Salted Caramel Cupcakes

Salted Caramel Cupcakes

I’m a bit obsessed with salted caramel at the moment… ever since I made my Salted Caramel Cheesecake I’ve been wanting to making something else with the same flavour. So I came up with these Salted Caramel Cupcakes – I’ve put light brown sugar in the sponge to give it a caramel flavour, the buttercream has a salted caramel flavouring in it, then they’re filled with salted caramel sauce, topped with a bit more of the sauce and also some salted caramel fudge! They are a salted caramel explosion!

Jump straight to the recipe!

To make the sponge I started by creaming together the butter and light brown sugar, then I whisked in the eggs.

Then I added the self raising flour and whisked until smooth.

 

I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden.

Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre and I filled it with salted caramel sauce.

I mixed up a buttercream using butter, icing sugar and a salted caramel flavouring extract. I piped it onto the cupcakes, then added a blob of salted caramel sauce in the centre and topped them with some chopped up salted caramel fudge.

Salted Caramel Cupcakes

The nozzle I used for these was Ateco 829, of course you can use any nozzle you like to pipe the buttercream on. You could also decorate them with sprinkles, or those little fudge pieces you can get in the baking aisle. And there’s always the option of drizzling salted caramel sauce all over the buttercream too!

Salted Caramel Cupcakes

My boyfriend and his friends absolutely loved the Salted Caramel Cupcakes and scoffed up most of them even though it was before noon! Always a good sign!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Spades, Spatulas & Spoons.

5 from 4 votes
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Salted Caramel Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs large
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 2 tsp Salted caramel flavouring I used Tesco's

For the filling and decoration

  • 150 g Salted caramel sauce
  • Salted caramel fudge chopped up

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Cream together the butter and light brown sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

  7. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  8. Fill the holes with a couple of chopped peanuts per cupcakes and some caramel sauce. You can do this using a spoon or put the caramel sauce into a small piping bag, snip the end off and pipe it in
  9. Make the buttercream by mixing together the butter and icing sugar, then add the salted caramel flavouring, and mix until smooth. You can do this by hand or with an electric whisk

  10. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  11. Pipe a blob of the salted caramel sauce over the buttercream, or drizzle it on with a spoon

  12. Sprinkle the fudge over the top and dig in!

You can find more of my Cupcake recipes by clicking here!

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Salted Caramel Cheesecake (No Bake)

Salted Caramel Cheesecake (No Bake)

When I make a recipe with a certain flavour component that is very well known, I like to do a bit of research on how the flavour become so popular. I find food trends very interesting, so I really enjoy finding out more about their invention and their route from inception to world wide phenomenon. I found an interesting article about salted caramel, which I recommend reading if you are as geeky as me! This Salted Caramel Cheesecake is infused with caramel flavour and a hint of salt, then a rich luxurious salted caramel sauce is drizzled all over it. I used a shop bought sauce as there a so many good quality ones available now, but of course you can make your own too if you like.

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar, caramel extract and salt.

 

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

To decorate, I put the salted caramel sauce in a bowl and microwaved it for 30 seconds so it is more runny, then I let it cool for 5 minutes.

Salted Caramel Cheesecake

I poured the sauce over the Salted Caramel Cheesecake and let it spread and drip down the sides. I used my palette knife to smooth it out and push it to the edges to create those drool worthy drips!

Salted Caramel Cheesecake

The Salted Caramel Cheesecake was absolutely decadent and luxurious. The creamy cheesecake and salted caramel sauce combined to make such a gorgeous flavour!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Dragonfly Home Recipes.


5 from 2 votes
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Salted Caramel Cheesecake (No Bake)

Servings 12

Ingredients

For the base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 4 tsp Caramel extract I used Dr Oetker
  • 1 tsp Salt
  • 300 ml Double cream

To decorate

  • 250 g Salted caramel sauce I used Tesco's finest

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar, caramel extract and salt

  4. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, put the salted caramel in a bowl and microwave it for 30 seconds so it is more runny. If your sauce is already runny you don't need to do this. Let it cool for 5 minutes so you're not pouring hot liquid onto the cheesecake

  8. Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn't spread/drip enough

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

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Salted Caramel Egg Brownies

Salted Caramel Egg Brownies

I’m going to make a big statement here… I honestly think these Salted Caramel Egg Brownies are one of the best things I’ve ever made! They are absolutely heavenly and I could eat them every day! The chocolate brownie is the perfect level of gooeyness and fudgeyness, it’s filled with salted caramel sauce, and each piece is topped with half a Cadbury’s Caramel Egg that I’ve sprinkled some sea salt on. My mouth is actually watering as I type this, I’m not kidding! Go and make these Salted Caramel Egg Brownies immediately – you will not regret it!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin, then added blobs of salted caramel sauce all over.

While it baked for 20 minutes, I cut the Caramel Eggs in half and sprinkled coarse sea salt over them.

 

I took the brownies out of the oven, pressed the eggs in, then they went back in the oven for another 10 minutes.

Salted Caramel Egg Brownies

I let the brownies cool completely before removing from the tin and slicing up.

Salted Caramel Egg Brownies

If you like chocolate and salted caramel (does anyone not?!) then get ready for sheer heaven as you tuck into these beauties.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Love Food Eat and Food For The Soul.

5 from 4 votes
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Salted Caramel Egg Brownies

Servings 15

Ingredients

For the brownie batter

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 100 g Plain flour
  • 30 g Cocoa Powder

For the topping

  • 8 Cadbury's Caramel Eggs cut in half (one extra half for the chef!)
  • 100 g Salted Caramel Sauce I used Bonn Maman
  • 1/2 tsp Coarse sea salt

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the  lined traybake tin, add small blobs of salted caramel sauce all over

  7. Bake for 20 minutes. While it is baking, cut the Caramel Eggs in half and sprinkle coarse sea salt over them. There will be one extra half - the perfect snack for the chef or a nearby child!

  8. Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Attempt to share them - this is a tricky one!

You can find more of my Traybake recipes by clicking here!

Salted Caramel Egg Brownies

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Chocolate, Salted Caramel & Chestnut Yule Log

Chocolate, Salted Caramel & Chestnut Yule Log

I’m looking forward to Christmas more than usual this year as it is looking quite likely that I’ll be celebrating it in our very own home! And hopefully with a slice of this Chocolate, Salted Caramel & Chestnut Yule Log! I’ve been renting since I left my parents at 18 and more years later than I’d like to count, I’m finally buying my own home with my boyfriend. I can’t wait to put the Christmas tree up, make the place our own and most of all get baking in our new kitchen! All going well, we will be in there in 2 weeks time, keep your fingers crossed for us!

Jump straight to the recipe!

I recently received the first issue of Baking Heaven, which is a monthly magazine subcription from Magazine.co.uk. It is packed full of sweet and savoury recipes and it certainly lives up to it’s name! When I flicked through the magazine to decide what to make I was immediately drawn to this Chocolate, Salted Caramel & Chestnut Yule Log. With it’s combination of salted caramel, chocolate and chestnuts it sounded like festive perfection. It is taken from Gizzi Erskine’s new book Season’s Eatings and is something a bit different from the traditional Yule Log.

I started by greasing a lining a lipped baking tray, the recipe recommends using a 33x23cm tin, but as mine was larger I increased the sponge recipe by a third to make up for this. I’ll only put the ingredients for the recipe as stated though.

I whisked up eggs with caster sugar in my food mixer for 8 minutes until it had trebled in size.

I sieved out plain flour and cocoa powder into a bowl and then folded it into the egg mixture.

Then I poured the batter into the tin and tipped it to spread the mixture out into each corner.

It baked on 190C/170C Fan/Gas Mark 3 for 12 minutes. I immediately tipped it out onto another sheet of baking paper and rolled it up, rolling the fresh sheet of baking paper with it. The recipe didn’t suggest to do this, but having made many swiss rolls in the past, I thought this was the best thing to do and I do recommend it! Then I left it to cool fully on a cooling rack.

I then made the chocolate icing by putting double cream, butter and dark chocolate in a pan and gently heating it until it all melted together. I put it in the fridge to chill for at least 30 minutes.

For the filling I started by making a caramel, I put caster sugar into a frying pan and left it without stirring it until it was golden and bubbling.

I added butter, double cream, vanilla extract and salt and quickly mixed them in.

I then poured the caramel into a bowl, added chestnuts and whizzed it up into a smooth paste using a hand blender. Let it cool to room temperature.

I whipped up double cream with icing sugar, then folded it into the cooled caramel and chestnut mixture.

