pecan pie apple cake

Ingredients:

Pecan Pie Topping
125g [1 cup] pecans, chopped roughly
110g [½ cup, packed] soft brown sugar
85g [¼ cup] honey or maple syrup
125g [1 stick] butter
¼ tsp ground cinnamon
1 tsp vanilla extract

Apple Cake

215g [1 ½ cups] Self raising flour
150g [3/4 cup] granulated sugar
1 tsp baking powder
½ tsp ground cardamom
2 medium apples [any tart apple]
2 large eggs [at room temperature]
120ml [1/2 cup] vegetable oil [any unflavoured oil will work]
120ml [1/2 cup] Greek yoghurt [sour cream will also work]
1 tsp vanilla extract

Cinnamon filling
50g [¼ cup] granulated sugar
1 tsp ground cinnamon
¼ tsp ground cardamom
1 tbsp butter

Method:

1. Preheat the oven to 180c [350 F] or 160c [320 F] if fan assisted. Line an 8” springform cake tin with parchment paper, bringing the paper up the sides - I find it easier to press in and fold the edges. For this recipe it is better if there are no cuts in the paper, to avoid leaking. 

2. In a medium pot, place all the pecan pie topping ingredients onto a medium heat, melting slowly. Turn off the heat as soon as the sugar has dissolved.

3. Pour the pecan mix into the lined cake tin and place in the freezer whilst you complete the other steps, to firm up.

4. In the same pot, melt the butter and then stir in the other ingredients for the cinnamon filling.

5. For the cake, place the dry ingredients into a large mixing bowl. Peel, core and chop the apples into 1.5cm [½ inch] cubes, roughly, and stir through the cry ingredients [coating them in the flour mixture like this helps to stop them from sinking].

6. Mix together all of the wet ingredients in a mixing jug, then pour into the dry ingredients. Fold together lightly, until just combined. [Over mixing the batter will result in a tough cake]

7. Remove the cake tin from the freezer, and using a dessert spoon or ice cream scoop, place half of the cake batter over the pecan mix. There’s no need to level or be too neat.

8. Using a teaspoon, drop the cinnamon filling over the cake batter, swirling in lightly. Cover with the remaining cake batter.

9. Bake for 45-50 minutes, until a skewer comes out clean.

10. Allow to cool for 20 minutes in the pan before you try to turn the cake out. 

11. Turn out onto a plate, leaving the parchment paper in place as you turn the cake out. Peel off slowly.

12. Cut the cake when fully, or mostly, cooled - using a serrated knife.

13. Enjoy!

This cake will bake well ahead of time, and stay moist for 2 or 3 days if stored in an airtight box. It’s perfect for gifting or for having on the counter for unexpected guests.

honey and plum cake

Ingredients:

Cake:
200g softened unsalted butter or margarine
200g self raising flour
1 tsp baking powder
1 tsp ground cinnamon
1/4tsp ground nutmeg
4 large eggs
180g good quality honey*
6 to 7 ripe plums, destoned and quartered
25g demerara sugar

[*For this recipe, I used a set honey purely because I have some delicious honey from Crete - I just microwaved it for 30 seconds until it was runny, though runny honey also works].

Method:

1 - Grease and line 8” spring form cake tin with baking paper.
Heat oven to 180C [160C fan].

2 - Using a hand mixer, stand mixer or food processor, combine the flour, spices, baking powder and butter.

3 - Beat in the eggs, along with the honey, and pour the mixture into the cake tin.

4 - Arrange the quartered plums around the top of the cake, and then sprinkle the sugar over the top. Put the cake in the over for around 40-50 minutes until golden brown. [Your plums may sink but don’t worry about that].

5 - Allow the cakes to cool for 5 minutes in the tin and then turn out to cool completely.

6 - Sprinkle with icing sugar before serving. I served this with creme fraiche, though custard or cream would work well too.



Top Tip: * This recipe would also work well with peaches, greengage or other stone fruit.

caramel shortbread

Ingredients:

For the base:
200g plain flour
150g cold butter [cut into squares]
100g sugar

For the caramel:
397ml sweetened condensed milk
200g salted butter
100g sugar
100g golden syrup [you can substitute this for honey or maple syrup]
1tsp vanilla extract [optional]

For the topping:
240g  Chocolate [I use a mix of milk and dark]
50g White Chocolate [optional]

Method:

1 - Heat the oven to 160c (fan) [180c conventional]. Grease and flour a 9” x 13” baking tin.

