SINCE 2010, Joe & SEPH'S HAVE BEEN RENOWNED FOR MAKING AWARD-WINNING POPCORN USING THEIR SECRET SMOOTH CARAMEL RECIPE.
YOU CAN NOW ENJOY THIS HANDMADE SMOOTH CARAMEL AS A SAUCE, MADE WITH ALL NATURAL INGREDIENTS, WHICH CAN BE USED IN A VARIETY OF WAYS. HERE ARE A FEW IDEAS TO GET YOU STARTED ...
HERE ARE A FEW RECIPE IDEAS FOR OUR CARAMEL SAUCES TOO, BUT IF YOU HAVE ANY GREAT IDEAS YOURSELF PLEASE GET IN TOUCH AND WE'LL PUT OUR FAVOURITE ONES ON THE WEBSITE!
Homemade Pumpkin Pie is one of Joe’s favourite things about Autumn! So, to celebrate our new Pumpkin Spice Popcorn, we’re delighted to introduce our take on the classic, spicy American dessert. Bursting full of flavour, creamy pumpkin and an added popcorn crunch, it’s the perfect comfort food as darker evenings draw in. Especially wonderful to enjoy on cosy autumn nights by the fire and Halloween dinner parties!
Ingredients
For the base:
2 x Joe & Sephs Pumpkin Spice Popcorn 80g pouches
2 tbsp of Joe & Sephs Salted Caramel Sauce 230g jar
4 tbsp butter (melted)
For the filling:
Method:
Pre-heat your oven to 180 fan
Inspired by the classic British dessert Eton mess, this elegant layered sponge cake is filled with all our favourite summer ingredients including our limited edition Eton Mess Popcorn. The perfect combination of light sponge and fruity zingy, it's a true summer showstopper and ideal for afternoon tea!
Ingredients:
Method:
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Few desserts evoke a perfect summer’s day quite like a classic Eton Mess. To celebrate the launch of our summer limited-edition, Eton Mess Popcorn here’s our poppin’ good take on the quintessential, Victorian pudding. This winning combination of fresh strawberries, light meringue plus a glorious popcorn crunch is perfect for enjoying on a fine summers evening!
Ingredients: Makes 2:
Method:
This utterly delicious recipe by @lovedbylouisa is a such a winner! Not only our these Salted Caramel Truffle Bites deliciously decadent, they are so easy to make and only require three ingredients!
Ingredients: Makes approx. 12:
Method:
1. Mix 5 heaped teaspoons of Joe & Seph’s Salted Caramel Sauce with almond flour until it forms a dough
2. Divide, roll into balls and place in the freezer for 5-10 minutes to set a little.
3. Melt chocolate and drizzle all over. Then sprinkle crushed nuts, sea salt flakes, sprinkles or anything else you fancy!
4. Pop them back in the freezer until the chocolate sets and prepare to hide from your family/housemates… a batch of these definitely won’t last long!
This luxurious Salted Caramel Popcorn Cupcake recipe by @sooz.chef is a rich delight with a glorious popcorn crunch! A poppin' good treat sure to impress family, friends and of course your own tastebuds - ENJOY!
Ingredients:
Cupcakes
175g salted butter
250g caster sugar
100g self raising flour
1 teaspoon baking powder
1 1/5 teaspoons vanilla extract
3 eggs ( room temperature)
175ml natural Greek yoghurt
Buttercream
125g butter (room temperature)
250g icing sugar
1 teaspoon vanilla extract
140g Joe and Sephs sticky toffee sauce
pinch of sea salt flakes
1 tablespoon double cream
A couple of handfuls of Joe & Sephs Salted Caramel Popcorn
Method:
Cake
1. Preheat the oven to 180 degrees C.
2. Beat or whisk butter and sugar until light and fluffy.
3. Add vanilla extract, and gradually add the eggs until the batter has come together.
4. In a seperate bowl sift the flour and baking powder, add to the batter a little at a time until just incorporated.
5. Add the yoghurt and mix briefly until combined.
6. Divide the mixture between 12 muffin cases in a muffin tin. Bake for 20 minutes, when an inserted cocktail stick comes out clean.
7. Transfer to a wire rack and cool.
Buttercrea
1. Whilst the cakes cool, beat or whisk the butter until light and fluffy.
2. Add the vanilla and then the icing sugar, a little at a time.
3. Pour in your Joe & Sephs Sticky Toffee sauce and a pinch of sea salt flakes as well as the double cream. Beat or whisk at a high speed until light and delicious!
4. Fill a piping bag with your nozzle of choice with the buttercream, and pipe a @sooz.chef swirly-swirl on top of each cooled cupcake.
5. Decorate with a few pieces of Joe & Sephs Salted Caramel Popcorn (and polish the rest off as a reward!)
Enjoy in front of a great movie!
It's time to indulge in this light, yet rich! This @laurenloves2talk recipe makes the perfect weekend treat or afternoon pick-me-up!
Ingredients: Serves 10:
Method:
These EGGSCELLENT creations by @lovedbylouisa are sure to go down a storm with every BUNNY this Easter!
Ingredients: It's simple! All you need is a big bar of Easter Chocolate, Joe & Seph's Chocolate Popcorn Mini Eggs and Cupcake Cases!
Super simple but absolutely delicious! This @misstfreefrombakes recipe makes a magnificent and comforting, classic traybake!
Ingredients: Makes 9 squares:
300g of cooking chocolate
100g of rice crispy cereal
50g of dried fruit (raisins/tropical mix)
25g crushed walnuts
25g of Joe & Seph's Chocolate Lover's Popcorn
Method:
1) Line a tin with greaseproof paper (I used a 20cm by 25cm rectangular tin
2) Melt the cooking chocolate on a low powered setting in the microwave for 3-5 minutes or until runny
3) Pour in the rice crispies, fruit and walnuts. Stir until covered with chocolate
4) Tip into the lined tin and flatten with a spoon
5) Place your pieces of Joe & Seph's Popcorn in rows on top of the mix, pushing down slightly so that they stay in place
6) Refrigerate for 2 hours or until set
7) Cut into squares using a sharp knife and ENJOY!
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We CARROT wait for you to try these NEST-LEVEL Chocolate Popcorn Easter Nests by @laurenloves2talk!
Ingredients:
Method:
A heavenly combination of chocolate and popcorn! This @laurenloves2talk recipe makes the perfect at-home treat!
Ingredients:
Method:
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This delectable Banoffee Loaf recipe by @laurenloves2talk is perfect for tcelebrating all the a-MAIZE-ing Mums out there this Morther's Day! Handmade with love using our heavenly Banoffee Pie Caramel Sauce and Gourmet Popcorn, they are sure to impress!
Ingredients: Serves 10:
For loaf cake:
For the Banoffee Pie Caramel Buttercream:
For decoration:
Method:
Keep your loaf in an airtight container and ENJOY for 3–4 days!
These Vegan Chocolate Cups make deliciously decadent treats that are oh-so simple to make! Brimming with oats, dates and our Vegan Salted Caramel Popcorn they are the perfect vegan and guilt-free indulgence to enjoy! This delightful recipe was created by @Snackx4me!
Ingredients: Makes Six:
Chocolate Cups
Method:
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This luxurious White Chocolate & Raspberry Cupcake recipe by @LittleLuxuryFoods is perfect for treating your loved ones this weekend! Handmade with love using our brand new White Chocolate & Raspberry Popcorn Bites, they are sure to impress!
Ingredients:
Cupcakes:
- 100g Butter
- 100g Caster Sugar
- 100g Self-Raising Flour
- 2 Eggs
- Pinch of Baking Powder
Buttercream Topping:
- 75g Butter (Softened)
- 150g Icing Sugar
- Splash Of Milk
- Raspberry Jam / Chia Seed Jam
- Joe & Sephs White Chocolate & Raspberry Popcorn Bites
- Fresh Raspberry (halved)
Method:
- Pre-heat your oven to 170 fan. Line a cupcake tin with cupcake cakes and set to one side.
- In a large bowl, mix the butter and sugar together until light and creamy.
- Sift in the flour and baking powder, then add in the eggs one at a time. Mix all the ingredients together until they form a smooth batter - don't overmix.
- Pour into the cases and bake until golden and fluffy (around 10-15 mins).
- Remove cupcakes once cooked and leave to cool.
- Meanwhile, make the buttercream by; Mixing together the butter, icing sugar and milk until smooth.
- Once the cupcakes have cooled down, slice the tops off (where the cake meets the top of the cupcake case) and place about a teaspoon of the Raspberry jam in and top with a little butter cream too before popping the top of the cupcake back on top.
- Spoon the buttercream into a piping bag and pipe the icing on top of the cooled cupcakes and decorate with Joe & Sephs White Chocolate & Raspberry Popcorn Bites and fresh raspberries. Sprinkle with a little icing sugar too. ENJOY!
This vegan Popcorn Rocky Road Bites recipe is both indulgent rich and deliciously crunchy! Made with our Vegan Gourmet Popcorn, this delightful recipe was created by @Charlotteemmma
Ingredients:
- 100g smooth peanut butter
- 50g vegan butter
- 200g dairy-free dark chocolate
- 3 tbsp fruit syrup (or other sweetener)
- 75g vegan marshmallows
- 100g Joe & Seph vegan salted caramel popcorn
- 50g Joe & Seph vegan coconut & cacao popcorn
METHOD:
1. Melt the peanut butter, butter, dark chocolate and syrup in a large saucepan over a low heat, stirring frequently, until completely smooth. Do not allow to simmer.
2. Add the marshmallows and popcorn and stir well, ensuring everything is evenly covered with the chocolate mixture.
3. Pour mixture into a greased 18cm square baking tin and smooth over with the back of a spoon.
4. Refrigerate for at least 2 hours and then slice into 16 squares - store in the fridge!
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Calling all popcorn, fruit & chocolate lovers, it's time to try this vibrant, Vegan Popcorn Smoothie Bowl recipe by @snackx4me!
Ingredients: Serve One:
2 frozen bananas
A handful of frozen black cherries
A handful of fresh raspberries
Joe & Seph's Vegan Salted Caramel Popcorn
Dark chocolate
Method:
A rich and decadent vegan chocolate tart, made with wicked dark chocolate and a hint of coconut! This @mmillyjane recipe makes the perfect masterpiece to serve at any dinner party!
