Scotland has some well known desserts, but choice is fairly limited. Anything with oats or whisky is usually associated with Scotland, as are deep fried mars bars and Scotland’s version of the Eton Mess. Unlike most truffles, these are cream free. They’re held together with dried apricots and coconut oil.
I couldn’t pass up the chance to make something pirate related. These cupcakes are packed with rum, frosted with cream cheese and more rum and topped with pirate treasure. Given the choice, I think most pirates would prefer these to whatever it is they normally eat.
Half way between halloween (pumpkins) and summer (coconuts), this pie combines the two with Jamaican rum for good measure. A great pie to make on Pi day that contains fruits and nuts instead of chocolate.
There’s something about cherries that makes me think of Valentine’s day. These chocolate cookies have kirsch soaked cherries in the middle and are drizzled with kirsch flavoured chocolate caramel. They flatten down during baking which hides the cherry under a layer of baked caramel.
With Burn’s night tonight and two Scottish themed desserts already ticked off (Gingersnps and Dundee Cake), the two ‘Scottish’ themed cakes which came to mind were Irn Bru cupcakes or these – a warming ginger cupcake with whiskey frosting (which is seriously strong). If you’re averse to alcoholic cakes, I’ve also included a recipe for a purely ginger, non-alcoholic frosting as well.
The heart sprinkles are because we happen to be approaching Valentine’s day.
It might seem unusual, but the courgette (zuccini) taste like it usually does once baked. I’ve used it in several recipes in the past – it’s similar to carrots in a carrot cake, providing moisture and sweetness.
Rum soaked fruit and nut cake with rum custard filling, covered in marzipan – like Christmas pudding, but in a cupcake! Even if you don’t ‘like’ Christmas pudding, give these a go. A light Christmas fruit cupcake filled with rum creme patisserie and topped. Serves 14.
Alcoholic bundles of Christmas goodness – a nut, wafer and chocolate filled truffle coated in your choice of toppings. Easy to make and don’t require baking. They also make great Christmas hamper fillers. This makes 25 truffles.
An excuse to use Marzipan which isn’t sitting down with a whole bar of it and a cup of tea. Stollen is a German Christmas tradition – packed with dried fruits, nuts and marzipan. Me and yeast breads don’t have a great track record which is why I avoid them, but this one doesn’t use yeast, and still tasted great. Stollen’s fairly dense anyway and the baking powder gave this enough of a rise without the yeast.
Has it already been 8 months since I last baked Sticky Toffee Pudding? Time to give it another bash. This version includes whiskey and pistachios, as well as dates and ginger. The recipe makes 12 cupcake sized puddings.