Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less […]
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
I’ve never been much of one for rich dark fruit cake. I love dried fruit but I always find fruit cakes to be a bit too sweet and full-on. Something like this is much more my cup of tea, more cake than fruit and a lighter cake at that. It’s no-where near as rich as a dark fruit cake but there’s still plenty of flavour.
The sweet marsala wine is delicious in this if you don’t want to invest in a bottle then golden rum is a good alternative or if you don’t want the booze at all then a little orange juice will do the job.
Dusting the cherries in a little flour before adding them to the mix will help to stop them from sinking to the bottom of cake as it bakes.
3 tbsp marsala (see note above)
50g pine nuts
100g butter, softened
175g plain flour
2 1/2 tsp baking powder
25g ground almonds
75g glace cherries, halved
3 tbsp milk
Demerara sugar to finish
Combine the sultanas and the marsala in a small pan and gently heat for a few minutes before setting a side for 30 minutes, this will help the fruit to plump up. Grease and line a spring-form cake tin and pre-heat your oven to 180°c.
Sift together the flour and baking powder. Put the butter, sugar, almonds and flour into a mixing bowl and beat it until it is well combined. Drain the fruit (setting the soaking liquid to one side) and mix this into the mixture along with 40g of the pine nuts.
Whisk together the soaking liquid, eggs and milk and then beat this into the dry mixture to form a soft cake batter. Fold through the cherries and then pour the batter into the prepared tin. Level off the top and sprinkle it with a little demerara sugar and the last of the pine nuts to give the finished cake a nice crunchy top.
Bake the cake for about 30 minutes and then carefully open the oven door and cover the top with foil. Bake the cake for a further 30 minutes or until a skewer comes out of the cake clean. Leave to cool in the tin for 10 minutes before turning it out onto a wire rack.
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned.
That’s especially true of this recipe, which really does have it all going on! Rich dark chocolate, sweet fruity bananas and creamy peanut butter – pure heaven in banana bread form!
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
50g peanut butter (smooth or crunchy is fine but try to use one that’s palm oil free)
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of ground cinnamon
75g dairy-free dark chocolate chips (or just chop up some chocolate)
Pre-heat your oven to 180°c and grease and line a loaf tin.
Mash the bananas really well and beat them with the sugar and oil. Mix in the peanut butter. Sift together the flour, raising agents and cinnamon and then briefly fold them into the wet ingredients, so that they are just combined. Fold in the chocolate and then transfer the batter to the prepared tin. Level off the top and bake the banana bread for 35-40 minutes, until a cake tester comes out clean when you insert it into the loaf.
Turn the cake out onto a wire rack and leave it to cool. To enjoy the banana bread at its best, wrap it tightly in cling film and leave it until the next day. Banana bread is always better the next day!
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]
If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas! Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended.
I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as pudding a little odd. We also refer to things that quite clearly are not pudding as pudding (e.g. Yorkshire pudding, steak & kidney pudding, black pudding) but that’s a whole other post! In America ‘pudding’ is pretty much only used to refer to a thick custardy dessert with the exception of bread and butter pudding, although over there it’s just called bread pudding. They seem to love it though, maybe it works so well because their bread is so sweet.
Anyway, I was thinking of how to make bread and butter pudding into something really special. The answer is obviously to add chocolate and use the richest, fattiest ‘bread’ you can find – cue the croissants!
butter for greasing
6 croissants (ideally a little stale)
125g cherry jam
75g dark chocolate (roughly chopped)
3 tsp brandy (optional but really good!)
1 tsp vanilla extract or paste
Grease a baking dish with butter.
Slice the croissants in half horizontally and spread the cut sides with the jam. Arrange them in the baking dish, scattering the chopped chocolate amongst them.
Whisk together the remaining ingredients in a jug, ensuring that they are really well blended. Pour this custard mixture over the croissants and then set the whole lot to one side for 15 minutes so that the croissants can soak up the custard. Pre-heat your oven to 190°c.
Bake for 35 minutes, until the custard is softly set. Cover the top with some foil if it starts to get too brown. Leave to stand for five minutes before serving.
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]