Dairy Free Baked Orange and Almond Pudding Cake

So here's my other alternative Christmas pudding recipe. This one is dairy free too which is somewhat of a bonus and as with it's companion recipe (see here for that one) it can be created as required in a relatively short space of time. You could try clementines if you wanted to be really festive, however I find them rather a pain to zest. So first time around stick with oranges, then you'll have the excuse to make another to compare. Not that one ever needs an excuse! ;-)

Prep time: 15 Mins

Baking time: 60 Mins

1 Orange

4 Medium Eggs

125g Golden Caster Sugar

100g Ground Almonds

75g Plain Flour

1/2tsp Baking Powder

1-2tbsp Golden or Maple Syrup

I'm going to plagiarise myself here and reuse the beginning of my last recipe!

Preheat the oven to 180C/350F/Gas 4, grease a pudding tin (the one I use is around 16cm in diameter) and line the base with a little round disc of baking paper. Doing this makes it much easier to release the baked pudding from the tin later.

Zest the orange into a large mixing bowl then add the eggs and sugar. Whisk briskly, then add the ground almonds, flour and baking powder. Whisk to a smooth batter.

From the fattest part of the orange slice off three slices, each no thicker than a one pound coin. Place one onto the base of the tin, then cut the other two in half an arrange around the side of the base slice. Squeeze a tablespoon of juice from one of the orange ends and add to your cake batter. Whisk through gently to combine, then pour over the orange slices into the tin.

Bake in the centre of the oven for around 60 mins, until a metal skewer comes out cleanly from the middle of the cake. When you are happy the cake is baked remove from oven and leave to cool in the tin for 20 mins.

If your cake has risen to a dome on the top/bottom then carefully slice the dome off with a sharp knife, so you have a flat base. Ooooh and there's a chef's treat for yourself! Run a flat bladed knife around the side of the cake and turn onto your serving place. Drizzle with golden or maple syrup and you are ready to serve. I actually prefer ice cream with this one, but the choice is yours. Merry Christmas. X

Baked Apple Pudding

I LOVE Christmas pudding, but if it's not your cup of leaf tea then how about this cheeky pudding as an alternative? Sitting somewhere between an apple cake and treacle sponge it is beautiful both hot and cold and works so very well with all the familiar accompaniments. It's also very simple to prepare and can be made ready for the table in just over an hour. So if you're looking for a crowd pleasing recipe that's just a little different than the usual festive fayre, then why not have a little go at this one. 

Prep time: 20 Mins
Baking time: 50-55 Mins
125g Unsalted Butter (Softened)
125g Light Muscovado Sugar
2 Large Eggs
125g Plain Flour
1/2tsp Baking Powder
1/2tsp Ground Cinnamon (Or more if you like it spicy)
125g Fat Raisins
1 Large Apple (Peeled)
2-3tbsp Golden Syrup

Preheat the oven to 180C/350F/Gas 4, grease a pudding tin (the one I use is around 16cm in diameter) and line the base with a little round disc of baking paper. Doing this makes it much easier to release the baked pudding from the tin later.

In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour, baking powder and cinnamon, then mix to a smooth and consistent batter. Fold through the big fat raisins, then chop around 3/4 of the large apple into small cubes and again fold through. That's the pudding mixture made. So easy!

Drizzle the golden syrup into the base of the tin until covered, then thinly slice the remaining 1/4 of apple. Arrange in a pretty pattern on top of the syrup then cover with the pudding batter. Level the surface, then bake in the centre of the oven for around 50-55 minutes, until a metal skewer comes out clean when inserted into the middle of the pudding. When you are happy the pudding is baked remove from the oven and leave in the tin for 10 minutes.

Run a flat bladed knife around the edge of the pudding, then turn out onto a heat-proof plate or dish. Drizzle with the remaining syrup and your work is done. :-)

Mincemeat and Marzipan Strudel

Who wants a fancy Christmas recipe, that is deceptively easy to make AND impressive to serve AND a clever twist on a festive favourite? This strudel is an magnificent beast to present to your loved ones and inside lurks a wonderful mixture of flavours and textures. I'll let you decide whether to serve with cream, custard or brandy sauce. ;-)

Prep time: 30 Mins
Baking time: 45 Mins
12 Sheets of Filo Pastry
75g Unsalted Butter (Melted)
6 Hard Amaretti Biscuits (Crushed)
600g Mature Mincemeat
1 Large Apple
50g Flaked Almonds
150g Marzipan
A sprinkling of Light Brown Sugar

Let us begin. Preheat the oven to 180C/350F/Gas 4. Take a clean, dry tea towel and lay out on your kitchen surface. Lay out 6 sheets of filo, overlapping in a large rectangle on top, then brush all over with melted butter. Scatter over the crush biscuits and repeat for the rest of the filo. Brush again with butter. Spread a layer of mincemeat over the surface of the filo (leaving a gap around the edge), then grate the apple evenly over. I don't even bother peeling it! Scatter with 40g of the flaked almonds, then roll the marzipan into a cylinder shape and place against one of the shorter edges. Roll the filo tightly over the marzipan then continue rolling up into a fat sausage, lifting the tea towel as you go (to help you roll). 

