Chocolate & Hazelnut Steamed Puddings

Chocolate & Hazelnut Steamed Puddings A

I cannot lie, this recipe was inspired by an incredibly tasty dessert I had a beautiful [sourdough] pizza restaurant. A rich chocolatey sponge enhanced with ground hazelnuts and topped with chopped hazelnuts. I’ve done this as a steamed version but if you wish to experience something closer the original place the cooked puddings in the fridge overnight and serve chilled. One word: lush!
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Moroccan Mint Tea Loaf

Moroccan Mint Tea Loaf A

Is it bread? Is it cake? I’ll let you decide. Tea loaves have that ambiguous quality that makes them unique as well as being satisfying to eat, for breakfast or simply as a snack. This tea loaf is studded with golden raisins and pine nuts, and fragranced with mint for a North African twist on a British classic. (Golden raisins are readily available in health food stores.)
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Blackcurrant & Vanilla Swirl Cake

Blackcurrant & Vanilla B

This is a recipe I shall never cease using: it’s simple to do and highly interchangeable. I first did it using strawberry jam and star anise to flavour, and I’ll be sure to do it again using different flavours, perhaps blueberry conserve and lemon zest or damson plum conserve and ginger. Just pick a preserve you like and a flavour to pair it with and you can make up your own wonderful combinations!
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Apple & Blackberry Pastries

Apple & Blackberry Pastries A

Here’s a recipe to ease us nicely through autumn and into the winter months. Quarters of apple paired with a layer bramble jelly (blackberry jam) on a pillowy pastry square to make you feel all warm inside!

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Red Velvet Cookies

Red Velvet Cookies B

I sure do love red velvet. So when I recently tried red velvet cookies, I couldn’t resist making my own! For those who don’t know, red velvet cake has a light cocoa and vanilla taste made famous by the deep red colour. But be ye not deceived for true red velvet should not be electric red but warm, rich, deep red. Enjoy!

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Almond & Rose Marble Loaf

Almond & Rose Marble Loaf A

It took a while for me like the flavour of rose. When too strong it becomes overpowering and waxy, rather than delicate and floral as it should be. Here I’ve used it with almond to create a perfumed loaf that both looks and tastes marvellous.

A quick note: not all food colours are bake-stable so be sure to use one that is, such as Wilton Icing Colour Concentrated Gel
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Cheese & Chive Squares

Cheese & Chive Squares BI came up with this recipe one night – quite literally! When I should have been drawing zzzs, I was rolling pastry and then tucking into these in the midnight hours.  Whatever time of day you find yourself making these I hope you enjoy them as much as I did.
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