White Chocolate Cheesecake

Cheesecake of the diary-free variety is the most popular pudding in this household. It has even been requested instead of a birthday cake, which is quite some praise! We’ve always preferred Tofutti as the cream cheese substitute due to the smooth creamy texture and mild flavour. So many dairy-free cream cheeses seem to want to make their product ‘cheesy’ tasting which is (in my opinion) neither authentic nor nice. A conventional cream cheese has a mild, creamy and smooth nature which is not happily replaced by an overly cheesy tasting grainy affair! As you can tell, we’re quite particular about cream cheese substitutes, but that is only because so many of them are frankly awful. Sadly Tofutti is no longer available in the UK – when I last contacted them they were looking for a new distributor but it seems that it is another thing that’s Covid has got in the way of. I still do Tofutti google searches almost weekly but to no avail 😦

So needs must and we have had to make do with Violife which is probably the next best choice after Tofutti (although using it in a bagel like we did with Tofutti is maybe best avoided!).

I have made a delicious Ottolenghi white chocolate and honey cheesecake a few times and have really wanted to make the recipe ‘friendly’. In fact, the addition of white chocolate not only tempers any cheesiness but also gives a fantastic set cheesecake texture. All in all the combination of white chocolate and tart yogurt with the dairy-free cream cheese gives a wonderful finish and I’d thoroughly recommend giving it a go.

It may be January and the time for resolutions and health, but everything is so grim and bleak right now that a celebratory decadent white chocolate cheesecake is just the ticket! I’ve served mine with homemade blueberry compote but a drizzle of honey, or any fruity sauce would make a wonderful finishing touch.

White Chocolate Cheesecake

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

serves 6-8

125g ginger or biscoff biscuits, crushed

40g dairy-free margarine, melted

170g dairy-free cream cheese

50g dairy-free greek style yogurt

20g icing sugar, sifted

zest of 1/2 a lemon

100g dairy-free white chocolate, melted

  1. Mix the melted margarine with the crushed biscuits and press into the base of a spring-form tin. Place in the fridge to firm up
  2. Whisk together the cream cheese, yogurt, icing sugar and zest until totally smooth
  3. Stir in the melted white chocolate until fully combined
  4. Pour over the biscuit base and level off. Place in the fridge for a least an hour to set
  5. Remove the tin and serve in slices drizzled with fruit compote, sauce or a honey

Christmas Biscoff and Chocolate Truffle Pots

These little chocolate pots are a genius, quick and fail safe recipe. You can make them in minutes but people are always wowed by the rich decadent result. They’re basically my version of those little Gu pots that everyone seems to love. They may look tiny, and they are pretty small but they’re so rich you really don’t need much to feel like you’ve had a satisfying pudding.

These are perfect for that special occasion when you’ve not got a suitable pudding – a few staple ingredients and a couple of minutes later (with half an hour or so chilling time in the fridge) you have a rich and delicious delight.

This is my Christmas version with a layer of biscoff spread underneath to add that festive spice vibe and then topped with festive sprinkles. I guarantee that these will go down a storm!

Christmas Chocolate and Biscoff Truffle Pots

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

serves 4

125g dairy-free chocolate, such as Nomo

1 tbsp dairy-free margarine, such as Pure

60ml cup dairy-free cream, I used Oatly

6 tsp Biscoff spread

Sprinkles to decorate

  1. Place all the ingredients (except the biscoff spread) in a saucepan and melt together over a gentle heat (or in a microwaveable bowl and microwave on high for 45 seconds).
  2. Stir until smooth and unctuous.
  3. Place 1 tsp of biscoff spread at the bottom of each glass or ramekin
  4. Pour the chocolate mixture over the top. Tap on the work surface to get rid of any little bubbles.
  5. Add festive sprinkles
  6. Chill until ready to eat. (I like to remove them from the fridge about 10 minutes before eating for a more velvety texture, straight out of the fridge they’re more like a truffle)

Pineapple Upside Down Cake

I’m delighted that the Great British Bake Off is back on – not only is it light and frothy viewing (just what we need these days) but it also gives lots of new inspiration for bakes, as well as the pressure to keep up. I’ve got into a phase of having masses of recipes but never getting round to writing them up – well that has to change, and what better time than right now?

