Sticky Ginger Cake with Labneh Icing and Blood Orange Syrup

Cakes

As much as I love a stacked sponge showstopper, sandwiched with buttercream and impeccably preened, there’s something deeply comforting about a single layered wedge of cake, rustically finished with dollops of tangy icing and a bit of fruit. This cake undoubtedly falls into the comfort category, and it’s now one of my favourites; ginger cake itself feels nostalgic to me*, but the slightly tangy labneh icing and citrus syrup topping make this one feel a little more modern.

*I don’t know why, I have no emotive family story to share about a recipe passed down through a long line of bakers- my Granny used to feed me M&S sandwich cakes straight from the freezer. I’ll bank that as character building.

Ingredients

For the labneh icing

  • 500ml Greek yoghurt
  • 3tbsp icing sugar
  • 1tsp vanilla extract

For the cake

  • 250g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 175g golden syrup
  • 3tbsp ginger syrup (from a stem ginger jar)
  • 125g butter
  • 4 balls stem ginger, diced
  • 125g light soft brown sugar
  • 2 eggs
  • 250ml milk

For the blood orange compote

  • 90ml blood-orange juice
  • 50g caster sugar
  • 2tbsp water
  • 1 vanilla pod
  • 2 additional blood oranges

Method

  1. Line a sieve with a muslin cloth and sit over a large bowl. Scrape the yoghurt into the sieve and loosely tie the muslin around it. Leave this in the fridge overnight for the liquid in the yoghurt to drain (this will leave you with a thickened mixture- labneh).
  2. Preheat the oven to 180c. Grease and line a high sided 9inch cake tin.
  3. Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
  4. Tip the mixture into the prepared tin and bake for 50-60 minutes or until a skewer comes out clean when inserted.
  5. Leave the cake to cool completely in the tin.
  6. Meanwhile, make the blood orange syrup. To do this simply place the juice, sugar and water in a small saucepan and gently heat until the sugar has dissolved. At this stage split the vanilla pod and add in, then simmer for 3-4 minutes or until syrupy. Set aside to cool a little, then slice the 2 blood oranges into rounds, discarding the pith and skin. Add the slices into the syrup and stir. Leave to cool completely.
  7. Tip the strained yoghurt into a bowl and add the vanilla extract. Sift in the icing sugar and stir everything together until smooth.
  8. To assemble the cake, turn it out of the tin and roughly cover with the sweet labneh. Just before serving, arrange the blood orange slices on top and drizzle the syrup over.

Enjoy!

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Salted Chocolate Cake with Coffee Mascarpone & Hazelnut Praline Caramel

Cakes

I made this cake last weekend for my Dad’s birthday and it went down a storm. Granted, the flavours aren’t subtle and it’s not for the faint hearted (which neatly mirrors my Dad’s personality actually), but the punchy combination of bitter coffee, nutty hazelnut, rich but surprisingly light chocolate sponge and salted milk chocolate ganache just work (duh- that amount of cream, sugar, salt and chocolate is always going to be delicious).

Ingredients (serves 12-14)

For the hazelnut praline caramel

  • 100g blanched hazelnuts, toasted
  • 100g caster sugar
  • 100ml double cream
  • Generous pinch sea salt

For the sponges

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee

For the salted milk chocolate ganache

  • 200g milk chocolate
  • 75g dark chocolate
  • 275ml double cream
  • Generous pinch sea salt

For the coffee mascarpone filling

  • 2tbsp instant coffee
  • 2tbsp caster sugar
  • 200g mascarpone
  • 100ml double cream

