DESSERTS ARE GREAT for enticing tentative cooks into the kitchen. Eating well is all about balance after all, and who can resist a slightly gooey chocolate chip cookie straight from the oven, or stop themselves going to investigate the smell of spiced apple crumble wafting around the house? Getting started in the kitchen is often the hardest part, and if puddings help you get there, then that’s fine! From baking sweet things, you can then move on to the other, healthier recipes in this book – and take the rest of the family with you.
Sweet treats are also a fun way for children to learn about cooking. They can help with weighing and measuring out the ingredients, and then give you a hand with mixing and pouring, and licking the bowl! If you set aside an hour or so to bake a cake together on a Sunday, you’ll be helping to create some really positive memories.
If you’re used to buying mass-produced cakes, puddings and biscuits, then my recipes are always going to be better for you, because they are made from proper ingredients and have minimal added sugar. There are lots of fruit-based sweet things too – from Banana and berry nice cream and Plum and ginger fool to Caribbean rum pineapple and Apricot, date and pistachio flapjacks. There’s even a chocolate cake that includes beetroot here; it has a wonderfully rich texture and an amazing colour.
Sometimes puddings are about pure decadent celebration, and for those occasions I suggest you skip straight to the rich Chocolate truffle tart, Sticky date pudding with coconut caramel or Chocolate and peanut butter brownies. These are unashamedly luxurious, and I reckon anyone you make them for will immediately want to make them too. Food is there to be enjoyed and there’s nothing wrong with the odd treat once in a while, especially if it tastes this good.
Yoghurt pannacotta with poached rhubarb
Rhubarb has a wonderful sharpness that works so well with dairy. Be careful not to overcook it, as you want it to retain a little bite to contrast with the creamy pannacotta.
Serves 6
315 calories per serving
4 sheets of leaf gelatine (fine-leaf, quick-dissolving)
150ml single cream
150ml whole milk
150g golden caster sugar
Finely pared zest of 1 lemon (removed in strips, with a vegetable peeler)
2 vanilla pods, split and seeds scraped
400g full-fat Greek yoghurt (8–10% fat), at room temperature
For the rhubarb topping
450g rhubarb, cut into 5cm lengths on an angle
40ml grenadine
Finely grated zest of ½ orange, plus 40ml orange juice
40ml water
40g golden caster sugar
To finish
20g unsalted pistachios, roughly chopped
1 Preheat the oven to 110°C/Fan 100°C/Gas ¼. Line a roasting tray with baking parchment.
2 Place the gelatine in a shallow dish, cover with cold water and leave to soak for 5 minutes or until soft.
3 Meanwhile, put the cream, milk, sugar, lemon zest and vanilla seeds into a small saucepan over a medium heat. Heat gently, stirring, until the sugar dissolves. Bring to a simmer and take off the heat. Immediately lift the gelatine out of the water and add it to the hot creamy milk, stirring until it has dissolved.
4 Pour the mixture into a large bowl, discarding the lemon zest. Leave to cool for 10 minutes, then whisk in the yoghurt and set aside to cool a little.
5 Pour the mixture evenly into 6 serving glasses (each 400ml capacity). Stand the glasses on a tray and place in the fridge for 2–3 hours to set.
6 Meanwhile, place the rhubarb in the lined roasting tray and spoon over the grenadine, orange juice and water. Sprinkle over the orange zest and sugar. Mix well, then spread the rhubarb out in a single layer. Cover the tray with foil and bake for about 50 minutes or until the rhubarb is just cooked. Remove from the oven and leave to cool in the tray.
7 To serve, top the set pannacottas with the cooled rhubarb and syrup from the baking tray. Sprinkle with chopped pistachios.
Yoghurt pannacotta with poached rhubarb
Quick chocolate mousse
I know it sounds a bit bizarre to use avocado in a dessert, but the rich creaminess is honestly fantastic. It results in a luxurious, rich mousse without needing to add loads of cream or sugar. V
Serves 8
380 calories per serving
2 ripe avocados, halved, stoned and peeled (prepared weight 190g)
2 ripe medium bananas (prepared weight 210g)
80g good-quality cocoa powder
2 tbsp vanilla extract
1 tsp orange extract
Finely grated zest of 1 orange
120ml maple syrup
10 Medjool dates, chopped
100ml milk
To finish
40g good-quality dark chocolate (70% cocoa solids)
50g pecans, toasted and chopped
50g macadamia nuts, toasted and chopped
1 tsp sea salt flakes
1 Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth.
2 Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve.
