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This is a simple cake perfect to take on a picnic and works so well with gluten free flour and oats too.  It is a cross between a flapjack and a cake with a delicious crumble topping.  You will need a square 23cm cake tin, lined with parchment paper.

Ingredients

  • 200g self-rising flour or GF flour
  • 100g rolled oats
  • 75g desiccated coconut
  • 225g soft brown sugar
  • 200g butter
  • 2 large eggs, beaten
  • 500g summer berries

Method

  1. Preheat the oven to 170C (ESSE dial guide MODERATE).
  2. Mix the flour, oats, coconut & sugar into a bowl.
  3. Cut the butter into small chunks and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. (use a food processor for quickness).
  4. Weigh 200g of this mixture and set aside as this is the crumble topping.
  5. Then mix the other mixture with the beaten eggs to make a cake dough.
  6. Press this into the prepared cake tin and top with the summer berries.
  7. Sprinkle over the reserved mixture and bake in the oven for about 45 minutes or until it is cooked.
  8. Let the cake cool in the tin and then cut into squares.

Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.

 

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This cake is works so well using gluten free flour and is a great celebrational Summer cake perfect for Wimbledon! The sponge is a simple whisked sponge and contains no fat. Whisked sponges rise purely due to the air incorporated during the whisking process.

Serves

8-10 people

Ingredients

  • 6 eggs
  • 175g caster sugar
  • 175g gluten free plain flour or plain flour
  • 500ml double cream
  • 500g a mix of strawberries, raspberries and blueberries
  • Small glass of Pimm’s
  • 2 heaped tablespoons raspberry jam (optional)
  • Edible flowers and fresh mint for decoration

Method

  • Grease and line with parchment paper 3 x 20cm cake tins.
  • Preheat the oven to 180C (350F, ESSE Dial Guide MODERATE, aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  • Whisk the eggs and sugar together with an electric whisk until the mixture becomes very pale fluffy and mousse-like.
  • Sift the flour over the mixture and carefully fold it in, taking care not to beat any air out of the mixture.
  • Pour the mixture into the prepared tins and bake in the oven until risen and golden.
  • When lightly pressed with your fingertips it should bounce back, about 20 minutes.
  • Allow to cool in the tins for a few minutes and then turn out onto wire racks to cool.
  • Sprinkle some Pimm’s over each cake. Whip the cream into soft peaks.
  • Carefully spread a little jam on each layer if using.  Then sandwich together the 3 layers with some whipped cream and mixed berries.
  • Spread a layer of cream around the sides and on top of the cake.
  • Finally decorate with more berries and edible flowers and mint if desired!

Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen. Located at Bates Green Farm, Arlington, the Bluebell Farmhouse kitchen is run by Philippa and Michael Vine.  Sharing their passion for locally grown and sourced quality ingredients, Philippa runs several themed cookery courses and demonstrations every year using ESSE electric range cookers and the Ironheart wood fired cooking stove. Participants can enjoy the fruits of their labours together afterwards in the delightful country kitchen. Philippa is a professional cook and cookery writer and delights her visitors with her creative and wholesome food.

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These pavlovas are so versatile and can be served with many different flavour combinations. Summer fruits are a classic, but you could make a salted pistachio crème fraiche and poached apricots or crush them up on top of your favourite ice cream with some melted chocolate or caramel sauce.

Preparation

Preheat the oven to 150˚C (top end of the ‘Cool’ setting on ESSE dial) and line a baking sheet with silicon paper.

Meringue ingredients

  • 175g caster sugar
  • 3 large (90g) egg whites

The important thing when making meringues is to make sure your mixing bowl is clean and dry and there is no residue of fat.

Whisk the egg whites to soft peaks then start to add a dessert spoon of sugar at a time, whisking the sugar in well each time until all the sugar is fully blended in – the meringue mix should be smooth and shiny – not grainy.

Using a 1cm plain piping nozzle and piping bag, fill the bag with the meringue mix and pipe into nice domes on your prepared tray. If you don’t have a nozzle you can use a metal spoon to make more rustic shapes.

Place the meringues in the oven with the vent closed and turn the heat down to 140˚C (middle of the ‘Cool’ scale on ESSE dial). After 40 minutes, open the steam release vent.

Blueberry and raspberry sauce

  • 125g raspberries
  • 75g blueberries
  • 30g caster sugar
  • 1/2 juice of a lemon

Blend the blueberries and raspberries together in a liquidiser, pass through a fine sieve to remove pips, season to taste with the sugar and lemon juice.

