I got hold of a proper moon cake mould this weekend & I was desperate to try it out. I hadn’t presoaked any red beans & I didn’t have the energy to do all that mashing anyway…I started to think creatively about alternative fillings and decided on using fudge. I wasn’t too sure how the baking would affect it, I envisaged that it would turn into a molten mess, but I was willing to give it a go. I haven’t made fudge in years and decided to adapt a recipe I found on the Waitrose website. I halved the recipe and used about 50g (¼ cup) of the finished fudge as moon cake filling. I poured the rest of the fudge into some cupcake cases.
To give added substance I added desiccated coconut, a few chopped pistachios & crystallized ginger. It was really satisfying making these cakes, especially when they plop out the mould with pretty indentations. They smelt amazing baking away, I couldn’t wait to eat them, but I had to wait – I didn’t want to burn my mouth on hot fudge. I ate mine still warm & slightly soft, they were absolutely delicious! The day after they became harder & chewier, more like a toffee filled cookie, yum!
Vanilla Fudge Dessert
250g sugar (I reduced the sugar to 180g to make softer fudge)
170g evaporated milk
2 tbsp milk
pinch of salt
½ tsp vanilla extract
Chopped nuts, crystalized ginger, dried fruit etc.
- Place 6-8 silicon cupcake cases into a muffin pan.
- Put the sugar, milk, evaporated milk in a large pan. Heat until the sugar has dissolved then increase to medium & bring to the boil (without stirring). Once boiling, lower the heat and simmer for 30minutes, stirring to prevent sticking.
- Remove from heat, add the butter and vanilla but do not stir. Leave to cool for 15 minutes
- Beat vigorously with a wooden spoon for 10minutes
- Spoon a tablespoon of fudge into the cupcake cases & leave to cool for 30mins, before transferring to the fridge. Sprinke over chopped pistachio nuts & crystalized ginger, or whatever you feel like.
Fudge filled mini moon cakes
50g soft vanilla fudge
50g desiccated coconut
1 generous tbsp crystallized ginger, finely chopped
1 generous tbsp pistachio nuts, finely chopped
100g plain flour
½ tsp baking soda
60g golden syrup
25g vegetable oil
½ tsp water
- First, make the pastry. Place the syrup, vegetable oil & water in a microwaveable bowl. Heat gently & mix thoroughly.
- In a mixing bowl, sift the flour with the baking soda. Make a well in the flour and add the liquid. Combine to form dough. Leave to rest for 40minutes.
- To make the filling, combine all the ingredients together & mix well.
- Preheat the oven 350F/180C/gas mark 4
- Divide the dough evenly into 8 balls. Flatten & place a teaspoon of the filling in the center. Pinch to close & press gently into a moon cake mould. Tap the sides of the mould to remove the moon cake. Place moon cakes on a lined baking sheet.
- Bake for 20 minutes & allow to cool for 10 mins before eating.