The Ultimate Healthiest Fluffiest Chocolate Cake Ever (probably!)

I first made this cake towards the beginning of lockdown and ever since, I've been meaning to get it on the blog.

Today I have just made it for the seventh time (at least, I've lost count!) since I used a can of chickpeas last night, and so had the brine sitting in the fridge ready. So I figured I really must get this on the blog for you asap. Until now, I've been working with scribbled notes in my notepad the whole time.

I'm a sucker for chocolate and I have a massive sweet tooth, hence the name of this blog, and whilst I've made plenty of chocolaty treats over the years... I hands down legitimately think this is the best of the lot!

Yup seriously, I've made it almost every single week since the end of April.

Everyone I've shared it with (which to be fair is not that many because, er, lockdown!) has raved about it too.

As I have already implied, the magical ingredient to get a super springy, fluffy and moist crumb is aquafaba, aka chickpea juice! I also love this cake because unlike my chocolate banana brownie bread (which is amazing in it's own right) there is no banana flavour.

So, this one is for the pure chocolate junkies, put your hands up!

(Here’s proof from my phone archives of the multiples times its been made these last few weeks, and if you follow me on IG then you’ll likely have seen me mention it on my stories)

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What makes it both healthy yet indulgent?

Well, I add in sweet potato (I have used carrot too, either is great) which assists with the moisture and texture, yet doesn't impart any noticeable flavour. Plus the bonus is that you get a boost of veggie goodness in the cake.

For the size of the cake, it's pretty low fat and relatively low sugar too. The sources of sugar I do use are unrefined versions.

Seriously... This is probably been my best lockdown creation. It does not taste in the last bit healthy.

So if you can't already tell, I'll just spell it out for you…

YOU. SHOULD. REALLY. MAKE. THIS. CAKE!!

There are a few things you may like to can try to change things up by the second, third… or tenth time you make it.

I really like pressing frozen fruits into the top, and then I like to warm it through and eat it as dessert. But equally, you can leave the fruit off and serve it at room temperature, or try adding nuts or chocolate chips.

Or if you want to go a little bit crazier, instead of the coconut sugar, you could use sugar-free jam to enhance the berry flavour, or why not add some orange juice and/or orange extract for choc-orange vibes.

This last time I made it today I added a little hazelnut extract and I wish I’d had some toasted hazelnuts or walnuts to hand to mix in, but alas I did not. But there’s another idea.

I don't measure ingredients exactly, so this cake is pretty foolproof. You don't need to be super precise - it’s always worked for me. I rarely measure things properly, i’m lazy in that respect and also pretty intuitive… I just seem to know what will work and 9/0 times it does :-)

I haven't tried gluten-free flours but I am pretty sure they'd be a fine as a direct swap. I personally like to use whole wheat spelt flour to add an extra healthier kick, not that you would notice this cake tastes super indulgent. You can also use regular white plain flour.

I like to use a deep brownie tin to bake it in, but you can also use 2 smaller shallower round cake tins or even big muffin cups. The recipe makes quite a sizeable cake so please ensure the pan is not too shallow. This cake will also freeze well if you don't plan to eat it all within a few days.

If you make it, please tag me on Instagram @johodson, I always love to see your creations.

Recipe: The Healthiest Fluffiest Chocolate Cake Ever (probably!)

Ingredients:

• 1/2 cup aqua faba (chickpea juice is best but other beans work too)

• 3/4 cup chopped dates

• 3/4 cup worth of sweet potato

• 1/2 cup coconut oil (or other mild oil of choice)

• 1 cup milk of choice

• 1 tbs apple cider vinegar

• 1 tsp vanilla extract (or other flavours such as orange or hazelnut)

• 1/2 cup coconut sugar (or another sweetener of choice, if using jam/syrup reduce other liquid slightly)

• 2 cups flour (I use wholemeal spelt)

• 1 cup cocoa

• 2 tsp baking powder

• 1 tsp baking powder

• 1 /2 tsp salt

Method:

Whip up the aqua faba until it’s nice and frothy (note: I forgot to do this once and it still worked out fine so don’t worry if you forget this step). To a food processor add the dates, chunks of sweet potato and oil - blitz up until fairly smooth and no large pieces remain.

Spoon the mix into a bowl and add the remaining wet ingredients - apple cider vinegar, milk and vanilla extract and stir through well. Add all remaining dry ingredients and mix well. The mix should now be smooth and thick and ‘blob off’ the mixing spoon.

Line a deep brownie tin or other tin(s) or choice and spoon in the mix. Lightly smooth the top and press in frozen berries (use frozen so they don’t burn) or any toppings of choice.

Bake at 180ºC for approx 20-25 min until a skewer comes out clean.

Allow to cool before slicing and serving.

If you want to try some of my other chocolate creations… have a browse through these, there are all sorts in my archives!

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Best Vegan Christmas Pudding (with allergy options too!)

Every year it is my intention to bring you a Christmas Pudding recipe BUT before I know it Christmas is almost here, I make my pud but then the only photo I have is from the big day itself… which is of course too late!

Last weekend Christmas pudding happened to pop into my head and then I wondered when ‘Stir Up Sunday‘ was (usually I miss that too!) - it happened to be the next weekend - in six days time as I write this, yay!

So you have a few days to get your ingredients in and join me on Stir Up Sunday to make your very own pud AND make a wish - it’s the day wishes are said to come true! You can of course make your pudding any time before Christmas ;-)

Stir Up Sunday is the last Sunday before the first Sunday in advent and if you are interested you can read more of it’s origins here.

I made this recipe last year and the pic below is from last Christmas. You’ll have to forgive the fact it’s not the best photo… we were all full flow in Christmas mode, the lighting was bad (no good daylight!) and there was a table of hungry people eagerly waiting to eat it!

I also added some allergy options to the recipe (that I have also experimented with in the past) so that the recipe caters for as many people as possible… other than the crazy Christmas Pudding haters! ;-)

I’ll let you into a secret, for most of my life until I reached my 30’s (maybe it coincided with going vegan- not sure) I didn’t like dried fruits so I never ate Christmas pudding and mince pies…. wow, I was missing out on so much! But not any more!

For more Christmas pudding inspired ideas check out the links below the recipe…. you can have pudding for breakfast dessert and snacks.

Enjoy… let me know if you make it and tag me on instagram

Best Vegan Christmas Pudding

Serves approx 6 people.

With options for: gluten free, alcohol free, palm oil free, refined sugar free.

• 1/2 cup plain flour (also works with oat flour or gluten-free flour blends)

• 1 tsp ground nutmeg

• 1 tsp mixed spice

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/3 cup soft brown sugar or coconut sugar

• 2/3 cup breadcrumbs (use gluten-free if preferred)

• 1/2 cup vegan suet*

• 2 tsp baking powder

• 1 ½ tbsp black treacle or blackstrap molasses

• 1/3 cup of liquid - this can be plant milk, juice, gingerbeer, stout, ale, sherry, brandy or rum

• zest and juice of one orange

• 1 medium apple - finely grated/pureed (I have also added grated carrot before but that is not traditional!)

• 2 cups mixed dried fruit of choice - sultanas, raisins, currants, mixed peel, cherries, apricots (optionally you can also soak the fruit in alcohol of choice for up to a week before).

• 1/2 cup chopped dates

Method

Sift the flour with spices, salt and baking powder into a large mixing bowl.

Add all the other ingredients and mix well to a soft dropping consistency.

Grease a 2-pint basin well and fill with the mixture leaving about 1 inch free from the top to allow for rising. Cover with a circle of greaseproof paper that slightly runs up the inside of the rim and then aluminium foil over that wrapping it tightly over the edge, secure tightly with string round the outside of the bowl (basically just make sure its well sealed as it's steaming). I then make a string 'handle' by tying to opposite sides the perimeter string to that it is easy to lift out of the saucepan afterwards.

Place a small object - like a saucer - in the bottom of the saucepan and place the bowl on top (so it doesn't directly touch the base) and pour in boiling water halfway up the sides of the basin. Simmer gently for 4-5 hours, topping up the water as necessary.

Once cooked (peep under the foil/parchment and a toothpick should come away clean) the pudding can be kept cold until needed fully wrapped. It will keep for a month (if alcohol-free) or up to 6 months if it contains alcohol since alcohol acts as a preservative. If you want to keep an alcohol free pudding for longer you can also freeze it.

Steam or microwave until warmed through to serve. (steam for up to an hour from room temperature in a saucepan to heat through)

Serve with vegan custard or ice cream, whipped coconut cream or vegan single cream.

* As suet contains palm oil you may prefer to substitute the vegan suet for coconut oil - I have tried this and it works well (this is also a useful recipe resource). I have also read that cocoa butter can be used (but I have not tried this). Measure the oil as half a cup in liquid form.

Other vegan Christmas Pudding recipes that inspired me:

• https://avirtualvegan.com/ultimate-vegan-christmas-pudding/

• https://www.bbcgoodfood.com/recipes/vegan-christmas-pudding

• https://www.thevegspace.co.uk/recipe-the-ultimate-vegan-christmas-pudding/

• https://www.vegansociety.com/resources/recipes/special-occasions/christmas-pudding

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Here are some other Christmas Pudding creations from my recipe archives, if you fancy giving them a go!

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Quick Xmas Pudding For One!

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Mini Xmas Pud Porridge... in just 3 mins!

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Mini No-Bake Xmas Puds!

If you feel inspired this festive season... grab a digital bundle featuring my best selling 'Ultimate Bliss Ball Guide' AND 2 x Christmas Recipe Cards for just £5!

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Summer Berry Crumble Bars

I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up.  I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).

I had planned for this to be enough to last us for breakfast AND dessert late in the day.... but we ate it all for breakfast ;-)

I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.

These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.

They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.

These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.

Recipe: Summer Berry Crumble Bars

Makes approx 12 squares

Ingredients:

Crumble:

• 1 ½ cup oats

• 1/2 cup ground almonds

• 1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)

• ½ cup coconut oil– melted

• approx. 2 tbs coconut syrup (to taste)

• 2 tbs chia seeds and 3 tbs warm water (mixed to gel)

Berry Layer:

• 1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*

• approx. 1 tbs maple syrup

• 2 tbs chia seeds

• ½ cup rough chopped nuts of choice for topping (optional)

*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)

Method:

Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).

To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep.  Bake for approx 15 minutes at 180C until just golden.

Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.

Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.

Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.

Serve hot or cool (note: the bars slice better when cool)

 

Mini Christmas Pudding Porridge... takes just 3 mins all in!!

This was my epic breakfast last weekend. It looks like dessert, to be honest it is totally worthy of 'bressert' status. For dessert use the juice as noted and sprinkle the coconut sugar. Job done!

You could prepare the mix ahead of time too and just let it sit for an hour or so, possibly overnight, I haven't tried it that way but I don't see why it wouldn't work. 'Overnight Oats Christmas Pudding Porridge', ha ha! The best thing ever to wake up to on Christmas morning... with absolute minimal prep!

It literally takes three mins to make from start to finish! (if you use a microwave- see my notes below).

I make servings like this using a silicone egg poacher - so handy, the perfect size and they are flexible so the contents come out so easily. I highly recommend investing in one for you single serve cakes and such like (not eggs!) ;-)

What will you be making on Christmas day morning?

Are you more sweet or savoury?

I'm such a sweet porridge girl so that's been my go-to to make for my family these last few years. If you haven't already, I highly recommend trying these too- the bakewell pie and the classic festive baked oatmeal that kicked it all off!

Recipe: Mini Christmas Pudding Porridge!

Serves one

Ingredients:

• 1/2 cup porridge oats

• 2 tbs ground nuts of any kind

• 1/4 cup apple puree

• 1/4 cup mixed dried fruit (a mix of some of these: raisins/sultanas/currants/cranberries/gojis)

• 1/2 tsp spice or more to taste (I used a little of mixed spice & cinnamon)

• 1 heaped tbs flax

• 1/4 cup water (or juice for extra sweetness)

Method:

Mix everything together well in a small bowl.

