Rukmini says: “The texture of these brownies is so light and fluffy that they definitely fall within the ‘dessert’ category rather than an afternoon snack – these would be a wonderful way to round off a dinner party, warm from the oven with an almost moussey texture from the swirled mascarpone. Leftovers (if any) are excellent for breakfast.”

Serves 8

Prep: 15 minutes

Cook: 20–25 minutes

Ingredients

• 85ml olive oil
• 125g soft dark brown sugar
• 50g dark chocolate, chopped (70% cocoa solids)
• 90ml milk
• 2 medium free-range eggs
• 40g cocoa powder
• 60g ground almonds
• a pinch of sea salt flakes
• 230g jarred black cherries in kirsch (drained weight)
• 150g mascarpone
• 50g chopped walnuts

Method

Preheat the oven to 160°C fan/180°C/gas 4. Measure the olive oil, sugar and chocolate into a saucepan, then stir over a low heat until the chocolate has melted and the mixture is glossy.

Stir in 70ml of the milk, then let the mixture cool for 5–10 minutes before whisking in the eggs.

Stir into the liquid mixture the cocoa powder, ground almonds, sea salt and half the jarred cherries.

Beat the mascarpone with the remaining 20ml of milk until smooth, and set aside.

Pour the batter into a lined 24.5cm x 17.5cm baking tin, and drop in teaspoons of the beaten mascarpone. Use the handle of the teaspoon to draw the mascarpone gently through the chocolate mixture, then scatter over the remaining cherries and the chopped walnuts.

Transfer the tin to the oven and bake for 20–25 minutes, until the top of the brownie looks just set. Let the brownie cool in the tin for 5 minutes before transferring it gently to a wire rack.

Serve warm: if made in advance, you can gently reheat in the oven for 5 minutes at 160°C fan/180°C/gas 4. Store any leftovers in the fridge. 

Rukmini says: “This is based on a favourite steamed pudding – orange chocolate chip – which my mother made us as children. This bread and butter version uses the same flavourings but helps if you’ve got some leftover bread to use up.”

Serves 6

Prep: 10 minutes

Cook: 25–30 minutes

Ingredients

• 3 medium egg yolks
• 50g caster sugar
• 1 orange, zest and juice
• 300ml single cream
• 50ml milk
• 300g soft white sliced farmhouse bread, buttered
• 100g (70% cocoa solids) dark chocolate, cut into chunks
• custard, to serve (optional)

Method

Preheat the oven to 150°C fan/170°C/gas 3. Whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream, milk and orange juice. Set aside.

Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks. Repeat, layering up the bread, chocolate chunks and custard until you’ve used up all the bread. Pour the remaining custard over the top, add a final layer of chocolate chunks, and gently squash everything down again.

Transfer the pudding to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within.

Serve hot, with custard on the side if you wish. 

Rukmini says: “I ate three slices of this cake standing up at the counter the first time it came out of the oven – it’s that good. The yogurt, along with the desiccated coconut, makes this a wonderfully light sponge under the roasted mango; I’d consider serving it for breakfast.”

Serves 8

Prep: 15 minutes

Cook: 30–35 minutes

Ingredients

• 120g natural full-fat yogurt
• 50ml coconut oil, melted
• 150g soft light brown sugar
• 3 medium free-range eggs
• 120g desiccated coconut
• 50g plain flour
• 1 tsp baking powder
• 1 ripe mango, chopped into 1cm chunks

Method

Preheat the oven to 160°C fan/180°C/gas 4. Whisk the yogurt, coconut oil and sugar together until pale and fluffy, then beat in the eggs one at a time.

Gently fold in the desiccated coconut, plain flour and baking powder, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.

Scatter the chopped mango all over the batter – don’t worry if it looks like a bit too much for the cake, the cake will rise up around it.

Transfer to the oven for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.

Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before serving warm or at room temperature.

Any leftovers should be stored in the fridge: you can gently warm the slices in the microwave as needed.

• For gluten free: substitute the plain flour for a good brand of gluten-free blended flour (I like Freee self-raising flour from Doves Farm).
• For diabetics: substitute the soft light brown sugar with 75g xylitol. 

The Sweet Roasting Tin: One Tin Cakes, Cookies and Bakes by Rukmini Iyer (£18.99, Square Peg) is out now