Ingredients:
For the crust:
125g rolled oats
150g almonds
4 tbsp coconut sugar
30g cocoa powder
4tbsp melted coconut oil
Pinch of sea salt
For the chocolate filling:
1 tin of full fat coconut milk
1 tsp vanilla extract
500g dark chocolate chips
For the garnish:
Dark chocolate drops
Joe & Seph's Vegan Salted Caramel Popcorn
Method:
This cosy recipe by @goodgracefood combines one of our favourite desserts, Rhubarb & Custard, with our love of breakfast! What could be better we hear you ask? Well, it's also suitable for Vegans, as well as being Gluten and Dairy-free!
Ingredients: Serves Two:
For the pancakes:
1 1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp arrowroot powder or cornstarch
1 tbsp maple syrup
1/2 cup apple sauce
1 tsp apple cider vinegar
1/2 cup dairy-free milk (any you prefer)
For the custard:
1/4 cup almond cream cheese
1 tsp vanilla bean paste
1/2 tbsp maple syrup
1 tsp turmeric
For the crumble:
2 tbsp desiccated coconut
3 tbsp oat flour
3 tbsp oats
2 tbsp coconut oil
1 tbsp coconut sugar
For the rhubarb:
1 stalk rhubarb
1/2 tbsp maple syrup
1/4 cup water
For the topping:
Joe & Seph's Vegan Salted Caramel Popcorn
Method:
1. Firstly make the crumble by mixing all ingredients together and baking in the oven on 180C. Put aside once golden.
2. Then make the rhubarb, add 1 stalk with water and maple syrup in a pan until soft. Place aside.
3. Mix the custard ingredients together in a separate bowl.
4. Make the pancake batter, mix all the ingredients together, besides the banana and place aside for 15 minutes to expand slightly.
5. Preheat pan on stove on low/medium heat (it keeps the pancakes fluffy). Grease the pan and add 1/4 cup of batter into the centre. Flip gently to keep the thickness.
6. Add pancakes with custard in each layer. Top with more custard rhubarb. Add left over syrup from the rhubarb on the plate with the crumble and top with Joe & Seph's Vegan Salted Caramel Popcorn. Enjoy!
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A deliciously festive macaron recipe featuring our indulgent Espresso Martini Caramel Sauce from @mostlyfoodandtravel
Macarons:
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Miniature Christmas Cakes with lashings of indulgent Joe & Seph's Brandy Butter caramel sauce. Thank you to James Hillery for the recipe.
Ingredients:
225g currants
75g raisins
75g sultanas
25g dried cranberries
25g mixed peel
25g glace cherries, chopped
25g pecans, chopped
50ml brandy (or orange juice)
110g butter
110g soft dark brown sugar
3 eggs, medium
120g plain flour
1/8 teaspoon nutmeg
1/2 teaspoon mixed spice
1/8 teaspoon salt
Grated zest of 1 lemon
Grated zest of 1 orange
1 tablespoon treacle
Joe and Seph's Brandy Butter Caramel Sauce
Pre-soak the dried fruit in the brandy overnight in an airtight container.
Method:
1. Butter the small pudding tins and put a little circle of parchment paper in the bottom of each tin.
2. Cream together butter and sugar, then beat in eggs one at a time until light and fluffy.
3. Add the zest of the orange and lemon into the batter.
4. Add the treacle and beat until combined.
5. Combine the flour, salt and spices into a large bowl.
6. Add the dry ingredients into the batter and stir until combined.
7. Mix in the soaked dried fruit until distributed evenly through the batter.
8. Using a spoon, transfer about 150g of the mixture to the lined tins, smooth out the tops and cover each top loosely with a layer of buttered foil. Cut a small hole in the foil to let out steam.
9. Place in the bottom shelf of the oven and bake for about 60 minutes. Insert a skewer into each cake and make sure it comes out clean to ensure the cakes are cooked through. If a cake is not quite done, bake for an extra 10 minutes. Continue to check every 10 mins until the skewer comes out clean.
10. Cool the cakes for 30 minutes in their tins. Then remove and cool on a wire rack.
11. Drizzle Joe & Seph's Brandy Butter before serving.
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A deliciously spiced gingerbread cake with Joe & Seph's Speculoos caramel sauce. Thank you to Gee Natural for the recipe!
Cake:
Toppings:
Method:
A luxuriously spiced twisted bread made with our delicious Speculoos Caramel Sauce. Thank you to @LovedByLouisa for this recipe!
Ingredients
Method
1. Combine the sugar, cinnamon and flour in a mixing bowl.
2. Heat the milk so it’s very warm but not hot. Add the yeast and whisk with a fork.
3. Melt the butter. Add the milk mix and the eggs to the flour. Once cooled, add the butter.
4. Combine until a dough forms, then knead for around 8 minutes until stretchy. The aim is to fold the dough over itself as you knead, to create air pockets.
5. Leave somewhere warm until it doubles in size.
6. Roll out to form a large rectangular sheet. Melt your caramel and add evenly across the top.
7. Crush the biscoff and sprinkle generously over the top of the caramel layer.
8. Start rolling! Holding the sheet lengthways, roll it up as if you were making a Swiss roll shape.
9. With the seam of the dough facing down, slice the roll in half lengthways down the middle.
10. Then each side so that the layers in the centre are facing up. Then start crossing each side over the other to form a twist shape.
11. Brush with more melted butter and pop in the oven to bake until golden.
12. Once out, drizzle with a little more caramel and tuck in!
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This recipe combines chocolate brownies with Joe & Seph's Chocolate Orange Carmel Sauce and Chocolate Orange Popcorn! Thank you to @littleluxuryfoods for this decadent chocolate brownie recipe.
Ingredients:
Method:
This recipe combines roasted pears with a Joe & Seph's popcorn crumble topping and Toffee Apple & Cinnamon Caramel Sauce! Thank you to @floras_kitchen_stories for this lovely autumnal recipe!
Ingredients:
For the crumble topping:
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A sophisticated, yet super easy tipple! Try making this devilishly tasty Martini for your next cosy film night-in or raucous dinner party! Thank you to @the.gin.couple for the splendid recipe!
Ingredients:
Method:
1. Add ice into the shaker.
2. Add the Gin, Caramel and Orange liqueur, Joe & Seph's Gin & Tonic Caramel Sauce and a freshly made shot of espresso.
3. Shake well to create foam.
4. Strain into a martini glass and garnish with Joe & Seph's Gin & Tonic Popcorn and a slice of dried orange. HAPPY SIPPING!
Banoffee Slices, made with a biscuit base, and topped with a banana, caramel and chocolate mix, before being topped with Banoffee Pie Popcorn and Caramel Sauce! Thank you to @drinkginandbake for this wonderful recipe!
Ingredients:
For the base:
For the filling:
For the topping:
Method:
1. Pre-heat the oven to 180c
2. Blitz the digestive biscuits into fine bread crumbs and melt the butter
3. Mix the blitzed digestives and melted butter and press into the bottom of the lined tin
4. Spoon the Banoffee Pie Caramel Sauce over the biscuit base
5. Mix the rest of the filling ingredients together and pour over the biscuit base
6. Pop in the oven on the middle shelf and bake for 20-25 minute until the top is lightly golden
7. Remove from the oven, allow to cool at room temperature and then pop in the fridge for a minimum of 4 hours.
8. Remove from the fridge and using a teaspoon, drizzle with the Banoffe Pie Caramel Sauce, milk and dark chocolate. Then scater the popcorn and add more caramel and chocoolate drizzle.
9. Refrigerate for 30 minutes then cut with a sharp knife into 16 squares. Enjoy!
A chocolate and hazelnut tart, made with chocolate ganache and decorated with Caramel & Belgian Chocolate Popcorn. The perfect dessert for any occasion! Thank you to @meatthefoodie for this recipe!
Ingredients:
For the pastry:
For the chocolate ganache:
For the topping:
Method:
1. For the pastry, knead the flour and butter until the mixture resembles breadcrumbs. Add the egg yolk, 1-2 tbsp cold water and knead until the dough comes together.
2. Tip the dough and flatten into a disc, then wrap in cling film and chill for 30 miutes.
3. Heat the oven to 180c/160c/gas mark 4.
4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Place the pastry into the tin, trim the edges and prick the base with a fork.
5. Place baking parchment on top of the pastry and fill with baking beans. Bake for 20 minutes, then carefully remove the baking beans and parchment and bake for a further 5-10 minutes until light golden. Allow to cool.
6. In a small pan heat up the double cream - it doesn't need to be boiling. Chop or break the chocolate and combine with the cream away from the heat. Stir until combined. Cool to room temperature.
7. Pour the cooled chocolate ganache into the pastry tart then drizzle Joe & Seph's Chocolate & Hazelnut Caramel Sauce around the edge.
8. Decorate with Joe & Seph's Caramel & Belgian Chocolate Popcorn, nuts of your choice (we went for chopped hazelnuts) and finish with some edible flowers. Enjoy!
Peanut Butter and Sticky Toffee Flapjack Squares. These no-bake flapjack squares combine peanut butter and sticky toffee for the ultimate sweet treat! Thank you to @joannalowy for making this recipe!
Ingredients:
Method:
1. Put the oats, peanut butter, sticky toffee caramel sauce and half the popcorn in a bowl with 100ml water and stir until combined.
2. Put the mixture into a lined baking tin (or a silicone baking tray) and push down firmly until condensed.
3. Top with the rest of the popcorn and a healthy drizzle of more sticky toffee caramel sauce.
4. Pop into the fridge for a couple of hours to set. Enjoy!
This quick and easy caramel iced latte recipe uses only four ingredients and takes five minutes to make!
Ingredients:
Method:
1. Brew your coffee to your liking. Leave to cool.
2. Drizzle Joe & Seph's Caramel Sauce into your empty glass so you get an even coating of sweetness! Then add a small handful of ice.
3. Pour the coffee over the ice, followed by the milk.
4. Add whipped cream and more caramel sauce to serve. Enjoy!
Chocolate Caramel Popcorn Slab, this no bake recipe combines chocolate, popcorn and caramel sauce for a delicious and quick-to-make treat! Thank you to @lovedbylouisa for this lovely recipe!
Ingredients: (adjust to your liking and the size of your dish)
Method:
1. Before starting, line the dish with baking paper to make it easy to remove the slab later.
2. Melt the chocolate and pour just enough to cover the bottom of the dish. Cover with a layer of popcorn and pop in the freezer to set for a few minutes.
3. Pour the melted chocolate over the popcorn layer until fully covered and pop it back in the freezer again.
4. Once set, slather a layer of caramel over the chocolate.
5. Pour a layer of chocolate over the caramel, top with another layer of popcorn and return it to the freezer for a few minutes.
