Sticky Date Puddings with Butterscotch Sauce

Sticky Date Puddings with Butterscotch Sauce | Butter Baking

Hello! We’re back home from our trip. I’m finally all settled back in and over my jet lag enough to update the blog! Because last week whenever I tried to edit photos or write a post, I fell asleep on my laptop.

Not even kidding.

Sticky Date Puddings with Butterscotch Sauce | Butter Baking

Anyway, it’s cold here guys. Like really, really cold. So cold, that I don’t want to leave the house.

This winter has me wanting to stay inside, on the couch, blanket on my lap, mug of something warm in one hand and a good book in the other.

Sticky Date Puddings with Butterscotch Sauce | Butter Baking

This winter has me wanting to cook proper dinners, like lasagnas, rather than the usual salads I’m typically inclined to make.

It’s just calling for friends to come over and spend long evenings, sitting, chatting, and eating, inside.

Sticky Date Puddings with Butterscotch Sauce | Butter Baking

That’s exactly how we spent last weekend, and sticky date pudding with warm butterscotch sauce is what I served for dessert.

Easy to make, this pudding is moist, moreish and packed full of dates. Drizzling it with lots of warm butterscotch sauce makes it oh-so-perfect for chilly winter evenings. X

Sticky Date Puddings with Butterscotch Sauce | Butter Baking

P.S. I’m hoping to get a little travel section started on the blog next week with a roundup of all the delicious things we ate in Europe! Stay tuned :-)

Sticky Date Pudding | Butter Baking

STICKY DATE PUDDINGS WITH BUTTERSCOTCH SAUCE
 
Ingredients
  • STICKY DATE PUDDINGS:
  • 200g pitted dates, roughly chopped
  • 1 tsp bicarb soda
  • 300ml boiling water (11 fl.oz)
  • 60g unsalted butter (1/4 cup)
  • 100g caster (superfine) sugar (1/2 cup - 1 tbsp)
  • 100g brown sugar (1/2 cup - 1 tbsp)
  • ½ tsp vanilla extract
  • 2 eggs
  • 200g self raising flour (approx. 1½ cups)
  • Pinch salt
  • BUTTERSCOTCH SAUCE:
  • 150g brown sugar (3/4 cup)
  • 150ml cream (5½ fl.oz)
  • 50g unsalted butter (1/4 cup)
  • 1 tsp vanilla extract
  • Pinch salt
Method
  1. To make the puddings, preheat the oven to 180 C (350 F) and grease 8 - 10 ramekins or baking moulds.
  2. In a medium bowl, combine the dates, bicarb soda and boiling water, and set aside to soak.
  3. Using an electric mixer, cream the butter, sugar and vanilla until pale. Add the eggs one at a time, beating well between each addition.
  4. Fold in the flour and salt until incorporated, then gently mix in the date mixture (including the water).
  5. Divide the mixture between the ramekins. Place the ramekins on a tray and bake for 20 - 25 minutes, until a skewer inserted comes out clean. Allow to cool a little.
  6. To make the butterscotch sauce, put all the ingredients in a medium saucepan over a medium heat. Stir to combine and simmer for 5 minutes.
  7. To serve, invert the puddings onto a plate and drizzle with butterscotch sauce.
  8. Makes 8 - 10 puddings, depending on the size of your ramekins.
  9. Happy baking!

This recipe was given to me by a family friend maybe 15 years ago, so if anyone knows the original author please let me know!

Chocolate Chip Nutella Swirl Cookies

Chocolate Chip Nutella Swirled Cookies | Butter Baking

Oh my gosh guys! I’m in Europe! It’s amazing, so nice to be on holiday and enjoying Spring.

We’ve been to Poland to visit my family, went to a lovely wedding in the English countryside and are currently in London! We’re off again tomorrow to Amsterdam, then Prague and Vienna are next. If you have any tips please do tell!

Chocolate Chip Nutella Swirled Cookies | Butter Baking

Stay tuned to Instagram for photo updates of my trip (and yummy eats!) too.

But in the mean time, I’ve got a cookie recipe for you!

Chocolate Chip Nutella Swirled Cookies | Butter Baking

Remember a few weeks ago, when I shared with you my favourite, perfect, chewy, brown butter chocolate chip cookie recipe?

Well they were totally amazing, but along the way, when I was testing and developing that recipe, I landed on these cookies.

Chocolate Chip Nutella Swirled Cookies | Butter Baking

They are thicker, puffier, and softer inside than my perfect cookies, and (bonus!) they have Nutella swirled though them. Oooh yeah.

They’re still made with brown butter and still have a delicious, deep flavour but don’t need any resting time before baking. You can bake them and stuff your face with them straight away!

