Georgina Hayden

Feeding since 1982

Almond brittle

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Perfect for cake decorating or crushed up like a praline. Gorgeous over ice cream…

Almond brittle
Almond brittle

 

ALMOND BRITTLE

  • 75g flaked almonds
  • 300g white caster sugar
  • bronze sprinkles, optional
  • unflavoured oil

Line a baking try with greaseproof paper and lightly grease with a little oil. Scatter the almonds over the tray and leave to one side.

Place the sugar in a large non-stick frying pan and shake it so it is an even layer. Place the pan on a medium heat and gently and carefully melt the sugar. Do no stir it or it’ll crystallise, just give it a swirl to mix all together. As soon as all the sugar has melted and is a beautiful deep golden colour, remove from the heat and pour over the almonds, so you have a large sheet of caramel brittle. Quickly sprinkle with the bronze sprinkles, if using and leave to one side to set.

Italian meringue buttercream

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This makes enough to cover one large cake or frost 18 – 20 cupcakes.

  • 3 large egg whites, free range or organic
  • 180g caster sugar
  • 300g unsalted butter, at room temperature
  • Pinch of fine salt
  • Vanilla extract

Place 150g of the sugar in a small pan with 60ml of water and gently bring to the boil. Do not stir, but swirl around to dissolve the sugar. Leave the pan on a gently rolling boil, until it reaches 121c on a sugar thermometer. Have a bowl of cold water at the ready to plunge the pan into.

Whilst the syrup is on the hob whisk the egg whites in a free standing mixer until you have stiff peaks, and then gradually whisk in the remaining sugar. As soon as the sugar syrup reaches 121c, plunge the pan into the bowl of cold water for just a few seconds to cool quickly. Then, with the mixer on full speed, gently pour the sugar syrup into the egg whites in a thin stream until all mixed together (try not to get the sugar syrup up the sides of the bowl or on the whisk itself as it will stick to them, aim for the egg whites). Continue to mix for a further 8 – 10 minutes until the bowl is cool. Chop the butter into chunks and gradually whisk into the meringue, with the salt and a splash of vanilla. It may look like the mixture has split but keep mixing, you will end up with a smooth and fluffy buttercream.

FInished carrot honey cake with Italian meringue frosting
FInished carrot honey cake with Italian meringue frosting

Funfetti Buttermilk Pancake Stack

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Today I have my dreamboat of a mate staying for a few days, and I promised her a birthday sweet treat. When I asked her what her favourite cake was, she pulled out a pinterest board of images, and settled on a stack of strawberry pancakes. Fine by me, quick and pretty and I’m a sucker for a pancake stack. I opted for buttermilk pancakes, layered with maple cream cheese, strawberries and dollops of homemade jam. Here you have it, Miss Clara’s funfetti pancake stack.

Buttermilk pancake stack
Buttermilk pancake stack

 

FUNFETTI BUTTERMILK PANCAKE STACK

Serves 2 hungry people or 3 normal folk

For the pancake batter:

  • 150g plain flour
  • A teaspoon of hundreds and thousands
  • 1 large egg, free range or organic
  • A teaspoon of vanilla extract
  • 250ml buttermilk
  • 3 tablespoons of caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • A pinch of salt
  • 3 tablespoons of melted butter

 To serve:

  • Handful of strawberries, hulled
  • 2 heaped tablespoons of strawberry jam or compote
  • 125g cream cheese
  • 2-3 tablespoons of maple syrup
  • Hundreads and thousands, to decorate

In a jug whisk together the buttermilk, egg, vanilla extract and melted butter. Leaving the sprinkles to one side, mix the remaining dry ingredients together in a large bowl. Whisk the buttermilk mix into the dry bowl until you have a smooth batter, then finally stir in the sprinkles last.

Place a large non-stick frying pan on a medium heat and add a knob of butter. When the butter has melted spoon in spoonfuls of the batter. I like to make them pretty small, using a generous tablespoon, so there are more of them. But by all means make them larger and just less. Fry the pancakes on one side until golden, and then flip over and continue to fry until cooked on both sides. Remove and leave to one side whilst you finished frying the remaining batter.

Meanwhile mix together the cream cheese with enough maple syrup to sweeten. When all the pancakes have cooked and cooled a little, layer them up with the sliced strawberries, and dollop of jam and cream cheese in between. Sprinkle with more of the hundreds and thousands and serve.