Fruit and White Wine Popsicles

The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.

Fruity white wine popsicles

Cherry & Mint Popsicle – Ingredients (Yields 2)

  • 2 mint leaves
  • 45g D8 Made Sour Cherry date butter
  • 120ml white wine

Mango & Blackberry Popsicle – Ingredients (Yields 2)

  • 90g fresh mango
  • 75g fresh blackberries
  • 120ml white wine
  • 40g D8 Made Original date butter

Peach & Black Pepper Popsicle – Ingredients (Yields 2)

  • 1 stoned white peach
  • 40g D8 Made Black Pepper date butter
  • 10 black peppercorns
  • 120ml white wine

Orange & Lime Popsicle – Ingredients (Yields 2)

  • I large orange (segments no pith)
  • The juice of 1 lime
  • 50g D8 Made Original date butter
  • 120ml white wine
Popsicles

Method

  • Add ingredients into a high powered blender & blend
  • Pour the ingredients into a silicone ice cream mould and freeze
  • Enjoy in these last days of summer

Vegan Custard Filled Mini Doughnuts

To conclude cinnamon week, I made these beauties for our lazy Sunday afternoon. Filled with a velvety smooth vegan custard, these mini doughnuts are an easy-to-make addition to the treat repertoire.

Custard filled vegan mini doughnuts

Ingredients – Doughnuts

  • 300g plain flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 50g caster sugar
  • 55g margarine
  • 140ml hazelnut milk
  • 1.5 litres sunflower oil

Ingredients – Custard filling

  • 15g margarine
  • 20g plain flour
  • 45g D8 Made Cinnamon date butter
  • 70g hazelnut milk
  • 2 tbsp coconut sugar for dusting
  • 2 tsp cinnamon for dusting

Method

  • Mix the margarine, hazelnut milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat.
  • Sift the flour and baking powder and add the salt and sugar into a bowl.
  • Make a well in the middle and add the milk mixture to the centre.
  • Little by little, bring the mix together with a fork until it forms a sticky dough and divide into 20 – 24 equal sized balls.
  • Bring the rest of the sunflower oil to heat and use a small piece of bread to test the heat – if it sizzles the oil is hot enough.
  • Carefully lower each dough ball into the oil and cook for 5 min or until golden brown, cooking 5 – 6 doughnuts at a time.
  • Use a 4″ skimmer spoon to remove each doughnut and place in a bowl layered with paper towels to drain the oil and allow to cool.
  • Meanwhile, to make the custard, melt the margarine in a small pan.
  • Once melted, remove from the heat, add the flour and mix well.
  • Still off the heat, add 75% the hazelnut milk bit by bit ensuring that the mixture is smooth.
  • Return to the heat, add the cinnamon date butter and mix to form a smooth mixture.
  • Add the remainder of the milk then allow to cool for 5 minutes.
  • Transfer the custard to a piping bag.
  • Mix the coconut sugar and cinnamon on a flat plate.
  • Once cooled, roll each doughnut in the coconut sugar & cinnamon mix and prepare to fill.
  • To fill the doughnuts, make a hole in the centre of the doughnut using a skewer and turn it gently 360 degrees to create a cavity.
  • Using the piping bag, fill each doughnut until a portion of the custard settles on the hole of each doughnut.
  • Finally, do your best not to eat all of them in one sitting.
Cinnamon doughnuts
Cinnamon custard doughnuts

Half Sugar Cinnamon Shortbread Rounds

As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.

Ingredients

  • 160g room temperature butter (to make this recipe 100% plant based, substitute for margarine)
  • 40g caster sugar
  • 65g D8 Made cinnamon date butter
  • 240g plain flour
  • 50g demerara sugar & 20g ground cinnamon for rolling

Method

  • Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23┬ábaking tray with butter/margarine.
  • Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy.
  • Sift in the flour to form the biscuit dough and knead until smooth.
  • Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film.
  • Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage.
  • Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray.
  • Bake in the middle of the oven for approx. 10-15 minutes.
  • Remove from the oven, place on a wire tray and allow to cool.
  • Enjoy!
Cinnamon shortbread rounds