Courgette and double ginger cake

Both fresh and preserved ginger are used to flavour this unusual teabread Which is made with oil rather butter. Courgettes, like several other vegetables, bring moisture to a cake mix, making it soft and tasty. Keep up to five days in an airtight container or freeze for two months. Ingredients 3 vegan eggs 22g/8oz/ generousContinue reading “Courgette and double ginger cake”

Rock buns..

These old-fashioned favourites are perfect fun in the kitchen and provide a great introduction to baking, as the mixture can be formed into little balls-great for hands-on kids’ Cooking. As rock buns are not a rich mixture, they are best eaten on the day they are baked. Ingredients.. 225g/8oz/2 cups plain (all-purpose) flour 1.5ml/1/4 tspContinue reading “Rock buns..”

Brioche pudding with ice cream

Ingredients: Make your brioche loaf then cut it in 8 slices 3 vegan eggs, lightly beaten 50 g (2 oz) castor sugar 250 ml (8 oz) vegan milk 250 ml (8 oz) vegan double cream ½ tsp ground mixed spice 25 g (1 oz) vegan butter, melted 1 tsp demerara sugar For the Ice CreamContinue reading “Brioche pudding with ice cream”

Quick and Easy Teabread

This succulent, fruity teabread can be served just as it’s, or spread with a little butter.The loaf can be stored, tightly wrapped in foil or in an airtight container, up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches, picnics, or simply served withContinue reading “Quick and Easy Teabread”