Posts tagged vanilla

Gooseberry Vanilla Tart

November 14, 2020 Comments Off read Sweet Treats

y fiancé has been asking me to make this childhood favourite since we met (nearly 4 years ago). I hear his granny made it for him when he was small and it was ‘the best thing ever’. Without a recipe to follow, I experimented and with pride and confidence and presented it to him at our Friday date night in lockdown with high expectations for my creation. It didn’t quite get the reaction I’d imagined while I slaved away baking blind my pastry…To cut a long disappointing story short, it turns out is was nothing like his Grannies tart. On describing the key differences I quickly pinpointed that his identification of a tart and a cheesecake are apparently the same.

So, while this gooseberry tart tastes lovely, expect a gooseberry-type-cheesecake recipe to follow soon.

NOTE: This custard sauce can essentially be poured over any fruit of choice if you aren’t a gooseberry fan. As long as its not a very wet / soft fruit that will leak moisture into the sauce e.g. raspberries. Replace with something like blueberries, cherries, blackberries or even sliced ripe pears.

125g butter
250g plain flour
300g gooseberries
200ml double cream
1 tsp vanilla essence OR seeds from 1 vanilla pod
2 large eggs
85g caster sugar

Begin with the pastry. Rub the butter into the flour to form a breadcrumb like mixture or do in a food processor.
Add 1 tbsp cold water and mix with a knife to form a dough (you will probably need more water but add it little by little to prevent it becoming too wet).
Knead lightly on a lightly floured surface until smooth. Wrap in cling film and place in the fridge for 20 minutes.
Grease and line a fluted tart tin with a removable base (25cm diameter and 2.5cm deep tin I used)
Roll out the pastry on a floured surface to about 3mm thick into a large round. Lift the pastry onto the rolling pin and drape into the tin.
Press the pastry into the well greased tin and up the sides and prick all over with a fork.
Preheat the oven to 190°C, line with parchment, fill with baking beans and blind bake for about 15-20 minutes and a further 5 minutes without the beans until the case is precooked and golden.
Mix the eggs in a jug and use to brush over the fork pricks. Pop back in the oven for a few minutes to seal those wholes then remove from the oven.
Mix the cream, sugar and vanilla into the eggs in the jug and whisk well.
Scatter the gooseberries onto the pastry base evenly.
Pour the vanilla custard over the top and bake in the oven for 30-35 minutes until golden and the custard has set.
Remove from the oven, leave to cool slightly before serving dusted with icing sugar and a large scoop of ice cream or some warm custard.

Poached Pears in Pastry

October 3, 2020 Comments Off read Sweet Treats

hese adorable little pears make for a really impressive dinner party dessert and are much easier than you think. They are super light and not too sweet. If you like something a bit sweeter for dessert, feel free to drizzle with a little caramel or chocolate sauce.

Poached pears are endlessly versatile and don’t just have to be wrapped in pastry. If you halved the pear, they’d be delicious served as a savoury cheese pudding with some whipped honeyed goats cheese or on a cheese board with some stilton. You can also wrap half a poached pear in pastry and bake like a tarte tatin. If you’re pushed for time, just poach and serve in a shallow bowl of really creamy vanilla custard.

*I was a little worried the party swirls might ‘melt’ and slip down the pear when baking. They didn’t – hurrah – but to avoid make sure you do the following: Use plenty of egg wash on the pear; keep your pastry fridge cold until ready to use; make sure your oven is hot and to temperature before baking your pears; work quickly and once coated, egg wash and bake. If they do slip down, just bake for longer until the pastry is cooked and serve the lovely pears in their messy pastry bowls. Style it out as rustic, they will still be delicious.

Serves 4

4 pears – variety if up to you, I used conference (important that they are perfectly ripe. Hard and they won’t absorb the flavour, overripe they will be mushy)
300ml dessert wine/sweet wine (you can use just water if you like here and add a bit more sugar)
100g caster sugar
1 vanilla pod
1 cinnamon stick
1 packet puff pastry (ideally a sheet not a block already rolled for ease)
1 egg
Sesame seeds, honey, ice cream to serve

