BAKING & TREATS
For lots of us, baking was our first experience of cooking, either at home or at school. Few things can touch that sense of pride at our first batch of biscuits or rock buns, even if they weren’t all that brilliant to look at. I’d like to think we can keep hold of that sense of cheerfulness and not get too hung up on perfection. At its best, baking is a science, but even if your efforts are a bit wobbly around the edges, they will invariably taste much better than most things you can buy.
I’ve included a cornbread and an easy oat and sunflower seed bread, because it’s always good to be able to throw together something to go with soup or salad. Otherwise, most of the recipes in this chapter are sweet. Whether you want to start the day with some blueberry muffins or end it with a bowl or mug of continental hot chocolate, I hope you’ll find several recipes to tempt you here.
I always like to include something a little unexpected to keep us all on our toes! For example, I stud my rocky road with flecks of red chilli and tangy dried mango, which adds interest. My blondies are given a rich and sophisticated edge with the addition of sesame oil and seeds, and my carrot cake has a luscious mascarpone and coconut icing.
And I like to have a bit of fun too. Step forward, popcorn bars, which are some of the easiest things you could possibly make and seem to be a big hit with everyone, whether they’re eight or eighty. They’re a great reminder that whatever you’re cooking, whatever the occasion, it should taste good and most definitely make you smile.
OAT & SUNFLOWER SEED BREAD
This bread has a substantial, wholesome texture with a nice bite from the sunflower seeds and a touch of sweetness from the honey but it isn’t at all heavy. I like it particularly with a good Cheddar cheese, or toasted for breakfast. There’s enough here for two loaves – if you don’t think you are likely to eat both before they lose their freshness, pop one in the freezer for later.
MAKES 2 LOAVES
390g strong white bread flour, plus extra for dusting
1 tbsp caster sugar
2 x 7g sachets fast-action dried yeast
450ml warm water
280g wholemeal flour
140g rolled oats
75g butter, softened, plus extra for greasing
75g honey
45g dried milk powder
2 tsp salt
135g sunflower seeds
Vegetable oil, for oiling
Grease two 1kg loaf tins with a little butter and line the bases and sides with non-stick baking parchment.
Make the bread in a freestanding electric mixer fitted with the dough hook. Put the white flour, sugar and yeast into the bowl and start mixing on a medium-low speed. With the motor running, gradually add the warm water. Continue to knead in the mixer for around 10 minutes until the dough is smooth, silky and elastic.
Add the wholemeal flour, oats, softened butter, honey, milk powder and salt and continue to mix for a couple more minutes until everything is well combined. Sprinkle the sunflower seeds into the bowl and mix briefly to combine.
Lightly oil a large bowl, place the dough in the bowl and cover with cling film. Leave to rise in a warm place for about an hour, until it is doubled in size, and light and springy to the touch.
Turn the dough out onto a lightly floured surface and knock back briefly by gently kneading with your hands. Don’t overdo this or you may lose the lightness of the bread – you’re just looking to remove any large air pockets. Once it’s knocked back, divide the dough in half.
Mould and shape the dough into the prepared loaf tins, pressing them in gently. Cover each loosely with cling film. Leave to prove in a warm place for a further 45 minutes to 1 hour until the loaves are doubled in size.
Meanwhile, preheat the oven to 210°C/Fan 190°C/Gas 7.
Uncover the loaves and bake for 45–50 minutes until golden brown and cooked through. If you remove one of the loaves from its tin, it should feel firm and sound a little hollow when you tap it on the bottom.
Leave the loaves to cool in the tins for 5–10 minutes, then turn out and place on a wire rack. Remove the parchment and let the loaves cool completely before slicing to serve.
CORNBREAD
Cornbread is so simple to make and it’s great with soups, stews, salads and chillies. Try it with venison chilli or green chilli con carne and you’ll see what I mean. It’s normally eaten as a savoury bread, but it does work surprisingly well toasted and served with any red fruit jam.
MAKES 12 SQUARES
A knob of butter, for greasing
Caster sugar, for dusting
200g plain flour
200g fine polenta
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
½ tsp cracked black pepper
400ml buttermilk
2 eggs, lightly beaten
75g butter, melted and cooled slightly
170g cooked sweetcorn kernels, well drained
Preheat the oven to 190°C/Fan 170°C/Gas 5.