Week 1 was cake week and featured Battenberg, pineapple upside down cake or a cake bust. Well, i’m not quite in the mood to fashion a horrifyingly bad bust out of cake and Battenberg isn’t to my taste so pineapple upside down cake it is. In fact, someone asked me ages a go to come up with a pineapple upside down cake recipe but somehow it never got to the top of the ‘to do list’, until now that is! (I do hope you are still reading if it was you?)

Anyway, this cake is a real hit. Delightfully retro and garish with the tinned pineapple rings and glace cherries (I toned it down a little with morello glace cherries rather than the almost neon maraschino versions) and the epitome of comfort food. This is a cake which will take you back in time. In fact I had a leftover pineapple ring which ended up as the chef’s treat and even that was a trip down memory lane – who eats tinned pineapple these days?! This cake is probably best served with a good dose of custard, and not whipped cream like they did on the bake off, what on earth were they thinking?

Pineapple Upside Down Cake works well as a large cake as I’ve made here but would be even better as individual servings, each with a little pineapple ring topping the cake like a golden crown. I didn’t have the right sized moulds so one big cake it is! If you want to make individuals just evenly divide the mixture and reduce the cooking time to about 18-20 minutes (but do keep checking).

 

Pineapple Upside Down Cake

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

makes 1 16cm cake or 4-6 individuals

Tinned pineapple rings to top the cakes (i used 3)

2 tbsp demerara sugar

1/2 tbsp dairy-free margarine

200g self-raising flour

1/2 tsp bicarbonate of soda

50g soft brown sugar

50g golden syrup

Pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

  1. Preheat the oven to 180 degrees centigrade
  2. Grease a spring-form tin or individual mould with the dairy-free margarine. Sprinkle the sugar into the buttered base.
  3. Lay over the pineapple rings and fill the centres with a place cherry. Set aside.
  4. Into a large bowl, sift together the flour, bicarbonate and salt. Stir in the sugar.
  5. Combine the syrup, oil, dairy-free milk and lemon juice. Give it a stir and pour into the dry ingredients. Gently mix to make a smooth and runny batter
  6. Pour into the pineapple lined tin and bake for about 30-35 minutes until risen, golden and a knife comes out clean. I recommend placing the tin onto of a baking sheet as you may get some caramel leakage!
  7. Invert onto a plate and carefully remove the cake tin. If a pineapple ring sticks to the base just gently place back on the top of the cake. Pour over any remaining syrup.

 

 

Dairy-free Summer Berry Fro-Yo

Wow, what a scorcher! It’s sweltering here so we need as much cooling down as possible. In the UK we’re not really set up for true heat, so rather than having the benefit of air conditioning everywhere, we’ve got to get by with cold drinks and doing as little hot cooking as possible.

While there are so many fantastic dairy-free ice creams available these days (how things have changed in the past 10 years or so!), sometimes you need something a bit lighter and fresher. This simple three ingredient summer berry ‘fro-yo’ is light, refreshing, and yet creamy and utterly delicious. It takes only minutes to prepare followed by a couple of hours in the freezer, and there you have the perfect refreshing summer pudding.

Not only does it involve just three ingredients but they are ones that that you are likely to have in,  which means a beautiful frozen dessert is always within reach. By all means use any frozen fruit you have to hand, but the tartness of the berries gives an extra cooling tang which is welcome on a mid-30 degrees kind of day!