Quick chocolate mousse
Strawberry Eton mess
This pretty and colourful pudding is a fun one to assemble with kids. You really don’t have to worry about what the end result looks like, so get everyone involved layering up the fruit, meringues and cream, and scattering over the nuts. V
Serves 4
645 calories per serving
For the meringues
2 large free-range egg whites
115g caster sugar
For the strawberries
600g strawberries, hulled and quartered
2 tbsp elderflower cordial
3 tbsp caster sugar
1 tbsp water
For the vanilla cream
400ml whipping cream
1 vanilla pod, split and seeds scraped
400g Greek yoghurt (0% fat)
For the mint sugar
A handful of mint leaves
50g demerara sugar
To finish
Unsalted pistachios, chopped
1 Preheat the oven to 110°C/Fan 100°C/Gas ¼. Line two baking sheets with non-stick silicone mats or baking parchment.
2 To make the meringues, put the egg whites into a very clean, large bowl. Using an electric whisk on a medium speed, beat until stiff peaks form when the beaters are lifted. Sprinkle in half the sugar and beat well for 1–2 minutes. Gradually beat in the remaining sugar. Once it is all incorporated, beat for another 2 minutes or until the mixture is thick and glossy.
3 Transfer the meringue to a piping bag fitted with a 1.5cm plain piping nozzle. Pipe about 50 rounds (no more than 2.5cm in diameter) onto the prepared baking sheets, spacing them evenly and leaving a little peak in the middle of each as you lift the nozzle. Bake for 1 hour, then turn the oven off. Leave the meringues inside for a further hour with the door closed. Take the meringues out and set aside until cold.
4 Meanwhile, put 350g of the strawberries into a bowl and spoon on the elderflower cordial. Stir well and set aside to macerate.
5 Put the remaining 250g strawberries into a small pan with the sugar and water. Bring to a simmer over a medium heat and simmer gently for 8–10 minutes until the strawberries are softened. Leave to cool, then blitz using a small food processor until smooth.
6 For the vanilla cream, whip the cream in a bowl until thick, then fold in the vanilla seeds and yoghurt. Swirl through half the strawberry purée, then crumble in half of the meringues. Stir gently to just combine.
7 For the mint sugar, blitz the mint leaves and sugar in a small food processor until the mixture looks like a green crumble.
8 Divide half of the remaining meringues between 4 serving bowls. Spoon on half of the vanilla cream mix, macerated strawberries and strawberry purée. Repeat these layers and finish with a sprinkle of mint sugar and chopped pistachios.
Strawberry Eton mess
Banana and berry nice cream
The perfect solution for those over-ripe bananas sitting in your fruit bowl! This is an easy, almost instant ice cream that tastes sweet and rich, even though it doesn’t contain any added sugar or cream. V ❄
Serves 4
210 calories per serving
3 ripe medium bananas, peeled (about 300g peeled weight)
300g mixed frozen berries
100ml coconut milk
4 tbsp maple syrup
30g flaked almonds, toasted
50g dried cranberries
1 Thickly slice the bananas and freeze on a tray until firm.
2 Place the frozen bananas, berries, coconut milk and maple syrup in a food processor and blend until smooth. If you aren’t ready to eat it straight away, place in a container and pop it in the freezer for later.
3 Spoon the ice cream into bowls and top with flaked almonds and cranberries. (Alternatively, you can serve it in waffle ice-cream cones.)
TIP ✔ If you have bananas over-ripening in the fruit bowl but don’t want to turn them into a ‘nice cream’ straight away, peel, slice and freeze them on a tray until firm, then pack into a freezer container. Keep frozen until needed.
Banana and berry nice cream
Caribbean rum pineapple
Pineapple has such a sweet, heady flavour, it can handle spices well. Ginger biscuits add a contrasting crunch and an extra layer of flavour to this decadent dessert. V
Serves 8
480 calories per serving
1 large pineapple
120g light brown sugar
½ tsp ground cinnamon
½ tsp ground allspice
100ml dark rum
1 vanilla pod, split and seeds scraped
50g butter
For the ginger nut biscuits
50g butter, softened
75g light brown sugar
4 tbsp golden syrup
175g plain flour, plus extra for dusting
½ tsp bicarbonate of soda
2 tsp ground ginger
To serve
500ml coconut ice cream (shop-bought)
25g coconut flakes, toasted
1 lime, for zesting
1 To prepare the pineapple, slice off the top and bottom, then stand it on a board and slice off the skin, removing the ‘eyes’ too. Turn the pineapple on its side and cut into 6–8 thick rounds. Remove the core from each round, using a small plain cutter or a small, sharp knife. Lay the pineapple slices in a shallow tray.
2 Put the sugar, cinnamon, allspice, rum, vanilla seeds and butter into a small saucepan and stir over a medium heat for about 5 minutes, until the butter is melted and the sugar dissolved. Pour this syrup over the pineapple and leave to macerate for 30 minutes.
3 Preheat the oven to 190°C/Fan 170°C/Gas 5. Line two baking sheets with baking parchment.
4 To make the ginger nut biscuits, beat the butter and sugar together in a large bowl until light and fluffy. Add the golden syrup and beat until evenly combined. Sift the flour, bicarbonate of soda and ground ginger together over the mixture and mix briefly until it just comes together to form a dough.
