Tag Archives: caramel

It’s the most DELICIOUS time of the Year- Christmas

I cannot believe I’m writing this again, Christmas seems so soon. And yet in some ways still so far away. But as I write this I have fruit soaking. pastry resting, and ideas bubbling away in my head.

Hamper goodies

I’ve updated my Jen’s Kitchen Shop page with all the details you need to order your hampers.

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One bowl Chocolate Cake

My Dad, after retiring, decided to take an interest in cooking, and I have been trying to devise a chocolate cake recipe for him that is pretty much foolproof, no reflection on his ability.  I work very closely with my kenwood and other appliances so to make something in one simple bowl was challenging for me!

Of course in the back of my head I want to put together a number of recipes for my kids when they fly the coop.

One Pot Chocolate Cake

One Pot Chocolate Cake

Ingredients- Cake:

250g butter

300g caster sugar

1 tsp vanilla extract

4 eggs (medium)

200g self raising flour

50g cocoa

100g dark chocolate (60% Approx) chopped into pieces the size of chocolate buttons

Ingredients – Topping :

90g Butter

90g caster sugar

tin of condensed milk (397g)

50g dark chocolate (60% Approx)

250ml of cream

Method:

Melt the butter gently in a bowl over a saucepan of hot water.

Add the sugar, eggs, and vanilla.

Whisk in the flour and cocoa, mixing slowly at first so as not to create a dust storm.  Add the chocolate pieces.

Divide between 2 sandwich cake tins, that have been greased and lined.

Bake in a 180C fan oven for 25 mins.

Remove and leave to cool in their tins for 5 minutes before turning them out onto a wire rack.

Meanwhile, in a small saucepan, start the topping by melting the butter and sugar, add the condensed milk and bring to the boil. Remove from the heat, stir in the 50g of chocolate until it’s melted then leave to cool.

Whisk the cream until stiff, then add 1/3 of the caramel/ chocolate icing. Mixing gently until almost combined.

When the cakes are completely cool (this is very important, youngest was in a hurry for it the first time I made it and started to slip and slide!) spread 1/3 of the cream mix on the bottom layer, swirl some of the caramel sauce on this, then top with the second cake. Dollop the rest of the cream on top.

Serve with a pot of tea and the remaining sauce on the side.  This sauce is really good on pancakes too.

Mmmmmmmm

Mmmmmmmm

Pancake Tuesday in the Pim Household

As it was Pancake Tuesday, and I just LOVE pancakes I decided to go all out and make savoury and TWO types of sweet pancake, with various fillings/ toppings.

The Ricotta and Spinach Pancakes were a huge success.

The pancake batter I let rest for an hour before cooking them, I feel this gives time for the batter to settle and makes the pancakes light and not at all rubbery.

I wilted some spinach in some sautéed onions and garlic, and left to cool before combining with ricotta, grated parmesan and some lemon zest.

I used this to fill the pancakes, and sprinkled some lightly toasted pinenuts before rolling.

The filled pancakes I placed on some tomato passata, I also spread a thin layer over the top.

The whole ensemble was then covered in a light cheese sauce and put in the oven for 20 minutes, the result was YUM!

I made two types of sweet pancake, American & Traditional.

The American pancakes we cooked with blueberries and raspberries pressed in on the first “flip”.

The kids also enjoyed these with ice cream and maple syrup.These were lovely on their own, with just a dollop of cream.

The “traditional”pancakes we served with;

Lemon & Sugar – For old time’s sake

And my personal favourite- caramelized banana’s with a shot of Bailey’s and a dollop of softly whipped cream.