Lightly butter a 20cm square loose-bottomed cake tin and sprinkle with sugar, shaking out any excess. (Or grease and line a solid 20cm square tin with non-stick baking parchment, letting some overhang the sides to make it easier to lift out the cornbread later. Butter and sugar the parchment.)
In a large bowl, mix together the flour, polenta, baking powder, bicarbonate of soda, salt and pepper until well combined.
In a separate, smaller bowl, whisk the buttermilk and eggs together until combined. Add to the flour mixture along with the melted butter and stir to combine, creating a smooth batter. Finally, fold in the sweetcorn.
Pour the mixture into the prepared cake tin and bake for 45–50 minutes, until lightly golden and springy to the touch. A skewer inserted into the middle should come out clean.
Leave the cornbread to cool in the tin for up to 10 minutes, then turn out and place on a wire rack to cool completely.
Cut the cornbread into squares to serve. It is best eaten as soon as possible after it is made, though slightly older cornbread is still good toasted.
VANILLA & CORN BAKE
I know this sounds like an unlikely combination, but it’s suprisingly good. Topped with a trickle of golden syrup or maple syrup it makes a lovely pudding, or you can serve it as a brunch with a few rashers of crisp streaky bacon on the side.
SERVES 8
A little butter, softened, for greasing
300ml whole milk
300ml double cream
200ml evaporated milk
2 vanilla pods, split in half lengthways
3 eggs, separated, plus 3 extra egg yolks
50g soft light brown sugar
50g plain flour
100g caster sugar
500g cooked sweetcorn kernels, well drained
1 tsp baking powder
½ tsp salt
To serve
Golden syrup or maple syrup, to trickle
Vanilla ice cream, double cream or crème fraîche (optional)
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly butter a 25 x 30cm ovenproof dish.
Pour the milk, double cream and evaporated milk into a large saucepan. Using the point of a small, sharp knife, scrape out the seeds from the vanilla pods directly into the pan and add the pods too. Place over a medium-high heat until bubbles start to appear around the edge of the pan. Turn off the heat.
Using either a freestanding mixer fitted with the beater attachment or an electric hand mixer and large bowl, beat the 6 egg yolks and brown sugar together until creamy and fluffy. Add the flour and continue to mix until fully incorporated.
Remove the vanilla pods from the hot creamy milk then pour it onto the whisked mixture and whisk to combine. Strain through a sieve back into the pan and cook, stirring, over a low heat for a few minutes until the mixture thickens. Pour into a large, clean bowl and leave to cool completely.
Making sure the bowl and beaters are scrupulously clean, whisk the egg whites until they form soft peaks that just hold their shape. Add the caster sugar a spoonful at a time, whisking well after each addition until the mixture is thick, smooth and glossy, and forms stiff peaks.
Fold the sweetcorn, baking powder and salt into the cooled custard mixture. Using a large metal spoon, mix a third of the egg whites into the custard to loosen it, then gently fold in the rest, being careful not to knock out the air.
Pour the batter into the prepared dish and bake for 20 minutes. Lower the oven setting to 160°C/Fan 140°C/Gas 3 and bake for a further 20–25 minutes, until the pudding is puffed up, golden brown and set. Serve with golden or maple syrup, and vanilla ice cream, cream or crème fraîche, if you like.
DATE & NUT BREAD
This irresistible soft, sweet, sticky bread is filled with dates and crunchy nuts. It’s very easy to make and extremely versatile. Try it with cheese, or even with ice cream; it is also excellent toasted.
MAKES 1 LOAF
A knob of butter, for greasing
200g pitted dates, preferably Medjool, chopped (about 10–12 large dates)
90g shelled walnuts, chopped
1½ tsp bicarbonate of soda
225ml boiling water
2 eggs
200g caster sugar
½ tsp salt
220g strong white bread flour
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 1kg loaf tin with butter and line the base and sides with non-stick baking parchment.
Put the dates, walnuts, bicarbonate of soda and boiling water into a large bowl and mix together thoroughly. Leave to stand for 10 minutes, to allow the dates to plump up. They will give the bread a lovely, gooey texture and sweetness.
