What’s big enough to share, flat enough to survive an earthquake, saves on the washing-up and delicious? This easy almond and berry traybake One of the hazards of being a former Bake Off contestant is that I’m often asked to bake for work. But what to make? Definitely nothing with layers – I learned that lesson the hard way after a disastrous drive with a Victoria sponge sloshing around in the passenger seat every time I turned a corner. Inspired by Edd Kimber’s fantastic book, One Tin Bakes, I decided to make a traybake: big enough to share, flat enough to survive the journey on the bus, and easy enough to whip up the night before my next shift. So...
s. The cake features whole grain flour and uses a creamy, cashew-based sauce in place of traditional toffee sauce. I think I’ve just found my new favorite dessert. It’s a combination of my favorite type of dessert (cake) and one of my favorite plant-based ingredients, Medjool dates. Plus a cashew maple sauce that tastes surprisingly like toffee, but is just a little more wholesome. It comes as no surprise to me that I love this vegan sticky toffee pudding as much as I do. I’m just amazed that it took me so long to try it! What is sticky toffee pudding? Sticky toffee pudding (also known as sticky date pudding) is a classic British dessert. It’s made with a sponge...
Baking is always such a comfort, from nut cookies to a nice steamed pud
The first pan of pine kernels went up in expensive smoke, so I watched the second batch of diminutive, creamy-white nuts as intently as a hawk might watch a family of field mice, toasting them until they were evenly pale golden in colour.
I folded some of them into a sticky, marzipan and lemon-scented biscuit dough, while the rest were used to freckle the surface once the biscuits were rolled and ready to bake.
Continue reading...
#LifeAndStyle #Dessert #Baking #Biscuits #Foodhttps://www.theguardian.com/food/2020/apr/05/nigel-slater-recipes-pine-kernel-and-lemon-cookies-and-sultana-and-cranberry-sponge
Baking is always such a comfort, from nut cookies to a nice steamed pud
The first pan of pine kernels went up in expensive smoke, so I watched the second batch of diminutive, creamy-white nuts as intently as a hawk might watch a family of field mice, toasting them until they were evenly pale golden in colour.
I folded some of them into a sticky, marzipan and lemon-scented biscuit dough, while the rest were used to freckle the surface once the biscuits were rolled and ready to bake.
Continue reading...
#Biscuits #Baking #LifeAndStyle #Dessert #Foodhttps://www.theguardian.com/food/2020/apr/05/nigel-slater-recipes-pine-kernel-and-lemon-cookies-and-sultana-and-cranberry-sponge
We love to have muffins as an occasional breakfast option. Usually I try to make them healthy ones, filled with things that are good for you. They are not meant to be "cake" in my opinion, but that is just me. These muffins I am sharing with you today are chocker-block full of good things, but above all they are delicious. You can thank my latest Degustabox delivery for them, because it was the box which inspired me! As those of you who have been reading me for a while know, I am the lucky recipient of the gift of a Degustabox each month. Once a month, around the middle of the month, I am gifted with one of...
