The Cake Slice August 2011: Hungarian Coffee Cake a.k.a Monkey Bread

I was really excited when this cake won this months vote. I’d never heard of Hungarian Coffee Cake before, but apparently it is also known as Monkey Bread which I have been seeing for years popping up on various blogs. Its something I’ve always longed to try, yet never got round to, so now was my chance.

The idea behind the strange name of Monkey Bread is that the cake is made up of balls of dough, which are rolled in cinnamon sugar, before being stacked into a Bundt tin and baked. The rounds of cinnamon crusted dough can then be pulled off in their ball shapes, like a sort of tear and share bread. I assume the logic behind the name is that you can pick at it with your fingers, like a monkey. Click here, here and here to see some great examples.

I had high hopes for this cake but I ended up being quite disappointed. I’m not sure if it was a bad recipe or if I did a bad job at adapting it to be gluten free but it ended up more scone-like in texture than doughy balls of cake/bread. Looking at the recipe, I strongly suspect it’s the recipes fault. The cake part itself contains no eggs and no sugar. The dough is rolled in a cinnamon sugar and topped with a sugar/butter sauce, but the balls of dough were a little bland, making them appear even more scone-like. I’m sure its meant to also contain yeast.

Once baked, the cake was very crumbly, causing it to break and collapse slightly when I released it from the tin. It also disintegrated when I tried to take a bite, meaning I had to eat it with a fork and spoon rather than my fingers. The ball shaped pieces of dough also expanded and merged together, meaning it was impossible for me to break off a clean piece, it sort of fell how it wanted, crumbling away like an old ruined castle.

Despite its crumbly texture and poor appearance, the actual flavour of the cake was delicious. I used dried cranberries and sultanas in place of the raisins which added bright little dots of ruby colour throughout the dough and provided a lovely tangy bite against the sweet caramel topping. By mistake I also used salted butter instead of unsalted in the caramel topping, which meant every bite was a mix of sweet and salty, which worked brilliantly. I think this was one of the best bits about the cake.

The cake itself had a dense textured crumb, but was very moist with a slightly grassy flavour due to my use of Teff flour. I enjoyed it and its scone-like texture which made a change to the usual soft and light cakes. I actually ended up devouring over half of it myself in only 2 days! It was just so easy to keep picking at it, especially as chunks kept falling off, just waiting to be picked up.

So this months cake had mixed success. In terms of Monkey Bread it was a complete failure, but it did however produce a….mountainous giant scone thingy…that I enjoyed eating so all was not lost. I wouldn’t recommend this recipe as it stand though.

Click here to see what the other Cake Slice Bakers thought.

Hungarian Coffee Cake – a.k.a Monkey Bread
(Recipe from KeeCakeper Cakes by Lauren Chattman)

Topping
100g butter, melted and cooled
170g light brown sugar

Cinnamon Dusting
110g caster sugar
1 tsp ground cinnamon

Cake
100g butter, cold
360g plain flour (I used 200g white teff flour & 160g brown rice flour)
1 tbsp gluten free baking powder
¾ tsp baking soda
(1 tsp xanthan gum – if GF)
255ml buttermilk
50g walnuts (I used pecans)
70g raisins (I used mix of cranberries & sultanas)

Method – Topping
Whisk together the melted butter and light brown sugar. Set aside.

Method – Cinnamon Dusting
Preheat the oven to 180C. Grease a nonstick 12cup/8inch Bundt pan and dust with flour.
Combine the caster sugar and cinnamon in a zipper top bag or small bowl and set aside.

Method – Cake
Cut the butter into 1/2cm dice. Combine the flour, baking powder, baking soda and salt in a large mixing bowl. Add the chilled butter pieces and, with an electric mixer mix on low speed until the mixture resembles coarse meal. Stir in the buttermilk until the mixture just comes together, adding an extra tablespoon or two if the mixture is too dry.
Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper top bag. Shake the bag to coat the balls with the cinnamon sugar.
Place the coated balls of dough in the prepared pan, sprinkling the walnuts and raisins over them as you go. Pour the melted butter brown sugar mixture over the cake. Bake until the cake is firm and well risen and the caramel is melted, about 35-40 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Invert onto a serving platter and serve immediately.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for 1 day.
Makes one 12 cup/8 inch Bundt cake

Breakfast Scone for One

Breakfast is my favourite meal of the day. There are such a lot of interesting and exciting options open for breakfast and it makes me sad that so many people overlook them. I cannot understand why some people (other members of my family included) eat the same thing every single morning. I don’t just mean they always have cereal, it’s the fact they always have exactly the same cereal, day in day out! That would be so dull and boring to me. You wouldn’t eat exactly the same thing for dinner every night would you?

