White Chocolate and Raspberry Cheesecake Heart

Posted on June 14, 2017 in Desserts

Are you feeling like creating something truly spectacular to impress your guests? I have just the recipe for you… this mirror glaze white chocolate and raspberry cheesecake is a real showstopper but actually perfectly easy to achieve.

This show-stopping mirror glaze white chocolate cheesecake is bound to really impress. Creamy, smooth, rich and decadent cheesecake worthy of any occasion. 

I have used Silikomarts BATTICUORE heart mould for this cheesecake. It gives the perfect finish to your spectacular cheesecake. I was rather worried about using a silicone mould as I’ve had bad experiences with previous silicone brands previously however I have to say this mould was so easy to use let alone producing a show stopper dessert. 

This cheesecake is an eye-catching no-bake dessert. Make sure the cheesecake has a chance to chill overnight before being glazed.

Mirror glaze is actually very easy to make. You can make up a batch from the recipe below and go for a simple yet elegant covering.

No-bake cheesecakes are one of the easiest desserts in the world, provided you remember the chilling time  which is rather essential in this recipe. The mirror glaze looks very impressive – especially when you first pour it on. Take a look below. 

 

 

White Chocolate and Raspberry Cheesecake Heart
Serves 8
A silly smooth white chocolate cheesecake with a ginger biscuit base and a raspberry layer.
Write a review
Print
Prep Time
1 hr
Prep Time
1 hr
856 calories
94 g
111 g
51 g
10 g
29 g
280 g
440 g
75 g
1 g
18 g
Nutrition Facts
Serving Size
280g
Servings
8
Amount Per Serving
Calories 856
Calories from Fat 449
% Daily Value *
Total Fat 51g
78%
Saturated Fat 29g
147%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 111mg
37%
Sodium 440mg
18%
Total Carbohydrates 94g
31%
Dietary Fiber 3g
13%
Sugars 75g
Protein 10g
Vitamin A
22%
Vitamin C
34%
Calcium
30%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the biscuit base
  1. 250g ginger biscuits
  2. 125g softened butter
For the cheesecake
  1. 200g white chocolate
  2. 320g full fat cream cheese
  3. 50g caster sugar
  4. 300g double cream
  5. 1 lemon for juice and zest
  6. 2 gelatine sheets
For the raspberry layer
  1. 250g fresh raspberries
  2. 100g caster sugar
  3. justice of 1 lemon
  4. 4 gelatine sheets
For the mirror glaze
  1. 150g coster sugar
  2. 75g water
  3. 150g glucose
  4. 150g white chocolate chips
  5. 11g (2 1/2 sheets) gelatine
  6. 100g sweetened condensed milk
  7. gel food colouring of your choice (Americolour is my favourite)
For the biscuit
  1. Crumble or blitz the biscuits and combine with the softened butter. Roll the dough out between two sheets of baking paper and then cut out a heart shape a little smaller then the size of the BATTICUORE heart mould base. Let it set in the freezer for 30mins.
For the cheesecake
  1. Melt the gelatine in the lemon juice for 30 seconds in a microwave. Add it to the cream cheese. Mix the sugar and cream cheese with the lemon zest. Whip 200g of the double cream and set the remaining 100g to the side. To make the ganache heat the remanning 100g of double cream in the microwave for a minute and then add the chocolate to the hot cream. Leave to stand for a few minutes before storing so the chocolate and cream are well mixed together. once the gauche has cooled mix its with the cream cheese mixture.
For the raspberry layer
  1. Heat the raspberries, sugar and lemon juice in a pan. Remove from the flame once it comes tot he boil and then add the re-hydrated gelatine. Pour on a large baking tray thats covered in cling film and place in the freezer for 30mins. Remove and cut a heart shape in the middle of the jelly just a bit smaller than the mould. Let it set for 2 hours.
Assembly of the cheesecake
  1. Pour half the cheesecake mixture into the mould. Then insert the raspberry jelly layer and top with the remanning cheesecake mixture. place the heart shaped biscuit on top and gently press down. Place in the freezer for at least 8 hours.
For the glaze
  1. In a small jug place the warm water, sugar and glucose. Bring to the boil and pour over the white chocolate chips. Add the re-hydrated and squeezed gelatine. Mix with a spatula. Add the gel food colouring of your choice and the condensed milk. Mix n a blender to remove any lumps. Remove the cheesecake from the freezer. Remove it from the mould and place it on an upside-down bowl, elevated from the work surface. This will allow the excess glaze to drip off. Glad the cheesecake with the mirror glaze once it reaches 30C (86F). Allow the excess to drip off and place onto a plate.
Notes
  1. This should be made a day ahead due to it having to be in the freezer for up to 8 hours.
  2. You will need a sugar thermometer to test the temperature of the glaze before pouring it.
beta
calories
856
fat
51g
protein
10g
carbs
94g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