Spoon into a small circular microwaveable domed dish- I use an egg poacher (so great for mini cakes!!) Press firmly and smooth the top.

Microwave for 90 seconds on high power. Carefully loosen and tip out onto serving plate and dress with vegan yoghurt or cream plus any extra fruits and spices, I used gojis, but a cranberry compote or some festive jam would be amazing! If you prefer an even sweeter porridge sprinkle a touch of coconut sugar, it was fine for me without.

*Notes: I rarely use a microwave these days but I didn't want to turn on the oven on for this tiny dish, I also find it crisps/dries up more in the oven and this works best when the moistness is maintained. By all means try the oven but don't overcook- cover loosely in foil and make sure middle is still very moist!

If you try the microwave option but are making multiple puddings- cook one at a time or increase the timing- I have only tried cooking one.

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BEST EVER chocolate brownie round up!

Yesterday, the 8th December was #nationalbrownieday.... waahh, another day I missed. Any chance to celebrate chocolate and cake, right! 

So I am a day late to the party, but who cares. I figured this was a good excuse to share a brownie round-up with all the best brownie recipes I've created over the years. There are quite a few, and all very different too. Plenty to try out and inspire you to put you own twist on things.

This is the description taken from 'National Day Calendar (I can't guarantee how accurate this info is!)

"Brownies were created in the United States at the end of the 19th century.  A cross between a cookie and cake, they soon became very popular across the country. There was a request for a dessert for a group of ladies that would be attending a fair in the late 1800s.  They wanted a small cake-like dessert that could be eaten from a boxed lunch.  A Chicago chef, working at the Palmer House Hotel, created the first brownie for the ladies, which featured an apricot glaze and walnuts.  The Palmer House Hotel still serves their original recipe for brownies on their menu."

Brownies are the perfect platform for veganizing, healthanising, de-gluten-ing and hiding veggies and beans in. I love the fact that brownies are by their nature quite dense and a little gooey - this makes it easy to hide sight 'mistakes' too (a light airy cake is typically much harder to achieve when keeping the above objectives in mind!)

I consider brownies to be the perfect beginner cake when transitioning to alternative baking!

Click the text links below to for the original recipes and have a scroll through my gallery to tickle your fancy. 

One of my all time favourite recipes for ease, flavour and versatility is my award-winning Chocolate Banana Brownie Bread, so I have included a free downloadable recipe card for it below- scroll down and click the pic to download.

Enjoy the round-up and please do tag me on Facebook or Instagram if you make any of the recipes... i'd love to see them! :-)

1) Pumpkin brownies are a great way of packing veg in cakes (sweet potato works well as a swap as does courgette and carrot or even parsnip!)

2) A bit this year late for advent- but these festive advent calendar brownie bites were a very early recipe on my blog! (you could use any recipe and apply the same ideas as brownies freeze so well)

3) The carrot cake brownies follow a similar theme to the pumpkin brownies, served in cake-like wedges!

4) These raw chocolate brownies are packed with nuts for a rich an filling treat! A little goes a long way.

5) Raspberry ripple brownie slices... packed with tofu and black beans for a fat-free brownie variation!

6) For a non-chocolate version, you can try these double banana blondies.

7) This raw black bean fudge brownie is a spin on my 'worlds healthiest fudge' with added chunky nuts and dried fruits for a brownie vibe!

8) Last but not least... the chocolate banana brownie bread (great as a loaf, slice or muffins) scroll down for the recipe card.

There final two pics shown in my gallery were created for other publications/brands beyond this site... but you could replicate the same kind of thing with any of the recipes above.

For the protein brownies, swap in some of your favourite plant-based protein for some of the flour in any brownie recipe. Make the 'deconstructed brownie trifle' but slicing the brownie into small cubes and tossing with berries and yoghurt or coconut cream- makes an amazing super simple dessert!

Download the Choc Banana Brownie bread that was a 2016 PETA 'Bake Off' Finalist below...

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The healthiest ever... carrot, apricot & ginger cake!

It's been a while since I posted a new recipe... I've been busy working on the blog, but more behind the scenes- trying to sort my recipe index out (slow progress!) and also creating a book based on my mindset posts. I have also been coaching a lot more in recent months too and that hs been a priority.

That said I've missed creating sweet things and photography! Last weekend I was feeling in the mood to bake something... and put a post on my personal Facebook page asking what things people wanted 'healthanizing' ... billionaires shortbread got a mention (I'll try and get onto that before xmas) and so did carrot cake.

Well, it just so happens that a few weeks ago I did make a fantastic carrot cake, and the comment prompted me to get it up on the blog!  This is a blend of carrot, ginger and apricot for an indulgent twist on the classic.  It's super healthy- packed with fruit and veg, minimal processed ingredients and made with oats, I'm pretty sure it could be made entitely gluten free very easily. 

The carrot cake may not be particularly festive, but it's still great for a party of a gathering or bookmark it for a springtime treat :-)  If you love carrot cake BUT also love chocolate... you should definitely try this chocolate brownie carrot cake!

Final top tip before you go ahead and make it - this cake keeps well for a few days in the fridge, in fact I think it tastes even better the day after it's made- richer and cakier!

Recipe: Carrot, Apricot & Ginger Cake!!

Ingredients:

• 2tbs flax and 1/4 cup water- mixed

• 1/4 cup coconut oil- melted

• 1/2 cup non-dairy milk

• 1 medium apple- cored

• 1 tps baking soda

• 1/2 cup coconut sugar

• 1 tsp baking powder

• Pinch salt

• 1 heaped tsp ginger powder

• 1 cup finely grated carrot

• 1 cup fine oatmeal

• 1/2 cup spelt flour (you could probably sub a GF flour blend)

• 1/2 cup ground almonds

• 1/2 cup chopped dried apricots

Method:

Blend the flax mix with the melted coconut oil, non-dairy milk and the apple until fully pureed. In a sperate large bowl mix together the dry ingredients then add all wet ingredients plus any remaining ingredients to it, stir through until well mixed.

Spoon batter into two 8" cake pans- the layers will be fairly thin. Bake for approx 30 mins at 180C, loosely cover with foil if tops are browning too quickly. Allow to fully cool before frosting.

Meanwhile, make the frosting:

• 1/2 cup non-dairy yoghurt

• 1/2 cup thick coconut milk

• 1/2 cup melted coconut oil

• 1 tbs mild syrup

Method: Mix together and then allow to thicken in the fridge.

To decorate (optional), make the balls on top:

• 1 medium carrot

• 1 cup dates

• 1 tbs ground ginger

• 1/2 cup almond or cashew butter

Method: Blitz together all ingredients in a food processor and then make into balls. If the mix is a little too wet, allow to chill in fridge to firm up before forming.

For some festive foodie vibes... I have a few treats planned for the coming weeks, feel free t leave me your ideas too!

In the meantime, I would love to share with you my top five festive recipes last year, I put them together in a mini book you can find here. 

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'Golden Bars'... Turmeric Granola bars (perfect 'back to school' snack!)

So turmeric is kind of a big deal at the moment in the health and wellness world... turmeric lattes and golden milk is now pretty much mainstream!

I first made these bars a few months ago (when the photos were taken) and have since made them so many times with slight tweaks to the mix-ins depending on what I have to hand... they are perfect for festival food and camping trips, full of good nutrition, great sustenance for a mini meal or snack that keep you going for ages, and robust to pack!

I also realised they would be perfect for lunchboxes or after school snacks now back to school season has hit. Equally, they'd be great for breakfast-on-the-go, or a healthy mid morning/afternoon snack at work.

These were actually a spin on these amazing chocolate banana squares... featured in my 'Not Just For Goldilocks' ebook. They taste more dessert-like than snack like.

As all of my favourite recipes the variations really are endless- just be mindful to keep the proportions of wet and dry the same.

Tell me... what are you favourite 'back-to-school' or breakfast-on-the-go snacks?

Recipe: Golden Granola Bars

Makes approx 12 squares

Ingredients:

• 2 cups water

• 2 large mashed bananas

• ¼ cup nut butter of choice

• ¼ cup ground turmeric*

• 2 ½ cups rolled oats

• 1 packed chopped dried fruit (I find cranberries, dates, apricots best)

• ¼ tsp black pepper (don’t omit as this activates the turmeric)

• 2 tbs ground ginger or cinnamon (optional)

• 1 cup chopped nuts and seeds

• ½ cup cacao nibs or dark chocolate drops (not shown in this photos but are a great addition)

*or equivalent fresh turmeric root blended into the water

Method:

Blend the water with the bananas, nut butter and fresh turmeric (if using) until very smooth.

In a separate bowl mix together the remaining ingredients and then add the banana mix slowly, making sure the everything is fully coated (it’s easy to get pockets of dry pieces if you are not careful!). If the mixture is too thick, add a touch more water.

Note: taste test the mix before baking and add a little syrup/coconut sugar only if needed.

Spoon the mixture into lined and greased brownie tin so that it is approx 2cm thick. Press firmly and smooth the top. Bake at 180C for 20 minutes or until a toothpick comes out clean. 

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Carrot Cake Brownies (in time for Easter!)

This cake is a wicked cross between my all-time favourite courgette brownie cake and a carrot cake… I swapped the courgette for carrot and changed up the spices a little. I figured this would make fabulous Easter treat… Or any time of year (or week) really where you want to celebrate a little! 

I have made variations of this cake (remember my PETA shortlisting!) so many times now and I know it works perfectly in a brownie pan, a round cake pan (this recipe is sized for an 8" pan), muffin trays or cupcake trays. You can leave the top plain or frost it. You can even add chopped nuts dried foods mixed through in the batter... so many possibilities!

This type of cake also freezes really well, some say brownies taste better once I've been frozen and defrosted- I'll let you be the decider of that. But I will say this is a great cake to always keep on standby in the freezer to satisfy a little chocolate craving when it strikes or if you have last minute unexpected company!

For other highly recommended easy Easter treats... have a look at these Easter nests I made for Real Food Source and also the Hot Cross cookies are a great non-chocolate option that I also love to make each year. Finally these 'cream eggs' from 4 year ago now (whaaaaat- 4 years!) are a little more fiddly- but fun ;-) 

What have you got planned for Easter treats?

Recipe: Carrot Cake Brownies

Makes 1 x 8” round or square cake

Ingredients:

• 1 cup packed dates (soaked then drained for easier blending)

• approx 3 tbs coconut syrup (other other preferred syrup)

• ½ cup water or non dairy milk

• 1 cup finely grated carrot

• 2 tsp cinnamon and/or nutmeg

• 1/3 cup coconut oil- melted

• ¼ cup ground flax seed

• ¾ cup cocoa powder

• 1 cup oat flour (I ground some regular porridge oats)

• 1/3 cup dark chocolate chips (optional)

• 1/4 tsp salt

• 1 heaped tsp baking powder

• 1 heaped tsp baking soda

Method:

Blend all the wet ingredients with the flax seed to form a smooth fairly runny paste. Allow to stand for a couple of minutes. Stir through the gated carrot (save a little for the top).

Mix the dry ingredients together in a separate bowl and then add the wet. Mix lightly but well to form a thick soft batter. Add a little extra water if necessary. Taste test for sweetness and add a little extra syrup if necessary.

Spoon the batter into a lined/greased muffin pan or round cake tin (you could also make cupcakes) and smooth the top as best you can. Add the remaining sprinkles of grated carrot and press down lightly to reduce chance of burning.

Bake in a preheated oven at 180C for approx 30 minutes, after 10-15 minutes it is advisable to lightly cover the top of the pan with foil to prevent the top browning before the centre is cooked through.

Allow to cool before slicing.  Store in the fridge for up to 1 week…this cake tastes even better the next day!

Here are my Hot Cross Cookies.... a bit like like a bun but sooooo much easier to make!