In another large bowl, whisk the eggs and sugar together until well combined. Add the salt and bread flour and mix well with a wooden spoon. Pour in the date and nut mixture and stir well to combine.
Pour the batter into the loaf tin and level the surface with the back of a spoon or a spatula. Bake for 50–60 minutes, until the loaf is golden brown and a skewer inserted into the centre comes out clean.
Leave the bread to cool in the tin for 5–10 minutes, then turn out onto a wire rack and remove the parchment. Leave to cool completely before serving.
BUTTERMILK SCONES
These wonderfully light scones are delicious served with jam and clotted cream for a West Country cream tea. For some, whether you come from Devon or Cornwall determines if you put the cream or jam on first. I’m not bothered – to me they’re both lush! They are also really good split, toasted and buttered, or with some good Cheddar melted on top.
MAKES 8
375g plain flour, sifted, plus extra for dusting
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp fine salt
75g lard, chilled and diced
75g butter, chilled and diced
2 tbsp caster sugar
225ml buttermilk
To serve
Raspberry or strawberry jam
Clotted cream
Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking sheet with non-stick baking parchment.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Add the lard and butter pieces and use your fingertips to gently rub them into the mixture until it resembles fine breadcrumbs.
Mix in the sugar, using a fork. Pour in the buttermilk and bring the mixture together using a fork or table knife, just until you have a soft dough. Work lightly and be careful not to overmix or the scones will be tough.
Turn the dough out onto a lightly floured surface and gently roll it out to a 2.5cm thickness. Use a plain or fluted 5–6cm cutter dipped in flour to cut out the scones. Keep the spaces between the scones minimal as you’re cutting them out, and dust the cutter with flour each time. It’s best not to re-roll the trimmings to make more scones as the off-cuts will be tough.
Place the scones on the baking sheet, spacing them out evenly. Bake for about 15 minutes, until golden brown and well risen. Transfer to a wire rack to cool a little.
Ideally, serve the scones while still warm, with lashings of jam and clotted cream, though they’re fine at room temperature too. They are best served on the day they’re made.
BLUEBERRY MUFFINS
I’m very fond of these simple, classic breakfast muffins, with their moist, tender crumb and the lovely burst of acidity from the fruit. They’re great as they are, or you could top them with the coconut icing I use for my carrot cake.
MAKES 12
150g butter, softened
150g caster sugar
3 eggs, lightly beaten
150ml whole milk
375g plain flour, sifted
1 tbsp baking powder
½ tsp salt
225g blueberries
Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole muffin tin with paper cases.
Using a freestanding mixer fitted with the beater attachment, or an electric hand mixer and bowl, cream together the butter and sugar until the mixture is light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then pour in the milk, a little at a time, mixing lightly as you add it to the batter.
Sift together the flour, baking powder and salt and gently fold into the batter, being careful not to overwork the mixture as it could make the muffins tough. It’s fine if the batter seems a little lumpy. Use a large metal spoon to fold in the blueberries – try not to squish them!
Using a dessertspoon, drop even dollops of the muffin mixture into the paper cases, filling each one about two-thirds full. Bake for 18–20 minutes, until the muffins are lightly golden brown, springy to the touch and a skewer inserted into the centre comes out clean.
Let the muffins cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely. They will keep stored in an airtight container for a couple of days, but they’re best enjoyed right away.
POPCORN BARS
Remember those Rice Krispie cakes that used to appear at almost every birthday tea when you were a kid? Well this is my take on them, using popcorn to make a more substantial treat. You can finish them with a bitter chocolate topping, to make them even more grown up, if you like.
MAKES 12–16
For the popcorn bars
50g butter, plus extra for greasing
75g golden syrup
200g marshmallows
A pinch of salt
120g plain popcorn
For the topping (optional)
200g dark chocolate (70% cocoa solids), broken into small pieces
150ml double cream
1 tbsp honey
Lightly grease a 25cm square cake tin with butter, then line with non-stick baking parchment, letting some parchment hang over the sides of the tin to make it easier to lift out the popcorn later. Butter the parchment. Do prepare the tin now – the marshmallow-y mixture stiffens up quickly once the popcorn goes in, so the tin needs to be ready.
