*Chocolate Bounty Cake*
Makes one 9 by 13 inch cake
Printable Recipe
A moist, quick mix chocolate cake, dolloped with a sweet bounty like coconut filling and topped with a chocolate buttercream icing. Delicious! 175g of plain flour (1 3/4 cups) 240g of granulated sugar (1 1/4 cups) 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 4 ounces butter, softened (1/2 cup) 250ml of buttermilk (1 cup) 1 tsp vanilla 3 medium free range eggs 3 ounces good quality unsweetened chocolate, melted For the filling: 1 397- tin of sweetened condensed milk (14 ounce,NOT evaporated milk) 7 ounces of flaked coconut (2 2/3 cups) 1 tsp vanilla Chocolate Buttercream: 2 ounces dark chocolate melted 150g of butter, softened (2/3 cup) 520g of icing sugar, sifted (4 cups) 1 tsp vanilla 2 to 4 TBS milk  Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 13 inch cake tin, shaking out an excess flour. Set aside. Measure all the cake ingredients into a large bowl. Beat with an electric whisk until all the ingredients are moistened, and then beat for about 3 minutes at medium speed. Spoon batter into prepared pan. Mix together the sweetened condensed milk, flaked coconut and vanilla. Spoon over the top of the cake batter, in teaspoonfuls, being carefull not to touch the sides of the pan.  Bake for 35 to 40 minutes until the top springs back when lightly touched in the centre. Cool completely before proceeding. Beat together all of the ingredients for the buttercream until light and fluffy. Spread over the top of the cake. Cut into squares to serve. |
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
I am quite sure that if you were to look up the word comfort in a dictionary, you would find the words "Rice Pudding." written there in black and white . . . perhaps with a tasty picture that would speak a thousand words about just how tasty and soulful Rice Pudding really is . . .
No???? Well, then they certainly should be!!!
I have always wished that I lived in a place where you could get really good fresh peaches . . . grown locally . . . and sweetly delicious. To be able to walk out your door and pick a fresh peach sounds like a dream. It's just never been my reality, and the peach is one of my favourite fruits. I have always just had to do with tinned peaches or peaches which have been shipped in from much warmer climes. I happen to love tinned peaches. A favourite dessert when I was growing up was a scoop of vanilla ice cream topped with some tinned peaches. I still love it.
You are going to thank me for this quick and easy dessert I am showing you here this morning. Boston Cream Pie Parfaits.
Not only do them embody all that is pretty tasty about Boston Cream Pie, but they are quick and easy to make as well!
I always have a couple of slabs of Madeira Cake in the freezer. It's very similar to North American pound cake.
I also keep several cartons of ready made custard in the larder.
They come in really handy when it comes to throwing together simple desserts at the last minute like these delicious parfaits!
Chocolate sauce is the only other ingredient. I prefer to make my own, but if you want you can keep a simple chocolate sauce in the larder as well, ready to use at the drop of a hat.
But in all truth, this chocolate sauce is so simple to make, you will be making it all time, even just to eat spooned over ice cream. It's that good and that easy!
These three ingredients layered in a glass make for a very delicious dessert that will have everyone around your table ooohing and aaahing!
I guarantee! They will think you are a perfect genius!
*Boston Cream Pie Parfaits*
Serves 4
While it is melting, measure out the remaining sauce
ingredients into a medium sized microwavable measuring jug. Heat in the
microwave for about 45 seconds. Whisk together until smooth and the
butter has melted. Whisk in the melted chocolate to combine
completely. Allow to cool slightly.
Can you take yet another delicious blueberry recipe from me??? Oh, I am sure you can! As you know I love blueberries and I am betting that there is a fair number of you who feel the same. Can you ever have too many blueberry recipes??? I think not!
Some days you just want to bury your face into an indulgent fruity dessert, but having no fruity fruit to hand, you make do with what you do have . . . and today it was bananas.
We always have bananas in this house, them being one of the Toddsters favourite snacks . . . the fact that they are loaded with potassium and good for you not withstanding . . .
I've never been overly fond of raw banana, unless they are sliced on top of my rice crispies, or in a banana cream pie. I do love a Banoffee Pie also . . . a quintessentially British Dessert, composed of Bananas and caramel in a buttery digestive crust and topped with whipped cream!
