tingling just at the thought. This is really lovely with a hot cup of whatever floats your boat, or as a dessert, cut into slices, gently warmed and topped with a scoop of vanilla ice cream.
WHAT YOU NEED TO MAKE CARAMEL GLAZED TOFFEE LOAF
WHAT YOU NEED TO MAKE CARAMEL GLAZED TOFFEE LOAF
Some pretty basic baking ingredients. You know me. I don't do complicated.
For the loaf:
- 210g of plain flour (1 1/2 cups)
- 3/4 tsp baking powder
- 1/2 tsp salt
- 200g of soft light brown sugar (1 cup packed)
- 100g of caster sugar (1/2 cup)
- 115g of butter, softened (1/2 cup)
- 2 large free range eggs, room temperature
- 1 tsp vanilla extract
- 120ml of whole milk (1/2 cup)
- about 12 soft toffees, cut into bits (remove about 1 TBS of flour from the main measure and toss them with this.)
- (such as the Werthers soft toffees)
For the soaking syrup:
- 100g of brown sugar (1/2 cup)
- 1/2 tsp vanilla
- boiling water (1 - 2 TBS)
For the icing glaze:
- 2 TBS butter
- 50g of soft light brown sugar (1/4 cup packed)
- 1 TBS milk
- 100g icing sugar, sifted (about 3/4 cup)
You will also need: (optional)
- caramel fudge bits to garnish
You can use any kind of toffee bits, caramel chunks, chopped fudge for this recipe. Soft toffees work really well in the batter, creating lovely little pockets of sticky caramel.
Chopped fudge works best as the garnish. In the UK, you can get the bits already chopped in the cake decorations section of the shops. I am not sure about elsewhere.
HOW TO MAKE CARAMEL GLAZED TOFFEE LOAF
This only looks complicated. Trust me when I tell you, it is really quite simple to make.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin (9 by 4), line with baking paper, leaving an overhand to lift out the finished cake. Butter the paper. Set aside.
Sift together the flour, baking powder and salt. Cream together both sugars and the butter until light and fluffy. Beat in the eggs, one at a time. Add the vanilla to the milk.
Slowly beat in the flour mixture. Stir in the milk to combine without overmixing. Fold in the floured toffee bits to combine. Scrape into the prepared loaf tin. Smooth the top.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Whisk together the brown sugar, vanilla and just enough boiling water to give you a really thin glaze. Poke holes in the top of the warm cake with a toothpick and spoon this glaze over top a bit at a time, letting it soak in before you spoon more onto it, spooning it over all until it is all gone.
Allow the cake to sit in the pan for about 10 minutes before carefully lifting out to a rack to cool completely.
For the glaze, melt the butter and brown sugar together over low heat, stirring, until the brown sugar no longer feels gritty. Beat together with the milk and icing sugar until you have a smooth drizzle icing. You may need a bit more milk.
Drizzle this decoratively over top of the loaf and sprinkle with fudge bits before it sets. Allow to set before cutting into slices to serve. Delicious!
Some other loaf cake recipes I have shared that you might enjoy are:
PROPER LEMON DRIZZLE LOAF - Who doesn't love a proper lemon drizzle cake. With a crunchy and sugary lemon drizzle crust on top and full on lemon flavor in the cake itself. This just begs to be served with a hot cup of tea!
BANANA AND GOLDEN SYRUP LOAF - A delicious all in one recipe where you just bung everything into a bowl, beat it together and then pour it into a loaf tin to bake. It doesn't rise really tall, but the flavors are amazing. Moist, sweet and delicious!
Yield: one 9 by 5 inch loaf
Caramel Glazed Toffee Loaf
Prep time: 15 MinCook time: 60 MinInactive time: 15 MinTotal time: 1 H & 30 M
A deliciously moist toffee studded loaf cake topped with a fabulous caramel glaze and lots of fudgy bits! Scrumptious!
Ingredients
For the loaf:
- 210g of plain flour (1 1/2 cups)
- 3/4 tsp baking powder
- 1/2 tsp salt
- 200g of soft light brown sugar (1 cup packed)
- 100g of caster sugar (1/2 cup)
- 115g of butter, softened (1/2 cup)
- 2 large free range eggs, room temperature
- 1 tsp vanilla extract
- 120ml of whole milk (1/2 cup)
- about 12 soft toffees, cut into bits (remove about 1 TBS of flour from the main measure and toss them with this.)
