GOAT MILK BUTTER RECIPES

Steps:

• Prepare the goat milk by freezing for a few hours until it reaches a slushy consistency.
• Add the lye to the partially frozen milk and stir until completely blended. It will melt, heat up, and may change color. Set aside in a safe place.
• Measure the oils, butters, and beeswax and melt over low heat until completely melted and heated to 140 degrees. Set aside to cool. Prepare your soap mold and any color or fragrance you are using.
• When the milk and oils have cooled to about 110 degrees, pour the milk into the melted oils and blend using a stick blender. Mix until "trace" is achieved, or the soap thickens slightly and a trail of soap rests on top of the batter rather than immediately sinking in. Add desired fragrance or color, stirring in by hand.
• Pour into soap mold, gently smoothing out top. Place in fridge or freezer to avoid cracking. Un-mold after 24 hours, cut into bars, and allow to cure for 2 weeks before using.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin.
• To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface.
• To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine.
• In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly.
• Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through.
• Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth.
• Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin.
• To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter.
• Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin.
• Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve.