Easy banana yoghurt puds

June 19, 2013Posted in Puddings and desserts, Recipes, VegetarianTagged banana, blueberries, food waste, ripe banana, trifle sponge, yoghurt4 Comments

I found myself with a bunch of over-ripe bananas the other day. Normally the first thing I’d think to make would be banana bread but on a warm June afternoon, following a day spent in a stuffy office, the last thing I wanted to do was bake.

So I came up with this very quick and simple banana yoghurt dessert, with a base of trifle sponge – something else I needed to use up.

I felt very virtuous knowing I’d avoided filling the food waste bin and we had a scrummy pudding in less than ten minutes. Result.

Easy banana yoghurt puds

Serves 4

6 trifle sponges
apple juice
4 or 5 ripe bananas
500g natural yoghurt
1 tsp vanilla extract
2 tbsp runny honey
blueberries (or any other fresh berries) to garnish

Break up the trifle sponges and divide between four glasses or small bowls. Drizzle over a little apple juice – just enough to soak into the sponges and make them soft.

In a blender, simply whizz up the bananas with the yoghurt, vanilla extract and honey. Pour the banana mixture over the trifle sponges in each glass and garnish with blueberries or whatever berries you might happen to have in the fridge.

It’s so easy it hardly warrants a recipe but you’ve got one anyway!

Salted peanut butter and dark chocolate truffles for Father’s Day

June 10, 2013June 12, 2013Posted in Cakes and biscuits, Puddings and desserts, UncategorizedTagged chocolate, chris evans, lindt, marmite, peanut butter, salted, truffle12 Comments

It’s not long until Father’s Day, so if you’d like to make the daddy in your life a little homemade sweet something that’s not too sweet and is, in fact, also a little bit salty, how about some of these…?

The lovely people at Lindt recently sent me some of their 70% Cocoa cooking chocolate to try out and so my daughter Mia and I decided to put it to the test by making some chocolates for Daddy.

My husband Jason is a big peanut butter fan and it’s the usual topping for his toast in the morning. Following a rather bizarre tip a few months ago from Chris Evans on his breakfast radio show, Jason’s now taken to combining peanut butter with Marmite on his toast. He loves it – something to do with the contrast of the sweet and salty apparently.

So that’s what gave me the idea for the filling for these chocolate truffles. Don’t worry, there’s no Marmite in there – just a pinch of salt to give that deliciously moreish sweet-savouriness, plus they’re topped with a little sprinkle of chopped salted peanuts too. The gorgeously smooth, dark Lindt chocolate works very well with the crunchy, gooey peanut centre, making for rather sophisticated truffles despite the main ingredient being every little (and big) kid’s favourite.

Jason was very happy with his early Father’s Day present. I fully expect the whole lot to be gone by the time I get back home from work this evening. The one thing he said they could do with was perhaps a touch of chilli. He’s a major chilli head as well you see. Maybe next time.

Salted peanut butter and dark chocolate truffles

Makes 24 chocolates

4 digestive biscuits, crushed
125g crunchy peanut butter
50g butter, melted
70g demerara sugar
good pinch of salt
200g dark cooking chocolate
25g butter
handful of salted peanuts, finely chopped

In a bowl, combine the crushed biscuits, peanut butter, melted butter, sugar and salt and chill in the fridge for around 30 minutes.

Taking a teaspoonful at a time, shape the peanut butter mixture into balls and place on a baking sheet covered in clingfilm or baking parchment. Freeze for 15 minutes.

Melt the chocolate and butter in a microwave or over a double boiler (a bowl placed over a saucepan of simmering water) and mix together well. Using a cocktail stick, dip the peanut butter balls into the chocolate, ensuring it is entirely covered. Place on a plate covered in clingfilm and sprinkle each one with some chopped peanuts, working quickly before the chocolate sets.

Chill in the fridge before placing the chocolates into petit four or mini cupcake cases.

And if you want to give Daddy some chocolate this Father’s Day but don’t fancy making your own, we can recommend Lindt’s Strawberry Intense, another sample they sent us, which is rich and dreamy without being overly sweet. You see their full range of Father’s Day chocolates on the Lindt website.

Disclosure: Lindt provided me with sample bars of their 70% Cocoa cooking chocolate and Strawberry Intense. No money exchanged hands and the views expressed here, as they are throughout my blog, are completely my own.

