5ingr

5 ingredients
a FREE ecookbook
Simple Baking
www.thestonesoup.com
for the readers of stonesoup
thanks for your support xx
5 ingredients | Simple Baking

a FREE ecookbook.
© Jules Clancy 2010
All rights reserved.
This is a FREE ebook. Please spread the love and share it with anyone you think may benefit from a
collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com.
the story of stonesoup
about 5 ingredients | simple baking
contents ice cream & sorbet
cookies
cakes
chocolate
puddings
tarts
desserts
fruit
bread
about the author
[5 ingredients | simple baking] www.thestonesoup.com page 3

Hi There.
the story of
stonesoup
I’m Jules Clancy, a qualified food scientist, the creator of the minimalist home cooking food blog
Stonesoup, and the Stonesoup Virtual Cookery School. For the rest of my life, I am committed
to only cooking recipes with no more than 5 INGREDIENTS.
In 2005, I was working as a food scientist developing new products for a global cereal company
when I discovered the world of food blogs. I’d always longed to write recipes for a living,
however, it seemed like an impossible career to crack into. But anyone could start a blog... and
so began Stonesoup.
After a few months, I knew this was what I was meant to do. I invested in a digital camera and
by trial and a lot of error began to take photos of my food. In January 2010, I took the next step
on my blogging path and quit my day job to become a full-time blogger.
Over the last 18 months I’ve been getting into minimalism and keeping things as simple as
possible. From this I’ve focused on recipes that contain no more than 5 ingredients and often
take 10 minutes or less to cook.
Why the FREE ecookbook? Back in June, I produced my first free ecookbook focusing on the
simple mostly healthy 5 ingredients | 10 minutes recipes featured on my blog. While it was
really fun to write, I kept having to leave out my favourite sweet treats because even though
they met the 5 ingredients limit, the baking times tended to be much longer than 10 minutes.
So I promised myself I’d write a fun and decadent Simple Baking version of 5 ingredients in
time for Christmas.
If you find this book useful, I’d really appreciate it if you shared the love and forwarded it to
your family and friends. Or better yet - send them the link to www.thestonesoup.com so they
can download their own copy and discover the wonderful world of food blogging themselves.
Cheers
Jules x

about
5 ingredients
simple baking
The recipes in this FREE e-cookbook have been published previously on
stonesoup and a number of different locations. I’ve pulled them into one
handy interactive ecookbook that you can keep on your computer, iphone or
ipad, ready to inspire when you feel the need for something sweet.
5 ingredients
Each recipe can be made with 5 ingredients or less. There are a few that
don’t use the whole 5, so don’t stress if there are only 4 or 3 ingredients.
To keep it realistic, the 5 ingredients do not include salt, pepper, olive oil or
side servings of ice cream or cream.
Simple Baking
When I think about baking, it’s about all the wonderful indulgent sweet treats
in the world. Not just the things like cakes and cookies that literally spend
some time in the oven.
Simplicity extends beyond the number of ingredients. I’m always questioning

traditional methods and pushing to find the easiest way to bake. At the same
time I’m striving to keep the amount of equipment needed to a minimum.

ice cream
& sorbet
ice cream
simple lemon ice cream
& sorbet raspberry gelato
malted vanilla ice cream
machine-free honey ice cream
super dark chocolate ice cream
apricot granita with cream

simple lemon
ice cream
watch video
Feel free to play around with the citrus, lime would be lovely, if a little
more expensive. This recipe has quite a lemony tang, if you’d prefer your
lemon to be a little more subtle, you could easily reduce the juice down
to 1/4 cup.
If you’re in a hurry, a metal container will conduct the heat much more
quickly and get you there in half the time. Shallow containers with lots of
surface area will also freeze more rapidly than deeper ones.
makes approx 1. Combine lemon juice and icing sugar in

2 cups a small bowl.
2. Using a whisk, whip cream until soft

1/3 cup lemon juice peaks just start to form and the cream has
thickened slightly.
250g (9oz) icing
(powdered or 3. Whisk the lemon mixture in with the
cream and whisk until the texture is back
confectioners) to the soft peaks.
sugar
4. Place in a freezer-proof container and
300mL (1+1/4cups) freeze for at least 6 hours or until lovely
and ice-creamy.
whipping cream,
approx 35% milk
fat

raspberry
gelato
When it comes to fruit – raspberries are only just the beginning. It’s pretty
much up to your imagination. I’m toying with the idea of freezing some
fresh figs if only I could stop eating them long enough to get them frozen.
The only thing you’ll need to do is adjust the amount of sugar to balance
the natural sweetness of your chosen fruit. Raspberries are pretty tart so
if you’re using sweeter fruit I’d start with about ½ the amount of sugar
suggested below and add to taste.
The cream is really optional here. It adds a lovely creaminess but if you’re
after a fresher and more waistline friendly(!) option by all means leave it
out but you might need to play around with the sugar levels.
serves 4 1. Place all ingredients in a food processor.
2. Whizz until you have a smooth creamy

300g (10oz) frozen mixture that looks like soft gelato.
raspberries
3. Taste and add extra sugar if you think it
needs it.
1/3 cup sugar
(approx 70g or 2
1/2oz) or to taste
1/2 cup double

cream (48% milk fat
minimum)

malted vanilla
ice cream
The [almost] disclaimer comes in because you need to freeze the banana
first. But as long as you have that simple step complete, instant ice
cream is at your fingertips. I highly recommend making sure you have
frozen bananas on hand at all times.
I have a thing for malted milk powder and love the creamy maltiness that
it gives this super easy dessert. But you could easily give it a miss and
use a little icing (powdered) sugar to sweeten it instead.
Best if eaten within an hour or two of pureeing before the banana browns.
serves 2 1. Place all ingredients in a food

processor.
2 bananas, peeled & 2. Whizz until smooth and creamy.
frozen
3. Serve immediately.
3 tablespoons malted
milk powder
1 teaspoon vanilla
extract
1/4 cup whipping cream

machine-free
honey
ice cream
If you’ve always been a bit disappointed by icy semifreddo and other
machine-free frozen desserts I feel your pain. But trust me – even after
sitting in the freezer for 24 hours this baby is creamy, smooth, soft and
seriously good – not an icicle in sight.
Delicious as a desert on it’s own, it would also be brilliant in all those

places that ice cream works so well – with hot chocolate pudding, apple
crumble, bread and butter pudding. Yum. The only thing is that it is quite
strongly honey flavoured which is great in most cases but could be a little
overpowering as an accompaniment to something like a passionfruit
souffle.
serves 6 1. Place honey in a small saucepan

and warm over a medium heat until
really runny.
1/2 cup honey (180g or
6oz ) 2. Remove from the heat. Stir in
double cream until smooth.
300mL (1 1/4 cups) 3. Whisk cream until it starts to
double (heavy) cream thicken and form soft peaks.
300mL (1 1/4 cups) 4. Fold whipped cream into the honey

mixture and place in a freezer proof
pouring (single) cream container.
pistachios, to serve, 5. Freeze until you’re ready to eat – at

optional least 3 hours.

