Another quick and easy muffin recipe. Ingredients: 100g unsalted butter, softened 140g golden caster sugar 2 large eggs 140g natural yoghurt (you can use 0% fat) 1 tsp vanilla extract 2 tbsp milk 250g plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 125g blueberries (fresh or frozen) Instructions: Preheat the oven to
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This is a quick and easy recipe.  Perfect for a weekend brunch! Ingredients 250g self raising flour 1 tsp bicarbonate of soda 150g milk chocolate chips (you can use dark chocolate, white chocolate or a mix of all 3!) 100g golden caster sugar 2 eggs, lightly beaten 150ml natural yoghurt (you can use 0% fat
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This recipe is adapted from ‘The Hummingbird Bakery Cookbook’. The sponge recipe is different from mine as it uses butter rather than margarine. Most of my plain sponge recipes use margarine as I find that it gives a light, fluffy sponge that stays fresh for up to a week. However, when I’m baking recipes that
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I love raspberries….. especially when encased in a bake!  These Blondies are gorgeous!  The sharpness of the raspberries compliments the sweetness of the white chocolate.  Probably one of my favourite things I’ve baked during lockdown! Ingredients: 200g unsalted butter 150g white chocolate, roughly chopped 300g light muscovado sugar 3 large eggs 200g plain flour 1/4
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With strawberry season in full swing, this is the perfect recipe to make use of fresh strawberries (or raspberries).  I actually grew these strawberries myself! Ingredients for the sponge 225g unsalted butter, at room temperature 225g caster sugar 1 tsp vanilla extract 4 large eggs 225g self raising flour 1 tsp baking powder splash of
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Both kids had their birthdays this week, on the same day!  That means lots of cake!  My eldest Son requested a Chocolate Traybake, so I made one from a recipe I found in BBC Good Food magazine.  The cake isn’t much to look at, but it is one of the best chocolate cakes I’ve ever
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More lockdown baking!  Chocolate chip cookies with a secret Nutella centre!  A big hit with the kids… and the adults! Ingredients: 125g unsalted butter, softened 110g soft light brown sugar 1 egg 230g self-raising flour 100g chocolate chips 6 tsp Nutella Instructions: Preheat the oven to 180°C (160°C fan assisted) and line two baking trays
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Lockdown baking continues!  Rocky Road made with white chocolate, marshmallows, Biscoff Crunchy Spread and Lotus Biscoff Biscuits.  I will warn you though….. this is extremely moreish! Ingredients 300g White Chocolate, chopped 125g Biscoff Crunchy Spread 50g Unsalted Butter 150g Mini Marshmallows 200g Lotus Biscoff Biscuits, chopped 125g Biscoff Crunchy Spread, for drizzle 50g Lotus Biscoff
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A perfect bake for Easter time, this cake will keep the kids happy during lockdown too! A three tier chocolate sponge, decorated with vanilla buttercream in different pastel shades and topped with Cadbury’s Mini Eggs. Recipe adapted from www.janespatisserie.com Ingredients for the sponge 400g Stork margarine 400g light brown sugar 340g self raising flour 60g
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These are an ideal treat to make for Easter (and keep the kids busy during the lockdown)!  They have a mild toffee flavour and a fudge richness. This recipe is adapted from the BBC Food website. Ingredients 250g cold unsalted butter, cut into pieces 150g light brown soft sugar 125g caster sugar 2 large eggs
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