Ed Cudlipp, also known as ‘Cud Cooks’, brings pure indulgence to the baking tin with his Maldon-Salted Chocolate Fudge Brownies – a rich, gooey recipe that celebrates chocolate in all its forms. Packed with generous chunks of dark chocolate and fudge , and finished with the unmistakable crunch of Maldon Sea Salt flakes, these brownies strike the perfect balance between sweet and savoury. It’s the kind of treat that turns a simple square into a decadent moment, ideal for sharing with friends or savouring all to yourself.
Here is how to make the brownies…
Preheat the oven to 180 °C (160 °C fan).
Line a 20cm square tin with parchment paper, leaving an overhang so the brownies can be lifted out easily.
In a heatproof bowl, combine the butter and chocolate chips. Melt gently, either in short bursts in the microwaves or over a bain-marie, until smooth.
Stir in the brown sugar into the melted chocolate and butter. Whisk in the eggs and vanilla until glossy and well combined.
Sift together flour and cocoa powder.
Fold gently unto the chocolate mixture until just combined.
Add the chopped dark chocolate and fudge chunks, folded them through so they’re evenly distributed.
Sprinkle a small pinch of Maldon Sea Salt flakes into the batter and fold gently.
Pour the batter into the prepared tin, and smooth the surface.
Bake for 30 minutes, until the top is set with a shiny crust and the centre is still soft.
Leave the brownies to cool in the tin for 10 minutes, top with Maldon Sea Salt and lift out.
Allow to cool for at least 20 minutes before slicing into squares.
Serve and enjoy.
Tip:
These brownies are best enjoyed warm or at room temperature. Rich, gooey, and finished with that unmistakable Maldon crunch.
Pairing suggestions:
Ice cream – The cold, creamy texture contrasts with the warm, gooey brownie.
Granola – The warming, nutty flavour pairs well with the sweet chocolate, whilst also providing a nice crunch to the soft brownie.
Fresh berries (raspberries, strawberries) – Their tartness cuts through the sweetness and adds brightness.
Tag @cud_cooks on Instagram when you make them – he’d love to see your creations.
Preheat the oven to 170C fan.
Roll the pastry to the thickness of a pound coin and drape into a 23cm fluted tart tin. Gently prick the base all over with a fork. Cover the pastry with parchment paper and fill the tin with baking beans. Place the tin on a baking tray (this will make getting the tin in and out of the oven easier).
Bake for 20 minutes then remove the baking beans and parchment paper and return to the oven for 10 minutes until the pastry is dry to the touch and very lightly golden.
For the filling, mix the pumpkin puree, sugar, spices and Maldon Smoked Sea Salt. Add the eggs and whisk until incorporated then whisk in the cream.
Pour the filling into the blind baked pastry and bake for 35-40 minutes until the filling is set. Leave to cool completely at room temperature then chill until ready to serve.
Serve with softly whipped cream and an extra sprinkle of Maldon Smoked Sea Salt.
Preheat the oven to 180C fan.
Toss the sausages, squash wedges, onion wedges, leek chunks, apples, oregano and olive oil in your largest roasting tray. Season with Maldon Sea Salt and lay the sausages on top of the vegetables.
Roast for 25 minutes then remove from the oven and add the stock to the base of the tray. Return to the oven for a further 25 minutes until the sausages are well browned and cooked through.
Meanwhile, for the mash, put the potatoes and parsnips in a large pot of cold salted water. Bring to the boil and cook for 10-15 minutes until the potatoes and parsnips fall off an inserted fork. Drain and leave to steam dry in the colander for a few minutes then return to the pot and mash with the butter. Once at your preferred consistency, stir in the sour cream and season to taste with Maldon Garlic Sea Salt and black pepper.
Scatter the chives over the mash and serve the sausages and vegetables straight from the tray.
Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
For the pastry, mix the flour and salt in a large mixing bowl. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs. Drizzle over the vinegar and water then use your fingertips to gently toss and distribute the liquid. Use the palm of your hand to bring everything together until it forms a shaggy dough.
Tip onto a work surface, pat and cup the dough into a disc. Wrap in parchment paper and chill in the fridge for at least an hour as you get on with the filling.
Preheat the oven to 200C.
Spread the squash, onions and carrots out on your largest roasting tray. You don’t want the vegetables to be overcrowded otherwise they’ll steam rather than brown, so use two trays if needed. Drizzle with olive oil and season with Maldon Sea Salt and black pepper. Roast for 25 minutes until lightly golden and beginning to caramelise. Leave to cool.
Mix the crème fraiche, cheddar, Dijon mustard and herbs.
