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traditional bakes

Sticky Toffee Muffins

Sticky Toffee Muffins

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After a few tweaks to try and make this traditional dessert a touch healthier, I seem to have found that balance to ensure that the bake has that squidginess (is that actually a word?!!) and have that delicious unctuous sauce that is so well associated with sticky toffee pudding.

Yes, it is still a decadent treat, but my version has two hidden fruit portions, increased fibre and a bit lower in added sugars.

They are simple to make with no specialised equipment needed, so ideal to do with children.

They certainly went down a treat at our LCBC Cook Club!

Sticky Toffee Muffins

Joanne Iceton
A decadent, yet relatively healthy treat
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 44 minutes
Course Dessert
Servings 6 muffins

Equipment

  • Weighing scales
  • Jug or small bowl
  • Scissors or sharp knife
  • mixing bowl
  • Measuring Spoons
  • Fork and dessert spoon
  • Muffin tin You can use a metal one with liners or silicone one
  • Cooker/Oven
  • Pan

Ingredients
  

Muffins

  • 100 g dates
  • 1/2 tsp bicarbonate of soda*
  • 1 banana about 100g
  • 50 g brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 65 g Greek or natural yogurt
  • 25 g vegetable oil
  • 125 g wholemeal flour + 2 tsp baking powder*

Toffee Sauce

  • 50 g butter
  • 75 g brown sugar
  • 100 g double cream

Instructions
 

  • Oven 180c.
  • Chop up the dates finely (easier with scissors) and add to a jug with the bicarb. Pour over just enough boiling water to cover, stir and set aside.
  • Mash the banana in a bowl with the sugar until broken down.
  • Add the vanilla, egg, yogurt and oil and beat together. Stir in the baking powder then flour.
  • Drain the dates then using a fork, mash these against the side of the jug to break them down. Stir into the batter.
  • Divide the batter between 6 muffin cases or use a silicone mould.
  • Bake for 25 mins. A skewer should come out clean.
  • Whilst the muffins are baking, add the butter sugar and cream to a pan. Heat gently, stirring occasionally until the sugar has dissolved. Simmer for 4 - 5 mins to thicken.
  • Leave the sauce to cool slightly then spoon over the cooked muffins. Serve warm or cold.

Notes

*Make sure that you use only a level teaspoon of bicarbonate of soda. Too much will give a bitter taste to the muffins
**You can swap the wholemeal flour + baking powder for self raising flour.
 
Keyword sticky toffee

The recipes are free to everyone to use (please give credits to us if you choose to use them), but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

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Nutritional Benefits

Using bananas and dates means that you don’t need to add as much sugar. 

Bananas offer a source of potassium and along with the dried fruit offers soluble fibre, essential for good digestive health.

Dates are a good source of minerals such as calcium, magnesium and potassium, as well as vitamin K, contributing to healthy bones. They’re also high in fibre, which we need for good digestion and gut health. Not to mention, they are lower-GI than most sweeteners, making them a good healthy snacking choice. Fibre helps to maintain a healthy gut biome reducing the risk of certain long-term health conditions.

Wholemeal flour: Unlike white flour (which is milled and loses up to 80% of it’s  nutrients) wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy  nervous system) and  vitamin E helping wound healing and healthy red blood cells, iron, selenium, zinc as well as insoluble fibre essential for good digestive health and  stabilising blood sugars. White flour is still a source of starchy carbohydrates and is often fortified with vitamins and minerals.

 

 

Christmas Cake Muffins 1

Christmas Cake Muffins

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I developed these muffins so they can be cooked in good time during one of our cooking workshops as they only take 30 mins to cook. They are also ideal to give as gifts if wrapped in a beautiful box.

They still have all of the elements of a traditional Christmas cake; an abundance of fruit, ground almonds, brandy, and like my Bubble & Bake Christmas Cake found in our LCBC Recipe Collection, is quick, simple and luxurious, with the addition of nuts.

If making a large Christmas cake is not for you, give these a try!

Christmas Cake Muffins

Joanne Iceton
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 6 muffins

Equipment

  • Microwave or you can heat the mixture in a pan
  • mixing bowl
  • Weighing scales
  • Measuring Spoons
  • Chopping board and knife
  • Muffin Tray plus liners

Ingredients
  

  • 250 g dried fruit of choice
  • 50 g glace cherries halved
  • 75 ml brandy or rum plus 2tbsp. To ‘feed’ you can also use apple juice
  • 1 small orange zested and juiced (about 60ml)
  • 25 ml water
  • 75 g butter chopped in small pieces
  • 1 heaped tsp. mixed spice
  • 1 tsp. cinnamon
  • 75 g brown sugar
  • 25 g ground almonds
  • 1 egg
  • 100 g wholemeal flour*
  • 2 tsp. baking powder*
  • 50 g nuts e.g. pecans

Instructions
 

  • Oven 180c and prepare your ingredients.
  • Add the dried fruit, cherries, brandy, orange zest and juice and water to a pan or microwaveable bowl. Either heat for 3 mins, or bring to a boil then take off the heat. Add the chopped butter and stir until melted.
  • If you have heated the mixture in a pan, pour it into a bowl, then stir in the spices, sugar and ground almonds.
  • Set aside whilst you roughly chop the nuts and line a muffin tray with 6 cases.
  • Beat the egg into the fruit mixture, ensuring that it is not too hot. Stir in the flour, baking powder and nuts thoroughly. Scoop the mixture into the muffin liners.
  • Bake for 25 - 30 mins.
  • As soon as the muffins are removed from the oven, drizzle over the 2 tbsp brandy or rum (1 tsp. per muffin)

Notes

A tradition which I have always followed from my lovely nana Eva was to continue ‘feeding’ the cake/s with extra rum/brandy every other day; after all it IS Christmas!
We always prefer ours un-iced but feel free to decorate as wished.
*If wished, you can swap the wholemeal flour and baking powder for just self raising flour
Keyword Christmas Cake

The recipes are free to everyone to use (please give credits to us if you choose to use them), but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits

Using Wholemeal Flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

Dried Fruits are beneficial because they are a concentrated source of nutrients like fibre, antioxidants, vitamins. These compounds may be associated with health benefits such as improved blood flow, boosting immunity, and a lower risk of certain diseases, including heart disease, cancer, and type 2 diabetes.   

Nuts contain many nutritional benefits including protein and vitamin E, as well as some omega 9 fatty acids. Although nuts are high in energy, the healthy fats in they contain help to raise metabolism and reduce sugary cravings.

 

 

Rock Cakes

Rock Cakes

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Rock Cakes are one of those old fashioned British bakes that are so reminiscent of childhood. I remember these fresh from the oven at my Nana’s house (where everything was devoured straight from the oven by all of her grandchildren!) and served at school.

These traditional tea time treats were were famously featured in the 1861 version of  Mrs. Beeton’s Book of Household Management and promoted by the Ministry Of Food during World War II due to being made with less eggs and sugar than most bakes, when these foods were scarce.

More recently, they are featured in the Harry Potter film series, where Hagrid serves them to Harry and Ron. However, his baking skills, or lack of, meant that the bakes were so hard that they could crack teeth, so they politely declined.

Although there are many variations that can be made, they all have the same craggy, irregular shape (which is why they are called rock cakes or buns) with a light and soft texture; far removed from Hagrid’s version!  They are very similar to scones, but the dough requires no rolling or cutting out. Instead, the dough is simply ‘dolloped’ on the baking tray.

Rock Cakes

Joanne Iceton
A traditional easy bake
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 12

Equipment

  • Weighing scales
  • Measuring Spoons
  • Knife
  • Baking tray
  • Oven

Ingredients
  

  • 125 g self raising flour
  • 100 g wholemeal flour*
  • 1 tsp baking powder*
  • 100 g butter diced
  • 50 g caster or brown sugar + 1 tbsp extra
  • 125 g dried fruit see variations below
  • 1 egg
  • 1 - 2 tbsp milk

Instructions
 

  • Oven 200cc
  • Mix the flours and baking powder if using. Rub in the butter until it resembles breadcrumbs, then stir in 50g sugar and dried fruit of choice. You can also grate in the butter (best frozen) to make this process easier.
  • Make a well in the centre then add the egg and 1 tbsp. milk. Beat the egg and milk together before mixing in with the flour to make a soft dough. Add a splash more milk if it seems too dry or add a small amount of flour if it is too wet.
  • Using a teaspoon, drop heaped spoonfuls on a greased/lined large baking tray (or use two smaller ones). Brush the tops with a little milk and sprinkle over the extra sugar.
  • Bake for 12 - 15 mins until golden. Transfer to a wire rack to cool slightly.

Notes

The scones are best served warm, but will keep in an airtight container for a few days.
*Alternatively, you can use all 225g self raising flour and omit the baking powder.
Variations
You can use any dried fruit; instead of the usual raisins, you can try chopped apricots, mango, pineapple, or cherries. You could also swap 50g of the fruit for chopped chocolate.
To make a double chocolate version, swap 30g cocoa powder for 30g of the flour and use 100g chocolate chips.
For Jamaican Rock Cakes, swap 40g of the flour for desiccated coconut. Chopped Glace cherries/died mango, or a drizzle of melted dark chocolate would be nice to use with this version.
Keyword bakes

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits

Using Wholemeal Flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

Using all wholemeal flour will create a denser bake. You may substitute the wholemeal flour for all white, but you will lose some benefits.