Updated: My Perfected Rhubarb Crumble

Anyone else excited about rhubarb right now?! I just love it (you’ll find lots of lovely recipes here) and as it’s still cold out (it snowed earlier in the week!) I thought it best to start this rhubarb season with a warming crumble. It was also the perfect opportunity to improve on the recipe a little; to make it perfect!

All I did was to reduce the sugar a little and substitute some brown sugar for caster sugar to let the rhubarb flavour come through more, and it made such a difference! It was yummy before but now it’s *chef’s kiss*.

My perfected rhubarb crumble, serves 4

ca 250 g rhubarb, washed and cut into smaller pieces

60 g caster sugar (to balance the acidity from the rhubarb)

Crumble:

100 g softened butter

200 g plain flour

65 g soft brown sugar

70 g caster sugar

1 tsp baking powder

Butter an ovenproof dish. Place the rhubarb pieces in the bottom. Scatter the sugar on top. Combine the ingredients for the crumble in a mixing bowl using a wooden fork. Pour on top of the rhubarb. Place in 175C oven for about 30 minutes or until the fruit is soft and the top golden brown. Serve with double cream, custard or ice cream.

Recipe: Sticky toffee pudding

I write about comfort food a lot. The kind of food that feels like a hug and that’s sometimes needed after a tough day, on a cold day or when you just feel a little delicate. Comfort food for me is a lot about texture, I often want something soft or creamy, ideally with melted cheese. A creamy pasta dish fits the comfort food brief for me and so does anything with creamy mashed potatoes.

But recently I have discovered comfort food in the form of pudding too, something I actually hadn’t thought about until I made this sticky toffee pudding. I think find it comforting because it’s soft and warm and silky. It feels like a wonderfully warm hug and that is desperately needed these days, isn’t it?!

The original recipe is by baking queen Mary Berry but I have altered it a little to fit the ingredients I had at home. If you prefer to use the original recipe you’ll find it here. I also halved the recipe as I didn’t have enough butter to hand for the full batch when I first made it, but then realised that the halved recipe was the ideal size for me. It was enough for 4-6 servings which I find is plenty for such a decadent pudding.

Sticky toffee pudding, serves 4-6

Adapted from Mary Berry’s recipe.

For the cake:

50 g softened butter plus extra for greasing

87,5 g light muscovado (or light brown) sugar

1 large egg

112,5 g self-raising flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 1/2 tbsp golden syrup

137,5 ml whole milk

For the sauce:

50 g butter

62,5 g light muscovado (or light brown) sugar

1/2 tbsp golden syrup

150 ml double cream

1/2 tsp vanilla

To serve:

double cream

Preheat the oven to 180C/160C Fan. Butter a shallow ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup into a mixing bowl. Beat using an electric whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 30–35 minutes or until well risen and springy in the centre.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Pour the other half into a jug to serve along side the pouring cream. Eat warm.

Recipe: Rhubarb Pavlova

When I put this on the table at a dinner party before lockdown (the last dinner with friends in fact) I got so much praise. To me, a pavlova is easy to make, and even more importantly, to make ahead! But I agree it looks impressive and inviting with it’s fluffy white meringue and pillowy whipped cream topped with gleaming pink pieces of just-soft-enough-rhubarb.

That dinner in March seems forever ago now, but thanks to the forced Yorkshire rhubarb, it was rhubarb season both then and now, giving us a link back to that more carefree time.

But as we are now allowed to see friends again, let’s celebrate it with a really good pudding!

Rhubarb Pavlova, serves 6-8

140 g egg whites (4)

220 g caster sugar

8 g / 1 tbsp corn flour

4 g  / 1 tsp white wine vinegar

3 dl whipping or double cream

400 g rhubarb

400 g rhubarb, ends trimmed

200 ml water

200 ml caster sugar

Beat the egg whites until foamy and add the sugar bit by bit while beating until stiff peaks. Add corn flour and vinegar and fold it in with a spatula. 

Divide the meringue in two, shaping two circles on two parchment clad baking trays. 

Bake in the middle of the oven, for 60 minutes. Turn the oven off and leave the meringues in the cooling oven with the door open until the oven has cooled down. 

Cut the rhubarb into 4 cm long pieces and place in an ovenproof sig with sides. Bring sugar and water to the boil in a saucepan. Pour the syrup over the rhubarb and place in a 100C oven for 30 minutes. Leave to cool completely. 

Lightly whip the cream. Place one meringue round on a cake plate. Spread with whipped cream and drizzle with rhubarb syrup. Place the other meringue round on top. Spread with whipped cream and top with rhubarb pieces and syrup. Decorate with a sprig of mint.

