Treacle Tart (v)

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I posted a pic of this on instagram (as usual…) and said it needed just four ingredients. According to my brother those are¬†sugar, sugar, flour and nommmy nom. The actual four ingredients are listed below, but suffice to say there’s a lot of sugar and the resulting combination does indeed lead to nommy nom. Make it!

For 8-10 portions you need

  • 1 pack pre-made ready rolled sweet pastry (checking it’s SFV natch)
  • 100g fresh soft breadcrumbs
  • 350g golden syrup
  • 1 tbsp lemon juice (juice of half a lemon)
  1. Allow the pastry to come up to room temperature before unrolling or it will crack. Remove from the backing paper and place in a loose bottomed flan tin.
  2. Sprinkle over the breadcrumbs. Drip over the lemon juice. Pour the golden syrup on top of everything – I put the tin on the scales and weigh from the jar of syrup to make this stage as mess free as possible! DO NOT MIX!!! You do not need to mix, just leave everything as is and it will sort itself out in the oven when baking.
  3. Place in a pre-heated oven at 170 degree and bake for 25-30 mins until the pastry is light golden brown and you have no soggy bottoms.
  4. Serve with vegan ice cream/creme fraiche or whatever you fancy. It’s also nice with some tart fresh raspberries or blueberries to offset the teeth melting sweetness. Enjoy ūüėÄ
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Raspberry Steamed Pudding

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I made a golden syrup version of this last week, but I didn’t seal the pudding bowl well enough and it boiled giving the pudding a dense, heavy texture. This was slightly undercooked, due I think to not putting enough water in the pot, but it rose magnificently and I finished it off in the microwave instead of bringing the pot back up to pressure again. Adding fresh raspberries as well as jam gave a lovely tangy topping to the pudding. Delicious!

For 4-6 portions you need

  • 100g caster sugar
  • 100g self raising flour
  • 100g butter/margarine
  • 1 large egg
  • 3 tbsp milk/non dairy milk
  • handful frozen raspberries
  • 3 tbsp raspberry jam
  • custard to serve
  1. Mix everything apart from the jam, raspberries and custard together with a hand whisk until light and fluffy.
  2. Place the raspberries and jam in the bottom of a pudding basin. Scrape over the batter.
  3. Cover *tightly* with foil and place on a trivet in the Instant Pot. Add enough water to come half way up the sides of the pudding basin.
  4. Steam for 25 mins, then manual pressure for 15 mins. Quick release the pressure and serve with custard. If yours is slightly undercooked then 1-2 mins in the microwave will soon sort it out ūüôā

 

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Steamed Syrup Sponge Pudding

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It’s January. It’s cold, grey and miserable. It’s the end of the first working week of 2017 and I’ve cycled through all the gales and sleet… What we needed was internal central heating courtesy of traditional British stodge. I love syrup sponge pudding but I’ve only made it from scratch a few times. Once in the pressure cooker, and a couple of times in the microwave. It works OK in the microwave but the texture and flavour isn’t as good as a proper steamed pudding. Enter my beloved Instant Pot from stage right. From start to¬†tummy in an hour. Oh yus!

For 4-6 portions you need:

  • 100g vitalite
  • 100g caster sugar
  • 100g self raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp golden syrup
  • custard
  1. Begin by making the sponge. Put everything apart from the custard and syrup in a bowl and using a hand whisk combine.
  2. Grease the sides of a souffle dish or other bowl that will fit inside your instant pot. Pour 3 tbsp of golden syrup into the base and scrape the sponge batter on top.
  3. Cover with foil and place on a trivet in the instant pot. Fill the IP to halfway up the pudding dish.
  4. Set to steam for 25 mins, then manual for 15. Do a quick pressure release and serve with lashings of custard. Collapse in front of the fire with a happily full belly!

 

Raspberry Brioche Pudding

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Another use up the leftovers I’d¬†forgotten about recipe. The brioche was lurking in the dark depths of the bread bin, the jam was one of many opened over Christmas and the cream was a remnant from a pavlova. Together they made a harmonious cloud of sweet deliciousness, the perfect Sunday night pudding. You can adapt this to whatever you fancy or need to use up. Chocolate chip brioche rolls would work nicely, with cocoa powder in the custard to make a chocolate version. Or add some dried fruit. Or use up your panettone. Or whatever!

For 4-6 portions you need:

  • 8 slices of brioche
  • Raspberry jam
  • 250ml double cream
  • 125ml milk
  • 2 eggs
  • 1 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp demerara sugar
  1. Make jam sandwiches with the jam and brioche. Don’t butter the brioche as it’s already enriched and will go too greasy.
  2. Place the brioche sandwiches in an ovenproof dish.
  3. Mix together the cream, milk, eggs, caster sugar and vanilla. Pour over the brioche and leave to stand for 15 mins.
  4. Sprinkle the demerara sugar over the top and then bake in a bain marie for 30-45 mins at 170 degrees. The pudding should be crispy on top and puffed up. The custard should just set.