6. Once out, drizzle the remaining dark chocolate over the top, scatter chopped hazelnuts over the whole thing an keep in the fridge until you're ready to tuck in. Enjoy!
Chia seed mimosas, topped with coconut cream and our Prosecco popcorn. A big thank you to @mmillyjane for creating this Wimbledon inspired recipe perfect for summertime!
Ingredients:
Chia Pudding:
Rich and intense chocolate indulgently combined with our wicked Espresso Martini Caramel sauce and a whipped mascarpone frosting. Thanks to @EmMoreton for creating this stupendous traybake recipe!
Ingredients
For Brownies
1. Preheat oven. Grease a rectangular baking tray and line with baking paper.
2. Dissolve coffee in a tbsp of boiling water. Place in a Bain-marie with chocolate and butter.
4. Once everything has melted, remove from the heat and whisk in sifted cocoa and sugar, and then eggs.
5. Combine plain and self-raising flours, then sift into mixture and stir.
6. Stir in coffee liqueur and vanilla extract.
7. Transfer mixture to the baking tray. Cook in a moderately slow oven (160°C) for about 45 mins, or until a skewer inserted into the centre comes out clean. Then remove from oven and allow to cool completely in the baking tray.
8. Ideally make the whipped mascarpone topping when ready to serve. Whisk mascarpone, butter, icing sugar, salt and liqueur until it becomes whipped.
6. Spread the frosting onto your brownies. Then generously drizzle with Joe & Seph’s Espresso Martini Caramel Sauce, espresso and a sprinkling of dark chocolate.
Thanks to @TheCulinaryBee for creating this boozy Joe & Seph’s Masterpiece!
Ingredients (serves 4):
Method
Ingredients:
For the Gingerbread Cake:
• 600g Plain Flour
• 1 x tsp Salt
• 2 x tbsp Baking Powder
• 2 x tsp Bicarbonate of Soda
• 4 x tsp Ground ginger
• 350ml Treacle
• 350ml Golden Syrup
• 350g Butter, diced
• 350ml Milk
• 6 x Stem Ginger pieces, chopped
For the Frosting:
• 1 x 8oz packet of Cream Cheese, softened
• 230g Butter, softened
• 400g Icing Sugar
• 2 x tsp Vanilla Bean Paste
To finish:
Method:
For the Gingerbread Cake:
1. Preheat oven to 180C.
2. Grease 3 x 20cm round cake tins and line with greaseproof paper.
3. In a large bowl, combine flour, salt, bicarbonate of sofa and ginger and make a well in the middle.
4. Pour the treacle, golden syrup and butter in a pan and warm gently until the butter has melted and the mixture is smooth and combined.
5. Stir in the milk and stem ginger.
6. Pour the mixture into the well of the dry ingredients and mix well into a smooth batter.
7. Pour the batter into the prepared tins and bake for about 40 minutes until risen and firm to the touch.
8. Leave the cakes to cool in their tins and then transfer to a wire rack to cool completely.
For the Frosting:
1. Beat softened cream cheese and butter together until fluffy and lump-free.
2. Slowly beat in the powdered sugar until smooth.
3. Stir in the vanilla paste.
4. Tightly cover and refrigerate for 10 minutes.
To assemble:
1. Place one layer of cake onto your stand.
2. Dollop ¼ of your frosting on top of layer and spread evenly.
3. Repeat with other 2 layers.
4. Spread remaining frosting on top and the side of the cake and then refrigerate for 1 hour.
5. Remove cake from fridge and drizzle Joe & Seph’s Salted Caramel Sauce over the top, allowing it to drip down the side.
6. Top with 1 x Joe & Seph’s Salted Caramel Popcorn Pouch and serve!
Ingredients:
For the profiteroles:
• 50g unsalted butter
• 2 x tbsp caster sugar
• 75g strong white flour
• 2 medium eggs, lightly beaten
• 300ml double cream
• 2 drops vanilla extract
For the toppings:
• 3 x tbsp Joe & Seph’s Brandy Butter Sauce
• 1 x Joe & Seph’s Brandy Butter Popcorn Pouch
Method:
1. Heat the oven to 200C.
2. Put the butter and 2 tsp of the sugar in a saucepan with 150ml water.
3. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil.
4. Take off the heat and add all the flour at once and beat with a wooden spoon until the dough comes away from the side of the pan.
5. Leave to cool for 5 minutes then beat in the eggs bit by bit until you have a stiff, glossy mixture.
6. Rinse 2 baking trays with cold water, shaking off excess so they are slightly damp (this helps the pastry rise).
7. Using 2 teaspoons, spoon blobs of the mixture onto baking trays.
8. Place in the oven for 18-20 minutes until well risen and brown.
9. Remove profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse.
10. Cool on a wire rack.
11. Once cool, whip the cream lightly until just holding its shape.
12. Sweeten to taste with the remaining sugar and vanilla extract.
13. Cut the profiteroles in half and fill them with the cream and pile them up on a plate.
14. Melt your Joe & Seph’s Brandy Butter Caramel Sauce in the microwave/over the hob until runny (it won’t take long).
15. Drizzle the sauce over the profiteroles along with the Joe & Seph’s Brandy Butter Popcorn.
16. Serve and enjoy!
Ingredients:
For the jelly:
• 750ml Prosecco
• 165g Caster Sugar
• 7 x Gelatine leaves (preferable titanium strength), softened in cold water for 5 minutes
• 250ml water
For the Pear Granita:
• 3 x Large Pears, peeled and cored
• 460ml Water
• 350g Sugar
• 1 x Vanilla Bean
• 2 x tbsp Lemon Juice
For the Pear Wafer:
• 200g Granulated Sugar
• 2 Pears, thinly sliced
Method:
For the Jelly:
1. Bring prosecco, sugar and water to the boil in a saucepan, then remove from heat.
2. Squeeze excess water from gelatine and stir into prosecco mixture to dissolve.
3. Divide jelly evenly among 8 small glasses (about 250ml each) and refrigerate overnight to set (jelly will keep for 5 days).
For the Pear Granita:
1. Split the vanilla bean along its length.
2. Heat the water, sugar and vanilla over a medium-low heat in a saucepan, stirring occasionally until dissolved. Let cool completely and remove vanilla bean.
3. Pulse the pears in a food processor for a few minutes, scraping down the sides with a spatula until smooth.
4. Combine the pears with the cooled simple syrup and lemon juice in an airtight container and chill in the fridge for around 30 minutes.
5. Pour mixture into a large casserole or baking dish and cover with plastic wrap.
6. Place in freezer and stir ever 20 minutes until mixture is crumbly (about 3-4 intervals).
For the Pear Wafer:
1. Preheat oven to 160C.
2. Place sugar on a plate and press the pear slices into it.
3. Place the slices on baking trays lined with baking paper and bake for 15 minutes.
• Cool on wire racks until crisp.
To assemble:
1. Remove jelly from fridge.
2. Crumble 2 x heaped tbsp of the Pear Granita on top of the jelly.
3. Place a Pear Wafer onto the granita.
4. Top with Joe & Seph’s Prosecco Popcorn!
Ingredients:
Method:
Ingredients (serves 4):
Method:
1. Boil 350g pasta for 2 minutes less than stated on the pack
2. Melt 2tbsp butter in a pan
3. Add 1 clove of finely chopped garlic, 1 tsp English mustard powder and cook for 1 minute
4. Stir in 3 tbsp plain flour
5. Cook for 1 minute, then gradually whisk in 500ml whole milk until your sauce has no lumps.
6. Simmer for 5 mins whisking until thickened.
7. Take off the heat and stir through your grated mature cheddar and parmesan.
8. Season to taste and stir through your pasta and half of your Joe & Seph's Marmite Popcorn Pouch
9. Tip into a large ovenproof dish and top with the rest of your Joe & Seph's Marmite Popcorn
10. Serve and enjoy!
Ingredients:
• 1 roll of shortcrust pastry
• 2 x Peaches (cut into wedges, disregarding the stone)
• 4 x tbsp of Joe & Seph’s Madagascan Vanilla Caramel Sauce
• 1/2 cup flaked almonds, lightly toasted
• 1 egg (beaten)
• Handful of flaked almonds
• Vanilla ice-cream to serve
Method:
1. Pre-heat oven to 180C.
2. Roll out your shortcrust pastry and cut into a round circle, use a plate as a guide if necessary.
3. Lay the pastry on baking paper on a baking tray.
4. Coat the peaches in the Joe & Seph’s Madagascan Vanilla Sauce.
5. Place peaches around the pastry leaving 2cm around the edges to give yourself room to fold.
6. Fold the outer edges of the pastry over the peaches creating over lapping folds as you work your way around the perimeter.
7. Brush the pastry border with beaten egg and sprinkle the flaked almonds over the peaches.
8. Bake for 50mins until the crust is golden and the filling is bubbling.
9. Serve with another drizzle of Joe & Seph’s Madagascan Vanilla Sauce and a scoop of vanilla ice-cream.
10. Enjoy!
Ingredients (makes 24 cupcakes):
For the cupcakes:
• 4 x large eggs
• 115g butter, softened
• 3 x bananas (mashed)
• ½ teaspoon vanilla extract
• 150g plain flour
• 150g caster sugar
• 2 x tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
For the frosting:
• 6 x tablespoons butter, softened
• 60g of cream cheese, softened
• 300g icing sugar (add more if needed)
• 1/2 teaspoon vanilla
Toppings:
• 1 x Joe & Seph's Salted Caramel Popcorn Pouch
Method:
1. Preheat the oven to 180C.
2. Add 24 muffin liners to 2 x muffin trays
3. Separate the egg yolk from its whites and beat the egg whites until stiff peaks form, then set aside.
4. In a large bowl, beat the butter until light and fluffy. Add the mashed bananas, egg yolks, and vanilla, and mix until smooth.
5. Gently fold in 1/3 of the egg white mixture.
6. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
7. Gently fold the dry ingredients into the wet ingredients until just combined.
8. Gently fold in remaining egg whites.
9. Fill muffin liners half full and bake 11-15 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove and let cool completely.
11. To make the frosting, beat together the butter and cream cheese until light and fluffy.
12. Add the powdered sugar slowly and beat until light and fluffy.
13. Beat in the vanilla.
14. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy.
