Gooey Chocolate Cake

Here I am again with another Hugh Fearnley-Whittingstall recipe… I hope they aren’t getting tedious, but I just love his food as well as his ideology so much! I think I might get an ‘I heart Hugh F-W’ t-shirt printed one of these days… anyway, I digress!!

Here is another success from his Everyday cookbook, and is a little different from the normal chocolate cakes you get. It’s made with almonds in the mix which gives it a lovely moist texture as well as a sort of warm taste if you know what I mean. There’s something really comforting about almonds, and whenever they sneak in to a recipe you really can tell, there’s a certain flavour that sort of envelopes you, they make the dish that little bit more luxurious and rich without overwhelming you. I don’t know if I’m explaining this very well, let’s just say they bring a certain je ne sais quoi to the cake!!

As well as this, the cake isn’t really a cake… I’m worried I’m going to lose you here, but bear with me! This is a good thing!! Instead of a run-of-the-mill sponge, this one is kind of gooey inside due to the lack of flour and when warm it’s a little difficult to tame but wonderfully smooth, soft and sticky, and then when it’s been cooling for a few hours and comes to room temperature – Oh. My. God!! The mix of brown sugar with caster sugar gives it a wonderfully caramelly flavour and it’s like chocolate fudge encased in chocolate cake! Completely delicious and oh-so-moreish!!

Chocolate Cake:

250g dark chocolate
250g unsalted butter
4 medium eggs, separated
100g caster sugar
100g soft light brown sugar
50g plain flour
50g ground almonds

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Whisk the egg yolks with the sugar until well combined, then add the melted chocolate and butter to the yolk mix.
Combine the flour and almonds then fold these in too.
In a separate bowl whisk the egg whites until they form firm peaks.
Stir in one spoonful of whites to the chocolate mix to loosen it, then continue to fold in the rest of the whites, careful not to knock out the air.
Put the mixture into a prepared baking tin anf bake at 170 degrees for 30 minutes, until only just set. Take it out when there is still a wobble in the middle - this will result in the sticky gooey texture I was raving about!!
Leave to cool on a wire rack before turning out of the tin.
Dig in!!!

It isn’t decorated with anything; no frills, no frosting, nothing, and honestly – it’s at its best this way. The texture is too delicate to sustain any buttercream, and the flavour of the almonds with the chocolate really shines and would be completely overwhelmed by any heavy frosting.

I don’t think this is a special occasion cake, it’s more of an ‘I need a cup of tea and a treat’ type of cake. It’s not decadent and fancy, but humble and utterly satisfying, enjoy!!

Super Moist Lemon Drizzle Cake

After that monstrous chocolate fix, I felt something lighter was in order, and my sparkly new loaf tin that I used for the banana bread was being severely underused, so I settled on this lemon drizzle cake (or lemon trickle cake as Hugh calls it.) it looks beautiful baked in a loaf tin (and somehow seems less bad for me than if it was a round cake shape!!), and it made me pine after some mini loaf tins so that I can make individual little lemon loaves, or carrot cake loaves, fruit loaves...the possibilities are endless! I just love the idea of individual little portions, it seems so much more special than a boring old slice...maybe it’s just me being odd though!!

Anyway, back to the loaf at hand. Another one of Hugh’s lovely recipes from his Everyday cookbook, this was easy to make (Mr. Colehill barely noticed it was being made, THAT is how quick and easy it is: a man who loves food, particularly cake, didn’t notice a cake being made!) and it’s one of those beauties of a recipe where you are almost certainly going to have everything you need already in the house. I swear I’m going to make my way through that book at warp speed; whatever I’m looking for, I seem to find it in there, and the recipes always turn out wonderfully. Buy it buy it buy it!!

Anyway, here is the recipe

Lemon Trickle Cake
175g softened butter

175g caster sugar

zest 3 lemons

3 medium eggs

175g self raising flour

pinch salt

splash of milk (optional)

Lemon Icing
75ml lemon juice

200g icing sugar

Beat the butter, sugar and zest until pale and fluffy, the add the eggs one at a time, alternating with a spoonful of flour per egg to stop curdling, then add the rest of the flour.