Cereal, yoghurt, fruit, scones, muffins, bagels, eggs, porridge, toast, smoothies, wraps, pancakes etc. Even if you just pick one of these categories, at least add some variety with different variations – e.g. porridge. It may sound boring but consider you could make it sweet or salty, topped with a little sugar or drizzled with chocolate chips, banana and walnuts, or how about stirring in some natural yoghurt and fresh berries at the end? I’ve even made it using smoothie instead of half the milk/water for a very delicious and fruity tasting alternative. I’m all for being a bit adventurous with my breakfast fodder, especially since being diagnoised as coeliac, as a lot of my favourite breakfast items are now off limits. The only thing I insist on is that it does include some kind of fruit somewhere.

One of my favourite things to make for breakfast is a breakfast scone. Before you roll your eyes thinking this sounds like far too much work, it’s actually very quick and easy. The breakfast scone is a single serve, one person portion scone and resembles more of free form rock cake, than a dainty little afternoon scone. Its simply made by mixing together a small amount of flour, milk, butter and a pinch of sugar with any additional ingredients you have on hand to form a thick dough which you then scoop out onto a baking tray and bake for a few minutes. No rolling out, cutting or egg washing, it bakes simply in a heap that cracks and puffs into a lumpy looking mountain as it bakes. It’s not the most attractive breakfast, but it is very tasty, quick and makes me feel like I’m having a treat despite its humble appearance.

I had some cold stewed apple leftover from the night before which I decided would be the perfect accompaniment to my breakfast scone. I kept to the cream and jam train of thought by used thick natural yoghurt in place of cream and the freshly cooked fruit instead of the jam. This kept it lighter, fresher and healthier for breakfast. As I planned to use the apple as a topping, the scone itself was studded with chewy sultanas and a pinch of cinnamon. It smelt wonderful as it baked, almost like a cinnamon sultana cookie.

The outer crust was cracked and slightly crusty while it stayed soft and tender inside. They are not as dainty and sophisticated as afternoon tea scones, but eaten hot straight out the oven with the chilled fruit and yoghurt it made a delicious start to my day. It doesn’t really take any extra time than a standard breakfast as it takes moments to put together and while it’s baking you can be getting ready for work or making packed lunches etc.

I love how adding just a few different add-ins or using only one or a mix of flours can create such different tasting results. Judging by the wafts of overripe banana smell that are being emitted from the fruit bowl I think some sort of mashed banana, chocolate chip combo will be called for tomorrow. It might not be in scone form, maybe stirred into my porridge or mixed into a pancake batter – I’ll see how I feel in the morning.

Ok, rant over. They say breakfast is the most important meal of the day, so whatever you eat make sure you enjoy it and remember that variety is the spice of life!

Breakfast Scone for One

Ingredients
1 tbsp fine ground corn meal
1 tbsp brown rice flour
2 tbsp gluten free flour mix (or 2tbsp buckwheat flour)
½ tsp baking powder
½ tsp cinnamon
Small handful sultanas
Small blob (approx 10g) butter (very soft or melted)
40-50ml milk
½ tsp caster sugar

To serve
Stewed apple or fruit compote
Natural yoghurt

Method
Heat the oven to 180C. Have a small baking tray lined with silicone paper ready.
Mix the flours, baking powder, cinnamon, sultanas and sugar together in a small bowl.
Add the very soft or melted butter and mix it into the flour along with the milk, using a small spoon, until you have a very soft dough/thick batter. It should be too wet to handle.
Scoop the dough onto the baking tray and place in the oven for 12 minutes.
Once baked, remove from the oven and enjoy while still warm, accompanied by a spoonful of stewed or fresh fruit and a generous dollop of natural yoghurt.

