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Marshmallow coffee pie

Baileys Coffee Marshmallow Pie

Marshmallow coffee pie

I’ve been out of the blogging loop for a few weeks due to being generally busy on some other projects (a fancy way to say I cleared out all my cupboards and tidied the flat) and because Mister North was doing some tech stuff to the blog to give it a new lease of life. He may not have time to write here anymore because his design skills still work wonders. So thanks heavens National Pie Week came along to give me my mojo back.

As well as realising I’d been neglecting the blog, I also finally noticed this week that I’d never ever drunk Baileys and decided I should immediately rectify that before I was banned from ever entering Ireland again for lack of patriotism. Thanks to the kindness of Bord Bia and Ocado, I visited the Irish shop on the Ocado site and bought a bottle forthwith.

I had an idea about a Baileys pie of some kind but thought it might just have to be eating a pie while drinking Baileys until I saw someone make an Irish Coffee in a cafe this week. I wanted that combination of alcohol, creaminess and sugar and decided to see if I could play around with a pie that had a coffee filling and a whipped marshmallow centre. I could always hit the bottle if it didn’t work…but I doubted there was such a thing as bad pie. Read more

Coffee Crème Caramel

IMG_4012I’m loving the bit in the Saturday Guardian Cook section where well known food people choose their last meal. The fact that they are allowed to set the scene as to where they’d eat it and with whom reminds us that a good meal is about more than just the food. But the food is pretty important too and each time I read one of these I start debating what my final meal would involve.

There would definitely be squid, but would it be a tender slow cooked squid stew with ripe tomatoes or would it be chargrilled for moments til the edges blacken and the tentacles have the right amount of chew? Maybe some deep fried crispy salt and pepper squid? Or would I regret not having the salt and chilli version?

Would I have a perfectly pink middled duck breast or a steak so blue it’s still mooing for the main course? Indecision is my greatest forte so I just get myself tied up in hungry knots each Saturday morning, except for one thing. I know exactly what I’m having for dessert. Crème Caramel.

I love crème caramel so much there is no such thing as a crème caramel I don’t like. I even love the hell out of those 69p for four supermarket ones that are like a milk jelly in an oddly shaped tub. My love is unconditional for this classic dessert. Yet for years I never made it, reaching for the Bonne Maman ones in the posh glass ramekins instead and believing it would be fiendishly tricky to make.

I’m not sure what convinced me to try making it when I had such a mental block about it, but I had the idea of doing slow cooker crème caramel for the book and discovered that making it is even easier than eating a whole family pack of them in one sitting. You’ll have to wait til Slow Cooked comes out on November 6th for the slow cooker version, but here’s a stovetop one that combines the flavours of coffee and vanilla to tide you over.

Coffee Crème Caramel (makes 4)

  • 120g sugar
  • 60ml water
  • generous pinch salt
  • 3 eggs
  • 25g caster sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee
  • 400ml whole milk

Do not think about making this with skimmed or semi-skimmed milk or it won’t set properly and will collapse on itself if you try to turn them out of the ramekins. I actually tend to use milk powder for as I live in a very Portuguese area where everyone keeps a tin of Nido in the house.

Start by making the caramel. Put the sugar and the water in a stainless steel pan on the cooker. Non stick pans can make the caramel crystallize and become granulated. Melt the sugar over a medium heat, stirring constantly.

When the sugar is completely melted, stop stirring and allow the caramel to boil to a dark rich colour. Keep a close eye to make sure it doesn’t burn. It should take about 10 minutes. Remove from the heat immediately. Add the salt and stir in.

Pour an equal amount of caramel into each of the ramekins and set aside to cool and harden. Don’t put them in the fridge or the caramel becomes soft and tacky. It will take about an hour for the caramel to set. Leave aside until needed.

To make the custard, warm the milk in a pan. While it is coming to a simmer, beat the eggs in a bowl with the caster sugar until they are thickened. When the milk is warm, pour a little bit of it into the eggs and whisk. This tempers the eggs to stop the custard splitting.

Pour the tempered eggs into the remaining milk and whisk together. Heat gently until the custard coats the back of a spoon. Add the vanilla extract and the instant coffee and stir in well. Remove from the heat immediately and pour the cooked custard into the ramekins, leaving a few centimetres of room for expansion.

Set the the filled ramekins into a deep baking tray and pour enough boiling water into the crock to come about two thirds of the way up them. Carefully set this bain marie into the oven and and cook the crème caramel on 150℃ for 25 minutes.

Lift the crème caramels out of the oven. There should be no bubbles round the edges. Allow the crème caramels to cool for an hour or so and then put them into the fridge overnight. This means the caramel will absorb into the crème properly

When you are ready to serve, simply turn the crème caramels out onto small plates and eat. The caramel will cascade down the side of the custards as well as flavouring the base of them, mixing beautifully with the soft rich coffee flavour to make the most delicious version you’ve ever eaten. I’d keep telling you how good they are, but I’ve got my mouth full…

Never Fail Fudge…

Among the many things Father Christmas brought for my kitchen last month was a stocking filler of very large jar of Marshmallow Fluff. A bit of an American classic, it is basically what they fill Tunnocks’ Snowballs (without the delicious, but fiddly outer coating of chocolate and coconut that goes everywhere you try to eat them.) You can eat it from the jar, as I used to as a teen when Mister North used to bring me pots of the stuff, make the legendary Fluffernutter sandwich if you mix it with peanut butter or you can do what I did and use it to make fudge.

As I mentioned before, I am nervous about hot sugar and therefore I have never tried to make fudge or toffee before, but this recipe describes itself as Never Fail Fudge. That sounded like my thing!

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(Coffee) bean-age kicks…

Two cups of energy-giving goodness…

It took me a long while to get into the pleasures of coffee… but now I’m a convert to the helping hand that a freshly-made long cup of frothy caffeine can provide first thing in the morning.

It’s Friday, it’s the end of a long week, and I really needed that kick up the keister today. Some might consider it sacrilegious to adulterate coffee beans with chocolate, but for me a good mocha as a pre-breakfast drink is the perfect start to the day. Roll on the weekend…