super dark
chocolate
ice cream
Apart from good quality chocolate, the secret ingredient in this ice cream
is the cocoa powder which has the double benefit of adding the rich
dark flavour and providing solids which must do something to retard ice
crystal formation and encourage the lush silky texture.
serves 4-6 1. Whisk egg yolks and sugar

together until pale.
6 egg yolks 2. Place cream in a saucepan and
bring to a simmer.
100g (3 1/2oz) caster
3. Remove from the heat, add
sugar chocolate and stir until melted.
600mL (2 1/3 cups) light 4. Pour hot cream mixture over

cream (approx 18% milk the eggs, sift in cocoa powder and
combine. Return to the saucepan
fat) and cook over a low heat for a few
minutes, stirring continuously until the
100g (3 1/2oz) dark mixture has thickened slightly.
chocolate chopped
5. Remove from the heat and allow to
cool.
3 tablespoons cocoa
powder 6. Cover and freeze overnight or for at
least 8 hours.

apricot granita
with cream
Where ice cream and sorbet are all about fine crystals and smooth
textures, granita is about chunky icy roughness. I love how the cream
freezes a little on the granita so you get some mouthfuls with creamy
chunks. So good.
serves 4 1. Combine 1/2 cup water and sugar

in a saucepan and stir over a medium
heat until sugar has dissolved.
1/2 cup sugar
2. Add apricots and bring to a simmer
500g (1lb) ripe apricots, for about 5mins. Remove from the
heat and allow to cool.
halved & destoned
3. Puree in a food processor or with a
1/2C orange juice stick blender or mash with a fork.
4. Stir in orange juice and place in a

double cream or large container in the freezer.
whipped cream, to
serve, optional 5. Freeze for 2 hours then remove
and stir with a fork to combine the
outer, more frozen, bits with the softer
middle. Return to the freezer for a few
more hours or until just frozen.
6. To serve, scoop granita into rough

ice shavings and divide between 4
cups or pretty glasses. Pass cream
separately.
Note. If the granita is frozen solid,

it may help to let it stand in the
refrigerator for 15mins or so to soften
before attempting to scoop out.
cookies
cookies
chocolate chip cookies
puddle cookies
chocolate chip
cookies
I’ve been playing around with the best type of chocolate for cookie
making and I’m surprising myself to report that I actually prefer dark
chocolate around 50-60% cocoa solids rather than my usual love – Lindt
70% cocoa solids. In cookies I found my old faithful a bit too intense and
rich. I hope I’m not going to get kicked out of the dark chocolate lovers
club for admitting that.
serves 2 1. Preheat oven to 150C (300F)
2. Using a stand mixer, beat butter and sugar on a

225g (8oz) self medium speed until the mixture is light and fluffy.
raising flour
3. Add in egg and beat until well combined.
125g (4 1/2oz) 4. Add the creamed butter to the flour and fold
unsalted butter though with a wooden spoon until the flour is just
incorporated. Gently fold through chocolate.
200g (7oz)
5. Using a teaspoon, scoop up little balls of dough
brown sugar about the size of a walnut. Place on a baking tray
lined with baking paper .Make sure you leave
1 egg enough space to allow your cookies to spread. I
generally use 2 trays.
225-350g 6. Place the first tray on the middle shelf of your
(8-12 1/2oz) oven and increase the heat to 200C (400F) [fan
chocolate chips forced 180C (350F)]. Set your timer for 10 minutes
or chunks and turn the tray after that. Continue to cook,
checking every couple of minutes until the cookies
are just golden. Depending on your cookie size and
oven they will take from about 13 to 18 minutes.
7. Remove and allow to cool on the tray. Repeat with

remaining mixture, allowing your oven to cool back
down to about 150C before you start to bake again.

puddle cookies
Inspired by Heidi from 101 cookbooks.
I made mine generously giant sized like Heidi – if you’d prefer a

more modest cookie, by all means use smaller spoonfuls. If you are
cooking for someone with nut allergies OR a die heard chocoholic –
you could turn these into double choc puddle cookies by substituting
in chocolate chips for the nuts. mmm.
makes approx 9 1. Preheat oven to 160C (320F).
2. Combine all ingredients in a medium

155g (5oz or 1 1/2 mixing bowl until well combined.
cups) roasted &
chopped nuts – I 3. Spoon into 2 tablespoon piles on 2
baking trays lined with baking paper. Leave
used hazelnuts heaps of space between – they’re really
going to spread.
225g (9oz) icing
(powdered or 4. Bake for 12 – 15 minutes or until they
have puffed up and cracked on top.
confectioners) sugar
5. Cool on the tray.
30g (1oz) cocoa
powder
1teaspoon vanilla
extract
2 egg whites

cakes
4 ingredient cheesecakes
super moist carrot cake
3 ingredient cake with raspberry sauce

cakes
orange & almond cake
lush banana cake
magical little chocolate cakes

4 ingredient
cheese cakes
If you don’t have a food processor you can still make the cheesecakes.
Just make sure your cream cheese is at room temperature before you
start and be prepared to whisk energetically. A great workout!
If you’d prefer to make one large cheesecake, the quantities and baking
times are over at stonesoup.
serves 2 1. Preheat oven to 170C (340F). Place a

baking tray on the middle shelf.
100g (3 1/2oz) 2. Line 2x 1 cup capacity ramekins with
cream cheese, baking paper and grease the base and
softened sides with oil or butter.
3. Whisk together cream cheese and

120g (4oz) sour sour cream and stir eggs and sugar until
cream combined. Add egg mixture to the cream
cheese a little at a time until all combined
OR whizz everything in a food processor
40g (1 1/2oz) sugar until smooth.
1 egg 4. Pour into the prepared ramekins (or pan)

and bake for 30-40 minutes (or 1 hour for
the large pan) or until golden around the
edges and the cheesecake feels firm in the watch video
centre when you touch the top.
5. If you have time allow to cool in the oven.

Serve chilled or at room temperature.

super moist watch video
carrot cake
Almond meal can be expensive, so you can substitute the almond meal
with some self raising flour or all flour. The texture will be lighter and more
traditionally cakey, but it will still be lovely. You probably won’t need to
bake it as long either.
This is like one of those wonderfully squidgy brownie recipes where it’s
not meant to be cooked all the way through. To make individual serves,
the quantities and baking times are over at stonesoup.
serves 6-8 1. Preheat your oven with a baking sheet

on the middle shelf to 180C (350F).
250g (8 1/2 oz) 2. Line a 20cm (8in) spring form cake tin
brown sugar with baking paper. Grease the base and
side with a little oil.
1/2 cup vegetable 3. In a large bowl, mix together the sugar
or peanut oil and oil.
3 eggs 4. Add eggs, one at a time mixing to

combine. Stir in almond meal and carrots.
250g (8 1/2 oz) 5. Pour cake mixture into the prepared tin
almond meal and level off with a spoon.
6. Bake for 1 hour, or until the top is golden

250g (8 1/2 oz) and feels firm to the touch. Cool in the tin.
carrots, coarsely
grated

