Walnut and Coffee Sponge Cake

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This is a must recipe for those coffee and nut lovers. Two light coffee and chopped walnut sponges are sandwiched together with a coffee butter icing and completely covered with more icing. Then walnut halves are used to decorate the top.

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Walnut and Coffee Sponge Cake

  • Preparation time: 35 minutes
  • Cooking time: 30–35 minutes
  • Ingredients
  • For the cake
  • 225 g (8 oz) caster sugar/superfine sugar (1⅛ cups)
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 1 tbsp coffee essence/extract OR 2 tsp instant coffee dissolved in a tablespoon of boiling water
  • 225 g (8 oz) self-raising/self-rising flour (1¾ cups)
  • 115 g (4 oz) chopped walnuts (1 cup)
  • 4 eggs, large (U.K.)/extra large (N.A.)
  • For the icing
  • 140 g (5 oz) butter, softened (⅔ cup, or 1¼ sticks)
  • 340 g (12 oz) icing/powdered sugar (3 cups)
  • 1½ tbsp coffee essence/extract
  • 13 walnut halves for decoration

Equipment

  • You will also need 2 x 20.5 cm (8 inch) cake pans, greased and base lined.
  • Method
  • Sift the flour into a bowl.
  • Using an electric hand mixer, cream together the butter and sugar until light and fluffy, 2 minutes.
  • Mix in the coffee essence/extract.
  • Now beat in the eggs into the creamed mixture, one at a time, adding a spoonful of flour with each egg which will prevent curdling.
  • Then fold in the remaining flour and chopped nuts.
  • Divide the mixture evenly between the prepared cake pans.
  • Bake for 30–35 minutes, until the tops of the cakes are firm and spring back when gently pressed with the tip of a finger.
  • Remove from the oven and place the pans on cooling racks for 2 minutes before turning out the sponges and removing the liners. Leave on the cooling racks to cool completely.
  • Meanwhile, to make the icing, sift the icing/powdered sugar into a large bowl and add the butter and coffee essence/extract. Beat together until the icing is smooth.
  • Once the sponges are cool, invert one of the sponges and place on a serving plate.
  • Spread with one third of the icing.
  • Then sandwich together with the other sponge.
  • Use the remaining icing to cover the top and sides of the cake.
  • Finally decorate the top with the walnut halves.
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Currant Shortbread

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Currant Shortbread

12 wedges
  • Preparation time: 15 minutes
  • Cooking time 45–50 minutes
  • Ingredients
  • 170 g (6 oz) plain/all-purpose flour (1⅓ cups)
  • 55 g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp)
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 55 g (2 oz) currants (½ cup)
  • Method
  • Preheat the oven to 160°C (325°F) (gas 3).
  • Beat the butter and sugar together until the mixture is light and creamy.
  • Then mix in the flour and currants until a dough if formed.
  • Knead lightly.
  • On a large, greased, baking sheet, roll or press the dough into a round measuring 20 cm (8 inches).
  • Prick all over with a fork and then mark into 12 equal wedges.
  • Lightly crimp round the edge.
  • Now bake above the centre of the oven for 45–50 minutes until firm to the touch and golden.
  • Remove from the oven and cut into the wedges while still warm.
  • Leave to cool on the baking sheet.
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Banoffee Pie

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Banoffee Pie

10 servings
  • Preparation time: 50 minutes
  • Chilling time: 1 hour 25 minutes
  • Cooling time: 5 minutes
  • Ingredients
  • For the base
  • 285 g (10 oz) digestive biscuits, finely crushed (24 biscuits)
  • 140 g (5 oz) butter (⅝ cup, or 1¼ sticks)
  • For the filling
  • 70 g (2½ oz) butter (⅓ cup)
  • 225 g (8 oz) dark muscovado/soft dark brown sugar, lightly packed (1 cup)
  • 3 tbsp cornflour/cornstarch
  • 240 ml (8 fl oz) milk (1 cup)
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 1 tsp vanilla extract
  • For the topping
  • 4 bananas
  • 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 14 g (½ oz) chocolate shavings