I unrolled the sponger and spread the caramel filling all over it evenly.

Then I rolled the sponge back up carefully.

I took the icing out of the fridge and spread it all over the roll. I did it quite roughly as the roll was meant to look like a log.

Then I bashed up 1 flake bar and sprinkled it all over the wet icing. I put it back in the fridge to set.

I finished the Chocolate, Salted Caramel & Chestnut Yule Log by adding some redcurrants and dusting it with icing sugar. I’ve never actually eaten redcurrants before, they look very pretty and taste very inoffensive, however they are quite full of seeds despite their small size. You can choose to decorate the roll with anything you like, I suggest a sprig of holly, edible gold glitter or a liberal dusting of icing sugar!

This Chocolate, Salted Caramel & Chestnut Yule Log was the perfect taster of Christmas treats to come, the filling had a salty caramel flavour, the sponge was light and soft, and the dark chocolate icing was melt in the mouth divine. I really enjoyed every bite!

      

I’m linking this recipe up with We Should Cocoa hosted by Tin & Thyme, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & MotivationCook Blog Share hosted by Sneaky Veg, and Recipe of the Week hosted by A Mummy Too.


Chocolate, Salted Caramel & Chestnut Yule Log

Ingredients

For the sponge

  • 3 Eggs large
  • 75 g Caster sugar
  • 50 g Plain flour
  • 25 g Cocoa powder

For the chocolate icing

  • 30 g Butter
  • 150 ml Double cream
  • 150 g Dark chocolate

For the filling

  • 100 g Caster sugar
  • 80 g Butter
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 3/4 tsp Salt
  • 200 g Chestnuts
  • 3 tbsp + more for dusting Icing sugar

For decoration

  • 1 Cadburys Flake Bar
  • 3 sprigs of Redcurrants

Instructions

  1. Grease and line a lipped 33x23cm baking tray

  2. Whisk up the eggs with the caster sugar in an electric food mixer for 8 minutes until it has trebled in size

  3. Sieve the plain flour and cocoa powder into a bowl and then fold it into the egg mixture

  4. Poured the batter into the lined tray and tip it to spread the mixture out into each corner

  5. Bake it on 190C/170C Fan/Gas Mark 3 for 12 minutes. Immediately tip it out onto a clean sheet of baking paper and roll it up, rolling the clean sheet of baking paper with it. Leave it to cool fully

  6. Make the chocolate icing by putting the double cream, butter and dark chocolate in a pan and gently heating it until it all melts together. Put it in the fridge to chill for at least 30 minutes

  7. For the filling start by making a caramel. Put the caster sugar into a frying pan and leave it without stirring until it is golden and bubbling

  8. Then add the butter, 50ml of the double cream, the vanilla extract and the salt and quickly mix them in using a whisk

  9. Pour the caramel into a bowl, added the chestnuts and whiz it up into a smooth paste using a hand blender. Let it cool to room temperature

  10. Whip up 150ml of the double cream with the icing sugar, then folded it into the cooled caramel and chestnut mixture

  11. Unroll the sponger and spread the caramel filling all over it evenly, then roll the sponge back up carefully

  12. Take the chocolate icing out of the fridge and spread it all over the roll. You want this to be quite rough as the roll is meant to look like a log

  13. Bash up 1 flake bar and sprinkled it all over the wet icing. Put it back in the fridge to set

  14. Finish the Yule Log by adding some redcurrants and dusting it with icing sugar

NB. I have received the subscription to Baking Heaven free of charge, all opinions are my own.

You can find more of my Dessert recipes by clicking here!

Salted Caramel Popcorn Cupcakes

Salted Caramel Popcorn Cupcakes

Last night I had a party for my 30th birthday, and these Salted Caramel Popcorn Cupcakes were such a hit I had to share the recipe! For the party I also made two Chocolate Guinness Cakes with Baileys Buttercream (my absolute favourite cake!), some Cheese & Red Pepper Muffins, and some Rocky Road.

Jump straight to the recipe!

To make the cupcakes I creamed together butter and caster sugar.

I added eggs, one at a time, mixing between each addition. Followed by vanilla extract. Finally I stirred in self raising flour.

I put the cupcake batter into cupcake cases and baked them for 20 minutes on 180C/160C Fan/375F/Gas Mark 4.

