This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing. I was making a bakewell tart. (recipe to follow)
250g plain flour
50g icing sugar
125g unsalted butter, cool
1 tsp vanilla essence
1 large egg
Splash of milk
- Sieve the flour and icing sugar into a bowl
- Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs
- Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
- Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.
- Using a 25cm spring form tart tin, lightly oil all over.
- Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
- Prick the base with a fork and put in freezer for 30 minutes.
- Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.
I really was looking for something different for breakfasts this week but I’m also in a rush to get out the door in the mornings, so I decided to make some crepe batter the night before and keep in the fridge. Just a quick 1 minute cook in the morning and there you go, super quick breakfast. I decided to have a poached egg this morning, but you could spread with jam or stuff with spinach and ham also.
These ones were savoury, but you can easily change to sweet by adding more sugar.
This mixture made 4
50g Plain Flour
200ml milk – I used skimmed to keep the calories down
1 large egg
Spray light oil
1 tsp sugar for savoury (2 tbsp for sweet)
1 tbsp butter – melted.
- Whisk the milk & eggs in a bowl/jug, then melt 1 tbsp of butter and add to milk.
- Place the flour, salt & sugar in a bowl and pour 1/2 the milk mixture into the flour and mix, then slowly add in the rest of the milk mixture. Do not over whisk, I used a hand whisk for this.
- Leave overnight in a fridge or for at least 30 minutes. Your batter should be watery.
- Heat up some spray oil in a small fry pan (about 8″ dia) or brush on some melted butter, turn to a medium to high heat
- Stir the batter first then take a soup ladle and pour some of the mixture into the pan off the heat and swirl around, put back on heat and cook for about 30 seconds, when you start to see the edges cook and slightly bubble flip over the other side and cook for a further 30 seconds. Remove to a plate.
- Serve. Yum!
I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.
This was so easy and quick to make, just 3 ingredients.
1 packet of Filo Pastry (I only used 8 sheets)
3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)
3 tbsp Nutella (got to be Nutella…lol)
- Line a baking tray with baking paper and preheat oven to 220 deg
- Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
- Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.
Slice up and serve.
Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.
75g Self Raising Flour
1 tsp baking powder
1 tbsp black treacle
3 tbsp light soft brown sugar
50g reduced fat butter
2 large eggs
1 tbsp honey
1 tbsp maple syrup
- Preheat your oven to 180 deg.
- Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.
- Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
- Bake in the oven for about 20 minutes, remove and allow to cool slightly.
- Turn out on serving dishes and serve. I served with some low fat custard. Yum!
OMG, this was so yummy! We had a soup ‘n’ pudding kinda day and this is what I decided to try.
Serves about 8
110g plain flour
2 tbsp cocoa powder
110g golden caster sugar
50ml olive oil
50ml walnut oil
55g dark chocolate, chopped
55g chopped walnuts
2 large eggs
1 1/2 tsp baking powder
1 tsp vanilla extract
pinch of salt
100g melted chocolate for topping
30g chopped walnuts for topping
- Preheat oven to fan 170 deg. Grease a baking tin (approx 12″)
- Blitz the walnuts until fine. Transfer to a bowl and add in the sift flour, cocoa powder, baking powder and salt then mix.
- Add in the caster sugar, oils, chopped chocolate, eggs and vanilla extract and mix until well blended.
- Spoon the batter mix into the baking tin and bake for approx 25 minutes.
- Remove and cool on a wire rack.
- Melt the chocolate in a microwave and spoon on top of the cake, crumble the remaining walnuts on top. Serve. Yummy!
Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.
Makes a 12″ cake
150 g Caster Sugar
225g Self Raising Flour
110g butter softened
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.
These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.
I added a little orange liquor for a different flavour and they were delicious. (optional)
Makes about 12
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder
50g coconut oil – melted if solid
2 tsp Christmas Spice – See below for recipe mix.
(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.
50g White Chocolate – melted.
- Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
- Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
- Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)