Review: Cadbury Milk Baking Block

Since the last update, Cadbury Kitchen sent me a sample from Cadbury’s Real Chocolate baking range. This I believe is my very first perk of food blogging and hey, who doesn’t like free chocolate?? With such a selection at hand, I wondered, can you make ice cream with real chocolate? The answer of course is yes!  The product I chose from the box was the Milk Baking block.

I think with the effort that it takes to make ice cream at home, you should make it interesting and make a flavour that cannot be purchased. So to make chocolate ice cream a little more interesting, I added golden syrup. The chocolate aspect is more subtle than plain chocolate ice cream is, but oh boy is this ice cream heavenly for a simple flavour combination. THe recipe makes about 1.6 or 1.7 litres.

If you’re looking for more information on Cadbury’s baking range of chocolate, check out the Cadbury Kitchen page, which also has a whole lot of recipes and tips and techniques for chocolate.

There a few things to take note of in this recipe:

The first one, where it says to stir constantly, you do actually need to stir constantly. For example, in the first step if you just stir occasionally until melted, the ingredients won’t combine fully and the mixture won’t be smooth enough.

The second one, once the mixture has been boiled and needs to cool before it’s added to the beaten eggs, make sure it is cool enough. If it isn’t, the heat will cook the eggs a little and you really don’t want that!

And thirdly, this recipe will take a couple of hours from start to finish

300ml milk

100g milk chocolate, broken into pieces

25g butter, chopped

1tsp vanilla extract

125g caster sugar

3 tbsp golden syrup

2 eggs

300ml thickened cream

Pour 175ml of the milk into a heavy-based saucepan. Add the chocolate, butter and vanilla to the milk

and heat gently, stirring all the time, until it’s melted and smooth. Stir in the sugar and golden syrup

and heat until the mixture boils. Reduce the heat and simmer for 4 minutes, without stirring.

Remove from the heat and leave to cool.

Put the eggs in a bowl and beat. Slowly add the chocolate mixture, stirring all the time with a wooden spoon.

Strain the mixture back into the rinsed out saucepan

and cook over a low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the wooden spoon. Do not allow the mixture to boil or it will curdle. Remove the custard from the heat and stir in the cream and remaining milk.

Leave to cool for at least an hour, stirring from time to time to prevent a skin from forming.

Pour the custard into the (prepared earlier) ice cream maker to churn.

This took about 25 minutes in my ice cream maker.

Once it’s churned into ice cream, pour it into freezer-safe container, smooth the top and cover the surface of the ice cream with cling wrap before putting on the lid, and freeze for 2-3 hours before serving.  The cling wrap is to prevent ice crystals from forming on the surface of the ice cream.

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Cranberry, Kiwi & Sesame Biscuits

This recipe makes about 20 biscuits and they can be stored for about 5 days in an airtight container.

Cranberry, Kiwi & Sesame Biscuits

100 g unsalted butter
½ cup brown sugar, firmly packed
2 tbsp. golden syrup
1 tsp. bicarbonate of soda
1 ¼ cups plain flour, sifted
¼ cup sesame seeds
⅔ cup dried kiwifruit, finely chopped
⅔ cup craisins

 

Preheat oven to 180C. Line 2 large baking trays with baking paper.

Place roughly chopped butter, sugar, golden syrup and water in a medium saucepan over medium heat. Cook, stirring occasionally, for 2- 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Set aside for 5 minutes to cool slightly.

In a large bowl combine oats, flour and sesame seeds. Pour over butter mixture, add kiwifruit and craisins and stir until well combined.

Roll tablespoonfuls of the mixture into balls and place 5cm apart on the prepared trays. Use a fork to flatten them just a little.

Bake in the oven for 8 minutes or until golden. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely

Nutty Flapjacks

After a failed attempt to make gluten free orange and almond cupcakes, I needed to make something simple – using just the ingredients in my cupboard – to restore my confidence.  And nothing could be simpler than this recipe.  The combination of roasted hazelnuts, oats and golden syrup is delicious.  It kept very well, so I ate it for nearly week as breakfast.

Nutty Flapjacks

 

200 g traditional rolled oats
115 g roasted hazelnuts, finely chopped
55 g plain flour
2 tablespoons golden syrup
85 g raw caster sugar

 

Preheat oven to 180C. Grease and line a 16x26cm slice pan with baking paper.

