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Shortbread

Ingredients:

200g dairy-free butter
1tsp Vanilla Mart paste
100g caster sugar
300g plain flour

 

Method:

  • Cream the butter, sugar and vanilla together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for 30 minutes to firm up.
  • Preheat the oven to 160°C.
  • Line a baking tray with parchment paper.
  • Roll out to 1/2 cm thickness and cut into round shapes. Place on the baking sheet.
  • Sprinkle with a little sugar and bake for 15 minutes or until golden brown at the edges.
  • Leave to cool for at least 10 minutes on a wire rack.
  • Enjoy with a cup of tea.

Red Velvet

Ingredients:

250g icing sugar
80g unsalted butter
25ml whole milk
1/2 tsp Vanilla Mart Madagascan paste

 

Method:

  • Beat the icing sugar and butter together until the mixture comes together.
  • Combine the milk and vanilla paste and add to the buttercream.
  • Continue beating until the frosting is light and fluffy, around 5 minutes.

Secret Trick:

  • Make sure your butter is at room temperature before beating it.
  • Butter should be malleable without being melted or greasy.

Poached Pear

Ingredients:

1 Madagascan Vanilla Mart pod
1 bottle red wine
1 cinnamon stick
220g caster sugar
Fresh sprigs of thyme
6 pears peeled, keep whole on stalk

 

Method:

  • Add the vanilla seeds, wine, sugar, cinnamon and thyme to a large saucepan.
  • Cut the vanilla pod into three strips and add to pan.
  • Lower in the pears. Poach for 20-30 mins, making sure they are covered in the wine.
  • Remove the pears from the saucepan, then boil the liquid to reduce, so that it’s syrupy and thick.
  • Serve each pear with the cooled syrup, a strip of vanilla and cream.

Secret Trick:

  • Short for time? Prepare your poached pears up to 2 days ahead and chill.
  • Check if your pears are cooked by piercing them with a cocktail stick. If done, they should be tender.

Pancakes

Ingredients:

200g plain flour
50g caster sugar
2 tsp baking powder
2 tsp Vanilla Mart Madagascan paste
50g butter
2 eggs
240ml milk
Fresh berries and maple syrup to serve

 

Method:

  • Sift the flour, sugar and baking powder in a large bowl.
  • Melt the butter in the microwave then add vanilla paste, eggs and milk to your butter mixture and stir to combine.
  • Add the wet mixture to the dry mixture and gently fold through until nice and thick.
  • Heat a small frying pan on a medium-low heat and add a little butter to the pan.
  • Pour over three heaped tablespoons of the batter.
  • Heat until golden brown and then flip.
  • Repeat with remaining pancake batter.
  • Serve with maple syrup and fresh raspberries.

Secret Trick for fluffy pancakes:

  • Avoid over-mixing the batter. When you add the wet ingredients to the dry ingredients, stir until just combined, not more. This will guarantee fluffier pancakes.

Mini Vic Sponge

Ingredients:

150g caster sugar
150g unsalted butter, softened
150g self-raising flour
2 eggs
1 tbsp milk
1 tsp Vanilla Mart Madagascan paste
125 ml double cream
2 tbsp icing sugar
6 tbsp raspberry jam

 

Method:

  • Heat the oven to 180°C/160°C fan and grease the mini tins with butter.
  • Beat the butter and caster sugar together until pale and fluffy.
  • Whisk in the eggs, one at a time.
  • Add the milk, vanilla paste, flour and a pinch of salt, then beat again until smooth.
  • Divide the batter evenly between the mini tins and level with a teaspoon.
  • Bake for 15 minutes until golden-brown.
  • Leave the mini cakes to cool and meanwhile whip the cream to soft peaks.
  • Cut each cake in half horizontally.
  • Spread the jam on the bottom half of each cake, then the cream. Finish each cake off by lightly sifting icing sugar over the tops.
  • Serve with tea.

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