FOOD + DRINK
A TOUCH OF SPICE CONT .
Chipotle , Chilli & Lime Fudge Recipe by www . souschef . co . uk
Prep time : 5 minutes Cook time : 30 minutes
Ingredients :
• 450g golden caster sugar
• 400g double cream
• 50g unsalted butter
• 25g golden syrup
• 1 / 2 tsp fine salt
• Zest of 3 limes
• 1 1 / 2 tsp Sous Chef chipotle chilli powder
Method :
1 . Line a 20cm x 20cm roasting tin or dish with baking parchment .
2 . In a heavy bottomed pan , heat together the golden caster sugar , double cream , unsalted butter , golden syrup and fine salt , stirring continually . Use a thermometer to monitor the temperature .
3 . Remove from the heat when the mixture reaches 116 ° C . Set aside for 5 minutes to cool . When the fudge has cooled to 110 ° C , transfer to a bowl or stand mixer and add the lime zest and chipotle chilli powder .
4 . Beat the mixture vigorously until it cools to around 60 ° C . This will help produce a smooth , creamy fudge .
5 . Pour into the tin and leave to set at room temperature for at least 3 hours and ideally overnight . Don ’ t refrigerate as this may cause the sugar to crystallise .
Spiced Pumpkin Cake
Serves : 12 Ingredients :
For the cake
• 425g pumpkin purée ( can be tinned )
• 200g soft dark brown sugar
• 300g caster sugar
• 240ml sunflower oil
• 150ml water
• 4 eggs , lightly beaten
• Zest of 1 orange
• 375g self raising flour
• 1 / 2 tsp salt
• 1 tsp ground cinnamon
• 2 tsp mixed spice
• 1 / 2 tsp ground nutmeg
For the praline
• 50g pecans
• 150g caster sugar
For the frosting
• 250g butter , softened
• 500g icing sugar , sifted
• 2 - 3 tbsp maple syrup
• 2 tsp ground cinnamon
• 3 x 18cm cake tins , greased and base lined
Method :
Recipe by Miele Der Kern
1 . Preheat Miele oven to Fan plus 160 ° C or other oven to 180 º C / 160 º C Fan . For the cake , in a large mixing bowl , combine the pumpkin purée , sugars , sunflower oil , water , eggs and orange zest . Mix well until incorporated together . In another bowl , sift together the flour , salt and spices .
2 . Add the dry ingredients to the wet ingredients and fold in until just combined .
3 . Divide the mixture evenly between the three cake tins . Place the tins on the oven baking tray and put in the pre-heated oven . Bake for 35 - 40 minutes until a skewer inserted into the middle of the cake comes out clean .
4 . Remove the cakes from the oven and allow to cool for a few minutes . Turn out of the cake tins and leave on wire racks to cool completely .
5 . To make the praline , place the pecans on a baking tray and toast in the oven at Fan plus 170 ° C ( 190 º C / 170 º C Fan ) for 5 - 6 minutes . Set aside to cool . Meanwhile , place the caster sugar in an even layer across the base of a clean frying pan . Using a medium high heat , allow the sugar to melt and caramelise to become a rich golden colour .
6 . Reserve five to seven nicely shaped pecans , then place the rest on non-stick paper on a baking tray . When the sugar has caramelised , very carefully pour the caramel over the pecans but reserve a little of the caramel in the pan . Allow this to cool slightly , insert a cocktail stick into each of the five reserved pecans . Using the cocktail stick as a ‘ handle ’ dip the pecans one by one into the cooling caramel . Sellotape the cocktail sticks to the edge of a works surface , allowing the caramel to run off the pecans to make sugar spikes . Leave to cool completely .
7 . Return to the cooled , set pecan praline and break it up into pieces . Place in a food processor and blitz to a rough powder . Set aside .
8 . To make the frosting , place the softened butter in a large mixing bowl and add in the icing sugar , maple syrup and ground cinnamon . Mix together with an electric hand whisk to make a very light and fluffy frosting – this will take 7 - 8 minutes of continual whisking depending on the softness of the butter .
9 . To assemble , place one of the cakes on a plate or cake stand and spread just over a quarter of the frosting over the surface . Place the second cake on top and spread with another quarter of frosting . Finish with the final cake and cover the top with a more generous amount of frosting leaving some frosting to cover the sides . Roughly spread the remaining frosting around the sides of the cake . Run a palette knife under hot water , then use the warmed knife to thinly and evenly spread the frosting round the sides of the cake to create a ‘ naked ’ finish .
10 . Sprinkle a rim of powdered praline around the top of the cake . Carefully remove the pecan ‘ spikes ’ from their cocktail sticks and arrange upright on the centre of the cake . Slice to serve . The cake will keep in an airtight container for three to four days .
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