Does Yoghurt Cake Work with a Pot of Joy?
We’re going to try a variation of the classic Yoghurt Cake recipe using a Pot of Joy! Come and have a read and find out how it turned out…
We want to start off this blog with a shout out to one of our favourites: Condiment Claire.
Claire is well known on #foodtok and is a great source of fun and inspiration when it comes to unique and interesting food creations. We credit Claire with the inspo for today’s blog - a variation of her classic Yoghurt Cake recipe. Claire made the Yoghurt cake recipe famous on TikTok. It’s where you use yoghurt and the yoghurt pot to measure out all your ingredient and produce a delicious moist cake!
You can check out here version here:
We’re going to try a variation of this but rather than using the classic yoghurt pot… we’re going to use a Cadbury’s Pot of Joy! This doesn’t have the same texture or viscosity of yoghurt but we think it could be pretty tasty and really it just intrigued us… so why not try it y’know! You can check out our attempt below:
Basically, the way you want to do this is to weigh everything in a yoghurt pot, whether it’s a half a cup or a full cup, bigger or smaller - it doesn’t matter too much as you use the yoghurt pot as your standard of measure.
We’ve taken this premise and rather than using the typical yoghurt pot we’re trying it with a Pot of Joy - a Cadbury’s favourite. We were pretty intrigued to see if this would work as a Pot of Joy isn’t your standard yoghurt - it’s got that different texture and has way more sugar.
Therefore, we decided to reduce the sugar needed in the recipe to compensate for the Pot of Joy.
If you want to follow along properly the recipe is linked below! Also, before we forget - if you know a baker and want to make their life 100x better - you need to get them a mini spatula! Life changing.
As you can see if you watched above:
We started off cracking an egg and mixing our sugar together
Then we added some vegetable oil.
Zested some clementine
A splash of vanilla
Some baking powder
A dollop of flour
Then our Pot of Joy
At this point we were debating whether it would be worth adding some ground almonds for that lil bit of crunch!
We then mixed it all together
Then we thought that choccy chips would have been a GREAT shout alas we held off.
We added the mixture into our cake tin and it was looking pretty good!
Pop it into the oven for 40 minutes.
And here we have the finished product - it looked on the outset pretty fantastic. It’s warm and the texture is squishy and moist - one of the things we’ve noticed about the yoghurt cakes is that they are just so MOIST! Oh gosh and the chocolate orange smelt so good too.
The Verdict:
Overall, the texture and the moistness were fantastic! Exactly what we were looking for but the taste was just a little disappointing. It just wasn’t chocolatey enough - not chocolatey enough AT ALL. On reflection we think it definitely could have done with some chocolate chips or maybe just go back to the normal yoghurt cake recipe and add some cocoa powder with the yoghurt.
Don’t get us wrong - it’s nice - it just could of been better.
At any rate - we really enjoyed making it. It’s a fun way to make a cake and there are so many possibilities that you could play around with. We’re thinking a marble cake next time. If you’ve had a go at this, we would love to know how you got on in the comments. Till next time.
Full recipe below:
Ingredients:
1 cup (250g) plain yoghurt
2 levelled cups (250g) plain flour
1/2 cup (100g) caster sugar
1/2 cup (80g) vegetable oil
2 eggs at room temp
2 tsp baking powder
1/2 tsp vanilla essence
1 pinch salt
Instructions:
Preheat the oven to 180C° and place the rack in the middle position
Grease a 9x5x2.5 inch loaf pan with oil/ butter and grease proof paper
Mix eggs and sugar, then add oil, vanilla essence and mix again. Add yoghurt and mix it into a smooth consistency. All in one bowl
Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined.
Pop mixture into the lined cake pan
Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
When the cake is done, remove it from the oven and place on a wire rack to cool
What is British Rocky Road!?
It has come to my attention that not every country in the world is aware of the delicious delights offered by a chunk of Rocky Road. And that is absolutely crazy to me as it's such a British staple; all bakeries and Christmas fairs have them, like we grew up making and eating this stuff and I can’t believe people don’t know about it because in the UK it’s just everywhere.
It has come to my attention that not every country in the world is aware of the delicious delights offered by a chunk of Rocky Road. And that is absolutely crazy to me as it's such a British staple; all bakeries and Christmas fairs have them, like we grew up making and eating this stuff and I can’t believe people don’t know about it because in the UK it’s just everywhere.
