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Is it a cake, is it a crumble…?

I’m sure I’m not alone in finding it hard to come up with dessert ideas for the family.  My daughter doesn’t like drinking milk so I’m always looking for ways to get rice pudding, custard or yoghurt into her.  But with a dairy intolerant husband, that tends to leave poor S with no dessert!

My husband loves raspberries and we had a lonely-looking cooking apple in the cupboard so I put those ingredients into google and found this link:

http://www.bbcgoodfood.com/recipes/1585637/raspberry-and-apple-crumble-squares

I used soya milk and dairy free margarine instead of milk and butter, of course.  I don’t have a square or rectangular cake tin so had to go for the traditional round cake tin so mine didn’t look quite like the one on the BBC website!  I also had to cook it for about 20-30 minutes longer as my tin was quite deep.  The cake at the bottom was nice and stodgy, and the crumble was lovely and … crumbly!!  The flavours of the apples and raspberries really complimented each other.  Most importantly, my husband loved it – and so did I.  As I can eat milk more than S can, I had ice cream with my slice, which melted beautifully and went perfectly with this dessert.

Here is a picture of my (very different to the above!) crumble cake:

Image

I hope to buy a square/rectangular cake tin soon so I can try this recipe as it was intended, but in the meantime I will continue to make my lovely stodgy version!

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Mother’s Day Cupcakes

As I continue my 2012 mission of baking cakes for all my close family and friend’s birthdays, baby showers, special events, etc. I mustn’t forget my lovely mum and lovely mum-in-law for Mother’s Day tomorrow.

I seem to be making a lot of cupcakes lately, I just love decorating them and practising my piping skills!  So I’ve made two very different types of cupcake to cater for each mum’s taste.

As we were seeing my husband’s mum today, I made her cupcakes first.  I used a Mary Berry recipe, but adapted it to put chocolate chips in the cake mix and used dairy free spread instead of butter and soya milk.

Ingredients:

100g softened butter

150g self raising flour

150g caster sugar

3 tablespoons milk

2 large eggs

half tsp vanilla extract

2 handfuls of milk chocolate chips

For the icing:

100g softened butter

200g sifted icing sugar

25g cocoa powder

chocolate chips/other swirls etc to decorate

1) Pre-heat oven to 180°C.  Put muffin cases into a 12 hole muffin tin.

2) Measure all cupcake ingredients into large bowl and beat until blended and smooth.  Spoon evenly between paper cases.

3) Bake in pre-heated oven for 20-25 mins.  Make sure completely cold before icing.

4) For butter icing, beat together all ingredients for thick, creamy icing.  Pipe or smooth over cupcakes and add decorations.

Here are my finished articles!

The chocolate chips made the cake really indulgent with all the chocolate butter icing too – just what my mother-in-law loves!

I used the free cake stand you get with this lovely new magazine – I wish I could afford to subscribe to receive this each week but will just stick to buying it once a month or so!

The next cakes I made today are ready for my mum tomorrow.  They are apple crumble cupcakes.  I saw this recipe on a friend’s blog and thought they looked delicious.  My mum loves apple crumble so I thought these would be perfect.

You can find a brilliant step by step guide of how to make this on my friend’s blog here which I found really clear and easy to follow.  I used non-dairy butter and milk, and had to add a bit more flour to the crumble topping due to the slightly wetter consistency of sunflower spread.

Here they are:

They’re so delicious with the fruity texture inside and the crumble topping.

It’s a bit unfair that I won’t be getting cakes made for me on Mother’s Day (unless my 22 month old daughter suddenly becomes a baking prodigy!) but I’ve already eaten one of each kind I made – just to check they tasted ok, so that will have to do!

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No cows allowed

My husband has just drawn my attention to something I’ve forgotten to mention so far in my recipe posts … none of them contain ‘actual’ milk.  So I thought that might be worth writing about.

I suffer from various food intolerance and my husband’s stomach can’t seem to tolerate any dairy products so we use alternatives in our every day lives: soya milk and vitalite are the main ones.

Most people turn their noses up at soya milk, but it’s usually because they’ve had the sweetened type rather than the non-sweetened.  We like any supermarket branded value/smart price ‘Unsweetened Soya’ at 59p a litre.  You can stock pile it in your cupboards and never run out!  And it has plenty of calcium and vitamin D so your bones will be happy too 🙂

Don’t get me wrong, I do love my Dolce Gusto coffee machine which uses cow’s milk, and a hot piece of toast with real butter on top is delicious (even if it gives me a rash!), but for cooking purposes – whether it’s for cakes or white sauce for lasagne – vitalite or dairy free sunflower spread works just as well.  I use it to grease the cake tins and for the ingredients themselves.  I guess butter icing should be called ‘vitalite icing’ in our house!

So if you look back at my 5 recipes so far, whenever I’ve listed milk or butter, I’ve always substituted them for the soya or sunflower alternative and the results are just as delicious.

When I’ve made birthday cakes for friends and I know we are going to be eating some of the cake with them, I don’t tell them it’s dairy free until they’ve eaten a slice – they always say they never would have known as there’s no difference at all in the flavour or texture of the cake.

When we first started using soya milk I was frightened that I’d never be able to have my favourite yorkshire puddings any more as I didn’t think soya milk would work the same magic as cow’s milk – making them rise and go crispy on the top yet be nice and stodgy at the bottom.  How wrong I was: just look at this picture of when I made us a roast dinner last Sunday:

A trick I learned from a friend of mine is to use a deep muffin tray.  This seems to keep them stodgy.  And they rose really well – always have a very hot oven and use very hot oil my husband’s always telling me.  I’d better not put the rest of my husband’s Yorkshire pudding tips or he’ll tell me off for giving away his family secrets!  I don’t think generations in the past would ever have used soya milk but it really works if you can’t tolerate milk.

I hope this post is useful both to those who struggle with dairy products like us; and for those who are lucky enough to eat everything with no problems, this may be helpful if you have any ‘dairy intolerant’ friends or family if you never know what to make for them when they come over for dinner.  The answer is to make exactly the same as you, just with a couple of alternative ingredients, safe in the knowledge they’ll work the same way as the real thing.

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