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 šŸ˜¦ 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 šŸ™‚

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

 

Stollen (egg-free, dairy-free and nut-free)

I have a fondness for Stollen and it’s been on my Christmas recipe to-do list for some years. Somehow it’s always felt a little out of reach to make it friendly enough for the family. Clearly any yeasted dough filled with marzipan doesn’t fit the nut-free criteria! Then I came across this recipe for nut-free marzipan and all the pieces fell into place – friendly Stollen here we come!

Stollen

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

 

makes one Stollen

100g mixture of dried fruit and candiedĀ citrus peel

90ml apple juice

1 tbsp fast-action dried yeast

250g flour

50g caster sugar

1/2 tsp cinnamon

1/2 tsp mixed spice

pinch of salt

1 tbsp dairy-free margarine

60ml dairy-free milk

125g marzipan or nut-free marzipan

1 tbsp melted dairy-free margarine

icing sugar to dust

  1. Soak the dried fruit and citrus peel in the apple juice for at least half an hour
  2. Mix together the flour, sugar, yeast, salt and spices. Rub in the dairy-free margarine until the mixture resembles breadcrumbs. Stir in the dairy-free milk and dried fruit and the juice they’re soaked in. Bring to a dough and then knead until smooth.
  3. Cover the bowl and leave double in size which will probably take an hour or two.
  4. Knock back and roll out to a rectangle. Roll the marzipan into a sausage and place in the middle of the rectangle of dough.
  5. Fold it up and then use the side of your hand to make an indentation down the length of the dough. Transfer to a lined baking sheet.
  6. Cover and leave to rise for at least half an hour.
  7. Preheat the oven to 180 degrees Centigrade
  8. Bake for about 40 minutes until risen and golden all over.
  9. Remove from the oven, brush with melted margarine and generously dust with icing sugar

Brandy Snaps

Brandy snaps are an essential part of Christmas – i can’t imagine eating them at any other time of year! They’re also a perfect easy recipe to make in a rush, or with the children to keep them entertained in the days running up to Christmas. We’re going to fill them with dairy-free whipped cream and devour them for a special pudding.

Sweet crunchy exterior filled with soft cream, what could be more indulgent!

 

Brandy Snaps

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

Makes about 16

75g dairy-free margarine

80g light muscovado sugar

70g golden syrup

80g plain flour

1/2 tsp ginger

Zest of 1/2 lemon

1 tbsp brandy

  1. Melt together the margarine, sugar and syrup until the sugar has dissolved.
  2. Place the flour, spice and lemon zest in a mixing bowl. Pour in the meted sugar mix and add the brandy (or use apple juice instead). Stir well to form a very sloppy dough.
  3. Line a baking sheet with non-stick parchment and preheat the oven to 180 degrees centigrade
  4. Place teaspoons of the mix onto the lined sheet, and spread into a thin circle
  5. Bake for 7-8 minutes until turning golden. Cool on the sheet for one minute and then loosely wrap around a wooden spoon handle to form a tube. Leave to cool. Repeat with the rest of the mix.
  6. Serve filled with cream (just before serving) and dusted with icing sugar
  7. These snaps keep well for a few days in an airtight container as long as you only fill them when you’re ready to devour them!

Biscoff Chocolate Truffles

I can’t think of a better time to make homemade chocolates than Christmas. They’re little cosy luxuries that fit perfectly with the festive season; either as an edible gift or simply a after-dinner (or anytime) treat.

You know, I do get my inspiration from funny places! The other week I was going out at lunchtime at work and walked past a doughnut shop. To be honest, they didn’t look too appealing, just over the top super sugary giant confections, but the chocolate and Biscoff variety caught my eye. I know it’s a winning combo and suddenly the idea of Biscoff flavoured chocolate truffles, rolled in Biscoff biscuit crumbs came to mind. I immediately started planning my experiments, working out the exact details of the recipe. I was correct, it’s a fabulous and rather morish combination. The mix of dark chocolate with sweet spicy Biscoff gives a wonderful warm hug of wintery spice in a luxurious chocolate truffle case.

It’s not easy to find nice dairy-free chocolate truffles, so I’m planning on making boxes filled with these,Ā original and lemon trufflesĀ as Christmas gifts – i reckon they’ll go down a treat šŸ™‚

Biscoff Chocolate Truffles

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

makes approx. 15 truffles

110g dairy-free dark chocolate

2 tbsps dairy-free cream

1 tbsp golden or maple syrup

1 tbsp Lotus Biscoff spread

6 Lotus Biscoff biscuits, crushed

  1. Melt the chocolate over a bain marie, or in a microwave. Stir until silky and glossy with no lumps.
  2. Stir in the dairy-free cream, syrup and biscoff spread.
  3. Leave in the fridge for at least half an hour to partially set.
  4. Pour the crushed biscuits into a shallow bowl.
  5. Roll into grape sized balls and coat in the biscuit crumbs.
  6. Keep covered at room temperature until ready to eat!

Bonfire or Christmas Spice Scones

I’m not one for a milky coffee but I do like the sound of the seasonal varieties that are sold in the big golf shop chains. Bonfire and pumpkin spice sounds so warm and appealing and just the right kind of taste for these cold winter months. So to avoid missing out, I’ve added the same warm spices to these delightfully light and fluffy spiced clouds of pure pleasure!

After the awful scones we had in a 5*hotel (see previous post!) I felt I had to post a better recipe Ā – One Aldwych if you’re reading look here for a good dairy and egg-free scone recipe šŸ˜‰ These scones are spot on every time, light, fluffy and delicate; absolutely nothing like the almost inedible hard biscuits we got in the fancy tea!

