Recipes courtesy of BOSH!

Maple banana bread choc chip cupcakes

Makes 12 cupcakes


200g dairy free margarine

150g golden caster sugar

4 ripe bananas, peeled and mashed

2 tbsp maple syrup

1 tsp vanilla extract

250g self-raising flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

150g dark chocolate chips

For the icing:

30g pecans, toasted, plus extra to decorate

60g dairy free margarine

3 tbsp dairy free milk

1 tbsp maple syrup

450g icing sugar

Banana chips, to decorate


1. Line a 12 hole cupcake tin with paper cases and preheat the oven to 180°C/160°C

fan/gas mark 4

2. Beat the margarine and sugar together in a bowl with an electric whisk until fully combined, light and fluffy. Add the mashed bananas, maple syrup and vanilla to the bowl and mix well.

3. In a separate bowl mix together the flour, baking powder, bicarbonate of soda and a pinch of salt. Add the banana and sugar mixture to the flour and mix everything together until it is fully combined.Stir through the chocolate chips then spoon into the cupcake cases.

4. Bake in the oven for 25-30 minutes or until a skewer poked into the centre comes out clean (apart from if you hit chocolate!).

5. Meanwhile, blitz the 30g toasted pecans to a fine powder in a food processor. Beat the margarine and milk together then carefully add the icing sugar, mixing until it is thick and smooth. Stir through the pecan dust.

6. Once the cupcakes have completely cooled decorate them with the icing either by hand using a palette knife or using a piping bag if you prefer a neater look. Top with the remaining pecans and the banana chips.

Sticky Toffee Pear Pudding


250g dates, de-stoned and roughly chopped

150ml dairy free milk

1 tsp vanilla extract

100g soft brown sugar

50g muscovado sugar

2 tbsp golden syrup

1 tbsp black treacle/molasses

80g dairy free margarine, plus extra for greasing

180g self-raising flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 tsp salt

3 ripe pears, peeled, cored, halved and finely sliced

For the toffee sauce

150g demerara sugar

50g muscovado sugar

100g dairy free margarine

50g golden syrup

1 tsp vanilla extract

80ml dairy free cream

For the custard:

50g dairy free butter

25g plain flour

600ml plant based milk

75ml icing sugar

1 tsp vanilla extract

¼ tsp turmeric


1. Preheat the oven to 180°C/160°C fan/gas mark 4

Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with a back of a spoon. Add the vanilla to the pan and take off the heat.

2. In a separate pan heat the sugars, golden syrup, treacle and margarine until everything has melted. Stir in the date mixture and take off the heat.

3. In a bowl mix together the flour, baking powder, spices and salt. Stir the wet ingredients into the dry and mix until just combined.

4. Grease a baking dish (I used 28cmx20cm) and pour the mixture in. Fan out the pear slices and place on top. Cook for 35-40 minutes or until the sponge is just cooked in the centre (this may take longer depending on the size of your dish)

5. Meanwhile make the toffee sauce. Melt the sugars, margarine and golden syrup in a pan. Allow to cool slightly then add the vanilla and cream, whisking until it is fully combined.

6. To make the custard put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts. Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste. Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce. Add the icing sugar, vanilla extract and turmeric to the pan and stir it until it's well mixed and take the pan off the heat. Make sure there are no lumps by whisking it if necessary. Adjust to get the right consistency with a bit more plant-based milk if necessary.

Winter Pavlova


Liquid from 2 x 400g cans chickpeas

1/2 tsp cream of tartar

250g + 100g caster sugar

250g mixed frozen berries

400ml thick coconut cream

1 tsp vanilla

A handful of fresh berries (optional)


1. Preheat the oven to 110°c fan

2. Drain the liquid from the chickpea cans into a large clean bowl. Save the chickpeas for another recipe! Add the cream of tartar and whisk using an electric whisk for 10 minutes. Add the 250g sugar gradually and continue whisking for a further 5 minutes until the mixture forms soft peaks and is thick and glossy.

3. Trace 12cm circles on two sheets of baking paper and use them to line two baking trays. Spoon the mixture out onto the two trays and form into two circles creating a textured surface using a palette knife or a spoon.

4. Bake in the oven for 2 to 2 1/2 hours then remove from the oven and allow to cool completely in the oven (we left ours cooling overnight)

5. Meanwhile heat the 100g sugar and the berries in a pan until the sugar has dissolved and the berries have softened. Take off the heat and allow to cool. Add the coconut cream and the vanilla and beat together.

6. Place one meringue disc on a serving plate, top with half the coconut cream then drizzle over half of the berry sauce.

7. Top with the second meringue disc and cover with the remaining coconut cream and berry sauce. Add a few more fresh berries to garnish the top. Serve deliciously messy meringue slices to smiling face.

Big Bosh Billionaire’s Chocolate Lasagne

Makes 16


For the brownie

80g dairy free margarine

100ml dairy free milk

150g soft brown sugar

100g golden caster sugar

2 1/2 tbsp cocoa powder

50ml vegetable oil

1 tsp vanilla extract

180g plain flour

1 tsp baking powder

1/2 tsp salt

100g dark chocolate chips

For the peanut butter caramel

100g soy cream

150g peanut butter

For the caramel crisp

25g dairy free margarine

50g golden syrup

75g puffed rice cereal

200g dark chocolate, broken into pieces

For the ganache

50g coconut oil

50g cocoa powder

50g maple syrup


1. Preheat the oven to 200°C/180°C fan/gas mark 4. Grease and line a 20cm square tin.

2. Heat the margarine, milk, sugars and cocoa powder in a pan until everything has melted. Stir through the oil and vanilla then take off the heat.

3. Mix the flour, baking powder and salt in a mixing bowl then pour in the chocolate sauce mixture. Mix until just combined then stir through the chocolate chips before pouring into the prepared tin.

4. Bake in the oven for 15-20 minutes then allow to cool completely in the tin.

5. To make the caramel heat all the ingredients in a pan. Boil for 5 minutes, stirring regularly until it has thickened and turned a golden brown.

6. Carefully spoon the caramel over the brownie in a even layer and chill in the fridge for 20 minutes to firm up.

7. Meanwhile melt the margarine and golden syrup together in a large pan. Add the puffed rice and mix until fully combined. Once the caramel has firmed up spoon the crispy mixture over the top and press down into an even layer. Put back in the fridge for 20 minutes.

8. To make the ganache, melt the coconut oil in a small saucepan over a low heat. Add your cocoa powder and stir it in gradually until it’s well mixed. Add your maple syrup and stir everything together. Take the pan off the heat and let it cool slightly, before pouring into an even layer on top of the rice crispy layer. Chill in the fridge for 15-20 minutes or until the chocolate is set.

9. Remove from the tin and cut into 16 squares.