These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.
- 75g coconut oil
- 175g peanut butter (or another nut butter ie. almond, cashew)
- 150g dark brown soft sugar
- 4tbsp golden syrup
- 300g porridge oats
Filling and topping:
- 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
- 200g flaked almonds
- 75g pecans
- 75g brazil nuts
- 100g caster sugar
- 2tbsp water
- Preheat the oven to 180c. Grease and line a brownie tray.
- For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
- For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
- Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
- Cool then slice into bars.
Alternating layers of brown sugar cake and chocolate sponge sandwiched with peanut buttercream, chopped peanuts, salted caramel sauce and chocolate ganache make up this look-at-me celebration cake (and ode to the Snickers bar)… A bit of a project? Yes. Worth it? Definitely!
For the chocolate sponge:
- 50g dark chocolate (melted and cooled)
- 250g soft butter
- 250g soft light brown sugar
- pinch salt
- 100g cocoa powder
- 250g plain flour
- 2 1/2 tsp baking powder
- 3 eggs
- 225ml milk
For the brown sugar sponge:
- 4 eggs
- 165g dark brown soft sugar
- 150g self raising flour
- 20g melted butter
- 60ml boiling water
For the peanut buttercream:
- 150g smooth peanut butter
- 100g soft butter
- 500g icing sugar
- 5tbsp milk
For the ganache:
- 100g dark chocolate
- 100g milk chocolate
- 200ml double cream
For the salted caramel:
- 150g caster sugar
- 150ml water
- pinch salt (to taste)
- 75ml double cream
For decoration (optional):
- chopped peanuts
- chocolate shards
- chopped Snickers bars
- thin ganache to create drips
- excess caramel
- Preheat the oven to 160c. Grease and line two 7 inch cake tins ready for the chocolate cake layers.
- To make the chocolate cake, cream together the butter, sugar and salt.
- Add the eggs one at a time, beating well between each addition.
- Now sift in about two thirds of the cocoa, flour and baking powder. Fold, then incorporate the melted chocolate with the same gentle action.
- Fold in the rest of the dry ingredients followed by the milk. Distribute this batter between the two cake tins and bake for 30 minutes (or until a skewer comes out clean when inserted).
- Cool the cakes in the tins for 10 minutes then transfer to a cooling rack.
- Line the cake tins again and increase the oven temperature to 170c. Now you’re ready to make the brown sugar sponge layers!
- To make this sponge place the eggs and sugar in a large bowl (or bowl of a stand mixer) then whisk until light and voluminous (about 10 minutes). Sift in the flour and fold, then add the melted butter and boiling water to the side of the bowl. Fold very gently to retain the air then distribute between the tins. Bake for 25-30 minutes until springy (or until a skewer comes out clean when inserted).
- When the brown sugar sponges are cooked, cool in the tins for 10 minutes then transfer to a cooling rack. You should now have four cake layers (two chocolate and two brown sugar) and are ready to make the fillings.
- Start off by making the caramel. Just place the sugar and water in a heavy bottom saucepan and gently heat to dissolve the sugar (do not boil or stir, just be patient!). After the sugar has dissolved increase the heat and boil for a few minutes; once the syrup reaches a deep amber colour remove from the heat and whisk in the cream (be careful as it will spit a little). Set aside to cool slightly then stir in the salt.
- For the ganache simply chop up the chocolate and transfer to a jug or bowl. Heat the cream to just below boiling point and pour all over, allowing the chocolate to slowly melt. After a couple of minutes, stir the mixture to achieve a lovely smooth, glossy consistency. Set aside.
- Finally, for the peanut buttercream beat the peanut butter and butter together with electric beaters (or a stand mixer). Once well combined continue whisking while you add the icing sugar a little at a time. Once you’ve added all the icing sugar increase the speed and add the milk; whisk until very light, fluffy and smooth.
- To assemble the cakes stack a chocolate layer with ganache and salted caramel, followed by a brown sugar layer. Repeat this process then cover the entire cake with peanut butter icing. You can be as neat as you like! Decorate with peanuts, Snickers pieces and chocolate shards (more is more in this case!).
These cookies are big, chewy and packed full of dark chocolate chunks and stem ginger pieces; better still, they’re so easy to make and you can make the dough ahead of time and freeze it for future use!