The mix should drop off a spoon easily with a little tap, if it’s a little stiff, add a splash of milk to loosen it.

Pour into a lined loaf tin and bake at 180 degrees for 30-40 minutes, or until a skewer comes out clean.

Meanwhile to make the syrup, squeeze the zested lemons until you have 75ml of juice, then gradually whisk in the icing sugar.

When the cake is done, remove from the oven and pierce it deeply several times with a skewer (although not right down to the bottom) before pouring over the icing.

Leave to cool completely before removing from the tin.

The trick for this recipe is to beat the sugar and butter until either your arms just can’t take any more (if you are doing it by hand) or you are bored to tears (if you are using an electric whisk). The longer you beat and the paler and fluffier the butter and sugar become, the lighter your cake will end up being. This is something you definitely want: the combination of light sponge with the softness and moist texture from the icing is utterly divine.

This is a great afternoon tea cake, a lovely alternative to heavier flavours like chocolate or carrot. The lack of a heavy frosting is also refreshing, although I love a good helping of buttercream this cake really didn’t need anything like that to overpower it; the subtle lemony flavour and light sponge were elegant and delicate and deserve to be sitting on a dainty little plate next to a bone china teacup!!


I hope you enjoy this recipe, it really is a lovely one and I thoroughly recommend it; it may not look like much, but its testimony is in the tasting!!

Sweet and Soft Chelsea Buns

This weekend Mr. Colehill bought me 'Julie and Julia' and I watched it for the first time. I know, I know, I should have watched it months ago but somehow it slipped through my fingers, until two days ago that is. It was such a lovely film, and it reminded me what I love about food and cooking, as well as why I write this blog. I love the escape that cooking provides for me. No matter how crappy your day is, or however heavy your shoulders feel with the weight of all the pressures of life, cooking is a haven. You can hide from the world and hole up in the kitchen for hours, and produce delicious creations. Something that has started off as a few humble ingredients becomes completely different and amazing because of you, and what you have done to them. I don't think I take pride in anything else as much as I do when something I have cooked comes out beautifully, there's nothing quite like the feeling. And as for writing about these moments of pride and satisfaction, well, I don't know how many people read these words that I send out into the blogosphere, but I love the idea that there is a community of people out there who are reading each others' blogs. We share recipes, successes, failures, and support each other and learn from other bloggers' words and pictures.

Anyway, I digress!!

Even better, the DVD came with a recipe book!! How great is that? How many DVDs have you bought that came with a book, let alone a selection of recipes from Julia Child's book Mastering the Art of French Cooking? Hands down the best DVD I have ever received!! And I adored the film. Not only was it a lovely story, but it had plenty of beautiful food to salivate over and scenes of Paris that made me long for a life in France; all set with plenty of butter, baguettes, multiple types of cheese and, of course, pastries!! Which brings me to my choice of baked good here: Chelsea Buns.

Fulham is Colehill Kitchen's home, which is right next door to Chelsea, so these seemed an apt choice of pastry! I've never tried them before, so I was quite nervous and excited for the outcome. The nerves turned out to be deserved since the first batch of dough didn't rise. I had something akin to one Julie's meltdowns in the film, which Mr. Colehill took great pleasure in mocking me for, however everything came good in the end when the second batch worked nicely and produced buns of delight!!!

The recipe is from the River Cottage Handbook No. 3 Bread. As I'm sure you know, Hugh Fearnley-Whittingstall is a firm favourite with me and this book by Daniel Stevens, Hugh's bread man, taught me so much about bread making. This little gem of a book not only includes invaluable information about baking loaves of bread, it also has recipes for other bread based treats, like cornbread, tortillas, summer pudding and so on. My next two trials from this particular book are crumpets and croissants. I'll be sure to let you know when I rise to the challenge!!

As for the Chelsea Buns, here is the recipe:

Chelsea Buns

For the dough:

550g strong white bread flour

50g caster sugar

5g powdered dried yeast

10g salt

150ml warm milk

225g melted butter

1 medium egg

For the Filling:

25g melted butter

100g caster sugar

200g currants

For the Glaze:

50ml milk

50g caster sugar

Mix together the flour, sugar, yeast and salt, then add the milk, butter and egg.

