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Twisted_T_Orange_RGB

Guest Contributor

Twisted |

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Brand Lead for Twisted Green

Mia Jacobs

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Creative Director

Twisted | Tom Jackson

Tom Jackson

Cook, Creative Director & Co-Creator of Twisted

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Senior Producer

Twisted | Hugh Woodward

Hugh Woodward

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Food Producer

Spencer Lengsfield

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Creative Producer

Ori Goldberg

Bread and Butter pudding is a British dessert staple, and is delicious in its classic form - but not Christmassy enough! As massive foodies, we love giving out edible gifts to our loved ones, and this Rinkoff's Croughdough and butter pudding is the ultimate way of using up any Crodoughs that made it to the next day. Soft, full of custard, and with a hint of Baileys Irish cream, we don't see ourselves craving any other Christmas pudding for a while! 

Throwing away food is a big no! So, if you for whatever reason can't finish these Crodoughs, just do this... 

Rinkoff's Crodough and Butter Pudding | Twisted

Start by making the easiest, most delicious custard. In a saucepan, add your cream, vanilla and baileys, and let heat until just simmering. Mix together your sugar and egg yolks, and slowly pour your hot cream into the eggs, whisking constantly. Strain and save for the pudding! 

For the Crodough and butter pudding:  Using delicious Pistachio and Caramel Crodoughs from Rinkoff’s bakery, we’re going to put a festive twist on a classic dessert, bread and butter pudding. 


Take each Crodough, and slice it into 3 slices. Save the top of the crodough to finish the pudding, and repeat for any of the crodoughs you may have not eaten. 

Butter the insides of your chosen oven-proof dish, and pour enough custard to coat the bottom. Place the first layer of crodoughs, in two lines of four, and cover with a bit more custard. Repeat each step, for the next layer, and for extra fun, add crumbled blanched pistachios. 


Once you’ve covered the second layer with custard, place the saved tops of the croudoughs on the top of the pudding, and carefully pour the remaining custard into the pudding. Press down on the pudding to make sure all the Crodoughs are covered in custard (we don't want any dry bits!)

Let the pudding sit whilst you preheat your oven to 180°c, and once at temperature, bake your pudding for 20-25 minutes. 


For the Biscoff Crodough ice cream: If for whatever reason you haven’t finished a whole box of Rinkoff’s Biscoff Crodoughs, take one, cut it up and put it in your food processor. Add your vanilla ice cream, and pulse several times until the ice cream and Crodough has mixed evenly. 


Pour out half into a freezer safe dish. Pour melted smooth Biscoff spread on top. Pour the rest of the Crodough ice cream, more Biscoff spread, and covering with more Biscoff biscuits. Leave to set in your freezer for a minimum of 2 hours. 

Share with friends (or don't), but have a Merry Christmas and enjoy!

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Throwing away food is a big no, especially if it was received as a Christmas gift. If, for whatever reason, you find yourself in a position where you can&#8217;t finish a box of Rinkoff&#8217;s delicious Crodoughs, and you&#8217;re not sure what to do&#8230; just bookmark this recipe and you&#8217;ll be sorted for life!

We wake up in the dark, we go home in the dark, it's cold and rainy, and the last thing we want to do is spend our free time cooking - so we've done the hard work for you! These spicy and warming eggs on toast are quick and easy, and once you try it, you'll want it everyday until the seasons change again. 

It's cold outside, so we've come up with the best quick and easy winter warmer! This is the start of the eggs on toast revolution | Twisted

Saucey Sausage Eggs on Toast

We're going to start by prepping our tomatoes, pepper and chorizo. Get a pot of water boiling, score the bums of your tomatoes and blanch for 2 minutes, then placing them in an ice bath to help remove the skin. 

Char the outsides of your peppers using a gas burner or blow torch, place them in a bowl and cover with cling film until soft. 

Remove the skin of the chorizo, and slice it up in any way you'd like!

