When I moved to the Bahamas, I tasted my very first Crunchie bar, and it was pure, sweet, magical love. I had never tasted anything like it, that airy, sweet, crispy caramel tucked neatly inside milk chocolate. It was pure bliss.
Imagine my happiness when my Jamie’s Great Britain book arrived in the post, and I found a recipe on how to make the inside of a Crunchie bar!!!! I literally got the book on Tuesday, and Wednesday I was making the honeycomb. I’m flabbergasted at how easy this was to make. I mean, I don’t know what I thought it would entail, like some super-duper complicated machinery to infuse the caramel with all those teeny tiny holes, but in reality….it’s a 4 step process. It took me a whole of 10 minutes. Crazy!!!
My friend came over for lunch yesterday, and I hadn’t baked in a while. Luckily, my pantry is always stocked with the necessary accoutrements (I just wanted to use a fancy word. Ingredients, actually) to whip up a simple sponge cake. Which also came out of Jamie’s book.
I decided I would combine his recipe for honeycomb, with his recipe for Victoria Sponge, and add a little banana and some ganache.
This is the bomb. Tastewise and calorically. But heck, it was worth the run I did afterwards!
So, if you are so inclined, here is the recipe for my little concoction!
Adapted from Jamie’s Great Britain Cookbook
Basic Honeycomb Recipe:
1/2 heaped tsp baking soda
125g white sugar
1 tbsp honey
Line a shallow baking tray with a sheet of parchment paper. Measure out your baking soda so that it’s ready to go – you’ll need to work quickly once the sugar reaches the right temperature. Put the sugar, honey and 25ml of water into a medium-sized, deep, heavy-bottomed pan. Stir together and heat to 150 Celsius on a sugar thermometer. Whatever you do, do NOT touch or taste the caramel, as it will burn you.
As soon as the caramel reaches the right temperature, turn the heat off and add the baking soda, whisking quickly and carefully to combine it. It will froth right up, but that’s normal. Carefully pour the mixture out onto your lined tray right away, then gently tilt the tray a little from side to side to get the mixture to spread out in a fairly even layer (again, being careful not to come into contact with the hot caramel). Leave to one side to cool, then crack it into bite size pieces and crush some into powder or smaller pieces.
For the Victoria Sponge:
125g softened unsalted butter, plus extra for greasing
125g self-raising flour, plus extra for dusting
2 large eggs
zest of one lime
a few drops of Rosewater
Preheat your oven to 190C. Grease your individual cake tins with butter, and dust with flour. Trust me on this, I didn’t dust with the flour and they stuck….so instead of 6 I had 4.
Beat the butter and sugar together in a mixer until light and fluffy, about 10 minutes. Add the eggs, one at a time, making sure you beat each one before you add the next one. Fold in the lime zest, flour and rosewater. Divide the batter among the cake tin, and with a greased spatula, smooth the bottoms. Bake for 20-25 minutes or until golden brown and rise, and a toothpick comes out clean. Turn out on a baking rack to cool completely.
For the ganache:
250g dark chocolate
1 cup heavy cream.
Shave your chocolate with a serrated knife.
This will make sure that the chocolate melts all at the same time. In a medium sauce pan, heat the cream just before boiling. Place the chocolate in a large heat-proof bowl, and add the cream. Mix once and let sit for 1o minutes. Then whisk well, until all the chocolate is mixed with the cream and it is glossy.
1 banana, cut 6 slices, and chop the rest
6 individual cakes
Place a piece of parchment beneath the baking rack. Add the honeycomb and chopped banana to the tops of the cakes. Then drizzle the ganache over the cakes. Let it set for about 3 minutes, then pour over again, and smooth the sides and top with a spatula.
Top the cakes with the small crushed honeycomb, then add one large piece. Add one slice of banana to each cake.
From my kitchen to yours,