2 - Blitz the ingredients for the base a food processor, or using a hand mixer, until they resemble breadcrumbs. Press these into the baking tin and bake for 20-25 minutes until just turning golden brown. Allow to cool.

3 - In a heavy bottomed pan, place all of the caramel ingredients and melt down. Bring to a boil and boil for 7-9 minutes, until it reaches 115c when a sugar thermometer is inserted. If you don’t have a thermometer, you can place a side plate into the freezer, and when you think the caramel is ready, place some drops onto the plate. Within 15-20 seconds it should cool to show you the consistency when set.

4 - Pour the caramel over the shortbread and allow to cool.*

5 - Melt the darker chocolates in one bowl.

6 - Melt the white chocolate in a separate bowl, and wrap in a little clingfilm ball.

7 - Pour the dark chocolate over the set caramel. Working quickly, prick your white chocolate with a toothpick and pipe lengths along the width of the tray. Turn the tray and run your toothpick perpendicular to the white streaks in order to feather the chocolates together. It helps to tap the tray on the worktop a few times now, to settle the top of the chocolate. Allow to cool.

8 - Cool and slice.

Top Tip: * You can add any number of fillings to the caramel before you pour it over the shortbread - peanuts, crystalised ginger, pistachios, dried fruit.
You can also do without the feather of the chocolate and sprinkle any of these over the top of the chocolate. Rock salt or chilli flake also work very well here!

orange mascarpone cake

Ingredients:

Cake:
250g softened unsalted butter
250g sugar
250g self raising flour
1 tsp baking powder
5 large eggs
Zest of 2 large oranges

Mascarpone Cream:
250g mascarpone cheese
250ml double cream
2 tsp orange blossom extract
[or juice of orange]
50g icing sugar

Method:

1 - Grease and line two 8” cake tins with baking paper.
Heat oven to 180C [160C fan].

2 - Using the “all in method”, combine all of the cake ingredients using a hand mixer, stand mixer or food processor.

3 - Split the cake batter between the two tins and bake for 23 - 25 mins, until the top is springy to the touch and a skewer comes out clean.

4 - Allow the cakes to cool for 5 minutes in the tin and then turn out to cool completely.

5 - To make the filling, beat the mascarpone with the orange extract [or juice] and the icing sugar. Then whip in the double cream, taking care not to over whip. You are aiming for soft peaks.

6 - To assemble, simply place half of the cream onto the lower cake, before placing the other cake on top, and spreading the remaining mascarpone cream over the top of this.

Top Tip: * You can add a twist to this recipe with the addition of a teaspoon of ground cardamom to the cake batter for a deliciously spiced flavour.

raspberry & sea salt protein brownies

Ingredients:

100g self raising flour
35g cocoa
200g sugar
150g whisked eggs [2 large/3 med]
1 tsp Salt
120g raspberries
100g butter [softened]
100g dark chocolate
60g whey protein [vanilla/chocolate]
1tsp vanilla extract
*100g chopped walnuts [optional]

Method:

1- Heat the oven to 160 C degrees [fan], 180 C conventional. Grease and line a 8” square tin.

2 - Melt together the chocolate, sugar and butter. Add salt and vanilla. Allow to cool slightly.

3 - Mix in the eggs, one third at a time, until combined.

4 - Whisk together the flour, cocoa and protein. Add these to the chocolate mixture.

5 - Scrape into your lined tin.

6 - Drop the raspberries on top and push down lightly.

7 - Bake for 25 minutes until the brownies have risen and the center has begun to crack [the edges will be cracked, and there should be a slight wobble to the center still].

**Top Tip: This recipe yields around 9-12 brownies. Depending on how many you cut you get between 10g and 12g protein per brownie [the brand of whey protein you use will also effect this].

It should also be said you can leave out the protein all together - just substitute in an additional tablespoon of flour.

