Stem Ginger Sticky Toffee Pudding with Brandy Butterscotch Sauce

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I’m sat at my desk right now, devouring a hot toasted cheese doused in worcestershire sauce. As I ran into the kitchen five minutes ago (having completely forgotten my dinner was in the oven) there was my housemate, preparing a large bowl of apple pie and custard. More like a couple of mini apple pies floating in a large pool of yellow custard. As much as I found it hilarious when he took his bowl down to his room using oven mitts, all be it with a little shame on his face, I found our mutual food habits more endearing.

This cold weather seems to force me to reach for comfort food, as it does so many like my housemate. Hot dishes laden with butter, cheese, cream or anything to put a bit more warmth in my bones.

After Christmas, I vowed I’d jump straight back onto the health and fitness train but it was much easier said than done. Do you know what? I have no regrets over the endless amounts of doughnuts, pastries and chocolate I’ve eaten. Every mouthful has filled me with joy and comforted me when I’m freezing my ass off in the kitchen at work everyday.

On a side note; nobody told me how hard it would be to run home from work at 8pm, in January when its wet, cold and dark all the time. When I could easily just hop on the tube and be home in 10 minutes and well… warm.

Nothing would make me yearn for home and the comfort of my bed, my duvet and my television more than this sticky toffee pudding. Sticky toffee pudding is amazing on its own, but when you add in stem ginger and brandy butterscotch sauce it creates an even more welcoming bowl. The stem ginger is a lovely hit of flavour against the sweet caramel sponge along with the brandy sauce warming your throat.

Straight after I made this, I couldn’t wait to share it with you all. It’s easy, doesn’t require any fancy equipment and is one of my favourite dishes.

I was lucky enough to be asked to post this for Wayfair, a company which sells a vast array of homewares. Find the recipe over at Wayfair.co.uk

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Momofuku Milk Bar Banana Cream Pie

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People always say, ‘when life gives you lemons, make lemonade.’ I say, ‘when life gives you black overripe bananas, make Momofuku banana cream pie.’

Who knew that leaving your bananas to practically rot away in your kitchen over Christmas by mistake was a good thing?! Blackened bananas are the key ingredient to this unforgettable pie. They are the starring ingredient here, paying homage to the humble banana. This brilliant idea comes from Christina Tosi, creator of Momofuku Milk Bar.

In Tosi’s recipe, she recommends leaving your bananas to ripen until the skin is practically black. This way they become intensely flavoured, soft and with an unmistakable caramel punch to them. Not the kind of banana you’d like to eat though. Save your sweet yellow eating bananas for the hidden middle layer of sliced banana.

I absolutely love the ideas that emerge from the Milk Bar cookbook. Using humble ingredients, Christina Tosi creates approachable and unique desserts. I’m drawn to her diverse use of everyday foods; ones that you wouldn’t typically use in baking. For example, her compost cookie is packed with chocolate chips, pretzels and crisps! The Momofuku Milk Bar book will definitely be a new addition to my bookshelf.

So before you emerge in the new year a new you, healthier and vowed off sugar for the best part of January; I urge you to try this ingenious creation. Theres always room for more pie in my world.

Fun internet watching: If you want to know more about this and watch Christina herself make this pie, you can watch it in the series “The Mind of a Chef” in the episode ‘Rotten.’ A great quick watch I’d highly recommend. Click Here to watch

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Continue reading “Momofuku Milk Bar Banana Cream Pie”

Blackberry, Orange and Chocolate Bread Pudding for one

IMG_3340One thing that really bothers me about living on my own, is buying food for one. I hate leftovers and, more than anything, I hate wasting food. I admit that some leftover meals are crazy delicious, like christmas leftover sandwiches or bubble and squeak, and they do have their place when it comes to time-saving. But eating a three-day old soggy lasagne just doesn’t do it for me.

One of my favourite things to buy is a crusty fresh loaf of bread from a local shop. I can’t think of many things more satisfying than the smell of a freshly baked loaf. Accompany some pungent ripe cheese with that and I’m yours. However, 9 times out of 10, I won’t eat all of it before it becomes stale beyond any saving. And this is with me eating it at every opportunity, trying to avoid this. Life seems to get in the way and this happens with a fair amount of food in my house.

I honestly think someone should create a supermarket for singles. Everything should come in single sized portions. I really don’t like eating the same meal over and over again, so buying a pack of six sausages means I have to eat sausages for three days in a row. All of the dishes I bake in on a day-to-day basis are single sized or two portion maximum, for this reason exactly.

So here I am, saving all you fellow single gals and guys out there from leftovers and throwing away old food; because you really can’t face the thought of another lacklustre pasta dish hanging around your fridge for days again.

