Joe & Seph's Recipe Ideas

Espresso Martini Brownies

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

• 2 tsp instant coffee granules
• 50mls coffee liqueur
• 200g dark chocolate
• 200g unsalted butter
• ⅓ cup cocoa powder
• 1cup caster sugar
• ½ cup light brown muscovado sugar
• 3 room temp eggs
• ½ cup plain flour
• ¼ cup self-raising flour
• 1tsp vanilla extract

Gin & Tonic Milkshake

Thanks to @TheCulinaryBee for creating this boozy Joe & Seph’s Masterpiece!

Ingredients (serves 4):

• 400g Vanilla Bean Ice cream, softened
• 400ml Whole Milk
• 1 x Joe & Seph's Gin & Tonic Caramel Sauce jar
• 1 x Joe & Seph's Gin & Tonic Popcorn pouch

Method

1. Prepare four large glasses. Using a teaspoon, drizzle Joe & Seph's Gin & Tonic Caramel Sauce down the inside of each glass.
2. Add 2 large scoops of Vanilla Bean Ice cream into each glass, and pour in around 100ml of Milk into each glass. Then gently stir to combine, being careful not to disturb the caramel sauce.
3. Top with a generous amount of Joe & Seph's Gin & Tonic Popcorn and another drizzle of caramel sauce and serve immediately! 

Salted Caramel Gingerbread Cake

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

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!

Brandy Butter Profiteroles

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!

Prosecco Jelly, Pear Granita with Joe & Seph's Prosecco Popcorn

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!

Mince Pie Ice Cream with Joe & Seph's Mince Pie Popcorn

Ingredients:

• 400g tin Condensed Milk
•  400ml Double Cream
• 1 x tsp Vanilla Paste
•  500g Fruit Mince
• 1 tbsp Dark Rum (optional)
• 1 x Joe & Seph's Mince Pie Popcorn Pouch

Method:

1. Whisk the condensed milk and double cream together until it forms soft peak.
2. Stir in the vanilla, mincemeat and rum until well combined and fruit is evenly distributed.
3. Pour into a freezable container and place in the freezer. It will need around 4-6 hours to freeze.
4. Turn our onto a platter and top with Joe & Seph’s Mince Pie Popcorn.

Marmite Mac n' Cheese

Ingredients (serves 4):

• 2 tbsp butter 
• 350g pasta of choice
• 1 x garlic clove 
• 1 tsp English mustard powder 
• 3 tbsp plain flour 
• 500ml whole milk 
• 1 x Pouch of Joe & Seph's Marmite Popcorn
• 250g mature cheddar (grated)
• 50g parmesan (grated)

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!

Peach & Vanilla Galette

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!

Salted Caramel Banana Cupcakes

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!

Salted Caramel Popcorn Rocky Road

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!

Griddled Peach, Rocket and Bresaola Salad with Blue Cheese, Walnut & Celery Popcorn Croutons

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!

Goats Cheese & Black Pepper and Basil Ice Cream

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!

Joe & Seph's Peanut Butter and White Chocolate Cheesecake

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!

Lemon Tart with Joe & Seph's Orange Marmalade Popcorn

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!

Joe & Seph's Prosecco Ice Cream

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! 

Joe & Seph's Gin & Tonic Mess

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!

Joe & Seph's White Chocolate Popcorn & Salted Caramel Cheesecake

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!

Gluten-free Banana Pancakes with Joe & Seph's Caramel Sauce

 Ingredients (makes around 4 pancakes):

• 1 medium banana
• 1 egg
• 30g gluten-free rolled oats
• Knob of butter
• Handful of frozen berries
• 100ml water
• Joe & Seph’s Salted Caramel Sauce

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!

Anti-Gravity Toffee Apple Popcorn Cake

Thanks to @becksbake for creating THE most indulgent Joe & Seph’s Masterpiece!

Ingredients

Cake

• 450g light soft brown sugar
• 105ml rapeseed oil
• 3 eggs
• 300ml buttermilk
• 1.5tsp vanilla extract
• 450g plain flour
• 5tsp bicarbonate of soda
• 2 heaped tsp ground cinnamon
• 3 dessert apples 

Buttercream

• 500g unsalted butter at room temperature
• 1kg unrefined icing sugar

Decoration

• A balloon stick and holder, long bamboo kebab stick
• Piping bag and 1cm plain nozzle
• 50g sugar
• 1 packet (80g) Joe and Seph's Toffee Apple Cinnamon Popcorn
• 1 Jar (230g) Joe and Seph's Toffee Apple Cinnamon Sauce

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) Click here;

Luxury Hot Chocolate Topped with Chilli Chocolate Caramel Popcorn

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

Whipped Cream

Pinch of salt

Method

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!

