Somewhere between a pecan pie and a caramel tart, a Bündner Nusstorte has a pastry shell filled with walnuts and caramel. The original recipe didn’t use butter for the pastry, but mine wouldn’t hold together with just an egg, so I added 100g when mixing in the food processor so it was more like a regular pie crust. The pastry’s quite sweet, so if you have any scraps you can cut shapes with a cookie cutter and cover them in white chocolate to make white chocolate sugar cookies.
With all of the donuts I’ve been making recently, the humble cinnamon covered donut hasn’t had a mention so far. I’ve also been itching for an excuse to try out the Dr Oetker salted caramel cupcake filling I got a couple of months ago. There’s no yeast in these, so if a baked donut is between a cupcake and a donut, these would be somewhere between a baked donut and a mini cupcake. They’re soft like donuts but they were made in my shiny new mini cupcake tray.
It’s National Donut Day and I’ve had a craving for banana bread for at least a couple of months now. These banana chocolate chip donuts filled a gap. They have a caramel glaze and Dr Oetker Banoffee sprinkles which have chewy bits of toffee and banana pieces. I also used wholemeal seeded flour (which you can sub for plain flour), which adds extra texture.
I was given a bag of macadamia nuts for Christmas and they’ve been staring at me every time I open the baking cupboard since. The obvious use for them would be with white chocolate, in a cookie, but that seemed so… predictable. This whole wheat crusted caramel tart goes really well with vanilla ice cream. The maple syrup caramel filling is a great compliment to the macadamias. I used a combination of shortening and butter, but an all-butter crust would also be nice to try.
An easy to make apple and cranberry tart with caramel apple filling. Like a toffee apple, but in a tart… and with bourbon. I preferred this to the Apple and Cranberry Caramel Tarts I made a few years ago because it was lighter and there was more fruit and less caramel. I served it with vanilla custard but you could also serve it with ice cream.
Chocolate chip cookies with a toffee centre. Like a Rolo… only (in my case) without an actual Rolo inside. I used Werthers Original toffees instead which held together better in the oven – they were still relatively whole after baking.
I’m trying to theme baking around British/English desserts on the run up to St George’s day on 23rd April. This steamed sponge pudding is light and topped with apples and topped with apples and caramel sauce. I’ve actually been planning an upside-down cake of some sort for a while, and I only realized this ‘scratched the itch’ after I made it.
Served with vanilla custard and optional extra toffee sauce (recipe below). The full sized labels for both the cake and custard are also below.
A thick, chocolate caramel frosting with pecans and coconut which is spreadable on top of cupcakes.
- 180 ml (3/4c) evaporated milk/whole milk/cream
- 60 g (1/4c) light brown sugar
- 2 egg yolks
- Dash of salt
- 30 g (2 tbsp) butter (at room temperature)
- 55 g (2 oz) dark chocolate
- 110 g (1½c) coconut flakes, lightly toasted
- 125 g (1c) pecans (halved and toasted for 5 mins)
- 1 tsp vanilla extract
- Optional: Maraschino cherries to garnish
- Whisk the evaporated milk, brown sugar, egg yolks and salt in a saucepan over a medium heat.
- Add the butter, then cook, stirring constantly until the mixture begins to thicken like custard and coats the back of a spatula. Do not boil.
- Remove from heat and immediately add the chocolate, stirring to melt.
- Once melted, add the coconut, pecans and vanilla.
- Cool to room temperature, then spread over the cupcakes. You can add chopped coconut, pecans or sprinkles (sparingly) if you're feeling extra fancy.
- Cool slightly before use.