Carrot Cake Muffins
Recipe by Patrick Hill, head chef at Thackeray’s, Tunbridge Wells
www.thackerays-restaurant.co.uk
thackeraysrestaurant
thackeraysrestaurant
Lotus Biscoff Fudge Brownies
Recipe by Samuel McClurkin, head chef, The Dog at Wingham, nr Canterbury
You can check out the video for this recipe in the method link below.
thedog.co.uk
thedogatwingham
dogwingham
Ingredients:
• 250g dark chocolate
• 250g milk chocolate
• 400g unsalted butter
• 500g caster sugar
• 2tsp vanilla extract
• 4 eggs
• 180g plain flour
• 50g cocoa powder
• 1 pinch of sea salt
• Lotus biscoff spread
Method:
1. Preheat oven to 180 degrees
Celsius.
Ingredients: Method
For the muffins:
• 225ml Kentish Oils Original
Rapeseed Oil
• 225g light brown sugar
• 4 eggs
• 1tsp bicarbonate of soda
• 200g grated carrots
• 225g self-raising flour To make the muffins:
For the frosting:
• 200g soft salted butter
• 400g icing sugar
• 200g cream cheese
(or Greek yogurt)
1. Weigh all your muffin ingredients
into a mixing bowl, except the flour.
2. Beat until smooth.
3. Fold in the flour in thirds,
incorporating as much air as possible.
4. Spoon 2 tablespoons of mix into
each muffin cup.
5. Bake at 170°C for 18-20 minutes
(use a skewer to check if cooked
through).
To make the frosting:
1. Beat the butter & sugar until
smooth.
2. Begin with melting half of your
dark and milk chocolate in a bowl
over a pan of simmering water. Hold
back the remaining 125g dark and
125g milk chocolate for the end of
the recipe.
3. Next melt the unsalted butter very
gently. Don’t burn the butter and
ensure the butter is not too hot.
4. In a bowl, combine your melted
butter and the caster sugar together.
Mix with a wooden spoon until you
see the colour change to pale yellow.
5. Next, beat in one egg at a time.
Ensure the egg is completely taken
on by the butter and sugar before
you add the next egg. (This will take
time, but if you rush this step and
add the eggs too quickly, the mix
will split - ultimately resulting in an
unusable mixture.)
6. Add the vanilla extract and mix.
2. Add the cream cheese in 2 batches.
3. Spoon or pipe onto your muffins
when the cakes have cooled.
8. Once the chocolate is warm to
the touch add it to the egg mixture.
Fold this through until homogenous.
9. Sift in the flour and cocoa powder
(to prevent any lumps being added)
and fold through until homogenous.
10. Add in the reserved chunks of
milk and dark chocolate. Then mix
through.
11. Now add as much, or as little of
the Lotus Biscoff Spread as you like
- I usually tend to add 10-12 marble
sized chunks of the brown gold!
12. Moderately fold through the
brownie mix with a loose wrist. Don’t
over mix at this stage as the Biscoff
Spread will dissipate too much and
you won’t be left with delicious
chunks of Biscoff in your baked
brownie.
13. Line a relevant sized baking tray
with baking paper.
14. Spoon the brownie mix into the
tray and gently spread out until the
mix is around an inch thick all the
way across the tray.
15. Place into the pre-heated oven
and allow to cook for around 50-60
minutes. Test whether the mix is
ready by inserting a blunt knife into
the centre, keep baking until the
knife comes out clean.
16. Once the brownie is ready, leave
to cool in the tray for 15 minutes
before removing it from the tray.
17. Enjoy and indulge whilst the
brownies are still warm!
7. Once your chocolate has melted
completely, remove off of steam and
allow to cool slightly.
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