I love a cinnamon roll, but being the distracted shopper that I am, I picked up ground cumin instead of cinnamon. Luckily I realised this before making the filling (let’s face it, it would be disgusting). After rifling through the cupboards I founds some ground ginger and decided to take a gamble and these actually turned out really well. So these are perfect for those of you who hate cinnamon, but feel free to substitute with cinnamon if you love it. The orange also gives a nice hint of freshness.
This is a relatively straight forward recipe based on a recipe from Sally’s Baking Addiction. Her recipe doesn’t use orange, so if its not your thing you can leave it out. Some cinnamon roll recipes involve proving the dough over night etc, I like this recipe as the dough only needs to prove once. These are delicious with a coffee but are also ideal if you making brunch and will disappear in 5 minutes.
For the dough
400 Grams Plain flour
50 Grams Sugar
1/2 Tsp Salt
45 Grams Butter
180 ml Milk
2 & 1/4 Tsp Dried yeast (or 1 sachet)
For the filling
45 Grams Butter (very soft)
Zest of 1 orange (save the rest of the orange, as you’ll be adding the juice to your icing)
65 Grams Brown Sugar
1 Tbsp Ground ginger
For the icing
115 Grams Cream Cheese
30 Grams Butter
80 Grams Icing sugar
Juice from half the orange you zested
For the dough, add the flour, sugar, and salt to a bowl and set to one side
In a bowl in the microwave, or in a pot on the stove gently melt the butter in the milk until it is warm to the touch but not hot (you will be adding yeast to this, and if it’s too hot it will kill the yeast). Whisk in the yeast until it is dissolved
Pour the milk mix and egg into to the dry ingredients and stir well until you get a soft dough. You can then use the dough hook in a stand mixer to knead the dough or turn it out onto a well floured surface and knead for 5 minutes
Lightly grease a large bowl and put the dough in the bowl and rest for 10 minutes
While the dough is resting combine the ginger, orange zest and brown sugar for the filling
Once the dough has rested, roll it out into a rectangle about 14 x 8 inch or 36 x 20 cm. Spread the softened butter for the filling evenly across the rolled out dough, and sprinkle evenly with the cinnamon mix
Roll the dough into a long log (should be 14 in or 36cm long), cut into 10-12 equal slices. Grease a large baking dish (I find metal baking dishes are best for this, but use what you have) and place the slices of dough in the dish (cut side up). Cover with a tea towel and allow to rest for 60-90 minutes in a warmish area until the dough has doubled in size
Preheat your oven to 190 degrees (Celsius), bake the rolls for 25-30 minutes (cover loosely with kitchen foil if they are browning too quickly)
To make the icing, add the ingredients to a bowl, and whisk until thoroughly combined. Spread the icing evenly over the warm rolls with a spatula. (when cooled these can be stored in an airtight box in the fridge for up to 5 days, but trust me they won’t last that long)
It’s Mother’s day and though she isn’t with us any more, I made my Mum’s signature dish, Pavlova. She wasn’t a fantastic cook, but she made a mean Pavlova. I didn’t ever get her recipe. So if you have a loved one who makes something you adore, remember to spend the time with them and get them to teach you how to make it. Food is one of the best ways to keep a little bit of that person with you.
Meringue has always been my culinary nemisis. I’ve struggled to make a decent one for years and I think I’ve cracked it thanks to the sainted Mary Berry (this is her recipe) .
I’ve used the traditional strawberries, but you can use any fruit you prefer.
This is a real crowd plesser, and is also a delicious gluten free dessert. Don’t panic if the meringue cracks, the topping will hide this, and the marshmallowy centre is a nice contrast to the crunchy exterior.
You can make the meringue the day before (keep in an airtight box) and decorate just before serving.
For the meringue
6 Egg whites
350 Grams Sugar
1 Tsp cornflour
1 Tbsp Vinegar
250 ml Whipping or double cream
Berries or other fruit to decorate
Pre heat your oven to 150 degrees (Celsius)
Add your egg whites to the bowl of your mixer and at a high speed until it reaches firm peaks
Continue mix and add the sugar a spoonful at a time, then add the cornflour and vinegar (which should be mixed together before adding to the meringue mix
Draw a circle on a sheet of parchment paper and put a small dab of meringue on the corners of a baking sheet before laying the parchment on top (this helps keep it in place)
Spoon your meringue on the circle you drew on the parchment (I like to keep meringue a quite tall, but you can go for a slightly flatter wider one if you prefer)
Place in the oven, and lower the heat to 140 degrees, bake for 1 hour, then the oven off and open the oven door slightly. Leave the meringue in the oven until it is entirely cold
Just before you are due serve, top with whipped cream and strawberries
Vegans and those with gluten intolerances often draw the short straw when it comes to desserts. These lovely little Brownies are really chocolatety and don’t make you feel like you’re missing a thing.
A friend told me about these after she saw the recipe online, so apologies if I’m not giving credit to whoever came up with recipe, but she couldn’t remember the site.
With only 3 ingredients these are great to knock up from stuff you have in the cupboards. Because I hate food waste, I always freeze over ripe bananas if I’m not going to eat them. Freeze them whole with their skin on, and they’re perfect for using in recipes like this or banana bread
3 Ripe bananas (mashed)
120 Grams Peanut butter
50 Grams Cocoa powder
Preheat your oven to 180 degrees (Celsius)
In a large bowl, mash the banana, then add the cocoa powder and peanut butter and mix until thoroughly combined
Line a 6 in x 6 in tin with baking parchment.
Transfer the Brownie mix to the lined tin and spread evenly.
I love any form of lemon dessert and these are the ideal tea time treat. There’s a rich buttery shortbread base and a zingy lemon topping.
OMG I love these so much, I have to distribute these among friends and family or else I could easily eat these entirely by myself. If you have better self discipline than I do, these will keep in an airtight box for 2-3 days.
Use a food processor if you have one to make them even easier to make. There’s no need to roll out the shortbread base, just press it into the dish.
For the base
120 Grams Butter
130 Grams Plain flour
30 Grams Icing sugar
For the topping
Juice and finely grated zest of 3 lemons
190 Grams Sugar
65 Grams Plain flour
Extra icing sugar for dusting the finished bars
Preheat your oven to 180 degrees (Celsius) and line a 9 in x 12 in baking tin with parchment paper
To make the base, add the flour, butter, and sugar to a food processor and pulse until it looks like breaks crumbs. If you don’t have a food processor you can use the rubbing in method to combine the butter and flour
Transfer the crumb mix to the baking sheet and press it down. Put in the oven and bake for 15 minutes until light golden brown
Allow the base to cool slightly before making the topping
Using your food processor again, add all the topping ingredients to the bowl and whizz until light and fluffy
Pour the topping on top of the cooled base and bake for 25 minutes (or until the centre doesn’t jiggle
Allow to cool completely before dusting with icing sugar and cutting into bars
Pineapple and coconut are a marriage made in heaven, and though there is no booze in these, they are still yummy.
These are amazing for a special teatime treat or for dessert with ice cream. You can make the sponge 2-3 days in advance and wrap in cling film, then just add the topping before you’re read to serve. You can even freeze the sponge if you’re super organised (just remember to make sure the sponge is fully defrosted before applying the cream cheese frosting).
I’ve added some toasted coconut as a topping and take a few minutes to toast it, this adds a whole extra element.
I used margerine for the sponge, Mary Berry uses this in her sponge recipes. Since nobody probably knows more about cakes than her, so I’ll go with her advice, but feel free to use butter if you prefer.