Triple Layer Pavlova

Christmas isn’t Christmas without at least one pavlova. I usually make a huge one and then struggle to fit it in the fridge… Having watched the Bake Off Showstopper challenge this series, I fancied a go at a triple layered version for this year. It worked! I used¬†raspberries and mixed summer berries in ours but you can use whatever you want as long as it’s not horrible crunchy passion fruit seeds or pomegranate ūüėČ

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For 8-10 portions you need

  • 6 egg whites (use the yolks in something else)
  • pinch salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 600ml double cream
  • 2 x 250g packs of frozen fruit, defrosted (or whatever you want to fill and top it with)
  1. Preheat the oven to 170 degrees.
  2. Line three baking sheets with baking parchment.
  3. Whisk the egg whites until they form soft peaks. Add the sugar a little at a time, whisking all the time on a slower speed until they are stiff and glossy. Add the cornflour and vinegar.
  4. Spread 1/3 of the mix on each baking sheet fitting to the size of whatever serving dish you will be using.
  5. For the final layer, spread out a circle and then pipe the remaining meringue mixture to form peaks.
  6. Reduce the oven heat to 130 degrees and bake the meringues for 1-1.5 hours until they are risen, golden brown and crispy.
  7. Switch off the oven and leave the door open a crack by wedging a spoon into the door. Leave to cool completely.
  8. Once cooled, whisk the cream to soft peaks and layer up the pavlova with the fruit and cream finishing with a layer of fruit.
  9. Stand back and admire your creation.

Quick Doughnuts (v)

 

Sometimes you just need something deep fried. Particularly on a Friday after a long week at work. These are so simple to make but taste delicious. I dare you to stop at four…

For about 12 you need

  • 160g self raising flour
  • 200ml milk
  • Caster sugar
  • Strawberry jam
  • Oil for deep frying

Mix the flour with the milk to make a thick batter. Heat the oil. Fry dessert spoonfuls of the batter gently for 3-4 mins until golden brown. Drain on kitchen paper, smother in sugar and drown in jam. Sod the diet for the weekend. 

Quick and Easy Lemon Cheesecake

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I had some lemons to use up, and google told me to make a quick lemon cheesecake. So I did. You can assemble this in 10 mins or under, but it does need to sit in the fridge for at least a couple of hours to firm up. You can scoff it in under 10 seconds ūüôā

For 12 portions you need

  • 1 can condensed milk
  • 300ml double cream
  • 2 X 200g tubs cream cheese (tbh a little more or a little less doesn’t matter)
  • 1 packet ginger nut biscuits
  • 80g butter
  • Zest and juice of four lemons

Begin by melting the butter and whizzing the biscuits to fine crumbs in a food processor. With the motor running, pour the melted butter into the biscuit crumbs.

Line a 20cm springform tin with clingfilm. Press the buttery biscuit crumbs into the base of the tin.

Mix together the cream cheese, condensed milk and cream using a hand whisk. Add the zest and juice and mix until thickened (it will naturally start to thicken when the lemon juice hits the creamy mixture).

Pour into the tin, cover with clingfilm and wait patiently for it to set. Enjoy with summer fruit compote. Yummy.

Creme Caramel with Cardamom, Nutmeg and Vanilla

  

I do love a creme caramel. Adding a little spice to it rings the changes in an otherwise St Delia classic recipe. 

For 6-8 portions you need

Caramel

  • 175g caster sugar
  • 2 tbsp water

Custard

  • 150ml milk
  • 300ml single cream
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 1/2 tsp freshly grated nutmeg
  • 6-8 cardamom pods, seeds crushed in a pestle and mortar

Begin by heating the sugar in a pan over a medium heat. Once it starts to go liquid (about 5-10 mins) agitate the pan a little to distribute the sugar and continue until it’s all dissolved. 

Carefully add the water, it will hiss and spit, and put back on the heat if you need to make a smooth caramel sauce. 

Tip 2/3 of the caramel into an oven proof dish and swirl to cover the base and sides. 

Add the milk, cream, crushed cardamom seeds and nutmeg to the caramel pan. With a whisk, gently heat the mixture until all the caramel has dissolved into the cream and milk mixture and it’s come up to just below boiling point. 

Pour the hot milk into a jug with the eggs and vanilla. Mix thoroughly then strain into the caramel lined dish. 

Put into a Bain Marie and bake in a 150 degree oven for about an hour. Leave to chill overnight and then scoff. 

Ben and Jerry’s French Vanilla Ice Cream

I used to have an ice cream maker but tbh it was a bit rubbish. I recently bought another, more expensive one and have been trying out new recipes that didn’t need cooked egg custards as a base. This recipe is fabulous – it’s so quick and easy to make but it tastes amazing. It uses American cups but don’t let this put you off, it’s easy to convert if you don’t have any cups to measure with.

For 1 quart of delicious ice cream you need
2 large eggs
3/4 cup vanilla sugar
1 cup milk
2 cups double cream
2 tsp vanilla bean paste

Whisk the eggs until light and fluffy (about 3-4 mins). Slowly add the sugar and keep whisking. Mix in the milk, cream and vanilla. Transfer to a pre-chilled ice cream machine and churn for 30-40 mins. Finish the freezing process in the freezer.

Tropical Fruit with Butterscotch Sauce

Who says that eating fruit has to be puritanical all the time ūüėČ This simple butterscotch sauce is great for dipping your fruit in when you‚Äôre fed up with being a saint all the time.
For 4 portions you need
50g butter
75g soft brown sugar
100ml double cream
Tropical fruit of your choice, we used mango, papaya and pineapple.

Put the butter, sugar and cream in a pan and heat gently until the butter has melted. Allow to boil gently to reduce slightly, but take care not to let the sauce catch or burn. Serve on the side as a dipping sauce or just tip the whole lot over your bowl and enjoy J