Adult Brownie Scotch Eggs

Many things led to this recipe! I’ve lived in Dublin now for 7 months (SEVEN! Wow, time has flown by!) and I realised I hadn’t cooked or baked with Guinness. This is poor on my side, one: I live in the home of Guinness and two: The Boy works for them, which has meant we have a lot of Guinness in the house! Plus Easter is just around the corner so we all need a good themed Easter recipe in our lives. Also, why should kids get all the chocolatey goodness…

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Ingredients

Brownies

130g Butter

200g Caster Sugar

3 Eggs

125g Plain Flour

½ tsp Baking Powder

150ml Guinness Extra Foreign Stout

Buttercream

150g Icing Sugar

300g Butter

60ml Baileys

2 tbsp Cocoa Powder plus extra for dusting

 

6 Crème Eggs

 

Method

Pre heat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4 and line a 25x19cm tin.

Melt the butter in a medium sized bowl and stir into the cocoa until it forms a paste. Slowly add 100ml of Guinness, it will foam! Slowly mix together, this is why you need that medium sized bowl! Set aside.

In another bowl, whisk the eggs and sugar until nice and pale. Add the flour and baking powder and fold together until smooth.  Repeat with the cocoa powder and remaining Guinness.

Bake in the oven for around 20-25 minutes. They should be soft to touch but baked all the way through, insert a skewer to check they are done. Set aside, and leave to completely cool.

Whisk together the icing sugar, butter and baileys until light and fluffy. Take about a third of the buttercream and place in another bowl. Add the Cocoa Powder and whisk until smooth to make your cocoa buttercream for the outside of the scotch eggs.

If you have a food processor, place the brownie in and pulse until they look like breadcrumbs. If you don’t, don’t worry! Break up the brownies into small ish chunks, using your electric whisk, on the lowest setting whisk until they break up and again look like breadcrumbs.

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Mix the brownie breadcrumbs with Baileys buttercream! Using your hands separate the mixture into 6 balls, approx. 135g each. In your hand, flatten one of the balls, place the crème egg in the middle and fold the brownie mixture around the egg. Squeeze together until you have a smooth ball. Repeat with the other crème eggs.

In a bowl add some cocoa powder ready to cover the scotch eggs

Now it gets messy…

One at a time – using a palate knife, cover the ball in the cocoa buttercream. Place in the bowl of cocoa powder and light roll around until they are completely covered. Repeat until you’ve finished all six!

ENJOY!

 

(N.B –  remove the alcohol and this is great to make with kids – you can even cover in sprinkles instead of cocoa powder!)

Summer Fruit and Thyme Jam AND Bakewell Tart recipes

HAPPY SUNDAY!! It’s spring time (ish!) and I’m getting into preserves and fermenting recently. I think it’s great to stop wasting food but also I find it’s really therapeutic. It’s great to get a product at the end that shows such love and care. It’s also a great way to liven up your cupboard – no more plain strawberry jam for us! You can also use smaller jars and give them to friends and family as gifts.

I know these berries aren’t in season, they literally are called Summer Berries but I’m new and wanted to try with some fruit I knew before doing anything too crazy. I used frozen berries but you can obviously use fresh when they get into season. 

And what’s better than using your homemade jam in a Bakewell tart! It’s also a great way to show off, how many times can you say that it’s completely homemade. So here are the two recipes for you…but don’t worry if you don’t like Bakewell Tarts, the jam goes fantastically on toast (even with some cheeky peanut butter too!)


Summer Fruit and Thyme Jam

650g Mixed Berries (I used blackberries, raspberries, red currents and black currents!)

1tbsp water

35ml lemon juice (approx. half a lemon or use pre juiced)

550g Caster Sugar

1.5tbsp thyme, finally chopped

 

Yields approx. 0.5l

 

Place all the berries with the water into a deep, heavy bottomed pan and place on a low heat for 10 minutes to soften. Add the lemon juice and sugar, stir and bring to the boil until it reaches 104°C.

While you are doing this sterilise your jars! Turn your oven to the lowest setting and place your jars in there for about 15 min.

Take the jam off the heat and use the wrinkle test to check it’s ready. Do this by placing a spoon in the jam, using another spoon, on the back of the spoon push a strip through the jam. You are looking for it not to spring back. Stir through the thyme leaves

Spoon into your jars and seal! Your jam should last 6-12 months unopened. Once opened consume within 4-6 weeks.
Bakewell Tart

Sweet Shortcrust Pastry

225g plain flour, plus extra for dusting

150g butter, chilled

25g icing sugar

1 large free-range egg, beaten

Frangipane Filling

150g butter, softened

150g caster sugar

150g ground almonds

1 large free-range egg, beaten

1 tsp almond extract

Icing

300g icing sugar

1 tsp almond extract

3tbsp Water
Method

First start with the pastry. Measure the flour into a large bowl with the cold butter. Using your finger tips, rub the butter until it resembles fine breadcrumbs. Add in the icing sugar and stir using your hands. Pour in the beaten egg and mix to form a soft dough. It can be a tad sticky but it will be fine. Roll out the dough on a lightly floured surface, approx 5mm thick. Place into your 23cm/9in fluted flan dish. Pop in the fridge for 40 minutes. 

Pre heat your oven to 180C Fan/200C/Gas Mark 6.

Scrunch up some baking paper and place on top of your pastry. Fill with baking beans, or in my case uncooked rice! They both do the same trick! Just make sure you push it into the corners. Bake blind for 15 minutes. Remove from the oven and take out the rice and bake for a further 7 minutes. Remove and reduce the heat of the oven to 160C Fan/180C/Gas 4 Leave to cool while making your filling.

For the frangipane, cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix.

Place 5tbsp of your lovely homemade jam into the cooled pastry case. Spread evenly, making sure you get into the edges. Top with your frangipane mix. Carefully push this to the edges making sure you can’t see any jam. A spatula is the easiest way for doing this. Bake for 30–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.

For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. When the tart has cooled completely, spoon the icing on top and spread to form a smooth surface. Leave to set the icing to set (I know it’s hard! But you’ll hate yourself if you don’t) serve in slices. I recommend some yogurt and some raspberries to top it, makes a great dessert! 

Andrew’s Mars Bar Crispies

So it’s coming up to Christmas which means I start to get requests from the family what to bake when I come home. This isn’t a Christmas recipe at all, it just happens to be my brother-in-law’s all-time favourite thing I make. At every opportunity possible he asks for it – I think it might even make it into his Wedding Dessert Table! It makes me smile how the thing he likes most in the simplest thing in my “cookbook”! It shows that things don’t always have to have all the frills on to be considered a great recipe. I enjoy making it and I love how excited he gets. So for me these Mars Bar Cakes have become all about him and without fail whenever I make them I send him a photo! So this great recipe is dedicated to my Brother-in-Law…

They are best eaten on the day they are made but do last a few days in an air sealed container (well that’s if there are any left!). Now pop the kettle on and get baking!

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Ingredients

7 Mars Bars

170g Butter

170g Rice Crispies

300g Milk Chocolate, Melted

Method

Line a L34.5 x W24.4 x D2cm baking tray. You can use a smaller one if you want them a little thicker. Cut the mars bars into small chunks and place into a saucepan with the butter. Melt on a low heat continually stir so that it doesn’t catch and burn. This is actually why my brother-in-law gets me to make them, my sister is too impatient and has burnt the mars bars on many occasions! So remember really slow and steady wins this race!

In a large mixing bowl, pour in the rice crispies and make a well in the middle. Pour in the melted mars bars mix. Using a metal spoon, mix it together until the rice crispies are completely coated. Spoon the mixture into the baking tray and lightly press it down, insuring you get it into the corners. While this is cooling, melt the chocolate until it is silky smooth with no lumps.This can be done either in the microwave in 30 second intervals or in a glass/heat proof bowl over a saucepan of simmering water ensuring the bowl does not touch the water. Pour the chocolate over the mars bar crispies. Leave to set before cutting into squares, either bit size or bigger if you’re feeling a little greedy.