3 ingredient
cake with
raspberry sauce
I love this cake for it’s light sponginess. It’s the perfect dessert cake. It’s
also a great cake if you need to cook for someone with gluten or dairy
allergies. Feel free to substitute in your favourite type of nut. I’d love to
try it with pistachio for a pretty green cake.
serves 8-10 1. Preheat oven to 180C (350F). Line the base

of a 24cm (9in) spring form tin with baking paper
and grease the sides.
for the cake:
250g (9oz) whole 2. Whizz the almonds in a food processor until
almonds you have a fine meal. Place almonds in a mixing
bowl.
6 eggs, 3. Whizz yolks and sugar in the food processor
separated until pale and well mixed.
4. Whisk egg whites with a whisk or stand mixer

200g (7oz) sugar until it looks like glossy marshmallow (soft
+ extra for sauce peaks). Gently add yolk mixture and almonds to
the whites. Stir gently with a folding motion until
to serve: everything is only just combined.
300g (11oz) 5. Transfer to the prepared cake tin and bake
frozen until the cake is deep brown and shrinking away
raspberries from the sides of the tin (45 – 50 minutes).
6. Meanwhile mash together raspberries and

cream, to serve 60g (2oz) sugar. Taste and add a little more
sugar if you think it needs it.
orange &
almond cake
Although it is a little time consuming boiling the oranges first, this really is
a lovely simple cake that turns out deliciously moist. Serve it with some
tart natural yoghurt or a dollup of marscapone.
The key thing with this cake it to use smallish oranges and to make sure
you take the time to remove the seeds and give it the time to drain.
serves 8-10 1. Place only 2 oranges in a medium saucepan

and cover with water. Bring to the boil and
simmer for approx 45mins or until tender.
4 small oranges
(not navels) 2. Drain and carefully cut each orange into
quarters, discarding any seeds. Place in a
colander over a bowl and allow to drain for at
6 eggs least 30mins.
200g (7oz) sugar 3. Preheat oven to 200C (400F) and grease a

24cm (9in) spring form cake tin.
400g (14oz) 4. Puree cooked oranges and the zest of the 2
almond meal remaining oranges (keep the flesh for another
use) in a food processor until smooth.
2 teaspoons
5. Add remaining ingredients and whizz until
baking powder smooth.
6. Pour into the prepared pan and bake for 50-

65mins or until browned and a skewer inserted
comes out clean.
7. Allow to cool in the tin.

lush
banana cake
Adapted from Janni Kyritsis’ Wild Weed Pie.
If ever there was a reason to start liking bananas it’s the divinely
moist texture of this cake. If you aren’t a big banana fan just make
sure you puree the bananas thoroughly to avoid any sneaky banana
chunks ending up on your fork.
serves 8 1. Preheat oven to 150C (300F). Grease

a 22cm (8in) fluted flan tin with removable
base. Take a large square of baking paper
250g (9oz) and moisten. Line base and sides of tin
sliced almonds with paper.
+ 80g (3oz) to
2. Whizz 250g (9oz) almonds and baking
top powder in a food processor until finely
ground.
1/2 teaspoon
baking powder 3. Whizz eggs, sugar and bananas for
10mins or until pale and fluffy. Stir through
ground almonds and baking powder.
2 eggs
4. Pour into tin and sprinkle over remaining
120g (4oz) sliced almonds to cover the surface.
sugar 5. Bake 40-50mins or until golden brown
and a skewer inserted in the centre comes
250g (1/2lb) out clean.
bananas,
6. Allow to cool in tin.
peeled
(approx 3)

chocolate
magical little chocolate cakes
peanut butter chocolate brownies
chocolate chocolate clafoutis
chocolate peanut butter tartlets
little tim tam cheesecakes
best ever [cocoa] brownies
chocolate tim tam hedgehog
super simple chocolate mousse
hot chocolate affogato

magical little
chocolate watch video
cakes
Inspired by Sophie Dahl from her wonderful little book, Miss Dahls
Voluptuous Delights.
If you don’t have a food processor, just melt the chocolate and butter
in your preferred way and stir through the sugar and egg yolk and then
proceed to step 4.
serves 4 1. Place a baking sheet or tray on the middle

shelf of your oven. Preheat to 180C (350F).
Grease and line the bases of 2 x 1 cup
50g (1 3/4oz) dark capacity ramekins.
chocolate (I used
Lindt 70% cocoa 2. Whizz chocolate and sugar in a food
processor until you have coarse crumbs.
solids)
3. Add butter, egg yolk and 2 tablespoons
40g (1 1/2oz) boiling water and whizz for another few
brown sugar seconds, until well combined.
4. Whisk egg white with a pinch of salt in a

40g (1 1/2oz) clean, dry bowl.
butter
5. Gently fold chocolate mixture into the
white foam until only just combined.
1 egg, separated
6. Divide mixture gently between the
cream or ice prepared ramekins. Bake for 15 – 20
cream, to serve minutes or until the tops feel firm when
touched with your finger.
7. Cool then serve with cream or ice cream.

peanut butter
chocolate
brownies
The beautiful thing about these brownies is that they are dairy AND
gluten free. Perfect for people with allergies and a sweet tooth, like my
dear old dad.
I used a long loaf pan that is 30 x 11cm (12 x 4.5in) to bake these. And
I’ve also had success with a shorter loaf pan (24 x 12cm / 9.5 x 4.5in).
But you could use a square or even a round one. You might need to
adjust the cooking time a little but these brownies are very forgiving so
don’t stress about it too much.
150g (5oz) peanut 1. Preheat oven to 160C (320F). Grease and

line the base of a loaf pan (see note above)
butter, preferably with baking paper.
crunchy
2. Mix sugar and eggs with the peanut
225g (8oz) brown butter. Gently stir through cocoa powder and
flour until just mixed through.
sugar
3. Pour into prepared tin and bake for 30 –
2 eggs 45 minutes. Or until the top feels just set and
a skewer inserted into the middle emerges
slightly moist. You want the middle to still be
50g (2oz) cocoa a little squidgy.
powder
4. Cool in the tin.
75g (3oz) rice flour

chocolate
clafoutis
If chocolate isn’t your thing or you feel like something a little more virtuous
feel free to play around with cherries, berries, apples, quince, even dates
or prunes.
These make a great dinner party dessert because you can prepare the
batter in the moulds ahead of time. Just pop them in the oven to cook
while you’re eating your main course – too simple.
serves 2 1. Preheat oven to 200C (400F).
2. Grease 2 x 1 cup capacity ramekins or

40g (1 1/2oz) plain cups with butter or oil.
(all-purpose) flour
3. Combine sugar and flour in a mixing
bowl. Add eggs and cream and whisk until
40g (1 1/2oz) combined.
brown sugar
4. Pour batter into the prepared ramekins.
2 eggs Divide chocolate between ramekins.
5. Bake for 25 – 30 minutes or until clafoutis

1 cup whipping are puffy and risen like a souffle and deep
cream (35% milk golden brown.
fat)
6. Serve hot or warm with vanilla ice cream.
50g (1 3/4oz) dark
chocolate (I used
Lindt 70% cocoa
solids)

chocolate
peanut butter
tartlets
The secret to these tartlets is using milk chocolate, an idea I pinched
from the boys at Bourke Street Bakery. Normally I’m a dark-chocolate-
or-nothing type of girl, but with the saltiness of the peanut butter, the
sweeter caramelly flavour of milk chocolate works a treat. If you find your
chocolate starting to ‘split’ or go all grainy, stir through a tablespoon or
two of cold cream and stir vigorously until it’s smooth.
makes 6 1. Preheat oven to 200C (400F).
2. Bake 3 digestives for 2 minutes. Carefully,

6 digestive biscuits using a tea towel to protect your hand, place
(cookies) + extras one digestive face down and use a soup
spoon to gently bend into a shallow tartlet
shell. Place on a tray to cool and repeat with
3 teaspoons remaining cookies, until you have 6 little
peanut butter shells.
100g (3 1/2oz) 3. Carefully line each shell with about 1/2

teaspoon peanut butter.
milk chocolate,
finely chopped 4. Place chocolate in a bowl. Bring cream to
the boil and pour over the chocolate. Stir until
1/4 cup pouring the chocolate has melted. Spoon chocolate
evenly between the prepared shells and
cream (35% milk sprinkle over a few sea salt flakes if you like.
fat)
5. Allow to cool for a few hours until chocolate
is set. If you’re short on time, chill in the
refrigerator but your chocolate will loose
some of its gloss.

little tim tam
cheesecakes
Tim Tams are the best chocolate coated biscuit in the world. If you
aren’t in Australia, substitute in your favourite chocolate coated
cookie.
I normally don’t use ‘light’ products, but because there’s so much

chocolate, you actually want something a bit less rich.
2. Place choc ripple biscuits smooth side

12 choc ripple up on a tartlet tin or small cup cake tray.
biscuits or other Bake for 3-5 minutes or until the cookies
plain cocoa cookie are soft.
3. Carefully push the centres down to

150g (5oz) Tim form little tartlet shells. Allow to cool in the
Tams (about 8) tin.
4. Meanwhile, whizz Tim Tams in a food

200g (7oz) light processor until they form a mousse.
cream cheese, at Whizz through the cheese until well
room temperature combined. Divide filling between tartlet
shells.
100g dark 6. If you’re feeling creative. Melt the
chocolate, optional chocolate using your preferred method
and place in a fine piping bag. Decorate
the cheesecakes and refrigerate until
ready to serve.

best ever
[cocoa]
brownies
Adapted from Deb over at Smitten Kitchen.
The original version of these brownies (pictured right) actually has 6

ingredients. I fI were going to make them now, I’d skip the nuts. If you
aren’t counting your ingredients, feel free to add a cup of chopped
nuts.
makes about 18 1. Preheat oven to 160C (325F). Line a

loaf tin 24cm x 12cm (approx 9 1/2in x 5in)
with baking paper or foil so that it overlaps
150g (5oz) the sides.
unsalted butter
2. Melt butter in a medium saucepan.
When just melted, remove from the heat
255g (9oz) sugar and stir through sugar. Add cocoa powder
and stir until well combined and any lumps
80g (2 7/8 oz) are gone.
cocoa powder
3. Add eggs and mix well. Gently fold
through flour until only just combined –
2 eggs don’t over mix.
75g (2 1/2oz) plain 4. Bake for 50 minutes to an hour. Or until

the top feels just set and a skewer inserted
flour into the middle emerges slightly moist.
5. Cool in the tin then either cut or

refrigerate overnight and cut the next day.

chocolate
tim tam
hedgehog
Tim Tams are THE best chocolate biscuits (cookies) in Australia, and
possibly the world. If you can’t get access to Tim Tams, substitute in
your favourite chocolate biscuit or even something plain like a digestive.
serves 10 - 12 1. Line a 24cm x 12 cm (approx 9 1/2in x 5in)

loaf pan with baking paper or foil.
100g (3 1/2oz) 2. Place butter in a small saucepan over a
butter medium heat until only just melted. If it starts
to sizzle it will be too hot - so allow it to cool
down before proceeding.
100g (3 1/2oz) dark
chocolate 3. Break chocolate into small pieces and add
to the butter.
1 packet Tim Tams
4. Allow to stand for a few minutes and then
(200g / 7oz) stir until chocolate is melted though. It may
need another quick turn on the heat to get the
chocolate to melt.
5. Cut Tim Tams into chunks about the size

of a dice. Stir into the chocolate mixture and
scrape everything into the prepared tin.
6. Smooth the top and refrigerate until set -
about 30 minutes or so.

super simple
chocolate
mousse
If you prefer to melt your chocolate in the microwave, by all means do so.
I prefer this gentle method because it doesn’t matter if I get side tracked
and forget about my chocolate for a while.
serves 4 1. Place about 2cm (1in) boiling water

in the base of a medium saucepan
and bring to the boil. Remove from
100g (3oz) dark the heat. Place a heat proof bowl on
chocolate (70% the saucepan and check to make sure
cocoa solids), broken that the base isn’t touching the water.
into small chunks 2. Add the chocolate and leave for
about 5 minutes to melt, stirring
300mL ( 10 fl oz) occasionally.
whipping cream
3. Whip cream with icing sugar and
vanilla until soft and fluffy. You don’t
1 tablespoon icing want it to be too firm.
sugar
4. Stir the chocolate and when it is all
smooth add chocolate to the cream
1 teaspoon vanilla and fold through.
extract
5. Divide between 4 small glasses or
espresso cups and refrigerate until
you’re ready to serve.

hot chocolate
‘affogato’
I’ve gone for a really bitter rich hot chocolate experience to marry with
the sweet sweet goodness of rich vanilla ice cream. But it’s all up to
you. If you prefer a milkier sweeter option by all means substitute in milk
chocolate or even white chocolate if that’s your thing. And you could
always sweeten your hot chocolate with a little sugar but for me the dark
chocolate contrast is the goods.
serves 2 1. Place milk in a small saucepan and

heat until almost boiling.
1 cup whole milk 2. Meanwhile break your chocolate
into very small chunks.
70g dark chocolate
3. When milk is hot remove from the
(I used 70% cocoa heat and pour over the chocolate,
solids) stirring until it is all melted.
2 large scoops vanilla 4. Place a generous scoop of ice

cream into 2 glasses and divide the
ice cream hot chocolate between two espresso
glasses or Chinese tea cups.
5. Serve immediately on a plate so

that each person can add the hot
chocolate to their liking.

a chocolate tasting the
world’s easiest dessert
We’ve all been there. You’ve invited some mates over for a mid week dinner. The
plan was to slip away from work early. Home by five. Plenty of time to knock up
three courses. Right? If only.
Rather than give up mid week entertaining, I’ve decided to be more realistic with
my planning. One of the secret weapons I’ve developed is to host a chocolate
tasting for dessert. I used to sample chocolate and biscuits (cookies) on a regular
basis for a living. And had the inspiration that tastings could be fun to do with your
friends.
1. Choose three different chocolates.