Put the butter and golden syrup into a large saucepan and melt together over a low heat. Add the marshmallows and let them melt gently too, stirring. Add the salt and then fold in the popcorn, mixing well to make sure it’s well coated.
Immediately pour the mixture into the prepared tin, spreading it to the corners with a spoon and pressing down gently to make a firm, even layer. Leave to cool and set.
For the topping, if making, melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water. Meanwhile, heat the cream in a saucepan until bubbles start to appear around the edges of the pan. Give the melted chocolate a stir, then pour on the cream and gently mix together using a spatula. Add the honey and stir to combine.
Lift the popcorn out of the tin and peel off the parchment. If you’ve made the chocolate topping, drizzle it over the popcorn and leave to set for an hour.
Cut the popcorn into bars or squares, using a sharp knife. Eat immediately, or store in an airtight tin for up to a week.
RED CHILLI ROCKY ROAD
Chocolate and chilli is a super pairing. In this recipe, a single chilli adds subtle heat, which works well with the bitter dark chocolate, the sweetness of the dried fruits and the crunchy toasted nuts and seeds, while marshmallows lend a lovely chewiness.
MAKES 12–16 PIECES
A knob of butter, for greasing the tin
50g pecan nuts
250g dark chocolate (70% cocoa solids), broken into small pieces
50g shelled blanched pistachio nuts (bright green ones if you can find them)
50g dried mango, chopped
50g dried morello cherries
50g large marshmallows, chopped
2 tbsp pumpkin seeds
2 tbsp honey
1 tbsp olive oil
1 red chilli, deseeded and finely chopped
A pinch of salt
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 20cm square cake tin with butter and line the base and sides with non-stick baking parchment.
Scatter the pecans in a single layer on a large baking tray and toast in the oven for about 5–7 minutes until fragrant and lightly coloured.
Put the chocolate into a large heatproof bowl and place over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water. Once melted, give it a stir and remove from the heat. Leave to cool for a couple of minutes.
Using a spatula or large spoon, fold the rest of the ingredients into the melted chocolate. Mix together thoroughly, so that everything is well coated.
Pour the mixture into the lined tin, pressing it evenly into the corners with a spoon. Cover with cling film and refrigerate for at least 1–2 hours, until set.
Cut the rocky road into bars or squares, using a sharp knife. They will keep, sealed in a container in the fridge, for a couple of weeks.
CHOCOLATE NUT COOKIES
This is my failsafe chocolate chip recipe, the one I reach for more often than not. That little bit of salt works so well with the sweetness, enabling the rest of the flavours to shine. The trick with these cookies is not to overcook them, as they continue to firm up as they cool.
MAKES 18–20
110g butter, softened
½ tsp fine salt
180g soft light brown sugar
170g plain flour, plus extra for dusting
2 tbsp whole milk
90g shelled hazelnuts, toasted and skinned (see Blue Cheese Tart), then chopped
180g dark chocolate (70% cocoa solids), coarsely chopped
Using a freestanding mixer fitted with the paddle attachment, or an electric hand mixer and bowl, beat the butter and salt together. Add the brown sugar and flour and continue to mix to a rough paste, then stir in the milk. Finally add the chopped toasted hazelnuts and chocolate and mix briefly to combine.
Transfer the cookie dough to a lightly floured surface and divide in half. Using floured hands, roll each piece of dough into a thick log shape – how thick depends on how big you want your cookies, and how many you want to make!
Wrap the dough in cling film and refrigerate for at least an hour to firm up, or freeze for 30 minutes or so.
Preheat the oven to 170°C/Fan 150°C/Gas 3½. Line a couple of baking sheets with non-stick baking parchment.
Remove the cookie dough from the fridge and peel off the cling film. Using a sharp knife, cut the dough into roughly 1cm thick slices – it should be firm and easy to cut. Lay the slices on the prepared baking sheets, leaving space in between as they will spread slightly as they cook.
Bake for 8–11 minutes, until the cookies are lovely and golden brown, but still a little soft and chewy in the middle. Remove from the oven. At this point if you would like a neater edge to your cookies, while they’re still warm, take a slightly smaller round cutter and cut the rough edges away.