High Hat Chocolate Cupcakes

Posted on June 13, 2017 in

These high hat chocolate cupcakes are such beautiful cupcakes with their big swirls and chocolate coating.

I did it. I finally made them. Hi Hat Cupcakes have been on my do to list for a while but to be honest I’ve been too nervous to make them. 

There are three key components to hi-hat cupcakes:

1) Chocolate cupcakes

2) A stiff marshmallow frosting; and

3) A magic shell chocolate coating 

So first up, you have to make those chocolate chip cupcakes. I used my favourite chocolate cupcake recipe. Then comes the fun part – the marshmallow icing! It’s not nearly as intimidating as it sounds, trust me.

If  you like chocolate, marshmallow frosting and pretty things, you have to make these!

Chocolate High Hats
Serves 12
Chocolate cupcakes with a marshmallow frosting and dipped in a hard chocolate coating.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
399 calories
64 g
26 g
15 g
5 g
5 g
123 g
122 g
48 g
0 g
9 g
Nutrition Facts
Serving Size
123g
Servings
12
Amount Per Serving
Calories 399
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg
9%
Sodium 122mg
5%
Total Carbohydrates 64g
21%
Dietary Fiber 1g
6%
Sugars 48g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cupcakes
  1. 75g chocolate chips
  2. 175g plain flour
  3. 30g cocoa powder
  4. 185g caster sugar
  5. ½ tsp bicarbonate of soda
  6. Pinch of Salt
  7. 2 small eggs
  8. 120ml cold coffee
  9. 120ml buttermilk
  10. 105ml vegetable oil
Marshmallow Meringue Icing
  1. 3 egg whites
  2. 260g caster sugar
  3. 7 tbs Golden Syrup (or corn syrup)
  4. ¼ tsp cream of Tartar
  5. 1 teaspoon vanilla
  6. Pinch of salt
  7. 2 tbs water
  8. Chocolate Coating
  9. 375g of dark choc
  10. 3 tbs veg or coconut oil
Instructions
  1. Preheat the oven to 160 degrees C. Line a cupcake tin with paper liners.
  2. In a medium bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt and mix to combine. In a separate bowl combine the wet ingredients, eggs, cold coffee, buttermilk and vegetable oil and give it a whisk. Add the dry ingredients to the wet and whisk until all combined
  3. and is smooth. The batter should be pourable, but not super thin.
  4. Pour the batter among the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool completely.
  5. While the cakes are baking we can make the marshmallow meringue icing. Put the sugar, cream of Tartar, salt, water, vanilla, eggs whites and golden syrup into a heat-proof bowl. Then place the bowl on top of a pan of boiling water. Take your electric whisk out and whisk the mixture until you reach the stiff peak stage. Remove the bowl from the heat and set aside. Once your cakes are cook and have cooled take a piping bag and fill with the marshmallow icing. Pipe a high swirl of icing on top of each cupcake. ( Hold the piping bag vertically to give you an even swirl.) Place the iced cupcakes into the fridge for 15-20mins. This will help set the icing when dipping them in melted chocolate.
  6. To make the chocolate coating, put the chocolate and coconut oil in a heat proof bowl over a pan of boiling water and allow tot melt. Put the melted chocolate in a mug or tall glass to allow enough depth to dip the cupcakes. Take a cupcakes one at a time and dip them into the melted chocolate. allow the excess chocolate to drip off before returning to the fridge.
beta
calories
399
fat
15g
protein
5g
carbs
64g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Unicorn Cake 