Carefully transfer to a baking tray and brush with the remaining butter. Pinch each end together tightly to secure and sprinkle with brown sugar. Scatter over the last few almonds for decoration then bake in the centre of the oven for around 40-45 minutes. 

Once golden brown the strudel is ready, so remove from the oven and leave to cool for 20-30 minutes. Serve warm with whatever you fancy!

Aquafaba Almond Biscuits (Gluten Free)

Roll up roll up as I mystify, stupefy and (in some cases) terrify you with my baking powers! Marvel as I transmute the discarded water from a modest can of chickpeas into the whipped white of an egg! Pish, tosh and collywoddle you might say, but before you cry foul why not try it for yourself? It might just make you believe in the magic of baking. ;-)

Prep time: 30 Mins
Baking time: 15 Mins
70g Unsalted Water from a drained can of Chickpeas (AKA Aquafaba)
200g Ground Almonds
50g Gluten Free Plain Flour
125g Golden Caster Sugar
1tsp Vanilla Extract
1tsp Almond Extract
6 Glace Cherries (Halved)

We begin with the main talking point itself. The water from a can of chickpeas (aquafaba) contains proteins, which means when you whisk them vigorously they form a similar consistency to egg white.  You do need to give it some welly though so for this recipe I whisked mine for a good 10 minutes with an electric whisk, until soft peaks just start to form. Don't worry about the faint chickpea odour either, as it will all but disappear during baking.

Preheat the oven to 190C/375F/Gas 5 and line a large flat baking tray with baking paper. In a large mixing bowl mix together the almonds, flour and caster sugar. Add the two extracts, then fold through the whipped aquafaba. Get your hands into the mixture and form into a sticky dough.

Using wet hands take a ball of the mixture, slightly larger than a golf ball. Flatten into a fat disk with your wet hands and place on your baking tray. Repeat for the rest of the mixture, evenly spaced apart until you have a dozen biscuits. Press a cherry half into the centre of each biscuit and bake in the centre of the oven for around 15 mins, until golden brown on top. When you are happy the biscuits are baked remove from the oven and leave on the tray for 30 minutes. Carefully peel each warm biscuit from the baking paper and leave to cool completely on a wire rack. The biscuits are done. Abracadabra!

Easy Gluten Free Fruit Cake

If you think I'm done with the Gluten Free recipes then I'm afraid you are mistaken. I have a few more yet to blast from my cake horn before I am done! This fruit cake is a deliciously indulgent GF alternative to the normal fruitcakes that are so deliciously gratifying to nom down on chilly day (or any other day for that matter). You can pick up GF plain flour so easily in most supermarkets these days but ping me if you are struggling and I'll give you some steer. ;-)

Prep time: 20 Mins
Baking time: 70-75 Mins
175g Unsalted butter (Softened)
200g Light Muscovado Sugar
3 Large Eggs
1tsp Vanilla Extract
1hpd tsp Mixed Spice
100g Ground Almonds
1.5tbsp Brandy
150g Gluten Free Plain Flour
1tsp Baking Powder
600g Luxury Mixed Fruit

To glaze
1tbsp Brandy
1tbsp Maple or Syrup

This is a really straightforward recipe so let's get to it! Preheat the oven to 180C/350F/Gas 4 and line a 20cm springform tin (base and sides) with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time along with the vanilla extract. Add the mixed spice and ground almonds, give them a quick mix through, then add the brandy. Sift in the flour and baking powder and mix with vigour until evenly combined. Fold through the fruit and spoon the mixture into you prepared tin, evening to the edges. 

Bake in the centre of the oven for around 70-75 mins, until a sharp knife or metal skewer comes out cleanly when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven. Poke holes into the top of the cake then drizzle over the syrup, then the brandy and leave in the tin for around 60 mins to soak in and cool. Carefully remove the cake from the tin, peeling off the paper and transfer to a wire rack to cool completely. The cake is done. :-)

Gluten Free Pear and Hazelnut Cake

I've been going gluten free recently, which was actually easier than I first thought (albeit more expensive). Treats such as this delicious cake have certainly played their part and this one is so good it deserves a place amongst any conventional equivalent. The pears are of course wonderful but the stars of the show are the hazelnuts. There's just something about a toasty hazelnut that is so hard to beat!

Prep time: 15 Mins
Baking time: 60 Mins
100g Ground Hazelnuts
200g Golden Caster Sugar
4 Large Eggs (Beaten)
100g Unsalted Butter (Melted and left to cool slightly)
1tsp Almond Extract
1tsp Vanilla Extract
200g Ground Almonds
4 Large and Slightly Firm Pears

Baking time, whoop whoop! Preheat the oven to 190C/375F/Gas 5, grease a 23cm springform cake tin and line the base with baking paper. Take 25g of the ground almonds and sprinkle into the inside of the tin, so they stick to the greased sides. This will make it much easier to remove the cake from the tin when the time comes.

