If you’ve been watching the Great British Bake Off recently you will have seen all the bakers creating spun sugar. We’ve created a simple tutorial in four easy steps so you can try it yourself at home!
250g white caster sugar
1. Place the sugar and water in a medium heavy based saucepan and heat to dissolve the sugar.
2. Bring the sugar syrup to a simmer, but don’t stir as this will cause the syrup to crystallise. Using a sugar thermometer heat the syrup until it reaches 155°C or the ‘Hard Crack’ stage. Remove from the heat and plunge into a basin of cold water.
3. Use a fork to dip into the sugar and flick the fork back and forth over a rolling pin to create lots of long hair-like strands
4. Finally gather the strands of spun sugar and mould into a ball. Repeat this to make more decorations if needed.
And there you have it! A perfect way to snazz up any of your cakes, cupcakes or desserts.
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.
Have you ever wanted to make ice cream but thought it might be too difficult or take too much time? Well here’s a top ‘how to’ on making the most straightforward and delicious ice cream ever! You don’t even need an ice cream maker and you can make any flavour variation you like. Here is our no-churn pistachio ice cream in four easy steps.
You will need:
- 397ml can condensed milk
- 600ml double cream
- 80g shelled pistachio nuts
1) Place 40g of the pistachio nuts into a blender or food processor and blend until fine and roughly chop the remaining pistachio nuts.
2) Pour the condensed milk and double cream with the finely ground pistachio nuts into a large bowl and whisk until thick and quite stiff.
3) Fold in the chopped pistachio nuts, then pour into a freezer proof container and cover.
4) Place in the freezer for a couple of hours or overnight.
And there you have it! Delicious no-churn ice cream.
Why not try out some other flavour combinations:
For vanilla flavoured ice cream add 1 tsp of vanilla extract.
For coffee flavoured ice cream add 2 tablespoons instant espresso powder
For strawberry flavoured ice cream add 150ml strawberry purée
Or check out all our other ice cream recipes!
Have you ever seen beautiful cakes and cupcakes decorated with delicate rose petals and wondered how it’s done? Well you can make your own crystallised rose petals yourself very easily. Just follow our step-by-step guide!
You will need:
- 30 Rose Petals
- 1 Egg White from a medium egg
- Caster Sugar
1. Carefully remove the petals from the roses, lightly whisk the egg white and spoon the sugar into a shallow bowl.
2. Hold the base of a petal using the tip of your thumb and fore finger and paint both sides with the egg white, ensuring you cover the whole petal.
3. Spoon the sugar all over the petal, shaking off any excess
4. Place the petals on baking parchment and leave to dry for at least 2 hours or overnight if possible. The crystallised petals can be stored in an airtight container for up to 2 weeks.
And there you have it, pretty crystallised rose petals for decorating cakes and cupcakes. Why not try them out on this delicious Chocolate Cake with Rose Petals, or alternatively to top these delicate Rose Water Cupcakes.