All posts filed under: Dessert

Lemon Curd Sponge Puddings, 24p [A Girl Called Jack]

Luckily for me, as I shop very carefully, I have most of the ingredients for this in the cupboard at all times. Unluckily for my jeans, that means I’m never more than thirty-two minutes away from a cake… This is a simple, classic, sticky treat, that Small Boy and myself enjoy every now and again. They also freeze well, so I make four – we have one each, and pop the remaining two in the freezer. If you don’t have pudding tins, then a deep muffin tray will do the job just as well, but may make six smaller desserts instead. 95p for 4 or 24p each (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 100g self raising flour, 4p (65p/1.5kg) 70g butter, 34p (£1.20/250g) 2 eggs, 44p (£2.65/12 free range) 50g sugar, 5p (89p/kg) Splash of lemon juice, 2p (60p/250ml) 8 heaped …

Peanut Butter Granola, 8p

I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a child to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day. There are endless variations to this too, just add a good oil, like coconut, in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend dark chocolate with toasted or ground almonds if the purse stretches. Dark chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box, and for breakfast, such fun! Golden syrup can be replaced with treacle, sugar, or any sweetening agent of your choice. If you feel like erring on the side of virtuous, chop a banana …

White Chocolate Tea Bread, 9p [A Girl Called Jack]

This came about because I LOVE chocolate-chip brioche – so I decided to try to make some chocolate-chip bread as a replacement. Unfortunately, though, the chocolate chips all melted into the dough as I added warm water and I ended up with this Chocolate Tea Bread instead – but it was still delicious! Then I experimented with tea and white chocolate and stumbled on something heavenly. Bliss! Makes 1 small loaf to serve 6 people from 9p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase. All prices correct at the time of printing and are subject to change. 275g self-raising flour, plus extra to knead the dough, 8p (45p/1.5kg) 7g fast-acting dried yeast, 7p (£1/100g) 50g sugar, 3p (69p/kg) 100g white chocolate, 30p 25g butter or baking block, plus extra to grease the loaf tin, 6p 150ml boiling water with a tea …

Marmite, Peanut Butter & Honey Popcorn, 11p [Good Food For Bad Days]

This came about by accident; I couldn’t decide between peanut butter and marmite popcorn, or peanut butter and honey, so on a whim I decided to amalgamate all three. And good lord, I have no regrets about it at all. The tang of marmite, earthiness of the peanut butter and the sweet stickiness of the honey are a triumvirate of absolute bliss – Caroline and I polished off the bowl faster than I could say ‘How many should this serve? Four? Oh. Us.’ To make this vegan, replace the honey with golden syrup, or other thick liquid sweetener of your choice. Serves four. Allegedly. From 11p per portion. (I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.) 80g corn kernels, 16p (£1/500g) 2 tbsp/32g peanut butter, 7p (70p/340g) 2 tbsp/42g honey, 12p (£1.24/425g) 1 tbsp butter or light cooking oil, 2p (£1.09/1l) 1 tsp/5g marmite, 5p (£2.70/250g) – cheaper …

Chocolate Ice Cream Cake, 5p

Ice cream is my catch-all cheer-up indulgence, eaten by the pint in front of light comedic television, or crime scene dramas, depending on my mood. One Saturday evening, alone, on the turn of Autumn, I found myself partway down a tub of chocolate ice cream, wondering if I could use it as a substitute for the majority of ingredients in a traditional cake recipe. Ice cream is, after all, made from eggs, fat (the milk and/or cream) and sugar, all key building blocks in a standard sponge. I pottered to the kitchen with it in hand, and set it on the worktop to melt – an act of extraordinary willpower, if I may congratulate myself briefly for it, as I have been known to eat two tubs back to back and make generous inroads into a third. A little maths and some crossed fingers later, and I was tucking into an atrociously light chocolate loaf cake, made with just two ingredients and a dash of incredulity. I later learned that I was not the first …

Bruised Eton Mess, 76p

As the wife-to-be of a news commissioner, my small household is often saturated with the goings on of the day. Radio 4 in the bedroom and bathroom, BBC news and Channel 4 and Sky flicked through all evening, half a dozen newspapers on the mat at any given moment and a veritable hoard of them stuffed beside the toilet and under the sofa. As much as I try to shut it out for my own mental health and encroaching book deadlines, I couldn’t fail to notice that it’s all going rather awry at the moment. A few years ago I attended a General Strike anti-austerity protest in London, and made, for the occasion, a placard daubed in Jackson-Pollock-esque splatters of magenta, lilac and cream, scrawled with ‘THIS IS AN ETON MESS’ across the front. My food has always been steeped in the political, given that my blog was born from food bank boxes and the sheer hopelessness of poverty in a time of austerity, and tonight was no exception. As overpromoted mop-headed weasels and 18th …

Pina Colada Bread, 15p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. I first made this on a dismal October morning after a long, uncharacteristically hot summer that had beamed in from mid-May until that particular drizzly day. My normally bright home was grey and miserable, and I yearned for the weather of the weeks and months before. Looking to inject some sunshine into my mood, I surveyed my tin collection and plucked out pineapples and coconut milk, and the Pina Colada bread was born. This recipe makes a rather large loaf; leftovers make for a phenomenal bread and butter pudding.   Makes 1 enormous loaf or 2 smaller ones, to serve approx 10 from 15p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or …

Biscoff Key Lime Pie, 66p

I’ll be frank with you, this pie is something of a commitment. It needs starting the night before, with two separate trips to the oven and two to the fridge, but the result is fantastically worth it. I make this in a 15cm (six inch) deep cake tin; although it looks smaller when presented to guests or family, the depth on it is astounding, and the ratio of lime cream to base works very well. As a naturally clumsy person, I find that smaller, deeper crumb crust pies are easier to handle, with less chance of cracking than their wider, slender counterparts. If you use a thinner tin, reduce the cooking time accordingly. I used standard limes for this, as key limes are hard to come by in May in Southend on Sea, and when I was researching this recipe, the general consensus seemed to be that although key limes are traditional, other limes are acceptable. Some cooks use a blend of limes and lemons to achieve the tart, slightly unripe sourness of a true …

Easter Egg Brownies, 22p

I probably come across as a slightly miserly parent here – and I absolutely am not one – but I detest the cheap sugar orgy this time of year. Yes, children should absolutely have treats. My son has plenty of treats. But we’d barely finished the Christmas chocolate this year when the Easter eggs started to turn up, despite me beseeching well-meaning family and friends that we really do get enough. One, in my books, is plenty enough. And so, over the years, I have declared the Saturday after Easter Sunday as some kind of Easter Chocolate Amnesty, whereby we all pool whatever is left to be squirrelled away in the sweetie tin (which comes out on Sundays after dinner), and baked into something for the household to share. I know I sound strict, but I was raised by fairly strict parents, and sometimes I open my mouth and one of them just pops out. At 31 years old, I have never needed a single filling in my teeth, and have narrowly avoided any dental …

Lemon & Thyme No-Churn Ice Cream [A Year In 120 Recipes]

I made this for a Mother’s Day past, with an accidental large amount of cream to get through. It’s a lemon and thyme semi-freddo, but by the end of dinner and several glasses of wine, we’d affectionately named it Fred – ‘Anyone for the last of Fred?’. Fred was a huge success with all the mothers present. If you’re a bit suspicious of herbs in desserts, leave them out or substitute a fistful of chopped berries. Serves 10 zest and juice of 2 lemons or 4 tablespoons bottled lemon juice a fistful of thyme sprigs 6 egg yolks 100g caster sugar 500ml double cream First, grate the zest from the lemons, if using, and pick 2 teaspoons of leaves off the thyme sprigs. Squeeze the lemons. Put the zest and thyme leaves into a small bowl. Set to one side. Next, line a 700g loaf tin, Tupperware box or empty ice-cream tub with two layers of cling film, using your fingers to push it into the corners, with a few centimetres spare all round. This …

Home made Pop T*rts, 10p [A Year In 120 Recipes]

As a child I loved Pop-Tarts™, those saccharine toaster pastries thick with white icing and multi-coloured sprinkles that, when eaten greedily from the toaster, would scald your tongue with red-hot jam. I decided to see if I could make my own version from scratch, pastry and all, and here they are. They’re not an everyday breakfast but they’re definitely a why-the-heck-not breakfast! Makes 8 at 10p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase. All prices correct at the time of printing and are subject to change. 100g unsalted butter or substitute, plus extra for greasing, 22p 200g plain flour, plus extra for the worktop, 7p (45p/1.5kg) 6 tablespoons cold water 6–8 tablespoons jam, 10p (28p/454g) 6 tablespoons icing sugar, approx. 50g, 10p (£1/500g) sprinkles, 30p (£1/50g) Preheat the oven to 180°C/350°F/gas 4. First, make the pastry. Either melt the butter in …

Jam Tarts [A Girl Called Jack]

Jam tarts are one of those simple, delicious things that I remember consuming in droves in my childhood, but not so much as an adult. I always have flour in the cupboard and jam in the fridge, and this makes for a lovely rainy-day activity for small children to help with. Of course, you can cheat with jam tarts and buy some ready to roll shortcrust pastry, but where’s the fun in that? Fill them with any jam you like, or lemon curd, or to feed my peanut-butter-and-jam obsession, I work a little peanut butter into the pastry mixture and fill with smooth strawberry jam… Makes about 6 tarts, depending on the size of your cookie cutter (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.) 50g butter, or 25g butter and 25g lard, plus extra to grease the muffin tray 120g plain flour, …

School Dinner Days Jam Sponge, 23p [A Girl Called Jack]

90p for 4 at 23p each 100g self raising flour, 4p (65p/1.5kg) 70g butter, 34p (£1.20/250g) 2 eggs, 44p (£2.65/12 free range) 50g sugar, 5p (89p/kg) 4 heaped teaspoons of jam, 3p (29p/454g) Place the butter in a microwaveable dish and heat on the defrost setting for 30 seconds until soft. Transfer to a large mixing bowl. Add the flour and sugar, and break the eggs in. Mix well with a fork or wooden spoon to create a smooth batter. Lightly grease each of your pudding tins with a little extra butter to stop the puddings from sticking to the sides – which will ruin a seriously good dessert! Dollop a generous blob of jam in the bottom of each pudding tin. Spoon batter on top of the jam until each tin is approx 2/3 full. Cook in the centre of the oven for 30 minutes at 170C. They should be risen, light and golden, and should come away from the tin easily to serve. Tip into a bowl to serve. Can be served with …

Peanut Butter Frozen Yoghurt, 20p [A Girl Called Jack]

This simple recipe is a must for any peanut butter lovers. Its first incarnation was as peanut butter-flavoured yoghurt – made by mixing two of my staple food items together for a sweet treat – and it went from there. I don’t add sugar or syrup to sweeten this recipe when I make it as I like the slight tang of the peanut butter, but feel free to add a tablespoon or two if you wish. It is probably possible to make this vegan – I am going to experiment with it and report back. Serves 6 at 20p each 500g natural yoghurt, 45p (45p/500g, Smart Price at Asda) 200g crunchy peanut butter, 38p (65p/340g, Smart Price at Asda) 100ml milk, 7p (67p/1l, Long life skimmed milk, Smart Price at Asda) 2 tablespoons sugar, 1p (64p/1kg, Silver Spoon at Asda) 100g chocolate, 30p (Smart Price at Asda) Pour the yoghurt into a mixing bowl and stir in the peanut butter and milk until well combined. Add the sugar, if using. Finely chop or grate the …

Double Chocolate Guinness Brownies, 12p [Cooking On A Bootstrap]

Firstly, for the budget-conscious among you raising eyebrows at the use of a bottle of the authentic black stuff in a batch of brownies, fear not, for this recipe makes 24 of the little tinkers and uses a little over half a can at that, so you could stretch to 40ish from a single can if you’ve a crowd to feed. If that doesn’t satisfy you, well, most supermarkets sell an own-brand value range can of bitter at around £ 1 for 4 x 440ml cans. But I created this on the eve of both my birthday and St Patrick’s Day, so it had to be the real thing. I’m fussy about very little when it comes to ingredients in cooking, but Guinness makes my non-negotiable list, and I hope that you, dear readers, will note my half-Irish blood and birthday on St Paddy’s Day and gently forgive me. I first came across the idea of Guinness in cooking from the wonderful Nigella, in her book Kitchen, one of my go-to reads for comfort food …