Recipe: vanilla crème brûlée once again

It’s great fun hosting dinner parties together with mamma, because that means we share the cooking! At a dinner party at home in early January I made two types of crostini to start off with it. The main course (which mamma was in charge of) was rather substantial so we opted for nibbles and bubbles on the sofa instead of a starter at the table. Mammas slow-cooked was absolutely wonderful and this very classic pudding was a perfect end to our dinner. I made the vanilla creme brûlée I’ve made for years, but I realised it was quite hard to find on the blog, so wanted to highlight it again.

The original recipe, courtesy of Swedish chef Tina Nordström, had cardamom in it, which I removed but in essence this is her recipe and the only one you will ever need for creme brûlée. I have adapted it a few times too, here is a delicious Amarula Cream version and here is a summery elderflower adaptation.

Vanilla creme brûlée, serves 4-6

5 egg yolks

100 ml caster sugar

350 ml double cream

150 ml whole milk

1 vanilla pod

2 tbsp caster sugar to sprinkle on top

Preheat the oven to 110C. Bring the cream and milk to a boil in a saucepan. Cut the vanilla pod in half lengthways and add it to the cream mixture. Stir the egg yolks and the sugar together in a bowl – no beating required. Pour the cream mixture into the egg mixture and stir (don’t beat or whisk) until the sugar has dissolved. Remove the vanilla pod. 

Pour the mixture into crème brûlée dishes and bake for 35-40 min (my oven needed about 1 hour). Remove from oven and let cool in room temperature. Sprinkle the caster sugar on top and caramelise it using a blow torch just before serving.

Recipe: Baked Alaska with Dulce de Leche and Vanilla Ice Cream and Chocolate Sauce

For me a baked Alaska feels really festive, in a retro sort of way, and it’s the perfect excuse for using sparklers! My mother often makes a baked Alaska for New Year’s Eve too, but hers is with a thicker oat cookie base and she uses regular meringue and cooks her in the oven whereas I prefer Italian meringue and a blow torch.

I also think it’s fun to make individual ones, but only if there aren’t too many of you. This year (I have made this pudding before but with different flavours) I used vanilla and dulce de leche ice cream and served it with a strong dark chocolate sauce. I think it worked really well like this and it’s a joy to eat!

Baked Alaska with dulce de leche and vanilla ice cream and chocolate sauce, serves 4

4 oat crisps for the base (but make a whole batch – they’re scrumptious on their own too!)

4 large scoops no churn dulce de leche ice cream (recipe below)

4 large scoops no churn vanilla ice cream

1 batch Italian meringue

To serve:

sparklers

chocolate sauce

Place an oat crisp on each plate. Place the ice cream on top trying to make a dome shape. Cover with the meringue using a spatula. Using a blow torch, scorch the meringue until golden brown all around. Serve with sparklers and chocolate sauce.

No churn dulce de leche ice cream

Translated from Fridas bakblogg’s recipe.

500 ml double cream

4 egg yolks

40 ml light Muscovado sugar

1 tin (400 g) dulce de leche (Nestlé caramel)

2 egg whites

Separate the eggs. Beat the yolks and the sugar until pale and fluffy. Add the dulce de leche and beat some more. Whip the cream in a separate bowl and fold it into the dulce de leche mixture. Beat two egg whites until stiff peaks in a separate bowl and fold into the dulce de leche mixture. Pour into a Tupperware box and freeze for at least 4 hours before serving.

Recipe: White Chocolate Crème with Raspberries and Biscuit Crumbs

This pudding is probably the easiest there is. Consisting of only two (!) ingredients this white chocolate crème is a breeze to make but also a total joy to eat. The acidity in the soured cream makes the crème feel less rich and the raspberries serve the same purpose while also adding a fruity freshness. The biscuit crumbs can be omitted but add a nice crunch.

White chocolate crème with raspberries and biscuit crumbs, serves 4

Adapted from and translated from Klas Lindberg’s recipe.

200 g good-quality white chocolate

300 ml soured cream

To serve: 

4 crunchy biscuits of your choice

20 raspberries

fresh mint to decorate

Melt the chocolate (over a Bain Marie or in the microwave), mix in the soured cream and stir until glossy and smooth. Pour into a cold bowl and refrigerate for 30 minutes. Shape to quenelles and place in bowls. Decorate with raspberries, biscuit crumbs and mint.

Recipe: Crema Catalana

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If you love a creme brûlée but don’t always have the patience to make it, then this is for you. This Spanish cousin of the creme brûlée is much easier to make as it doesn’t need the water bath oven time, but it still offers that caramelised lovely sugar on top of the vanilla crème.

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Crema Catalana, serves 6

100 ml (80 g) caster sugar 

300 ml cream 

1 tbsp corn flour

5 egg yolks

250 ml milk 

1 tsp vanilla 

1 pinch of sugar per bowl for serving 

Whisk ety yolks, corn flour and sugar until fluffy in a bowl. Bring milk, cream and vanilla almost to the boil. Remove from heat and pour little by little into the egg yolk mixture while whisking. Pour the milk mixture back into the pan and let it thicken on low heat while stirring. Pour into bowls when it has thickened and leave to cool. Refrigerate until serving. 

