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

Homemade Lindor style truffle filled chocolates – dairy-free

I think lockdown is a time for looking after yourself and others, for putting well-being and mental and physical health at the top of the agenda. What could be better a promoting a sense of feeling good than a luxury homemade chocolate to raise the spirits and feed the soul.

We decided on these Lindor style chocolate because i’d been given some and both girls were “ooh they look nice, I wish we could eat them’. Well these home-made versions are almost spot on – the filling is maybe a little softer than the originals, and the coating is darker but that’s my preference because then i can get a lovely shiny chocolate!

Enjoy, look after yourself and your tastebuds and stay safe and well x

Homemade Dairy-free Lindor Chocolates

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

makes about 20

for the shells:

150g dairy-free chocolate

for the truffle centres:

100g dairy-free chocolate, I used a creamy version

2 tbsps dairy-free mik

2 tbsps golden syrup

pinch of salt

The process:

  1. First make the truffles: Melt all the truffle ingredients in a microwave or over a bain-marie. Stir until smooth. Place bowl in the fridge for the ganache to fully set.
  2. Next start making the shells: first temper the chocolate. In a microwave or over a Bain Marie, only just melt the chocolate, then stir until all the pieces are melted. You need to bring it down to degrees either by stirring in the bowl until the temp had reduced or pouring out onto a cold work top ( I have a marble board which is perfect for the job) and move it around with a palette knife until it has cooled and has turned beautifully shiny.
  3. Pour a blob of chocolate into each mould and evenly coat all the sides; a small brand new paint brush may help. Leave to set for a few minutes and then paint on another layer if it looks thin or has any gaps. Place in a cool spot to firm up.
  4. One the truffle mix is firm enough to spoon, fill each mould and then seal with a layer of melted chocolate.
  5. Leave to set and then unfold. We find it best to keep them in the fridge 🙂

Chocolate and Vanilla Yo-Yo Cookies

What crazy and unpresidented  times we are living through! I don’t think that even a few weeks we could have imagined lock down, and certainly not lock down for 1/4 of the world’s population. We didn’t know what social distancing meant, loo roll and pasta shortages were something we couldn’t imagine and coronavirus was nowhere near home. At times it seems like we’re living through a badly written disaster movie, if only a super hero would come and save us all. Although on this occasion the super heroes will be the medical staff who are looking after the sick and putting their own health in danger.

A few days ago I was reading the news all the time and feeling pretty anxious, upset and overwhelmed about the whole situation. It all looked so bleak. Now, I’ve decided to step away from the news, just dip in occasionally and instead focus on cooking. I’ve certainly got enough time to develop those recipes that have been on the back burner! I also have lots of ideas for using simple store cupboard ingredients to make delicious tasty meals, so keep tuned for some exciting cooking and baking ideas.

But first, I think we need some sweet luxury, something pretty, tempting, and delicious to add a ray of sunshine into the otherwise bleak outlook.

These Chocolate and Vanilla Yo-yo cookies are not only as pretty as a picture, but sweet and crumbly with a super rich chocolate filling. The sort of cookie to give a metaphorical hug (just what we need right now) whilst having a hot drink. Do be careful with Bird’s custard powder, some is safe and some contains milk. If you can’t find the safe one just sub for cornflour.

Stay safe everyone x

Chocolate and Vanilla Yo-Yo Cookies

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

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

1 tsp vanilla essence

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar and vanilla until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes until only a hint of colour on the edges
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the chocolate cream.
  9. Dust with icing sugar if desired

Chocolate Cream

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

60g dairy-free margarine

200g icing sugar

1 tsp dairy-free milk (if needed)

25g melted dairy-free chocolate

    1. Whisk the margarine  with the icing sugar until it is all incorporated, adding the milk if the mixture is too stiff. Stir in the melted chocolate.

Lemon and Poppy Seed Yogurt Loaf Cake

You might think that yogurt wouldn’t work in a dairy-free cake, but i’ve had great success using dairy-free yogurt to create a light and fluffy but also moist sponge.

This week’s inspiration was once again the Great British Bake Off, unfortunately they chose to make it dairy-week so i obviously had to flip that over into being non-dairy week! The choices were a cake including a cultured dairy-product, maids of hour or Mishhti (Indian sweets). neither Maids of Honour (custard tarts), or Mishti appealed so I went with the cultured dairy(free!) cake.

The beauty of using yogurt means the bicarb is activated without the need for any vinegar, giving a lovely delicate flavour that works well with this lemon and poppy seed version. The crumb is delicate but moist and would carry many flavour combinations with ease. This lemon is subtle (that was to encourage the youngest who isn’t a fan!) so if you like more lemon zing i would recommend adding a drizzle before the icing.

