Monday, 15 April 2013

Homemade Sausage Roll and Rum Chocolate Cake, Treat Night

I was really looking forwards to this Saturday night Treat Night as recently every treat night I've been out so have only cooked healthy food for a while.

I decided I wanted to make a sausage roll and try a recipe my friend had given me after I licked the plate clean when she'd make this chocolate cake for a friends birthday!

In the past I've made sausage rolls with a variety of fillings, adding apple, spices, even cheese, but I fancied a really simple sausage roll so just stuck to good quality sausage meat. Feel free to experiment with your own flavour choices though.

I was having these for dinner so made them large but you can make them bite sized for picnics or parties. Much better than the shop bought ones and very easy to make.

I used shop bought puff pastry as I almost always do. I don't think life is long enough to make your own regularly ;)

Take one sheet of puff pastry and cut off about a third. Split 2-3 good quality sausages and remove the meat from the skins. Shape it into one large sausage and lay on the pastry. I used Waitrose Free Range Lincolnshire Sausages.

Break an egg into a little bowl to use as an egg wash.

Paint the egg around each egg as it will act as 'glue' holding your sausage roll shut.

Flip over the pastry so the sausage is enclosed.

Use your finger and thumb to press the two edges together making a pretty crimped effect

Bake at 220C for about 25 mins depending on how thick the meat is.

The finished result. I served it with lots of salad and copious amounts of ketchup. Delicious!

This chocolate cake has a hint of the Caribbean and is fab. Moist, rich and dark - just as chocolate cake should be! The original chocolate cake recipe was in cups so I converted it into grams as I prefer the accuracy for baking. I also only baked quarter of the recipe as I didn't want any leftovers and there were only two of us. The original recipe had Jack Daniels in it, which I think gave a better flavour but I didn't have any in so I substituted it for dark rum.

I started by weighing 64g plain flour into a bowl

Adding 64g caster sugar

And 32g cocoa powder

I then took one egg and 28g of butter and added the dry ingredients

Add 4tbsp of strong coffee and 4 tbsp of your chosen spirit.

Add 1/4 chopped ripe banana

Beat well.

Place in a 4'' cake tin or muffin cases and top with a few chunks of chocolate

Bake at 180C for about 20 mins (it will take longer if you make the mixture 4 times larger and you will need a pan 9x13 inches)

I served it warm with ice cream. A real treat!

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