Chewy, nutty and oaty, sandwiched together with a peanut butter ganache, these incredibly simple biscuits are certain to be devoured quickly.
A very seasonal and light sponge cake, celebrating the delighful pairing of apples and blackberries. A tangy blackberry buttercream and fresh blackberries finish off the cake. Continue reading “Apple & blackberry cake (gluten-free)”
These éclairs – with the great flavours of raspberry and rose – are made with a cheat’s mousse and are topped with raspberry fondant. A sweet treat that is bound to please! Continue reading “Raspberry and rose éclairs: with a cheat’s mousse filling!”
With its light sponge, its generous hint of vanilla and chocolate and its tangy cream cheese and white chocolate vanilla icing, this red velvet cake – with very little food colouring – is seriously good for any occasion. Continue reading “Red velvet cake”
Sweet, sticky coconut enrobed in chocolate, a Bounty Bar is one of my guilty-pleasures when it comes to commercial chocolates. This is my very simple version….. Continue reading “Coconut chocolates: posh Bounty Bars!”
These very simple muffins give an incredible taste explosion in your mouth: gingery heat, tangy rhubarb and the sweet creamyness of white chocolate. And they are so quick and easy to make. Continue reading “Rhubarb, ginger and white chocolate muffins”
Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence. Continue reading “Peach Bellini macarons”
Vegan and gluten-free shortbread, topped with luscious dark chocolate & tangy dried strawberries: little bites of melt-in-the-mouth joy! Continue reading “Chocolate strawberry shortbreads: vegan & gluten-free”
This is such an easy, no-bake treat, using mostly ingredients lying around. A real crowd-pleaser, it is packed with goodies such as chocolate pretzels, salted caramel, Kirsch-soaked cherries and the like: very rich (and rightly so!) but moreish. Continue reading “Salted caramel pretzel rocky road”
The combination of blackcurrant and mint is a fabulous one, and when used to flavour macarons you have the most sublime little sweet treats. Continue reading “Blackcurrant and mint macarons”
Tangy, fruity macarons are a joy to eat and this is one of my favourite macaron flavour pairings.
Sourdough brownies might sound bizarre but these are a great way to use up sourdough starter that might otherwise get discarded, with the starter adding a subtle tang to the brownies. Certainly everyone who has tasted these has gone back for at least another brownie! Continue reading “sourdough Black Forest brownies!”
This is my chocolate and orange version of panettone, which gives a wonderful chocolate hit that complements the buttery and light-as-air crumb that melts in your mouth effortlessly. Not to mention the heady flavours of vanilla and orange…. Continue reading “Chocolate and spiced orange Panettone”
This is my roulade take on the classic Tiramisu (one of my favourite desserts) and it has proved very popular whenever I have made it for dinner parties. Continue reading “Tiramisu roulade”
A dessert classic with my own twist, this shamelessly indulgent roulade is a sure-fire hit when served.
My favourite flavours for a cake, but in a chocolate! Ok, these are purely for eating without shame just as they are, but they would make a fabulous adornment for a cake. Continue reading “Coffee and walnut chocolates”
I am not a fan of those carrot cakes that are overly laden with spices, resulting in a cake that tastes almost medicinal. This carrot cake is gently spiced, has a very moist sponge and the most luscious melt-in-the-mouth icing that is slightly sweet with a hint of sharpness.
