Recipes · Sweets

Poached Pear Tart

Poached Pear Tart

Ingredients

  • 3 large conference pears
  • 1/2 cup maple syrup
  • 6 Vegan Caramel/toffee sweets
  • 1 pack of ready rolled puff pastry

Method

  • Pre heat the oven to Gm 6 or 200c
  • Peel the pears and slice them in half. scoop out the core leaving enough room for the caramel.
  • Pop the pears in to a pan with the maple syrup and cover with boiling water.
  • Cook the pears until they just start to soften, this should take less than 5 minutes but will vary depending on how ripe the pears are.
  • Remove from the heat and drain from the liquid.
  • Roll out the pastry and lay the pears on top leaving enough room to cut them out.
  • Cut around each pear leaving a 1cm edge.
  • Pop the caramel in the hole where the core was.
  • Lay the pastry pears on a baking tray
  • With the scraps of pastry cut out leaf shapes and adore the pears (get as fancy as you like!)
  • Place into the hot oven for 12-15 minutes until the pastry is puffy and golden.
  • Serve warm with either vegan cream or vegan ice cream!

Tips and Cheats

If you can’t get hold of vegan caramels you can either make your own caramel sauce and spoon that in (Just melted brown sugar, vanilla and coconut cream!) or you can swap out for a spoon of vegan chocolate spread or lotus biscoff! My mum made me these as a child after seeing the recipe in a mother and baby magazine and they are still a firm favourite with my own children! They look so fancy yet are so easy to make. If you have ripe pears you don’t need to poach them first!

Recipes · Sweets

Lemon Cheese Cake

Lemon Cheesecake

Ingredients

  • 1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
  • 1/2 cup melted vegan butter
  • 2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
  • 2/3 cup of icing sugar (check it is vegan!)
  • 1/2 cup melted coconut oil
  • 1/3 cup lemon juice
  • 1 bag of frozen forest fruits – defrosted (Aldi)
  • 7 inch tin – ideally spring form or with a pop out bottom

Method

  • Crush the biscuits in a food processor and add the melted butter
  • Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
  • Put it in the fridge to set.
  • In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
  • Slowly add in the lemon juice.
  • Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
  • Once it is set drain the defrosted fruit and adorn the top. Serve immediately.

Tips and Cheats

I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!

Cake · Recipes · Sweets

Scones

Scones with Jam and Cream

Ingredients

  • 500g self raising flour
  • 1/2 tsp baking powder
  • 80g caster sugar
  • pinch salt
  • 80g dairy free butter (I like the Pure sunflower or Vitalite for these)
  • 240 ml dairy free milk (Oat works like a dream)
  • Strawberry jam and vegan cream to serve (Food Heaven squirty or Elmlea plant based double. )

Method

  • Pre- heat the oven to GM 6 or 200c
  • Put all the ingredients in a bowl or food processor and mix into a dough.
  • Flour your hands and the work surface
  • Tip out the dough and bring it together to a smooth dough
  • Using a cutter cut out your scones.
  • Put on to a lined baking sheet and pop in the oven for 12 minutes.
  • Eat warm straight from the oven or allow to cool if you have the patience!

Tips and Cheats

If you want an even rise on your scones don’t twist the cutter as you cut them out. You can add sultanas to the mix, about 100g for fruit scones too, or cranberries, apricots, dates etc what ever takes your fancy! If you don’t eat them all at once the scones will keep for about 3 days in an air tight container, although I wouldn’t know because they never last that long!

Recipes · Sweets

Gingerbread

Perfect Gingerbread

Ingredients

  • 400g flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • 175g brown sugar
  • 150g dairy free butter
  • 1 tbs molasses
  • 100g golden syrup

Method

  • Preheat the oven to gas mark 5/180c.
  • In a saucepan on a low heat melt the sugar, butter, golden syrup and molasses, just melt it do not let it boil.
  • In a large bowl add all the dry ingredients.
  • Pour the wet ingredients in to the dry and stir together until a dough forms. It will be quite a soft wet dough.
  • Put the dough in the fridge to cool for 30 minutes.
  • Flour the surface lightly and roll out the dough. You can cut it in to any shapes you like.
  • Place on to a baking try lined with baking parchment.
  • Bake for 8 minutes for chew gingerbread or 10 minutes for hard gingerbread (watch your teeth!)

Tips and cheats

Once the dough has been cooled you can roll in to a sausage and freeze it, you can cut out the shapes and freeze those too. It is a really versatile dough that I use as a pastry case for my Christmas chocolate torte and my son even made a viking longboat from it. If you want to build a gingerbread house then cook it for a little longer. In the oven the gingerbread will fluff up as you take it out it will then settle down and that is what makes it nice and chewy in the the middle. To store the biscuits pop them in an air tight container and they will last a week unless you eat them first!

Cake · Recipes · Sweets

Angel Cake

Angel Cake

Ingredients

  • 250g self raising flour
  • 1 tsp baking powder
  • 150g sugar
  • 70ml vegetable/sunflower oil
  • 210ml dairy free milk (I use oat)
  • 1 tbsp vanilla extract
  • pink and yellow food colouring
  • 300g icing sugar and water to make icing.

Method

  • Preheat oven to gas mark 5/180c
  • In a mixing bowl add the flour, sugar, baking powder, oil, milk and vanilla. Beat until smooth.
  • Split the mix in half and colour one half pink and one half yellow. (This is totally optional!)
  • I use a small roasting tin to cook the cake in but you can use any tin you wish. Line the tin with baking paper.
  • Pour in the pink mix and spread evenly.
  • Carefully pour over the yellow mix and very gently spread it out.
  • Cook for 25-30 minutes until a skewer comes out clean.
  • Allow the cake to cool
  • To make the icing put the icing sugar in a bowl and add in a tsp of water at a time until you get a thick icing. It should just be able to pour.
  • take out 3 tbsp of the icing and colour pink.
  • Pour the white icing over the cake and then either using a piping bag or a spoon drizzle over the pink icing in a pattern of your choice!
  • Allow the icing to set before cutting.

Tips and cheats

This cake really is a chuck it all in and mix cake it is so easy. You don’t have to colour the batter and you don’t have to colour the icing. Depending on your oven cooking time will vary slightly by 5 minutes so just watch it from 25 min so it doesn’t burn.

Cake · Recipes · Sweets

Banana Bread

Banana Bread

Ingredients

  • 4 squishy bananas
  • 1/4 cup vegetable oil
  • 1 cup oat milk (or any vegan milk)
  • 2 tsp vanilla extract
  • 1/2 cup sugar (brown or white)
  • 2 cups self raising flour
  • 1 tsp cinnamon
  • pinch of salt

Method

  • Heat oven to gas mark 5/180c
  • Mash the bananas with the other wet ingredients
  • Add all the dry ingredients and beat together
  • Line a loaf tin and pour the mixture in
  • Bake for 50 minutes or until cooked
  • Allow to cool in the tin

Tips and cheats

So many options with this! you can take out the cinnamon and add in a cup of dark chocolate chips or a cup of dried cranberries. You can add a cup of chopped nuts or you can add a layer of nuts to the top before cooking. If you don’t have a loaf tin just bake as a cake in a square or round tin and reduce the cooking time to about 30/35 minutes.

Recipes · Sweets

Vegan Crumble

Poached Pear Crumble

Ingredients

  • 150g self raising flour
  • 50g rolled oats
  • 100g sugar (brown or white or half and half)
  • 100g vegan butter (I love Vitalite)

Method

  • Set oven to gas mark 5/ 180c
  • Prepare your fruit filling (see note below)
  • Put all the ingredients in to a bowl
  • Rub the butter in to the dry by rubbing your thumb and fingers together.
  • Put the fruit in to a pie dish and put the crumble mix on top (thickly!)
  • Cook for 25 min or until golden brown.

Tips and cheats

Who doesn’t love a crumble? You can use any fruit you like in this, just make sure you cook it a little first.

  • Apples – use twice as many apples as the size of your pie dish. Peal and core them and cook them in a little water with a table spoon of sugar until they start to soften.
  • Apples and blackberry – As above but chuck in two cups of blackberries.
  • Rhubarb – use twice as much as your pie dish will hold. Chop in to inch size pieces taking off any thick skin. Bring to the boil in a small amount of water with 2 tbsp sugar.
  • Rhubarb and strawberry – half and half but don’t pre-cook the strawberries toss them in once the rhubarb has cooked.
  • Poached pear – use twice as many pears as the pie dish holds and peal and half them. Put in to a pan of water with a thumb of ginger and 1/2 cup of maple syrup. Poach until soft.

There are so many more options to play around with! you can add some orange zest into the crumble mix too or even some ginger and cinnamon.