Start by preparing the pears. Cut about a 1 /2 cm off the base of the pear so that it sits flat. Peel the pear. Using a melon baller/teaspoon to cut out the core.
Tip the sweet wine, sugar, cinnamon and the seeds from the vanilla pod into a large saucepan. Add the pears. Top up with enough water to just cup up at least 3/4 of the way up the pear. (You can use just water here if you want).
Bring to a gentle simmer and simmer for about 15 minutes until soft. If your pears were a little on the ripe side, simmer for 10.
Once done, leave to cool completely in the poaching syrup. Remove once cool.
When ready to bake, heat the oven to 200 and prepare a lined baking tray.
Whisk an egg in a small bowl and set aside.
Roll the pastry to about 1 pound coin thickness into a large rectangle if using a block. If using a sheet, unroll. Cut 4 small round discs out of pastry the same size as the pear base and place on the baking tray. Brush the pastry circles with beaten egg and place a pear on top.
Carefully brush the pear all over with beaten egg.
Cut long strips of pastry, about 1 cm wide. Starting at the bottom wrap the pastry around the pear in a swirl making sure to stick the unjoined ends together as you go using a little more egg if needed. Complete with all the pears.
Brush the whole pastry wrapped pear with egg gently and scatter over some sesame seeds.
Bake in the oven for about 15 minutes until golden.
Remove from the oven, drizzle with some honey (or caramel), some extra sesame seeds and a good dollop of vanilla ice cream. Serve!

Passionfruit Crème Brûlée

February 19, 2018 Comments Off read Sweet Treats

ith Valentines Day heavy on the February agenda and a strong committed desire to stay at home and cook up a feast, this dessert made a perfect and suggestively named addition. Personally, the thought of going out for dinner on Valentines Day fills me with dread! The busy restaurants, the ‘special menus’, the overpriced deals and the crowds of daters and lovers. Understandably, showing your love with your cooking is not for everyone. And I’ll admit, for someone who loves nothing but spending a month menu planning and an entire evening in the kitchen, creating a 3 course feast was selfishly high on my priorities. This also being the way to a/my man’s heart, it seemed like a win-win…

When thinking of a menu, creme brûlée and passion fruit were the first things on the list being two of my beloved guests favourites. A decadent, creamy and light end to a meal that finished off a French themed super perfectly. Call me cliche with the theme but I didn’t hear any complaints…

I always fail to remember how easy creme brûlée is to make. And this year I finally, FINALLY invested in a cooks blowtorch. And an investment I wish I’d done long ago. A cheap and tremendously useful kitchen addition. Gone are the days of burnt creme brûlées shamefully neglected under the grill. Sweet creme brûlée, a mans gadget and the involvement of flames…again…a win-win dessert. And who doesn’t love the first crack of the sugary top!?

Serving suggestion: I failed to make these on the night but I’d serve these with mini coconut shortbreads. See here and instead of adding the rosemary, replace with 2 tbsp of lightly toasted desiccated coconut.

Serves 5 (I reused the infamous ‘Gu’ ramekins and this made 5)

500ml double cream
100g caster sugar
6 egg yolks
1 vanilla pod
6 passion fruit
6 tbsp caster sugar

Preheat the oven to 150°C. Find a deep roasting tin and get your ramekins ready in the tray.
Add the double cream to a saucepan and scarp in the seeds of the vanilla pod using a teaspoon and add in the pod too. Scald the cream. I.e. Heat until just below the boiling point. It should be just ready to bubble but not simmer. Remove from the what and let the vanilla infuse for a few moment while you whisk the eggs.
In a large bowl, add the egg yolks, sugar and the pulp from all the passion fruits. Whisk well to combine.
Place a tea towel underneath the bowl to prevent it moving and then, whilst whisking continuously, pour in the hot cream in a slow stream. Continue whisking until well combined.
Strain the mixture through a sieve into a good pouring jug or saucepan. Discard the vanilla pod husk and the passion fruit seeds.
Pour the mixture evenly among the ramekins in the roasting tray filling to the top.
Fill the tray with hot water, pouring until the liquid comes about halfway up the ramekins.
Carefully so as not to spill, place the tray in the centre of the oven and cook for 30-35 minutes until just set and with a very slight wobble in the centre. Leave to cool completely before chilling in the fridge.
When ready to eat, remove from the fridge and scatter a thin, even layer of caster sugar over the top. Using your blow torch, glaze the surface and the sugar will begin to caramelise. Rotate the ramekin as it melts to ensure it evenly caramelises being careful not to burn. Sit for about 1 minute and then enjoy! With shortbreads if you wish.

If you’re keen for a French showstopper then I also made this pork cassoulet for main.