Equipment

  • You will also need a 23 cm (9 inch) loose-bottomed tin or springform pan, base lined.
  • Method
  • For the base
  • Melt the butter in a small pan and then tip in the crushed biscuits.
  • Stir until the crumbs are coated with the butter.
  • Tip into the tin or pan. Using the base of a flat bottomed glass or measuring cup, pack them down to evenly coat the base and also create a rim, 2.5 cm (1 inch) up the sides to form a pie shell.
  • Chill for 1 hour.
  • For the filling
  • First mix the vanilla extract and eggs yolks together and then put to one side.
  • Then melt the butter in a small pan.
  • Now stir the sugar into the butter. Let it dissolve over a low heat, stirring occasionally, about 3 minutes. Remove from the heat and set aside.
  • Put the cornflour/cornstarch into a small bowl. Add a ¼ of the milk and stir to mix together.
  • Slowly stir in the remaining milk.
  • Then gradually stir the milk into the butter and sugar mixture until smooth.
  • Return the pan to a medium-high heat and bring the milk to a boil, stirring continuously. The mixture should now have thickened.
  • Reduce the heat and cook for a further minute, stirring constantly.
  • Remove from the heat and immediately beat in the eggs and vanilla.
  • Leave to cool for 5 minutes.
  • Give it a quick stir and then spoon into the pie shell and level the surface.
  • Chill for 20 minutes.
  • For the filling
  • Carefully remove the pie from the tin or pan and place on a serving plate.
  • Now slice the bananas and use them to decorate the top by covering in concentric circles, starting from the outside.
  • Whip the cream until peak stage is reached. Then dollop the cream on top of the bananas but leave the outside ring of bananas exposed.
  • Sprinkle the chocolate shavings over the cream.
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Mocha Muffins

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Mocha Muffins

15 muffins
  • Preparation time: 25 minutes
  • Cooking time: 25–30 minutes
  • Ingredients
  • 285 g (10 oz) plain flour/all-purpose flour (2¼ cups less 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • 140 g (5 oz) butter (⅔ cup)
  • 200 g (7 oz) caster/superfine sugar (1 cup less 1 tbsp)
  • 2 tbsp very strong black coffee or coffee extract.
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 284 ml carton buttermilk (1¼ cups less 1 tbsp)
  • 200 g (7 oz) chocolate chips (1¼ cups)
  • demerara sugar for sprinkling

Equipment

  • You will also need 2 muffin pans and 15 paper muffin cases.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat butter, caster sugar, and coffee together until very light and fluffy, about 2 minutes.
  • Beat in the egg.
  • Now sift the flour, soda, and salt into a separate bowl.
  • Then fold a third of the flour into the creamed mixture.
  • Follow by adding a third of the buttermilk.
  • Repeat twice more.
  • Finally fold in the chocolate chips until evenly distributed.
  • Divide the mixture between the paper cases and bake for 25–30 minuets, until well risen and firm to the touch.
  • Remove from the oven and sprinkle demerara sugar over the tops.
  • Leave for two minutes and then transfer to a wire rack to cool.
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Apple Amber

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A new recipe for Apple Amber with a rich buttery pastry. The butter shortcrust pastry brings a richness to this recipe of Apple Amber. The smooth apple filling is then covered with a deep meringue.

 

 

Apple Amber

6 servings
  • Preparation time: 45 minutes
  • Resting time: 10 minutes
  • Cooking time: 1 hour
  • Ingredients
  • For the pastry
  • 225 g (8 oz) self-raising/self-rising flour (1¾ cups)
  • 115 g (4 oz) butter, cubed (½ cup, or 1 stick)
  • 3 tbsp cold water
  • For the filling
  • 675 g (1½ lb) Bramley cooking apples (Cortland or other variety of apple suitable for cooking)
  • 85 g (3 oz) caster/superfine sugar (⅓ cup)
  • 1 lemon
  • 28 g (1 oz) butter (2 tbsp)
  • 2 large (U.K.)/extra large (N.A.) egg yolks (reserve the whites for the meringue)
  • For the meringue
  • 2 large (U.K.)/extra large (N.A.) egg whites (reserved from the filling)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)

