These two simple, small-batch recipes are baked at the same temperature, so if you want to bake multiple things without keeping the oven on too long, it’s no problem to bake them together. The prune cakes, which I will admit have a somewhat underwhelming appearance, have a very special flavour and texture – a cross between sticky-toffee pudding and old-fashioned malt loaf, all gooey and comforting and absolutely everything I want in an autumnal bake. The brownie recipe, meanwhile, is gloriously indulgent and, with its Biscoff biscuit butter stuffing, a guaranteed crowdpleaser.
Biscoff-stuffed brownies (pictured top)
I cannot keep jars of Biscoff spread in the house – they present a very real danger. If the jar is open – or, let’s be honest, even if it’s not – a spoon will magically appear in my hand, willing me to take a bite. So, when I do have some in the house and I want to use it in something, rather than letting it tempt me late at night, these brownies are my favourite way to bake with it. I get a treat and can share the rest or freeze them for a later date.
Prep 25 min
Cook 22 min
Chill 2 hr+
Makes 4
50g unsalted butter, diced, plus extra for greasing
50g plain flour
15g cocoa powder
A pinch of fine sea salt
70g dark chocolate (65-75% cocoa solids)
50g caster sugar
50g light brown sugar
1 large egg
1 tsp vanilla extract
75g Biscoff spread
Heat the oven to 180C (160C fan)/350F/gas 4. Lightly grease a 23cm x 13cm loaf tin, line it with a strip of baking paper that overhangs the long sides, then secure it in place with metal binder clips.
Sift the flour, cocoa powder and salt into a bowl and whisk to combine. Put the butter and chocolate in another bowl set over, but not touching, a pan of simmering water, stirring occasionally until fully melted.
In a third, large bowl, whisk the sugars, egg and vanilla until light and fluffy. Pour in the melted chocolate and whisk again until smooth and combined.
Add the contents of the flour bowl and fold in. Scrape half the batter into the lined tin and spread it out evenly. Spoon or pipe the Biscoff spread over the top of the batter, gently smoothing it out evenly and leaving a clear, narrow border all around the edges – the spread is easier to work with if you warm it ever so slightly before use. Add the remaining brownie batter and gently smooth it over the Biscoff layer – try to avoid disturbing it too much.
Bake for 22 minutes, until the brownie mixture is slightly puffed up. Remove and leave to cool for 30 minutes, then put in the fridge for a few hours, until thoroughly chilled – this makes it easier to slice the brownies, and also helps give them a dense, fudgy texture.
The brownies will keep in a sealed container for up to four days; they can also be frozen for up to two months.
Sticky prune teacakes
While these little cakes look unassuming, their taste belies their appearance. With the flavours of prunes, tea, molasses and rye flour, they are the best combination of sticky toffee pudding, teacake and gingerbread. The inspiration came from one of my favourite London coffee shops, Esters in Stoke Newington, which occasionally makes something similar, and whose version has been stuck in my head ever since trying it.
Prep 25 min
Cook 20 min
Makes 6
40g unsalted butter, plus extra for greasing
115g ready-to-eat prunes, halved
150ml brewed black tea (I like earl grey)
75g light brown sugar
1 tbsp black treacle
1 large egg
75g wholemeal rye flour
25g plain flour
¼ tsp fine sea salt
1 tsp baking powder
½ tsp bicarbonate of soda
Demerara sugar, for sprinkling
Heat the oven to 180C (160C fan)/350F/gas 4, and lightly grease a six-hole muffin tray.
Put the prunes in a small saucepan, pour in the hot tea and bring to a simmer. Continue simmering on a medium heat, stirring occasionally, until almost all the liquid has been absorbed by the fruit.
Meanwhile, put the butter, sugar and treacle in a bowl and beat for about five minutes, until light and fluffy, then beat in the egg until fully combined. In another bowl, whisk the flours, salt and baking powder, then add to the butter mixture and mix briefly just to combine.
Take the pan of prunes off the heat, add the bicarb and stir just until it starts to foam. Add to the batter and mix briefly until combined.
Spoon the batter into the prepared muffin tray, sprinkle liberally with demerara sugar, then bake for about 20 minutes, or until the cakes spring back to a light touch. Remove and leave to cool for five minutes, then carefully turn out and put on a wire rack to cool completely. The cakes will keep in a sealed container for at least four days.
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Recipes extracted from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People, by Edd Kimber, published by Kyle Books at £18.99. To order a copy for £16.52, go to guardianbookshop.com