Finally, for an even more protein packed hit you could stir in 100g chopped walnuts.

peanut & chocolate fudge

Ingredients:

400g dark chocolate (70% min cocoa)
397ml sweetened condensed milk
1tsp vanilla extract
100g salted peanuts

Method:

1 - Chop the chocolate, and place in a bain marie to melt.

2 - Add the vanilla and the condensed milk to the chocolate and stir.

3 - Line an 8” square tin in baking paper and pour the fudge mix in.

4 - Roughly chop the peanuts and sprinkle over the top of the fudge, lightly pushing into the top.

5 - Place the fudge into the fridge for at least 2 hours, before removing and slicing.

Top Tip: * You can swap out the peanuts for dried fruit, or other nuts. Likewise you add some alcohol to the fudge too: rum and raisin works especially well.

I like to drizzle melted chocolate over the top for added decoration, too.

choco leibniz tart

Ingredients:

For the base:
25g butter
4no. Choco Leibniz biscuits*
 

For the tart:
200g dark chocolate (70% min cocoa), chopped
200ml double cream
25g salted butter
1tsp vanilla extract

To serve:
1 tbsp cocoa powder
raspberries
double cream

Prepared in 15 minutes, the recipe for this deliciously rich dessert serves 2.

Method:

1 - Start the base by quickly melting the butter in the microwave for around 15 seconds. Place the Choco Leibniz biscuits into a clean tea towel and crush with a rolling pin until they resemble chocolaty breadcrumbs. Stir in the melted butter.

2 - Using an acetate ring, small ramekin, or even a teacup, split the biscuit crumbs into the bottom of two dishes and press down with the back of a spoon. Chill in the fridge whilst preparing the filling.

3 - Place the cream in a saucepan and heat until almost simmering.

4 - Add the chopped chocolate to the cream, along with the vanilla and butter. Stir until the chocolate has melted and you have a smooth, glossy mixture.

5 - Gently spoon dollops of the mixture over the biscuit crumbs. You may not need to use all of it [keep it, and heat and drizzle over ice cream!]

6 - Tap on your work surface to level the top, and place in the fridge for at least 2 hours.

7 - Remove from the fridge [and remove acetate ring if you have used them], and sprinkle the top of the tarts with cocoa powder. It helps to let these tarts sit for 10 minutes at room temperature prior to serving.

8 - To serve, place each tart on a plate, along with 4 or 5 raspberries. Pour over a healthy volume of double cream, and enjoy!

* For this recipe I used the Milk Chocolate Choco Leibniz biscuits, however their Chocolate Orange, Dark Chocolate, White Chocolate and Caramel Biscuits would all make a delicious substitute.

chocolate torte with salted caramel sauce

Ingredients:

For the torte:
450g dark chocolate (70% min cocoa)
600ml double cream
100ml amaretto liqueur*
100g liquid glucose
85g Amaretti or Gingernut biscuits

For the caramel:
120g butter
60g caster sugar
2tbsp Golden Syrup
½ tin Condensed milk [198g]
100ml double cream
1 tsp rock salt

To serve:
2 tbsp cocoa powder
double cream

Method:

1 - Trace around an 8” spring form cake tin onto a piece of baking paper, cutting 3mm inside the pencil line. Keep the off cut paper for later and place the disc into the tin.

2 - Melt the chocolate over a bain marie, and allow to cool slightly. Whip the cream to a soft peak whilst the chocolate melts.

3 - Crush the biscuits into a fine powder and spread evenly across the bottom of the lined cake tin.

4 - Add the glucose and the alcohol to the chocolate and mix until smooth and glossy. Fold in half of the cream, and then add this mixture to the remaining cream. Fold delicately to keep as much air in as possible.

5 - Gently spoon dollops of the mixture over the biscuit crumbs. Do not be tempted to spread until the base is covered, otherwise the crumbs will be dragged into the mixture.

6 - Level the top, wrap in clingfilm and place in the fridge for at least 3 hours.

7 - To make the caramel, place the butter, condensed milk, syrup and sugar into a pot over a medium heat. Bring to a boil and stir constantly until a pale amber colour is reached. Carefully add the cream and the salt, whilst continually stirring. Pour into a jar [this will last for months in the fridge].

