Saturday, 11 May 2019

Bread Ahead // Doughnut Workshop

The Bread Ahead Bakery Doughnut Workshop The Betty Stamp

Question: Any Londoners out there spent much time drooling over that doughnut stall at Borough Market? The one that sells those custard-stuffed doughnuts with pieces of honeycomb nestled into the top? The one that always has a queue about 20 people long?

Well turns out they do a doughnut workshop!

Uh huh! You heard correctly - DOUGHNUT WORKSHOP! And I'm afraid to say, if you haven't immediately typed 'doughnut workshop' into your search engine then I'm not sure we can be friends ;)

William really kindly bought his mum and I a gift voucher for one of the Bread Ahead workshops for Christmas and after having a browse through their extensive list, from Scandinavian to Best of British, we ended up picking their most popular course - DOUGHNUTS!

Having eyed up and drooled over these specific custard-stuffed doughnuts at Borough Market a million times before, it's safe to say, we both were very keen on this particular one.





That's my 'mmm, liquid sugar' face...

I'm not even ashamed to say, I was 'that' person who, as soon as the lovely lady asked for volunteers, my hand shot straight up. So here's me being an absolute keeno learning how to make HONEYCOMB for the topping for our doughnuts. 

Turns out, I didn't actually want to know just how much sugar goes into honeycomb... as it's now ruined my Crunchie-eating experience forever!


The Bread Ahead Bakery Doughnut Workshop The Betty Stamp

The Bread Ahead Bakery Doughnut Workshop The Betty Stamp


IT'S ALIVE!


The Bread Ahead Bakery Doughnut Workshop The Betty Stamp


The Bread Ahead Bakery Doughnut Workshop The Betty Stamp


The Bread Ahead Bakery Doughnut Workshop The Betty Stamp


'The bubbles, the bubbles, the bubbles.' - Finding Nemo.


The Bread Ahead Bakery Doughnut Workshop The Betty Stamp


We had an absolute blast. It was just the right length of workshop; a half day from 10-1pm and we came away with sugar all around our lips, no appetite for lunch and a brain full of knowledge about doughnut dough :) Brilliant.

I'd highly recommend to anyone.

I have to say though, my favourite part was bashing the honeycomb to smithereens :)


The Bread Ahead Bakery Doughnut Workshop The Betty Stamp

The Bread Ahead Bakery Doughnut Workshop The Betty Stamp

The Bread Ahead Bakery Doughnut Workshop The Betty Stamp

The Bread Ahead Bakery Doughnut Workshop The Betty Stamp


My photos were a bit dodge so apologies for that, I only had my phone and to be honest, was too distracted licking my fingers and munching on honeycomb to get high quality shots! But I hope this gives you a good idea anyhow.

I ended up baking a mammoth Honeycomb Chocolate Cake with my goody bag of honeycomb from the workshop so check it out!

Enjoy your weekend whatever you're up to!

Betty x

Ps Are we Insta-friends? Pop on over and say hi! It would make my day.
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Tuesday, 30 April 2019

Heavenly Honeycomb Chocolate Cake

The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe

When the going gets tough...eat chocolate cake.

No 'goings' have been getting tough for me lately though...I just want to eat the chocolate cake.

There is nothing healthy about this cake, apart from the strawberries in the strawberry jam and the honey in the honeycomb...

OK, I'm scraping the barrel there.

I'll return to my original statement that, there is nothing healthy about this cake.

Calorie counters avert your eyes!

OR have a day off, grab yourself a good book, a cup of tea and a generous slice of chocolatey dreaminess and treat yourself!

Have a Bruce Bogtrotter moment :)


The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe


What you'll need //

x2 6 inch round tins. I use these

250g plain flour
40g cocoa powder
1 tsp baking powder
half tsp bicarbonate of soda
pinch of salt
250g caster sugar
180ml vegetable oil
3 eggs
half tsp vanilla bean paste or extract
3 tbsp buttermilk
8 tbsp hot water (not boiling)


For the frosting//
200g unsalted butter (room temp)
300g icing sugar
60g cocoa powder
1 tsp vanilla bean paste or extract
12 tbsp whipping cream

Your own choice of jam :) I used strawb

Honeycomb pieces or Crunchie!


The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe


What to do//

Preheat your oven to 160 degrees C (fan) and line x2 6 inch round tins with greaseproof paper.

Into a large mixing bowl, sift your flour, cocoa powder, baking powder and bicarb. Add the pinch of salt and mix together.

Into a separate bowl mix together your caster sugar, oil, whisked eggs, vanilla and buttermilk.