Speedy (Health Conscious) Millionaire Shortbread

September 16, 2017 Comments Off read Sweet Treats

‘ll start by warning (yes warning) you that this recipe should not be compared to the decadence of the traditional millionaires shortbread. Firstly is the reduciton in indulgence ingredients, mainly butter and sugar, that I love so very much and praise. However, if you have a craving for this dangerous treat, but also want to balance this guilty indulgence with some form – even if tiny – of health awareness then its a good one. That said, it really is a speedy way to make your own version! The traditional version takes time – baking the shortbread base, making the caramel and then applying the chocolate. This, can be done in an hour!

If you do want to make a recommended amendment if time isn’t your’e enemy here, I think this recipe could be equally as good as the real thing just by changing the base for a traditional baked shortbread. Use 50g caster sugar, 125g unsalted butter and 150g plain flour – example recipe here. I personally think the date caramel is far tastier than the normal boiled sugar version! Firstly, its less rich so you can eat more of it…and secondly its natural sugar. Yes, still sugar but its far healthier.

(Based on a recipe by ‘The Plant-Based Londoner’)

Base

90g oats
130g nut of choice (cashew, brazil, almond)
1 tbsp lacuma powder (optional)
6 tbsp of nut butter of choice (try substituting in some coconut oil. Note, it will dominate the flavours)

Caramel & Topping

300g pitted dates
Pinch sea salt
1 tsp cinnamon
1tsp vanilla extract
200g dark chocolate

Start on the base. Pulse the flour, lacuna powder, nuts and nut butter in a food processor until you have a soft dough that holds together. If it needs to be more moist add a little more nut butter. Tip out into a lined baking tray (line with parchment, foil or cling film) big enough so that the mixture is about 1 cm deep. It doesn’t matter what dish you use, just use one that is a suitable size.(20cm x 20xm recommended) Cover and chill in the fridge.
Next, pulse the dates, sea salt, cinnamon and vanilla in the food processor. Add a splash of water and keep adding until you get a smooth but thick date caramel.
Spread this caramel evenly over the chilled base and then cover and chill again.
Break the chocolate into small pieces and melt in a heat proof bowl over a pan of simmering water until fully melted.
Tip the chocolate over the chilling date layer and smooth out until even and completely covering the caramel.
Cover again and chill until the chocolate has set hard.
Once hard, tip the bar out onto a chopping board and cut into the desired square/rectangle. Please note – the top layer WILL crack where unwanted and not every piece will look perfect, if any. The 3 in the image I have are the only ones that did not misbehave. But the look isn’t everything so cut randomly into chunky morsels. Its more tasty that way.

Date & Himalayan Pink Salt Truffles

May 11, 2017 Comments Off read Sweet Treats

ts safe to say I’ve been provided with my fair share of artisan chocolate samples for blog experiments. From Green & Blacks to Doble & Bignall the ampersand seems to be a common (and successful) theme here (If we forget the Loving Earth samples. Dairy free, doesn’t count). That said, next in the greedy queue naturally seemed (drum roll)…Doisy & Dam. A superfood chocolate they say! Quickly discovered to be due to the ingredients added and not the output of its consumption. Sadly. So when D&D approached ‘forage in the pantry.’ with a teasing package of goodies to sample I was keen to take up the challenge of a new creation!

Doisy & Dam are indeed just that. Teasing. A mixture of naughty and nice. Chocolate and superfood ingredients creating delicious bars of solid and artisan chocolate. I think the first thing I said on trying these samples was ‘Wow, the textures are great!’ and it wasn’t until researching their background that I discovered their claim for ‘irresistable texture’. They’ve nailed it. Take the ‘Cocao Nib & Vanilla’ bar which is my favourite so far. The cocao not only adds a lovely crunch and texture but a subtle unassuming bitterness to the what is after all a dairy milk bar. Their chocolates are said to never be made with more than eight ingredients (minimum 8% superfoods and have a high cocoa content to squeeze out the room for sugar and fat). Whilst I’m a true 90-99% gal, this comment I can casually breeze over but quite rightly. The flavour is worth it.

So, down to the recipe. The best way to really taste the true flavour of a chocolate (besides sampling fresh from the packet in slab form) is to make something pure. Pure flavours, nowhere to hide. Truffles? Forget chocolate fondants and mousses, truffles really do not hide bad quality. Now I normally lean towards dark chocolate truffles. They are more stable at room temp and have a better flavour and quality. Whilst my goodie bag contained a mixture of dark and milk, I couldn’t help being drawn towards the ‘Date & Himalayan Salt’ edition and that I did.

