Tag Archives: caramel

Festive film night

popcorn

Call us sad, but we are super excited to hear that the Christmas edition of the Radio Times is on sale this week. We have our highlighters at the ready to flick through the pages and select our top pick of Christmas films and TV programmes, but we figured if we are going to have a festive film night then we need an equally seasonal snack to go with it.

Step forward our caramel and cinnamon popcorn!

This recipe is so simple to make and would also make a great homemade Christmas gift for any movie buffs in the family.

ingredients

We began with a few simple ingredients: butter, salt, cinnamon, bicarbonate of soda and the all important Billington’s unrefined dark muscovado sugar and Nielsen-Massey vanilla extract. Using a good quality dark muscovado sugar really will make all the difference to the flavour of your popcorn, giving it a lovely rich treacle flavour, however, if you prefer a lighter caramel flavour you could swap this for a light muscovado sugar.

Be careful when making up the caramel as it is extremely hot, plus a handy tip is to wash up your saucepan immediately after unless you fancy fighting with the difficult to budge caramel stuck to your pan. If you prefer a stronger festive flavour you can increase the quantity of cinnamon or even add a touch of nutmeg if preferred.

You will want to act quickly once the caramel is ready, before it sets so make sure that you have prepared your popcorn beforehand and have placed it in a large enough bowl.

popcorn 1

If you can’t wait to tuck in or your Christmas movie is about to start you can serve your popcorn straight away. Alternatively, we like to bake our popcorn in the oven to crisp up and give that warm cinema-style effect.

Now for the all important decision – which movie to watch first?? Let the movie marathon begin …

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!