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!
Dulce de Leche, Hazelnut & Coffee Tres Leches Cake
The sponge has a little ground hazelnut which offers a lovely complexity in an otherwise light vanilla sponge. I’ve added in a lot of coffee into the three milk soak and whipped up a sumptuously soft dulce de leche cream to top it all.
Blackberry & Maple Pear No-Churn Ice Cream Profiteroles
Just because summer seems to have been here one day and gone the next, doesn’t mean ice cream season has to end so suddenly. I feel like everyone has been making this simple no-churn ice cream this summer and I understand why. It’s light, creamy, really easy to make and doesn’t require an ice cream machine. As much as I’d love one, my tiny flat isn’t very accommodating for my kitchen obsessions.
Spiced Sticky Toffee Pudding with Brandy Toffee Sauce
If there’s one dessert that should be on your winter baking list, this is it! It’s a pretty straight forward recipe but hits big with flavour. If any of you have made this pudding before, you’ll know that softening the dates in hot water and bicarbonate of soda gives this dessert its iconic sticky texture. I’ve added in orange zest and a mixture of spices to the sponge, as well as brandy into the sauce, to ramp up your traditional sticky toffee pudding. Its rich, sticky and the perfect treat on a cold drizzly day.