In your chosen pan with a little bit of oil, fry off your chorizo until all the fat has been rendered and you're left with crispy chorizo bits, and deep red chorizo oil. Save the oil for use throughout the recipe. 

In the same pan, with a little bit of chorizo oil, sauté your onion and garlic until soft and translucent. To the onions and garlic, add your tomatoes and herbs. Cook down for 15 minutes, then add in your dried spices and peppers. Add a pinch of salt and let simmer until ready to serve, about 25 mins. 


In the meantime, slice your bread and place on an oven tray, with plenty, and toast under the grill for a couple minutes on each side. 
Take the lid off your sauce, and the chorizo, apple cider vinegar and date syrup, and keep on low heat with the lid off till serving. 

Place a non-stick pan on a high heat until it's just starting to smoke. Turn down to medium heat, add in some chorizo oil, and crack your eggs straight into the pan. Cook for about 2 mins, and the results are a beautifully cooked egg, with a gorgeously runny yolk. 

To plate up, scatter the toast on your favourite platter or sharing plate, generously spoon on that deep sauce, top with your fried eggs, a drizzle of chorizo oil, and plenty of feta and chives. You know what to do next!

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Eggs on Toast doesn&#8217;t have to be boring&#8230; we promise!

Of course, there are food combos that everyone loves; peanut butter and jam, strawberries and cream, and bread and butter. But some, are a little more personal. Nadia Hussain gives us a little peak into her crazy combos! 

Nadiya said it and we tested it! Straight from our new podcast 'What A Combo', this is Nadiya's dream sandwich, upgraded | Twisted

Nadiya's Grilled Jam and Cheese 

Super easy but so darn delicious! Start my buttering both sides of your bread, and set them aside. 

If your cheese is already grated, great! You can skip this step, but if you're like me, how only buys big blocks of cheese, grate your cheddar and gouda. 

Spoon on your jam to the bottom slice of your grilled cheese, and start layering on the cheeses, starting with cheddar, then the slices of mozzarella, and then the gouda, and top with the other slice of bread. 

On medium heat, add a knob of butter into a non-stick pan and once bubbling, add your grilled cheese. Cook for 3 to 4 minutes on one side, give it a flip and continue cooking. Add a splash of water to the pan, and cover with a lid to help melt all the cheese. After about 5 minutes, this should all be ready to stuff in your mouth! 

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Jam and Cheese - 2

We had the pleasure of having Nadiya Hussain on our new Podcast ‘What A Combo’ and Nadiya… what a combo this was!

Charcuterie's are actually the best. A great excuse to eat as much cheese, meats and fruits as you possibly can. It just gets a bit rubbish when you reach the board and there's nothing left... So we decided to change that! 

Charcuterie boards are amazing until its finish and there's nothing left to eat. We weren't happy with that so we changed things | Twisted

Focaccia Charcuterie Board 

Combine your water and yeast together, with a pinch of sugar and mix together, leaving to bloom for about 10 mins - just until bubbles and a foam starts to form (allows us to know if the yeast is still alive).

In a mixing bowl, mix together your flour and salt, with another pinch of sugar. In a separate bowl, add your water and yeast mixture, along with some extra virgin olive oil, give it a mix, whilst adding your dry ingredients. This helps incorporate all the flour and water, without leaving too much at the bottom of the bowl.

With a wooden spoon, mix everything together into a wooden spoon, and once a shaggy dough forms, tip it onto your counter and knead.

(Ori’s baking tips: how to knead super wet dough - if you haven’t got a bench scraper don’t worry. Grab your dough from underneath (fingers underneath and thumbs on top), lift up, and slap it on the counter top-side down, and fold it over itself. Pick the dough up again in the same way, rotating 90°, and continue for 5-7mins.)

Place your dough in an oiled box, bowl or whatever you have, cover and leave to do its thing. Over night in the fridge is best, but a few hours in a warm place will work too! Make sure you give your dough some folds every few hours, unless proving overnight - just fold once in the morning and one more time before final shape and proof. 