15. Frost the cooled cupcakes and top with Joe and Seph’s Salted Caramel Popcorn.
16. Serve and enjoy!
Ingredients (makes 15):
• 1 x Pouch of Joe & Seph’s Salted Caramel Popcorn
• 150g marshmallows
• 120g digestive biscuits, crushed
• 100g salted peanuts, crushed
• 450g dark chocolate, chopped
Method:
1. Grease and line a 20cm x 30cm pan with baking paper
2. Place the chocolate in a heatproof bowl over a saucepan of simmering water and cook, stirring occasionally for 5 minutes until smooth. Set aside to cool for 5 minutes.
3. Combine the Joe & Seph’s Salted Caramel Popcorn, peanuts, marshmallows and biscuits in a bowl.
4. Once cool, pour over the melted chocolate and combine well.
5. Spoon the mixture into the pan and place in the fridge for 2 hours or until set.
6. Cut into pieces and serve!
Ingredients (serves 1):
• 4 x just-ripe peaches
• Olive Oil
• Sea Salt
• Ground Black Pepper
• 1 x tbsp red wine vinegar
• 1 x tsp natural yoghurt
• 12 x slices of quality bresaola or Parma ham
• 2 x handfuls of rocket
• 1 x handful of Joe & Seph’s Blue Cheese, Walnut & Celery Popcorn
Method:
1. Preheat a griddle pan until hot.
2. Cut your peaches in half, then twist them to remove the stones.
3. Toss them in a bowl with a splash of olive oil and some salt and pepper.
4. Grill the peaches for a couple of minutes on each side until charred (not burnt!).
5. Pour the vinegar into a bowl and add a splash of olive oil, the yoghurt and a pinch of salt and pepper. Mix well.
6. Drape the bresaola over four plates, place the peaches on top.
7. Toss the rocket in the creamy dressing and pile on top of the salad.
8. Add an extra drizzle of oil and scatter over your Joe & Seph’s Blue Cheese, Walnut & Celery Popcorn croutons.
9. Serve immediately and enjoy!
Ingredients (makes 6-8 servings):
• 4 large egg yolks
• 1 x pinch of fine sea salt
• 100g fresh goat cheese, softened
• 250g double cream
• 100g honey
• 250g whole milk
• 1 x handful of basil leaves, finely chopped (plus extra leaves to garnish)
• 1 x pouch of Joe and Seph’s Goats Cheese & Black Pepper Popcorn to garnish
Method:
1. Place the softened goat cheese in a medium bowl, and gradually whisk in the cream and basil until smooth.
2. Place the egg yolks in another medium bowl.
3. In a medium, heavy-bottomed saucepan, heat the milk with the honey and salt until hot, stirring frequently. Don’t let the mixture simmer or boil or the acids in the honey could cause the milk to curdle.
4. Slowly pour the hot milk into the egg yolks, whisking constantly.
5. Return the mixture to the pot and cook over a low heat, stirring constantly until the mixture thickens slightly.
6. Immediately pour into the goat cheese mixture and whisk for a minute or two.
7. Chill the mixture overnight.
8. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
9. Scrape the ice cream into a pan of your choice, cover with a piece of cling film or baking paper pressed directly to the surface of the ice cream, and freeze until firm (for best results, freeze for minimum of 3 hours)
10. Garnish with Joe & Seph's Goats Cheese & Black Pepper Popcorn and small basil leaves.
11. Serve in a bowl or on a cone and enjoy!
Ingredients:
For the base:
• 125g of digestive biscuits (crushed)
• 75g butter (melted)
For the filling:
• 500g cream cheese
• 150g caster sugar
• 1 x tbsp smooth peanut butter
• 1 x tsp gelatine dissolved in ¼ cup of warm water
• 200g white baking chocolate, melted
• 240ml cream (lightly whipped)
For the toppings:
• Fresh berries
• Frozen raspberries
• 1 x 80g pouch of Joe & Seph’s Peanut Butter Popcorn
Method:
1. Combine the crushed biscuits with the melted butter and press into the base of a lightly greased tray.
2. Beat the cream cheese, sugar and peanut butter until smooth (best done with an electric whisk).
3. Stir in the gelatine mixture.
4. Fold in the melted white chocolate and cream.
5. Pour the filling into the prepared base and refrigerate for 3 hours or until set.
6. Pour over your Joe & Seph’s Peanut Butter Popcorn, decorate with berries and dust with icing sugar.
7. Serve and enjoy!
Ingredients:
For the pastry (makes double):
• 250g plain flour
• 75g icing sugar
• 125g unsalted butter
• 2 egg yolks
For the filling:
• 5 eggs
• 140g caster sugar
• 150ml double cream
• Juice of 2-3 lemons
• 2 tbsp lemons zest
For the topping:
• 1 x 80g pouch of Joe & Seph’s Orange Marmalade Popcorn
Method:
1. To make the pastry, mix the icing sugar and flour in a bowl.
2. Using your hands, rub the butter into the flour mix until crumbly.
3. Mix in the egg yolks.
4. Roll into a ball, flatten out in your hands, wrap in cling film, and leave for at least 30 minutes while you get started on your filling!
5. For the filling, beat all the ingredients (excluding the zest) together.
6. Sieve the mixture and then add the zest.
7. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then lift into a tart tin.
8. Press down on the bottom and sides and trim off any excess pastry.
9. Poke a few holes at the bottom with a fork and put back into the fridge for another 30 minutes.
10. Heat the oven to 160C.
11. Line the tart with foil and fill with rice or dried beans and bake for 10 minutes.
12. Remove the tart tin from the oven, discard the foil and bake for another 20 minutes until biscuit.
13. When the pastry is ready, remove from the oven, pour in your lemon mixture and bake again for 30-35 minutes until just set.
14. Leave to cool, then remove from the tin, top with Joe & Seph’s Orange Marmalade Popcorn and dig in!
Ingredients:
• 2 x 230g jars of Joe & Seph’s Prosecco Caramel Sauce
• 1 x tsp of vanilla essence
• 600ml thick double cream
• 1 x small can of sweetened condensed milk
• 1 x pinch of salt
Method:
1. In a large bowl, mix the cream, condensed milk, vanilla and salt with a hand whisk and beat until very thick.
2. Fold in one (230g) jar of Joe & Seph’s Prosecco Caramel Sauce, until completely mixed.
3. Get a plastic tub ready, and spoon the mix in tablespoon at a time.
4. To create the caramel sauce ripple, pour the caramel in and continue to layer the cream. With a knife, move it around to create that ripple effect.
5. Freeze for a minimum of 2 hours.
6. Drizzle plenty of Joe & Seph's Prosecco Caramel Sauce on top!
7. Serve in bowls, cones, waffles (sraight from the tub with a spoon...) and enjoy!
Thanks to @drinkginandbake for this Weird & Wonderful creation!
Ingredients (Serves 4):
• 1 x 80g Bag of Joe & Seph’s Gin & Tonic Popcorn
• 8 x Sponge Fingers
• 250g Fresh Raspberries
• 60ml Gin
• 1 x tbsp Caster Sugar
• 300ml Double Cream
• 70g Cream Cheese or Mascarpone
• 1/4 tsp Vanilla
• 1 x tbsp Icing Sugar
• 1/2 Jar Lime or Lemon Curd
Method:
1. In a bowl, pop the raspberries, gin and 1 tbsp of caster sugar.
2. Gently stir and allow to soften for 2 hours.
3. After 2 hours, drain the raspberries keeping the remaining liquid (you'll need it later!). Leave a few raspberries in the sieve pushing them through with a wooden spoon into the gin mix.
4. Lay out 4 glasses, dip your sponge fingers into the gin and layer into your glasses (make sure they are evenly soaked).
5. Allow to soak for 10mins while you whip the cream.
6. Pop the cream, vanilla and icing sugar in a bowl and whisk until thickened and just about holding shape.
7. Soften the cream cheese using the back of the wooden spoon and fold into the cream.
8. On top of the sponge fingers, add a few of the gin-soaked raspberries, a couple of little dollops of the curd, a few Joe & Seph’s Gin & Tonic Popcorn kernels, then a spoonful of cream.
9. Continue layering the process until you’ve used up all your mixture.
10. Serve immediately so the popcorn still has a delicious crunch!
Massive thanks to @twisingmymelon and @getbakedwithsonia for creating this amazing recipe!
Ingredients (for the base):
• 50g melted coconut oil (1/4 cup)
• 45g maple syrup (3 tbsp)
• 160g oat flour
• A pinch of salt
• 30g Joe & Seph's White Chocolate & Vanilla Bean popcorn, chopped
• 30g chopped up chocolate
Ingredients (for the chocolate filling):
• 250g soaked cashews (2 cups)
• 2 tbsp coconut milk (the thick bit)
• 110g cacao butter (1 cup)
• 50g coconut oil (1/4 cup)
• 155g maple syrup (1/2 cup)
• 80g cacao powder (1 cup)
Ingredients (for the vanilla filling):
• 200g soaked cashews (1 cup)
• 2 tbsp coconut milk (the thick bit)
• 80g cacao butter (1/2 cup)
• 40g coconut oil (1/4 cup)
• 100g maple syrup (1/3 cup)
• 1 tsp vanilla extract
Ingredients (for the caramel topping):
• Joe & Seph’s Salted Caramel Sauce (as much as your heart desires)
Ingredients (for the chocolate brittle):
• 50g melted chocolate
• Joe & Seph's White Chocolate & Vanilla Bean Popcorn, chopped
• A pinch of salt
Method:
• Soak your cashews for a minimum of 4 hours
• For your base, mix all the ingredients together and press down into a cake dish and even out.
• Place base mixture into freezer and get started on your chocolate later.
• For the chocolate layer, melt the cacao butter and coconut oil in a pan on a low heat.
• Separately, add the soaked cashew nuts, coconut milk and maple syrup to a food processor/blender and mix until creamy and smooth.
• Once blended, mix into your melted cacao butter and coconut oil until well combines.
• Get your base out of the freezer, pour the mixture on top and pop it back into the freezer to get started on the next vanilla layer!
• For the vanilla layer, combine cashews, coconut milk and maple syrup in a food processor/blender until creamy.
• Pour in cacao butter, coconut oil and vanilla extract and blend until creamy.
• Remove your cake tin from the freezer and add the vanilla layer.
• Place back in the freezer for 2 hours and get started on the brittle.
• For the chocolate brittle, start by melting your chocolate.
• Place some cling film onto a flat surface (you will want a wide surface area!), pour over your melted chocolate and spread evenly (it wants to be quite thin).
• Add the Joe & Seph's White Chocolate & Vanilla Bean chopped popcorn and salt, and pop into the fridge.
• After 2 hours, take the cake out and layer over your Joe & Seph’s Salted Caramel Sauce.