As I was browsing on TikTok, y’know as you do, I saw this lovely American Girl making some Rocky Road and when I looked at the comments they were all asking what it was - they thought it was an ice cream flavour! I couldn’t believe it so I thought to myself, the world has got to be told about this secret.
So today, we're going to make a batch of the classic British staple that is Rocky Road. Some of you may have heard of the Australian Rocky Road, it’s also a big thing in Australia, but they tend to add lots of gummy sweets to theirs and obviously that goes against all of our British sensibilities.
The English one is quite basic, I won’t lie to you, but it’s also really good!
And we decided to use this BBC Good Food recipe to make it!
Check out how it went here:
I’ll lay out the key info and ingredients below before we continue.
Key Info:
The Prep time in this recipe was: 15 minutes
Cook time was: 5 minutes.
It should serve: 15 peoples
Ingredients:
200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar (to dust)
Optional:
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken up into pieces
We started off by greasing our baking dish - ideally it should be an 18cm square brownie tin lined with baking paper.
It then says that we should put the digestive biscuits in a zip lock freezer bag and bash it with a rolling pin, but we just find it SO satisfying getting to cut them up - just one of those funny quirks. You kinda want to get it so there’s a mix of biscuit dust and a 50p coin sized lump.
While you’re getting this sorted; in a large saucepan you want to melt your butter, chocolate and golden syrup into a nice melty mixture. For the golden syrup a Grackle top tip is to put a little bit of vegetable oil onto your table spoon so the golden syrup slips right out without leaving a mess.
You’ll be thanking us later for that nice clean spoon, mm mm mm!
It should be heating up slowly and creating that hot chocolatey goodness - that hot chocolate sauce - melty melty chocolate. YUM!
Also can I just say… bit of a tangent but I think we need a bit of an Ice Cream revolution up in England. Like, why don’t we have Rocky Road as an ice cream flavour? I’m quite intrigued to try it actually. A little bit of crunch, the gooey marshmallows and all that chocolatey goodness. I think it’d be a winner. Even thought chocolate is definitely the worst flavour of ice cream! Don’t hate me for saying it, it’s just true.
Once you’re ready, take all of your biscuits and then our key ingredient - mini marshmallows - and any of the other ingredients you might want to include. Some people add raisins and such but that’s a preference thing. We didn’t include any because we were just going for a classic rocky road. Then you just want to stir all of those bits into the chocolatey mixture!
I must say that the standard mini marshmallow really does NOT hold is structural integrity in England, they seem to just melt right into the mixture which is SO annoying.
But once it’s all in, just give it a good mix and put it into your prepped baking tin.
Then you just want to pop that into the fridge until it’s set.
When you take it out of the fridge people always have a different approach. Some people pour chocolate all over the top, some like to decorate, but as you know we just couldn’t wait to take a bite and so we say just jump in and cut yourself a slice!
And there you have it - a classic British Rocky Road!
If you thought this looked tantalisingly delicious and you gave it a try, let us know how you got on in the comments! We’d love to know how your little slice of British Rocky Road went down.
Till next time.
We tried The most expensive cookie in london!
Fellow cookie officianados, when it comes to Cookie’s we know exactly what we’re talking about and when we hear about a deluxe cookie you know we have to try it. So we went out and found the MOST expensive cookie in London and we’re here to tell you all about it
Fellow cookie officianados, when it comes to Cookie’s we know exactly what we’re talking about and when we hear about a deluxe cookie you know we have to try it. So we went out and found the MOST expensive cookie in London and we’re here to tell you all about it, so that you can add a little cookie excitement to you day.
We headed off for our expedition into London - there’s always something exciting when you’re on a cookie hunt in London, and found ourselves at Hyde Park Station and heading to The Berkeley that is the home of world famous pastry chef - Cedric Grolet. Of course we were very excited to get stuck in.
So we enter in and we couldn’t believe it. This was unlike anything we’d ever seen. It was elite. Everything was elite. The building was elite. The layout was elite. The pastries looked elite. It was unreal. And you always know you’ve gone to the next level when you can’t find a price tag anywhere. This was no ordinary bakery - this was like an pastry art show.
