Ice Cream of the month: Hot Chocolate

Hot chocolate with marshmallows, just the thing for a miserable wet January. Hot chocolate flavour ice cream with marshmallow ripple, just the thing for a miserable wet January.

Marshmallow Fluff is available in most supermarkets and from speacialist American food shops.

Hot Chocolate Ice Cream with Marshmallow Ripple

  • 12 tsp drinking chocolate powder (not cocoa powder)
  • 4 egg yolks
  • 90g sugar
  • 300ml milk
  • 300ml double cream
  • 1 jar of Marshmallow Fluff
  • 1 bottle of chocolate sauce or syrup (optional)

In a large bowl, beat together the egg yolks, chocolate powder and sugar till well combined.

Heat the milk to boiling point. Pour over the egg yolks, stirring constantly. Pour back into the saucepan and heat gently, stirring with a wooden spoon, until the custard has thickened to the consistency of cream.

Pour into a jug and mix in the cream. Allow to cool and then chill in the fridge.

Make the ice cream according to your machine’s instructions. Meanwhile layer half a jar of marshmallow fluff and some chocolate sauce (if using) in the bottom of a plastic container.marsh stripeSpoon the finished icecream over the top. Spoon the rest of the marshmallow fluff, in blobs, over the ice cream. It’s too sticky to ripple properly, the idea is that when you scoop some out you do it in a way that gets some chocolate and marshmallow in the scoop with the icecream. Freeze until firm.

Marshmallows were originally a sore throat remedy made from the sap of the marshmallow plant.

Bacon and Egg Breakfast Butty

Many years ago, before Small Boy was born, Buttered Crumbs used to meet a friend for breakfast and coffee every Tuesday morning at our favourite café.

Normally I would indulge in one of the freshly baked, still warm from the oven, big and fluffy scones. How I wish I had asked for the recipe. Alas! Management changed, the decor changed, the food changed and we haven’t been back since. Such is life!

But I digress, once Small Boy was “a bun in the oven” these wonderful legendary scones became evil and nauseous. Even watching my dear friend putting butter and jam onto her’s filled me with waves of morning sickness! Instead I turned to an unexpected alternative, the cooked breakfast sandwiches. Sausage and mushroom was a winner, but for pure, gooey, calorie laden goodness you couldn’t beat a bacon and fried egg sandwich on white bread, dripping with grease, egg yolk and tomato sauce.

Of course at home you can use British dry cure bacon, free range or backgarden eggs and fancy bread (sourdough for choice) Eat as is, or with a good quality tomato/brown sauce or tomato based chutney. Best when the egg yolks are really runny!

Breakfast Time Again!

How exciting, Buttered Crumbs is a year old!

It all started with National Breakfast Week last year ( ) and here we are again. Time to start another productive year of eating and blogging.

Breakfast is the most important meal of the day, but it’s so hard to find the time to make it  more exciting than a piece of toast or a bowl of cereal. I love the idea of the leisurely brunch, though weekends can still be too hectic for many of us. National Breakfast Week, for me at any rate, is a reminder to enjoy and be creative at breakfast time, preferably with local or home grown produce.

There are plenty of delicious recipes to try on the website   We really enjoyed the porridge with marmalade and clotted cream, less than 10 minutes to make and simply heavenly to eat!

marm porPlease join me for a week of better-than-cornflakes breakfasts!



COTM: Simply Gluten Free

Buttered Crumbs has been gluten free for two weeks now, it’s not too bad so far, though I am missing my favourite snack foods.

Everybody needs a simple go-to recipe for a cake that can be whizzed up quickly for any occasion. For most of us it would be the humble pound cake or Victoria sponge, though I prefer my own version So I’ve been doing some experimental baking with gluten free flour.

Nowaday’s most supermarkets will stock at least one gluten free flour mix. Typically made up of rice, maize, tapioca and potato flours. I followed my own recipe, substituting Dove’s Farm GF flour for regular wheat flour. It was easy to use, rose well, browned evenly and tasted nice. The problem with GF flours is a tendancy to be dry and gritty, the cake wasn’t dry but it did have an unusual texture and a lack of “bite”, just sort of disappearing in the mouth rather than giving you a good chewy mouthful! Mr Crumbs enjoyed it, myself and Small Boy felt it was fine but not amazing but Eldest Son who is very sensitive to food  texture wasn’t keen at all.

Trying again, I used a 50/50 mix of ground almonds and potato flour. The result was a lovely rich tasting cake with a satisfying texture, definitlely not a sponge cake, but equally simple to make. I filled it with whipped cream and raspberry jam and everyone was happy. A word of caution, the cake is very fragile while hot so let it cool down in the tin for 20 mins before trying to take it out (carefully!)

Simple Go-To Gluten Free Cake

  • 4oz (120g) ground almonds
  • 4oz (120g) potato flour (available from health food shops like Holland and Barret)
  • 1½ tsp gluten free baking powder
  • 6oz (180g) butter
  • 6oz (180g) caster sugar
  • 3 eggs
  • 1tsp vanilla extract
  • 3floz (90ml) milk

Make sure the butter is at room temperature. Grease and line one large cake tin or two sandwich tins. Pre heat the oven to 170°c (150 fan/gas mark 3)

Cream together the butter and sugar. Beat in the eggs one at a time. Add the vanilla extract.

Sift together the potato flour, ground almonds and baking powder. Gradually beat into the mixture, alternating with the milk, until all the flour and milk is incorporated into the mixture.

Divide between the cake tins and bake for around 20 minutes or until a dark golden brown on top. The cakes are not spongy to the touch so you will have to use a skewer poked into the middle to see if they are cooked through. If you’re using one big tin, check after 20 mins and cover the top with baking paper if it’s getting too brown before the middle is done.

Cool in the tin for 20 mins then very carefully turn onto a wire rack to finish cooling. Fill and decorate as required.