Makes 18 squares
For the sponge
Large tin of pineapple junks (drained weight 340 Grams), roughly chopped
350 Grams Caster Sugar
350 Grams Margerine
275 Grams Self Raising flour
100 Grams Dessicated coconut
For the frosting
25 Grams Icing sugar (if you prefer a sweeter frosting you can use more)
200 Grams Cream cheese
25 Grams Dessicated coconut (toasted)
If you have a stand mixer I would recommend using it, but an electric hand whisk is fine too.
Pre heat your oven to 180 degrees (Celsius), and line a 9 in x 12 in baking tin with baking parchment
In a bowl, add the margerine and sugar and whisk together until light and fluffy.
Whisk in one egg at a time, along with a tablespoon of flour. Whisk the remaining flour when they eggs have been added along with coconut (don’t panic if it looks curdled)
Fold in the roughly chopped pineapple, and transfer the mix to your prepared baking tin
Bake for 40-45 minutes
Allow to cool in the tin
For the toasted coconut topping, you can spread the coconut on sheet pan and bake for 5-10 minutes while the sponge is baking. I prefer to do it in a pan, as its easier to check that it’s not going to burn. Once toasted set to one side and allow to cool
Add the icing sugar to the cream cheese and mix well. When the sponge is completely cool spread with the cream cheese frosting and sprinkle with the toasted coconut
When it’s cold and wet outside its nice to have a recipe that you can rustle up something yummy out of what you have in the cupboards. These are great for brunch, lunch boxes, or just because you want something nice with a cup of tea or coffee.
I’ve used frozen blackberries and orange zest to flavour these. This can be swapped for blueberry and lemon, which is also delicious. Dried fruit works well too.
Makes 12 Muffins
300 Grams Self raising flour
100 Grams Sugar
100 Grams Butter
150 Grams Blackberries (defrost first if using frozen)
1 Tsp Vanilla extract
1 Tsp Baking powder
Zest of one orange
Preheat your oven to 180 degrees (Celsius), line a muffin tin with paper cases
In a mixer or with an electric whisk, cream the butter and sugar together
Add the eggs and mix well before adding the flour (set aside 2 Tbsps of flour), baking powder, orange zest and vanilla and mix until combined (it might look a bit lumpy, but that’s OK)
Toss your fruit in the flour you set aside (this will stop it sinking to the bottom of your muffins). Gently fold the fruit through your muffin mix
Spoon the mix into your muffin cases as evenly as possible and bake for 20-25 minutes until golden brown
You can make an almost infinite variety of rocky road bars. The key thing is include lots of different textures.
I used mini eggs because they are basically my crack cocaine. My other more recent addiction is Bishoff biscuits. I’ve used these here, but you can use any type of crunchy biscuit or cookie you prefer.
400 Grams Chocolate (I used half milk and half dark chocolate, but use what you prefer)
125 Grams Bishoff biscuits
100 Grams Marshmallows
250 Grams Mini Eggs
3 Tbsp Golden Syrup
50 Grams Butter
Break the chocolate in to chunks, and add to a microwave proof bowl along with the butter and golden syrup. Microwave for 30 seconds at a time until the butter and chocolate have melted
Place the biscuits in a freezer bag any bash with a rolling pin (if you don’t have one a tin can will do). The biscuits should be be broken into bits but not too small or all crumbs. Put the broken biscuits in a large bowl
Add half the mini eggs to the freezer bag and bash these too. Add to the broken biscuits and add the Marshmallows
Pour two thirds of the chocolate mix into the bowl and stir until combined. Line a 12cm X 18cm dish with baking paper and transfer the rock road mix into it. Spread evenly.
Cover the rocky road mix with the chocolate you held back. I use a wet palate knife to smooth the top (an ordinary knife is fine if you don’t have one, as rocky roads are bumpy)
Sprinkle the remaining half of the crushed mini eggs and refrigerate for a minimum 1-2 hours before cutting into slices
I tried these out these because I misjudged the amount of rice pudding I was making (in my never ending quest to use up things that have hanging around my cupboards).
