Egg Free Chocolate Cake

May 3, 2012 By Leave a Comment

Preparation – 10 minutes

Baking – 60 minutes

170 grams unsalted butter
110 grams natural brown sugar
2 tbsp golden syrup or Miel de Cana
250 ml milk
170 grams plain white flour
55 grams Green and Blacks organic cocoa
2 tsp cream of tartar
1 tsp bicarbonate of soda
Optional
1/4 tsp pure vanilla extract
1/2 tsp finely grated orange zest

  1. Lightly butter two one pound loaf tins, lightly dust with cocoa, tipping out excess.
  2. Preheat oven to 180ºC, 355ºF, gas mark 4.
  3. Put the butter, sugar, golden syrup and milk (along with the orange zest, if using) into a saucepan over a low heat, warm gently – stirring throughout – until the sugar dissolves and the butter melts; immediately remove from the heat.
  4. Sift the flour, cocoa, cream of tartar and bicarbonate of soda into a bowl, stir with a whisk to blend.
  5. Add to the liquid ingredients while stirring until smooth then add the vanilla extract, if using.
  6. Divide between the prepared tins and bake for 60 minutes in the centre of a preheated oven.
  7. To test if the cake is ready, insert a skewer or cake tester into the centre of the cakes, if it emerges clean, the cake is ready, otherwise return to the oven for a few more minutes.
  8. Transfer tins to a wire rack and leave to cool for 15 minutes, unmould and place onto the wire rack to finish cooling.
Filed Under: Cakes, Egg Free Recipes Tagged With: , ,

Egg Free Brownies

April 23, 2012 By Leave a Comment

This is quite a simple recipe to make, you can use normal caster sugar or any good quality cocoa or oil. I like to vary the flavourings omitting the vanilla and adding orange zest, about a teaspoonful, for instance and using a good quality orange flavoured chocolate, in this case my preference is for Lindt.

Preparation – 5 minutes
Baking – 20 minutes
Yield – 12 to 16

250 grams plain white flour
65 grams Green and Blacks organic cocoa powder
1 tsp baking powder
1 tsp sea salt
350 grams natural brown sugar
250 ml milk (of choice, dairy, soy or whatever you prefer)
250 ml olive oil (or other oil if preferred)
1 tsp pure vanilla extract or vanilla bean paste
55 grams Green and Blacks organic dark milk chocolate, chopped

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Butter a 23 cm by 33 cm brownie tin.
  3. Sift the flour, cocoa, baking powder and salt into a large baking bowl, add the sugar and stir with a whisk until blended.
  4. Add the chopped chocolate, toss in flour to coat.
  5. Whisk the milk, olive oil and vanilla into a jug, whisk until combined.
  6. Pour into the bowl and mix until well blended.
  7. Transfer to the prepared tin, spread out evenly and smooth the top with a palette knife.
  8. Bake for approx. 25 to 30 minutes in the preheated oven, or until the top is no longer shiny.
  9. Allow to cool before cutting into squares.
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Egg Free Chocolate Pots

February 7, 2012 By Leave a Comment

These egg free chocolate pots are lovely, try varying the flavour by substituting liqueur of your choice for the vanilla, Tia Maria is particularly good.

30 grams cornflour (USA cornstarch)
30 grams Green and Blacks organic cocoa powder (USA Dutch processed)
100 grams natural brown sugar
350 ml Jersey or breakfast milk (divided 120 ml; 330 ml)
200 ml crème fraîche
150 ml single cream
1 vanilla pod – split lengthways, seeds scraped out
Optional
Liqueur (brandy, coffee liqueur, rum, orange liqueur), amount to taste
Decoration
40 grams dark, milk or white chocolate, grated

  1. Sift the cornflour and cocoa into a large heatproof bowl, add the sugar and whisk until incorporated.
  2. Slowly pour in 120 ml of the measured milk while whisking until smooth.
  3. Pour remaining milk, crème fraîche and cream into a saucepan, add the vanilla pod and seeds, warm over a medium-low heat.
  4. When the milk/cream comes up to the boil, remove from the heat and slowly pour into the cornflour mixture while whisking, when incorporated and smooth, return to the rinsed out saucepan.
  5. Cook over a low heat – while stirring with a wooden spoon – until thick and creamy; remove the vanilla pod.
  6. Pour into ramekins or custard cups, portion size to suit yourself.
  7. Allow to cool at room temperature then cover with clingfilm and chill for about 3 hours before serving.
  8. Scatter a little of the chocolate over each dessert and serve.
  9. Change the milk/cream/came fraîche ratio to suit yourself as long as the total amount is 700ml.
Filed Under: Chocolate Pots, Egg Free Recipes Tagged With: , ,

Banana Bread

January 23, 2012 By Leave a Comment

1.5 cups plain white flour (all purpose flour)
1 dessert spoon (2 tsp) baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp fine sea salt
1/2 cup light Muscovado sugar or soft light brown sugar
1/3 cup olive oil, or other oil if preferred
1 cup ripe mashed banana
1/3 cup milk or dairy free milk
Optional ingredients
2 to 3 tbsp chopped walnuts
1/2 to 1 tsp ground cinnamon
1/2 to 1 tsp pure vanilla extract

Preheat oven to 175ºF, 350ºF
Oil a 22.5 by 12.5 cm loaf tin (9 inches by 5 inches)
Sift the flour, baking powder, bicarbonate of soda and salt into a small bowl.
Put the sugar and oil into a large baking bowl, whisk to combine then mix in the bananas and milk.
Add dry to wet ingredients, mix until just combined then transfer batter to the prepared tin.
Spread evenly out (ensuring no air bubbles remain), bake for 40 to 45 minutes, or until a light golden colour – a fine skewer inserted into the centre should emerge clean when the cake is ready.
Put the tin onto a wire rack and allow to cool.
Run a knife around edge to loosen, remove from the tin and place onto the wire rack to finish cooling.

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Old Fashioned American Biscuits

December 8, 2011 By Leave a Comment

2.5 cups plain white flour
1 level tsp fine sea salt
1 level tbsp baking powder
1/4 level tsp bicarbonate of soda
3 tbsp * shortening
240 ml (1 cup) ** soured milk

Preparation

  1. Preheat oven to 175ºC, 350ºF.
  2. Line a baking tray with greaseproof paper or baking parchment.

Biscuits

  1. Sift flour, salt, baking powder, bicarbonate of soda into a large baking bowl.
  2. Cut in the shortening.
  3. Add the soured milk, mix until the dry ingredients are moistened.
  4. Place onto a floured cloth, roll out to a half an inch (1..25 cm) thick – no thinner-
  5. Cut out using a 2 or 2.5 inch (5 or 7.5 cm) plain floured biscuit cutter.
  6. Bake for 10 to 12 minutes, or until a light golden brown.

* Shortening

A solid fat made from vegetable oils – gives biscuits and pastry (for instance) a short texture; hence its name. Substitute with lard or butter/margarine.

** Soured Milk

1 tbsp fresh lemon juice or vinegar – place in a 240 ml cup – make up to one full American cup with whole milk.

Put the ingredients into a jug, stir to combine, cover and leave for 10 to 15 minutes or until the milk begins to curdle just a little. Use immediately.

Filed Under: American Biscuits, Egg Free Recipes Tagged With: ,

Individual Damson Cobblers

December 1, 2011 By Leave a Comment

1 kg fresh Damsons
80 to 100 grams caster sugar
Extra ingredients for optional method
4 fl oz cold water
1 fl oz fresh orange juice
Cobbler
200 grams self raising flour
150 ml buttermilk
100 grams caster sugar
80 grams unsalted butter
Pinch salt
½ tsp finely grated orange zest
Decoration
50 grams flaked hazelnuts

Butter 4 to 6 ramekins or individual pudding dishes
Preheat oven to 180ºC

Wash and pit the damsons, place into a 2 pint baking dish and sprinkle with the sugar, toss to coat. Place into the preheated oven and cook until tender and bubbling. See below for alternative method.

Meanwhile, make the cobbler.

Sift the flour into a bowl with the salt, rub in the butter then stir in the sugar and zest. Gradually add the buttermilk and mix to bring together to a soft dough.

Remove the baking dish from the oven and divide the damsons between the ramekins. Spoon the dough over the fruit and sprinkle with the flaked nuts.

Bake until the cobbler is cooked through and the damsons bubbling. Test with a fine skewer – if it comes away clean, it is cooked.

Serve with cream or crème fraîche.