Chantilly cream

  • 250g double cream
  • 50g caster sugar
  • 1/2 a vanilla pod or a tsp vanilla essence

Whisk the cream with the vanilla and sugar to soft peaks.

To serve, pipe or spoon the cream into the centre of your serving dish, pour a small amount of the sauce around, garnish with some berries and top with a pavlova. I also used some wild sorrel I picked in the woods and dusted with some freeze-dried raspberry powder.

Recipe provided by Dominique Ashford, pastry chef

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This recipe is a classic and easy to cook in your ESSE cooker, gently baked in the bottom oven with the steam vent closed to retain the moisture. It’s a great gluten free dessert and can be bake ahead of time.

Serves

10 approximately

Ingredients

For the base:

  • 250g ginger nut biscuits or gluten free biscuits
  • 125g butter plus a little extra for the tin

For the filling:

  • 6 tablespoons caster sugar
  • 20g cornflour
  • 2 large tubs of Philadelphia full fat cream cheese
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 200ml double cream

For the topping:

  • Rhubarb, poached gently and sweetened with a squeeze of fresh orange zest and juice, plus a drizzle of honey

Method

  1. Heat the oven to 150C. Butter generously a 20cm springform cake tin.
  2. For the base, melt 125g of butter. Put the biscuits into a strong plastic bag and crush with a rolling pin, or whiz in a food processor. Tip into the melted butter and give it a good stir and press into your prepared tin.
  3. Then beat together the cream cheese, sugar, eggs, cornflour, cream and vanilla essence.
  4. Pour the mixture over the biscuit base and bake in the oven for about 45 minutes or until the topping has just set, there should be a slight wobble as it will set completely in the fridge.
  5. Leave to cool in the tin, then chill in the fridge before carefully unmoulding. Then decorate with poached rhubarb.

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This quick (and utterly delicious!) chocolate pud, which I’ve been making for years to delight my family, occupies a space somewhere between a brownie, a soufflé and a cake. I think you’ll agree that’s not a bad place to be. It can be whipped up easily (and on demand!) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too.

Serves 4

Ingredients

  • 100g dark chocolate, broken into pieces
  • 100g butter, cut into pieces, plus extra to grease the dish
  • 3 medium eggs
  • 50g soft light brown sugar
  • 1 tsp vanilla extract
  • 75g ground almonds
  • A pinch of salt

To serve

  • Raspberries or other berries, or plum compote
  • Yoghurt or cream (optional)

Method

  1. Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little. Preheat the oven to 190°C/ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT). Butter a small oven dish.
  2. In a large bowl, or the bowl of a stand mixer, whisk the eggs, brown sugar and vanilla extract together until pale, thick and mousse-like. Using a stand mixer or hand-held electric whisk on full speed, this should only take a few minutes, but whisking by hand with a rotary or balloon whisk will take a lot longer! The mix should be significantly paler, thicker and increased in volume.
  3. Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together.
  4. Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula.
  5. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12–15 minutes until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle.
  6. Serve straight away, with fresh raspberries or plum compote, and a spoonful of yoghurt or a trickle of cream if you like.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

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Prep Time: 10 minutes plus resting time

Cook Time: 16 minutes

Yield: Approx 10 – 15

Ingredients:

  • 198g Icing Sugar
  • 113g Ground Almonds
  • 113g Manx egg whites
  • A pinch of Cream of Tartar
  • 100g Caster Sugar

For the filling:

  • 75g IOM Creamery butter, softened
  • 150g icing sugar
  • Flavouring (mango, raspberry, cocoa powder)

Method:

This is the basic recipe for macarons. You can make coloured macarons by (sparingly) using a food colouring paste/gel/powder rather than liquid food colouring. The colour should be added to the egg whites just before whisking with the sugar.

Macarons need a steady, low-ish temperature to cook properly, too high and they easily burn, too low and they don’t cook through. These temperatures are a guideline, adjust to suit your oven.

Preheat the oven to 160°C / ESSE dial guide MODERATE (aim for the dial reading to be at the low to middle end of MODERATE).

  1. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
  2. In a separate bowl whisk the egg whites and cream of tartar until they form soft peaks. Add the colour (gel or powder) followed by the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out. Gently stir in the icing sugar and almond mix. Around the bowl and down the middle of the mixture.  This is called macaronage (great word for scrabble).  The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
  3. Using a piping bag with a 1cm / 1/3″ nozzle, fill with the macaron mixture. Place the silicon mat or baking parchment onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
  4. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for at least 20 minutes – the surface of the macaron will go from shiny to matt.
  5. Bake the macarons in the preheated oven for 7 – 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
  6. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
  7. Fill with your favourite flavour 😊

Top Tip:

Close all windows and don’t boil a kettle.  Macarons do not like any moisture in the air!