Roll the pastry out to the thickness of a pound coin, about 30cm in diameter, and transfer to a parchment lined baking tray. Spread the crème fraiche mixture onto the pastry, leaving a 2-inch border. Top the crème fraiche mixture with the cooled roasted vegetables. Fold the pastry border up and over the filling, slightly overlapping the pastry at regular intervals. Brush the pastry with a beaten egg, then bake for 45-50 minutes, rotating the tray after 30 minutes, until golden and crisp.
Leave to settle for about 10 minutes before slicing and serving.
Preheat the oven to 200C fan.
Put the whole beetroots and thyme on a baking tray. Drizzle over 2 tbsp vinegar and 2 tbsp olive oil. Season with Maldon Sea Salt. Cover the tray with a layer of parchment paper, followed by a layer of foil. Tuck the foil round the edges of the tray to create a sealed environment for the beetroot to steam.
Roast for 30-45 minutes, depending on the size of the beetroots, until tender (check by inserting a knife, it should go in easily).
Once the beetroot is just cool enough to handle, cut into wedges and return to the tray with all the roasting juices. Add the remaining 2 tbsp olive oil and drizzle over the honey. Toss gently to coat and return to the oven for 20 minutes until caramelised.
Drizzle over the remaining vinegar and extra honey to serve.
Put the potatoes in a large pot of salted water, bring up to a boil then reduce to a lively simmer for 5 minutes. Drain and leave to steam dry in the colander.
Preheat the air fryer/oven to 190C fan.
If using the oven, drizzle the oil in your largest roasting tray and put it in the oven for 10 minutes for the oil to heat up. Once hot, carefully add the potatoes, gently toss and season with a good pinch of Maldon garlic salt. Roast for 20 minutes then then add the garlic and herbs to the tray, toss gently, and return to the oven for a further 10-15 minutes until golden and crisp.
If using the air fryer, toss the potatoes with the oil and a good pinch of Maldon Garlic Sea Salt. Tip into the bottom of the air fryer and cook for 25 minutes before adding the garlic and herbs, tossing gently, and returning to the air fryer for a further 10-20 minutes until golden and crisp.
A dakos salad (also known as koukouvagia in Crete) is a traditional dish that’s made of barley rusk (a hard, dry bread that softens when topped with juicy tomatoes and olive oil), tomatoes (finely chopped or grated), a soft Greek cheese (either feta of mizithra), extra virgin olive oil, oregano and olives.
It’s often eaten as a light meal or appetiser, similar to bruschetta, but uniquely Cretan.
Barley rusks (paximadi) are a key component of this traditional salad from the island of Crete. The rusks are typically broken into smaller pieces to make them easier to enjoy, their dry, hard texture soaks up all those tomato juices nicely.
How to make a dakos salad
Grate half the tomatoes and set aside.
Roughly chop the remaining tomatoes and place in a large serving bowl with the olives and capers.
In a small bowl, whisk together the olive oil and vinegar. Season with Maldon Original Sea Salt flakes and cracked pepper.
Add the rusk pieces to the serving bowl and toss with the grated tomato and the dressing. Allow the rusks to briefly soak up all the beautiful juices – about 5 minutes should do.
To serve, crumble the feta over the salad and scatter with the dried and fresh oregano.
Can you prepare this beforehand?
This salad is best prepared fresh, as you don’t want the rusks to become too soggy.
What to serve with a dakos salad?
You should pair a dakos salad with chicken souvlaki and a handful of Greek-style fries. The dakos salad is light, tangy and refreshing from the tomato, olive oil and cheese. The chicken souvlaki brings savoury, smoky protein that compliments the freshness of the salad. Meanwhile, the Greek-style fries adds that comforting, crispy, herby element that you crave for dinner.
A crisp white wine pairs beautifully with the dish. The acidity helps cut through the richness of the cheese and fries.
This isn’t just a brownie. It’s a love letter to chocolate.
There are brownies – and then there are Caitlin Carrick-Varty brownies…Known to her loyal followers as @cake.onmyface, Caitlin doesn’t just bake; she creates flavour sensations. Her Chocolate Brownies with Maldon Sea Salt are a masterclass in contrasts: they look like the picture of classic fudgy indulgence, they smell like pure cocoa bliss, yet the moment they touch your tongue, they melt in your mouth – like a decadent chocolate mousse.