It’s up to you what type of chocolate you offer for tasting. You could choose
three different brands of say 70% cocoa solids chocolate and have a bit of a
comparison. You’ll be surprised just how different they will be.
Another option is to go for a white, milk and dark from the same producer so
you can get everyone to explore which is their favourite type. Or you could try
three different dark chocolates with different levels of cocoa solids. Or a cheap
cooking chocolate, a mid range and a more expensive… the possibilities are
endless really.
2. Plonk them in the middle of the table.

For an added level of complexity, you could serve them unlabelled or ‘blind’ as
we professional tasters like to say. But this can make it a little intimidating for
some people. Maybe save this for a follow up session.
3. Explore, discuss and enjoy.

You can make it as in depth or as casual as you like. I like to keep it very
conversational and fun. Just let everyone taste and talk about what they are
experiencing – their likes and dislikes.
If your guests want to get a bit more serious about their chocolate appreciation,
you could give them a few pointers as to what the professionals look for. I’ve
pulled together a bit of a guide on stonesoup.

puddings
puddings
lemon delicious puddings
little bread & butter puddings
self-saucing ginger puddings

lemon delicious
puddings
If you don’t have self raising flour, just use plain flour with 3/4 teaspoon
baking powder mixed through. Big NOTE – you need 100g (3 1/2oz)
sugar total, but it’s used in 2 different stages.
These puddings are wonderful for entertaining (as long as you remember
to use the right flour). Just have them mixed and ready to go up to step
5. Then continue from step 6 when you’re ready to cook.
2. Melt butter in a medium saucepan with the

50g (1 3/4oz) lemon zest.
unsalted butter
3. Remove from the heat and HALF the sugar.
Stir and then add eggs, stir.
zest from 1/2
lemon + 1/4 cup 4. Lightly mix in the flour until just combined.
juice Don’t worry if there are a few lumps.
5. Divide cake mixture between 2 x 1 cup

100g (3 1/2oz) capacity ramekins or oven proof dishes.
sugar
6. Combine the remaining HALF of the sugar with
1 egg 1/4 cup boiling water and 1/4 cup lemon juice.
Pour over the cake mixture.
50g (1 3/4oz) self 7. Cover loosely with a large piece of foil and
raising flour bake for 25 minutes.
8. Remove foil and bake for another 5 minutes
until puddings are puffy and golden.

little bread
& butter
puddings
Technically there isn’t any bread or butter in this pudding. But if you think
about a croissant as bread with the butter built in, it makes sense to
stream line the process and use them instead of actually going through
the bread buttering step yourself.
2. Pour boiling water over the figs and allow to

1cup dried figs, stand for a few minutes before draining.
roughly chopped
3. Slice croissants into rounds about 1cm
thick.
4 croissants (stale
ones are fine) 4. Divide croissants and figs between 6 x 1
cup ramekins, pushing down to get them all to
170g (6oz) caster fit.
sugar 5. Whisk together sugar and eggs until well
combined then stir in cream.
6 eggs
6. Pour 3/4 of the liquid mix over the
croissants and allow to stand for at least 10
1 1/2 cups light mins or up to a couple of hours.
cream (approx
18% milk fat) 7. Top ramekins with remaining liquid and
bake for 20-30mins or until puffed up and
golden.

self saucing
ginger pudding
I’ve included two levels of ginger in the recipe – both are delicious. If you
like your ginger subtle then just use the 1 tablespoon. But if you feel like
getting a real, burning ginger hit, double up with the 2 tablespoons.
2. Melt butter in a medium saucepan. Remove

100g (3 1/2oz) from the heat and add ginger and HALF the
unsalted butter brown sugar (100g / 3 1/2oz).
3. Stir and then add eggs, stirring well after each.

1 – 2 tablespoons
finely grated fresh 4. Lightly mix in the flour until just combined.
ginger Don’t worry if there are a few lumps.
5. Divide cake mixture between 4 x 1 cup

200g (7oz) brown capacity ramekins or dishes.
sugar
6. Combine the remaining HALF of the brown
2 eggs sugar with 1 cup boiling water. Pour over the cake
mixture.
100g (3 1/2 oz) 7. Cover loosly with a large piece of foil and bake
self raising flour for 25 minutes.
8. Remove foil and bake for another 5 minutes

until puddings are puffy and golden.

tarts
little ricotta tartlets
with figs & honey
tarts
roast banana tart tatin
chocolate peanut butter tartlets

little ricotta
tartlets with
fig & honey
The secret to these little tartlets is to find a good biscuit (cookie) to use
as the ’shell’. I’ve used Butternut Snap cookies which are a sweet oat-
based biscuit similar to an ANZAC. Feel free to substitute with your
favourite oat (oatmeal) cookie.
You could use any fruit you like. Fresh berries would be lovely as would
roast stone fruit. Or even sliced mango and passionfruit. And it’s not
limited to just fruit toppings – praline, chopped nuts, even shaved
chocolate.
2. Combine ricotta and sugar. Stir until

250g (1/2lb) ricotta smooth.
2 tablespoons sugar 3. Place cookies on a baking tray smooth

side up and warm in the oven for approx 2
minutes, or until soft enough to bend.
8 Butternut Snap
cookies or similar 4. While they are warm, carefully mould
a soup spoon into the flat side of each
cookie to form a little tartlet shell. Allow to
2 large ripe figs, cool for a minute.
quartered lengthwise
5. Divide ricotta mixture between shells.
honey
6. Top each with a fig quarter and drizzle
with honey.

roast banana
tart tatin
If you prefer a more traditional round tart, feel free to cut the bananas into
rounds instead and use these over the base of a round tart dish (not one
with a removable base) or an oven-proof frying pan.
serves 4-6 1. Preheat oven to 220C.
2. Place butter and golden syrup or honey in a

70g (3oz) rectangular baking dish large enough to hold the
unsalted butter banana halves in a single layer.
3. Bake for 2-3mins or until butter has melted.