Ingredients (makes 15-20):
- 200g plain flour
- 50g cocoa powder
- 1/2 tsp bicarbonate of soda
- pinch salt
- 150g caster sugar
- 150g dark brown soft sugar
- 2tbsp ginger syrup
- 175g butter, melted
- 1 egg and 1 egg yolk
- 300g dark chocolate chunks
- 100g chopped stem ginger
- Line 2 baking trays with greaseproof paper.
- Sift the flour, cocoa powder, bicarbonate of soda, salt and caster sugar into a large mixing bowl. In a jug, mix together the dark brown soft sugar, melted butter, ginger syrup, egg and egg yolk.
- Pour the mixed wet ingredients into the dry. Beat with a wooden spoon until you have a smooth cookie dough.
- Add the chocolate chunks and chopped stem ginger and knead briefly into the dough.
- Take a tablespoon of the cookie dough and roll into a ball. Repeat until you have used it all up then line onto trays and press down with the palm of your hand. Chill for 20 minutes and preheat the oven to 190c.
- Once the cookies have firmed up a bit, bake for 10-12 minutes. Leave to cool on the trays (they will be soft when you take them out of the oven but will become chewy after cooling) then display on a platter and serve!
Meringue is a guaranteed crowd pleaser throughout the year, whether you enjoy it torched on top of lemon meringue pie or piled high with summer fruits as the base of a retro pavlova. Though these classic forms of meringue are delicious, I thought I’d try out a brown sugar variation for a richer flavour; they worked brilliantly and the brown sugar adds a deep molasses kick which pairs really well with rum caramel sauce, caramelised bananas, peanuts and creme fraiche.
Ingredients (makes 6-8 large meringues):
For the meringues:
- 225g dark brown soft sugar
- 50g caster sugar
- 4 large egg whites
- pinch salt
For the rum sauce:
- 200g granulated sugar
- 50ml water
- 40g butter
- 75ml double cream
- pinch salt
- 2-3 tbsp dark rum
For the caramelised banana:
- 100g caster sugar
- 25g butter
- 2 bananas
For the toppings:
- chopped peanuts
- some creme fraiche
- Preheat the oven to 120c. Line 2 baking trays with greaseproof paper.
- Place a heatproof bowl over a pan of simmering water and add the brown sugar and egg whites. Whisk with electric beaters until the sugar has dissolved and the mixture is voluminous and hot to the touch.
- Remove the bowl from the heat and keep whisking. Add the caster sugar a tablespoon at a time and increase the speed on your beaters. Whisk until you have stiff peaks.
- Pile the meringue into nests on the prepared baking trays. Bake for 1 1/2 to 2 hours. Switch the oven off when you can easily peel the meringues off the paper and they are crisp. Leave in the oven to cool for an hour.
- While the meringues are cooling make the caramel. Place the sugar and water in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to a boil and allow to turn into a deep caramel colour. Remove from the heat and add the cream, butter and salt. Whisk until smooth (it will spit). Allow the sauce to cool slightly then add the rum. Taste and add more if you feel it needs it (hardcore). Set aside.
- For the bananas, place the sugar in a heavy bottom pan. Heat, allowing the sugar to melt. Swirl occasionally but do not stir. Take the sugar to a golden colour and add the butter (it will spit). Stir together then add the banana pieces. Cook for a few minutes then turn over and remove from the pan.
- To assemble top the meringues with creme fraiche, followed by the bananas, sauce and peanuts.
I’m on a bit of a rhubarb trip at the moment- in our house it’s going in just about anything, primarily, my mouth (I jest, but seriously; salad, granita, posset, sorbet, you name it). It’s got a versatile tart flavour and brilliant pink colour (if you buy the forced variety) which lends itself to so many recipes and pairs with lots of other ingredients, so naturally I’ve put it into a cake. This lightly flavoured thyme cake is sandwiched with a tart rhubarb compote which partners beautifully with the sweet white chocolate buttercream. Try it out and top with candied rhubarb ribbons and herby decorations for a statement nod to the season.