  1. Start off by making the hazelnut praline caramel.To do this simply place the caster sugar in a heavy bottom pan over a medium heat and swirl the pan until it melts. Once melted, up the heat until the sugar reaches a deep golden brown. At this stage add the toasted hazelnuts, stir to coat then tip onto a baking paper lined baking tray. Leave to set hard, then blitz into a paste. Set aside. Pour the cream into a saucepan and gently heat. Once the cream is gently simmering add in the praline paste and stir to create a caramel. Cook down for a few minutes until thickened, then set aside to cool.
  2. Preheat the oven to 170c. Grease and line two 8 inch baking tins. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
  6. While the cakes are cooling make the ganache. Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a saucepan until it meets scalding point then pour over the chocolate. Allow the cream to melt the chocolate for a few minutes then stir until smooth and glossy. Add salt to taste then set aside to cool.
  7. For the coffee mascarpone crush the coffee into a fine powder then just whisk together all the ingredients until smooth.
  8. When all the elements are cool you’re ready to assemble the cake. Your cakes will probably have a domed top, so trim these off then divide each one into two even layers (leaving you with 4 layers overall).
  9. Scrape the hazelnut praline caramel into a piping bag. Split the mascarpone into thirds. Spread one third of the mascarpone over the first sponge layer then pipe over a third of the caramel in a zigzag (so that each slice will have some caramel inside!). Repeat this step until you’ve used up the sponges, then rustically cover the whole cake in the thickened ganache.
  10. Garnish with edible dried flower petals.

Rhubarb, Rose and Halva ‘Cheesecake’ Pots (Vegan)

Uncategorized

These little dessert pots are really easy to throw together and make for a great plant based alternative to a conventional dairy cheesecake. The combination of sweet filling, salty crumble and tart but slightly floral rhubarb is delicious, and I love the contrasting textures too. Give them a try, and don’t hold back on the halva.

Ingredients (serves 4-6)

For the sesame crumble

  • 75g rye flour
  • 25g plain flour
  • 50g coconut oil, chilled
  • 50g demerara sugar
  • large pinch salt
  • 2tbsp white sesame seeds

For the roast rhubarb

  • 250g rhubarb
  • 2-3tbsp caster sugar
  • 1tbsp rose water

For the ‘cheesecake’ mix

  • 250g dairy free cream cheese
  • 100g dairy free yoghurt
  • 2tbsp caster sugar
  • Zest of 1 lemon

Other ingredients

  • 100g plain halva
  • few dried rose petals (optional)

Method

  1. Preheat the oven to 180c. Line a baking tray with greaseproof paper.
  2. To make the crumble rub the coconut oil into the flours until the mix resembles coarse breadcrumbs, then stir through the sugar, salt and sesame seeds. Tip onto the prepared baking tray in one even layer and chill for 20 minutes (chilling will help keep any clumps of crumble together to create more texture once baked).
  3. Once chilled, bake the crumble for 15-20 minutes or until golden brown, turning occasionally. Set aside to crisp up while you prepare the other ingredients.
  4. Slice the rhubarb into 2 inch batons and toss in the sugar and rose water. Line a high sided roasting tray with greaseproof paper and arrange the rhubarb pieces over the base in one layer. Roast for 15 minutes or until the rhubarb is tender but still holding its shape. Roughly shred half the rhubarb to form a compote consistency and leave the rest in whole pieces. Set aside to cool.
  5. While the rhubarb is roasting, make the ‘cheesecake’ mix. To do this simply whisk together the dairy free cream cheese, dairy free yoghurt, sugar and lemon zest until smooth (it will be looser in consistency than a classic dairy cheesecake, but the flavour is very similar and it works really well in a pot with the other ingredients). Chill.
  6. When all the elements are cool, you’re ready to assemble. Start off by distributing the shredded rhubarb between the pots to cover the bases. Now fill the pots to 3/4 full with the cheesecake mix. Add a generous spoonful of crumble on top, then a baton or two of rhubarb. Finish with a good sprinkling of crumbled halva and garnish with rose petals, if you like.

 

Mocha Banana Bread (Vegan)

Cakes, Uncategorized

This vegan banana bread is perfect if you’re after maximum taste pay off in exchange for minimal effort; the method calls for just a mixing bowl and hand whisk and you’ll have it in the oven in less than 10 minutes. I add chunks of dark chocolate and a shot of espresso to my banana bread as it adds a great depth of flavour and slight bittersweet finish, but feel free to omit these (if you’re weird and don’t like my two favourite things).