Enjoy! X

Chocolate Chip Nutella Swirled Cookies | Butter Baking

 

CHOCOLATE CHIP AND NUTELLA COOKIES
 
Ingredients
  • 220g unsalted butter (1 cup)
  • 220 brown sugar (1 cup)
  • 145g caster (superfine) sugar (2/3 cup)
  • 2 eggs
  • 2 tsp vanilla extract
  • 325g plain flour (2⅔ cups)
  • 1 tbsp cornstarch
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 400g dark chocolate chips (2 cups)
  • 140g Nutella (1/2 cup)
Method
  1. First, brown the butter. Put the butter in a small saucepan over a high heat. Cook until the butter melts, bubbles up, then dissipates and begins to turn golden brown at the bottom of the pot.
  2. Pour into a bowl and allow to solidify at room temperature.
  3. Once set, preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  4. Using a stand mixer fitted with paddle attachment, beat the browned butter and both sugars until light and fluffy.
  5. Beat in the eggs one at a time until combined, then the vanilla extract.
  6. Add the flour, cornstarch, baking soda, baking powder and salt and beat on a low speed until just incorporated.
  7. Fold in the chocolate chips and Nutella.
  8. Use a medium cookie scoop to drop balls of dough onto the lined baking trays and optionally sprinkle with sea salt.
  9. Bake for 9 minutes, until lightly golden around the edges. Allow to cool on trays.
  10. Makes 25 cookies.
  11. Happy baking!

 

Chocolate Hazelnut Biscuit Layer Cake

Chocolate Hazelnut Biscuit Cake | Butter Baking

It has been absolute madness over in my world for the last couple of weeks.

What with losing half the photos from my blog and spending hours slowly inserting them back into their posts, I’ve also been sick. Like have no voice, have to write things down in order to communicate kind of sick.

On top of all that, I’m also frantically trying to get everything ready for a trip to Europe I’m going on in three days. Yes, THREE days.

And I haven’t even started packing yet. That in itself, is giving me anxiety (because I am the most crazy organised person only ever and have a list for everything. Everything.).

Chocolate Hazelnut Biscuit Cake | Butter Baking

I’m working right up until the day we fly out, regardless of the fact that I’m sick, because I’m going away for over three weeks and heck, my pastry section at work needs to be fully prepped. Like, they hired a walk-in-freezer for me to fill before I go kind of prepped.

I’m not even joking. Can you feel the madness yet?

Thank God I’m going on a holiday.

Chocolate Hazelnut Biscuit Cake | Butter Baking

I will attempt to update le blog while I’m away, but definitely get following on Instagram for photos of the beautiful places we visit and all the delicious food we’ll be eating (I already have a list for that! Yeah!).

If anyone has any must-dos and must-eats for London, Amsterdam, Vienna or Prague please do let me know! I would love some insider tips.

Chocolate Hazelnut Biscuit Cake | Butter Baking

In the meantime, I’m sharing a recipe for my version of a traditional Polish cake! It’s traditionally called miodowiec, and my aunt makes this for me when I go to Poland because she knows it’s my absolute favourite. This particular version was one I made for Mr Man’s birthday recently.

If you follow this blog, you’ll be well aware that he loves anything “chocolatey with a biscuity crunch”. And this is exactly that, a refrigerator cake made with layers of handmade biscuits and chocolate hazelnut buttercream, that all gets topped off with a chocolate hazelnut ganache. X

Chocolate Hazelnut Biscuit Cake | Butter Baking

CHOCOLATE HAZELNUT BISCUIT LAYER CAKE
 
Ingredients
  • FOR THE BISCUITS:
  • 500g plain flour
  • 70g margerine
  • 150g caster sugar
  • 3 tbsp honey
  • 1 tsp soda
  • 2 eggs
  • pinch salt
  • FOR THE NUTELLA BUTTERCREAM:
  • 250g unsalted butter, softened
  • 1 litre milk (4 cups)
  • 6 tbsp semolina
  • ½ cup sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 280g Nutella (1 cup)
  • FOR THE GANACHE:
  • 60g Nutella
  • 60g dark chocolate, chopped
  • 60g cream
  • ½ cup chopped, roasted skinless hazelnuts
Method
  1. Preheat the oven to 180 C (350 F) and line as many round trays as you have with baking paper (you’ll need 8 in total but can always rotate them).
  2. To make the biscuit dough, knead all the ingredients together by hand, in a food processor or in an electric mixer.
  3. Divide the dough into 8 equal parts. On a floured surface, roll out each ball of dough into a very thin round, until it is the size of a dinner plate. Place a dinner plate upside down on top of the rolled out dough and trim around it to remove the excess.
  4. Place the rolled rounds of dough onto the baking trays and bake for 7 – 8 minutes until golden. Set aside to cool.
  5. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick.
  6. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool.
  7. Beat the butter using an electric mixer until pale and creamy. Add the Nutella and beat until incorporated. Add the semolina a couple of tablespoons at a time, until it is all combined.
  8. To assemble the cake, place a biscuit round on a serving plate. Top with about a third of a cup of semolina buttercream and spread it evenly around using an offset spatula. Top with another biscuit, and repeat the process until all the biscuits have been used. Spread the remaining buttercream over the top and sides of the cake to seal it. Refrigerate the cake to allow the buttercream to set.
  9. To make the ganache, combine the Nutella, cream and chocolate in a small saucepan over a low heat, stirring with a rubber spatula until everything is melted and smooth.
  10. Pour the ganache over the cake, allowing it to drip down the sides, and sprinkle with the hazelnuts.
  11. Keep refrigerated. Best served the next day. Serves 10.