Place rolled oats, hazelnuts and flour in a large bowl and mix.

Place butter, golden syrup and raw caster sugar in a small saucepan over a low heat and stir until melted and combined. Pour onto the dry ingredients and mix well. Spoon the mixture into the prepared pan. Use the back of a soup/dessert spoon to smooth the surface.

Bake for 20 – 25 minutes, or until golden and firm to the touch. Use a knife to score lines into the slice to make 16 pieces and allow to cool completely in the pan.

Remove from pan and cut with a sharp knife.

Mini Banana Breads

For quite a while now I have been looking a recipe to make a banana bread that is similar to that sold at Boost Juice.  By chance I came across a recipe in Borders, which included hazelnut meal in the ingredients.  As I hadn’t yet tried a recipe with hazelnut meal in it, I wondered if this could be the key, but I was unwilling to purchase a cook book for just one recipe.

Instead I decided to search the internet and came across this recipe which claims to be a “Gloria Jean’s” style banana bread.  Now I’ve never tried the banana bread from Gloria Jean’s, but since the recipe included hazelnut meal I decided to give it a whirl.

On the first attempt I discovered that the loaf tin I had was too small but I decided to bake it anyway, and ended up with a sunken but tasty banana bread.

I decided for the second attempt I would try out the mini loaf pan I had yet use but I misread the recipe and added the brown sugar to the dry ingredients by mistake.

The third attempt at this recipe turned out beautifully.  After all that, it’s not much like the banana bread at Boost Juice, actually, I think it’s better.

Mini Banana Breads

 

1 cup self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 ¼ cup hazelnut meal
¾ cup brown sugar, firmly packed
120 g butter, softened
2 eggs
3 overripe bananas
⅓ cup golden syrup
1 teaspoon vanilla extract

Preheat oven to 170C. Grease and line a 8xmini loaf pan with baking paper.

Sift flour, bicarb soda and cinnamon into a medium bowl. Add hazelnut meal and stir to combine. Set aside.

Using an electric mixer, beat butter and brown sugar in a large bowl until creamy. Add eggs, one at a time, and beat until well combined.

In a separate bowl mash the bananas. Add golden syrup and vanilla extract and give it a quick stir.

Add half of the flour and half of the banana mixture to the creamed butter and beat until just combined.  Repeat with remaining flour and banana mixture until combined.

Pour batter into prepared mini loaf pan, filling each mini loaf 3/4 full.

Bake for 30 – 35 minutes, or until a skewer inserted comes out clean. Allow to cool in pan for 5 minutes before turning onto a rack to cool completely.

Choc Chip Pecan Slice

This is the other slice I made, to go along with the Raspberry Coconut Slice in the last post.  A very sticky, nutty, yummy slice.

Make sure you grease and line the pan even if you use a non-stick pan, as the top layer will leak around the edges of the baking pan and stick in a few spots which will make it difficult to loosen the slice from the pan.

Choc Chip Pecan Slice

1 ½ cups self raising flour
½ cup brown sugar, lightly packed
125 g unsalted butter, melted
1 cup milk choc chips

Topping
3 eggs, at room temp, lightly beaten
⅔ cup brown sugar, lightly packed
50 g butter, melted
½ cup golden syrup
1 teaspoon vanilla extract
2 cups pecans

Preheat oven to 180C.  Lightly grease a 16x26cm baking tin and line base and sides with baking paper.

Sift flour into a large bowl. Add sugar and stir combine.  Add butter, mix well then fold in the chocolate chips.  Press into the prepared pan and chill in the fridge for 20 minutes.

Transfer to the oven and bake for 20 minutes, or until lightly browned. Remove from the oven and allow to cool.

To make the topping:

Combine eggs, brown sugar, melted butter, golden syrup and vanilla in a medium bowl, mixing well.  Roughly chop half of the pecans and stir into mixture.

Pour the topping over the cooled base and gently place remaining pecan halves on the top.

Bake for 30-40 minutes, or until the topping has set.  Cover with foil if the nuts are browning too quickly.  Allow to cool in the tin before slicing into pieces to serve.