8 - To serve, tip the torte onto a serving plate, wrapping the saved offcut of baking paper around the base. Remove the piece on the bottom [now top], that covered the crushed biscuits. Dust the top with cocoa powder [then remove the offcut of paper]. Use a knife dipped into a mug of very hot water to cut clean slices of the torte, and drizzle with caramel sauce. I like some additional double cream poured over, for good measure.

Top Tip: * Swap in the Amaretto for a different alcohol, if you like. Orange liqueur, Irish Cream or Raspberry liqueur all work wonderfully.
This recipe can be made up to 3 days in advance, or frozen.

lemon bars

Ingredients:

Pastry:
250g softened unsalted butter
110g caster sugar
300g plain flour
pinch of salt

Filling:
675g caster sugar
6 large eggs [room temp]
6 large lemons [juice and zest]
150g plain flour
icing sugar [to dust]

Method:

1 - Line a 25cm x 30cm baking tin with baking paper [the tin should be at least 2.5cm in depth]. Heat oven to 180C [160C fan].

2 - To make the pastry, cream together the butter and caster sugar. Once light and fluffy, add the flour and salt, mixing until just combined.

3 - Press the pastry dough into the lined baking tin, and place into the fridge for 10 minutes. Following this, bake in the oven for 20 minutes. Remove from the oven and allow to cool slightly.

4 - For the filling, whisk together the flour, zest and lemon juice, before adding the eggs and sugar.

5 - Pour the filling over the pastry and bake for 30 minutes, until the curd is set.

6 - Allow to cool before slicing - I like rectangular shapes. Just before serving, dust with icing sugar.

Top Tip: * You can add a twist to this recipe with the addition of blueberries or raspberries. Just dollop into the poured filling just before putting into the oven.

dark chocolate, ginger and honeycomb tiffin

Ingredients:

300g Ginger nuts
150g salted butter
2 tbsp golden syrup
300g dark chocolate
150g milk chocolate
100g white chocolate
2 x honeycomb bars [around 80g]
2 x rolls of Cadbury rolos [or similar]
80g raisins [if desired]

Method:

1 - Line a 9 x 9 inch pan with baking paper.

2 - In a bain marie, melt the syrup, butter, milk chocolate, and half of the dark chocolate. Once melted, allow to cool.

3 - In separate bowls, melt the white and remaining dark chocolate.

4 - Place the biscuits in the centre of a clean tea towel, and smash them with a rolling pin. You want mostly crumbs with some chunks of biscuit. [I do half the packet at a time].

5 - Cut the honeycomb into shards about 1cm in width, and mix with the raisins [if using] and smashed biscuits, before adding the melted chocolate and butter syrup. 

6 - Drop this into the lined tin, spreading out lightly. Stud with the caramel rolos, and press everything down using the back of a spoon to a level surface.

7 - Alternate dollops or large spoonfuls of the melted white and dark chocolate over the top, banging the tin on your work surface in order to get it flat. Then, using the handle of a fork or spoon, swirl the chocolates together to make a beautiful pattern.

8 - Chill in the fridge for 2 - 3 hours, remove and let stand for 30 minutes before cutting into squares. 

salted caramel shortbread

Ingredients:

Shortbread:
55g Caster Sugar
110g Salted Butter
180g Plain Flour

Caramel:
Large Pinch of Salt
120g Caster Sugar
2 tbsp cold water

Method:

1 - Make the Caramel:
Place caster sugar and water in a small pan and heat. The sugar will melt and the syrup will begin to boil - do not stir this - allow to boil until a pale golden colour and add in the salt*. Pour into a tin lined with baking paper and leave to cool. Once cool, break with a rolling pin to small shards, no bigger than 3mm or 4mm.

2 - Make the shortbread:
Cream the butter and sugar together. It should be very pale.
[Not sure if it’s creamed enough…? It’s not. Keep going!].

3 - Gently stir in the flour - until just incorporated, and then stir in the shards of caramel.

4 - Place a large piece of clingfilm on your work surface, and put the dough onto this. Roll the clingfilm up tightly to form a shortbread sausage about 5cm in diameter. Put in the fridge for at least an hour.

