This fruity vodka cocktail for two is perfect for a romantic Valentine's meal - float half a passion fruit on top for an extra special touch
- 100ml vodka
- 1 tbsp raspberry liqueur
- 50ml passion fruit juice (we used Rubicon)
- handful of ice
- ½ passion fruit (optional)
MethodMix the vodka, raspberry liqueur, passion fruit juice and a handful of ice in a jug or cocktail shaker.
- 400g raspberries
- 140g light muscovado sugar, plus 4 tbsp more
- 100g butter, melted, plus extra for greasing
- 6 tbsp good-quality raspberry jam
- 140g self-raising flour
- 140g desiccated coconut
- 3 large eggs
- 250ml coconut milk, from a can
- 1 tsp bicarbonate of soda
- coconut yogurt, to serve (we used Yeo-Valley Greek-style)
- Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.
- Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.
- Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.
- Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.
- 450g pot gluten-free lemon curd yogurt
- 150ml sunflower oil
- 3 large eggs
- 300g golden caster sugar
- 300g gluten-free self-raising flour blend
- 25g ground polenta
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 150g pack raspberries
- 170ml pot double cream
- 50g icing sugar, sifted
- zest 1 lemon, plus 1 tbsp juice
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
- Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.
- Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.
- 2 x 7g sachets fast-action dried yeast
- 600g '00' flour, sponge flour or plain flour, plus extra for dusting
- 50g golden caster sugar
- 400ml warm milk
- 50g melted salted butter, plus extra for greasing and to serve
- 1 large egg, beaten
- 200g jar Nutella, plus extra to serve (optional)
- 200g raspberries
- 1-2 tbsp chopped hazelnut
- 1 tbsp granulated sugar
- raspberry jam, to serve
- Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
- When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
- With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
- Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.