I suppose it is a British version of Banana Cream, but in true British fashion . . . over the top! ☺ In a very tasty way.
This recipe today is a play on a traditional British indulgence known as Eton Mess . . . a dessert composed of red berries, whipped cream and crushed meringues, all folded together into a . . . well a splodgy mess which is oh so delicious!
In doing some research just now to tell you where the name Eton Mess came from, I have discovered that they have also been known to use Bananas in this indulgent dessert, so I may not be as innovative as I thought I was!
In any case allow me to present Banoffee Mess . . . an indulgent dessert composed of whipped cream, crushed meringues, sliced bananas, toasted pecan nuts and a delicious toffee sauce . . . all moreishly folded together.
Light. Delicious. Satisfying for the sweet tooth. Easy and quick to throw together. Need I say more? Dig in!
*Banoffee Mess*
Serves 6
Pour the cream into a large chilled bowl. Whip just until soft peaks form. (Don't be tempted to over whip) Crumble in the meringue nests, then gently fold in the sliced bananas. Swirl in the toffee sauce. Divide the mixture between six dessert dishes and then scatter over the toasted pecans and drizzle with a little more toffee sauce. 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 Thanks so much for visiting. Do come again!
Peanut Butter Cookie Pie! Are you ready for a little bit of decadence? I know I sure am! And whilst this is not over the top decadence, it is still a bit of a tasty treat.
If you love peanut butter cookies, and you love peanut butter and jam (or chocolate) then you will absolutely adore this simple and impressive dessert!
I adore peanut butter cookies. I think they are my favourites. And this is essentially a big peanut butter cookie . . . baked in a skillet (or round pie dish of that is what you have to use.)
You can either sprinkle the cookie with some granulated sugar prior to baking, or do like I have and dust it with some icing sugar afterwards.
I also like to use crunchy peanut butter. But smooth is equally as good.
This goes together in a flash and bakes really quickly.
You cut it into wedges while it is still warm . . . and top it with a scoop of good vanilla ice cream! But that's not where the decadence comes in . . .
When I was a child one of our favourite desserts was when my mother gave us ice cream and then spooned strawberry preserves over top of it.
And we all know how delicious peanut butter and jam is together . . . it is the quintessential combination of flavours . . . okay so yes that is the North American in me coming out . . . but . . .
Just look . . . . doesn't that look fabulously delicious??
The British don't really understand the complexities of peanut butter and jam, or the deliciousness of it. To them it is tantamount to eating fish with custard. Does not compute.
How about this??? Doesn't that look fabulous?
Its a cutural thing I guess, this love of peanut butter and jam. Together. In North American you can even buy it already swirled together. Peanut Butter and Grape jelly. Yum!!
For me of course it has o be strawberry jam. That is the perfect combination and it is perfect on this peanut butter cookie pie as well, especially drizzled over a scoop of good vanilla ice cream.
Of course chocolate sauce would be just as tasty! Go on . . . treat yourself. You know you want to.
*Peanut Butter Cookie Pie*
Serves 8
90g of peanut butter (smooth or crunchy, you decide 1/2 cup)
230g of plain flour (1 1/2 cups)
Cream
together the butter, peanut butter and both sugars until well combined
and fluffy. Beat in the egg and vanilla. Sift together the flour and
soda. Stir this in to make a soft dough. Press the dough into the
prepared skillet.
Bake in the preheated oven for 25 to 30 minutes,
until golden brown and well set. Remove from the oven. Cool in the
pan for 10 minutes before cutting into wedges to serve with a scoop of
vanilla ice cream on top and some strawberry or chocolate sauce.
Delicious!
Enjoy!
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 so much for visiting. Do come again!
I always have a bowl of lemons sitting on the counter. They look so pretty there and they smell delicious. They also come in very handy . . . for cakes and bakes . . . hot drinks . . . savoury dishes . . . cold drinks . . .
There are an abundance of fabulous baking products available to us these days. The mind boggles at the variety. I wanted to show you today a few recipes which highlight the new Surprise Inside Cupcake Centers from Dr Oetker. They come in three flavours . . . Salted Caramel, Dark Chocolate and Zingy Lemon. Yum yum! Hang onto your hats because there is about to be a lot of deliciousness coming your way this morning!
