Posts

Flapjack

Image
Flapjack. A classic bake. A staple of a British tea room selection. I've eaten more than my fair share over the years and yet the perfect recipe always eluded me. Until now...  After lots of recipe testing and tweaking, I have finally found THE only flapjack recipe you'll ever need! Feel free to jazz it up by adding fruit, seeds or nuts! Or drizzling with chocolate or a yogurt topping. Ingredients for the flapjack: 185g butter 135g golden syrup 135g light brown sugar 375g oats Method: 1. Line a 7 inch square tin with grease proof paper. 2. Combine the butter, sugar and syrup in a large pan and heat gently until everything has melted and mixed together. Add the oats and mix well. 3. Spoon the mixture into the prepare tin and press down. Bake in a preheated oven (160 fan) for about 40 minutes. 4. Once golden, remove from the oven and leave to cool. Cut into pieces and enjoy! 

Gooey Chocolate Puddings

Image
So the cat is out of the bag! Starting on 1st December, I will doing a #12BakesofChristmas series here and over on my Instagram! I will posting a new festive recipe every other day in December, perfect for every occasion! I've been working really hard to prepare lots of festive treats and new ideas for you.  But while you wait for December to arrive, here is a delicious recipe to tide you over! Gooey, melt in the middle chocolate puddings. One of my absolute favourites!  Ingredients: 125g dark chocolate 125g unsalted butter 3 eggs 150g caster sugar 35g plain flour a little butter and flour for the ramekins Method: 1. Put the chocolate and butter in a bowl and suspend over a pan of simmering water. Melt until combined and silky smooth. 2. In another bowl, whisk the eggs, sugar and flour together until just blended. Gradually whisk in the melted chocolate and butter. Put to one side to rest. 3. Grease four ramekins with butter and a little flour, tapping the ramekins to get rid of a

Cheese Biscuits

Image
  This is a recipe I originally found in the Sainsbury's Magazine about 7 or 8 years ago and have slowly adapted over time to suit whatever cheese I had in the fridge. They're a family favourite but I only ever seem to make them around Christmas!  You can use whatever kind of cheese you want! The original recipe calls for 25g grated Parmesan and 100g Stilton. I personally cannot STAND blue cheese so I tend to switch it out for cheddar. For the batch pictured above, I used a blue cheddar for a bit of a compromise. But if you like a mild cheesy flavour, just use a cheddar. Entirely up to you!    Ingredients: 125g plain flour  pinch of Cayenne Pepper  1 tsp light brown sugar  100g butter, cubed  125g cheese, grated  sesame seeds  Method: 1. Put the flour, cayenne pepper and sugar with a pinch of salt in a food processor and blitz. Add butter and blitz until it's all mixed in.  2. Add the cheese and whizz again. Tip onto a floured surface and roll into a log shape.  3. Roll th

Chocolate Chip Cookies

Image
 This recipe is a classic. A go-to, tried and tested, never fails recipe. Chewy, chocolatey cookies. Perfect to rustle up quickly on a cosy evening in, in time to watch Gardeners World. Or is that just me?  Ingredients: 125g butter 100g light brown sugar 75g granulated sugar 1 egg 1 tsp vanilla 300g plain flour 1 and 1/2 tsp baking powder  1/2 tsp bicarbonate of soda 1/2 tsp salt  200g milk chocolate, chunks or chips Method: 1. Cream your butter and sugars together with a hand whisk or free-standing mixer.  2. Add you egg and vanilla and mix again.  3. Add the flour, baking powder, bicarb and salt and beat together until a cookie dough forms.  4. Add your chocolate chunks or chips and mix again so that they are well distributed throughout the mixture.  5. Divide into 8 or 10 balls, place on a lined plate and put in the freezer for about half an hour.  6. Meanwhile, preheat your oven to 180.  7. Take your cookie dough out of the freezer and place onto a lined baking sheet and bake for 1

Biscoff Muffins

Image
I saw this recipe  on Jane's Patisserie's Instagram and knew I HAD to try it. I have become very partial to Biscoff Spread during lockdown, it's especially delicious on pancakes! So I made a batch of these muffins to take to my sister's when I went to visit her and my niece.  Ingredients: 12 tbsp Biscoff spread  175ml sunflower oil 175ml milk 1 egg 1 tsp vanilla extract 360g self raising flour  240g soft brown sugar 100g white chocolate, chopped  Optional decoration: 12 tsp Biscoff spread  12 Biscoff biscuits  Method: 1. Spoon 12 tbsp of Biscoff spread onto a plate, covered with greaseproof paper. Pop in the freezer for an hour.  2. Preheat your oven to 180/160 fan and line a 12-hole muffin tin with cases.  3. In a bowl, mix together the oil, milk, egg and vanilla using a whisk. Add the flour and sugar and mix until it's combined. Try to mix it as little as possible in order to bring the mixture together.  4. Add the white chocolate chunks and fold.  5. Put 1 tbsp

Battenberg Cake

Image
It's back! Bake Off is finally back on TV and I could not be more happy about it. I may have mentioned that I have been re-watching previous series, to ease my disappointment that Covid would ruin ANOTHER thing this year. But Channel 4 have come through and I am loving the series so far already!  We decided to do a little Bake Off sweepstake in my office this year. So we divided up the bakers and when your baker is eliminated from the competition you have to bake (or buy) something for the office that week, which relates to that week's theme.  I ended up with 3 bakers some how... Loreia, Hermine and Lottie. Unfortunately poor Loreia was the first to leave the competition so I decided to have a go at this week's signature bake... Battenberg Cake! I used this recipe  as I had never made one before!  Ingredients  For the sponge: 125g butter 125g caster sugar  2 eggs 2 drops almond extract  100g self raising flour  pinch of salt  50g ground almonds  2 tsp milk a few drops of re

Cinnamon Twist Buns

Image
I saw this recipe on Instagram and knew I just HAD to try them. This recipe is by Bread God Richard Bertinet. If you are more of a visual learner, watch this video of how to make them. I couldn't get my head around how to shape the buns without seeing it.  Ingredients for the dough: 200ml full fat milk 2 eggs 600g strong bread flour 7g dried yeast 50g caster sugar 2 tsp salt 200g butter, softened  For the filling: 150g butter, softened 250g dark soft brown sugar 2 tsp cinnamon For the glaze: 1 egg 2 tbsp full fat milk  Icing sugar to decorate  Method: 1. To make the dough, put the milk and eggs into the bowl of a food mixer then add the flour. Put the yeast on one side of the bowl. Then put the sugar, salt and butter on the other side. Mix on a slow speed for 4 minutes. Turn it up to a medium speed for 10-12 minutes until a smooth soft dough forms.  2. Form the dough into a ball and place in a clean bowl. Cover and leave for 45 minutes to prove. 3. For the filling, beat the butte