For the cake:
- 350g soft butter
- 350g caster sugar
- 6 large eggs
- 350g self-raising flour, sifted
- 2tsp baking powder
- 1tsp vanilla extract
- pinch of salt
- 2tsp finely chopped thyme
For the rhubarb filling:
- 400g rhubarb
- 75g caster sugar
For the white chocolate buttercream:
- 200g melted white chocolate
- 250g soft butter
- 500g icing sugar
- 2-3tbsp milk
For the decorations (optional ideas):
- Candied rhubarb ribbons (to make these dissolve 100g caster sugar in 200ml water then bring to the boil and cool. Peel strips of rhubarb and dip into this syrup then line onto a baking tray and dry out in the oven at 110c for 1 hour. Once ready, mould around spoon handles or use as little strip decorations)
- thyme/rosemary sprigs, freeze dried fruit, mini meringue kisses
- 100g white chocolate (melt this then pour out onto a lined tray and set. Break into shards and use as desired)
- Preheat the oven to 170c and grease/line two 7 inch cake tins.
- For the cake, place all the ingredients in a large mixing bowl (or bowl of a stand mixer) and beat (with paddle attachment or electric beaters) until light and well combined. This all in one method is so easy and so long as you don’t over-beat results in a lovely even sponge.
- Split the batter between the two prepared cake tins and level out. Bake for 40-45 minutes or until a skewer comes out clean when inserted, and the tops are springy to the touch.
- While the cakes are cooking, make the rhubarb compote. Simply place the ingredients in a saucepan and stir occasionally over a gentle heat until the rhubarb breaks down and resembles a loose jam. Turn off the heat and set aside.
- Once the cakes are ready leave to cool in the tins for 10 minutes then turn out onto a rack to cool completely.
- While the cakes are cooling make the buttercream. For this just beat together the butter and icing sugar until really light and fluffy, then add the melted white chocolate (ensuring it is cool) and milk and beat again for a couple of minutes. Your buttercream should be pale (not yellow) and light when it’s ready.
- To assemble the cake, slice the sponges horizontally into two even layers so you have four in total. Place one down on your plate/board and spread over a dollop of the buttercream followed by 1/3 of the rhubarb compote. Repeat until you have a 4 layer cake. Take a few spoonfuls of the remaining buttercream, spread a thin layer all over the cake with a palette knife or cake scraper and chill for 10 minutes (this is your crumb coating).
- To finish, use all the remaining buttercream to cover the gaps and visible cake (unless you’re going for the naked look!) and smooth down. To decorate, use candied rhubarb, mini meringues, herbs, freeze dried fruits and chocolate shards!
This cake is a straight forward throw-it-all-in, mix, bake and frost situation (but tastes uh-mazing). The pecan brittle is optional but I think the nutty crunch and slightly bitter caramel really adds to the spiced sponge and tangy cream cheese frosting- definitely a winner!
- 225ml vegetable oil
- 225g soft light brown sugar
- 4 eggs
- 250g grated carrot
- 225g self raising flour
- 1tsp bicarbonate of soda
- 2tsp ginger
- 2tsp cinnamon
- pinch salt
- 1/2tsp mixed spice
- 75g chopped pecans
- For the brittle: 100g caster sugar, 100g pecans, pinch salt
- For the frosting: 80g butter, 250g full fat cream cheese, 400g icing sugar, zest 1 lemon
- Preheat the oven to 180c. Grease and line a square brownie tray (about 22x22cm).
- Place the oil, sugar, eggs and grated carrot in a large mixing bowl and briefly whisk to combine. Now sift in the flour, bicarbonate of soda, ginger, cinnamon, salt and mixed spice and beat together with a wooden spoon until smooth. Fold in the pecans.
- Tip this mixture into the square tin and bake for 25-35 minutes until golden brown and a skewer comes out clean when inserted.
- While the cake is cooking, make the brittle. To do this simply place the pecans and sugar in a heavy bottom pan and gently heat until the sugar melts (don’t stir but swirl the pan occasionally). Once the sugar has melted allow it to reach deep golden brown then pour onto a piece of greaseproof paper and allow to set hard and cool.
- Once your cake is cooked and cooling on a rack (in the tin), make the frosting. Beat the butter until smooth then add the cream cheese and whisk until combined. Gradually pour in the icing sugar and continue to whisk for a few minutes- you should achieve light smooth consistency. Stir in the lemon zest last.
