Pour Some Sugar On Me!

Romance gushes in many guises & St Valentine’s Day is no exception.  There are the usual, traditional gifts of long-stemmed, sweetly scented ruby red roses, accompanied by cheeky cards & boxes of beautiful Belgian chocolates, all intended to melt even the frostiest of hearts.  Whether you’re a secret admirer or a “heart-on-your-sleeve” kind of person, everyone loves receiving a sweet token of affection on this particular day.  We all get the warm fuzzies when we open a Valentine’s love note or receive flowers – it’s human nature.  In the past, I have sometimes given a card & small gift to some of my single friends, just to let them know they were appreciated (not that I wanted to pick out curtains or anything).

Over the last couple of years, I’ve usually been busy creating handmade chocolate hearts in their hundreds as treats for people to give to their beloved, dipping each one in melted chocolate, decorating them by hand & turning my kitchen into my own little chocolate factory!  By the time I’d finished, I really didn’t want to see, smell or taste chocolate for a few weeks after!  Last year, my Husband was suitably spoiled as always, with a selection of his favourite handmade chocolates decorating a rather large, milk chocolate frosted heart-shaped chocolate cake (I think there was just enough chocolate in it!).

This year, I wanted to do something a bit different & as it was birthday month in our house this January, I decided to make my own sugar roses.  I did so much research that I was dreaming in fondant & buttercream!   Our lovely neighbours have been my taste testers (every time I knock on their doors, they must be thinking “oh no, it’s that cake woman again!”) & I’ve been handing out buttercream roses like I’m on some sort of quest.  Once I had realised that (a) you need a much stiffer buttercream & (b) you need the nozzle the right way up, my roses started to actually resemble flowers.  There was a lot of “woohoo-ing” & dancing around the kitchen at this point – it was a major achievement for me, as previous attempts had resulted in wavy pebbles on sticks (albeit edible ones).  As these were a success, I decided to make a small bouquet for a birthday gift.

Obviously, once I’d realised that I could make these fabulous floral treats, I couldn’t stop there & decided to create some sugar art of my own, modelling them from fondant sugar paste & even marzipan.  I made a couple of fondant roses one Summer & they lasted for a full five minutes, before retreating into a puddle of sugary petals (it was rather hot that day, so it probably wasn’t a good idea).  This time, I made them with both marzipan & sugar paste, so was quite surprised with my achievement (they’re quite fiddly & I’m not very patient).  I won’t bore you with the details, but as it took me about an hour to create each one from scratch, you can appreciate that I couldn’t watch them being eaten (the Husband kept wandering into another room every time he ate one, so I wouldn’t see).

Whatever Valentine’s Day treats you make, they should always be made with love.  Here’s a recipe that even the most challenged cook can create in their own kitchen.   We have been making these cookies for many years now & call this the 1234 recipe, because it’s so easy & only has four basic ingredients – just add chocolate!  So, aprons on & hands washed, here we go!

What you need for the basic recipe:

1oz Custard Powder
2oz Light Muscovado Sugar
3oz Softened Butter or Spread (although Butter tastes best)
4oz Self-Raising Flour


100g Milk Chocolate chunks (chuck a bar in the blender & pulse it to get chunks)
A handful of Sultanas

What to do:

Pre-heat the oven to 200*C & line a couple of baking trays with sheets of greaseproof paper (no washing up!).

Put everything in a mixing bowl, get your hands in & squelch everything together to make a silky, smooth dough.  Break up any large pieces of the Muscovado sugar while your doing this too.

If you’re adding chocolate chunks or sultanas, chuck these in now & mix evenly into the dough (tip any powdered chocolate out of that blender too – we don’t waste chocolate!).

Take a tablespoonful of mixture in your hand, roll into a ball & press onto the baking tray with your fingers.  Leave about an inch gap between each & repeat until you have all the mixture done on the tray.

Bake for approximately 8-10 minutes, until just turning golden.  When they’re ready, use a pallet knife to transfer each one to a cooling rack – be careful, as they will be soft & breakable.

Once cooled, eat them as they are or drizzle all over with melted chocolate & let them set.  Keep in an airtight container or biscuit tin until you fancy a treat.  They will keep for about a week (but only if you don’t tell anyone about them).

That’s the basic recipe, but for something more love inspiring, here’s a Valentine’s Day variation for your Amour – Cookie Sweethearts.  If you don’t want to use the heart cookie cutter, you could always use a flower one & make an edible bouquet of cookie flowers instead!