Scatter the bowls with a little sugar and blow torch until golden (or in lieu of a blow torch use the grill on the oven to caramelise the sugar). Serve with berries. 

Recipe: daim ice cream cake

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In my family we all love the daim bar. I grew up eating them for fika instead of a cookie sometimes (but only half a daim bar each!) and my favourite ice cream is still the daim ice cream. Either as scoops or the daim cone we have in Sweden.

So I don’t know why it took me so long to try this daim ice cream cake recipe, as it basically has my name written all over it!

I made it for pudding in the summer for some friends of mine and we all loved it, although I thought it was borderline too sweet. (Who have I become?!) So when I made it for the second time, only a few days later, for dinner with my parents, I changed the proportions a bit. The cake base is really lovely but also very sweet so by adding more ice cream on top the base appeared less dominant and sweet. So this is not the original recipe, but my adaptation of it,  and isn’t that the beauty of sharing recipes really?! That we can all change them after our own preferences.

And yes, of course it was a hit with my daim bar loving parents as well!

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Daim ice cream cake, serves 6-8

Translated from and adapted after Söta Saker’s recipe.

Base:

100 g butter, softened

100 ml golden caster sugar

100 ml oats 

2 tbsp cocoa 

1 tsp vanilla

2 daim bars

Filling:

150 ml double cream 

75 ml caramel sauce 

3 daim bars 

Dekoration:

daim sprinkles

caramel sauce

Mix butter, sugar, oats, cocoa and vanilla to a sticky batter. Chop the daim bars coarsely and mix into the batter. Press the batter onto a baking parchment covered cake tin. 

Whip the cream and add the caramel sauce bit by bit, while whipping until soft peaks. Chop the daim bars and add to the cream mixture. Pour the cream mixture into the tin. Cover with cling and put in the freezer for at least 4 hours or over night. Remove from the freezer a few minutes before serving and decorate with caramel sauce and daim sprinkles. 

 

Recipe: nutella semifreddo

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When I go to Sweden in the summer and for Christmas it’s quite hectic socially as I try to fit in friends and family. And as we all like to socialise around food there’s is also a lot of eating; both at home, at friends’ houses and out at restaurants.

At one lovely lunch this summer my best friend Emma had made this delicious semifreddo for pudding, and as the Nutella (and anything hazelnutty) aficionado that I am, I immediately asked for the recipe. And although this is a frozen dessert, it’s by no means reserved for summer – ice creams, semifreddo and parfait can be enjoyed year round!

Nutella semifreddo, serves 10

2 store-bought meringue bases

4 egg yolks

4 egg whites

2 tbsp caster sugar

500 ml double or whipping cream

400g lukewarm nutella

Separate the egg yolks from the whites. Add the whites and half of the sugar (1 tbsp) to a bowl and beat until stiff peaks. In a separate bowl, beat the egg yolks with the remaining sugar (1 tbsp) until pale and fluffy. Finally beat the cream in a third bowl until small peaks. 

Place the first meringue base in a springform (ø20-25 cm) and crush the other. Fold the egg yolk and egg white mixtures into the cream and add the crushed meringue. Drizzle in the lukewarm (to make it easier to pour – if too set microwave for a few second until runny) nutella. Pour the cream mixture into the springform, cover with cling and freeze for at least 4-5 hours, but preferably overnight, before serving.  

Recipe: molten chocolate cake 2.0

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This classic of a pudding is still a favourite of mine. There is something so comforting about a warm and gooey chocolate pudding that it makes me really happy. I already have a recipe for this on the blog, but I must say that this recipe is even better hence why I’m blogging about it again!

I prefer to serve my molten chocolate cakes with vanilla ice cream as I love the contrast between the warm cake and the cold ice cream but you whipped cream and berries works just as well.

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Molten chocolate cake 2.0, serves 2

Adapted from  Smitten Kitchenäs recipe.

55 g unsalted butter

2 tsp cocoa (and more to decorate)

85 g dark chocolate

a pinch of sea salt 

1-2 tbsp sugar

1 egg +1 egg yolk

Pre-heat the oven to 230C. Butter two regular sized ramekins and cover with a think coating of cocoa. 

Break the chocolate in smaller pieces and place in a bowl together with the butter. Melt the chocolate and butter until 2/3 melted either over a Bain Marie or in a microwave. Beat until it has all melted. Add sugar and salt. Lastly add the egg and egg yolk and beat an extra 20-30 times extra (important) until a glossy mixture. Add the cocoa and mix it in. 

Divide the batter between the ramekins. Bake for 7-9 minutes and leave to cool for a minute. Turn onto plates (use pot holders!) and powder with cocoa. Serve with vanilla ice cream and eat immediately.