Pour the liquid mixture into the dry mixture and add the hot water. Mix until all the flour has just disappeared. Try not to over-mix as this could make your cake dry.

Pour equally into the lined tins and bake for 35-40 mins, checking that a knife comes out of the centre clean.

Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.


For the frosting//

With an electric hand mixer or cake mixer, mix your butter for a couple of minutes until it turns pale and fluffy.

Mix in your icing sugar 100g at a time.

Mix in your cocoa powder on a low setting so it doesn't poof* everywhere!

Mix in the vanilla and whipping cream a few tablespoons as a time.

*poof = technical term ;)


The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe



Level the tops of the sponges with a leveller (I use this one) or a serrated knife.

On a turntable, add a small dollop of frosting in the centre and place the first sponge on top.

Pipe a circle of frosting around the outer circumference of the top of the sponge. Spoon a big dollop of jam into the middle of the circle and smear outwards towards the frosting.

Place the second sponge, levelled side down onto the jam/frosting.

Using about half of your frosting, crumb coat your cake and refrigerate for 10 minutes.

Using a cake spatula, (I use this one) add some more frosting to the side of your cake using gentle upward strokes.

Using a star shaped nozzle, pipe swirls around the top of your cake and place the honeycomb pieces onto the swirls :)

You're done! Phewf!


The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe


It would probably be easier if I filmed a video to demonstrate this frosting technique. I did actually have a play with making one...but am too scared to post it!

I am by NO means a professional cake decorator and prefer a more rustic, messy approach to my bakes, but by gosh and golly they taste good! That's the main thing right?

Betty x

PS Did you see my Blueberry and Lemon Cake post? It was a corker.

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Wednesday, 20 March 2019

Creme Egg Mug Cake!

The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe

Easter is fast approaching and I've actually gotten my act together this year to get some egg-themed bakes on the blog!

I've started out with a super simple but oh-so-scrumptious Creme Egg filled chocolate mug cake! And by gosh and golly, the ooey gooey centre is something quite special.

Stir all the ingredients into your favourite mug, bang it in the microwave and 1 minute later - out it pops!

The quickest & easiest dessert you'll ever make! (Probably).

It's a lot simpler than my Salted Caramel Mini Egg Millionaire Shortbread recipe, but those pieces of heaven are well worth all the caramel stirring!

I'll be in London with William for Easter this year, probably going Bouldering (our new favourite pastime), probably stuffing our faces with Maltesar Easter egg bunnies and probably cooking roast lamb with aaallll the trimmings for Sunday lunch.

How are you spending yours?


The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe


What you'll need//

30g butter
2 tbsp caster sugar
half tsp vanilla extract
1 medium egg
4 level tbsp plain flour
half tsp baking powder
2 level tbsp cocoa powder
1 creme egg


The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe


What to do//

Choose your favourite (microwave friendly) mug.

Melt the butter in the microwave.

Stir in the sugar, vanilla and egg.

Sift in the flour, baking powder and cocoa powder and stir until the flour has just disappeared.

Cut your creme egg in half and push one half down into the mixture and place one on top.

Pop in the microwave for 1 minute @ 800w.


The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe



The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe


Enjoy with a blob of ice cream!

Happy early Easter everyone :)

Betty x

Ps, are we instabuddies? If not, pop over and say hi!
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Wednesday, 6 March 2019

Blueberry and Lemon Cake



This majestic looking cake with a crown of blueberries has made my Monday, Tuesday and Wednesday. 

With a zesty, lemony sponge, dreamy buttercream frosting and fruity jam filling, it's a bit of a winner for any occasion.

I made this beauty for my friend's birthday and put on a bit of an indoor picnic spread complete with fresh tomato and mozzarella sticks, homemade creamy potato salad, mini bacon & chorizo muffins and avocado leafy salad. What a TREAT.

It was ALMOST warm enough to eat outside (I'm in London) but has turned more wintery again so we donned our wooliest jumpers to eat our treats inside with a cup of cwoffee.

We also recorded this video at the same time :) (shameless plug of my other life).

Anyway.....CAKE!!




What you'll need//

x3 6 inch round tins

300g unsalted butter (room temp)
300g caster sugar
6 eggs
zest of a whole lemon
2 tbsp lemon juice
300g self raising flour

for the frosting//
200g unsalted butter (room temp)
400g icing sugar
1 tsp lemon juice
half tsp vanilla bean paste (I use this one)

5-6 tbsp jam of choice
approx 25 blueberries




What to do//

Preheat the oven to 160 degrees (fan) and line x3 6 inch round tins with greaseproof paper.

