Black Forest Swiss Roll

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A lot of people are put off making a Swiss roll through fear of the rolling and the cracking. A lot of the time the cake will crack, I think this gives the Swiss roll character and proves it is homemade.

I have made a black forest Swiss roll with cream and cherries, however you can make any filling you want or prefer. Continue reading “Black Forest Swiss Roll”

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Ginger and Black Treacle Scones

ginger and black treacle scone

During the winter months we need a little extra warmth with our afternoon tea, the ginger in these scone gives that added warmth and comfort. I have found the best way to mix the black treacle in to the scone mix is to dissolve it in a little warm milk, it gets a little sticky otherwise! Continue reading “Ginger and Black Treacle Scones”

Peanut Butter Fudge

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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!

Continue reading “Peanut Butter Fudge”