The texture of this really similar to a conventional gingerbread cake – just a wee bit chewy. A real hit of ginger from both fresh and dried spice varieties in the recipe brings a warm glow to the cake and balances really well with sweet sharp plums. We used both green and purple varieties of plums – but feel free to use any seasonal fruit!…
honey
Gooseberry ice cream
When you don’t eat refined sugar or dairy products, ice cream is a real killer – you can’t beat it’s refreshing palate cleansing properties at the end of a Summer meal. Here’s a recipe that is made with honey and agave nectar as well as soya cream. Gooseberries are delicious and have the added advantage of being full of vitamin C!…
Redcurrant water
If you’re lucky enough to get a hot day in summer – fingers crossed please!! – this is a very refreshing pick me up! This juice is sugar free and red currants are bursting full of vitamin C and antioxidants so are extremely good for you….
Lemon poppy seed cake
Glowing yellow, this cake oozes lemon flavour. It stays moist for several days kept in a tin, and is a real classic hit for afternoon tea. …
Stewed Rhubard with orange
A spring fruit that gives so much in terms of flavour and colour, it takes little effort to make rhubarb come alive (and become edible)! The addition of star anise, vanilla and orange was suggested by Roseanna (Laura’s cousin) and provides a delicate flavour that really balances well with rhubarb’s natural sharpness. This recipe isn’t super sweet, so feel free to add a little more honey or agave nectar if it’s too sharp for you. Delicious served as a breakfast with yoghurt or ice cream for a more unusual dessert. …
Lemon Curd
Zing up your spring and your taste buds with this tangy lemon curd. It’s good on toast or a scone and a spoonful into yoghurt makes a quick and easy dessert. Even better, it’s used in our scrumptious lemon tart. …