Our Sweet Things recipes are for puddings, desserts, biscuits and cakes - if its sweet, its in. They are all Vegetarian, with alternative suggestions for Vegan and Gluten-free where we can. Ingredients that we stock are GMO-free, ethically sourced and most are Organic.
Sticky Toffee Pudding Rhubarb Crumble Raspberry & Almond Tart Sultana Scones Easter Simnel Cake Healthy Fruit & Nut Bars Easy Chocolate Pudding Nutty Biscuits Fruit Fondue Lemon & Almond Tart Raisin & Cinnamon Scones
Sticky Toffee Pudding
Oven 200 Celsius/Fan 180 Celsius/Gas Mark 6
100ml Boiling Water
1/2 tsp Bicarbonate of Soda
75g Brown Sugar
1 tsp Organic Black Molasses
- Chop the dates into a bowl and add the boiling water.
- Stir in the Bicarb. of soda.
- Smear a little butter inside 6 ramekins or an oven dish.
- Beat the sugar and butter together in a bowl.
- Beat in the molasses followed by the egg and flour.
- Stir in the date mixture
- Pour into the buttered dishes.
- Bake in a preheated oven for 15/25 minutes.
Ingredients340g Rhubarb, chopped
3 Tbsp Water
160g Raw Cane Sugar
115g Organic Wholemeal Flour
55g Organic Regular Porridge Oats
55g Organic Desiccated Coconut
2 tsp Organic Ginger powder
115g margarine (vegan)
- Preheat the oven to 400F/200C/Gas Mark 6
- Place the Rhubarb in a greased ovenproof dish and sprinkle over the water and up to half the sugar
- Put the remaining sugar in a large bowl with the Flour, Oats, Coconut and Ginger. Mix well and then add in the margarine in chunks. Using your fingers, mix the margarine through.
- Put the crumble topping over the fruit and bake for about 30 minutes. Check it after 20 and if its browning too soon just turn the heat to a lower setting for the remaining time. Or cover with foil.
Serves: 4 to 6
Raspberry and Almond Tart
Makes 1 8-inch flan tin
200g/7oz sweet shortcrust pastry
125g/4¼ oz Silken Tofu
75ml/2½fl oz Soya cream
50ml/2fl oz Agave Syrup
50g/2oz Organic Ground Almonds
20g/¾ oz soya margarine
350g/12 oz raspberries
Preheat oven to 200ºC / Gas 6.
- Roll out the sweet shortcrust pastry and use it to line a 20cm/8” flan tin.
- Prick the base all over with a fork and leave to rest for at least 30 minutes.
- In a large bowl put the tofu, soya cream, agave syrup and ground almonds. Whisk together briskly.
- Melt the margarine gently in a pan and pour into the mixture, stirring until the ingredients are well combined.
- Sprinkle the raspberries over the pastry case. The ones at the top will appear through the surface so space them out evenly or in a pattern.
- Pour the tofu and almond mixture on top of the raspberries. Ensure that it is spread evenly over the tart and some fruits are poking out of the top.
- Bake the tart for 25 minutes. Leave to cool for 5 minutes.
Serve warm or cold
Recipe from Vegan Gourmet by Tony & Yvonne Bishop-Weston
Ingredients4 cups Plain Flour plus extra for kneading the dough
1½ cup Organic Sultanas (or Organic Raisins, Organic Currants etc)
2 tbsp sugar plus extra for sprinkling
2 tsp organic baking powder
1/4 tsp sea salt
1/8 tsp. zest of a lemon or orange
1/2 cup/8 tsp virgin coconut oil
1 tsp pure vanilla extract
About 1½ cup almond milk, soymilk or other milk substitute
- Preheat the oven to 200ºC / Gas6.
- Mix the dry ingredients in a large bowl
- Use your hands or a spoon to mix in the virgin coconut oil.
- Add the vanilla extract make a well in the middle. Then slowly mix in the almond milk or other milk substitute, working the dough as little as possible, until you have a dough that just barely sticks together.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough gently. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to 2cm high and use a cutter to make into 6 pieces.
- Transfer the scones to a parchment-lined baking sheet.
- (Optional) For lighter, fluffier scones, place the baking sheet into the freezer for about five minutes immediately before baking.
- Sprinkle the scones with extra sugar and then bake for 15-20 minutes or until lightly golden.
- Cool on the baking sheet.
Easter Simnel Cake
adapted by Sunniva Egan-Kenny from a Mary Berry recipe.
History of the Simnel Cake - a symbolic cake traditionally eaten at Easter.
This version is known as the Shrewsbury Simnel Cake. Story has it that 17th Century servant girls would make this cake before Lent began using up any remaining fruit etc. They would bring the cake home to their mothers for Mothering Sunday, which takes place during Lent. Their mothers would then keep the cake until Easter, hence it becoming known today as the Easter Simnel Cake.
On top it is decorated with 11 balls of marzipan to represent the Disciples of Jesus. Jesus Christ had 12 Apostles but Judas betrayed him so he is left off the cake.
Ingredients:100g/4oz Cherries, quartered
225g/8oz Self Raising Flour
1 tsp Organic Mixed Spice
1 tsp Organic Cinnamon
225g/8oz Organic Raisins
170g/6oz Mixed Dried Fruit
Grated rind of 1 Orange
225g/8oz Muscovado Sugar
225g/8oz Butter softened
4 Lge Eggs Free-Range/Organic, beaten
2 tbsp Brandy
For the Filling & Topping1 lb Marzipan
1 Egg Free-Range/Organic beaten to glaze
2 tbsp Jam for the decoration (Meridian range)
- Preheat oven to 150°C/Fan 130C/Gas Mark 2.
- Grease an 8” round cake tin and line the base and sides with baking paper.
- Into a large bowl put the Cherries, Flour, Mixed Spice and Cinnamon. Coat the cherries with the flour.
- Add in the Raisins and Mixed Fruit and coat these also in the flour. Do this to prevent the fruit from sinking to the bottom of the tin during cooking.
- Put all the remaining ingredients into the bowl and beat well until thoroughly blended.
- Place ½ the mixture into the prepared tin, level the surface with the back of a spoon. Take 1/3 of marzipan, roll it into a circle and place on top of the cake mixture.
- Spoon the remaining cake mixture on top and level out, again using a spoon.
- Bake for 2½ hours, until well risen. Cover with foil after 1 hour if it is browning too quickly.
- Take the cake from the oven and leave to cool in the tin for 10 minutes, then turn out and peel the baking papers off and finish cooling.
- To decorate, warm the jam before spreading over the top of the cake.
- Roll out 1/3 of marzipan into a circle and place on top of the jam. Press down firmly and using a knife make criss-crosses on the top.
- With the remaining marzipan make 11 balls. Brush the top of the cake with the beaten egg and place the marzipan balls around the edge; now brush the top of the balls with the remaining beaten egg.
- Put the cake under a hot grill until the marzipan turns a golden brown colour. Be careful not to leave it under for too long or else it will burn.
Healthier Fruit & Nut bars
100g low fat spread (dairy-free for Vegan)
150g Chopped dates
3 Tbsp Organic Agave Syrup (light, or dark if you want intenser flavour)
50g Organic Raisins
50g Organic Unsulphured Apricots
50g Organic Hazelnuts toasted (method below) and roughly chopped
50g Chopped Mixed Nuts
150g Organic Porridge Oats
Optional topping: Organic Sesame seeds, Organic Pumpkin seeds, Organic Linseeds (process Linseeds first for maximum nutrient absorption).
- Preheat the oven to 190C/180Fan/Gas 5. Line an 18cm square tin with baking parchment.
- If using whole hazelnuts, roast them lightly in the oven, for 10 minutes. Rub off the skins with a clean dish towel and chop roughly.
- Melt the low fat spread, chopped dates and Agave syrup gently over a low heat until thoroughly combined.
- Add all the remaining ingredients and mix well. Spoon the mixture into the tin and spread it evenly. If using seeds, sprinkle over at this stage and press gently with the back of a spoon to set them in the top.
- Bake it in the oven for 15 minutes until golden brown. Cut into pieces while still in the tin but do not remove. Leave to cool completely before removing from the tin.
Easy Chocolate Pudding
Vegetarian, Vegan and Gluten free
Whisk together, place in individual bowls, chill and serve.
Optional: Drizzle with Organic Soya cream and sprinkle with toasted flaked almonds.
Serves: 2. Preparation: 10 minutes plus chilling time.
Vegetarian, Vegan and Gluten Free
125g Sunflower margarine
40g soft brown sugar (or Organic Agave Sugar )
25g Ground Almonds
55g Rice Flour
55g Gram Flour
40g chopped Organic Hazelnuts (To prepare whole hazelnuts, first roast them lightly in the oven, preheated to 19C/375F/Gas 5 for 10 minutes. Rub off the skins with a clean dish towel and chop finely.
- Preheat the oven to 180C/350F/Gas 4. Grease a baking sheet.
- Cream the margarine and sugar until pale and fluffy. Gradually stir in the Gram flour, Rice flour, Ground almonds and hazelnuts (and spice if using) and mix to form a soft dough.
- Spoon 12 equal portions of the mixture on to the baking sheet, leaving spaces.
- Dip a fork into cold water and flatten each biscuit to make a pattern.
- Bake for 12-15 minutes until golden. Cool on the tray for 5 minutes then move to a wire rack to cool and firm.
Fruit Fondue with Hazelnut Dip
Vegetarian, Gluten Free
IngredientsSelection of fresh fruits for dipping, such as satsumas, kiwi fruit, grapes, physalis (cape gooseberries) and whole strawberries
50g reduced-fat soft cheese
150ml low-fat hazelnut yogurt
1 tsp vanilla essence
1tsp caster sugar
3 tbsp chopped Organic Hazelnuts
If you want to skin the hazelnuts, roast them lightly in the oven, preheated to 19C/375F/Gas 5 for 10 minutes. Rub off the skins with a clean dish towel.
- Prepare the fruits. Peel and segment the satsumas. Then peel the kiwi fruit and cut into wedges. Wash the grapes and peel back the papery casing on the physalis.
- Beat the soft cheese with the hazelnut yogurt, vanilla essence and sugar in a bowl. Stir in ¾ of the hazelnuts. Spoon into a glass serving dish set on a platter or small pots on individual plates, and scatter over the remaining hazelnuts. Arrange the prepared fruits around the dip and serve immediately.
Serves: 2 Preparation time: 20-30 minutes.
Lemon and Almond TartVegetarian
2 Free-range eggs
50g Golden caster sugar
4 Unwaxed lemons (finely grate rind and juice)
½ tsp Vanilla essence
50g Ground almonds
120ml Single cream
225g organic unbleached Spelt flour (if unavailable use plain unbleached flour instead)
75g icing sugar, plus extra for dusting
1 egg, beaten
pinch of Fine Sea Salt
Preheat the oven to 180C/350F/Gas 4
To make the pastry, sift together the Flour and sugar in a bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the egg and salt, then mix to a smooth dough.
Knead the dough lightly on a floured work surface and form into a smooth flat round. Wrap the dough in clear film and chill for 15 minutes.
Roll out the dough on a lightly floured work surface and use to line a 23cm loose-bottomed flan tin. Prick the pastry base and chill for a further 15 minutes.
Line the pastry case with non-stick baking paper. Tip in some baking beans and bake blind for 10 minutes. Remove the paper ad beans and return the pastry case to the oven for another 10 minutes or until it is light golden brown
Meanwhile, make the filling. Beat the eggs with the sugar until the mixture leaves a thin ribbon trail. Gently stir in the lemon rind and juice, vanilla essence, almonds ad cream.
Carefully pour the filling into the pastry case and level the surface. Bake for about 25 minutes or until the filling is set.
Heat the grill to high. Sift a layer of icing sugar over the surface and grill until the sugar caramelises. Decorate the tart with a little extra sifted icing sugar before serving warm or cold with crème fraiche or natural yogurt.
Serves: 8 Preparation and Cooking time: 1 hour 30 mins
Raisin & Cinnamon Scones
by Sunniva Egan-Kenny
Makes 10 - 12
8oz/225g Organic Plain flour
1 tbsp Organic Baking powder
2oz/50g Organic Raisins
1½ tsp Organic Cinnamon
1 tsp Sugar
1 egg beaten (hold some back to glaze)
6 tbsp Milk
- Preheat your oven to 220ºC/Gas 7 and butter your baking tray.
- Sift the flour & baking powder into a bowl and rub in the butter until it resembles breadcrumbs.
- Fold in the raisins, cinnamon and sugar.
- Make a well in the middle and add in the beaten egg & milk. Mix to a soft dough using a knife. I often find I have to use my fingers to get the last bits together.
- Dust the surface lightly with flour and knead the dough gently only a few times. Pat the dough out with your hands to about 2cm high and use the cutter of your choice to make shapes.
- Place the scones on the buttered tray and brush the top of them with the remaining egg mixture.
- Bake in the oven for 10 - 12 minutes or until done. Serve with butter and jam. Enjoy!
Tip: Coat the raisins in a little of the flour before adding to the mixture, this will prevent them sinking to the bottom.