Lemon and Poppyseed Yogurt Cake

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

makes 1 loaf

200g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

1 tbsp cornflour

2 tbsp poppy seeds

100g caster sugar

zest of 1 lemon

2 tbsp lemon juice

100ml flavourless oil

125ml dairy-free yogurt

125ml dairy-free milk

  1. Preheat the oven to 180 degrees Centigrade and line a loaf tin (I used a 2lb tin)
  2. Sift together the flour, bicarb, baking powder, salt and cornflour.
  3. Stir in the sugar, lemon zest and poppy seeds
  4. In a separate bowl mix together the oil, yogurt, lemon juice and milk. Pour into the dry ingredients and mix to form a smooth batter
  5. Pour into the lined loaf tin, level off and bake for 45-55 minutes until a knife comes out clean.
  6. Remove from the tin and cool on a wire rack.
  7. Drizzle with lemon syrup if you like it zingy
  8. Top with a water icing made with icing sugar and lemon juice

Rich Chocolate Sorbet

It’s not often that we swelter like this – well that used to be the case, who knows for the future 😦

All anyone is thinking or talking about is the heat! I do love how us Brits are totally obsessed with the weather and talk above it over any other ongoing national crisis.

Even I, with my constant baking and cooking, have had to turn off the oven to cope with the extreme heat. But that won’t stop me experimenting and tinkering with flavours 😉

After a little hiccup from the new divine Nomo chocolate (made by Kinnerton so safely free-from) the other week where they copied and pasted some of my old recipes onto their website without crediting me, I have been gifted a year’s supply of chocolate. [p.s I have not been paid in any way for this recipe, the free chocolate was due to their mistake and I’m making full use of it!] In fact we now have so much chocolate in the house that I’m having to cook with it even more than usual, and usual is really really often! I was so disappointed when I first noticed they had used my recipes without asking or crediting, but delighted that they have turned out to be the brand I hoped they were; there are now full credits on the website and they’ve suggested future collaboration which i’m really excited about 🙂

So with masses of chocolate to happily get through and a heatwave in progress, my thoughts turned to chocolate sorbet. As I’ve mentioned before we’re big sorbet fans in this household and the thought of turning some delicious chocolate into a light, fresh and refreshing pudding seemed just right.

It turns out that chocolate sorbet is totally delicious. It’s lighter than ice cream, full of chocolate flavour and quicker to set than fruity sorbets. I made the mix at lunchtime and it was acceptably frozen by the evening (see the final photo after the recipe), even better by the next day or later in the week. I don’t have an ice cream maker to churn the sorbet so my version is a little grainy, but I actually find that quite pleasant as the grainy bits are like tiny chocolate chips, giving both added flavour and texture.

Chocolate Sorbet

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

serves 6

200g caster sugar

40g cocoa powder

400ml water

70g dairy-free chocolate, finely chopped

  1. mix together the sugar and cocoa powder in a saucepan. Pour in the water gradually to avoid any lumps of cocoa
  2. Dissolve the sugar and bring to a boil for a couple of minutes to make a chocolate sugar syrup.
  3. place the finely chopped chocolate into a bowl, and slowly pour over the sugar syrup. Stir until the chocolate is melted. Cool.
  4. Pour into a Tupperware box and place in the freezer. Every couple of hours stir through with a fork to get rid of any large ice crystals. Once a sorbet texture is obtained, simply keep in the freezer ready to scoop.
  5. or, cool the chocolate mix, then pour into your ice cream machine and churn as indicated by the manufacturers instructions.

Pizza Swirls and Savoury Swirls

These little swirls are the answer to your snack dreams! Easy, moreish and worthy of any occasion. I serve them instead of crisps, with an aperitif or as a tasty addition to packed lunches. These bites are one of my ‘go to’ recipes when the girls are hungry and only a savoury option will do. To be honest, it’s not much of a recipe, nothing complicated here, but sometimes it’s the inspiration that’s needed rather than the instructions.

Puff pastry has a miriade of uses, and these little bitesized snacks are a great example of a super quick puff based recipe. This recipe if for either pizza flavoured bites (cheese, tomato and oregano), or the ultimate umami taste of cheese and marmite. I know Marmite totally divides people, so go for your favoured choice, or maybe even a combination of the two.

Most puff pastry is dairy-free if it isn’t the ‘all butter’ version (but do check) and is certainly a great freezer staple. I don’t often use dairy-free cheese as i find most of it pretty unpalatable, but it really does work in this recipe as it’s paired with such strong flavours any unpleasant flavour is overpowered and you are left with a pleasing savoury umami taste.

 

Pizza and Savoury Swirls

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

makes 10-15

1/2 pack of puff-pastry

1 tbsp tomato puree or 1 tbsp marmite

about 3 tbsp grated dairy-free cheese (enough to lightly sprinkle over)

1/2 tsp oregano if making pizza swirls (optional)

  1. Preheat the oven to 180 degrees Centigrade, Line a baking sheet with parchment.
  2. Roll out the puff pastry to an even rectangle (or be really lazy and use pre-rolled!)
  3. For pizza swirls: Spread the tomato puree evenly all over the puff. For savoury swirls do the same with the marmite. Sprinkle over the cheese and oregano if using.
  4. Roll up into a Swiss roll shape. Cut 1cm slices and place onto the baking sheet, with room to spread.
  5. Bake for 15-20 minutes until risen and golden.