170g (6oz) golden
syrup or honey 4. Place banana halves cut side down in a single
layer to cover the base of the dish and bake
4 bananas, 10mins.
peeled & halved 5. While the bananas are baking remove the
lengthwise pastry from the freezer and allow to thaw. Cut
pastry to a rectangle 1-2cm larger than the base
1teaspoon of the dish.
ground cinnamon 6. Cover bananas with the pastry, tucking in the
edges at the sides.
2 sheets frozen
pre-rolled butter 7. Bake for 20-25mins or until pastry is very dark
brown.
puff pastry
8. Allow to stand for 2 minutes then turn out onto
a plate or baking tray and serve hot or warm

desserts
my mum’s pavlova
desserts lemon posset
berry souffle
little baileys cheesecakes
fig & walnut pavlova
marscapone panna cotta

my mum’s
pavlova
This was easily the most popular summer dessert when I was growing
up. It still amazes me how egg whites and sugar can combine to
create such a gorgeous dessert. Light and airy with a crispy shell,
served with whipped cream and fresh fruit it’s light enough to be able
to squeeze in a piece, no matter how full you’re feeling.
The pavlova base will keep in an airtight container for a few days
but once the cream has been added its best if served straight
away.
serves 4-6 1. Preheat oven to 150C (300F). Line a

baking tray with baking paper.
2 egg whites 2. Place all ingredients in the bowl of an
electric mixer with 3 tablespoons boiling
330g (12oz) caster water and beat for 10 minutes or until the
sugar has dissolved and the mixture is
sugar very stiff.
1 teaspoon white 3. Spread mixture out on the tray in a

vinegar 20cm (8in) circle.
4. Reduce oven temperature to 120C

1 teaspoon (250F) and bake for 1 hour.
cornflour
5. Turn off oven and leave door ajar for
pavlova to cool in the oven.
3T boiling water
whipped cream &

fresh fruit serve

lemon posset
I’m happy to eat a large serving of this, but if you just want something
small to finish a larger meal, it’s probably a good idea to use small cups
and share it between 4.
Feel free to play around with the citrus. Lime is lovely and my Mum’s
version was a wonderful combination of lemon and passionfruit. So
good.
I’ve made this with thickened cream and pure cream. While both are
good, I prefer to avoid the thickeners and stick to pure cream. But feel
free to use thickened if that’s all you have.
serves 2-4 1. Place cream and sugar in a

saucepan and simmer gently for 3
minutes or until sugar has dissolved.
300mL (1 1/4) cups
(heavy whipping) cream, 2. Remove from the heat and stir in
35% milk fat the lemon juice. Divide between 2 – 4
serving containers.
75g (3oz / 1/3cup) sugar 3. Refrigerate for 6 hours or until
you’re ready to serve.
3 tablespoons lemon
4. Sprinkle with a few almonds and
juice serve with a small spoon.
sliced almonds, toasted,

to serve (optional)

berry souffles
If you’re like me and store your excess egg whites in the freezer without
knowing how many are in the bag, I picked up a great tip from Stephanie
Alexander. An average egg has about 2 tablespoons of whites.
You don’t need one of those fancy stand mixers to make a souffle – a
simple whisk, a clean bowl and some good arm muscles will suffice. It
actually surprised my how quickly it happens.
serves 3 1. Preheat your oven to 200C (400F).
2. Grease 3 x 1 cup ramekins or teacups

1 tablespoon butter with the butter or oil.
or vegetable oil
3. In a clean dry bowl place the egg whites
and a pinch of salt. Whisk using your
4 egg whites muscles or a stand mixer until the mixture
looks like soft marshmallow.
1/3 cup caster
sugar 4. Gradually whisk in sugar a little at a time
until it is all incorporated and the mixture is
smooth and glossy.
1/3 – 1/2 cup berry
jam 5. Fold through 1/3 cup jam then taste.
Adding more jam if you think it needs a more
sweetness and/or colour.
semi whipped
cream, to serve. 6. Divide mixture between the prepared
dishes then use a knife to level them off.
You’ll have some left over but better to have
each dish full than have stingy souffles.
7. Prepare your guests for dessert. Bake
souffles for 8 minutes then reduce the heat
and bake for another 5 minutes until souffles
are risen and lightly golden on top.
little baileys
cheesecakes
I made these for a dinner a few weeks ago and they were a BIG hit. I’ve
used the oat based biscuits I used for my little fig and ricotta tartlets a
few weeks ago but and plain sweet biscuit would work well here.
Make sure you use good quality firm ricotta from a deli, not the soft
stuff sold in tubs. Otherwise you run the risk of sloppy cheesecakes.
serves 6 1. Line a large muffin tin with 6 muffin

papers.
6 butternut snap 2. Place cookies upside down in the
cookies or other plain base of each – you may need to trim
sweet cookie to get them to sit flat.
3. Drizzle 1 teaspoon of baileys over

1/3 cup baileys each cookie.
200g (7oz) ricotta 4. Combine remaining baileys, ricotta,

cream cheese and icing sugar and
mash it all together with a fork until
250g (9oz) philidelphia smooth. Alternatively, whizz in a food
cream cheese processor.
5. Divide ricotta mixture between

1/3 cup icing sugar muffin papers and refrigerate until
(powdered sugar) (60g you’re ready to eat.
or 2oz)

fig & walnut
pavlova
Adapted from the ever smiling Maggie Beer in her latest offering
Maggie’s Harvest..
With all the fruit and nuts this far far richer than your traditional pavlova.
I think of it as a winter pav. It equally effortless to prepare and just as
great as a do ahead dessert when you have a crowd to feed.
serves 8-10 1. Preheat oven to 180C and grease

and line a 24cm (9in) springform pan.
375g (13oz)dried figs 2. Place figs in a heatproof bowl and
pour over boiling water. Allow to stand
6 egg whites for a minute then drain and roughly
chop, discarding stalks.
250g (9oz) soft dark 3. Beat egg whites until firm peaks
brown sugar form then gradually rain in brown
sugar. Beat until sugar is dissolved
and mixture is glossy.
200g (7oz) walnuts,
toasted & roughly 4. Fold nuts and fruit through the
chopped meringue mixture and gently spoon
into prepared tin and smooth top.
whipped cream or 5. Bake 45 – 55 mins or until top is
marscapone, to serve. well browned and the pav feels firm.
It won’t feel as crunchy as a regular
pavlova or meringue.
6. Allow to cool. Serve with cream

passed separately.

marscapone
panna cotta
Inspired by the talented Melbourne chef Andrew McConnell.
If you aren’t able to track down leaf gelatine, feel free to substitute in the
more readily available powdered form. 2 teaspoons is the equivalent of
one leaf of titanium strength leaf gelatine. Powdered gelatine doesn’t
need soaking, just add at step 4.
serves 6 1. Place gelatine in a small bowl and

cover with cold water.
1 leaf titanium 2. Combine cream and sugar in a small
strength gelatine saucepan and bring to simmer, stirring to
ensure the sugar is dissolved.
1 1/2 cups light 3. Remove from the heat and allow to
cream (18% milk cool.
fat)
4. Squeeze out excess water from the
gelatine and add to the cream mix. Stir
75g (2 1/2oz) until gelatine has melted through.
vanilla sugar or
plain sugar 5. Gradually stir marscarpone into the
cream mixture.
100g (3 1/2oz) 6. Divide between 6 moulds, ramekins or
marscarpone glasses and allow to cool to room temp.
Cover and refrigerate until set, usually at
pot roasted pears least 4 hours.
to serve, optional To serve, run a knife around the edge of
the moulds and invert onto dessert bowls
or plates. You may need to shake a little
and use the knife to help release the
panna cotta.
fruit
stewed apples, like nannas
pot roasted pears

fruit
verjuice poached peaches

stewed apples
like nanna’s
I made these for a dinner a few weeks ago and they were a BIG hit.
I’ve used both cooking and eating apples for this. Each gives a different
texture with the eating apples holding onto their shape and resisting the
urge to turn into mushy stewed apple goodness more than their cooking
cousins.
I like to leave the skins on because I’m very lazy when it comes to peeling
things and the skins add an interesting texture. But feel free to peel if you
are delicate about these things.
These apples are equally at home for breakfast with yoghurt and muesli
as they are for dessert with ice cream.
6 apples (approx 1. Cut apples in half lengthwise then chop

each half into 2 or 4 depending on how
1.4kg or 3lb) big the apples are. Cut out the core bit.
1/4 cup sugar 2. Pop them in a saucepan with the sugar

and water and bring to a simmer.
1/4 cup water 3. Cover and cook over a medium
high heat at a brisk simmer, stirring
occasionally for 15-20 minutes or until
some apples are mushy but a few are still
holding their shape – or however you like
them.