What you need:

2oz Custard Powder
4oz Light Muscovado Sugar
6oz Butter or Spread
8oz Self-Raising Flour (with more for rolling out)
A quarter teaspoon of Bicarbonate of Soda

For the filling:

3oz Softened Butter
6oz Icing Sugar
Half a jar of Strawberry or Raspberry Jam (purée any large pieces of berry)

1 Heart shaped Cookie Cutter & 1 small Heart shaped Cookie Cutter

What to do:

Preheat the oven to 200*C & prepare two large baking trays with greaseproof paper as before.

Mash all the ingredients (except the jam) into a large mixing bowl, squishing everything together to make a silky dough as before & breaking up any large pieces of the sugar.

Dust your work surface with a little flour & take half of the dough, rolling it out to about half a centimetre thickness.  You will find that you need to slide your pallet knife underneath at stages, as it can get sticky.  Avoid adding too much flour, just dust it lightly, as this will alter the recipe.

Cut out the large heart shapes with your cookie cutter.  Take half of those you have cut out & place on your prepared baking tray, about an inch apart as before.

With the remainder of your heart shapes, take the smaller cookie cutter & cut hearts out of the centre of the larger shapes.  Keep the tiny hearts & put them on the baking tray to bake alongside your other hearts.

Put the hearts with the holes in on another prepared baking tray, spaced out as above.

Bake them all for about 8-10 minutes, until golden & then gently transfer them to a cooling tray.  These will be crisper than the other recipe, so they should be firmer.

Whilst they are cooling, make the buttercream.  Put the softened butter in a mixing bowl & using a spatula or the back of a wooden spoon, press it out all around the bowl to make it smooth.

Add the icing sugar & repeat, pressing it into the butter until you have a creamy consistency.  This is how I make buttercream, because I’ve been covered with a cloud of powdered sugar by using the mixer & it’s not fun (the damp tea-towel over the bowl didn’t work for me).  Once it’s all smooth, give it a quick whisk up with the mixer if you like & it will become light, fluffy & airy.

Put the buttercream into a piping bag (you can use a nozzle if you like or just snip the tip off the bag) & set aside.

Tip the jam into a small bowl & give it a stir with a wooden spoon or spatula to smooth it out.  You want the jam to soften, so that you can pipe it.  Sometimes, you can just give it a whisk by hand in a bowl until it’s smooth.  Break up & purée any large pieces of berry (or eat them – Cook’s bonus).

Pour into another piping bag & again, you don’t need a nozzle – just snip off the end of a bag, but keep it small this time.

Take your whole hearts & pipe a thin layer of buttercream on top.  These will be the base of your heart biscuits.  Put one of the open heart biscuits on top & press gently to attach – wipe off any excess buttercream that might ooze out of the sides & smooth with a fingertip or back of a teaspoon.

Pipe a small amount of jam carefully into the tiny heart-shaped hole on the top & leave to set on the cooling rack.  Repeat the above filling stages until all your biscuits are double layered & have pretty jam centres.

Remember all the little heart centres that you baked?  Simply pipe a small splodge of buttercream into them & make little layered lovehearts, for bite-sized treats.  You can always drizzle melted chocolate over the top of these if you want to make them extra special.

Any leftover jam can be put back in the jar & left in the fridge until you need it (don’t throw jam away!).  The same goes for the buttercream – just wrap up the end of the piping bag & fold over the snipped end, then keep it in the fridge to use on random cupcakes or chocolate puddings.  If you’re really feeling adventurous, tip it into a bowl & add more icing sugar until a bit firmer, then use it to pipe some buttercream roses onto cookies (if you make a mistake, scrape it off, shove it back in the bag & start again – great for teaching kids & keeps them entertained for ages).

So this St Valentine’s Day, give your Sweetheart some sugar & share these love bites!  Stay hungry 😉  A x





Far From the Pudding Crowd

The Christmas countdown has commenced & everything has gathered momentum.  Shops are bulging with baubles & tinsel, snow dredged streets have transformed into Las Vegas-style light displays & peace has been replaced by panic, as everyone realises they have two weeks to get organised, including the food!  As you’ll probably be racing around like a crazy Christmas shopping ninja, jacked up on Java & sugary snacks, desserts for Christmas Day are probably the furthest from your mind, which is why my third Christmas blog is full of sweetness.

Every Christmas it’s always the same – boring boxes of mince pies (or the homemade ones that Queen Thistle* would be proud of), Christmas pudding (flambéed eyebrows anyone?) & fruitcake so boozy, your breath can melt glass!  We’ve all been there & said our polite thank-yous, while discreetly disposing of half-eaten mouthfuls in a napkin. [*Queen Thistle is in Ben & Holly’s Little Kingdom – ask any five year old who made the bricks for Mrs Fig’s school!].

