Category Archives: Desserts

Banana Bread/Cake

Cakes, Desserts, Fruit

Serves 8-10 people

Ingredients

  • 140g softened butter (a little extra for the tin)
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self raising flour
  • 1tsp baking powder
  • 2 or 3 very ripe/overripe bananas, mashed
  • Optional for topping – honey and demerara sugar

Method

  • Pre-heat the oven to 180C / 160 Fan / Gas 4
  • Butter a 2lb loaf tin OR 20cm square dish and line with baking paper
  • Cream the butter and sugar until pale and fluffy
  • Slowly add the beaten eggs with a little of the flour
  • Fold in the remaining flour, baking powder and bananas
  • Pour the mix into the tin and sprinkle all over with demarara sugar.
  • Cook for about 50mins or until cooked through. Check at 5 minute intervals from 35mins onwards by testing with a skewer (it should be able to be inserted and removed cleanly)
  • Cool in the tin for 10mins then transfer to a wire rack
  • Sprinkle with demarara sugar and drizzle with honey for an extra sweet finish

Baked Salted Caramel Cheesecake

Cakes, Desserts

Serves 8-12 people

Ingredients

For the base:

  • 50g melted butter (plus a bit for greasing the tin)
  • 200g chocolate digestives

For the filling and topping:

  • 250g marscapone
  • 500g cream cheese
  • 300g salted caramel sauce from a tin or jar
  • 1 tsp vanilla extract
  • 150g golden caster sugar
  • 2 tbsp plain flour
  • 4 medium eggs

Method

  • Heat oven to 180C/160C fan/gas 4.
  • Butter a 23cm springform cake tin and line the base with baking parchment.
  • Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.)
  • Press the biscuit mixture into the base of the tin. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
  • Meanwhile, scrape the marscapone and cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth.
  • Beat in the eggs, one at a time, until you have a thick, smooth custard consistency.
  • Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins.
  • Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre.
  • Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry.
  • Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
  • When you’re ready to serve, spoon the rest of the caramel sauce over the top of the cake and swirl with the back of a spoon.

Apple, Honey and Walnut cake

Cakes, Desserts, Fruit

Ingredients

  • 2 large eggs, at room temperature
  • 75g caster sugar
  • 75g light soft brown sugar
  • 125ml vegetable/sunflower oil
  • 225g runny honey
  • 300g plain flour
  • 90g ground walnuts
  • 3tsp baking powder
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1 bramley apple, peeled, cored and grated
  • 2 red/braeburn apples
  • 1tbsp lemon juice

Method

  • Line a 24cm springform tin with baking paper and grease the sides with butter
  • Preheat the oven to 180c/160 fan/gas mark 4
  • Beat the eggs and sugars with a hand held electric mixer for 5 minutes until pale and fluffy
  • Then beat in the oil and 200g of the honey
  • Mix together the flour, walnuts, baking powder, cinnamon and ginger, then fold it into the wet mixture. Be careful not to overwork the batter
  • Add the grated apple and stir carefully until it’s evenly distributed
  • Add the batter to the cake tin and smooth the top
  • Quarter and core the red apples, and cut each quarter into 2-3mm thick slices
  • Toss the slices in the lemon juice to stop them going brown
  • Fan the slices over the top of the cake, making sure they overlap. There will be enough for an outer and inner ring.
  • Bake for 50mins-1hr until golden and risen
  • Cover with foil and cook for another 15-20mins until a skewer comes out clean
  • Once the cake is done, heat the remaining 25g honey in a small saucepan on a low heat until very runny, and brush it over the warm cake.
  • Optional: sprinkle some crushed walnuts on top
  • Let it cool completely before serving

Overnight oats

Fruit, Sweets and Biscuits

Ingredients

  • 80g rolled oats
  • 100g Greek yoghurt
  • 200ml almond milk (or any milk of your choice)
  • 2tbsp honey
  • 1/2 tsp ground cinnamon

Method

  • Mix all of the ingredients in a bowl
  • Transfer to jars or a dish with a lid and soak in the fridge for at least 8 hours
  • Add your choice of toppings such as fruit, nuts and chocolate

Scones

Cakes

Makes 16 small scones

Ingredients

  • 450g self raising flour
  • 2 tsp baking powder
  • 50g caster sugar (I use golden)
  • 100g butter, softened and cut into small pieces
  • 2 eggs
  • Milk (see below for amount)
  • Sultanas (optional)

Note: You will need a 5-6cm fluted cutter (I use a 58mm one)

Method

  • Preheat oven to 220C/200C Fan/Gas 7
  • Lightly grease or line 2 baking trays
  • Put the flour, baking powder and sugar into a large bowl.
  • Add the butter and rub with your fingertips until it resembles fine breadcrumbs – this can take a few minutes
  • Crack the eggs into a measuring jug and pour in enough milk to make the total liquid 300ml. Mix together.
  • Stir the egg and milk mixture into the dry ingredients slowly – you might not need all of it. Stir until you have a soft, sticky dough.
  • Knead the dough lightly on a floured surface and work the sultanas in at this stage if using them – judge the amount on preference.
  • Roll the dough to 2cm thick and cut into as many pieces as possible with your cutter. Re-roll scraps until you’re done.
  • Brush the tops with the leftover egg/milk mixture or just a little milk.
  • Bake for 12-15mins, or until the scones are well risen and a pale, golden-brown colour.
  • Cool on a wire rack and serve with strawberry jam and clotted cream!

Sticky Toffee Pudding

Cakes, Desserts, Fruit

Serves 4. Great with fresh cream or custard.