pot roasted
pears
These pears are a real winner. Simple to make they work really
well in with panna cotta but would also make a delicious and more
waistline friendly dessert teamed simply with natural yoghurt.
If you can’t get your hands on dessert wine, substitute in dry white
wine and add an extra 50g (2oz) sugar.
2. Quarter and core pears. Peel if you

8 firm pears, (I use wish but I prefer to keep mine skins on.
beur boscs)
3. Place pears in a baking dish large
enough to hold them in a single layer.
120g (5oz) sugar
4. Sprinkle with sugar, vanilla seeds and
1 vanilla bean, pod, dot with butter and pour over wine.
seeds scraped
5. Cover tightly with foil and bake
and pod finely 20mins.
sliced
6. Stir pears and bake another 20mins
50g (2oz) unsalted covered.
butter chopped 7. Stir again and bake uncovered for an
additional 30-40 mins or until pears are
1 cup dessert browned and the wine is reduced and
wine (botrytis syrupy.
Semillon or 8. Serve hot or at room temp
beaumes de
venise)
verjuice
poached
peaches
Adapted from Maggie Beer’s book Maggie’s Harvest.
Verjuice is the juice from unripened grapes. It is more sour like

lemon juice than sweet like grape juice. The poaching liquid is very
sweet with a lovely acid kick to balance things out thanks to the
verjuice but a little goes a long way.
serves 8 1. Combine sugar, verjuice or wine and

1 cup water in a saucepan large enough
to hold the peaches in a single layer.
660g (1 1/2lb)
sugar 2. Bring to a simmer, stirring until sugar
is dissolved.
2 cups verjuice or 3. Add peaches and return to a simmer.
dry white wine
4. Cook covered stirring occasionally
8 peaches until peaches are tender and their skins
are starting to wrinkle.
vanilla ice cream, 5. Cool and serve at room temp with a
to serve. little of the poaching liquid and a scoop
of ice cream.

bread
rustic sourdough
sourdough starter
rustic home made yeasted bread

bread
irish soda bread
pizza love pizza dough

rustic
sourdough watch video
In the early days of your starter you can use it for the extra flavour but you’ll
need to use 1/4 teaspoon dried yeast to work it’s magic. But once your
starter is active and bubbling away, you can ditch the yeast. Just make
sure you don’t put any of the commercial yeasted dough near your starter
or these stronger strains will takeover. I prefer unbleached, stone ground
organic bread flour and filtered water, but I’ve also used supermarket flour
with great results.
makes 1 loaf 1. In a large bowl combine flour, starter, water and salt until just
mixed together.
325g (11oz) 2. Cover with cling wrap and leave overnight for at least 8 but
preferably 12 hours.
bread flour
3. Form your loaf. Place a generous amount of flour on your
200g (8oz) kitchen counter. Scoop dough onto the flour then sprinkle
generously with more flour. Gently fold the edges from the
sourdough outside in to form a round loaf.
starter, recipe
next page 4. Place more flour on a clean tea towel. Place loaf with the
rough top side down. Sprinkle with semolina, if using, or more
flour. Cover.
275g (10oz)
5. Place a large oven proof dish with a lid in the oven. Preheat
water oven and the pan to the highest setting for at least 1/2 hour.
1 teaspoon 6. Carefully remove the hot pan from the oven. Remove lid.
Sprinkle a little semolina, if using in the base of the pan. Gently
find grained place loaf in the pan inverted so that the rougher surface is now
salt on top. Don’t worry about smoothing it out or having it centered
– it will work itself out in the oven.
semolina, 7. Pop the lid back on and bake for 30 minutes.
optional
8. Remove the lid and turn the oven down to 200C (400F) bake
for a further 15 minutes until the loaf is deep brown.
9. Cool on a wire rack uncovered for at least 30 minutes.

sourdough watch video
starter
From day 3 you can start using your sourdough starter to add flavour to day 1: In a clean bowl or jar, mix together 50g (2oz) flour, 50g
your bread and keep supplementing it with yeast until it is active enough (2oz) water and 2 tablespoons organic natural yoghurt. Cover with
to go it alone. cling wrap and leave somewhere warm.
day 2: Using a clean spoon, add 100g (4oz) flour and 100g (4oz)
Once you have the starter established, just keep it in the fridge and feed water. Mix to combine. Recover and leave in a warm place.
it about twice a week, or more often if you’re making bread regularly. If
you need to go on holidays you can give it a massive feed but I wouldn’t day 3: Today you can make your first loaf. But you’ll need to use
be keen to leave it for longer than a week. You’ll know if it dies because some yeast as well. When you’ve removed 200g starter. Replenish
with 100g (4oz) flour and 100g (4oz) water. Mix to combine.
you’ll get awful looking mould growing on the top. It happened to my first Recover and leave in a warm place.
culture. But don’t stress if you have a starter death on your hand. You’ve
made it once you can make it again. day 4 onwards: Remove 200g starter and either use it to make
bread or throw it away. Using a clean spoon replace with 100g
This would be a great project to do with children. It’s like having a new (4oz) flour and 100g (4oz) water. Mix to combine. Recover and
leave in a warm place
pet that doesn’t need toilet training!
somewhere between about day 10 and day 15: Your starter
The wonderful flavour of great sourdough is a result of particular strains should start to show signs of life. Basically it will start to bubble.
of lactic acid bacteria. To encourage these little creatures to grow in your When this happens you can stop using the yeast in with your
culture, I like to use natural yoghurt. But if you wanted to keep it dairy bread. And you can start to keep the starter in the fridge and stop
feeding it everyday.
free you could skip the yoghurt or use a few organic grapes.
Aim to feed it (remove 200g (8oz) and replace with 100g (4oz)
bread flour each flour and water) twice a week or more often if you’re baking
water more frequently.
natural yoghurt

rustic
homemade
yeasted bread
The method is basically the same as the sourdough, but instead
of the starter you just use more flour and water and some yeast.
This is a great way to see how wonderful homemade bread can
be.
makes 1 loaf
425g (15oz) bread flour 1. Follow method as per the home

made sourdough but add the yeast at
the same time as the salt in step 1.
375g (14oz) water
1 teaspoon find grained

salt
1/4 teaspoon dried

yeast
semolina, optional

irish
soda bread
Loosely based on Richard Corrigan’s recipe published in How to
Cook the Perfect… by Marcus Wareing. If you are worried the
honey will make it way too sweet, rest assured this loaf isn’t sweet
at all. It doesn’t keep very well so if you’re not planning to eat it on
the same day, freeze for later consumption.
makes 1 loaf 1. Preheat oven to 180C (350F).
2. Line a baking tray with grease proof

100g (3 1/2oz)self paper and dust generously with extra
raising flour wholemeal flour.
3.Combine dry ingredients with a scant

200g (7oz) teaspoon of sea salt in a large bowl and
wholemeal flour mix well.
1 tablespoon 4. Whisk together buttermilk and honey.

