JD and I spent this afternoon baking. The results? Vegan puff pastry savoury Catherine wheels, chocolate marshmallow fireworks, and a traditional Parkin ginger cake. Perfect campfire food.
Savoury Catherine wheels
We got this idea while watching Baking Made Easy. Lorraine Pascale made palmiers by rolling up puff pastry filled with sun dried tomatoes to create a little canapés shaped a little like glasses.
This isn’t exactly an original idea, but it’s easy and we had fun with it.
- 300 g (10.58 oz) marshmallows
- 200 g (7.05 oz) milk chocolate
- 3 tsp sprinkles
- Grab 6 wooden skewers and push approximately 50g of marshmallows on to each one.
- Before adding the last marshmallow to each stick, cut off the pointy end of the stick so it'll be safe to eat later.
- Melt the chocolate in a bowl placed over a pan of simmering water.
- Dip the marshmallow sticks into the chocolate or spoon it over until they're completely covered.
- Lay on lightly greased baking tray and sprinkle generously with the hundreds and thousands.
- Leave in the fridge for 30 minutes, or until they're completely set.
I’d never heard of this cake until Jenny @KyNaBoutique told me about it. It’s a sticky sweet ginger and oat cake that’s really easy to make.
We followed a Delia Smith recipe but used soya margarine, soya milk and egg replacer. The results were very tasty.
You’re supposed to leave the cake for a few days before eating so it can get moist and sticky, but we ate some as soon as it was cool and it was still yummy with a cuppa.
What are your favourite treats for the cold winter nights?