A healthy indigence as D&D would say….thats wiped out here sadly with the cream addition…

s I’ve mentioned I wanted to keep these super simple so they are plainly tossed in cocoa. However for a twist try adding an extra ingredient/texture to the mixture before pouring into the container (e.g. chopped nuts, diced ginger, more cocoa nibs, more salt, coconut…). Equally you can roll the finished truffles in this ingredients of choice instead and forgo the cocoa powder.

Ingredients

2 x 80g bars D&D ‘Date & Himalayan Salt’ bars (or a flavour of choice)
1 x 100g plain dark chocolate
300ml double cream
Cocoa powder for dusting

Heat the cream in a saucepan until just below the simmer.
Break up the chocolate and stir into the warm cream off the heat. Stir until fully melted and combined.
Line a shallow bowl or tupperware with cling film. Pour the mixture into the dish. It should be about 2cm in thickness but this is optional. Allow to cool, cover and refrigerate.
Once set, place in the freezer for about 1 hour or until hardened. This just makes it easier to cut.
Get a large mixing bowl and add a few tbsp of cocoa powder
Turn out onto a chopping board and cut into pieces (size optional). Mix in the cocoa powder and then store in the fridge in a container.

Rum Roasted Pineapple, Coconut Ice Cream, Mint Sugar

May 3, 2016 Comments Off read Sweet Treats

‘m not a dessert person or a sweet tooth, unless it comes to ice cream. And this so happens to be my favourite ice cream recipe! Don’t get me wrong I love making desserts. Planning them, creating them and being able to execute a beautiful creation but I usually never eat them. So with guests for supper this weekend, a fuss free dessert was required. With a fatty hearty main on the cards, a fresh and citrus cleansing after was the perfect match. You can take more time over this as I mention below (see notes) by adding some grated coconut to the ice cream, grilling the pineapple towards the end, caramelising with a blow torch or wonderfully charring on the barbeque but fuss free was the aim here.

I made the ice cream in 5 minutes at breakfast and it was ready and set by dinner time and is just as impressive as a classic recipe. The pineapple is sweet and deliciously roasted and with a depth of flavour from the rum that makes this more than a fruit salad finish to a meal. Sometimes the simple ones are the best and this is no doubt a powerful but humble choice.

Serves 6

Pineapple

1 large pineapple
1 vanilla pod
2 tbsp dark rum
2 tbsp soft brown sugar
6 tsp butter

Coconut Ice Cream

400ml full fat coconut milk
1 can condensed milk
Zest 1 lime
1 fresh coconut, grated/ 150g toasted desiccated coconut (optional)

Mint sugar

Bunch mint leaves picked
2 tbsp granulated sugar

Start on the ice cream. If you’re after a super fast recipe, simply combine the condensed milk, coconut milk and lime zest, whisk to combine then place in a tupperware in the freezer (untouched) for at least 8 hours. For added flavour though you can add in the grated flesh of one fresh coconut or the desiccated coconut but if you’ve ever tried to grate a fresh coconut you’ll know it takes some commitment…
Preheat the oven to 190°C.. Warm the rum gently in a pan and then add the sugar and the seeds of the vanilla pod. Stir to combine.
Top and tail the pineapple and remove the rind. Cut in half lengthways and then cut each half into thirds. Remove the hard centre segment and then place the slices in a large bowl.
Spoon over the rum mixture and let it sit for about 10 minutes.
Line a baking tray and spoon the marinading pineapple onto the tray evenly with any of the leftover rum marinade. Place a tsp of butter on top of each and roast for about 30 minutes until tender. You can stick them under the grill for the final few minutes to char them slightly if you like but again, the aim here is fuss free!
Once ready remove from the oven and set aside. Bash the sugar and mint in a pestle and mortar until crushed and vibrant green
Top each slice of pineapple with a little mint sugar and serve warm alongside a creamy scoop of your coconut ice cream

NOTE: There are certainly ways to ‘glam’ this up. Grill the pineapple once cooked for a caramelised effect, scorch with a blowtorch for the same effect or beautifully grilled on the barbecue. Add the fresh coconut to the ice cream as mentioned or make a lovely heard of sesame praline (melt caster sugar until golden, add sesame seeds and turn out onto an oiled sheet of parchment). Shortbread would also never go unwanted here.

