i have been dying to make an easter lamb cake for years

i check op shops obsessively in the lead up to easter in the hopes i will one day come across a lamb shaped mold

i made do here with a single muffin cup and a sheet tray

my little easter lamb is made on an orange and coconut cake base, a riff on my shark cake base recipe

note i love a simple barely-sweet whipped cream topping (exhibits a, b, c, d, e, and f) but you could use a simple buttercream or sour cream frosting if you prefer a sweeter cake

ingredients

orange & coconut cake

120g butter, melted

60g vegetable oil

140g dark brown sugar

zest and juice of 1 orange

3 eggs

2 tsp vanilla extract

200g yoghurt

270g self-raising flour

50g shredded coconut

assembly

orange marmalade

1 tsp gelatine powder

1 tbsp cold water

300mL (one pot) thickened cream

1 tbsp powdered sugar

0.5 tsp vanilla paste

pinch salt

1 wooden skewer or cake dowel

so much shredded coconut

vacuum cleaner

method

orange & coconut cake

preheat the oven to 180°C

line a deep sheet tray with baking paper and grease one cup of a muffin tin

whisk together the melted butter (120g), oil (60g), sugar (140g), eggs (3), vanilla (2 tsp), yoghurt (200g), and orange juice and zest (from one orange) until smooth

fold in the flour (270g) and coconut (50g) until just combined

pour into the prepared tin (don’t forget the one muffin!)

bake for 28-35 minutes, until a skewer comes out clean

cool the sheet cake and muffin completely

assembly

cut the sheet cake into thirds along the long edge

stack into a squat rectangle on your serving platter, laying down a few spoons of marmalade between each layer to act as glue

place the single muffin at one end - this will be his head

insert the skewer or dowel through the muffin and all three layers of cake to add stability

use a sharp serrated knife to round off the edges of the cake

in a small microwave safe cup, sprinkle the gelatine powder (1 tsp) over the cold water (1 tbsp) and set aside for 5 minutes to hydrate

microwave the gelatine mixture for about 15 seconds, or until the gelatine has dissolved, and set aside to cool slightly

add the cream (300mL) to a medium bowl and sift over the powdered sugar (1 tbsp)

whisk until thickened (about 3 minutes with hand mixer, longer by hand!)

pour in the gelatine mixture, vanilla paste (0.5 tsp), and a pinch of salt and whisk to combine

spackle the whipped cream over the lamb, making sure you leave his face uncovered

make sure you add two little ears and a tail with a dollop of cream

working quickly before the cream sets, liberally sprinkle desiccated coconut all over the cake

press more coconut into the sides of the cake until all the cream is completely covered

you may need to vacuum your entire kitchen after this exercise

cover and place in the fridge to set completely

serve in generous slices

i beg you to send me a photo if you do make this cake!

these are, in essence, cinnamon-raisin bagels with the cross piped on top

i’m certainly not claiming they were an original idea, but they are really fun to make

serve toasted with a generous quantity of butter

these are the same base recipe as previous, with thanks to king arthur flour for the cinnamon-swirl idea

yields four bagels

ingredients

120g raisins

hot black tea, to soak

300g strong bread flour

1 tsp salt

1/3 tsp instant yeast

6g brown sugar

12g honey (plus extra for boiling)

zest of one orange

140g water

5g cinnamon

1 tbsp water

crosses

35g plain flour

5g white sugar

about 30g water, as required

method

add the raisins (120g) and hot black tea (enough to cover) to a bowl and let soak

add the flour (300g), salt (1 tsp), yeast (1/3 tsp), brown sugar (6g), honey (12g), orange zest (from one orange) and lukewarm water (140g) to the bowl of a stand mixer with the dough hook attachment fitted

knead for 10 minutes, until it forms a stiff, smooth dough

drain the plumped raisins and mix in to distribute the raisins evenly

cover and let rest for 10 minutes to let the gluten relax

in a small bowl, mix together the cinnamon (5g) and water (1tbsp) to form a thick paste

chop the dough roughly into golfball-sized pieces

drizzle in the cinnamon paste, and shake the bowl to coat each piece evenly in cinnamon mixture

press into one cohesive mass, then turn out onto a work surface

divide into quarters, then stack them into a pile and press down again to form a solid disc (this gets the cinnamon layers distributed)

divide into four balls, then cover and let rest again briefly

poke a hole through the middle of the bagel and gently stretch out evenly with your fingers until bagel-shaped (noting the hole will shrink as the bagels rise)

cover and let rise for 30 minutes

meanwhile preheat the oven to 200°C

when the bagels are nearing the 30 minute mark, bring a pot of water (about 2L) to the boil and stir in a spoon of honey

crosses

mix together the flour (35g) and sugar (5g)

add water a little at a time, mixing in between until the mixture is pipeable but not too runny

transfer to a piping or ziploc bag

assembly

pipe crosses on top of the bagels

reduce the pot to a gentle simmer, and boil each bagel for 1 minute total, flipping at halfway

transfer to a lined baking tray

bake for 20-22 minutes until golden

let cool completely before slicing

i’m still deep in my grape baking obsession (see also my sweet & salty grape focaccia here) and have also just finished the wonderful ’s new book Peach Street to Lobster Lane in which she cycles across the usa tasting pies along the way

the idea of a crisp, buttery pie filled with sweet jammy grapes lodged in my head

i added a sprig of rosemary to the grape filling because it just felt right and i’m really happy with the outcome. it adds incredible complexity and dimension and smells incredible

makes two mini pies (multiply by four if making one full-size pie)

ingredients

pie dough

80g plain flour

pinch salt

pinch sugar

50g cold butter, cubed

1-2 tbsp ice cold water

few drops lemon juice or vinegar

rosemary & grape filling

200g black grapes

15g dark brown sugar

pinch salt

1 sprig rosemary

method

pie dough

add the flour (80g), salt (a pinch) and sugar (a pinch) to a medium bowl and loosely mix together with your fingers

add the cold, cubed butter (50g) and toss through with your fingertips

rub in the butter into the flour until the butter pieces are a mix of fine crumbs and larger flat flakes

drizzle in the vinegar (a few drops) and ice cold water (1-2tbsp) as required to just bring the dough together

tip onto the bench and bring together into a rough disk

wrap in plastic wrap and chill for an hour

rosemary & grape filling

slice the grapes (200g) in half

place in a bowl and toss with the sugar (15g), salt (a pinch), rosemary (1 sprig)

microwave for 2-3 minutes until the grapes are juicy, jammy, and bubbling

let sit for a few minutes to cool, then strain off excess juices (note: this makes an awesome cordial)

cover and let cool completely while the dough chills

assembly

preheat the oven to 200C

if making two mini pies, remove the dough from the fridge and divide in half

roll out the dough into 3mm thick rounds

drape the dough over each pie tin

press the dough into the corners of the tin, then trim the edges

fill each pie tin with half of the cooled grape filling

re-roll the dough scraps into a flat sheet, and cut into strips

arrange into the lattice pie tops

sprinkle with caster sugar

place in the oven to cook for 25-30 minutes, or until the tops are bronzed

let cool before tucking in to avoid any molten lava grapes

it’s a sweet-salty tuscan grape bread traditionally made during the grape harvest

it’s the end of summer here in sydney, and it feels like peak grape season. i used the long black grapes here, with half inside and half on top

the grapes inside turn jammy, while the outer ones caramelise in the olive oil

i will be eating it for breakfast all week, with cubed melon and jammy eggs

yields twelve generous squares

ingredients

385g water

500g strong bread flour

4g instant yeast

8g salt

at least 2-3 tbsp evoo

filling

500g black grapes

1 tbsp sugar, for sprinkling

flakey salt, to top

optional: fresh rosemary

method

filling

halve each grape lengthways

toss with sugar (1 tbsp)

cover and let sit while you make the dough

before using, drain off any juice (this helps keep the focaccia from getting soggy!)

dough

add the water (385g) and flour (500g) to a large bowl and mix together until just combined

cover with plastic wrap and let rest for 30 minutes

sprinkle over the yeast (4g) and salt (8g)

mix to make sure the yeast and salt are evenly distributed through the dough

thoroughly oil a rectangular baking dish (preferably about 20cm x 27cm)

transfer the dough to the baking dish

fold the dough into thirds (like a letter) and flip to be seam-side down

cover and let rest for 20 minutes

repeat for two more rounds then fold one final time, for a total of 60 minutes resting time and 4 folds

assembly

now, we’ll fill the focaccia with half the grapes

press out the dough to the corners of your baking dish, and sprinkle over half the grapes (just the grapes, not the juice!)

fold the focaccia over itself, trapping the grapes inside

spread the dough to the edges of the dish, then sprinkle over the remaining grapes

cover and place in the fridge overnight

in the morning

remove the dough from the baking dish and place on the counter

cover and let rise for 45-60 minutes (may take longer if your kitchen is really cold like mine)

preheat oven to 220°C

just before baking, dimple the dough with your finger tips and sprinkle with flakey salt

optional: press a few sprigs of rosemary into the top too

bake for 20-25 minutes

here’s to more grapes in baked goods

it’s excellent at 6:30am after an ocean swim, or at morning tea, lunch dessert, afternoon tea, or dinner dessert

bake it for a birthday cake, or bake it for yourself and carve off a slice whenever you feel like it - it’ll keep well in an airtight container for days

feeds 8-10

ingredients

cake

200g caster sugar

110g neutral oil

3 eggs

1 tsp almond essence

225g yoghurt

0.5 tsp salt

200g self-raising flour

4 fresh ripe red plums

method

cake

preheat the oven to 170°C

lightly oil a round cake tin

add the caster sugar (200g), oil (110g), eggs (3), almond essence (1 tsp) and yoghurt (225g) to a bowl and whisk to combine

sift together the salt (0.5 tsp) and flour (200g) in a separate bowl

add the dry ingredients into the yoghurt mixture and stir until just combined

roughly chop the plums (4), then add to the batter and lightly stir through

pour the batter into the prepared cake tin

bake for 50-60 minutes or until a cake tester comes out cleanly

let cool completely before slicing

serve with big dollops of cream

the almond croissant is the king of viennoiserie

it’s only right that the two should meet in this almond tiramisu, a birthday cake for my father in law

there’s the traditional espresso-soaked ladyfinger biscuits, light moussey mascarpone cream, but they’re joined by a not-too-sweet almond frangipane layer and it’s all topped with a layer of flaked almonds

this is an excellent dinner party dessert

note: this is a classic tiramisu, which means raw eggs. use the freshest eggs you can, or pasteurised eggs if that makes you more comfortable.

start a day before serving (or early in the morning!)

ingredients

almond frangipane

1 egg

50g butter, melted and cooled

50g almond meal

50g caster sugar

0.25 tsp almond essence

mascarpone cream filling

4 eggs, separated

120g caster sugar

250g mascarpone, room temperature

125mL whipping cream

1 tsp vanilla paste

1 tsp almond essence

assembly

100g (1/2 pack) ladyfinger biscuits

about 6 shots of espresso, cooled

optional: 2 drops almond essence, or 30mL amaretto liquor

cocoa and toasted flaked almonds, for sprinkling on top

method

almond frangipane

preheat oven to 180°C

line a quarter sheet tray with baking paper

mix together the egg (1), butter (50g), sugar (50g), almond meal (50g), and almond essence (0.25 tsp) to a smooth paste

spread evenly over the prepared sheet tray

bake for 10-15 minutes, until golden

let cool completely while you prepare the filling

mascarpone cream filling

place the egg whites (4) in a medium bowl, and whisk until they are lightly foamy

while whisking continuously, slowly sprinkle over half the caster sugar (60g)

continue until the egg white mixture hits firm peaks, then set aside

without cleaning your beaters, in a medium bowl beat together the egg yolks (4), vanilla (1 tsp), almond extract (1 tsp), and remaining sugar (60g) until pale and fluffy

add the mascarpone and fold through until just combined

in a third bowl (sorry), whip the cream (125mL) to stiff peaks

gently fold the whipped cream into the mascarpone mixture

finally, add the egg white mixture in batches, gently folding between until just combined

assembly

spread about 1/4 of your filling evenly across the base of the dish

pour the coffee (~6 shots) into a shallow dish and add the almond essence or amaretto if using

taking the first ladyfinger biscuit (100g total), dunk it quickly in the coffee and place in the bottom of the dish

repeat, dunking and arranging the lady fingers to cover the entire dish

spread the next 1/4 of your filling over the top

crumble the cooled almond frangipane evenly across the dish

finish by spreading the remaining 1/2 filling on top

smooth the top, then dust with cocoa powder and top with flaked almonds

cover lightly with plastic wrap and refrigerate for at least a few hours or overnight

serve in generous slices

the flavour combination of apricot, dark chocolate and coconut feels really retro australiana, like an australian women’s weekly slice from the 80s

this slice is like that, but not at all - i swapped the apricots for almonds, nixed the chocolate, and ran out of coconut

the results is more like an almond frangipane slice, with a buttery shortbread base and crunchy almonds suspended in soft caramel

it won’t last long in this house

yields six

ingredients

shortbread

60g butter

25g caster sugar

1 tsp almond essence

0.25 tsp salt

65g plain flour

almond caramel filling

30g butter, melted and cooled

60g cream

50g caster sugar

20g golden syrup

1 egg

1 tsp almond extract

0.25 tsp salt

25g plain flour

0.25 tsp baking powder

100g almonds, roughly chopped

optional: 100g dark chocolate, to top

method

shortbread

preheat the oven to 165°C

line a loaf tin with baking paper

melt the butter (60g) and let cool

stir in the sugar (25g), almond essence (1 tsp), and salt (0.25 tsp)

sift in the flour (65g) and mix to form a stiff dough

pat into the base of the loaf tin and bake for 20-22 minutes until the edges are lightly browned

almond caramel filling

while the shortbread base is baking, stir together the melted butter (30g), cream (60g), sugar (50g), golden syrup (20g), egg (1), and almond essence (1 tsp) in a mixing jug

sift over the salt (0.25 tsp), flour (25g), baking powder (0.25 tsp) and stir through

add the chopped almonds (100g) and stir through to combine

pour the filling over the warm shortbread base and return to the oven

bake for 22-25 minutes

optional: as soon as it comes out of the oven, top with the dark chocolate (100g) and let melt, then spread evenly over the slice

let cool at room temperature for at least 2 hours, then transfer to the fridge to firm up completely (at least 2 hours or overnight)

using a sharp knife, slice into six bars

best served with strong coffee

the ubiquitous greens pie, often called torta verde, scarpazzone, or erbazzone

always some combination of greens and olive oil, wrapped into a handheld wedge that could be eaten at room temperature on a church step or train platform

sometimes the filling held currants, or eggs, or cheese, rice, bacon, herbs, or beans

sometimes the greens were spinach, chicory, or swiss chard

i loved every version i tried, and still find myself craving it months later, particularly after a hike where i haven’t eaten a vegetable in days

this is the penny’s kitchen version, with a mountain of spinach (sadly we can’t easily get chicory), onion, garlic, sumac for brightness, and of course, parmesan

sometimes we add beans, sometimes eggs, sometimes baby peas, and whatever green herbs are languishing in the fridge

this is not a traditional recipe, just my memory-driven version of the greens pies i ate across italy

ingredients

dough

200g plain flour

1 tsp salt

100g warm water

20g olive oil, plus more to oil the bowl

spinach filling

2 tbsp olive oil

1 onion

3 cloves garlic

500g spinach (i used frozen)

2 tbsp sumac

0.25 tsp oregano

2 tsp chilli flakes

1 tsp salt, to taste

0.5 tsp black pepper, freshly ground

zest and juice from 1 lemon

optional:

• 2 eggs, or

• 1 tin cannellini beans, drained and rinsed

• 2 tbsp currants

60g parmesan, grated, plus more to grate on top

method

dough

add the flour (200g), salt (1 tsp), and warm water (100g) to a mixing bowl

stir together until a shaggy dough is formed

add the oil (20g) and mix in

knead until it forms a plump, smooth ball

add a good glug of olive oil to the bowl and return the dough to the bowl, flipping the dough so it is evenly coated in oil to prevent it drying out

cover with plastic wrap and set aside, while you prepare the filling

spinach filling

add the oil (2 tbsp) to a saucepan over medium heat

finely dice the onion (1) and add the the pan

cook until the onion is softened and lightly browned

slice the garlic cloves (3), then add to the pan and cook for 30 seconds

add the spinach (500g) and stir together

let cook until the spinach has started to wilt and reduce in volume

add the sumac (2 tbsp), oregano (0.25 tsp), chilli flakes (2 tsp), salt (1 tsp) and black pepper (0.5 tsp) and stir through

cook down until the liquid has evaporated, to prevent a soggy dough bottom

remove from the heat and let cool while the dough finishes rising

test for seasoning and add more salt if required

once cooled and off the heat, stir through the lemon zest and juice (from 1 lemon), parmesan (60g), and eggs, beans, or currants, if using

assembly

preheat the oven to 180C fan-forced

roll out the dough to a large circle wider than your pie dish, with a thickness about 1cm for the bottom of the pie, tapering to 0.5cm thickness at the outer edges

if the dough is springing back and resisting, cover and let rest for a further 10-15 minutes

lay the dough circle over a lightly oiled pie dish, lifting up the sides as needed to settle the base into the pie dish without the dough stretching over the edges

spoon the spinach filling evenly into the dough and smooth the surface

fold over the edges of the dough to cover the spinach filling

it doesn’t matter if the top is fully covered, this is a really rustic style pie!

grate a little more parmesan over the top of the pie, then transfer to the oven

bake for 30-40 minutes, or until the pastry is golden brown on top and sounds hollow when tapped

remove from the oven and let cool for at least 30 minutes before serving

best served lukewarm, or cold from the fridge the next day

this pavlova is scented with lemon zest and almond extract, and then topped with a burnt honey cream that adds a touch of bitterness to balance the sweetness of the fruit

dress with fresh summer fruit, flaked almonds, and lemon zest right before serving

serves four to six

ingredients

pavlova

3 egg whites (103g), at room temperature

175g caster sugar

2 tsp corn starch

0.5 tsp lemon juice

zest of half a lemon

1 tsp vanilla extract

0.25 tsp almond essence

burnt honey cream

50g honey

300mL heavy cream

0.25 tsp almond essence

1 tsp vanilla extract

pinch salt

assembly

fresh cherries, strawberries, blueberries and pomegranate

flaked almonds

zest of the other half of the lemon

method

pavlova

check the weight of your egg whites (3 each, 103g) and adjust the amount of caster sugar (175g) as required so the ratio of egg whites:sugar is 1:1.7 by weight

preheat the oven to 170°C (not fan-forced)

in a very clean bowl, whip the egg whites on low speed until they are at medium peaks

continue whipping and add the sugar one spoon at a time, stopping occasionally to scrape down the sides of the bowl

once all the sugar has been added, continue to whip until all the sugar has dissolved (check by rubbing some of the meringue between your fingertips to feel for grittiness)

sift over the cornstarch (2 tsp), and fold through with the lemon juice (0.5 tsp), lemon zest (from half a lemon), vanilla extract (1 tsp), and almond essence (0.25tsp)

working quickly, spoon the pavlova mixture onto a lined baking tray and shape into a rough circle

draw vertical lines with a spoon up the sides of the pavlova to help strengthen the sides, and smooth out any small peaks

place the pavlova in the oven and immediately reduce the temperature to 100°C

bake for 45 minutes then turn off the heat and let cool (without peeking!) for at least two hours

burnt honey cream

while the pavlova is cooling, add the honey (50g) to a small saucepan and bring to the boil

cook, stirring occasionally, for three to five minutes or until the honey is browned and starts to smoke

remove from the heat and pour in the cream (300mL) and mix to combine thoroughly (note it will bubble up and sputter)

cover and refrigerate until completely chilled, at least three hours (mine too warm to whip, which is why it’s so droopy in the photos!)

whip the cream to firm peaks

add the vanilla essence (1 tsp), almond extract (0.25 tsp) and a pinch of salt and fold through to combine

assembly

right before serving, generously dollop the burnt honey cream on top of the pavlova and spread over the top of the pavlova in dramatic swoops

nestle the fresh cherries, blueberries, strawberries and pomegranate arils into the cream

sprinkle with flaked almonds and zest the remaining lemon half over the top

serve immediately

they’re super flexible and can be made with almost any ingredient swaps you like

makes six energy balls

ingredients

100g dried dates

one orange, juiced and zested

30g peanut butter

20g protein powder (unflavoured or vanilla)

30g rolled oats or granola

0.25 tsp ground cinnamon

0.25 tsp ground ginger

0.125 tsp ground turmeric

method

place the dried dates (100g) and the orange juice (from one orange) in a small saucepan

bring to the boil, then remove from the heat and set aside to cool for 10 minutes

remove the plumped dates from the orange juice

chop the dates finely until they form a thick paste

transfer the date paste to a mixing bowl and stir in the orange zest, peanut butter (30g), protein powder (20g), rolled oats (30g), cinnamon (0.25 tsp), ginger (0.25 tsp), and turmeric (0.125 tsp)

divide into six even portions and roll into balls

note: you can chill the mixture here if too sticky to roll immediately!

store in the fridge in a tupperware until needed

variations

i’ve been making variations on these date balls all week. these are some of my favourites

lemon date balls: lemon delicious

switch out the orange zest for lemon zest, and soak the dates in plain hot water with a squeeze of lemon juice. roll the balls in desiccated coconut

mint date balls: minty fresh aftertaste! tastes of mint chocolate somehow even though there’s no cocoa

skip the zest and spices, and soak the dates in strong mint tea. chocolate protein powder would work well here!

coffee date balls: rum & raisin vibes!

skip the zest, and boil the dates in strong coffee.

gingerbread:

boil the dates in plain water, swap the peanut butter for almond butter, and double the dried ginger.

this is a simple little tea cake, perfect for when friends or family come to visit

rooibos is also called red bush or red tea and it’s caffeine free, earthy, and gently sweet

it makes the kitchen smell properly cosy

serves 12-16

ingredients

cake

200g caster sugar

4 rooibos teabags

zest of one orange

120g neutral oil

3 eggs

1 tsp vanilla paste

200g yoghurt

2 tsp baking powder

0.5 tsp salt

200g plain flour

70g slivered almonds

method

cake

preheat the oven to 170°C

oil a bundt tin

add the caster sugar (200g), rooibos (from 4 teabags, emptied into your bowl), and orange zest (from one orange) to a large bowl and rub together with your fingertips to infuse the sugar

add the oil (120g), eggs (3), vanilla paste (1 tsp) and yoghurt (200g) and whisk to combine

sift together the baking powder (2 tsp), salt (0.5 tsp), and flour (200g) in a separate bowl

add the dry ingredients into the yoghurt mixture and stir until just combined

add the almonds (70g) and gently mix through

pour into the prepared bundt tin

bake for 25-35 minutes or until a cake tester comes out cleanly

best eaten slightly warm

sumac is a deep red spice with a bright, lemony flavour that makes everything zing

they’re based on the florentine recipe i reverse engineered last year, with a typical penny’s kitchen zhuzz

perfect with coffee, wrapped in a little stack for gifting, or stashed in the cupboard to eat when no one is looking. they’re bright, a little nutty, and unapologetically delicious

recipe

yields 6 big biscuits

ingredients

32g dried pineapple, finely diced

120g almonds, chopped

16g flour 

48g butter

60g brown sugar

big pinch salt

1 tsp cream 

2 tsp sumac

method

preheat the oven to 180°C

line a baking tray with baking paper

toss together the finely diced dried pineapple (32g), chopped almonds (120g), flour (16g), and sumac (2 tsp) in a medium mixing bowl

add the butter (48g) and brown sugar (60g) to a small saucepan over medium-high heat

bring to a gentle boil, then stir in the cream (1 tsp) and a big pinch of salt

immediately pour the hot butter mixture over the pineapple, almonds, flour, and sumac

stir quickly to combine everything into a sticky, glossy mixture

spoon small mounds onto the prepared baking tray

flatten each slightly with the back of a spoon or spatula

bake for 9–10 minutes until the edges are golden and the centres are glossy

transfer the tray to the freezer to cool completely and set

they’re lower-carb, not low-carb, and i’ve made a compromise: to get the 50% fruit content and sticky, dark texture that makes a christmas pudding feel like christmas pudding, we’re using a mix of low-sugar cranberries, and apricots

my friend always says, “the only thing anyone should be counting at christmas is the advent,” and i think that’s exactly right — these mini puddings give you the festive indulgence without the sugar overload, but still with all the flavour, spice, and stickiness of the real thing

serve them warm, add a splash of cream (or brandy butter if you’re feeling indulgent), and you get all the christmas pudding vibes without the sugar crash

it’s the kind of puddings that lets everyone at the table feel included, and yes, it still smells like christmas the moment it comes out of the oven

yields half a dozen mini puds

ingredients

60g butter, melted

2 eggs

1/2 tsp almond extract

50g brown sugar substitute

zest and juice of 1/2 orange (or sub the orange juice for rum)

150g almond meal

30g self-raising flour

3 tsp cinnamon

3 tsp ground ginger

1/2 nutmeg, grated

195g dried cranberries (low sugar, soaked in hot black tea or rum for 10-15 minutes)

195g dried apricots, chopped finely (soak with cranberries)

optional: 15g finely chopped glace ginger

method

preheat the oven to 170°C

lightly grease 6 small pudding cups, ramekins or other molds

in a medium bowl, whisk together the melted butter (60g), eggs (2), and almond extract (½ tsp) until smooth

stir in the brown sugar substitute (50g), orange zest and juice (from ½ an orange, or swap the juice for rum if you like), and mix until combined

fold in the almond meal (150g), self-raising flour (30g), cinnamon (3 tsp), ginger (3 tsp) and grated nutmeg (1/2), stirring gently so the batter stays light

add the soaked low-sugar dried cranberries (195g), finely chopped dried apricots (195g), and glace ginger (15g, if using) and fold through until evenly distributed

divide the pudding mixture between the prepared pudding cups

set the pudding cups in a deep casserole dish, then fill the dish with freshly-boiled water to halfway up the sides of the cups

cover tightly with a lid or tinfoil and transfer to the oven to steam for 25 minutes, or until a knife poked in the middle comes out cleanly

allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely

serve warm with a splash of cream, or store in an airtight container and gently reheat before serving

(note: net carbs 27g per pudding, about half the carbs of your typical christmas pudding. it’s lower-carb, not necessarily low carb!)

the supermarket versions are fine but i wanted something a bit more… me. cherries instead of sultanas, fennel seed instead of mixed spice, and buttery press-in pastry that keeps everything together without drama

the filling is heavily inspired by my favourite perfume (cherry punk by room 1015 for anyone playing at home) - sweet, boozy cherry with a smokey, leather overlay

yields half a dozen mince pies

ingredients

cherry & fennel mincemeat filling

100g dried cherries, diced

100g granny smith apple, peeled and finely diced

20g butter

zest and juice of 1/2 orange (swap the orange juice for rum for adults)

1/2 tsp cinnamon

2 tsp fennel seeds

press-in pastry

115g butter, diced

180g plain flour

50g caster sugar

pinch salt

method

preheat the oven to 180C

add the butter (20g) to a small saucepan over medium heat and let it melt until it smells a bit nutty

stir in the diced granny smith apple (100g) and cook for a few minutes until it softens slightly and looks glossy

add the diced dried cherries (100g), orange zest and juice (from ½ an orange), cinnamon (½ tsp), and fennel seeds (2 tsp)

stir well and let it bubble gently for five minutes or so until thick and sticky and most of the liquid has gone

set aside to cool while you make the pastry

add the plain flour (180g), caster sugar (50g), and a pinch of salt to a mixing bowl

rub in the diced butter (115g) with your fingertips until it looks like damp sand

press the mixture together gently — it should just hold when squeezed but still feel a bit crumbly

take about two-thirds of the dough and press it firmly into the bases and sides of a regular muffin tin (no paper cases needed)

try to keep the layer even, about half a centimetre thick, and patch any gaps as you go

spoon in the cooled cherry fennel filling, about a heaped tablespoon in each

pinch off bits of the remaining dough and flatten them roughly between your fingers

lay these over the tops — they don’t have to cover completely, little peeks of fruit look good

press lightly around the edges so the tops stick to the sides

bake at 180°C for about 25 minutes, until the pastry is golden and the filling is bubbling at the edges

cool in the tin for ten minutes before twisting gently to lift them out

serve warm with coffee, cold with ice cream, or straight from the tin while pretending to “test one”

a wobbegong is a type of shark, a harmless shark, often seen in the waters near me

and this was a birthday cake for my lovely friend florence, who i swim with weekly

the base is a raspberry & white chocolate almond sheet cake, coated in cream cheese frosting and dusted with cocoa powder for the signature wobbegong spots

if, for some reason, you don’t need a shark cake in your life this would also be nice as a regular sheet cake - just skip the cocoa powder and the eyes

feeds many hungry swimmers

ingredients

raspberry & white chocolate cake

120g butter, melted

60g vegetable oil

140g dark brown sugar

3 eggs

2 tsp vanilla extract

200g kefir

60g milk

270g self-raising flour

50g almond meal

200g frozen raspberries

100g white chocolate chips

cream cheese frosting

500g cream cheese, softened

60g butter, softened

30g dark brown sugar

pinch salt

assembly

2 mentos for the eyes

cocoa powder to dust

method

raspberry & white chocolate cake

preheat the oven to 180°C

line a deep sheet tray with baking paper

whisk together the melted butter (120g), oil (60g), sugar (140g), eggs (3), vanilla (2 tsp), kefir (200g), and milk (60g) until smooth

fold in the flour (270g) and almond meal (50g) until just combined

add the raspberries (200g) and white chocolate (100g) and fold into the batter

pour into the prepared tin

bake for 28-35 minutes, until a skewer comes out clean

cool completely, then wrap and chill overnight for cleaner cuts

cream cheese frosting

add the cream cheese (500g), butter (60g), dark brown sugar (30g), and a pinch of salt to a bowl and beat together until smooth and creamy

assembly

once the cake has been chilled overnight, it’s time to get carving!

carve the cake into an abstract shark cake (see photos for reference) and reserve the cut-offs to make the fins

it should look a little dopey

transfer the cake base to your serving platter

use a layer of cream cheese frosting to glue the fins onto the cake, then cover the cake again and chill to firm up

cover the cake with a thin layer of cream cheese frosting to start, then use the remaining frosting to shape the fins, forehead, and tail

cover again and transfer to the fridge to set up again

just before serving, dust cocoa powder in stripes across the wobbegong cake

press two mentos into the face for eyes

best served 1-2 hours out of the fridge, with prosecco and party hats

the cranberries bring that bright, festive tartness, the brown sugar sponge adds a soft warmth, and the dark chocolate makes them feel a little more special without any extra fuss

they’re small, simple, and cosy — the sort of thing you can make ahead for a quiet afternoon tea or tuck onto a christmas dessert plate

a friendly little twist on the classic that fits neatly into the season

yields six

ingredients

cranberry jelly

25g dried cranberries

50mL orange juice or water

0.25 tsp citric acid

1 tsp gelatine

brown sugar sponge

1 egg

40g brown sugar

40g self-raising flour

assembly

75g dark chocolate

method

cranberry jelly

start the night before by soaking the dried cranberries (25g) in liquid (orange juice or water, 50mL) overnight

once the cranberries are plumb and hydrated, sprinkle in the citric acid (0.25 tsp) and transfer the mixture to a blender and blend until smooth

pour the mixture into a saucepan

sprinkle over the gelatine powder (1 tsp) and let hydrate for 5 minutes

heat gently over low-medium heat until the gelatine has fully dissolved

transfer to a lidded container and let set in the fridge, at least 2 hours

brown sugar sponge

preheat the oven to 180C

lightly grease 6-holes of a standard muffin tin

whisk together the egg (1) and brown sugar (40g) until lightened

fold in the self-raising flour (40g) and a pinch of salt

pour into the prepared muffin tins

bake for 8-10 minutes, until the edges are just golden and the tops are matte

let cool and remove from the tins

assembly

melt the dark chocolate (75g)

using a small serrated knife, carve the tops off each sponge

spoon the cooled, set cranberry jelly into the top of each sponge

dollop over the dark chocolate and spread gently with the back of a spoon

transfer to the fridge to set

enjoy with a cup of tea

you still get the gentle spice and that holiday feeling, just in a chilled, jiggly dessert instead of a heavy drink

they’re the kind of thing you can make the night before and forget about until you want something festive that won’t make you melt

simple, chilled, and very easy to eat after a long warm day

serves four

ingredients

2 egg yolks

30g caster sugar

0.25 nutmeg, freshly grated

0.25 tsp almond extract

500mL milk

2 tsp gelatine powder

method

whisk the egg yolks (2), sugar (30 g), nutmeg (¼), and almond extract (¼ tsp) in a bowl until smooth and a little frothy

heat the milk (500 ml) in a saucepan until just steaming, then slowly pour a bit into the egg mixture while whisking to warm it up without cooking the eggs

pour the egg mix back into the saucepan with the rest of the milk and cook gently over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon

take off the heat, sprinkle in the gelatine (2 tsp) and stir until completely dissolved

divide into serving glasses or ramekins, let cool a bit, then chill in the fridge for at least 4 hours or until set

serve as is or dust with a little extra nutmeg or a few festive sprinkles for fun

these mix up in one bowl and use melted coconut oil, so there’s no creaming or faffing

kefir (or buttermilk) keeps them soft and gently tangy; bran sticks give them fibre and a bit of crunch

use frozen blueberries straight from the freezer — no need to thaw — and don’t skip the walnuts unless you’re morally opposed to texture

they freeze and reheat beautifully, which makes them perfect for weekday grab and go moments

yields half a dozen muffins

ingredients

40g coconut oil, melted

1 egg

80g kefir (good substitutes would be buttermilk, or a plant-based milk with a teaspoon of lemon juice)

30g caster sugar

45g bran sticks

15g desiccated coconut

65g wholemeal self-raising flour

20g walnuts, roughly chopped

1 tsp chia seeds

1 tsp cinnamon

1 tsp maca powder

100g blueberries (frozen is ok!)

method

preheat the oven to 180C

lightly oil a muffin tin

whisk the melted coconut oil (40g), egg (1), kefir (80g), and sugar (30g) in a large bowl until smooth and slightly frothy

add the bran sticks (45g), coconut (15g), flour (65g), walnuts (20g), chia (1 tsp), cinnamon (1 tsp), and maca powder (1 tsp) stir gently until everything is just combined it should look a bit rustic and flecked rather than smooth

fold in the blueberries (100g, frozen is fine) with a light hand (overmixing here will give you purple cement)

divide the mixture evenly between the muffin cases about three quarters full

bake for 20 to 22 minutes or until the tops are golden and a skewer comes out clean

cool in the tin for 5 minutes then move to a rack

they’re great warm but also surprisingly good the next day once the bran has softened

not interested in this series? you can unsubscribe from just dehydration stations by following the steps here. and don’t worry! the baking updates continue as normal on penny’s kitchen

i’m freshly back from three days, two nights solo hiking and camping on the central coast of NSW

i spent three days in bouddi national park and half a day in kuring-gai chase national park

i wanted a coastal hike, with swimming beaches, wildlife, and phone reception for safety the entire time (as i was solo!)

my hike didn’t quite go to plan, so i thought it would be interesting to go through the planning and execution of this trip

the plan

day one:

• bus to palm beach wharf

• ferry to wagstaffe wharf

• hike around box head and along to putty beach

• camp for the night at putty beach campground

this would be about 11km with 400m each ascent and descent

day two:

• hike out from putty beach campsite along the bouddi coastal walk to little beach campsite

• return via mount bouddi

camp for the night at tallow beach campsite

this was the big day: 24km and 950m ascent and descent

day three:

• hike out from tallow beach campground back to wagstaffe wharf

• ferry to kurring-gai chase via palm beach

• set up camp at the basin campground

• explore kurring-gai park and hike to mackerel beach and hungry beach

total for the day: 3km and 120m (to the wharf) plus 14km and 500m (in kurring-gai) makes 17km and 620m gain and loss

day four:

• slow morning at camp

• catch the first ferry back to palm beach

• bus home

essentially no mileage this day, and home for lunch!

summary

i used the pandolf equation to estimate the caloric burn from each day’s hiking to help me plan my nutrition requirements

those calories are the additional metabolic cost of walking with a pack, on top of my normal energy requirements needed to live

i knew i’d leave after breakfast on day one, and be home by lunch on day four - so i needed essentially three full days supplies plus the hiking calories above

this comes out to about 7,500 calories required

packing

i knew from previous trips that my pack is too small to fit both the tent and cooking gear so elected to go stoveless on this trip to save space and weight

the weather forecast was for blue skies, no rain, and high UV

i also knew there might be cafes along the way that i could stop in and get meals (and hot coffees!) at but i didn’t want to rely entirely on them being open when i needed!

i went for an adaption of my hardcore solo hiker’s menu with overnight protein oats for breakfast, peanut butter wraps for meals, and a mix of sweet and salty snacks through the day

this provided a total 7,900 calories (50% carbs, 16% protein, 34% fat) and weighed 1.9kg (without packaging weight) for a caloric density of 4.1 cal/g, not bad!

here’s how it looked laid out

for cooking equipment i only had to bring a jar and spoon for the overnight oats - even the peanut butter was in a squeezy tube!

the total weight of my pack was 9kg - and almost half of this was food and water!