Adapted from this post.

Apple and Berry Galette

Apple and Berry Galette | Butter Baking

Hey all!

I need to get a little blog business out of the way! I’ll be quick I promise, I know that business is boring and we don’t want to waste time talking about that when we could be talking about pie now do we?!

But unfortunately I’ve been having a few issues with the photos on the older posts of the blog. A few years ago, I transitioned from a wordpress.com blog to the self-hosted Butter Baking you see here today.

Then recently, I decided good old wordpress.com was no longer required, and I deleted it.

Apple and Berry Galette | Butter Baking

And hey ho, who would’ve known that some of my photos hadn’t moved over properly, were still linked to the wordpress.com, and along the way, got deleted along with the old blog. Whoops!

So I am now slowly, post-by-post, going through 100 – 150 old posts and adding in the photos again! While I’m at it, I’m also converting all the old plain recipe formats into Easy Recipe boxes so you can easily print.

I’m so sorry if the lack of photos has inconvenienced you at all! Please bear with me while I get this all sorted :-)

Apple and Berry Galette | Butter Baking

Now onto pie!

This baby was my ode to my mama on Mother’s Day. She loves apple pie, and I’ve baked her everything from fine apple tart to apple turnovers to traditional apple pie in the past.

I wanted all the flavours of apple pie here, with the classic sweet shortcrust and cinnamon apples, but I wanted to make something a little fresher and prettier. This was the result!

It’s basically an open, fanned apple pie with berries thrown in. Delish! And my mum loved it so much that she ate almost the whole thing herself in one afternoon. X

Apple and Berry Galette | Butter Baking

APPLE AND BERRY GALETTE
 
Ingredients
  • 1 quantity of sweet pie dough (link below recipe)
  • 4 Granny Smith apples
  • 2 tbsp caster (superfine) sugar
  • ½ tsp dutch cinnamon
  • ½ cup frozen berries of choice
  • 1 tbsp caster (superfine) sugar
  • ½ tsp cornstarch
  • Raw sugar, for sprinkling
Method
  1. Make your pie dough (link below recipe) and chill in the fridge.
  2. Meanwhile, peel and core your apples and cut them into quarters. Cut each quarter into four again, and place in a medium saucepan with 2 tbsp of sugar, the cinnamon and a tablespoon of water.
  3. Cook over a medium heat, covered but stirring occasionally, for 8 - 10 minutes, until softened slightly.
  4. Remove the apples from the heat and set aside to cool completely.
  5. When the apples are cool, preheat the oven to 180 C (350 F) and line a large tray with baking paper.
  6. On a lightly floured surface, roll out the pastry until it is 3 - 4mm (1/8 inch) thick circle. Place the round of pastry on the prepared tray.
  7. Fan the apple wedges in a circle over the pastry, leaving a 1½ inch border around the edge bare.
  8. Mix together the frozen berries, tablespoon of sugar and cornstarch and scatter them over the apples.
  9. Fold in the edges of the pastry to cover the outside edge of the apples.
  10. Chill the galette in the fridge for 5 minutes.
  11. Brush the edges of the pastry with a little water and sprinkle with raw sugar.
  12. Bake for 30 - 40 minutes, until the pastry is golden brown.
  13. Serves 8.
  14. Happy baking!

For the sweet pie dough recipe, click here!

My Perfect Chocolate Chip Cookies

My Perfect Chocolate Chip Cookies | Butter Baking

For the last few weeks I’ve been busy testing recipes in order to develop the perfect chocolate chip cookies.

Perfect is a huge word when it comes to cookies, because everyone looks for something different in their ultimate choc chip treat. But I wanted to create my own recipe, one that took everything I loved in a cookie, smashed it all together and made the most amazing chocolate chip cookie I had ever tasted.

My Perfect Chocolate Chip Cookies | Butter Baking

I wanted to make a cookie that’s super chewy, thick, soft inside and just crispy around the very edges. I wanted my cookie to have depth of flavour and to stay flavourful and chewy for a few days after baking.

And after a couple of trials, I gotta say, I nailed it.

