Desserts

Chocolate Mousse

Banana Bread

Pancakes

Waffles

Pound Cake

Malva Pudding

Chocolate Cheesecake Minis

Chocolate Babka

Blueberry Twist Bread

Carrot Cake

Sugar Free Custard

Coconut Cake - Gluten & Sugar Free

Sugar Free Mango Mousse

Apple Slice

Chai Latte Buns

Flapjack

Mini Lemon Meringue Pie

Fruit Cake

Banana Surprise Ice cream

Lemon Cake

Blackberry Pie

Raspberry & Apple Crumble

Avocado Pancakes

Summer Fruits Crumble

Apple & Cinnamon Pie

Lemon Cake

Lemon Sponge Cake

Lemon Loaf

Chocolate & Banana Ice Cream

Orange & Raspberry Sponge

Orange & Cinnamon Rolls

Raspberry Crumble Bars

Meringue

Vanilla Custard

Vanilla Custard Tart

Cookie Dough Ice cream

Apple & Strawberry Crumble Bars

Traditional Trifle

Vodka Cocktail Cake

Marble Cake

Apple Puff Pastry

Chocolate Chip Cookie Pie

Bakewell Tart

Raspberry & Dark Chocolate Custard Swirl

Creme Brulee

Strawberry Tart

Chocolate Orange Mousse

Mini Pecan Pies

Blackberry Sorbet

Cobbler

Pistachio Tart

Coffee Cake

Banana Pancake Cinnamon Rolls

Strawberry Cream Pies

Oreo Cheesecake

Nutella Tart

Apple Pie Loaf

Banana Bread

Ingredients;

3 Ripe Bananas

75g Veg Oil

100g Caster Sugar

225g Plain Flour

3 Heaped tsp Baking Powder

Vanilla Essence - Add to taste

Method;

Preheat oven to 200°c

Grease loaf tin

Mash the bananas.

Mix the mashed bananas with the oil and sugar.

Sift the flour and baking powder into the mixture.

Add Vanilla Essence

Pour mixture into the loaf tin.

Bake for 20 minutes

Serve

Enjoy!

Chocolate Mousse

Serves 4

Ingredients;

5 oz Vegan Chocolate

3/4 Cup Aquafabba

3 tsp Caster Sugar

Method;

Melt the chocolate over a saucepan

In a seperate bowl mix the aquafabba until it's light and fluffy.

Gradually add the sugar and mix until firm peaks form.

Gently pour half the mix into the warm chocolate. Fold it in gently.

Pour the chocolate mix into the remaining aquafabba.

Fold in gently, being careful not to push the air out.

Pour into dish of choice.

Rest in the fridge for 2 hours or until set.

Serve

Enjoy!

Pound Cake

Ingredients

3 Cups Plain Flour

1 Cup Cocoa Powder

2 tbsp Baking Powder

2 cups Oat Milk

1 1/2 Cups Granulated Sugar

170g Yoghurt

1 Cup Peanut Butter

1/4 Cup Oil

Vanilla Extract - To Taste

280g Vegan Marshmallows

1 Cup Pecans

Method

Preheat the oven to 180C

Grease your baking tray

In a large mixing bowl, sift the flour, cocoa powder and baking powder.

In a medium bowl combine the milk, sugar, yoghurt, peanut butter, oil and vanilla extract. Mix until creamy.

Add the wet ingredients to the dry and mix well.

Mix in the marshmallows and pecans.

Pour the mixture into your baking tray.

Bake for 40 minutes or until you can insert a toothpick and it comes out clean.

Let cool.

Enjoy!

Malva Pudding

Why not try this with some ice cream

Makes 9

Ingredients

300g sugar
140g apple sauce
2 tbsp apricot jam
2 tbsp coconut oil
250g plain flour
2 tsp baking powder
2 tsp bicarbonate soda
1/2 tsp salt
2 tbsp apple cider vinegar
120ml vegan milk (I use oat)

Sauce:
112g vegan butter (sunflower)
150g sugar
240ml coconut cream
1 tsp vanilla

Method

Preheat the oven to 180C and line a square oven dish

Mix together the sugar, apple sauce, apricot jam, and coconut oil in a large bowl until combined.

Sieve the flour, baking powder, bicarbonate soda and salt, into the mix and again combine.

Mix together the vegan milk and apple cider vinegar in a separate jug or bowl and leave to sit for 30 seconds before adding to the rest of the mixture.

Transfer the batter into a square oven dish.

For the sauce:

Melt the butter in a saucepan, Add the sugar and coconut cream and simmer until it reaches a syrupy consistency.

Then take the pan off the heat and add the vanilla.

Leave to cool slightly before pouring over the pudding.

Serve

Enjoy!

Chocolate Cheesecake Minis

Ingredients

Crust:

120g Chocolate Biscuits (see my recipe https://marisasveganrecipes.wixsite.com/mysite/post/vegan-chocolate-biscuits)

3 tbsp Butter (melted)

Cream:

200g moo free chocolate

1 400g tin of coconut milk (full fat)

Method

Break the biscuits down into crumbs,

Add the melted butter to the biscuit crumbs and mix until combined.

In a large mixing bowl, whisk the coconut milk for about 5 minutes with an electric whisk (or 10 minutes if you are whisking by hand)

In a glass dish place the moo free chocolate, and place over a pan of boiling water, and stir until all the chocolate has melted, then add the chocolate to the coconut milk and again whisk until combined.

In mini cake tins, or the mould of your choice, place the biscuit crumb mix in the base, and flatten with a spoon until smooth and even.

Finally, pour coconut chocolate mix over the top of your base(s) and place in the fridge to set (1-2 hours)

Optional: you can add a topping of your choice, such as fruit, more chocolate or even vegan squirty cream.

Serve

Enjoy!

Makes 6

Carrot Cake

Serves 9

Ingredients

Cake;

2 ½ Cup Plain Flour

1 Cup Brown Sugar

1 Cup Caster Sugar

2 tsp Baking Powder

1 tsp Bicarbonate of Soda

2 tsp Ground Cinnamon

½ tsp Ground Ginger

1 Cup Applesauce

¾ Cup Vegetable Oil

3 Cups Grated Carrots

1 Cup Chopped Pecans + more for decoration

Cream Cheese Frosting;

½ Cup Butter

1 Cup Vegan Cream Cheese

1 tsp Vanilla

4 Cup Icing Sugar

Method

Cake;

Preheat the oven 180C

Grease 2 8 inch trays.

In a large bowl sift the flour, baking powder and bicarbonate of soda.

