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Chocolate fudge icing (eggless)
An eggless chocolate fudge icing made with butter, milk, cocoa and drinking chocolate. Coat the cake while the icing is still warm; it thickens as it cools and can also be piped.
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Featured recipe
Crystal mixed nuts chikki
Mixed nut sugar brittle
Chikki is an Indian brittle. This crystal version is made with plain white sugar, melted until clear and golden, with peanuts, almonds, pistachios and sesame seeds, scented with cardamom and saffron. Work quickly: the brittle sets in moments.
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Chocolate fudge frosting
A rich, glossy chocolate frosting made with melted cooking chocolate, butter and an egg, then thickened with icing sugar. Use it to fill or cover cakes, swirling it on with a palette knife. Contains egg.
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Basic butter icing
A light butter icing for all basic sponge cakes, flavoured with the essence of your choice. Add a little milk for a softer icing for piping, or use cocoa instead of the cornflour to make chocolate butter icing.
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Glacé icing
The simplest icing: icing sugar warmed with a little boiling water and coloured as you like. Pour it over fairy cakes and small sponges and leave it to set to a glossy finish.
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Cinnamon cake
A rich butter cake flavoured with cinnamon and packed with almonds, cashews, walnuts and macadamias, then covered with melted chocolate and nut flakes. Serve with sweetened fresh cream. Contains egg.
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Apple macadamia nut cake
An upside-down cake: poached apple slices, cinnamon, chocolate sauce and macadamia nuts go in the bottom of the tin, a vanilla sponge is baked on top, and the cake is turned out to show the apples. Serve warm with custard sauce. Contains egg.
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Eggless Christmas cake
An eggless Christmas cake: sultanas, raisins, currants, cherries and peel are soaked overnight in apple juice, then baked with nuts, pumpkin seeds, lemon rind, ginger, cinnamon and a splash of brandy or rum. Start the day before.
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Semolina cake
A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.
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Malai sandwichPaneer sandwiches in rose syrup
Malai sandwich is a Bengali-style sweet of soft paneer squares poached in rose syrup, soaked overnight, then split and filled with warm, sweetened mawa (khoya). They're spongy, juicy and creamy. Serve them chilled in small paper cases; the recipe makes 20.
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Pandadi roundsFried custard-filled pastries
Pandadi are delicate layered pastries: thin rounds of butter dough stacked with custard powder, rolled, sliced and fried so the layers puff and flake. Once drained they're dusted with icing sugar, ground nuts, cardamom and saffron and scattered with rose petals. Makes about 40–45; a special-occasion sweet that keeps well in a tin.
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Paneer pendaMilk fudge with mawa and paneer
Soft, milky pendas made from mawa (khoya) and crumbled paneer cooked down in sweetened milk, flavoured with saffron, cardamom and a little nutmeg. The mixture is pressed into small moulds to give pretty shapes. Makes 15; serve as a festive sweet or offering.
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Fruit loaf
An eggless, dark and spicy fruit loaf flavoured with cocoa, cinnamon and black treacle, with mixed nuts and dried fruit. It is brushed with brandy while warm and dusted with icing sugar. Serve in slices with fresh cream. Leave out the sherry and brandy for an alcohol-free loaf.
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Apple Weetabix cake (eggless)
A homely eggless cake made with crushed Weetabix (wheat biscuit cereal), chopped apple, cashews and cinnamon, bound with condensed milk. Serve warm with ice cream.
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Cherry sultana loaf
A classic buttery loaf cake dotted with glacé cherries and sultanas, perfect sliced at tea time. Toss the fruit in a little flour so it stays spread through the cake. Contains egg.
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Microwave badam pakAlmond and semolina fudge
A quick almond sweet made in minutes in the microwave: semolina toasted in butter, mixed with coarsely ground almonds, saffron and sweetened condensed milk, then set in a tray. It's soft, nutty and fragrant with cardamom. Makes 20 squares, ideal when guests are on the way.
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Kesar paneer kaliSaffron paneer in rose syrup
Kesar paneer kali are oval sweets of soft home-made paneer coloured with saffron, poached in light rose syrup and soaked overnight, then split and filled with cherries and pistachio. They're spongy, juicy and delicately floral. Serve them chilled; the book's photo shows them topped with a swirl of whipped cream too.
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Eggless dark chocolate cake
A dark, moist eggless chocolate sponge, split and moistened with orange juice, filled and covered with whipped fresh cream, and finished with halved strawberries and grated chocolate. A show-stopping birthday cake.
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Katlo pakRoasted wheat and nut sweet
Katlo pak is a traditional Gujarati winter sweet, eaten for strength and warmth: wheat flour and oats roasted in ghee with fried edible gum, coconut, nuts and a warming blend of katlo, dill, aniseed, fenugreek, ginger and spices, set with a dark jaggery 'pie'. It's crumbly, rich and spicy-sweet. Makes about 50 pieces; eat one a day in the cold months.
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