Espresso, Pecan & Dark Chocolate Ice Cream Sandwiches

Biscuits, Uncategorized

These cookie sandwiches are a culmination of my three favourite things; coffee, chocolate and ice cream. The pecans add crunch, and the bitter note of espresso prevents the result from being overly sweet. There’s not a lot else to say- other than go forth and make them (but proceed with caution, they’re like crack).

Ingredients (makes 10-12 cookie sandwiches, with a little extra cookie dough which will freeze well)

For the ice cream

  • 400ml double cream
  • 400ml whole milk
  • 8 egg yolks
  • 150g caster sugar
  • pinch salt
  • 30g good quality instant coffee

For the cookies

  • 225g soft unsalted butter
  • 125g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • generous pinch salt
  • 150g plain flour
  • 125g rye flour
  • 75g roughly chopped pecans
  • 100g roughly chopped dark chocolate (70%)

Method

  1. Start off by making the ice cream. To do this, pour the double cream, milk and instant coffee into a saucepan and set over a medium heat. Meanwhile, place the egg yolks, sugar and salt in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pale and thick. Once the instant coffee has dissolved into the cream mixture, bring it to a simmer then take off the heat and gradually add into the eggs and sugar, whisking constantly until well combined.
  2. Pass the mixture through a sieve into a clean saucepan, then heat gently, stirring until thick (make sure the custard doesn’t get too hot, or you’ll be left with something that looks a bit like scrambled eggs!). Pass the thickened custard through a sieve into a bowl, then close cover with cling film and leave to cool completely (I like to chill the custard at this point to make sure it’s as cold as possible before churning, but it’s not absolutely necessary).
  3. Once cooled, pour the custard into an ice cream maker and churn until creamy and thick. Line a shallow square/rectangular baking tin (about 2-3cm deep) with cling film and scrape the churned ice cream into it. Level off, cover with cling film and place in the freezer for at least 4 hours, until fully set. At this point you can cut the ice cream into rounds using a 3-4 inch cookie cutter, then cover and return the rounds to the freezer until required.
  4. For the cookies, place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until pale and fluffy. Add in the eggs one at a time, beating well between each addition. Add the bicarbonate of soda, salt and both flours and very briefly mix again until combined. Now stir in the pecans and chocolate with a wooden spoon. Chill the cookie dough for 10 minutes.
  5. Preheat the oven to 180c. Line a couple of baking trays with greaseproof paper and space tablespoons of cookie dough over them, allowing plenty of room for spreading. Bake for 12-15 minutes or until soft in the middle but golden in colour. At about 8-10 minutes into baking, take the baking tray and bang it on the work top in one sharp movement. This allows the cookie to spread a little and ensures the perfect thickness. Repeat the process until you’ve used up the cookie dough, then leave the cookies to cool.
  6. For a neat result, you can cut the cookies into perfect circles with the cutter you used for the ice cream, but this isn’t essential.
  7. Once the cookies have cooled, sandwich two together with a round of espresso ice cream.

Enjoy!

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Sea Salt Brownies with Hazelnut Rye Crumble

Chocolate, Uncategorized

I am a sucker for chocolate brownies, which is probably (definitely) why I’m constantly developing new varieties. This recipe is one I’m particularly pleased with; the balance of sweet, nutty and salty flavours is just right and the crunchy hazelnut rye topping is a welcome contrast to the fudgy brownie centre. It’s worth noting I now use browned butter and rye flour as standard in my brownies; the depth of flavour and savoury note is unrivalled (in my humble opinion).

Ingredients

For the crumble

  • 50g unsalted butter
  • 100g rye flour
  • 50g hazelnuts
  • 50g light brown soft sugar
  • generous pinch sea salt

For the brownie

  • 150g 80% dark chocolate
  • 100g 70% dark chocolate
  • 250g unsalted butter
  • 3 eggs plus 1 egg yolk
  • 100g dark brown soft sugar
  • 75g caster sugar
  • 100g rye flour
  • 75g milk chocolate, roughly chopped
  • 75g white chocolate, roughly chopped
  • 75g hazelnuts, toasted and roughly chopped

