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.
This lemon cake has such a lovely refreshing taste, with the addition of poppy seeds to this cake gives a great crunch to it. I have made a lemon curd to fill this cake which gives an added zing along with the lemon icing. ‘Total lemon over load’ you may think, however it really works and we all love the texture the poppy seeds give.
As with most deserts and puddings I love profiteroles, I learnt to make them when I was really young and they have become one of my quick to make deserts. There are so many things you can put with a profiterole for example my summer berry éclairs. These are the classic cream filled profiteroles with hot chocolate sauce. The chocolate sauce idea was given to me by my friend’s sister it is so easy to make and will have any diner guest begging to know how you made it and your children will love you forever so long as you keep a good supply at hand! Continue reading “Chocolate profiteroles”
I recently got myself these really cute little mini 8cm loose bottomed flan tins, I have used them to make an assortment of savoury flans and quiches. I had a request for some cherry bakewells and thought these little tins would be perfect for the job! Continue reading “Individual Cherry Bakewells”
These little cakes are a perfect way to end a special meal with your someone special. They are a little fiddly to make, but if you make sure you take a little extra time securing the cake collars and time for chilling these little cakes are well worth the trouble.
This recipe will make mini 4 individual cakes.