5 Transfer the dough to a lightly floured surface and roll out to a 3mm thickness. Using a 6cm plain cutter, cut out 20 rounds and lay on the lined baking sheets. Bake for 10–12 minutes, rotating the trays and swapping them over on the shelves halfway through cooking. Remove and leave to cool on the trays.
6 When ready to serve, heat a griddle pan over a medium heat. Lift the pineapple slices out of the marinade onto a plate. Pour the marinade into a small saucepan and bring to a simmer over a high heat. Lower the heat to medium and let the sauce simmer gently for 3–5 minutes, until slightly thickened.
7 Cook the pineapple rings on the hot griddle, in batches if necessary, for 2–3 minutes on each side or until charred on both sides.
8 Lay a griddled pineapple slice on each serving plate and place a scoop of ice cream in the middle. Drizzle over the sauce and crumble a ginger nut or two over each plate. Sprinkle with toasted coconut flakes and zest a little lime over each portion. Serve at once.
Caribbean rum pineapple
Plum and ginger fool
If you have fruit that needs using up, turn it into a creamy, light fool for an easy pud. You could happily use strawberries or raspberries in place of plums and ginger. V
Serves 8
640 calories per serving
12 ripe plums, halved and stoned
4 balls of stem ginger in syrup, finely chopped, plus 4 tbsp syrup from the jar
50ml water
100g caster sugar
600ml whipping cream
600g Greek yoghurt (0% fat)
For the almond crumble topping
100g plain flour
80g golden caster sugar
80g cold butter, diced
1 tsp almond extract
80g flaked almonds, roughly chopped
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.
2 Put the plums, chopped stem ginger and syrup, water and sugar into a large saucepan over a medium-high heat. Bring to a gentle boil, then lower the heat and simmer gently for 15–20 minutes or until the plums are softened and tender. Leave to cool slightly.
3 Meanwhile, for the topping, put the flour and sugar into a large bowl, add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Add the almond extract and chopped almonds and mix well.
4 Spread the crumb mix out on the baking tray and place on the top shelf of the oven for 10–12 minutes or until golden and crunchy. Remove from the oven, break up any clumps with a wooden spoon and set aside to cool completely.
5 Tip the plum mixture into a blender and blitz until smooth. Set aside to cool completely.
6 Whip the cream in a large bowl until soft peaks form and then fold through the yoghurt; set aside one-third. Add half of the plum purée to the remaining two-thirds of the creamy yoghurt and fold through lightly.
7 Spoon half of the creamy plum mixture evenly into 6 serving glasses. Spoon on the remaining creamy yoghurt, then top with the rest of the creamy plum mix. Drizzle the remaining plum purée over the top. Place on a tray in the fridge to chill and firm up a little.
8 Scatter the crumble on top of the fools to serve.
Plum and ginger fool
Chocolate truffle tart
Hidden inside each luscious slice of this gooey tart is at least one chocolate truffle, waiting to be discovered. It is pure chocolate indulgence! V
12 slices
500 calories per slice
For the chocolate pastry
250g plain flour
100g icing sugar
50g cocoa powder
200g butter, softened
2 large free-range egg yolks, beaten with 1 tbsp water
For the chocolate fondant filling
20 milk chocolate truffles with a solid centre (shop-bought)
125g unsalted butter
125g good-quality dark chocolate (70% cocoa solids), broken into pieces
4 large free-range eggs
115g caster sugar
40g plain flour
To finish
Cocoa powder, for dusting
About 150g crème fraîche
200–250g strawberries, halved or quartered if large
1 To make the pastry, using a stand mixer fitted with the paddle attachment, mix the flour, icing sugar, cocoa and butter together on a low speed until the mixture resembles breadcrumbs. Gradually add the beaten egg yolk mix until the mixture comes together to form a dough; you might not need all of it.
2 Shape the dough into a round, flatten to a disc and wrap in cling film. Place in the fridge to rest for 1 hour. Meanwhile, put the truffles for the fondant into the freezer to firm up.
3 On a lightly floured surface, roll out the dough to a 3mm thickness; it will still be very soft. Line the base of a 25cm non-stick tart tin with the pastry, pushing it into the edges. Place in the fridge for 30 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.
4 Prick the base of the pastry case with a fork, then line with baking parchment and fill with baking beans. Place on a baking sheet in the oven and bake ‘blind’ for 15 minutes. Lift out the paper and beans and bake for a further 10 minutes to dry the base. Leave to cool.
5 To make the fondant, put the butter and chocolate into a heatproof bowl set over a pan of simmering water; make sure the base of the bowl doesn’t touch the water. Stir gently over a low heat until melted.
6 Using the stand mixer fitted with the whisk attachment, whisk the eggs and sugar until light and fluffy. Pour in the melted chocolate and sift over the flour. Using a rubber spatula, gently fold everything together until just combined.