Pour dough into an oiled tray, and spread out. Let prove for an hour minimum, then add more oil and give the dough a massage to encourage bubble formation. Place a piece of camembert in the middle of the focaccia just before baking, poking a hole to allow steam to escape. 


Bake for 15 minutes at your ovens hottest setting, until the focaccia has a deep golden colour, and the camembert has melted. 

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Charcuterie board, but the board is for eating&#8230;

This is one of the ultimate guilty pleasures! We've replaced mature adult flavours like citrus and bitter sweet chocolate, with everything our younger selves would've loved... We're talking Oreos, sprinkles, sweet chocolatey icing. All that's left to do is let that inner kid enjoy themselves! 

Cake's are sometimes taken too seriously. But this Bundt cake is all about having fun and letting out that inner kid! | Twisted 

Oreo Sprinkle Bundt Cake

Preheat your oven to 176°c (or as close as you can get!). Also mix together your vanilla and milk.

With an electric whisk, beat your butter and gradually add sugar until light in colour and fluffy. This will take around 4-5mins, 


Mix together your baking powder and salt, and quickly whisk into the creamed butter and sugar. 

With your whisk on medium speed, add the first 3 eggs (one at a time) to your butter/sugar, making sure each egg is absorbed before adding the next. 


To the mixture, add 2 tablespoons of flour from the weighed out flour, and mix to combine. Add the 4th egg, combine, then another 2 tbsp of flour. Repeat with the 5th and 6th egg alternating between 2 tbsp flour and egg. 


From the remaining flour, add a third of the flour to the batter, mix, and add half the milk. Combine, then add another third of flour and the rest of the milk. Mix and beat the remaining flour, scraping bowl as you do so. 
(The batter should be thick and smooth) 


Add your sprinkles and crushed up Oreos to your batter, and pour into bundt cake tin, and bake for 1 hour, checking it at 45 minutes. Poke a toothpick into the cake and if it comes out dry, you can go ahead and take it out, every oven is different! 

Place the cake onto a drying rack, exposed side up, in the tin for 10mins, and then flip and remove from the tin and leave to completely cool. 

Decorate the cake with melted white chocolate, and loads of Oreos, take some pics and dig in!

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Oreos Sprinkle Bundt Cake - 1

Sprinkles, Oreos, Chocolate and cake! Enough to make that inner kid giggle with excitement!

We're obsessed with cheesecake all year round, but sometimes we need to mix things up a bit. This Nutella Cheesecake really welcomes in the cold weather, and satisfies even the sweetest of teeth. 

Cheese and chocolate, not really a combo you'd go for, but this super nutty, Nutella Cheesecake will be the next dessert you serve | Twisted

Nutella Cheesecake

To make the base, pour the hazelnuts into your food processor and pulse a few times to start breaking them up. Add your chocolate chips, and a tablespoon of Nutella, and pulse a few more times until everything comes together into a slightly sicky, but still chunky base. 


Spoon your hazelnut base into your cake tin, pressing down with your spoon, and chill in the fridge until your filling is ready! 

For the cheesecake, whip the cream cheese and icing sugar together. Add the rest of the Nutella and whisk until all is combined. This should be a super smooth, but light mixture. 

Top the hazelnut base with your Nutella cream cheese mix, smooth out the top in any pattern you'd like and place in your fridge for a minimum of 1 hour.


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Nutella. Hazelnuts. Cream cheese. It really is that simple.

The autumn to winter season brings so many amazing fruits and veggies, and we're obsessed. The obvious seasonal vegetable is probably the Pumpkin, but this recipe is everything but obvious! 

Small things are so darn cute, and when it gets to this time of year, mini pumpkins are our obsession, and also these... | Twisted 

Mini Pumpkin Crème Brûlée 

Let's prepare the pumpkins! Start by cutting the pumpkin just above half way, removing the top and exposing the flesh. Remove the seeds and start carving out your bowl form the pumpkin, saving the flesh for use in our custard. 