Note: Works well with other flavours and flours too, so be creative or simply use what you have on hand. Try adding a little mashed banana or a few fresh berries to the batter along with some dark chocolate chips, nuts or spices for a delicious alternative. Try flavouring the yoghurt too. Stirring through a little honey or peanut butter creates a great tasting yoghurty dip

Spiced Zucchini Cake

Do you call them courgettes or zucchinis? In our house they are courgettes, but I’ve decided to call this a zucchini cake as I think that makes it sound much more exciting and exotic.

Before making this cake I had never tried nor baked a zucchini cake. I have seen them popping up on blogs for years, and every summer tell myself ‘I will bake one this year’ but somehow I never achieved it. However, this year I finally managed it and am now kicking myself for not trying one sooner, I can’t believe what I’ve been missing all these years!

I was prompted to finally attempt this cake after Monica of Lick The Bowl Good recently talked about her favourite recipe for a chocolate zucchini cake. I’ve had another plain zucchini cake recipe saved in my ‘to bake’ file for years, but Monica’s recipe looked so good that I was torn between them. In the end I decided to use Monica’s recipe as the base, but remove the chocolate from it and use the other recipes additions of nuts and spices for flavour.

I decided against making a chocolate zucchini cake as I wanted to see the grated shreds of dark green courgette scattered throughout the cake and taste its subtle flavour. I was worried adding cocoa would overpower this. This turned out to be a good call as I loved the appearance and flavour of the finished cake.

The cake was incredibly light with a fine tender crumb and very moist from both the zucchini and use of oil instead of butter in the cake. I used a mix of ground cinnamon and a little freshly grated nutmeg in the cake which gave it a wonderfully spicy after note that went so well with the pecans I also added. My first slice crumbled slightly, this was partly because I used gluten free flour, but also because the cake was still a little warm – I couldn’t wait any longer! The following slices cut more cleanly.

Once baked and cooled it was topped with a simple drizzle of lemon glace icing. You could add a thicker frosting or cream if you like, but I think the zingy tang from the lemon helped enhance the other flavours in the cake, rather than overpower them and helped keep everything light and fresh tasting. Sometimes simple is the way to go.

The cake reminded me strongly of carrot cake (one of my all time favourites), only slightly more sophisticated with its streaks of emerald green. It’s the perfect summer cake and the ideal way of using up a glut of courgettes. I bet this would be a hit even with courgette/zucchini haters.

Don’t do as I did for so many years and let this cake pass you by – go make it now!!

Spiced Zucchini Cake

Ingredients
100ml vegetable oil
200g Doves gluten free self raising flour
1 tsp gluten free baking powder
2 eggs
230g caster sugar
270-300g zucchini/courgette
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp freshly grated nutmeg
50g pecans

Lemon Glace Icing
80g icing sugar
Juice of ½ lemon (approx)

Method
Preheat oven to 180C. Grease the sides and line the base of an 8inch/20cm deep springform tin.
Grate the zucchini and set aside. In a large mixing bowl, beat the eggs, sugar and vanilla together until lighter in colour and increased in volume.
With the mixer still going, drizzle in the oil until all combined. Add the grated zucchini and spices. Roughly chop the nuts into chunks and stir them in too.
Sift over the flour and baking powder before folding it in using a spatula, turning the bowl as you go. Do not over mix, stop once the flour is all incorporated.
Pour the mix into tin and bake for 45 minutes until golden brown and a skewer inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes before running a thin knife around the edge and releasing the cake from the tin. Leave to cool completely.
Mix the lemon juice into the icing sugar, a little at a time, until you have a thick smooth glaze. Use a fork or tip of a spoon to drizzle the icing over the top of the cooled cake.
Makes one 8inch/20cm cake.

Note: If not making this cake gluten free then use plain flour and increase the baking powder to 1½ tsp

Plum & Apple Jelly

The fruit season has arrived early this year probably due to our mixed up weather of a hot spring and cold wet start to the summer. We have a couple of old gnarled apple trees in the garden which every year produce the most gorgeous tasting apples. The only problem is that they are tiny apples (compare it to the size of the daisy nearby!). An apple measuring an inch wide is to be considered ‘a whopper.’

Due to their tiny size this makes the apples quite tricky and time consuming to do anything with, as once peeled and cored there is not much left. After a bountiful fruit gathering session at the weekend I decided to combine the apples with some equally tiny plums I’d picked growing wild in the hedgerows, and turn them into plum and apple jelly.

Making a jelly is the perfect way to use tiny fiddlesome fruit as you boil the fruit, including all its peel, skin, pips and seeds, before straining off the pulp and collecting the sweet rosy coloured fruit juices from which you make the jelly out of. The skin gives colour and flavour while the pips add natural pectin which helps the jelly set meaning no peeling or coring required!

The aroma wafting from the fruit as it bubbled away was intoxicating, sweet, fruity and the essence of summer. Once strained the resulting juices were a fabulous blushed rosy pink colour which had seeped from the fruits peel and skin.

The finished jelly was clear and vibrantly glossy with almost mirror-like qualities, just beautiful, and packed full of apple and plum flavour. I love it on toast or used in sweet dishes but my family enjoy it with meat dishes too, in place of the more traditional red currant jelly. Little jars of bottled summer orchard.

Plum & Apple Jelly

Ingredients

1kg plums

2kg apples

3 pints water

450g granulated sugar per pint of juice you create

Method

Wash and roughly chop the plums and apples and place them into a very large saucepan. Don’t peel or core them, you want the skin, pips, stones and all as these add a gorgeous colour and natural pectin to the jelly which is needed to help it set..

Add the water and bring the mixture to a simmer. Leave to bubble for 30 minutes, giving it the odd stir or prod until the fruit is cooked and everything has gone soft and mushy. Remove from the heat.

Set a large bowl underneath a jelly bag (or large sieve lined with muslin) and carefully pour the mushy fruit into the bag, letting the clear pink juice run through. Do not squeeze or press on the pulpy fruit let behind too much, as this can turn the clear juice cloudy.

Rinse off your large saucepan. Place 8-10 jam jars and their lids into a cold oven and heat to 160 for at least 10 minutes to sterilise them. Leave them in the oven until required.

Measure how many pints of juice you have and pour it back into the cleaned pan. Add 450g of granulated sugar per 1 pint of juice you have collected. (Mine was 3pints so used 1.350kg sugar).

Heat the sugar and juice together, stirring until the sugar has dissolved. Bring the mixture to the boil and allow to bubble for 35-45 minutes until it has reached its setting point. Test for setting by placing a small spoonful of the jam onto a saucer and placing in the fridge for 3 minutes. Once cool, run your finger through the jam and if it ripples and leaves a clear path, then it is ready. If not, then allow to boil for a further 5 minutes before testing again.

Once ready, remove the jelly from the heat and the jars from the oven. Carefully ladle the hot jam into the hot jars and screw on the lids tightly. Wear rubber gloves to protect your hands from the heat and to give you a good grip.

Allow to cool at room temperature before storing in a cool dark place until required. The seal button in the lids will suddenly pop back down as the jam cools, as a sterile vacuum is created within the jar. They will give a loud ‘pop’ when this happens, so don’t be alarmed.

Once open, store in the fridge
Makes 8 – 10 jars

Daring Bakers July 2011 Challenge: Strawberry, Blackcurrant & Almond Frasier

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

This months challenge, a French fresh frasier was my kind dessert. A light chiffon cake, soaked in a light syrup, layered with fresh fruit, filled with crème patisserie and topped with a layer of marzipan. A combination of all my favourite things!

As long as we made all the main components ourselves, the style and flavour was completely up to us. My grandmother had just given me some fresh blackcurrants from her garden and so I decided to include these in the cake layers to make it extra fruity. Blackcurrants can be a little sharp, but baked into the cake they tasted perfectly sweet and I loved how they popped, creating little pools of moody purple juice dotted throughout the cake. To tie in with the almond marzipan on top I also included a little almond extract as I think almond and fruit make a delicious combo.

The crème patisserie was meant to include gelatin to help stabilize it, but being vegetarian I left this out and decided against adding a veggie alternative, as I’ve found in the past that a crème including whipped double cream is usually firm enough to hold up if given time in the fridge to chill and set. I kept my crème patisserie quite plain and simple, allowing its natural rich creamy flavour to shine through.

I made the cake and components in the morning, assembled it in the afternoon and then chilled it overnight before cutting it the following day. It’s not a dessert to make if you need something in a hurry, but it was well worth the wait. Allowing it to chill overnight gave time for the crème to thicken and set, the flavours to develop and the fruit juices to seep into the cake, making them soft and moist. It ended up tasting a bit like a sophisticated trifle.

Chiffon cake is quite a fragile delicate cake, and I also made it gluten free meaning it was even more in danger of falling apart. Thankfully I was able to cut and assemble the cake quite easily, but when it came to cutting the first slice, it sort of toppled over slightly. This didn’t effect my overall enjoyment of the cake though, if anything it meant I could dig in with gusto without feeling I had to be too dainty about it.

The cake was divine! I adored the thin layer of marzipan on top, which stayed soft and gooey and complemented the strawberry and blackcurrant flavours wonderfully. The sponge had soaked up all the juices and flavours and was so moist it was almost like a drizzle cake. Crème patisserie takes a little time to make, but is completely worth the extra effort. Thick and lusciously creamy it really gave the dessert that professional patisserie flavour. It’s so good I could eat it by the bucket load!

Serve in small dainty slices if you wish, but its so good people will be asking for seconds. So my advice is to serve it in large generous slices and watch peoples faces light up as they eat it. I even licked my plate clean! This cake is firmly on the ‘make again’ list.

Click to see the Fresh Frasier creations of the other Daring Bakers.

Strawberry, Blackcurrant & Almond Frasier

Gluten Free Blackcurrant Chiffon Cake
150g plain flour (I used GF white teff flour)
1 tsp gluten free baking powder
170g caster sugar
60ml vegetable oil
3 large egg yolks
95ml water
1 tsp vanilla extract (I used almond)
¾ tsp lemon zest, grated
5 large egg whites
¼ tsp cream of tartar
50g blackcurrants (my own addition)

Method
Preheat the oven to 160C.
Line the bottom of an 8 inch/20cm spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar. Stir to combine.
In a small bowl combine the oil, egg yolks, water, vanilla (I used almond) and lemon zest. Whisk thoroughly. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
Put the egg whites into a large bowl and beat on medium speed until frothy. Add cream of tartar and beat again until the whites hold soft peaks. Slowly add the remaining 3 spoonfuls of reserved sugar and beat until the whites hold firm and form shiny peaks.
Scoop about a third of the whites into the yolk mixture and fold in gently before folding in the remaining whites just until combined. (I folded in the blackcurrants at this stage).
Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
Removed the cake from the oven and allow to cool in the pan on a wire rack.
To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper.

Crème Patisserie

Ingredients
250ml whole milk
½ tsp vanilla extract
10g cornflour
55g caster sugar
2 large egg yolks
30g unsalted butter
250ml double cream
¾ tsp gelatin and ½ tbsp water (I didn’t use this)

Method
Pour the milk and vanilla into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
Meanwhile, in a clean bowl, whisk the egg yolks, sugar and cornflour together. When the milk is ready, gently and slowly pour the heated milk down the side of the bowl into the egg mixture, whisking all the time.
Pour the mixture back into the saucepan and continue to cook over a medium heat until the custard is thick enough to coat the back of a spoon. Do not let it boil.
Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator until completely cold.
(I didn’t use the gelatin, so when the chilled mix was cold, I simply whisked the cream until it formed stiff peaks and folded it into the pastry cream. This made it a little soft, but it did firm up on chilling of the finished assembled cake. See below for gelatin instructions).

If using gelatin:
In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put two inches of water into a small sauce pan and bring to a simmer over a medium heat.
Measure 60g of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
Heat the cream until it is 48.8C. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. Whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup
75g caster sugar
75ml water

Method
Combine the water and sugar in a medium saucepan.
Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
Remove the syrup from the heat and cool until required.

Assembly

Ingredients
400g strawberries
125g marzipan

Method
Line the sides of your 8inch/20cm spring form pan with clingfilm. Do not attach the base, simply use the outer ring. Place the ring on your serving plate.
Cut the cake in half horizontally to form two layers.
Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with a little of the simple syrup. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. Use the leftover bits of strawberry to cover the top of the cake layer in the pan.
Carefully pour the crème patisserie over the top, spreading up to the edges in an even layer, reserving two tablespoons for the top of the cake.
Place the second cake layer on top, press down lightly and moisten with a little more of the syrup.
Roll out the marzipan into a large disc, only about 3mm thick. Use the base of the spring form pan to cut out a disc the size of the top of the cake.
Use the reserved crème patisserie to spread a thin layer over the top of the cake before placing on the marzipan disc. Cover the ring and cake with clingfilm and refrigerate for at least 4 hours, or overnight.
To serve release the sides of the spring form pan and peel away the clingfilm.
Dust the top with icing sugar and decorate with a fanned out strawberry.
Serves 10-12

Espresso Ice Cream with Coffee Caramel Ripple

My mother is not a great ice cream lover, but one ice cream flavour she would never say no to is coffee. She likes her coffee dark and strong, with just the tip of a spoonful of sugar. I decided to make her her ideal coffee ice cream, an ultra strong coffee base with a ripple of coffee infused caramel streaked through the middle for that hint of sweetness.

When making the ice cream at the weekend, I didn’t have a lot of time to spare and so decided to do a slight cheat by using a tub of premade custard rather than making my own custard base. This way there was no extra custard chilling time required. Freezing foods can lessen their flavour, so I made sure to make the ice cream base extra strong to ensure the flavour shone through. It actually ended up being too strong for my liking, not to mention caffeine packed (one spoonful and I was buzzing for hours!) but my mum adored it and that’s what mattered.

To add a little sweet relief from the intense bitter coffee flavour, I concocted a coffee caramel which I drizzled in at the end to create a ripple effect. I wasn’t sure this would work but it tasted great, sweet and intense all at the same time. I bet it would be fantastic drizzled over a slice of cake. I added it right at the last moment during freezing, as I wanted the ripple effect to remain. Well that was the idea, but it didn’t really work that well.

My caramel was still a little warm when I added it, meaning the ice cream started to melt and ended up being softer than I would have liked (hence the rather melted appearance in the photos) but it still tasted gorgeous!

There was no mistaking the flavour of this ice cream. It was rich and intense. Quite bitter with the odd contrasting streak of sweet sticky caramel. The ice cream itself was wonderfully smooth and creamy.

Mere spoonfuls are all that’s required to achieve an instant caffeine buzz. On a hot day I think it would make a great end to a meal served in small espresso cups rather than cups of actual hot coffee. Just make sure it’s for adults only unless you want the children bouncing off the walls for three days straight! It really packs a coffee kick!

Espresso Ice Cream with Coffee Caramel Ripple

Espresso Ice Cream
400g bought fresh custard
300ml double cream
15g instant coffee or espresso powder
100g caster sugar

Coffee Caramel Ripple
70g caster sugar
10g instant coffee or espresso powder
1 tbsp water
1 tbsp milk

Method – Ice cream
Heat 100ml of the double cream in a small bowl in the microwave. Add the coffee and stir until dissolved, followed by the sugar.
Mix the custard, remaining cream and coffee mixture together and place in the fridge for 30 minutes while you prepare the caramel.

Coffee Caramel

To make the espresso caramel, warm the milk in the microwave and stir in the coffee. Leave to rent and dissolve completely.
Meanwhile, mix the sugar and water together in a small pan. Heat gently, until the sugar has dissolved into a clear liquid. Swirl the pan a couple of times if needed, but do not stir it.
Once you have a syrup, increase the heat slightly and allow the syrup to bubble slightly and turn golden brown in colour. When it has reached your desired colour, remove from the heat, add the milky coffee mixture. Be careful as it will spit and splutter slightly.
Stir together and leave to cool into a thick caramel while you churn the ice cream.

Churn the coffee ice cream until very thick, before drizzling in the caramel at the last moment in order to create a ripple effect (my caramel was still a little warm and melted the ice cream at bit).
Serve at once or transfer to a container and freeze until required.