Tag Archives: dessert

Doughnuts, Take 2!

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Vegan doughnuts, so naughty and so good. Yes they involve a bit of deep frying, but, trust me, they are sooo worth the effort!

Who knew vegan doughnuts could be so good? Honestly, I’ll never go back to making them with eggs (even if I could eat them!) as it’s just not necessary! This is such a good recipe that’s quick to make, and if you can be brave to deep fry them, you’ll never go back to buying any sort of doughnut.

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I chose to fill my doughnuts with raspberry jam. It’s a classic for a reason, right? These are definitely my favourite was to finish off a doughnut… I don’t know what in life could be better than biting into a freshly made still warm doughnut, sticky and crunchy on the outside with an explosion of jam in the centre that just dribbles all over your fingers.

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These are definitely quite high up on the naughty scale… I know you can bake doughnuts…. but personally I sort of think if you’re going to eat one, do it properly and make it fried. The baked ones, although good, just miss the addictive texture of soft, fluffy dough in the middle with a crisp skin on the outside. These definitely hit the spot! And with quite a lot of sugar in them already, the extra bit of oil from frying really isn’t going to kill you!

I might do another post showing some other ways to finish off these doughnuts soon. I’m making it sound like that’s for your benefit…when really it just justifies me eating these again!

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Filed under Bread, dessert, Sweet treats, vegan

Vegan Crepe Pancakes

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Fabulously simple, it’s hard to believe these are vegan. These are still as light and moreish as their eggy counterparts, just a teeny bit better for you.

I love pancakes, and every year I like to focus on bringing a new pancake recipe to the blog. This year, however, you’re being treated to two new recipes – both vegan! Although I’ve always been keen to experiment with more vegan recipes, I will admit that I have another personal reason for now giving it a wholehearted go (but that is a story for another time). Safe to say for now that finding a way to make great vegan pancakes has been a big part of my happiness in the last few months. The approaching Pancake Day (next Tuesday 28th Feb!!) is just a great excuse to share them!

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I will admit that I was very sceptical of vegan crepes working. I just couldn’t understand how they could hold together without an egg… let alone how they could be as light yet crispy as a ‘normal’ pancake. But these really are, and they honestly use the simplest of ingredients; flour, baking powder, non dairy milk and oil. That’s it. Unless you count the lemon and sugar toppings of course!

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I’ve said it before that I think baking powder is the secret to amazing vegan baking, and here it is no exception. The purpose of the baking powder here isn’t really to ‘rise’ the pancake, but to give it a light texture from all the air bubbles – much like an egg does. The only thing then that you’re missing is the fat. Ever so important in baking, this is such a key step to cracking vegan recipes. So don’t be put off by the oil content. It may sound a lot, but trust me when I say it’s needed to help bind the pancakes together, and to give them flavour.

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So here it is… my last pancake recipe for Pancake Day 2017. I personally don’t think these need anything other than a light sprinkle of sugar followed by a generous squeeze of lemon. But maybe that’s because I’m old school! Go mental with these and top them however you like – chocolate sauce and banana, ice cream and caramelised oranges… the combinations are delicious and endless!

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Sticky Toffee Pudding

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A traditional British classic; sticky toffee pudding is the perfect accompaniment to a Sunday roast. Moist, sweet, and served with ice cream, there are few people in the world who could turn down this delight!

So I have to admit that before making this, I had never eaten sticky toffee pudding before. The Fiancé was appalled! However, with my Mum coming from Belgium, we didn’t tend to eat a lot of classic British meals or puds – and I have to admit that it always sounded a little too sweet for my tastes.

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Now I have to admit that I’ve done a complete 180. Yes, it is undeniably sweet, but this recipe is not overpoweringly so. With dates and plenty of spices for depth of flavour, it’s really hard to say no to a second piece! I would say that this pudding needs to be served with ice cream or cream (dairy free of course!) to break through the sweetness of the caramel sauce, which of course is a great shame!

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This recipe should come with a warning; once you’ve tasted the caramel sauce, you will start to find lots of things to eat it with… I’m talking about spooned onto ice cream, or layered between biscuits from the cupboard, or perhaps just spread onto toast (although I still need to try this last one!!)… It’s delicious and so easy that it could even be a recipe in it’s own right!

