Jack & Beyond

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Send some sweetness & light to loved ones with Jack & Beyond’s Christmas cakes & goodies available for delivery across the UK

Is it ever too early for the first mince pie of the year? We have decided that this year, most certainly not! We love food here at Round & About, which we’re showcasing in our jam-packed November & December magazines. So we have been trying to take the repeated warnings about food shortages in the run-up to the festive season with a pinch of salt!

Luckily, thanks to all the dedicated food & hospitality stars out there, we have found that there is much to celebrate… and tuck into! The bakers & makers at creative cake shop Jack & Beyond have wowed us, as well as the Great Taste award judges with their handmade artisan mince pies, generously filled with an immediate aroma of Christmas, earning them a two-star billing. They can be sent as gifts with a personal message or just as a treat for yourself (hey, we’re not judging!). There are also gingerbread mince pies and chocolate mince pies for the non-purists looking to shake things up.

The London-based Jack & Beyond team have expanded their Christmas range for 2021 – all available to order from their online shop for delivery nationwide. In addition to their divine mince pies, they have Christmas macarons, gingerbread and moreish truffles which make tasty Christmas gifts or simply a luxurious way to entertain your guests this Christmas.

New for 2021 are Christmas Macarons hand-decorated with quirky festive designs with four flavours raspberry, salted caramel, chocolate and lemon & elderflower all presented in a beautiful gift box. The new Christmas Gingerbread Cookies are packed with flavour and the fun decorations make them popular with adults and children.

For chocolate fans, Jack & Beyond’s range of smooth gooey brownies are made with luxurious dark Callebaut chocolate and finished with beautiful patterns, they achieve the perfect balance of sweetness and intense chocolate. Choose from white chocolate and pistachio; red velvet; salted caramel; peanut butter; and vegan chocolate and raspberry brownies and new for this year Bailey’s chocolate brownies fans – a classic chocolate chip brownie topped with a generous layer of indulgent Bailey’s & chocolate ganache. Ideal for gifts for colleagues, clients or teachers, Jack & Beyond has attractive gift bags of brownies, shortbread, fudge and new for 2021 Chocolate Truffles  – Champagne, Dark Chocolate, Gin & Tonic, Raspberry & Champagne and  Salted Caramel Truffles

For cake lovers, Jack & Beyond’s Christmas Yule Log and Fruit Cake Loaf are perfect treats or gifts and can be delivered nationwide. The Yule Log is an indulgent chocolate sponge cake roll with a swirl of spiced chocolate ganache, while the Fruit Cake has a lovely soft texture and packed with flavours of mixed dried fruits, spices and ground almonds.

JACK & BEYOND 606 Fulham Road, London, SW6 5RP • Web: Jackandbeyond.com/ • Instagram: @jackandbeyond  • Facebook: /jackandbeyond

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October recipes: Sweet spot

Round & About

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Ravneet Gill’s Sugar, I Love You: Knockout Recipes to Celebrate The Sweeter Things in Life, is out this month.

For your eating pleasure, I spent weeks testing variations of chocolate cake. I knew what I wanted: something wonderfully moist, a touch bitter, light, quick-to-make and beautiful. The perfect lazy person’s cake. It had to be a gleaming beauty!

Lazy Person’s Cake

Ingredients:
For the wet cake mix
• 175ml light olive oil & extra
• 2 eggs
• 175ml buttermilk
• 170ml boiling water
• 5g/1 tsp instant coffee

For the dry cake mix
• 125g caster sugar
• 125g light brown sugar
• 80g cocoa powder
• 230g plain flour
• 5g/1 tsp sea salt flakes
• 10g/2 tsp bicarbonate of soda
• 5g/1 tsp baking powder

For the malt chocolate ganache
• 150g 70 per cent cocoa solids chocolate, chopped
• 50g 55 per cent cocoa solids chocolate, chopped
• pinch of sea salt flakes
• 300g double cream
• 1 tbsp malt extract (alternatively use black treacle, maple syrup or honey)

Method

1. Preheat the oven to 160°C fan/180°C/gas mark 4. Grease two 20cm (8in) cake tins with oil, then line with baking paper. Weigh all the dry cake mix ingredients & stir with a whisk (if the sugar is lumpy, you’ll have to sift it.).

2. Weigh all the wet cake mix ingredients, except the water & coffee, into a large bowl and whisk. Make the coffee in a cup, pour it into the wet ingredients bowl and stir. Add the dry mix to the wet mix and whisk to combine. Divide the mixture evenly between tins. Bake for 35 minutes, or until a skewer inserted comes out clean. Allow to cool for 20 minutes before flipping on to a wire rack (allow to cool fully before ganache).

3. To make the ganache, put both the chocolates and the salt in a large heatproof bowl. In a saucepan, heat the cream with the malt extract until steaming but not boiling. Pour the hot cream over the chocolate and leave for 1 minute. Use a whisk to stir from the middle outwards – so as not to whisk in any air – until silky & beautiful. Let ganache sit for 10 mins.

4. Take a large plate with a lip. Place a cooled cake on the plate and spoon over enough ganache to cover the top. Don’t worry if it spills over the edges, we kind of want this. Place the next cake on top. Pour the remaining ganache all over, without a care in the world. Use a spoon to guide it over, making sure plenty of ganache is falling down the sides. Put the cake in the fridge for 20–30 minutes.

5. Remove from fridge and, using a small offset palette knife, scoop up the set ganache from the edges of the plate and spread over the sides to create a smooth finish. It really is that easy and effortless.You’ll have your friends thinking you really care…

This cake keeps best in an airtight container at room temperature for three days. If kept in the fridge, allow to come to room temp before eating – it’ll be nicer! I recommend mircowaving a slice for 20 seconds & pouring cold cream all over it.

We have two copies of Ravneet Gill’s Sugar, I Love You to giveaway this month!

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June recipes: Cupcakes & kindness

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Dust off your baking bowls, whip out your whisks and unite against dementia by signing up for Cupcake Day

Chocolate Fudge Cupcakes

Ingredients:

• 125g Dark Chocolate (minimum 56% cocoa solids)
• 125g Unsalted Butter
• 1.5 tsp Instant Coffee
• 90ml Boiling Water
• 120g Plain Flour
• 30g Cocoa Powder
• 1.5 tsp Baking Powder
• 100g Golden Caster Sugar
• 150g Light Brown Sugar
• 2 large eggs
• 95ml Sour Cream
• 1 tsp Vanilla Bean Paste

For the icing:

• 360g dark chocolate
• 450g unsalted butter (at room temperature)
• 450g icing sugar

PREP: 20 minutes

COOKING: 25 minutes

MAKES: 4

Dementia is set to be the 21st century’s biggest killer and affect 1,000,000 people by 2025. Each cupcake sold this Cupcake Day, June 17th, will help Alzheimer’s Society reach more people, find out more about how you can help at cupcakeday.org.uk

Method:

1. Set the oven to 160C/150C fan/Gas Mark 3. Set out 12 cupcake cases in cupcake trays.

2. Melt together the chocolate and the butter in a medium pan. Separately, mix the instant coffee with the boiling water and then stir into the chocolate mixture until smooth.

3. In a large bowl, sift together the flour, cocoa powder, baking powder and sugar. Give it a quick mix to combine. In a separate bowl, whisk together the eggs, sour cream and vanilla extract.

4. Mix together the wet ingredients, then fold into the dry ingredients.

5. Fill each case 2/3 of the way up and bake for around 25 minutes or until firm to the touch and a skewer poked in the middle comes out clean.

6. Cool in the tray for 5 minutes before transferring to a wire rack.

For the icing:

1. Melt the chocolate in a small pan and set aside to cool slightly.

2. Using an electric mixer, beat the butter with the icing sugar until pale and creamy (at least 4-5 minutes).

3. Fold the chocolate into the mixture, and use to ice the cooled cupcakes.

Very Berry Vegan Cupcakes

Ingredients:

• 240g self-raising flour (or gluten-free flour)
• 220g caster sugar
• 5 tablespoons rapeseed oil
• 225 ml almond milk
• 190g fresh strawberry purée
• 1/2 teaspoon vanilla extract
• 50g dairy-free margarine
• 300g icing sugar
• 50g fresh strawberry purée
• Fresh strawberries for decoration
• Multi-coloured sprinkles (optional)

PREP: 20 minutes

COOKING: 15-18 minutes

MAKES: 12

Method:

Preheat the oven to 350F/180C for 15 minutes and line a cupcake tin with 12 large cupcake liners.

1. Sift the flour and sugar into a large mixing bowl.

2. In another bowl, blend the strawberry purée, oil, almond milk and vanilla extract.

3. Pour the strawberry mixture onto the dry ingredients and use an electric whisk to combine until the batter is smooth.

4. Fill 12 cupcake liners two-thirds full with the batter and bake for 15-18 minutes.

5. Set aside and place on a wire rack to cool completely.

6. To make the sumptuous strawberry icing place the margarine in a large mixing bowl and sift in the icing sugar in stages, whisking well to ensure the icing is fluffy and smooth. Add the pureed strawberries to the mixture.

7. Once the cupcakes are cool, spread or pipe the icing onto the cakes and decorate with multi-coloured sprinkles and a fresh strawberry. The fresh strawberries in the decadently fruity icing means it’s best to ice the cakes immediately before serving.

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Delicious chocolates for Mother’s Day

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Make mum’s day with these delicious chocolates

It’s Mother’s Day on Sunday so why not show her how much she means by making these sweet treats packed with healthy ingredients and love

DARK CHOCOLATE CHILLI & ORANGE FLOWERS

Sugar free and vegan

Prep time: 5 minutes
Cook time: 5 minutes
Chilling time: 3 hours
Servings: 15 chocolates

You will need: Silicone moulds***

Ingredients:

OPTION 1 – COCONUT OIL
Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp. Cheapest option and easy to prepare.

• 100 g coconut oil
• 25 g raw cacao powder
• 1.5 TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet)
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 2 – 100% DARK CHOCOLATE
100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.

• 100 g 100% dark chocolate
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 3 – CACAO BUTTER
Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer and melted down as needed. Best bought in button-sized pieces for ease of using the quantity needed. Gives a harder consistency than coconut oil for the chocolates once prepared.

• 100 g cacao butter
• 25 g dark cocoa powder
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

Method:

1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

3. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

4. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5. Sprinkle a small amount of orange zest into each mould.

6. Now spoon the chocolate mixture on top until each mould is full.

7. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

8. It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

SUPERFOOD TRUFFLES

These little chocolate nuggets are supercharged with chlorella to energise the body. A perfect healthy treat for this Mother’s Day.

Preparation time: 10 minutes
Chilling time: 4 hours
Makes: 16 truffles

Ingredients:

• 115g cashew nut butter or tahini
• 60g maple syrup
• 2tbsp cacao powder
• 60g melted dark chocolate
• 60g dried cranberries or cherries
• Pinch of sea salt
• 1tsp vanilla extract
• 1tsp Sun Chlorella powder
• 30g shelled hemp seeds

Method:

1. Place the cashew nut butter, maple syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a dough. Chill in the fridge for several hours until firm enough to roll into balls.

2. When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment. Roll the truffles in a little shredded coconut or dust with cacao powder.

Every Mum is sure to love these treats for Mother’s Day – and there’s nothing quite like a homemade gift (especially an edible one!)

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