Once the cupcakes were cool I used a cupcake corer to make a hole in the centre of each one and filled it with Carnation caramel that I had mixed salt into.

I made the buttercream by mixing together butter, icing sugar, Dr Oetker Caramel flavour, and salt. I used a piping bag and nozzle to swirl the buttercream onto each cake.

Salted Caramel Popcorn Cupcakes

Then I got a bag of toffee popcorn and stuck it all over the buttercream. Finally I sprinkled some gold edible glitter all over the Salted Caramel Popcorn Cupcakes!

Salted Caramel Popcorn Cupcakes

The Salted Caramel Popcorn Cupcakes looked really attractive and were the first item on the cake buffet to disappear. I’d only decided to make them at the last minute, so I’m glad I did. They are so yummy and the hidden centre is an indulgent surprise!


Popcorn & Salted Caramel Cupcakes

Servings 12

Ingredients

Sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 2 tsp Vanilla extract
  • 175 g Self raising flour

Buttercream

  • 300 g Icing sugar
  • 150 g Baking spread
  • 1 1/2 tsp Caramel extract
  • 1/2 tsp Salt

Filling & Decoration

  • 175g Carnation caramel
  • 1 tsp Salt
  • 1 bag of Toffee popcorn
  • Edible glitter

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes cream together the butter and the caster sugar

  3. Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
  4. Fold in the self raising flour
  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  6. Mix together the caramel and the salt. Once the cupcakes have cooled, use a knife or cupcake corer to make a hole in each cake, then fill it with the caramel mixture

  7. Make the buttercream by mixing together the butter, the icing sugar, caramel extract and salt. When the cupcakes are fully cool, use a piping bag and nozzle to swirl the buttercream onto each one

  8. Stick the toffee popcorn all over the buttercream and add edible glitter, serve immediately

You can find more of my Cupcake recipes by clicking here!

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Lindt Lindor Cupcakes with Salted Caramel Buttercream

Lindt Lindor Cupcakes with Salted Caramel Buttercream
My mum loves Lindt Lindor, they are her absolute favourite chocolates and I can always guarantee that getting her a box of them will go down well on any occasion. As it’s Mother’s Day this weekend I wanted to surprise her by baking Lindt Lindor Cupcakes. I added Salted Caramel Buttercream as she loves salted caramel too. I got the idea after seeing A Life Of Geekery‘s post, she uses the caramel Lindor and a pre-flavoured icing sugar. I’ve made mine differently, but the results are equally as yummy!

Jump straight to the recipe!

First things first, I put my Lindt Lindor in the freezer for at least 1 hour. I learnt this trick when I made Creme Egg Cupcakes last year.

I started by making a simple vanilla sponge by creaming together butter and caster sugar, adding eggs and vanilla extract and whisking in. Finally I folded in self raising flour.

I divided the batter into the baking cases, then placed the frozen Lindt Lindor (I used the red wrapper kind) in the middle.

The cupcakes baked for 20 minutes.

To make the buttercream I mixed together butter, icing sugar, Dr Oetker Caramel flavour, and salt. Add some salt and test the flavour, see if you like it, as I’ve noticed different people like different strengths of salted caramel. Or you can leave it out if you don’t like salt in it at all.

Lindt Lindor Cupcakes

I piped the buttercream on top of the cooled Lindt Lindor Cupcakes, then added another whole Lindor on top and a sprinkling of edible gold glitter!

Of course I had to test one before giving them to my mum… I cut one open and the Lindor chocolate hadn’t quite done what I expected. It melted and created a delicious chocolatey bottom to the cake! As for the buttercream…drool!

I put the Lindt Lindor Cupcakes in a decorative box and jumped straight in the car to take them to my mum. She loved the surprise and said the cakes were ‘amazing, divine and yummy’. Definitely a winner then! My boyfriend had one too and made lots of ‘yummmm’ noises whilst he gobbled it up.


