The new vegan
The flour aisle of the supermarket is a much more interesting place these days. Plain flour lives up to its name in comparison with the myriad exciting grains we can now use instead, such as spelt, an ancient type of wheat that was popular in the Bronze Age. It boasts a nuttier flavour and better credentials in the nutrient department, and it produces lovely, dense-textured cakes. Here, I use it with plums and ginger, to make a boldly flavoured, jammy, pudding-like number.