I first discovered this cake at a Macmillan’s coffee morning. It looks so attractive with the rich dark sponge topped with an almost brilliant white icing that I had to try it. After trying it I just had to make my own…. Continue reading “Chocolate Guinness Cake”
What better way to celebrate National Peanut Butter Fudge Day then with Peanut Butter Fudge.
I have used crunchy peanut butter for this fudge, you can of course use smooth peanut butter, I like to added texture the crunchy peanut butter gives.
With fudge making it is important to use a cooking thermometer to achieve the correct temperature and uninterrupted time during the boiling and stirring process is also essential.
This gets really hot so take care at all times!
This a very quick and easy to make fudge using marshmallows. When made it is very pliable and can be used in silicone moulds with great success. Continue reading “Easy Marshmallow Fudge”
This is the ultimate Autumn pudding. If you have never tried pumpkin pie, now is the time to give it a go! Although pumpkins are a very seasonal fruit, but a butternut squash will work just as well. Continue reading “Pumpkin Pie”
These are my quick ‘go to’ cookies when we are in need of a treat very quickly. Although they are chewy they also travel well and won’t crumble in lunch boxes or picnic hampers. For this reason these cookies are also our road trip treat too!
These cookies are great plain or they can be jazzed up with melted chocolate and your favourite chocolate bar as pictured. Continue reading “Oat Cookies”
For these scones I have used my family’s favourite nibble – chocolate raisins. I found, because of the large size of the chocolate raisins, I needed to add more in weight so each scone had a respectable amount of the chocolaty goodness.
This recipe will make about 6 x 65mm scones or 4 x 75mm scones Continue reading “Chocolate Raisin Scones”
This is the time of year I get a little carried away preserving my fruit and veg.
This spiced apple jelly is a perfect condiment with pork and sausages etc as well as being rather tasty with bread and butter in a sandwich. Continue reading “Spiced Apple Jelly”
With Blackberries in abundance at the moment, it is all system go to pick them and use them before they disappear for another year.
Personally I don’t think you can beat the flavour of wild Blackberries, cultivated ones, to me, taste a bit too sharp.
I started making Blackberry Syrup a few years ago, I use it as I would any other syrup, in a steam sponge pudding, as a topping for ice cream or yogurt, and in baking in general.
Here is my recipe, it is very similar to jam making, except it isn’t set like jam. Continue reading “Blackberry Syrup”
I have made this cake several times experimenting with the size of poke holes, first I tried pencil sized holes (picture 1), these are great for runny sauces but with a thick caramel I don’t think the holes were large enough for quality seepage. Each time I made the cake I made the hole progressively larger until I went with an apple corer (picture 2). Well we certainly had caramel filled holes and this was certainly a hit! The down side was, with the quantity of caramel in this recipe and the fact the holes take a lot of filling the layer of caramel on the top was quite thin. You also need to take care that you do not ‘core’ through the base as the result could be a little sticky!
We all liked the larger holes with more caramel in the cake then on top. Try it and let me know what you like best! Continue reading “Millionaires Poke Cake”
Carrot cake is perfectly acceptable in our house but when Courgette cake was mentioned everyone physically recoiled! Mum used to make courgette cake years ago and reassured me that it is was really good and you couldn’t tell there was courgette in it. Now we have a glut of courgette in the garden and the only one who eats courgette is mum; I was under pressure to do something with the ever growing supply of courgette.
This cake is so easy to make too!
Cut and enjoy!