Whisk together the eggs and sugar until pale and frothy, then add the melted butter and keep whisking. Don't be tempted to add red hot butter or you'll be left with scrambled eggs! Add the two extracts, then with a wooden spoon fold in the ground almonds and the 75g of leftover ground hazelnuts. Spoon into your prepared tin and gently ease to the edges.

Peel and core the pears, then slice lengthways, about the thickness of a pound coin. Arrange over the top of the cake mixture, pressing into the surface, about a third of the way down. I like doing this as you're left with a nice peary surprise when slicing! Bake the cake in the centre of the oven for around 60 mins, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool in the tin.

When the cake is cool carefully remove from the tin, peeling off the paper from the base. Slice and serve. Yum!

Oaty McOatcakes (Gluten Free)

As delicious as a cup of leaf tea is it's just not quite complete with something sweet on the side. These oatcakes are a delicious and simple alternative to the usual biscuity fair, with toasted oats and just the merest whisper of warm spice. You can make them as large or as small as you like, although remember to not make them too big for dunking! ;-)

Prep time: 20 Mins

Baking time: 15-20 Mins

100g Unsalted Butter (Cubed and at room temperature)

75g Golden Caster Sugar

150g Gluten Free Jumbo Oats

100g Oat Flour (Plus extra for dusting)

1tsp Mixed Spice

75g Sultanas

2-2.5tbsp Milk

Here we go! Preheat the oven to 190C/375F/Gas 5 and line a large flat baking tray with baking paper. In a large mixing bowl cream together the butter and sugar, then mix in the oats, flour and spice, followed by the fruit. Drizzle in the milk a little at a time until you are left with a soft biscuit dough.

Dust a clean, dry surface with more flour, then using a floured rolling pin roll out your ball of dough until about 1/2cm thick. Using a biscuit cutter cut into rounds and place each on your prepared baking tray.

Bake in the centre of the oven for around 15 minutes until light golden brown. If you want them super crunchy at this point you can flip them over and bake for a further 5 minutes, but I personally like them with just a little give. Once baked remove from the oven, leave on the tray for around 20 minutes, then carefully lift each onto a wire rack until cool. Done and done!

Layered Apple Filo Tart

This filo tart is a delicious alternative to apple pie or crumble, although equally suited to lashings of custard of course! I concede there are a few phases involved in its preparation, but I promise you all are simple and straightforward. If you are allergic to nuts (or just don't like almonds) you can confidently press on without them, although I find this relatively meagre addition takes the finished article to the next level!

Prep time: 30 Mins

Baking time: 30-35 Mins

100g Golden Syrup

100g Golden Caster Sugar (Plus extra for sprinkling)

200ml Water

6 Dessert Apples (Peeled and cored)

The Zest and Juice of 1 Unwaxed Lemon

50g Unsalted Butter (Melted)

100g Sultanas

50g Toasted Flaked Almonds

10-12 Sheets Filo Pastry

Off we go! Place a saucepan on a medium heat and add the Syrup, Sugar and Water. Stir to dissolve the sugar, then turn up the heat and leave to bubble away until syrupy. I find a good indicator of this is when the bubbles start to hold their shape. Once the syrup has formed leave to one side to cool slightly.

Preheat the oven to 190C/375F/Gas 5 and fish out a medium sized deep baking tray. Slice the apples finely and toss in the lemon juice and zest. Brush the base of the tin with melted butter and lay over a couple of sheets of filo, overlapping them slightly and letting them creep up the edges of the tin. Brush again with melted butter, evenly distribute a third of the apples, a third of the sultanas and a third of the almonds, then drizzle over a third of the syrup. Cover with another couple of sheets of filo, brush with melted butter and repeat the above. Repeat once more to use up the filling, then finally cover with some artistically screwed up sheets of filo, bringing any filo hanging over the edges back over the top of the tart. Brush all over with the last of the melted butter and sprinkle over a little golden caster sugar for a lovely crunch. 

Bake the tart in the middle of your oven for around 30-35 minutes, until golden brown on top and you're all done. Now, where's that custard?

Dairy and Gluten Free Peanut Butter Fat Peanut Cookies

Here's a challenge for you. Buy an ingredient you've NEVER used before, then try and use it in as many interesting ways as you can. That's what I've been doing with oat flour recently, tinkering and toying with a recipe ideas and playing around with combinations. Sometimes (ok, a little more than sometimes ;-)) such gastronomic adventuring can end in disaster, but it's all worth it when recipes as this are born.

These fat cookies are soft and chewy and even a little cake. They are rich with peanut butter and perfect as a little naughty treat. You don't have to yourself, but I think the addition of a single chocolate drop or button sets the whole thing off deliciously!

Prep time: 15 Mins
Baking time: 12-15 Mins (Depending on size)
100g Peanut Butter
100g Golden Caster Sugar
2tbsp Almond Milk (Or another nut milk)
1tsp Vanilla Extract
1 Egg Yolk (From a Large Egg)
75g Gluten Free Oat Flour
9 Chocolate Drops or Buttons

I've only done around nine here, which will last me a good, oh I don't know, 24 hours! Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. In a large mixing bowl cream together the peanut butter and sugar, then mix in the milk, vanilla extract and egg yolk. Add the oat flour and mix to a soft dough. You might find is easier to get your hands in to bring the mixture together.

