Explore two delightful dessert recipes from acclaimed chefs Buddy Oliver and Ruby Bhogal, perfect for satisfying a sweet tooth.
Buddy Oliver’s Rocky Road Recipe
Buddy Oliver, son of renowned chef Jamie Oliver, offers a delightful treat from his debut cookbook “Let’s Cook,” which complements his TV series “Cooking Buddies” on CBBC and BBC iPlayer. This recipe caters to those with a sweet tooth.
Ingredients:
- Olive oil, for greasing
- 100g dark chocolate (70%)
- 100g quality milk chocolate
- 125g unsalted butter
- 75g golden syrup
- 50g marshmallows
- 150g biscuits (e.g., ginger nuts, digestives)
- 75g unsalted nuts, such as pistachios or toasted hazelnuts
- 75g chocolate-covered honeycomb
- 75g glacé cherries or dried fruit
- 50g quality white chocolate
Method:
- Grease and line a 25cm x 30cm roasting tray with damp greaseproof paper.
- Melt dark chocolate, milk chocolate, butter, and golden syrup in a heatproof bowl over simmering water.
- Mix in halved marshmallows, broken biscuits, chopped nuts, honeycomb, and cherries.
- Pour into the tray and chill in the fridge for at least four hours.
- Melt white chocolate and drizzle over the set rocky road. Chill and then slice to serve.
Plant-Based Jamaican Ginger Cake by Ruby Bhogal
Ruby Bhogal, a former Bake Off finalist, has adapted her ginger cake recipe to be plant-based. The recipe maintains the same moist and spiced flavor.
Ingredients (Sponge):
- 200ml soy milk
- 1 tbsp cider vinegar
- 260g plant-based unsalted butter
- 210g dark soft brown sugar
- 100g golden syrup
- 100g black treacle
- 1½ tsp vanilla bean paste
- 4 pieces preserved stem ginger, diced
- 400g self-raising flour, sifted
- ¼ tsp bicarbonate of soda
- 2 tbsp ground ginger
- 1½ tbsp ground cinnamon
Method:
- Preheat oven to 150°C fan/170°C/gas mark 3.
- Combine soy milk and cider vinegar, set aside to curdle. Melt butter, sugar, golden syrup, treacle, vanilla, and ginger in a saucepan, then cool.
- Mix dry ingredients in a bowl. Add the cooled mixture and curdled soy milk, mix until smooth.
- Divide batter into three greased and lined tins. Bake for 26-28 minutes. Cool, then wrap in clingfilm.
Butterscotch Filling and Frosting:
- For butterscotch: Heat plant-based double cream, brown sugar, plant-based butter, and cornflour until thickened, add salt, then cool.
- For frosting: Whisk plant-based cream cheese, sugar, vanilla, and orange zest until smooth, then add double cream and mix to stiff peaks. Refrigerate.
Assembly:
Trim cake tops, brush with ginger syrup, and layer with butterscotch and frosting. Chill before serving.
Both recipes are featured in Bhogal’s book “One Bake, Two Ways,” available now.