Caramel is a favourite flavour in the Hungry House. I’ve always been a fan and Misses 6 & 8 adore it, too. I made these cupcakes and instantly knew I was on to a winner when Miss8 told me there was no way she would be trading this cake for one of her friend’s lunchbox treats. Trust me – my gal trades home-made cakes and cookies most days in exchange for mass-produced, supermarket-bought, multi-national owned treats #theHorror Continue reading
This is the ultimate after diner treat for those who live by the credo that there’s no such thing as too sweet.
I love Donna Hay, I love her recipes and I especially love her dessert and baked recipes. They are doable and punch way above their weight in terms of effort versus result. Continue reading
I receive umpteen cookbooks to review in my day job at the Fairfax community paper where I work. It is one of the highlights of my job and I love reading through them and seeing what brilliant cooking minds are coming up with. Some books are incredible, some mediocre but the ones that stand out are the books that have that something extra. Continue reading
So, the salty/sweet taste craze is a winner in my books. My first toe-in-the-water test was Nigella’s uber-good salted caramel sauce which I believe to be the answer to most of life’s ills.
These cookies were next. The crunch of the pretzel. The sweetness of the caramel. The softness of the cookie. The sighs of goodness…
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Blog hopping is my favourite waste of time lately and I especially love seeing what all those creative baking-types are up. I recently stumbled across the oh-so-pretty eat sweet blog and swooned when I saw her jersey caramel chocolate cupcakes. I knew I had to make them so it was off to the shops for a bag of these delicious, so very sweet lollies. I made my cakes vanilla, rather than the original chocolate, although I reckon choc and caramel is always a winning combination.
This recipe is The Bomb. It is quick, requires a handful of ingredients, will rock your world and impress everyone who is lucky enough to sample even a drop of it. This sauce requires real, lux salt, not the nasty table salt that you can buy in massive pantry packs. Nigella has shown us again why she is the queen of all things decadent and divine with this recipe. Serve this with vanilla ice cream for a show stopper dessert. Add the salt in increments & taste as you go.
With thanks to Anna Warr [http://www.facebook.com/AnnaWarrPhotography] for her delish snaps.
GATHER:
50g brown sugar
50g caster sugar
50mL golden syrup
125mL double cream
75g unsalted butter, cubed
half to one-and-a-half teaspoons best quality salt [I use pink Murray River salt]
LET’S GET TO IT:
Melt butter, sugars and syrup in a small heavy pan and simmer for two to three minutes. Swirl, don’t stir, occasionally.
Slowly pour in cream and half a teaspoon of the salt and stir before tasting. Add a little more salt at a time if you desire.
Pour into serving jug and watch your guests drool.
This blog should rightly be called The Hungry Mum Who Bakes Quick & Easy Cakes. Yes I’m hungry and yes, I’m impatient, dammit! I want cake and I want it now. Often the baking urge arrives right in the middle of cactus hour or trying to put the kids to bed so I need a no-fuss recipe that can be bunged into the oven.
This caramel cake recipe, courtesy of the kitchen goddess at the Australian Women’s Weekly & their book ‘Quick Mix Cakes’, is so quick and simple. Baking it in a bundt tin & dusting with copious amounts of icing sugar makes it look fancy with all the faffing around of icing.
These beautiful photos were taken by Anna Warr [annawarr.com], a photographer who has an eye for detail & patience by the kilo…
GATHER:
185g softened butter, cubed
1/2 soft brown sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 cup golden syrup
3/4 cup milk
LET’S DO IT:
Grease a Bundt tin, ensuring you get into all the crevices.
Preheat oven to 170C.
Place all ingredients into a bowl of electric mixer and mix on low speed until everything is combined.
Increase speed to medium and beat until there are no lumps and the colour has changed.
Dollop mixture into pan and using a spatula, gently smoosh batter up the sides so it reaches into all the crevices of your pan.
Bake 40-ish mins/until a skewer comes out clean. You may need to cook a little longer depending on your oven.
Cool in pan 10 minutes before turning onto wire rack to cool.
When cold dust with icing sugar.
the hungry mum 