Take a small blob of dough and shape into a fat, round disc. Place on the baking paper then repeat for the rest of the dough, evenly spacing them apart. Bake in the centre of the oven for around 12-15 minutes until the cookies are golden brown and just starting to darken at the edges. When you are happy the cookies are baked remove from the oven and leave on the tray. Place a single chocolate drop or button in the middle of each cookie and leave to melt on top.

After around 30 minutes remove the cookies from the tray and leave to cool completely on a wire rack. Then all that's left is to enjoy!

Macerated Lemon Upside Down Loaf Cake

Someone once said 'good things take time'. Well this cake certainly illustrates the point, using lemons macerated in sugar for 72 hours! Saying that, it's definitely worth the wait as it's a full on tangy and syrupy hit of lemony deliciousness. Don't let the title give you the willies though, as it's actually sooooooooooooooooo easy to make and quite a basic recipe deep down. Basic but bombastic!

Prep time: 20 Mins (Plus around 72 hours macerating time)
Baking time: 45-50 Mins
For the Lemons
2 Good sized Lemons
Around 6-8tbsp Caster Sugar
35g Butter

For the Sponge
175g Unsalted Butter (Softened)
175g Caster Sugar
2 Large Eggs
175g Plain Flour
1tsp Baking Powder

Lemons first of course! Slice the lemons thinly then place a layer in the base of an airtight container  or jar. Cover liberally with caster sugar, then cover with another layer of lemon slices and sugar. Repeat for the rest of the lemon, then seal up tightly and leave for around 72 hours, giving the container a vigorous shake now and again to get everything going. You might be able to get away with 48 hours if time is tight but personally I'd rather be patient!

After 72 hours you'll find the lemons have released a lot of juice and have kind of candied in their own syrup. Pour off 100g of the lemony syrup into a small saucepan and add the butter. On a medium heat stir until the bitter dissolves then let come to a boil. Once boiling remove from the heat and set to one side whilst you ready the sponge.

Preheat the oven to 180C/350F/Gas 4, grease a 2lb loaf tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour and baking powder then mix to a smooth, consistent batter.

Lay out your lemon slices in the base of the tin and pour over the syrup. Spoon in the sponge mixture and carefully even to the edge. You'll want to try and cover the syrupy lemons completely if you can. Bake in the centre of the oven for around 45-50 minutes, until a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the loaf is baked remove from the oven and leave in the tin for around 30 minutes.

Run a flat bladed knife around the edge of the sponge and carefully turn out onto a wire rack, peeling off the paper from (what is now) the top. You should find the surface is all sticky and syrupy! Leave to cool completely and you're done. Maybe try custard with this one it's quite the combination! 

Lemon Mascarpone Cake

When is a cheesecake not a cheesecake?

This cake may be made with cheese but it's much more of a traditionally spongey and toasty tasting delectation than its creamy cousin. Using cheese instead of butter gives the sponge a lovely texture and just a slight sweet cheese note in the background, which works beautifully with fresh lemons. The lemons I use are a good size but not the really beefy ones you can now find in some supermarkets. If you have one of those you may get away with just using one, but if not two are just about spot on!

Prep time: 20 Mins
Baking time: 50 Mins
250g Mascarpone Cheese
225g Caster Sugar
3 Large Eggs and 2 Yolks
The Zest of 2 Unwaxed Lemons and Juice of 1
100g Ground Almonds
125g Plain Flour
1tsp Baking Powder

For the glaze
150g Icing Sugar
The Juice of 1 Lemon

Righty ho! Preheat the oven to 180C/350F/Gas 4, grease a 23cm springform tin and line the base with baking paper. In a large mixing bowl cream together the cheese and the sugar, then add the eggs and yolks. Mix until smooth and creamy. Add the lemon zest and juice, mix through, then add the almonds and do the same. Sift in the flour and baking powder and mix with vigour until you are left with a smooth consistent batter. Pour into your prepared tin and bake in the centre of the oven for around 50 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for around 30 minutes, then turn out onto a wire rack, very carefully peeling off the baking paper as you go.

While the cake is still warm you can prepare the glaze. I do this when warm as it soaks in a little to the surface. Mix together the icing sugar and lemon juice until you are left with a runny, semi-translucent glaze. Spread generally over the top of the cake, until it starts to cascade over the edge, then leave the cake until completely cool. Slice and serve. Num num num!

Vegan and Gluten Free Orange and Almond Slices

I almost didn't label these 'Vegan and GF', as doing so seems to strangely put people off. I can see the logic though, as historical notions of dietary restricted foods often conjure the image of bland and insipid 'fake' foods with the texture of either a bathroom sponge or a cardboard box. 

These days however, with such an array of alternative ingredients available to the home baker there really is no need to fret. Creating delicious, delightful and even downright decadent treats is not only achievable but in many cases even easier than using the more traditional components we are all used too. 