Add the sugars, cinnamon and ginger.

Stir in the applesauce, oil, milk and vanilla essence.

Mix in the carrots and pecans.

Separate the mix into your 2 tins.

Bake for 35-45 minutes, or until you can place a toothpick in the centre and it comes out clean.

Cool completely before adding the frosting.

Frosting;

In a large bowl beat the butter until it’s creamy.

Mix in the cream cheese till smooth.

Add your vanilla Essence

Gradually sift in the icing sugar until the mix is spreadable.

Keep in the fridge until needed.

Assemble your cake

Serve

Enjoy!

Coconut Cake

Gluten & Sugar Free

Makes 18 cupcakes

Ingredients

60ml Olive Oil

200ml Milk

Juice from 1 Lemon

8 tbsp Organic Honey

2 tsp Vanilla Essence

150g Ground Almonds

150g Gluten Free Flour

2 heaped tsp Baking Powder (Gluten Free)

¼ tsp Bicarbonate of Soda

Frosting

2 x 400ml Coconut milk - Chilled in the fridge over night

½ Cup Cocoa Powder - Optional

Method

Preheat the oven to 180C

Grease 2 pie tins or prepare 18 cupcake cases

In a large bowl milk the oil, milk, lemon juice, honey, vanilla essence and ground almonds. Mix well.

Sift in the flour, baking powder and bicarb. Mix till smooth.

Pour the mix into your tin or cupcake cases.

Bake for 15 minutes or until you can put a toothpick in and it comes out clean.

Let cool before adding the frosting.

Frosting;

Turn the coconut milk tin upside down.

Drain the water out.

Place the creamy bit in a large bowl.

Whisk until thick and stays in place.

Sift in cocoa powder if you are using it.

Place in the fridge until ready to use.

Pipe frosting onto your cakes.

Serve

Enjoy!

Mango Mousse

Sugar Free

Makes 6

Ingredients

3 Ripe Mangoes

1 ½ Cup Coconut Cream

3 tbsp Agave Nectar

Method

Peel and dice the mangoes

Mash to make a puree

Add the cream and whisk until creamy

Mix in the agave nectar

Place in the fridge for 3-4 hours or until set.

Serve

Enjoy!

Apple Slice

Gluten & Sugar Free

Makes 6

Ingredients

3 Cups Pitted Dates

1 Cup Pecans

1 tsp Ground Cinnamon

½ tsp Ground Ginger

2 Cups Gluten Free Oats

1 ½ Cup Granny Smith Apples - Peeled & Diced

Method

Preheat the oven to 180C

Prepare a loaf tin with baking parchment.

Place the dates, pecans, cinnamon, ginger and 1 cup of oats in a food processor.

Blitz until the pieces are small, raisin sized.

Add the oats and apples.

Process to mix all together.

Transfer the mix into the loaf tin.

Press down, gently, to ensure there are no gaps.

Bakes for 20 minutes or until browned.

Serve

Enjoy!

Why not try this with our homemade sugar free custard https://marisasveganrecipes.wixsite.com/mysite/post/vegan-sugar-free-custard

Chai Latte Buns

Ingredients:

Dough

4 ½ cups Plain Flour

2 tbsp Baking Powder

1 tsp Salt

1 cup Butter

1 ¼ cup Milk

Filling

2 tbsp Butter (melted)

1 cup Brown Sugar

1 tbsp Chai Latte (Drink me Chai)

Icing

1 cup Icing Sugar

2 tbsp Butter

1 tsp Vanilla

3 tsp Lemon Juice

2 tbsp Chai Latte (more if needed)

Method

Preheat the oven to 200C

Dough;

In a large bowl sift the flour and baking powder.

Mix in the butter to make breadcrumbs.

Add the milk to create a dough

Knead the dough for 7-10 minutes

Let the dough rest for 15 minutes.

Roll the dough to roughly 19x14”

Filling;

Melt the butter and pour over the dough.

Mix the sugar and chai latte powder together.

Spread the mix evenly over the butter.

Roll the bun;

Roll the dough length-ways to make a log.

Cut the dough into 10-12 pieces.

Bake for 24-48 minutes

Let cool for 10 minutes.

Icing;

Mix all the ingredients together

Pour over the slightly warm buns.

Serve

Enjoy!

Fruit Cake

Why not try this with custard https://marisasveganrecipes.wixsite.com/mysite/post/vegan-sugar-free-custard

I won first place in a competition with this vegan fruit cake!

Ingredients:

250g Plain Flour

200g Caster Sugar

2 tbsp Cocoa Powder

1 tbsp Cornflour

1 tsp Bicarbonate of Soda

1 tsp Ground Cinnamon

375g Apple Sauce

90ml Vegetable Oil

75g Raisins

225g Mixed Fruit

125g Chopped Pecans

85g Halved Glacé Cherries

2 tsp Vanilla Essence

Method

Preheat the oven to 150C

In a large mixing bowl mix the flour, sugar, cocoa, cornflour, Bicarbonate of soda and cinnamon.

Next add the apple sauce and oil and combine thoroughly.

Finely add the raisins, mixed fruit, pecans and cherries.

Turn the mixture into a silicone mould, or a large lined cake tin, which ever you may have.

Bake for an 1 hour or until a skewer inserted in comes out clean.

Turn the cake out onto a cooling rack.

Serve.

Enjoy!

Banana Surprise Ice cream

The surprise is cookie dough

Ingredients:

Ice Cream;

6 Frozen Bananas

¼ cup Coconut Cream

3 tbsp Condensed Milk (see recipe https://marisasveganrecipes.wixsite.com/mysite/post/vegan-condensed-milk)

2 tsp Vanilla Extract

1-2 tbsp Lemon Juice

Cookie Dough;

1 ½ cups Flour

3 tbsp Condensed Milk

⅛ + 1 tbsp Coconut Cream

¼ cup Chocolate Chips

Fudge Sauce;

2oz/60g Chocolate (chopped)

¼ cup Cocoa Powder

½ cup Milk

2 tbsp Condensed Milk

Method

Cookie Dough

Combine all the ingredients together (except Chocolate Chips) in a medium mixing bowl, until you have a dough like texture (not sticky but holds together).

Then add the chocolate chips, before rolling into balls measuring at about 1-2 tsp each.

Place in the fridge until needed.

Ice Cream

Place the frozen banana in a food processor and blitz to a paste.

Add all the other ingredients and mix together until combined and put aside for later

Assemble

In a container, layer the cookie dough and ice cream and any remaining chocolate chips, if you have any.