Method

  1. Preheat the oven to 180c and line a baking tray. Place all the crumble ingredients, except the hazelnuts, in a bowl and rub together with your fingertips until crumbly in consistency (a few clumps is fine- in fact this just adds more texture to the finished brownies). Stir the hazelnuts through, tip onto the lined tray and spread out in one even layer. Place in the freezer for 10 minutes to firm up, then pop straight into the oven for about 10 minutes, or until slightly golden and starting to crisp. Set aside.
  2. Now start on the brownies. Line a brownie tray (mine is around 9×9 inches) with baking paper. Roughly chop the dark chocolate and tip into a large heatproof bowl. Cube the butter and pop it into a saucepan. Gently heat until foaming, nutty and starting to brown on the bottom, then pour all over the chocolate. Let it sit for a moment, then stir until smooth and glossy.
  3. Place the eggs, yolk and sugars in a large bowl (or bowl of a stand mixer with paddle attachment). Beat until very light, voluminous and pale in colour, then fold in the chocolate mixture, followed by the rye flour and salt. Finally, stir in the chopped chocolate and hazelnuts. Scrape the batter into the lined brownie tray and finish by sprinkling the crumble all over the surface.
  4. Bake for 25-35minutes, or until the top is set but a very faint wobble remains in the centre. Leave to cool completely then slice up and serve.

Rhubarb, Cardamom and White Chocolate Frangipane Tart

Pastry, Uncategorized

Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I’ve applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom. It’s a winner, and in my opinion, better than the standard strawberry variety (controversial).

Ingredients (enough for one 7.5 inch wide/ roughly 2 inch deep tart tin- serves 8)

For the pastry (there will be some leftover which will freeze well)

  • 250g plain flour
  • 140g unsalted butter
  • pinch salt
  • 30g caster sugar
  • 2 egg yolks

For the rhubarb filling

  • 400g rhubarb, sliced into 2 inch batons
  • juice and zest 1 orange
  • 30g caster sugar

For the almond frangipane

  • 120g soft unsalted butter
  • 120g caster sugar
  • 2 large eggs
  • 120g ground almonds
  • 1tsp ground cardamom
  • 100g white chocolate, roughly chopped
  • 30g roughly chopped almonds

Method

  1. Start off by making 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 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 using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
  2. While the pastry is chilling start on the rhubarb compote filling. To do this simply put 300g of the rhubarb (reserve the other batons for the top of the tart), the orange juice and zest in a saucepan along with the caster sugar. Heat gently, stirring often, until the rhubarb has broken down and reduced to a thick compote consistency. Set aside to cool.
  3. Lightly grease an 7.5 (or 8) inch straight sided tart tin. Retrieve your pastry from the fridge and roll out to around 3mm thick and line the tin, pushing it right into the corners and trimming any excess. Prick the base all over with a fork and chill for 20 minutes or until firm. Preheat the oven to 190c.
  4. Line the pastry case with baking paper and fill with baking beans. Bake for 15-20 minutes or until the walls of the pastry are cooked and supporting themselves. Remove the beans and baking paper and return to the oven until the base is crisp and cooked through (about 10 minutes). Set aside to cool.
  5. While the pastry is baking, toss the reserved rhubarb batons in 1tbsp caster sugar and place on a tray- bake for 10 minutes.
  6. Now it’s time to make the frangipane. To do this simply cream together the butter and sugar until pale, light and fluffy, then add in the eggs one at a time, beating well between each addition. Finally, tip in the cardamom, salt and almonds and briefly mix once more until combined. Reduce the oven temperature to 170c.
  7. Now it’s time to assemble the tart. Spread the rhubarb compote over the base in one even layer, then add half the frangipane and sprinkle over half the chopped white chocolate pieces. Add the remaining frangipane and top with the rest of the white chocolate, chopped almonds and roasted rhubarb batons.
  8. Bake for 35-40 minutes or until golden brown and cooked through. Serve hot or cold.

Rhubarb & Caramelised White Chocolate Choux Nuts

Pastry

Crisp choux pastry, sharp roast rhubarb with a hint of vanilla, and butterscotch-sweet caramelised white chocolate cream; a delicious combination you’ve got to try, and a great way to celebrate seasonal British produce (and millennial pink… *sigh*).