- (such as the Werthers soft toffees)
For the soaking syrup:
- 100g of brown sugar (1/2 cup)
- 1/2 tsp vanilla
- boiling water (1 - 2 TBS)
For the icing glaze:
- 2 TBS butter
- 50g of soft light brown sugar (1/4 cup packed)
- 1 TBS milk
- 100g icing sugar, sifted (about 3/4 cup)
You will also need: (optional)
- caramel fudge bits to garnish
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin, line with baking paper, leaving an overhand to lift out the finished cake. Butter the paper. Set aside.
- Sift together the flour, baking powder and salt. Cream together both sugars and the butter until light and fluffy. Beat in the eggs, one at a time. Add the vanilla to the milk.
- Slowly beat in the flour mixture. Stir in the milk to combine without overmixing. Fold in the floured toffee bits to combine. Scrape into the prepared loaf tin. Smooth the top.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Whisk together the brown sugar, vanilla and just enough boiling water to give you a really thin glaze. Poke holes in the top of the warm cake with a toothpick and spoon this glaze over top a bit at a time, letting it soak in before you spoon more onto it, spooning it over all until it is all gone.
- Allow the cake to sit in the pan for about 10 minutes before carefully lifting out to a rack to cool completely.
- For the glaze, melt the butter and brown sugar together over low heat, stirring, until the brown sugar no longer feels gritty. Beat together with the milk and icing sugar until you have a smooth drizzle icing. You may need a bit more milk.
- Drizzle this decoratively over top of the loaf and sprinkle with fudge bits before it sets. Allow to set before cutting into slices to serve. Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Well, January is certainly going out with a big bang! We have had probably one of the mildest winter's on record (according to the weather people, it's still felt pretty cold to me!) and now Lady Winter has decided to remind us that she is boss by giving us a couple of really nasty days. These days are perfect for staying inside all warm and cosy by the fire.
The Toddster is always after me to cook using things that we have in our store cupboard. He is always complaining about how much we have stored. It is useless for me to explain to him that your cupboards may be full, but in a lot of cases they are full of ingredients that you put together with other things to make a meal . . .
I was lucky enough to get some Flank Steak last Saturday, a nice four pieces of it and all four pieces a really good size. You don't often see Flank Steak here. I froze three bits and then used the fourth bit to make us this delicious stir fry. I also happened to have gotten a large bag of really nice peppers at the same time, so it just seemed the natural thing to do was to put them together.
I think Bangers (sausages) and Mash has to be the Toddsters favourite meal of all that I cook for him. He loves a good meaty sausage. He love a nice pile of fluffy mash and . . . he adores a nice onion gravy. This meal ticks all the boxes for him and he is a very happy camper when I make it for him!
It goes without saying that you will want a nice and well flavoured meaty sausage for this. After all, it IS the star of the show! Never ever opt for a cheap and nasty sausage. When you go for cheap and nasty, that is what you get. When it comes to sausages . . . you DO get what you pay for.
Cheap sausages are overloaded with fillers and fat . . . gristly bits . . . with almost a pasty texture, which almost makes me want to gag. I want to feel like I am eating somehing meaty . . . not wall paper paste and sawdust stuffed into a tube, and not a nice tube at that.
When you bite into a quality sausage the difference is immediately apparent . . . when that skin snaps beneath your teeth and they sink into beautifully textured and flavourful meat, you have reached sausage heaven. (Today I picked some sage from my garden and roasted it with the sausages. It was gorgeous. I love sage, it is one herb that winters very well in our garden. Sage and Sausage are a marriage made in heaven.)
I am a real fan of Heck Sausages myself (and no I have not been paid to say that. It's simply the truth). But any of the higher end sausages you see in the shops are sure not to disappoint and a good butcher's sausage that you buy at the Butcher shop itself, cannot be beaten. Our local shop does a lovely sausage with caramelized onions in it. Fabulous.
Which brings me to the second part of this fabulous meal. A great onion gravy! You cannot beat a good onion gravy. This one I am showing you today benefits with a long slow cooking of the onions and the addition of some good balsamic vinegar and a bit of brown sugar. It's sooooo good ladled over the potatoes and sausage.
Of course the final layer of this trinity of good taste is the mash. Use a good floury potato that will break down nicely when you mash it . . . giving you nice and dry fluffy potato . . . ready and willing to soak up that butter and warm milk without becoming soggy. You will end up with light and fluffy . . . the perfect back drop for all that lovely meat and gravy. No wonder this is a favourite of Todds!
*Sage Roasted Bangers with Onion Gravy and Mash*
Serves 4For the Mash:
fine sea salt and ground white pepper to taste
freshly grated nutmeg
For the Gravy:
a knob of butter
3 large red onions, peeled and thinly sliced into half moonsfine sea salt and black pepper to taste
Bang the sausages into the oven and turn the burner on under the pot of potatoes and water. Bring to the boil. The sausages should take about 30 minutes to cook through.
February 13th is Italian Food Day and you don't have to be an Italian Mama or in a fancy Italian Restaurant in order to experience some delicious Italian flavours!
It must be about twenty years ago now, but it seems like just yesterday, I lived across from a lovely lady caled Debbie. We shared a mutual love of crafts and cooking and became fast friends. It broke my heart when I had to move away. All of our children are grown up now and we are both grandmothers. During those years we lived across the street from each other we were pretty inseparable. Although we are still in touch, we are not as close as we once were. Sometimes I really miss her.
I know what you are thinking. She tortured the old man with pasta, yet again. What can I say? Guilty as charged.
But you know what? I actually think he is getting used to it! He didn't complain at all today!
And in all truth there was nothing to complain about! This was delicious.
And in all truth there was nothing to complain about! This was delicious.
Chicken and Pasta in a Garlic and Tomato Cream Sauce. A fabulous one pot dinner, with chicken, pasta and the most delicious sun dried tomato and garlic cheese sauce!
I really like meals like this. They make a little bit of meat go a long ways.
I really like meals like this. They make a little bit of meat go a long ways.
They're delicious. It all fits in one pan so there is less to wash up, and you only need a salad on the side to make the meal complete.
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
Some chicken, some cream, some cheese, herbs and seasoning and you have a sauce which is to absolutely die for!
It's rich and it's creamy and it's indulgent . . . you don't have to use the pasta I have chosen to use if you don't want to.
It's rich and it's creamy and it's indulgent . . . you don't have to use the pasta I have chosen to use if you don't want to.
Bow Ties (Farfalle) or penne, or fusilli would all work very well. In any case I do hope you will give it a go because I know that if you do, you will absolutely love this!
Decadent
and delicious. Tender pieces of chicken and al-dente pasta in a lucious
garlic sauce filled with lots of basil and sun dried tomatoes.
1 pot of Knorr Garlic Paste seasoning (alternately you can use 3 large cloves of garlic, peeled and minced)
12 sun dried tomato halves, in oil, drained and patted dry
2 TBS of oil from the jar of tomato halves
1 pound of chicken breast meat, cut into cubes
fine sea salt and sweet paprika to taste
225ml of single cream (1 cup)
125g of grated cheese mix (1 cup, I used a mix of strong cheddar, mozzarella, jack and edam cheeses)
1/2 pound of tubular pasta (I used macaroni, 8 ounces)
1 TBS dry basil
a pinch of red pepper flakes
110ml of reserved pasta water (1/2 cup)
fine sea salt and black pepper to taste
Put
a pot of lightly salted water onto the boil. Cut the tomato halves
into slivers. Heat the oil in a large skillet. Add the tomatoes and
garlic paste. Cook and stir for a few minutes, until very fragrant.
Add the chicken pieces. Sprinkle with paprika and salt to taste. Cook
over medium high heat, stirring, until the chicken is cooked through and
lightly browned.
Add the pasta to the boiling water and cook for the required amount of time.
While
the pasta is cooking add the cream to the skillet with the chicken in
it, along with the cheese Bring to a gentle boil and then immediately
reduce to low. Add the dried basil and pepper flakes. Drain the
pasta, reserving 110ml (1/2 cup) of the cooking water. Tip the cooked
pasta into the skillet with the chicken and sauce. Stir to coat. Add
enough of the pasta water to give you a nice creamy sauce. Taste and
adjust seasoning with salt and pepper. Heat through for several
minutes and then serve.
