Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

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

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Mini Christmas Muffins (with a mince pie version)

Mini muffins are such a great bake. Tasty, moreish and bite sized. I like to pop a couple into a lunchbox for a tasty sweet treat, or have a platter ready to welcome everyone home.

These mini muffins taste like Christmas; spiced with cinnamon, mixed spice, nutmeg and clementine zest. I think they’ll make a lovely treat to leave out for Father Christmas or as a Festive treat with hot chocolate while snuggled on the sofa in pyjamas.

I added a filling of mincemeat to half the mix to make mince pie muffins – and very nice they were too. Although I was the only family member to try those – everyone else hates mince pies!

 

 

Christmas Spice Mini Muffins/Mince Pie Muffins

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

Makes 24 mini or 6 large

120g or 1 cup plain flour

75g or 1/3rds cup soft brown sugar

1/2 tbsp baking powder

large pinch salt

55g or 1/4 cup dairy-free margarine, melted

75ml or 1/3rd cup dairy-free milk

125g or 1/2 cup dairy-free yogurt

1 tsp ground cinnamon

1/4 tsp mixe spice

a pinch of ground nutmeg

zest of 1/2 clementine

(optional) 1/2 tsp mincemeat for each mini muffin 

water icing and Christmas decorations

  1. Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin tin
  2. In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder, salt, spices and zest. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
  5. 2/3rds fill each muffin liner. (for the mince pie version, 1/3rd fill then add the mincemeat and then top with the other 1/3rd of muffin mix)
  6. Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
  7. Cool on a wire rack.
  8. Either leave plain or top with water icing (add just enough water a few drops at a time to make a very thick icing) and Christmas decorations

Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven. Since it was chocolate week on the Bake Off and brownies were one of the challenges I had to post a brownie recipe. In the show the contestants went for decorated brownies which mainly ended up too sweet and sickly. In my opinion a brownie doesn’t feed much adornment – instead it’s all about the chocolate flavour.

However, this version with a subtle Biscoff swirl manages to look gorgeous and also enhance the flavour without overpowering the chocolate. Since these brownies are extra rich and decadent with plenty of melted chocolate stirred in, the sweet Biscoff swirl works a treat, adding a smooth sweetness than plays well against the chocolate. The resulting brownies are luxurious, intensely chocolatey with a super Biscoff swirl, what could be better?

Brownies with a Biscoff Swirl

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

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

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.

 

 

Perfect Vanilla and Chocolate Cake

I have a particular nostalgic fondness for vanilla sponge with chocolate buttercream. It may be an unusual combination but it’s one my mum used to make for birthday cakes; I particularly remember a wonderful hedgehog cake decorated with mini chocolate flakes! I do urge you to give it a go, it may be unconventional but vanilla sponge with chocolate buttercream totally works. The dark bitterness of the chocolate tempers the sweet sponge and the colour contrast adds to the delight.

There are a lot of so-so egg and dairy-free cake recipes out there, particularly vanilla flavoured ones. So often they can be a bit crumbly and dry, or worse flat and rubbery. I’m obviously not counting my own recipes in that assessment (ha ha!) but I have come across some depressingly bad specimens over the years. There is a tendency for vegan cakes to be ‘ok’ rather than delicious, particularly shop bought versions. This vanilla sponge on the other hand is utterly perfect – it’s light and fluffy, but in no way dry and crumbly. It’s so good you’d be forgiven for questioning whether it is vegan! The custard powder is crucial for giving a wonderful crumb and vanilla flavour but if you can’t find it (not all is dairy-free so make sure you check) you can sub cornflour and an extra tsp of vanilla.

Perfect Chocolate and Vanilla Cake

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

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tins for a few minutes and then transfer to a wire rack

for the chocolate buttercream:

40g dairy-free margarine

15g vegetable fat such as Trex

300g icing sugar

30g cocoa powder

2 and 1/2 tbsp dairy-free milk

  1. Whisk together all the ingredients to make a smooth and fluffy icing
  2. Sandwich the cakes together with the icing and then cover the entire cake with the remaining icing.
  3. Cover with a generous amount of sprinkles

Ginger Syrup Cake

I’ve been doing the shopping for my mother in law whilst she is sheltering and she often asks for a ginger cake – you know one of those squidgy packet cakes that have been around forever and come in either ginger or golden syrup flavour? Well it got me thinking that a combination of the two varieties would make a nice variation – sweet, spicy and syrupy but not too dark.

This cake fits all the bills – it’s tasty, light, sticky and with a good dose of ginger. It also lasts well and is brilliantly easy to make. One of those perfect keep up your sleeve for an emergency pudding or tea kind of cake (I would say for unexpected guests but they don’t really exist right now!). I made one the other day whilst the cupboards were looking bare and it made a fantastic last minute pud. It also freezes well, so why not double the quantities and make two 🙂

Ginger Syrup Cake

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

 

makes 1 2lb loaf

75g caster sugar

200g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/2 tsp baking powder

1 to 2 tsp ground ginger, depending on how spicy you like it

125g golden syrup

75g dairy-free margarine

160ml boiling water

  1. Preheat the oven to 180 degrees centigrade/gas mark 4. Line a loaf tin
  2. In a large bowl, place all the ingredients except the margarine and boiling water. Place the margarine on top of the dry ingredients, then pour over the boiling water. This will melt the margarine into the batter as you whisk together all the ingredients until well combined. The mixture will be very runny
  3. Pour into the lined tin and bake for 40-50 minutes until golden on top and a knife comes out clean
  4. Cool in the tin before moving to a wire rack