So even if you are a vegan virgin why not give this recipe a try? You never know you might just like it. ;-)

Prep time: 20 Mins

Baking time: 45-50 Mins

150g Soya Yoghurt

200g Golden Caster Sugar

The zest of 1 Orange

The juice of 1/2 an Orange

200g Ground Almonds

2 heaped tbsp Oat Flour

1 heaped tsp GF Baking Powder

1tsp Ground Cinnamon

1/2tsp Almond Extract

300g Icing Sugar

The juice of 1/2 an Orange

Time to get our bake on! Preheat the oven to G4 and line a smallish rectangular baking tin with baking paper. 

Add the soya yoghurt to a large mixing bowl and beat in the sugar. Now, when adding the yoghurt just try and make sure you use the thick creamy part not just the watery layer on top! Add the orange zest/juice to the yoghurt and mix well to combine. Add the ground almonds and oat flour, give it a quick mix, then add the baking powder, cinnamon and almond extract. Mix with vigour until you are left with a consistent batter. You could also try ground hazelnuts instead of almonds or replace/leave out the cinnamon but I personally think the combination works rather well! 

Spoon the mixture into your baking tin and even to the edges. Bake in the centre of the oven for around 45-50 mins, until dark golden on top and springy to the touch. When you are happy the slice mixture is baked remove from the oven and cool completely in the tin.

Once cool carefully remove from the tin and peel off the paper. I slice into squares or rectangles with a sharp knife at this point as I find it leaves a tidier finish, but you can ice the whole lot in one go if you prefer. 

Mix together the remaining orange juice with the icing sugar. Add a little at a time until you are left with a thick, glossy icing. You can add a touch of water if you don't have enough orange juice, but be careful not to leave your icing too thin. Generously spread the icing over each slice and you are done. Nom nom nom! 

Peanut Butter, Chocolate and Granola Upside Down Cheesecakes

These 'upside down' cheesecakes are so called as you start with the top on the bottom then when finished, turn them out so the bottom is on the top! I thought it would be fun to try a granola base this time and its roasty toastiness works very well with the super rich and creamy peanut butter topping. You don't necessarily have to finish with dark chocolate but I couldn't resist!

Prep time: All in, around 30 mins
Baking Chilling time: A fair few hours ;-)
100g Dark Chocolate (Melted over a bain-marie or in the microwave)
500g Mascarpone Cheese
200g Peanut Butter
125g Caster Sugar
2tbsp Double Cream
200g Toasted Granola
85g Unsalted Butter (Melted)

I make these using a 12 cup muffin tin, lining each with cling film. Pour the melted chocolate into the base of each lined cup and leave to set for an hour or so.

Once set you can start on the cheese component. In a large mixing bowl beat together the mascarpone cheese, peanut butter, sugar and double cream, until smooth and silky. Fill each chocolate bottomed cup with the peanut butter mascarpone, leaving a small amount of space at the top for the base. You should have ample filling to fill even large muffin cups! Once filled, chill in the fridge for 2 hours.

Now, you can buy toasted granola but if you find it's a little bland then you can roast in a hot oven for 10 mins or so until just brown. Once you are happy it's nice and toasted crush it in a large bowl until crumbly, then mix through the melted butter. Press small handfuls of the granola onto the chilled peanut butter mascarpone, then return to the fridge for 1-2 hours.

Once thoroughly chilled you can remove each cheesecake from its mould. Upturn the muffin tray onto a board and press the base to release each cheesecake. Very carefully peel the clingfilm from each cheesecake and they are good to go! Enjoy. :-)

Memoirs of a Gentleman Baker - Chapter 4, Count Alucard

The masked balls of Count Alucard were as infamous as they were exclusive. For you see, the Count had a hunger, a ravenousness he could barely control. He thirsted for toothsome treats, craved cakes and was fixated on pies and pastries. For months on end he would lock himself away in his castle, high in the Transylvanian mountains, away from temptation. However once a year he yielded to his desires, transforming his estate into a macabre cathedral to indulgence, where the sinfully saccharine were celebrated in a bacchanalian circus of the fantastical and the decadent. The guests, their anonymity preserved by their masks were as shrouded in mystery as the Count himself, but all were united in their fanaticism.

I was delivered to the Count one tempestuous evening, with instructions only to impress. As I approached he said only one thing, but the message was clear. 

“Unexceptional is unacceptable”.

I was bold in my retort. “Sir, that will not be an issue”. My audacity raised the merest hint of smile. “Your confidence is intriguing Benedict, but the proof of the pudding.” He gestured to the trolley I had wheeled in. “Count Alucard” I declared as I raised the first cloche, “I call these The Irresistibles...

Chocolate Chip Shorties

I love a good pot of freshly brewed leaf tea as much as the next gentleman, but the addition of a little something sweet on the side is never a bad thing. These shorties are perfect for such occasions, a little softer and more yielding than regular shortbread but still primed for a dunking!