7 Pour half of the chocolate fondant into the pastry case. Arrange 12 truffles around the edge of the filling, spacing them evenly. Put the remaining truffles in the centre. Pour on the rest of the fondant and place in the fridge to chill for 30 minutes.
8 Bake the tart for 25 minutes or until the fondant is just set. Remove from the oven and let cool slightly. Sift a little cocoa powder over the tart, then remove from the tin and cut into 12 slices. Serve with a spoonful of crème fraîche and some strawberries.
Chocolate truffle tart
White chocolate crack and raspberries
This is a play on something we make at The Hand and Flowers and it is always a big hit with our guests. Caramelising the chocolate in the oven on a low heat brings out its sweetness, adding rich undertones and a slight biscuity texture at the same time. Scattered over fresh berries, a little goes a long way. V
Serves 6
225 calories per serving
200g bar Belgian white chocolate
600g raspberries
200g Greek yoghurt (0% fat)
1 Preheat the oven to 170°C/Fan 150°C/Gas 3. Line a small baking tray with a non-stick silicone mat or baking parchment.
2 Place the bar of chocolate in the middle of the baking tray. Cook on the middle shelf of the oven for 15–20 minutes or until the chocolate has melted and caramelised evenly to a light golden brown colour. There will be tiny cracks over the surface.
3 Remove from the oven and immediately transfer the chocolate to a cold baking tray. Put it straight into the freezer for 15 minutes or until completely cold.
4 Divide the raspberries between 6 serving plates and add a generous dollop of yoghurt to each plate. Roughly break up the cooled chocolate and scatter over the raspberries to serve.
White chocolate crack and raspberries
Crêpe Suzette cake
This is a real showstopper! It takes a little while to make, but the stages aren’t all that complicated and it is well worth the effort. You can make the pancakes and custard the day before, leaving just the meringue, caramel and layering up to do. V
12 slices
455 calories per slice
For the custard
300ml whole milk
1 vanilla pod, split and seeds scraped
Finely grated zest of 1 orange
6 large free-range egg yolks (save 3 whites for the meringue)
100g caster sugar
2 tbsp cornflour
350g mascarpone
For the crêpe batter
165g plain flour
3 large free-range eggs
300ml whole milk
150ml water
75g butter, melted
For the orange caramel
50g caster sugar
1 tbsp water
Juice of 1 orange (60ml)
1 tbsp orange liqueur, such as Grand Marnier
For the Italian meringue
3 large free-range egg whites
165g caster sugar
45ml water
To finish
40g hazelnuts, toasted and roughly chopped
1 orange, for zesting
1 To make the custard, pour the milk into a saucepan and add the vanilla seeds and orange zest. Bring to a simmer over a low heat. Meanwhile, whisk the egg yolks, sugar and cornflour together in a large bowl. Pour on the hot milk, whisking as you do so. Pour back into the pan and stir over a low heat until the custard comes to a gentle simmer and thickens. Pour into a cold bowl, cover the surface with cling film and place in the fridge.
2 For the crêpe batter, put the flour into a large bowl, make a well in the centre and crack in the eggs. Whisk gently to combine, then whisk in the milk and water. Lastly whisk in 4 tbsp of the melted butter. Leave the batter to rest in the fridge for 30 minutes.
3 When the custard is cold, whisk in the mascarpone until smooth and then return to the fridge to chill.
4 To cook the crêpes, heat a 25cm non-stick crêpe pan over a high heat. Dip a folded piece of kitchen paper into the melted butter then wipe it over the base of the crêpe pan to coat it in a thin layer of butter.
5 Pour a ladleful of batter into the pan and tilt the pan to swirl the batter around and coat the base evenly. Cook for 1–2 minutes until golden on the underside, then flip the crêpe over using a spatula and cook for 1 minute on the other side. Transfer to a plate.
6 Repeat to cook the rest of the batter, making 12 crêpes in total, stacking them on the plate as they are cooked, interleaved with baking parchment to stop them sticking. Refrigerate to cool completely.
7 For the caramel, in a small heavy-based saucepan over a medium heat, dissolve the sugar in the water, swirling the pan to help the process. Increase the heat to high and cook the syrup to a golden caramel. Take off the heat. Immediately and carefully add the orange juice and liqueur (it will bubble up). Stir over a low heat for about 10 minutes, until you have a smooth, liquid caramel. Remove from the heat and let cool slightly.
8 To assemble, layer the crêpes up on a serving plate with a layer of custard in between each, leaving a 1cm clear margin at the edge, so the custard doesn’t spill out. Refrigerate to set.
