Gingerbread Welsh Cakes

I’m very fond of Welsh Cakes, I think they’re under-appreciated and overlooked in the world of teatime treats, unless you’re in Wales that is! They’re basically a little griddle cake or drop scone, usually subtly spiced and filled with dried fruit. Here is a rather tasty Autumnal version from me, bringing the warming spices of gingerbread to Welsh cakes.

The inspiration came from D who just went on a crazy mission to the rugged Snowdonia coastline in Wales to take part in a madcap 10km swim up a cold river estuary. It certainly is one of the last ways I would want to spend my weekend, but he loves swimming, particularly in beautiful surroundings, and couldn’t pass up this challenging opportunity. It was a massive achievement which involved over ten hours of driving, little sleep and 2 hours 40 minutes of swimming all in a 24 hour period.

So as a little ‘well done’, with a nod to the Autumnal weather and Wales, I created these little gingerbread Welsh Cakes. The perfect sweet pick me up after a challenging day.

Again, like my last two sweet ’emergency ready’ recipes, Welsh cakes are ideal to make at the last minute. They’re made in a flash and work perfectly in any teatime setting. Serve warm, spread with dairy-free margarine for some truly happy guests.

Gingerbread Welsh Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 8-12

1 cup of plain flour

1/2 tsp baking powder

a pinch of salt

1/4 cup dairy-free margarine

1/4 cup soft brown sugar

3/4 tsp ground ginger

1 tbsp golden syrup

1 tsp black treacle

1 tbsp dairy-free milk

caster sugar, to sprinkle

  1. Sift the flour, baking powder, salt and spice into a bowl.
  2. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Add the dairy-free milk, syrup and treacle and mix to form a slightly sticky dough.
  4. Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
  5. Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
  6. When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
  7. Sprinkle with caster sugar and serve.
  8. To reheat warm in an oven or microwave

Caramel Crispy Bars

No word of a lie, these chocolate coated caramel crispy cakes are as addictive as a banned narcotic. I’ve made four batches in the past few weeks and before I could blink they’d all been hoovered up! You will make plenty of friends if you bring these to the cake sale – that’s if your new friends are quick enough to grab one before it’s too late. They only lasted a couple of minutes at yesterday’s charity bake sale… whole tray, gone in no time.

This is really my take on those Rice Krispie squares, which are sweet and gooey and for me: reminiscent of the treats a friend’s mum used to make with melted Mars Bars when I was young. It’s by no means guilt-free munching, but these bars are arguably healthier than those featuring melted Mars Bars and still just as delicious. I’ve combined syrup, sugar, Lotus Biscoff biscuit spread with vanilla for a wonderfully more-ish result that keeps you reaching for another.

I would definitely recommend a dark chocolate coating, any sweeter chocolate would push the needle on the sugar scale to overload, and besides the dark top contrasts so nicely with the lighter crispy base. This is most definitely another recipe to keep close to hand for those baking emergencies I was talking about last week.

Caramel Crispy Bars

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes about 16

120g caster sugar

170g golden syrup

100g Lotus Biscoff biscuit spread

1 tsp vanilla extract

100g Rice Krispies

75g dairy-free dark chocolate

20g dairy-free margarine

  1. Melt together the sugar and syrup until the sugar has dissolved. Stir in the Lotus spread to make a thick smooth mixture.
  2. Stir in the Rice Krispies and ensure they are well covered with the gooey syrupy mix
  3. Press into a lined baking pan [a small brownie pan is ideal] and place in the fridge to firm up
  4. Melt together the chocolate and margarine. Pour over the caramel crispy cake and spread out. I like to make a pattern with a fork to make it look pretty!
  5. Leave to set and then slice into squares or rectangles.

 

Oreos – My Way and an issue with Tesco

 

I’m not sure if you follow me on Twitter or Facebook? (do follow the link in the sidebar if you’re interested). If you do, you might be aware of ‘cookie-gate’, with Tesco own brand Cookies and Cream Biscuits. If not, here’s a brief summery of the last nine months (it’s a very long and involved story so I won’t bore you with every detail)!

Oreos, the iconic American cream-filled cookies are vegan in the US, but for some bizarre reason they contain milk in the UK. However, Oreos seem to be everywhere, everyone eats them and my girls feel left out. Occasionally we’ll splash out on a ridiculously expensive imported US pack from somewhere like Urban Outfitters (oddly), but this is a very rare occurrence! So I was over the moon when I found the own brand Cookies and Cream biscuits in Tesco just before Christmas last year and couldn’t wait for us to taste test them.

Within seconds both girls had itchy mouths, tight throats and swelling lips. We administered antihistamine and everything was ok, but clearly there was something amiss with the ingredients in the cookies.

