pavlova ice cream pudding

This pudding can be assembled in 5 minutes max, so zero stress.  I’ve never met anybody who didn’t think it was really amazing. It has that great combo of creamy and crunchy mixed with sweet from the meringues and ice cream and tart from the berries. It’s a visual and sensual feast. The recipe uses any vanilla ice cream, but I use Swedish Glace or the newly launched coconut ice cream from Coconut Collaborative which are delicious if you are going down the dairy free route. None of your guests would guess it’s dairy free and it’s perfect if you are following kosher.

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chocolate dipped ginger shortbread

These shortcakes are really fun easy and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them. They are perfect as tree decorations if you make a little hole in them before baking so you can thread a ribbon or piece of string through to hang them up.  I’ve tried these out on friends who can’t tell they are dairy free, so give them a go…

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roasted pears with Vermouth

I have been making this recipe for ever because not only is it the easiest pudding to make but it is one of the most delicious. Every one loves it and it’s got the lovely flavours of vanilla, the spicy vermouth and lemon peel. I initially got the recipe from an old Italian cookbook which had only a few ingredients in each recipe and no measurements. Every single recipe I did from that book was genius in its simplicity in the way Italians effortlessly get it right plus they all tasted amazing. This recipe requires virtually no work at all, you just bung the pears in a roasting dish with the rest of the ingredients, so it’s perfect for an easy dessert after dinner or when you want to create a simple pudding at the end of a dinner party. It can be served hot or cold and I serve it with dollops of Greek yogurt or sour cream. If you are vegan or dairy free you can serve it with {Swedish Glace } icecream or soya yogurt.

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chocolate dipped spiced cookies

As I’ve said before, its challenging converting a tasty recipe to vegan as the flavours and textures can be very different from the standard ingredients that are usually used. I think vegan recipes also need to be more fun, so I am trying to come up with fun recipes on this blog that are not only vegan but look and taste as good if not better than the original with animal products in them. I’m trying these cookies out at a dinner party and will get back to you with their verdict.
Result! They wanted the recipe and they think they’re perfect for Christmas and as a homemade Christmas gifts!

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jamaica ginger cake

Jamaica ginger cake is very nostalgic for me as it was a very occasional treat when I was growing up and I loved everything about it. I loved that it was a dark, dense, slightly sticky on the outside sponge cake made with lots of black treacle and fragrant with spices. They still make it today but I wanted to do a dairy free version that could also be vegan so I have created this recipe around the original recipe but omitted the butter and milk. It has a great texture as well as a great taste, and you don’t miss the dairy at all. The cake gets nicer over the next few days after baking and gets slightly sticky on the outside as the flavours mature. I tested it out on my friend’s teenage kids and they really loved it even though they had never had Jamaican ginger cake before. It’s dairy free heaven…but shhh you don’t have to tell anyone it is because they won’t notice.


Serves 8.

225g self raising flour or spelt flour with three teaspoons of baking powder
1 teaspoon bicarbonate of soda
1 tablespoon of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of mixed spice
1/2 cup of light olive oil
115g of black treacle
115g of golden syrup
115g of soft dark brown sugar
275 ml of full fat almond milk or a milk alternative that you prefer
1 medium egg or egg replacer for 1 egg (available in health stores)
1/4 teaspoon of salt
A little icing sugar for dusting (optional)
A bundt tin lightly oiled or sprayed with cake release spray

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creamy fish curry

I love this delicious Madur Jaffrey dairy free creamy fish curry recipe and have been cooking it for years. It’s perfect for a dinner party or as an antidote to all the Christmas fare. Really nice served with a wedge of lime and fantastic to serve on Christmas eve to guests as a simple supper with basmati rice or with whatever you fancy.


Serves 4.

A thumb size piece of ginger
3 green chillies
7 cloves of peeled garlic
400ml can of coconut milk
250ml carton of coconut cream
4 tablespoons of coconut oil or olive
3 medium onions finely chopped
8 small tomatoes halved
800g of white skinless fish (haddock, cod, monkfish), cut into big chunks
¾ teaspoon of turmeric
¼ teaspoon of cayenne pepper
A handful of coconut chips, toasted in a dry pan (optional)
A bunch of finely chopped coriander (optional)
Salt to taste


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honey cake

Honey cake is, of course, a cake sweetened with honey, it’s deliciously packed with spices and it’s dairy free. It’s a tradition to serve it on the Jewish holiday of Rosh Hashanah in the hopes of ensuring a sweet New Year. The first time I tried it I really loved’s totally perfect with coffee or after dinner. My version is a healthier version using lots of grated apples, wholemeal spelt flour and olive oil… and I promise you it’s a big hit. I sometimes make this as a birthday cake too and it’s perfect at Christmas with all its amazing flavours.


Serves about 10.

½ cup of golden caster sugar or white sugar
¼ cup of dark brown sugar
¾ cup of runny honey
3 large eggs
1 ¼ cup of mild olive oil
2 teaspoons of vanilla extract
zest of one lemon
4 eating apples grated
3 cups of wholemeal spelt flour
1 ½ teaspoons of cinnamon
¼ teaspoon of allspice
a pinch of ground cloves
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoons of salt
a little icing sugar for decoration
9 inch bundt tin

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