9 To make the Italian meringue, place the egg whites in the clean bowl of a stand mixer, fitted with the whisk attachment. Place 125g of the sugar and the water in a small saucepan and stir over a medium heat until the sugar dissolves. Increase the heat and cook until the sugar syrup registers 118°C on a sugar thermometer. At this point, with your mixer on full speed, whisk the egg whites until soft peaks form. Turn the speed to its lowest setting and sprinkle in the remaining 40g sugar. Whisk until combined and then switch off the mixer. Check your sugar syrup and remove it from the heat at 124°C. With the mixer turned on to its lowest setting again, slowly trickle in the sugar syrup, then increase the speed to high and whisk for a final 4–5 minutes.
10 Take the crêpe cake from the fridge and spoon the meringue evenly on top. Swirl with the back of a spoon and wave a cook’s blowtorch over the surface to tinge the meringue golden brown. Drizzle with the orange caramel and scatter over the toasted hazelnuts and orange zest. Cut into slices and serve at once, drizzled with any remaining caramel.
Crêpe Suzette cake
Sticky date pudding with coconut caramel
I’m not going to pretend that this is healthy! It’s a luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. It’s about getting into the kitchen and making something to share with others… and they’ll certainly thank you for it. V
Serves 12
545 calories per serving
A little butter or oil, for greasing
350g pitted dates, roughly chopped
250ml dark rum
300ml water
170g vegetable suet
200g light muscovado sugar
4 large free-range eggs
1 vanilla pod, split and seeds scraped
2 tsp ground mixed spice
400g self-raising flour
3 tsp bicarbonate of soda
For the coconut caramel
3 x 400ml tins coconut milk
100g light muscovado sugar
To finish
30g coconut flakes, toasted
1 Grease a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
2 Put the dates into a heatproof bowl. In a small pan, bring the rum and water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.
3 Put the suet and sugar into a large bowl and stir to combine. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mixed spice to the bowl then sift over the flour and bicarbonate of soda; fold into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
4 Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
5 Meanwhile, to prepare the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
6 Once the pudding is cooked, remove from the oven and leave to stand for 5 minutes. Cut into squares and serve warm, trickled with hot coconut caramel and sprinkled with toasted coconut flakes.
Sticky date pudding with coconut caramel
Spiced apple crumble
As a nation, we’re famous for our apples, but we don’t seem to cook with them that often. This classic crumble includes two types: tart Bramleys, which break down to a smooth purée as they cook; and Granny Smiths, which stay firmer and introduce a slight sharpness. The nutty wholemeal topping adds an extra, almost salty flavour and a satisfying crunch. V ❄
Serves 12
320 calories per serving
390 calories with ice cream
800g Bramley apples (about 2 large)
800g Granny Smith apples (about 4 large)
200ml water
30g butter
150g light muscovado sugar
100g sultanas
100g dates, roughly chopped
1 tsp ground ginger
1 tsp ground mixed spice
1 tsp ground cinnamon
For the crumble topping
80g wholemeal flour
100g cold butter, diced
100g rolled oats
50g pecans, finely chopped
50g walnuts, finely chopped
50g desiccated coconut
To serve
Vanilla ice cream (light, shop-bought)
1 Preheat the oven to 200°C/Fan 180°C/Gas 6.
2 Peel, quarter and core the apples, then chop into 2cm pieces, keeping them separate.
3 Put the Bramley apples into a large pan, along with the water and butter. Simmer gently for 10 minutes or until the apples begin to break down.
4 Add the Granny Smith apples, sugar, dried fruit and spices and cook for a further 10 minutes. Tip into a 25 x 30cm oven dish and spread out evenly.
5 For the crumble topping, put the flour into a bowl, add the butter and rub in with your fingertips until the mixture has a crumble texture. Tip in the rolled oats, chopped nuts and coconut and mix together until well combined.
6 Spread the crumble evenly over the top of the apples and cook on the middle shelf of the oven for 35–45 minutes or until the crumble is golden. Serve with ice cream (or you could have custard instead if you prefer).
To freeze: Allow the apple mixture to cool at the end of stage 4, then freeze in two-portion foil trays with cardboard lids. Defrost fully in the fridge overnight. Remove the lids, then scatter the topping over the apples and place in an oven preheated to 200°C/Fan 180°C/Gas 6 for 25–30 minutes until piping hot.
Spiced apple crumble
Chocolate and peanut butter brownies
Who can resist a brownie still a little warm from the oven? Peanut butter, swirled through the surface, introduces a salty-but-sweet flavour, a bit like salted caramel. The sweetness is offset by the dark chocolate, making this an all-round winner. V ❄
Makes 12
390 calories per brownie
100g butter, plus extra for greasing
200g good-quality dark chocolate (70% cocoa solids), broken into pieces
150g smooth peanut butter
200g golden caster sugar
3 large free-range eggs
100g salted peanuts, roughly chopped
150g plain flour
1 tsp sea salt
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 20cm square baking tin and line with baking parchment.
