scones & clotted cream

I recently had my first attempt at making clotted cream. It was much easier and way more successful than I ever thought it would be. There are several methods other people have written about online including slow cooking in the oven and using a slow cooker. A great place to read about all these ideas is over at The Culinary Life. I opted to heat the cream in a large bowl over a barely simmering pan of water for around an hour similar to this method from James Cooper.

Anyway, if you're going to have clotted cream in the house you HAVE to have scones to go with it. I've tried out many different recipes over time and this one has given me the lightest results so far. Serve them warm from the oven with a good raspberry or strawberry jam and a generous dollop of clotted cream. (By the way, if you want to be true to the Cornish origins of clotted cream it should be ON TOP of the jam. Apparently Devon folk put it under the cream because they're ashamed of it - that's what my Cornish husband says anyway!)

Ingredients Makes 8-10
350g plain/all purpose flour

5 tsp baking powder
50g butter
50g lard

25g caster sugar

1 egg
100ml milk

1. Preheat the oven to 200C and line a baking tray with parchment paper. 
2. Sift together the flour and baking powder, then rub in the lard and butter using your finger tips. Be as light handed as you can. 
3. Beat the egg and mix with 50ml of milk. Add it to the flour and fat mixture and bring everything together so that you have a soft, sticky dough. Wetter is better for scones so don't be tempted to add extra flour. Your floured work surface should be enough to stop everything getting too sticky.
4. Turn the dough out onto a floured surface and gently pat down to about 2 cm thickness. Cut out your scones using either a 5cm cutter or form a rectangular shape and cut your scones into smaller squares.
5. Transfer to the baking sheet, brush with any left over egg and milk mixture then bake in the oven for 10 - 15 minutes or until they are well risen and golden brown on top.
6. Allow to cool a little before serving and enjoy with clotted cream, jam and a proper cup of tea.

almond layer cake

I've been on the look out for a suitable almond cake recipe to be part of my wedding cake in a few weeks time. After a few wrong turns I discovered this beauty. It's ridiculously easy to make, has the firmness you need to stand up to fondant icing but isn't too heavy at all. Also with the alcohol syrup you have an added richness which is exactly want you want from a celebration cake. This version is based on Dan Lepard's yummy cake which you can find here. I have boosted the almond flavours by substituting the vanilla extract with almond and using amaretto instead of brandy for the syrup. I've also done a version using Krupnik, a Polish vodka and honey based liquer. That was pretty awesome too. My version here is also much lighter because I haven't slathered it with double cream as in the original. I'm sure it would be glorious with the cream but I didn't have any in the house and I wanted to make it just a little lighter. If you want to be more decadent go for it and layer the cake together with fresh raspberries or strawberries and some lightly whipped and sweetened double cream. 

Ingredients
225g caster sugar (+25g for syrup)
125g unsalted butter, softened
250g mascarpone

170g greek yogurt
4 medium eggs
2 tsp almond extract
75g ground almonds
325g plain flour
3 tsp baking powder
Brandy/amaretto/krupnik
Good quality Strawberry jam or conserve

1. Grease and base line two 18cm round sponge tins with baking parchment and heat the oven to 180C.  Beat together the caster sugar, butter and 125g mascarpone with an electric mixer until it is light and fluffy - this will take around 3-5 minutes.
2. Next add the eggs one at a time beating to ensure they are thoroughly combined.
3. Beat in the almond extract and ground almonds, sift in the flour and baking powder, and combine thoroughly.
4. Divide the mixture between the two tins then bake for about 30 minutes, or until completely cooked (a skewer will come out cleanly when it is).
5. While the cakes are cooling heat 25ml of your chosen spirit with 25g caster sugar until the sugar dissolves then remove from the heat. Prick the tops of the cakes with a fork or skewer then carefully pour over the syrup. Cover the cakes with paper and leave to cool completely. This will help to keep them soft.
6. Put one layer of the cake on a serving plate. Cover with a generous couple of dollops of good quality strawberry conserve/jam then beat together the greek yogurt and remaining mascarpone, adding a little sugar if you wish. Put half the mascarpone mixture on top of the jam then cover with the second cake layer before finally putting the remaining mascarpone mix on top. Yum.

rum balls / romkugler / rum truffles

Ever end up with just too much cake in the house? No, it doesn't happen to me often either! However, I've recently been on a bit of a cupcake making spree and had far too many around and the freezer was full. It seems wrong to me to throw anything away that still has use so I looked around to find something different to do with all this left over cake. This recipe is my version of a rum ball. Many countries have their own versions, mine is more influenced by the scandinavian approach and in particular the Danish romkugler. I know I ate these somewhere when I was younger but they just don't seem to be around anywhere at the moment. I do urge you to try this recipe. It's a proper blast from the past and delicious.

This recipe is intended to use up any regular chocolate cake, however I used my left over salted caramel chocolate cupcakes and some of the cherry filled version. As a consequence I didn't need any additional jam, just from blitzing the left over cupcakes I ended up with a fairly gloopy paste, especially after I added the rum. To thicken it up a little I added in a couple of handfuls of rolled oats and blitzed them up a bit too. This was inspired by the Swedish chokladboll. You may beed to adjust the quantities depending on the moistness of the cake you're using. The most important thing is that you achieve the right consistency.

 Ingredients 
around 800g left over cake bits
70g cocoa
3 - 4 tbsp jam (apricot or dark cherry work particularly well)
1/2 cup dark rum (or more to taste)

rolled oats if needed
150-180g dark chocolate vermicelli/desicated coconut/roasted, flaked almonds/chopped hazlenuts for coating

1. Put the cake and cocoa in the food processor and blitz until all the cake is pulzerised to fine crumbs.
2. Add the jam then pulse until thoroughly combined.
3. Pour in the rum and mix for 20 seconds or so.
4. At this stage, if the mix is too runny add in the oats and blitz. Don't get carried away by adding too much in one go. Add a little at a time and mix thoroughly after each addition until achieve a thick paste.
5. Remove the mix from the bowl and place in another container to firm up in the fridge for at least 30 minutes.
6. Once the mixture has chilled and firmed up remove a spoonful at a time and roll in your chosen coating. Place in paper cases and serve.

chocolate cherry cupcakes with malted chocolate frosting

Fruity, chocolatey, indulgent and easy. You really can't go wrong these cupcakes. The batter is easy to make and incredibly moist and based on the chocolate fudge cake recipe from the Black Cat Cafe in Cambridge.  For a variation try my chocolate and salted caramel cupcakes.

I got 12 cupcakes from this batter.

Ingredients
100g plain chocolate
125g butter
1/2 cup water
1 cups caster sugar
1/4 cup cocoa
1 eggs
3/4 cups self-raising flour
Good quality black cherry jam. I used this one.

1 quantity of malted chocolate frosting.

1. Preheat the oven to 170C or 150C fan. Place the paper cases in the tray.
2. Break the chocolate up in to pieces and put in a heavy based saucepan. Add the water, butter, cocoa and sugar then heat over a low heat until the chocolate is melted and the sugar is dissolved.
3. Cool for about 20 minutes.
4. Sift in the flour and add the eggs and mix thoroughly until combined. Pour a little into the each paper case so it come about 1/3 of the way up the case.
5. Put a generous teaspoon of the jam into each case.
6. Next cover the jam with the remaining batter then place in the oven for 20-25 minutes or so. Be careful not to over cook these cupcakes because you want them to still be moist inside.
7. Decorate with the frosting once they have cooled completely.