Prosecco Caramel Mousse

Ingredients

• 1 Jar Joe & Seph’s Prosecco Caramel Sauce
• 100g double cream
• 1 tub mascarpone
• Joe & Seph’s White Chocolate & Vanilla Bean Popcorn to serve

 Method

This is a dead easy little recipe and ever so yummy!

1.  Whip the double cream until stiff peaks appear (around 5 minutes whisking).
2. Gently fold in the mascarpone. When completely mixed, add the jar of Joe & Seph’s Prosecco Caramel Sauce and again, gently fold.
3. Add the mix to ramekins, and put in the fridge to set.
4. To serve, top with crunchy Joe & Seph’s White Chocolate & Vanilla Bean Popcorn!

Joe & Seph's Sticky Toffee Pudding

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!

Chocolate Caramel Smoothie

This delicious Chocolate Smoothie makes the perfect breakfast or little snack. Thank you to @cinnamonandberries for the creation!

Ingredients

• 3  frozen bananas
• 2  tablespoons of cacao powder
• 1 cup of almond milk
• 1 tablespoon of Joe & Seph's caramel sauce

Method

1. Simply blend together all the ingredients using a blender.

2. Serve topped with extra fruit, berries and Joe & Seph's Caramel Sauce!

Boozy Pineapples

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 

• 1 large pineapple, sliced
• 1 pot of Joe & Seph's Rum & Raisin Caramel Sauce
• 250ml Dark Rum
• 100ml Brandy
• 100g brown sugar
• 1 tbsp of vanilla bean paste
• 100g butter
• 1 star anise 

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.

Chocolate & Madagascan Vanilla Blondies

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

• 2 eggs & 1egg yolk
• 2 tbsp of vanilla extract
• 180g plain flour
• 120g melted unsalted butter
• 150g golden caster sugar
• Pinch of salt
• A jar of Joe & Seph's Madagascan Vanilla Caramel Sauce

For the chocolate layer

• 200g dark chocolate melted
• 100g double cream
• 3 handfuls of Joe & Seph’s Double Chocolate Popcorn

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!

Chocolate Caramel Tarts

These are incredibly moreish desserts courtesy of The Culinary Bee. Prepare to amaze your guests or yourself with this treat!

Ingredients

For the Pastry

• 4 cups (500g) of plain flour
• 1 1/2 cups (140g) of icing sugar/ confectioners’ sugar
• 1 cup (250g) of unsalted butter, diced
• 4 egg yolks
• pinch of salt
• a teaspoon of vanilla essence (optional) 

 Ganache

• 250g of good quality dark chocolate
• 350 ml of double cream
• 2 jars of Joe & Seph’s Salted Caramel Sauce

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.

Banoffee Tartlets

Super easy banoffee tartlets. The perfect pud for any occasion! Thanks to @theculinarybee for yet again another delightfully delicious recipe :) 

Ingredients (Makes 4 puddings)

• A jar of Joe & Seph's Salted Caramel Sauce
• Half a packet of hobnobs
• 90g melted salted butter
• 1 tsp vanilla essence
• 1 flake 
• 250g double cream
• 1 banana sliced

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! 

Chocolate Porridge with Strawberries & Cream Popcorn

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! 

Double Chocolate Rocky Road Caramel Brownies

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!

Salted Caramel Chocolate Pots

Try out this delicious salted caramel chocolate pot recipe by 10 year old Dylan Allman, for more of his recipes  Click here

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

1. Melt the butter and chocolate together in a pan on a low heat. Stir occasionally until the butter has melted.  

2.  Pour ½ of the cream into the chocolate mix and stir well. 

3. Add 1tsp of Joe & Seph’s Chocolate Caramel Sauce to the mix and stir in. 

4. Take the chocolate mix off the heat and let it cool to room temperature. 

5. Whisk up the remaining ½ of the cream until stiff and add it into the pan of chocolate mix. Stir until smooth and shiny.
   

6. Cover the base of each ramekin with Joe & Steph’s Chocolate Caramel Sauce, then spoon on the chocolate mix. 

7. 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.                                                                                             

8. 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

Chocolate Christmas Tiffin

 Try your hand at this delicious Chocolate Christmas Tiffin recipe from @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 

Ingredients

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!

This is the perfect substitute for those who aren't a fan of mince pies and is a perfect treat to bring along to Christmas parties! Head over to @PLgymaddict blog for more www.prettylittlegymaddict.co.uk

Double Chocolate Cinnamon Cookies

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

Baked Caramel Apple Cheesecake

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!

Primrose Bakery Popcorn Cake

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!

Lemon Sponge Cupcakes with Gin & Tonic Caramel Sauce filling

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 160˚c for fan ovens (180˚c 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.

Blackberry Tower Pancakes

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

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.

Peanut Butter & Salted Caramel Lamington's

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.   

Banoffee Pie Pancakes

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.

Chocolate Sundae Pancakes

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 & Steph’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.

Boozy Almond Hot Chocolate with Salted Caramel Sauce

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:

1. Lightly toast the flaked almonds in a frying pan over a medium heat until they start to turn golden brown.
2. Make 2 normal mugs of hot chocolate using the hot chocolate powder and milk as specified on the hot chocolate instructions.
3. Stir 25ml of almond liqueur into each hot chocolate.
4. Top each hot chocolate with whipped cream and scatter over some of the flaked almonds. Drizzle over some of our Salted Caramel Sauce and serve immediately. 

Spiced Pear Cake with Mascarpone Icing and Sticky Toffee Caramel Sauce

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

1. Preheat your oven to 175 degrees C (fan.) Grease and line two 18cm round cake tins. 
2. In a large mixing bowl, cream together the butter and caster sugar with an electric whisk until light and fluffy. Then gradually beat in the eggs, one at a time until fully incorporated into the mixture. (You may want to add a tablespoon or two of the flour to stop the mixture from curdling.)
3. Then whisk in the rest of the flour, the milk, vanilla and spices until you have a smooth cake batter. Fold in the diced pear pieces.  Divide the mixture equally between the two cake tins and spread it out evenly. Bake in the centre of the oven for 25 minutes until golden and springy to the touch.
4. Meanwhile, prepare the pears for the topping: Peel the pears and then using a sharp knife, cut them lengthways into thin slices, retaining the core and stalk. In a large bowl, mix together the sugar and spices and then dip each piece of pear into the spiced sugar mixture to coat it. Lay the pear pieces on a wire cooling rack over a baking tray.
5. Once the cake is done, remove it from the oven to cool in the tins. Put the baking tray with the pears into the oven and immediately turn the heat down to 145 degrees C (fan.) Bake the pears for an hour, turning the slices half way, until they are dried out and golden.
6. To make the icing, beat the mascarpone in a large mixing bowl with an electric whisk until smooth. Add in the icing sugar, vanilla, butter and milk and whisk until you have a silky, lump-free icing.
7. To assemble the cake, cut each half into two so that you have 4 equal tiers.  You will have to flatten out one of the two tops but leave the other one rounded as the very top tier.
8. Arrange the bottom tier of cake on your serving plate. Top with a quarter of the mascarpone icing and a layer of Joe & Seph’s Sticky Toffee Caramel Sauce. Repeat this with two more tiers and then top the final tier with the remaining icing. Drizzle over some more caramel sauce and then top with the dried pear pieces. Serve straight away. 

                                

Sophie Thompson's Ice Cream Cake

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:

1. Take your ice-cream from the freezer and leave on the side to soften a bit.
2. Gently melt the butter, either in the microwave or on a low heat on the hob
3. 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.
4. 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.
5. 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)
6. When you’re ready to serve, remove your pudding from the freezer, and liberate from tin.
7. Give your Joe & Sephs a good stir to get it going, and drizzle it like a loon all over your ice cream cake.
8. Finally, lightly toast the flaked almonds and scatter over the pudding for an added texture.
9. Serve to the deserving 

Joe & Seph's Sticky Toffee Sauce, Chocolate & Banana Mess

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.

American Style Cheesecake with Joe & Seph's Salted Caramel Sauce

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.

Choux Pastry with Joe & Seph's Chocolate Caramel Sauce

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.

Cream Swiss Roll with Joe & Seph's Sticky Toffee Sauce

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).

Caramelised Sweet Onion Relish

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. 

Toasted Brioche with Joe & Seph's Chocolate & Hazelnut Sauce

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.

Joe & Seph's Chocolate Caramel Milkshake

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.