Just peachy: Peach and almond bake (gluten-free; dairy-free, vegan)

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Fresh out of the oven. Image: Kathryn Hawkins

Hello everyone. I hope life is treating you well. Time for a foodie post this week, and something to celebrate the fabulous fruit around at the moment. I picked Victoria plums from the garden last weekend and have been busy making compote and jam, and it won’t be long now until the apples and pears are ripe and ready. One of the most delicious fruits I have eaten recently have been fresh peaches (sadly not homegrown). As well as enjoying them just as they are in all their juicy-sweet deliciousness, I made this bake which I thought to share with you.

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Just peaches. Image: Kathryn Hawkins

The bake will work with other seasonal fruits like plums and greengages – you’ll just need to adjust the sweetness accordingly. As well as adding flaked almonds to the topping, I have added my beloved marzipan but this can be left out and sweeten the topping with sugar instead. If you’re not an almond fan, try pecans or toasted hazelnuts and maple syrup, and add finely grated orange rind or vanilla extract for extra flavour.

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Preparing fresh peaches. Images: Kathryn Hawkins

I did struggle a bit to remove the stones from the fruit as they were a little bit soft, so slightly less ripe work better for neat slices. I add lemon juice to the slices before sweetening as I find that peaches often discolour when cooked.

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Looking peachy. Image: Kathryn Hawkins

Serves: 6

Ingredients

  • 6 firm to ripe peaches
  • Juice of 1 lemon
  • 2 tbsp caster sugar
  • 1 tbsp cornflour (cornstarch)

For the topping:

  • 150g gluten-free plain flour blend
  • 75g dairy-free block margarine (or butter), cut into pieces
  • A pinch of salt
  • 75g marzipan, grated
  • 50g toasted flaked almonds
  • 15g chopped pistachios

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Wash and pat dry the peaches, then cut in half and remove the stones. Cut into thick slices and place in a baking dish. Toss in the lemon juice to help prevent browning. Set aside.

2. For the topping, put the flour in a bowl and add the margarine and salt. Rub the margarine into the flour until well blended. Stir in the marzipan making sure it is well distributed and then stir in the flaked almonds.

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Almond topping preparation. Images: Kathryn Hawkins

3. Mix the sugar and cornflour (cornstarch) into the peaches and sprinkle the topping over the fruit. Put the dish on a baking tray and bake for 30-35 minutes until lightly golden. Best served warm, sprinkled with pistachios.

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Peaches and almond topping. Images: Kathryn Hawkins
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Inside peach and almond bake. Images: Kathryn Hawkins

That’s all for another week. I hope enjoy the recipe and I look forward to posting again in a few days time. Until then, take care and stay safe 🙂

Raspberry and almond shorties (gluten-free; dairy-free; vegan)

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Freshly dusted shorties. Image: Kathryn Hawkins

Hello everyone. I hope you are enjoying some sunshine. It’s been incredibly hot here in the UK these past few days, lots of blue sky and high temperatures. I have been outside enjoying the warmth but also seeking the shadier parts of the garden to work in. I have lots of produce to water as well, so I am hoping for some (night-time) rain to refill the water butts again.

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Ripe and ready for picking, this year’s homegrown Scottish raspberries. Images: Kathryn Hawkins

My recipe post this week is inspired by one of the best and most successful home-grown Scottish fruits, the raspberry. I have been picking a bowlful a day for the past week or so, enjoying some for breakfast and putting the rest in the freezer, ready for jam making later in the year.

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Freshly picked July Scottish raspberries. Image: Kathryn Hawkins
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Berry nice shorties. Image: Kathryn Hawkins

This is a very simple recipe. The texture of these little fruity bakes lives up to their name, it is incredibly short, crumbly and melt-in-the-mouth. The Shorties are best eaten from the cases. You could try adding a little xanthan gum to the mixture for a firmer bite, but I love the crumbliness. They are also very moreish – you have been warned.

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Pretty pink cake cases. Images: Kathryn Hawkins

I use smaller cake cases for this recipe, so not the large muffin or cup-cake size. These are the cases you would use for fairy cakes or small buns. You can see from the image above that the cases don’t quite fit the depth of the muffin tins. However, I like to use the deeper tins to hold the cases as the deeper sides give support to the cases while the mixture bakes.

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Raspberry and beetroot jam. Image: Kathryn Hawkins

You can use any jam you like for the filling. I made some reduced sugar raspberry jam using a recipe I posted last year. It replaces some of the sugar with cooked beetroot. You can find the recipe here if you fancy trying some. One other thing to mention is that most of the jam added before baking will become buried once the mixture cooks, so you might want to add some more on top along with a few more almonds just before serving.

Makes: 12

Ingredients

  • 75g white vegetable fat (such as Trex) or coconut oil, softened
  • 75g dairy-free margarine, softened
  • 1 teasp good quality vanilla extract
  • 100g gluten-free plain flour blend (such as Doves Farm) + extra for dusting
  • 50g ground almonds
  • 25g cornflour (cornstarch)
  • 45g icing sugar + extra for dusting
  • 3g gluten-free baking powder
  • 150g your favourite jam
  • 40g toasted flaked almonds

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line 12 muffin tins with paper cake cases (fairy cake size).

2. Mix together all the ingredients except the jam and flaked almonds until smooth and creamy. Spoon into a piping bag fitted with a 1.5cm diameter plain nozzle.

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Making the shortie batter. Images: Kathryn Hawkins

3. Pipe an approx. 3cm diameter mound in each paper case. If you don’t want to pipe the mixture, use a teaspoon to spoon the mixture into the cases instead and then smooth the tops.

4. Dust the end of a wooden spoon with more flour and use to make a neat pocket in the centre of each.

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Filling the cases. Images: Kathryn Hawkins

5. Spoon about 1 teaspoon of jam into each and sprinkle with a few flaked almonds. Bake for about 20 minutes until lightly golden. Leave to cool for about 20 minutes to firm up before transferring to a wire rack to cool completely.

6. Just before serving, top with a little more jam and a few more flaked almonds, then dust lightly with icing sugar and serve. The Shorties will keep in a sealed container for 4-5 days but the texture will soften.

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Shorties ready to eat. Image: Kathryn Hawkins
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Inside a shortie. Image: Kathryn Hawkins

That’s me for another week. I hope you enjoyed my post and I look forward to seeing you again in a couple of weeks. Until then, take care and keep safe.

Steamed sesame buns (gluten-free; dairy-free; vegan)

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Gluten-free sesame steamed buns. Image: Kathryn Hawkins

Hello again. I hope you are well. I’ve had a busy few days since my last post and been “enjoying” some unseasonal British summer weather (!) which has meant more time indoors that I would usually have at this time of year. No matter, I have a delicious recipe for you this week, and one which I have been working on for a while. I hope you will be tempted to give it a try. The texture of the buns is light, soft and chewy and has a slight sweetness as well as a savoury nuttiness from adding sesame oil and topping with seeds.

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Steamed sesame bun texture. Image: Kathryn Hawkins

This is one of the easiest gluten-free bread doughs to make and cook. The buns are very versatile and can be filled with anything you fancy – sweet or savoury. Leave the sesame oil and seeds out if you prefer – just replace the oil with your favourite vegetable oil instead. Enjoy them for a light lunch or supper, but eat them warm or hot as the fluffy, chewy texture is lost once the buns cool, although they can be quickly reheated in the microwave or steamer.

Makes: 4

Ingredients

  • 75g cornflour
  • 50g tapioca flour
  • 50g white rice flour
  • 50g glutinous rice flour
  • ¼ tsp salt
  • 2 tbsp caster sugar
  • ½ tsp baking powder
  • 1 tsp fast-action dried yeast
  • 1 ½ tsp sesame oil
  • 1 ½ tsp sunflower oil
  • 125ml + 1 tbsp plant-based milk, slightly warm
  • 2 tbsp toasted sesame seeds or combination of white and black seeds

To serve:

  • Teriyaki asparagus and sprouting broccoli, rainbow salad and sesame mayonnaise – see below

1. Put the flours in a bowl and mix in the salt, sugar and baking powder until well blended. Mix in the yeast thoroughly.

2. Make a well in the centre and add the oils and gradually mix in 125ml milk to form a soft, but not sticky, ball of dough.

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Basic steamed bun dough ingredients. Image: Kathryn Hawkins

3. Turn on to the work top and knead gently until smooth then put back in the bowl, cover with cling film or a clean, damp tea-towel and put in a warm place for 1 to 1½ hours until well risen.

4. Divide into 4 equal pieces and shape each into a smooth, approx. 7cm round.

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Shaping the dough. Images: Kathryn Hawkins

5. Cut a cross in the centre of each, about ½cm deep. Brush lightly with remaining milk and sprinkle the tops with seeds. Place on a lined tray, cover lightly with oiled cling film and leave in a warm place for about 40 minutes until risen.

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Finishing touches before steaming. Images: Kathryn Hawkins

6. Meanwhile, preheat your steamer or bring a saucepan of water to the boil and place a steaming compartment on top. Line the steamer with baking parchment or edible rice paper. Add the buns, cover and steam for about 25 minutes until risen and firm to the touch. The outside will be a little sticky Transfer to a wire rack to cool for about 10 minutes to firm up and dry before slicing with a serrated knife to fill. Best served warm.

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Cooking the buns. Images: Kathryn Hawkins

The filling I chose for these buns was thin asparagus and sprouting broccoli stems stir fried in a little oil for about 5 minutes, then turn off the heat, add 1 tbsp gluten-free teriyaki sauce or soy sauce, cover and stand for 5 minutes.

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Asparagus and sprouting broccoli flavoured with teriyaki. Image: Kathryn Hawkins

I also made a rainbow salad using my latest kitchen gadget which shreds vegetables into fine ribbon slices, but you can grate the vegetables just as easily. I combined carrot, radish and cucumber and added a few chopped home-grown chives.

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Rainbow salad vegetables. Image: Kathryn Hawkins

And, for a finishing touch, I flavoured readymade vegan mayonnaise with a few drops of sesame oil and some teriyaki sauce. Perfect 🙂

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Dressed and ready for eating. Image: Kathryn Hawkins

That’s me for another week. Until my next post, take care and keep safe.

Cherry Bakewell tart (gluten-free; dairy-free; vegan)

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Cherry Bakewell tart. Image: Kathryn Hawkins

As I sit down to write my post this week, I am looking out on a sunny garden, with blue sky and fluffy white clouds. This has been a rare sight this month. Here we are in the third week of May and the season feels like it is hardly shifting forward. In fact, at times it has felt that things were moving in retrograde with chilly strong winds, rain and grey skies.

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Classic almond-topped Bakewell tart. Image: Kathryn Hawkins

Time to cheer myself up with a spot of baking, and a Bakewell tart always hits the spot. I was spurred on by the sight of newly set cherries on the espaliered Morello cherry tree in the garden. After another bumper blossoming, I was very happy to see lots of fruits forming. All my fussing around with fleece last month to protect the blossom from frost has paid off. Fingers crossed.

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This year’s blossom and newly formed fruit. Images: Kathryn Hawkins

I still have some of last year’s precious harvest in the freezer. Morello cherries have a tart, tangy flavour and make an ideal companion for the sweet, rich almondy sponge in a Bakewell tart. This time I kept the tart plain and simple with a classic topping of flaked almonds for a bit of crunch. A few weeks ago I made a slightly more indulgent version with extra cherries and pistachio nuts – options for either version below.

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2020 Morello harvest on ice. Images: Kathryn Hawkins

Use whatever cherries you have for this recipe; fresh, canned or frozen will work fine. Other berry fruits will work as well such as blueberries, blackberries or raspberries, or try a layer of cooked apple and pear. The classic version is to spread the pastry base with jam; I find this a little too sweet nowadays, but it’s down to personal taste. If you find almond extract too overpowering, replace it with vanilla for a more subtle flavour. If you don’t want the bother of making your own pastry, use 325g ready-made gluten-free shortcrust.

Serves: 8

Ingredients

For the pastry:

  • 60g white vegetable fat, softened
  • 55g dairy-free margarine, softened
  • 50g caster sugar
  • 230g gluten-free plain flour blend such as Dove’s Farm
  • 1/4 tsp xanthan gum (not essential but it does make the pastry easier to work with and slightly crisper)
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

For the filling and topping:

  • 30g ground linseeds (flax seeds)
  • 125g dairy-free margarine, softened
  • 125g caster sugar
  • 125g ground almonds
  • 25g gluten-free plain flour
  • 1 tsp almond extract (use vanilla for a less almondy flavour)
  • 225g – 300g pitted cherries, thawed if frozen (or other prepared berries)
  • Flaked almonds or chopped pistachios to sprinkle
  1. First make the pastry. Beat together the fats until smooth and creamy, then whisk in the sugar until well blended. Add the remaining pastry ingredients and carefully stir everything together to make a crumbly mixture.
  2. Bring the crumble together with your hands and knead gently to make a smooth, firm ball of dough. Wrap and chill for at least 1 hour. This pastry doesn’t firm up very much but it is easier to handle if you do refrigerate it before rolling out.
  3. Lightly dust the work surface with more flour and roll out the pastry to a thickness of 1/2 cm – any thinner and the pastry tears easily. Transfer the pastry to a lightly greased 23cm loose-based fluted or plain flan tin, 3-4cm deep. You may find it easier to transfer the pastry in pieces and patch it together in the tin.
  4. Trim the edge to neaten the edge and then chill the pastry for 30 minutes.
  5. Preheat the oven to 190°C, 170°C fan, Gas 5. Line the pastry case with baking parchment and fill with baking beans or raw rice (or dry pulses). Bake for 15 minutes. Stand for 5 minutes, then carefully remove the beans and peel away the paper. Prick the base and return to the oven for a further 15 minutes to set the pastry all over. Reduce the oven temperature to 180°C, 160°C fan, Gas 4.
  6. While the pastry is cooking, make up the filling. Put the ground linseeds in a bowl and stir in 90ml cold water. Leave to stand for about 10 minutes until thickened. Mix together the margarine, sugar, almonds, flour and almond extract until well blended, then stir in the linseed paste, to make a smooth, creamy mixture.
  7. Spread 225g cherries over the base of the pastry case and smooth the almond mixture on top. For a very cherry version, gently push another 75g cherries into the almond mixture. Sprinkle with generously flaked almonds or pistachios and put the tin on a baking tray. Bake for about 1hr until golden and firm to the touch. Leave to cool in the tin before removing.
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Making Cherry Bakewell tart. Images: Kathryn Hawkins
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Bakewell tart with extra cherries and chopped pistachios. Images: Kathryn Hawkins
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Classic Bakewell tart topped with crispy flaked almonds. Image: Kathryn Hawkins

I prefer to serve the tart at room temperature because I think it has more flavour, but it can be served warm as a pudding with cream or custard. I made a cherry sauce with the juices from the thawed cherries and a little fruit juice. Simply heated and thickened with cornflour. Any which way, this is bake is in my top 10 all-time favourite sweet treats.

