All posts tagged: raisins

Mulled Rich Fruit Tea, 31p [Jack Monroe’s Advent Recipes]

I have tried many times to recreate a decent mulled ‘wine’ that is alcohol-free – because despite what legend may otherwise tell you, boiling alcohol doesn’t eliminate it completely, it just reduces it – and by how much is so comprehensively variable that I dare not even try to tackle it. Mulling alcohol-free red wine would seem like the obvious choice, but I’m yet to find one that stands up to the challenge. If you know of a good, jammy Shiraz in the alcohol-free section, do let me know! Until then, this experiment with my slow cooker has proved to be the favourite; the deep smoke from the slow-brewed Lapsang and the dark, juicy fruit flavours combine with the traditional mulling spices to make a hot, rich, grown-up drink, without the headache. Some of the ingredients may seem a little odd – so let me explain. The ginger and sultanas are to replace the traditional ginger wine that forms the base of mulled wine. Ginger wine is made from raisins and ginger, so I simply …

Spiced Vegan Banana Bread, 11p

I almost had the audacity to call this recipe ‘Christmas-spiced Banana Bread’ as I am currently testing some new recipes for a December project (more on that below) but I didn’t think I could cope with the outrage of the Internet if I dared use the C-word halfway through September. So instead, euphemistically, this is an Autumn-spiced banana bread, warming, comforting, and pull-your-jumper-around-you warming delicious bliss. Based on the vegan banana bread recipe from A Girl Called Jack, but better. For best results you will need a small powerful blender to grind the spices into the sugar; I have used this one for years and absolutely swear by it as a blender, smoothie maker, curry paste machine and spice grinder, so it’s worth a look. And a third of the price of it’s hifalutin equivalent… Serves 6 very generously at 11p 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 …

Banana Pancakes

What do you make for breakfast when you have bananas, eggs, milk and flour? Banana pancakes of course! Ingredients (made 6 good sized pancakes.) (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 flour 100ml milk 1 egg 1 banana, or 2 if you want to go wild 2 tbsp oil Handful of sultanas – I’d normally add these but I don’t have any 🙁 Finely slice the bananas and – depending on their ripeness – either mash them with a fork or chop chop chop them into pieces. Add to a large mixing bowl. Add the flour, and a teaspoon of bicarbonate or baking powder if using plain flour. Add the egg and milk (and sultanas if you have them, sulk…) and mix together with a fork to form a smooth batter. Heat the oil in a frying pan and add a …

Apple, Pear and Sultana Baked Oats, 29p

I love to start the week for my little family with slightly luxurious breakfasts when time permits, but I’m currently on a book deadline and have been at my desk since 0630 this morning. However, this pudding-for-breakfast takes mere seconds to assemble, and tastes like love, and goodness, and a comforting blast of warmth on a slightly chilly morning. Mrs J and Small Boy were delighted, and I took the remains of the tin back to my desk to nibble on as I worked. Although decadent tasting, these oats contain three of your five a day (two if sharing between three, because, maths) – not bad for the work of a moment!  To make it vegan, or dairy free, simply replace the milk with a plant-based milk of your choice. I can highly recommend Alpro Soya Vanilla for this – my son’s favourite! To make it gluten-free, swap the oats for gluten-free oats. Serves two or three, from 29p each. (I provide links to the ingredients that I use so you can see how I calculate …

Carrot Cake Overnight Oats, 26p [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.   Overnight oats became something of a phenomenon a couple of years ago; the act of soaking porridge oats overnight in milk or yoghurt with a topping of choice. I like my breakfasts to resemble desserts as often as possible, so I started to play with classic cake combinations to make this healthy start a little more appetising. This version, although it tastes decadent, contains two of your five-a-day, and is very simple to throw together. Tinned carrots work better than fresh here, as their softness makes them easier to blend.   Serves 2 from 26p 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 purchase any ingredients.)   300g tinned carrots, …

Whirlybuns, 11p [Cooking On A Bootstrap]

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise 3 grown men, 3 grown women, and 3 small and boisterous boys. I mixed it, kneaded it, left it to rise…and promptly forgot all about it until I was halfway across the country. Silly me. I came home to find it fermenting beautifully, tickling the top of the teatowel flung over the top of it. I gave it a ginger sniff, it smelled a lot like sourdough. Vaguely remembering a yoghurt based bread I had made a few years ago, I figured it would be fine, and whipped it into these whirlybuns. J and A, here’s what you coulda had… Sorry! Makes a dozen pleasingly enormous buns at 11p each 750g plain flour, 28p (55p/1.5kg/Basics) …

No-Churn Brown Bread Ice Cream, 23p [Cooking On A Bootstrap]

I first discovered brown bread ice cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. MAKES AROUND 8 PORTIONS from 23p 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 purchase any ingredients. All prices correct at the time of printing and are subject to change. 100g wholemeal or brown bread, 5p (36p/800g loaf) 200ml whole milk, 11p (55p/1l) 3 egg yolks, 45p (89p/6 free range) 100g sugar, 7p (69p/1kg) 300ml double cream, £1.05 a fistful of sultanas, 4p (88p/500g) 2 tsp …

Berry Bircher Pot, 24p [A Year In 120 Recipes]

I made this imitation of a breakfast pot I saw in a high-street coffee shop, then worked out that it had cost me a sixth of the price it was selling for on the high street! I included a seeds-and-fruit adornment in homage to the original, and it works well with any mixture of dried fruit and nuts you have at your disposal, but if you don’t have any, that’s fine too, it’s just for show really. You can defrost the mixed berries by giving them a quick spritz under the cold tap. Serves 2 from 24p each – they look small but they’re incredibly filling! 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. All prices correct at the time of printing and are subject to change. 60g porridge oats, 5p (75p/1kg) 200g natural yoghurt, 16p (80p/1kg) 200ml milk, 11p (55p/1l) 50g frozen …

Apple & Cinnamon Loaf Cake, 15p [A Girl Called Jack]

This recipe started off as muffins that I made at school many years ago, and eventually became a warm, sweet, moist loaf cake. It’s quite soft due to the quantity of apples used, lending it a crumbly texture that makes it delicious to eat in a bowl with custard or natural yoghurt. It firms up by the next day – that is, if there’s any left! Serves 6, 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 purchase any ingredients. All prices correct at the time of printing and are subject to change. 3 small apples, cored, 22p zest and juice of ½ a lemon or 1 tablespoon bottled lemon juice, 3p 100g butter or baking block, plus extra to grease the tin, 11p 100g sugar, 7p 2 eggs (or 2 tbsp applesauce, to make it vegan), 30p a generous handful of sultanas, 9p …

Coronation Frickin’ Burger, 13p

I discovered a taste for Coronation Chicken when I was still in primary school, finding a tub of the pre-made deli style stuff in my parents fridge and, after a tentative sniff, decided to try a little of it with my undoubtedly disgusting small-child finger. And I LOVED it. I begged my parents for it, queer little thing I was. Not that I knew its delightful secrets at the time, but the combination of sweet sticky mango chutney with a creamy sauce and subtle spice, spiked with fat juicy sultanas, became one of my favourite things. As a teenager, walking 14 miles to and from school on occasion accompanied by my slightly older brother, I would spend the bus fare we saved on a tub of it from the corner shop, dumped unceremoniously over a bag of chips and eaten with my fingers. And then I grew up, and promptly forgot all about it. This burger is a homage to the humble and delightful Coronation Chicken, yet no monarchs were crowned nor chickens harmed in …

Brown Bread Ice Cream, 24p

I first discovered brown bread ice-cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice-cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. Makes around 8 portions at 24p each. Prices based on Sainsburys, Basics where available, and correct at time of writing. 100g wholemeal or brown bread, 5p (40p/800g loaf, Basics) 200ml milk, 9p (44p/litre) 3 egg yolks, 56p (£2.30/12 eggs, free range) 100g sugar, 8p (80p/kg, Fairtrade) 300ml double cream, £1 (£1/300ml) A fistful of sultanas, 10p (£1/400g, Basics) For the topping: 2 tsp breadcrumbs 1 tsp sugar, <1p (80p/1kg, Fairtrade) Few pinches ground cinnamon, <1p (80p/100g, Natco) Soak your bread in a little milk and stand to one side for an hour or so. Separate your eggs – I …

Sunshine Bread [A Girl Called Jack]

The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop into the fridge to snack on or use in another recipe. For a portable breakfast for me and Small Boy, or as a snack to keep in my drawer to chipmunk away on in the busyness of my day, I like to make individual buns – see the tip below. Makes 1 small loaf ((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.) 350g plain flour, plus extra to knead the dough a 7g sachet of fast-acting dried yeast 1 carrot 30g sultanas 1⁄2 x 200g tin of pineapple …

Apple Crumble Granola [A Year In 120 Recipes]

This decadent-tasting breakfast is simple to make, and almost feels like starting the day with a dessert! It’s easy to customise, use any combination of fruit and spices that you have to hand. Frozen berries with chunks of white chocolate, banana and cinnamon, even grated orange rind and dark chocolate for a luxury twist… Here’s a simple apple crumble combination to start you off, but the possibilities are endless. (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.) Ingredients (makes six portions): 300g oats 1 apple 30g butter 1 tbsp honey 1 tsp cinnamon First, pour the oats into a mixing bowl, and grate the apple over the top. I leave the skin on mine for extra goodness, but give it a quick rinse under the tap before I do. For a chewier granola, finely dice the apple instead for large chunks. Stir it …

Breakfast Sunshine Buns, 6p [A Girl Called Jack]

Breakfast Sunshine Buns – Pineapple, Carrot and Sultana – 49p for 8 at 6p each. 250g flour, 11p (65p/1.5kg) 1 sachet fast action dried yeast, 11p 30g sultanas, 6p (99p/500g) 1 carrot, 5p (part of a 1.25kg vegetable pack, £1) 1/2 can pineapple chunks, 16p (32p/227g) Weigh the flour into a large mixing bowl and add the yeast. Finely grate the carrot in, and add the sultanas. Mix in together and make a well in the centre of the dry mixture. Strain the pineapple pieces over a bowl, reserving the juice to use in a minute. Put half of the pineapple pieces into the centre of the dry mixture, and put the other half into an airtight container and pop into the fridge to snack on, or to use in another recipe! Add boiling water to the pineapple juice to make up to 160ml. Pour into the well in the centre of the dry mixture, and combine to make a soft, sticky dough. Tip out onto a lightly floured work surface and knead lightly – …