Hello again. With the Christmas break just a few days away, my post this week is a very simple and very seasonal dessert recipe which is easy to make and pretty to look at. With little snow in the forecast for the UK this year so far, this sweet treat is probably the closest I will come to experiencing a White Christmas.

Assembled in paper cupcake cases, the pies have a biscuit crumb base, and a topping simply made from vegan marshmallows and plant-based double cream. All very straightforward. I flavoured the topping with vanilla extract but you could add some citrus zest or Christmas spice. As you can image, the pies are quite sweet, but I found they paired perfectly with cooked cranberries. I think orange, rhubarb or raspberries would also work very well – something with a bit of acidity is ideal. OK, on with the recipe…..

Makes: 8

Ingredients

• 115g free-from Digestive biscuits
• 65g plant-based butter
• 175g white vegan marshmallows
• 400ml plant-based double cream, at room temperature
• 1tsp good quality vanilla extract
• Icing snowflakes and edible silver glitter to decorate

1. Line 8 muffin tins with plain cupcake paper cases – you don’t need to use anything fancy; the cases are being used as tin liners to help you turn the pies out more easily. Put the biscuits in a clean bag and crush finely with a rolling pin.

2. Melt the butter, remove from the heat and stir in the crumbs until evenly coated. Divide the mixture between the cases; press down well and chill until required.

3. For easier melting, cut the marshmallows into small pieces – kitchen scissors are good for this. Place in a saucepan and pour over 100ml of the cream and add the vanilla.

4. Heat very gently, stirring occasionally, until the marshmallows melt into the cream. This will take about 5-8 minutes. Keep the heat as low as possible to avoid boiling. Then whisk until smooth.

5. While the marshmallows are melting, whip a further 225ml cream until just peaking.

6. Working quickly, scrape the molten marshmallows mixture on top of the cream and gently mix the 2 together to make a fluffy, light mixture. The marshmallows will start to set again as soon as they meet the cream, so make sure the cream isn’t too cold.

7. Divide between the cases and chill for about 2hr until completely set, then remove from the tins and peel away the paper cases.

8. To serve, whip the remaining cream and spoon a little on top of each pie. Decorate with snowflakes and glitter. Delicious accompanied with a cranberry, or other fruit, compote.

This is my last recipe post of the year. Thank you for your continued interest in my blog. I hope you have a very happy and healthy Christmas and I look forward to returning to my blog in the new year.