Speculoos Caramel Babka

A luxuriously spiced twisted bread made with our delicious Speculoos Caramel Sauce. Thank you to @LovedByLouisa for this recipe!

Ingredients

• 400g strong bread flour
• 200ml milk
• 2 eggs
• 80g butter
• Splash vanilla essence
• Joe and Sephs Speculoos Caramel Sauce
• 3tbsp dark brown sugar
• 2tsp dried yeast
• 2tsp cinnamon 

Method

1. Combine the sugar, cinnamon and flour in a mixing bowl. 

2. Heat the milk so it’s very warm but not hot. Add the yeast and whisk with a fork. 

3. Melt the butter. Add the milk mix and the eggs to the flour. Once cooled, add the butter.  

4. Combine until a dough forms, then knead for around 8 minutes until stretchy. The aim is to fold the dough over itself as you knead, to create air pockets. 

5. Leave somewhere warm until it doubles in size.

6. Roll out to form a large rectangular sheet. Melt your caramel and add evenly across the top. 

7. Crush the biscoff and sprinkle generously over the top of the caramel layer. 

8. Start rolling! Holding the sheet lengthways, roll it up as if you were making a Swiss roll shape. 

9. With the seam of the dough facing down, slice the roll in half lengthways down the middle. 

10. Then each side so that the layers in the centre are facing up. Then start crossing each side over the other to form a twist shape. 

11. Brush with more melted butter and pop in the oven to bake until golden. 

12. Once out, drizzle with a little more caramel and tuck in! 

Orange Chocolate Brownies

This recipe combines chocolate brownies with Joe & Seph's Chocolate Orange Carmel Sauce and Chocolate Orange Popcorn! Thank you to @littleluxuryfoods for this decadent chocolate brownie recipe.

Ingredients:

• 185g 70% Dark Chocolate
• 85g Plain Flour
• 18g Unsalted Butter
• 40g Cocoa Powder
• 250g Caster Sugar
• 50g Milk Chocolate
• 3 Eggs
• Joe & Seph's Chocolate Orange Caramel Sauce
• Joe & Seph's Chocolate Orange Popcorn 

Method:

1. Melt the butter and dark chocolate together in a large bowl over a bain-marie. Stir occasionally. Once melted, leave to cool. 
2. In a separate bowl, sieve the flour and cocoa powder together
3. In a bowl, break the eggs and add in the sugar. Mix together with a whisk until smooth and creamy. It should turn into a pale, yellow mixture. 
4. Pour the chocolate mixture into the eggs, folding through with a spatula. 
5. Mix in the dry ingredients and fold once again, being careful not to knock out too much of the air. 
6. Chop up the milk chocolate into chunks and add into the mixture. Mix until fully incorporated.
7. Line a square tine (20x20cm) with parchment paper.
8. Pour the mixture into the tin and back for 20-25 minutes. If you prefer more gooey brownies bake for 15 minutes and use a toothpick to check the middle.
9. Allow to cool before drizzling over Joe & Seph's Chocolate Orange Caramel Sauce and Chocolate Orange Popcorn. 

Autumnal Popcorn Crumble

This recipe combines roasted pears with a Joe & Seph's popcorn crumble topping and Toffee Apple & Cinnamon Caramel Sauce! Thank you to @floras_kitchen_stories for this lovely autumnal recipe!

Ingredients:

For the crumble topping:

• 100g caster sugar
• 200g flour
• 175g cold diced butter 
• 1 tsp baking powder
• 1 pinch salt
• 1 tsp gound allspice
• 1/2 pouch of Joe & Seph's Salted Caramel Popcorn

• 6 pears, halved
• 40g butter
• 2 tbsp light brown sugar
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger

• 1 jar of Joe & Seph's Toffee Apple & Cinnamon Caramel Sauce 
• Vanilla ice cream

G&T Martini

A sophisticated, yet super easy tipple! Try making this devilishly tasty Martini for your next cosy film night-in or raucous dinner party! Thank you to @the.gin.couple for the splendid recipe!

Ingredients:

• Ice
• Dry Gin
• Caramel & Orange Liqueur
• Joe & Seph's Gin & Tonic Caramel Sauce
• Joe & Seph's Gin & Tonic Popcorn 
•  Dried Orange Slices

Method:

1. Add ice into the shaker.

2. Add the Gin, Caramel and Orange liqueur, Joe & Seph's Gin & Tonic Caramel Sauce and a freshly made shot of espresso. 

3. Shake well to create foam. 

4. Strain into a martini glass and garnish with Joe & Seph's Gin & Tonic Popcorn and a slice of dried orange. HAPPY SIPPING!

Banoffee Pie Slices

Banoffee Slices, made with a biscuit base, and topped with a banana, caramel and chocolate mix, before being topped with Banoffee Pie Popcorn and Caramel Sauce! Thank you to @drinkginandbake for this wonderful recipe!

Ingredients:

For the base:

• 400g digestive biscuits
• 125g unsalted butter

For the filling:

• 1 x 397g tin of condensed milk
• 2 large ripe bananas, mashed
• 100g chopped pecans
• 50g milk chocolate, chopped
• 50g dark chocolate, chopped
• 200g desiccated coconut
• pinch of cinnamon
• 1 x Jar of Joe & Seph's Banoffee Pie Caramel Sauce (keep 3 tbsp for the topping)

For the topping:

• 3 tbsp Joe & Seph's Banoffee Pie Caramel Sauce
• 1 x 80g pouch of Joe & Seph's Banoffee Pie Popcorn
• 20g milk chocolate, melted
• 20g dark chocolate, melted

Method:

1. Pre-heat the oven to 180c

2. Blitz the digestive biscuits into fine bread crumbs and melt the butter

3. Mix the blitzed digestives and melted butter and press into the bottom of the lined tin

4. Spoon the Banoffee Pie Caramel Sauce over the biscuit base

5. Mix the rest of the filling ingredients together and pour over the biscuit base

6. Pop in the oven on the middle shelf and bake for 20-25 minute until the top is lightly golden

7. Remove from the oven, allow to cool at room temperature and then pop in the fridge for a minimum of 4 hours.

8. Remove from the fridge and using a teaspoon, drizzle with the Banoffe Pie Caramel Sauce, milk and dark chocolate. Then scater the popcorn and add more caramel and chocoolate drizzle.

9. Refrigerate for 30 minutes then cut with a sharp knife into 16 squares. Enjoy!

Chocolate Hazelnut Tart

A chocolate and hazelnut tart, made with chocolate ganache and decorated with Caramel & Belgian Chocolate Popcorn. The perfect dessert for any occasion! Thank you to @meatthefoodie for this recipe!

Ingredients:

For the pastry:

• 200g plain four
• 140g cold butter, diced
• 1 egg yolk
• Extra flour, for dusting

For the chocolate ganache:

• 100g dark chocolate
• 100ml double cream

For the topping:

• Joe & Seph's Chocolate Hazelnut Caramel Sauce
• Joe & Seph's Caramel & Belgian Chocolate Popcorn
• Mix of nuts
• Edible flowers

Method:

1. For the pastry, knead the flour and butter until the mixture resembles breadcrumbs. Add the egg yolk, 1-2 tbsp cold water and knead until the dough comes together.

2. Tip the dough and flatten into a disc, then wrap in cling film and chill for 30 miutes.

3. Heat the oven to 180c/160c/gas mark 4.

4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Place the pastry into the tin, trim the edges and prick the base with a fork.

5. Place baking parchment on top of the pastry and fill with baking beans. Bake for 20 minutes, then carefully remove the baking beans and parchment and bake for a further 5-10 minutes until light golden. Allow to cool.

6. In a small pan heat up the double cream - it doesn't need to be boiling. Chop or break the chocolate and combine with the cream away from the heat. Stir until combined. Cool to room temperature.

7. Pour the cooled chocolate ganache into the pastry tart then drizzle Joe & Seph's Chocolate & Hazelnut Caramel Sauce around the edge.

8. Decorate with Joe & Seph's Caramel & Belgian Chocolate Popcorn, nuts of your choice (we went for chopped hazelnuts) and finish with some edible flowers. Enjoy!

Peanut Butter & Toffee Flapjack Squares

Peanut Butter and Sticky Toffee Flapjack Squares. These no-bake flapjack squares combine peanut butter and sticky toffee for the ultimate sweet treat! Thank you to @joannalowy for making this recipe!

Ingredients:

• 300g Rolled oats
• 125g Smooth peanut butter
• 125g Joe & Seph's Sticky Toffee Caramel Sauce
• 80g Joe & Seph's Peanut Butter Popcorn

Method:

1. Put the oats, peanut butter, sticky toffee caramel sauce and half the popcorn in a bowl with 100ml water and stir until combined.

2. Put the mixture into a lined baking tin (or a silicone baking tray) and push down firmly until condensed.

3. Top with the rest of the popcorn and a healthy drizzle of more sticky toffee caramel sauce.

4. Pop into the fridge for a couple of hours to set. Enjoy!

Caramel Iced Latte

This quick and easy caramel iced latte recipe uses only four ingredients and takes five minutes to make!