Equipment

  • You will also need a 20.5 cm (8 inch) loose bottomed flan tin that is 3 cm (1¼ ins) deep, and a baking sheet.
  • Method
  • For the pastry
  • Sift the flour into a mixing bowl.
  • Add the cubes of butter and rub in.
  • Sprinkle over the cold water and mix in with the a fork to moisten the mixture evenly.
  • Now draw the mixture together with your fingertips to make a dough.
  • Tip it onto a floured surface and gently knead into a ball.
  • Cover and rest for 10 minutes.
  • Then roll it out and line the tart tin. Prick the base all over with a fork and chill the pastry case while preparing the filling.
  • For the filling
  • First preheat the oven to 190°C (375°F) (Gas 5) and place a baking sheet in the oven while it is heating up.
  • Peel, core and cut the apples into small chunks. Put into a pan.
  • Zest the lemon and then squeeze out the juice. Add to the pan.
  • Set over a low heat, cover, and let the apples stew gentle for about 15 minutes, until they are soft. Stir occasionally.
  • Remove from the heat and beat the apple vigorously to produce a purée.
  • Now add the sugar and butter and stir until they have melted.
  • Then beat in the egg yolks.
  • Pour into the pastry case and place it on the hot baking sheet. Bake for 25–30 minutes, until the pastry is golden.
  • Remove the baking sheet and tart from the oven and put to one side while preparing the meringue.
  • For the meringue
  • First reduce the oven temperature to 150°C (300°F) (Gas 2).
  • Then whisk the egg whites until stiff.
  • Gradually add the sugar, one tablespoon at a time, whisking well between each addition, until the meringue is stiff and glossy.
  • Pile the meringue on top of the apple, making sure it completely covers the filling, and pull the meringue up into peaks using the tip of a knife.
  • Bake for 15–20 minutes, until the meringue is golden.
  • Allow the tart to cool in the tin and serve at room temperature.
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Updated: October 22, 2020

Jam Oaties

by In Biscuits and Cookies Leave a comment

These jam oaties are soft biscuits with a dollop of raspberry jam in the centre – very yummy.

Jam Oaties

  • Preparation time: 20 minutes
  • Cooking time: 12–15 minutes
  • Ingredients
  • 115 g (4 oz) butter (½ cup, or 1 stick)
  • 85 g (3 oz) light muscovado/soft light brown sugar (⅓ cup)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 85 g (3 oz) plain/all-purpose flour, sifted (⅔ cup)
  • ½ tsp bicarbonate of soda/baking soda
  • 115 g (4 oz) porridge oats/quick cooking rolled oats (1 cup + 2 tbsp)
  • about 3 tbsp raspberry jam
  • You will also need two baking sheets, lightly greased.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Cream the butter and sugar together until light and fluffy.
  • Add the egg and beat until combined.
  • Then fold in the flour and soda .
  • Finally, fold in the oats.
  • Place dessertspoonfuls of the mixture on to the baking sheets, spacing them well apart. The mixture should produce 12–14 biscuits.
  • Now flour the tip of your thumb and make a small depression in the centre of each biscuit, taking care not to press down too far.
  • Spoon a heaped ½ teaspoon of jam into each indentation .
  • Bake for 12–15 minutes until just firm, swapping the trays over halfway through baking.
  • Remove from the oven and leave on the baking sheets for 5 minutes to firm up. Then transfer to a wire rack to cool completely.
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Chocolate Marble Cake

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This recipe makes a really light and airy cake. Perfect on its own or served with whipped cream.

