Drinks & Desserts
Drinks & Desserts
cinnamon pumpkin spiced latte
- 1 tablespoons sugar (or to taste)
- 2 tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) brewed coffee
- 1/2 cups (115g) milk
- In a saucepan add in all of your ingredients.
- Stir and bring the ingredients to a simmer.
- Take the saucepan off the heat and pour into your mug.
- Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon. Enjoy!
WINTER WARMING HIBISCUS TEA
- 50g Hibiscus flowers
- Sugar (to taste)
Set a pot of water on the stove to boil. …
Put the dried hibiscus flowers into an empty teapot. …
Pour the boiling water into the teapot. ….
Leave the tea to steep for five minutes. …
Strain the tea as you pour it. …
Sweeten the tea as desired.
Alcohol-Free Mulled Wine
- 500ml pomegranate juice
- 25g golden caster sugar
- handful of frozen blackberries
- 250ml apple juice
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 3 black peppercorns
- 1 orange, quartered
- Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan.
- Add the cinnamon, star anise, cloves, peppercorns and orange.
- Heat gently until simmering. Taste for sweetness, then strain into heatproof glasses.
Cinnamon Hot Chocolate
- ½ cup non-sweet cocoa powder
- 1 teaspoons salt
- 2 tablespoons sugar
- 4 cups whole or skim milk
- 2 cinnamon sticks
- a handful of marshmallow for topping
- Whisk together cocoa powder, salt, sugar and 2 cups milk in a large sauce pan over medium-low heat until no lumps remain and bring to a rapid simmer.
- Add in the rest of the milk, gently stir to mix well and then remove from heat.
- Pour the hot chocolate into two mason jars, top with marshmallows, cinnamon sticks and a touch of cocoa powder and enjoy!
- 75 g rice flour
- 40 g tapioca , or gluten-free flour
- 40 g chickpea flour
- 70 g unsalted butter , chilled, plus extra for greasing
- 1 vanilla pod
- 1 lemon , or orange
- 4 tbsp sugar
- milk , for brushing
- icing sugar , to serve
- 1 banana
- 70 ml fresh orange juice
- 1/2 tsp of grated nutmeg
- 1/2 tsp of allspice
- 1 tsp ground cinnamon
- 2 tbsp golden syrup
- 170 g raisins
- 80 g dried apricots
- 80 g dried sour cherries
- 80 g dried cranberries
- 80 g dried blueberries
- To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. Mix well and leave covered in the fridge overnight for the flavours to develop.
- To make the pastry, mix all the dry ingredients together in a large bowl. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
- Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).
- Preheat the oven to 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).
- Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.
- Bake for 15 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.
Easy Christmas Pudding
- 1 cup raisins
- 1 cup sultanas
- 1 cup self-raising flour
- 1 cup finely grated butter (about 115g/4oz)
- 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
- 1 cup light muscovado sugar
- 1 cup mixed nuts, chopped plus extra to decorate
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 cup milk
- 1 large egg
- butter for greasing
- For the butterscotch sauce
- 85g butter
- 100g light muscovado sugar
- 200ml double cream
- 1 tsp vanilla extract
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
Calming Camomile Tea
- Honey (optional)
- Boil 8 ounces of water for each cup of tea that you want to make.
- Measure 2 tablespoons of dried camomile flowers, for each 8 ounces of water that you boiled. Decrease or increase the ratio of chamomile flowers to water, for a weaker or stronger tea.
- Remove the pot of water from the heat, once the water starts rapidly boiling. Pour the water into a teapot and then place or stir the camomile flowers in the water. Place a lid on the pot and let the camomile flowers steep in the water for five minutes. You can decrease or increase the steeping time for a weaker or stronger tea.
- Sweeten with a drizzle of honey if desired
Chia Seed Dessert
- 6 Tablespoons chia seeds
- 2 cups unsweetened coconut, almond or cashew milk
- 1/2 teaspoon vanilla extract
- 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
- blueberries and strawberries, for topping (or fruit of your choice)
- In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours or overnight.
- The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
- You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.
Vanilla crème brûlée
- 600 ml thickened cream
- 1 vanilla pod, split, seeds scraped
- 1 cinnamon stick
- 120 g egg yolks (from 7–8 eggs)
- 100 g caster sugar, plus 1 tbsp extra
- Combine the cream, vanilla pod and seeds, and cinnamon in a small saucepan and bring to a simmer.
- Turn off the heat, cover and allow to infuse for 15 minutes. Remove the vanilla pod and cinnamon stick.
Preheat the oven to 180°C
- Whisk the egg yolks and sugar until thick and pale. Slowly whisk in the cream mixture until combined. Pour the mixture into a clean saucepan and place over a low heat. Cook, stirring constantly, for 6–7 minutes until the custard coats the back of a spoon. Strain through a fine sieve into four 125 ml (½ cup) ramekins. Tightly wrap each ramekin in foil and place in a deep baking dish. Pour in enough boiling water to come halfway up the sides of the ramekins and transfer to the oven. Cook for 15 minutes. Remove from the oven, remove the foil and refrigerate until cool, about 2–3 hours.
- Sprinkle the top of each ramekin with 1 teaspoon extra sugar and caramelise using a kitchen blowtorch. Serve immediately.
Lavender & Lemon Cake
- 300g granulated sugar
- ¾ tablespoon dried lavender
- 175g plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 250g Greek yogurt
- 125ml mild olive oil or sunflower oil
- Finely grated zest of 1 lemon, plus 1 tablespoon juice
FOR THE ICING AND DECORATION:
- 1 egg white
- 150g icing sugar, sifted
- Squeeze of lemon juice
- pinch of dried lavender
- Caster sugar for dusting
- Heat the oven to 180°C/fan oven 160°C/mark 4. Put the sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda and salt into a bowl. Add the lavender sugar. In a jug, mix together the eggs with the yogurt and oil.
- Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, stirring as you go. Add the lemon zest and juice. Be careful not to overmix. Scrape into a base-lined and buttered cake tin, 20cm diameter and 6cm deep.
- Bake in the oven for 55 minutes, or until the cake is coming away from the sides of the tin and a skewer inserted into the middle comes out clean. Turn out the cake, peel off the paper and set on a wire rack to cool.
- For the icing, beat the egg white with a fork to break it down, then put half of it in another bowl. Mix the icing sugar with the remaining half egg white, beating until smooth. Add a squeeze of lemon juice. Spoon over the top of the cake, allowing the icing to drip down the sides.
- To make sugared lavender, dip sprigs in the reserved egg white and dust all over with caster sugar (not too thickly). Set on a wire rack somewhere warm and dry. When the sugar is dry, decorate the cake with dried lavender.
Heart Jam Cookies
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups ground almonds
- Raspberry jam
- Confectioners’ sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape.
- Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
- Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners’ sugar; carefully place over jam.
Brownies with Pomegranate seeds
- ¾ cup whole gain flour
- ½ teaspoon baking powder
- ¼ teaspoon Himalayan salt (fine)
- ½ cup raw cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 eggs
- 6 tablespoons honey or maple syrup
- 2 tablespoons coconut oil melted and cooled
- ½ cup Greek yogurt
- 2 tablespoons milk
- 1 cup fresh pomegranate seeds
- Preheat the oven to 356F (180C) degrees. Line the bottom of a 9×9 inch (22x22cm) square baking pan with parchment paper. Set aside.
In one bowl, mix the dry ingredients – flour, baking powder, salt, cocoa powder, and spices.
- In a separate bowl mix the eggs with honey. Add coconut oil, greek yogurt and milk.
- Add the dry ingredients into the wet ingredients and mix until combined.
- Pour batter into the prepared baking pan and bake for 20 mins or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter).
- Remove pan from the oven. Allow the brownies to cool completely on room temperature.
- Top the brownies with fresh pomegranate seeds.
APPLE CINNAMON FRENCH TOAST
PINK ROSE TEA
- Put some Pink Rose into the boiling water, turn off the heat, and steep for a few minutes.
- Serve with honey, vanilla, or sugar
FOR THE SYRUP
- 2 cups sugar2 tsp. saffron
- 2 green cardamom pods, crushed
- 1 cinnamon stick
- 1 tbsp. fresh lemon juice
FOR THE FRITTERS
- 2 cups flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1⁄ 2 tsp. kosher salt
- 1⁄ 2 cup plain Greek yogurt
- 1 egg, lightly beaten
- Canola oil, for frying
- Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
- Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1 ⁄ 2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes
- Meanwhile, pour oil in a pan and heat over medium-high heat. Working in batches and using
- a 1 ⁄ 2 -oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil,
- and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to
- paper towels to drain briefly, and then transfer to a large platter. Pour syrup over the fritters
- and toss to coat evenly; serve immediately.
Cold Hibiscus Drink
- 1/2 cup dried Hibiscus Flower
- • 8 cups Water
- • 1/4 cup Honey (add more if you like your drink sweeter)
- • 3 tablespoons fresh Lime Juice
1. Boil the tea: Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea.
2. Chill the tea in the refrigerator for a couple of hours. Then serve with some ice.
arrot Spice Cake
3 cups all-purpose flour
2 cups granulated sugar
3/4 cup brown sugar
1 Tbsp baking soda
2 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp salt
1 1/2 cups vegetable oil
2 tsp vanilla extract
1 1/2 cups grated carrots
8 oz carrot puree baby food–trust me!
1 cup shredded coconut sweetened
Cream Cheese Frosting
12 oz cream cheese at room temperature
1/2 cup butter softened
4 – 4 1/2 cups powdered sugar
2 tsp vanilla extract
salt to taste
1. Preheat oven to 350 degrees. Spray two 9″ cake pans with cooking spray.
- In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, all spice, and salt. Set aside.
- In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
- Split batter evenly between the two cake pans and bake for 40-50 minutes, or until a cake tester comes out clean.
5. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
1. Beat butter and cream cheese until light and fluffy, about 1-2 minutes. Slowly add in powdered sugar, beginning with 4 cups. Add in vanilla extract and salt to taste. If the frosting is runny, add in 1/2 cup more powdered sugar.
- Place one cake on a plate and spread 1/2 cup of frosting over the cake. Add the second layer on top, and spread the rest of the frosting evenly over the top and sides of the cake.
- Press coconut to the sides of the cake and sprinkle crushed pecans on the top.
Spiced Hot Cross Buns
- 175ml (6 fl oz) warm water (45 C
- 50g (2 oz) butter
- 1 tablespoon dried milk powder
- 50g (2 oz) caster sugar
- 3/8 teaspoon salt
- 1 egg
- 1 egg white
- 375g (13 oz) plain flour
- 1 tablespoon dried active baking yeast
- 100g (4 oz) dried currants
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 2 tablespoons water
For the icing
50g (2 oz) icing sugar
1/4 teaspoon vanilla extract
1 dessertspoon semi skimmed milk
Put warm water, butter, milk powder, caster sugar, salt, egg, egg white, flour and yeast in bread machine and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till doubled.
- Punch down on floured surface, cover and let rest 10 minutes.
- Shape into 12 balls and place in a greased 22x33cm (9×12 in) tin. Cover
- and let rise in a warm place till doubled, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on dough balls.
- Bake at 190 C / Gas mark 5 for 20 minutes. Remove from pan immediately
- and cool on wire rack.
Basil seeds drink with honey
- Basil seeds- 1/8 teaspoon
- Chilled Water- 200 ml
- Honey to taste
- 1/4 tea spoon rose water
- Soak the basil seeds in 1/2 cup water and set aside for half an hour for it to ‘bloom’
- Take the water in a glass and mix in honey.Transfer to a serving glass [or use the same one] and add the swelled up basil seeds and rose water.
- Try the above method using strawberries or kiwi or blueberries…. the combinations are endless. Such a refreshing, rehydrating drink for all times of the year.
- 6 cups water
- ½ cup light-colored honey
- ⅓ cup dried lavender
- 1 cup fresh lemon juice, strained
1. Bring water and honey to a boil in a large pot over medium-high heat.
2. Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the
crushed lavender to the pot then remove it from the heat.
3. Cover, refrigerate, and steep for 2 hours.
4. Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.
Chocolate Nutmeg smoothie
• 2 cups coconut milk
• 2 tbsp cocoa powder
• 1 frozen banana
• 3 tablespoons chis seeds
• 2 tbsp almond butter
• 4 mejdool dates
• ½ tsp Greenfields nutmeg
1. Add all of the ingredients to a blender and blitz into a smooth consistency.
Blackberry and Green Apple smoothie
• 1 apples (chopped, core discarded)
• 70 g grapes
• 120 g blackberries
• 1 banana
• 1 large handful spinach
• 10 g oats
• 5 tbs Greenfields Brown Linseed (ground)
• pinch Greenfields Ground Pimento
• pinch Greenfields Cinnamon
• Enough water to blend
• 1 tsp mixed seeds
• 1 sprig fresh mint
1. Place all the ingredients into your blender and whizz until smooth adding more water if
2. Enjoy immediately.
- 270 g white spelt flour 2 cups
- 72 g wholemeal spelt 1/2 cup
- 2 -3 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- Pinch salt
- 115 g unsalted butter melted and slightly cooled, 1/2 cup
- 85 g rapadura sugar 1/2 cup
- 60 ml blackstrap molasses 1/4 cup
- 125 ml milk 1/2 cup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons dark muscovado sugar
- 1 teaspoon cinnamon
- Pre-heat the oven to 190C (170C fan forced)
- Either grease a muffin tin or line with muffin liners.
- Combine the ingredients for the topping in a small bowl and set aside.
- Combine the ingredients for the dry mix in a bowl and set aside.
- Stir the melted butter, rapadura sugar and molasses together in a separate bowl.
- Mix in the milk, eggs and vanilla extract.
- Add the dry ingredients to the wet ingredients, and combine the two. I use a large spatula to do this, making cutting motions through the mix until they are combined. Do not over-mix the batter or your muffins will be tough.
- Spoon the mixture into the muffin tray.
- Sprinkle the topping mixture over the muffins.
- Bake for 15 – 20 minutes, or until the muffins are well risen and firm. They will look dark brown due to the natural sugars and flours. If you are unsure whether they are ready, insert a skewer into one. The skewer should be clean when removed.
- Remove the tin from the oven and allow to stand for 5 minutes before removing them from the tin and cooling them on a rack.
- The muffins can be served immediately or frozen for lunchboxes.
MOLASSES AND TAHINI COOKIES
• 1 tablespoon Greenfields Brown linseed seeds (plus 3 Tb of Water)
• 3 tablespoons tahini
• 10 tablespoons oatmeal
• 3 tablespoons Greenfields Cane molasses
1. The night before you want to make the chutney it is necessary to peel one’s mangoes,
cube them and sprinkle them with salt. This draws out some of their moisture and
softens them. Make sure to rinse before use!
2. Tip the apple, ginger, garlic, vinegar, sugar, black nigella seeds, cinnamon, turmeric, chilli
flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and
bring to a gentle simmer.
3. Simmer the chutney for 30-40 minutes until it has achieved a thick, sticky consistency.
Season to taste. While waiting, one should sterilize one’s vessel to ensure the chutney stays
good for at least a couple of weeks. Once the chutney is done transfer it to the jar and allow
to cool before applying the lid. Allowing the chutney to mature for a couple of days.
Pumpkin Spice Latte
• 125ml maple syrup
• 100ml water
• 1 tsp Greenfields ground cinnamon
• 1 tsp Greenfields ground nutmeg
• 3 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1 tsp Greenfields ground ginger
• 4 shots of espresso
• 1.5 litres of skimmed milk
• Squirty cream and cinnamon for serving (optional)
One: Put all the syrup ingredients into a bowl.
Two: Mix well. Put in a pan and bring to the boil. Reduce heat and
simmer for 10 minutes. Take off the heat and let sit for 10 to 15
minutes until thickened a little.
Three: Add a shot of espresso to each cup and stir in 3 tbsp of syrup.
Four: Stir in hot steamed milk.
Five: Top with cream and a sprinkle of cinnamon.
• 6 Granny Smith or Jazz apples
• 250g caster sugar
• 4 tbsp golden syrup
• 2 Greenfields star aniseed
• 3-4 Greenfields green cardamom pods, lightly crushed
• 2 Greenfields cinnamon sticks
1. Give the apples a good wash under hot water. Pat them dry with kitchen paper and remove the stalks, adding a clean stick in its place. Lightly oil a sheet of baking paper on a tray.
2. Heat the sugar, syrup, 4 tbsp water and the spices together on a medium-high heat in a heavy-based pan. Stir the mix just once to help melt the sugar, then bring to a bubble and turn the heat to medium-low. Swirl the pan every few minutes, rather than stirring, until you get a deep golden caramel – this should take about 10-15 minutes. If you have a sugar thermometer it should hit 150°C, or if you drip a little onto a plate it should harden without being sticky. Fish out the spices with a spoon (don’t touch the caramel).
3. Working relatively quickly, turn the heat to very low (but keep the pan on the hob). Dip each apple in turn in the caramel (holding them by the skewer or stick), then leave to set on the lined tray (be very careful as the caramel is burning hot!). Eat the day of making or the toffee will go soft.
• 4 cups double cream
• 1 Greenfields vanilla pod, split
• 10 egg yolks
• ¾ cup caster sugar, plus extra for sprinkling
Preheat the oven to 325 degrees F. Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar from the vanilla bean and add it to the cream. Bring almost to the boil, and then turn off the heat. Place the egg yolks in a large bowl and add 3/4 cup sugar. With a whisk, mix the eggs and sugar together. You’re going to need to whisk the mixture for 3 or 4 minutes, until it’s very light yellow in colour. Place a fine mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer. To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly. You can add the cream a little more rapidly as the mixture warms. Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full. Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins. Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning. Remove the ramekins and allow to cool. Refrigerate the custards, covered, for at least 2 hours or overnight. When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar. Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below. (You may also place the ramekins on a pan and put them right under the broiler.) Serve immediately with spoons.
• 300g shortcrust pastry • 4 large cooking apples
• 200g blackberries
• 1.5 tsp of Greenfields ground ginger
• 1.5 tsp Greenfields ground cinnamon
• 5 tbsp caster sugar
1. Pre-heat your oven to gas mark 5.
2. Roll out 2/3 of your pastry until it is large enough to fill a deep pie dish.
3. Peel and core the apples and cut into 1.5-inch cubes.
4. Place the apple into a large bowl along with the blackberries, spices and sugar. Mix together.
5. Pour into the pie dish.
6. Roll out the remaining pastry and cut into strips long enough to cover the top of the pie in a
lattice pattern (see pictures).
7. Brush with an egg wash and a sprinkling of sugar.
8. Bake in the centre of your oven for 45mins.
Halloween Spiced Biscuits
150g butter or block baking margarine
• 100g dark-brown soft sugar
• 1 medium egg, lightly beaten
• 1 tbsp pure clear honey
• 300g plain flour
• 1 tsp ground Greenfields mixed spice
• 1/2 tsp Greenfields cinnamon
• 200g icing sugar, sifted
• Coloured sprinkles
• Writing icing pens
1. In a bowl, beat together the butter and sugar with an electric whisk until pale and creamy. Add the egg and honey, then sift in the flour and spices. Mix well to form a dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
2. Preheat the oven to 190°C, gas mark 5 and line a baking sheet with greaseproof paper. Unwrap the dough and place between 2 clean sheets of clingfilm. Roll out to a 5mm thickness. Using Halloween-themed cutters or 7cm round cutters, cut out 20 shapes and arrange on the baking sheet.
3. Bake the biscuits for 10-12 minutes until golden brown. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a rack to cool completely.
4. To decorate the biscuits, sieve the icing sugar into a bowl and stir in enough hot water (about 2 tablespoons) to make a smooth icing. Spread over the cooled biscuits and sprinkle with sprinkles (if using) and decorate with coloured writing icing.