Rhubarb cinnamon cake

May 28, 2013Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged cake, cinnamon, diabetes, diabetic, recipes for life, Ren Behan, rhubarb, simple and in season, Splenda, sugar alternative, sugar free, swallow charity23 Comments

We had people over lunch on Sunday, including one friend who has diabetes. Apparently she loves puddings and is always naughty and ends up eating sugary things she shouldn’t. So I resolved to come up with a pudding suitable for diabetics. The other criteria was that it required lots of rhubarb. Ever since I mentioned at work that I’m featuring rhubarb recipes on the blog, everyone is bringing in their homegrown rhubarb for me, which is wonderful but the freezer is beginning to feel the strain.

There are lots of ideas for diabetic-friendly desserts on the Diabetes UK website. I came across an apple cinnamon cake, that I liked the sound of. It uses a sugar alternative called Splenda and wondered if it might work with rhubarb instead. My husband was not enthusiastic when I told him about the fake sugar cake, and so I decided to make two versions, one with Splenda and one with normal sugar to test whether there was any perceivable difference.

When it came to serving the cakes after our Sunday lunch (roast pork accompanied by, yes of course, a rhubarb compote), I started to wonder why I hadn’t opted for an easy, tried-and-tested pudding. But thankfully the cakes turned out well, although for some reason despite cooking them at the same time and rotating them in the oven, the two cakes were completely different colours. The Splenda cake was a lovely golden colour, while the normal sugar version was a deep brown.

And both cakes got the thumbs up. No-one could taste any significant difference between the two, including Marge, our diabetic friend, who ironically decided to have a big slice of both! It’s a very moist, squishy cake, and served warm it’s really much more of a pudding than a cake, especially when you have it with creme fraiche or ice cream as we did.

Have you baked with Splenda or some other sugar alternative? How have you found it?

Rhubarb Cinnamon Cake

a little oil for greasing the tin
100g plain flour
8 heaped tbsp Splenda granulated sweetener or ordinary caster sugar
1 level tsp ground cinnamon
6g baking powder
3 eggs, beaten
3 tbsp skimmed milk
2 tbsp lemon juice
75g low fat spread, melted
250g rhubarb, chopped into 3cm chunks

Preheat the oven to 200°C / Gas Mark 6. Grease a cake tin (around 23cm) with a little oil

Sift the flour into a large bowl and mix in Splenda or caster sugar, baking powder and cinnamon.

Make a well in the middle and whisk in the eggs and milk, followed by the melted low fat spread.

Gently fold in the rhubarb.

Pour the mixture into the tin and bake in the oven for 30 to 35 minutes until golden or brown (depending on what sugar you use it seems) and a skewer inserted into the middle comes out clean.

Turn out onto to cooling rack and leave to cool just a touch before serving.

As these cakes feature rhubarb, lemon and spice I’m entering them into this month’s Recipes for Life challenge for the charity SWALLOW, which you may recall is hosted by me!

And as rhubarb is such the seasonal fruit of the moment, I’m also entering it into Ren Behan’s Simple and in Season blog event, where you are guaranteed to find a whole host of delicious seasonal delights.

Chocolate meringues

May 24, 2013May 24, 2013Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged Aga, bbc good food, chocolate, egg, egg white, meringue2 Comments

One of my many and varied jobs at the moment is editing a magazine called Manna. I’m thoroughly enjoying working on the summer issue as the theme is Food & Farming, which means I get to talk to people across Somerset who are involved in producing our food.

One of the highlights so far has been interviewing an incredibly inspiring farmer called Anita near Clevedon in North Somerset. We chatted solidly for three hours about the rewards and challenges of running a farm while bringing up a family, stopping only when her husband popped into the kitchen to let us know one of the cows was calfing and to see if I’d like to take some action photos. Of course I jumped at the chance and I very nearly blubbed when the gorgeous little heifer came into the world.

As well as the herd of dairy cows, Anita also has free-range poultry. At the end of the interview she insisted I take away with me a huge tray of eggs. I loved the fact they were all sizes and colours. These are the ‘imperfect’ ones the supermarkets won’t take.

While we do appreciate eggs in our house, we’d have been hard pushed to get through this little lot, so I shared them with my good friend Sarah. We’ve been enjoying more than our usual quota of eggy breakfasts and I’ve made a batch of lemon curd. But of course, we also had to make meringues.

I’d seen a recipe for chocolate meringues on the BBC Good Food website and have been meaning to give them a try, so here was the perfect opportunity. Mine turned out nowhere near as neat and pretty but they tasted just the ticket; light and crispy and a little bit chewy. The plain chocolate also stops them from becoming overly sweet. Which means you can easily much your way through quite a few in one sitting.

The original recipe suggests you put all the meringue mixture into a piping bag and then “make a hole in the mixture all the way to the funnel tip. Pour the chocolate into the hole.” I don’t have the most delicate of touches admittedly, but I just couldn’t pull this off, even after several attempts. So instead I simply layered the meringue and the chocolate in the bag, which worked OK. If you can get it to work, please come back and tell me how you did it!

Next time I make them, I think I might try adding some chopped nuts to the chocolate. And maybe sandwich them together with some whipped cream for an indulgent dessert…

Chocolate meringues

This is a recipe I adapted for the Aga. For a conventional oven, take a look at the original recipe on BBC Good Food.

100g dark chocolate
4 egg whites
1 tbsp lemon juice
200g caster sugar

Break the chocolate into small pieces and place in a small bowl. Microwave on a low setting for a minute and then stir. Repeat again for another minute and so on, until the chocolate has just melted. Allow to cool a little while you move on to the eggs.

In a clean, large bowl add a tablespoonful of lemon juice to your egg whites and whisk until they form stiff peaks. Then add a tablespoonful of caster sugar and whisk it in, then whisk in another and repeat until you’ve worked in all the sugar. Your meringue will now be looking sumptuously thick and glossy.

Line a couple of baking sheets with greaseproof paper.

Spoon a little meringue into a piping bag and then pour in a little chocolate. Keep alternating until you’ve filled the bag. Pipe meringues onto the baking sheets about 4-5cm across, taking care to space them well. Keep going until you’ve used all your meringue mixture. Depending on how big your piping bag is, you may need to refill once or twice.

Start by baking the meringues at the top of the roasting oven for 5 minutes and then transfer to the bottom oven for 40-50 minutes. Check every now and again as you don’t want them too crunchy. I think they’re perfect when they’re still a little chewy.

Spiced rhubarb and lemon sorbet with cinnamon cookies

May 14, 2013Posted in Cakes and biscuits, Competitions and challenges, Puddings and desserts, RecipesTagged cinnamon, cookie, lemon, oat, recipes for life, Ren Behan, rhubarb, simple and in season, sorbet, spice, star anise, sultana, swallow charity9 Comments

“Rhubarb. Rhubarb. Rhubarb.”

“Rhubarb. Rhubarb. Rhu-barb!”

“Rhubarb?”

“Rhubarb!”

Back in the day, when I was a young thespian-type, this is the noise you’d hear coming from all us extras on stage attempting to emulate the murmur of chit-chat. And it’s exactly how Twitter and the wider blogosphere sound right now. Yes, it’s rhubarb season and recipes and conversations about rhubarb abound. Oh, and of course, there are quite a few mentions of

“Asparagus?”

and the occasional

“Wild garlic….”

and perhaps a slightly hopeful

“Strawwwwwwwberry!”

I’m partly to blame of course for the fascination in all things rhubarb, as this tart and tasty perennial is one of the three set ingredients for May’s Recipes for Life challenge I’m hosting, together with lemon and spice. We’ve already seen some delicious rhubarb recipes entered, from ice cream and fools to scones and muffins – you can take a look at all the entries submitted so far here.

This fragrantly spicy rhubarb and lemon sorbet is my second entry. It’s incredibly simple and absolutely delicious, and so ideal for Recipes for Life, as we’re trying to come up with a selection of easy recipes for SWALLOW members, all adults with learning difficulties, to prepare during their cookery lessons and ultimately to feature in a charity cookbook.

I served my sorbet with an oaty sultana and cinnamon cookie on the side; a perfectly crunchy, slightly chewy biscuit with which to scoop up your sorbet.

Spiced rhubarb and lemon sorbet

250g rhubarb, washed and trimmed and cut into 5cm chunks
110g caster sugar
Zest of 1 lemon
Juice of ½ a lemon
75ml water
1 star anise
Half a cinnamon stick

Place the rhubarb, caster sugar, lemon zest and juice, water and spices in a saucepan and cook over a gentle heat for around 10 to 15 minutes until soft.