Chocolate Marble Cake

8 servings
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes
  • Ingredients
  • 120 ml (4 fl oz) milk (½ cup)
  • 1 x 100g bar plain/dark chocolate with 70% cocoa solids
  • 60 ml (2½ fl oz) crème fraîche (¼ cup) (sour cream can be used as a substitute)
  • 2 tbsp brandy
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.), lightly beaten
  • 225 g (8 oz) self-raising/self-rising flour, sifted (1¾ cups)
  • salt
  • icing/powdered sugar to dust

Equipment

  • You will also need a bundt pan with a base measurement of 20 cm (8 inches), greased and dusted with flour, or a 20 cm (8 inch) springform cake pan, sides greased and dusted with flour, base lined with baking parchment.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Break up the chocolate and put it in a heatproof bowl with half the milk. Sit the bowl over a pan of just simmering water to melt the chocolate, about 5 minutes. Make sure the base of the bowl does not touch the water. Stir the chocolate and milk until combined and then put to one side to cool.
  • Now in a small bowl, lightly whisk together the remaining milk, crème fraîche (or sour cream), and brandy. Put to one side.
  • Next, using an electric mixer, cream the butter and sugar together until soft and fluffy, about 2 minutes.
  • Now gradually add the eggs until the mixture is smooth. Occasionally scrape down the sides of the bowl to incorporate all the mixture.
  • Using a large metal spoon fold in half the flour with a pinch of salt and then add half the milk mixture. Repeat using the remaining flour and milk mixture.
  • Spoon slightly less than half the cake mixture into a separate bowl and quickly mix in the melted chocolate.
  • Then combine both batches of the cake, marbling lightly so that both mixtures are still apparent.
  • Carefully spoon into the prepared cake pan and bake for 40 minutes, until a fine skewer comes out clean when poked through the centre of the cake.
  • Leave in the pan until the cake is fairly cool and then turn out on to a wire rack.
  • Dust the top with icing/powdered sugar to serve.
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Homemade Traditional Mixed Peel

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Perfect for use in festive baking, fruit cakes, fruit buns, and more.

Mixed peel is very difficult to find in North America. I like to use it when baking fruit cakes and fruit buns, and especially when it comes to traditional English festive recipes.

The traditional fruits to use are lemons and oranges and this is a very simple recipe. One advantage is that you can freeze it in small batches so it will be there just when you need it.

Homemade Traditional Mixed Peel

  • Preparation time: 50 minutes
  • Cooking time: 35 minutes
  • Standing time: 2–3 days
  • Ingredients
  • 5 average sized citrus fruits, traditionally lemons and oranges
  • 280 g (10 oz) granulated sugar (1½ cups)
  • Method
  • Wash the fruit, scrubbing the peel, and then cut each fruit in half.
  • Squeeze the juice from the fruit which can then be refrigerated and used in other recipes.
  • Now cut each piece of fruit in half again so you are working with a quarter piece.
  • With a sharp knife, scrape out all the remaining fruit segments, leaving as much of the pith as possible.
  • Then cut the peel into approximately 0.75 cm (¼ inch) wide pieces and put in a large pan.
  • Add water to the pan so it just covers the peel and then bring it to a boil. Reduce the heat and simmer for 10 minutes.
  • Drain as much of the liquid as possible by using a colander and then tip the peel back into the pan.
  • Repeat the process by just covering the peel with fresh water. Bring the water to a boil and then reduce the heat and simmer for 10 minutes.
  • Now, drain off the liquid again, but this time reserve 120 ml (4 fl oz) (½ cup).
  • Put the peel in a bowl and leave on one side.
  • Now pour the reserved liquid into the pan and add 120 ml (4 fl oz) (½ cup) water.
  • Take two thirds of the sugar, 190 g (6½ oz) (1 cup), and add it to the pan.
  • Gently bring the liquid to the boil, stirring to dissolve the sugar.
  • Once the sugar syrup has come to a boil, pour it over the peel. Cover the bowl and leave to stand overnight.
  • Next day, transfer the peel, the liquid, and remaining sugar to a pan. Stir over a low heat until the sugar dissolves.
  • Then bring to the boil. Reduce the heat and simmer for 15 minutes.
  • Remove from the heat and drain well.
  • Spread the peel out on two large baking trays/sheets covered with baking paper/parchment. Leave to dry. This can take 24–48 hours. Occasionally move the peel about with a fork to keep the pieces separate.
  • It can now be stored in the fridge for up to one month or divided into small batches and put in snap lock freezer bags and frozen.
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Old Fashioned Rock Cakes

by In Cakes Tagged , , , , , 2 Comments

Rock Cakes

Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.