Make a well in the centre of the dry
bicarb soda ingredients and pour buttermilk mix into
the hole.
225mL (7 1/2 fluid
oz)buttermilk 5. Using a fork gently stir to combine
and form a soft dough being careful not
to mix too energetically.
4 tablespoons
honey 6. Shape into a round loaf. Place onto
the baking tray. With a sharp knife gently
score a cross into the top and dust with
flour.
7. Bake for 30mins or until golden brown

and the loaf sounds hollow when tapped
on the bottom. Allow to cool

pizza love
pizza dough
I like to make small pizzas no more than 25cm (10in) in diameter
as I find them easier to handle and easier to cook through. For
idea of toppings and baking conditions, head over to Stonesoup.
makes 4-5 pizzas 1. Place flour, semolina, yeast and salt

in a large bowl.
400g (14oz) strong 2. Make a well in the centre of the flour
(bread) flour mixture and pour in 300mL (10 fl oz)
warm water and 2 tablespoons extra
virgin olive oil.
100g (3 1/2 oz)
semolina 3. Stir to create a sticky dough.
2 sachets dried 4. Scoop out onto a lightly floured

surface and sprinkle over more flour.
yeast Knead adding more flour as rquired until
you have a smooth dough that is just
1 teaspoon sea past being sticky.
salt
5. Divide dough into 4-5 smaller balls
approx 150g (5oz) each and place on an
oiled oven tray.
6. Cover and stand in a warm place until

the dough has doubled in size, about an
hour.
7. On a work surface dusted with

semolina and a little flour flatten balls
into rounds about 25cm (10in) in
diameter.
8.Transfer to a pizza peel dusted with

semolina and you’re ready to top.
about the The author of this e-cookbook is Jules Clancy.
author
I’m a qualified Food Scientist, and the creator of the minimalist
home cooking food blog Stonesoup, and the Stonesoup Virtual
Cookery School.
For the rest of my life, I am committed to only cooking recipes

with no more than 5 INGREDIENTS.
I’ve been writing my blog since 2005 because I believe that the
ability to cook simple, healthy, delicious food is a basic skill, like
reading, that everyone should and can have.
If you enjoyed this e-cookbook what you, I’d love it if you

signed up to receive my free email updates. Or follow me on
marvelous Twitter.
When I’m not cooking, writing about food or taking photographs

[of food], I can be found indulging my passions for long boozy
lunches, travel, running, cookbooks, growing my own veggies,
cheese, red shoes and Irishmen, [OK one Irishman in particular].
You can contact me at:

jules@thestonesoup.com

what now?
1. share this ebook with your
family & friends
Know someone who could benefit from a collection of super simple recipes? Well,
please email them a copy of this e-book - it might be just the thing to spur them into
the kitchen and get cooking.
Don’t worry about copyright, it’s a free e-book and I give you my permission to
share.
2. subscribe
If you’re looking for fresh ideas for simple 5 ingredients recipes - many that take
just 10 minutes to make - hop on over to my blog, stonesoup | minimalist home
cooking (www.thestonesoup.com) and sign up for my FREE email updates.

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5 ingredients

5 ingredients | Simple Baking

[5 ingredients | simple baking] www.thestonesoup.com page 3

[5 ingredients | simple baking] www.thestonesoup.com page 5

Simplicity extends beyond the number of ingredients. I’m always questioning

[5 ingredients | simple baking] www.thestonesoup.com page 6

malted vanilla ice cream

machine-free honey ice cream

super dark chocolate ice cream

apricot granita with cream

makes approx 1. Combine lemon juice and icing sugar in

2. Using a whisk, whip cream until soft

[5 ingredients | simple baking] www.thestonesoup.com page 10

serves 4 1. Place all ingredients in a food processor.

2. Whizz until you have a smooth creamy

1/2 cup double

[5 ingredients | simple baking] www.thestonesoup.com page 11

serves 2 1. Place all ingredients in a food

1/4 cup whipping cream

[5 ingredients | simple baking] www.thestonesoup.com page 12

Delicious as a desert on it’s own, it would also be brilliant in all those

serves 6 1. Place honey in a small saucepan

300mL (1 1/4 cups) 4. Fold whipped cream into the honey

pistachios, to serve, 5. Freeze until you’re ready to eat – at

[5 ingredients | simple baking] www.thestonesoup.com page 13

serves 4-6 1. Whisk egg yolks and sugar

600mL (2 1/3 cups) light 4. Pour hot cream mixture over

[5 ingredients | simple baking] www.thestonesoup.com page 14

serves 4 1. Combine 1/2 cup water and sugar

4. Stir in orange juice and place in a

6. To serve, scoop granita into rough

Note. If the granita is frozen solid,

serves 2 1. Preheat oven to 150C (300F)

2. Using a stand mixer, beat butter and sugar on a

7. Remove and allow to cool on the tray. Repeat with

[5 ingredients | simple baking] www.thestonesoup.com page 18

I made mine generously giant sized like Heidi – if you’d prefer a

makes approx 9 1. Preheat oven to 160C (320F).

2. Combine all ingredients in a medium

[5 ingredients | simple baking] www.thestonesoup.com page 19

super moist carrot cake

3 ingredient cake with raspberry sauce

lush banana cake

magical little chocolate cakes

serves 2 1. Preheat oven to 170C (340F). Place a

3. Whisk together cream cheese and

1 egg 4. Pour into the prepared ramekins (or pan)

5. If you have time allow to cool in the oven.

[5 ingredients | simple baking] www.thestonesoup.com page 22

serves 6-8 1. Preheat your oven with a baking sheet

3 eggs 4. Add eggs, one at a time mixing to

6. Bake for 1 hour, or until the top is golden

[5 ingredients | simple baking] www.thestonesoup.com page 23

serves 8-10 1. Preheat oven to 180C (350F). Line the base

4. Whisk egg whites with a whisk or stand mixer

6. Meanwhile mash together raspberries and

serves 8-10 1. Place only 2 oranges in a medium saucepan

200g (7oz) sugar 3. Preheat oven to 200C (400F) and grease a

6. Pour into the prepared pan and bake for 50-

7. Allow to cool in the tin.

[5 ingredients | simple baking] www.thestonesoup.com page 26

serves 8 1. Preheat oven to 150C (300F). Grease

[5 ingredients | simple baking] www.thestonesoup.com page 27

peanut butter chocolate brownies