Posts Tagged ‘dessert’

Cakes & Bakes: Boozy bread and butter pudding

Thursday, November 12th, 2015

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Home made boozy bread and butter pudding | H is for Home

The secret to this boozy bread and butter pudding is all about getting soaked. No, not in the getting drunk sort of way!

Buttering slices of bread

Slicing buttered slices of bread into triangles

You need to soak the currants for a few hours or even overnight in the alcohol. Melt the butter in the microwave for a few seconds before spreading it on the bread with a pastry brush so that it soaks in. Allow the bread to soak up the custard liquid for half an hour before putting the dish in the oven – ‘soaked’ in a bain-marie.

soaked currants sprinkled on to bread slices

glass measuring jugs of beaten eggs and milk, sugar and lemon zest

I like using slices from a stale Warbies Toastie loaf. If you want to be fancy you can substitute the bread for panettone, brioche, challah, hot cross buns if it’s Easter time or stollen if it’s Christmas.

bread sprinkled with custard mix, currants and lemon zest

bowl of boozy bread and butter pudding with cream

The results were a delicious, warming, comforting pudding – perfect for the chilly autumn and winter months.

Boozy bread and butter pudding
Serves 4
My twist on Delia's classic bread & butter pudding!
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Cook Time
40 min
Cook Time
40 min
  1. 100ml/3½fl oz Baileys (or rum, whiskey or Tia Maria... whichever you have to hand)
  2. 8 slices bread
  3. 60g/2oz butter
  4. 60g/2oz currants
  5. 275ml/10fl oz milk
  6. 60ml/2½fl oz double cream
  7. 50g/2oz caster sugar (I used home-made vanilla sugar)
  8. grated zest of ½ small lemon
  9. 3 eggs
  10. freshly grated nutmeg
  12. boozy bread and butter pudding ingredients
  1. Soak the currants in the alcohol for a couple of hours (or overnight if you're forward planning!)
  2. Grease a 1 litre/2 pint rectangular Pyrex glass or enamel baking dish
  3. Butter the bread and cut each slice of buttered bread into quarters leaving the crusts on
  4. Arrange one layer of buttered bread over the base of the baking dish, sprinkle half the currants and liquor over, then cover with another layer of the bread slices and the remainder of the currants and liquor
  5. In a measuring jug, measure out the milk and add the double cream
  6. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small measuring jug and then into the milk mixture. Stir to combine
  7. Pour the liquid over the bread before sprinkling over some freshly grated nutmeg
  8. Leave for about an hour, allowing the bread to soak up the liquid
  9. Preheat the oven to 180°C/350°F/gas mark 4
  10. Put the dish on a bain-marie
  11. Bake for 30-40 minutes
  12. Serve warm with pouring cream, ice cream or custard
Adapted from Delia Smith's Cookery Course: Part One
H is for Home Harbinger

Cakes & Bakes: Coffee pecan cake

Thursday, November 5th, 2015

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home made coffee & pecan cake | H is for Home

Justin has just declared this cake one of the best I’ve ever made – in fact one of the best he’s ever eaten – and he’s tried a few… so you must give it a try!

Coffee and pecan cake batter in cake tins

It’s a decadent coffee pecan cake.

Coffee and pecan cake sandwiches before icing

It’s moist & light – the honey roasted pecans and muscovado sugar give it a toffee-like depth of flavour which is very apt for bonfire night.

Making coffee mascarpone icing

A coffee liqueur-infused mascarpone cream frosting adds a really luxurious touch.

Slice of coffee and pecan cake

It’s garnished with more crushed pecans and chocolate-coated coffee beans. A very attractive cake with a taste to match!