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As the never ending winter continues, I couldn’t think of a dessert I’d rather eat to celebrate the cold weather; the perfect cure to feeling the chill after a bitterly chilly walk.

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Apple & Frangipane Gallette

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A family sized, sharing pudding made with homemade rough puff pastry, frangipane, and sweet apple compote, served with an almond liqueur custard . All far more complicated than it sounds, this is essentially a glorified apple pie!

You know how sometimes the best things are borne from accidents? Yeah, well this was one of them – an accident I’m absolutely thrilled happened and worked! So, what was this accident, I hear you ask? I happened to have a good portion of un-used frangipane in the fridge (as you do!), and had a bit of a craving for autumnal flavours. Combined with wanting to see if I could master rough puff pastry dairy free, this dessert began to take shape.

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If you don’t fancy going the whole hog and making rough puff, you could easily substitute this for shop bought puff pastry – make the rough puff if you have the time, as I promise it’s so rewarding seeing all the layers of flakey pastry once cooked and knowing you did that! – but I’ll admit cheating with shop bought does help this dessert come together a lot faster.

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The pastry shell looks a little fancy – you could even call it free form! – but is stupidly easy. Just don’t tell your impressed guests! You simply pile the fillings into the centre of a large circle of pastry, and pull in the corners and pinch them together. Wash on a bit of egg glaze, sprinkle with sugar, and voila; perfection.

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The fillings themselves are even more special (and simple) than the pastry. Frangipane is one of the simplest fillings you could ever make (chuck in a bowl and mix kinda simple), and gives any pudding a sweet, intense, almond-y flavour. Hidden under the apple compote, it’s the perfect complimentary companion to the other flavours.

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You could serve this with any accompaniment you like, but this Amaretto & Honey Custard is just perfect.

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Hazelnut Meringue Cake

 

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What on earth is a meringue cake?! Keeping all the best features of meringue, but add in a dark, sticky,  hazelnut-y chewiness, lightened by a sweet creme patissiere filling, with refreshing thin orange slices scattered through the middle, and you sort of get the jist… As an added bonus, this dessert is gluten, wheat and dairy free!

This is not a pretty dessert. Despite its fluffy and delicate appearance, it deserves to be smashed to pieces with a fork and gobbled up in seconds. Or at least – that was how we did it! The few lucky ones who got to taste test this recipe quoted it was their favourite bake of mine ever – and coming from them, that’s something! This is especially surprising as this recipe really came about in a funny way; driven by the desire to use up 4 egg whites and half a carton of hazelnut milk, I began really having to search hard for a recipe. Turns out that recipes do not often combine egg whites and milk, but then the wonders of the hazelnut meringue cake came back to me.

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I think this was something I first saw on bake off – and I loved the idea of turning a meringue into something other than a sweet, crispy treat. Although this still retains those things we love about a good meringue, it is also darker, slightly heavier and more chewy – and therefore ever so slightly more like a cake- because it is packed full of very finely chopped hazelnut pieces.

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I have filled the meringue cake with creme patissiere – which is a fancy name for a custard thickened with cornflour. So, as we’ve been practising our custard over the last few weeks, it will be an absolute doddle (which I can promise it will be…as it’s actually easier and much harder to get wrong than custard – the cornflour stops the eggs curdling, so unless you burn it, you’ll be hard pressed to ruin it!)!

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Lastly, buy the best oranges you can and very very thinly slice the segments. By layering these onto the creme pat, before sandwiching the second meringue on top, you’ve created a light, refreshing, fruity cleanser that balances the sweetness of the rest of the dessert. It’s this secret which will keep you coming back for more until it’s all gone in one sitting!

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Filed under cakes, dessert, Fruit, Gluten Free, Meringue

Steamed Chocolate Pudding

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A delicious, retro classic. Perfect for feeding a crowd after a meal, this chocolate sponge pudding is sure to delight with it’s rich, chocolate flavour. Serve with hazelnut custard or ice cream.

I often find myself day dreaming about food. I used to think everyone did this (but apparently not?!), and it was during a particularly chocolate filled thought that this recipe came to mind. When I was a child, Cadbury’s steamed chocolate pudding used to be a real treat. Not because they were anything special, but it felt like a treat as they were one of the few puddings we ate that were not homemade.