You would be forgiven for thinking this is a somewhat ugly dessert . . . but this is one dessert where you don't want to judge the book by it's cover, for it's fabulously delicious!
We normally have our Sunday Dinner on Saturdays. Sundays I never have the time to cook a big meal. We spend half the day either getting ready for church or in church and then when I get home, I have phone calls to make to Canada, etc. so Sunday is usually catch as you can.
Saturday is the day I make us a Sunday type of dinner, complete with dessert. Today I treated my husband with one of his favourites . . . the most hedonisticly scrumptious dessert ever . . .
Golden Syrup Dumplings. With lashings of vanilla custard. You just must have custard with a dessert like this . . . or at least Vanilla Bean Ice Cream. It's a given.
Rich, stodgy, and oh soooooo scrumdiddlyumptious!
Very "School Dinnerish!"
Imagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm vanilla custard.
I know . . . I oughta be ashamed of myself.
*Golden Syrup Dumplings*
serves 8
Printable Recipe
Quick, easy to make and oh so delicious! Lashings of custard or vanilla ice cream are a must!
7 ounces butter (3/4 cup plus 2 TBS)
8 ounces soft light brown sugar (1 cup packed)
4 ounces golden syrup, plus 2 TBS (1/2 cup plus 2 TBS)
400ml of milk (1 3/4 cup)
450ml of water ( 2 cups)
500g of self raising flour (3 1/2 cups plus 2 TBS )
Put the water, half of the butter, all of the sugar and 4 ounces of the golden syrup into a large wide pan. Bring to the boil and then reduce immediately to a simmer.
Warm the milk just a little bit. Place the flour and remaining butter in a food processor and pulse until it resembles bread crumbs. Whisk the warm milk and 2 TBS of syrup together. Add to the flour mixture and blitz until it comes together.
Bring the liquid back to the boil and drop in dessertspoon size pieces of the dough. Turn the heat down to a simmer again and gently cook for 10 minutes, turning the dumplings gently a few times. You may need to do them in a few batches, so that they don't stick together. Just scoop out the first lot with a bit of the syrup, and place into a baking dish,covering with foil. Keep warm in a very slow oven while you cook the rest. Serve warm, spooned into heated bowls along with lashings of vanilla custard! (Vanilla ice cream is also nice.)
Note: Golden Syrup is very similar to corn syrup but has more of a caramel type of flavour. You could use light corn syrup and add about a teaspoon each of both butter and vanilla extracts for extra flavour.
I freely admit that one of my great weaknesses is chocolate . . . and it doesn't seem to matter how I get it . . . candy bars, cakes, biscuits . . . creamy hot chocolate. I confess I am not a fan of really cheap powdery tasting chocolate though. I am a bit more discerning than that. It always disappoints. I do have a passion for Coconut Bounty Bars . . . that chewy coconut filling . . . the milk chocolate coating. The two together are simply bliss.
So that's what I set out to do . . . although it didn't end up exactly as I had envisioned . . . the end result was still rather scrummy and completely edible.
The cake was quite moist . . . and the macaroon coconut quite sticky and scrummy. I had wanted the filling to settle somewhere in the middle . . . but alas, it sunk completely to the bottom.
Epic failure . . . or a wonderful discovery???
I dunno . . . but . . . in any case, here it is!
I am now on a quest. I think I need a batter with a denser texture. Perhaps then the filling will stay where I want it to be. Watch this space!
I have to say up front that one of my absolute favourite flavours has to be ginger. I love it in any way shape or form. It's wonderful, dried and powdered . . . and sprinkled into spicy cake and cookie batters. I love it freshly grated . . . and cooked up into wonderfully fragrant stir fries and sauces. I also like to make a delicious lemon and ginger tea with the fresh ginger root. (It's just wonderful steepedin boiling water, along with the juice and zest of half a lemon . . . and then served with a bit of honey and a great cure all for when you have the sniffles . . .)
