I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.
So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!
Watch me make this by clicking here.
- 1 Egg
- 30ml Sugar
- 5ml Vanilla essence
- 125ml Milk
- 15ml Melted butter
- 250 ml Flour
- 2.5ml Salt
- 15ml Cocoa powder
- 10ml Baking powder
- ½ Tin of caramel
- Ice cream or cream to serve
- Beat the egg, sugar and vanilla essence together.
- Add half the amount of milk and melted butter.
- Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
- Gradually stir in the remaining milk to form a smooth batter.
- Drop spoonfuls of the mixture onto a hot greased pan.
- Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
- Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.
Derick Henstra is the Chairman of the company that I am very fortunate to work for. He is an amazing individual, architect, artist, food lover and wine connoisseur. A while ago he told me about a cauliflower soup with brie, smoked paprika and crostini (“little toasts” in Italian) that he ate in Durban. I immediately decided that I would have to make and taste this – I made it a bit different…choosing to roast the cauliflower … well, I cannot tell you how amazing it tasted. The smoked paprika certainly compliments the roasted cauliflower and the melting brie inside gives it just that extra edge. There is not one flavour that overpowers the other and all seems to come together in perfect harmony … it is a simple + beautiful bowl of joy! This one is for you dh … carpe diem.
Note: Smoked paprika is a wonderful ingredient but please use it sparingly + with respect. You can easily overpower the dish with its strong flavour. I bought the smoked paprika at Newport Deli in Cape Town.
roasted cauliflower soup with brie + smoked paprika + little toasts
- 2 Cauliflower heads – cut into bite-sized florets
- 1 Big onion – cut into quarters
- 2T Olive oil
- 2 Cup water
- 1 Chicken or Vegetable stock cube
- 2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
- 20g Butter (or more 🙂 )
- 1 Large pinch of salt
- Black pepper to taste
- 125g Brie cheese – cut into 6 pieces
- Smoked Paprika to sprinkle over the soup.
- Preparing the "little toasts"
- Cut a French loaf into thin slices and toast in toaster.
- Preheat your oven to 180 degrees.
- Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
- Take a pot, add the water and the stock cube.
- Add the cauliflower and onion and simmer for about 20 minutes.
- Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
- Add the butter and season with salt and pepper. Please taste and use more salt if needed.
- Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!
- Tuck-in and enjoy!