I contacted Tesco, returned the biscuits to store and an investigation took place. Well, they said an investigation took place. I was told that there were no nuts in the factory, and that milk didn’t produce that kind of allergic reaction (in their opinion milk allergy involves a stomach based reaction). That seemed the end of the matter for them, we hadn’t needed a doctor so I didn’t have any documents  to provide which they wanted for any escalation. Here’s a copy of the letter they sent…

Then months later in early summer I came across allergy forums where others had had reactions to the same biscuits, and most bizarrely had different responses from Tesco, first claiming that there were nuts used in the factory, then that milk was used on the same line but they cleaned thoroughly between, and finally last week the biscuits (all batches) were recalled because they do in fact contain milk!

We were shocked after being so clearly fobbed off to start with, and that they now admit the biscuits do contain milk which was undeclared (in fact denied). We’ve gone back to them for at least an explanation. I just hope that nobody had a serious reaction in the past months whilst the biscuits remained on sale.

So, to make up for ‘cookie-gate’, I have revamped and improved my Oreo recipe. Who needs shop bought when these are so so much nicer!

‘Oreos’

 (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)

Makes approx. 24 sandwich biscuits

3/4 cup hard vegetable fat

1 cup of caster sugar

2 tsps vanilla extract

1/2 cup dairy-free milk

1and 1/2 cups plain flour

3/4 cup cocoa powder

2 tsps cornflour

1/4 tsp salt

1/4 tsp bicarbonate of soda

Filling

1/4 cup vegetable fat

1/4 cup dairy-free spread

2 and 3/4 cups icing sugar

1/2 tsp vanilla bean paste

  1. Preheat the oven to 180 degrees centigrade
  2. Cream together the vegetable fat and sugar. When fluffy, add the dairy-free milk and vanilla. Mix well. If it looks like it’s split add a couple of tbsp of flour to the mix
  3. Sift in the remaining ingredients and bring together to a firm-ish dough.
  4. Place half on a sheet of baking paper, place more paper on top and roll out to 1/4-1/2cm thickness. Cut out rounds with a cookie cutter and remove the ‘in between bits’. Transfer to a lined baking sheet.
  5. Bake for 12-15 minutes. Cool on the tray for five minutes before moving to a wire rack.
  6. Repeat with remaining mixture until it’s all be used up.
  7. Meanwhile, make the filling. Whisk together the vegetable fat and dairy-free spread. Add the vanilla.
  8. Add the icing sugar in 1/2 cup measurements, until fully incorporated. It may look this breadcrumbs, so squeeze together to form a stiff paste.
  9. Roll out large grape size balls of filling and squish between two biscuits.

Gooey Chocolate Fudge Cake

Well, the summer and holidays seem well and truly over – it’s dark in the mornings and evenings and the leaves are turning golden with a vengeance. Time for thoughts to turn to comfort and cosy warming dishes to keep the spirits up, I think.

Chocolate fudge cake which is rich and gooey with a sticky chocolate glaze, surely that’s going to lift our spirits? This is a fabulous quick but indulgent recipe, perfect for an after-school treat which will be much needed in this first full week back. My, we’re all going to be tired come this Friday if this weekend was anything to go by!

This cake which is perfect as either a teatime treat or a wicked pudding with ice cream is a family favourite. It is a very simple recipe to make, and I’ve included the ingredients in grams and tablespoons so the younger members of the family can easily participate in making this moreish cake and still result in that all important wow factor. It is certainly gooey enough for the most diehard chocoholic – and who can resist a slice of gooey chocolate fudge cake…. I know I can’t.

Gooey Chocolate Fudge Cake 

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes a 2 lb loaf

9 tbsps dairy-free milk

1.5 tsps bicarbonate of soda

1 tsp vanilla essence

200g self-raising flour

4 tbsps cocoa powder

4 tbsps granulated sugar

4 tbsps soft brown sugar

50g dairy-free margarine

4 tbsps golden syrup

  1. Preheat the oven to 190 Degrees Centigrade/Gas mark 5
  2. Line a 2lb loaf tin (or 2 1lb tins, or half the mixture to make 1 1lb cake)
  3. Combine the dairy-free milk, bicarb and vanilla and set aside.
  4. Cream together the dairy-free spread and sugar. Mix in the syrup.
  5. Sift together the flour, cocoa and salt.
  6. Alternating between the dry ingredients and the soya milk mix, add too the creamed spread. When fully combined and smooth, fill the loaf tin.
  7. Bake for 30-35 minutes, until a knife comes out clean. Cool in the tin, then transfer to a wire rack.

Chocolate Fudge Icing 

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

 

make enough to cover 1 loaf

1/4 cup dairy-free margarine

1/3 cup cocoa powder

1/2 cup sugar

2 tbsp dairy-free milk

1 tsp vanilla essence

  1. Melt together the dairy-free margarine, milk, cocoa and sugar.
  2. Bring to a rolling boil and bubble furiously for a minute or two, stirring all the time.
  3. Cool, stirring now and then. Stir in the vanilla.
  4. Once cool, spread over the top of your cake.

