Six recipes guaranteed to make your Wednesday more bearable

Six recipes guaranteed to make your Wednesday more bearable

Posted 18th Jul 2018 by Peter Byrne

Sometimes, it just reaches the time of the week where we feel like we need a little treat

You can virtually guarantee that this will happen on Hump Day - hello Wednesday! That's where these yummy snack recipes come in...

Mini Raw Vanilla Cheesecakes

Serves: 12

You will need

For the base

10 pitted medjool dates
150g blanched almonds

For the topping

200g cashews - Soaked in boiling water for 1hr then drained
Juice of ½ lemon
4 tbsp coconut oil, melted
250ml Vanilla CO YO

For the fruit 

2 plums
3 tbsp maple syrup
1 cinnamon stick
1 star anise
1tsp mixed spice 


1 Blend the dates in the processor until well chopped and in a sticky ball. Add the almonds and blitz until the almonds are finely chopped and the mixture sticks together when you squeeze it. 

2 Grease a 12 hole muffin tin and add a strip of greaseproof paper to each with 2 cm sticking out each side of the hole to help you lift the finished cheesecakes out.

3 Divide the mixture between the 12 muffin holes and use the base of a small glass, with a piece of greaseproof underneath, to press down firmly until well compacted. Freeze while you make the topping.

4 Tip all the topping ingredients into the blender and whizz until smooth and creamy. Spoon on top of the cheesecake bases then gently bang the tin on the work surface a few times to level the tops, cover with cling film and refrigerate for 1 hour or until set.

5 Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5-8 minutes. Turn off the heat and leave to steep in the spiced syrup as it cools.

6 When ready to serve gently loosen the edges of the cheesecakes with a knife and pull the tabs to pop them out of the tin.

7 Serve topped with two wedges of plum and a good drizzle of syrup.

Recipe courtesy of

Summer Tumble Tarts

Serves: 3 tarts

You will need

300g plain flour
1/2tsp salt
140g TREX
20g caster sugar
1 egg, beaten
Chilled water, to mix


Summer Berry

100g blueberries
200g strawberries, halved
50g caster sugar 

Rhubarb and Raspberry

200g rhubarb, sliced
100g raspberries
80g caster sugar 

Apple and Blackberry 

1 baking apple, peeled, cored and sliced
80g blackberries
50g caster sugar

To finish

Beaten egg
Icing sugar, for sprinkling


1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. 

2 Sift the flour and salt into a large mixing bowl and use your fingertips to rub in the TREX, until the mixture looks like fine breadcrumbs. Stir in the sugar. Add 3tbsp beaten egg and a little water to make a soft, not sticky, dough. Wrap and chill for 10 minutes.

3 Divide the pastry into 3 equal pieces and roll out separately into circles with a diameter of about 25cm. Transfer to shallow round baking tins with a diameter of about 15cm.

4 Mix together the three different fruit fillings with the sugar and tip into the pastry-lined tins. Fold the pastry border over the fruit, tucking, overlapping and sealing it to make a free-form tart. Brush with beaten egg.

5 Bake for 25-30 minutes, until the pastry is crisp and golden. Sprinkle with a little icing sugar and serve warm with cream, ice cream or custard.

Recipe courtesy of Trex

Strawberry Cream Cake

You will need

A little Trex, for greasing
125g Self-raising flour
1 tsp Baking powder
Pinch of salt
115g Caster sugar
75g Trex, at room temperature
2 Eggs
3 tbsp Milk
½ tsp Vanilla extract
1 tsp Finely grated lemon zest

To decorate

3-4 tbsp Strawberry jam
150ml Double cream
150g Strawberries, sliced 


1 Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, line their bases with circles of greaseproof paper, then lightly grease the paper.

2 Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

3 Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Put the tins on

4 Remove the cakes from their tins and cool on a wire rack, then remove the lining paper. When completely cool, sandwich the cakes together with strawberry jam, whipped cream and sliced strawberries. Spread whipped cream over the top and arrange more sliced strawberries over the surface.

Recipe courtesy of Trex

Chocolate Drizzled Teacakes

Serves: 20 – 24 

You will need

150g Butter, melted
350g Malted milk biscuits, finely crushed
225g Caster sugar
70g Dr. Oetker Liquid Glucose
4 Sachets Dr. Oetker Egg White Powder
1 Sachet of Dr. Oetker Cream of Tartar
150g Dr. Oetker Milk Chocolate Chunks, finely chopped
175g Strawberry or raspberry jam 


1 Grease a 20cm x 30cm tray-bake or brownie tin and line with tinfoil. Mix the butter and crushed biscuits until evenly coated. Scrape into the tin, spread to the edges and gently pat down to make an even layer. Leave in the fridge to firm up for 30 mins. 

