All of my scones start with my Great Nanny’s recipe, she never liked the taste of too much baking powder, which some scone recipes can have, so, like her I use an alternative raising agent – a mixture of cream of tartar and bicarbonate of soda.
Once this basic scone mix has been mastered and is to your liking then you can add different flavours and fruits. Continue reading “Scones”
I love strawberries and they are at their best during the British summer. I do sometimes get a little carried away and buy more then we can eat in a day. Unfortunately strawberries really need to be eaten within a day or two of picking before they go a little soft. This is the time I make strawberry crumbles. I make this as a tray bake and are so moreish it’s difficult to only eat one square! Continue reading “Strawberry Crumbles”
I love the zing of a lemon drizzle cake that combined with the sweetness of the blueberries makes this cake extremely popular.
I have substituted some of the sugar for honey in this recipe, it just adds another dimension to the cake. If you don’t have honey then just use caster sugar instead, or if you feel you would like more honey flavor then try adding more honey, but don’t forget to take out an equal quantity of sugar. Continue reading “Blueberry and Lemon Cake”
My grandad’s favourite pudding is a sticky toffee pudding, for his birthday I made him a Sticky Toffee Cake, I have included a picture of Grandad’s cake at the bottom. I have made a variation for you here.
Usually Sticky Toffee would call for dates, however my sister hates them with a passion and isn’t too keen on dried fruit, so in this cake I have used raisins and liquidized them to disguise the fact they are in there. You can use them whole, or use chopped dates or sultanas, all will be good. Continue reading “Sticky Toffee Cake”
I have always used my Great Nanny’s recipe for making scones, she never liked the taste of too much baking powder, which some scone recipes can have, so always used an alternative raising agent – a mixture of cream of tartar and bicarbonate of soda.
Once the basic scone mix has been mastered and is to your liking then you can add different flavours and fruits. I have added coffee and walnut this time. Continue reading “Coffee and Walnut Scones”
These are traditional ginger biscuit commonly found in Cornwall. Fairing biscuits were made to be sold at fairs thus became known as fairings.
These biscuits are very similar to gingerbread men. They are a spicy biscuit, I have added crystallized ginger to this recipe. The crystallized ginger adds an extra chewy warmth. Continue reading “Cornish Fairings”
Unfortunately Brownies are really too easy to eat, and it is too easy to eat too many of them! Luckily they are really easy to make too….
There is nothing earth shatteringly different with my chocolate brownie recipe, when I looked at others before writing mine up they are all very similar. Again this is a recipe I have used for years and slightly changed it to suit our taste.
Once you have mastered a classic brownie recipe that you like and enjoy the most then you can add all sorts of things to ‘liven’ your brownies up. Continue reading “Chocolate Fudge Brownies”
This fudge is made in the same way as my other fudge recipes, but decorated with mini eggs for an Easter theme. Continue reading “Easter Fudge”
It is strange that as soon as something has a seasonal name it only gets made at that time of year!
My Easter Biscuits only seem to be made around Easter time which is silly because they are really popular and so very quick and easy to make! Continue reading “Easter Biscuits”
I made these at school and since then have tweaked the recipe, experimented with different nuts, seeds and dried fruits.
Here are 2 examples of my favourites, however you can choose to use any combination, just keep an eye on the weights used.