Leave the cookies on the baking sheets for a couple of minutes, then transfer them to a wire rack to cool completely. They will keep in an airtight container for 3–4 days.
FUNNEL CAKES
These are called funnel cakes because they are formed by letting batter drop out of a funnel into hot oil, where they puff up into light little ‘cakes’, which are rather like doughnuts or Spanish churros in texture. Coated in cinnamon sugar, they are best eaten still warm.
MAKES 15–20
Vegetable oil, for deep-frying
1 egg
160ml whole milk, plus a little extra if needed
175g plain flour
40g caster sugar
1 tsp baking powder
A pinch of salt
For the coating
3 tbsp icing sugar, sifted
1½–2 tsp ground cinnamon
Heat about a 15cm depth of oil in a deep-fat fryer to 180°C. Or use a large, deep pan, making sure it is no more than a third full, as the oil will bubble up ferociously as you add the batter. Use a frying thermometer to check the temperature, if you have one; otherwise drop a cube of dry white bread into the hot oil to test it – if the bread turns golden brown in just under a minute, the oil is up to temperature. Keep a close eye on it and never leave the pan unattended, even for a minute.
While the oil is heating, make the batter. Whisk the egg and milk together in a bowl until combined. In a separate bowl, whisk together the flour, sugar, baking powder and salt. Pour in the egg and milk mixture and whisk until smooth. Transfer the batter to a jug – to make it easier to pour into the funnel.
For the coating, mix the icing sugar and cinnamon together in a small bowl. Tip onto a plate and set aside.
You’ll need to cook the funnel cakes a few at a time and bring the oil back up to temperature between batches. To proceed, pour the batter into a small funnel, keeping your finger over the nozzle to prevent it from pouring out. Very carefully, hold the funnel over the hot oil – its base should be at least 12cm above the oil, to be safe. Release your finger and let the batter drizzle into the fryer, gently swirling the funnel around in a snail-like pattern to create small spiral shapes. The batter should flow easily out of the funnel. If it’s too thick, thin it with a little more milk before continuing.
Cook the funnel cakes for 1–2 minutes on each side, carefully turning them with a slotted spoon as necessary. Once they’re golden brown and crisp, remove with the slotted spoon and drain on a tray or plate lined with kitchen paper. Immediately roll the funnel cakes in the cinnamon sugar, shaking off the excess, then serve straight away.
White Chocolate & Pistachio Blondies >
WHITE CHOCOLATE & PISTACHIO BLONDIES
These make a tempting, sophisticated alternative to the more familiar dark chocolate brownies. The earthy flavour of the sesame seeds and oil works so beautifully with white chocolate, balancing out its sweetness. Sprinkling on a little flaky sea salt at the end is a lovely finishing touch.
MAKES 16
300g plain flour
2 tsp baking powder
A pinch of salt
100g shelled pistachio nuts, (bright green ones if you can find them), roughly chopped
200g white chocolate, roughly chopped
50g sesame seeds
150g butter, plus extra for greasing
300g demerara sugar
40ml rapeseed oil
40ml sesame oil
2 eggs, lightly beaten
1 vanilla pod, split in half lengthways
Flaky sea salt, to finish
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 25cm square cake tin with butter and line the base and sides with non-stick baking parchment, letting some overhang the sides of the tin, to make it easier to lift out the cake later.
Put the flour, baking powder and salt into a large bowl and mix well, using a balloon whisk, to combine. Stir in the pistachios, 100g of the chocolate and the sesame seeds.
Melt the butter in a large saucepan over a very low heat, then add the demerara sugar, rapeseed and sesame oil, and the eggs. Using the point of a small, sharp knife, scrape out the seeds from the vanilla pod directly into the pan. Heat very gently for 3–4 minutes, whisking constantly, to combine and warm through – don’t overheat or the eggs will curdle.
Pour the warm mixture onto the dry ingredients and whisk until thoroughly combined and the chocolate has melted. Finally, fold in the remaining chopped chocolate.
Pour the cake batter into the prepared cake tin and bake for 25–30 minutes, until cooked through. It should be lightly golden and quite firm to the touch. If a skewer inserted into the centre comes up slightly tacky that’s fine, as it means the blondie will be nice and moist in the centre.