Alternative method – wash the damsons, remove any stalks, cut around the equator with a sharp knife, place into a medium saucepan with the cold water and juice, bring to the boil then reduce heat, cover and simmer gently until softened. Place into a strong sieve set over a bowl. Push the fruit and juices through with a small ladle. Remove any from the bottom of the sieve. Discard the sieve contents. Add sugar to taste. Then proceed as from making the cobbler.

Filed Under: Cobbler, Egg Free Recipes Tagged With:

Plain Scones

November 27, 2011 By Leave a Comment

There are lots of recipes that do not include eggs, many scones for instance plus – in puddings – cobblers, crisps and crumbles. This recipe produces plain scones without fruit, fabulous served with clotted cream and strawberry jam.

455 grams plain white flour
2 tsp baking powder
1 tsp fine sea salt
115 grams unsalted butter – put in freezer, chill until nearly frozen
55 grams unrefined caster sugar
280 to 285 ml buttermilk
Glaze – milk

Preheat oven to 240ºC
Line 1 or 2 baking trays with silicone sheets or greaseproof paper

1. Sift flour, baking powder and salt into a bowl.
2. Remove butter from freezer, dip in flour, grate into the dry ingredients (dip in the dry ingredients quote often).
3. Rub in with your fingertips until the mixture resembles fine breadcrumbs (you can, if you wish, omit this step).
4. Add the castor sugar and mix to a soft dough using the milk or water – add a little fluid at a time until the dough is soft and slightly springy when squeezed.
5. Turn the dough onto a lightly floured table top and knead gently for a few minutes
6. Roll out to between 1.9 to 2.5 cm in thickness.
7. Cut into 5 cm rounds with a floured pastry cutter (plain).
8. Place on a greased baking tray, leave a 2 cm gap.
9. Brush the top only with a little milk.
10. Bake for between 8 to 10 minutes.
11. Transfer to a wire tray, cover with a clean tea towel and allow the scones to cool slightly
12. These scones are best served while slightly warm with strawberry jam and clotted cream

I find that scones do not keep well, so if not using on the day, try freezing.

Filed Under: Egg Free Recipes, Scones Tagged With: , , , , , ,

Bilberry and Nectarine Cobbler

August 13, 2011 By Leave a Comment

Scone topping
5 oz self raising flour
Pinch of salt
1 tsp baking powder
1½ tbsp unrefined caster sugar
3 oz unsalted butter
5 fl oz sour cream
1 tsp lime zest, very finely chopped
Fruit filling
3 ripe nectarines, sliced
12 oz bilberries
1 lime, juice only
1 tbsp unrefined caster sugar
1 tbsp cornflour

Preheat oven to 200 degrees Celsius. Lightly butter an ovenproof dish.

Sift the flour, salt, baking powder, caster sugar into a bowl, add the lime then rub in the butter, cover and put to one side

Slice the nectarines, removing the stones, place into a lightly buttered ovenproof dish
Add the bilberries, sugar, lime juice, toss then add the cornflour, stir to combine.

Stir the sour cream into the scone mixture, lightly knead to bring the dough together, then roll out to about 1” in thickness, cut into rounds using a plain biscuit cutter and arrange on top of the fruit

Dust with a little caster sugar

Place in the centre of a preheated oven for 20 to 25 minutes, or until the fruit mixture is bubbling and the cobbler a light golden brown

Serve with clotted cream or vanilla ice cream

Filed Under: Cobbler, Egg Free Recipes Tagged With: ,

No Egg Mushroom Cheese and Chive Flan

August 13, 2011 By Leave a Comment

Ingredients
1 sheet ready rolled pastry
40 grams unsalted butter (divided) (or half melted butter, half olive oil)
250 grams chestnut mushrooms – cleaned, stems removed, caps sliced
1 banana shallot – peeled, halved and thinly sliced
1/4 cup plain white flour
1 cup whole milk
1/2 cup cream cheese
2 rounded tbsp fresh chives – finely snipped
1/3 cup finely grated Asiago d’allevo, Pecorino or Parmesan Pecorino cheese

Grease a 23 cm loose base flan tin

Use the pastry to line the prepared tin, trimming off overhang, chill for 30 minutes.

Put 10 grams of butter into a large deep frying pan set over a low heat; when hot add the mushrooms and onion, cook – while stirring – for two minutes or until the mushrooms have softened. Transfer to a colander to drain off excess liquid.

