Possibly the nicest tiramisu I’ve ever eaten! So so simple to make, and anyone who tastes it will want the recipe!
250ml double cream
250ml single cream
250g tub mascarpone
150ml marsala/Baileys/Captain Morgans (CM is divine in it!)
5 tbsp golden caster sugar
300ml strong coffee, whatever your preference or made with 2 tbsp coffee granules and 300ml boiling water
175g pack lady fingers (sponge fingers) you might need another pack depending on your dish
- Put the cream, mascarpone, liquor, and sugar in a large bowl. Whisk until they have the consistency of thickly whipped cream.
- Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning until they are nicely soaked, but not soggy. Lay these into your dish until you have used half the biscuits.
- Spread over half of the creamy mixture.
- Grate over a layer of the chocolate.
- Repeat the layers (I drizzle over the leftover coffee slowly so it soaks into the ladyfingers, you could so this on first later too. Basically, use up all the coffee), finishing with the creamy layer.
- Grate over more dark chocolate, covering the cream.
- Chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days, if it lasts!!!
It’s the simple things, and this is as simple as they come!
6oz Extra Coarse Wholemeal Flour
2oz Cream Flour
1oz Pinhead Oatmeal
1tsp Bread Soda
1 tsp Sugar
1/2 pint Buttermilk
- Preheat oven to 185C/370F/Gas 5.
- Grease and line bottom of 2lb loaf tin.
- Weigh out all the dry ingredients and stir to combine.
- Beat the egg and buttermilk and add to dry ingredients.
- Mix until combined, it’ll be a sloppy mix.
- Pour into tin and bake in oven for 45-50 minutes.
- Wrap in clean tea-towel until cool.
1lb of Self Raising Flour
2tsp Baking Powder
8 fl oz Cream (6-7 of milk)
- Preheat oven to 220C/425F/Gas 7
- Fire it all into food processor till it’s combined – it’ll be a wet dough.
- Turn onto floured surface and gently bring together, and pat down to about an inch high.
- Cut out using a floured cutter – don’t twist the cutter as it’ll affect the rise of the scone.
- Put onto floured sheet and into the oven for 14-17 minutes.
You can egg wash them before baking, you can sprinkle sugar on top for the sugar crust effect, but neither is necessary for the enjoyment :)Ax
A delicious spongey apple cake with cinnamon. The apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust.
Perfect for any time of the day! It’s particularly lovely for breakfast with fromage frais or natural yogurt!
It’s an adapted recipe from Bake by Rachel Allen.
Dutch Apple Cake
Makes 12-16 squares
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
125g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
- Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
- Whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern.
- Melt the butter in a saucepan with the milk, cool slightly and pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter until it is smooth. Pour the mixture into the prepared tin and smooth the surface.
- Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180C/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown.
- Remove the cake from the oven and allow to cool in the tin. Cut into squares and enjoy!
Huge fans of granola in this house, this recipe is from my friend Sinead, and is very delicious and very adaptable.
2 tablespoons vegetable oil (I use Donegal Rapeseed Oil, and 1 tablespoon works if you want to reduce this)
125ml Maple Syrup
2 tbsp Honey (I’ve used Golden Syrup when short of Honey, it’s not as nice, but works.)
1 tsp Vanilla Extract
250g of whatever nuts and seeds you like (I use sunflower seeds, milled flaxseed (aka linseed), walnuts, almonds and pecans – all whole nuts, but you could use chopped)
100g dried fruit (if you fancy, I don’t usually add these)
50g dessicated Coconut (I’m yet to add this, simply as I’ve none in the house, but feel free to add or omit!)
- Preheat oven to 160°C/325°F/Gas Mark 3.
- Mix everything together, except coconut and dried fruit, if using.
- Spread over two baking trays.
- Roast for 20 minutes.
- Add coconut and dried fruit, and roast for another 10 minutes.
- Cool and store in airtight container.
I have also cooked this in my Tefal Actifry for 15-20 minutes and it comes out great as well.