Cream together your butter and sugar until a lovely pale colour.

Mix in your eggs, lemon zest and juice.

Sift in your flour and mix until the flour has disappeared, do not over mix the batter or your cake can become dry.

Pour equally into your tins and bake for 35-40 minutes depending on your oven. If a knife comes out clean, you're all good to go!

Leave in tins for 5 minutes before tipping onto a wire rack to completely cool.




For the frosting //

With an electric hand mixer, whip up the butter for a few minutes so it turns pale.

Sift in your icing sugar 200g at a time.

Add the lemon juice and mix.

If your frosting is too wet add more icing sugar, if too stiff add a bit more lemon juice.

Refrigerate until your cakes are completely cooled.

I piped a ring of frosting on the outer circumference of each cake and filled in the middle with jam. This is so the jam won't leak when you frost the outside of the cake!

Frost the whole of the cake and use a cake scraper (I use this one) to get a nice smooth finish. Plop the blueberries on top in a pretty pattern and that's you done for the day! Grab a glass of wine - you deserve it!






My friend's just launched this super fun range of mugs along with another for cat lovers! I took a few promo shots for him and they're over on my Instagram if you want to take a look :) 

This was the only photo I took of the inside of the cake, A) because I forgot to and B) because I got hungry...

So there you go - now you can see the jammy middle :)

Enjoy budding bakers!

Betty x
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Tuesday, 19 February 2019

ZERO BADDIES Peanut Butter Brownies

The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan

The most decadent tasting, rich and chocolatey treat, with minimum amounts of guilt.

These taste as naughty as anything, but have zero refined sugar, dairy or wheat and I challenge you to only eat one...

It's impossible.

Pop a couple in your bag as an afternoon treat at work and you'll have a little buzz of energy for the rest of the avo.

Packed full of ooey gooey dates, sticky PB, dark chocolate and nuts.

I'll probably be making another batch on the weekend as they only take about 10 mins to make!


The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan


What you'll need //

50g cashew nuts
100g dark chocolate
100g destoned dates
50g coconut oil (melted)
50g good quality cocoa powder
3 tbsp peanut butter (I used Meridian cos they're good to the Orangutans'!)
2 tbsp honey

handful pistachios
sprinkle freeze dried raspberries (optional)




What to do//

Line a baking dish with greaseproof paper - approx 6x6in.

Place your cashews into a food mixer and blend into small pieces.

Chop up 50g of your dark chocolate into small pieces, (not all 100g of it!) and add this into the blender along with the dates, coconut oil, cocoa powder, PB and honey. Blend on a high setting. You may need to scrap down the sides and blend again.

Smush the mixture into your lined dish with the back of a spoon making it as flat as possible.

Leave to chill in the fridge whilst you melt the remaining 50g of dark chocolate in a bain marie, or gently in the microwave stirring every 20 seconds, (don't heat it on too high!) Drizzle over the top of the mixture.

Chop up some pistachios (I used about 25 - yes I did count them for you :) ) and sprinkle over the top along with your freeze dried raspberries.

Chill for as long as you can be bothered to wait.

Chop into small squares, (trust me you won't want much bigger than this as they're super decadently rich).

Bobs your uncle.

Fanny's your aunt.


The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan




Don't forget to check out my other scrummy 'Zero Baddies' recipes for more sin-free delights!

Let me know how yours turn out - it makes my day seeing y'all try out my recipes :)

Betty x

Ps, did you see my Courgette & Lime Cake post?

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Monday, 11 February 2019

The Best Courgette and Lime Cake!

The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe

Forget chocolate, forget peanut butter, close your eyes, imagine it's the summer and bake one of these fresh tasting, colourful courgette and lime cakes. 

Although maybe open your eyes to bake it....you don't want to burn yourself.

With little bursts of pomegranate and the zingy taste of lime, my taste buds were a-tingling with every slice I ate and I can hand on heart say, this was my favourite cake I ever did bake! (William and my lovely flatmate agreed too).

Cream cheese frosting is my favourite thing on the planet, and adding in the extra element of zesty lime lifts it to that extra level of scrum. The courgette element of the sponge makes it incredibly light and moist and could I get away with saying it's healthy....? 

Two of your five a day? ..... Courgette and lime....?

Let's go with yes and agree to do 10 extra star jumps before eating it. 