My Perfect Chocolate Chip Cookies | Butter Baking

My perfect chocolate chip cookies start with brown butter. So there’s no waiting for your butter to soften before making your dough or anything like that. Nuh-uh. Straight into a pot the butter goes, so it can get nutty and fragrant and delicious.

They also have lots of brown sugar, which give them good spread, caramel flavour and that chew that I love, but there’s still enough white sugar (and a little cornstarch too!) in there to make sure they are still thick and bitey.

My Perfect Chocolate Chip Cookies | Butter Baking

I love adding some ground up coffee to my cookie dough too. It doesn’t make the dough or the cookies taste like coffee at all, but it just adds to the deep, rich caramel undertone that’s so damn good in a chocolate cookie. The brown butter, vanilla extract and high ratio of brown sugar help with that too. Then resting the dough in the fridge before baking makes the cookie’s flavour even better.

My Perfect Chocolate Chip Cookies | Butter Baking

So there we have it, my hunt for the perfect chocolate chip cookie recipe is over! And I hope you love my ultimate, thick, chewy, chocolate chip cookies as much as I do. X

My Perfect Chocolate Chip Cookies | Butter Baking

MY PERFECT CHOCOLATE CHIP COOKIES
 
Ingredients
  • 220g unsalted butter (1 cup)
  • 250g brown sugar (1 cup + 2 tbsp)
  • 110g caster (superfine) sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1 tsp instant coffee granules, finely ground
  • 1 tsp sea salt
  • 2 eggs
  • 315g plain flour (2¼ cups)
  • 1½ tsp baking soda
  • 1 tsp cornstarch
  • 300g chopped dark chocolate or chocolate chips (1½ cups)
Method
  1. First, brown the butter. Put the butter in a small saucepan over a high heat. Cook until the butter melts, bubbles up, then begins to turn golden brown at the bottom of the pot. Remove from the heat.
  2. Using a stand mixer fitted with paddle attachment, beat the browned butter, both sugars, vanilla, coffee and sea salt until combined.
  3. Beat in the eggs one at a time until combined.
  4. Add the flour, cornstarch and baking soda and beat on a low speed until just incorporated.
  5. Fold in the chocolate chips.
  6. Use a medium cookie scoop to drop balls of dough on a lined baking tray, cover this with cling film and refrigerate overnight.
  7. The next day, preheat the oven to 180 C (350 F) or 160 C (320 F) for a fan oven and divide the cookies between a few lined baking trays. Optionally, sprinkle each cookie with a little sea salt.
  8. Bake for 9 minutes, until lightly golden around the edges. Allow to cool on trays.
  9. Makes 22 cookies.
  10. Happy baking!

Recipe by Natasha of Butter Baking.

Flourless Double Chocolate Fudge Cookies

Flourless Double Chocolate Fudge Cookies | Butter Baking

Hello! I have a cookie recipe to share with you today, and boy oh boy am I excited about this one!

Flourless Double Chocolate Fudge Cookies | Butter Baking

It’s great because it bakes up a decadent, chewy, almost brownie-like chocolate cookie, with crackly top, a fudgy centre and lots of melty chocolate chips throughout it.

Flourless Double Chocolate Fudge Cookies | Butter Baking

But it’s also awesome because it takes all of two minutes to make the dough. Not kidding.

Put your dry ingredients into a bowl, throw in the wet ones, mix the whole thing together and voilà, you have cookie dough. Tablespoons of dough go into the oven and your cookies are done. It’s that easy.

Flourless Double Chocolate Fudge Cookies | Butter Baking

And! There’s more! These cookies have no flour!! Or butter! (!!!!) They’re pretty much just icing sugar, cocoa, eggs and chocolate chips. So they’re dairy free. And if you buy maize cornstarch, they’re gluten free too. Win, win, win, win.

Hope you love these! X

Flourless Double Chocolate Fudge Cookies | Butter Baking

FLOURLESS DOUBLE CHOCOLATE FUDGE COOKIES
 
Ingredients
  • 375g icing (powdered) sugar, sifted (13 oz)
  • 100g cocoa powder, sifted (3½ oz)
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp sea salt (plus extra, for sprinkling)
  • 2 large eggs, whisked lightly
  • 1 tsp vanilla extract
  • 175g dark chocolate chips ( 6 oz)
Method
  1. Preheat the oven to 180 C (350 F) and line three trays with baking paper.
  2. In a large bowl, mix together the icing sugar, cocoa, cornflour and salt.
  3. Add the eggs and vanilla and stir to combine (it will come together).
  4. Stir through the chocolate chips.
  5. Drop tablespoons of dough onto the prepared trays and sprinkle each cookie lightly with sea salt.
  6. Bake for 12 - 15 minutes, until puffed and cracked.
  7. Makes 16 cookies.
  8. Happy baking!

Adapted from Good Housekeeping magazine UK.

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