Old Fashioned Rock Cakes

12 cakes
  • Preparation time: 20 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 325 g (12 oz) plain flour/cake and pastry flour (2⅔ cups)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 170 g (6 oz) light brown sugar (⅔ cup)
  • ¼ nutmeg, grated
  • ½ tsp mixed spice, or pumpkin pie spice
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 40 g (1½ oz) currants (⅓ cup)
  • 40 g (1½ oz) sultanas (⅓ cup)
  • 40 g (1½ oz) raisins (⅓ cup)
  • 1 egg, large (U.K.)/ extra large (N.A.), beaten
  • 1 –2 tbsp milk

Equipment

  • You will also need 2 baking sheets, lined with parchment paper


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Sift the flour, baking powder and salt into a large bowl.
  • Mix in the sugar, breaking up any lumps that cling together.
  • Next mix in the spices.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Now stir through the dried fruits.

  • Sprinkle the egg over the mixture and start to bind in, adding a little milk, as necessary, until a stiff dough has formed.
  • Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.

  • Bake in the oven for 18 minutes until they become golden brown.

  • Remove from the oven and leave to cool for a couple of minutes.
  • Then transfer to a cooling rack to finish cooling.
  • Store in an airtight container.
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Quick Chocolate Mousse with Strawberries

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A dessert of sheer indulgence. Extend summer a little longer while being able to find strawberries. Here a rich chocolate mousse that is so quick to prepare is topped with an up-to-date method of presenting strawberries. The result – a decadent dessert to enjoy.

Quick Chocolate Mousse with Strawberries

4 servings
  • Preparation time: 15 minutes
  • Chilling time: 30 minutes
  • Ingredients
  • 225 g (8 oz) plain/dark chocolate (70% solids)
  • 180 ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
  • 180 ml (6 fl oz) full fat/whole milk (¾ cup)
  • 90 ml (3 fl oz) light olive oil (⅓ cup)
  • pinch of sea salt
  • 225 g (8 oz) strawberries
  • olive oil for drizzling
  • a few basil leaves
  • salt
  • You will also need 4 glass pots.
  • Method
  • Break the chocolate into pieces and put in a bowl.
  • Pour the cream and milk into a small pan and bring to just boiling. Immediately remove from the heat.
  • Now slowly pour over the chocolate. Stir together to melt the chocolate.
  • Gradually add the olive oil and then briskly whisk into the chocolate until well blended.
  • Add a pinch of salt.
  • Pour an equal amount into each pot so it fills up to three-quarters full.
  • Chill for 30 minutes to set the mousse.
  • Meanwhile, wash and pat dry the strawberries. Then hull and cut into quarters. Place in a bowl.
  • Drizzle over a little olive oil.
  • Reserve 4 whole basil leaves and tear the remainder into small pieces. Add to the strawberries with a pinch of salt and mix in.
  • Then spoon on top of the chocolate mousse.
  • Decorate each pot with a whole basil leaf.
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Egg and Bacon Flan

by In Lunches and Snacks Leave a comment

A simple flan that is quick to make and ideal to serve with a green salad.

