Recipes

Treacle Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 500g golden syrup
  • 300g shortcrust pastry
  • 200g white breadcrumbs
  • 25g dairy free butter
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the breadcrumb mixture
  • Add the breadcrumbs to a large bowl and set to one side
  • Add golden syrup and butter to a pan. Simmer on a medium heat until the butter has melted
  • Add the golden syrup and butter to the breadcrumbs then stir to combine
  • Spread the breadcrumb mixture evenly across the base of the pastry
  • Put the treacle tart in the oven for 10-15 minutes, or until the filling has just set
  • Remove the treacle tart from the oven. Allow to cool before slicing and serving

This recipe serves 8.

Recipes

Chocolate Concrete

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g plain flour
  • 300g golden caster sugar
  • 200g dairy free butter
  • 4 tbsp cocoa powder
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 20 x 20cm tin with baking paper and set to one side
  • Add all of the dry ingredients to a bowl
  • Add the dairy free butter and vanilla extract to a pan. Simmer on a medium heat until the butter has melted
  • Pour the wet ingredients in to the dry  ingredients and stir to combine
  • Spread the mixture evenly across the base of the tin. Press down to create a dense, compact layer
  • Put the tin in the pre-heated oven and bake for 15-18 minutes
  • Once baked, remove from the oven. While still warm, gently score the surface of the chocolate concrete to create 9 equal squares. Allow to cool before slicing and serving

This recipe serves 9.

Recipes

Butterfly Cupcakes

Lauren CarterLeave a comment

Here’s how to make them…

For the cupcake mixture:

  • 200g self-raising flour
  • 200g light brown sugar
  • 1 tsp baking powder
  • 150ml unsweetened soya milk
  • 150ml sunflower oil
  • 1 tbsp vanilla extract

For the icing:

  • 300g icing sugar
  • 150g vegetable fat
  • 150g dairy free butter
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a cupcake tin with 12 paper cases and set to one side
  • Add all of the dry cupcake mixture ingredients to a bowl
  • Add all of the wet cupcake mixture ingredients to a measuring jug
  • Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
  • Using a tablespoon, evenly divide the batter between the 12 paper cases
  • Put the cupcake tin in the pre-heated oven and bake for 15-20, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cupcakes cool, prepare the icing. Add all of the icing ingredients to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cupcakes from the tin. Using a small knife, cut a circular piece of sponge out of the top of each cupcake. Cut the pieces of sponge in half
  • Add the icing to the top of each cupcake using a pallet knife or a piping bag then arrange the pieces of sponge on top to resemble butterfly wings
  • Decorate with a little icing sugar for a final flourish

This recipe serves 12.

Recipes

School Cake

Lauren CarterLeave a comment

Here’s how to make it…

For the cake mixture:

  • 200g self-raising flour
  • 200g light brown sugar
  • 1 tsp baking powder
  • 150ml unsweetened soya milk
  • 150ml sunflower oil
  • 1 tbsp vanilla extract

For the icing:

  • 300g icing sugar
  • 50g sprinkles
  • 3 tsp water

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until a skewer can be inserted in the centre and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the icing. Add icing sugar and water to a bowl then stir to combine
  • Once cooled, add the icing to the top of the cake using a pallet knife. Keep the cake inside the tin for a neat finish. You may need to cut the cake first to create an even surface
  • Decorate with sprinkles for a final flourish
  • Allow the frosting to set, ideally overnight, before slicing and serving

This recipe serves 6.

Most sprinkles aren’t suitable for vegans as they contain additives dervied from beeswax, gelatin and shellac. There are lots of stores online which sell vegan sprinkles.

Recipes

Cornflake Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 300g shortcrust pastry
  • 300g cornflakes
  • 200g golden syrup
  • 100g golden caster sugar
  • 100g dairy free butter
  • 6 tbsp raspberry jam
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the cornflake mixture
  • Add the cornflakes to a large bowl and set to one side
  • Add golden syrup, golden caster sugar and dairy free butter to a pan. Stir to combine then simmer on a medium heat until the sugar has dissolved and the butter has melted
  • Add the golden syrup, sugar and butter to the cornflakes then stir to combine
  • Spread the raspberry jam evenly across the base of the pastry then pour the cornflake mixture on top
  • Put the tart in the fridge and allow to set. This will take around 2 hours

This recipe serves 8.

Most cornflakes aren’t suitable for vegans as they are fortified with Vitamin D, typically derived from lanolin. There are organic and health-focused brands who don’t fortify their cereals.