White Chocolate Coconut Snowball Cheesecake

Get into the Christmas spirit with a slice of this white chocolate cheesecake with a coconut biscuit base and topped with desiccated coconut, white chocolate and Raffaello truffles! 

Today, I have another Christmas recipe to share. I eat cheesecake a lot throughout the year, but even more so around Christmastime! I couldn’t let 2019 come to an end and not share one last cheesecake recipe this year in time for Christmas Day and the New Year.

I’ve taken this No-Bake White Chocolate Cheesecake I made for my blog in April 2016, having made that cheesecake on a whim for a dessert to serve for family friends we had coming over and because it proved so popular with our guests, I quickly changed my mind and declared it a blog-worthy recipe!

That certainly was a good decision as the cheesecake soon became (and still is) one of the most popular recipes on this website, it’s a recipe I always get brilliant feedback on from people who’ve made it and hearing people say that this white chocolate cheesecake is one of the best cheesecakes they’ve ever made puts a big smile on my face. So since this recipe receives many positive reviews, I’ve come up with the idea of putting a festive spin on it.

This coconut and white chocolate cheesecake will be the star the show on your Christmas table without a doubt, it’s a cinch to prepare and tastes amazing.

So to make this cheesecake different to my other recipe I made just a couple of changes. The biscuit base is made with Nice biscuits instead of digestives. If you’re not familiar with Nice biscuits, they’re coconut flavoured and have crunchy sugar crystals baked on the top and they’re very delicious! I believe they’re available in most supermarkets.

I think you’ll agree that coconut and white chocolate work well and really compliment each other.

To finish, decorate your cheesecake creation however you wish to. I didn’t want my decoration to be too elaborate so I stuck to a few simple finishing touches as sometimes less is more.

For the photographs I decorate the cheesecake with the Raffaello truffles which were the snowballs. For the slice of cheesecake pictured, I placed some white chocolate chips around the edge, then sprinkled the slice with desiccated coconut and popped a white chocolate coconut truffle on top just before serving.

(Serves 10-12)

Ingredients:

Coconut Biscuit Base:

300g Nice biscuits or other coconut flavoured biscuits

140g butter (salted or unsalted)

White Chocolate Cheesecake: 

600g full-fat cream cheese, softened – I leave mine out at room temperature for about an hour to soften

45g icing sugar, sifted

1 teaspoon vanilla extract

300ml double cream, chilled

300g white chocolate, broken/cut into small pieces

Decoration: 

Desiccated coconut

White chocolate chips or curls

Method:

  1. To make the biscuit base: Break the biscuits up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the biscuits in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese with the icing sugar and vanilla. Now add the melted white chocolate and continue to mix until smooth.
  4. In a separate bowl whisk the cream until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling on the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To serve, decorate the top of the cheesecake with desiccated coconut, white chocolate chips/curls and Raffaello truffles.

The cheesecake will keep stored in the fridge in an airtight container for up to 3 days.

Enjoy!

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Gingerbread Caramel Dodgers

Christmassy gingerbread biscuits with a decadent caramel filling. A seasonal twist on the British biscuits, jammy dodgers! 

Christmas is now less than a month away and December only a few days away. Christmas is a wonderful time of year for many, I really love the festivities and getting together with family and friends. Being a foodie, I also have a great time baking and eating lots of my favourite foods.

This year I’m really looking forward to having Christmas Eve and Christmas Day off work, last year was my first experience working on Christmas Day but this year I’m really happy to be spending the day catching up and relaxing with my family at home.

Since I was a kid, our family tradition on Christmas Eve is spending the entire day in the kitchen baking and getting all the preparation done for Christmas Day. My sister and I have tonnes of fun decorating a gingerbread house and then the evening we spend lounging around watching Christmas films and TV.

By the end of this blogging year I have plans to share a couple more Christmas recipes, the recipe I shared before this one is for Cinnamon Rolls and those are perfect your Christmas Eve/Day breakfast.

Today I have a scrumptious Christmas biscuit recipe for you, pop a plate of these on the table and they’ll be gone in moments.

I’ve baked different ginger biscuits for my blog, sharing these Gingerbread Men and Gingernuts previously. I’m a massive fan of anything gingerbread related and even more so over the festive season. I’m not a lover of a few typical Christmas foods like Christmas cake/pudding, mince pies or chocolate-mint/peppermint flavoured bakes/confectionery, so that’s why I always celebrate gingerbread over Christmas!

I love the idea of putting a delicious, Christmassy spin on the British classic, jammy dodgers! I’ve shared a recipe for classic Jammy Dodgers on my blog, but this Christmas version has the traditional gingerbread flavour from a combination of ground ginger, cinnamon and mixed spice and instead of jam it has a sweet caramel filling – are you swooning yet?

These homemade biscuits look cute and they’re such a special treat served with ice cream or dunked into a mug of hot chocolate or a glass of milk.

gingerbread caramel dodger recipe

(Makes 18-24)

Ingredients:

Gingerbread Dough:

100g butter (salted or unsalted), softened

75g dark or light brown sugar

3 tablespoons golden syrup

1 large free-range egg yolk

225g plain flour

1/2 teaspoon bicarbonate of soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon mixed spice

Caramel Filling:

Approx. 18-24 teaspoons caramel/dulce de leche

Method:

  1. Cream the butter and sugar together until light and fluffy. Add the golden syrup and egg yolk and mix until combined. Now sift in the flour, bicarbonate of soda, ginger, cinnamon and mixed spice. Mix until a dough comes together. Wrap the dough in clingfilm and flatten into a flat disc, leave to chill in the fridge for one hour.
  2. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with parchment paper and set aside. Roll the dough out on a lightly floured surface until it’s approx. 1/4-inch in thickness. Using a 8cm cutter (mine has fluted edges) stamp out 36-48 rounds (how many you get depends on the size of the biscuit/cookie cutter you use) and arrange on the baking trays leaving some space between each biscuit.
  3. Using a smaller biscuit/cookie cutter (heart or star shapes are my favourite) and stamp out the centre of half the rounds. Bake the biscuits for 10-12 minutes until lightly golden. Leave to cool on the baking trays for a few minutes, then transport to a wire rack and leave the biscuits to cool completely. Bake off the mini biscuit/cookies for a little less time than the other biscuits as they’re smaller and won’t take as long to bake – I’d recommend 5-8 minutes depending on how crisp you like them.
  4. Assemble the biscuits by placing a heaped teaspoon of caramel on the whole biscuits and sandwich with the cut-out biscuits. Dust each biscuit with icing sugar and serve.
  5. The biscuits will keep stored in an airtight container at room temperature for up to 4 days.

Recipe Notes:

  • The biscuit dough needs chilling for at least one hour. The gingerbread dough can be made and stored in the fridge for up to 3 days before baking or frozen for up to a month. If the dough is frozen when you’re ready to bake the gingerbread, leave the dough to defrost for 3-4 hours until it’s soft enough to roll out.
  • Bake the biscuits for a few minutes less if you prefer a softer textured biscuit.
  • If caramel isn’t your thing, alternatively fill the biscuits with apricot jam or lemon curd.

The original Jammy Dodgers recipe I’m sure you will like just as much

Love gingerbread just as much as I do? Try these cute and festive Gingerbread Men next

Gingernuts are another traditional British biscuit perfect for Christmastime

Enjoy!

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Cinnamon Rolls

Homemade from scratch cinnamon rolls. Wake up to these tempting rolls for breakfast or brunch for a delicious start to your day! 

 

A batch of freshly baked cinnamon rolls is my go-to breakfast treat on weekends off work and the smell of these baking in the oven is simply so enticing.

I’ll quite happily admit that I’ve baked (and still do!) those super scrumptious pre-made cinnamon rolls that are cross-between bread and pastry and come with a small pot of sugar to make into icing. When I’m not too busy and have some spare time to be the kitchen, then I really do love baking bread and preparing enriched dough.

I have a handful of bread recipes on my blog, mostly savoury, so for a change I felt like baking a sweet bread recipe. Making enriched dough was one of my first patisserie lessons at culinary school. Back at the start of my first year, myself and my fellow classmates/chefs in training were set the task of baking Chelsea buns and various bread recipes to develop our dough and bread making skills – I learnt a lot in those classes and was inspired to continue baking bread.

I’m yet to meet anyone who doesn’t enjoy cinnamon rolls. I can’t get enough of the soft, pillowy dough filled with a yummy cinnamon-infused butter and sugar mixture. I figured you’d probably share the same love of cinnamon rolls as I do?

You’ll start this recipe by preparing the dough. Take strong white bread flour and add salt, dried yeast, sugar, softened butter, an egg and milk. I also add the zest of an orange to my dough as I really like the flavour it adds, but this is an optional ingredient.

Mix all the ingredients and knead your dough until it’s well elasticated. Leave the dough until it’s doubled in size – this recipe is one that takes a bit of time and patience, but I promise you it’ll be worth the wait.

While the dough rises, you can prepare the buttery cinnamon sugar mixture. Take the same quantity of butter and light brown sugar and add a tablespoon (you can add more if you’re a super fan) of ground cinnamon, after giving it a good mix it’s ready to spread evenly over the dough.

Now roll the dough up tightly lengthways and cut 12 pieces from the dough – don’t worry if each piece is not identical or the same size/shape as that really won’t matter once your cinnamon rolls are baked. Generously butter a baking tin (exact measurements listed in the method below) and place the cinnamon rolls in the tin – there will be space between each roll and enough room for them to expand and join up on the second rise.

Once the rolls have all joined up and have doubled in size, now they can be baked. You don’t want these to colour too much on top as they dry out very easily in the oven if baked for too long. Leave the rolls to cool slightly and in the meantime you can get all your ingredients ready to prepare the icing to top the cinnamon rolls with.

The cinnamon rolls right in the centre are my favourite – I love how extra soft they are and like how slightly crisp cinnamon sugar filling goes on top when baked

I decided this time to decorate these cinnamon rolls with a zingy orange drizzle icing. I absolutely adore cream cheese frosting, however since the recipe I shared before this one was covered in a generous layer of cream cheese frosting, I decided something different would be a nice choice for these cinnamon rolls.

I recommend eating these cinnamon rolls on the day of baking to truly experience them at their best, but they will last for up to 2-3 days at room temperature. That being said, we thought these rolls tasted just as good on the second day as they did on the day of baking.

(Makes 12)

Ingredients:

Dough:

500g strong white bread flour

1 teaspoon salt

50g light brown sugar

14g fast-action dried yeast (2 x 7g standard UK packets)

1 large orange, zested (optional)

75g butter (salted or unsalted), softened and cut into small cubes

200ml milk, luke warm – this must be warm to the touch, but not boiling hot otherwise the yeast will not activate

1 large free-range egg, at room temperature

Cinnamon Filling: 

125g light brown sugar

125g butter (salted or unsalted), softened

1 tablespoon ground cinnamon

Orange Drizzle Icing: 

150g icing sugar

2-3 tablespoons fresh orange juice or water – start by adding a little at a time until the icing reaches your preferred consistency

Method:

  1. To make the dough: In a large mixing bowl, place the flour, salt, sugar, yeast and orange zest (if using). Mix to combine and add the softened butter. Using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs. Add the warm milk and the egg and mix until a dough forms.
  2. Knead the dough by hand or with a dough hook attachment in a stand mixer for 10 minutes until smooth and elasticated. Place the dough in an oiled bowl, cover and leave the dough somewhere warm for 80-90 minutes until the dough has doubled in size.
  3. To make the filling: Cream together the sugar, butter and cinnamon until thoroughly combined. Set aside for later.
  4. Grease the base and sides of a 23cm x 30cm / 13 x 9-inch baking tin with extra butter. When the dough has doubled in size, tip it out the bowl and knock the air out. Lightly flour a work surface and roll the dough out into a rectangle, the thickness of a pound coin. The long side of the dough should measure approx. 30cm / 12-inch long.
  5. Evenly spread the cinnamon mixture over the dough, ensuring the mixture reaches all the edges.
  6. Starting with the long side of the rectangle, roll the dough up into a sausage shape. Using a sharp knife, cut the dough into 12 rolls.
  7. Place the rolls side by side in the baking tin, with the spiral facing upwards. Cover and leave somewhere warm until they’ve all joined up and have nearly doubled in size – this should take approx. 45-60 minutes.
  8. Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Bake the rolls for 10 minutes, then turn the oven down to 180°C / 160°C Fan / 350°F / Gas Mark 4 and bake for a further 15-20 minutes until the rolls are a light golden colour on top. Leave to cool in the tin for about 15-20 minutes.
  9. To make the icing: Mix together the icing sugar and enough orange juice/water until the icing reaches your preferred consistency. Drizzle the icing over the top of the cinnamon rolls and leave to set for about 5-10 minutes.
  10. Once the icing has set, the cinnamon rolls are ready to eat. The rolls will keep in an airtight container at room temperature for up to 2-3 days.

Enjoy!

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Pumpkin Cake with Cream Cheese Frosting

Homemade pumpkin cake filled with cosy spiced flavour is both easy and quick to make. Decorated with a vanilla cream cheese frosting and dusted with extra cinnamon, this cake is a quintessential autumn treat. 

Autumn is well and truly here now with the arrival of the cooler weather and darker evenings. We’ve said goodbye to summer and now we’re all looking for comforting, cosy and warming recipes. I’ve already been indulging in lots of my favourite autumnal recipes and I always look forward to the start of a new season.

I love all seasons, but spring/summer are my personal favourites. In summer we’re eating lighter meals that aren’t too heavy, whereas in the autumn and winter months it’s all about devouring (savoury and sweet) pies, stews and indulgent desserts and puddings – I’m certainly not complaining about the last part…

A recipe I think is just perfect for autumn is this pumpkin cake and if you’re a lover of carrot cake then this cake will hit the spot for you! I really enjoy cakes that are full of spices, so much so that I shared this Spice Loaf Cake recipe earlier this year and after sharing that recipe I wanted to make a pumpkin spice traybake for my blog.

Compared to carrot cake this pumpkin version is SO much easier and quicker to prepare, no peeling and grating carrots and best of all it takes a matter of minutes to rustle up and have in your oven baking!

Whilst this cake is scrumptious on its own, my favourite part of this recipe is still the incredible frosting that tops it. For me, no frosting pairs better with pumpkin cake than cream cheese frosting does.

My cream cheese frosting is rich and smooth, it’s not too sweet and pipes wonderfully – this is a recipe I learnt while studying at culinary school and it’s totally fail-proof if you follow the instructions closely and take your time while preparing it.

This truly is one of my family’s favourite cakes, it’s always a huge hit with everyone and goes down a storm (it’s definitely something to do with the amazing cream cheese frosting)! Perfect for an autumn treat, serve the cake at Halloween parties this week, take along to a firework display on Bonfire Night or for any readers celebrating Thanksgiving in the States next month, this could be your showstopper dessert to serve on the special day!

(Serves 12-20)

Ingredients:

Pumpkin Cake:

4 large free-range eggs, at room temperature

350g caster sugar

240ml vegetable oil

425g (15 ounce) can pure pumpkin

300g plain flour

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

Cream Cheese Frosting: 

100g butter (salted or unsalted), softened

100g icing sugar, sifted

1 teaspoon vanilla extract

300g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

Method:

  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 9 x 13-inch (23 x 33cm) tin with parchment paper.
  2. To make the cake: In a large mixing bowl whisk together the eggs, sugar, oil and canned pumpkin until well combined. Now over the top of bowl sift the flour, bicarbonate of soda, baking powder, cinnamon and salt and mix until all the ingredients are completely incorporated.
  3. Pour the cake batter into the cake tin and smooth the top over evenly with a spatula or the back of a spoon. Bake the cake for 25-30 minutes or until a cake tester comes out clean when inserted into the centre of the cake – my cake took around 35 minutes before I was happy with it being baked all the way through. Now leave the cake to cool in the tin completely before preparing the frosting.
  4. To make the cream cheese frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 1-2 minutes until light and fluffy.
  5. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for another 1-2 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with a whisk attachment to make sure the frosting reaches the correct consistency.
  6. Decorate the cake as desired, either spread the top of the cake with the cream cheese frosting or slice the cake up into pieces and pipe the top of each piece with the frosting.
  7. This cake will keep in an airtight container for up to 3 days – without the cream cheese frosting the cake itself will last for up 5 days. We prefer ours chilled and eaten straight from the fridge, but it’s also great served at room temperature.

Similar recipes to try!

Spice Loaf Cake

Carrot Cupcakes with Cream Cheese Frosting

Enjoy!

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The White Isle Revisited: A Fortnight In Ibiza

A last glimpse of summer: today I’m sharing photos from my summer vacation to Ibiza. I love photography and travel and this holiday has been a highlight of my year. I hope you enjoy this blog post as much as I enjoyed putting it together. 

Santa Eulària des Riu

No new recipe, but instead I’m checking back in with a travel blog post today. During mid September I went away on a fortnight holiday to Ibiza, I had an absolute blast and it was really lovely returning to one of my favourite places and spending some quality time with my family.

I first visited Ibiza (or Eivissa in Catalan) 3 years ago, since then in the last couple of years I’ve shared blog posts about other destinations I’ve visited including Cyprus and Puglia. This is something I’d like to continue doing as travel is such a big passion of mine along with photography – I love sharing my recipes, but it’s also nice to share some different types of posts on my blog too.

Ibiza is a beautiful island and aside from its famous party reputation, this island has so much more to offer like secluded coves, stunning vistas, fantastic hikes and beach walks and a vibrant cuisine. All the ingredients for a wonderful holiday and somewhere you’ll always go to and have a good time! Once you’ve been to Ibiza there’s something that draws you back again and makes you dream of living there someday…

Blue skies and palm trees – a view of our villa’s garden. Ibiza is true bliss and somewhere I definitely recommend adding to your travel bucket list!

This year we changed our holiday schedules around and at the moment I’m lucky to go away 3 times a year. Earlier this year in March we visited Wiltshire, Somerset and the Dorset coast, then in June we travelled all the way up to Edinburgh, Scotland. Normally, we have our fortnight summer holiday in June, but this year we thought it would be nice to have summer at home and then an extended summer somewhere with guaranteed sunshine and warmth in September.

It’s been a real shock coming back home to the UK and going from summer straight into autumn! I’m not going to lie, I’m finding it hard to adjust to the cooler, darker weather and getting into the swing of going to work, but saying that I know there’s so much to look forward to and I already can’t wait to start planning all the trips I want to go on next year.

A beautiful sunrise at the villa

We managed to visit many places we’d been to on our last trip to Ibiza and we got to see some new places too, including Es Vedrà (pictured below). I love a mix of activities when on holiday, I like time to relax and recharge my batteries, but I also want to get out and about and explore as much as I can in the limited time I have. The Cala d’Hort beach is close by and from the beach you will be able to see a view of Es Vedrà just off shore, so once you’ve taken some photos of the rock afterwards you can pop down to the beach and take a dip to cool off!

Es Vedrà

Dalt Vila, Ibiza Town

Ibiza Town was just as lovely as we remembered. There’s the modern part of town to walk around and if you’re in good health and are fit you can wander up to the Dalt Vila which is the old town. The streets are beautiful and you get completely lost in the atmosphere and vibe – you can sit in one of the many cafés and enjoy some refreshments and even a plate of Pan con Tomate (toasted bread topped with tomato). This is a popular breakfast in The Balearic Islands and I eat it quite often for breakfast or lunch at home. 

Ibiza Stonehenge

Ibiza Stonehenge

Last time we didn’t manage to see Ibiza Stonehenge, but this time visiting it was definitely on our Ibiza bucket list. This was a great attraction to go and see, Stonehenge Ibiza-style is located on the South West coast of the island and has stunning blue sea views. Definitely worth taking the time to visit!

Cala Benirrás – one of our favourite beaches on the island!

There are many gorgeous beaches in Ibiza, but one of our favourites is Cala Benirrás. This was one of the beaches we visited most during our stay and it didn’t get too crowded thankfully, but at weekends the beaches do get busier at times. My favourite time visiting was quite early before anyone else turned up and there was literally no one there and we had the beach to ourselves. The water was beautifully refreshing and the peace and tranquility along with the scenery was nothing short of amazing.

Sea views in Ibiza Town

We stayed in a villa which was a short drive from Santa Eulària des Riu, the same place we stayed last time we visited Ibiza. Each year when we’re abroad we all enjoy shopping for ingredients and making food at the villa – it’s fun and all part of the experience for us! My family is just as adventurous when it comes to eating and we all love Spanish food, so we couldn’t get enough of patatas bravas, tortilla de patatas and our favourite sweet treat was magdalenas (pictured below).

Magdalenas Azúcares 

These are traditional Spanish sugar muffins popular in bakeries with a light citrus flavour. You can buy small magdalenas, but the bakery-style ones (also available from the supermarket bakeries too) I do believe are the best. I’m working on recreating these muffins and once I get the recipe perfected I hope to share them.

Ice cream is essential all year round, but it’s even better eating it when on vacation! I highly recommend Gelateria Miretti in Santa Eulària des Riu – the shop sells traditional Italian-style gelato and there are so many yummy flavours to choose from. On one occasion I had hazelnut and white chocolate and on another I chose strawberry and yoghurt. We like to take a walk each evening and treated ourselves to ice cream or frozen yoghurt from Llaollao most nights. The last time I had fro-yo was in New York City about four years ago and hadn’t had it since so I was super excited to find a fro-yo shop in Ibiza!

A holiday is never complete without churros con chocolate sprinkled with lots of sugar!

You cannot go to Spain and not treat yourself to churros! In Ibiza I recommend churros from Cafeteria Royalty. We get our churros from here and the fresh juices are delicious too, between us we had fresh orange juice and an apple, strawberry and orange juice. A nice, relaxing morning sitting back devouring churros whilst watching the world go by – what could be better?

Santa Eulària des Riu by night

That’s it, another wonderful holiday and lots of memories made. Ibiza will always hold a very special place in my heart, there is still so much I want to discover and see in Ibiza, so I know I’ll definitely be returning and hopefully I won’t leave it as long next time!

Thanks for reading! If you enjoyed this and have a passion for travel, then give these other blog posts I’ve written a read!

Puglia, Italy

Cyprus

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Butterscotch Cupcakes with Caramel Buttercream

Indulgent homemade cupcakes with butterscotch and caramel flavour in every tasty bite. Each cupcake is individually garnished with a drizzle of caramel and decorated with fudge chunks. 

I’ve baked traditional British sponge cakes for as long as I can remember – it was the first recipe I learnt to bake and I’m the most confident with baking this kind of cake.

I love the classic sponge cake, but what’s really wonderful is how versatile it is. With this new recipe, I’ve revamped a plain sponge cake batter by swapping caster sugar for brown sugar and added a packet of Butterscotch Angel Delight, which is butterscotch flavoured mousse – I don’t mind it served as mousse, but I prefer mine baked into a cake!

One taste of these cupcakes and you’ll be in caramel heaven. Adding butterscotch mousse/pudding to the cupcake batter brings another dimension, but if you can’t find it where you live or just don’t feel like adding it then omit from the recipe. Also, use up some of the leftover caramel/dulce de leche and give your cupcakes a caramel filling.

The cake itself is beautifully airy, light and moist. I topped these cupcakes with caramel buttercream made from four simple ingredients (butter, icing sugar, a pinch of salt and caramel (homemade or readymade). Whilst the caramel buttercream is super delicious, equally a (milk or white) chocolate, cinnamon or vanilla buttercream would be complementary too.

I might just bake these cupcakes again to try out all the different buttercream ideas I suggested!

Surprise any caramel and cupcake lover with this special treat. Trust me, you’ll be baking a second batch of these cupcakes without hesitation!

(Makes 12)

Butterscotch Cupcakes: 

150g butter (salted or unsalted), softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour, sifted

1 x 59g packet Butterscotch Angel Delight – this is one standard UK packet (optional)

4 tablespoons milk

Caramel Buttercream: 

125g butter (salted or unsalted), softened

350g icing sugar, sifted

Generous pinch of salt

100g caramel or dulce de leche

Method: 

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole cupcake/muffin tin with paper cases.
  2. In a large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition. Fold through the flour, butterscotch mousse/pudding (if using) and milk – the cake batter will be quite thick.
  3. Evenly distribute the cupcake batter between the paper cases and bake for 20-25 minutes or until the cupcakes are well risen, golden and a cake tester when inserted into the centre of one of the cupcakes comes out clean. Leave the cupcakes to cool in the tin for a few minutes then transport them to a wire rack and allow the cupcakes to cool completely.
  4. To make the buttercream: Cream the butter and icing sugar together until light and fluffy – this should take about 3-5 minutes. Now add the salt and caramel/dulce de leche and continue mixing until they’re incorporated.
  5. Decorate the cupcakes with the buttercream as desired, you can spread the buttercream on with a small palette knife or pipe the buttercream on the cupcakes like I did. Garnish with extra drizzles of caramel/dulce de leche and fudge chunks. I especially love decorating my bakes with Cake Angels Salted Caramel Fudge Pieces or the yummy Zillionaire Sprinkles.

The cupcakes will keep stored in an airtight container for up to 3 days.

Enjoy!

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Custard Cream Fudge

Vanilla clotted cream fudge filled with chunks of custard creams. You’ll be reaching for piece after piece of this scrummy fudge!

Originally posted in May 2014, recipe and photographs updated August 2019. 

As mentioned above, today on the blog I have a recipe update to share. It’s seriously delicious, requires five ingredients and will be gone in a flash!

I previously shared this recipe five years ago and as I was making this fudge again last weekend and I thought I’d update the recipe and photos from the original blog post.

Several months ago I made this Bourbon Biscuit Fudge and that reminded me of this recipe I created when I’d just started food blogging – it’s such a long time ago now! I always find it nice to go back, update and remake older recipes because often as a food blogger you’re having so much fun creating new content that you tend to overlook older, much-loved bakes that are deserving of a makeover.

My custard cream fudge has proved popular with readers making and enjoying it, also on one occasion my auntie took some of this along to a charity bake sale and it sold out almost immediately!

Not to sound bigheaded, but I think that tells you how good this fudge recipe is!

My sister, Becky, modelling this yummy custard cream fudge. The best sweetshop vanilla fudge with chunks of crunchy biscuits throughout!

I use a brilliant clotted cream fudge recipe from Rodda’s and add chopped custard creams. For anyone overseas or who might not know what custard creams are, they’re basically two plain biscuits sandwiched together with a vanilla custard-flavoured buttercream filling.

Trust me, once you’ve tasted a custard cream there’s no doubt about it you’ll be hooked on them! Along with bourbon cream biscuits, digestives, gingernuts and jammy dodgers, custard creams too are one of us Britons favourite biscuits for dunking into tea.

The crunch from the vanilla flavoured biscuits contrasts wonderfully with the rich decadent clotted cream fudge. The reason I love this fudge recipe is because it tastes almost exactly like handmade fudge from a traditional sweetshop, but better because it’ll be made in your own kitchen!

For a change try a piece of this Custard Cream Fudge with your next cup of coffee or tea!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

1 x 227g tub Cornish clotted cream

100g golden syrup

1/2 teaspoon vanilla extract (optional)

200g custard creams, chopped

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
    Place all the ingredients (except the custard creams) in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  2. Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  3. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Now fold in 3/4 of the chopped biscuits. Spread the fudge into the tin you prepared and lined earlier and decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
  5. Fudge will keep in an airtight container at room temperature or in the fridge for up to 3 days.

Recipe Notes:

  • Though the recipe only requires five ingredients, the vanilla extract is optional. I love the flavour it adds, but it can be omitted.
  • This recipe makes roughly 40 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

For a chocolate version of this fudge try my Bourbon Biscuit Fudge next!

Enjoy!

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