2 Put the chocolate into a heatproof bowl with the butter and 100g of the peanut butter. Stand the bowl over a pan of simmering water, making sure the base isn’t touching the water, and stir until everything is melted. Remove from the heat, add the sugar and stir until it dissolves. Leave to cool slightly.
3 In a separate bowl, lightly whisk the eggs with a fork. Pour the eggs into the chocolate mixture and whisk until well combined.
4 Set aside a handful of the peanuts for the topping. Sift the flour over the melted chocolate mixture, then add the rest of the chopped peanuts and stir until just combined. Pour the mixture into the prepared tin.
5 Heat the remaining peanut butter in the microwave on a low setting (or in a small pan over a low heat) until softened. Drop teaspoonfuls onto the surface of the brownie and run a blunt knife through the mixture to swirl. Sprinkle over the reserved peanuts and sea salt.
6 Bake on the middle oven shelf for 25–30 minutes; it should still have a slight wobble in the middle as you take it out. Let cool slightly, then cut into squares. The brownies will keep for 3 days in an airtight container.
To freeze: Allow to cool completely then wrap in foil and seal in a plastic bag. Defrost at room temperature.
Chocolate and peanut butter brownies
Apricot, date and pistachio flapjacks
These are really easy to make and packed with flavour from the fruit and nuts. They are quite high in calories, but much tastier and healthier than a chocolate bar. V
Makes 20
370 calories per flapjack
400 calories with chocolate drizzle
300g porridge oats
175g agave nectar
275g coconut oil
Finely grated zest and juice of 1 large orange
2 tsp ground cinnamon
100g wholemeal plain flour
250g dates, finely chopped
75g sesame seeds
200g dried apricots, finely chopped
100g pistachios, roughly chopped
200g desiccated coconut
To finish (optional)
100g white chocolate, broken into pieces
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20 x 30cm baking tin, at least 5cm deep, with baking parchment. Line a baking tray with parchment too.
2 Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool.
3 Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.
4 Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut; mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are coated in the oil and nectar mix.
5 Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden brown on top.
6 Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.
7 For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack.
8 Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week.
Apricot, date and pistachio flapjacks
Chocolate chip cookies
Quick and easy, these giant cookies are a sure-fire way to get children – or anyone – excited about cooking. They are made with wholemeal flour, which is better for you and also adds an extra nutty flavour, but I’m not claiming this makes them all that healthy! They’re just a great way to encourage the family into the kitchen to get cooking. V ❄
Makes 15
450 calories per cookie
220g butter, softened
150g light brown sugar
150g golden caster sugar
2 large free-range eggs
300g chocolate chips
1 tsp vanilla extract
1 tsp baking powder
1 tsp bicarbonate of soda
500g wholemeal plain flour
150g pecans or macadamia nuts, roughly chopped
A little flaky sea salt, for sprinkling
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Line two or three large baking trays with baking parchment.
2 Using an electric hand whisk, beat the butter and both sugars together in a large bowl, until light and creamy. Add the eggs one at a time, beating well after each addition.
3 Set aside a handful of chocolate chips to add later. Add the rest to the whisked mixture, along with the remaining ingredients (except the salt), and mix gently with a wooden spoon until it comes together to form a dough.
4 Divide the dough into 15 large pieces and roll into balls. Flatten each ball to a disc, about 7cm in diameter and 1cm thick. Place on the lined baking trays, leaving at least 5cm space in between the cookies. Sprinkle a few chocolate chips and salt flakes on top of each one.
5 Bake for 18–20 minutes or until the cookies are golden. Remove from the oven and leave to cool slightly on their trays before eating.
To freeze: Before baking, freeze the cookies in a single layer on trays (so they don’t stick together as they freeze), then transfer to an airtight container. Bake from frozen, adding 2–3 minutes to the cooking time.
Chocolate chip cookies
Coconut and raspberry loaf cake
We make a lot of loaf cakes at the pub because they are versatile when it comes to adding flavours, and are easy to portion into slices; they keep well too. Topped with a simple raspberry icing, fresh raspberries, coconut flakes and nuts, this cake looks really pretty, but the decoration doesn’t need to be precise – just pile it all on top! V
10 slices
295 calories per slice
A little butter or oil, for greasing
2 ripe large bananas, peeled (250g peeled weight)
250ml coconut milk
1 vanilla pod, split and seeds scraped
150g golden caster sugar (or coconut sugar)
Finely grated zest and juice of 1 lemon
100g desiccated coconut
200g self-raising flour
1 tsp baking powder
300g raspberries
For the icing
120g icing sugar
About 1 tsp lemon juice
For the topping
10g coconut flakes, lightly toasted
50g hazelnuts, toasted and roughly chopped
1 Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2 Mash the bananas in a large bowl, then add the coconut milk, vanilla seeds, sugar, lemon zest and juice and mix well. Add the desiccated coconut, flour and baking powder and mix to a smooth batter. Gently fold through half the raspberries.