Leave to cool. Remove the star anise and cinnamon stick, and then blend the rhubarb in a liquidizer until smooth.

Pour into in an air-tight container and place in the freezer. Give it a good stir every hour or so to prevent ice crystals forming. Keep doing this until the sorbet is set, which will take around four hours. If you have an ice cream maker, which I don’t – sadly – then I guess it’s even easier and you can leave it to churn itself.

Serve your sorbet with an oat cookie on the side…

Cinnamon oat cookies

125g butter
200g caster sugar
1 egg, lightly beaten
150g rolled oats
125g plain flour
Pinch of salt
¼ tsp bicarbonate of soda
½ tsp ground cinnamon
75g sultanas

Preheat the oven to 180°C/gas mark 4. Grease and line two baking trays with baking parchment.

Put the butter in a large saucepan and melt over a low heat. Remove from the heat, add the sugar and combine well.

Add the beaten egg and mix it in. Next add the oats, flour, salt, bicarbonate of soda, cinnamon and sultanas and mix it all together thoroughly.

Use a tablespoon to spoon the cookie mixture onto the baking trays, making sure they are spaced out well. Squish the mixture flat with your fingers.

Bake the cookies in the oven for around 15 minutes until golden. Leave to cool for a few minutes on the tray before removing to a wire rack to cool completely. Stored in an air-tight, they’ll keep for up to five days. As if they’ll get the chance!

I’m entering this sorbet into May’s Recipes for Life challenge, as well as Ren Behan’s wonderful Simple and in Season community blog event, where I think you may find a fair few rhubarb recipes this month!

Drop scones

April 15, 2013Posted in Cakes and biscuits, Puddings and desserts, Recipes, VegetarianTagged Aga, breakfast, drop scone, Mary Berry, pancake, scotch pancake, teatime5 Comments

One of the best things about owning an Aga is being able to cook drop scones at the drop of a hat. Of course you don’t need an Aga to make drop scones, a frying pan will do, but there is something so very satisfying about making them direct on the hot plate itself, which of course is always hot and ready to go.

These drop scones are incredibly easy and take literally minutes to prepare. They’re just as good for a teatime treat as they are a weekend breakfast, and the children adore them.

The recipe I use here is from The Aga Book by Aga supremo Mary Berry, although she calls hers Scotch pancakes.

Drop scones

Makes around 20

100g self-raising flour
25g caster sugar
1 egg, beaten
150ml milk
Sunflower or vegetable oil for greasing.

Place the flour and sugar in a large bowl. Make a well in the middle and pour in the egg and half the milk. Mix well until it forms a thick batter and then mix in the rest of the milk.

Lightly grease the Aga simmering plate with a little oil, or grease a frying pan and place over a medium heat. When the fat is hot, use a tablespoon to carefully spoon the batter onto the plate or pan, spacing well apart. Cook for only around 30 seconds until tiny bubbles form on the surface, then use a spatula to turn them over. Cook again on the other side for another 30 seconds until golden brown.

Keep the drop scones warm until you’ve worked through all the batter and serve with whatever takes your fancy. We like ours with berries and either honey or golden syrup, or you might prefer a little butter and jam.

Birthday beats and eats

April 11, 2013April 15, 2013Posted in Puddings and desserts, RecipesTagged birthday, biscuits, cook, cookies, digestive biscuits, Frankie and Bennys, great shakes, music, Oz the great and powerful, party, peach, tinned peaches, wells, Wild Honey, yoghurt11 Comments

Phew! It’s been a crazy few weeks for birthdays in our family. In the last four weeks it’s been my birthday, my father-in-law’s, my husband’s, both my daughter’s and my father’s. With Easter thrown in the there too, I really have no desire to see any more cake or chocolate for quite a while. The 5:2 diet really hasn’t had a chance…

On Monday it was my husband Jason’s birthday. We celebrated with scrummy milkshakes and smoothies at lunchtime at Great Shakes in Wells and later a delicious ‘homemade’ dinner bought from COOK, followed of course by cake. I love the look of surprise on Jason’s face to see yet another birthday cake.

Yesterday it was my daughter Jessie’s go as she turned eight. Now how did that happen? It really does not seem eight years ago Jason and I returned home from hospital with our scrawny little bundle. We got home and put Jess in the middle of the living room in her car seat for a while, just looking at her, wondering what on earth we were meant to do next. And now look at her – our beautiful big girl with such curiosity, creativity and a thirst for life. It’s hard to keep up with her sometimes but we wouldn’t have it any other way.