2 Put the sugar, Liquid Glucose and 3tbsp of water in a small heavy based pan (we used a 16cm milk pan) mix to combine then set over a low heat to dissolve for 5-6mins, push any solid bits into the mixture with a wet pastry brush to dissolve.

3 Combine the egg white powder by following instructions on the back of pack in a large mixing bowl, and using an electric mixer gently whisk the Egg Whites and Cream of Tartar until foamy, turn up the speed and whisk until stiff peaks form.

4 Turn up the heat to full and start the timer for 4 ½ -5 mins. The sugar mixture should be bubbling vigorously, but it shouldn’t caramelise (if you have a sugar thermometer it will be 120C).

5 Take off the heat and allow the bubbles to die down then pour the mixture into one side of the bowl with the Egg Whites in a slow and steady stream while continually whisking. Keep whisking for 5mins until smooth, thick and glossy. Allow to cool.

6 Melt the Milk Chocolate in the microwave, allow to cool slightly. Spread the jam over the biscuit base in an even layer. Fill a large disposable piping bag fitted with 1 ½cm nozzle (or just snip the end to size). Pipe into evenly spaced little mounds (4 rows of 5 or 6) then drizzle over the chocolate. Leave to set for around 1 hour before cutting.

Recipe courtesy of Dr. Oetker 

Chocolate Peanut Butter Twists

Serves: 8

You will need

1 pack ready rolled puff pastry
4 tbsp Meridian Cocoa & Peanut Butter
1 egg, beaten
2 tsp sugar
Icing sugar to serve 


1 Heat the oven to 200C/ fan 180C. Roll out the pastry lengthways till its 3 - 4mm thick. 

2 Carefully spread the cocoa & peanut butter all over the pastry, right to the edges. With the short edge of the pastry closest to you, fold the top half down to sandwich the chocolate on the middle.

3 Cut the pastry, top to bottom, into eight equal strips and transfer to a non-stick baking tray, twisting several times before you lay them down. Press the ends down onto the tray so they don’t unravel.

4 Brush the top of each twist with the egg then sprinkle with a little sugar. Cook for 18-20 minutes until they are golden and puffed up. Sprinkle with a little icing sugar to serve.

Chef’s tip: Warm the Cocoa & Peanut Butter gently in the microwave for a few seconds for easier spreading.

Recipe courtesy of

American Cheesecake with Passionfruit

Serves: 8 

You will need

For the base

150g (5 1/2oz) unsalted butter, chopped, at room temperature
150g (5 1/2oz) light brown sugar
Pinch of salt
Seeds from 1/2 vanilla pod
300g (10oz) plain flour
1 egg yolk

For the filling

450g (1lb) full-fat cream cheese
120g (4 1/4oz) soured cream
120g (4 1/4oz) caster sugar
3 eggs
Seeds from 1 vanilla pod
Finely grated zest of 1/2 unwaxed lemon
Pinch of salt

For the jelly and decoration

3 leaves of gelatine
200g (7oz) passion fruit purée, ideally with seeds (with 10% sugar), or passion fruit nectar or juice
Tempered white chocolate shards, for decoration (optional)
Coconut flakes, toasted, for decoration (optional)


18cm (7in) springform tin


1 Preheat the oven to 190°C (375°F/Gas 5). Line the base of the tin with baking parchment.

2 To make the cheesecake base, mix the butter, sugar, salt, vanilla seeds, and flour in a bowl and use your fingertips to rub everything together into a rough crumble. Spread the crumble over the base of the tin and press down well, making sure that all areas are covered. Bake on the middle shelf of the preheated oven for around 10 minutes until golden brown. Remove, brush with the egg yolk, and bake for another 5 minutes. Remove from the oven and leave to cool in the tin. Meanwhile, reduce the oven temperature to 150°C (300°F/Gas 2).

3 For the filling, stir together the cream cheese with the soured cream, sugar, eggs, vanilla seeds, lemon zest, and salt in a high-sided bowl, using a hand-held blender to produce a smooth cream. Take care not to incorporate any air in the mix.

4 Spoon the filling onto the cooled base. Bake on the middle shelf of the oven for 30–35 minutes. The mix should still wobble slightly in the centre, like a jelly; it will become firmer as it cools down.

5 Let the cheesecake cool in the tin on a wire rack for at least 2 hours. Then cover and refrigerate while you prepare the passion fruit jelly.

6 To make the jelly, soak the gelatine in a bowl of cold water for 10 minutes. Heat the passion fruit purée in a saucepan over a low heat, squeeze out the gelatine and let it dissolve in the warm purée (don't let it get too hot). Carefully spread the passion fruit jelly over the chilled cheesecake. Cover and refrigerate once more for around 2 hours, so that the jelly can set. Keep it there until you are ready to serve. Decorate the edge of the cheesecake with white chocolate shards or toasted coconut flakes (if using).

For more recipes just like this check out Bake to Impress by Christian Humbs , DK, £14.99


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