Georgie Revill creates recipes using her ESSE Electric Range Cooker. Georgie is the proprietor of The Cook Shack in beautiful Bride on the north coast of the Isle of Man.

The Cook Shack is a cookery school/experience where everyone is welcome with open arms. The emphasis is on having a really good time together whilst cooking delicious dishes and consuming the delights.

The Cook Shack achieved Special Recognition at the Isle of Man Food, Farming & Fishing Awards for the promotion of all things local.

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This recipe of mine doesn’t need maturing, its a simple mixture with the addition of some grated carrot.  I boil mine slowly for 3 hours and then another 3 hours before serving.  To flame your pudding for serving, heat about 3 tablespoons of whisky in a small saucepan on your ESSE, take your pudding to the table, carefully set light to it, away from the table and pour slowly over the pudding.

Ingredients for an 18cm pudding basin:

  • 100g wholemeal flour or gluten free flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 100g fresh breadcrumbs or gluten free bread crumbs
  • 50g dark muscovado sugar
  • 100g butter, melted
  • 400g mixed dried fruit
  • 2 carrots, grated
  • 2 large eggs, beaten
  • 3 tablespoons brandy, rum or whisky
  • Butter for the basin

Method

  1. Butter a pudding basin and place a disc of non-stick baking paper in the base.
  2. Simply mix all the ingredients together and stir evenly together.
  3. Pack the mixture into the basin. Cover with a sheet of baking paper and cover with a sheet of foil. Tie securely around and over the top of the basin to form a handle. Sit this in a large pan on an upturned old saucer, or in a steamer, pour water halfway up the sides. Bring to the boil on top of the ESSE, place a lid and simmer for 3 hours in the oven, moderately hot, aim for the dial reading to be at the low end of moderate (150C). When the pudding is cooked, lift out and remove the foil and paper and replace them with fresh ones. Wrap in foil and store in a cool place.
  4. Simmer in the same way for another 3 hours before serving.

Recipe baked in the Ironheart wood-burning cook stove by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

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These muffins have a dark side to them… from the beetroot added to give colour and flavour.  Great for Hallowe’en, they provide a sweet, sticky end to the festivities!

Makes: 12 large muffins

Ingredients

  • 200g golden syrup
  • 200g black treacle
  • 150g unsalted butter
  • 125g dark brown sugar
  • 100g stem ginger, finely chopped
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 250g pack cooked beetroot
  • 250ml milk
  • 2 medium eggs, beaten
  • 1 tsp bicarbonate of soda
  • 300g plain flour

Icing:

  • 150g icing sugar
  • zest of 1 lemon, plus 1 tbsp
  • lemon juice

Method

  1. Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT). Line a large 12-hole muffin tray with cases.
  2. Place the golden syrup, black treacle, butter, sugar, stem ginger, ground ginger and cinnamon in a pan and warm until the butter and sugar have melted.
  3. Meanwhile, puree the beetroot with the milk, eggs and bicarbonate of soda. Add to the slightly cooled sugar mixture, mixing well.
  4. Sift the flour into a bowl then beat in the beetroot mixture until the mixture is smooth.
  5. Divide between the muffin cases. Bake for 15-20 minutes or until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the rack tray and leave to cool on a rack.
  6. While the muffins are cooling make the icing. Mix the icing sugar with the lemon zest and lemon juice to make a smooth paste. Drizzle over the muffins when completely cold.

Get Ahead

These muffins keep really well for up to 4 days if stored in an airtight tin.

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This is a delicious vegetarian pasta dish with contrasting flavours and textures from the soft shallots and pumpkin, to the al dente pasta (with a bite) to the crunchy pumpkin seeds.

Serves 4

Ingredients

  • 1 small pumpkin
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 20 small shallots, peeled
  • 300g dried or fresh penne pasta
  • 1 chilli, seeded and finely sliced
  • 15g butter
  • 6 tbsp water
  • 1 sprig rosemary, chopped
  • Grated Parmesan cheese, to serve

Method

  1. Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or the very low end of HOT).
  2. Peel and cut the pumpkin into bite-sized pieces, reserving the pumpkin seeds. Place the pumpkin in a pan with the olive oil and salt and pepper to taste. Sauté for about 5 minutes until coloured on the outside. Add the shallots and cook for a further 5-10 minutes. Remove from the pan and set aside.
  3. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, rinse and keep warm. Toast the pumpkin seeds in the oven for 5 minutes.
  4. Return a quarter of the pumpkin and shallot mixture to the pan with the chilli, butter, water and rosemary. Heat through to make a bubbly sauce. Add the remaining pumpkin mixture then finally fold in the cooked pasta.
  5. Serve on warmed plates dusted with a little Parmesan cheese and scattered with the pumpkin seeds.

Variation

Those who miss meat might welcome the addition of come cooked and sliced spicy sausage at the end of cooking.

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This creamy lemon tart is perfect all year round but especially good in the late Summer or Autumn months when fruit choice for the topping is abundant. The fruit selection in the photograph gives some ideas but feel free to choose your own favourites.

Serves: 8

Ingredients

Filling:

  • 3 eggs
  • 160g caster sugar
  • grated zest and juice of 2 lemons
  • 160g butter, melted
  • 90g ground almonds

Topping:

  • selection of fresh fruit like sliced
  • green apples (dipped in lemon juice), sliced fresh or canned peaches, apricots and pears, sliced strawberries, sliced kiwi, blackberries, blueberries, raspberries, sliced and halved grapes
  • mint sprigs, to decorate (optional)

Method

  1. Preheat the oven if necessary to 190˚C/ ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
  2. Make the pastry according to the recipe instructions. Roll out and line a 23cm fluted flan tin and chill for 10 minutes. Cover with foil and weight with baking beans then bake ‘blind’ for 15 minutes. Remove the foil and beans and cook for a further 5 minutes.
  3. Meanwhile, whisk the eggs and sugar until they are very thick. Stir in the lemon zest and juice then the melted butter and almonds. Pour into the prepared pastry case. Bake for 25-30 minutes, or until the filling is golden and set. Allow to cool.
  4. To serve, top the tart with a selection of fresh fruit and decorate with mint sprigs if liked. Cut into wedges to serve with cream, crème fraîche, yogurt or ice cream

Get Ahead

The tart can be made up to 24 hours ahead but to avoid the fruit drying out, glaze with a mixture of 2tbsp apricot jam warmed until syrupy with 2 tbsp water. Spoon over the fruit when cooled but still liquid

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Who doesn’t like a sweet treat? These are a great alternative to the traditional chocolate brownie, bursting with strawberries, white chocolate and nuts. Perfect as an afternoon or morning coffee treat, they are equally delicious as a pudding.

Makes 6

Ingredients

  • 125g unsalted butter
  • 200g white chocolate
  • 100g light muscovado sugar
  • 2 eggs
  • 130g plain flour
  • pinch of salt
  • 120g Viva strawberries, chopped
  • 100g macadamia nuts, roughly chopped

Method

  1. Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  2. Line a 22cm square baking tin with greaseproof paper.
  3. Place the butter in a pan, heat to melt then cook on a low heat for 5 minutes or until the white solids start to turn golden. Pour into a cold bowl, add half of the chocolate and stir until melted.
  4. In a separate bowl, whisk the eggs with the sugar until they are thick and golden. Add the flour, salt, prepared chocolate butter and fold in with a spatula until smooth.
  5. Add the strawberries, nuts and remaining chocolate and stir briefly to combine. Pour into the prepared dish or tin and bake for 30 minutes. The Blondies are cooked when they have a light golden crust but are still a little squidgy inside. Allow to cool in the dish or tin then cut into 16 pieces to serve.

Get Ahead!

The Blondies can be made ahead and will keep for 1-2 days if stored in an airtight tin – if they last that long!

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Enjoy the best of British food with ESSE range recipes with the help of River Cottage head chef, Gill Meller.

Here, Gill Meller takes us through a step-by-step demonstration recipe. Learn how to make a delicious Rhubarb Meringue Pudding using the ESSE range cooker with companion.

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This recipe is loosely based on the classic French crepe suzette but uses sweet apples as well as orange and lemon. It would be lovely served with a scoop of vanilla ice cream.

Serves 4

Ingredients

Crepes:

  • 125g plain flour
  • 1 vanilla pod, split in half
  • 2 large eggs
  • 200ml milk
  • 15g butter, melted plus extra for cooking

Topping:

  • 150ml fresh orange juice
  • grated zest of 1 orange and 1 lemon
  • 3 tbsp caster sugar
  • 3 cardamom pods, crushed
  • 30g butter, melted
  • 2 Pink Lady apples, cored, thickly sliced and slices halved

Method

  1. To make the crepes, put the flour and vanilla seeds in a bowl and add the eggs. Gradually whisk in the milk and butter to make smooth batter.
  2. Heat a large frying pan and brush with a little extra melted butter. Pour in  a ladleful of the batter, swirl the pan to make a large thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large crepes in total.
  3. To make the topping, put the orange juice, orange and lemon zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter. Add the apples and crepes and gently warm through, tossing in the sauce. Serve at once.

Tip

Adults might like the addition of 2 tbsp Curacao or Grand Marnier to the topping for a special occasion.

 

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These dainty little cupcakes with their rose butter icing will make the perfect gift. Top each with a ready-made flower decoration or crystallised rose petal. To make your own see GET AHEAD! below. Pack into a decorative box or deliver on a special plate for maximum impact.

Serves 12

Ingredients

  • 175g unsalted butter
  • 175g caster sugar
  • 3 large eggs, separated
  • 175g self-raising flour
  • 175 g plain cooked beetroot, pureed (with a little juice reserved for the icing)
  • 1 tbsp vanilla extract

Icing:

  • 300g icing sugar
  • 150g unsalted butter
  • few drops rose flower water
  • 12 ready-made flower decorations or crystallised rose petals, to decorate

Method

  1. Preheat the oven if necessary to 180 C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT). Line a 12-hole cupcake tray with cases.
  2. To make the cupcakes, cream the butter with the sugar until light and fluffy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  3. In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of the egg white and beat into the flour mixture to loosen a little, then gently fold the remaining egg white through the mixture, taking care not to overbeat.
  4. Divide between the cupcake cases and bake for 20 minutes, or until the cakes are firm to the touch. Remove from the tray and leave to cool on a rack.
  5. Meanwhile, to make the icing, beat the icing sugar with the butter until fluffy. Add a few drops of rose flower water and few drops of the reserved beetroot juice to flavour and lightly colour, mixing well. Spread generously or pipe over the cooled cupcakes and decorate with a flower or petal to serve.

Make Ahead!

To make your own crystallised rose petals then prepare at least the day before they are required. They will keep in an airtight box for a few weeks. Lay out a piece of silicone-coated baking paper on a tray. Brush 12 organic rose petals with egg white and sprinkle all over with caster sugar. Allow to dry in a warm place for 8 hours before using.

 

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This cheesecake looks stunning and tastes divine, yet takes only minutes to prepare. It can be topped with almost any prepared fruit of your choice and is wonderful with a little single cream to serve. If liked some sultanas or chopped stem ginger could be added to the basic cream cheese mixture.

Serves 8

Ingredients

  • 50g butter
  • 50g clear honey
  • 150g rolled porridge oats
  • 400g cream cheese
  • 3 medium eggs, separated
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 150g fresh strawberries, thinly sliced
  • mint sprigs, to garnish

Method

  1. Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  2. Melt the butter and the honey in a pan then stir in the oats, mixing well. Press onto the base of a 20cm round, loose-bottomed cake tin.
  3. Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.
  4. Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.
  5. Bake in the oven for 35-40 minutes or until golden and just firm to the touch. Allow to cool before removing from the tin and transferring to a serving plate.
  6. Chill well then top with the sliced strawberries and mint to serve.

Variation

Oaty Baked Rhubarb Cheesecake: Prepare as above but top with 225g cooked rhubarb mixed with 5 tbsp warmed preserve. Rhubarb compôte is particularly good.

 

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Serves 22

Ingredients

  • 100g rolled oats
  • 50g bran flakes (I use fruit and fibre)
  • 90g desiccated coconut
  • 185g plain flour
  • 140g soft light brown sugar
  • 100g raisins
  • 185g butter
  • 60g runny honey
  • 30ml water
  • 1 orange zest
  • 1 lemon zest
  • 1 tsp bicarbonate soda

Method

  1. Preheat oven to 170°C vent open / Esse Dial Guide MODERATE (Aim for the dial reading to be in the middle of MODERATE).
  2. Line 2 trays with baking parchment.
  3. Combine all dry ingredients except bicarbonate soda. Melt water, butter, honey together and add bicarb. Pour this into the dry and mix well. Roll into balls of 40g.
  4. Place on your lined trays 5 cm apart.
  5. Bake 18-20 mins.

If you don’t want to bake them all, freeze the raw dough balls and bake whenever you want some.

Recipe baked in the ESSE Ironheart wood fired cooking stove by Dominique Ashford.

Dominique runs Dale House Barn and B&B in the Forest of Bowland, offering gourmet countryside and cooking retreats. Guests can experience bread making and game cookery using the ESSE electric range cooker and relax by the warmth of the Ironheart after a day exploring Gisburn forest or the heather moorlands of Bowland Knots.

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