Prep time: 15 Mins
Baking time: 12-15 Mins
75g Unsalted Butter (In cubes, at room temperature)
150g Plain Flour
110g Caster Sugar (Plus extra for sprinkling)
100g Chocolate Chips
1 Egg Yolk
1/2tsp Vanilla Extract

This recipe is a really quick and easy one so let's get to it. In a large mixing bowl rub together the butter and flour, then stir through the sugar. Add the chocolate chips and fold through (I do this now as it's easier than after the mixture is sticky), then in with the egg yolk and vanilla. Start mixing the yolk in using a flat bladed knife then get your hands in and bring together to a soft dough. Wrap in cling film and leave in the fridge for about 20-30 mins to rest.

Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. Take the mixture from the fridge and on a lightly floured surface, roll out to a large rectangle. Slice the mixture with a sharp knife into smaller rectangles (Ok I don't really make mine that small, but then I'm greedy), then place evenly spaced apart on your lined tray. Sprinkle with caster sugar and bake in the centre of the oven for around 12-15 mins, until lightly golden and just starting to darken slightly at the edges.

When you are happy the shorties are baked remove from the oven, leave on the tray for 10 minutes, then carefully transfer each shorty to a wire rack until cool. Nom them all up.

Vegan and Gluten Free Banana Blondies

As soon as one mentions specialist diets such as gluten free or vegan many are quick to scoff or turn up their noses. This is of course nonsense, as there is still a cornucopia of delicious treats available to those with dietary restrictions. Just take these naughty banana blondies for instance, which are absolutely delicious! So even if you are a wheat freak or a stone cold carnivore then why not give them a try, you might just be converted. ;-)

Prep time: 20 Mins

Baking time: 40-45 Mins

200g White Chocolate

275g Ripe Bananas (Mashed)

25g Vegetable Oil

100g Light Brown Sugar

50ml Hazelnut Milk

1tsp Vanilla Extract

200g Ground Almonds

1tsp Baking Powder (Gluten Free)

100g Chocolate Chips

100g Chopped Pecans

There's a fair few ingredients in this but I promise it's a doddle to prepare. Melt the white chocolate over a bain-marie or in the microwave (taking care as white chocolate scorches VERY easily). Once melted set to one side for 5 minutes to cool.

Preheat the oven to 180C/350F/Gas 4 and line a small sized baking tin with baking paper (The one I use is around 22x27cm). In a large mixing bowl mix together the banana, oil and sugar. Add the milk and vanilla extract, followed by the melted chocolate, then in go the almonds and baking powder. Mix together to a smooth batter, then fold through the chocolate chips and chopped pecans. 

Pour your mixture into your prepared tin and bake in the centre of the oven for around 40-45 minutes, until golden brown on top. You can test it's baked by inserting a sharp knife. If it comes out with a few sticky crumbs attached then you are good to go. 

Once you are happy the blondies are baked remove from the oven and leave to cool in the tin, before chilling for a good 90 minutes prior to slicing. Once chilled remove from the tin, slice and serve. Woohoo!

Chocolate Orange Cookies

It feels like AGES since I last made cookies, so I quickly cobbled together this recipe that turned out rather nicely indeed. You could buy orange flavour chocolate, although I find it tends to have little hard orangey pieces in which I find a tad gritty. So I use orange extract, which gives just the right depth of flavour and fragrance.

Prep time: 20 Mins

Baking time: 15 Mins

125g Unsalted Butter (softened)

185g Caster Sugar

1 Large Egg

1.5tsp Orange Extract

160g Plain Flour

1/2tsp Baking Powder

300 Dark Chocolate (Broken up into little pieces)

So here we go! Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. I forewarn you, you will need to probably bake these in batches so unless you have a MASSIVE oven ready a few sheets! In a large mixing bowl cream together the butter and sugar, then beat in the egg and orange extract. Sift in the plain flour and baking powder and mix to a sticky dough. Fold through the chocolate and the dough is ready.

Take a small handful of the mixture and form into a loose ball, around the size of a golf ball. Space your balls evenly apart (as they will spread) and bake in the centre of the oven for around 15 minutes, until light golden brown and darkening at the edges. When you are happy they are baked remove from the oven and carefully slide the paper from the tray onto a wire rack. Repeat for the rest of the mixture. When the cookies have cooled for around 20 minutes carefully peel each from the paper and they are ready to eat warm, or served at room temperature. Nom nom nom!

Memoirs of a Gentleman Baker - Chapter 3, SIZO-1

Following a somewhat regrettable incident involving a hamster, two litres of liquid nitrogen and the Dutch embassy I spent an unfortunate six months as a guest of the Belarusian prison service. After no short amount of negotiation I was able to avoid the unimaginable and enjoy a few short hours a week baking in the sparse prison kitchens. Even armed with the most meagre of tools (a single loaf tin, basic utensils and a few scavenged dishes) I found it surprisingly elementary to create a surfeit of satisfying slices which, when shared resulted in a markedly more comfortable stay. As with you I was happy to share my recipes with my fellow inmates and even now the SIZO-1 Detention Centre’s coffee mornings are quite the highlight of the Minsk social calendar...