3 Pour the mixture into the prepared loaf tin. Bake on the middle shelf of the oven for 35–40 minutes, until a skewer inserted into the middle comes out with just a few moist crumbs clinging. Remove from the oven and leave the cake in the tin for 5–10 minutes. Turn out onto a wire rack and leave to cool completely.
4 To make the icing, in a bowl, mash about eight of the remaining raspberries with a fork until smooth. Tip in the icing sugar and mix well, adding enough lemon juice to create a loose icing.
5 Drizzle the raspberry icing on top of the cake and scatter over the remaining fresh raspberries and the toasted coconut flakes and hazelnuts. This cake will keep for up to 3 days in a cake tin or other airtight container (without any fresh raspberries on top).
Coconut and raspberry loaf cake
Orange, cardamom and polenta cake
Orange and cardamom is a classic pairing that works really well in a dessert if you prefer something a little less sweet. This is an elegant spin on an upside-down cake, and the polenta and almonds give a deliciously moist, dense texture. V
12 slices
405 calories per slice
250g butter, softened, plus extra for greasing
250g golden caster sugar
1 vanilla pod, split and seeds scraped
4 large free-range eggs
250g ground almonds
150g fine polenta
2 tsp baking powder
2 tsp ground cardamom
2 large oranges
For the orange syrup
Juice from 2 oranges (ideally blood/blush oranges)
1 tbsp honey
3 tbsp orange liqueur, such as Grand Marnier
4 tbsp water
To finish
30g pistachios, cut into fine slivers
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 23cm round springform cake tin and line with baking parchment.
2 Using an electric hand whisk, in a large bowl, beat together the butter, sugar and vanilla seeds until light and creamy. Beat in the eggs, one at a time, beating well after each addition.
3 In another bowl, mix together the ground almonds, polenta, baking powder and cardamom. Zest the 2 oranges over this dry mixture, then tip it into the whisked mixture and stir until well combined.
4 Peel the zested oranges, removing all of the white pith, then cut into slices. Lay the orange slices in the bottom of the prepared cake tin, overlapping them slightly and placing one slice in the middle. Carefully spoon the cake mixture into the tin.
5 Bake the cake on the middle shelf of the oven for 50–60 minutes, until the surface is light brown and the edge is coming away from the sides of the tin slightly. If it is getting too dark on top towards the end of the cooking time, cover loosely with foil. To check that it is cooked, insert a skewer into the centre; it should come out with just a few moist crumbs clinging. Remove from the oven and leave to cool in the tin for 10 minutes.
6 Turn the cake out onto a serving dish so that the oranges slices are now on the top. Carefully wave a cook’s blowtorch over the surface of the cake, to lightly char the oranges slices. Leave to cool.
7 Meanwhile, for the syrup, put all the ingredients into a small saucepan and bring to the boil over a medium heat, stirring to combine. Lower the heat and simmer for about 10 minutes, until thickened slightly. Take off the heat and leave to cool for 15 minutes.
8 Brush the orange syrup over the surface of the cake to coat evenly. Sprinkle with the pistachios and cut into slices to serve. This cake will keep for up to 2 days in a cake tin or other airtight container.
Orange, cardamom and polenta cake
Lemon and blueberry loaf cake
Lemon lends a delightful freshness to this moist loaf cake. It contrasts with the tangy sweetness of the blueberries, which soften and seep into the cake as they cook. V ❄
10 slices
465 calories per slice
250g butter, softened, plus extra for greasing
200g golden caster sugar
4 large free-range eggs
100g Greek yoghurt (0% fat)
1 tbsp vanilla extract
2 tbsp lemon curd
Finely grated zest of 1 lemon
150g blueberries
250g self-raising flour
1 tsp baking powder
For the icing
175g icing sugar
1 tbsp plus 1 tsp Greek yoghurt (0% fat)
1 tbsp plus 1 tsp lemon curd
To decorate
100g blueberries
1 lemon, for zesting
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 900g (2lb) loaf tin and line with baking parchment.
2 Using an electric hand whisk, or a stand mixer fitted with the whisk attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition.
3 Using a rubber spatula, fold the yoghurt, vanilla, lemon curd and lemon zest into the mixture. In another bowl, toss the blueberries with 2 tbsp of the flour.
4 Sift the remaining flour and baking powder over the cake mixture. Add the blueberries and fold in, using a large metal spoon, until just combined. Spoon the mixture into the loaf tin and gently level the surface.
5 Bake on the middle shelf of the oven for 45 minutes – 1 hour, until a skewer inserted into the middle comes out with just a few moist crumbs clinging. If the cake appears to be getting too brown in the oven, cover it loosely with foil. Remove from the oven and leave the cake in the tin for 5–10 minutes, then turn out onto a wire rack and leave to cool completely.
6 Once the cake has cooled, whisk the ingredients for the icing together until smooth. Spread the icing over the top of the cake. Decorate with blueberries and zest over the lemon. Cut into slices to serve.