Because I don’t do anything remotely traditional about Christmas desserts, we like to create a few traditions of our own.  Before Christmas arrives, I discuss desserts with my Husband & Son, then we all pick a different one & make them.  It’s that simple & everyone gets what they wanted, because they picked it.  Usually, the guys like a tiramisu or my refreshing lemon cheesecake, scattered with a selection of fresh berries.  If I can get some good lemons, I’ll make a luscious lemon drizzle cake too – splashed with Limoncello, this makes an excellent trifle base (without custard obviously, because that’s just wrong!).

When I was a little girl, my Mum & Grandma would bake all kinds of delicious creations, including beautifully light, crisp choux pastry (pâte à choux).  Mum vigorously beat the paste with such effortless ease, until it was silky smooth (although simple to make, profiteroles need strong arms & plenty of stamina).  Once baked & filled, these piled up plump little pastries would be generously glazed with glossy, rich chocolate sauce & adorned with sparkly spun sugar.  I would watch in amazement as my Mum swiftly whipped a sugar-dipped fork through the air & glittery, golden sugar strands would appear as if by magic!  Although I don’t tend to make spun sugar very often, I do still make proper profiteroles & once you have tried them, you’ll be hooked too.  So, aprons at the ready!

What you need:

4oz Plain Flour
2oz Salted Butter (plus extra for greasing trays)
A quarter of a pint of cold Water
3 large Eggs
600ml fresh Double Cream (for filling)

What to do:

Place the butter in a medium sized saucepan & add the water.  Gently heat until the butter is completely melted, then bring to the boil.

Remove the pan from the heat & add the flour, stirring well.

Put the pan back on the heat, stirring continuously until the mixture comes together into a ball in the pan, then leave to cool.

Beat the eggs in a separate bowl.

Once the mixture has cooled, this is where you need your muscles!  Grab a wooden spoon & gradually add the eggs a bit at a time, while beating them vigorously into the mixture, until everything is combined.  Then you’re ready to pipe!

Pre-heat the oven to 220*C & prepare a couple of baking trays – grease with butter, then run them under cold water & tip off the excess (you need a film of moisture to create steam in the oven to help raise them).

Tip your choux paste into a piping bag with round nozzle attachment (usually about 1cm sized), although I like to use a star nozzle because it gives extra texture.  If you stand your piping bag over a tall mug or jug, folding the edges over the top to hold it in place, you can do this with ease & avoid losing your choux paste.  Once filled, get rid of any excess air from the bag & twist the top to close it (after all that hard work, you don’t want your bag bursting!).

Pipe the mixture into round little dollops about an inch big, leaving an inch or two gap between each of them so they can grow.

Bake for 20 minutes until risen & slightly golden.  Tip onto a wire rack & while they’re still warm, make a little hole in the side of each (gently poke the end of a knife in).  Leave to cool.

Once cooled, your profiteroles are ready!  If you are preparing them in advance, you can freeze them a few at a time in a single layer – they crisp up beautifully after a few minutes in a warm oven.  They can be filled with either savoury or sweet fillings – try filling with a fluffy cream cheese mousse to make a starter, drizzled with a little pesto on top.

Fill your piping bag with whipped cream & pipe into the tiny hole you made in each profiterole, until just full.  Stack them up on your plate or put them in the fridge in a covered dish, but don’t leave them too long as they will go soggy.

Generously drizzle warm, chocolate sauce over them & serve!  You want the recipe for chocolate sauce, don’t you?  It’s really easy to make & one of my favourite “chuck it all in a pan” recipes.  I make jars of this & store it in the fridge or the cold pantry, then warm it up to make it runny enough to pour over cupcakes (it tastes fabulous spread on hot toast too).   Here it is!

What you need:

4oz Butter, cut into small chunks
8oz Plain Chocolate, chopped into chunks (use the food processor)
14oz tin of sweetened Condensed Milk

What to do:

Pour the milk into a dry small saucepan, add the butter & chocolate chunks.

Heat gently on low, slowly stirring with a whisk & making sure everything is combined, for about four or five minutes.  It should be glossy, smooth & silky.

That’s it!  Your sauce is ready, so pour it into a nice serving jug or sauce boat just before the dessert is plated up.  This also makes a fabulous fondue with chunks of pineapple, whole strawberries or fluffy marshmallows dipped in (elasticated waistbands are advisable though).

Ready for more?  Thought so!  As most Christmas food is heavy & starchy (especially fruit-laden puddings), we tend to go for light, fresh or fluffy desserts instead & this one is all three: Strawberry Sponge Square Cake.  It was the result of an impromptu dinner party, where I had to quickly improvise with what was in the fridge at the time & it has become a firm favourite! The sponge cake can be made the day before & kept in an airtight container with greaseproof paper between the slices, then all you need to do is assemble it!