* Chicken and Pasta in a Garlic and Tomato Cream Sauce*
Serves 4
Serves 4
a pinch of red pepper flakes
Add the pasta to the boiling water and cook for the required amount of time.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I spent all day at the Temple today so I really haven't done any cooking at home. I do have this gumdrop cake recipe to share with you however that I cooked over the Christmas period and just never got around to showing you. This is my sister's recipe for gumdrop cake and it is the best in my opinion. We also call it rubber spatula cake because my mother once baked the end of a rubber spatula in it. It dropped off in the batter and she couldn't find it, so she baked it anyways. It didn't hurt the cake in any way, and the lucky person who found it got treated to a hilarious story on the side!
This is a recipe I had bookmarked a long time ago in a little cookery book I have from the BBC Good Food people, entitled 101 Storecupboard Suppers. I love the little BBC Good Food Books. They are not that expensive and are usually chocker block full of recipes that I want to cook. I know . . . I know . . . I have enough cookbooks, but as any food enthusiast knows, you can never have too many! (Todd doth protest!)
We have a very much beloved Cocker Spaniel in our house. She has a rather ticky tummy, so I don't give her dog food anymore, it always upsets her stomach. It's real chicken and rice and vegetables all the way with her and that helps to keep her healthy and when she is feeling well, we are happy too. I cooked some extra chicken yesterday when I was cooking hers, so that we could have this delicious casserole for our dinner today. (You don't think I would cook my dog anything I wouldn't eat myself do you???)
I was recently sent some Spanish meats to try out from a company called Jamonprivé. Jamonprivé is an online site which works with suppliers of the best Iberian Ham and Cured Meat products. What makes them different in the market is their drop-shipping system and integration with TNT’s API.
When we got up this morning it was -7*C (which is about 19*F) so below freezing. That's pretty cold, especially in our house where we don't have forced air heating, or a wood stove or a basement beneath the house, just cement and ground . . . very old windows and not a lot of insulation. It was pretty cold to say the least!
I really love turkey burgers. I love the fact that they are supposed to be healthier for you than regular burgers and I love that they are made from turkey. I love turkey. It's flavourful and it's lean and it makes great burgers Turkey is also supposed to be a super food. So all round, it's a favourite with me.
I was feeling very nostalgic today and so I made a Date & Nut loaf. I just love Date & Nut loaf, and so does my husband. It goes so well with a nice hot cup of tea.
What can be more comforting than a lovely fresh quick bread enjoyed with a hot steaming cuppa? Not a lot!
My mother always made a beautiful Date and Nut Loaf.
We loved it when she would bake it, and when she made her War Cake for us at Christmas. It was full of fat sticky raisins! I love raisins.
Mom didn't bake very often. Christmas was probably the one time of year she would bake the most and we loved all of it! I am a much more prolific baker.
I couldn't find mom's recipe today though . . . so I used my ex mother in law's.
It's a really good recipe too. Moist and scrummy . . . and filled with lots of toasted walnuts and sticky dates.
Oh so perfect with a hot cuppa herbal tea. Spread with butter . . . of course. In for a penny, in for a pound!
Perfect for elevensies, or afternoon tea . . . or for just munching on when you feel a bit peckish. Also great to pack in lunches.
WHAT YOU NEED TO MAKE ELIZABETH'S DATE AND NUT LOAF
1 cup dates, chopped (170g)
3/4 cup boiling water (6 fluid ounces)
1 tsp bicarbonate of soda
2 TBS butter
3/4 cup sugar (145g)
1 large free range egg
1 tsp vanilla
1 3/4 cup flour (245g)
1/2 tsp salt
1/2 cup chopped walnuts (60g)
several whole walnuts to decorate
3/4 cup boiling water (6 fluid ounces)
1 tsp bicarbonate of soda
2 TBS butter
3/4 cup sugar (145g)
1 large free range egg
1 tsp vanilla
1 3/4 cup flour (245g)
1/2 tsp salt
1/2 cup chopped walnuts (60g)
several whole walnuts to decorate
It's very low fat . . . there are only 2 TBS of fat in the entire loaf. That's not bad eh!
