Recipes extracted from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People, by Edd Kimber, published by Kyle Books at £18.99. The cakes will keep in a sealed container for at least four days. Remove and leave to cool for five minutes, then carefully turn out and put on a wire rack to cool completely. Spoon the batter into the prepared muffin tray, sprinkle liberally with demerara sugar, then bake for about 20 minutes, or until the cakes spring back to a light touch. Add to the batter and mix briefly until combined. Take the pan of prunes off the heat, add the bicarb and stir just until it starts to foam. In another bowl, whisk the flours, salt and baking powder, then add to the butter mixture and mix briefly just to combine. Meanwhile, put the butter, sugar and treacle in a bowl and beat for about five minutes, until light and fluffy, then beat in the egg until fully combined. Continue simmering on a medium heat, stirring occasionally, until almost all the liquid has been absorbed by the fruit. Put the prunes in a small saucepan, pour in the hot tea and bring to a simmer. Heat the oven to 180C (160C fan)/350F/gas 4, and lightly grease a six-hole muffin tray. The inspiration came from one of my favourite London coffee shops, Esters in Stoke Newington, which occasionally makes something similar, and whose version has been stuck in my head ever since trying it.Ĥ0g unsalted butter, plus extra for greasingġ50ml brewed black tea (I like earl grey) With the flavours of prunes, tea, molasses and rye flour, they are the best combination of sticky toffee pudding, teacake and gingerbread. While these little cakes look unassuming, their taste belies their appearance. The brownies will keep in a sealed container for up to four days they can also be frozen for up to two months.Įdd Kimber’s sticky prune teacakes. Remove and leave to cool for 30 minutes, then put in the fridge for a few hours, until thoroughly chilled – this makes it easier to slice the brownies, and also helps give them a dense, fudgy texture. Add the remaining brownie batter and gently smooth it over the Biscoff layer – try to avoid disturbing it too much.īake for 22 minutes, until the brownie mixture is slightly puffed up. Spoon or pipe the Biscoff spread over the top of the batter, gently smoothing it out evenly and leaving a clear, narrow border all around the edges – the spread is easier to work with if you warm it ever so slightly before use. Scrape half the batter into the lined tin and spread it out evenly. Pour in the melted chocolate and whisk again until smooth and combined.Īdd the contents of the flour bowl and fold in. In a third, large bowl, whisk the sugars, egg and vanilla until light and fluffy. Put the butter and chocolate in another bowl set over, but not touching, a pan of simmering water, stirring occasionally until fully melted. Sift the flour, cocoa powder and salt into a bowl and whisk to combine. Lightly grease a 23cm x 13cm loaf tin, line it with a strip of baking paper that overhangs the long sides, then secure it in place with metal binder clips. I get a treat and can share the rest or freeze them for a later date.ĥ0g unsalted butter, diced, plus extra for greasing So, when I do have some in the house and I want to use it in something, rather than letting it tempt me late at night, these brownies are my favourite way to bake with it. If the jar is open – or, let’s be honest, even if it’s not – a spoon will magically appear in my hand, willing me to take a bite. I cannot keep jars of Biscoff spread in the house – they present a very real danger. Biscoff-stuffed brownies (pictured top).
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