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 soft dark brown sugar
70g black treacle
165g golden syrup
200g pitted dates
200ml boiling water
350g plain flour
2tsp bicarbonate of soda
2tbsp ground ginger
1tsp ground cinnamon
1tsp mixed spice
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
1tbsp caster sugar
3 egg yolks
1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
150g golden caster sugar
75g ground almonds
75g self-raising flour
1/2 tsp cinnamon
handful flaked almonds
150ml double cream
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
310g caster sugar
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 cake is super easy to bake and is great if you’re looking to experiment with different flavours; the cardamom adds a distinct hum of spice to the light sponge which pairs really well with the earthy pistachios and super sweet white chocolate topping.
For the cake:
350g soft butter
350g caster sugar
375g self raising flour
1tsp baking powder
1 1/2 tsp cardamom seeds, crushed to a fine powder
100g chopped pistachios
For the topping:
150g white chocolate, chopped into small pieces
a few crushed pistachios and some dried rose petals (optional)
Preheat the oven to 160 (fan). Generously grease a bundt in with butter then sprinkle over some flour. Shake to coat the edges completely then tip out any excess (this should ensure that the cake doesn’t stick).
Cream together the butter and sugar with an electric whisk (or a stand mixer) until light and fluffy. Add the eggs one at a time, beating between each addition (add a little bit of the flour each time if you’re worried about curdling!).
Once the eggs are fully incorporated and you have a smooth mixture, add the (remaining) flour, baking powder, salt milk, and cardamom. Whisk until light and well combined.
Now fold in the pistachios and scrape the batter into the prepared bundt tin. Even out and bake for 30-40 minutes.
When your cake is ready a skewer should come out clean when inserted. Once cooked, rest for 5 minutes in the tin then turn out onto a wire rack and allow to cool completely.
While your cake is cooling, melt the white chocolate gently in a heatproof bowl above a pan of simmering water. Set aside to cool.
Once your cake and topping have cooled you’re ready to decorate. To do this drizzle the white chocolate over the bundt and let it drip down the sides. Sprinkle with pistachios and rose petals for a simple but elegant finish.