I wasn’t best pleased with the brownies I made last night. I ended up with a box full of broken bits, scraping goo off my baking tins. Having eaten up too much of the mess left, I went to bed in a hot flush. I have a disappointingly low tolerance for cacao anyway, and spent a couple of uncomfortable hours unable to sleep.
However, I revised my opinion over breakfast. Straight from the fridge on an empty stomach with a dollop of cream (and, importantly, in moderation), they tasted much better. The more I cool down these vegan brownies, the more I’m warming to them.
Moreish mint, cucumber and tomato yoghurt sauce with lentils, rice and caramelised onions and some quick griddled fruit flatbreads in a Greek stylee for dinner. Then my tapeworm insisted I knock up some quick and easy rock cakes for pud. 30 mins all-in to make and bake with one eye on the Germany – Italy match. To misquote Greg Wallace, “cooking doesn’t get easier than this.”
225g plain flour
1 pinch salt
1 teaspoon baking powder
110g butter or margarine
110g brown sugar
85g currants or mixed fruit
30g chopped candied peel
grated nutmeg, to taste
a little milk
Preheat the oven to 200 C / Gas 6. Grease a baking tray.
Sift together the flour, salt and baking powder. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Add the sugar, currants or mixed fruit, peel and grated nutmeg.
Beat the egg with a little milk and mix into the dry ingredients with a fork to form a stiff mixture. Spoon onto the prepared baking tray in rough heaps.
Bake for 15 minutes in the preheated oven until firm. Remove from the oven and allow to cool before serving.