I love the fact that citrus fruit are at their peak during the most miserable part of the year. It’s so wonderful to be able to enjoy something so bright and zingy and fresh amidst all the heavy winter food. Citrus fruit are like a […]
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 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 […]
I’ve made this a few times now and it always gets a really warm welcome at the table. It’s what autumn puddings should be, rich and warming and packed with flavourful spices. The sponge is wonderfully light with a gloriously sticky crust, the pears are soft and fruity and there are occasional fiery little nuggets of stem ginger, just to keep things interesting. I like this best served warm, five or ten minutes after it’s come out of the oven (so you don’t burn your mouth on the pears) but it’s also delicious served cold and keeps for several days because the sponge is so moist.
serves 6 generously
1/2 tsp bicarbonate of soda
1 tbsp very hot water
65g soft dark brown sugar
pich of salt
90g golden syrup
50ml warm milk
1 tsp vanilla extract
140g plain flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground allspice
2 pieces of stem ginger
1 tin of pear halves, drained (you can use fresh if you prefer but you’ll need to poach them first)
Pre-heat your oven to 180°c and grease and line a springform baking tin. Dissolve the bicarbonate of soda in the hot water and set it aside.
Cream together the butter, salt and sugar until it is nice and fluffy and then beat in the syrup and egg. Stir in the milk, vanilla and bicarbonate of soda mixture. Sift together the flour, baking powder and spices to ensure that they are well blended and then briefly beat this into the wet mixture. Finely chop the stem ginger and fold it through the batter.
Pour the sponge mixture into the prepared tin. Arrange the pears on top and push them into the batter a little. Bake the cake for 45 minutes, covering the top with some foil if it starts to get a bit too brown in the last 15 minutes or so. Once the cake is done it should have risen up nicely around the pears and feel springy to the touch.
Serve warm with cream, ice cream or custard.
When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness. On the occasions when my mum won the war […]
I haven’t baked cupcakes in forever. I’m not sure if it’s because they went out of style a little bit or because I’m a pretty greedy person and I’d rather bake one big cake that can be cut into generous slices!
These aren’t as sweet and sickly as some cupcakes can be, thanks to the rich and creamy mascarpone frosting and the tangy lemon curd filling.
90g butter, softened
375g plain flour
3 tsp baking powder
3 tbsp of elderflower cordial
4 tbsp milk
filling & frosting
2-3 tbsp lemon curd
150g butter, softened
150g icing sugar
1 tbsp elderflower cordial
lemon and lime zest to decorate
Pre-heat your oven to 190°c and line a cupcake tin with 12 wrappers.
Sift together the flour and baking powder then combine this with the sugar before beating in the butter until the mixture looks like damp sand.
In a separate bowl or jug mix together the milk and eggs. Slowly mix this into the dry ingredients a third at a time until you have a smooth, fairly liquid batter. Stir in the elderflower cordial.
Divide the batter evenly between the cupcake cases and bake for 20 minutes, give or take, until the cakes have risen and are nicely browned. Leave to cool on a wire rack.
Once the cakes are completely cool cut a small section out of the top of each one. If you have an apple corer this will do the job quickly and easily. Fill the resulting hole with a little lemon curd and replace the little sponge cap.
To make the frosting beat together the butter and icing sugar before adding in the mascarpone and the elderflower cordial. Pipe or spread the frosting on top of the cakes, being careful to cover the little sponge lids and then sprinkle each one with a little lemon and lime zest.