Egg and Bacon Flan

4 servings
  • Preparation time: 25 minutes
  • Chilling time: 20 minutes
  • Cooking time: 35–40 minutes
  • Ingredients
  • For the pastry case
  • 140 g (5 oz) plain flour/cake and pastry flour (CA)/all-purpose flour (US) (1 cup + 2 tbsp)
  • pinch of salt
  • 40 g (1½ oz) unsalted, chilled butter, diced (3 tbsp)
  • 28 g (1 oz) lard, diced (2 tbsp)
  • For the filling
  • 2 rashers, back bacon
  • 2 eggs
  • 150 ml (5 fl oz) single/table cream (⅔ cup)
  • salt and freshly milled black pepper

Equipment

  • You will also need a 15 cm (6 inch) flan tin.
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • For the pastry case
  • Sift the flour and salt into a food processor.
  • Add butter and lard and whizz until the fats are blended in and the mixture resembles dried breadcrumbs.
  • Sprinkle over 2 tablespoons of very cold water and whiz again, until the pastry starts coming together.
  • Tip out onto the work surface and gently knead to bind and become smooth.
  • Wrap in clingfilm/plastic wrap and refrigerate for 20 minutes.
  • Then roll out and use to line the flan tin.
  • Neaten the edge by rolling the rolling pin over the top. Discard any trimmings.
  • For the filling
  • Snip the bacon into pieces and spread over the pastry base.
  • Beat the eggs and cream together.
  • Then add plenty of seasoning.
  • Pour over the bacon.
  • Bake for 35–40 minutes, until the filling has just set.

Serve

  • Can be served warm or cold.
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Summer Fruit Brûlée

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This is a lovely summer brûlée with a fruity mix of berries and currants. The fruit is topped with a whipped creamy filling and then a crunchy caramelised topping.

Summer Fruit Brûlée

6 servings
  • Preparation time: 35 minutes
  • Chilling and cooling time: about 5 hours
  • Cooking time: about 15 minutes
  • Ingredients
  • 700 g (1 lb 8 oz) soft fruits, a mix of blackberries, blackcurrants, raspberries, and redcurrants or other suitable soft fruit
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 285 g (10 oz) Greek yogurt
  • 285 ml carton whipping/heavy cream (1¼ cups)
  • 170 g (6 oz) demerara sugar (⅔ cup)

Equipment

  • You will also need a shallow rectangular heatproof dish with a base measurement of 25.5 x 16 cm (10 x 6½ inches) and 5 cm (2 inches) deep.
  • Method
  • You need to start preparing this dish early in the day as it needs to cool and chill between each stage.
  • First wash the fruit, remove any stalks from the blackcurrants and run the tines of a fork down the stalks of the redcurrants to separate the stalks from the currants.
  • Put the fruit in a pan and sprinkle over the sugar.
  • Now put the pan over a gentle heat for 3–5 minutes, until the sugar has just melted and the juices begin to run. Don’t stir the fruit but just move it around because you want to avoid breaking it down.
  • Summer Fruit Brûlée
  • Now tip the fruit into the shallow dish and leave it to become quite cold.
  • Summer Fruit Brûlée
  • Then spoon the yogurt into a bowl.
  • In a separate bowl, whip the cream until it is thick and then fold it into the yogurt.
  • Cover the fruit with the cream mixture, making sure it goes right to the edge of the dish and completely covers the fruit. Level the surface.
  • Summer Fruit Brûlée
  • Cover with cling-film/plastic wrap and chill for at least 2 hours.
  • 2 hours before you want to serve the brûlée, spread the surface thickly and evenly with the demerara sugar.
  • The easiest way to caramelise the sugar is to use a chef’s blowtorch but if you prefer to use the grill/broiler then you need to turn it on to a high setting and allow 15 minutes for it to get really hot.
  • Next, spray the sugar very lightly with water (a small plastic spray bottle is perfect for this), which will help the sugar melt and speed up the caramelisation process.
  • If using a blowtorch, aim the tip of the flame above one section of the sugar and once the sugar has melted and is bubbling move onto the next section. It will take about 10 minutes to completely melt all the sugar and turn it a dark golden brown colour.
  • Summer Fruit Brûlée
  • If not using a blowtorch, place the dish under the grill/broiler as close to the heat source as possible. Again heat the sugar until it has melted and turned a dark golden brown colour.
  • Now leave to cool and then chill again until ready to serve, when the caramelised sugar will form a crusty surface.
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