Cranachan Ice Cream

January 25, 2016 Comments Off read Sweet Treats

o we all know I’m partial to ice cream. However I am not a desserts kind of girl in general. That being said I honestly feel like most desserts can be bettered in ice cream version!? Take my apple crumble ice cream or my carrot cake inventions for example. So with a Burn’s night supper party on the horizon I figured it was time to plan a traditional menu. But with the thought of the a creamy glass of cranachan to polish off a tasty haggis I was having none of it. Ice cream it was.

Serve topped with your honey ‘granola’ and a neat shot of whiskey to warm the cooling ice cream.

Serves about 6

1 can condensed milk
300ml single cream
1 vanilla pod, seeds scrapped
Splash whiskey (optional)
250g frozen or fresh strawberries/raspberries (or a mixture)
1 1/2 tbsp caster sugar
150g oats
50g flaked almonds
4 tbsp runny honey
Knob butter
Whiskey and extra honey to serve

If using fresh strawberries, cut into quarters. Place the fruit in bowl and sprinkle with the caster sugar and set aside for 5 minutes.
Whisk the condensed milk, cream, whiskey and vanilla seeds in a jug and pour into a tupperware container.
Fold in the fruit, place a lid on the box and freeze.
Meanwhile, preheat the oven to 180.
Mix the almonds and oats in a bowl.
Melt the honey and butter and pour over the oats and combine well until thoroughly covered.
Spread out on a lined baking tray in a thin layer and toast in the oven for 15minutes, turning twice duinrg cooking.
Leave to cool completely and crisp up.
To serve, spoon generous helpings of ice cream into a bowl, scatter with the toasted oats and drizzle over and extra honey. Serve with a neat shot of whiskey!

Amaretto Pannacotta, Rose Rhubarb, Pistachio Shortbread

March 16, 2015 Comments Off read Sweet Treats

A beautiful, delicious, creamy, soothing, sweet and flavoursome dessert to top off a wonderful Mother’s Day supper. My mother personified in a pleasing dessert. Elegant, beautiful and who doesn’t love a creamy vanilla speckled pannacotta? Obviously with a splash of booze as it was only fitting and with the simplest quirky touch of rose for added originality. And as one of my mums favourite puddings it was always on the menu. With shortbread of course. I think I’d have been hung and gutted if I hadn’t made any if I’m honest. Even if we were having pancakes! You can totally adapt this recipe too adding different liquors and roasting different fruits. Adding different nuts and flavours to your biscuits too. Try frangelico pannacotta, hazelnut shortbread and cinnamon honey roasted figs.

Serves 6

Amaretto Pannacotta

500ml double cream
125ml milk
40g caster sugar
1 cinnamon stick
1 vanilla pod
2 tbsp amaretto liqueur (or another if preferred, e.g. Frangelico?)
3 leaves/sheets gelatine

Find yourself either 6 pannacotta moulds (This is if you want to turn these out onto a plate to eat. It is up to you. I prefer the less hassle and neater presentation approach to serving these in glasses) or 6 glasses of choice to serve you pannacotta in and place on tray.
Heat the double cream, milk, sugar and cinnamon stick in a saucepan over a medium heat to dissolve the sugar and infuse the cinnamon.
Scrape the vanilla seeds from the pod and whisk into the heating cream. Add the pod too and bring to just under a simmer.
Remove from the what and leave to infuse for 20 minutes or so.
Soak the gelatine leaves in a bowl of cold water meanwhile.
Sieve or pick out the cinnamon stick and the vanilla pod and discard. Bring the pan back onto the heat and warm through.
Squeeze out the gelatine leaves and then whisk into the warm cream.
Transfer the mixture to a good reliable pouring jug and divide the mixture between the glasses. (TIP: Measure the mixture first and then divide this by 6 so that you end up with 6 even glasses. It is also worth whisking the mixture between pouring so you don’t end up with all the tasty black and precious vanilla seeds at the bottom of the jug!)
Carefully place the tray in the fridge and leave to set. Ideally make these in the morning for use for dinner.
Bring to room temperature for about 5 minutes before serving. Turn out any that are in pannacotta moulds. Serve with the warm rhubarb compote on top.

Rose Roasted Rhubarb

500g pink forced Spring Rhubarb
1 tbsp runny honey
¾ tsp rosewater
1 tbsp rose petals
Handful pistachio nuts, crushed

Preheat the oven to about 160°C.
Cut your rhubarb into 2inch chunks on the diagonal.
Place in a baking dish and drizzle with the honey. Add the rosewater and mix.
Cover with foil and roast for about 30 minutes until its soft. remove the foil and return to the oven for about 10 more minutes or so.
Serve warm on top of the chilled pannacotta, scattered with a few rose petals and some crushed pistachio nuts.