5 - Heat the oven to 190 C degrees [170 C degrees fan]

6 - Slice the shortbread with a sharp knife into 5mm rounds and place onto a lined sheet. Bake for around 18 minutes until golden brown. Allow to cool before removing from the sheet.

*A note on the Caramel. Boiling sugar is seriously hot - around 170 C+ - so please be very careful when making the caramel. It can cause serious burns.

peanut & chocolate granola Bars

Ingredients:

250g Rolled Oats
50g Salted Butter
50g Light Brown Soft Sugar
100g Clear Honey
1tsp Vanilla Extract
Large Pinch of Salt
150g Chocolate Chips [Dark]
100g Roasted Salted Peanuts

Method:

1 - Toast the oats, either by dry frying  in a pan on the hob, or in a tray under the grill.

2 - Melt the butter, honey, vanilla and sugar together

3 - Mix the oats and peanuts with the melted liquid ingredients

4 - Stir in 100g of the chocolate chips

5 - Press into a lined 8” square baking tin

6 - Melt the remaining chocolate chips and drizzle over the tray

Raspberry & Oat Crumble Bars

Ingredients:

200g caster sugar
375g plain flour
1 teaspoon baking powder
pinch salt
1 tsp ground cinnamon
225g cold butter [cubed]
1 egg [cold]
100g rolled oats
500g raspberries*
100g caster sugar
3 teaspoons cornflour

Method:

1 - Preheat the oven 190 C degrees [ 170 C in a fan oven] 

2 - For the pastry base: combine the sugar, flour, baking powder, cinnamon and salt in a food processor. Pulse in the butted and the egg until it begins to come together. The mix should be crumbly.

3 - Split the dough in half, and press this into your prepared tin.

4 - For the filling, mix together the fruit, cornflour and sugar and spread over the pastry base.

5 - Add the oats to the remaining pastry dough crumbs and mix in by hand. Cover the fruit in this.

6 - Bake for 40 - 45 minutes until golden brown. Allow to cool and slice. 

Top Tip: * This recipe transfers well for many seasonal fruits, including; blueberries, blackberries, black & red currants, rhubarb, strawberries or logan & tay berries.

If you choose rhubarb, partially bake the rhubarb for 10 minutes beforehand slightly to soften it. Red currants may require some additional sugar to cut through their tartness.

triple chocolate cookies

Ingredients:

300g plain flour
2 tspb bicarbonate soda
150g soft light brown sugar
100g caster sugar
1 Tsp Salt
2 tbsp cocoa
250g butter [softened]
250g dark chocolate
2 large eggs [cold]
280g additional chocolate [chopped, mixed dark/milk/white]. 

Method:

1- Heat the oven to 150 C degrees [fan], 170 C conventional.

2 - Cream the sugars and butter together.

3 - Melt the dark chocolate, and add to the butter and sugar, along with the vanilla. Mix in the eggs.

4 - Mix in the dry ingredients, before adding the chopped chocolate.

5 - Using a small ice cream scoop, place 8 balls onto a lined baking sheet**, allowing them space to spread.

6 - Bake for 16 minutes until the biscuits have spread and begun to crack.

6 - Allow to cool on the tray for a few minutes before transferring to a wire rack.

**Top Tip: This recipe yields around 45 biscuits. Its a lot - but I take the mixture I don't need that day and ball up as above, placing them relatively close together onto a large sheet, before popping this into the freezer. Once they have set, you can put these into a plastic box. Ready made cookies batter!  Just take out 8 - 12 balls to bake from frozen as you need them, and allow a few extra minutes with the baking time.

homemade ice cream

Ingredients:

250g Rolled Oats
50g Salted Butter
50g Light Brown Soft Sugar
100g Clear Honey
1tsp Vanilla Extract
Large Pinch of Salt
150g Chocolate Chips [Dark]
100g Roasted Salted Peanuts

Method:

1 - Toast the oats, either by dry frying  in a pan on the hob, or in a tray under the grill.

2 - Melt the butter, honey, vanilla and sugar together

3 - Mix the oats and peanuts with the melted liquid ingredients

4 - Stir in 100g of the chocolate chips

5 - Press into a lined 8” square baking tin

6 - Melt the remaining chocolate chips and drizzle over the tray