Ingredients

For the puddings

  • 125g pitted dates
  • 100ml boiling water
  • 50g unsalted butter
  • 80g light or dark muscovado sugar
  • 1 egg, beaten
  • 100g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp cinnamon
  • 60ml whole or semi-skimmed milk

For the toffee sauce

  • 40g unsalted butter
  • 80g light or dark muscovado sugar
  • 60ml single or double cream

Method

  • Preheat your oven to 180C/160C Fan
  • Grease 4 ramekins
  • Soak the dates in the boiled water for a few minutes, then drain and whizz into a paste.
  • Beat the butter and sugar in a mixing bowl until smooth and creamy.
  • Add the egg a bit at a time, making sure to beat it in well.
  • Mix the flour, bicarbonate of soda and cinnamon in a bowl, then add a third to the mixture and fold it in.
  • Add half of the milk and mix it well.
  • Continue with the next third of the dry ingredients, then the other half of the milk and the final third of the dry.
  • Mix in the date paste.
  • Split the mixture between the four ramekins and bake for 20-25mins.
  • The sauce only takes 10 minutes so you can start as the puddings are almost done or let the puddings cool and use them later on.
  • Add the butter, sugar and 40ml of the cream to a pan and melt over a low heat.
  • Stir consistently for 7-10mins until all of the sugar has dissolved and the sauce is a dark toffee colour.
  • Remove from the heat and stir in the remaining 20ml of cream.
  • Turn the puddings out onto a plate/bowl and spoon the toffee sauce on top.

Apple and Blackberry crumble

Fruit

Serves 4-6 people

Chef’s Tip: Try my custard recipe which goes perfectly with this crumble!

Ingredients

For the filling:

  • 3-4 cooking apples
  • 100-120g blackberries
  • 30g unsalted butter
  • 30g demerera sugar (or golden caster sugar)
  • 1/4 tsp ground cinnamon

For the crumble:

  • 50g golden caster sugar 
  • 100g plain flour
  • 80g butter
  • Optional: 1tbsp soft brown sugar
  • Optional: 2tbsp ground almonds

Method

  • Preheat the oven to 200C/180C Fan/Gas 6
  • Peel and chop the apples into small cubes.
  • Put the butter and sugar in a medium/large saucepan and melt together over a medium heat until it turns into a light caramel (around 3mins).
  • Stir in the apples and cook for 3-5mins.
  • Add the blackberries and cinnamon and cook for another 3mins.
  • Cover with a lid and remove from the heat to sit for another few minutes while you make the topping.
  • Add the sugar, flour and butter to a mixing bowl. 
  • At this point you can also add the optional ingredients which I highly recommend!
  • Use your hands to combine the ingredients until they are crumbly. 
  • Sprinkle the topping over your filling and bake for 10mins or until golden and crunchy on top.

 

Perfect Pancakes

Desserts, Sweets and Biscuits

Ingredients

  • 100g plain flour
  • 2 eggs
  • 500ml milk
  • A pinch of salt
  • Butter for frying

Method

  • Whisk all of the ingredients in a large bowl until smooth
  • Rub your frying pan with butter over a medium heat
  • Use a ladle to spoon some batter into the pan and turn the pan to spread it around
  • Flip the pancake once it’s browned underneath and skates around the pan
  • Serve with toppings of your choice

Flourless Oat Pancakes

Desserts, Sides, Sweets and Biscuits

Chef’s Tip: delicious served with warm berries/honey/yoghurt 

Ingredients

  • 100g/3½oz porridge oats (not instant)
  • 1/8 tsp sea salt flakes
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • 100ml/3½fl oz oat milk, or any other sort you wish
  • 1 free-range egg
  • 1 tsp vanilla paste or extract

Method

  • Put the oats and salt in a mini blender/food processor and whizz until they resemble a crumby heavy flour.
  • Tip into a bowl and add the baking powder and cinnamon.
  • Mix up the milk, egg and vanilla in a jug.
  • Slowly add the liquid to the dry mixture, mixing as you go, until it’s all mixed in.
  • Add a tiny drop (about half a teaspoon) of oil to a large non-stick pan and use a piece of kitchen towel to wipe it across the whole surface.
  • Use a ladle to spoon the batter into small circles in your pan, no more than 4 at a time.
  • When the surface starts to bubble, use a spatula to turn them over and let them cook for another 2-3mins.

Gooey Chocolate Fudge Brownies

Cakes, Chocolate, Desserts, Sweets and Biscuits

Makes: 16 square brownies

Ingredients

  • 185g unsalted butter
  • 185g high quality dark chocolate (I use 85%)
  • 85g plain flour
  • 40g cocoa powder
  • 100g white OR milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  • Chop the butter and dark chocolate into chunks and add to a glass bowl.
  • Fill a small saucepan about a quarter full with hot water, sit the bowl on top and melt over a medium heat, stirring occasionally.
  • Remove the bowl once it’s all melted and mixed and set aside to cool.
  • Get a shelf ready in the middle of your oven and preheat to 180C/160C Fan/Gas 4
  • Line and grease a shallow 20cm square tin
  • Sieve the flour and cocoa powder into a bowl, ensuring any lumps are gone.
  • Chop the white and milk chocolate into small pieces
  • Break the eggs into a bowl and add the sugar. Using an electric mixer, beat the eggs and sugar until they look thick and creamy like a milkshake.
    You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
  • Pour the cooled melted chocolate over the eggy mousse and gently fold with a spatula. The idea is to mix the two without losing the air so do this very gently and as slow as you like.
  • Add the cocoa/flour mix and fold gently again until it’s all mixed in. Make sure you don’t over-mix it.
  • Add the chocolate chunks and stir them through evenly.
  • Pour the batter into your prepared tin and use a spatula to gently even out the top so it’s level.
  • Put in the oven and set an alarm for 25 minutes. When the time is up, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
  • Repeat as many times as necessary.
  • Remove from the oven and let it cool completely in the tin before cutting it into squares.