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Baking & Desserts

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

Brownies

Brownies

One of our most frequent requests is for “the best way” to make brownies – the ideal ratio of chocolate and flour, how to make them really gooey and tricks to make them stand out from the crowd. Well, here is our favourite recipe.

 

Brownies:
150g dark chocolate
150g butter
200g sugar
75g plain flour
2 large handfuls of salted popcorn
4 tablespoons of Greek style yoghurt
3 eggs

 

Sauce:
100 dark chocolate
30 butter
1 tablespoon of peanut butter
Pinch of salt

 

Caramel:
50 sugar
80 water (plus 2 tablespoons to get the sugar melted)
Pinch of salt

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Rocky Road

Rocky road

Rocky road is an absolutely classic treat, but often a little predictable. The added honeycomb and popping candy makes our version a bit more interesting!

Honeycomb:
Butter for greasing
200g caster sugar
75g golden syrup
2 teaspoons of bicarbonate of soda

 

Rocky Road:
200g good quality dark chocolate
15g golden syrup
140g butter

 

Filling:
Small bowl of mini marshmallows
1 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
Zest of 1 orange
1 tablespoon of dried rose petals
2 tablespoons of popping candy

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Sponge Cake

sponge cake

We often get requests for easy cake tutorials, and it doesn’t get much easier than sponge cake. Pure and simple, classically tasty, and with that signature light-but-firm texture. And here it is.

5 medium eggs – at room temperature
306g butter – at room temperature (plus extra for greasing)
306g caster sugar
306g self raising flour
2 teaspoons vanilla extract
1 teaspoon of dried lavender flowers
Zest from 1 lemon
1 teaspoon of baking powder

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Dark Fruit Cake

dark fruit cake

Here we have a simple and classic fruit cake recipe, perfect for Christmas and other special occasions. We use dark spiced rum, but other spirits can be used (such as brandy, whisky or even sherry).

Boozy fruit:
300g currants
200g sultanas
200g raisins
100g cranberries
60g glace cherries
50g mixed candied peel
1 tbsp vanilla extract
200g dark spiced rum

 

Cake:
225g muscavado sugar
225g plain flour
225g butter, unsalted at room temperature
Large pinch of salt
1 teaspoon of ground mixed spice
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cloves
4 eggs
1 teaspoon of black treacle
100g halved pecans
1 teaspoon of lemon extract or zest of 1 lemon

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Cake Decorating

cake decorating

When you make your cake, it is time to decorate it. Here is a very simple, but classic idea!

Cakes and desserts tend to get more decoration than other food – all sorts of elaborate things that we would never do to a savoury dish. Perhaps as a result, many people see cake icing as fussy and old fashioned. It is possible to overdo it, of course, but presentation does matter, and there’s something about the neatness of an iced cake that refuses to go completely out of style.

Marzipan
Fondant icing
Apricot jam

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Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky toffee pudding may seem simple, but it pulls off a rare and rather wonderful trick by managing to be both light and indulgence at the same time.

This is a traditional British version, with dates, muscavado sugar and black treacle.

250g pitted dates
200ml boiling water
100ml milk
1 teaspoon of vanilla paste or extract
90g unsalted butter, melted and cooled
2 tablespoon of black treacle
2 medium eggs
100g Muscavado sugar
200g self-raising flour
1 teaspoon bicarbonate of soda

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Sticky Honey Pudding

sticky honey pudding

A variation of the classic dessert Stick Toffee Pudding, we will be swapping treacle for mead and honey.

250g pitted dates
300ml mead
1 teaspoon of vanilla paste or extract
90g unsalted butter, melted and cooled
2 tablespoon of dark honey
2 medium eggs
100g soft light brown sugar
200g self-raising flour
1 teaspoon bicarbonate of soda
50g pecans, roughly chopped

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Pancakes

pancakes

Pancakes are one of those fundamental foods which combine simplicity with extreme versatility. This tutorial deals specifically with the thin, light pancakes known as ‘crêpes’ in France.

For the crêpes:
100g plain flour
1 tablespoon of rapeseed oil
2 eggs
300ml milk

 

For the galettes:
330g buckwheat flour
750ml water
1 egg
1 teaspoon of salt

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Brandy Snaps

Brandy snaps filled with cream

These deliciously crunchy treats have an interesting history and are particularly associated with Scotland and Northern England. They’re also a lot easier to make at home than they may appear.

110g unsalted butter
110g caster sugar
110g plain flour
60g golden syrup
Large pinch of ground ginger powder
2 teaspoons of Scotch whisky
1 tablespoon of lemon juice

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Tuiles

Tuiles

The presentational impact of tuiles, plus the myriad options and variations make this a great skill to have.

2 egg whites
110g caster sugar
55g plain flour
55g butter, unsalted
1/2 teaspoon of vanilla extract
For a chocolate tuile, add 2 tablespoon of cocoa powder

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Meringue

meringues

Meringue is a classic dessert, but many are afraid to try this at home! This is our fool-proof recipe. 
The name immediately suggests a dessert, but actually the technique and principle behind the meringue has many uses, and is an important building block of modern cuisine in general.

4 egg whites (medium, each weighing 30g)
225g caster sugar

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Panna Cotta

panna cotta

Panna Cotta is a great recipe to get under your belt. You can leave the cardamom and white chocolate out and flavour with coffee, dark chocolate or other spices. It doesn’t really get more luxurious than the perfectly wobbly panna cotta!

Panna Cotta:
125ml full fat milk
125ml double cream
Zest of 1 lemon, thick strips
8 cardamom pods
Vanilla pod, split with the seeds scooped out
30g caster sugar
40g white chocolate
2 leaves of gelatine

For the praline:
Small handful of walnuts
50g sugar
2 tablespoons of boiling water

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