the reality

day one

it was hot hot hot by the time i got to wagstaffe

i explored the area behind the wharf, did a little bush-bashing, then elected to cut day one short by skipping the leg out to box head on exposed fire trails and instead headed directly to the kiosk at killcare beach for a cool, crisp salad sandwich and a relax in the shade to avoid the heat of the day

i eventually summoned the strength for the 1.6km soft sand crossing to putty beach, my home for the night

i had a swim, doodled around, resisted the urge to bbq my peanut butter & pretzel wrap, and was tucked in bed by 8pm

day two

broke camp by 6:30am and was on the bouddi coastal walk headed to little beach before the heat of the day

much of the way was fire roads in full sun so i elected to cut off the side trips again and stuck to the coastal route for some breeze

i made it back to putty beach by lunch and spent the middle of the day alternately swimming and hiding in the shade

there was a final 4km of fire trail to get up and over before i could hit camp at tallow beach for the night

i parked my tent in the last sliver of shade and headed down to explore tallow beach & little tallow beach

day three

up with the birds for a phenomenal sunrise at 5am

i was feeling surprisingly perky, so completed the section out to box head that i’d skipped on day one, before heading to the wagstaffe post office / general store / cafe for a coffee and natter with the locals

a quick ferry ride later, and a banh mi stock up in palm beach, and i arrived in the basin campground in kuring-gai chase national park

i set up my tent, to the fascination of the local wallaby population, and headed out to explore a new national park

my planning failed me here - the walk out of camp was a relentlessly steep concrete road, that eventually turned into gravel fire trail, then walking along the shoulder of a fast bitumen road with no shade, no breeze, and no views

i turned around and stomped back to camp early, having only made it 10km

while i’d been away, an entire primary school had moved into the campground with their palatial coleman tents and were busy unloading trolleys of pillows, airbeds, and sausages from the ferry - not quite the serene nature experience i’d been after

i made a quick decision to bail on my final night and head home on the last ferry with no regrets

in total i did slightly less distance than planned, mostly due to the trails (especially at kuring-gai) being far more exposed to the sun that i had expected

i ate most of what i’d packed, minus the day four breakfast and snacks (due to heading home earlier than planned)

what went well

• the salty pretzels and salt & vinegar fava beans were just what i wanted on a hot day after sweating buckets

• peanut butter pretzel wraps are excellent

• bouddi national park was a delight

room for improvement

• i came home with 4 serves of peanut butter left - so i had been under-eating my pb serves while on the trail

• i craved savoury, sour, spicy flavours after a few days

• i ate more cafe food than expected, and could have carried less food around if i’d known!

• banana chips are not good in overnight oats

• i was far hungrier than my previous maths would have predicted

i’m currently working on an update to my forecasting models to account for the extra energy of setting up camp, exploring beaches. stay tuned for more soon

see you out there,
penny 🥾✨

they send me care packages absolutely packed with it. glace, candied, crystallised, ginger biscuits, ginger marmalade, ginger cordial, ginger bears, ginger beer, ginger shots, i love it all

the first thing i ever baked (in year 9 home economics, hi mrs mcdermott!) was ginger slice and still have the crumpled, stained printout

this recipe is a riff on my danish dream babka, swapping the coconut filling for diced crystalised ginger, spicing the dough, and covering it all in an addictive brown butter glaze

it’s a perfect lead in to the christmas season

yields one loaf

ingredients

bun dough

125mL milk

20g dark brown sugar

1 tsp vanilla paste

4g instant yeast

230g plain flour

2g salt

3 tsp ground ginger

1 tsp ground cinnamon

few cracks black pepper

1 egg

30g butter, melted and cooled

ginger filling

60g dark brown sugar

50g butter, softened

4 tsp ginger dried

50g crystalised ginger, finely chopped

brown butter glaze

30g butter

30g icing sugar

1 tsp milk

pinch of salt

method

bun dough

add to the milk (125mL), brown sugar (20g), and vanilla paste (1) to a small jug and microwave until just warm and the sugar has dissolved

add the flour (230g), yeast (4g), salt (2g), and baking powder (0.5 tsp) to a large bowl or the bowl of a stand mixer

mix in the egg (1)

mix to form a rough, shaggy dough

pour in the cooled, browned butter (30g)

knead until the dough is soft, supple, and passes the windowpane test (this will take about 10-15 minutes with a stand mixer, longer by hand!)

cover and let rise in a warm place for 60-75 minutes

meanwhile, prepare the ginger filling (below)

tip the proofed dough out onto the work surface and pat down lightly into a rectangle about 1cm thick and about 2:1 aspect ratio

spread the ginger filling evenly across the dough

roll into a log

if the dough is too floppy and difficult to handle you can transfer it to the fridge for 5-10 minutes to solidify

cut the dough in half down the long axis, leaving about 3cm at one end uncut

twist the cut halves so they face upwards, and twist around each other to make a spiral

confused? this is a good photo showing the steps (except I keep one end whole to make it easier to handle)

tuck the ends under the spiral and gently place the babka in the prepared loaf tin

cover lightly and let rise in a warm place for 30 minutes

towards the end of the proofing period, preheat oven to 180°C

transfer the buns to the oven and bake for 25 minutes

meanwhile, prepare the brown sugar glaze (below)

brush the babka with the warm glaze as soon as it comes out of the oven

ginger filling

beat together the brown sugar (60g), butter (50g), and ground ginger (4 tsp)

fold in the chopped ginger pieces (50g)

set aside until needed

brown butter glaze

add the butter (30g) to a saucepan and cook over medium-high heat until the milk solids have just browned and stopped sizzling

remove from the heat and stir in the icing sugar (30g) and milk (1 tsp)

fold together to form a smooth, glossy glaze

add a pinch of salt, to taste