Sweet Things

◁ ORANGE AND POPPY SEED CAKE

This gluten-free cake was made in a 6-quart (192 fl oz/5.5 L) slow cooker.
If your slow cooker is larger or smaller than this, the cooking time may vary, so keep an eye on your cake for the last hour or so.

SERVES: 8

Preparation time: 10 minutes

Cooking time: 3 3/4 hours (slow cooker) 1 1/4 hours (oven)

2 cups (7 oz/200g) ground almonds

1 cup (4 1/4 oz/120 g) quinoa flour

2 1/2 teaspoons baking powder

4 tablespoons (25 g) poppy seeds

finely grated zest and juice of 2 oranges – you need 1 cup (9 fl oz/250 ml) juice

1/2 cup (4 fl oz/125 ml) light olive oil

1/2 cup (4 3/4 oz/130 g) Greek-style yogurt

3/4 cup (6 fl oz/185 ml) honey

1 teaspoon vanilla extract

3 eggs, lightly beaten

Candied oranges and syrup

juice of 1 large orange

4 tablespoons (85 g) honey

1 large orange, thinly sliced

Combine the almonds, flour, baking powder and poppy seeds in a large bowl. In another bowl, whisk together the orange zest and juice, oil, yogurt, honey, vanilla and eggs, then gradually whisk into the almond mixture to make a batter.

Pour the cake batter into the slow cooker and cook on low for 3 hours until a skewer inserted into the center comes out clean.

Turn off the slow cooker but leave the cake in it for another 30 minutes.

For the candied oranges and syrup, put the orange juice and and honey in a small, non-reactive pan. Bring to a boil, then reduce the heat to medium. Add the orange slices and cook for 5 minutes each side until the oranges shrink and caramelize.

Carefully remove the cake and top with the candied oranges and syrup.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C) and grease and line a 9 1/2 inch (24 cm) cake pan.

Combine the almonds, flour, baking powder and poppy seeds in a large bowl.

In another bowl, whisk together the orange zest and juice, oil, yogurt, honey, vanilla and eggs, then gradually whisk into the almond mixture to make a batter.

Pour the cake batter into the pan and bake for 55 minutes until a skewer inserted into the center comes out clean. Cover the cake with foil if it browns too quickly.

For the candied oranges and syrup, put the orange juice and and honey in a small, non-reactive pan. Bring to a boil, then reduce the heat to medium. Add the orange slices and cook for 5 minutes each side until the oranges shrink and caramelize.

Carefully turn out the cake and top with the candied oranges and syrup.

◁ APPLE AND BLUEBERRY CAKE

To make this dessert completely dairy-free, drizzle with coconut cream instead of serving with mascarpone.

SERVES: 8

Preparation time: 15 minutes

Cooking time: 3 hours (slow cooker) 1 1/4 hours (oven)

2 lb 4 oz (1 kg) granny smith apples, quartered, cores removed, cut into very thin slices

1 teaspoon mixed spice

3 eggs

1 cup (5 1/2 oz/155 g) coconut sugar

1 cup (9 fl oz/250 ml) melted coconut oil

3 tablespoons (45 ml) agave syrup or mild honey

1 vanilla bean, split, seeds scraped

1 cup (5 1/2 oz/150 g) all-purpose flour, sifted

4 1/2 ounces (125 g) fresh or frozen blueberries mascarpone, to serve

Using an electric mixer, beat the eggs and sugar until pale and thick, then beat in the coconut oil, syrup and vanilla seeds until combined. Using a spatula or large metal spoon, gently fold in the flour, followed by the blueberries.

Pour the batter onto the apples to cover. Cook on high for 2 1/2 hours, then turn off the slow cooker and set aside for 30 minutes before removing.

Serve with mascarpone.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C). Lightly oil and line a 6–8 cup (52–70 fl oz/1.5–2 L) pie dish. In a bowl, combine the apples with the mixed spice, then evenly layer them in the dish.

Using an electric mixer, beat the eggs and sugar until pale and thick, then beat in the coconut oil, syrup and vanilla seeds until combined. Using a spatula or large metal spoon, gently fold in the flour, followed by the blueberries.

Pour the batter onto the apples to cover, then bake for 1 hour until a skewer inserted in the center comes out clean. Remove and set aside to cool for about 10 minutes.

Serve with mascarpone.

◁ SELF-SAUCING DARK CHOCOLATE, FIG AND HAZELNUT PUDDING

This pudding can either be baked in the oven or made in a smaller slow cooker – a 4-quart (140 fl oz/4 L) one. Either way, with its autumnal ingredients of figs and hazelnuts, and a rich chocolate sauce, it will soon become a favorite.

SERVES: 6–8

Preparation time: 10 minutes

Cooking time: 2 hours (slow cooker) 45 minutes (oven)

1/2 cup (4 fl oz/125 ml) melted butter

1 1/2 cups (8 1/2 oz/235 g) coconut sugar

1 1/2 cups (8 oz/225 g) self-rising flour, sifted

1 egg, lightly beaten

1 cup (9 fl oz/250 ml) almond milk

2 teaspoons vanilla extract

1/2 cup (2 oz/55 g) cacao powder

6 dried figs, coarsely chopped

3 1/2 ounces (100 g) dark chocolate, coarsely chopped

4 tablespoons (25 g) blanched hazelnuts, toasted, coarsely chopped

In a bowl, combine the melted butter, 1 cup (5 1/2 oz/155 g) of the coconut sugar, flour, egg, milk, vanilla and 3 tablespoons (20 g) of the cacao. Fold in the figs, chocolate and 3 tablespoons (21 g) of the hazelnuts, then spoon into the slow cooker, spreading it out evenly. Scatter with the remaining sugar, cacao and hazelnuts. Gently pour over 2 1/2 cups (21 1/2 fl oz/625 ml) of boiling water and cook on low for 2 hours or until set, then serve.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C). Grease a 13 × 9-inch (33 × 23 cm) baking dish.

In a bowl, combine the melted butter, 1 cup (5 1/2 oz/155 g) of the coconut sugar, flour, egg, milk, vanilla and 3 tablespoons (20 g) of the cacao. Fold in the figs, chocolate and 3 tablespoons (21 g) of the hazelnuts, then spoon into the dish, spreading it out evenly. Scatter with the remaining sugar, cacao and hazelnuts, then gently pour over 2 1/2 cups (21 1/2 fl oz/625 ml) of boiling water.

Cook in the oven for 40 minutes until set, then set aside for 5 minutes before serving.

◁ STICKY DATE PUDDING

Who can resist a classic sticky date pudding? You need a small slow cooker for this, so if yours has a capacity greater than 4 quarts (140 fl oz/4 L), bake it instead.

SERVES: 8

Preparation time: 10 minutes + 20 minutes soaking

Cooking time: 3 hours (slow cooker) 1 hour (oven)

1 1/2 cups (8 1/2 oz/240 g) pitted dates, coarsely chopped

1 teaspoon baking soda

6 tablespoons (2 3/4 oz/80 g) butter

1/2 cup (2 3/4 oz/80 g) coconut sugar

4 tablespoons (60 ml) maple syrup

4 tablespoons (60 ml) light olive oil

2 eggs

1 1/2 cups (8 oz/225 g) self-rising flour

vanilla ice cream, to serve

Caramel sauce

1/2 cup (4 fl oz/125 ml) maple syrup

1/2 cup (2 3/4 oz/80 g) coconut sugar

7 tablespoons (3 1/2 oz/100 g) butter

1/4 teaspoon salt

Put the dates and baking soda into a heatproof bowl. Pour over 1 1/2 cups (13 fl oz/375 ml) of boiling water and set aside for 20 minutes.

Using an electric mixer, beat the butter, sugar and syrup until thick and pale. Beat in the oil, then add the eggs one at time, beating well after each addition. Gently fold in the date mixture, followed by the flour, until just combined. Spoon into the slow cooker and cook on low for 3 hours.

For the caramel sauce, put the syrup and sugar in a small saucepan over medium heat, stirring until dissolved. Add the butter and salt, stirring to melt. Once the butter has melted, reduce the heat to low and cook for 5 minutes until thickened slightly.