Bread pudding uses up leftover milk, berries, croissants and anything else you feel like throwing in there. Make this what you want. It’s all about taking out what I’ve put in and changing it for what tickles your fancy. Nothing screams Autumn like a steaming dish of hot, creamy bread pudding just for you.

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Malted Milk Ice Cream and Double Chocolate Cookie Sandwiches with Cocoa Nibs

IMG_2966I’ve been obsessing over ice cream sandwiches for a few weeks now. I craved them after finding a food truck (Blu top Ice Cream Sandwiches) which made large cookie sandwiches filled with wonderful ice creams. Flavours such as; toast and jam, builders tea and bourbon whiskey feature on their menu. I’ve been dying to visit them at one of their weekly markets but for various reasons, I haven’t been able to go. A future post will pop up when I eventually go.

What does one do in these kind of dire situations? One recreates the desired treat at home!

Why not? Nothing better than a day spent in the warm hug of your kitchen; a treat like this waiting at the finish line.

One down side to having a blog is constantly attempting new recipes. Whenever I bake something, it’s always new. It’s very rare that I ever make something twice. Its my dream to have a cookie or pudding recipe that is my signature bake. I imagine my friends coming over and begging me to ‘make those cookies you make.’ Or I’d have that bread that I bake every week without fail. A constant supply of fresh bread in my house.

After considering this, I looked back through my cookie recipes and chose my rich, dark double chocolate cookie recipe. I remember not being able to resist these. Just pure unadulterated indulgence in cookie form. Both white chocolate chips and dark are required to make the perfect cookie. As is a hell of a lot of butter, dark brown sugar and a good sprinkling of sea salt.

Malt Ice cream is my number one choice for ice cream (honey coming in close second.) It was a no brainer that I’d recreate a Malteser in ice cream sandwich form. Malt ice cream squashed between chewy chocolate cookies, dipped in dark chocolate and sprinkled with roasted cocoa nibs. I’ll leave you to just sit, salivate and think about all that.IMG_2900
IMG_2916 Continue reading “Malted Milk Ice Cream and Double Chocolate Cookie Sandwiches with Cocoa Nibs”

Salted Caramel Brioche Doughnuts

IMG_1900Unbeknown to me, it was national doughnut day a few weeks ago. As soon as my WordPress, Instagram and Facebook feeds filled up with photo after photo of puffed, golden, chocolate covered doughnuts; I was mad that I had no idea this day even existed and more so that I’d missed it.

I hadn’t made doughnuts in a really long time. For me, they’re the ultimate sweet treat. So many people think of them as the ultimate guilt trigger too. The way I see it is that life’s too short not to eat delicious food. If you can’t eat it now then when are you ever going to eat it?

Lots of you have probably visited Borough Market in central London. The first time I went I was on my own; a scared London newbie with no idea where anything was. I walked around the market, strolling past the same stalls about fives times (only now do I realise I missed half the market.) It was a ridiculously busy saturday lunchtime and I was still overcoming the notion that I had to push to the front of the crowd to get served. Along with an abundance of bread, cheese, sweet treats and fresh vegetables, I came away with a morsel that would force me back to the market a whole lot more in the future. Continue reading “Salted Caramel Brioche Doughnuts”

Mini Pavlovas with Cherry and Blueberry Compote (GF)

IMG_1797I’m just going to be completely honest. I’m slumped over my computer right now, craving a burger. It’s 1am.

I’m approaching day 5 at work and still have 5 more to go. I’m dying at the prospect. I’ve been putting off doing my washing for a week, I have no food in the house and I keep falling asleep fully clothed.

Basically, I’m being a stereotypical 20-something who really doesn’t have her life together right now. Continue reading “Mini Pavlovas with Cherry and Blueberry Compote (GF)”

Chocolate Orange Pots de Creme with Cinder Toffee (GF)

IMG_0633I woke up this morning with the sun charring my bare arm. My limb sticking out of the covers like a flower thirsty for light. I turned over, blinded by the sunlight, and let the blond rays tingle my cheeks.

This was the first time I had felt the sun on my skin in a long time; like a reunion with a long-lost friend. Continue reading “Chocolate Orange Pots de Creme with Cinder Toffee (GF)”

Chocolate Ale and Pear Cake with Chocolate Sauce (and a little coffee kick)

Chocolate SauceI feel like I’m loosing it a bit recently.

I’ve gone through this before with the blog, but this time its work. During the week just past, I made two batches of sponge that went wrong. Not completely horrendous but still not right. I made Blood Orange Marmalade that was too thick and syrupy that I had to let it down the next day with more water. I then wrapped up some beautiful Green Tea Chiffon Gateaux’s that I had made, only to find the next day that the paper had stuck to the white glaze like superglue and I lost half of them. Continue reading “Chocolate Ale and Pear Cake with Chocolate Sauce (and a little coffee kick)”