Lindt Lindor Cupcakes with Salted Caramel Buttercream

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 9 Lindt Lindor frozen

For the buttercream

  • 300 g Icing sugar
  • 1 1/2 tsp Caramel extract
  • 150 g Butter
  • 1/2 tsp Salt

For decoration

  • Edible gold glitter
  • 9 Lindt Lindor

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases

  2. Make the sponge by creaming together the butter and the caster sugar

  3. Add the eggs, milk and vanilla extract and whisk in

  4. Fold in the self raising flour

  5. Divide the batter into the baking cases, then place one Lindt Lindor in the middle

  6. Bake the cupcakes for 20 minutes. Leave to cool

  7. To make the buttercream mix together the butter, icing sugar, caramel extract and salt

  8. Pipe the buttercream on top of the cooled cakes, then add another Lindt Lindor on top and a sprinkling of edible gold glitter

You can find more of my Cupcake recipes by clicking here!

Gingerbread Bonfire Cake with Salted Caramel Sauce

Gingerbread Bonfire Cake with Salted Caramel Sauce

The night’s are drawing in and getter darker, which makes me feel excited for Halloween, Bonfire Night and Christmas, but I really do miss the light nights! Well this Gingerbread Bonfire Cake is all about darkness anyway. Made with treacle, dark brown sugar and some Guinness for good measure. It was described as ‘Bonfire Night in a cake’ by my colleagues which is why I titled it appropriately. It really is the perfect cake for this time of year.

Jump straight to the recipe!

I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted butter. Once melted I added dark brown sugar and double cream. I kept stirring and let the sauce bubble for 5 minutes. Then I added vanilla extract and salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up. If you don’t fancy making the sauce you can of course use a shop bought one!

In a bowl I whisked together Guinness (you could also use another dark stout), black treacle, dark brown sugar, vegetable oil and eggs.

In another bowl I sifted together flour, bicarbonate of soda, ground ginger, cinnamon, nutmeg and salt.

Then I added this to the wet ingredients and mixed in.

To bake the cake I used a ring shaped bundt tin, you can easily pick one up if you don’t have one. I greased it with vegetable oil to ensure the cake didn’t stick. It baked for 45 minutes until it was a deep rich brown and a skewer came out clean.

I let it cool for 5 minutes then tipped it out of the tin, then I left it to cool.

Gingerbread Bonfire Cake

To decorate I smothered the cake with caramel sauce, then added chopped crystallised ginger on top for extra spice and a lovely crunch.

Gingerbread Bonfire Cake

The Gingerbread Bonfire Cake is a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!


Gingerbread Bonfire Cake with Salted Caramel Sauce

Servings 12

Ingredients

For the caramel sauce (or use a shop bought sauce)

  • 50 g Butter
  • 140 g Dark brown sugar
  • 150 ml Double cream
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Salt

For the sponge

  • 250 ml Guinness or other dark stout
  • 165 g Dark brown sugar
  • 340 g Black treacle
  • 175 ml Vegetable Oil
  • 3 Eggs large
  • 225 g Self raising flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 tbsp Ground ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

For decoration

  • 2 tbsp Crystallised ginger chopped

Instructions

  1. To make the salted caramel sauce. Melt the butter in a pan, then add the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken up

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. I grease my bundt tin with vegetable oil, and I use a pastry brush to get it into all of the cracks. If you have a preferred way of greasing your bundt tin that has always worked for you, then please do stick with it

  3. In a bowl whisk together the Guinness, black treacle, the dark brown sugar, vegetable oil and eggs

  4. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, nutmeg and the salt. Add this to the wet ingredients and mix in

  5. Pour into the cake tin and bake for 45 minutes until it is a deep rich brown colour and a skewer comes out clean

  6. Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring

  7. Leave to cool fully before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger. You may need to blast the caramel sauce for 30 seconds in the microwave to make it runny again

  8. This cake is amazing served with custard. Store leftovers in an airtight container and eat within 3 days

Recipe adapted from Chowhound.

You can find more of my Cake recipes by clicking here!

Gingerbread Bonfire Cake

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Salted Caramel & Pecan Baklava: GBBO Week #9

Salted Caramel & Pecan Baklava: GBBO Week #9
Can you believe it was the semi finals of The Great British Bake Off last week already?! As usual it’s gone so quickly. The theme for episode nine was patisserie, although there wasn’t much pastry being made… it was more to do with layered desserts. The first challenge was the only challenge that involved making pastry. So the judges asked for two different types of Baklava, a Turkish pastry made with layers of filo and filled, usually, with pistachios and walnuts. Syrup is drizzled over the Baklava after baking. The bakers were allowed to flavour and shape the Baklava any way they liked.

Jump straight to the recipe!