Coffee pecan cake
Serves 8
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Cook Time
30 min
Cook Time
30 min
For the cake
  1. 175g/6oz unsalted butter, softened
  2. 175g/6oz golden caster sugar
  3. 3 large eggs, beaten
  4. 175g/6oz self-raising flour
  5. 1tsp baking powder
  6. 2tsp instant coffee granules/powder
  7. 60g/2½oz pecans, chopped
For the icing
  1. 500g/1lb mascarpone
  2. 100g/3½oz muscovado sugar
  3. 4tbsp coffee liqueur, such as Tia Maria or Kahlúa
  4. handful pecan halves and a few chocolate-covered coffee beans, to decorate
  6. cheese soda bread ingredients
  1. Preheat the oven to 180°C, fan 160°C/355ºF/Gas Mark 4
  2. Grease a pair of 20cm/8in loose-bottomed tins and line with non-stick parchment paper
  3. Beat the butter and sugar until light and fluffy
  4. Add the beaten eggs, a little at a time, and beat well after each addition
  5. Sift the flour and baking powder together before folding into the batter using a large metal spoon
  6. Mix the coffee with a tablespoon of hot water and fold into the cake mix with the chopped pecans
  7. Divide the cake mix equally between the two tins ensuring the surface is level
  8. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes away clean and the surface of the cake is slightly springy to touch
  9. Remove from the oven, allow to cool for 5 minutes in their tins before turning them out onto a wire rack. Leave to cool completely
  10. Drizzle the flat side of one cake with a tablespoon of the coffee liqueur
For the icing
  1. Beat the mascarpone together with the muscovado sugar and the rest of the coffee liqueur until smooth
  2. Sandwich the cooled cakes with a third of the filling before covering the top and sides of the cake with the rest of the icing
  3. Sprinkle the top with the pecan halves and chocolate-covered coffee beans
Adapted from Tesco realfood
Adapted from Tesco realfood
H is for Home Harbinger
Adding coffee and pecans to cake batter

Cakes & Bakes: Honey-roasted fig & marzipan tart

Thursday, October 8th, 2015

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Home-made honey-roasted fig & marzipan tart

We have some friends that live nearby who are having their kitchen renovated. For the next few weeks, all they’ll have to cook on is a single-burner camping stove.

Honey-roasted fig & marzipan tart ingredients

We’ve been in the exact same position in the past – it’s such a drag! We invited them round to ours for dinner tonight so we thought we’d cook them something that they can’t currently make at home.

Glazed figs before being put in the oven to roast

Justin’s making the main course – chicken breasts filled with a fennel, pastrami and chicken mousse with a spinach and pine nut lasagne – and I’m making the dessert.

Honey-roasted fig & marzipan tart before going into the oven

In keeping with the loosely Mediterranean theme, I’ve cooked a honey-roasted fig & marzipan tart. You can buy ready-made shortcrust pastry to make the base, but it’s really easy to make yourself at home – a 2-minute job… honest!

Honey-roasted fig & marzipan tart before going into the oven

I’ve not made this tart before – I hope it’s a hit tonight!

Honey-roasted fig & marzipan tart
Serves 4
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
  1. 500g/18oz pack shortcrust pastry at room temperature or make your own
  2. 4 ripe fresh figs, stalks trimmed
  3. 1tbs lemon juice
  4. 1 tbs clear honey
  5. 100g/3½oz softened butter
  6. 100g/3½oz golden caster sugar
  7. 100g3½oz ground almonds
  8. 1 medium egg yolk
  1. Preheat the oven to 200ºC/400ºF/Gas mark 6
  2. Grease a shallow, loose-bottomed 20cm flan tin
  3. Roll out the pastry on a lightly-floured work surface
  4. Line the tin, carefully pushing it into the base & sides and making sure the pastry comes above the rim. Refrigerate for 30 minutes
  5. In the meantime, halve the figs lengthways and put them cut side up on a roasting tray
  6. In a small measuring jug, combine the lemon juice and honey before pouring the liquid over the figs
  7. Roast in the oven for 10-12 minutes until just soft
  8. Drain off the juice (if any) and reserve
  9. Remove the pastry case from the fridge and prick the base all over with a fork, line with a circle of greaseproof paper and fill with baking beans. Bake blind for 15 minutes
  10. Remove the paper & beans and bake for a further 5-10 minutes until the pastry is golden
  11. Remove from the oven and reduce the temperature to 150ºC/300ºF/Gas mark 2 Leave the pastry case to cool slightly before filling
  12. In a food processor or using an electric beater, cream the butter and sugar until smooth & pale
  13. Add the ground almonds and whizz briefly to combine
  14. Add the egg yolk and 1 tbsp of the reserved fig juice and whizz again until smooth
  15. Using a spatula or the back of a spoon, spread the marzipan evenly over the pastry case base
  16. Gently press the figs, cut side up, into the almond mixture
  17. Bake for 1¼ hours or until the top turns golden all over
  18. Leave in the tin for 15 minutes before removing sides and transfer to a wire rack to cool
  19. Serve cool or cold with crème fraîche or clotted cream
Adapted from BBC Good Food Magazine
H is for Home Harbinger