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Sadly, but expectedly, Cadbury’s steamed chocolate puddings contain rather a lot of dairy goodness, and so it has been a really, really long time since I’ve had one. But I knew that steamed sponge puddings were not meant to be that hard to make… so I thought I really should give it a go. I’m so glad I did; not only was the recipe an absolute triumph, it also inspired the Hazelnut Custard recipe which I posted two weeks ago, which has become a real favourite in our house.

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The hardest thing about this pudding, honestly, was tying up the handle on the pudding basin. If you haven’t got a pudding basin, you can use any heat proof dish – the reason it’s good to use a basin is they have a lip round the top, which is ideal for tying the string round it. My handle turned into some engineered feat of brilliance (read: a lot of unnecessary knots caused by string cut too short!) but worked none the less, and made getting the pudding out of the pot a lot easier!

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If you can handle making the handle, you’re sorted. This is a mix it and go recipe, where all the ingredients get put into a bowl and whizzed together. It would be perfect to make for pudding after a roast or other big family meal. It has universal appeal (who doesn’t love a bit of chocolate?!) and can calmly cook away as you get on with other things.

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And for such a simple recipe, the results are tremendous. Rich and dense chocolate sponge, with a decadent and thick chocolate sauce dripping over the top – an ever so slightly more grown up version of the Cadbury’s favourite. The pudding is perfect served with this hazelnut custard, but would work just as well with ice cream. Along with the custard, this is sure to be a repeated recipe in our house!

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Chocolate & Amaretti Cake. Dairy, Wheat & Gluten Free!

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A dense chocolate cake, filled with amaretti biscuits and lots and lots of chocolate! This is a perfect dessert cake for a special occasion; rich, decadent, and chocolatey in every mouthful!

This dessert was stumbled upon by accident, and I’m so glad I did! In search of something to give a chocolate fix, I came across this recipe on the Food Network. Full of ground almonds, amaretti biscuits and orange zest it just sounded too good not to try. I’m now a real convert to using chocolate and almond as a combination ever since these delicious Raspberry & Amaretti Brownies, and it never disappoints.

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Not only do the ground almonds and amaretti biscuits provide a lot of flavour, they also replace any flour you would normally need in a cake. That means not only is this cake dairy free, it is also gluten and wheat free too! You really wouldn’t know it though – the cake slices beautifully and has a dense cake-like texture.

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Now although this is a cake, and you could, of course, eat it at tea time – I think this cake really deserves to be eaten as a dessert. As rich and decadent as it is, it just cries out for a light drizzle of chocolate sauce on top, and is delightful with a small scoop of ice cream. It’s not heavy as such, but a small slice will go a long way after a big meal!

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I’m making this cake to take to my brother’s house for Christmas as the chocolate dessert – so one of the absolute best things about it is that it genuinely tastes better a day or two after baking. The amaretti flavour seemed to come out a lot more, and you could taste more of the orange zest. I’m a firm believer that everyone needs a repertoire of recipes from the quick and instant to the make in advance; and this recipe would fit that second category perfectly.

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As a side note, if you’re making this for an adults only group, I would highly recommend adding a small amount of Disaronno. The amaretti-flavoured liqueur gives a slight alcoholic heat to the chocolate sauce, and really helps the almond flavours stand out. Trust me – once you’ve tried this sauce, you’ll start to think of the many other things it would go with….

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Cheat’s Chocolate Soufflé

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A simple and impressive dessert, perfect for any occasion or just because you want dessert on a Tuesday! A chocolate lover’s delight, it really needs no accompaniment other than a spoon…

Chances are if you’ve been to my house for a meal, you’ve eaten this dessert. And in all those times, with all those people, I’ve never met anyone who didn’t love it. Who wouldn’t?! Imagine a small amount of the lightest, most delicate, warm chocolate sponge around the outside, and then in the middle a warm, velvety smooth, rich, liquid chocolate centre. It’s like the centre of a Lindt chocolate, but warm and somehow lighter. Just perfect in my book.

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This dessert is part soufflé, part chocolate fondant. I’ve called it a Cheat’s Chocolate Soufflé as although the ingredients and baking method are right for a soufflé, the end result (what with that gloriously rich chocolate centre oozing away) is more like a fondant. However, unlike a chocolate fondant, this dessert does not require the hair-raising moment of trying to turn it out of its tin in one piece. It’s just the dish, a spoon, and you.

