Carrot Cake Sundae with Salted Toffee Sauce & Candied Pecans
An absolutely insane way to use up leftover carrot cake! I often have cake trim leftover from leveling sponges and making them into ‘soft serve’ style ice cream is my new favourite thing! This can be done with any leftover cake but since I had carrot cake, I paired it with a rich salty toffee sauce and some brittle crunchy candied pecans. Absolute heaven!
Carrot Cake with Burnt Honey Custard Diplomat
An elevated classic for those who adore a carrot cake but want something a little special. This is my favourite carrot cake recipe at the moment. It’s full of earl grey soaked sultanas and lots of orange zest. It’s incredibly moist. It’s topped with the most silky burnt honey custard diplomat cream. Honey is cooked on the stove until bubbling and amber before being turned into a pastry cream. Once set, it’s whipped up with double cream to leave you with a deliciously light cream which tastes like sweet caramelized honey.
Strawberry & Fennel Jam Chocolate Thumbprint Cookies
These cookies are full of surprises. The strawberry jam is scented with a light whisper of fennel and the chocolate cookie dough just melts in your mouth. The middle stays a little soft and reminds me a bit of a dense brownie in its buttery texture. I coated half of the cookies in crunchy demerara and half in white sesame seeds for a nutty kick. They both work really well. If you’re looking for an easy bake which packs a punch of flavour, these are for you. I love the strawberry fennel jam so much, it will probably become a fridge staple for me.
Toffee & Dark Chocolate Chunk Bacon Fat Cookies
A cookie for my fellow savoury sweet lovers. These cookies are made using brown butter and rendered bacon fat. I’m big on no food waste so for any households that go through a fair bit of bacon, this could be the answer for all that leftover bacon fat. I’ve packed the cookie dough full of toffee shards, dark chocolate chunks and finely diced crispy bacon. The result is a chewy cookie with a crispy edge and pools of rich chocolate and butterscotch toffee.
Citrus Curd & Pistachio Meringue Tarts
Biting into these, you hit that mallowy meringue first before the citrus curd, compote and frangipane all incased in crumbly pastry. Sometimes a punchy zing from a fresh grapefruit segment chiming in. Its reminiscent of fancy marmalade on toast and it was an absolute joy to make.
Vanilla Panna Cotta with Rhubarb Compote
This creamy, soft panna cotta speckled with vanilla bean pairs perfectly with a tangy sweet rhubarb compote. A simple and easy dessert to put together but one that you won’t forget. Forced rhubarb in it’s beautiful pink hues, needs to be used at every opportunity while it’s in season. A delight to serve at the dinner table.