Jessie’s big day involved a meal at a restaurant with her very best friends, followed by a movie. We watched Oz The Great and Powerful in 3D, thoroughly enjoyed by both the children and adults alike. The kids were especially thrilled with their 3D specs as they offered lots of opportunities for to pose for photo after photo as we attempted to get them all home after the film.

We took the children to Frankie and Benny’s for food beforehand – not normally my restaurant of choice but it happened to be right next to the cinema. I have to say though, for a group of kids, it was absolutely perfect and they had a whale of a time. Especially when our waitress switched off the lights and played Congratulations by Cliff Richard as she brought out the birthday cake. Jessie’s friends will be teasing her about how red she went for quite a while I bet!

Fortune teller (or whirlybird) kits in the party bags also went down well. Thanks to Lia at Dizzy Loves Icy for that idea. Coming up with silly fortunes kept them all entertained while they waited for their pizzas and burgers to arrive.

Jessie shares her birthday with her Grandad Chris, my Dad, who yesterday celebrated his 60th birthday. We didn’t get to see him unfortunately as he’s in London and we’re in Somerset but Sue, my Step Mum treated him to a slap up meal at Wild Honey in Mayfair, lucky thing.

As my Dad is renowned for his love of music, various members of my family have been extremely busy the last few weeks compiling a very special music compilation for him, featuring a different song to mark every year of his life, from 1953 right up to the present. We called the album Birthday Beats and the 60 tracks filled four CDs. Do you like the artwork?

Artists on Birthday Beats range from Perry Como, Elvis Presley and Dave Brubeck in the 50s; through Charles Mingus, Sonny Rollins and The Beatles in the 60s; The Pointer Sisters, Al Green and The Jam in the 70s; Penguin Cafe Orchestra, Talking Heads and The Housemartins in the 80s; right through to Blur, Bjork and The Fugees in the 90s; and Taj Mahal, Ojos de Brujo and Medeski, Martin & Wood in the last decade (I hate to say noughties).

It was such good fun putting the album together and I think the final selection reflects just as much on the family that compiled it as it does on my Dad’s evolving taste in music through the last six decades.

And because this is a food blog, I really need to end this post with a recipe. So here’s a simple recipe for an easy peach pudding I remember my Dad making us when I went down to stay during the school holidays. It’s probably a bit far-fetched to describe this a recipe, as it’s simply three ingredients layered one on top of the other in a bowl. But when I was little I thought this was one of the most amazing desserts ever created and I still love it to this day.

Easy peach pud

Serves two

4 digestive biscuits
Half a tin of sliced peaches, chopped
6 tbsp plain yoghurt

Break the biscuits into two bowls or glasses. Place the chopped peaches on top, pour over the yoghurt, and serve.

The perfect easy-peasy-peachy-squeezy pudding. Thanks Dad! And happy birthday Reeses and Hamers! Until next year…

Lemon meringue pie

April 8, 2013Posted in Puddings and desserts, RecipesTagged Aga, dan lepard, egg, egg white, lemon, lemon curd, lime, meringue, pie, tart14 Comments

I’ve been meaning to try making a lemon meringue pie for ages now. I thought they were fussy, complicated puddings to make, but I finally got around to it last weekend and it turned out to be so much easier than I was expecting.

I used a recipe from master baker Dan Lepard, and it was indeed as simple as he promised. The pastry is perfectly light and crisp, while the meringue is soft, fluffy and marshmallow-like. I made one slight change and that was to add some lime juice to the proceedings. I like a lot of contrast in my lemon meringue pie. The meringue has to be verging on sickeningly sweet and so that must be counteracted with a really tangy sharp citrus. I like super tangy. Lime as well as lemon is perfect for that.

The pie went down well with the whole family, particularly Jessie who isn’t generally much of a pudding girl. She came back for seconds. And I enjoyed the leftovers for breakfast on Easter Monday – ever so decadent.

NB instructions for Aga cooks are at the end of the recipe.

Lemon meringue pie

For the pastry

125g plain flour
½ tsp salt
25g icing sugar
75g butter
1 egg yolk
2 tsp cold water

For the lemon filling

100ml lemon juice
100ml lime juice
50ml orange juice
150g caster sugar
25g cornflour
3 egg yolks
25g butter

For the meringue

4 egg whites
125g caster sugar

To make the pastry, put the flour, salt and sugar in a bowl. Chop the butter into small pieces and rub into the flour. Mix in the egg yolk and water to form a soft paste. Wrap in clingfilm and chill in the fridge for half an hour.

