The Cake Scoffer

[michele cryer]

I'm going to reprint 3 sample recipes from a little book I bought via Burnley Anarchists the other night...

The book is called The Cake Scoffer...Cheap 'n' Easy Vegan Cooking...By Ronny.

Copies are available from www.animalaid.org.uk

Animal Aid,
The Old Chapel,
Bradford Street,
Tonbridge,
Kent,
TN9 1AW Tel: [phone]

email: [e-mail]


Comments on Ingredients:

Flour

Some of the recipes in this book work well with both wholemeal and white flour. Wholemeal is healthier, but white flour gives lighter results. Experiment and see which you prefer. You could always try a mixture of the two. To turn plain flour into self-raising, add about 3 tsp baking powder per 8 oz flour.

Size of cakes

All quantities given are for a standard 8 inch (20 cm) round cake tin, unless stated otherwise. Nowadays, I generally find that a rectangular bread-style tin give best results and have switched to using these.

Metric vs imperial measurements

Ounces are much easier to work with and remember than grams, wich is why most of the recipes in this book use them. Anyway, I reserve the right to be old-fashioned sometimes. A US style measuring cup, as used in some of these recipes holds 8 floz. Cups are now on sale widely here.

Soya Cream

This comes in little cartons and is available from health food shops and an increasing number of supermarkets.

Marg

All health food shops and just about all supermarkets sell vegan margarine nowadays. Sunflower margarine has a distinct, 'margariney' aftertaste, so I recommend using a brand made with soya or palm oil instead. Brands which are lower than about 80% fat are called 'low fat spread'. These are not quite as good in cooking as true margarine. Check ingredients on the pack to ensure it is whey and casein free, or consult the 'Animal Free Shopper', published by the Vegan Society.

NOTE FOR AMERICAN READERS (YES THERE WILL BE SOME)

'Wholemeal' flour is the same thing as 'wholewheat' flour.

'Gram flour' is flour made from chickpeas. If you can't get it, use soya flour instead.

'Cornflour' is the same thing as 'cornstarch'.

'Icing sugar' is powdered sugar which is mixed with water to make icing, which is the same thing as 'frosting'.

OVEN TEMPERATURES;

gas mk 4~~~~~~~~175C~~~~~~~~350F
gas mk 5~~~~~~~~190C~~~~~~~~375F
gas mk 6~~~~~~~~200C~~~~~~~~400F
gas mk 7~~~~~~~~220C~~~~~~~~425F
gas mk 8~~~~~~~~230C~~~~~~~~450F

[michele cryer]

Trrrrrifle

1 packet vegan jelly (any flavour will do, but I recommend strawberry or raspberry)

1 tin of peach slices (drained) or fruit salad (or make your own fruit salad by chopping up several types of fruit.)

1/2 litre cold custard (made with soya milk - see instructions below)

1 tbsp cornflour

1/4 pint of soya milk

1 tsp vanilla essence

2 tbsp icing sugar

60 g marg



1.) Make up the jelly according to the directions on the packet. Let it half set, then add the fruit. Set completely in your fridge.

2.) Pour the cold custard over the jelly layer. Put in fridge until the custard is quite solid.

3.) Meanwhile, put the soya milk and cornflour in a pan and carefully mix. Heat, stirring all the time until it goes thick. Allow to cool.

4.) Blend the vanilla essence, icing sugar and marg into the cooled mixture by beating with a fork, whisk or (preferably) an electric mixer.
Pipe onto the trifle or scoop up dollops with a spoon and drop them on top.

Garnish with grated vegan chocolate, cherries or hundreds and thousands. It's worth having a party just to show this creation off

Foolproof custard method(the way proper chefs do it)

1.) Put 3 tablespoons of custard powder into a jug with some water (approx. 200 ml) and mix very thoroughly. It is better to use too much water than not enough.

2.) Bring 1/4 litre of water and 1/4 litre of soya milk to the boil.

3.) When liquid is boiling fiercely, pour custard solution into it, stirring very quickly as you do so. Custard should start to thicken straight away. Reduce heat to a simmer. Simmer for a moment, until lovely and thick, then remove from heat, stir in sugar then cool.

Alternatively, if you can't be bothered making custard, buy a carton of vanilla soya dessert from a health food shop instead, but it wont be as thick.

[michele cryer]

Microwave sponge pudding

8 oz SR flour

4 oz sugar

1 heaped tsp baking powder (and I do mean very heaped)

8 floz water

5 floz vegetable oil

1 heaped tbsp syrup, maple syrup or treacle.


1.) Grab a big pyrex bowl (or similar microwave-proof bowl) and sift the first 3 ingredients into it.

2.) Stir in the water and oil. Mix thoroughly.

3.) Drop the syrup into the bowl, it should sink to the bottom.

4.) Stretch PVC clingfilm over the bowl, pierce a hole in the middle and place in the microwave on full power for 7 minutes. Check it, as it might need another min. (Don't use non-PVC clingfilm, as it melts!).

5.) Leave to stand for a coupla mins, remove cling film and then dive in.

Serve with custard or soya ice cream.

Variations: You can make this without the syrup. You can chuck in a handful of raisins (to make 'spotted dick'!) or chocolate chips.

Why not go the whole way and add 1 oz cocoa powder to turn it into a chocolate pudding? Why not go totally mad and make a chocolate pudding with chocolate chips and pour melted chocolate on top?

[michele cryer]

Very Easy Gingerbread

2 cups SR flour

1 cup sugar

2 tsp ground ginger

1/2 tsp bicarbonate of soda


Mix all these together. Meanwhile over a gentle heat, stir...

1 cup soya milk

4 oz marg

2 tbsp golden syrup

...until dissolved. Then add bit by bit to the dry stuff.


Cook at gas mark 2 for about an hour with a sheet of tin foil on top. Store well wrapped.