Truffled and Fudged – I’m dreaming of a White Christmas

White Chocolate and white chocolate, cocoa and coconut truffles

I feel a bit of fraud putting a number against this bake as its more of a make than a bake. It was also very experimental but who doesn’t love a bit bit of fudge or truffles?! (Yes, I made them both simultaneously and still have chocolate left!)

I’m attempting to find recipes that can be made for Christmas presents, that are wheat free, not perishable and that are postable to Australia. Oh and I also accidentally purchased probably a years supply of white chocolate that needs to be used up quick… Not asking for much am I?

Hence my dalliance with truffles and fudge. As it was an experiment no one was expecting much apart from me. I think I need to learn not to expect everything to turn out perfect as if by magic when I mostly rely upon guess work (despite being guided wonderfully by Margeurite Patton’s Everyday Cooking Bible).

I started with White Chocolate Fudge. The recipe actually asked for dark chocolate but I’m sure it won’t matter that I replace it with white chocolate and vanilla essence. I will let the pictures do the talking…

Lashings of White Chocolate

Melting butter all the butter and sugar and chocolate together

Icing sugar frenzy

This is why I usually don't bother with sifting anything...

Truffley. (Now to set in the fridge)

Bendable, shapable truffles

What flavour would you care to sample? Chocolate, chocolate or coconut?

The Final Truffley Trio

Then on to Fudge Making. It bears quite a lot of resemblance to truffle making, but without eggs…

The beginning of fudge. Looks suspiciously like the beginning of truffles. (White Chocolate, butter, sugar and vanilla)

Let’s whisk

I was aiming for the elusive ‘soft ball stage’ to let me know it was ready. I think I may have missed it as despite over a week in the fridge the damn thing just wouldn’t set!

Fudge (swirly for Halloween)

Fudge (glittery - just because)

In an attempt not to waste this delicious fudgey paste I thought I would bake an experimental cake and shove some in the middle! Like an alternative Victoria Sponge, chocolate and almond with vanilla fudge filling.

It worked a treat and was like a sweeter version of buttercream, (if a slightly crunchy with all that sparkly sugar!) I still have half left. I wonder what else I can make with it?

13. Lovely Lamingtons – Australia – Lord Lamington’s Finest

As a surprise birthday treat, I decided to bake Chris his favourite Australian treat, Lamingtons. We ate Lamingtons the size of house bricks when visiting Australia. One particular Lamington stands out from our visit this year when we drove the Great Ocean Road and stayed in the seaside towns of Lorne and Apollo Bay to take in the sights (and the cakes and pies too).

Look at this little fella! Spotted on the Great Ocean Road

Somewhere over the rainbow…

I spotted a Lamington recipe in Marguerite Patton’s Everyday Cookbook and planned it all well in advance, purchasing an industrial sized bag of desiccated coconut, only for Chris to then ask for Lamingtons (and a Chocolate Roulade) for his birthday! My plan was discovered, but then again I’m not very good at keeping surprises secret and our tiny Tyneside flat doesn’t leave much to the imagination anyway…

Lamingtons. The classic Australian ones

I googled Lamingtons as they caused a bit of debate in the office. Many of us remember eating these chocolate, coconut, jam, sponge cubes as children, although others remember a pink version. They are also known by different names, such as Madelines, or pink Lamingtons. Some Australian Counsellor put me right. Apparently an Australian Lord loved cake. His maid  accidently dropped his cake into chocolate. Despite being a Lord he didn’t want to waste his cake (Don’t blame him!). So he told her to roll it in coconut so he wouldn’t get messy fingers. Et voila! Lamingtons were born and Australians are very proud of their 100 year recipe. (Check out the Australian Lamington official blog for evidence of the City Counsellor of Queensland shovelling Lamingtons into his mouth and the record breaking Lamington).

Celebrating 100 years of the Australian Lamington

Counsellor Paul Tullly enjoying Lamingtons – Courtesy of australianlamingtons.blogspot.com

I was a bit worried about how technical this recipe was and I didn’t actually own a square tin. I made a quick trip to visit my mam to borrow her tin. I’ve never baked one cake and sliced it in half before. It seems a bit dangerous. Is it difficult? What if I slip with the knife and ruin the entire cake?!

Sponge time

The sponge itself was pretty simple to make. A basic vanilla batter, which smelled gorgeous and tasted rather like a dense madeira cake.

Smells so good

I had to leave it to cool overnight and the next day chopped off the slightly domed top to create a flat surface instead. This was nerve wracking too as the last time I attempted this I cut my hand. I managed and kept all my fingers intact. This meant that I got a sneak preview and ate the lid before work. Hurrah! It was delicious!

Off with it’s dome

I set about creating the chocolate soup, from cocoa powder and icing sugar. I carefully sliced the cake through the middle widthways and had two perfect halves!!

Chocolate Soup?

The recipe was supposed to make 16 portions… I was a bit worried that this dinky square cake just wasn’t enough for the Australian cakes that we were accustomed too. So I baked another one. This time in a big roasting tin to make one flat cake, remembering this time to leave a bit of a dint in the top (pushing more mixture to the edges) so I didn’t get a dome finish.

The second sponge… (please ignore the cat food in the background)

Our guests were arriving for fish and chips and Lamingtons so I didn’t have much time for mistakes. I threw almost a full jar of strawberry jam onto the sponges and rubbed it in with the back of a spoon. (Excessive? Me?)

JAM

Then plonked one half on top of the other and decided that 4 big cakes were better than 16 little ones. I used the sharpest knife I could find and cut the sponge into quarters. Although they still didn’t look that ‘Australian sized’ to me.

That’s more like it

The recipe suggests you use a skewer to pierce the cake and dip gentily into the chocolate soup before lovingly rolling it in desiccated coconut. Who has time for these things? I picked the cakes up with my bare hands and within 2 seconds was up to my eyes in chocolate and coconut. Everything stuck to me! My messy yet effective method.

Step one. Dunk yourself in chocolate

Step two. Roll around in coconut (Do not try to a. answer the phone b. push your hair out of your face c.  say hello to the cat until hands can be throughly washed.)

The cakes needed about an hour to ‘set’. I definitely used more coconut than suggested as the chocolate from my fingers kept leaking onto the pristine white finish and ruining the effect slightly.

The Setting Process

When piled onto my new vintage cake plate, topped with candles, lit and then carried through the beaded curtain from the kitchen to the living room. (No fires were caused in the making of these cakes, don’t worry), They suddenly transformed into magnificent brick like beasts. I had made giant cakes. One cake was more than enough for two people and I still had an entire sponge cake left to assemble!

Happy Birthday Chris!

Happy Birthday Chris! I loved these cakes and was so impressed with how they turned out. The sponge doesn’t need to be the perfect shape, the coconut makes up for any inconsistencies and they are so very moreish.

My Half

I attempted some pink Lamingtons (or English Madelines as Nigel Slater informs me in his ‘Eating for England’ book) especially for Caroline at work as they were her favourite, using powdered jelly. Bizarre stuff but apparently they tasted excatly like the ones she had when she was little. Success!

Pink Jelly Soup

One flat sponge cake goes a long way…

Things that I used to make Lovely Lamingtons…

Sponge cake

  • 5 oz butter
  • 7 oz caster sugar
  • splash of vanilla extract
  • 3 eggs
  • 10 oz self raising flour
  • 4 tablespoons of milk

Filling

  • strawberry/raspberry jam

Coating

  • 7 oz icing sugar
  • 1 oz cocoa powder
  • 3 tablespoons of boiling water

Decoration

  • 6 oz desiccated coconut (or as much as you need to coat the lamingtons liberally!)

Method

  1. Cream the butter, sugar and vanilla essence together
  2. add the eggs gradually
  3. fold in the sieved flour alternatively with the milk
  4. spread the mixture into a baking tin (8 inch square)
  5. bake for 50-60 mins at 350 degrees F/gas mark 4
  6. cool the sponge and store in an airtight container over night
  7. carefully slice the sponge through the centre to create 2 square sponges
  8. spread with jam
  9. sandwich the two sponges together
  10. mix the icing sugar and cocoa powder together in a shallow bowl adding the boiling water gradually to create your chocolate soup. Add more sugar/water as required.
  11. chop the sponge into equal sized squares (4 if you want big pieces or 16 smaller ones)
  12. dip each piece into the chocolate soup and then into a shallow bowl of desiccated coconut
  13. leave on a cooling rack to harden
  14. eat with a big cup of tea!

* Recipe lovingly adapated from Marguerite Patten’s Everyday Cookbook