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Virtuous Vegan Date & Peanut Butter Cookies

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Virtuous Vegan Date & Peanut Butter Cookies

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If I told you that a vegan, refined sugar-free, protein-rich, wheat-free, ancient-grain (and if you so desire, gluten-free) cookie existed, you’d think it was the stuff of myth and legend or, alternatively, something so disgusting that it couldn’t be deemed edible.

Well, it does exist.

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After an overindulgent stay in NYC, I made these for my birthday. They aren’t overpoweringly sweet, and they aren’t going to be equivalent to the 500 calories a pop thick, fudgy cookies you see in bakeries. However, they are delicious in their own right, soft and just sweet enough. Plus, being vaguely healthy automatically entitles one to devour 5x the quantity. In fact, for a snack to be officially deemed a source of protein, it needs to contain 6g protein. Well, 3 of these cookies contain just that.

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They are extremely quick to conjure up and would be good for that weak-point, late afternoon slump when you crave something sweet, and delicious, too, paired with a (vegan) ice cream for dessert, or even with a wedge of stilton and a dollop of pear compote if you’re going down the non-vegan route. If you want a slightly more savoury option, substitute the dates with figs as in the photos.

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Ingredients (makes 20 medium cookies)

160g pitted medjool dates, roughly chopped (about 10) (if you want a more savoury cookie, substitute dates with figs, as per the photos)

4 tbsp orange juice

4 tbsp water

1 tsp vanilla

½ tsp finely grated orange zest

80g smooth peanut butter

200g spelt flour (or gluten free flour)

½ tsp mixed spice

¼ tsp salt

baking tray lined with baking parchment

4-5cm round cookie cutter

 

Method

1)    Pre-heat oven to 180°C

2)    Place the chopped dates, orange juice, water, vanilla extract and orange zest in a small pan over a medium/high heat and allow to come to a boil. Stir continuously for about 4/5 minutes until all the liquid has evaporated and the dates have turned into a thick, sticky pulp.

3)    Place the date mixture together with the peanut butter in a blender and pulse until smooth. Pour in the spelt flour, mixed spice, and salt and pulse until it comes together to form a slightly sticky dough.

4)    Lightly flour a board and roll out the dough to a 0.5cm thickness. Stamp out cookies with the cutter and place on the baking tray. Bake in the oven for 7-10 minutes until firm and slightly golden. Allow to cool, then devour.

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Roasted Strawberry & Vanilla Cake

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Roasted Strawberry & Vanilla Cake

...& 14 Thoughts from the Kitchen Sink

From the moronic to the morbid, here’s an insight into what happens when I bake and let my mind wander:

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-      Drowning in a vat of sticky bread dough would probably be the worst way to die.

-      When you sieve icing sugar and it puffs into the air in clouds, how many calories are there in one mouthful of air?

-      Why do so many obscure meats taste like chicken and not beef?

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-      What is the significance of sometimes craving baby food - especially rusks, and pureed apple and banana?

-      Why do we delude ourselves that avocado on toast has been ‘smashed’?  I’ve never seen anyone smash an avocado.  I suppose ‘smeared’ doesn’t have the same ring to it.

-      If I could subsist on one food for the rest of my life it would most likely be oats.

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-      Nandos’ ‘hot’ sauce is anachronistic.  It was created about 20 years ago and people’s (i.e.my brother’s and my) tolerance for heat has gone up.  They should downgrade it to ‘medium’.

-      What was the exact moment when someone decided to put sugar, milk, butter and flour together to make the very first cake?

-      How do you know nigella seeds are nigella seeds and not mouse droppings?

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-      If 2017 was the year of slime porn, why can’t 2018 be the year of dough porn? 

-      Earlier this year some pig farmers tried to halt the use of pig terminology as connotative of greed.  Imagine if other farmers were to do the same: we couldn’t exclaim something was cheesy, or call people ugly cows, or ask people with whom we’re angry if they want beef, or complain that bland people are vanilla, or exclaim that someone is mutton dressed up as lamb, or taunt cowards as being chicken…

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-      How many times in my life has a waiter spat in my food on purpose?

-      Why do I have six jars of preserved lemons in my cupboard when I only use a small shaving of one once a year?

-      The smell of freshly baked bread should be a perfume.

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That’s enough musing for one day.

Here’s the recipe for an exceedingly luscious cake. It is succulent, and filled with roasted strawberries so that there is at least one deliquescing in every bite. The berries on the surface turn almost jam-like in the oven.  Absurdly quick and easy to make, it is totally moreish. 

NB. This cake can be made gluten-free by substituting the flour for gluten free. 

Luscious Strawberry cake  

Serves 6-8 (depending on level of greed)

Ingredients

85g unsalted butter, at room temperature

160g caster sugar + 2 tbsp for the topping

1 large egg

120ml milk

1 tsp vanilla extract

190g white spelt flour (or gluten-free equivalent)

1 1/2 tsp baking powder

1/2 tsp salt

400g strawberries, after having been hulled and halved

20cm diameter round springform cake tin, either totally lined with baking parchment (if you’re feeling lazy and you don’t mind crinkly cake sides), or thoroughly greased with butter and the base lined with a circle of baking parchment

 

Method

1)   Preheat the oven to 180°C. 

2)   Either by hand or in a stand mixer fitted with the paddle, beat the butter and sugar together until soft, light and fluffy (which should take about three minutes).  Then pour in the egg, milk and vanilla extract and beat to combine. It may look slightly curdled but that is not a problem.

3)   Into the wet ingredients sieve the flour, baking powder and salt. Gently fold the dry ingredients through until the batter is smooth and fully combined.  Pour into the prepared cake tin.

4)   Arrange the strawberries cut side down in the batter. You make need to overlap some or push some down to fit them all in. Sprinkle the 2 tbsp of caster sugar over the top and place in the oven. 

5)   Bake for 45-55 minutes (depending on oven), checking after 30 minutes. You may need to cover the top with aluminium foil if the surface looks at risk of becoming too dark. When ready, the top should be a deep gold and a cake tester should come out batterless (moisture from the strawberries will prevent it from coming out totally clean).

6)   Allow to cool on a wire rack and devour on the day, or within two days, of baking.

(Adapted from Smitten Kitchen)

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Sticky Date & Amaretti Crumble Bars

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Sticky Date & Amaretti Crumble Bars

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A trip to Toronto when I was seven years’ old is anchored for me by one thing: not the CN tower, or Niagara Falls or my cousin’s wedding, but a visit to the farmers’ market, and in particular, a potentially life-changing stall.  A tall, russet-cheeked man was in command, his floured apron stretched taught over his protuberant belly. 

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And on his table lay not the garish, sprinkle- speckled swirls that would have drawn a normal child. Instead, tray after tray of rubbly slabs of oat and date crumble bars were arrayed. 

The date layer of the bars was jaw-clenchingly sticky, and thick – not like the mean, shop-bought equivalent. The oaty outer layers were both crunchy and then soft, golden and not overly sweet, allowing the natural date sweetness to shine through. 

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. For the last seventeen years I’ve been raiding bakeries and markets, seeking to relive the experience, but the date and oat crumble bars always disappoint – too saccharine, too solid, too floury. In between raids, I’ve been working on my own: these are the closest I have come to Toronto’s best kept secret. I added the crushed amaretti to give them a little twist. Feel free to leave the sugar out of the crumble if your palate is adjusted to the less-sweet. 

It’s incredibly hard to resist them when they emerge from the oven golden and crisp, but I think they taste even better when they have cooled and the flavours are more distinct (or maybe try them both ways, just to be sure…).

NB. They can be made gluten-free by substituting gluten-free flour for spelt. 

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Ingredients

Date filling

400g medjool dates, pitted & roughly chopped (about 20)

3 tbsp fresh orange juice

120ml water

2 tsp vanilla extract

½ tsp mixed spice

½ tsp finely grated orange zest

 

Crumble

250g oats

120g butter

100g wholemeal spelt flour

50g dry amaretti biscuits

40g light brown muscovado sugar

¼ tsp mixed spice

½ tsp vanilla extract

¼ tsp salt

A square 20cm baking tin (or tin of equivalent area), lined with baking parchment, with sides and base fully covered.

Method 

1)    Preheat oven to 180°C

2)    Place all ingredients for the date filling in a pot and place on a medium heat. Stir as the mixture begins to simmer. After about 5 minutes, when the dates have broken down into more of a paste and all the water has evaporated, remove from the heat and set aside.

3)    Pour all the crumble ingredients into a blender and pulse until the mixture still has some texture  and is slightly coarser than sand.

4)    Pour 2/3 of the crumble mixture into the base of the tin, and, with your fingers or the back of a spoon, press the mixture down evenly across the base of the tin until firm and compact. Pour the date filling over and spread evenly across the base. Then pour over the remaining crumble mixture and press down until even and as compact as possible.

5)    Place in oven to bake for 15-20 minutes until golden and firm to the touch.

6)    Slice and allow to cool before devouring. Keeps well in an air tight container in fridge for up to 5 days, or in freezer for 2 months (also tastes delicious when frozen).

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Pear & Speculoos Caramelised Cookie Magic Cake

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Pear & Speculoos Caramelised Cookie Magic Cake

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Maybe they think that all the gluttony and swollen stomachs affect our ability to digest information, that all the turkey/mince/fruit/chocolate/stuffing becomes blinding and we are no longer able to read paragraphs of text.  Instead, we have to have things numbered so as to reassure us that whatever we are reading won’t detract too long from the Christmas stasis.  

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Every newspaper or magazine clearly has some greedy journalist on its team who takes it upon him or herself to rate every mince pie out there to save us all the hard work. Then the subjective lists are compiled and played back to us year after year, despite the foods remaining the same, in the identical, consumable, numbered format.

In response to this, and inspired by an affront to my eyes when opening the newspaper magazine this weekend, I thought I would do a light review of the food adverts themselves:

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WAITROSE

Apparently, it’s for fruit lovers: congealed, glistening and with blood/jam trickling through its rivulets. But what is it? Depends how you like your desserts, but I’ll pass.

1/5

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SAINSBURY’S

I know Christmas is supposedly about family and coming together, but the picture of “grandma” with a prawn coming out of her head doesn’t conjure up any feelings of warmth for me 

1/5

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BOURSIN

I’ve caught members of my family spooning Boursin directly into their mouths. I was cynical at first about their Christmas rebrand with the addition of the “merry” epithet. But somehow, heady with garlicky creaminess, it has caught on in my household – we are now asking each other whether we’d like some “Merry Boursin” on our toast.

4/5

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LIDL

Lidl has gone down the particularly salivating route in showing us the turkeys pre-slaughter. They are relaxing free range by a bale of hay with the sun shining to stained glass effect through the translucent wattles. Delicious.

0/5

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Anyway, with all this Christmas “magic” abounding (and as a remedy for all this gaudiness), we might as well move on to an actual “magic” cake. Making a cake is magical enough, but there is a childlike joy when you put a homogeneous mix into the oven and it emerges, burnished, in perfectly ordered layers. This particular magic cake is like a perfectly formed French entremet, but without the effort.  All it requires is eggs to be separated and whisked and somehow it all falls into place. When making the speculoos topping, I would advise making a bit extra to allow some innocent “sampling” during the process (it’s ambrosial).

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Ingredients

 

Speculoos layer

300g Speculoos cookies + 100g for decoration

220ml unsweetened condensed milk

¼ tsp salt

 

Cake

3 eggs, separated

75g caster sugar

90g unsalted butter

50g plain flour

¼ tsp salt

300ml milk

4 small pears, peeled, cored and diced into 1cm cubes

 

21cm square cake tin (or round tin with similar area) fully lined with baking parchment.  It doesn’t matter if the tin is marginally larger or smaller

 

Method

1)    Preheat the oven to 150°C

2)    Put all the ingredients for the speculoos layer into a blender and blitz until smooth, and set aside.

3)    Melt the butter and set aside to cool. In a bowl (if doing by hand) or electric mixer beat the sugar with the egg yolks until thick and pale. Pour in the butter and 150g of the Speculoos layer and gently combine. Then sieve in the flour and salt and fold to combine. Pour in the milk and combine.

4)    In the bone-dry bowl of an electric mixer or by hand, whisk the egg whites vigorously until they thicken and hold their shape in stiff peaks. Very gently fold them into the batter, taking care to preserve the aeration.

5)    Scatter the diced pear evenly on the bottom of the cake tin, then gently pour the batter on top. Smooth the surface with a knife and place in the oven to cake for 35 minutes. The cake will still be soft when you remove it from the oven but this is how it is meant to be. Put it onto a rack to cool to room temperature, then place in the fridge for an hour to set.

6)    To serve, lift the cake out of the tin on the serving plate using the baking parchment and remove baking parchment. I choose to slice off the cake edges in order to better expose the layers. Spread the remaining speculoos layer on top and over it crumble the decorative speculoos cookies.

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Recipe adapted from "Magic Cakes" by Christelle Huet-Gomez

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Triple Layer Chocolate, Coffee, Vanilla Cake

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Triple Layer Chocolate, Coffee, Vanilla Cake

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It’s on an almost daily basis that I find my thoughts converging on that scene in Matilda:  Bruce vs the chocolate cake – moist, dense, dark, and yes, revolting. It’s a tempting challenge, and only on a handful of occasions in my life have I come close to those chocolatey depths (or heights, depending on your perspective). 

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The first time was at my 9th birthday party which took place in the civilized private room of a pottery painting shop, surrounded by friends from my all-girls school, all politely detailing their teacups with flowers, and hearts, and stars. The birthday cake arrived, tall and majestic, lavishly enrobed in sumptuous swathes of soft chocolate buttercream.

All I can say in mitigation of what was to come was that at least I waited until my slice was placed in a bowl. But then the urge became overpowering, and it was with unbridled joy that I plunged my face into my bowl and into the luscious embrace of the cake.

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But my Bruce experiences don’t end there. I waited a further nine years until I was at university, when a five pence coin thrown into a neighbour’s dessert meant that it had to be devoured without cutlery. This was a curse to many, but an opportunity I wholeheartedly seized. Why waste time on cutlery when you can cut to the chase, pig-in-trough style, with an audience?  

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The desire was mostly satisfied then but I still dream up opportunities to replicate it. I imagine this cake would be peak territory for such caveman antics: a base layer of moist and rich chocolate cake (ticks the Bruce box), a golden middle tier of coffee cake, and a fluffy vanilla sponge top tier. The buttercream is deeply chocolatey with a pinch of salt to counteract the sweetness, and the cake is topped with a mirror ganache drip glaze (easier to do than you may think). Nigella famously writes in her recipe: “Feeds twelve, or one with a broken heart”. This feeds twenty, or one with an overpowering Man vs Food, Matilda’s Bruce desire.

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Although this cake has multiple elements and steps it is not difficult to carry out.

  •  If you wish to have all three layers identical, then just triple the quantity of one cake.
  • Feel free to experiment with buttercreams as well (for example, vanilla, coffee, or caramel). 
  • Additionally, I use dark fruits to decorate the cake, but you can keep it plain, or venture down more chocolatey routes. It is also delicious kept simple, without the mirror chocolate ganache.
  • This is effectively three cakes in one so you can just make one of the cakes, and make a third of the icing in which to cloak it.
  • The chocolate cake recipe makes slightly more than necessary, hence the muffin cups into which the excess mixture is poured – a bonus in my book…

Ingredients

The vanilla and coffee cakes:

450g unsalted butter, at room temperature
450g caster sugar
2 tsp vanilla extract
4 tbsp milk
8 large eggs, at room temperature
450g self-raising flour, sieved
½ tsp salt
1 tbsp espresso powder, dissolved in 1 tsp boiling water

The chocolate cake:

400g plain flour
250g caster sugar
100g light muscovado sugar
50 high quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 large eggs, at room temperature
140g soured cream
1 tbsp vanilla extract
175g unsalted butter, melted
125g corn or vegetable oil
300ml cold water

Salted cocolate buttercream:

250g high quality 70% dark chocolate
375g unsalted butter, at room temperature
680g icing sugar, sieved
½ tsp salt
4 tsp vanilla extract


Mirror chocolate ganache:

100g double cream
100g high quality 70% dark chocolate

Equipment:

3 (or 2 if you wash one up in between making vanilla/coffee and chocolate cakes) x 20cm diameter round cake tins, buttered, with the base lined with a circle of baking parchment
1 muffin tin with 5 muffin cases
piping bag fitted with a 2-3mm round nozzle


Method

The vanilla cake and the coffee cake:

1)    Preheat fan oven to 180C. In a large bowl with a spoon, or in a mixer fitted with the paddle, beat together butter and sugar for about 3 minutes until the mixture turns fluffy, soft and almost white. Beat in the vanilla and milk.  
2)    Then beat in one egg at a time alternating each egg with a tablespoon of flour. Don’t panic if it looks slightly curdled, as this is normal. Add in the rest of the flour and salt and, by hand, gently fold them into the mixture.
3)    Pour half the mixture into one of the lined baking tins – this is the vanilla cake. For the coffee cake, add in the dissolved espresso powder into the remaining mixture and fold in gently. Pour into the second baking tin and place both in the oven to bake for 30-40 minutes until golden on top and a skewer comes out clean. After 30 minutes, you may need to cover them with tinfoil to prevent the surface from burning. 
4)    Once cooked, remove from oven and place on a rack to cool.

The chocolate cake:

1)    Preheat fan oven to 180C. Into a large bowl, sieve all the dry ingredients and mix through. In a separate medium sized bowl, whisk together the eggs, soured cream and vanilla. 
2)    In a third, large bowl, either by hand or in a mixer fitted with the paddle, beat together oil, butter and water until combined. Into this bowl, pour the dry ingredients and fold gently to combine. Then pour in the egg, cream, vanilla mixture and fold gently together until smooth and just combined.
3)    Pour off 300g of the mixture into a separate bowl and divide equally between 5 muffin cases. Pour the rest of the mixture into the prepared cake tin. Place muffins and large cake in the oven. Bake the muffins for 20 minutes, and the large cake for 40-50 minutes until a skewer comes out clean. Check the large cake after 30 minutes, as you make need to cover it with tinfoil to prevent the surface from burning. Once cooked through, remove from the oven and place on a baking rack to cool.

The salted chocolate buttercream:

1)    Melt the chocolate in a bowl sitting on top of a pan of boiling water (don’t let the water touch the base of the bowl containing chocolate). Set the melted chocolate aside to cool slightly.
2)    In a mixer fitted with a paddle, or in a large bowl with a spoon, beat together the icing sugar and butter until combined. Pour in the melted chocolate, salt and vanilla, and beat once more until combined. 

The chocolate mirror ganache:

1)    Make this only once the cake is iced. Heat the double cream in a small pan over a medium heat until it just begins to bubble. Remove from heat immediately and stir in the chocolate until it has melted and both combine into a glossy ganache.

Assembly:

1)    The cakes should be of equal depth, so line the three cakes alongside each other and, with a long-serrated knife, slice the domes off each to make them even. I then place the cakes in the freezer for 10 minutes as it makes them easier to ice. 
2)    Place the chocolate cake on the stand on which you wish to serve the cake. This will be the bottom most layer. Place about a fifth of the icing mixture on top and spread it carefully with a spatula. Place the coffee cake directly on top and repeat, finally placing the vanilla layer on top. 
3)    At this point, if you are impatient, you can continue to ice the rest of the cake with the remaining buttercream, and proceed directly to stage 4.  If, however, you want to ice the cake perfectly, it is advisable to do a crumb layer. This involves placing another fifth of the buttercream on the top of the cake and using a spatula to spread it evenly in as thin layer as possible around the cake, coating and filling any irregularities or gaps so that the sides and top are totally smooth and flat. Once this is done, place the cake in the fridge for a further 30 minutes until the icing is slightly hard to the touch. Remove from the fridge, and place the remaining icing onto the top of the cake and use a spatula to spread it off the top and around the sides. I dip the spatula in hot water to help achieve a smooth result. Place the cake back in the fridge while making the ganache.
4)    Spoon a third of the ganache into the piping bag. Begin by drawing a line round the edge of the cake surface as a border. Then to make a drip, hold the piping bag very still with the nozzle pointing directly down, and put consistent pressure on the bag to allow the drop to fall from the edge down the side of the cake. Stop when the drip is nearly at the length you want. Continue along the edge of the cake making drips of different lengths. Once this is done, pour the remaining ganache onto the top of the cake and spread with a spatula to cover the surface. 
5)    Top with dark fruits or any decoration of choice, and serve. 

All cake recipes are adapted from Nigella Lawson’s Chocolate Fudge Cake and Victoria Sponge Cake recipes

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Spelt Scones & Damson Jam

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Spelt Scones & Damson Jam

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Adorned with dew drops of glaucous fruits, the damson tree was innocent in its fairy tale perfection. Plump and firm, tart and succulent they were ideal contenders for picking. There seemed at first glance to be very few, but as the minutes rolled by, our bags heavier and the ladder creaking, the tree continued to proffer its bounty. The result: 6kg of damsons and a swollen stomach from ones that never quite made it into the bag.

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Our supply of sugar rather pitiful in the wake of the unsurpassed abundance, I heaved an Olympian quantity back from the supermarket. The one bag that decided to split has left a coating of sticky grit on any coins that I dig out of the corners of my bag.  

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Then on to the stove went the damsons, the heated sugar and a touch of water. They blistered, bubbled and broke out of their skins. The stones rose to the surface like witches on trial and had to be picked out one by one. Meanwhile the mixture boiled and thickened, giving off a foamy pink effervescence that I carved off as it supposedly tastes slightly bitter (although I rather enjoyed spooning it directly into my mouth). Then as it reached its rich amethyst depths and a satisfying viscose texture, I took it off and poured it into the sterilised jars: therapeutic and deeply satisfying…the first-time round.

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But as I tried to leave the kitchen I was bludgeoned with another 3kg worth of damsons. I was pelted, too, with threats of waste and rotting fruit if I didn’t make jam immediately. The kitchen became heated with the upset from my father who had cultivated and nurtured the tree for years.

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So, I gave in and became a slave to the damson tree once more, boiling, straining, stirring pouring. And now we have half a fridge thronging with jar upon jar of jam. And what does one do when he or she has a year’s supply of jam? Well, I find eating it straight from the jar perfectly acceptable, but others need a medium as an excuse. So I made scones. These are not the dry, stale and overly sweet ones that leave you desperately seeking a currant to relieve you from the accumulating doughy mass at the top of your palate. These are soft, light, moist and crumbly. Rustic in shape, they are best eaten immediately or on the same day (though it is unlikely they will survive longer). 

 

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Spelt Scone Recipe – makes 12

500g white spelt flour (can be substituted with plain)

4 ½ tsp cream of tartar

2 tsp bicarbonate of soda

(optional: 2 tbsp sugar if would like them sweet)

1/2 tsp salt

125g cold unsalted butter, diced

300ml milk

1 egg, beaten, for egg wash

 

6cm round cookie cutter

Large baking sheet, lined with baking parchment

 

Method

1)    Preheat the oven to 220°C.

2)    Into a large bowl sift all the dry ingredients. Add in the butter and with fingertips rub it into the dry ingredients until like damp sand. Pour in the milk and very gently fold in until just combined (there may still be pockets of flour).

3)    Turn the dough out onto a floured surface and knead it lightly for about 10 seconds. Roll out to a 3cm thickness and then cut out as many scones as possible. Lightly re-knead the scraps of dough and roll out once more to cut out the last remaining scones.  Space them out on the tray and blush with the beat egg. Place in oven to bake for 8-10 minutes until they are shiny and golden.

Damson Jam Recipe (makes about 3kg, 9 jars)

NB. This recipe can be adapted for any number of damsons by maintaining the ratio

2kg damsons (slightly under-ripe and not too soft)

2kg sugar

200ml water

9 jam jars, sterilised

Method

1)    Pour sugar into an over proof dish and place in oven heated to a low temperature (around 120°C) while the damsons are prepared. Place a couple of small plates into a fridge to cool – these will be used to check the jam’s consistency later.

2)    Grease a large stainless-steel pot with butter to prevent the fruit from sticking. Then pour in the damsons and water and stew over a medium-low heat, stirring gently until the damsons’ skins break. Pour in the warmed sugar and stir over medium-low heat until the sugar has dissolved.

3)    Increase the heat to medium-high and allow to boil (controllably), stirring occasionally to prevent the fruit from sticking. After a few minutes, as the fruits break down, a pink foam will rise to the surface. Using a slotted spoon, siphon this off into a bowl. If some remains it won’t ruin the jam, it just doesn’t taste as pure as the rest. Then, as the stones begin to rise up, siphon off those too.

4)    After about 15 minutes of boiling, when all the stones have been removed, pour a teaspoon of the liquid onto a cold plate. Let it sit for about a minute then tilt the plate, if the liquid is no longer watery, with a viscosity between a sauce and a jam, and wrinkles when pushed with the finger, it is set. For the more scientifically-minded, it should be 105°C on a sugar thermometer. Pour the jam into the sterilised jars and allow to come to room temperature before sealing them with lids.

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Raspberry & Orange Financiers

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Raspberry & Orange Financiers

Entremets, soufflés, macarons, choux buns - even making ciabatta, a two day process, which culminates in a dough whose tenacious elasticity has been known to reduce some people to tears - I’ve generally met their challenges.

However, hubris met nemesis a couple of weeks ago. I came home to the nutty toasted perfume of a new recipe my mom had tried out: ridiculously simple, five ingredient coconut wafers so thin you could see the sunset through them, so tender that they crumbled in anticipation of hitting one’s tongue, and so light and moreish that a second batch was immediately required in order to satisfy my family’s greed.

I duly crumbed, clumped, chilled, and sliced.  “Make them thinner,” my mom said. And I did, each slice crumbling into thousands of buttery coconut crumbs. I pressed them together and started again. And again. Unfortunately, it was only my patience that turned out thin, and the petulant three year old in me ended up scooping together the entire mixture and, from a height, throwing it down onto the tray.

Finally, I managed to get the fragments to coagulate by adding water. Things went more smoothly, but the biscuits, when baked, were slightly tougher, less flaky and less moreish than the original batch. Nevertheless, my brother took them to university. One of his friends, suffering from tonsillitis, reached into the box of biscuits, and in taking out one, touched many. The rest were binned, mostly due to the possibility of their having being infected with tonsillitis, but clearly not delicious enough to warrant risking it – a failure in my book.

After nursing my crumbled confidence for several days I swerved off the rocky path of coconut wafers to try my hand at financiers. I have always admired them - perfectly bite sized and innocent- looking with the flush of raspberry in the centre. They are also simple to make, requiring few ingredients, and turning out both delicious and delicate.

The history is much debated, but some say they were create by nuns of the Order of the Visitation and then adapted by a French baker, Lasne, to sell in the Parisian financial district where their almond content allowed them to keep well in the pockets of bankers. 

They are elegant and dainty, slightly crunchy on the outside, the tender blond crumb perfumed with a slight orange tang and moistened by the burst of raspberry.  They do keep rather well and would bless a summer’s picnic.

Recipe:

Makes 30 (approx)

50g unsalted butter

50g plain flour

160g icing sugar

140g ground almonds

1/2 tsp salt

200g egg whites (6 large eggs)

1/4 tsp almond extract

zest of 1/4 orange 

60g raspberries (minimum of 30 raspberries i.e. 1 per financier)

 Very well-greased and flour- dusted 3 x 12 hole mini cupcake tins (with 2.5cm diameter circles)  OR 1 to be used 3 times

Method:

  1. Melt the butter in a small pan over a medium heat. When completely melted, stir the bottom of the pan continuously until the butter turns a deep gold colour and nutty in aroma. Set aside to cool.
  2. Sieve the flour and icing sugar into large bowl. Stir in the ground almonds and salt. Once combined, pour in the egg whites, almond extract, zest and slightly cooled butter and stir to fully combine. Cover the bowl and allow the mixture to chill in the fridge for 2 hours.
  3. Preheat the oven to 180C.
  4. Spoon the batter into the holes until each is two thirds full. Press a raspberry into the centre of each - the batter should rise to all the way to the top. 
  5. Place in the oven to bake for 10-12 minutes or until light gold in colour. Transfer to a wire rack to cool (to avoid them becoming soggy) or devour immediately. 

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Chewy Triple Chocolate Nutella & Orange Cookies

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Chewy Triple Chocolate Nutella & Orange Cookies

ANTI-VALENTINES ANCIENT ROMAN-STYLE

Chewy Triple Chocolate Nutella & Orange Cookies

Candlelit dinner in a restaurant suddenly eye-wateringly expensive, a single rose rattling in its cellophane wrapper, chocolates filled with chemical cherry liqueur, and greetings cards covered with hearts and teddy bears and hearts and pictures of champagne and hearts: these are contemporary references to St Valentine’s Day. 

How much more seductive would it be to celebrate Lupercalia as the Ancients did?

Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies

On the 15th February, naked youths of noble birth, anointed with the blood of sacrificed goats, and carrying strips of the animals’ hide, would run through Rome in a spirit of hilarity and lash waiting females in order to promote fertility and assist with pregnancy.

Chewy Triple Chocolate Nutella & Orange Cookies

If this sounds too overtly carnal, how about taking the advice of Ovid in his Ars Amatoria on how to secure a woman or man, how to seduce him or her, and how to keep him or her from being stolen by another? His tips include knowing where to look to find the beloved as he or she will not just fall from heaven. 

Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies

According to Ovid, the theatre is a particularly good place to meet beautiful women.  He warns men to wear well cut and spotless togas, and to avoid having dirty, long fingernails and visible nasal hairs.

Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies

 Beware, too, the persuasive effects of low lighting and alcohol which can mask a woman’s true looks, he says. 

Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies

Women, however, he advises, should use to their advantage all the tricks that cosmetics can offer, while not letting any man observe their application: hide the work in progress, he suggests. Wear simple, unostentatious clothes, revealing a slightly exposed shoulder or upper arm. Sing, play an instrument and learn to play board games, he tells women, and beware of fops.

Chewy Triple Chocolate Nutella & Orange Cookies

But if all this sounds too much like hard work, I heartily recommend that you make these cookies.  Simple to make, they are rich and decadent and infinitely seductive.

Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies

 

Ingredients (Makes 24)

300g good quality dark chocolate (70% cocoa)

160g Nutella

45g unsalted butter

225g plain flour

35g unsweetened cocoa powder

1/4 baking powder

1/2 tsp salt

4 large eggs

300g caster sugar

finely grated zest of 2 medium-sized oranges

1 tbsp fresh orange juice

80g icing sugar

2 baking sheets, lined with non-stick baking parchment

 

Method

  1. Place a heatproof bowl over a saucepan of boiling water (without the water touching the bottom of the bowl).  Into the bowl break the chocolate into pieces and add in Nutella and butter. Allow to melt slowly, stirring occasionally until it turns glossy, molten and smooth. Remove the bowl from heat and set aside to cool.
  2. In a large bowl, sieve together flour, cocoa powder, baking powder and salt.
  3. In an electric mixer fitter with the paddle, or in a large bowl by hand, beat together eggs and sugar for 2-3 minutes until creamy, thick and pale.  Pour in orange zest and juice and beat again to combine.
  4. Pour the molten chocolate mix into the egg mixture and very gently fold together so as not to lose the aeration. Pour in the sieved dry ingredients and, again, fold gently until just combined. 
  5. Cover bowl and let the mixture cool in the fridge for half an hour. 
  6. Preheat oven to 170°C. Sieve icing sugar into a bowl. Remove the cookie dough from the fridge and roll the dough into spheres of about 40g each. Roll each one in the icing sugar to coat thoroughly, then place on the tray, leaving about 5cm space between each.
  7. Place in oven to cook for 8-12 minutes, (checking after 8). They should be soft to the touch and feel slightly undercooked. Remove from oven and set aside to cool. They will continue to cook as they cool. If you can manage to resist them, store in a an airtight container for a week (they get fudgier over time), or freeze in an airtight container for 2 months.
Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies
Chewy Triple Chocolate Nutella & Orange Cookies

HUNGRY FOR MORE?

 

 

 

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Cinnamon Apple Crumble Pies

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Cinnamon Apple Crumble Pies

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This is the cinnamon apple crumble pie 2.0. Tried, tested, and enhanced...Cinnamon Apple Crumble Pies Soft, crunchy, crumbly, fresh, sweet, and on the cusp of sour – the Gail’s Bakery apple crumble cake is what I crave.  It’s the ultimate winter treat, although I gaze longingly through the bakery window at them year-round.

Cinnamon Apple Crumble Pies

 

 

Cinnamon Apple Crumble PiesI bought the Gail’s Artisan Bakery Cookbook a few months ago in the hope that they had divulged the secret of their signature apple crumble cake. They hadn’t.

Cinnamon Apple Crumble PiesCinnamon Apple Crumble Pies

As a result I’ve just had to develop my own recipe – more wholesome, with more cinnamon and less sugar, I’ve heard they may even be superior…

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Cinnamon Apple Crumble Pies

Cinnamon Apple Crumble Pies

Cinnamon Apple Crumble Pies

 

Ingredients

(Makes 15)

Pastry

320g (11.3 oz) wholegrain spelt flour

110g (3.9oz) icing sugar

2 tsp cinnamon

½ tsp salt

165g (5.8oz) butter, roughly chopped into cubes

1 large egg, beaten

Apple Filling

700 (1lb 5oz) grams of peeled, cored and coarsely grated Bramley apples (about 3 large apples)

70g (2.5oz) caster sugar

Crumble topping

80g (2.8oz) wholegrain spelt flour

45g (1.6oz) oats

45g (1.6oz) caster sugar

50g (1.7oz)  butter

2 tsp cinnamon

¼ tsp salt

15 hole muffin/cupcake tin, greased (usually they come in 12s, in which case you will need 2 x muffin trays

 

Method

Pastry

  1. In a blender, blitz together dry ingredients. Then add in the butter and pulse until the mixture resembles damp sand. Pour in the egg and continue to pulse until the mixture clumps together into a dough. Avoid mixing it more than necessary.
  2. Flatten the dough roughly into a disc and wrap in cling film or baking parchment. Chill in the freezer while you make the other elements.

Apple Filling

  • Place all ingredients in a pan and stir over a high heat for about 5 minutes until the apple turns soft but some texture still remains.  Strain the mixture using a sieve, pressing down to get rid of excess liquid (about 250ml, which incidentally tastes like a delicious mulled cider).  Set aside to cool.

Crumble

  • Place all ingredients in a blender and pulse until the mixture resembles damp sand.

Assembly

  1. Preheat an oven to 180˚C.
  2. On a floured surface, roll out the chilled pasty to a thickness of 0.5cm. Cut the pastry into circles with an area similar to that of the muffin tin holes (about 8-10cm), and press each circle in the holes. You may need to patchwork the pieces together.
  3. Prick the pastry lining the muffin holes with a fork, and bake in the oven for 8-10 minutes, or cooked through and beginning to golden slightly.
  4. Take the tin out of the oven and spoon 2tbsp of the cooked apple into each pastry shells. Top the cakes by spooning a few tablespoons of the crumb topping over each cake, patting it down and then sprinkling the rest of the mixture over.  I like to clump some of it together before scattering it over in order to add further texture and rustic appeal.
  5. Bake in the oven for 8-10 minutes until the crumble topping is golden and crisp. Serve hot or cold.

Cinnamon Apple Crumble Pies

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Morroccan Spiced Linzer Jam Cookies

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Morroccan Spiced Linzer Jam Cookies

Afternoon tea.  What do you think of when someone says those words? Tiers of fluffy isosceles sandwiches, miniature entremets layered with fruit, caramel, and chocolate, and maybe a scone glistening with strawberries.  Crisp napkins, high ceilings, the tinkling of fine bone china…

Near where I live there is an Austrian tea room.  The window is filled with garish glace cherry- adorned, deflated pastries, crusted squiggles of festering cream, and opera cake melding into a brown sludge. It opened 60 years ago, and the décor and pastries appear not to have been refreshed since.

Morroccan Spiced Linzer Jam Cookies

Inside, it is dark and cramped, and the airless atmosphere is thickened with hot breath and the oversweet smell of fat and sugar.

Their Linzer biscuits, however, remind me of Jammie Dodgers – those jam-filled, shortbread biscuits of my childhood that only other people’s mothers allowed – and inspired me to re- interpret them. 

These have a slight Moroccan edge: spiced, delicate with a slight chewiness, filled with the tangy conserve of your choice.

I like marmalade for the tart/bitter contrast against the sweetness of the pastry, but strawberry also works well.  Of course, you can go for any shape, but I am rather taken by the cog-like –quirky take on a Jammie Dodger look.

Ingredients

290g (10.125 ounces) white spelt flour (or plain flour if unavailable)

140g (5 ounces) ground almonds

100g (3.5 ounces) caster sugar

¼ tsp salt

2 ½ tsp cinnamon

¼ tsp ground cloves

¼ tsp almond extract

1 tsp grated lemon zest (about ½ lemon)

1 tsp grated orange zest (about ½ medium orange)

225g (8 ounces) unsalted butter

200g (7 ounces) marmalade or jam of choice (I used marmalade and strawberry)

30g (1 ounce) icing sugar

Large and small cookie cutters (I used 7cm and 3.5cm diameter rings)

2 large baking sheets, lined with baking parhcment

Method

  1. Pour flour, ground almonds, caster sugar, salt cinnoman, cloves,orange and lemons zest, and almond extract into a food processor and pulse until fully combined.  Add in the chopped butter and pulse again until the mixture forms a damp sand-like texture.  Keep pulsing until it clumps tighter to form a dough.
  2. Divide the dough into two rounds and flatten both onto sheets of baking parchment, wrap them and place them in the freezer for about 20 minutes or the fridge for an hour.
  3. Preheat the oven to 160˚C (325˚F). Remove the disks of dough from the freezer/fridge – if they are too firm to roll, let them sit for a few minutes.  Ona thoroughly floured board, roll one disk out to a 3mm (1/8 inch) thickness. Cut out as many cookies as possible and set aside the scraps.  Space the disks out on the baking trays as you go. Repeat with the second disk and use the smaller cutter to cut out small holes from the rounds.  Press together the accumulated scraps and roll out again.  Make sure there are an equal number of whole circles to circles with a cut out circle.  A tip to avoid the cutter sticking in the dough is to dip it in flour first.
  4. Place the trays in the oven and bake for 12- 15 minutes until the cookies are golden but still soft to the touch – they will continue to cook as they cool. When cool, for aesthetic effect, sieve the icing sugar onto the rounds with the circles cut out of them. Then spread a teaspoon of the jam/marmalade onto the complete circles, and lightly press the cut-out layer on top.  Devour, delicately, of course…
Morroccan Spiced Linzer Jam Cookies
Morroccan Spiced Linzer Jam Cookies

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The Best Bircher Muesli

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The Best Bircher Muesli

'Oats: a grain, which in England is generally given to horses, but in Scotland supports the people’ Samuel Johnson, The Dictionary of the English Language, 1755

If I were the type of person that leafed (ironically) through Cosmo, and stumbled across one of those lazy, page-filling content, tree diagrams which happened to ask “what is your spirit animal?”, I know what mine would be. A horse.  Well, at least that’s what it would have been during the second year of my time at university in terms of comestibles…

Essay crises necessitate fuel in order to feed the adrenaline and, for me, that fuel came in the form of oats.

When you have a 9 am deadline approaching, and there is only one hour remaining, every minute is precious - so there is no time to spare for cooking oats over the hob until they break down into a creamy mulch.

The Best Bircher Muesli

That’s the excuse I gave myself.  Instead, I developed the rather grotesque habit of eating oats straight from the packet, raw and desiccated. In my maddened and pressured state, I savoured the clagginess of the oats, where you can’t quite conjure up enough saliva to swallow them.  Ideal.

I have since moved on from this stage (with the very occasional relapse) to a more acceptable way of dealing with my love of oats: Bircher muesli, invented by Bircher Benner, a pioneer of raw foodism, in the late 19th century as a way of curing his jaundice.  It worked.

I feel, somewhat justifiably, that it runs in my blood (thick & creamy): my great-great-uncle was a frequent patient at Benner’s rather avant garde  Swiss raw food clinic and, one sunny day, he stepped down from a plane on an impromptu visit from Scotland to South Africa with no clothes besides the ones on his back, a vegetable juicing contraption which he trailed behind him on a rickety little cart, and a proselytising passion for Bircher muesli.

The Best Bircher Muesli

I have tried many a Bircher muesli, from Swiss versions to Vietnamese attempts, but I feel I have concocted the ultimate version (excuse my arrogance).  Creamy, healthy, juicy, and exotic, it’s effectively manna, and I would happily have it for every meal of the day (jaundiced or not).

The Best Bircher Muesli  (Serves 5)

Ingredients

2 Braeburn apples, grated

Juice of 1/2 lemon

200ml orange juice

200g natural yogurt

200g almond and coconut milk (can be substituted with dairy or non-dairy alternatives)

3 tbsp maple syrup

1 tsp vanilla bean paste (if you can’t get hold of this, omit it, or substitute with ½ tsp vanilla extract)

50g desiccated coconut, lightly toasted in a pan on a low heat until pale gold)

200g porridge oats

Pinch of salt

200g of fresh fruit of your choice (blueberries, strawberries, raspberries, figs, sliced banana work well)

40g coconut chips (optional but adds great texture)

Method

  1. In a large bowl mix together all the ingredients apart from the fresh fruit and optional coconut chips. If you are making this the night before, cover the bowl with cling film and place in the fridge overnight to let the oats soak up the flavours.  If you are serving the muesli immediately, stir the mixture for a couple of minutes to break down the oats until they are creamy.
  2. If you are leaving the muesli overnight, allow it to come to room temperature before serving. Scatter mixed berries and fruits and coconut chips over the top and serve.

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Spiced Blueberry Tart

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Spiced Blueberry Tart

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Is it just me, or is anyone else sick of logging on to Facebook, innocently hoping to drain away half an hour of one’s day (minimum) by looking at pictures of people one may or may not have half met once trying to prove how much fun they are having by posting pictures of themselves with friends/family, strained smiles stretched across their faces, and who are clearly not that immersed in the fun as they have had to spend half an hour trying to get one decent picture out of the hundred they’ve taken to emblazon it across their Facebook wall and maybe, just maybe, turn it into a cover photo?

And then – BAM - your gaze is diverted,

and you are staring down into the depths of a garishly coloured plastic bowl filled with some unidentifiable artificial gunk, pink fleshy hands massaging some other substance into it to form some putty-like emulsion which is then mushed and squeezed and squidged into a plastic mould, whizzed up, and extruded through a bag and…… oh look, it’s that Gooey Oreo, Jellied Eel and Green Marshmallow Mini Coffee Cup that “you’ve always wanted to make for your slumber party with the gals”.

Here’s an antidote.  It is simple yet sophisticated, humble yet sumptuous, tangy but not cloyingly sweet, and light yet not so light when you’ve had 4+ pieces….

Ingredients

Pastry

200g white spelt flour (can be substituted with plain flour)

100g butter, roughly cubed

2 tbsp icing sugar

¼ tsp salt

1 small egg, beaten

12 x 36cm tart tin, greased and dusted with flour

Blueberry filling

800g frozen blueberries

250g caster sugar

1 tsp cinnamon

½ tsp nutmeg

2 tbsp cornflour

Zest of ½ medium sized orange

Method

  1. Place flour, butter, icing sugar and salt in a food processor, and blitz until it resembles damp sand. Pour in the beaten egg, and pulse until the mixture combines to form a soft dough.  Remove from the processor, wrap in baking parchment and place in the fridge for half an hour (or freezer for 10-15 minutes) – this will prevent the dough from shrinking when it bakes.
  2. Preheat the oven to 180˚C. Lightly dust a surface with flour and roll out the dough in a rough rectangle to 0.5cm thickness. Roll the pastry around a rolling pin and transfer to the tin, pressing it into the fluting (if, indeed, your tin is fluted). Run a knife along the top edge of the tin to remove excess pastry. Prick the base of the pastry a few times with a fork, and place back in the fridge for 30 minutes (or freezer for 10 minutes).
  3. Prepare the pastry for blind baking by lining the inside with a sheet of tin foil and filling it with baking beads to weigh it down while it bakes and to prevent it from shrinking. Place in the oven for 15-20 minutes until the pastry is dry and beginning to turn golden.  If it is cooking too slowly, you can remove the beads and tin foil after 15 minutes and continue to bake.  Remove from oven and set aside to cool.
  4. To make the spiced blueberry filling, place a large pan over a high heat and pour in all the ingredients. Stir continuously until the sugar is dissolved in the juice that runs off the blueberries. When the mixture begins to boil, reduce the heat to medium-high and allow to simmer for 20-30 minutes, stirring occasionally to prevent it from catching, until the liquid is almost completely reduced and with the viscosity somewhere between a syrup and a jam. Allow to cool to room temperature, then pour into the pre-baked pastry case.
Spiced Blueberry Tart

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Passion Fruit & Coconut Truffles

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Passion Fruit & Coconut Truffles

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Passion Fruit & Coconut Double Chocolate Truffles IMG_4217

My household has recently been beset by a typical problem. My mom rather enjoys pressing the "+”button when ordering from Ocado.  Whereas last week this resulted in a glut of cherries, this week it was passion fruit.   Even after days of bisecting the plum-coloured orbs and slurping up the tangy yellow spawn (sans spoon, and only in the most ladylike way, obviously), the supply remained steady.

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IMG_4237Clearly, truffles were the solution.  Most truffle recipes create a molten ganache centre by simply combining melted chocolate with the flavour/ingredient of choice and a dribble of cream.  Easy?  Perhaps.  Zero depth of flavour? Indeed.  I make a caramel base to add a darker, nuttier complexity.

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This is poured over the dark chocolate to melt it, and the golden toasted coconut is then swirled in with the fresh and tangy passion fruit juice.

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I recommend using good quality dark chocolate – the results are worth it.  The tangy molten ganache is then frozen, later to be formed into spheres.  These are encased in a crisp white chocolate and coconut shell to add a touch of sweetness and contrast of textures.

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The name “passion fruit” does not, as you might assume, come from any aphrodisiac qualities of the fruit.  Rather, it comes from the shape of flower which resembles a crown like that that of thorns around Jesus’ head – thus, passion derives from the "passion of Christ”.  Indeed, these truffles are rather ambrosial – you could even say that eating them is a religious experience.

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Ingredients (makes 50 - halve if strapped for time)

For the Ganache

150g 70% dark chocolate (good quality)

150g caster sugar

150g double cream

10g unsalted butter

10g light brown muscovado sugar

½ tsp salt

70g desiccated coconut

8 passion fruits, sieved to extract about 90ml of juice.

100g icing sugar, sifted

 

Large tray lined with baking parchment

 

For the shell

500g white chocolate

200g desiccated coconut

Pair of surgical gloves (optional)

  1. Chop the dark chocolate roughly, and set it aside in a large heatproof mixing bowl.
  2. To toast the coconut (70g), place a medium frying pan over a medium-high heat, pour the coconut in and stir continuously for 5 -8 minutes until the coconut turns a light golden colour. Add this to the dark chocolate.
  3. Place the caster sugar in saucepan over medium high heat, and when it starts to melt, stir gently with a spatula to avoid the sugar burning around the edges. Push unmelted sugar into the already caramelised sugar to aid the caramelising process.
  4. Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in the cream, whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt.
  5. Once the lumps have dissolved, whisk in the muscovado sugar, butter, vanilla and salt and stir the bubbling mixture on a medium heat for another 2 minutes.
  6. Pour the hot mixture into the bowl of chopped dark chocolate and coconut and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined. Pour the passion fruit juice into the mixture, and stir to combine fully. Pour this into a shallow tray, and place in the freezer for an hour to set slightly.
  7. Once it has become slightly more solid, remove the tray of mixture from the freezer. Use a teaspoon to scoop out dollops, and roll each between the palms of your hands to form 2cm diameter spheres. Roll the spheres in the icing sugar to coat them finely, and then place them on a baking tray with space around each sphere to avoid their sticking together. Once all the mixture has been rolled into spheres, place the baking tray in the freezer for half an hour or until the spheres are firm and cold to touch. You may need to do this in batches as the ganache mixture melts very quickly.
  8. Break half the white chocolate (250g) into pieces and place in a bone-dry, heatproof bowl (any drop of water will make the chocolate seize). Place the bowl over a pot of boiling water (without the boiling water touching the base of the heatproof bowl), and stir occasionally until the chocolate is melted.
  9. Remove the dark chocolate spheres from the freezer, and one at a time, skewer with a toothpick and coat by spooning the melted white chocolate over each frozen chocolate sphere. Remove the skewer, replace the coated truffle on the baking tray, and replace in the freezer for 10 minutes for the first layer to set.

Melt the rest of the white chocolate (using the same method as before), and place the desiccated coconut (200g) in a bowl. Remove the truffles from the freezer. If you don’t want to get too messy, wear surgical gloves to do this stage. With one hand, roll the truffle in the melted white chocolate. Then, drop it into the coconut and with your other hand roll it to coat it. Once the batch is complete, place back in the freezer for a minimum 10 minutes to set.

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Double Chocolate Salted Caramel Tart

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Double Chocolate Salted Caramel Tart

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I never caught on to the Disney hype – I endured a few of the films when I was younger but was never enthralled by its saccharine princesses and unrealistic princes. I rejected the dressing up stage of childhood, and have none of the nostalgia that is awakened in many when hearing or singing the songs.  My only knowledge of Lion King is from Cindies (arguably the stickiest night club in Cambridge) which is played for 30 seconds without fail every Wednesday evening to excite the Disney addicts and to jolt inebriated students out of their drunken kisses.

What I did love was the sugar-glazed brutality of the original Charlie and the Chocolate Factory film.

I adored the Chocolate Room, and my six year old self spent a lot of time fantasising about edible wallpaper and edible TV adverts. However, the first scene, where Augustus Gloop falls into the ‘chocolate’ river, is almost too painful to watch.

It was concocted using 150,000 gallons of water, real chocolate and real ice cream, yet despite its authenticity, its watery thinness is more the stuff of sewers than of dreams.