The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe



What you'll need//

250g caster sugar
200ml sunflower oil
4 eggs
couple drops vanilla extract
250g courgette (coarsely grated)
zest of 1 lime
juice of half a lime
250g self raising flour
1 tsp baking powder
half tsp of ground ginger
x1 tea towel

50g unsalted butter
100g cream cheese
2 tsp lime juice
200g icing sugar
couple drops vanilla extract
handful of pomegranate pips
handful of pistachios


The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe


What to do//

Preheat oven to 170 degrees C (fan) and line an 8 inch cake tin with greaseproof paper. 

Coarsely grate your courgette into a tea towel and squeeze as much water out of it as you possibly can. 

In a large bowl, whisk together your eggs, sugar, oil, vanilla, lime zest, lime juice and grated courgette.

Into the wet mixture, sift the flour, baking powder and ground ginger and mix until the flour is gone. Don't over mix.

Pour mixture into the lined tin and bake for 45 mins or until a knife comes out clean.

Leave to cool on wire rack.


The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe


For the frosting//

With an electric hand mixer, mix the butter for a couple of minutes, add the cream cheese and whisk for a further 2 minutes. 

Add the icing sugar 100g at a time, lime juice and vanilla and mix until you're happy with the consistency. If it's too thick add more lime juice, if too thin add more icing sugar.

Frost the cake when it's completely cooled and sprinkle on some chopped pistachios and pomegranate pips and grate over a little more lime zest.

Enjoy the refreshing taste!


The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe


Let me know how yours turn out in the comments below. I can't wait to bake another one!

Betty x

Ps, are we instabuddies? Come say hi!


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Wednesday, 9 January 2019

Jazzy Gingerbread Cookies

The best gingerbread men cookies recipe The Betty Stamp

My December was a whirlwind of baking, singing and merriment with my family and friends and by jove did I make the most of it! (I don't think I've ever said 'by jove' before)...

I'm super late in posting this, although I have been posting some of my recipes straight onto my Instagram when I haven't had enough time to blog, so I hope you don't mind that. I'm getting round to it now anyway so it'll be in the archives for you all next year! 

Look at their teeny weeny FACES!

Shame I had to decapitate them with my mouth.

I bagged a lot of these up and gave them as stocking fillers and they went down a treat!

They're super tasty, packed full of spices and because I didn't have any molasses, (and couldn't be bothered to don my woolly hat to go find some), I used golden syrup and BY JOVE it worked out wonderfully taste wise! I'll use syruppy yumminess every time now. 

TIP: If you can - chill your dough over night to let the fat solidify, if you cannee be bothered, no problem, leave if for at least 4 hours! This is so that the dough's easier to work with and the little men will hold their shapes...otherwise you'll have fat little men.


The best gingerbread men cookies recipe The Betty Stamp


Makes approx 40 gingerbread cookies (depending on size of cutter!)
Chilling time: 4-24 hours
Rolling & baking time: 30 mins

What you'll need//

150g unsalted butter (room temp)
190g golden syrup or molasses
75g light brown sugar
75g dark brown sugar (or 150g of either one)
1 tsp vanilla paste or extract
1 large egg
440g plain flour
pinch of salt
1 tsp baking soda
2 tsp cinnamon
half tsp nutmeg
3 tsp ground ginger

a cocktail stick 
sprinkles - I used these and these
1 tbsp of icing sugar & couple of drips of water


The best gingerbread men cookies recipe The Betty Stamp



What to do//

In a large bowl beat the butter well with an electric hand mixer until it turns pale. Add in the syrup/molasses and sugars and mix well. Add egg and vanilla and mix well. Gradually sift in all the dry ingredients and mix slowly until all combined. 

Separate dough into 3 parts and wrap each in cling film to chill overnight (or at least for 4 hours).

Preheat the oven to 180 degrees C (fan) and line 3-4 baking trays with greaseproof paper (or do in two batches if you only have two trays like me!)

Flour a clean surface, rolling pin and cutters before rolling out dough to approx 3/4s of a cm (not 3-4 cms!) and cutting into shapes. Don't be afraid to keep re-flouring surface and equipment if you need too!


The best gingerbread men cookies recipe The Betty Stamp


Place on a baking tray with a fingerprint size distance between each - you don't want them holding hands :) I used a cocktail stick to poke them some features.

(Spot the weird one with crazy eyes!)

(I feel like he's my christmas spirit gingerbread man...)


The best gingerbread men cookies recipe The Betty Stamp



Bake for 8-10 mins. Leave to cool slightly on tray before transferring to a wire rack. Cool completely before decorating to your hearts content with icing and sprinkles! 



The best gingerbread men cookies recipe The Betty Stamp


I bought some little cellophane bags from a catering shop but you can easily find them on Amazon to give as cute prezzies :)

Happy New Year everyone!

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