Posted on May 11, 2017 in Cakes

There is a magical new cake trend in town that is almost too good to believe….

Based on the adorable beast, unicorn cakes are the latest sweet treats to pop up on the table at birthday parties.

There isn’t anything more fun than rainbows and unicorns, is there? Forget naked cakes, smash cakes and other chocolate overloaded cakes. The latest cake trend is a far more magical creation, filled with sunshine, colour and fairy dust.

This magical cake is a real showstopper, made with four layers of coloured sponges to create a rainbow cake, covered in buttercream and decorated to make a magical unicorn. The best part about it is that you could totally replicate this at home without paying an arm and a leg for it at a fancy bakery. 

 

Unicorn Cake
Serves 18
This colorful unicorn-inspired layer cake is the definition of cute—perfect for a birthday party or for anyone who’s just super into the current unicorn craze. This cake is fantastically wow-worthy but does take some time and loving dedication to construct.
Write a review
Print
Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
4638 calories
706 g
261 g
181 g
62 g
66 g
1244 g
3799 g
461 g
2 g
104 g
Nutrition Facts
Serving Size
1244g
Servings
18
Amount Per Serving
Calories 4638
Calories from Fat 1622
% Daily Value *
Total Fat 181g
279%
Saturated Fat 66g
330%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 68g
Cholesterol 261mg
87%
Sodium 3799mg
158%
Total Carbohydrates 706g
235%
Dietary Fiber 9g
36%
Sugars 461g
Protein 62g
Vitamin A
44%
Vitamin C
3%
Calcium
147%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
For the sponge cakes
  1. 600g butter
  2. 600g caster sugar
  3. 3 tsp vanilla paste
  4. 12 medium eggs
  5. 600g self raising flour
  6. 2 tsp baking powder
For the buttercream
  1. 500g soft unsalted butter
  2. 1kg icing sugar
  3. 2 tsp vanilla paste
  4. Food colouring of your choice
For the horn and ears
  1. 500g ready to roll icing
  2. pink food colouring to tint
  3. Edible gold lustre spray
  4. edible glitter
  5. Additional 500g buttercream in various pastel colours of your choice
  6. Black ready to roll icing
  7. Skewer
 s
Equipment
  1. 8” round cake tins lined with baking paper
  2. 12” gold base drum in gold
  3. Large plastic piping bag
  4. Large open star nozzle
  5. Small open star nozzle
Instructions
  1. Method
Method for the sponge cakes
  1. Set oven to 180 °C.
  2. Place the butter, sugar into your mixing bowl and mix until all combined, then turn up the speed to high and beat until the mixture is very pale, soft and fluffy. (Around 8 mins)
  3. Add the beaten egg and vanilla a bit at a time.
  4. Add the flour a quarter at a time, mixing gently on slow until flour has mixed in. Try not to over mix.