Remove from the oven and sprinkle on a generous pinch of flaky sea salt. Leave in the tin for 10 minutes, then lift out, peel away the parchment and place on a wire rack to cool.
Cut into squares to serve. The blondies will keep for 4–5 days in an airtight tin.
GOLDEN SYRUP GÂTEAU
This is one of my favourite cakes to enjoy with a cup of coffee. You can posh it up if you like and serve it with ice cream as a dessert, but for me, it’s something I like as an afternoon treat. The frosted almonds finish it off nicely but you can serve the gâteau simply dusted with icing sugar if you prefer.
MAKES 8 SLICES
115g butter, softened, plus extra for greasing
100g caster sugar
170g golden syrup
75ml boiling water
1 egg, plus 1 extra egg yolk
310g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
½ tsp ground mace
For the icing
180g unsalted butter, softened
180g soft light brown sugar
For the frosted almonds
250g caster sugar
200g whole blanched almonds, lightly toasted (as for the pecans Red Chilli Rocky Road) and cooled
To finish (optional)
Sugar or icing sugar, to dust
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment.
Using a freestanding mixer fitted with the beater attachment, or an electric hand mixer and bowl, beat the butter and sugar together until the mixture is pale, light and fluffy. Add the golden syrup and beat for a minute or two. Mix in the boiling water, then add the egg and egg yolk and beat until smooth.
Sift together the flour, salt, bicarbonate of soda, baking powder, nutmeg, cinnamon and mace into a separate bowl. Add to the cake mixture, a little at a time, making sure each addition is fully incorporated before the next is added; try not to over-mix.
Pour the mixture into the prepared cake tin and bake for 30–35 minutes, until well risen, lightly golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then remove and carefully peel off the parchment. Place on a wire rack and leave to cool completely.
To make the icing, using a mixer, beat the butter and brown sugar together until the mixture is light, fluffy and smooth.
To prepare the frosted almonds, warm the caster sugar in a saucepan over a medium heat until it just starts to melt and colour. Add the toasted almonds and stir until the sugar has crystallised and coats the nuts. Tip onto a baking sheet and cool. Coarsely chop half the almonds; leave the rest whole.
Place the cake on a plate or cake stand. Using a palette knife, spread the icing all over the top, swirling it to create a lovely textured finish, and top with the frosted almonds. Finish with a dusting of sugar or icing sugar, if you like.
Carrot Cake with Coconut Icing >
CARROT CAKE WITH COCONUT ICING
The combination of carrot and coconut is a fantastic one, especially when teamed with lots of spices and some lively orange zest. I love this cake with a cup of coffee, but it makes a delicious pudding too – serve a nice big slice with a scoop of coconut ice cream and you’ll see what I mean.
MAKES 8–10 SLICES
A little butter, for greasing
125ml rapeseed oil
120g soft light brown sugar
4 eggs
Finely grated zest and juice of 1 unwaxed orange
2 tbsp black treacle
1 vanilla pod, split in half lengthways and seeds scraped out
240g plain flour
2 tsp baking powder
2 tsp salt
2 tsp ground cinnamon
2 tsp freshly grated nutmeg
2 tsp ground mace
2 tsp cracked black pepper
240g carrots, coarsely grated
75g sultanas
75g walnuts, chopped
For the coconut icing
150g mascarpone
100g unsalted butter, softened
100g desiccated coconut
200g icing sugar
To finish
80g desiccated coconut, lightly toasted in a dry pan
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment.
Using a freestanding mixer fitted with a paddle attachment, or an electric hand mixer and large bowl, beat the oil, sugar, eggs, orange zest and juice, treacle and vanilla seeds together until fully combined.
Sift the flour, baking powder, salt, cinnamon, nutmeg and mace together over the mixture. Sprinkle over the black pepper, then scatter over the grated carrots, sultanas and chopped walnuts. Gently fold everything together with a spatula until evenly combined, but be careful not to overwork the mix. The batter should be fairly soft and a little runny.
Pour the mixture into the prepared cake tin and bake for about 40 minutes, until nicely golden and springy to the touch. To test, insert a skewer into the centre of the cake: it should come out clean. Leave to cool in the tin for 5–10 minutes, then turn out onto a wire rack and carefully remove the parchment. Leave the cake to cool completely.