Dan Lepard says to take a 20cm round deep tart case with a removable base but I used a cake tin. Grease your tart case or cake tin. Roll out the dough fairly thinly and line the tin’s base and sides. Press gently into the sides, trim the edges and then chill for another half an hour.

Preheat the oven to 170C or Gas Mark 3.

Line the pastry case with greaseproof paper and weigh down with baking beans. Bake the pastry case for 20 to 25 minutes. Then remove the paper and bake for another 5 to 10 minutes until the pastry is dry and golden. Leave to cool.

To make the filling, place the lemon, lime and orange juices in a saucepan with the sugar, cornflour and egg yolks and whisk until smooth. Place over a low heat and add the butter. Keep stirring while it comes to the boil. Pour the filling into the tart case, leaving a slight gap at the top. Leave to cool completely.

For the meringue, beat the egg whites in large bowl with an electric mixer until soft peaks form. Gradually add the sugar, a tablespoonful at a time, beating in well before the next lot of sugar goes in. You should end up with a thick and glossy meringue.

Spoon the meringue on top of the lemon tart. With the oven still set to 170C or Gas Mark 3, bake for roughly 25 minutes until golden and the meringue has set but is still soft. Leave to cool before serving.

Aga instructions

If you’re using a two-door Aga like me, bake the pastry case on the floor of the roasting oven for 10 to 15 minutes, before removing the beads and baking for a further 5 minutes or so until the pastry is golden.

To cook the full pie, start it off in the middle of the roasting oven for about four minutes until the meringue turns a light brown. Then carefully move down to the top of the simmering oven for another 20 minutes until the meringue is set.

If you liked this, you might also like to try:

Spicy chocolate and beetroot cake

February 18, 2013October 25, 2016Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged Abel and Cole, beetroot, cake, cardamom, chocolate, cream cheese, ginger, mascarpone, veg box18 Comments

We’re getting lots of beetroot in our weekly veg box at the moment. And that is a very good thing as I have come to rather like beetroot in recent years. Whereas once I’d automatically roast them in the oven and serve alongside a roast joint, I’ve discovered just how versatile the humble beetroot can be. It’s wonderful raw in winter slaws or sweet and sour salads, partners well with a tangy goat’s cheese in a simple tart, and it’s incredible juiced with carrot and lots of ginger.

Beetroot is also fantastic in cakes and has a natural affinity with chocolate. These brownies for example always go down well with my children and are so incredibly moist and gooey. So when I saw an Abel and Cole recipe for a beetroot and chocolate cake which also used fresh ginger and ground cardamom, I knew I had to give it a go at the earliest opportunity.

At the weekend we all went to London to stay with my Dad and Step Mum, or as they’re known to the kids, Grandad Chris and Nana Sue. Since Nana Sue had treated us to her heavenly clementine polenta cake the last time they came to stay with us in Somerset, I felt it only polite to return the favour by taking some tasty homemade offering. And of course it had to be this chocolate, beetroot and ginger concoction.

After a lovely Sunday morning brunch in Highgate, followed by a walk up Parliament Hill to look out over the hazy London skyline, a couple of games of What’s the Time Mister Wolf? and some tree-climbing and green-parakeet-spotting, a cup of coffee and a slice of cake was very much required. While my Dad looked a little dubious at first, the chocolate, beetroot and ginger cake seemed to go down with all, children and adults alike – even Dad, with the whole family making lots of positive mmmmming noises as they got stuck in.

As well as using fresh ginger in the cake itself, the Abel and Cole version also adds ginger to the mascarpone topping, along with orange zest. I opted to leave these out, and I’m glad I did as I think a calmer, creamy topping acted as a perfect foil for the spicy cake.

Spicy chocolate and beetroot cake

150g cooked beetroot
150g dark chocolate
1 tbsp fresh ginger, grated
6 cardamom pods, seeds extracted and ground to a powder
125g plain flour
1½ tsp baking powder
pinch of salt
3 eggs
200g soft butter
150g caster sugar
100g mascarpone cheese
200g cream cheese
75g icing sugar

Preheat the oven to 180°C/gas mark 4.