  5. Divide the sponge mix equally into 4 bowls, each bowl will be approx 600g each and colour with rainbow shades.I used pink, blue, yellow and green. I use americolor food colouring to colour my batter. You will only need a small pea size. It goes a long way. Place in your tins, if you only have one or two tins you can do this in stages. Each layer cake should take 20-25 mins depending on your oven, Check each layer after 20 mins. The cakes should be a light golden brown on the top and springy to touch.
  6. Turn out of the tin onto a cooling rack and allow to cool. Once cooled, trim the cake of each later away to give you flat layers of cake.
To make the buttercream
  1. Beat the butter and vanilla until soft and pale. Beat in the icing sugar until the buttercream is pale light and fluffy.
  2. Set aside 1kg of buttercream for the cake layering and filling.
  3. Colour the rest using a few different colours. To achieve the two tone effect, fill half the piping bag with one colour and fill the other half with a different colour.
To make the horn and ears
  1. Colour 200g of the fondant by kneading in some yellow food colouring. Roll out a tapered rope of the fondant. Twist the tapered rope around the wooden skewer until you reach the top. Next, you can paint or spray your unicorn's horn gold! Of course, you can opt for another color like silver, pink or even a vibrant rainbow stripe.
For the ears
  1. To make the ears, first roll out some white and pastel-tinted fondant ( I did pale pink). Cut two large ears using large rose petal cutters from the white fondant. Then cut two smaller inner ears from the pastel-colored fondant.
  2. Pinch the bottoms together and add a couple of cocktail sticks into the bottom of each ear. Leave to set for a few hours.
For the eyes
  1. For the eyes, roll out two thin ropes of black fondant. Then roll out three smaller ropes to attach to make lashes. Set aside to firm up a little before adding to your cake.
To layer, crumb coat and cover the cake
  1. Stick the bottom cake layer onto the 8” round cake board with a little buttercream and make it central.
  2. Spread a layer of buttercream over the first layer, add the second sponge, and repeat with all 4 layers.
  3. Using a palette knife, spread buttercream all around the sides of the cake, go all around filling in the gaps and smoothing over. Place in the fridge for 30mins to chill.
  4. Next, spread another layer of buttercream over the top, and then using a side scraper sweep around the side of the cake using a firm pressure and smooth off the excess and make as flat as you can.
  5. Stick the horn onto the top of the cake.
  6. Place the ears either side.
  7. Pipe on the mane detail with coloured buttercream to give the multi rainbow tone effect. Start piping each swirl against the cake doing circles starting from the middle then piping around covering over the top, sides and down the back of the cake.
  8. To finish, add the eyes and add some sprinkles and glitter.
Notes
  1. All ingredients need to be at room temperature
beta
calories
4638
fat
181g
protein
62g
carbs
706g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Strawberry Milkshake Cupcakes