Baked Caramel Cheesecake (dairy-free, nut-free, egg-free)

Are you a baked or unbaked cheesecake fan? I definitely prefer unbaked one but they seem almost distinct desserts to me, more like siblings than twins. So it’s probably a good thing to have a wonderful baked cheesecake in your repertoire as well. In fact, I did some cheesecake research before devising this recipe and it seems that cheesecakes are popular throughout much of the world, with subtle variations but the baked version is more traditional.

There are many vegan recipes for baked cheesecakes but most seem to be made of soaked cashews. Clearly that’s not going to fit with my requirements of being nut-free but also I personally think people are deluding themselves with cashews. To me the resulting concoctions taste like cashew nuts funnily enough – like all nuts they have a strong pervading flavour. It seems like that’s just me as people rave about cashew-based puddings, but I have never come across a cashew product which isn’t inherently nutty. So, yep you guessed it, there are no nuts in my baked cheesecake!

This cheesecake recipe is made using tofu and in my opinion gives amazing results, the texture is completely spot on to replicate the dense, slightly cloying nature of a baked cheesecake, with the bonus prizes of a bit of wobble and squidge. I have to admit that while the results were really authentic, nobody in the family liked it as much as an unbaked cheesecake – I guess we’re just a family that prefers that fresher taste.

To add flavour to tofu which is essentially very bland, I’ve incorporated a few dollops of Lotus caramelised spread, giving a wonderful caramel taste which works so well with a fruit syrup. I’m thinking that chocolate spread or Wow Butter would work well too.

 

Baked Caramel Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya

Makes an 8 inch cheesecake

15 ginger nuts or 18 Lotus biscuits

3 tbsp dairyfree margarine

300g silken tofu

1 tbsp cornflour

1 tbsp dairyfree milk

4 tbsp lotus caramelised spread

4 tbsp icing sugar

  1. Preheat the oven to 160 degrees Centigrade
  2. Turn the biscuits into crumbs by either placing in a bag and thumping with a rolling pin or whizzing in a food processor
  3. Melt the margarine and combine with the biscuit crumbs. Press firmly into a springform cake tin and bake for 10 minutes. Cool.
  4. Mix together the cornflour and milk to make a thin paste and set aside.
  5. In a food processor, blend together the tofu cornflour paste, lotus spread and icing sugar until totally smooth.
  6. Pour on top of the biscuit base and level off. Bake for 30-40 minutes, or until set with a little wobble in the middle and slightly browned around the edges.
  7. Leave to cool fully in the tin.
  8. Serve with blueberry couli or caramel sauce.

Rocky Road Cupcakes

Everyone loves a cute cupcake and I haven’t posted a recipe for one for absolutely ages – so here’s an extra special cupcake recipe to cheer up this rather damp and dreary July day!

I guess there is something a little more celebratory and special about having your own little complete cake with perfect icing and adornments.

When I was tiny, cupcakes were always called fairy cakes (I don’t know when they became known as cupcakes instead) and they were one of the first things I ever baked for my Brownie baking badge. Proud moment. In fact they were particularly delicious little cakes which for some reason I decided to top with bright yellow icing! These cupcakes are, I hope, a little more elegant and subtle looking.

The inspiration behind these is the ‘Rocky Road’ with its combination of chocolate, crunch and chew. So we have intensely chocolatey cakes, with a marshmallow baked inside for an extra mallow factor. These are vegetarian marshmallows which do go quite chewy so maybe leave them out if you’re serving these to any elderly relative with false teeth!

The icing is vanilla ‘buttercream’ which is then topped off with more marshmallows, honeycomb pieces, giant chocolate buttons and pomegranate hearts for some extra cuteness. I hope you like them, they’re certainly a knock-out flavour combination.

Rocky Road Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes 18-20

350g self-raising flour

200g caster sugar

50g cocoa powder

200ml sunflower oil

300ml oat milk

1 tsp lemon juice

1 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

20 vegetarian marshmallows (I used Freedom Mallows) – optional

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the oat milk, lemon juice, vanilla and oil. Set aside. 
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases, pop a mallow into the middle and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

 

for the vanilla buttercream:

enough to ice 24 cupcakes

1/4 cup solid vegetable fat (such as Trex)

3/4 cup dairy-free margarine (such as Pure)

3 cups icing sugar, sifted

1or 2 tbsp oat milk

1 tsp vanilla extract

  1. Whisk together the spread and vegetable fat.
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk and the vanilla, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.
  4. Then decorate so they look pretty enough to eat!

Decorations:

Pomegranate Jelly Hearts from Biona

Honeycomb pieces from Waitrose

Freedom mallows from Holland and Barrett

Dairy-free chocolate buttons from Tesco