Puree the cooked beetroot in a food processor. Pop into a bowl along with the dark chocolate, broken into pieces, and heat gently in a microwave for a minute or two until the chocolate has melted.

Combine the chocolate and beetroot well, then mix in the grated ginger and cardamom powder. Set aside to cool.

In a large bowl, mix together the flour, baking powder and salt.

Separate the eggs. Beat the yolks with the butter and caster sugar until pale and creamy. Whisk the whites until they form stiff peaks.

Gently fold the egg yolk and butter mixture into the flour. Then gently fold in the egg whites, a spoonful at a time. Finally stir in the beetroot and chocolate mixture.

Grease an 23cm cake tin with butter and dust with flour. Pour the cake mix into the tin. Bake for 40 to 50 minutes until a skewer inserted into the middle comes out clean. You want it be a little soft and gooey in the middle. Leave to cool on a wire tray before removing from the tin.

To make the topping, simply put the mascarpone and cream cheese into a large bowl and sieve in the icing sugar. Mix together well. When the cake is cool, use a palette knife to spread over the mascarpone topping. Dig in!

As this cake features both chocolate and ginger, I’m entering it into February’s We Should Cocoa, a blog challenge created by Chocolate Teapot and Chocolate Log Blog, and hosted this month by Blue Kitchen Bakes.

Chocolate pancakes for Shrove Tuesday

February 7, 2013Posted in Puddings and desserts, RecipesTagged chocolate, pancake, pancake day, runner's world, shrove tuesday9 Comments

Normally I’m a bit of a purist when it comes to pancakes: I like mine made simply from eggs, flour and milk, and served with nothing more than sugar and lemon. But when you start writing a food blog, some kind of transformation happens and you get all adventurous and creative, looking for new twists and takes on the old standards.

Last Pancake Day I made some sublime Lemon & Ricotta Pancakes adapted from a recipe in The French Women Don’t Get Fat Cookbook by Mireille Guiliano, which helped me realise that change can be good.

I am currently in training for the Bath Half Marathon. (It takes place on 3 March, I’m running it for SWALLOW Charity and you can sponsor me here! Apologies – public service announcement over!) And because I’m in training I bought a copy of Runner’s World magazine about a month ago in the hope it might inspire me. Naturally, I turned directly to the recipe section and haven’t looked at another page.

I discovered in the magazine a wonderful array of healthy pancake recipes. Runner’s World food writer, Pam Anderson shares her basic virtuous pancake recipe, the perfect blend of carbs and proteins required by runners containing wholewheat flour, rolled oats and buttermilk, and then goes on to offer a whole host of variations on the theme.

I was rather intrigued by the chocolate version and so cooked up a batch last week. I made a few tweaks to the recipe, mainly to make them a little sweeter and lighter. Admittedly we ate ours as a pudding, topped with vanilla ice cream and winter berries, but we all thought they were absolutely delicious, if not quite as healthy as they really ought to have been. And if you’re looking for something different on Shrove Tuesday, particularly if you’re giving up chocolate for Lent, well this could be just the thing. Take a look too at the Runner’s World website where they have 40 more delicious pancake concoctions based on this same recipe.

Chocolate pancakes

Makes 16 small pancakes – serves 8

150g plain flour
100g wholewheat flour
30g rolled oats
75g caster sugar
1 tsp salt
1 tsp baking powder
20g cocoa powder
½ tsp bicarbonate of soda
285ml buttermilk
195ml milk
2 eggs
2 tbsp vegetable oil, plus more for frying
1 tsp vanilla extract
100g dark chocolate, roughly chopped

Combine the two flours, oats, sugar, salt, baking powder, cocoa and bicarbonate of soda in a large bowl.

Gently whisk together the buttermilk, milk, eggs, oil and vanilla extract, pour into the dry ingredients and mix everything together well. Finally stir in the chopped chocolate.

Heat a little oil in a non-stick frying pan over a medium heat. When the pan is hot, pour in a small amount of the batter – to form a small pancake roughly 10cm across. Depending on the size of your pan, you’ll probably be able to cook two or three at a time.

Fry the pancakes for around two to three minutes on each side, and then keep warm while you continue working your way through the remaining batter.

I served ours with winter berries and vanilla ice cream. Whipped cream, chopped nuts, sliced banana, honey and maple syrup would all make scrummy alternatives.

If you liked this, you might also like: