Having a ball

Recently, before Christmas and in the throes of trying to establish a new world record for sugar consumption, I bought a box of gulab jamun from the local supermarket. I've eaten a few Indian sweets before on the mean streets of Tooting: kulfi on a stick, jalebis and so on,  each time suffering an immediate and swift ecstatic rush followed by an instant diabetic death., but these were in a league of their own. They came in a palatial bath of syrup, enough to upset even the most sweet toothed cake lover. Of course, I ate the whole box.So now, as life is slowly groaning back into gear and constantly attempting to violate our cosy January, I am as much as possible off the sugar. This, in part is an attempt to try and regain my Adonis-like figure*, which I seem to have misplaced somewhere in 1994, and also, because sugar is, really, the devil's work. However, we all need a little devil from time to time, so a little treat here and there is necessary to keep up morale.These are my version of the sugar soaked sponge, baked rather than fried and not as soaked in syrup as the original (they also don't have milk powder in them). You'll need a round mini cake sphere mould or a cake pop maker, both of which are pretty cheap and easy to find. If not, you could spoon the mix into mini fairy cake moulds. The children loved making and eating these, and it makes a nice change to the icing clad, mouth clagging fairy cakes they usually want and then give up on halfway through.I used a bought caramel sauce that I had leftover from a job, but feel free to make your own, it's not hard.*not even remotely Adonis-like, more just a lot slimmer than I am now.Ingredients100g butter100g golden caster sugar100g plain flour1tsp baking powder1 egg1tsp cinnamon powder1/2tsp ground cloves1/2tsp ground cardammonA small handful of chopped pistachio nutsSome dried rose petalsA little gold leaf and edible glitter if you fancyFor the syrup50g golden caster sugar1tbsp waterA few saffron strands2tsp ground cinnamonMethodHeat the oven to 180c or turn on the machine and preheat it.Cream together the butter and sugar until pale and fluffy, then beat in the egg until smooth.Mix together the flour, spices and baking powder and add a little at a time to the butter mix, beating until smooth.Fill the moulds and bake for about seven minutes, until golden. Leave to cool a little.Make the syrup by bringing the sugar, cinnamon powder and water gently to the boil and then reducing it until syrupy, about five minutes.Pile the cake balls onto a plate, pour over the syrup and caramel sauce then sprinkle over the nuts, petals and gold. Serve slightly warm with coffee, or Thums Up! coke if you want a real rush, uncontrollable children and no teeth left. 

A Peach of a Pudding

For me peaches are the fruit that means summer. There's nothing quite like the taste and soft texture, and the juice which invariably runs down your chin is sticky, sweet and delicious.You may ask why, in that case, is there any need to do anything to this fruit other than eat it as it comes? And while I'd be inclined to agree, sometimes pairing ingredients makes them more than the sum of their parts and can elevate them to something sublime.This recipe is a delicious way to end those long lunches outside in the sun. The syrup is sweet and slightly exotic tasting and the vanilla and cloves in it are a classic match with the peach. A quick poaching of the fruit somehow mellows and intensifies the flavour at the same time and using jasmine tea gives a delicate floral taste. This is best served cool, so make it early and leave it to rest while you tuck in to lunch.Ingredients100g coconut sugar (or unrefined brown sugar)150ml brewed jasmine green tea1 vanilla pod, split open3 cloves2 black cardamom pods, seeds only4 flat peachesA few sprigs of thymeMethodPut everything except the peaches and thyme in a saucepan and bring to the boil, stirring every now and then. Boil for about two minutes, then turn off and leave to infuse for about half an hour.After it's been cooling for about ten minutes, stab the bottom of the peaches a few times then sit them in the syrup for twenty minutes.Bring back to the boil and simmer the peaches for about three minutes each side. Serve the peaches with some thyme leaves and plenty of the syrup.It's too late now, but Bee has suggested sprinkling crumble topping all over these. That sounds amazing. It would also probably be nice to have a glass of iced tea with it. Maybe I'll try that next time.

Sugar free yoghurt, cardamom and elderflower bundt cake.

I bore my wife every year with constant updates on the elder state, and my excitement and her relief peaks when the buds start to open into flowers. Pick them first thing on a sunny morning, they’ll have more flavour then.It’s such a symbol of the beginning of summer and homemade elderflower cordial makes a great addition to prosecco or just as a drink on its own. You can also lightly coat the flowers in a thin batter and make fritters or use them to decorate a pudding.I wouldn’t say it’s good for you (but what cake is?) however, using xylitol means it’s sugar free and spelt flour is so much better for you than refined white wheat flour. The low fat yoghurt works really well too, so you can pretty much enjoy this with a clear conscience. After all, a little of what you fancy is good for you.Serves:                                    8Preparation time:      10 minutesCooking time:            45 minutesIngredients125g unsalted butter125g truvia or xylitol1tsp vanilla extract1 egg250g spelt flour1tsp baking powder1tsp bicarbonate of soda2 tsp elderflower cordialSeeds from 8 cardamom pods250ml low fat natural yoghurt2tbsp orange flower waterIcing sugar and elderflowers to decorate.Method:

1. Heat the oven to 180c and grease a bundt tin.
2. Grind the cardamom seeds to a powder.
3. In a food mixer, beat the butter, xylitol, cardamom, vanilla and orange water until fluffy.
4. Beat in the egg and cordial until smooth, add the baking powder and soda, then fold in the flour and yoghurt in alternate spoonfuls.
5. Pour into the cake tin and bake for 35-40 minutes or until golden and a skewer poked in comes out clean.
6. Leave to cool for a few minutes before turning out onto a wire rack.
7. When cool, sprinkle with icing sugar, petals and elderflowers if available. If you fancy, you can also serve this with an orange or elderflower syrup.