Knead until smooth and silky, then leave to rise for about an hour until doubled in size.

Brush the base and sides of a deep 30cm square (mine was rectangular and a little larger, but hey, not the ned of the world!) with a little of the melted butter and dust with a little of the sugar for the filling, shaking out the excess.

Roll out the dough to about 60cm x 40cm, brush with the butter, dust with the sugar and sprinkle over the currants, leaving a margin at the top. Roll the dough up to the margin, and moisten at the top with water to seal it.

Cut into 3cm slices, then flatten slightly on to the tray. Sprinkle a little of the sugar for the glaze on top and leave to prove for about half an hour, then bake at 200 degrees for 20 minutes until golden brown.

Warm the milk and remaining sugar in a pan, and brush the buns with it when you bring them out of the oven while they are still warm.

These. Are. Divine.

Whatever you do, eat one fresh out of the oven. They are completely indulgent, completely naughty and completely moreish!! I had to resort to freezing a load so that I didn't eat them

all in one weekend. Completely delightful and well worth making.

Oat, Seed and Fruit Booster Bars, HF-W Style!!

Following the banana heavy theme from my Banana Bread post, to finish using up my nine blackened bananas I made what I think may be the most tasty thing ever to have come from my kitchen, and it’s all thanks to Hugh Fearnley-Whittingstall. I’ve said before how I pretty much idolise him and everything he stands for, and his book River Cottage Everyday has to be one of my favourite cook books, hands down. This time I made his Booster Bars to continue using up the bananas and generally because they look so absolutely scrumptious, and in typical fashion, Hugh delivers another delicious recipe.

These are also wonderfully simple to make, and so so so satisfying when they’re done!! The recipe is as follows:

Booster Bars
125g unsalted butter
150g soft brown sugar
75g runny honey
1 orange zest
1 lemon zest
200g porridge oats (not jumbo)
150g mixed dried fruit
150g mixed seeds
1 mashed banana

Melt the butter, sugar and honey in a saucepan on a low heat. I substituted half the honey for golden syrup merely because I ran out of honey, but I think it gave the bars an even more indulgent texture and taste, and would thoroughly recommend it if you have any syrup in the house!

In a separate bowl combine the oats, orange and lemon zest, dried fruit and seeds. I used raisins, chopped dried apricots and chopped dates, along with pumpkin and sunflower seeds. Pour the melted mixture over the oats and fruit and combine thoroughly, mixing in the mashed banana at the end.

Flatten the mix into a lined baking tray and drizzle with a little more honey or syrup if you're feeling indulgent!! Then bake at 180 degrees for about 20-30 minutes or until the top begins to go golden.

The next step tested every shred of willpower and self discipline I had, and I almost broke a couple of times: leave in the tray until it has completely cooled!!! It is almost impossible to get the whole thing out of the baking tray when it’s warm (trust me, I tried) so hold back and leave it until it has had time to harden slightly, before tipping out onto a board.

Then comes the fun part, slice into whatever size bars you want, and be sure to devour any crumbs or edges that may not make the final cut!! This recipe is more delicious when freshly baked than a few hours or days later so make the most of it and scarf down whatever falls off the board before anyone else catches on! The ever so slight warmth when they’re fresh allows the orange and lemon zest to really come alive, and the bars have an ever so subtle festive taste to them that reminds me of Christmas…this is definitely a recipe I’ll be digging out in December!

The oats are soft and yielding when you take a bite, contrasted with the crunch of the seeds and the gooey dried fruit chunks. A truly spectacular recipe that is so easy it defies belief, I urge you to throw together a batch – they are perfect for a breakfast on the go, a snack for a boost of energy you need during that mid-afternoon slump (hence the name!!) or just as a treat that thanks to all the fruit and seeds isn’t completely guilt-heavy!!

Pear and Almond Cake and Chocolate Chip Cookies

I recently bought Hugh Fearnley-Whittingstall's book River Cottage Everyday, which I've been pouring over for hours, accumulating an ever growing list of recipes I want to try, and longing for a life out in the countryside, with land, a big vegetable patch with what seems to be a relentless supply of produce during every season, a few chickens, ducks, maybe a goat or two...ahhh, to live Hugh's life!!! Anyway, fantasy life aside, the book is filled to the brim with delicious, comforting and homely recipes, which avoid the pitfall of most recipe books - hideously long lists of ingredients to buy for one single recipe.


I finally settled on a pear and almond cake, which was on the television programme River Cottage 2009 too, and looked too good to pass up. I've never really given much thought to pears, I tend to get over excited by apples, pumpkin, squash, and so on when autumn rolls around, however good old Hugh inspired me to give the humble pear some attention this year. And I'm really, really, really glad I did. I think this is probably the nicest cake I've ever made (well, the Chocolate Cake I made is a fairly strong contender, maybe I have two favourites!!).



The pears are quartered and cored, and softened in butter and sugar (I used vanilla infused sugar for a little extra delicious-ness) which are then set aside to cool while the sponge batter is made. This is a mix of the usual suspects - butter sugar eggs and flour, but with the addition of ground almonds for an extra moist sponge which also gives it a denser texture. The butter is whipped until pale and glossy, then the sugar is added, followed by the eggs, then flour and ground almonds. This produces a satisfyingly gloopy batter, thick and heavy, which is then transferred into a lined cake tin, and the pears are laid on top of the mix, with the sugar and butter caramel-syrup poured on top - for extra nutritional value!!






Then bake in the oven at about 180 degrees for 40 minutes. The pears will sink slightly into the cake, which is a little less pretty than when it first goes in the oven, but when you slice into it you discover hidden gems of pear, soft and yielding, sweet and buttery, encased in moist, dense and almond flavoured sponge, which is truly lovely.

Now, I'm not going to lie, we got through an embarrassingly large amount of this cake in a very short amount of time. However, there was a distinct chocolate shortage going on in the house, so I made a batch of chocolate chip cookies - using Terry's Chocolate Orange to give it a bit of a Christmassy feel! Another Hugh recipe, I melted some butter, then beat it into some caster sugar and soft brown sugar, before adding eggs and flour. Eight minutes in the oven, and hey presto, chocolate fix sorted!!

Stuffed Butternut Squash and White Chocolate and Strawberry Cupcakes

Well, I have had a goooood food weekend!!

It was a busy Friday and Saturday, but on Sunday I had some time to indulge my culinary desires, and decided to welcome the autumnal delights with a stuffed butternut squash. I can't tell you how much I love this dish, I look forward to October when the golden leaves which crunch and crackle as you stomp through them, and the crisp cool mornings also spell the beginning of a new food season, and one of the most exciting vegetables for me is butternut squash. It's soft sweet flesh is utterly comforting, and roasted and stuffed is a lovely start to Autumn. It's warming yet not overly stodgy, and works as a great accompaniment to a dish, as well as acting as the base for this particular recipe.

I sliced the squash in half, and scooped out the seeds as well as hollowing out some of the flesh to create a squash 'bowl' as it were, with a deep enough cavity to hold a decent amount of filling, but a thick enough wall (about 1.5cm) to support the filling and hold up during roasting.

Then I softened some onion, garlic and mushrooms in a pan and threw in some lardons until they were just cooked, and allowed to cool in a bowl. I then chopped up some of the squash into a fine mush (or as fine as you can get it!!), and added this to the onion mix, along with a handful of basmati rice, some mixed herbs, and salt and pepper. Mix all this together then spoon into the butternut squash.

Put both halves together and rub all over with some olive oil. Wrap in foil and place on a baking tray. Bake in a preheated oven at about 180 degrees for about an hour and a quarter. Then unwrap the silver blanket and I served it with some grated cheese. Delicious!!

For dessert, we had vanilla cupcakes with white chocolate and cream cheese frosting topped with fresh strawberries. They were amazing!!

I made a basic sponge mixture for the cupcakes and for the frosting I melted 150g white chocolate and set aside to cool. In a separate bowl I beat 150g of cream cheese with 50g of soft butter and 5 tablespoons of icing sugar. Then add the white chocolate to the mixture and leave to cool and set slightly.

To be honest, as usual I was too impatient and tried to ice the cupcakes before the frosting had set a little, so it was still quite runny. Instead of scooping the frosting on the top of the cupcake, I hollowed out a little of the cupcake and filled it with the runny frosting before adding sliced strwaberries. It tasted amazing slightly warm but just didn't look quite as nice. Turns out patience really is a virtue. Wonder when I'll finally learn my lesson.

After about half an hour or so in the fridge, the frosting had set and was the perfect consistency for icing the cupcakes for a cleaner and more professional look. Totally indulgent and a perfect end to the weekend!!

Step-by-Step Breadmaking

I made bread again this weekend, it's becoming something of a Sunday afternoon tradition, it's so nice to have fresh home-made bread during the week. And while I was playing with ingredients and watching the dough develop from a sticky mess to something quite amazing, I thought it would be useful to take some pictures to put up here to give you a better guide to baking bread than my previous post. I've always felt that pictures are an invaluable addition to any recipe, as it gives a much clearer indication of what everything is supposed to look like!! I find this particularly useful when baking, because it's such a technical from of cooking, and if one step is wrong, it can spell disaster for your end result!


So here are some photos from my last batch of bread for you to browse through!



When you have combined all your ingredients, you will have a sticky dough. Place it on a large work surface to knead.
It will stick to the surface, but don't panic - this will actually help with the kneading process and do some of the work for you!! It will also become less sticky as you knead, so have patience and wash and flour your hands every few minutes to help.



When you are kneading, if you are right handed, place your left fingers into the nearest part of the dough, and push the rest of the dough with the knuckles of your right hand away from you as far as you can go (or vise versa if you are left handed!). Scrape the dough back towards you, turn 90 degrees clockwise and repeat. Knead for about 15 minutes.
This will get easier with time, and eventually you won't even think about it!!




Shape into a round, oil a bowl and the dough and place upside down in the bowl. Leave to ferment in the bowl with a black bag around it and tucked underneath the bowl (keep it loose though, the dough needs room to rise!!) for about 30 minutes, or until it has doubled in size.




Now is the stage called 'beating back'. However, as Daniel Stevens says in the River Cottage Handbook, this is far too violent a description, and that you have loved your bread up until this point, don't ruin it now! Most recipes suggest giving it a good punch, however a better and more gentle method is to prod it with your fingers until the air is pushed out and the dough rather flat.

Bring the edges into the middle to create a round again. You can leave the dough to rise another 2 or 3 times by repeating this process, which will make the dough softer and more pillowy, and result in an easier bread to digest, and I've found, a lighter bread.

Next you need to shape your loaves however you want. My favourite is this short loaf. To do this you need to press out all the air as before, then roll it tightly towards yourself, pressing on the seam to seal. Then flatten out lengthways so that it is three times as long. Fold in the left third, then the remaining right third on top of it. Press down again so that you have a fairly square shaped dough. Then roll tightly towards yourself again and press the join gently to seal. If you want to coat your loaves, now is the time. I love oats, but it's the same method for any coating. Roll your loaf in little milk or water all over, then transfer onto a plate or work surface covered with oats (or whatever yoy are coating your loaf in). Roll in the oats then transfer onto a board to prove for the last time before baking. Wrap loosely in a black bag and leave to prove until it has almost, but not quite, doubled in size, and the dough bounces back lightly when you give it a gentle squueze. I usually leave mine for about 30-40 minutes, but every dough is different, so follow your instincts.



Place a baking tray in your oven while it preheats to the top temperature, and one at the bottom of your oven, deep enough to hold some water. Boil the kettle. When your dough is ready, take the preheated tray out, place the loaves on it and if you want, make some slashes in the dough about a centimetre deep, then place the tray in the oven. Pour some water from the kettle into the bottom tray before closing the oven door. Bake at the top temperature of your oven for about 10 minutes, then if the bread is browning quickly turn to 170 degrees, if it's visibly browning turn to 180 degress, or if it's still quite pale turn to 190 degrees, and bake for a further 30-40 minutes. To check if they are done, tap the bottom with your knuckle, if they sound hollow, they are ready!!
Leave to cool for 20-30 minutes, then slice gently, apply lashings of butter, and devour!!