Ingredients

  • 125ml vegetable oil
  • 100ml dairy free yoghurt (I used Alpro plain)
  • 100ml nut milk (I used almond)
  • 3 very ripe bananas (roughly mashed) plus 1 extra banana (halved down the middle)
  • 2tbsp instant coffee granules dissolved in 2tbsp boiling water
  • 75g light brown soft sugar
  • 75g caster sugar
  • 225g plain flour
  • 1tsp baking power
  • 1tsp bicarbonate of soda
  • generous pinch of salt
  • 150g 70% dark chocolate

Method

  1. Preheat the oven to 180c. Line a large loaf tin with greaseproof paper.
  2. Place the oil, yoghurt, milk, mashed banana, both sugars and coffee in a bowl and whisk together. Now add in the flour, baking powder, bicarbonate of soda and salt and whisk again until you have a smooth batter. Roughly chop 100g of the dark chocolate and stir that in, reserving the rest. Scrape the batter into the prepared tin and arrange the banana halves on top.
  3. Bake for 50-55 minutes or until well risen, springy and golden. Once baked, leave to cool in the tin, then melt the remaining dark chocolate and drizzle over the top.

Enjoy!

Sea Salt, Dark Chocolate & Almond Butter Cookies (Vegan)

Biscuits

In the spirit of Veganuary, I thought I’d keep my recipes plant based this month. I’m not vegan myself, but am completely on board with reducing my consumption of animal products, so should probably reflect this in my baking. This week I tackled a home baking classic: the chocolate chip cookie. I’m pretty smug about the result; you would never guess they contained neither eggs nor dairy as the texture is buttery and chewy and the flavour rich, nutty and indulgent. Definitely give them a try, I’ve had great feedback from my (very willing) testers!

Ingredients

  • 150g coconut oil
  • 150g smooth almond butter
  • 75ml almond milk
  • 175g light brown soft sugar
  • 150g caster sugar
  • 1tsp vanilla extract
  • 150g rye flour
  • 200g plain flour
  • 1tsp bicarbonate of soda
  • 1/2tsp baking powder
  • 300g 70% dark chocolate, roughly chopped
  • 75g almonds, roughly chopped
  • Sea salt

Method

  1. Place the coconut oil, almond butter, almond milk, both sugars and vanilla in a heatproof bowl and set over a pan of simmering water (ensuring that the water does not touch the base of the bowl). Heat, stirring occasionally, until all the ingredients have melted to form a smooth mixture. Set aside to cool for 10 minutes.
  2. In a large mixing bowl, stir together the rye flour, plain flour, bicarbonate of soda, baking powder and a pinch of salt. Add in the wet ingredients and mix with a wooden spoon until a soft dough has formed. Now evenly distribute 3/4 of the chocolate chunks and all the almonds through the dough. Chill for 30 minutes.
  3. Preheat the oven to 170c. Line 2 or 3 large baking trays with greaseproof paper. Using an ice cream scoop shape even balls of dough and arrange on the trays, allowing space for spreading ( I put up to 6 cookies on each tray). Take a couple of your reserved chocolate chunks and press into the top of each ball of dough, then sprinkle with some sea salt.
  4. Bake for 10 minutes, then carefully take the trays out and bang them sharply on a worktop. Pop them back in the oven for 3 minutes then repeat the bang technique before returning them to the oven for the final 3 minutes of baking. Once their time is up, bang once more and leave to cool. This technique is favoured by lots of bakers as it stops the cookies from puffing up too much and creates that wrinkly finish (you’ll probably need to bake the cookies in batches as this recipe will make 20-24).
  5. Leave the cookies to cool on the trays for at least half an hour before serving (unless you want a particularly warm and gooey cookie!).

Enjoy!