Beat the cream cheese until smooth then gradually whisk in the whole milk, until the mixture is smooth. Put to one side.

Add remaining butter to the pan and increase the heat to medium-high. Add the flour, cook for two minutes or until bubbling – the flavour must be cooked out. Gradually – while stirring constantly until smooth – add the milk/cream cheese mixture; stir until smooth then cook for 5 minutes or until the mixture comes to the boil and thickens. Remove from the hob and season to taste. Stir in the chives and a third of the grated cheese. Cover with clingfilm – this must touch the surface – put to one side.

Preheat oven to 180ºC (minus 20ºC for a fan assisted oven)

Blind bake the pastry case for10 minutes; remove greaseproof paper and baking beans; cook for between 5 to 10 minutes – until a light golden colour.

Increase oven temperature to 200ºC

Sprinkle half of the remaining grated cheese over the base, top with the mushrooms, spoon over cheese and chive mixture, sprinkle with remaining grated cheese.

Bake for between 10 to 15 minutes, or until a light golden colour.

Garnish with remaining chives and serve with the salad and French fries.

Baby Spinach and Apple Salad

10 oz fresh baby spinach leaves
2/3 cup prepared unpeeled tart green apple – 2 tbsp fresh lemon juice
3 rashers Ayrshire bacon – dry fried or grilled, crumbled1/2 cup natural brown sugar
1/2 cup organic apple cider vinegar
1/4 cup extra virgin olive oil
1 dessert spoon finely grated red onion or banana shallot
1/2 tsp Dijon wholegrain mustard (or to taste)
1/2 tsp Maldon sea salt flakes (or to taste)

Wash the spinach leaves, pat dry with paper kitchen towel, put into a salad bowl, cover with clingfilm and chill until ready to serve.
Remove core from the apples, add a little lemon juice, toss to coat, then cover bowl with clingfilm and chill until ready to serve.
Put the sugar, vinegar, onion, mustard, salt and oil into a blender, briefly process then pour into a bowl, cover with clingfilm and chill until ready to serve.
Add apple to the spinach along with the dressing, toss to coat and serve garnished with the crumbled bacon.

Filed Under: Egg Free Recipes, Flan Tagged With: ,

Mascarpone Lime Cheesecake with Blueberry Coulis

June 19, 2011 By Leave a Comment

Blueberry Coulis
200 grams unrefined golden caster sugar
400 grams frozen Blueberries
Juice ½ lime

Base
140 grams plain flour
113 grams unsalted butter, softened
57 grams unrefined caster sugar
30 grams cornflour
Finely grated zest of 1 lime

Filling
600 ml double cream, lightly whipped (or whipping cream if you prefer)
500 grams mascarpone cheese
Finely grated zest and juice of 2 limes
2 tbsp icing sugar, sifted

Line a 20 cm spring form cake tin with cling film

Topping – Place the fruit, lime juice and caster sugar in a pan and bring to the boil. Leave to simmer until the fruit begins to burst, the sugar has dissolved and the mixture starts to thicken, put to one side to cool.

Base – Preheat the oven to 150ºC. Dot a baking sheet with butter and line with greaseproof paper

Put the butter, sugar and zest into a mixing bowl and beat until pale and creamy. Sift the flour and cornflour into the bowl and mix well, wrap in cling film and put into the refrigerator for 30 minutes.

Place the dough between 2 sheets of cling film roll out to around 3 mm thick. Use a 1½ “ cutter to cut out the biscuits, then transfer onto the prepared baking tray using a palette knife. Place on the middle shelf of a preheated oven and bake for about 20 minutes, or until a very light gold colour.

Remove from oven and transfer to a wire rack, leave to cool completely before adding the filling and topping.

Filling – Beat the cream and mascarpone in a bowl until smooth, soft and creamy, add the lime juice and zest plus the icing sugar to the cheese mixture, mix only until combined then transfer to the base and smooth the top, refrigerate.

Remove the sides of the spring form cake tin, then slide onto a serving plate.

Serve with the Blueberry topping – either pour onto the cheesecake prior to serving, or drizzle each portion of the cheesecake with the topping just before serving.

Filed Under: Cheesecake, Egg Free Recipes Tagged With:
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