Posted on April 30, 2017 in

These little babies are so simple and fast to whip up, and they taste just like a rich and creamy glass of strawberry milkshake.

They are packed with tons of creamy strawberry milkshake-y flavor, and the secret ingredient is strawberry Nesquik milk powder!

The fluffy strawberry cakes are lightly tinted pink and are topped with a lovely baby pink whipped strawberry milkshake buttercream. They are bursting with sweet strawberry milkshake flavour, just so tempting!

The flavour comes purely from actual Nesquik milkshake powder. Simply replace the sugar in the cakes and some of the icing sugar in the buttercream with the milkshake powder and you’ll get wonderful strawberry milkshake cupcakes without faffing around with berries.

Strawberry Milkshake Cupcakes
Serves 12
These Strawberry Milkshake Cupcakes are a moist strawberry flavoured cupcake topped with strawberry milkshake icing, then finished off with dark chocolate, sprinkles and a caramel waffle. These mouthwatering strawberry milkshake cupcakes are so easy to make and taste divine!
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
320 calories
45 g
64 g
15 g
3 g
9 g
83 g
150 g
36 g
0 g
5 g
Nutrition Facts
Serving Size
83g
Servings
12
Amount Per Serving
Calories 320
Calories from Fat 129
% Daily Value *
Total Fat 15g
22%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 150mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
3%
Sugars 36g
Protein 3g
Vitamin A
8%
Vitamin C
5%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 110g self raising flour
  2. 110g caster sugar
  3. 110g unsalted butter
  4. 2 eggs
  5. 1 tsp baking powder
  6. Vanilla essence
  7. 50g Nesquik strawberry milkshake powder
For the icing
  1. 60g butter, softened
  2. 300g icing sugar
  3. 1 teaspoon vanilla essence
  4. 2 teaspoons strawberry milkshake powder
  5. 3 tablespoons whole milk
  6. A few drops of pink food colouring
For decoration
  1. 50g dark chocolate
  2. 40g caramel waffles cut into 1/4
  3. Sprinkles
Instructions
  1. Cream the butter and sugar together. Add your eggs, one by one until your mixture is well mixed.
  2. Add your flour, baking powder, vanilla and Nesquik. Give your mixture a good stir before placing into cupcake cases, two thirds full. Bake on 180 degrees for about 15-20 minutes.
  3. To make the icing, cream the butter and icing sugar together with an electric hand whisk until light and fluffy, then add enough colouring to turn it pink. Mix the strawberry milk powder with the milk and add to the icing. Put into a piping bag and pipe onto of your cooled cupcakes. Melt the dark chocolate and place a spoonful on top of the icing. It should slowly drizzle down the sides. Place a 1/4 of a caramel waffle on the top and finish with sprinkles.
beta
calories
320
fat
15g
protein
3g
carbs
45g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Honey Nut Cornflake and Butterscotch Slices

Posted on April 15, 2017 in Traybakes

An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate. 

These bars have a lot of good things going for them. They’re all about my three favorite things: quick, easy, and delicious. 


These cornflake slices are simple and pleasantly irresistible! They are made better with a top layer of dairy milk melted chocolate.

The combined crunchy textures of the cornflakes, soft butterscotch and pure milk chocolate can be tasted in each and every bite of the slice. 

Treat yourself to this tasty slice when you relax with a cup of tea later this afternoon.

 

Honey Nut Cornflake and Butterscotch Slices
Serves 16
An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate.
Write a review
Print
Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
359 calories
31 g
54 g
25 g
5 g
14 g
76 g
164 g
27 g
1 g
10 g
Nutrition Facts
Serving Size
76g
Servings
16
Amount Per Serving
Calories 359
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 54mg
18%
Sodium 164mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
6%
Sugars 27g
Protein 5g
Vitamin A
10%
Vitamin C
0%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cornflake base
  1. 200g salted butter
  2. 200g Hobnobs, whizzed in a food processor to fine crumbs
  3. 125g Honey nut cornflakes
For the butterscotch fudge
  1. 175ml evaporated milk
  2. 150g light-brown sugar
  3. 45g butter
  4. ¼ teaspoon salt
  5. 50g icing sugar
  6. 1 teaspoon pure vanilla extract
For the topping
  1. 400g good quality milk chocolate
  2. Mini eggs
  3. 2 flakes
Instructions
  1. Heat the oven to 200C/fan 180C/gas 6. Line a 22cm square tin with baking paper. Melt 100g of the butter and stir through with the Hobnob crumbs and the cornflakes, crushing them slightly. Push the mixture into the base of the tin with the back of a wooden spoon to create a firm, flat base. Bake for 10 minutes on a high shelf, then cool completely.
  2. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  3. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  4. Spread mixture on top of the cornflake base and put into the fridge while you melt the chocolate.
  5. Break up the chocolate and put in a large heatproof bowl set over a pan of simmering water, stirring occasionally. Once melted pour and spread over the butterscotch. Return to the fridge and allow to set for an hour. Remove from fridge and cut into slices. I topped mine with easter eggs and crushed flakes.
beta
calories
359
fat
25g
protein
5g
carbs
31g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Orange Hot Cross Buns

Posted on April 14, 2017 in Breakfast Recipes

A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.

Easter is all about chocolate surely? All the supermarkets here in the UK seems be putting a modern twist on the traditional hot cross bun recipe. As chocolate orange is one of my favourite flavour combinations I thought it would make a great hot cross bun recipe! I’ve used a mix of milk chocolate chips and chopped dark chocolate orange with a hint of orange zest.

The chocolate chips bring a bit of indulgence to the traditional hot cross bun and they’re great to bake if you’re like my mum and aren’t too fond of raisins and sultanas. The orange brings a delicious fresh addition and makes these buns the perfect breakfast treat with a cup of tea or coffee. Each bun also has a lovely mix of ground cinnamon and mixed spice. 

As you may know from reading my blog ,read recipes are few and far between, but now I have my brand new Morphy Richards Multi-use Fastbake Breadmaker from Debenhams, watch out for more.

The dough is mixed and kneaded in the bread machine, and then the rolls are shaped and baked by hand.

It’s as simple as placing all the dough ingredients into the Morphy Richards Breadmaker excluding the chocolate, selecting the ‘dough’ setting and pressing start. The machine will mix the ingredients and then kneed the dough. While the machine is doing its magic, chop your orange chocolate. I used my stylish but practical Joseph Joseph Cut & Carve chopping board.

When the machine beeps place the chocolate and chocolate chips in and shut the lid. It will then mix for another 5 minutes. The Breadmaker will then continuously beep to let you know the dough is ready to be shaped. 

Remove the dough and cut into 16 equal pieces. Roll each piece into a round ball. Place the buns into a lightly greased baking pan in rows. Set aside for 30mins in a warm place until risen. 

Chocolate Orange Hot Cross Buns
Serves 16
A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
276 calories
47 g
25 g
7 g
6 g
4 g
99 g
96 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
99g
Servings
16
Amount Per Serving
Calories 276
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 96mg
4%
Total Carbohydrates 47g
16%
Dietary Fiber 2g
8%
Sugars 14g
Protein 6g
Vitamin A
4%
Vitamin C
7%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
  2. 14g dried yeast
  3. 75g caster sugar
  4. 250ml warm milk
  5. 600g plain flour
  6. 1 teaspoon mixed spice
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon salt
  9. 80g butter, chopped
  10. 100g chocolate chips
  11. 100g chopped orange chocolate
  12. 1 egg, lightly beaten
  13. 80ml warm water
  14. 1 tablespoon orange zest
  15. Flour paste for crosses
  16. 35g plain flour
  17. 1 tablespoon cocoa powder
  18. 2 teaspoons caster sugar
  19. 2 tablespoons cold water
  20. Glaze
  21. 5 tablespoons marmalade
Instructions
  1. Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover bowl and stand in a warm place for about 10 minutes until the yeast mixture is frothy.
  2. Sift the flour, spices and salt into the bread machine along with the butter, sugar, yeast mixture, orange zest, egg and water. Select 'dough' setting and press start. Add the chocolate when the bread machine beeps. Press start.
  3. When the machine has finished remove the dough and divide into 16 portions rolled into a ball. Place the balls, almost touching, on a large greased oven dish. Stand in a warm place for about 20 minutes or until dough has doubled in size. Preheat the oven to 220C.
  4. Method for crosses
  5. Sift flour, cocoa and sugar into a small bowl; gradually stir in enough water to make a smooth, thick paste. Place the flour paste into a piping bag with a small tube and pipe crosses.
  6. Bake
  7. Bake buns for about 15-20 minutes or until they sound hollow when tapped.
  8. Method Glaze
  9. Put the marmalade in a small saucepan and stir over low heat, without boiling, until it thins. Transfer the baked buns to a wire rack, brush the tops with glaze.
Notes
  1. You can if you prefer, make the buns the day before, up to the shaping balls stage. Cover the balls on the tray with oiled clingfilm, refrigerate and the next morning bring to room temperature, pipe on the crosses, bake & glaze.
  2. Note: I received no payment to post this content.
Adapted from Australian Women's Weekly, March 2010
beta
calories
276
fat
7g
protein
6g
carbs
47g
more
Adapted from Australian Women's Weekly, March 2010
Forever Baking . . . http://www.foreverbaking.co.uk/

Eat the hot cross buns while warm. Enjoy!

 

 

 

Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: