I didn’t particularly enjoy last Saturday. The weather was dreadful, my husband was laid out after a night on the town and I was exhausted after a full-on week with the boys. So what could remedy this? Outrageous amounts of calories that’s what!
So I decided that was the night I would try the August recipe for Bake it! club hosted by the talented baker and domestic goddess Amy Lane.
The dough was pretty straightforward using my glamorous assistant the ruby red Kitchenaid.
After rolling it out into a not very perfect square, I set about coating it with melted butter and a whole host of calorific things. My husbands eyes got wider and wider with each new layer. Sugar, nuts, cut up rolos AND chocolate chips.
Looking back at Amy’s original version, she seems to have been much more conservative with her filling… I now understand why. Trying to roll that bad boy up was pretty tricky… I’ll not give it such a thick coating next time!
Once you’ve got it cut up and in the tin you’re home and dry. All you need to do is count down the timer on the oven and wait for nirvana…. I strongly recommend you eat this as soon as you can!!!!
Toffee Pecan Ring
Ingredients
75 g butter, diced
450 g self raising flour
50 g caster sugar
2 eggs, beaten
150 ml milk
25 g butter, melted
75 g pecans
2 tbsps light soft brown sugar
50 g dark chocolate chips
1 packet chocolate coated toffees (eg Rolos, or supermarket own brand for those who don’t buy Nestle), cut into quarters
1 tbsp milk to glaze
25 g dark chocolate, melted
If you don’t fancy that filling, why not try sprinkling the dough with 100g chocolate chips and 150g dried apricots, or a brown sugar and cinnamon mixture instead?
Method
1. Preheat the oven to 180°C. Grease and line the bottom of a 10 inch round baking tin.
2. Rub together the butter and flour until it resembles fine breadcrumbs, or blitz in a food processor if you are lazy like me!
3. Mix in the sugar then add the eggs and milk. It is a good idea to add the milk a little at a time as you may not need the full amount. Mix until it forms a soft dough.
4. Turn out onto a lightly floured surface and roll out to make a square of approx 35cm.
5. Coarsely chop the pecans and mix in the soft brown sugar.
6. Brush the dough with the melted butter then sprinkle over the pecan and sugar mix, chocolate chips and chocolate toffees, leaving a 2.5cm border at the top and bottom.
7. Starting at the edge nearest to you, roll up the dough tightly like a swiss roll, then cut it into 2.5cm slices. You should get about 12-14 slices.
8. Lay the slices around the edge of your baking tin at a slight tilt so they overlap a little.
9. Brush the top with a little milk and bake for about 20-25 minutes, until they are golden and cooked through.
10. Leave to cool for 10-15 minutes in the tin and then transfer to a wire rack to cool. Drizzle the top with melted chocolate.
Toffee Pecan Ring (Amy Lane August Bake It! Club)
Ingredients
75 g butter, diced
450 g self raising flour
50 g caster sugar
2 eggs, beaten
150 ml milk
25 g butter, melted
75 g pecans
2 tbsps light soft brown sugar
50 g dark chocolate chips
1 packet chocolate coated toffees (eg Rolos, or supermarket own brand for those who don’t buy Nestle), cut into quarters
1 tbsp milk to glaze
25 g dark chocolate, melted
If you don’t fancy that filling, why not try sprinkling the dough with 100g chocolate chips and 150g dried apricots, or a brown sugar and cinnamon mixture instead?
1. Preheat the oven to 180°C. Grease and line the bottom of a 10 inch round baking tin.
2. Rub together the butter and flour until it resembles fine breadcrumbs, or blitz in a food processor if you are lazy like me!
3. Mix in the sugar then add the eggs and milk. It is a good idea to add the milk a little at a time as you may not need the full amount. Mix until it forms a soft dough.
4. Turn out onto a lightly floured surface and roll out to make a square of approx 35cm.
5. Coarsely chop the pecans and mix in the soft brown sugar.
6. Brush the dough with the melted butter then sprinkle over the pecan and sugar mix, chocolate chips and chocolate toffees, leaving a 2.5cm border at the top and bottom.
7. Starting at the edge nearest to you, roll up the dough tightly like a swiss roll, then cut it into 2.5cm slices. You should get about 12-14 slices.
8. Lay the slices around the edge of your baking tin at a slight tilt so they overlap a little.
9. Brush the top with a little milk and bake for about 20-25 minutes, until they are golden and cooked through.
10. Leave to cool for 10-15 minutes in the tin and then transfer to a wire rack to cool. Drizzle the top with melted chocolate.
Well done, it looks fab! I had the same problem in that I was slightly over generous with my filling, I lost some in the rolling up but, wow, it is yummy 😀
That sounds amazing…..my mouth is actually watering right now! Will definitely be giving this one a go!! Yum!
Mmmm…. that looks good. It’s always best to be generous with the filling 😉