In a saucepan, combine the pumpkin, cream, all our spices, salt and sugar, and start to heat on medium. Bring to a boil, then bring back down to a very low simmer, and let all our flavours steep into the cream for 10 mins. 

Using an immersion blender, bread down the pumpkin to a slightly smooth mixture. Turn off the heat and let sit for another 5 minutes. Using a fine mesh strainer, strain your liquid, leaving only the infused cream.  

In a bowl with your egg yolks, start to whisk, whilst slowly adding your cream, to temper the eggs. Once tempered, add the rest of the cream and exchange your whisk for a spatula, and mix everything together. 

Pre-heat your oven to 110°c, and fill a kettle with water and turn it on. 
On your rimmed baking tray, place your pumpkin bowls, and fill with your cream (you can strain the cream again before doing this, but is not vital). 
Fill the tray with water, to reach halfway up the pumpkins to create a water bath. 

Place the pumpkin crème brûlées into the oven on the middle rack, for 2hrs, checking at 1hr30. 
The result you're looking for is for the custard to still have a little wobble, but does not ripple. Pretty much almost set! 

Let the crème brûlée cool in the oven with the door open, until they come to room temperature, then place them in the fridge. Remember to not cover them at all in this process. We want the tops to be as dry as possible. 

With your cooled crème brûlée, lightly dust on your sugar mixture, and with a blowtorch, start to melt your sugar to form a lovely, crunchy shell. 
All that's left is to break into those brûlées and enjoy!!

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Yes, we can confirm that these mini pumpkin Crème Brûlée are cute and soooo delicious!!!

Pasta and Ragu. Possibly the most classic and with so many options, it is the go to dinner for a lot of folks. There's spaghetti and bolognese from the north, seafood linguines from the south, and now Birria Tagliatelle from Mexico??!!

Making pasta can really be a minefield of tradition and technique, but this recipe really does put its own twist on a classic | Twisted

Birria Tagliatelle 

In a large, high-walled pot, add your dry spices and chillies, and on a medium heat, toast them until they start to crack and pop. Remove from the pot. 

In the same pot, on high heat, sear your onion, tomatoes and garlic until charred. Add back your dry spices, and water to fill the pot at least half way. Bring to the boil, and lower to a simmer for 30 mins to steep all our aromatics. 

Once your aromatics have cooked off, and your chillies are now soft, add to a blender with a couple ladles the chilli water. Blend into a thick-ish paste and adjust the consistency with more water if needed. 
Add your vinegar, beef stock and salt to taste. 

Cut your lamb into cubes (about a couple inches thick), salt heavily and sear on high heat on all sides to develop a beautiful dark golden crust (do this in the same pot as before). Remove from the pan and set aside. 

Add the braising liquid to the lamb, cover with foil and place in the oven at 150-160°c for a minimum of 2-2.5 hours, or until the lamb falls apart with ease (if this doesn't happen after 2.5 hours, just keep it cooking, it will just keep getting tastier). 

Now it's time to get that pasta on the hob! Remove the lamb pieces from the braising liquid and shred them up. 

In a small pan, heat on medium with some extra virgin olive oil, and add the shredded lamb to warm through. Ladle on some of the sauce to your desired sauciness, and some pasta water, stirring to emulsify. Add your pasta and all that's left is to serve up with all the parmigiano regnano you can imagine, and enjoy!

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Birria PAsta

The basics of traditional Italian pasta and ragu cooking, flipped, twisted and flown all the way to Central America?

Your birthday only comes round once a year, but that shouldn't stop you from eating cake all year round. And believe us, you won't be able to wait a whole year to have this triple-tier Confetti Birthday Cheesecake again!

There's always a birthday being celebrated somewhere, and we think that's a pretty good excuse to bake and eat loads of cake! | Twisted 

Confetti Birthday Cheesecake 

First things first, pre-heat your oven to 165°c, and line 3 8-inch cake tins with parchment and brush with oil. 

Combine all your dry ingredients together and place aside. In a stand-mixer, combine your eggs, sugar, and vanilla until the mixture becomes fluffy and thick. 