• Break up your brittle and place the shards on top of the cheesecake.
• Serve & enjoy!
Ingredients (makes around 4 pancakes):
Method:
1. Add the banana, egg and oats to a blender and blend until you have your batter (add more oats if it isn’t thick enough).
2. Melt a knob of butter in a frying pan over a high heat.
3. Add heaped dollops of the batter to your frying pan (normally fits about 3) and top with a few frozen berries (this makes them super delicious!).
4. Fry until bubbling on top and then flip.
5. In the meantime, put a handful of frozen berries in a separate pan on a high heat with 100ml of water and leave to simmer for 5 minutes to create your delicious berry compote.
6. Repeat process 3 & 4 until you’ve used up your batter.
7. When the pancakes are ready, top with your compote and slather Joe & Seph’s Salted Caramel Sauce on to your hearts content.
8. Serve & enjoy!
Thanks to @becksbake for creating THE most indulgent Joe & Seph’s Masterpiece!
Ingredients
Cake
Buttercream
Decoration
Method
Grease and line 3 x 8inch cake tins. Preheat the oven to 150C (fan).
In a large bowl beat together the sugar, oil, eggs, buttermilk and vanilla extract until smooth and well incorporated.
Sieve the flour, bicarbonate of soda and cinnamon straight into the bowl and fold in until smooth.
Peel, core and chop the apples into small chunks about 1cm cubed (approx). Stir into the cake mixture.
Share the mixture between the three tins evenly, bake for 45mins or until golden brown on top and a cocktail stick comes out clean, check a couple places in case you hit a piece of apple.
Once baked leave to sit for five mins before removing from the tins and cooling completely on a wire cooling rack.
Whilst cooling make the buttercream.
Cube the butter and put the butter in a large bowl and beat well until it starts to lighten in colour.
Add the icing sugar and stir in gently to incorporate into the butter, add a tablespoon of hot boiled water to help incorporate the sugar.
Once the sugar clouds have subsided beat well to make it smooth. Add another tablespoon of hot boiled water to soften the mixture to make it easier to use.
To Decorate… Well a picture speaks a thousand words, so head to Becks Bakes to see a step by step photo guide on how to bake and construct this masterpiece!
(Thank you also to Birgit Mons Photography) http://www.birgitmonsphotography.co.uk/
Ingredients
450ml whole milk
70g 70% cocoa chocolate, chopped
30g good-quality milk chocolate, chopped
75ml single cream
¼ tsp ground cinnamon
Joe & Seph’s Chilli Chocolate Caramel Popcorn
Joe & Seph’s Chocolate Caramel Sauce (or switch it up with any other flavour from our caramel sauce collection)
Whipped Cream
Pinch of salt
1. Warm about 150ml milk in a pan and slowly stir in the chocolate. Stir until all the chocolate has melted into the milk.
2. Whisk in the remaining milk and the cream to thicken up the mixture.
3. Continue heating on the stove until the mixture is hot, (not boiling), and then add the cinnamon and a pinch of salt.
4. Pour into 2 mugs and top with whipped cream, Joe & Seph’s Chilli Chocolate Caramel Popcorn and drizzle with Joe & Seph’s Chocolate Caramel Sauce. Heaven!
Ingredients
Method
This is a dead easy little recipe and ever so yummy!
Thanks to the @culinarybee for sharing this yummy recipe!
"My family's absolute favourite pudding in the entire world, so I thought I had to share this recipe with you. I usually serve with a tart creme fresh to balance the sweetness of this pudding."
Ingredients
250g fresh dates, chopped roughly
1 level teaspoon of bicarbonate of soda
150g of self-raising flour
140g golden caster sugar
2 large eggs and one yolk
2 tbsp. molasses
1 tsp. ground cinnamon
1 tsp. of vanilla bean paste
150g butter (room temperature)
2 Jars of Joe & Seph’s Salted Caramel Sauce
Method
Start by greasing a baking dish with butter.
Pre-heat oven to 180 degrees.
In a bowl, add the chopped dates, and pour approx. 180ml of boiling water over them. Leave for around 10 minutes until they have completely softened.
Blitz with a food processor, or mash with a fork until they have combined.
In a large mixing bowl, cream your sugar, eggs and butter together, for approx. 5-6mins by hand, until it starts to look creamy.
Then add the flour, bicarbonate of soda, molasses, cinnamon and vanilla, and mix together. Add the date mixture. Stir until everything is mixed together.
Pour the mixture into your prepared baking dish and bake for around 35 minutes – or until a skewer runs clean through the middle.
Finally pour over the 2 jars of Joe & Seph’s Salted Caramel Sauce and serve!
This delicious Chocolate Smoothie makes the perfect breakfast or little snack. Thank you to @cinnamonandberries for the creation!
Ingredients
Method
1. Simply blend together all the ingredients using a blender.
2. Serve topped with extra fruit, berries and Joe & Seph's Caramel Sauce!
This one is definitely for the adults! You have to be patient making these, but they really are worth the wait, thanks @theculinarybee :D
Ingredients
Method
1. To cut the pineapple, cut off the top and bottom using a large Chef's knife, and carve away the skin. Don't eat the core of the pineapple, so carve large chunks around it ( almost like how you cut up an apple). Cut the slices in half.
2. In a large saucepan, add the rum, brandy, butter, sugar, and star anise in and leave to boil. When it has reduced by half, add the vanilla paste and then add Joe & Seph's Rum & Raisin Caramel Sauce in, stir until mixed.
3. On a wide baking tray lined with foil, place the cut slices of pineapple, and pour over the alcoholic caramel sauce and mix so the pineapple is coated. Leave to marinate like that for at least half a day.
4. When ready to bake, discard the star anise, and turn the oven to 150 degrees. Pop the pineapple and caramel in ( still using the same baking tray) and bake for 45 minutes, until the pineapple is extremely soft.
5. Leave to cool for around 7 minutes before serving as this will be exceptionally hot.
6. Serve in a bowl, with ice cream and plenty of the boozy sauce.
The ideal treat for summer entertaining. Try these Blondies from The Culinary Bee, made using our brand new Madagascan Vanilla Caramel Sauce and our poppin’ Double Chocolate Gourmet Popcorn.
Ingredients
For the blondies
For the chocolate layer
Method
Pre-heat oven to 180 degrees.
In a large mixing bowl, pour the sugar, melted butter, vanilla extract and eggs in, and whisk together until combined. Then add the Madagascan Vanilla Sauce, flour and salt to the mixture and add to a pre-greased tin.
Put it in the oven for 30 minutes. When ready, leave to cool for 20 minutes.
In a separate bowl, pour the cream in, and set it to the side.
In a cereal bowl, break the chocolate up into squares, and melt in the microwave for 1 minute, checking every 30 seconds.
When completely melted, pour into the bowl containing the cream. Stir until you have a glossy, thick ganache.
Add the double chocolate popcorn to the ganache, stir until its completely coated. Pour this mixture on top of the vanilla blondies, smooth with a spatula, put in the fridge for 1 hour until slightly set, serve when ready to eat!
These are incredibly moreish desserts courtesy of The Culinary Bee. Prepare to amaze your guests or yourself with this treat!
Ingredients
For the Pastry
Ganache
Method
Get a large mixing bowl, and add all the dry ingredients together, stir until mixed. Add the cubed butter into the mixture, and rub between your fingers until it becomes crumbly Then add the egg yolks and vanilla. Mould into a ball, wrap it up in cling film/plastic wrap and chill in your fridge for 30 minutes.
You will not need all this mixture on the first go, I'd say save half for a rainy day, just wrap in cling film/plastic wrap and put it into your freezer.
Retrieve the chilled pastry from the fridge, and roll out on a floured surface, to the thickness of a 1 pound coin or 3 mm.
To bake, add to a greased tart tin, trim off any excess pastry, stab the bottom with a fork. Bake at 160 degrees for 10 minutes, line the tart filled with dried beans or rice in foil (something to weigh it down). After the 10 minutes are up, remove the foiled beans/rice, and continue to bake for 25 minutes until it resembles a biscuit.
Add the Salted Caramel to each tart, and then to make the ganache. In a cereal bowl melt the dark chocolate in the microwave (30 seconds stir, then another 30 seconds). Instantly add the double cream and stir until you achieve a thick chocolatey silky texture. Pour over the caramel and leave to set in the fridge for at least an hour. Serve when ready with some creme fresh.
Super easy banoffee tartlets. The perfect pud for any occasion! Thanks to @theculinarybee for yet again another delightfully delicious recipe :)
Ingredients (Makes 4 puddings)
Method
First grease your ramekins with butter.
To make the first layer, crush your hobnobs up either in a food processor or in a large bowl using the end of a rolling pin. Then add the melted butter (40 seconds in a microwave) and vanilla essence.
When the mixture is completely blended together, add 2 heaped tablespoons into the bottom of the ramekins (again depending on the size, it should fill 1/3 of the container). Chill for 10 minutes.
Once chilled get your jar of Joe & Seph’s Salted Caramel and add another layer to your ramekins…be as generous as you like! Then chill for 1 hour.
Once chilled, top each one with a few banana slices.
In a separate mixing bowl, using a whisk, add the double cream and beat until stiff peaks are formed. Top the rest of the ramekins with the cream.
Take your flake and crumble it up then sprinkle evenly over the cream of each ramekin.
Last but not least, dig in!
Ingredients
1 cup of oats
2 cups of milknut or soya milk etc
2 tsp of high quality coco powder
1 tbs of sweetener
1 tsp of vanilla essence
1 cup of Joe & Seph's strawberries and cream popcorn
1/4 cup melted dark chocolate
Method
To a large saucepan, add the oats, coco powder, sweetener, vanilla and milk together on a medium heat. Stir continuously until completely cooked. This should take around 10 minutes (if you like a thick porridge you won't need to add anymore milk to the consistency, but add as you go if you like a runnier constancy).
Meanwhile, take 1/4 of a cup of chocolate (I used dark) and melt it for 30 seconds in a microwave, stir and then blast for another 30 seconds until completely melted.
Grab a cereal bowl, and pour the porridge in, place some strawberries and cream popcorn onto the oatmeal, and ladle on the melted chocolate with a spoon. Use the same chocolate spoon for eating the porridge with, so you get that wonderfully chocolatey, strawberry bite each time!
Recipe by @theculinarybee, check out her instagram page for more recipe inspo!
Thank you to @theculinarybee for this ultimate indulgent recipe...