Richard stayed traditional with a Pistachio & Rose Baklava, and a Walnut & Almond Baklava. While Chetna experimented with a Chocolate Orange Baklava, and a Masala Chai Baklava. I was intruigued to see how they all shaped their Baklavas differently. Only Nancy made the traditional square shaped ones. Everyone also had their own way of pronouncing this pastry dessert’s name!

The bakers all made their own filo, which has to be stretched out into a giant thin layer. As Chetna said, it’s impossible to get it as thin as the store bought kind, because that is done by a machine. However, the bakers filos all looked pretty good! Luis flower shaped Baklava’s were criticised by the judges as they were not ‘proper’ Baklava. Nancy also shoved aside tradition by filling her Baklava’s with muesli, and got great results.

The technical challenge this week was a ‘Schichttorte’, which is simpler horizontally layered version of the German cake Baumkuchen. The cake the bakers were given to bake had 20 layers and each one was cooked under the grill. This challenge was to test the bakers consistency as the recipe itself was fairly simple, it was the technique that was the hard part. The layers of batter were extremely thin which left the bakers quite
confused as it just didn’t look like enough batter. Some of them ended up with less than 20 layers (of course Paul counted them during judging…).

They weren’t provided with a grill temperature or a time to grill for, some bakers timed the layers and some just judged it by eye. I thought that all this grilling would make the cake quite dry and on Extra Slice they confirmed that it was a very dry cake. The enternal Bake Off problem of not having enough time for things to cool caused problems with the chocolate glazes. Why can’t they give them enough time?! I cry every time I watch the show. Luis came first, Richard second, Nancy third and Chetna fourth.

The bakers were really tested this week with the showstopper challenge. They were asked to make two different types of Entremets, 12 of each. Entremets are the small fancy cakes you see in the window of high end patisseries. Mary wanted to see polished works of art, and Paul wanted precision, beauty and elegance in miniature form.

The bakers layered sponges, mousses, creams and jellys to make these tiny treats. Some of the bakers left their layers visible like Richard with his Hazlenut Mocha Entremets, whereas Nancy covered her Raspberry Nonnettes in a chocolate glaze so that the layers were revealed on cutting. She did very well in judging for flavour, but was marked down for apperance.

Chetna’s Chocolate, Orange and Nut Entremets looked stunning, but the judges though they lacked in orange flavour, they also thought her Cappucino ones were untidy and the coffee was too strong. Paul called Richard’s entremets “extremely good”. Luis also did very well.

Chetna left us this week. It was very sad to see her go as she is an amazing baker, but based on this week’s bakes I think it was the right decision. Richard smashed his own record and received Star Baker again!! Next week it’s the final! I personally cannot wait.

I had thoughts of making an Entremet this week, but the whole idea of it made me quite stressed! And being stressed before I bake something is not what I want. I bake for enjoyment and I need to be excited about what I’m making. As I am not a fan of traditional Baklava, I decided to change the flavours to things I do like and make Salted Caramel & Pecan Baklava!

I started the night before by making the syrup as it needs to cool overnight in the fridge and thicken up. If you can’t do it the night before, make sure it has at least 2 hours cooling time in the fridge before using. On a low heat in a pan I heated brown sugar, sea salt, water and honey (you can replace the honey with golden syrup if you like). Once the sugar is dissolved, let it boil for 10 minutes, stirring constantly. Pour into a bowl and cool in the fridge.

For the filling I roughly chopped up pecans.

I added the pecans, light brown sugar, cinnamon, nutmeg and salt into a food processor and pulsed them until they looked like a coarse crumb.

Before layering the Baklava I melted butter in a pan and stirred in light brown sugar until it dissolved.

In a deep sided baking tray I starting layering up the filo sheets, brushing butter between each layer. I did 10 sheets of filo per layer. I didn’t make my own filo, I bought 2 packs of Jus Roll. I have made filo before, if you’d like to make your own (or have a nosey at how I got on!) you can check out my Fruit Strudel post.

After doing 10 filo layers, I added a layer of the pecan filling. Then I did 10 more filo layers again brushing butter in between, then another layer of pecan filling, then 10 more filo layers. Reserve some of the filling for topping the Baklava after baking, about 2 tbsp should do.

I sliced the Salted Caramel & Pecan Baklava up into pieces before baking.

