Tarek Malouf - The Hummingbird Bakery Home Sweet Home - 100 new recipes for baking brilliance

60ml (2fl oz) DOUBLE CREAM

60g (2oz) WHITE CHOCOLATE CHIPS

1ml (drop) PEPPERMINT ESSENCE

1ml (drop) GREEN LIQUID FOOD COLOURING

FOR THE CUSTARD

330ml (11½fl oz) WHOLE MILK

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

150ml (5½fl oz) DOUBLE CREAM

FOR THE DECORATION

60g (2oz) CHOCOLATE COOKIES

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and mix until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once the mixture is smooth, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. While the cakes are baking, make the mint filling. Heat up the double cream in a jug in the microwave, or on the stove in a very small pan, until almost boiling. Place the white chocolate chips in a medium bowl. Pour the hot cream over the white chocolate. Let this sit for a couple of minutes to allow the chocolate to start to melt Then stir in the peppermint essence and green food colouring and keep stirring until all the chocolate has melted and the mixture is smooth. Place in the fridge to set. Once set, whip up the filling by hand. (Please be careful when whipping this up as it will split if over-whipped.)

8. To make the custard for the frosting, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

9. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.

10. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.

11. In a food processor, blend the whole chocolate cookies (and filling, if they have one) until they form fine crumbs.

12. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.

13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the mint filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.

14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chocolate cookie crumbs.

This quintessentially British pudding turned into a cupcake is part of our popular summer desserts range. Make sure you eat these soon after decorating so that the meringue stays crisp on top.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

1 tsp VANILLA EXTRACT

FOR THE CUSTARD

330ml (11½oz) WHOLE MILK

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

150ml (5½fl oz) DOUBLE CREAM

FOR THE DECORATION

125g (4½oz) STRAWBERRIES, CUT INTO ROUGH PIECES

50g (1¾oz) SHOP-BOUGHT OR READY-MADE MERINGUE, CRUSHED INTO ROUGH PIECES

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

3. In a separate jug, mix together the milk, eggs and vanilla extract by hand.

4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any lumps have been beaten out, reduce the speed and gradually add the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. While the cupcakes are baking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.

9. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.