Fruit Crumble
Dairy Free Cheescake
Mango & Orange Fool
Scones
Pineapple Upside Down Cake

Fruit Crumble

This recipe is ideal as you can use any fruit you like. Apple, pear, peaches, blackberries, banana, the choice is yours. This is an apple crumble.

4 large apples (or fruit of your choice)
30g white flour
30g wholemeal flour
30g margarine
15g sugar

1. Peel and core the apples, place in an ovenproof dish and sprinkle with a little sugar.

For the topping:

2. Rub together 30g white flour, 30g wholemeal flour, 30g of margarine and 15g of sugar. The mixture should have a crumbly texture.

3. Spread over the fruit & bake for 20 minutes at 180°C/Gas Mark 4.

Good source of B vitamins and iron.

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Dairy Free Cheescake

Serves 6

50g/2oz vegetable/ soya margarine
175g/6oz digestive biscuits
275g/10oz Soya ‘cream cheese’ eg. Tofutti Better than cream cheese or Swedish Soft
½ lemon, grated rind & juice
50g/2oz icing sugar
Thin slices of lemon to decorate

For the base:
1. Melt the margarine in a large saucepan, crush the biscuits then add to the pan.

2. Mix thoroughly then using the back of a spoon press into a lined, greased 8” flan tin. Refrigerate.

For the topping:
3. Put the soya ‘cheese’ into a bowl with the lemon juice, rind and icing sugar.

4. Stir vigorously and spoon onto the chilled base.

5. Decorate with lemon slices and chill for a further ½ hour. Carefully remove flan case then indulge!

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Mango and Orange Fool

225g/8oz silken tofu
150ml / ¼ pt soya cream
2” fresh root ginger, peeled & grated
2 ripe mangoes, stoned, peeled & chopped
1 orange
2 tbsp caster sugar
1 tsp vanilla essence

1. Blend the silken tofu, soya cream, ginger and ½ the mango flesh together.

2. Zest the orange and reserve some strips for decoration.

3. Chop the orange into bite size pieces and mix with the rest of the mango pieces.

4. Divide half of the tofu mixture between 4 sundae glasses. Layer the fruit on top and cover with more of the tofu mixture.

5. Chill before serving with a sprinkling of orange zest and your favourite biscuits.

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Scones

Makes 16

225g / 8oz self raising flour
1 tsp baking powder
50g/2oz margarine
25g/1oz
125ml/1/4 pint milk
pinch salt
extra milk for brushing
6cm/21/2” scone cutter

1. Pre-heat oven to 230 c

2. Sift flour, baking powder and salt into mixing bowl.

3. Cut margarine into small pieces and use your fingers to rub into the mixture until it resembles breadcrumbs.

4. Add sugar and milk, mix into a soft dough.

5. Roll out onto a floured surface, cut the scones out and place on a greased baking sheet.

6. Brush with a little milk and bake for 7-10mins.

7. Cool on a wire rack before serving

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Pineapple Upside Down Cake

1small tin of pineapple rings
6 vegetarian glacé cherries
110g butter
110g caster sugar
110g self-raising flour
2 free range eggs
1 tsp baking powder

1. Pre-heat oven to 200°C
2. Grease a small oven proof dish with a little butter
3. Cream the butter, sugar and eggs together in a bowl, then slowly mix in the flour.
4. Line the base of the dish with the pineapple and place a cherry in each ring.
5. Pour the mix over the pineapple and bake in the oven for 15 mins.
6. When cooked carefully run a knife round the edge of the cake and turn out.

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