This Months Bread Pudding

There is no such thing as a perfect recipe. Nothing is the ultimate or the best ever. Everyone is different and everyone is looking for something different, in cakes just as in anything else if life. Therefore you should never worry about tinkering with recipes, trying out new ingredients and testing new techniques. I've published bread pudding recipes before, but this is my current favourite. I used an day old cinnamon loaf, but if you just have normal white bread then that will work fine too, as long as it's not too fresh. Maybe steer clear of throwing in garlic bread though!

Prep time: 20 Mins (Plus 60 mins soaking time)
Baking time: 75 Mins
500g Leftover White Bread, Brioche or Sweet Loaf (A day old, torn up)

600ml Milk

1tsp Cinnamon

500g Mixed Dried Fruit

100g Shredded Suet

125g Light Brown Sugar

1-2Tbsp Dememara Sugar

This is actually a realllllly easy recipe! Start by greasing a large, rectangular ovenproof dish and line the base with baking paper. Add the torn bread to a large mixing bowl and cover with the milk. Squelch it altogether and leave to soak for around 60 minutes. 

Preheat the oven to 180C/350F/Gas 4. Add the rest of the ingredients (aside from the demerara sugar) to your soaked bread and mix until thoroughly combined. Spoon into your prepared dish and evenly press to the edges. Sprinkle over the demerara sugar and bake in the centre of the oven for around 75 minutes, until just springy to the touch. When you are happy the pudding is baked remove from the oven and leave in the dish to cool until warm.

When warm to the touch you can carefully remove from the dish, peeling off the paper as you go. Slice into squares and leave on a wire rack until completely cool. Boom, you're done!

Sweet Cinnamon Bread

Here's my recipe for a sweet cinnamon bread dough that can be used for buns, a big loaf or even something more creative like a babka. The dough is incredibly fun to make and surprisingly easy to work with, so is also an excellent introduction to bread making in general. If cinnamon isn't your thing though (and know it's not everyone's cup of tea) then feel free to experiment with other flavour combinations. Vanilla, chopped fruit, even chocolate chips would all be marvellous alternatives or additions!

Prep time: 20 Mins (Plus proving time)

Baking time: 35 Mins (For a loaf), 20 Mins (For buns)

7g Sachet of Fast Action Yeast
35g Light Muscovado Sugar (Plus a small handful for sprinkling)
250ml Tepid Water
1hpd tsp Cinnamon (Plus extra for sprinkling)
450g Strong White Bread Flour
75g Unsalted Butter

Let's get baking! Mix together the yeast, sugar and water until the yeast has blended in, then add the cinnamon, flour and 50g of the butter, melted. Mix together until a dough starts to form, then tip out onto a clean, dry surface. Bring the dough together with your hands then start to knead, pulling the dough apart, folding back on itself, rotating by a quarter and repeating. Keep kneading the dough for around 8 minutes, until smooth and elastic, then lightly dust with flour and return to a clean bowl. Cover with a damp tea towel and place in a warm place for around an hour, until doubled in size.

Once the dough has risen remove it from the bowl and place on a lightly greased surface. Shape into a loaf or buns and place on a lightly greased tray or tin. Cover or place in a sealed container and leave to one side somewhere relatively warm for another 45 minutes. 

Preheat the oven to 190C/375F/Gas 5. This is a bit cooler than usual for bread, but with a high butter content you need to be sure it'll bake before over-colouring (Do you like how I try and disguise burning as 'over-colouring'?). Remove your tray or tin from its warm place and return to the kitchen. Melt the last 25g of butter and brush over your risen dough. Sprinkle with a final dusting of cinnamon and sugar, then place in the over for around 35 mins (loaf) or 20 mins (buns). When you are happy the loaf or buns are baked remove from the oven and place on a wire rack to cool. This one is best served warm though so don't leave them too long! ;-)

Easy Millionaire's Chocolate Tart

I'm refuse to tolerate those who class using ready prepared ingredients as 'cheating'. We all work hard and time is a precious commodity, so as worthy (and fun) as it is to prepare every detail of a sweet treat from scratch, sometimes it's just not possible. On such occasions I have no qualms about using a ready prepared alternative, such as here with this millionaire's chocolate tart. In fact everything about this tart is easy! I shall however, leave the telling of your guests to your discretion. ;-)

Prep time: 15 Mins
Baking (Well, chilling) time: 120 Mins
1 Sweet Pre-baked Shortcrust Pastry Case (200-220g)
250g Dulce De Leche or Caramel Sauce
A couple of pinches of Sea Salt
200g Dark Chocolate (Or 100g of Dark and 100g of Milk if you like things less bitter)
150ml Double Cream

This is so easy it barely needs a recipe! Place your pastry case on a plate then spread the dulce/caramel sauce over the base. Sprinkle over the salt. Gently melt the chocolate over a bain marie, or in the microwave (if you are confident in your timings), then set to one side to cool slightly. Whisk the double cream until you can form soft peaks, then fold through the melted chocolate. Spoon over the salted caramel, then coax to the edges with the back of a spoon. Place in the fridge to chill for around 120 minutes, until the chocolate has set. You're all done. See, so easy!

Fresh Fruit Genoese

With so few ingredients this light and fluffy genoese is so simple to make. The key is to treat your mixture with love and with care. Don't be tempted to rush and be gentle when folding through the egg whites and flour. If you do this you'll be rewarded with a beautiful base for whipped cream and all sorts of fresh fruits. I've used strawbs, but you can replace with whatever you fancy!

Prep time: 20 Mins
Baking time: 30 Mins
4 Large Eggs (Separated)
225g Caster Sugar
1/2tsp Orange Extract
1/2tsp Lemon Extract
1/2tsp Vanilla Extract
150g Self Raising Flour

200ml Double Cream
25g Icing Sugar
1tsp Vanilla Extract
300g Fresh Fruit (Sliced accordingly)

You'll need two clean mixing bowls for this, as well as a 23cm cake tin. Preheat the oven to 190C/375F/Gas 5 and completely line your tin with baking paper. In one of your bowls whisk the eggs whites until fluffy, then add 25g of the sugar and whisk again until you are left with soft peaks. In the other bowl beat together the yolks with the sugar and extracts. Add a third of the whites to the yolks, fold through to combine, then add a third of the flour and do the same. Repeat for the next two thirds, then pour into your prepared tin. Bake in the centre of the oven for around 30 mins, until well risen, golden brown on top and just springy to the touch. When you are happy the cake is baked remove from the oven, leave in the tin for around an hour, then very carefully remove from the tin, gently peeling off the paper as you go. Leave to cool completely on a wire rack.

Whisk the cream with the icing sugar and vanilla extract until thick, then spread over the top of the cake. Decorate with fresh fruits and you are all done! Woohoo!

White Chocolate and Banana Fridge Cake

Well this cake was quite the surprise! Boy oh boy oh boy has it gone down a storm, with each fudgy slice raising both eyebrows and heart rates. There must be something about the combination of white chocolate, bananas and syrupy, sexy, stodge that gets all your pulses racing!

Prep time: 20 Mins
Baking time: 50-60 Mins
250g Unsalted Butter
200g White Chocolate
75g Ground Almonds
75g Plain Flour
1tsp Baking Powder
250g Light Muscovado Sugar
4 Large Eggs (Beaten)
1tsp Vanilla Extract
2 Ripe Bananas (Mashed well)

To the kitchen! Preheat the oven to 180C/350F/Gas 4 and double line a 20cm springform tin with baking paper. Melt together the butter and white chocolate either over a bain-marie, or in the microwave (if you're confident in your timings), then set to one side for 5 minutes to cool slightly.

In a large mixing bowl mix together the almonds, flour, baking powder and sugar. Add the melted chocolate/butter, mix briefly, then in goes the rest of the ingredients. Mix with vigour until you are left with a sticky batter. Pour into your prepared tin and bake in the centre of the oven for around 50 to 60 minutes. To see if it's done give the side of the tin a firm tap. If the cake wobbles it needs a bit longer, if it sits firm then you are good to go.

Once baked remove from the oven and leave to cool completely in the tin, before chilling for a good two hours prior to slicing. It will sink a little when cooling but that just means the fudge factor is at its maximum! Once chilled you can remove from the tin and serve. Y.U.M.

Maple Oaty's

Some days I will happily make do with a biscuit on the side of a cup of leaf tea. Today is not one of those days. Today I need a big biscuity hug, a thick wedge of something between a biscuit, a cookie and a slice of cake. Today I need a maple oaty, made with sweet golden syrup, soft mixed fruit and just a hint of spice. Good job I had a batch in the fridge ready for baking then!

Prep time: 20 Mins (Plus some chilling time)
Baking time: 16-20 Mins (Depending on size)
120g Unsalted Butter (Softened)
125g Light Muscovado Sugar
1 Medium Egg
75g Maple Syrup
125g Plain Flour
1tsp Mixed Spice
300g Mixed Dried Fruit
150g Oats

You may have to bake these in batches unless you have a large oven, but if time is short you can store these in the fridge overnight until you are ready. Start by lining two large, flat baking trays with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the egg followed by the maple syrup. Add the flour and spice, mix to combine, then toss in the fruit. I add the fruit at this stage as it's much easier to mix through. Add the oats to the mixture and mix to a stiff batter. Blob the mixture onto some cling film, wrap up and leave in the fridge to firm up for at least an hour.

Preheat the oven to 180C/350F/Gas 4. Take a ball of the mixture, slightly larger than a golf ball and with your hands, flatten to a thick disc (I would say around half an inch thick). Repeat for the rest of the mixture, placing the discs evenly apart on your prepared sheets, as they will spread very slightly when baking. You should get around 14-16 our of this quantity of mixture. Bake in the oven for around 16-18 minutes, even a bit longer if they are really thick, until just starting to colour on top, then remove from the oven. Leave on the trays for 20 minutes, then carefully peel each oaty from the baking paper and leave to cool on a wire rack. Your work is done. :-)