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Bakewell tart with cherry sauce. Image: Kathryn Hawkins

All the best for now. See you again in a couple of weeks. Take care and keep safe 🙂

April rhubarb – 2 easy recipes (gluten-free; dairy-free; vegan)

Hello again. I hope you have been enjoying some good weather these past few days. At last we are enjoying frost-free nights and blue-sky days. Long may it last!

I have been able to pick my first few stalks of rhubarb. I didn’t force any plants this year, so I was delighted to find 5 stems ready for picking so early on in the season.

The week before this rhubarb was ready, I used up my last bag of frozen rhubarb from last summer. I combined it with some frozen ripe bananas I keep in the freezer for making loaf cakes and made a compote. It’s not the best-looking mixture you’ll come across but it tasted great. The sweetness of the banana helped to reduce the sugar content.

I put 450g frozen rhubarb in a saucepan with 230g frozen very ripe banana and cooked them over a low heat with the lid on for about 30 minutes until they had thawed and become very soft. Mix together until well combined. I added 4 tbsp white sugar gradually. Taste and sweeten in small amounts to keep sugar content to a minimum. Best eaten cold for maximum flavour – it makes a lovely breakfast bowl with homemade coconut granola and coconut yogurt. You could make this with fresh rhubarb and ripe bananas, and simply reduce the cooking time.

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Rhubarb and banana compote breakfast bowl. Image: Kathryn Hawkins

My second recipe is something I cooked up using the new season’s rhubarb. It is made from a very simple combination of ingredients I had in the fridge and freezer, and is something I was able to put together quickly.

Roll out 300g gluten-free rough puff or puff pastry (or you can use shortcrust if you prefer) to an approximate 25cm square. Trim to neaten the edges, and then keep the trimmings for decoration. Knead and roll 150g natural marzipan to an oblong about 8cm wide and place down the middle of the pastry. Top with 200g chopped fresh rhubarb (cut into 3cm long pieces) and spoon over 100g raspberry jam.

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Rhubarb plait preparation. Images: Kathryn Hawkins

Cut about 10 strips either side of the rhubarb, brush with a little dairy-free milk and fold over the top of the fruit, pressing together gently to seal together. Press the pastry at both ends together in order to seal the marzipan and fruit within.

Transfer to a lined baking tray, brush all over with 1 tbsp dairy-free milk mixed with 1 tbsp maple syrup. Decorate with any trimmings and brush these before baking in a preheated oven at 200°C, 180°C fan oven, gas 6 for about 40 minutes until lightly golden and crisp. Best served warm. Serves: 6

That’s me for another week. I have a busy few days ahead of me now so it will next month before I get to post again. Until then, take care, keep safe, and enjoy the spring sunshine 🙂

Chocolate cake with an unlikely ingredient (gluten-free; dairy-free; vegan)

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One serious chocolate cake. Image: Kathryn Hawkins

Happy Easter! I hope the sun is shining where you are this holiday weekend. I had intended to post this feature a little ahead of the weekend but time has run away with me this week. Actually, to be completely honest, I was ready to post it yesterday until I realised what the date was, and given the unusual ingredient, I thought that my recipe might not be taken seriously. So, here we are at the end of the week, and I’m ready to reveal all 🙂

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Easter on a plate. Image: Kathryn Hawkins

This is one of the easiest chocolate cake batter recipes you will come across, so even if you don’t have the time to make the chocolate ganache and other finishing touches, do keep the cake batter recipe for trying at a later date with your own icing and decorations. What makes this cake batter a bit alternative is the addition of plain vegan mayonnaise. But, it’s not that weird an addition when you think about it, mayonnaise is just an amalgam of fat and liquid which are 2 of the main ingredients in a cake batter.

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The unlikely cake ingredient. Image: Kathryn Hawkins

However, I must emphasise the word “plain”. Please do check the ingredient list for mustard and/or garlic or anything else highly flavoured i.e. choose a mayonnaise with the least amount of flavouring possible. Taste the mayonnaise before you add it to the other ingredients, just to make sure. If you’re not vegan, a plain egg-based mayonnaise will work as well. The same goes for anyone who is not gluten-free, you can use ordinary plain white wheat flour.

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A very chocolaty slice. Image: Kathryn Hawkins

Because it’s Easter and I love marzipan, I have added an additional layer of chocolate marzipan before the ganache gets poured over, and I used some more to make the decorations. If you don’t like marzipan just pour the ganache directly over the cake, and decorate with readymade chocolate decorations. Or you add cocoa powder to ready-to-roll (fondant) white icing in the same way as in the recipe below, and use this to make flowers and eggs instead.

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Chocolate marzipan eggs. Image: Kathryn Hawkins

The cake is deliciously rich, moist and flavoursome. It freezes well if you have any left. Once cut, it is best stored in the fridge or at a cool room temperature for up to 5 days. I hope you enjoy it.

Serves: 10-12

Ingredients

  • 140g gluten free plain flour blend
  • 65g cocoa powder plus extra for dusting
  • 17g gluten-free baking powder
  • ¼ tsp xanthan gum (optional but it does help hold the crumb together)
  • 65g ground almonds
  • 175g soft light brown sugar
  • 190g plain vegan mayonnaise
  • 2 tsp vanilla extract
  • 300g marzipan
  • 2 tbsp smooth apricot jam
  • 250g dairy free dark chocolate (I use 54% cocoa chocolate but use darker if preferred)
  • 125g plant-based block margarine

1. Grease and line a deep 20cm round tin. Put the flour, 50g cocoa, baking powder, xanthan gum and almonds in a bowl and mix together until well blended. Stir in the sugar, and crush any lumps.

2. Make a well in the centre, and add 175ml cold water and the mayonnaise, then beat everything together until smooth and thoroughly blended. Spoon into the tin, smooth the top and put the tin on a baking tray.

3. Bake for about 1hr to 1hr 10 minutes until risen and firm to the touch – test the centre with a skewer, if it comes out clean, the cake is cooked. Leave for 10 minutes before turning on to a wire rack to cool completely. The cake may sink slightly in the middle. When the cake is cold, turn it upside down and peel away the lining paper.

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Chocolate cake preparation. Images: Kathryn Hawkins

4. While the cake is cooling, make the marzipan. Knead the marzipan a few times to soften it. Flatten slightly then add 1tsp of the remaining cocoa powder. Fold the marzipan over the cocoa and keep kneading until the cocoa is distributed evenly in the marzipan. Repeat the process, adding the cocoa gradually, until it is used up.

5. Cut off a 75g piece and put to one side. Lightly dust the work top with more cocoa powder and roll out the remaining marzipan to fit the top of the cake. I use the tin base as a template to cut out a neat circle.

6. Brush the cake with apricot jam and sit the marzipan circle on top. Any marzipan trimmings can be added to the reserved piece and used to make decorations.

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Chocolate marzipan preparation. Images: Kathryn Hawkins

7. For the ganache, break up the chocolate and place in a saucepan with the margarine and 50ml water. Heat gently, stirring, until melted together. Remove from the heat, stir well, then leave to cool for about 20-30 minutes. You want the mixture to thicken sufficiently so that it doesn’t run straight off the cake when you pour it over.

8. Once thickened, sit the cake and wire rack over a tray or board. Slowly pour the ganache over the top of the cake from the middle, in a thin stream. If you want a completely smooth finish, continue pouring so that the ganache floods down the sides of the cake to coat them. Alternatively, pour and spread for a more textured appearance. Any ganache that sets on the tray underneath can be scooped up and remelted.

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Chocolate ganache preparation. Images: Kathryn Hawkins

Once the cake is covered, the ganache will set quite firmly if chilled, then you can prise the cake from the rack. If you have a cool kitchen, leave the cake to set naturally; the ganache will be slightly softer and it will be easier to remove it from the rack. Make the decorations while the cake is setting and then all you have to do is decorate the cake, serve it up and take in all the praise 🙂

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Covering the cake. Image: Kathryn Hawkins

Have a good Easter break and see you again soon.

Crumpet-style pancakes with peanut filling and caramel coconut sauce (gluten-free; dairy-free; vegan)

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Wedges of pancakes topped with banana, coconut and caramel sauce. Image: Kathryn Hawkins

Hello again. I hope you are well. It’s nearly Shrove Tuesday or Pancake Day if you prefer. I often make pancakes, and at this time of year there is another excuse to make some more. I decided to venture into new territory this time, and have combined a plain pancake batter with a yeasted tea-time favourite, the crumpet. Very easy to make, you just need to get organised and make the batter up the day before so that the yeast can work away overnight in the fridge. I wish I could have come up with a more witty name for them but neither “pan-pet” nor “crump-cake” really did it for me 🙂

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Crumpet-pancake wedges. Image: Kathryn Hawkins

I used a chopped salted peanut and sugar mix to fill the pancake, but you can add whatever you fancy. Chopped chocolate and coconut would work well, or even small berry fruits and a little jam. I have also included a recipe for a caramel coconut sauce which you may want to try. Otherwise a chocolate or fruit sauce would be an equally delicious choice to serve with your pancake.

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Chopped salted roast peanuts and sugar. Image: Kathryn Hawkins

Time for the recipe. Just remember that you need to make the batter the day before you want to serve the pancakes.

Makes: 4 wedges

Ingredients

  • 125g gluten-free self raising flour
  • ½ tsp xanthan gum (I add this to give a more chewy texture; the pancake will be softer without it)
  • 1 tsp fast-action dried yeast (This is the yeast that requires no activation and is added to the dry ingredients before liquid is added.
  • 4 tbsp caster sugar
  • 250ml dairy-free milk (I use oat milk)
  • 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp cold water)
  • 1 tbsp vegetable oil plus extra for frying
  • 75g chopped salted roasted peanuts + extra to serve

For the caramel coconut sauce:

  • 50g golden syrup
  • 50g light brown sugar
  • 20g dairy-free margarine
  • 90ml coconut milk (If you don’t want the coconut flavour, use a dairy-free pouring cream instead)
  • ½ tsp salt or 1 tsp vanilla extract

1. Sift the flour and xanthan gum into a bowl. Stir in the yeast and 2 tbsp sugar. Make a well in the centre and gradually blend in the milk, flax egg and 1 tbsp oil to make smooth, thick batter. Cover with film and put in the fridge overnight.

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Making the batter. Images: Kathryn Hawkins

2. The next day, remove the batter from the fridge and let it stand at room temperature for about an hour or until bubbles form on the surface.

3. Brush a 25cm base diameter frying pan lightly with a little oil and heat until hot. Stir the batter and then pour it into the hot pan. Reduce the heat to medium/low, spread the batter to the edge of the pan and a little up the sides, and cook gently for 6-7 minutes until bubbles appear and the top begins to set.

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Cooking the batter. Images: Kathryn Hawkins

4. Mix the peanuts with the remaining sugar and sprinkle over one half of the batter. Cover with a lid and cook for a further 5 minutes until the pancake is completely set and the bottom is crisp and richly golden.

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Filling and final cooking. Images: Kathryn Hawkins

5. Carefully flip the plain side of the pancake over the peanuts and slide on to a board. Slice into 4 wedges and serve while still warm with your chosen toppings and sauces. I served mine with sliced banana, toasted coconut flakes and extra chopped peanuts.

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Folded and ready to serve. Image: Kathryn Hawkins

If you fancy making your own caramel coconut sauce to go with the pancake. Put all the ingredients into a small saucepan. Heat gently, stirring, until everything has melted together, then raise the heat and simmer for 4-5 minutes until thick and slightly caramelised. Leave to cool. The sauce will thicken as it cools. Serve hot or cold, flavoured with salt or vanilla.

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Making caramel coconut sauce. Images: Kathryn Hawkins
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Salty-sweet, nutty and delicious. Image: Kathryn Hawkins

I hope you have a good few days ahead, and enjoy making and eating pancakes. Until then, take care and keep safe.

Clootie dumpling (gluten-free; dairy-free; vegan)

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Clootie dumpling. Image: Kathryn Hawkins

Hello again. I hope you are keeping well and safe, and if you are in a cooler part of the world right now, I hope it’s not too cold at the moment. It’s certainly been chilly here in central Scotland. As I type, the garden is very snow-laden and there is not much sign of it melting for the time being.

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Snowy January 2021. Images: Kathryn Hawkins

I am, therefore, still feeling the need for comfort food. My recipe post this week is a traditional Scottish pudding that definitely falls into the aforementioned category. This coming Monday marks the annual celebration of Burns Night on the calendar, when the birth of Scotland’s national poet, Robert (Rabbie) Burns, is remembered. Usually a chance to meet up with friends and family and enjoy a dram of whisky or two, this year will inevitably be a much quieter affair.

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The serving of the pudding. Image: Kathryn Hawkins

The recipe gets its name from the way this pudding is cooked. The fruity, oaty mixture is wrapped in a floured cloth or cloot and boiled. The perfect dumpling should have a firm texture on the outside with a soft, fruity and mildly spiced interior, so when the pudding has been boiled, it is popped in the oven to dry out for a few minutes and thus a shiny coating or skin forms on the outside.

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Clootie dumpling with custard and a wee dram on the side. Image: Kathryn Hawkins

Serve the dumpling with custard and enjoy it hot with a wee nip of whisky or ginger wine to wash it down. Delicious. Here’s the recipe if you fancy giving it a go.

Serves: 6

Ingredients

  • 125g gluten-free self raising flour (such as Doves Farm) + extra for dusting
  • 75g vegetable suet
  • 50g oatmeal (do check that this is certified gluten-free if you are Coeliac)
  • 50g dark soft brown sugar
  • ¾ tsp ground ginger
  • ½ tsp ground cinnamon
  • Pinch of grated nutmeg
  • ½ tsp salt
  • 125g mixed dried fruit (currants, sultanas and raisins)
  • 1 tbsp treacle
  • 1 tbsp ground flax seed mixed with 45ml cold water (flax egg)
  • 90ml dairy-free milk (I used oat milk)

1. First prepare the cloth. You’ll need a large square of cheesecloth or muslin for this – or you could use a clean tea towel. My cloth is 42cm square. Bring a saucepan of water to the boil and scald the cloth in the water for a few seconds. Drain well – I use tongs and a colander to help with this – and when cool enough to handle, wring out the excess water.

2. Lay the damp cloth flat on a tray or directly on the work surface and lightly dust all over with flour – about 25g will be sufficient. Use a sieve to keep the flour evenly sprinkled in order to achieve a smooth finish on the dumpling. Cut a length of string to tie it up, and put to one side along with the prepared cloth.

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Preparing the cloth or cloot. Images: Kathryn Hawkins

3. Sift the flour into a bowl and add the suet, oatmeal, sugar, spices and salt, and mix together. Stir in the fruit and treacle, and then bind everything together with the flax egg and milk to make a softish batter mix.

4. Spoon the mixture on to the centre of the cloth. Draw up the sides and tie together securely with the string. Don’t tie the cloth too tightly around the mixture, keep it baggy to allow the dumpling to expand during cooking.

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Preparing and assembling the dumpling. Images: Kathryn Hawkins

5. Place an upturned saucer or trivet in the bottom of a saucepan – choose a pan that neatly fits the saucer or trivet so that the dumpling doesn’t move around too much during cooking. Sit the dumpling on top and fill the pan with boiling water to come about halfway up the sides of the dumpling. Bring to the boil, then cover with a tight fitting lid and simmer gently for 2 horrs. You may need to top up the water during cooking.

6. Towards the end of the cooking time, half fill a bowl with cold water, and preheat the oven to 180°C, 160°C fan oven, gas 4. When the dumpling is cooked, carefully lift it out and dip in the cold water for 10 seconds – this helps you to remove the cloth more cleanly.

7. Drain the dumpling in a colander and open out the cloth. Put a heatproof dish over the bowl and carefully flip the dumpling on to the dish. Gently peel away the cloth, keeping the outer edge intact, and bake for 15 minutes to dry off. Serve the dumpling as soon as possible after cooking, and accompany with custard. You can reheat any leftovers in the microwave, or leave to cool and then wrap and freeze.

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Cooking the dumpling. Images: Kathryn Hawkins
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Clootie dumpling close-up. Image: Kathryn Hawkins

That’s me for another week. Until my next post, enjoy Burns Night if you are celebrating. Take care and keep safe 🙂

Oat and seed squares (gluten-free; dairy-free, vegan)

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Oaty, seedy and packed full of flavour. Image: Kathryn Hawkins

Welcome to my first post of 2021. I hope you are all keeping well. Like so many, I have been doing quite a lot of baking over the past few months. I find it comforting and relaxing, as well as being rewarded with something delicious to eat at the end. This week I would like to share a favourite savoury bake with you. It’s my sugar-free version of a flapjack recipe I posted a few months ago – you can find that original recipe by clicking here. This version is also packed full of seeds and oats; it is wholesome as well as incredibly tasty. Good as a snack on its own or as an accompaniment to a bowl of soup.

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Crumbly and delicious. Image: Kathryn Hawkins

In a traditional flapjack recipe, the sugar and syrup help hold the mixture together by caramelising during baking; when the mixture cools the consistency of the bake becomes firm as the sugars set. My savoury version is much crumblier underneath but has a nice crunchy top. I bound the ingredients together using nut butter (I used peanut, but any nut butter will work) and flax egg.

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Making flax egg. Images: Kathryn Hawkins

The combination of seeds and oats you use is up to personal taste. I used pumpkin, sunflower and sesame seeds, along with jumbo oats and regular porridge oats. Other combinations including chopped nuts and oatmeal will also work. Toast seeds and nuts lightly before adding to the mixture for extra flavour.

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Oats and seeds. Image: Kathryn Hawkins

And finally, the extra flavourings. You could add vegan or dairy-based grated cheese to the recipe to achieve a tangy flavour, but I opted for cooked leek (or use spring onion or softly cooked onion or shallot) and yeast flakes which give the bake that extra “umami” flavour. If you don’t have yeast flakes, you could use some yeast extract to taste. For a sweet and savoury bake, replace the leek with grated carrot and add a handful of sultanas or raisins.

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Yeast flakes. Image: Kathryn Hawkins

On with the recipe. There’s a little bit of prep to do before you put the mixture together ready for baking, but once that’s done, it’s all very straightforward.

Makes: 16 squares

Ingredients

  • 125g mixed seeds
  • 150g dairy-free margarine
  • 75g nut butter
  • 1 large leek, trimmed and shredded
  • 2 tbsp ground flax seeds
  • 100g jumbo oats
  • 100g porridge oats
  • 50g gluten-free plain flour
  • 5 tbsp yeast flakes
  • 1 tsp salt (if you use yeast extract, you probably won’t need to add salt)
  • Toasted seeds to sprinkle, optional

1. Heat a small frying pan until hot. Add the seeds and cook, stirring, for 1-2 minutes until starting to toast or lightly brown. Remove from the heat, turn on to a place and leave to cool. Put 125g margarine in a saucepan with the nut butter and heat gently, stirring, until melted and smooth. Leave to cool.

2. Melt the remaining margarine in a frying pan and and gently cook the leek, stirring, for 3-4 minutes until softened but not browned. Drain and leave to cool.

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Getting organised before baking. Images: Kathryn Hawkins

3. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 21cm square cake tin with baking parchment. Mix the flax seeds with 90ml cold water and set aside to thicken for 5 minutes.

4. Put the oats, flour, salt and seeds in a bowl. Add the leek and yeast flakes and mix together. Make a well in the centre and add the melted nut butter mixture. Mix everything together then add the flax egg and stir well until thoroughly combined.

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Assembling the oat and seed mixture. Images: Kathryn Hawkins

5. Spread evenly in the prepared tin and smooth the top. Stand the tin on a baking tray and cook for about 1 hour until golden and crunchy – cover the top with foil if the mixture begins to brown too quickly. Leave to cool for 30 minutes, then remove from the tin and cool on a wire rack.

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Before and after baking. Images: Kathryn Hawkins

6. When cool, transfer to a board, and cut into 16 squares using a sharp knife. Store in a cool place, in a sealed container for 4-5 days, or freeze. For extra crunch, sprinkle with toasted seeds to serve.

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Out of the tin and cut into squares. Image: Kathryn Hawkins
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Savoury oat squares with seeds and leeks. Image: Kathryn Hawkins

I hope you enjoy the recipe. I’ll be back posting in a couple of weeks or so, until then, keep well and stay safe 🙂

Almond-topped, spiced mince pies (gluten-free; dairy-free; vegan)

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My almond-topped mince pies. Image: Kathryn Hawkins

So here we are, almost at the end of another year, and what a year! I hope you are all well and staying safe at this time. For my final post of the year, I thought it was high time for some festive cheer, and settled on a seasonal treat that I find utterly delicious and hope you will too.

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Sugar and spice and all things nice. Image: Kathryn Hawkins

I love mince pies, and if you make your own pastry, they taste even better. I use readymade mincemeat but you can put your own spin on the recipe by using your own or just a selection of minced dried fruit – soak in some booze or fruit juice so that it stays juicy during cooking. I like to add a little mixed spice or pudding spice to the mincemeat to give it a really Christmassy flavour. This year I used some homemade chai masala – recipe here – which works very well. The topping is an old favourite of mine, almond frangipane, a rich, crumbly sponge flavoured with almond extract. Delicious 🙂

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Pastry snowflake decoration. Image: Kathryn Hawkins

The pastry trimmings can be used to make a finishing touch decoration for the pies if you like, and my recipe allows for extra pastry to do this. If you want to make sufficient pastry to make the cases only, reduce the recipe by one third, or for convenience, use 300g readymade shortcrust pastry (450g if you want to make the decorations on top).

The pies will keep in a sealed container for 3-4 days (if you can leave them alone!), and they freeze well too.

Makes: 12

Ingredients

For the pastry:

  • 75g white vegetable fat, softened
  • 60g dairy-free margarine, softened
  • 60g caster sugar
  • 260g gluten-free plain flour blend such as Dove’s Farm
  • 1/4 tsp xanthan gum (not essential but it does make the pastry easier to work with and slightly crisper)
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the filling and topping:

  • 200g vegan mincemeat
  • 1 tsp chai masala or mixed spice
  • 80g dairy-free margarine, softened
  • 80g caster sugar
  • 80g ground almonds
  • 15g gluten-free plain flour
  • 1/2 tsp almond extract
  • 15g ground linseeds
  • Icing sugar to dust
  1. First make the pastry. Beat together the fats until smooth and creamy, then whisk in the sugar until well blended. Add the remaining pastry ingredients and carefully stir everything together to make a crumbly mixture.
  2. Bring the crumble together with your hands and knead gently to make a smooth, firm ball of dough. Wrap and chill for at least 1 hour. This pastry doesn’t firm up very much but it is easier to handle if you do refrigerate it before rolling out.
  3. Lightly dust the work surface with more flour and roll out the pastry to a thickness of 1/2 cm – any thinner and the pastry tears easily. Cut out 12 x 8cm rounds, re-rolling the dough as necessary.
  4. Lightly grease a 12-cup jam tart tin (approx. 7cm x 2cm cups), and gently press a circle of pastry into each, remoulding if it cracks. Chill for 30 minutes whilst making the filling and topping.
  5. Gather up the trimmings if you want to make the decoration, and roll out to the same thickness as the pastry cases. Use a 7cm diameter snowflake or star cutter to stamp out 12 decorations. Arrange on a lined baking tray and chill for 30 minutes.
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Making the pastry, cases and decorations. Images: Kathryn Hawkins

6. Mix the mincemeat and spice together. In another bowl, mix the margarine, sugar, almonds, flour and almond extract together until well blended. Mix the linseeds with 45ml cold water and stand for 5-10 minutes until thickened, then mix into the almond mixture.

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Making the almond topping. Images: Kathryn Hawkins

7. Preheat the oven to 190°C, 170°C fan oven, gas 5. Divide the mincemeat between the pastry cases and top with the almond mixture. Smooth the topping to seal in the mincemeat and bake for about 40 minutes until lightly golden and firm to the touch. Bake the pastry decorations for about 15 minutes and leave to cool on the baking tray.

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Assembling the pies. Images: Kathryn Hawkins

8. Leave the pies to cool in the tins for 10 minutes, then carefully loosen them. Leave them for a further 10-15 minutes to firm up before removing from the tins and placing on a wire rack to cool. Just before serving, dust with icing sugar and top with a sugar dusted pastry decoration.

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Crumbly and fruit-filled with a hint of spice. Image: Kathryn Hawkins

Thank you for following my blog for another year and for all your lovely comments. I send you my best wishes for a happy, healthy and safe Christmas, and I look forward to returning to my blog in the new year.