Ingredients (makes 10-12)

For the choux

  • 85g unsalted butter
  • 220ml water
  • 100g plain flour
  • 3 eggs
  • pinch of salt

For the filling

  • 250g white chocolate (make sure it’s at least 30% cacao)
  • 300ml double cream
  • Pinch salt
  • 4 thick stems rhubarb
  • 3tbsp caster sugar
  • 2 vanilla pods or 1tsp vanilla extract
  • Juice and zest 1 lemon

For the topping

  • 100g icing sugar
  • Enough of the rhubarb syrup (leftover from roasting the rhubarb) to create an icing with a drizzle-consistency
  • Dried rose petals (optional)
  • Candied rhubarb ribbons (optional) (I make these by creating ribbons of rhubarb with a peeler, which I then simmer in a simple 2 parts sugar: 1 part water syrup for 5 minutes before draining off any excess liquid and cooking at 160c for 10-15 minutes, or until dried out, on a lined baking tray)

Method

  1. To make the choux put the water, butter and salt in a saucepan set over a medium heat (do not let it boil at this stage). Meanwhile, sieve the flour to remove any lumps. When the butter has melted into the water, increase the heat and bring to a rolling boil, then tip in the flour and stir vigorously until you have a smooth paste-like mix which comes away from the edges of the pan. Continue to stir for another minute to cook out the rawness of the flour, then tip into a clean bowl and close cover with cling film (this eggless stage is known as a ‘panade’). Leave to cool to room temperature.
  2. Preheat the oven to 190c. Line 2 large baking trays with greaseproof paper.
  3. Once the panade has cooled it’s time to add the eggs; whisk in a jug to break them up then very gradually add into the panade while beating with electric beaters. Stop adding the egg (you might have a little leftover) when the smooth, lump-free mixture reluctantly drops off the end of a spoon. Pile the choux mix into a piping bag, fitted with a large round nozzle.
  4. Pipe 10-12 doughnut shapes onto the prepared baking trays, leaving room for expansion. Bake the choux for 20-25 minutes or until crisp and golden, then skewer each one and return to the oven for around 10 minutes or until the middles have completely dried out. Set aside to cool and reduce the oven temperature to 180c.
  5. Slice the rhubarb into batons and toss in the caster sugar, lemon juice and zest and vanilla. Roast for 10-15 minutes in a high sided baking tray until the pieces are tender but still retain their shape. Set aside to cool and reduce the oven temperature to 120c.
  6. Chop up the white chocolate and scatter on a lined baking tray in an even layer. Place in the oven to allow the chocolate to melt for 10 minutes, then stir/turn and return to the oven for another 10 minutes. Repeat this step 2-3 more times until the chocolate reaches a deep golden colour, then scrape into a bowl and mix in a splash of cream to loosen the consistency (it can get a little grainy at this stage so pass through a sieve if necessary). Leave to cool.
  7. Once the white chocolate has cooled, place in a bowl (or bowl of a stand mixer with whisk attachment) and add in the cream and salt. Whisk until pipe-able.
  8. Slice the cooled choux nuts in half horizontally and pipe in a generous helping of caramelised white chocolate cream. Slice the roast rhubarb pieces thinly and arrange these on top of the cream, then pop the choux lid on top.
  9. For the pink icing, pour the cooking syrup from the rhubarb tray into the icing sugar and mix to create a smooth drizzle-like consistency (add in a little water if you don’t have enough syrup). Spoon this over the filled choux-nuts and garnish with edible petals and rhubarb ribbons.
Enjoy!

Spiced Hot Cross Bun Ice Cream

Uncategorized

Warm hot cross buns; spiced, zested and dripping in butter, are as synonymous with spring as blossom and Easter egg hunts. I find the flavour particularly nostalgic, so thought I’d apply it to one of my favourite things- ice cream. This is made up of a classic custard base (which I infused with cardamom, mixed spice and cinnamon), a buttered hot cross bun crumb and plump orange-soaked raisins. The result is so delicious we got through about 1.5l in three days (wouldn’t recommend this).

