2oz semi-sweet chocolate (I use bars with 1/4 oz square so I can put 2 in each dish)
1 cup maple syrup
1 cup packed light brown sugar
½ cup water
¼ cup unsalted butter
1 tsp vanilla extract
Preheat the oven to 350ºF (180ºC). Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
Sift the flour, cocoa powder, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs or damp sand is achieved
Add the milk, chocolate milk and stir just until the mixture comes together
Spoon this into the prepared smaller baking dishes. Push 2 x 1/4 oz square of chocolate into the middle of each pudding. Set aside while you prepare the sauce
Combine the maple syrup, brown sugar, water, butter and vanilla in a pan and bring to a boil over high heat, stirring occasionally.
Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins.
Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out clean.
Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)
Fast-forward 30 or so years and imagine my confusion reading recipes for coffee cake and wondering where the heck that smoldering caffeine hit was? Yes, yes I know- hindsight now makes me see how short-sighted and literal I was. Lateral thinking was called for. A simple mistake in my defense I’ll plead. Almost as simple as the recipe for this cake here. Soured cream gives a moist crumb hiding a streak (and topping!) of oaty, cinnamon goodness and finished with a drizzle of smokey maple sweetness. This really perfect accompaniment to your caffeine rush no matter what the tine of day.
1 1/2 sticks salted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cup soured cream
2 1/2 cups All Purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 cup All Purpose flour
1/4 cup dark brown sugar
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
3 tablespoons cold butter, cut into small chunks
3/4 cup walnuts, lightly toasted
3/4 cup rolled oats
1/2 cup icing sugar
2 tablespoons smoked maple syrup (if you can’t get smoked maple syrup, traditional maple syrup will do just fine)
Preheat your oven to 350° F. Grease and flour a 10” tube (angel food) pan
In the bowl of a stand mixer (with paddle attachment) cream the butter and sugar together until light and fluffy. This may take up to 10mins.
While the butter and sugar cream together, make the streusel. In a bowl combine the brown sugar, flour, cinnamon, salt and butter pieces. Rub the mixture together with your fingertips until a pea-sized sand texture is achieved and a crumble is formed. Mix in the toasted walnuts and set aside until needed later
To the creamed butter/sugar add the eggs one at a time, ensuring each is fully incorporated before moving onto the next
When all the eggs have been mixed in, add the vanilla and soured cream and mix until just incorprated
In a separate bowl combine the flour, baking powder, baking soda, salt and cinnamon. Whisk well the break down any lumps
On low speed add the flour mixture to your wet mixture gradually, I usually do it 1/4 cup at a time, waiting for each to be fully incorporated before adding the next
Continue adding the flour until it is all used and just combined into the mixture. Lightly fold using a spatula to make sure the batter is completely mixed
Spoon half the batter into the prepared pan and spread/level with a knife spatula. Sprinkle on 1 cup of the streusel mixture evenly.
Spoon the remainder of the batter on top and spread evenly. Finish with a final layer of the remaining streusel mixture on top
Bake in preheated even for 50- 60mins, until a cake tester comes out clean
Let cool on a wire rack for 30mins. After this carefully remove the cake from the baking tin, streusel-side up, and set aside to cool further
While the cake cools, in a jug combine the icing sugar and maple syrup. Stir until a smooth pourable is achieved. If the mixture is still a bit stiff add a few drops of milk to make it runny. Drizzle the glaze over to top of the cake to your desired amount and leave to fully cool before slicing and serving
This coffee cake will keep at it’s best in a sealed container at room temperature for up to 5 days. Avoid storing the cake in the refrigerator as this will dry it out.
I recently managed to get my hands on what I predict will be a hit of 2015- Moose Maple Butter. It’s a delicious blend of “organic butter, Grade A maple syrup and a dash of sea-salt”- all the brain child of the wonderful Farrah. As a fan of maple syrup I cannot recommend this highly enough. Not quite the sticky OTT maple hit that you get from syrup, the butter and sea-salt counter what could be a sweetness overload to give a rich, velvety and utterly moreish spread.
I tried it first at the weekend, smeared over some hot crumpets. I was in heaven! Anything so simple that tastes that divine is a must have in my book. Sadly I was too overcome with awe (okay, okay I was too busy smearing and stuffing my face) to remember to take a photograph of the crumpets, transformed into shining amulets whafting of sweet maple-y goodness. But fear not! I have not completely abandoned my baking vocation in favourite of crumpets. In addition to its ease of use straight from the jar, Moose Maple Butter also would appear to be a wonderful addition to any bakers list of ingredients.
Rather than go my usual route of cupcakes and soft bakes, I decided to try Moose Maple Butter out in cookies…but with a twist. Are you intrigued? If so carry on…
Maple Butter Cookies with prosciutto dust.
Maple Butter Cookies with prosciutto dust
These are my take on the all American breakfast favourite of pancakes, bacon and maple syrup. Crisp, mellow with a wonderful smoky saltiness from the prosciutto dust these are a great treat to snuggle down in front of the TV with. If made to a smaller size they also make a wonderfully different party bite.
185g Self-raising flour
185g Plain flour
1/4 teaspoon salt
125g Moose Maple Butter, softened to room temp
125g light brown sugar
3 slices prosciutto ham
Preheat oven to 180 C (electric)/ 140 C (fan). Line a baking tray with baking parchment.
Cream together maple butter and sugar until light and fluffy. You need to do this for at least between 10- 12mins. The easiest way to check is to feel a little mixture between you thumb and forefinger. If it still feels a little grainy you need to mix some more. If it feels smooth- you’re good to go.
Add the egg, sift in the flours and salt and mix together until mixture comes together. At this point you may chill it in the fridge for about 20 mins if you prefer an easier to work with dough.
Turn onto lightly floured surface.
Roll mixture out to into walnut sized balls. Transfer to prepared tray.
Using a fork dipped in water, quickly press into the surface of the ball to flatten slightly and make grooves.
Bake in preheated oven until golden brown, about 10-12 minutes.
Remove from the oven and transfer, using a fish slice or wide spatula, to a cooling rack.
Whilst the cookies are cooling, dry fry the prosciutto slices in a pan until they darken and become crisp.
Remove, leave to cool and further crisp up. When fully cooled, the ham will become quite crisp and hard.
Break the crisp ham slices into a mortar and grind with a pestle to a fine powder.
Sprinkle the prosciutto powder over the cooled cookies, allowing it to catch into the surface grooves.
If you’d like to know more about Farrah, Moose Maple Butter please do head over to the website at www.moosemaple.co.uk I’m sure there’s big things in store for the Moose!