Bug Hill Farm Sweet Recipes
Black Currant Icing
Makes enough to generously frost a 9-inch round layer cake or two dozen cupcakes.
- 4 sticks Unsalted Butter, room temperature
- 6 cups sifted Confectioners' Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Kiss of Cassis - Black Currant Cordial, add up to 4 more teaspoons of Black Currant Cordial for stronger black currant flavor
Blend butter in a mixer on medium-high until pale and fluffy. Add vanilla and Kiss of Cassis™ and blend until well-incorporated. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high and beat until well-combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use. After icing your cake, refrigerate until the frosting is set, a couple of hours or overnight.
Thirst quenching Black Currant Cordial popsicles
- Mix 2 parts cordial with one part water.
- Combine black currant cordial ‘juice’ with fruit chunks of your choice - 1:1. Pour into popsicle molds and freeze for at least three hours. The best part is that these pops contain no sugar! Just black currants, honey and fruit. (Fruit chunks are optional. These are just as tasty with just the juice)
Black currant milk shake
- Combine 3 scoops of vanilla ice-cream with 1/4 cup whole milk and 1/4 cup BCC in a blender.
- Blend until smooth. Enjoy as is or add a touch of chocolate sauce to make a berry scrumptious chocolate milk shake!
Chocolate black currant cordial cake
For the cake batter
- 7.5 oz unsweetened dark chocolate
- 1 cup butter
- 1 tbsp flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 C light brown sugar
- 3/4 C dark brown sugar
- 3 eggs
- 1 1/4 C ground almonds
- 3/4 - 1 C chopped walnuts
- 1 oz blackcurrant cordial
For the frosting
- 2 oz unsweetened dark chocolate
- 1/2 C soft butter
- 1 C confectioners sugar
- 2-3 tbsp blackcurrant cordial
Preheat your oven to 350 F
Batter: Butter a 9inch cake tin. Break the chocolate into small pieces and along with the butter, put it into a pan & melt over a low heat, stirring with a wooden spoon. Remove from the heat and stir in the vanilla extract & sugar. Let it cool. Beat the eggs in a small bowl. Blend chopped walnuts in a food processor until it is half flour/half larger bits. Pour the eggs into the cooled chocolate mixture & stir in until fully combined. Add in the ground almonds & chopped walnuts about a third at a time & fold in using a spatula. Fold in sifted flour & baking soda, using a spatula. Pour into your cake tin & bake for 30 minutes until set. Just before you take the cake out of the oven, heat the cordial in a small saucepan. When cake is out of the oven, with a fork, pierce holes all over the cake and brush the cordial over the cake letting it soak in. Leave to cool a little before removing from the cake tin & leave to cool fully on a wire wrack. Wrap in parchment paper & leave to set & infuse for at least a few hours & preferably overnight.
Icing: Break up chocolate into small pieces and melt in a double boiler. Stir gently with a wooden spoon. Using an electric mixer, beat butter until soft. Add the sugar a couple of tablespoons at a time until fully combined. Using a spatula, stir in the melted chocolate mixture. Mix in the cordial to taste. Spoon onto top of the cake & smooth out with a spatula knife.
Finally, add fruit of your choice to the iced cake.
Kissed poached pears with vanilla ice-cream or whipped cream
- Peel pears and cut bottom off so they will stand upright.
- Pour cordial into saucepan and bring to a boil
- Add pears, cover and simmer for 15-20 minutes
Serve pears with any extra cordial that was not soaked up during simmer and add a dollop of vanilla ice cream or whipped cream
Drizzle our shrubs or cordials over ice cream, yogurt, or fresh fruit!
Pour a little shrub or cordial over fruit cobblers before baking.