Hello new friend...Chocolate Extract

When I was recently filming for Baking Mad on Channel 4 (watch out for more on this in the next week or so) I was introduced to a new friend. That friend (and this isn't a sponsored post) is Chocolate Extract. Think about how divine vanilla extract is and essential for so many baking recipes - well this one's a chocolate version. There's two on the market, one by Nielsen Massey and the other by Star Kay White - both produce a whole range of great extracts and pastes for baking. I have Eric Lanlard to thank for this new discovery, he mentioned this whilst baking so I grabbed a bottle and added it to a chocolate brownie recipe and you could really notice the difference. It boosted the chocolate taste and added real depth to it - it tasted more grown up.

It's a pure chocolate extract that's rich and smooth but isn't sweetened. So far I have only added it to cakes and brownies, but it would sit equally well in cookies, icing, custards and puddings. The possibilities are endless. Nielsen Massey has been in the business of making extracts (vanilla was first) since 1907 and it's been a family business since then. If you haven't tried their vanilla extract - treat yourself today. Star Kay White is also a privately run family business and has been around since 1890.  I found the Star Kay White version in Waitrose, but could only source the Nielsen Massey version online. A kitchen cupboard essential.

Oooh Betty

No, this isn't a personal homage to Some Mother's Do 'Ave 'Em Betty or Betty Turpin (of Coronation Street fame).  I've been baking a Betty. A homely, traditional baked pudding that you can imagine granny making for Sunday lunch (and one that I'm sure Betty Turpin would have loved too).  

So what exactly is a betty?  It's an American dessert that dates back to Colonial American time.  A ‘betty’ is a baked pudding, made with layers of sweetened and spiced fruit and buttered bread crumbs. I have also seen it referred to as a Brown Betty and in my research have discovered that Apple Brown Betty was apparently a favourite of Ronald and Nancy Regan.

For my star turn last Sunday I baked an Apple and Blackberry Betty. Apple and blackberries are cooked in a little butter topped with soft white breadcrumbs mixed with brown sugar and then drizzled with melted butter and golden syrup. For the full recipe you need to consult Nigel Slater's book, Tender: A cooks guide to the fruit garden. http://www.nigelslater.com/tender_volume-two.asp

It was fabulous with ice cream and was more crispy and crunchy than a traditional apple crumble. There was a spoon or two left over and it was just as good served cold, not that there will be many left overs.