Ingredients
250 – 300g (10 -12 oz) puff pastry
Pepper & Parsley
1 red pepper – sliced
2 tbsp chopped parsley
1 tbsp pine nuts
1 quantity white sauce
(25g (1 oz) marg, 25g (1 oz) flour, 275ml (1/2 pint) of milk)
Garlic Mushroom
25g (1 oz) margarine
2 cloves of garlic, chopped
200g (8 oz) mushrooms, sliced
2 tbsp chopped parsley
Ingredients
300g (12 oz) digestive biscuits
50g (2 oz) dried fruit – raisins or chopped dates
50g (2 oz) flaked almonds
100g (4 oz) margarine
1 rounded tablespoon of golden syrup or maple syrup
100g (4 oz) plain chocolate
Things you will need
square or oblong cake tin
weighing scales
large plastic freezer bag & rolling pin
Ingredients
225g (8 oz) Self Raising Flour
pinch of salt
25g (1 oz) caster sugar
1/2 tsp vanilla essence (optional)
1 tablespoon of soya flour (optional)
350ml soya milk
Ingredients
175g (7 oz) self raising flour
1 1/2tsp baking powder
1 tbsp soya flour
50g (2 oz) soft brown sugar
2 small-medium ripe bananas
75g (3 oz) chopped dates
4tbsp vegetable oil
100ml (4 fl oz) soya milk/water
1/4 tsp white wine vinegar
Ingredients
Cake
275g (11 oz) self raising flour
200g (8 oz) caster sugar
1tsp baking powder
3tsp lemon/lime peel
1 tbsp lemon/lime juice
100ml (4 fl oz) vegetable oil
200 ml (8 fl oz) cold water
‘Butter’ Icing Ingredients
300g (12 oz) icing sugar (sieve it first)
100g (4 oz) vegan margarine
2 tbsp lemon/lime juice
Glace Icing Ingredients
150g (6 oz) icing sugar (sieve it first)
A few tablespoons lemon/lime juice
225g (9 oz) self raising flour
150g (6 oz) caster sugar
25g (1 oz) cocoa
1tsp baking powder
1tsp natural vanilla essence
100ml (4 fl oz) vegetable oil
200ml (8 fl oz) water (You may not need ALL the water, depending on what sort of flour you use.)
100g (4 oz) chocolate chips (optional)
Stumble it!