Ingredients:

• 100ml brewed coffee
• 150ml milk (dairy-free alternatives work well too)
• Drizzling of Joe & Seph's Caramel Sauce (choose your favourite flavour - we used Salted Caramel here)
• Generous serving of whipped cream
• Handful of ice

Method:

1. Brew your coffee to your liking. Leave to cool.

2. Drizzle Joe & Seph's Caramel Sauce into your empty glass so you get an even coating of sweetness! Then add a small handful of ice.

3. Pour the coffee over the ice, followed by the milk.

4. Add whipped cream and more caramel sauce to serve. Enjoy!

Chocolate Caramel Popcorn Slab

Chocolate Caramel Popcorn Slab, this no bake recipe combines chocolate, popcorn and caramel sauce for a delicious and quick-to-make treat! Thank you to @lovedbylouisa for this lovely recipe!

Ingredients: (adjust to your liking and the size of your dish)

• 135g 70% dark chocolate
• 3 tbsp Joe & Seph's Chocolate Caramel Sauce
• 40g Joe & Seph's Popcorn (we used a mixture of Caramel & Belgian Chocolate and Caramel, White Chocolate & Vanilla Bean popcorn)
• A handful of chopped hazelnuts

Method:

1. Before starting, line the dish with baking paper to make it easy to remove the slab later.

2. Melt the chocolate and pour just enough to cover the bottom of the dish. Cover with a layer of popcorn and pop in the freezer to set for a few minutes.

3. Pour the melted chocolate over the popcorn layer until fully covered and pop it back in the freezer again.

4. Once set, slather a layer of caramel over the chocolate.

5. Pour a layer of chocolate over the caramel, top with another layer of popcorn and return it to the freezer for a few minutes.

6. Once out, drizzle the remaining dark chocolate over the top, scatter chopped hazelnuts over the whole thing an keep in the fridge until you're ready to tuck in. Enjoy!

Chia Seed Mimosas

Chia seed mimosas, topped with coconut cream and our Prosecco popcorn. A big thank you to @mmillyjane for creating this Wimbledon inspired recipe perfect for summertime!

Ingredients:

Chia Pudding:

• 4 tbsp chia seeds
• 1 cup almond milk 
• 1 tbsp honey
• 1 tbsp orange juice 

Espresso Martini Brownies

Rich and intense chocolate indulgently combined with our wicked Espresso Martini Caramel sauce and a whipped mascarpone frosting. Thanks to @EmMoreton for creating this stupendous traybake recipe! 

Ingredients

For Brownies

• 2 tsp instant coffee granules
• 50mls coffee liqueur
• 200g dark chocolate
• 200g unsalted butter
• â…“ cup cocoa powder
• 1cup caster sugar
• ½ cup light brown muscovado sugar
• 3 room temp eggs
• ½ cup plain flour
• ¼ cup self-raising flour
• 1tsp vanilla extract

Gin & Tonic Milkshake

Thanks to @TheCulinaryBee for creating this boozy Joe & Seph’s Masterpiece!

Ingredients (serves 4):

• 400g Vanilla Bean Ice cream, softened
• 400ml Whole Milk
• 1 x Joe & Seph's Gin & Tonic Caramel Sauce jar
• 1 x Joe & Seph's Gin & Tonic Popcorn pouch

Method

1. Prepare four large glasses. Using a teaspoon, drizzle Joe & Seph's Gin & Tonic Caramel Sauce down the inside of each glass.
2. Add 2 large scoops of Vanilla Bean Ice cream into each glass, and pour in around 100ml of Milk into each glass. Then gently stir to combine, being careful not to disturb the caramel sauce.
3. Top with a generous amount of Joe & Seph's Gin & Tonic Popcorn and another drizzle of caramel sauce and serve immediately! 

Salted Caramel Gingerbread Cake

Ingredients:

For the Gingerbread Cake:

• 600g Plain Flour

• 1 x tsp Salt

• 2 x tbsp Baking Powder

• 2 x tsp Bicarbonate of Soda

• 4 x tsp Ground ginger

• 350ml Treacle

• 350ml Golden Syrup

• 350g Butter, diced

• 350ml Milk

• 6 x Stem Ginger pieces, chopped

For the Frosting:

• 1 x 8oz packet of Cream Cheese, softened

• 230g Butter, softened

• 400g Icing Sugar

• 2 x tsp Vanilla Bean Paste 

To finish:

• 1 x Joe & Seph’s Salted Caramel Sauce 
• 1 x Joe & Seph’s Salted Caramel Popcorn Pouch 

Method:

For the Gingerbread Cake:

1. Preheat oven to 180C.

2. Grease 3 x 20cm round cake tins and line with greaseproof paper.

3. In a large bowl, combine flour, salt, bicarbonate of sofa and ginger and make a well in the middle. 

4. Pour the treacle, golden syrup and butter in a pan and warm gently until the butter has melted and the mixture is smooth and combined. 

