This cake is so easy to make that even the kids can be allowed to have a go. It was my birthday yesterday and my youngest daughter who we don’t normally let loose in the kitchen made this for our evening coffee. Simply divine!
Kladdkaka, a sticky chocolate cake, is a traditional Swedish fika (our word for the daily coffee/tea breaks we enjoy and love to share with friends and family) favourite. Almost impossible to ruin (unless you leave it in the oven for too long) and very quick and easy to make. It doesn’t even take very long to clean up after.
The cake is delicious served warm with ice cream, whipped (or even clotted) cream, but can also be served cold just as it is. When you have surprise visitors popping in, you can pop a cake in the oven and be ready to serve it just over half an hour later. How cool is that! =)
- 100 g butter
- 2 1/2 dl (1 UK cup) caster sugar
- 2 eggs
- 1 1/2 dl (0.6 UK cup) plain flour
- 3 tbsp cocoa
- 1 tsp vanilla sugar
- icing sugar to decorate
- Turn the oven on at 175° Celcius (350 F/gas mark 4).
- Melt the butter in a saucepan.
- Take the saucepan off the hob and stir in the sugar and the eggs.
- Add all other ingredients (apart from the icing sugar) and mix to a nice smooth “gooey” consistency.
- Pour the mixture into a breaded or papered oven tray.
- Bake in the middle of the oven for approximately 20 minutes
You should end up with a fairly low cake that has a slightly crispy crust and a sticky inside. Once it has cooled down a little you can sprinkle some icing sugar over it and serve with cream, ice cream and/or berries and/or fruit. Or whatever else you might like to serve with a chocolatey sticky cake, really. I promise it’ll be a hit! =)
This is an absolutely gorgeous chocolate fudge cake for one of those days when you just neeeeeed a choccie overload… =) Chocolate sponge sandwiched with chocolate and topped with even more chocolate! Yum scrumm for all us chocoholics out there…
- 100g spreadable butter
- 250ml milk
- 1 tbsp red vinegar
- 100g plain chocolate, melted
- 15g cocoa powder
- 300g self-raising flour
- 1 tsp bicarbonate soda
- 225g golden caster sugar
- 2 eggs
- Icing: 225g plain chocolate, 100g butter and 142ml carton double cream
- Preheat the oven to 180 degrees C
- Grease a round deep cake tin and line with baking paper
- Mix milk and vinegar
- Place all other cake ingredients in a large mixing bowl
- Pour in the milk mixture and whisk until smooth
- Spread into the baking tin and bake for an hour until firm in the centre
- Cool for 10mins, then turn out on a rack to cool completely
- Meanwhile, make the icing by melting the chocolate and butter together in the microwave for 3 minutes on medium heat, stirring after 90s. Stir until smooth then beat in the cream. Cool slightly.
- Halve the cake through the middle and spread half of the icing on the bottom half and sandwich together.
- Spread the rest of the icing over the top and sides of the cake
- If you want to, you can sift a little icing sugar over the cake and decorate with strawberries or something.
This is a heavenly dessert that is close to a cheesecake but much easier to do. You can choose what flavour (if any) you want and decorate it with whatever suits your chosen flavour.
- 10 digestive bisquits
- 50g butter
- 4tbsp sugar
- 800g cream cheese
- 3/4 cup icing sugar
- flavouring (try juice and zest of a lime, Bailey’s cream, finely chopped stravberries, a vanilla pod or whatever tickles your tastebuds)
- 600ml double cream
- decorations (choose whatever matches your flavouring – for my lime cake I caramellise blueberries and strawberries – see instructions below)
- Turn the digestives into crumbs in a mixer or by beating them in a bowl
- Caramellise the sugar in a saucepan
- Add butter and digestive crumbs and stir quickly
- Spread the mixture in the bottom of a spring form
- Mix cream cheese, icing sugar and your chosen flavouring into a smooth mixture
- Whisk the double cream fluffy and fold into the cheese mixture
- Spread over the bisquit base
- Leave in the fridge for 3-4 hours to set
- Decorate and serve
Lime glazed berries:
- 1/2 cup caster sugar
- juice of a lime
Caramellise the sugar in a saucepan and add the lime juice. Stir and fold in the berries quickly – don’t let them get hot! Spread over the cake and leave in fridge to set.
This cake serves 8 people
Granita is a simpler form of sorbet from Italy. Lovely for dessert or just as a snack on a hot summer’s day.
- 1 kg of watery fruits (eg. melon, currants, citus fruits etc)
- 200-300 g caster sugar
- 200 ml water
- clean and peel the fruit, put into a blender and mix into a smooth paste
- pour the sugar and water into a pan on medium heat and stir until the sugar crystals have dissolved
- mix the cooled sugar syrup with the fruit paste and put into the freezer
- take out every 15 minutes and give it a good stir – repeat for about 2 hours until it’s got a crystalline texture
- Garnish with some fresh fruit or berries
Bread puddings are popular in Britain, and here’s one with a Caribbean twist…
- 250g spice bun
- 350ml milk
- 250ml coconut milk
- 1tsp vanilla essence
- 0,25 tsp grated nutmeg
- 0,25 cup sugar
- 2 eggs, beaten
- butter at room temperature for spreading
- Pre-heat oven to 180C.
- Cut bun into thin slices.
- Butter each slice.
- Grease a loaf pan and layer slices of bun in it.
- In a bowl, mix milk, coconut milk, vanilla, nutmeg, sugar and eggs well.
- Pour mixture over the bun and bake for about 45minutes.
- Serve with icecream, whipped cream or custard.
This scrummy dessert is so easy to make I think it must have got its name cos you’d be a fool not to try it… lol
And this is how to do it…
- 350g ripe mango flesh
- 300ml double cream
- 0,5 tsp vanilla essence
- 0,25tsp allspice
- 3tbsp icing sugar
- fresh sprigs of mint
- Put mango chunks (but save just a little for garnish!) in a blender or liquidiser and blend.
- Whip together cream, allspice, vanilla essence and 2 tbsp icing sugar.
- Chill mango and cream separately for at least an hour.
- Just before serving fold the two together.
- Divide between four serving bowls or glasses.
- Sprinkle with remaing icing and garnish with mint and a few thin slices of mango
Here’s a recipe for sweet(ish) plantains that can be eaten as a side when you have a BBQ or as a pudding with ice cream or something. The recipe is from one of the cooking programmes on BBC.
- 2 ripe plantains – the skin must be black
- 2 tbsp butter
- 2 tbsp demerara sugar
- 8 tbsp freshloy sqeezed orange juice
- salt & pepper to taste (optional)
- Peel the plantains and cut them crossways into 2.5 cm thick slices.
- Lay each plantain on a large sheet of foil keeping the slices together so it still looks like a whole plantain.
- Smear each plantain with butter – or just put little bits on top of them if the butter is hard – and sprinkle them with sugar.
- Shape the foil into a little boat around each plantain.
- Pour orange juice over the plantains
- If eaten with meat, you might want to grind some salt and pepper over them as well.
- Wrap the foil so that the plantains are completely enclosed inside. This can be done up to 24hrs before they’re to be cooked!
- Put foil parcels on the BBQ rack or in the oven and cook for about 30mins until the plantains are soft.