To freeze: Wrap the whole un-iced cake in foil and seal in a plastic bag. Defrost at room temperature before icing. Or freeze individual iced slices, wrapped in foil; defrost at room temperature.
Lemon and blueberry loaf cake
Chocolate beetroot cake
The rich flavours of dark chocolate work well with earthy ingredients like beetroot. The moist sponge is an amazing colour but it’s all about the vibrant beetroot juice icing! V
12 slices
455 calories per slice
125ml sunflower oil, plus extra for greasing
300g dark chocolate (70% cocoa solids), broken into pieces
300g raw beetroot, peeled
4 large free-range eggs
200g light muscovado sugar
2 tsp vanilla extract
150g wholemeal self-raising flour
1 tsp baking powder
½ tsp ground cardamom
For the icing
250g icing sugar
About 2½ tbsp milk
Reserved beetroot juice (from above)
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly oil a 23cm round springform cake tin and line with baking parchment.
2 Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Remove and leave to cool.
3 Coarsely grate the beetroot, then squeeze in your hands over a bowl, to extract (and save) the juice.
4 In a large bowl, beat the eggs, sugar, oil and vanilla extract together for 3–5 minutes, until thick and foamy. Sift the flour, baking powder and cardamom together over the mixture. Fold in gently until almost combined, then fold in the melted chocolate and grated beetroot.
5 Spoon the mixture into the prepared tin and spread gently to level. Bake on the middle oven shelf for 45 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs clinging.
6 For the icing, in a bowl, mix the icing sugar with enough milk and beetroot juice to make a thin, blush-pink icing. Save the rest of the beetroot juice.
7 Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool. Lift onto a large plate, placing it upside down so you have a flat surface to ice.
8 Using a palette knife, spread the icing on top of the cake and let it drip over the edges. Dip a pastry brush into the remaining beetroot juice and flick it over the icing to create a random pattern. Slice the cake to serve. It will keep for 2 days in an airtight container.
Chocolate beetroot cake
Earl Grey fruit loaf
The addition of Earl Grey to this classic fruit loaf cake makes it a slice destined for an afternoon tea break. It travels and keeps well, so you could even take it to work with you, to resist a 4pm raid on the vending machine. V ❄
10 slices
295 calories per slice
150g cold butter, diced, plus extra for greasing
2 Earl Grey tea bags
300ml just-boiled water
200g mixed dried fruit
100g dried figs, diced
60g dark muscovado sugar
275g self-raising flour
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
½ tsp sea salt
Finely grated zest of 1 orange
2 large free-range eggs, beaten
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 900g (2 lb) loaf tin and line it with baking parchment.
2 Place the tea bags in a medium saucepan and pour on the just-boiled water. Simmer for 2 minutes, then lift out and discard the tea bags. Add the dried fruit and sugar, stir and simmer for another 1 minute until the sugar is dissolved. Tip into a heatproof bowl and set aside to cool until just warm to the touch.
3 Put the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the ground spices, salt and orange zest and mix to combine. Make a well in the middle.
4 Stir the beaten eggs into the cooled tea mixture and pour into the dry ingredients. Stir until just combined then spoon into the prepared tin.
5 Bake on a lower oven shelf for about 50 minutes, until a skewer inserted into the middle comes out with just a few moist crumbs clinging. Remove from the oven and leave the cake in the tin for 5–10 minutes, then turn out onto a wire rack to cool a little more.
6 Slice and enjoy with a cuppa, ideally while still warm, though it’s also nice at room temperature. It will keep for up to 3 days in a cake tin or other airtight container.
To freeze: Wrap the whole cake (or slices) in foil and seal in a plastic bag. Defrost at room temperature.
Earl Grey fruit loaf
Banana choc ices
A more nutritious – and more delicious – alternative to shop-bought ice creams. If you have kids around, get them involved coating and dipping the choc ices into the nuts and dried raspberries to discover what their favourite toppings are. You will need eight mini ice-cream silicone moulds and eight wooden lolly sticks. V ❄
Makes 8
140 calories per choc ice, plus chosen toppings
3 medium-large bananas, peeled (350g peeled weight)
100g full-fat natural yoghurt
1 tbsp vanilla extract
100g good-quality dark chocolate (70% cocoa solids), broken into pieces
2 tbsp coconut oil
For the toppings
Mixed nuts, toasted and finely chopped
Coconut flakes, toasted and lightly crushed
Pistachio nuts, finely chopped
Freeze-dried raspberries
1 Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into 8 mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.
2 When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.
3 Line a tray with baking parchment or a non-stick silicone mat. Take the banana lollies from the freezer.
4 Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve.
TIP ✔ If you are freezing these after assembling, wrap each one loosely in baking parchment then place in a freezerproof container in the freezer until ready to eat.
Banana choc ices