Rose Turkish Delight
- 800g sugar
- 120g cornflour
- 1 tbsp lemon juice
- 1 tbsp rosewater
- 1 tsp cream of tartar
- Few drops of food colouring
- 160g icing sugar
- 30g cornflour
- Place 375 ml water in a pan. Add in the lemon juice and sugar. Bring to the boil while stirring.
- Once the mixture comes to the boil keep stirring until the temperature reaches 115°C on a candy thermometer. This is also known as the soft-ball stage. Turn the heat off from the sugar mixture.
- In a separate pan add 500ml of water and whisk in cream of tartar and the cornflour.
- Continue whisking while you bring the cornflour water to the boil.
- Bring the mixture to the boil. Once it becomes a gluey paste remove from the heat. Add a small amount of the the sugar syrup to the gluey paste and whisk to incorporate. Continue adding the syrup a bit at a time, whisking between each addition.
- Turn the heat down and allow to simmer very gently for about an hour. Stir frequently.
- By now the mixture should be an amber colour. Add in the rosewater and a few drops of food colouring. Mix well.
- Take a 20cmx20cm baking tin, oil lightly, line with baking paper and lightly oil the baking paper. Pour in the Turkish Delight, cover and leave for 12-24hrs until firm.
- Dust the Turkish Delight with icing sugar and turn it out onto a surface dusted liberally with icing sugar. Remove the baking paper.
- Cut the slab of Turkish Delight into squares using a pizza cutter or a lightly-oiled knife.
- Sift the icing sugar and cornflour into a large bowl and add the squares of Turkish Delight. Mix well.
- Storage: Store the Turkish Delight in a sealed box together with all the icing sugar/cornflour mixture. Do not store in the ‘fridge
Vegan Chocolate Brownie
- 5 tablespoons sunflower oil , plus extra for greasing
- 200 g dairy-free dark chocolate
- 170 g self-raising flour
- 3 heaped teaspoons cocoa powder
- 180 g golden caster sugar
- sea salt
- 1 vanilla pod
- 230 ml unsweetened organic soya milk
- 200 g pecan nuts
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.