Ingredients

  • 400ml whole milk
  • 400ml double cream
  • 1 cinnamon stick
  • 10 cardamom pods, cracked
  • 1/2 fresh nutmeg, grated
  • 1tsp mixed spice
  • 8 egg yolks
  • 85g caster sugar
  • 50g light brown soft sugar
  • pinch salt
  • 225g hot cross buns
  • 1tbsp demerara sugar
  • 2tbsp butter
  • 75g raisins
  • juice and zest 1 orange

Method

  1. You will need an ice cream churner for this recipe. If the bowl of your churner needs freezing, do this the day before.
  2. Pour the milk and cream into a large saucepan. Add the cinnamon stick, nutmeg, cardamom pods and mixed spice.
  3. Gently heat the milk to scalding point (just as it starts to simmer) then remove from the heat and leave to infuse for 10-20 minutes.
  4. Meanwhile, whisk together the egg yolks, caster sugar, soft light brown sugar and salt. Once this mixture is voluminous and light, strain the milk through a sieve and add in in a steady stream, whisking constantly.
  5. Pour the custard into a large clean saucepan and heat very gently, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat, close cover and leave to cool completely.
  6. Preheat the oven to 190c. While the ice cream base is cooling, make the hot cross bun crumb. To do this simply blitz the hot cross buns into a coarse crumb, then tip into a large frying pan along with the butter and demerara sugar. Stir to coat the crumbs in the melted butter and once they begin to crisp, tip onto a lined baking tray. Bake for 10-15 minutes or until golden. Set aside to cool.
  7. Place the raisins in a small bowl along with the orange juice and zest. Leave them too plump up.
  8. Once your ice cream base is completely cool, churn it for about 10 minutes or until it’s starting to thicken. At this stage, add 3/4 of the hot cross bun crumb and most of the plumped raisins. Continue to churn until thick, then tip into a large lined container, top with the remaining crumb and raisins and freeze for at least 4 hours. At this point, it’s ready to serve.

Enjoy!

Quadruple Chocolate, Pistachio and Halva Cookies

Biscuits, Uncategorized

Soft, chewy, chocolate and rye cookie dough, molten chocolate chunks and nutty pockets of crumbled halva; all encased in a sea salt and pistachio crackle coating.

Ingredients (makes 18-22 cookies)

  • 250g soft, unsalted butter
  • 150g light brown soft sugar
  • 125g caster sugar
  • Sea salt
  • 2 eggs plus 1 egg yolk
  • 175g plain flour
  • 100g rye flour
  • 50g good quality cocoa powder
  • 3/4tsp baking powder
  • 1tsp bicarbonate of soda
  • 150g roughly crumbled halva
  • 100g milk chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped
  • 100g white chocolate, roughly chopped
  • 125g pistachios, very finely chopped

Method

  1. Gently melt the butter in a saucepan then tip into a large mixing bowl (or bowl of a stand mixer). Allow it to cool for a few minutes then add in both sugars and a pinch of salt. Cream together until light and fluffy.
  2. Once creamed, add in the eggs and egg yolk one at a time, beating well between each addition. In a separate bowl, stir together both flours, bicarbonate of soda, baking powder and cocoa powder. Add these dry ingredients into the wet, beating only until just combined (do not over mix).
  3. Now, using a wooden spoon, stir in the halva and all the chopped chocolate. Close cover with cling film and chill for at least 2 hours.
  4. Preheat the oven to 180c. Line 2 large trays with baking paper (you will need to bake the cookies in batches). Tip the chopped pistachios into a large bowl and add a generous pinch of sea salt. Stir.
  5. Take your chilled cookie dough and create equal balls using an ice cream scoop. Roll each ball of dough in the pistachio crumb, then arrange on the baking trays (I usually bake about 4 per tray to allow for spreading).
  6. Bake each batch for 10 minutes, then remove from the oven, sharply tap the tray on a flat work surface and return to the oven for 2-3 minutes. Repeat the tap step once more and bake for a further 2-3 minutes, or until the cookies are crisping up at the edges but still very soft in the middle.
  7. Once baked, leave to firm up a little on the baking trays, then serve.

Enjoy!

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!

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!