To make the icing, using either a freestanding mixer with the paddle attachment or electric hand mixer and large bowl, beat the mascarpone and butter together until smooth. Beat in the coconut, then sift the icing sugar over the mixture and beat until the icing is smooth.
Using a palette knife, spread the icing all over the top and sides of the cake. To finish, sprinkle on the toasted coconut. Serve cut into generous slices.
Flourless Dark Chocolate Cake >
FLOURLESS DARK CHOCOLATE CAKE
This is so simple, once you’ve made it, it will become your ‘go to’ chocolate cake every time you need a special treat. Cooked at a low temperature and left to set as it cools, it will then stay perfectly soft and moist in a tin for several days.
MAKES 8–10 SLICES
250g butter, diced, plus extra for greasing
375g dark chocolate (70% cocoa solids), broken into small pieces
7 eggs, plus 1 extra egg yolk
375g caster sugar
To serve
Whipped cream or crème fraîche
Raspberries, toasted nuts and/or grated chocolate (optional)
Preheat the oven to 140°C/Fan 120°C/Gas 1. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment.
Put the butter and chocolate into a large, heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Allow to melt, then stir until smooth. Remove the bowl from the heat and cool slightly.
Using a freestanding mixer fitted with the whisk, or an electric hand mixer and bowl, whisk the eggs, egg yolk and sugar together until the mixture is light, fluffy and increased in volume. Carefully pour in the melted mixture and fold gently with a spatula to combine, trying not to knock out any air.
Pour the cake mixture into the prepared tin. Bake for about 40–45 minutes until set. It will soufflé up a little and a crust will form on the top. Remove from the oven and leave to cool in the tin – the cake will settle and sink down in the centre.
Once it’s cooled, press down and flatten the surface a little with a palette knife – this helps to give it a lovely, soft and gooey texture. Release the sides of the tin and peel away the parchment from the sides of the cake.
Invert a serving plate over the top of the cake and turn both over, to release the cake onto the plate. Remove the tin base and the baking parchment.
Either serve the cake just as it is, with cream or crème fraîche, or finish with any combination of whipped cream, raspberries, toasted nuts and grated chocolate.
Boozy Date and Banana Milk Shake >
BOOZY DATE AND BANANA MILK SHAKE
This is a proper grown-up milkshake. It’s so easy and good – the earthy sweetness of the dates is great with the banana, and the splash of rum really perks everything up.
SERVES 2
250ml whole milk
200g pitted dates, preferably Medjool (about 10–12 large dates)
4 scoops of vanilla ice cream
1 ripe banana, broken into pieces
75ml rum
Finely grated zest of 1 unwaxed lime
These milk shakes are so easy! Simply whiz the milk, pitted dates, ice cream, banana, rum and lime zest together in a jug blender until smooth.
Depending on how you like the consistency, you can always add a splash of water or more milk to loosen.
Pour the milkshake into glasses and drink immediately – what could be simpler?
CONTINENTAL HOT CHOCOLATE
A long walk in the cold with my dogs, then home to sit in front of an open fire with a big bowl of this hot chocolate, is my idea of the perfect way to spend a winter afternoon.
SERVES 4
2 tbsp cocoa powder
1 tbsp instant coffee granules
2 tsp cornflour
½ tsp ground mace
½ tsp salt
750ml whole milk
2 tbsp honey
125g dark chocolate (70% cocoa solids), broken into small pieces
To finish
1–2 tbsp extra virgin olive oil
Extra dark chocolate, grated
In a large bowl, stir together the cocoa powder, coffee granules, cornflour, mace and salt until evenly combined.
Pour the milk into a saucepan and place over a medium-low heat until almost simmering. When bubbles start to appear around the edges of the pan, pour the hot milk onto the cocoa mixture, whisking continuously to combine.
Return the mixture to the pan and place over a low heat. Simmer gently for 3–4 minutes, stirring continuously, until it has thickened. Stir in the honey and chocolate. Remove from the heat and whisk until the chocolate has melted and is fully incorporated.
Pour the hot chocolate into bowls or mugs. Finish with a trickle of olive oil and a sprinkling of grated chocolate, and enjoy immediately.