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So now we’ve established what this dessert is, how can it be ‘easy’?! I promise it is… in essence, it is melted chocolate and butter mixed with egg yolks, with fluffy egg white folded in (and trust me, you can knock all the air out of your egg whites and the end result will still be fantastic) – all kid’s play really! The trickiest bit, honestly, is baking them for the first time. This is a real test of how temperature accurate your oven is. Don’t be disappointed if on the first try you’re not left with enough of the liquid centre… next time (and I promise, there will be a next time once you’ve tried it), just reduce your cooking time by 2 minutes, and I promise they’ll be perfect.

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So, if you know a chocolate lover or just need something to hit the spot, give this a go. I promise you won’t be dissapointed!

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Amaretti and Raspberry Brownies

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For Meg…

The chocolatiest, moistest, most delicious, decadent brownies ever. With fresh raspberries and crumbled amaretti biscuits, it takes the humble brownie to a whole new level of awesomeness.

We went up to stay with my brother and his girlfriend, Meg, for the weekend in their new house. I asked if they had any baking requests, and Meg told me all about these brownies. They originate from Jamie’s Italian, and Meg described them as the best brownie she had ever eaten. Well, challenge accepted!

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Moist from tons of chocolate and fresh raspberries, these are gooey to the max making them ideal for dessert. Almonds and raspberries are a classic, delicious combination; added to rich chocolate, all the flavours are enhanced and it creates the most decadent brownies. I love raspberries (in case you didn’t already notice from my many raspberry related posts!) and they pair brilliantly with dark chocolate. This recipe is no exception – the tart raspberries cut through the sweetness, leaving you feeling as though there is always room for another piece…

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I know I said in my last brownie post that there was no need to ever look for another brownie recipe, but even the most brilliant people can admit when they were wrong! For a dessert brownie this recipe really is fantastic, as it is much gooey-er than my go to recipe. This is from a lot of melted chocolate in the mix, whereas my usual recipe relies on it’s chocolate hit from cocoa powder. This definitely makes them a lot richer, and makes them feel more dessert like.

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I’m pleased to say these rivalled Jamie O’s (or at least, Meg said they did – having never tried them myself I, of course, could not possibly comment!). And so, challenge accepted, challenge won!

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Lemon Meringue Pie

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Sweet, tangy Lemon Meringue Pie. Impress your family and friends with this completely homemade dessert; You don’t have to tell them it is a lot simpler than it looks! 

Lemon Meringue Pie is really quite self explanatory, but just incase you’ve never eaten one… Imagine thin, crisp, just sweet pastry, with a generous filling of tart lemon curd which makes your house smell Amazing (capital letter definitely justified!) as it bakes, and then topped with soft, pillowy meringue, with a crisp, sugary meringue-crust on the top. Sounds great, right! Now imagine just how good it tastes…

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Lemon Meringue Pie is such a classic dessert for a very good reason. The combination of the sweet meringue and pastry, heightened by the sharp lemon curd filling just makes it the perfect way to end a meal. Although sometimes it can be on the sweet side, this recipe provides just the right balance of sweet and tart flavours, giving it an appeal to all the family.

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You can make the making of Lemon Meringue Pie as complicated as you like… or we can use a few cheats to really speed it up! The first thing that will be your friend if you are in a hurry is shop bought pastry. Although perhaps not as satisfying as making your own, it sure does speed it up if you need to do this quickly. And, most of them are dairy free! It is very surprising, but read through the ingredients and often they don’t contain any milk… Just avoid the ones that shout about being ‘all butter pastry’ obviously!

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The other way to speed this up is to make your lemon curd in advance. OK – so that’s not really ‘saving’ time, as you’ve still got to make it – but Lemon Meringue Pie does not keep very well, so if you’re short on time the day you want to eat it, taking it straight from a jar you’ve previously made is a great time saver. If you do need to make some just for this pie, then take my Lemon Curd recipe and only make 1/2 the recipe (which is a generous amount for this dessert). By making it right before you bake the pie, you save time not faffing around with sterilising jars and worrying about everything being squeaky clean – we do this normally because we want to be able to keep it mould free in the fridge for some time, but here it’s going to eaten that day so we don’t need to worry!

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So give this classic dessert a go, and you’ll find this will become a family favourite to go back to time and time again.

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