What you need:

2 large Eggs
3oz Self-Raising Flour
3oz Vanilla Caster Sugar (or give normal sugar a whizz in a coffee grinder like I do)
A little melted Butter for preparing your tin
1 heaped tablespoon extra Vanilla Sugar (for laying your sponge on)

What to do:

Pre-heat the oven to 220*C.  Get a shallow baking tray or Swiss Roll tin & brush the melted butter all over the inside.

Line the tray with a sheet of greaseproof paper that is slightly bigger than the tin, leaving half an inch of paper out of the tin all the way around – you will need this to lift your sponge out at the end.  Push the paper into the corners & making sure it is completely covered with the butter.

Take the greaseproof paper out, turn it over & repeat, leaving it in the tin, with the edge sticking up all the way around.

Crack the eggs carefully into a mixing bowl & give them a whisk to break them up.

Add the sugar & give it a good firm whisking until pale & cream coloured.  I usually use the electric whisk for this (even I have my limits!) & whisk for three minutes on full.

Next, you need to fold in the flour.  Folding is easy, just take your time.  Sift the flour into the bowl, then using a large metal spoon, make a figure of eight & tip the flour over into the liquid.  Repeat until all the flour has been incorporated into a lovely, thick foamy mixture.

Using a spatula, scrape the mixture into your prepared tin.  Make sure you get it into all the corners & level it out with the spatula if necessary.

Bake in the centre of the oven for about 4 minutes, until it is golden & slightly risen.  Give it a gentle pat with a finger & it should spring back – that’s when it’s ready.

Sprinkle the other sugar onto another sheet of greaseproof laid on top of a wire cooling rack.

Remove your sponge from the oven & carefully tip the whole thing over onto the sugared greaseproof paper, using the edge of the cake paper to help you if need be.

Pull off the greaseproof paper from the sponge cake & discard.  It should come away easily (& the smell of baked butter is just heavenly!).  Leave to cool for a few minutes.

Once cooled, take a large knife with a smooth blade (like a French cook’s knife) & trim the edges of your sponge (you can eat these or feed them to the birds).

Cut the sponge into three equal strips & set aside while you make the filling.  The filling can be prepared the day before too, just keep it covered in the fridge.

For the filling:

600ml fresh Double Cream (the real stuff please, it’s Christmas)
1oz Icing Sugar, plus extra for dusting
1 large punnet of Strawberries

What to do:

Wash, trim & hull your strawberries – that’s the tough bit under the leaves in the top of the strawberry.  Just run a little paring knife under the leaves, all the way around & it should come out.  The more ripe the strawberries, the easier it is.

Stand them pointy end up & using the paring knife, slice thinly – keep the trimmed edges to one side for decorating (or munching).  Put to one side in a bowl or large cup.

Get the electric whisk out again & whisk the double cream in a large mixing bowl, adding the icing sugar as you do so, until it is in soft peaks – the icing sugar gives the cream body & will hold it’s shape when piped.   You can whisk it by hand if you need to release some stress, but it’s really important that you don’t over-whip the cream, otherwise you’ll end up with butter (yes, really – I’ll cover that in another blog when we’ve all got more time).

Now you’re ready to assemble your sponge cake!  Take your first layer of sponge & lay it on a serving plate.

Scoop the cream into a piping bag with a star nozzle (or a smooth round one).  Pipe a layer of cream in a decorative swirly pattern around the edge.  Take your time over this, there’s no rush.

Lay strawberry slices all over the cream, leaving the pointy tips over the edge slightly.

Take the next layer of sponge & squeeze a little splodge of cream on the underneath side, then lay it gently on top of the strawberries.

Repeat with the next layer in exactly the same way, leaving a layer of sponge cake on the top.

When you’ve finished, you should have a beautiful strawberry sponge square cake (yes, I’m aware it’s not square, just go with it).  Dust lightly with icing sugar all over the top (use a tea strainer for this & you only need about a teaspoonful of icing sugar to do the whole thing) & serve immediately.

Use any remaining strawberries & cream to decorate each person’s plate, maybe dusting with a bit more icing sugar if you like.  Or you could just hide the rest in the fridge for nibbling on later (I think you’ve earned it!).  If you don’t like strawberries, use blueberries or even your favourite jam.  One of my favourite variations is to make a tiramisu filling instead of using cream, then mix some Sherry or Brandy with an equal amount of espresso coffee to drizzle over the sponge & replace the icing sugar on top with finely grated dark chocolate.  Decorate with a few coffee beans & a sprig of fresh mint.

So that’s dessert done & dusted (with icing sugar)!  Hopefully, I’ve given you some ideas for lighter & brighter alternatives to the usual stodgy puds, something to bring a little freshness to your Christmas table.  Now you know the drill – get yourself a lovely cuppa, put your feet up for a bit & relax, we’ve got this covered.  Stay hungry 😉 x