The up shot is that I had a big load of rice pudding that I didn’t want to throw away so I came up with these as a way of using it up. Turns out pretty much any type of fried carb is delicious. These also make a lovely dessert for anyone who needs a gluten free option. Yes, they might be a bit of work but you can make the rice pudding ahead of time. I would class this as weekend cooking.
Just like making the savoury version, the rice needs to be cold. I tried a couple of different versions with different centres. If you’re a chocolate lover, I tried one’s with a chocolate button in the middle which were really good. However, for my favourite ones I added a teaspoon of jam for the centre, but feel free to experiment with other fillings.
For the rice pudding
200 Grams Pudding Rice
300ml Condensed milk
For the coating
2-3 Tbsps Corn flour
1-2 Eggs (beaten)
150 Grams Rice crispies or puffed rice (put in a plastic bag and scrunch up to crush the cereal into finer pieces, but not dust)
Oil for frying.
Add the rice, milk and condensed milk to a pot with a lid. Bring up to just before boiling point, then reduce the heat to a gentle simmer. Stir regularly to prevent sticking, cook until soft (the rice I used took just over an hour, but other brands of rice may not take that long. Depending on the rice you use you may need to add more milk/water, but the pudding should be pretty thick
When your rice is cooked, you can enjoy some rice pudding right away. The rest of it should be allowed to cool before transferring to an air tight container and refrigerate (ideally overnight, but at least for a couple of hours)
Take a large tablespoon of chilled rice pudding and flatten in the palm of your hand. Add whatever filling you are using to the centre of the mix and form the rice around it until you make a ball (wetting your hands stops the rice sticking to them)
When you have finished making all the balls, place on a plate and refrigerate for an hour to allow them to set
To prepare the balls, first of all heat your oil (I don’t know the exact temperature to tell you, but my go way to check the temperature is to drop in a cube of bread if it start frying right away you’re probably good to go. Be careful the oil doesn’t get too hot or else the centre of the rice ball will be cold)
In separate dishes, lay out the cornflour, egg and crushed rice crispies
Roll each ball in first the cornflour, then the egg and finally in the rice crispies.
Add to the oil in batches and fry until golden brown (don’t be tempted to cook too many at one time). These are gorgeous served with vanilla ice cream.
Whenever possible I like to eat seasonally, it’s usually cheaper, and usually better for you, and better for the planet. Autumn has some great fruit and vegetables. One of my favourites are plums. Usually inexpensive and really versatile. I love this plum cake, no only because its relatively straight forward to make, but the cinnamon and cardamon add a whole other level of flavour. The addition of sour cream adds a tenderness to the sponge. This will also live quite happily in a cake tin for 3-4 days. I love it with whipped cream, but it’s also perfect comfort food served with custard.
300 Grams Plain flour
1, 1/2 Tsps Baking powder
1 Tsp Ground cinnamon
1/2 Tsp Ground cardamon
1 Tsp Salt
100 Grams Butter
200 Grams Sugar
60 Grams Sour Cream
Mix the flour, salt, spices and baking powder together
In a separate bowl cream the eggs and sugar together with an electric whisk (hold back 2 tablespoons of sugar to top the plums with)
Add the eggs and sour cream to the butter and sugar and whisk until light and fluffy
Gradually whisk in the flour mixture until you have thick cake batter
Grease a 9 inch spring firm cake tin, and pre-heat your oven to 180 degrees
Transfer your cake batter to the cake tin and spread evenly.
Cut the plums in half, remove the stone and cut each half into quarters
Starting in the centre of the cake, arrange the slices of plum in a circle (or any type of pattern you like) and sprinkle with remaining sugar
Bake for 35 mins, or until a skewer comes out clean when stuck in the cake
This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.
It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.
This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.
200 Grams Mini marshmallows
250 ml Condensed milk
125 ml Double cream
Line an oven proof tray with tin foil and rub this with a thin film of oil
Turn on your grill to high, spread the marshmallows evenly across the tray
Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
Freeze for 8 hours (and do your best not to eat it all yourself)