Monthly Archives: September 2013

Bag yourself a Billington’s Cake Tin!

Christmas has come early from our lovely friends at Billington’s Natural Unrefined Cane Sugars with these beautifully embossed ‘I’ve Been Baking’ Cake Tins.  They’re perfect for storing anything delicious – from brilliant brownies to classic Christmas cakes.

All you have to do is purchase 2 promotional packs of Light Muscovado, Dark Muscovado or Molasses 500g packs.  You will be able to find promotional packs of Billington’s sugar in all main retailers including Asda, Sainsbury’s, Tesco, Morrison’s, Waitrose and Aldi from September.

Not only do the packs contain a unique code for you to claim your tin (don’t forget you need 2!) they also contain 3 of the most scrumptious festive recipes for you to try this Christmas.

For full terms and conditions and details on how to claim your tin click here.

Make sure you show us what sweet treats you have been storing in your tin by posting a picture on our Facebook page!

How to make Salted Caramel Ring Doughnuts

Some people think making doughnuts is too difficult, but our simple four step ‘how to’ will show you how!

 

You will need for these for the doughnuts:

500g self raising flour (we recommend Allinson)

1 tsp baking powder

90g golden caster sugar (we recommend Billington’s)

2 medium free range eggs

2 tbsp sunflower oil

200ml whole milk

 

You will need these for the topping:

110g Dark Muscovado sugar (we recommend Billington’s)

110g salted butter

1/2 tsp sea salt

175ml double cream

plus sea salt to decorate

 

1. To make the caramel sauce: Place the sugar, butter and salt in a saucepan and heat until the sugar has melted then add the cream and stir through. Bring this to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.

2. Sift together the flour and baking powder into a bowl and stir in the sugar. Beat together the eggs, oil and milk then add to the dry ingredients. Mix together until a smooth dough forms.

3. Turn the dough onto a lightly floured surface and roll out to about 1cm thickness. Cut circles out of the dough using a floured cutter, then use a smaller cutter to cut out the centres.

4. In a deep saucepan heat some vegetable oil to about 170°C then fry the doughnuts 2-3 at a time by carefully placing in the oil for 3-4 minutes until they are golden brown on the bottom. Then turn them over and cook for a further 2-3 minutes until golden in colour and cooked through. Drain on kitchen paper. Finish the doughnuts by pouring over the caramel sauce and sprinkle over some flakes a sea salt.

These beauties are absolutely delicious warm, or you can keep them in an airtight container and eat within 1-2 days.

Enjoy!