Cover with a lid and place in the freezer for a minimum of 8 hours or overnight (if you're patient enough)

Fudge Sauce

In a saucepan place all the ingredients, and whisk together on a medium heat.

Serve

Enjoy!

Lemon Cake

Serves 6

Ingredients

Flaxseed Egg;

2 tbsp Chia Seeds

6 tbsp Aquafaba

Cake;

2 tsp Lemon Zest

1 ½ Cup Self Raising Flour

½ Cup Caster Sugar

1 ½ tsp Baking Powder

½ Cup Milk

2 tsp Cider Vinegar

2-3 tbsp Lemon Juice

½ Cup Butter (Creamed)

Flaxseed Egg

Glaze;

1 Cup Icing Sugar

4-5 tbsp Lemon Juice

Water

Method

Prepare the flaxseed egg. Mix the chia seeds and aquafaba together and set aside.

Preheat the oven 180C

Grease your loaf tin

Sift the flour and baking powder into a large bowl.

Add the sugar.

Mix in the lemon zest, juice, milk, vinegar, butter and flaxseed.

Mix until smooth.

Transfer the mix into your loaf tin.

Bake for 30 -35 minutes or until a toothpick comes out clean.

Let cool completely.

Glaze;

In a small bowl sift the icing sugar.

Stir in the lemon juice.

Add the water a little at a time until the mix is smooth and pouring consistency.

Using a toothpick, poke some holes in your cake.

Pour your glaze on top.

Let set for a few minutes before slicing

Serve

Enjoy!

Blackberry Pie

Why not try this with our homemade custard?

https://marisasveganrecipes.wixsite.com/mysite/post/vegan-sugar-free-custard

Ingredients

Pie Crust;

225g (2 ½ Cups) Plain Flour

50g (¼ Cup) Butter

50g (¼ Cup) Trex

Little cold water.

Pie Mix;

6 Cups Blackberries

1 ½ Cups Caster Sugar

½ Lemon Juice

½ Lemon Zest

½ tsp Ground Cinnamon

4 tbsp Tbsp Cornflour

Method

Place the blackberries in a large bowl.

Gently mix with the sugar, lemon juice, zest, cinnamon and cornflour.

Let sit for 30 minutes.

Meanwhile make the pie crust.

Sift the flour into a large bowl.

Rub the butter and trex in to make breadcrumbs.

Add a little cold water at a time and mix to create your dough.

Preheat the oven 200C

Grease your pie dish.

Roll ⅔ the dough out and place in your pie dish.

Transfer your blackberry mix into your pie.

Roll out the last of the dough and place on the top of your pie.

You can lattice if you want.

Brush a little milk over the top.

Bake for 30 minutes

Turn the oven down to 150C

Put foil over the top of your pie

Bake for another 30 minutes.

Serve

Enjoy!

Raspberry & Apple Crumble

Why not try this with our homemade custard?

https://marisasveganrecipes.wixsite.com/mysite/post/vegan-sugar-free-custard

Ingredients

500g Raspberries - Washed

1kg Cooking Apples

Juice from ½ Lemon

4 tbsp Granulated Sugar - More for topping (Optional)

Topping;

150g Oats

100g Plain Flour

75g Brown Sugar

100g Butter

Method

Preheat the oven 180C

Peel and core your apples.

Cut them in 1/4s then ½ again.

Put the apples in a large oven dish and mix with the lemon juice.

Bake 15-20 minutes

Meanwhile make the topping;

Place all the ingredients into a large bowl.

Rub together with your fingertips to make breadcrumbs texture.

Gently mix the raspberries and sugar with the apples.

Spread the topping over the mix.

Sprinkle extra sugar over the top

Cook for 45 minutes

Serve

Enjoy!

Summer Fruits Crumble

Serves 6

Ingredients

100g Plain Flour

50g Butter

50g Caster sugar + 2 handfuls

Vanilla Essence - To taste

420g-500g Frozen Summer Fruit Mix

Method

Preheat the oven 200C

Sift the flour into a small bowl.

Add the butter and rub between your fingertips to make a breadcrumb mixture.

Mix in 50g Caster Sugar.

In your oven dish, mix the frozen fruit, vanilla essence and 2 handfuls of caster sugar.

Pour the crumble mix over the top, evenly.

Bake for 35-40 minutes or until the crumble is golden brown.

Serve

Enjoy!

Lemon Cake

Serves 8

Ingredients

Cake;

3 ½ Cups Plain Flour

¼ Cup Cornflour

2 ½ tbsp Baking Powder

¼ tsp Ground Turmeric

Zest from 1 Lemon

Juice from 1 Lemon

2 Cups Granulated Sugar

⅔ Cup Vegetable Oil

1 ⅔ Cup Milk

2 tbsp Apple Sauce

1 tsp Vanilla Essence

1 tsp Lemon Extract

Glaze;

Juice from 1 Lemon

2 ½ tbsp Granulated Sugar

Icing;

1 ¼ Cup Icing Sugar

Juice from 1 Lemon

Water if needed

Method

Cake;

Preheat the oven 180C, prepare your chosen large baking tin by oiling it.

In a large bowl sift the flour, cornflour, baking powder and turmeric.

Add the lemon zest.

In the middle of the dry ingredients add the lemon juice, dugar, oil, milk, applesauce, vanilla and lemon extract. Mix well until smooth.

Bake for 50-55 minutes or until a toothpick comes out clean.

Glaze;

Once the cake is out of the oven start your glaze.

In a small saucepan place the lemon juice and sugar.

Bring the mix to a boil, to melt your ingredients.

Lower the temperature and simmer the mix for 2-3 minutes, stirring constantly.

Once the cake is on the cooling rack brush the glaze over it.

Icing;

In a small bowl sift the icing sugar.

Add the lemon juice and mix until smooth.

If it’s a little too thick, you can add a little water.

Once the cake is completely cool, drizzle your icing sugar over the top.

Keep in an airtight container until ready to serve

Serve

Enjoy!

Lemon Loaf

Serves 6

Ingredients

2 Cups Plain Flour

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

½ Cup caster Sugar

Zest from 1 Lemon

½ Cup Olive Oil

1 ½ tbsp Water

1 Cup Plain Yoghurt

1 tsp Vanilla Essence

Juice from 1 Lemon

½ Cup Butter - Melted

Icing;

1 Cup Icing Sugar

Juice from 1 Lemon

Water if needed

Method

Preheat the oven 160C. Grease and line a loaf tin.

In a large bowl sift the flour, baking powder and bicarbonate of soda.

Add the lemon zest and sugar.

Add the water, oil, yoghurt, lemon juice, vanilla and melted butter. Mix until smooth.

Pour the mix into your prepared tin.

Bake for 40-45 minutes or until toothpick comes out clean.

Let cool completely before adding the glaze.

Icing;

In a small bowl sift the icing sugar.

Mix in the lemon juice.

If the mix is a little too stiff you can add a little water.

Mix until completely smooth and the consistency you want.

Once the cake is completely cooled, gently spread the icing over your loaf.

Place in an airtight container until ready to serve

Serve

Enjoy!

Orange & Raspberry Sponge

Ingredients

1 ½ Cups Plain Flour

2 tsp Baking Powder

½ tsp Bicarbonate of Soda

1 tbsp Ground Flaxseed

½ Cup Caster Sugar

½ Cup Milk

⅓ Cup Fresh Orange Juice

⅓ Cup Vegetable Oil

1 tsp Vanilla Essence

Zest from 1 Orange

2 tsp Apple Cider Vinegar

⅔ Cup Raspberries

Method

Preheat the oven 180C and grease a round cake tin

In a large bowl, sift the flour, bicarb and baking powder.

In a separate bowl add the milk, orange juice, oil, flax seed, sugar, vanilla, zest and vinegar. Mix to combine it all.

Add the wet into the dry ingredients and mix until smooth.

Pour the mix into your prepared tin.

Place the raspberries on the top of the mix.

Bake for 45 minutes.

Place foil over the top of the tin 20 minutes

Serve

Enjoy!

Makes 8

Lemon Sponge Cake

Ingredients

Cake:

2 ½ Cup Plain Four

1 ½ Cup Caster Sugar

1 ½ tsp Bicarbonate of Soda

1 ½ Cup Vegan Milk

½ Cup Vegetable Oil

1 tbsp Apple Cider Vinegar

1 tsp Vanilla Essence

3 tbsp Lemon Juice

2 tbsp Lemon Zest

Icing:

250g Vegan Butter

500g Icing Sugar

Method

Preheat the oven to 180c.

Sift flour, sugar, bicarbonate of soda.

Mix.

Add milk, oil, vinegar, vanilla, lemon juice and lemon zest.

Whisk all together until smooth

Divide mixture into 2 round tins.

Bake for 30 mins.

Let cakes cool completely.

To make your icing, Start by creaming the butter.

Then sift the icing sugar into the bowl and mix together.

Add a tsp of vanilla or lemon juice to add some extra flavour.

Ice the first cake and then place the second cake on top.

Ice and decorate the top cake.

Serve

Enjoy!

Chocolate and Banana Ice Cream

Ingredients:

1 frozen banana, slice before freezing

3 tbsp vegan milk

1 tsp cocoa powder

½ tsp vanilla

Method

Blend all ingredients

Freeze one hour

Serve

Enjoy!

Serves 1

Vanilla Custard Tart

Makes 1 large or 12 little

Ingredients:

Tart Base:

2 Cups Flour

1 ½ tbsp Caster Sugar

½ tsp Salt

½ Cup + 2 tbsp Vegan Butter

2 tbsp Oil

3 tbsp Cold Water

Custard:

2 Cups Vegan Milk

½ Cup Syrup

3 tbsp Cornflour

¼ tsp Turmeric

1tsp Vanilla

Method

Preheat the oven to 180c.

Make the base.

Mix together the flour, sugar and salt.

Mix in the butter and use your fingers to form bread crumbs.

In a separate bowl, mix together the oil and water.

Add the oil and water mix into the bread crumb mix to form a dough.

Wrap the dough in cling film and cool in the fridge for 30 mins.

Roll out dough to about ¼ inch thick.

If making small tarts, cut out circles in the dough about 1 cm bigger than your tins. I put a tin on the dough and cut around it.

Gently press the dough into the pie tin, or the small circles of dough into the individual tins.

Cover with foil and cook for 35 mins. For the mini tarts you will need to blind bake them; Prick at the base of each one a couple of times and then fill with baking beans or rice parcels.

Then remove foil and cook another 10-15 mins. Skip this step for the minis

Let cool while you make the custard.

To make the custard:

Mix ¼ Cup of milk with the cornflour.

In a saucepan add the remaining milk, the cornflour mix and the Syrup.

Cook on medium heat until mixture starts to thicken.

Then add the vanilla and turmeric.

When the mixture is thick enough, pour into the tart base/bases.

Cover with cling film. Make sure the cling film in touching the custard or it can form a skin. You don’t need to cover the little ones.

Leave to set in the fridge for 2-4 hours. 1 -½ hours for the minis.

Serve

Enjoy!

Meringue

Makes Roughly 75 drops depending on the size you make them

Ingredients

1 tin of aquafaba

125g caster sugar

Method

Preheat the oven to 100c.

Use an electric mixer or hand mixer.

Pour the aquafaba into the mixer.

Mix the aquafaba on high for about 10 minutes, until white and thick. It will have tripled in size.

Then add the sugar one tbsp at a time. This will give the mix a glossy shine to it.

When the mixture is fully mixed and thick enough, spoon the mix into a piping bag and cut the end about half a cm wide.

On baking paper, squeeze the mixture out into round drops.

Put the drops in the oven for 1 hour and 10 minutes.

After that, leave the drops in the oven but turn it off and open the door slightly. Leave them like this for another 40-50 minutes.

Serve

Enjoy!

Traditional Trifle

Serves 8 Generously

Ingredients

Cake;

1 ⅓ Cup Self Raising Flour

1 Cup Caster Sugar

1 tsp Bicarbonate of Soda

1 Cup Milk

2 tsp Vanilla Essence

⅓ Cup Vegetable Oil

1 tbsp Vinegar

Jelly;

300g Raspberries - Cut into small pieces

Juice from 1 Lemon

4 tbsp Golden Syrup

400ml Water

2 Sachet Vege-Gel

Custard;

2 Cups Milk

½ Cups Golden Syrup

3 tbsp Cornflour

¼ Turmeric (Optional)

1 tsp Vanilla

Cream;

800g Coconut Milk - Full Fat Kept in the fridge overnight

2 tsp Vanilla

4 tbsp Golden Syrup

Chocolate to grate (Optional)

Method

Cake;

Preheat the oven 180C and prepare your cake tin

In a large bowl sift the flour and bicarb. Add the sugar and mix to combine.

Pour the milk, vanilla, oil and vinegar onto the flour mix.

Mix until completely smooth.

Pour the mix into your prepared tin and cover with foil

Bake for 25-30 minutes or until a toothpick comes out clean.

Jelly;

Once the cake has come out the oven you can begin making this.

Place the raspberries in a saucepan

Add the lemon juice, golden syrup and water.

Boil on a low heat until the raspberries are soft enough to mash with a fork - Roughly 5-10 minutes.

Mash your raspberries to be as smooth as possible.

Make sure the mix is simmering and add the vege-gel. Mix with a whisk until the mix is smooth again.

Put together;

Cut the cake into small cubes and place in the bottom of your chosen trifle dish.

Pour the jelly over the top of the cake.

Place in the fridge to set. Mine took 1 hour, yours may take longer

Custard;

Once the jelly is completely set begin to make your custard.

In a small bowl mix ¼ cup milk and the cornflour. Mix until the cornflour is dissolved.

Add this, the remaining milk and syrup to a saucepan.

Boil until the mix begins to thicken, stirring every now and then.

Once the mix is thick, add the vanilla and turmeric.

Take off the hob and let cool for 5 minutes.

Once cooled slightly pour the custard over the jelly and smooth it out.

Place some baking parchment over the top of the custard, to prevent a film, and let sit in the fridge. Mine took an hour.

Cream;

Once the custard has set you can make the cream

Open you coconut milk tins upside down, pour the liquid out and place the cream in a large mixing bowl.

Add the syrup and vanilla and mix to create a fluffy whipped cream.

Pour the cream over the custard, saving some to pipe on the top.

Pipe little swirls around the top of the trifle

Grate some chocolate into the center of the trifle.

Keep in the fridge.

Serve

Enjoy!

Cookie Dough Ice Cream

Ingredients

Icecream:

2 Tins Full Fat Coconut Milk (Place in the fridge overnight - Only use the solid part, drain the liquid out)

½ Cup granulated Sugar

1 ½ Tbsp Cornflour

2 Tsp Vanilla

Cookie dough:

3 tbsp Vegan Butter, Softened

2 tbsp Caster Sugar

2 Tbsp Brown Sugar

¼ tsp Vanilla

¾ Cup Plain Flour

2 tbsp Vegan Choc Chips

Chocolate Pieces:

2 tbsp melted chocolate

Method

Put your electric mixing bowl in the freezer.

Mix together one tin of coconut milk and the cornstarch. Then set this aside.

Set a pan on medium heat and combine the second tin of coconut milk and the sugar. Mix until sugar has fully dissolved.

Mix in the vanilla.

Mix in the cornstarch and coconut milk until well combined.

Bring the mix to a boil and stir continuously until mixture has thickened. About 5 mins.

Pour the mix into a shallow tray and cover. Make sure the clingfilm is touching the mixture.

Leave it in the fridge for at least 4 hours.

While the coconut mix is in the fridge, prepare your cookie dough and chocolate piece.

For the cookie dough, cream together the butter, caster sugar, brown sugar, and vanilla.

Then mix in the four to form a dough.

Mix in the chocolate chips.

With your hands make small balls out of the cookie dough about a teaspoon each.

Place on a tray and freeze for 1 hour.

To make the chocolate pieces, melt some chocolate and pour into baking paper.

Use a spoon to spread the melted chocolate thinly over the baking paper.

Freeze for 1 hour.

When frozen, break the chocolate into pieces.

When your ice cream mix is ready, put it into your now frozen mixing bowl. Use your bread hook to churn the mix for about 10 minutes.

Use a spoon to gently mix in the chocolate pieces and cookie dough.

Pour the mix onto a tray and freeze for 2-4 hours.

Serve

Enjoy.

Vodka Cocktail Cake

Ingredients

Cake:

2 ½ Cup Plain Flour

1 ½ Cup Caster Sugar

1 ½ tsp Bicarbonate of Soda

1 ½ Cup Vegan Milk

½ Cup Oil

1 tbsp Apple Cider Vinegar

1 tsp Vanilla

3 tsp Lemon Juice

2 tbsp Lemon Zest

⅛ Cup Vodka

½ Cup Mixed berries

Icing:

2 tbsp Vegan Butter, Softened

1 Cup Icing Sugar

1 ½ tbsp Vodka

Red food colouring

Strawberries (Optional)

Method

Preheat the oven to 180c.

Line 2 loaf tins.

Sift flour into a large bowl and mix in the sugar and bicarbonate of soda.

Then mix in the milk, oil, vinegar, vanilla, lemon juice, lemon zest, and vodka.

Fold in the berries.

Pour into 2 small loaf tins or 2 round cake tins.

Bake for 35-40 minutes. If not quite done by then cover with foil and cook for another 10 minutes.

Cool cake completely before icing.

Make the icing while the cake is cooling.

Mix together the butter and icing sugar.

Add the vodka and mix until smooth.

Mix in the red food colouring to the shade of red you desire.

Once cake has cooled spread the icing on top and top with fresh strawberry slices if using.

Serve

Enjoy!

Apple & Strawberry Crumble Bars

Ingredients

Crumble:

200g Plain Flour

100g Caster Sugar

100g Vegan Butter

2 tbsp Water

Filling:

1 Cup Apples, Peeled and Cubed

1 Cup Strawberries, Cubed

1 tbsp Maple Syrup

2 tbsp Cornflour

Method

Preheat the oven to 180c.

Mix together the flour and sugar.

Use your fingers to mix in the butter to form bread crumbs.

Take ½ cup of the crumble mix and set aside for the topping.

Add the water a little at a time.

Pout the mix into a lined baking tray and use the back of a spoon to flatten the mix.

Bake for 15 minutes.

While the base is baking, prepare the filling.

Add the apples, strawberries and syrup into a pan over medium heat and stir continuously until softened.

Stir in the cornflour and take off heat.

Pour the filling onto the base.

Take the crumble mix you set aside and pour that over your filling. Sprinkle a tbsp of caster sugar on top if you like it really sweet.

Bake for 25-30 minutes or until golden on top.

When cooked, leave to cool at room temperature for 30 minutes.

Then cool in the fridge for 2 hours to set.

Serve

Enjoy!

Makes 9-12 Squares

Marble Cake

Ingredients

2 ½ Cups Plain Flour

¾ Cup Caster Sugar

1 tbsp Baking Powder

1 tbsp Vanilla

1 ¼ Cup Vegan Milk

⅔ Cup Oil

4 tbsp Cocoa Powder

3 tbsp Vegan Milk

Method

Preheat the oven to 180c and line a loaf tin with baking paper.

Combine the flour, sugar and baking powder in a large mixing bowl.

Make a well in the centre of the dry ingredients and add 1 ¼ cup milk, oil and vanilla.

Stir well until combined.

Transfer half the mix into a separate mixing bowl.

To one half of the mix add 4 tbsp of vegan milk and the cocoa powder.

Using a different spoon for each mix, spoon the mix into the loaf tin. Begin from the middle of the time and alternate between the two mixes.

Once all the mix is used up use a skewer or knife to create the marble pattern on top, by dragging it through the mixture.

Bake for 50 minutes.

If the mix is not cooked by then, cover with tin foil and bake for another 20-30 minutes.

Serve

Enjoy!

Chocolate Chip Cookie Pie

Ingredients

2 Tins Chickpeas

1 Cup Oats

3 tbsp Oil

2 tsp Vanilla

2 tsp Baking Powder

½ tsp Bicarbonate of Soda

1 ½ Cup Brown Sugar

1 Cup Vegan Chocolate Chips

Method

Preheat the oven to 180c.

Blend all the ingredients together except the chocolate chips. I used a hand blender.

Stir in the chocolate chips.

Pour mixture into a lined baking pan.

Bake for 35-40 minutes.

Serve

Enjoy!

Bakewell Tart

Ingredients

Pastry:

210 g Plain Flour

115g Vegan Butter

3-4 tbsp Cold Water

Frangipane:

150g Vegan Butter

150g Ground Almonds

150g Sugar

100g Plain Flour

1 tsp Baking Powder

½ tsp Bicarbonate of Soda

1 tsp Apple Cider Vinegar

100ml Vegan Milk

1 tsp Almond Extract

2 tbsp Raspberry Jam

2-3 tbsp Flaked Almonds

Method

Preheat the oven to 200c.

To make the base, mix the flour and butter together. Use your fingers to rub into breadcrumbs.

Add the water and form a dough.

Roll the dough out on a well floured surface.

Transfer the dough to a greased tart tin. Press the dough against the tin to get the shape. It may shrink in the oven so wait to trim the edges until it's cooked.

Press a fork into the tart base several times.

Bake for 20 minutes.

While the base is in the oven, prepare the frangipane.

Melt the butter in a saucepan or in a microwave.

In a mixing bowl, mix together the melted butter and sugar.

Add the ground almonds and almond extract. Mix well.

Mix in the flour, baking powder, and bicarbonate of soda.

Stir in the milk until all well combined.

Lastly, stir in the vinegar.

When the tart base is cooked, spread the jam evenly over the base.

Pour the frangipane over the jam and spread evenly to fill the tart.

Sprinkle the almond flakes on top.

Bake for 20 minutes.

Cover the tart in foil and then bake for another 15-20 minutes.

Serve

Enjoy!

Serves 6-8

Apple Puff Pastry

Makes 6

Ingredients

Pastry:

1 ¼ Cup Plain Flour

¾ Cup Butter/Marge, Chilled, Cubed

⅓ Cup Ice Water

Apple Topping:

2 tbsp Caster Sugar

1 tsp Cinnamon

1 Medium Apple, Sliced

2 tbsp Vegan Milk

Method

First, prepare the puff pastry.

If using soft margarine, put it in the freezer for 20 minutes before stirring into flour.

Sift the flour into a large bowl and add the butter.

Use a fork to mix together to form crumbs.

Add the water and stir gently.

Wrap in cling film and refrigerate for 20 minutes.

On a well floured surface, roll the dough into a rectangle.

Fold the top third of the rectangle down, then fold the bottom third up to cover the top third.

Roll out the pastry again and fold into thirds again.

Repeat the rolling and folding for about 4-6 times.

Wrap the dough in cling film and refrigerate for another 30 minutes.

Preheat the oven to 200c.

In a small bowl combine the sugar and cinnamon.

Roll out the dough into a rectangle and cut into 6 even squares.

Use a fork to prick each square several times.

Brush the milk over the pastry and sprinkle the sugar and cinnamon on top.

Lay about 4 apple slices on each square and sprinkle a small bit of cinnamon and sugar over them.

Bake for 20-25 minutes.

Serve

Enjoy!

Raspberry & Dark Chocolate Custard Swirl

Ingredients

Dough:

450g Plain Flour

50g Cocoa Powder

½ tsp Lemon Zest

180g Caster Sugar

70g Vegan Margarine

220ml Vegan Milk, Warm

1 Packet Instant Yeast

Filling:

Vegan Custard

60g Vegan Dark Choc, Roughly Chopped

1 Pack of Raspberries

20g Cornflour

20g Icing Sugar

Method

Mix together the flour, cocoa powder, ½ the sugar and lemon zest.

Make a well in the middle and pour in the warm milk. Sprinkle the yeast on top of the milk and the sugar on top of the yeast.

Lightly mix together the milk, yeast and sugar and leave for 10 minutes.

Mix the wet mix with the dry and knead for ten minutes.

Cover and let rise in a warm place for 40 minutes.

Preheat the oven to 180c.

Roll the dough out on a floured surface to about 30x40cm rectangle.

Spread the vegan custard in a thin layer on top of the dough.

Sprinkle the raspberries and chocolate on top of the custard.

Mix the icing sugar and cornflour and sift over the top.

Cut the dough into 4 cm strips.

Roll the first strip and place in a greased circular cake tin.

Take the rest of the strips and layer them in a spiral shape around the first one.

Bake for 40-45 minutes.

Serve

Enjoy!

Serves 10-12

Creme Brulee

Makes 2

Ingredients

1 Cup Light Coconut Milk

2 tbsp + 2 tsp for topping Brown Sugar

½ tsp vege gel

1 tsp Vanilla Essence

Pinch of Turmeric

Method

Place all the ingredients in a small saucepan

Turn the heat up to high and continuously whisk the mix until just before it fully boils.

Pour into ramekins

Leave to cool on the side and then place in the fridge to set.

This should only take 2-3 hours

Sprinkle 1 tsp of brown sugar on each creme brulee and heat under a grill or using a blow torch.

Serve

Enjoy!

Strawberry Tart

Ingredients

Pastry:

170g Plain Flour

85g Vegan Butter or Marge

1 ½ tbsp Caster Sugar

2-3 tbsp Ice Water

Creme Patissiere:

1 tbsp Vegan Milk

1 Cup Vegan Milk

2 tbsp Cornflour

¼ Cup Caster Sugar

1 tsp Vanilla

1 tbsp Vegan Butter, melted

Topping:

10 Medium Strawberries, sliced

Method

To make the pastry, use your fingers to mix the flour and butter together to form bread crumbs.

Gently stir in the sugar.

Add the water a little at a time to form a firm dough.

Refrigerate the dough for at least 20 minutes.

Make the creme patissiere while the dough is in the fridge.

Mix together the 1 tbsp of milk with the cornflour and sugar until smooth.

In a saucepan, gently heat the 1 cup of milk with the vanilla until almost boiling.

Pour in the cornflour mix and whisk vigorously.

Cook on medium heat for 5-10 minutes.

Pour in the melted butter and stir until fully combined.

Take the mixture off the heat and stir every now and then while it's cooling down. It will thicken as it cools.

Preheat the oven to 190c.

Roll out the pastry dough and transfer into a tart tin.

Prick the pastry base all over with a fork.

Bake for 15-20 minutes.

Let cool slightly when you take it out the oven.

When cooled, pour the creme patissiere into the tart base.

Top the tart with strawberry slices.

Serve

Enjoy!

Chocolate Orange Mousse

Ingredients

1 Tin Coconut Milk - Kept in the fridge overnight

150g Chocolate of Choice

1 Large Orange Juice

3 tbsp Golden Syrup

Orange Zest to top

Method

Place the chocolate in a glass bowl with the orange juice.

Place over a saucepan of boiling water and let the chocolate melt.

Place the solid part of the coconut milk in a medium mixing bowl.

Add the melted chocolate to the coconut milk, along with the syrup.

Mix until all ingredients are combined.

Pour into your chosen dishes

Place in the fridge until set, this should be 2-3 hours

Top with orange zest and cream if you would like

Serve

Enjoy!

Makes 3-4

Strawberry Cream Pies

Ingredients

Base;

½ Cup Desiccated Coconut

1 Cup Cashews

1 ½ tbsp Golden Syrup

1 tsp Vanilla Essence

Filling;

3/4 Cups Cashews

1.4 Cup Vegetable Oil

¼ Cup Coconut Milk (Full Fat, Kept in the fridge overnight)

1/4 Cup + 1 tbsp Golden Syrup

1 ½ Cups Fresh Strawberries

1/2 Cup + 2 tsp Lemon Juice

1 tsp Vanilla Essence

Method

Line a muffin tray with cases.

Base;

Place the coconut, cashews, syrup and vanilla into a food processor.

Blend until the mix begins to clump together.

Divide between the cupcake cases. I used roughly 1 tsp per case.

Press the mix into the bottom of each case, as equally spread as possible.

Place in the fridge while you make the filling.

Filling;

Place the cashews, oil, coconut milk (only the thick white cream), syrup, strawberries, lemon juice and vanilla into a medium saucepan.

Heat on a low until the coconut milk melts and the mix is warm.

Use a hand blender to blitz until the mix until completely smooth. There may be some seeds from the strawberries.

Fill the cupcake case. This is about ¼ cup of mix per case.

Place in the freezer until completely set. This should only take a couple of hours.

Remove the cream pies from the cases.

Store in the freezer until ready to serve.

Serve frozen or leave to defrost for 30 minutes for a lovely smooth cream pie.

Enjoy!

Makes 12

Mini Pecan Pies

Ingredients

Tart Base:

170g Plain Flour

85g Vegan Butter

1 ½ tbsp Caster Sugar

2-3 tbsp Ice Water

Filling:

1 ½ Cups Pecans, Quartered

2 tbsp Vegan Butter

2 ½ tbsp Plain Flour

½ Cup Water

½ Cup Maple Syrup

¼ Cup Caster Sugar

1 tsp Vanilla

Method

Preheat the oven to 180c.

Sift the flour into a bowl and add the butter.

Use your fingers to rub the mixture into bread crumbs.

Stir in the sugar.

Add the water 1 tbsp at a time until you form a dough.

Roll out the dough on a floured surface.

Use a round cutter or bowl to measure out the dough.

Use the dough circles to fill the tart tin. Press the dough into the tin.

To make the filling, heat a saucepan on medium heat.

Melt the butter in the saucepan.

Whisk in the flour and cook until golden.

Whisk in the syrup and sugar and cook until smooth and thick.

Remove from heat and stir in the vanilla and pecans.

Spoon the mix into the tart bases.

Place 1 whole pecan on top of each pie and bake for 25 minutes.

Let cool before removing from the tart cases.

Serve

Enjoy!

Makes 6

Blackberry Sorbet

Ingredients

2 Cups Frozen Blackberries

1 tsp Vanilla Essence

1 tbsp Golden Syrup

Method

Place all of the ingredients in a blender.

Blend until completely smooth, this will leave you with a slushie sort of mix.

Transfer the mix into a tub with a lid, or cover it with cling film.

Freezer for 1-2 hours.

Serve

Enjoy!

Serves 2

Oreo Cheesecake

Serves 8

Ingredients

Base;

25 Oreos

2 -3 tbsp Melted Butter

Filling;

1 Tin Coconut Milk

220g Cream Cheese

1 Cup Caster Sugar

1 Sachet Vege Gel

½ Cup Butter

1 tbsp Vanilla Essence

12 Oreos

Top;

12 Oreos

Method

Base;

Prepare a 8” spring form tin

Place the oreos in a food processor and blitz until you have a crumbly mix.

Transfer the mix into a small bowl.

Add the melted butter and mix until you have a wet, sticky mix.

Transfer the mix into your prepared tin.

Press the mix evenly into the tin.

Place in the fridge while you make the filling.

Filling;

Place all the ingredients except the oreos into a large bowl.

Mix until you have a smooth mix.

Place the biscuits in the food processor until you have some crumbs and some chunks (if you want some chunks in your cheesecake)

Pour the oreos into your filling mix and mix to combine.

Pour the mix onto your base

Top;

Decorate with the leftover oreos however you would like.

I put some whole ones in the mix and crumbled some to sprinkle over the top

Finish;

Place in the fridge until the cheesecake has set. This should only take 2-3 hours.

Remove the cheesecake from the tin.

Serve

Enjoy!

Nutella Tart

Serves 8

Ingredients

1 ¼ Cups Plain Flour

1 tbsp Icing Sugar

¼ Cup Olive Oil

Up to 1 Cup Water

1 tbsp Cocoa Powder - If you want chocolate pastry

Nutella - See our recipe here

Method

Preheat the oven 180C and prepare a small pie tin.

In a large bowl, sift the flour, icing sugar and cocoa powder if using.

Add the olive oil and mix.

Add a little water at a time and knead until your mix has come together into a pastry.

Roll your pastry out to fit your tin, this should be quite thin.

Prick the base with a fork multiple times, to cover most of the base.

Blind bake the pastry for 7 minutes. This is when you fill the base with baking beans, rice or I used lentils this time; make sure you wrap them in cling film first.

Remove the beans and bake for a furth 6 minutes or until the base has browned and is crispy.

Let cool completely.

Remove the pastry from the tin and place on a plate.

Fill the pastry with nutella

Place in the fridge until the nutella has completely set, this should only take a couple of hours.

Serve

Enjoy!

Cobbler

Ingredients

1 ½ Cups Blackberries

1 ½ Cups Apples - Peeled, Cored and sliced small

¼ Cup Granulated Sugar

1 tbsp Cornflour

Top;

½ Cup Melted Butter

¾ Cup Granulated Sugar

1 tsp Vanilla Essence

1 tbsp Milk

1 Cup Plain Flour

1 tsp Baking Powder

Method

Preheat the oven to 179C and grease a dish roughy 11x7”

Place the apples and blackberries in a mixing bowl

Add the sugar and cornflour and mix to combine.

Transfer this to your prepared dish, spreading the fruit as evenly as possible.

Top;

Mix the melted butter, sugar, vanilla and milk together in a medium mixing bowl.

Sift the flour and baking powder into the mixing bowl.

Mix together until you have a thick, soft mix.

Spread over the top of the fruit, evenly.

Bake for 30-35 minutes or until the topping as browned and crisped.

Serve

Enjoy!

Pistachio Tart

Ingredients

Crust;

1 Cup Buckwheat Flour

1 Cup Oats

¼ Cup Cocoa Powder

6 Large Dates

3 tbsp Coconut Oil

3 tbsp Golden Syrup

Filling;

1 ½ Cups + More for decorating Pistachios

1 Tin Coconut Milk - Full Fat, Fridged overnight & Only White Cream

½ Cup Milk

½ Cup Golden Syrup

4 tbsp Coconut Oil

2 tsp Vanilla Essence

Chopped Chocolate - To Decorate

Method

Soak 1 ½ cups pistachios in boiling water for 1 hour.

Crust;

Prepare a 9” Pie dish with baking parchment.

Add the flour, oats and cocoa powder into a food processor.

Blitz until you have a crumb consistency.

Add the dates, oil and golden syrup into the food processor.

Blitz until the mix starts to stick together.

Press the mix into the pie dish and up the side as evenly as possible

Place in the freezer while you make the filling.

Filling;

Drain the pistachios and rinse to clean them.

Peel the skin from the pistachios and put it in the bin.

Place all the ingredients in a blender and blend until smooth.

Pour the filling into the crust

Place in the fridge for 2-3 hours.

You can let it freeze completely and defrost it again for 30-40 minutes before eating or freeze it until it is a solid moussy consistency and serve it, this won't hold it’s shape though.

Sprinkle chopped pistachios and chocolate around the edges

Serve

Enjoy!

Serves 10

Coffee Cake

Serves 10

Ingredients

Cake;

1 tbsp Coffee + 1 tbsp Boiling Water - Mixed and cooled.

3 tbsp Chia Seeds

6 tbsp Cold Water

1 Cup + 1 tbsp Butter

1 ¼ Cup Caster Sugar

2 Cup Self-Raising Flour

2 tsp Baking Powder

1 Cup Milk

Buttercream;

2 tbsp Coffee + 2 tbsp Boiling Water - Mixed and Cooled

1 Cup Butter

2 Cup Icing Sugar

Method

Cake;

Preheat the oven to 180C and prepare 2 x 9” cake tins

In a small bowl mix the chia seeds and cold water. Set aside for 5 minutes to make a flax egg.

In a large bowl, cream the sugar and butter until smooth.

Add the flax egg and mix to combine.

Sift the flour and baking powder into the bowl.

Add the milk on top.

Make figure of 8’s to fold the flour, baking powder and milk in.

Add the cold coffee and gently mix to combine.

Divide the cake batter evenly between the two cake tins. I managed about 1 ¾ Cups of batter per tin.

Bake for 30 -35 minutes or until a toothpick comes out clean.

Let cool completely before icing.

Buttercream;

In a large bowl cream together the icing sugar and butter until smooth.

Add the cold coffee and mix to combine.

Place in the fridge until the cakes have completely cooled.

Finishing;

Place one of the cakes on a cake board.

Spread half of the buttercream on the top.

Place the second cake on the top

Pipe the other half the buttercream however you would like on the top

Place in the fridge until ready to serve

Serve

Enjoy!

Apple Pie Loaf

Ingredients

½ Cup Butter

½ Cup Golden Syrup

½ Cup Apple Sauce

2 Cups Plain Flour

2 tsp Vanilla Essence

2 tsp Baking Powder

1 tsp Bicarbonate of Soda

2 tsp Cinnamon

¼ Cup Milk

2 Large Apples - Peeled, Cored & Diced

Method

Preheat the oven 180C and prepare your loaf tin.

In a large bowl, mix the butter and syrup together.

Add the apple sauce and vanilla essence.

Sift in the flour, baking powder and bicarbonate of soda.

Stir together till everything is combined.

Pour the milk, a little at a time, and mix in.

Fold in the apples

Pour your mix into your prepared loaf tin

Bake for 30-40 minutes or until a toothpick comes out clean

Let cool before slicing

Serve

Enjoy!

Fruit Loaf

Summer Fruits Strudel

Ingredients

400g Tin Summer Fruits

Ready made Filo Sheets

3 tbsp + more for the top Caster Sugar

1-2 Cups Butter

Method

Preheat the oven 180C

Melt some of the butter and spread over one of the filo sheets. Place another one on top and smooth it out.

Repeat this until all of the filo sheets are stuck together. Don’t butter the top.

Use a sharp knife to cut slices into the sides of the filo. Please see pictures for help. Don’t cut all the way through to the middle.

In a small bowl add the summer fruits and sugar. Mix to combine. You can add 1-2 tbsp of cornflour if the mix is looking too wet.

Spread the fruit mix down the middle.

Take one piece of filo from each side and cross them over.

Continue this with all the other pieces to create a lovely lattice.

Use more melted butter to spread over the top of the strudel.

Sprinkle some more sugar over the top

Bake for 10-15 minutes or until pastry has browned and has a crunch.

Serve

Enjoy!