Ingredients
50g Joe & Seph's Double Chocolate Popcorn
100g mini marshmallows
70g good quality coco powder
100g plain flour
1/2 tsp baking powder
1 jar of Joe & Seph's Chocolate Caramel Sauce
2 bars of good quality plain chocolate (200g)
1 free range egg
1 tbs vanilla essence
180g brown sugar
100ml sunflower oil
75ml milk
pinch of salt
200ml double cream
Method
First grease a baking tin with butter, and line with baking parchment. Turn your oven to 180 degrees.
In a large mixing bowl, add the sugar, egg ,sunflower oil, vanilla and milk together, and beat until mixed.
Then add all of the dry ingredients and mix together until smooth. In a cereal bowl, melt one bar of plain chocolate in the microwave for 1 minute ( after 30 seconds take out and stir).
Add your Joe & Seph's Double Chocolate Popocorn, mini marshmallows and melted chocolate to your brownie mix and stir until completely coated.
Add to the prepared baking tin and pop into the oven for 30 minutes.
Take out and leave to cool for a minimum of 20 minutes.
When cool take your jar of Joe & Seph's Chocolate Caramel Chocolate Sauce, and smother over the brownies.
Now to make the chocolate ganache.
Melt your other bar of plain chocolate exactly as the same before but in a heatproof jug, when completely melted, add 200ml of double cream to the chocolate, stir immediately until you have a thick ganache.
Lather over the brownies ( like a chocolate spread, I would recommend using a spatula or a knife for this) .
Leave to set for a minimum of 2 hours and serve!
Guaranteed to be the highlight of any dinner party! For more recipe inspo visit @theculinarybee 's instagram!
Try out this delicious salted caramel chocolate pot recipe by 10 year old Dylan Allman, for more of his recipes www.crackinggoodrecipes.org.uk
Preparation Time: 15 min
Chill Time: 3 Hours
Serves 4
Ingredients
25g Unsalted Butter
150g Chocolate (Dylan used milk but dark chocolate will make it richer)
150ml Double Cream
Pot of delicious Joe & Seph’s Chocolate Caramel Sauce
Vanilla Sea Salt (Dylan used Halen Mon)
Method
Melt the butter and chocolate together in a pan on a low heat. Stir occasionally until the butter has melted.
Pour ½ of the cream into the chocolate mix and stir well.
Add 1tsp of Joe & Seph’s Chocolate Caramel Sauce to the mix and stir in.
Take the chocolate mix off the heat and let it cool to room temperature.
Whisk up the remaining ½ of the cream until stiff and add it into the pan of chocolate mix. Stir until smooth and shiny.
Cover the base of each ramekin with Joe & Steph’s Chocolate Caramel Sauce, then spoon on the chocolate mix.
Put the filled ramekins into the fridge for half an hour, then take out and sprinkle on a couple of flakes of vanilla sea salt.
Return to fridge until set (around 2-3 hours).
Chef tip: Rather than covering the base of the ramekin with the sauce you could try layering – a layer of chocolate mix first, followed by a layer of sauce, then a layer of chocolate mix for the top!
ENJOY :D
Full of indulgence and festive cheer, this Chocolate Christmas Tiffin is a jolly tasty treat! The perfect substitute for those who prefer Chocolate to Mince Pie and great to bring along to Christmas parties! Grab your apron and festive fever and get started with this recipe by @PLgymaddict
Ingredients
400g Digestive Biscuits
170g Mixed Fruits (raisins, sultanas & mixed peel)
70g Dark Chocolate Chips
90g Golden Syrup
70g Unsalted Butter
250g Dark Chocolate
60g Glacier Cherries
For the topping:
200g Dark Chocolate
50g White Chocolate
1 Jar of Joe & Seph's Brandy Butter Caramel Sauce
Method
1. Break up the digestive biscuits using a rolling pin. secure the biscuits in a plastic food bag to prevent making a mess.
2. Add in the mixed fruit.
3. Cut the cherries into quarters and add to the mixture and then the chocolate chips.
4. Weigh out the chocolate and break into cubes, so it melts evenly.
5. Add in the butter and golden syrup and melt over a pan of water, ensuring the glass bowl doesn't touch the water.
6. Mix the melted chocolate into the dry ingredients.
7. Flatten the mixture into a 12" x 6" baking tray.
8. Put into the fridge to cool for 2 hours, so that the tiffin stiffens up.
9. Melt the full jar of caramel sauce, by microwaving for 20 seconds.
10. Pour over the top of the tiffin, and pop back into the fridge for another hour.
11. Melt the rest of the dark chocolate and white chocolate separately, cover the tiffin with the dark chocolate and then use the white chocolate to decorate.
12. Cool in the fridge for another hour and then cut and ENJOY!
To celebrate the launch of our new Double Chocolate popcorn why not try baking this tasty little recipe for cinnamon cookies?!
Ingredients
· 190g plain flour
· 60g caster sugar
· 180g unsalted butter
· 2 tsps cinnamon
· Joe & Seph’s Chocolate Caramel sauce
· Joe & Seph’s Double Chocolate popcorn
Biscuit cutter (of your choice)
Method
1. 1. Line your baking tray with a sheet of baking paper and heat oven to 1800C.
2. 2. In a bowl mix together your flour, sugar and cinnamon until well combined.
3. 3. Add the butter and pulse together until the mixture starts to form a dough.
4. 4.Tip the dough out onto a work surface and knead by hand until smooth.
5. 5. Roll the dough out onto the work surface to your preferred thickness and use a bit of flour so it doesn’t stick.
6. 6. Using a biscuit cutter, cut out your shapes.
7. 7. Chill your biscuits in the fridge for 30 mins before baking in the oven for 15-20 mins or until golden brown.
8. 8. Once baked, allow to cool for 25 mins then drizzle with Joe & Seph’s Chocolate Sauce and top with crushed Double Chocolate popcorn and lastly……Enjoy!
This delicious baked apple cheesecake makes the perfect pud for the festive season, using our new Brandy Butter Caramel Sauce you can’t go wrong!
Ingredients
160g crushed digestives
125g butter – melted
200g soft cheese
65g sugar
2 eggs
1 apple chopped into small pieces (leave a few slices for decoration)
To serve
Joe & Seph’s Brandy Butter Caramel Sauce
1. Heat oven to 1800C. In a bowl mix together the crushed digestives and melted butter, once all combined press into the bottom of an ungreased cake tin.
2. In a bowl, beat together the soft cheese and sugar until smooth then add the eggs one by one, mixing after each addition.
3. Fold in the chopped apple pieces then pour the mix on top of the digestive base.
4. Bake for 40 minutes or until set. Once out of the oven leave to cool for 20 minutes. Remove cheesecake from the tin on to a serving plate and chill in the fridge for 1 hour.
5. Once chilled you can layer on your decorative apple pieces and serve with a drizzle of Joe and Seph’s Brandy Butter Caramel Sauce…….heaven!
Our lovely friends over at Primrose Bakery have shared this delightful cake recipe with us using our very own popcorn. You will be mad not to try it, just look at that photo!
Makes one 23cm single-layer cake, serving 12-15
SPONGE
290g self-raising flour
1/4 teaspoon salt
250g unsalted butter, at room temperature
210g golden caster sugar
3 large eggs
1 teaspoon vanilla extract
200ml whole milk
1. Preheat the oven to 1800C/1600C (fan)/3500F/ gas mark 4. Lightly grease a deep 23cm baking tin and line with parchment paper.
2. Put the flour and salt into a bowl, stir to combine, then set aside.
3. In a separate bowl and using an electric hand mixer, cream the butter and sugar together for 3-5 minutes until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract with the last egg.
4. Add half the flour mixture and beat until well incorporated, then pour in half the milk and mix until smooth. Repeat until all of the flour and milk is incorporated.
5. Pour the batter into the prepared tin and spread it out evenly.
6. Bake on the middle rack of the oven for 45-50 minutes, until the cake is golden brown on top and an inserted skewer comes out clean.
7. Allow to cool in its tin for 15 minutes before turning onto a wire rack to cool completely.
DARK CHOCOLATE GANACHE
300g dark chocolate (70% cocoa solids), broken into small pieces
250ml double cream
1. Put the chocolate into a heatproof bowl and set aside.
2. Heat the cream in a small pan over a low to medium heat until it starts to simmer. Be careful not to allow it to boil. Once the cream starts to simmer, immediately pour it over the chocolate.
3. Let it stand for 30-60 seconds, then stir with a wooden spoon or rubber spatula until all the chocolate has melted and the mixture is smooth.
4. Allow it to cool to room temperature.
ASSEMBLE
110g Joe & Seph's Smooth Caramel & Belgian Chocolate Popcorn
110g Joe & Seph's Salted Caramel Popcorn
1. Put all the popcorn into a bowl and mix together.
2. Ice the sides and the top of the cooled cake with the chocolate ganache.
3. Cover the sides and the top of the cake with the popcorn, gently pushing it into the ganache to ensure it sticks.
4. This cake is best served immediately, as the popcorn will start to go soft over time.
Enjoy!
Here’s a tasty cupcake recipe put together for us by one of our lovely Instagram followers, Charlotte (@charlottehayes97)…
Makes 12 cupcakes
For the Lemon Sponge
4oz butter
4oz golden caster sugar
4oz self-raising flour
2 eggs
1tsp baking powder
Juice of half a lemon
For the filling
1 x jar Joe & Seph’s Gin and Tonic Caramel Sauce!
A cupcake corer to core the cupcakes
For the Gin-infused buttercream topping
7oz butter
14oz icing sugar
1 1/2 tbsp Gin
Crushed lemon sherbets for the "ice"
Lemon jelly slice
1. Preheat the oven to 160Ëšc for fan ovens (180Ëšc electric, gas mark 4) and line a cupcake tin with 12 cases
2. This is an “All-in-one” cupcake method, so simply place all the lemon sponge ingredients in to the bowl and mix well, before spooning in to the cupcake cases
3. Bake the cupcakes for 18-20 minutes. Check that they are done lightly pressing the cupcake with the tips of your fingers, if they spring back, they are ready! Take out of the oven and leave to cool on a cooling rack.
4. Once the cupcakes have cooled, use a cupcake corer or a knife to remove the middle of the cupcake and fill with Joe & Seph's Gin and Tonic caramel sauce.
5. Make the buttercream by mixing all of the ingredients together in a bowl until smooth.
6. Pipe over the cupcakes and top with lemon ice and a slice! Best served with an ice cold Gin & Tonic.
Our Gin and Tonic Caramel Sauce goes brilliantly with fruit. (Imagine fruit-flavoured gins such as strawberry, sloe or blackberry!) This tower uses American-style pancakes and makes an impressive treat for Pancake Day.
Ingredients
(4 portions)
For the pancakes:
(Makes approximately 14 x 10 cm (4 inch) pancakes.)
250g plain white flour
2 tsp baking powder
Pinch of salt
2 tbs caster sugar
375ml whole milk
2 medium eggs
2 tbs melted unsalted butter
For the fruit coulis:
340g blackberries
45g caster sugar
100ml water
For the towers:
500ml double cream
340g plump sweet blackberries
Joe & Seph’s Gin and Tonic Caramel Sauce for pouring
Method
1. Set out all the ingredients and two large mixing bowls. (American pancake batters start by mixing dry and wet ingredients separately.) In one bowl measure and mix all the dry ingredients. Sieve this into the second bowl. Then measure the wet ingredients into the first bowl and mix together with a whisk. While still whisking add the dry ingredients into the wet. Only mix until combined – do not over-mix or make the batter smooth – it should be rather lumpy.
2. Heat a cast iron griddle, crepe pan, or non-stick frying pan on a medium heat. Pour a little vegetable oil on the pan and work in with a kitchen towel. Test the pan by sprinkling a little water on to the heated surface – if it splatters it is ready. Pour 60ml of batter onto the pan and let the pancake cook until most of the bubbles have appeared and broken. Flip the pancake over using a spatula. It should be browned without being burnt. Continue cooking on the other side until browned. Remove from the pan and place on a wire rack to cool.
3. To make the coulis, wash the blackberries and add to the pan with the water and the sugar. Heat the pan on a medium heat and cook until the blackberries begin to soften. Blend the berries in a processor or blender and pass through a fine sieve. Keep pushing the fruit into the sieve, extracting as much of the fruit as possible from the seeds. Serve cold or warm.
4. Using a 9 cm circular cutter, press out a disc from each of the 12 pancakes. Whisk the cream to stiff and spread onto each pancake disk. Divide the blackberries between the pancakes and construct each tower making three layers with berries between the layers.
5. Place a jar of Gin and Tonic Caramel Sauce in a small bowl of hot water for a minute or two. This will make pouring easier. Drizzle each tower with Gin and Tonic Caramel Sauce and serve with the fruit coulis.
This recipe is in collaboration with What Dad Cooked, follow them on Twitter, Facebook & Instagram @whatdadcooked.
Apple Turnover Pancakes
These turnovers use crepes cooked in the oven. Apples go well with Joe & Seph’s Sticky Toffee Sauce (think toffee apples!) and in this recipe it is used inside the pancakes. A great way to enjoy pancakes and Joe & Seph’s sauce on Pancake Day.
Ingredients
(4 portions)
For the crepes:
250g plain white flour
Pinch of salt
30g caster sugar
4 large eggs
2 tbs melted unsalted butter
600ml whole milk
100ml double cream
For apple turnovers:
4 crisp eating apples
160ml cloudy apple juice
160ml water
1 tsp cinnamon
Pinch of salt
Joe & Seph’s Sticky Toffee Sauce
100g melted butter
Cream or ice cream to serve
Method
1. In a large bowl whisk together the milk, cream, eggs, salt and sugar. Slowly whisk in the flour until very smooth. (This can be done in a large food processor or blender in two batches if preferred.)
2. Heat a 20cm - 24cm crepe pan or frying pan on a medium to high heat. Pour a small amount of vegetable oil on the pan and work into the surface with a kitchen towel. Use the retained batter to practise and help season the pan. Take about 70-80ml batter and pour onto one side of the pan, immediately swirl the batter around and down to cover the whole pan, pouring off the excess into a bowl (the excess can be added to the batter and used again.) When the crepe is covered with small holes and browned on one side, carefully turn the crepe over with a spatula and cook on the other side until browned. Place the cooked crepe on greaseproof paper over a cooling rack. Interleave each crepe with greaseproof paper to make a stack. Continue until all the batter is used. You should have at least 12 good crepes (any crepes that are not used can be wrapped in paper and kept in the fridge for heating up later).
3. Preheat the oven to 200C Gas 6.
4. To make the turnovers, peel and core the apples cutting them into quarters and then slicing into chunks. Place one quarter of the apples in a pan with 160ml apple juice and 160ml water. Heat the pan and simmer the apples for 5 minutes, then add the remaining apples and cinnamon and a pinch of salt and cook for about 3 minutes. The filling should be partly puree (from the apples that were cooked first) but also retain apple chunks that are tender but firm. Add 100ml of Sticky Toffee Sauce. Stir gently and cook for a further minute and then take off the heat.
5. To prepare the crepes, melt the butter. Using a broad pastry brush apply butter on the more attractive brown side. Then turn the crepe over and put about 60ml of filling in the centre of the crepe. Fold two sides over the filling, then fold the bottom over the mound of filling, and roll the turnover over the top part of the crepe to form a cylindrically-shaped turnover. Place on a backing tray with the fold on the bottom.
6. Put the turnovers in the hot oven and cook for approximately 8 minutes, watching carefully to ensure they do not burn. Remove from the oven. Serve with cream or ice cream and more Sticky Toffee Sauce if you like.
This recipe is in collaboration with What Dad Cooked, follow them on Twitter, Facebook & Instagram @whatdadcooked.
Amy Fullwood has created these delicious Peanut Butter & Salted Caramel Lamingtons using our Salted Caramel Sauce. Rich with chocolate and a nutty peanut butter finish, these little treats are seriously good!
Ingredients
Makes 24
150g salted butter, softened, plus extra for greasing
170g soft light brown sugar
1 tsp vanilla essence
70g smooth peanut butter
3 large eggs, beaten
225g self-raising flour
275ml whole milk
150-200g Joe and Sephs Salted Caramel Sauce
100g 70% cocoa solids dark chocolate, broken
225g icing sugar
45g cocoa powder
350g salted peanuts, roughly chopped
Method
1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm x 25cm tin and line with baking paper.
2. Add the butter, light brown sugar, vanilla and 45g peanut butter to a large bowl and beat with an electric handheld whisk until light and fluffy. With the whisk still running, gradually add the eggs and beat until combined.
3. Fold in the flour and a pinch of salt then gradually stir in 100ml milk. Spoon the batter into the prepared tin and level with the back of a spoon.
4. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
5. Turn the sponge out onto a wire rack and cool completely.
6. Once cool cut into 24 pieces then make a small but deep incision in one side of each sponge.
7. Transfer the sauce to a piping bag then carefully pipe approximately 1tsp sauce into each hole. After you have filled each square stand them upright in a tupperware box, with incision side facing up. Transfer to the freezer for 30 minutes.
8. Add the chocolate and remaining peanut butter to a heatproof bowl and set over a pan of barely simmering water to melt then remove from the heat.
9. Add the remaining milk to a saucepan, set over a low-medium heat and once warm to the touch remove from the heat and sift in the icing sugar and cocoa powder, stir until combined then stir in the melted chocolate. Cool for 10 minutes.
10. Tip half the peanuts into a shallow tray. Line a large baking tray with baking paper.
11. Remove the chilled sponges from the freezer. One by one dip each sponge in the chocolate to coat and allow all the excess to drip off before gently rolling in the chopped peanuts. Add the remaining peanuts to the dish once the first batch have been used.
12. Transfer the finished lamingtons to the prepared tray and allow to set at room temperature for 30 minutes before serving.
We strive to produce the best tasting popcorn and caramel sauces so it only seems fitting that we bring you the best tasting pancake recipes?! Our friends, What Dad Cooked have used our award-winning Salted Caramel sauce to create the ultimate Banoffee Pie Pancakes!
Ingredients
(4-6 portions)
For the crepes:
250g plain white flour
Pinch of salt
30g caster sugar
4 large eggs
2 tbs melted unsalted butter
600ml whole milk
100ml double cream
For banoffee ‘pies’:
4 - 6 ripe but firm bananas
400ml double cream
Joe & Seph’s salted caramel sauce
Method
1. In a large bowl whisk together the milk, cream, eggs, salt and sugar. Slowly whisk in the flour until very smooth. (This can be done in a large food processor or blender in two batches if preferred.)
2. Heat a 20cm - 24cm crepe pan or frying pan on a medium to high heat. Pour a small amount of vegetable oil on the pan and work into the surface with a kitchen towel. Use the retained batter to practise and help season the pan. (These can be kept aside for later.) Take about 70-80ml batter and pour onto one side of the pan, immediately swirl the batter around and down to cover the whole pan, pouring off the excess into a bowl (the excess can be added to the batter and used again.) When the crepe is covered in small holes and is cooked and browned on one side, carefully turn the crepe over with a spatula and cook on the other side until browned. Place the cooked crepe on greaseproof paper over a cooling rack. Interleave each crepe with greaseproof paper to make a stack. Continue until all the plain batter is used. You should have at least 12 good crepes.
3. To make a banoffee ‘pie’: first peel and cut the banana in half, then make four slices along the length of the banana halves.
4. Whip the cream until it reaches the stiff peak stage and place in a piping bag.
5. With each crepe, fold in half, then make a triangular ‘cone’ shape by folding the crepe in thirds, using centre of the crepe’s straight edge as the point of the cone. Place sliced bananas in the crepe cone and fill each with whipped cream.
6. Finish the presentation with salted caramel sauce poured under the cream and over the bananas. If preferred do this use a piping bag.
This recipe is in collaboration with What Dad Cooked, follow them on Twitter, Facebook & Instagram @whatdadcooked.
A classic dessert adapted for Pancake Day by What Dad Cooked using our chocolate caramel sauce in the crepes as well as a delicious sauce..Yum!
Ingredients
(4-6 portions)
For the crepes:
250g plain white flour
Pinch of salt
30g caster sugar
4 large eggs
2 tbs melted unsalted butter
600ml whole milk
100ml double cream
60ml Joe & Seph’s chocolate caramel sauce
For the sundae:
100g chopped walnuts
Vanilla ice cream
Joe & Seph’s chocolate caramel sauce for pouring
Method
1. In a large bowl whisk together the milk, cream, eggs, salt and sugar. Slowly whisk in the flour until very smooth. If preferred this can be done in a large food processor or blender in two batches.
2. Measure out 900ml of batter, keep the remaining batter. In a separate bowl whisk together the measured batter and chocolate caramel sauce.