On Valentines day I like to pull out the stops a little bit when it comes to serving a lovely dinner to my beloved. Nice needn't be complicated however. A simple soup for a first course . . . a steak (with a bearnaise butter) and baked potato for the main, along with a salad . . . and for dessert, this simple, uncomplicated yet delicious dish. Floating Islands. A bit old fashioned yes, but impressive nonetheless and light. Perfect for afters when you've eaten a somewhat heavy meal.
Old Tim Bread Pudding. One might be tempted to overlook this recipe as it doesn't look like anything special, but this is one of those great old fashioned recipes that is a gem in disguise.
It's one of my husband's favourites! He has always said his mother
made the best bread puddings, but after I made him this one the other
day, he's changed his mind and declared mine better than hers. I am
well pleased.
Originally designed to make the use of stale or leftover bread, this pudding isn't to be confused with it's lighter airier cousin Bread and Butter Pudding. This is the ugly stepsister of said pudding, It is stodgy, somewhat heavy, and stogged full of dried fruits and spices.
You can see from the photograph that is is quite solid and cuts nicely into squares, which makes it perfect for eating out of hand if you wish.
In fact I often see it being sold by the square in local bake shop windows. When we were in Llangollen, Wales, one time it was beautifully showcased in one of their bakery windows. Of course we had to buy a square to bring home and enjoy with his evening tea.
My husband had described this to me many times through the years, but you know how men are. Their descriptions of thing only ever very rarely actually give you a true picture.
My friend Jo who worked at the Manor with me as the housekeeper used to make this all the time, but again, I never had actually seen it first hand, until I made it for myself. It can be a bit hard to describe to people who are not familiar with it.
It is lovely warm and cut into squares. My husband enjoys it warm with custard or cream poured on top. It is equally as lovely served cold along with a nice hot cuppa.
It is very reminiscent of a fruit cake in both texture, weight, and flavour actually. The difference being it's not a cake. Its a pudding and its a delicious pudding at that.
I am not sure how old the recipe is, but I suspect that it's been around a very long time. I suspect it came about from some cook's desire not to let anything go to waste, especially stale crusts of bread.
I do hope you'll give it a go and that when you do you enjoy it as much as we do. It's relatively low in fat as well I would say. Yes, there is some butter in it, but not a lot in actuality. It is economical, delicious, and real comforting family fare.
We love this warm, but we really love this cold and cut into squares or slabs. It always goes down a real treat and is a great way to use up leftover stale bread.
When you first read the recipe you think to yourself, how could that ever be tasty. But you are wrong. It is incredibly, edibly, wonderfully delicious.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Old Time Bread Pudding
Yield: Makes one 12 by 9 inch pan
prep time: 15 Mcook time: 1 H & 20 Mtotal time: 1 H & 35 M
This is very different than bread and butter pudding. Don't confuse the two. This is a very traditional and stodgily delicious blend of dried fruit, spices, bread, eggs and milk. Perfect for a winters day tucked up in side in the warmth and best served with custard or cream. It's also very good served cold and simply cut into squares.
Ingredients:
- 400g of white bread, torn into pieces (about 7 cups)
- 600ml of milk (2 1/2 cups)
- 450g of dried fruit (3 cups)
- (Use a mixture of raisins, sultanas and currants
- 100g sugar (1/2 cup)
- 50g of self raising flour (1/4 cup plus 2 TBS)
- 1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
- 2 large free range eggs, beaten
- 100g of butter, melted (7 TBS)
- demerara sugar to sprinkle on top (turbinado)
Instructions:
- Preheat the oven to 150*C/300*F. Butter a rectangular pan about 12 by 9 inches well. Set aside.
- Put the bread into a large bowl. Pour the milk over top and allow it to stand for 10 minutes. At the end of that time, beat it all together with a wooden spoon. Stir in the dried fruit and sugar. Mix well together. Stir in the flour and mixed spice. Add the beaten eggs and the melted butter. Pour into the prepared pan. Sprinkle demerara sugar on top evenly. Bake for one and a half hours.
- Raise the oven temperature to 180*C/350*F/ gas mark 4 and bake for a further 10 minutes or so until the pudding is golden. Excellent served warm with custard or cream, or eaten cold.
This is one of the most popular recipes on the blog which goes to prove that people really love to try good old fashioned traditional foods and recipes. When something ain't broke why mess with it. This is perfect just as it is.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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: theenglishkitchen@mail.com
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