Chocolate Tahini Tiffin with Orange and Fig (Vegan)

Chocolate, Uncategorized

It’s January. It’s bloody freezing. I’ve hit a new level of pale, the Christmas tree has gone to festive heaven and everyone appears to be chasing a dry January (with varying levels of success) or hitting the gym. With these bleak facts in mind, I’m not going to share a protein-5cal-superfood recipe (that would be off brand anyway); instead, here’s a delicious way to use up any old dried fruit and nuts you have lying around after Christmas. It’s not an energy ball but it’s not the worst thing you could be eating. Enjoy!

Ingredients

  • 200g 70% dark chocolate
  • 50g coconut oil
  • 100g tahini
  • 1tbsp maple syrup
  • generous pinch sea salt
  • zest 1 orange
  • 150g mixed nuts (I used pistachios, almonds and pecans), roughly chopped
  • 120g dried figs, roughly chopped (I love figs with orange and tahini, but you could use any dried fruit)
  • 2tbsp sesame seeds, lightly toasted

Method

  1. Place the chocolate, coconut oil, tahini, maple syrup, seas salt and orange zest in a large heatproof bowl. Set the bowl over a pan of simmering water (ensuring that the water doesn’t touch the bottom of the bowl) and melt gently, stirring occasionally.
  2. Once the contents of the bowl have melted, mix briefly to form a smooth, glossy liquid. Set aside to cool a little.
  3. Once the chocolate mix has cooled, stir through the mixed nuts, dried figs and most of the sesame seeds. Tip into a lined tin/mould (mine was roughly 20x12cm) and level out with the back of a spoon. Sprinkle over the remaining sesame seeds, then leave in the fridge to set for at least 2 hours.
  4. Once set, slice up and serve (keep refrigerated).

Sticky Date Pudding with Masala Chai Inspired Toffee Sauce

Cakes, Uncategorized

This striking but deeply comforting dessert is perfect for Christmas if you’re after something a little bit different to your bog standard figgy pudding; it’s essentially a twist on the nostalgic sticky toffee pud, but is lifted with ginger, cinnamon, black pepper and orange then drenched in a sauce which I’ve infused with classic chai spices (black peppercorn, cardamom, cinnamon, anise, cloves and fennel seeds). I’m going to be serving this up on Christmas day with vanilla ice cream (though it would be amazing with a rose or pistachio variety!).

Ingredients

  • 225g butter
  • 225g soft dark brown sugar
  • 70g black treacle
  • 135g golden syrup
  • 200g pitted dates, roughly chopped
  • 200ml boiling water
  • 100ml milk
  • 350g plain flour
  • 2tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • zest 1 orange
  • 2 eggs

For the sauce

  • 100g dark brown sugar
  • 75g butter
  • 50ml maple syrup
  • 125ml double cream
  • 1 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 1/2tsp mixed spice
  • 5 black peppercorns
  • pinch fennel seeds
  • 4 green cardamom pods, cracked
  • pinch sea salt

Method

  1. Preheat the oven to 170c. Grease your bundt tin generously with butter then coat with plain flour, tipping out any excess.
  2. Before starting on the pudding mix, infuse the cream for the toffee sauce. To do this pour the cream into a small saucepan and add the cinnamon stick, star anise, cloves, mixed spice, peppercorns, fennel seeds and cardamom pods. Heat gently until just boiling then set aside until required.
  3. Place the dates in a small bowl then pour over the boiling water. While the dates are soaking, melt the butter, sugar, treacle and syrup in a large saucepan. Once the contents of the pan have melted add the milk, orange zest, soaked dates and water. Stir together until well combined. Set aside to cool a little.
  4. Sift the plain flour, bicarbonate of soda, ginger, cinnamon and black pepper into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break them up then gradually add the contents of the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
  5. Pour the batter into the prepared tin (ensuring that you leave a 1.5 inch gap at the top of the tin for rising) and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
  6. While the pudding is cooking, finish the sauce. To do this simply place the sugar, butter and maple in a small saucepan and melt together until gently bubbling, then remove from the heat and strain in the flavoured cream and salt.
  7. Serve the pudding warm with a generous helping of sauce and vanilla ice cream.