Carefully remove the pudding and serve with caramel sauce and ice cream.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C). Grease and line a 8 1/2 inch (22 cm) cake pan.

Put the dates and baking of soda into a heatproof bowl. Pour over 1 1/2 cups (13 fl oz/375 ml) of boiling water and set aside for 20 minutes.

Using an electric mixer, beat the butter, sugar and syrup until thick and pale. Beat in the oil, then add the eggs one at time, beating well after each addition. Gently fold in the date mixture, followed by the flour, until just combined.

Spoon into the prepared pan and bake for 40 minutes until a skewer inserted in the center comes out clean. Remove from the oven and set aside for 10 minutes before turning out onto a serving plate.

For the caramel sauce, put the syrup and sugar in a small saucepan over medium heat, stirring until dissolved. Add the butter and salt, stirring to melt. Once the butter has melted, reduce the heat to low and cook for 5 minutes until thickened slightly.

Serve with caramel sauce and ice cream.

◁ TRIPLE CHOCOLATE BROWNIES

We used a large, wide-based 6-quart (210 fl oz/6 L) slow cooker to make these. If yours is a different size or shape, the cooking time may vary. Either test the brownies with a skewer a few times during the last half hour, or bake instead.

MAKES: 12

Preparation time: 15 minutes (+ 20 minutes standing if making in slow cooker)

Cooking time: 2 1/2 hours (slow cooker) 35 minutes (oven)

1 cup (8 oz/225 g) coconut oil

7 ounces (200 g) dark 70% chocolate, chopped

3 tablespoons (30 g) cacao powder, plus extra for dusting

1/2 cup (4 fl oz/125 ml) maple syrup

4 tablespoons (60 ml) agave syrup or mild honey

1 teaspoon vanilla extract

3 eggs, lightly beaten

1/4 teaspoon salt

1 cup (5 1/2 oz/150 g) whole-wheat all-purpose flour

1 teaspoon baking powder

3 tablespoons (21 g) coarsely chopped walnuts

2 3/4 ounces (75 g) good-quality milk chocolate, cut into 1/2 inch (1 cm) pieces

Melt the coconut oil and dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Once melted, stir in the cacao powder, maple syrup, agave syrup, vanilla extract, eggs and salt. Fold in the flour and baking powder until just combined, then stir in the walnuts and milk chocolate.

Pour into the slow cooker and cook on low for 2 1/2 hours until cooked through when you poke a skewer into the center. Turn off the slow cooker, leaving the brownie inside for 20 minutes.

Use the parchment paper to gently lift out the brownie and cut into squares.

IN THE OVEN

Preheat the oven to 315°F/gas mark 2–3 (160°C) and line a 8 1/2 inch (22 cm) square cake pan.

Melt the coconut oil and dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Once melted, stir in the cacao powder, maple syrup, agave syrup, vanilla extract, eggs and salt. Fold in the flour and baking powder until just combined, then stir in the walnuts and milk chocolate.

Pour the batter into the pan and bake for 35 minutes until a skewer inserted in the center comes out with a few moist crumbs attached. Set aside to cool, then remove from the pan and cut into squares.

◁ COCONUT BROWN RICE PUDDING WITH BANANA AND GINGER

This vegan rice pudding is a real treat, with all the flavors and aromas of a vacation in the tropics: coconut, banana, ginger and kaffir lime leaves.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 5 hours (slow cooker) 1 hour 40 minutes (stovetop)

1 cup (7 3/4 oz/220 g) medium-grain brown rice

1 can (14 fl oz/400 ml) coconut milk

3 cups (26 fl oz/750 ml) rice or almond milk

4 tablespoons (50 g) coarsely grated dark palm sugar

1 tablespoon (8 g) finely grated ginger

2 bananas, chopped

4 kaffir lime leaves

1/4 teaspoon salt

sliced banana, black sesame seeds, very finely shredded kaffir lime leaves, shredded coconut and sliced brandied ginger, to serve

Serve with banana, black sesame seeds, kaffir lime leaves, coconut and ginger.

ON THE STOVETOP

Put all the ingredients into a saucepan with 2 cups (17 fl oz/500 ml) of water. Bring to a simmer over medium heat, then reduce the heat to low and cook for 1 1/2 hours until the rice is tender, stirring regularly. Toward the end of the cooking, stir more frequently and add more water if necessary.

Serve with banana, black sesame seeds, kaffir lime leaves, coconut and ginger.

◁ CHAI-SPICED POACHED PEARS

These tender chai-infused pears are the perfect way to end an Indian-inspired meal, such as the Southern Indian chicken curry on page 130, or perhaps a vegetarian feast of beet curry and yellow dal with spinach (see pages 134 and 123).

SERVES: 4

Preparation time: 5 minutes + 15 minutes steeping

Cooking time: 3 1/2 hours (slow cooker) 30 minutes (stovetop)

1 cup (5 1/2 oz/155 g) coconut sugar

3 tablespoons (60 g) honey

6 cardamom pods, cracked

2 cinnamon sticks, broken in half

8 cloves

1 teaspoon black peppercorns

1 1/2 inch (4 cm) piece ginger, thinly sliced

4 black tea bags

4 firm pears, such as beurre bosc, halved, cores removed

vanilla ice cream and toasted pistachios, to serve

Remove the tea bags and discard. Add the pears to the slow cooker. Cut out a circle of parchment paper to fit the slow cooker and lay it directly on the surface of the liquid. Cook on low for about 3 1/2 hours until the pears are tender. The exact cooking time will depend on their ripeness.

Serve the pears with vanilla ice cream and toasted pistachios.

ON THE STOVETOP

Put the sugar, honey and spices into a large saucepan. Pour in 6 cups (52 fl oz/1.5 L) of water and bring to a boil, stirring well to dissolve the sugar. Turn off the heat, add the tea bags and set aside for 15 minutes to steep.

Remove the tea bags and discard. Add the pears to the pan. Cut out a circle of parchment paper to fit the pan and lay it directly on the surface of the liquid. Bring to a simmer over low heat and cook for about 25 minutes until the pears are tender. The exact cooking time will depend on their ripeness.

Serve the pears with vanilla ice cream and toasted pistachios.

◁ HONEY RHUBARB NUT CRUMBLE

This is gluten- and dairy-free dessert for everyone to enjoy.

SERVES: 6

Preparation time: 5 minutes

Cooking time: 2 hours (slow cooker) 1 hour (oven)

1/2 cup (4 fl oz/125 ml) melted coconut oil

2 bunches (1 lb 2 oz/500 g) rhubarb, trimmed, cut into 2 inch (5 cm) pieces

1/2 cup (6 oz/175 g) honey

2 teaspoons vanilla extract

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup (3 1/2 oz/100 g) ground almonds

1 cup (5 3/4 oz/155 g) macadamia nuts (toasted if using slow cooker), coarsely chopped

1 cup (5 3/4 oz/155 g) blanched almonds

2/3 cup (2 3/4 oz/80 g) walnuts, toasted, coarsely chopped

In a bowl, combine the remaining ingredients (including the rest of the honey) and scatter over the rhubarb mixture.

Cook the crumble on high for 2 hours.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C) and oil a 6 cups (52 fl oz/1.5 L) baking dish. Combine the rhubarb, 4 tablespoons (80 g) of the honey, vanilla, ginger and cinnamon in the prepared dish.

Cover with foil and bake for 30 minutes until the rhubarb is tender.

In a bowl, combine the remaining ingredients (including the rest of the honey) and scatter over the rhubarb mixture. Return to the oven and cook, uncovered, for 30 minutes until the crumble is golden.

◁ PUMPKIN AND CINNAMON CHEESECAKE

This cheesecake keeps well for a few days in the fridge, and the base becomes extra gooey and delicious as it sits. Perfect with a mid-morning or after-dinner espresso.

SERVES: 8–10

Preparation time: 25 minutes (+ 30 minutes resting if making in slow cooker)

Cooking time: 6 3/4 hours (slow cooker) 50 minutes (oven)

14 ounces (400 g) peeled sugar pumpkin, cut into 1 1/2 inch (4 cm) cubes

1 cup (5 1/2 oz/150 g) all-purpose flour

1/2 teaspoon baking powder

1 cup (5 1/2 oz/155 g) coconut sugar

1 1/2 sticks (5 1/2 oz/150 g) unsalted butter, melted

4 eggs, 1 lightly beaten

9 ounces (250 g) cream cheese, softened

1/2 cup (4 fl oz/125 ml) maple syrup

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

Meanwhile, sift the flour and baking powder into a bowl. Add half the sugar, 3 tablespoons (1 3/4 oz/50 g) of the melted butter and the beaten egg and mix until a dough forms.

Grease the slow cooker and line with parchment paper. Press the dough evenly over the base of the slow cooker.

Purée the pumpkin in a food processor. Add the cream cheese, maple syrup, vanilla and cinnamon, plus the remaining sugar, and process until smooth. Add the remaining eggs, one at time, pulsing until combined. Add the remaining butter and pulse again.

Pour the cheesecake mixture into the slow cooker and cook on low for 6 hours until just set; the center should still wobble slightly. Turn off the slow cooker and leave the cheesecake to rest for 30 minutes before removing. Set aside to cool completely.

IN THE OVEN

Cook the pumpkin in a saucepan of boiling water for 10 minutes until tender. Drain in a colander and leave to air-dry.

Preheat the oven to 350°F/gas mark 4 (180°C). Grease a 9 1/2 inch (24 cm) springform cake pan and line with parchment paper.

Meanwhile, sift the flour and baking powder into a bowl. Add half the sugar, 3 tablespoons (1 3/4 oz/50 g) of the melted butter and the beaten egg and mix until a dough forms. Press the dough evenly into the tin.

Purée the pumpkin in a food processor. Add the cream cheese, maple syrup, vanilla and cinnamon, plus the remaining sugar, and process until smooth. Add the remaining eggs, one at time, pulsing until combined. Add the remaining butter and pulse again.

Pour the cheesecake mixture into the pan and bake in the oven for 40 minutes until just set; the center should still wobble slightly. Set aside to cool completely.

◁ BREAD, PEANUT BUTTER AND JAM PUDDING

You can try all different types of combinations for this, including the classic bread and butter pudding made with marmalade. You could also add chocolate chips for a more decadent dessert.

SERVES: 6

Preparation time: 15 minutes + 15 minutes soaking

Cooking time: 3 hours (slow cooker) 1 hour (oven)

1/3 cup (3 1/4 oz/90 g) crunchy peanut butter

1/2 cup (5 3/4 oz/165 g) raspberry jam

8 thick slices sourdough bread, cut in half diagonally

6 eggs

2 cups (17 fl oz/500 ml) milk

1/2 cup (4 fl oz/125 ml) thin (pouring) cream

1/2 cup (2 3/4 oz/80 g) coconut sugar

1 teaspoon vanilla extract

Whisk the eggs, milk, cream, sugar and vanilla extract in a bowl until the sugar dissolves. Pour into the slow cooker, pressing down the bread slices to submerge them. Set aside to soak for 15 minutes, then cook on high for 3 hours until set.

In a small bowl, combine the remaining jam with 1 tablespoon (15 ml) of water. Serve the pudding drizzled with this jam syrup.

IN THE OVEN

Preheat the oven to 300°F/gas mark 2 (150°C). Lightly spread the butter and half the jam over both sides of the bread slices, then arrange in an 8–10 cup (70–104 fl oz/2–2.5 L) baking dish.

Whisk the eggs, milk, cream, sugar and vanilla extract in a bowl until the sugar dissolves. Pour into the dish, pressing down the bread slices to submerge them. Set aside to soak for 15 minutes.

Sit the baking dish in a large roasting pan and pour enough boiling water into the pan to come up halfway up the sides of the dish. Cover the dish with foil and bake the pudding for 30 minutes. Carefully remove the foil, then return to the oven for another 30 minutes until set.

In a small bowl, combine the remaining jam with 1 tablespoon (15 ml) of water. Serve the pudding drizzled with this jam syrup.