Making them is as delicious as eating them: silky pools of melted chocolate folding into sugar, eggs and butter in slow, glossy swirls; batter pouring into the tin; a final, confident sprinkling of Maldon Sea Salt flakes over the top. The sea salt flakes strikes first – bright and sharp against the rich bitterness – before melting into a sweetness that lingers. Caitlin likes hers dark, leaning into that bittersweet edge, but if your heart beats for milder chocolate, you can swap 80g of the dark chocolate for milk. Whatever you do, don’t skip the Maldon Sea Salt flakes. It’s the soul of this brownie.
How to make Chocolate Brownies with Maldon Sea Salt
Caitlin Carrick-Varty, @cake.onmyface
Grease and line a 19cm / 7.5-inch square tin. Preheat the oven to 180/160 fan.
Roughly chop the extra 20g dark chocolate, if you are using, then set aside.
Chop the (180g) chocolate and butter roughly into chunks, then place in a large glass or metal bowl. Fill a small saucepan with a little water. Set the bowl of chocolate over the saucepan, making sure the bottom of the bowl does not come into direct contact with the water when it rests over the pan. Heat the pan on low/medium, stirring the chocolate mixture occasionally, to help it melt.
Meanwhile, whisk the sugar, eggs, Maldon Sea Salt flakes, and vanilla in a large bowl. When the egg mixture is a bit frothy and lighter in colour, pour in the melted chocolate and butter – whisk just until you feel the glossy mixture become thicker.
Now sift the flour and cocoa powder into the eggs and chocolate. Whisk until you feel the batter become thicker again, then immediately pour the batter into the prepared tin. Top with the reserved chopped chocolate and a generous pinch of Maldon Sea Salt flakes. Bake for 20 minutes, or until the top of the brownies are set but there is a wobble underneath.
Allow to cool in the fridge before slicing. If you can wait, these brownies do well left in the fridge covered tightly with clingfilm overnight.
Lacey Ostermann brings the heat and zest to the breadboard with her unique Spicy Margarita Focaccia – a playful, flavour-packed recipe inspired by the classic cocktail. Infused with lime zest, a hint of orange and finished with Maldon Chilli Sea Salt flakes, this focaccia balances brightness with a gentle, smoky kick. It’s the kind of unexpected twist that turns a humble bake into a bold centrepiece, perfect for summer gathering, tapas spreads, or anyone craving a little spice with their slice!
Here Is How to Make Spicy Margarita Focaccia
Mix:
Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later. Stir in bread flour and salt until well combined.
Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
Cover and rest at room temperature for 15minutes While the dough is resting, place the sugar and lime zest into a small bowl and rub them together using your fingers until well combined. Dice two jalapeños or chillies very finely.
Stretch & Fold and First Proof:
Scatter half of the lime sugar and half of the diced jalapeños over the dough and then stretch & fold to incorporate them. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl. The dough should tighten up a bit after performing the stretch & folds.
Cover and rest at room temp for 15minutes.Scatter the second half of the lime sugar and diced jalapeños over the dough and repeat the series of stretch & folds once more.
Cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.
Transfer to Tray and Second Proof:
Prepare a metal baking tray (see dimensions above in equipment list) with non-stick parchment paper and 2 tablespoons of melted coconut oil or another neutral oil of your choosing. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito).
Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth
Cover the dough with a piece of oiled parchment paper and leave it to proof at room temperature for 1-1.5 hours.
Dimple & Bake:
Preheat the oven to 215C or 420F and move the baking rack to the lowest position.
Drizzle 1 tablespoon coconut oil over the top of the focaccia dough and then dimple it into the dough.
Bake the focaccia for 18-22 minutes or until the bread is golden brown.
Prepare the Margarita Syrup:
While the focaccia is baking, make the margarita syrup by combining the sugar, tequila and lime juice in a small saucepan.
Simmer over a medium heat and stir until all the sugar granules have dissolved. Remove from the heat and set aside.
When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and glaze drizzles that may drip down.
Poke the focaccia all over with a chopstick or skewer and then brush the margarita syrup over the bread using a pastry brush, allowing it to fully soak into the dimples and holes before adding more.
Prepare the Lime Glaze:
Allow the focaccia to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lime zest and lime juice for the glaze. Add in the lime juice gradually until the glaze is drizzling consistency (you can add more lime juice if needed).
Drizzle the glaze over the top of the focaccia and then use a pastry brush to brush it evenly over the top and sides of the bread.
Garnish the focaccia as you would a spicy margarita…with fresh Jalapeño rings and a good sprinkle of Maldon Chilli Sea Salt. Be sure to add these on before the glaze hardens so they will stick in place!
Place the focaccia on a cooling rack for about 20 minutes or until the glaze has hardened up and then cut in and enjoy!
