27 11 APRIL 2024 Coconut marshmallows These fluffy pillows with a delicate coconut flavour are easier to make than you might expect. It’s a sticky job, though, so make sure you oil everything well Makes 25 Prepare 30 minutes + setting Sun ower oil, to grease 125ml coconut milk 2x12g sachets gelatine powder 450g caster sugar 150ml golden syrup For the coating 50g icing sugar 1 tbsp corn our 25g desiccated coconut 1 Oil a 20x20cm square cake tin and line it with a sheet of cling lm. Grease the inside of the cling lm with more oil to stop the marshmallow from sticking. Pour the coconut milk into a large bowl, or the bowl of a stand mixer, and sprinkle over the gelatine. Set aside for a few minutes to allow the gelatine to soften and absorb the liquid. 2 While the gelatine is soaking, put the caster sugar and golden syrup into a saucepan with 150ml water. Cook over a low heat, stirring continuously, until the sugar has dissolved. As soon as there are no visible grains of sugar, turn up the heat and bring the mixture to the boil. Once it reaches 130°C, take it o the heat and allow to cool for 1 minute so the mixture is no longer bubbling. 3 Whisk the gelatine-coconut mixture on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. The mixture should become pale and increase in volume like a sti meringue. Whisk for 5-10 minutes more, until the marshmallow mix becomes thick and starts to form sticky strings on the outside of the bowl. 4 Using an oiled spatula, scrape the mixture o the bowl and spread into the prepared tin. Sieve the icing sugar and corn our together into a small bowl and stir in the desiccated coconut. Sprinkle some of the powder over the top of the marshmallow, then leave to set for at least 2 hours (preferably overnight) at room temperature until the marshmallow feels rm. Cut into squares and serve. Per marshmallow 491kJ/116kcals/1.5g fat/1.3g saturated fat/25g carbs/25g sugars/0.2g bre/0.1g protein/0.1g salt/ gluten free Cinnamon swirl muffins Layering a mixture of soft brown sugar, chopped nuts and cinnamon between batter is what creates the wonderful swirled interior of these muffins Makes 10 Prepare 15-20 minutes Cook 15-20 minutes 275g plain our 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 75g caster sugar 1 British Blacktail Free Range Medium Egg 150ml natural yogurt 175ml whole milk 4 tbsp vegetable oil 1 tsp vanilla extract For the lling 75g light soft brown sugar 75g almonds, chopped 2 tsp ground cinnamon 1 Line a 12-hole mu n tin with 10 mu n cases and preheat the oven to 200ºC, gas mark 6. 2 Combine the our, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl and make a well in the centre. 3 Whisk together the egg, yogurt, milk, oil and vanilla in a jug, then slowly pour the wet ingredients into the dry ones. Using a balloon whisk, gently mix together until just combined. Don’t overmix the batter, as it makes the mu ns tough. 4 In a bowl, combine the soft brown sugar with the almonds and cinnamon until well mixed. Spoon 1 tsp mu n mixture into each case, then sprinkle 1 tsp cinnamon sugar over the top. Repeat, alternating the mixtures, until the batter is used up. Sprinkle any remaining cinnamon mix over the top of each mu n. 5 Fill the 2 remaining holes in the tin with boiling water (this creates steam in the oven that helps the mu ns rise) and bake for 15-20 minutes, or until risen and golden brown on top. Allow to cool brie y, then serve warm. The mu ns will keep for up to 2 days in an airtight container, but are best enjoyed right away. V Per mu n 1183kJ/282kcals/11g fat/1.9g saturated fat/ 37g carbs/18g sugars/1.7g bre/7.1g protein/0.9g salt
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