The aesthetic was just incredible, we were loving it. Even more so we appreciated the staff who were lovely and so genuine. For a second we’re going take you away from the pastry and tell you about the toilets! Flipping heck - the toilets were amazing. We had so much fun because they had these awesome swirling vortex flushes and you know we just can’t help marvel at an incredible toilet.
The Food
We started our experiement with a fresh mint tea - just a little pallette cleanser before we delved into the baked delights. You will never guess how much this mint tea was… £9! We could not believe that they were charging almost £10 for a mint tea - it’s daylight robbery. What’s even crazier is that we paid it - the things we do for a fresh mint tea.
On to the Cookies. As stated we consider ourselves to be on the more experienced side of cookie tasting… an expert you may say… perhaps even a professional cookie taster so we feel we know what we’re talking about here.
I’ll justs say this… it was a good cookie, but it wasn’t amazing. The texture was slightly gritty and it didn’t have the soft, melty to die for texture that we look for, and in that the flavour was good but it wasn’t mind blowing fantastic. Fortunately, the pistacio cookie was much better in our opinion. It had the balance between sweet and salty and the texture had lost that grittiness of the first one but, it was NOT worth £25.
So there you have it… a good cookie, but not a great cookie! If you have the strength to pay £25 and try it for yourself - let us know what you think in the comments.
Trying London’s croissant crawl!
Over here at INSERT NAME HERE we’re not so much the pub crawl kinda people. We love the premise - but we prefer the pastries. So we were beyond buzzed when we realised the new crawl on the block was a CROISSANT CRAWL!
Over here at Here and There we’re not so much the pub crawl kinda people. We love the premise - but we prefer the pastries. So we were beyond buzzed when we realised the new crawl on the block was a CROISSANT CRAWL!
The croissant crawl isn’t just a stop and pop by any bakery you can find oh no! It has a purpose. A purpose that seeks to connect three of the ultimate, most wordly reknowned and famous croissant innovators in London. And we are here for it. We want to experience the flaky, buttery, squidgy deliciousness that is the laminating process of making croissants.
How does it work?
The crawl works like this: It’s a journey between the man himself - Phillippe Conticini, Le Deli Robuchon and finally but by no means last Richoux. The brilliant thing about the crawl is that you can complete the crawl in about 40 minutes - which adds all the fun of a day out wandering London - but also you get the more original and unique croissant creations.
Phillippe Conticini
This is our first stop, and it’s nice and easy being located close to Kensington Station. Firstly, what a display.It was a smorgassboard of delicious pastries, glowing and shining, filling your eyes with delight. From luxurious and delicately crafted croissants to the most mouth watering pain au chocolats there were XL croissants that looked like they could feed a family. It was mesmerising.
It was like a tapestry of pastry, and the croissant was it’s center piece. Light, flakey and delicious. You’ve definitely got to try it!
Le Deli Robuchon
Le Deli Robuchon is the next step on the crawl, right next to Green Park station. It was an elegant space and the pastry counter immediately caught my eye from the end of the room. We were excited for this because of the quirky take on a traditional fave.
Here we had, The Cube. Like what! They’ve turned a croissant into a cube. How awesome - brilliant - genius! We could not wait to get a taste of this bad boy and we know you won’t be able to either!
Richoux
Our last stop on the crawl is at Richoux which luckily is only 5 minutes away from Robuchon. Richoux was a little more intimidating as it was less of a traditional bakery and more like a restaurant - luckily because they obviously know how good their pastries are they had a takeaway pastry counter for us.
At Richoux they’ve had a imaginative idea to form the Cruffin - you guessed it - half muffin/ half croissant! The swirling flavours invite you in and as you know the first bite is with the eyes!
Overall Thoughts
The best croissant was most definitely at Richoux - the flavours were intoxicating mixing dreamy vanilla and raspberry that complimented each other perfectly. It was refreshing and different and utterly delicious.
This was closely followed by Le Deli Robuchon the pastry was flakey and buttery and felt excellent on the tongue and everything mixed together to form a perfect bite.
Phillipe Conticini was our least favourite of the 3. It wasn’t flakey but had a more burnt texture to the bite, the filling was tart and didn’t compliment the pastry.
If you want to go from best to worth - start with Richoux and go backwards.
If you want to go from worst to best - start with Conticini and end with Richoux.
Each of these croissants are going to set you back aroudn £7 which isn’t cheap - but Richoux was most definitely worth it.
Let us know your favourite croissant in the comments below!