To the egg/sugar mix, pour in your oil slowly, like a mayonnaise, and the batter will thicken slightly.
Follow with the dried ingredients and milk alternatively, in 4 steps, scraping the sides if needed. 

This batter will be quite thin, but it's all part of the process! 
Pour your batter into the three tins, and add your rainbow sprinkles, giving them a little swirl into the batter just before placing in the oven for approx. 20 mins, until lightly coloured and you can pull a knife out clean. 
Once cooked, place the cakes on a rack to cool. 

For the cheesecake cream, whisk together your cream cheese, sour cream, vanilla and lemon zest together. Separately, whisk your cream until stiff peaks form. Fold the whipped cream into your cheese mix! 

Just before building the cake, add rainbow sprinkles into your cheesecake cream. 
Place one layer of cake on your plate, followed by some cream, spreading it around the surface. Repeat until all layers of cake are stacked on each other, and using the remaining cream, cover the top and sides of the cake. Sprinkle even more rainbow sprinkles.
Cut yourself a naughty slice before serving to your guests and enjoy! 

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We shouldn&#8217;t have to choose between our favourite cakes, and now, we don&#8217;t need to!

Using traditional recipes doesn't mean boring and rigid. In fact, they should be used to guide experiments and new food ideas. This Pumpkin Spice Tiramisu breaks every rule in the book, but also abides by all the rules too?!

If you're one of those people who love their pumpkin-spiced latte lovers, this dessert is for you! The Pumpkin Tiramisu | Twisted

Pumpkin Spice Tiramisu 

Start by combining your mascarpone and pumpkin puree in a bowl, mixing until all incorporated. Then separate your eggs into egg whites and yolks in two different bowls.   


Add the sugar into the yolks, and whisk until pale and fluffy. By hand this can take up to 5 mins. Separately, whisk your egg whites to stiff peaks. 

Pour your egg yolks into your pumpkin macaroni cream, and fold together. Continue with the egg whites, folding a third of the fluffy egg whites at a time, making sure to not break any air bubbles. 

Let the cream cool in the fridge for an hour or so, until it sets up a bit. 

Dunk your savoiardi into your cold espresso  for only a couple of second, before placing them into your chosen dish. Once you have covered the bottom with savoiardi, spoon on a generous amount of pumpkin cream, and repeat for one more layer. 

Dust the top of your tiramisu with cocoa powder and pumpkin spice and place in the fridge to fully set for a minimum of 3 hours. 
And after that, all that's left to do is enjoy!!!

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Just another excuse to scoff your face full of Tiramisu&#8230; and we love that!

When you think of comfort soul foods, you may think of sitting in a diner booth eating some fried chicken, waffles and loads maple syrup, but we wanted to feel a little bit fancier, so we've taken this diner classic and flew it all over the world for some insane upgrades. 

Sweet and Savoury is a matched made in heaven, and this twist on chicken and waffles take flavour combos to the next level! | Twisted

Hot Maple and Brie Chicken and Waffles 

Let's get out chicken started! Pour your buttermilk into a bowl, add in all your spices and mix well. Place your chicken into the buttermilk, cover with some clingfilm and let rest in your fridge. Overnight is best, but you can still get great results from a 30min brine. 

To make your waffle batter, mix your dry ingredients, and separately mix your wet, before adding the wet mix into your dry ingredients, whisking any lumps out the batter. 
Place into a waffle maker and cook according to your waffle maker setting! 

Once your chicken has marinated, mix the flour and the same spices from your buttermilk marinade together in a bowl, and one by one, add your marinated chicken to the flour, making sure every inch of the chicken is covered in our gorgeous seasoned flour. Set a fryer to 175°c and cook the chicken for 10-12 mins, giving them a hit of salt as soon as they leave the fryer. 

For our hot maple, fry off some delicious harissa paste, and add your maple syrup, and cook off until bubbling and the colour of the maple turns red-ish. 