Dairy-free Summer Berry Fro-Yo

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

serves 4

250g frozen berries

2-4 tbsps icing sugar

1 tbsp water

250g dairy-free yogurt, ideally Greek style

  1. In a food processor or high speed blender blitz together the frozen berries and icing sugar and 1 tbsp water. You will end up with a granular paste.
  2. Add the Greek-style yogurt and blitz until smooth and uniform. Freeze for an hour. Stir and freeze for another hour. Easy, no? Enjoy 😊

 

 

Decadent Chocolate Braid

With days starting to merge into each other in Coronavirus lockdown (and it’s only day 9!) I’m determined to somehow make each day different and special.

It may be an annoyance , a bit scary and frankly a bit like living through a disaster movie, but there are also positives we need to focus on to stop feeling overwhelmed by the situation. It’s an enforced opportunity to take a pause, to reconnect as a family and focus on the simpler things in life: I’m really enjoying seeing my mum and brother on ‘Houseparty’ a few times each day, being creative with the food and resources we have in the house and trying to make our food as exciting as possible.

This chocolate braid is a fabulous recipe – it’s quick and easy but looks impressive and tastes totally luxurious. It would make a very indulgent breakfast if you’re missing pain au chocolat, a seriously good pudding with cream or ice cream, or just a naughty work from home snack!

Decadent Chocolate Braid

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

serves 4-6

1/2 pack of puff pastry, ready rolled is easiest as it’s nice an rectangular!

1/3 cup caster sugar

2 tbsp cocoa powder

3 tbsp dairy-free margarine

50g dairy-free chocolate, finely chopped [optional]

  1. Preheat the oven to 200 degrees Centigrade and line a baking sheet with baking paper
  2. Mix together the caster sugar, margarine, cocoa powder to form a soft paste. Set aside.
  3. Roll or unfold the pastry. Imagine it is 3 columns and spread the chocolate paste over the middle column leaving a little gap at each end. Sprinkle over the chopped chocolate
  4. Cut the edge columns with diagonal slices, 1cm apart the whole way down. This should mean you get to remove a triangle at the top.
  5. Fold over the top flap of pastry and then alternating sides, cross over a pastry ribbon from each side until you get to the bottom
  6. Brush with dairy free milk and bake for 15-20 minutes until golden and puffed up
  7. Cool and then dust liberally with icing sugar

 

Fudge

Now that worthy January is out of the way I can start posting my backlog of recipes, and what better day to make fudge that when storm Ciara is battering the country.

Fudge is such a naughty sweet treat, utterly delectable and rather moreish, but it certainly didn’t fit into the clean living start of the year! Little S had been badgering me to make fudge for ages – it had featured at a school charity sale and all her friends swooped onto the bags of fudge like a flock of hungry seagulls. Obviously she couldn’t have any 😦 but she couldn’t fail to notice how much the others were enjoying it.

So here is my friendly fudge recipe – it doesn’t make huge amounts (which is probably best with a sweet but naughty treat!) and when I’ve tried to increase the amounts the texture hasn’t been as good, so I definitely recommend sticking to the stated recipe. The basic recipe can carry any traditional fudge flavour but I have tended to opt for chocolate because not only do we all love chocolate but also the resulting colour is the best – the dairy-free margarine can otherwise give a yellow fudge which is far less appealing!

I have to say, now that the girls have tasted fudge it’s a recurrent request!

I would recommend using a kitchen thermometer is essential – you can make fudge but he using the old school soft set test but with a thermometer you’ll get it right every time 🙂

Dairy-free Fudge

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

150ml dairy-free milk

175g caster sugar

50g dairy-free margarine

1 tsp vanilla extract (optional)

50g dairy-free dark chocolate (optional)

pinch of salt

  1. Place the milk, sugar and margarine into a deep saucepan and melt together
  2. Once the sugar has dissolved increase the heat to a rolling boil. Boil for 10-15 minutes stirring regularly. You will notice the bubbles change as the temperature increases and continue until you reach 115 degrees Centigrade
  3. Turn off the heat, add a pinch of salt and leave to cool for a 5 minutes.
  4. Stir in the vanilla and/or chocolate if using. Pour into a lined tin and leave to set.
  5. Once fully set cut into squares and enjoy