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 areĀ 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 šŸ˜€
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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 theĀ 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 šŸ™‚

 

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Spiced Apple Cake

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This recipe is based on a Mary BerryĀ one and is so quick and simple to make. Serve warm with custard as a pudding or just scoff au natural, it really doesn’t matter. I didn’t have almond essence or flaked almonds as per the original recipe so used nutmeg andĀ ground cinnamon instead, and used up some dying dessert apples instead of using cooking ones. This recipe works just as well with pears too, and you can add some cocoa to make a chocolate version. The possibilities are endless!

For 8-10 pieces ofĀ cake you need:

  • 225g self-raising flour
  • 1 tsp baking powder
  • 225g caster sugar
  • 2 eggs
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground cinnamon
  • 150g butter, melted
  • 250g apples, peeled and cut into wedges
  1. Line a baking tin – I’ve used a 23cm springform tin and a 20cm x 20cm brownie tin with equal success.
  2. MakeĀ the cake batter by placing everything apart from the apples into a bowl and mixing thoroughly.
  3. Put half the cake batter in the bottom of the tin. Add all the apples into the centre in a mound. Scrape over the remaining mixture – don’t worry that it doesn’t reach the edges of the tin, it will as it bakes.
  4. Bake in a 160 degree oven for about anĀ 1 1/4 – 1 1/2 hours until the cake is golden brown, risen, shrinking away from the edges and cooked through.

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 šŸ™‚

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.