This is an easy recipe taken from ‘BBC Good Food’. It’s perfect for this time of year, especially when enjoyed with a pumpkin spiced latte! I used tinned pumpkin purée (available from Amazon or larger supermarkets) but you can make your own purée by steaming cubes of pumpkin (skin & seeds removed) for 10-15 minutes,
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Autumn is well and truly upon us, so it’s time to enjoy some autumnal flavours! Here is a recipe for my favourite seasonal drink… in cupcake form! The cake recipe is adapted from www.janespatisserie.com and the frosting recipe is my own. Both use ‘Pumpkin Pie Spice Mix’ which is available on Amazon, or you can
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Last week I had the pleasure of collaborating with Alfie’s Coffee Bus to caffeinate the staff at my local primary school as a thank you for their efforts as key workers during the pandemic. So just before 8 o’clock last Friday morning the distinctive green VW Caddy pulled into my drive! This is just a
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The doughnut recipe and techniques I learned online with The Bread Ahead Bakery Baking School.

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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