5. Stir in the milk and stem ginger. 

6. Pour the mixture into the well of the dry ingredients and mix well into a smooth batter. 

7. Pour the batter into the prepared tins and bake for about 40 minutes until risen and firm to the touch.

8. Leave the cakes to cool in their tins and then transfer to a wire rack to cool completely. 

For the Frosting:

1. Beat softened cream cheese and butter together until fluffy and lump-free. 

2. Slowly beat in the powdered sugar until smooth.

3. Stir in the vanilla paste.

4. Tightly cover and refrigerate for 10 minutes. 

To assemble:

1. Place one layer of cake onto your stand.

2. Dollop ¼ of your frosting on top of layer and spread evenly. 

3. Repeat with other 2 layers. 

4. Spread remaining frosting on top and the side of the cake and then refrigerate for 1 hour. 

5. Remove cake from fridge and drizzle Joe & Seph’s Salted Caramel Sauce over the top, allowing it to drip down the side.

6. Top with 1 x Joe & Seph’s Salted Caramel Popcorn Pouch and serve!

Brandy Butter Profiteroles

Ingredients:

For the profiteroles:

• 50g unsalted butter

• 2 x tbsp caster sugar

• 75g strong white flour

• 2 medium eggs, lightly beaten 

• 300ml double cream

• 2 drops vanilla extract

For the toppings:

• 3 x tbsp Joe & Seph’s Brandy Butter Sauce

• 1 x Joe & Seph’s Brandy Butter Popcorn Pouch

Method:

1. Heat the oven to 200C.

2. Put the butter and 2 tsp of the sugar in a saucepan with 150ml water. 

3. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil.

4. Take off the heat and add all the flour at once and beat with a wooden spoon until the dough comes away from the side of the pan.

5. Leave to cool for 5 minutes then beat in the eggs bit by bit until you have a stiff, glossy mixture.

6. Rinse 2 baking trays with cold water, shaking off excess so they are slightly damp (this helps the pastry rise).

7. Using 2 teaspoons, spoon blobs of the mixture onto baking trays.

8. Place in the oven for 18-20 minutes until well risen and brown. 

9. Remove profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse.

10. Cool on a wire rack. 

11. Once cool, whip the cream lightly until just holding its shape. 

12. Sweeten to taste with the remaining sugar and vanilla extract.

13. Cut the profiteroles in half and fill them with the cream and pile them up on a plate. 

14. Melt your Joe & Seph’s Brandy Butter Caramel Sauce in the microwave/over the hob until runny (it won’t take long). 

15. Drizzle the sauce over the profiteroles along with the Joe & Seph’s Brandy Butter Popcorn.

16. Serve and enjoy!

Prosecco Jelly, Pear Granita with Joe & Seph's Prosecco Popcorn

Ingredients:

For the jelly:

• 750ml Prosecco

• 165g Caster Sugar

• 7 x Gelatine leaves (preferable titanium strength), softened in cold water for 5 minutes

• 250ml water

For the Pear Granita:

• 3 x Large Pears, peeled and cored

• 460ml Water

• 350g Sugar

• 1 x Vanilla Bean 

• 2 x tbsp Lemon Juice

For the Pear Wafer:

• 200g Granulated Sugar

• 2 Pears, thinly sliced

Method:

For the Jelly:

1. Bring prosecco, sugar and water to the boil in a saucepan, then remove from heat.

2. Squeeze excess water from gelatine and stir into prosecco mixture to dissolve.

3. Divide jelly evenly among 8 small glasses (about 250ml each) and refrigerate overnight to set (jelly will keep for 5 days).

For the Pear Granita:

1. Split the vanilla bean along its length. 

2. Heat the water, sugar and vanilla over a medium-low heat in a saucepan, stirring occasionally until dissolved. Let cool completely and remove vanilla bean.

3. Pulse the pears in a food processor for a few minutes, scraping down the sides with a spatula until smooth.

4. Combine the pears with the cooled simple syrup and lemon juice in an airtight container and chill in the fridge for around 30 minutes. 

5. Pour mixture into a large casserole or baking dish and cover with plastic wrap. 

6. Place in freezer and stir ever 20 minutes until mixture is crumbly (about 3-4 intervals).

For the Pear Wafer:

1. Preheat oven to 160C.

2. Place sugar on a plate and press the pear slices into it.

3. Place the slices on baking trays lined with baking paper and bake for 15 minutes. 

• Cool on wire racks until crisp.

To assemble:

1. Remove jelly from fridge.

2. Crumble 2 x heaped tbsp of the Pear Granita on top of the jelly.

3. Place a Pear Wafer onto the granita.

4. Top with Joe & Seph’s Prosecco Popcorn!