All that's left to do is plate up, stack a couple pieces of chicken on your waffles, add your brie and give them a nice melt using a blowtorch or under the grill, and cover in our spicy maple syrup! 

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How much better can chicken and waffles really get&#8230; well, cover it in some spicy maple syrup and you&#8217;re on to a winner!

Australians have been going absolutely crazy over Cadbury's new chocolate, Caramilk, and we felt a bit left out! So here's a little treat that filled us with some Aussie excitement! 

The classic milkshakes just got 10 times better... just ask an Aussie! Welcoming, the Caramilkshake | Twisted

The Caramilkshake

For the whipped cream: 
Start this a day before, or in the morning! Heat your cream in a microwave or in a double boiler, until just steaming (not boiling). Chop up a bar of Caramilk, and in a heatproof bowl, pour your hot cream over the chocolate. 
Let it sit for a couple minutes, and mix well. Let cool, pour into a piping bag, and let set in the fridge over night or for at least 6 hours. 

Once completely set, whip your cream using an electric whisk or stand mixer, until it becomes light and aerated, without becoming too thick. About 3 mins. 

For the brittle: 
On medium low heat, warm your sugar until just starting to melt, and then turn your heat down to low. Add your salt, and keep mixing until a golden caramel forms. 
Here, add your pieces of Caramilk, whisking constantly, and pour the caramel onto some lightly oiled parchment paper. Let set at room temp! 

For our milkshake, scoop in your ice cream, milk and broken up Caramilk bar, into a blender, and pulse everything together! 

Cover the inside of your favourite class with caramel, pour in your milkshake and pipe on your whipped cream. Garnish with some broken brittle pieces and your favourite caramel treats (we used millionaire bites) and a stick of that gorgeous Caramilk... and enjoy!!!!

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Milkshakes are already a naughty little treat, but this one may be the naughtiest!!

In each corner of the world, you'll find sweet treats of all different types, with completely different flavour profiles... but all delicious. Full of rose water and pistachios, we're taking a trip to the middle-east to explore how we can make a traditionally loved dessert that bit more twisted! 

The world if full of wonderful sweet treats, and Knafeh is one of those that will have you craving more for life | Twisted

Knafeh Waffles with Rose Syrup

Start by tearing up your kadayif pastry into smaller stands. Whilst you're doing this, put your butter in the microwave to melt. 
Once melted, pour your butter over the kadayif and with your fingers, message the butter so that all the pastry is covered. 


In a separate bowl, mix together your grated kashkaval and ricotta, along with the rose water and a teaspoon of icing sugar and mix that together - if you have a piping bag, fill it with your cheese mix, but if not, you can just as easily spread on the filling. 

In a pre-heated waffle maker, spray a little bit of oil or brush with butter, then layer on some of your kadayif onto the base. cook for a couple minutes whilst open, and then add your cheese filling, with another layer of your kadayif, and close the waffle maker, checking every few minutes.

Mix together some rose water into your simple syrup and add a drop of red food colouring to make a sticky and floral rose syrup. 

All that's left is to remove your Knafeh from your waffle maker, cut in half, and plate up with your rose syrup and sliced pistachios. 
Enjoy xxx


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The flavours of the middle-east brought to you&#8230; in a waffle maker?!

For some, pumpkin is seen as a vegetable who's main use is for jack-o'-lanterns and lumpy soups... BUT we believe pumpkin has much more to offer, from savoury all the way to sweet treats! And this sweet treat will raise your eyebrows in wonder! 

It's that time of year again and pumpkins and squashes are taking over shops and markets, and it's really taken over this brownie! | Twisted

Pumpkin Fudge Brownie

For the brownie batter: 
Start by browning your butter in a small sauce pan on medium heat, and once the colour has gone from buttery yellow to dark gold, and you can smell a nutty/caramel aroma, remove from the heat!

Add your browned butter and oil to your sugar, and mix well. Into this, add your eggs and vanilla, and whisk until a little fluffy and becomes a pale yellow colour. Into this, sieve in your flour, cocoa and salt, and fold mixture until everything is just about incorporated - we do not want to overwork the batter!

