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Ingredients
- 2 70cl bottles red wine
- 100 ml Cointreau
- 2 large Oranges peeled zest and juice
- 1 pared zest of Lemon
- 120 g golden caster sugar
- 2 cinnamon sticks
- 3 Star anise
- 4 Cloves
- 1 orange Sliced
Method
Put all the ingredients (except the slices of orange) in a slow cooker on low for 1 1/2 - 2hrs until hot. Ladle into heatproof glasses and serve with slices of orange. Using the 'keep warm' setting (if your cooker has one) will ensure the mulled wine stays hot during the party.
Salted Caramel Brownies
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
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Votes: 50
Rating: 2.84
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Ingredients
- 200 grams unsalted butter Plus a little extra for greasing
- 100 grams Chocolate 70% cocoa solids
- 100 grams Chocolate 50% cocoa solids
- 397 grams Can Carnation Caramel
- 1 tsp Flaky Sea Salt Plus a little extra for the top
- 200 grams golden caster sugar
- 4 Medium Eggs At room temperature
- 130 grams plain flour
- 50 grams Cocoa Powder
Method
Heat oven to 180C/160C fan/gas 4.
Grease then line a 23cm square traybake tin with baking parchment.
Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up.
Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
Pour half the brownie batter into the tin and level it with a spatula.
Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
Let it cool completely in the tin, then cut into squares.
Strawberry Tart
Check out this classic strawberry tart recipe
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Ingredients
- 375 grams pack all-butter shortcrust pastry
- 500 grams small strawberries halved
- 5 tbsp redcurrent jelly
- 350 ml whole milk
- 1 vanilla pod split length ways
- 4 large egg yolks
- 100 grams golden caster sugar
- 25 grams plain flour
- 1 Lemon finely grated
Method
Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and pierce the base all over with a fork. Chill for 30 minutes.
For the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in, then gently bring to the boil, stir until thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a rack to cool completely.
Spoon the crème pâtissière into the tart, then level the surface. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve and enjoy!
Chocolate Gingerbread Brownie
Chocolate Gingerbread Brownie
Check out this spicy baking recipe
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Ingredients
- 450 Grams Dark Chocolate Broken into chunks
- 25 Grams Cocoa Powder
- 250 Grams golden caster sugar
- 250 Grams butter
- 1 tbsp ground ginger
- 140 Grams Ground Almonds
- 6 large eggs Seperated
Method
Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
Beat the egg whites to stiff peaks and stir a couple of spoonful's of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.
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Ingredients
- 150 g Dark Chocolate
- 6 Eggs whites only
- 2 tbsp golden caster sugar
- 4 tbsp créme fraiche
- grated chocolate to serve
Method
Melt chocolate in the microwave in a microwaveable bowl and stir until melted
Whisk the egg whites, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out
Add a big tablespoon of egg white to the melted chocolate and mix, working fast so the chocolate doesn’t cool and harden.
fold in the remaining egg whites carefully using a spatula or large metal spoon.
Spoon into 4 glasses and set in the fridge for 2-3 hours.
Serve each with a dollop of crème fraiche and shavings of dark chocolate.