They baked on 180C/350F/Gas Mark 5 for 30 minutes. It was quite golden brown by then so I covered it in foil to avoid it catching. I turned the heat down to 150C/300F/Gas Mark 2 and baked for another 25 minutes. When it was done I immediately poured the syrup all over, then sprinkled the remaining filling in the centre of each square along with a sprinkle of sea salt.

The pastry of the Salted Caramel & Pecan Baklava was beautifully crispy and made a great sound when I bit into it. The syrup made it sticky and sweet. I loved the contrast between the saltyness and the sweetness, much better than the traditional Baklava I reckon. My boyfriend demanded that ‘not all of these are being taken into your work!’ So the Salted Caramel & Pecan Baklava must have been good!


Salted Caramel & Pecan Baklava

Servings 20

Ingredients

For the syrup

  • 45 g Light brown sugar
  • 1/2 tsp Sea salt
  • 170 g Honey or golden syrup
  • 235 ml Water

For the filling

  • 45 g Light brown sugar
  • 1/2 tsp Sea salt
  • 150 g Pecans
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

For the pastry

  • 200 g Butter
  • 45 g Light brown sugar
  • 2 Packs of Jus Roll Filo Pastry

Instructions

  1. Start by making the syrup. In a pan on a low heat melt the brown sugar, sea salt, water and honey. Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool in the fridge overnight or for at least 2 hours

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. For the filling chop up the pecans, add them along with the light brown sugar, the cinnamon, nutmeg and salt into a food processor and pulse them until they look like a coarse crumb

  4. For the pastry, melt the butter in a pan on a low heat and stir in the light brown sugar until it dissolves

  5. In a deep sided baking tray layer up the filo sheets, brushing butter between each layer. Start with 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets. Reserve a small amount of the filling for topping the Baklava after baking, about 2 tbsp
  6. Slice the baklava in the tin, into the pieces desired before baking. Bake for 30 minutes. Cover with foil if browning too much and turn the heat down to 150C/300F/Gas Mark 2 and bake for another 25 minutes. When it is done, immediately pour the syrup all over, then sprinkle the remaining filling in the centre of each square along with a sprinkle of sea salt

You can find more of my Pastry recipes by clicking here!

Salted Caramel Fudge

Salted Caramel Fudge
Salted caramel is all the rage right now and although I may be a little late to the party in finally making something with these opposing flavours, this Salted Caramel Fudge was worth the wait! It’s sweet, it’s salty, it’s melt in the mouth, it’s delicious!

Jump straight to the recipe!

In a large heavy bottomed pan I put condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar. I heated it on low until all the sugar had dissolved.

Once the sugar was completely dissolved, I turned up the heat and let the mixture boil for 10 minutes. I kept stirring it during this time.

I beat the mixture until it started to set, then poured it into a prepared pan lined with greaseproof paper. Then I sprinkled sea salt over the top, I didn’t measure the amount I used, this part depends on how salty you like it! I gently pressed the salt into the fudge to make sure it stuck.

I left the Salted Caramel Fudge overnight to set and the next day I cut it up into pieces. It was very tasty and melt in the mouth! The saltyness balances out how sweet the fudge is. Fudge is great for giving as a gift and I have given it out at Christmas and for Valentine’s Day before. This Salted Caramel Fudge went to a friend for her birthday, to my Dad and stepmum, and then the leftovers were enjoyed by myself and my boyfriend. You get at least three decent sized gifts out of this batch. Perfect for Christmas!


Salted Caramel Fudge

Ingredients

  • 1 can (397g) Condensed Milk
  • 150 ml Semi skimmed milk
  • 115 g Butter
  • 300 g Granulated sugar
  • 150 g Golden caster sugar
  • Coarse Sea Salt To taste

Instructions

  1. In a large heavy bottomed pan heat the condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar on low until all the sugar is dissolved

  2. Then turn up the heat and let the fudge boil for 10 minutes. Keep stirring during this time

  3. Take off the heat and beat the fudge until it starts to set, then pour into an 8 x 8 square tin lined with baking paper

  4. Sprinkle your desired amount of sea salt over the top of the fudge and gently press into the fudge to make sure it sticks

  5. Leave the fudge for several hours or overnight to set, then cut up into pieces to serve

Recipe adapted from Honest Cooking.

You can find more of my Fudge recipes by clicking here!