I think I'll have another piece!
You don't mind slathering on the butter when a loaf is as low in fat as this one is. Filled with plenty of toasty nutty crunch and sweet sticky dates.
RECIPE HERE
Yield: 1 loaf
ELIZABETH'S DATE AND NUT LOAF
Prep time: 15 MinCook time: 1 HourInactive time: 5 MinTotal time: 1 H & 20 M
A moist and delicious loaf to serve with tea. Its lush sliced thin and spread with soft butter.
Ingredients
- 1 cup dates, chopped (170g)
- 3/4 cup boiling water (6 fluid ounces)
- 1 tsp bicarbonate of soda
- 2 TBS butter
- 3/4 cup sugar (145g)
- 1 large free range egg
- 1 tsp vanilla
- 1 3/4 cup flour (245g)
- 1/2 tsp salt
- 1/2 cup chopped walnuts (60g)
- several whole walnuts to decorate
Instructions
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter and flour an 8 by 4 inch loaf tin. Set aside.
- Put the dates into a bowl. Pour the boiling water over top and add the soda. Mix, cover and let stand until the mixture cools.
- Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Stir in the flour and salt, then add the cooled date mixture. Stir in the chopped walnuts Don't over mix.
- Spread in the prepared loaf tin. Smooth over the top. Place a few whole walnut halves on top in a decorative manner.
- Bake for 1 hour or until well risen and a toothpick inserted in the centre comes out clean. Allow to sit in the pan for 5 minutes, before tipping out onto a wire rack to finish cooling completely.
- Store covered in an airtight container. This tastes even better the next day. We like it sliced and spread with softened butter.
Some other tasty loaves that you might also enjoy with a hot cup of tea are:
CINNAMON SWIRL TEA BREAD - Lovely and moist with delectable ribbons of cinnamon swirled throughout. This buttery tea bread is one of our family favorite loaves!
EARL GREY FRUITED TEA LOAF - This is a lovely dense loaf, filled with loads of dried fruit. It is simple to make and goes beautifully sliced thin and spread with butter. People just love this!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!
I kind of like to pull the stops out at the weekend and bake something special.
These little Queen of Pudding Cakes I am showing you here today are certainly that . . . special, but you will be surprised as just how simple they are to make, and yet at the same time very impressive.
Simple enough that a child could make them with a bit of help or even a husband! The base is a basic one bowl sponge mixture.
Everything just gets tipped into a bowl and beaten together with an electric mixer. Easy peasy. You could also put it together by hand, which is a tiny bit more work, but not very difficult at all.
Simply cream the butter and sugar together with a wooden spoon, beat in the eggs, then the custard powder and the flour, until fluffy and well blended. All with the wooden spoon. Easy peasy.
Scrape the batter into a buttered and lined pan and bake. (Don't worry if you are in North America and cannot get the custard powder. Use dry vanilla pudding mix instead.)
Once baked, you let the cake cool in the tin before lifting it out. Spread the top with some jam.
Trim off the edges, top with the store bought mini meringues and cut into squares. Bob's your Uncle! Presto chango! Your cakes are done!
And they are so pretty too, not to mention delicious! And it was all so easy! These would be perfect for a tea party! Enjoy!
*Queen of Pudding Cakes*
Makes 16 squares
Makes 16 squares
16 mini meringues
Preheat the oven to 180*C.350*F/ gas mark 4. Butter an 8 inch square baking tin and line it with baking paper. Set aside.
Whisk together the butter, sugar, eggs, flour, and custard powder in a bowl, until combined and fluffy, using an electric whisk. Scrape the batter into the pan and smooth over the top. Bake for 25 to 30 minutes until risen and golden brown. Remove from the oven and allow to cook in the tin.
Lift the cake out once completely cooled and carefully remove the baking paper. Spread a layer of jam evenly over top of the cake. (Loosen it with a fork before spreading or warm gently) Trim of any edges with a serrated knife. Cut into 16 evenly sized squares. Top each with a mini meringue to finish, and dust with icing sugar if desired.
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