- Turn the cake out of the tin once it’s cooled and level off if necessary. Spread a generous layer of the cream cheese frosting all over then break up the brittle and sprinkle on.
- Slice up and serve (and try to resist coming back for a second piece).
This indulgent ginger and date pudding is made for those miserable winter evenings where you just want to curl up and watch a film with a bowl of something warm, comforting and nostalgic…
- 225g butter
- 225g soft dark brown sugar
- 70g black treacle
- 165g golden syrup
- 200g pitted dates
- 200ml boiling water
- 100ml milk
- 350g plain flour
- 2tsp bicarbonate of soda
- 2tbsp ground ginger
- 1tsp ground cinnamon
- 1tsp mixed spice
- 2 eggs
- For the sauce: 100g dark brown sugar, 75g butter, 50ml maple syrup, 50g golden syrup, 75ml double cream, pinch sea salt
- Preheat the oven to 170c. Grease a pudding dish (or chosen vessel) with butter.
- Roughly chop the dates and place 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 melted, add the soaked dates and water. Stir together.
- Now gradually pour in the milk. Stir together until well combined. Set aside.
- Sift the plain flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break up then gradually add the melted ingredients from the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
- Pour the batter into the prepared dish and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
- While the pudding is cooking, make the butterscotch sauce. To do this simply place the sugar, butter and syrups in a small saucepan and melt together until gently bubbling, then remove from the heat and stir in the cream and salt.
- Serve the pudding warm with a generous helping of sauce and vanilla ice cream.
These Bakewell inspired bars are made up of a crisp pastry base, zesty mince meat centre, cinnamon frangipane top, toasted almond sprinkling and a dollop of obligatory brandy cream; delicious and oh-so festive!
- 250g plain flour
- 140g butter
- 1tbsp caster sugar
- 3 egg yolks
- 3tbsp water
- 1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
- 150g butter
- 150g golden caster sugar
- 75g ground almonds
- 75g self-raising flour
- 1/2 tsp cinnamon
- 3 eggs
- handful flaked almonds
- 150ml double cream
- 1tbsp brandy
- 2tbsp icing sugar (plus extra for dusting)
- First, make the pastry (or skip steps 1 and 2 if you’re using shop bought shortcrust!). Place the butter, sugar and flour in a food processor and blitz until they form breadcrumbs. Pour into a large bowl. In a small bowl whisk together the water and egg. Add 4tbsp of this mix to the crumbs and stir with a cutlery knife. If there are still dry patches add a little more liquid until the mixture comes together to form a dough. Press into a thin disc shape and wrap in cling film. Chill for 15 minutes.
- Preheat the oven to 190c. Lightly grease a rectangular tart tin. Take your chilled pastry and roll out to about 3mm thick. Line into the tart tin, pushing it into the corners as you go. Chill again for 10 minutes.
- Now it’s time to blind bake. Screw up a piece of greaseproof paper and unfold, then press down into the case. Fill with baking beans and spread out to completely cover the base. Bake for 15 minutes until the sides are set then remove the beans and paper and bake for a further 5-10 minutes until the base is dry and sandy. Don’t let it colour as it will be returning to the oven when filled.
- Reduce the oven temperature to 170c.
- Now make the frangipane. Cream together the butter and sugar until light and fluffy then add the eggs one at a time, beating well between each addition (add a little of the flour to prevent curdling if you like). Once well combined, beat in the ground almonds and fold in the remaining flour and cinnamon.
- Now it’s time to assemble. Take your tart case and spread a generous layer of mince meat across the base. Top this with the frangipane and level out as best you can. Sprinkle with flaked almonds.
- Bake for 20-25 minutes or until the frangipane is cooked through. If the pastry or almonds are browning too much just cover loosely with foil.
- Once baked, cool on a wire rack while you make the brandy cream. To do this simply whisk together the brandy, cream and icing sugar until thick. Spoon onto each bar, dust with icing sugar and serve.
These brownies are rich, dense and studded with cranberries and white chocolate chunks- a great (and easy) festive treat to whip up for visiting family and friends over the coming weeks…
- 300g dark chocolate
- 210g butter
- 310g caster sugar
- pinch salt
- 3 eggs, 1 egg yolk
- 3tsp vanilla extract
- 120g plain flour
- 150g white chocolate, chopped into chunks
- 100g dried cranberries
- Preheat the oven to 180c. Grease and line a square baking tin/ brownie tray.
- Place the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water. Do not allow the water to touch the bottom of the bowl or it could cause the chocolate to seize.
- Stir the butter and chocolate occasionally until melted then set aside to cool for a few minutes. Once the chocolate has cooled a little, add the sugar and salt then whisk (with electric beaters or in the bowl of a stand mixer) until well combined.
- Now add the eggs and whisk on high until the mix has lightened in colour and is glossy (about 5 minutes- whisking well at this stage is what gives you that classic flaky top!).
- Sift in the flour and fold then finally stir in the white chocolate and cranberries. Tip into the lined baking tin and spread out. Bake for 25-30 minutes or until set but still very moist in the middle.
This four layer ginger cake filled with lightly salted toffee sauce and tangy cream cheese frosting is a great alternative to the classic Christmas fruit cake, and is usually the preferred option in my house.
The Scandi-style flowers I’ve used for decoration were sent to me by Bloom & Wild, a brilliant flower delivery company who focus on carefully selecting the best seasonal blooms. The bouquet I received ( the Sadie) is part of their Christmas range and I would definitely recommend you check out their other options; I don’t know about you, but I find it tricky to find a wide range of good quality cut flowers outside of London (I know, first world problems), so it’s great to know I can choose more unusual varieties online and have them delivered straight to my door the next day by Bloom & Wild.
I hope you like how I’ve made use of the flowers and perhaps this could inspire some other botanical themed Christmas cakes!
- 380g butter
- 220g black treacle
- 80g golden syrup
- 340g dark brown soft sugar
- 6 eggs
- 380g self raising flour
- 3tbsp ground ginger
- 2tbsp ground cinnamon
- 60g soured cream
- 6 pieces stem ginger, grated (from a jar)
- For the toffee sauce: 50g butter, 50g dark brown soft sugar, 50g golden syrup, 75ml double cream, large pinch sea salt
- For the cream cheese frosting: 200g unsalted butter (soft), 250g cream cheese, 900g icing sugar, seeds of 2 vanilla pods
- Preheat the oven to 170c. Grease and line two 8 inch cake tins.
- Place the butter, treacle, syrup and sugar in a large bowl (or bowl of a standing mixer). Beat together until light and fluffy.
- Add the eggs in one at a time along with a little of the flour to prevent curdling. Mix well between each addition. Once the eggs are fully incorporated, sift in the remaining flour, cinnamon and ginger. Fold gently then finally stir in the stem ginger and soured cream. Split between the 2 prepared tins and bake for 30-40 minutes.
- While the cakes are cooking, make the toffee sauce. Place the butter, syrup and sugar in a saucepan and melt over a medium heat. Once melted pour in the cream and add the salt. Mix to create a smooth sauce then set aside to cool and thicken.
- Now make your cream cheese frosting. Put the butter in a large bowl (or the bowl of a stand mixer) and beat until fluffy and light in colour. Add the cream cheese and vanilla and beat once again until well combined. Now, still beating, gradually add the icing sugar. Once all the icing sugar has been added increase the speed and mix until the consistency is light, thick and spreadable.
- When the cakes are ready, a skewer should come out clean when inserted. Rest in their tins for 10 minutes then remove and leave on a wire rack until they are completely cool.
- Now you are ready to assemble your layer cake. Level off the sponges as best you can then slice in two (you should be left with 4 layers). Place one layer down on your plate or cake board. Secure with some cream cheese frosting if it’s a little slippy. Now spread over a few tablespoons of the toffee sauce. Allow it to sink into the sponge then apply a thick even layer of cream cheese frosting. Top with the next sponge and repeat until the sponges are used up.
- With the remaining cream cheese frosting, cover the cake all over and smooth down with a cake scraper. Decorate with fresh flowers dusted in frosty edible glitter or get creative and come up with your own design to suit the occasion.
More decorating ideas:
- Leave the cream cheese frosting rough and decorate with mini gingerbread houses to create a snow drift scene.
- Top with traditional/vintage Christmas cake decorations.
- Make little white meringue kisses and cover the top of the cake with them, then dust with gold edible glitter.
- Top with frosted fruit and rustic greenery.