I swear I’ve blinked ONCE and it’s Sunday again - the days between this one and the last one have literally vanished and omg, I’m tired. For someone who finds people-ing pretty exhausting, this week has featured a hefty portion of it, there’s also been puppies and babies and admin… essentially, my social battery has been mightily drained (not in a terrible way but yeah, I’m on 5% - plug me in, CTRL ALT DLT, give me a reboot please and thank you).
To make matters worse, my beloved 8-year-old Nespresso coffee machine seems to have developed a fairly terminal leak-y problem (first world problems, I know). I prepared a coffee on Monday morning and noticed that half of it was in the cup and half was on the work top which didn’t seem ideal. I wondered if it was a one-off but the same happened on Tuesday, I haven’t entirely given up on it because the coffee is too important in my life, so I’m at a desperate stage of trying to stem the flow whilst remaining grateful for any coffee that ends up in the cup. As you all know, I love my routine, my first coffee of the morning (a black espresso) is a VERY important part of that so I’m SAD and wondering how I can justify purchasing a new one… lottery ticket?
By mid-morning on Wednesday, I’d reached a really WILTY, slightly delirious phase… the kind where you find yourself shiftily snooping around your own kitchen in search of something (usually sugary) to perk you up – anyone relate? I was knee-deep in the cupboard, actually waist-deep – I’d gone in headfirst - and found half a bag popcorn kernels, which induced a wave of cinema -infused nostalgia. I was instantly transported back to my youth, stood in the massive foyer of the cinema patiently waiting in line to pay for my vat of popcorn and radioactive ice-blast drink before going to watch Pirates of the Caribbean for the 3rd time in one day - I was a strange child! And so I set out on a little mission to recreate that moment (less the ice blast and movie)… with a little bling in the form of cinder toffee (why not?). The result was magical – the house was filled with the aroma of freshly popped corn and caramelised sugar, and the whole process, from popping the corn kernels to feverishly stirring a pot of bubbling hot sugar, was enchanting – I decided I HAD to share it with you because you need to experience the magic! If at some point you need something mindful, slightly thrilling, and ultimately very comforting to do, do this!
*This does come with a warning. IF you become slightly impatient and a little bit feral while making this… and decide it’s appropriate to dive into the boiling cauldron of cinder toffee, it will probably hurt quite a bit (understatement). And if your hair is anywhere near the action, you will be reminded of your carelessness in the form of a knotted, sticky, caramelised mane until you deem it necessary to give it a wash.
The recipe is a slight adaptation of one I saw Matty (last year’s Bake Off king) and MasterChef winner, Tom Hamblet, produce in a recent collaboration – the technique for making the toffee element is a little different to my usual method – it works, but it looks a bit wild along the way, just trust the process, take care (hot sugar can be an angry thing) and if at first you don’t succeed – keep trying!
Ingredients
25g Popcorn kernels
45g Caster sugar
25g Butter
25g Golden syrup
½ tsp Bicarbonate of soda
~ 1/4 tsp Veg oil
Maldon sea salt for sprinkling
Method
Pop your corn – I do this by measuring the corn into a deep saucepan, with a smidge of veg oil (literally ¼ tsp), pop a lid on and place over a medium heat – let it pop away, shaking periodically until the popping has almost subsided. Once popped, remove from the heat transfer to a bowl and discard any pesky un-popped kernels, add a hefty pinch of Maldon salt and set aside while you prepare the toffee bit.
For the cinder toffee – measure the sugar, butter and golden syrup into a saucepan, place over a medium low heat and stir it continuously, scraping right around the sides of the pan to ensure none is getting smeared up the sides. Initially, it will be a blond colour and can look a bit grainy which I always find slightly disconcerting but keep stirring and monitor the heat - if it starts to cook a bit quickly and catch in spots on the bottom or sides of the pan, just lower the temp a bit. Continue to cook until it’s caramelised and a lovely bronze colour, this can take a little time so be patient and don’t let it burn! Once ready, remove from the heat and whack in the bicarbonate of soda, stir vigorously – it should bubble up a bit, once incorporated immediately whack in your popped corn and again, working quickly, stir until all the corn is coated. Transfer to a baking tray lined with parchment and leave to cool. Once cooled – break it apart into chunks or smaller pieces if you wish - it should be super crunchy! This is the most addictive snack, or you can use it to decorate desserts/cakes. ENJOY!
Other bits from this week:
Saffron buns - I used to be a bit scared of saffron - partly because it’s expensive but also it felt like a ‘grown-up’ flavour - you know, like anchovies and olives? However, my eyes were properly opened to its beauty during Bake Off, when David made Kozunak (a Bulgarian festive bun) with the addition of saffron - the buns were so good - the flavour indescribable but utterly addictive. I have since been a big fan it, especially in sweet doughs. SO… on Sunday, I made some pillowy soft saffron buns that were sunshine (in dough form), eye-wateringly golden on the inside, studded with plump sultanas, heavenly scented, tender and comforting - I need to refine the recipe a bit, then will get it down on paper for you to try!
I’m waking up in the light which feels phenomenal.
I really fancy soft-boiled eggs with buttery white-toast-soldiers - maybe a smear of marmite too… must schedule this into menu for next week.
Happy Mother’s Day: to my unbelievable Mum, I’m so lucky to have you - and to all the incredible Mum’s out there!
And there you have it, another week in a nutshell… as promised last week, I’ve got a real corker of a chocolate cake recipe for you below. I include some Guinness to really enhance the chocolate-y-ness, meanwhile the addition of soured cream in the batter makes it superbly moist, it’s rich, dark, fudgy… it’s just great OKAY? Topped with my fave cream cheese frosting, it’s literally perfection. It also keeps really well which is a bonus, butttt I challenge you not to clear it up in a sitting… maybe two! Hope you like it.
Sending so much love,
Steph X X X
Malty Guinness choccy cake
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