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”
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”
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!
These White Chocolate Fudge Blondies are very similar to my Chocolate Fudge Brownies, except I have used white chocolate instead of dark chocolate to achieve the ‘blond’ look. Continue reading “White Chocolate Fudge Blondies”
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”