Merry Christmas!

Spiced Pistachio and Sour Cherry Brownies

Chocolate, Uncategorized

No matter how many elaborate desserts or multi-step bakes I make, I will always have time for the humble brownie; there is something deeply satisfying about that fudgy melt-in-the-mouth core and crackly top, plus they are incredibly versatile- throw anything in (within reason) and you can guarantee a delicious result. These festive brownies are studded with orange-soaked sour cherries, pistachios and milk chocolate chunks, and hum with cardamom, cinnamon and mixed spice.

Ingredients

  • Juice of 1 orange
  • 100g roughly chopped sour cherries
  • 250g butter, cubed
  • 100g 80% dark chocolate
  • 150g 70% dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 1tsp ground cardamom
  • 1tsp ground mixed spice
  • 1/2tsp ground cinnamon
  • 100g plain flour
  • 75g roughly chopped pistachios
  • 150g roughly chopped milk chocolate

Method

  1. Preheat the oven to 180c. Grease and line a 22x22cm baking tin. Soak the sour cherries in the orange juice and set aside until required.
  2. Put the dark chocolate and butter in a heatproof bowl and set over a pan of gently simmering water. Leave to melt, stirring occasionally, then set aside to cool a little.
  3. Meanwhile beat together the sugars, salt, eggs and egg yolk in a stand mixer (or a large bowl) until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.
  4. Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the flour, salt and spices and do the same until you have a smooth, lump free batter. Now add the pistachios, chocolate chunks and cherries (strain away the orange juice) and stir through to evenly distribute.
  5. Tip the mix into the prepared tin and level off then bake for 25-30 minutes. When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool in the tin then remove, slice up and serve.

Enjoy!

Stem Ginger Scones with Caramelised Apples and Calvados Mascarpone

Biscuits

Scones are as quintessentially British as a full English and a Royal Wedding, and it’s perhaps because of this that I’ve rendered them a bit boring (sorry Harry and Megan). This being said, I was recently queueing in one of those ‘trendy’ artisan bakeries (clean lines, planters, exposed brick and 7 nut milks- you know the drill) and I couldn’t help noticing how delicious this enormous stack of golden-topped scones looked. Anyway, I didn’t buy one, I went away and made these- a classic scone studded with stem ginger and served with caramelised Bramley apples, as a nod to the season, and Calvados mascarpone. So delicious and definitely not boring.

Ingredients (makes 8-10)

For the scones

  • 375g self raising flour
  • generous pinch salt
  • 1tsp baking powder
  • 1 ½ tsp ground ginger
  • 100g butter, cubed
  • 4tbsp caster sugar
  • 185ml room temperature milk
  • 3-4 balls of stem ginger, diced
  • 1 egg, for glazing

For the apples

  • 2-3 large Bramley apples
  • 75g unsalted butter
  • 75g caster sugar

For the mascarpone

  • 200g mascarpone
  • 100ml double cream
  • 2tbsp ginger syrup, from the stem ginger jar
  • 1tbsp icing sugar
  • 1tbsp Calvados (optional)

Method

  1. Preheat the oven to 200c. For the scones, place the flour, salt, baking powder and ground ginger in a bowl and briefly mix to combine. Add the cubed butter and rub in with your fingertips, using as light a touch as possible, until the mix resembles breadcrumbs. At this stage, stir in the sugar and diced stem ginger.
  2. Add the milk and stir quickly with a cutlery knife (as if you were making pastry) until the mix comes together to form a soft dough. Dust your work surface with flour and pat the dough into a round, about 3.5-4cm thick. Cut circles out using a 5cm wide cookie cutter and line onto a lightly greased tray (try not to twist the cutter as this can affect the overall finish of your baked scones). Beat the egg with a fork and brush the tops, making sure it doesn’t run down the sides as this can prevent an even rise.
  3. Bake for 10-15 minutes or until golden and well risen. While the scones are baking, caramelise the apples. To do this just slice them up into wedges, then put the butter and sugar in a deep frying pan. Allow the butter to melt over a moderate heat then swirl the pan. Once the butter and sugar starts caramelising lie the apple slices in the pan and cook for a couple of minutes on both sides until golden and sticky but with a little bite remaining. Set aside.
  4. Whisk the mascarpone, cream, ginger syrup, icing sugar and Calvados together in a bowl until just combined. Don’t over-whip. To serve, slice the scones in half and top with a generous helping of mascarpone, a few slices of caramelised apple and any leftover pan juices.

Enjoy!

Tahini Crumble Mince Pies with Cardamom, Pomegranate and Orange

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In the old school spirit of stir up Sunday I thought now might be a good time to share my favourite mincemeat recipe (it’s not compulsory to make this on 25th November though, it will work just as well after a few days of maturing!). This is pretty classic in it’s foundations and I’ve been making it for a few years, but this year I’ve jazzed it up with some of my favourite Middle Eastern flavours (think pomegranate molasses, orange blossom, cardamom and pistachios). You could make traditional pastry-topped mince pies with this mincemeat, but I think it works really well with a tahini crumble topping- try it out!

Ingredients

For the mincemeat (makes about 1kg)

  • 275g sultanas
  • 100g dried apricots, diced
  • 100g dates, diced
  • 75g dried figs, diced
  • 50g mixed peel
  • 2 oranges, juice and zest
  • 1tbsp orange blossom extract
  • 2tbsp pomegranate molasses
  • 1tsp ground cinnamon
  • 1-2tsp ground cardamom
  • 2 Bramley apples, peeled and diced
  • 200g vegetarian suet
  • 50g roughly chopped almonds
  • 50g roughly chopped walnuts
  • 75g roughly chopped pistachios
  • 150g Demerara sugar
  • 50g muscovado sugar
  • 200ml spiced rum

For the pastry (enough for 8 large, deep fill mince pies or 12 smaller mince pies)

  • 250g plain flour
  • 140g butter
  • Pinch salt
  • 2tbsp caster sugar
  • 2 egg yolks
  • 2tbsp milk

For the crumble topping

  • 50g tahini
  • 30g demerara sugar
  • 50g butter, cubed
  • 150g plain flour

Optional

  • 1tbsp icing sugar, for dusting

Method

  1. Ideally a week ahead of making the mince pies, make the mincemeat. To do this stir together all the ingredients except for the rum in a large bowl. Cover and leave the flavours to develop overnight.
  2. Preheat the oven to 120c. Tip the contents of the bowl into a deep roasting tray or oven-proof baking dish and cover with foil. Cook for 2 hours, turning gently every 45 minutes or so with a wooden spoon. Add in the rum and stir, then return to the oven, covered, for a further half an hour.
  3. Set the mincemeat aside and allow it to cool to room temperature, stirring a couple of times to keep everything well coated.
  4. Once the mincemeat has cooled down, store in well-sealed, sterilised jars. You can use the mincemeat at this stage, but if you can, leave it for a week or so for the flavours to intensify even more.
  5. When your mincemeat is ready to be used, make the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks and milk and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks and milk using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 10 minutes.
  6. For the tahini crumble rub the butter and flour together until they resemble rough breadcrumbs, then stir through the sugar, tahini and sesame seeds.
  7. Grease your cupcake tray generously with butter. Roll the pastry out on a lightly floured surface to about 3mm thick and cut out circles to fit the cupcake holes (make sure your circles are big enough to create a deep mince pie- you want a generous amount of filling!). Push the pastry into the holes then fill with the mincemeat (in my large deep fill tray I put about 2 heaped tbsp of filling in each, but judge according to your tin).
  8. Top with a heaped tbsp of the crumble and bake for 20 minutes or until the pastry is golden and the crumble crisp. Enjoy hot from the oven with a dusting of icing sugar and dollop of cream or brandy butter.