Sweet Chocolate and Berry Sandwich

 Desserts, Recipes  No Responses »
Sep 302013
 
a stack of sandwiches on a plate, one cut open in half, a pot of jam and a glass of milk

photography by Jessica Walker

 

This is a sandwich that I treat myself to only every now and then. The memory of it lingers and lasts for a long time. Adding the fresh raspberries really sends it over the edge. I can’t decide if this sandwich should be eaten in the morning, for lunch, or late at night. Either way, it’s sure to be a sandwich you won’t soon forget either! It’s delicious and decadent, and makes an excellent dessert, cut into quarters. Get the milk ready!

 

Sweet Chocolate and Berry Sandwich

Serves 4

Ingredients:

  • 8 slices cinnamon raisin bread
  • ½ cup chocolate hazelnut spread
  • ½ cup raspberry jam
  • 24 raspberries
  • Butter, softened

Directions:

  1. Spread the butter on one side of all 8 slices of bread. Assemble the sandwiches by placing the bread slices butter side down on a work surface. Divide and spread the chocolate hazelnut spread on four of the slices of bread. Divide and spread the raspberry jam on the other four slices of bread. Press the raspberries into the four slices of chocolate covered bread, and top with the jam covered slices.
  2. Pre-heat a skillet or griddle (ideally square in shape) over medium heat. Add the assembled sandwiches and fry on both sides until nicely browned – about 3 – 4 minutes. Enjoy with a tall glass of milk!

 

Sticky Toffee Pudding

 Desserts, Recipes  1 Response »
Sep 242013
 

a wedge of sticky toffee pudding on a china plate with sauce dripping down the sides

Oh, Sticky Toffee Pudding… why are you so good?

Sticky Toffee Pudding

Serves 10 to 12

Ingredients:

  • 1 cup pitted dates, chopped
  • 1 teaspoon baking soda
  • ¼ cup butter, softened
  • 1 cup turbinado sugar (or light brown sugar)
  • 2 eggs
  • ½ teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
    For the Sauce:
  • ½ cup turbinado sugar (or light brown sugar)
  • ½ cup butter
  • ½ cup heavy cream

Directions:

  1. Pre-heat the oven to 350ºF.
  2. Place the dates into a small saucepan with 1 cup of water and bring to a boil. Simmer for 4 to 5 minutes or until soft. Then, remove the pan from the heat and add the baking soda. (The mixture will foam and then settle down again. The baking soda will help break down the skins of the dates so they more easily become a uniform part of the pudding later on.) Remove from the heat and let the dates cool.
  3. Using an electric hand mixer or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix in the vanilla extract.
  4. In a separate bowl, combine the flour, baking powder and salt. Add this mixture to the creamed butter mixture and stir in the cooled dates. Transfer the pudding mixture to the 10-inch sauté pan and send it to the oven to bake for 30 minutes or until golden brown. It should feel firm in the center but give a little.
  5. While the pudding is in the oven, make the sauce by combining the sugar, butter and heavy cream and simmering until it is a golden caramel color and slightly thickened.
  6. Turn out the sticky toffee pudding while it is still warm and pour the sauce over the top to drench it!