Pistachio Shortbread

125g cold, cubed butter
175g plain flour
60g caster sugar
40g pistachios

Preheat the oven to 180 and line a baking tray with parchment
In a food processor, combine the butter, flour and 50g of sugar and blend until it begins to clump and form a dough
Next in a pestle and mortar pound the nuts coarsely until you form small pieces.
Add half to the dough and pulse again briefly in the processor to diffuse.
Tip the dough onto a lightly floured work surface and use your hands to bring to a ball of dough.
Halve the dough to make it easier to work with as you can now deal with it in two batches. Roll to the thickness of a pound coin and then use a cutter of choice to make your shortbread before placing on the baking tray.
Combine the remaining pounded nuts with the 10g of sugar and scatter liberally over the biscuits.
Bake for 15-20 minutes until just beginning to turn a light golden brown.
Leave to cool before removing to a wire rack to cool completely.

To serve: Serve the pannacotta slightly chilled (remove from the fridge for about 5 minute before serving) topped with the warm rhubarb and a side order of buttery shortbread

Chestnut Butter

November 2, 2013 Comments Off read Sweet Treats

Another little experiment with some free and slyly foraged chestnuts got underway last week. ‘Bonne Mamma’ currently do a chestnut spread but I’m never one to buy when I can make it at home with a little TLC. I’m keen on making nut butters, particularly my pumpkin seed butter which is now a delicious staple in my fridge.

The fresh vanilla seeds make this and are delicious so don’t scrimp on buying a few willing pods for your pantry.

NOTE: For tips on cooking chestnuts, see here

Makes 1 jar

About 250g cooked, peeled chestnuts.
90ml honey
1 vanilla pod, seeds removed
Pinch salt
Water to loosen

Place all in a food processor and blend until smooth, adding water towards the end to thin to your liking.
Store in sterilised, sealed jars and keep in the fridge.

Delicious slathered by the trowel-full on toasted sourdough or soda bread or inside the warm arms of a buttery croissant!

Gooey Cinnamon Cake Bites

August 24, 2013 Comments Off read Sweet Treats

If you haven’t already checked out the ’smitten kitchen’ food blog then do. Not only is it one of the first blogs that I was introduced to but it is a prime example of a fantastically interesting, honest, varied and drool-worthy food blog created by a passionate foodie who cooks from the heart simply because, like me, she is addicted- cooking is my happy place. However, more so, she has been one of the lucky ducks to get her humble blog made into a cook book. I can only dream of this priceless achievement! However, this is not going to happen by cooking other peoples recipes but the sound of cinnamon (one of my favourite flavours), gooey promises and the multiple times I had clicked on the recipe link only to mutter ‘I must make that’, prompted this recent cake-tin-filler. Here is the original recipe for those interested.

Base

190g plain flour
2tsp baking powder
115g butter, room temp
150g sugar
1 egg, room temp
60 ml whole milk
¼ tsp salt

Gooey Top

60ml golden syrup
60ml whole milk
1 tbsp vanilla extract
170g butter, room temp
225g sugar
¼ tsp salt
1 egg, room temp
155g plain flour

Cinnamon Crust

2 tbsp caster sugar
1 ½ tsp ground cinnamon

Start by lining a 9inch x 13inch cake tin with parchment. This may seem big but it is a flatish style cake/cake bar. Preheat the oven to 180.
Start with the base by blending the butter and sugar in a processor or with an electric whisk until fluffy. Add the salt.
Combine the egg and milk and mix into the butter and sugar until combined. Finally sieve in the flour and baking powder and stir to form a thick batter.
Spoon it into blobs into the lined tin and spread out evenly and thinly with a spatula
Now for the gooey layer, beat the butter and sugar together (no need to wash the processor) with the salt until fluffy. Add the egg.
Combine the syrup, vanilla and milk.
Sieve in 1/3 of the flour followed by half the syrup-milk mix. Add another 1/3 of the flour and then the final half of the syrup. Finally mix int he final 1/3 of flour and blend until smooth and delectable.
Scrap large spoonfuls of the batter on top of the base and spread out evenly with a spatula until flat.
Combine the sugar and cinnamon for the topping and scatter generously over the top to form a crusty cinnamon coat
Bake for 25 minutes. It should feel slightly soft but gently et in the centre. Remove from the oven and leave totally alone to cool before removing from the pan.
Cut into bite size pieces if you like.