I’ve provided two different spice varieties; one more autumnal and the other with a bit more of a Christmas feel but adding clementine and lemon zest to the mix.

Spiced Scones

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

Makes about 12

1/2 tsp mixed spice

1/2 tsp ginger

1 tsp cinnamon

pinch ground cardamon

(zest of 1 lemon and 1 clementine for Christmas spice)

220g plain flour

1 and 1/2 tsps baking powder

2 tbsp dairy-freeĀ margarine

2 tbsp soft brown sugar

Pinch of salt

Up to 100ml dairy-freeĀ milk

1-2 tbsps Demerara sugar

1 tbsp dairy-free milk

  1. Preheat the oven toĀ 200 degrees centigrade/Gas mark 6
  2. Grease and flour a baking sheet
  3. Mix together all the spices (plus zests if making Christmas spice)
  4. Mix together the flour, salt, baking powder, sugar and most of the spice mix spices. Rub in the margarineĀ until the mixture resembles fine breadcrumbs.
  5. Pour in some of the dairy-free milk. Gently bring together to form a soft dough (do NOT knead or youā€™ll end up with rock hard scones!). Add more milk if necessary.
  6. Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
  7. Brush the tops with dairy-free milkĀ and sprinkle over some Demerara sugar and the remaining spice mix
  8. Bake forĀ 20-25 minutesĀ until well risen and golden on the tops and bottoms
  9. Cool on a wire rack

Afternoon Tea at One Aldwych, London

It’s rare that my girls get to go out for a real fancy treat, one that is food based but also worth getting dressed up for! We’ve previously had a wonderful Afternoon tea at The Langham and have often talked about some of the delicacies we came across. So, to have a repeat experience but in a new venue I did masses of research. There really aren’t that many choices, a fair few offer you a vegan tea option but once you’ve taken out all the nuts and seeds there are less options available, and whilst my girls may be dairy or dairy and egg free, that doesn’t necessarily mean they want to eat the vegan menu.

In my research I came across a Charlie and the Chocolate Factory afternoon tea at One Aldywch. This sounded both exciting and a possibility as they specifically stated that they could cater for any dietary requirement, if given notice. I contacted the hotel and was given a very welcoming contact, who checked with the chefs and confirmed we could be catered for. It sounded so exciting and we couldn’t wait for our tea featuring “fizzy lifting drinks, snowberry jam, chocolate milkshake mixed by waterfall”.

I have to say I’ve really struggled with whether to post this review as I don’t like to be negative, but honesty is the best way and we found the whole experience so deeply disappointing.

The hotel is lovely, with a modern feel and some elegant features like a checkerboard mirrored lift to get to the bathrooms – notably the bathrooms (always a giveaway) were nothing special, you didn’t feel like you were anywhere luxurious.

The service was okay, we were made to feel welcome but it was painfully slow, so slow in fact that we spent a lot of time looking over our shoulders for something to arrive. I know we are tricky as we all have different requirements but I’d given them 2 months notice and they were the ones who said they were happy to cater for us. Honestly, don’t say you can deliver if you can’t!

So onto the food… which was at best only ok, there was nothing that made you go wow.

For the standard vegetarian savouries (that I had and I’m mentioning first as these didn’t need to be tweaked to be made safe and should be the knock out dishes they wheel out daily) there was a relatively tasty cheesy tart, the driest brioche you have ever eaten filled with something unidentifiable and purple, a very earthy beetroot wrap and a rather nice coronation cauliflower in matcha bread. There were cheesy scones which were good, but I’ve had better. So one nice savoury.

For the girls they got avocado in bread – honestly I couldn’t believe the lack of imagination. There was also a very plain chicken sandwich and a rather challenging beetroot wrap. Big S got some nice hummus topped with a carrot puree but it came with a spoon rather than something to dip in. Who eats hummus with a spoon? Then there’s the scones. Oh my goodness they were bad, like hard biscuits you could hardly swallow, you really couldn’t imagine a worse scone (and vegan scones are so easy to make!)

The sweet course looked prettier, it had it’s own stand and came with some candy floss which did make everyone smile but the flavours and execution were nothing special.

The standard options were some tasty little lemon sponges, chocolate financiers and fairly good scones with jam, there was an Eton mess which would be nice if you liked cream (I don’t) and a very milky chocolate mousse and super minty chocolate drink. The there was a red velvet cake pop which was just unpleasant – sorry but when you’re charging Ā£45 per head I think you need to do better than unpleasant.

The girls sweet course was far worse, I just don’t know how they made dairy and egg-free food so horrible. I know I’m probably far more experience in cooking free-from but I’m not saying I can cater or people and then charging them 5* prices for horrible food. On the plus side the little chocolate sponges were quite nice. But then the chocolate mousse was the most bitter chocolate I have ever tasted, the same awful scones appeared, the chocolate drink was again far too dark and worst of all both girls reacted to traces of milk and needed antihistamine. All that and they charged adult price for little S when she should have Ā been charged the child price.

Sorry One Aldwych but we came away so disappointed and underwhelmed; this special occasion was anything but special, cost a fortune and has put us off trying somewhere else new. Maybe we should have made a fuss on the day, but eating out with allergies is challenging and we try to make the experiences as pleasant as possible, and making a fuss in front of the girls just makes the whole thing worse.

So all in all I wouldn’t recommend afternoon tea at One Aldywch, even the standard version was anything but magical and only had a vague hint of Charlie and the Chocolate Factory; save your money or save up and go somewhere like The Langham where you will have an experience to remember.