For the pumpkin cream:
Cut your half pumpkin into smaller chucks (nothing fancy) and place them into a steamer for about 20 mins, until the pumpkins are soft and tender.


Remove the skins from your pumpkins, place in a bowl with your cream cheese, icing sugar, cinnamon and vanilla, with a tiny pinch of salt, and give it a good mash, until everything is combined and smooth! 
(Top Tip: pass the cream mixture through a sieve for an extra smooth finish) 

Lay a square of parchment paper on an oiled baking tray, and pour in your brownie batter. Spoon on your pumpkin cream in each corner and the middle, and using the handle end of a spoon, swirl the cream into the batter.
Cook at 175°c for 25 to 30 mins! (If you like your brownies a bit drier, cook for 35 - 40 mins)

Remove from the oven and let cook slightly (or don't) and spoon on some vanilla ice cream! 

(For a fun twist, poach some diced pumpkin in simple syrup and cardamon pods, until just soft enough to squash with your fingers and spoon onto your ice cream) 

Pumpkin is more than an annual candle holder, its way more delicious and versatile than you think!

Cadbury's Caramilk has taken Australia by storm and everyone is absolutely raving about it. But we felt a bit left out, so we tried some and now we can't get enough! So much so, that we've come up with some of our favourite desserts to date!!!

Down-under they're absolutely obsessed with Cadbury's Caramilk, believe us, this recipe will be your next new obsession | Twisted 

Caramilk Cronut

For the cronuts: 
On a lightly floured surface, lay your croissant dough out, and using the guide lines, cut into triangles. 
Stack the triangles 4 high, sticking together with some water.
Cut your rounds with a medium cookie cutter, using a smaller one to make the whole in the middle. 

Prepare your fryer, or saucepan, for deep frying, and heat oil to 170°c. 
Once at temperature, carefully place your cronuts into the oil and cook for 4 mins, until light and puffy, and golden brown. 
Place on a draining rack and let cool. 

For the crème anglaise: 
Heat your cream, milk and vanilla in a small saucepan, until just steaming. 
Simultaneously whisk together your eggs and sugar together. 

Start to pour your cream mixture into your eggs, bit by bit, until the eggs and cream are at the same temperature. 
Combine all, mix well, and add back to your saucepan, on medium-low heat, whisking constantly until the mixture is thick and covers the back of a spoon. 

Caramilk is delicious. Doughnuts are delicious. Croissants are delicious. Put them together and you really do end up with a delicious dessert!

Ori Goldberg

Chef

Recipes from Ori Goldberg

Rinkoff’s Crodough and Butter Pudding

Saucey Sausage Eggs on Toast

Nadiya’s Grilled Jam and Cheese

Focaccia Charcuterie Board

Oreo Sprinkle Bundt Cake

Nutella Cheesecake

Mini Pumpkin Crème Brûlée

Birria Tagliatelle

Confetti Birthday Cheesecake

Pumpkin Spice Tiramisu

Hot Maple & Brie Chicken and Waffles

The Caramilkshake

Knafeh Waffles with Rose Syrup

Pumpkin Fudge Brownie

Caramilk Cronut

HK Style Sweet and Sour Porchetta

Autumn Sage and Squash Risotto with Sausage Crumb

Lobster and Bisque Grilled Cheese

Turkish Beyti Beef Burger

Pulled Pork Taco Loaded Fries

Cinnamon Swirl Iced Bun

Upside Down Apple and Blackberry Crumble Babka

Cheesy Arayes

Giant Twinkie with Marshmallow Cream

Burnt Fruit and Burrata Flatbread

Bangers and Mash Hoagie

Blueberry Cheesecake Doughnuts

Biryani Arancini with Mint Aioli

Other Twisted Chefs

Guest Contributor

Mia Jacobs

Tom Jackson

Hugh Woodward

Spencer Lengsfield