3. Heat a 20cm - 24cm crepe pan or frying pan on a medium to high heat. Pour a small amount of vegetable oil on the pan and work into the surface with a kitchen towel. Use the retained batter to practise and help season the pan. (These can be kept aside for later.) Take about 70-80ml batter and pour onto one side of the pan, immediately swirl the batter around and down to cover the whole pan, pouring off the excess into a bowl (the excess can be added to the batter and used again.) When the crepe is covered in small holes and is cooked and browned on one side, carefully turn the crepe over with a spatula and cook on the other side until browned. Place the cooked crepe on greaseproof paper over a cooling rack. Interleave each crepe with greaseproof paper to make a stack.
4. Continue until all the plain batter is used and then start with the chocolate batter. The chocolate crepes will be more delicate than the plain. You should have about 12 chocolate crepes.
5. Present the sundae to your preference. Either cut 6cm circles and stack in an attractive mini tower or fold the crepes in quarters and stack or overlap on a plate. Top with a scoop of ice cream and pour over chocolate caramels sauce then scatter with chopped walnuts. (Tip: The jar of sauce can be placed in a bowl of hot water for a couple minutes to make the sauce easier to pour.)
This recipe is in collaboration with What Dad Cooked, follow them on Twitter, Facebook & Instagram @whatdadcooked.
Hot Chocolate is the perfect winter warmer and this recipe from Katie at Katie's Kitchen Journal will make any frosty day more bearable. You could top this hot chocolate with any of our 6 flavours of caramel, but it is especially delicous with our heavenly Salted Caramel Sauce...
Ingredients:
Hot Chocolate
Milk
50ml Almond Liqueur
50g flaked almonds
Whipped cream
Joe & Seph’s Salted Caramel Sauce
Method:
The delightful and wonderfully creative food blogger Katie from Katie's Kitchen Journal was given a mission to create a show stopping cake using our delicious Sticky Toffee Caramel Sauce. Katie most certainly delivered with this decadent and indulgent creation, which quite literally oozes with caramel sauce…
Ingredients:
For the cake:
250g salted butter
250g caster sugar
250g self-raising flour
4 medium eggs
2tbsp whole milk
1tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
150g pear, very finely diced (peeled and cored weight) – I used Conference pears
For the icing:
500g mascarpone
200g icing sugar
1tsp vanilla extract
30g very soft unsalted butter
1tbsp whole milk
For the dried pears:
4 pears (I used slightly under-ripe Conference pears)
40g caster sugar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
230g jar of Joe & Seph’s sticky toffee caramel sauce
Method
The lovely Sophie Thompson, winner of Celebrity Masterchef 2014, has very kindly sent us this great recipe for Ice Cream Cake served with Joe & Seph's Chocolate & Hazelnut Sauce. We've tried it and it's a bit delicious...
Ingredients:
300g Ginger nut biscuits
100g Butter
1.5l Vanilla ice-cream
100g Chocolate chips
25g Flaked almonds
Joe & Seph's Chocolate & Hazelnut Sauce
Method:
- Take your ice-cream from the freezer and leave on the side to soften a bit.
- Gently melt the butter, either in the microwave or on a low heat on the hob
- Whilst the butter is melting, get your biscuits into a plastic bag (make sure it has no holes!) and give them a good pummelling with a rolling pin until you have ginger nut crumbs. Put the ginger nut crumbs into a large bowl and add the melted butter. Mix in well.
- Take the butter and ginger nut mixture and pour into the bottom of a 20cm tin (a tin with a removable bottom will make lifer easier later). Press the mixture into the base of the tin.
- Place your softened ice-cream into another large bowl and stir until a smooth consistency. Next, stir the chocolate chips into the smooth ice-cream, and spread this mixture evenly over the ginger nut bottomed tin. Place the tin in the freezeruntil the cake is firm (2 - 4 hours)
- When you’re ready to serve, remove your pudding from the freezer, and liberate from tin.
- Give your Joe & Sephs a good stir to get it going, and drizzle it like a loon all over your ice cream cake.
- Finally, lightly toast the flaked almonds and scatter over the pudding for an added texture.
- Serve to the deserving
A really simple and indulgent dessert, just like a traditional banoffee pie! Try adding some Joe & Seph's Popcorn for an extra texture too.
Serves two
Ingredients:
½ vanilla pod, scraped of seeds
150ml double cream
2 ready-made meringue nests, crumbled into chunks
2 bananas, sliced
For the chocolate sauce (if making from scratch, if not, try our Chocolate Caramel Sauce!)
2 tbsp. full-fat milk
1 tbsp. double cream
50g dark chocolate, broken into small pieces
Joe & Seph's Sticky Toffee Sauce
Method:
1. For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.
2. Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the chocolate sauce and Joe & Seph's Salted Caramel Sauce. Top with the remaining banana slices. Tuck in.
All the way from America via our talented Head Pastry Chef, Karoline Qualmann. Perfect for dinner parties!
Ingredients:
For the base:
65g digestive biscuits
12g dark sugar
6g Cocao powder
10g honey
20g unsalted butter
For the cheesecake:
500g Philadelphia cheese
200g Mascarpone cheese
30g caster sugar
200ml double cream
1 lemon
2 large gelatine leaves
Joe & Seph's Salted Caramel Sauce
Method:
1. For the base, add the digestive biscuit, dark sugar and cocoa powder in a blender until finely crushed, before adding the honey and melted butter and blitzing again. Remember to put the lid on the blender unless you're a fan of cleaning.
2. Spread the base mixture on greaseproof paper laid on a cheesecake tin, to around 1cm thick using a pallet knife and pop it in the fridge.
3. For the filling, soak the gelatine in cold water. Meanwhile, mix together the Philadelphia, mascarpone, caster sugar, lemon juice and lemon zest ina bowl. In a separate bowl, whip up the double cream and set aside.
4. Squeeze the water out of the gelatine and put in a small saucepan and melt on a low heat. Add approx 150g of the mixture and stir, bringing the temperature to approximately 30 degree celsius, before combining it all with the cheese mixture. Gently fold the whipped double cream in to the mixture.
5. Spread the mixture over the base in a cheesecake tin, and refrigerate for three hours. While waiting for it to set, tell your guests the following cheese-based joke: "What's the best cheese to disguise a small horse? Mascarpone!"
Three hours later when the laughter should have died down, liberally glaze the cheesecake with Salted Caramel Sauce, remove from the tin and serve.
Here's a favourite recipe from our very own Head Pastry Chef, Karoline Qualmann.
Ingredients:
100ml milk
25g unsalted butter
Pinch salt
50g plain flour
2 eggs medium
Method:
1. Bring milk, butter and salt to the boil in a sauce pan over a medium heat. Tip in the flour and stir .the mixture should form a smooth paste which leaves the side of the pan clean. Tip - Do not beat the paste at this stage or it will become oily. Set aside to cool for about 15 minutes.
2. When the paste has cooled slightly, the eggs can be incorporated. Beat in the eggs gradually and continue beating until the paste is smooth and very glossy. The paste is now ready to use.
3. Using a piping bag, pipe neat globes of choux paste on to a baking tray, trying to avoid forming a peak at the top. Allow plenty of space between the buns for rising Bake at 180 Celsius in a preheated oven for 20 minutes.
4. Remove the buns from the oven and place on a cooling rack. Once cooled, cut a little whole at the bottom of the bun and fill it with pastry cream or whipping cream using a piping bag.
5. When ready to serve, drizzle in Joe & Seph's Chocolate Caramel Sauce (for a runnier consistency, add the sauce to a microwaveable container and heat on full power for 10 seconds).
6. Sit back and marvel at your creation, allowing a few minutes for the applause from your dinner guests to die down, and tuck in.
Another great recipe from our esteemed Head Pastry Chef, Karoline Qualmann.
Ingredients:
For the sponge:
4 medium eggs
70g caster sugar
Pinch salt
55g plain flour
For the filling:
Whipped cream
Joe & Seph's Sticky Toffee Sauce
Method:
1. Separate the egg yolks and egg whites. Whisk 4 egg yolks with 20g caster sugar and in a separate bowl, mix 3 egg whites with the remaining 50g sugar and a pinch of salt until the mixture is pale, thick and stiff.
2. Carefully fold the two egg mixtures together in a large bowl, and seive the plain flour into the mixture, stirring gently as you go.
3. Using a pallet knife, spread the mixture on a tray with grease-proof paper laid on it, to approximately 1cm thick, and place in a pre-heated oven at 180 celcius, for 7-8 minutes.
4. Remove from the oven and place on some parchment paper already dusted with icing sugar and peel off the grease-proof paper. Spread the Joe & Seph's Sticky Toffee Sauce on, followed by a generous helping of whipped cream.
5. Let the good times roll (i.e. carefully roll the cake to a cylindrical swiss roll shape and let it cool for 1 hour). This hour wait is a perfect opportunity to lick the bowl that the cake mixture was in. Sprinkle icing sugar to serve. Pat yourself on the back (or ask a friend to help you).
Here's a novel use of our Caramel Sauces, created by our very own Willy Wonka, Joseph Sopher. Makes a great relish for burgers and hot dogs, or served with a cheese board.
Ingredients:
2 red onions
Tbsp Olive Oil
Salt & Pepper
Teaspoon Joe & Seph's Salted Caramel Sauce
Method:
1. Finely slice 2 red onions. Tip from Grandma: if you cry when chopping onions, try putting a teaspoon in your mouth while you chop.
2. Add olive oil to a pan and heat, before adding the sliced onions and gently cooking for a few minutes until softened. Stir in one teaspoon of Joe & Seph's Salted Caramel Sauce and add salt and pepper to taste.
3. Remove from the heat. Can be served warm or cool, and kept in the fridge for up to 1 week.
Note: for an extra kick, trying adding some finely chopped green chilli to the pan with the onions.
A super simple way to enjoy our Chocolate & Hazelnut Sauce. Perfect for Breakfast in bed!
Serves two
Ingredients:
Good quality brioche loaf, sliced
Joe & Seph's Chocolate & Hazelnut Sauce
Method:
1. Toast the sliced brioche in a toaster or under the grill.
2. Liberally apply Joe & Seph's Chocolate & Hazelnut Sauce. Enjoy.
Simple and delicious, and can be enjoyed hot or cold.
Ingredients:
300ml Milk
Joe & Seph's Chocolate Caramel Sauce
Method:
1. Gently heat the milk either on the hob or in the microwave. Be careful not to overheat or let it boil over!
2. Stir in a teaspoon of Joe & Seph's Chocolate Caramel Sauce while the milk is still warm and gently stir until the sauce dissolved.
3. Either enjoy warm, or allow to cool and place in the fridge to drink it cold.
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won over 40 Great Taste Awards!
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