I adore filled chocolates, and while there are some stunning chocolate shops out there, it is fun to make your own: not least as you then get to experiment with different fillings. Continue reading “Home-made Baileys chocolates”
If, like me, you like adding extras to your buttercreams to get great flavour – for example: alcohol, fruit purées and the like – you often need to add a lot to allow your buttercream to pack a real flavour punch….and, of course, the buttercream is then prone to curdling into a horrid mess! Continue reading “How to rescue a curdled buttercream/frosting (with video)”
A fruity take on éclairs: one of my favourite pastry treats. Fresh, frozen or even tinned soft fruit work well here to give a sticky, tangy icing. In this post, I also give a recipe for an easy fruit mousse filling and tips for achieving a neat sticky glaze. Continue reading “Tangy fruit éclairs & tips for a neat glaze finish”
These crisp chocolate shells are filled with a rich chocolate ganache that has been blended with toasted and crushed nuts: a kind of grown-up Nutella, with a soft, melt-in-the-mouth finish. And this is a great way to use up the remains of various packets of nuts that were opened ages ago! Continue reading “Toasted nut chocolates”
This is my Harry Potter-themed cake for the daughter of one of my colleagues. Chocolate sponge and salted caramel buttercream, with various fondant Potterisms I made….. Continue reading “Harry Potter Spell Book birthday cake”
Caramel-filled chocolates are right up there among my favourite chocolates to make, so this time I used smoked sea salt to flavour the caramel. These are great to give to people as gifts or simply to munch on without guilt! Continue reading “smoked sea-salted caramel chocolates”
Maltesers have always been one of my favourite sweets: honeycomb and chocolate – a perfect match, and I often make chocolate cakes using Maltesers. This particular cake was made for my 6th formers at school. Continue reading “Cascading Maltesers cake & chocolate wraps!”
These tangy, refreshing and very simple desserts need to be eaten with no shame whatsoever! They are great for parties, buffets, Afternoon Tea or just as a sweet treat whenever the mood takes you. Continue reading “Orange & coconut domes”
A simple cake: tangy, refreshing and with the level of indulgence needed to satisfy any cake craving! Continue reading “Lemon and elderflower cake”
This is a suitably rich cake with the deep, but not over-powering, flavour of Guinness and the refreshing topping of white chocolate, tangy crème fraîche and cream. Easy to make, it is a cake that demands more than one slice…..or maybe that is just me being greedy!! Continue reading “Guinness and chocolate cake”
Having not made a Battenberg cake in a long time, I felt it time to re-visit this very firm favourite of mine. This time I went for the wonderful flavours of lime and ginger: two ingredients that go so well together.
My rich chocolate loaf cake with a kick of coffee and the crunch of fabulous walnuts: a combination that makes what I think is a perfect tea-time treat! Continue reading “Mocha walnut loaf cake”
I adore passionfruit and I need no excuses to use its fragrant sharpness in a dish: these macarons are filled with a simple passionfruit filling which cuts through the sweetness of the shells. Continue reading “Passionfruit macarons”
I love different flavours with biscotti so I have gone for what I think is a festive cherry and clementine version, studded with chopped pistachios.
A chocolately nutty treat of such joy, these smooth bites melt in the mouth in an intensely luscious way.
This is my version of the gianduja, a classic Italian sweet, and this recipe uses just 3 ingredients – well, four if you want to top it with dark chocolate! It might not be totally authentic, but it has now over-taken good commercial gianduja in this house. Continue reading “Home-made gianduja chocolates – chocolate & hazelnut treats”
Multiple layers of liqueur-kissed almond sponge cake, salted mocha buttercream and chocolate ganache: very much a cake for when a special treat is needed. And with elements that can all be made in advance, this becomes a matter of gentle assembly rather than frantically using a whole day or so in the kitchen! Continue reading “Salted mocha Opera cake”
Something of a cheat of a recipe, using handy shortcuts, these gorgeous tarts can be made up very speedily and with total ease, yet they taste as good as any of the high-end tarts you can buy for a small fortune!
I couldn’t resist making the Technical Challenge from the first episode on this new series of Bake Off. And this recipe really does give a rich, moist and oh-so-wicked sweet treat.
This cake is a cross between a blonde Sachertorte(!) and a Victoria Sandwich: you get the richness of the Sachertorte with the almonds and ganache, and the lightness of the Victoria Sandwich with the key flavours of ginger, orange and rum. Continue reading “Spiced orange & rum cake with mirror glaze”
A sweet focaccia is a joy to eat, and my chocolate and cherry focaccia gives a lovely twist on a classic bread – it is also very easy to make. This focaccia is particularly great served in slices with a cup of tea, especially when spread with salted butter or with a dollop of tangy crème fraîche. Continue reading “Chocolate and cherry focaccia”
This is a very simple and speedy (in terms of preparation) white chocolate ice cream, with a spiced rhubarb ripple running through it.
I use stem ginger for that wonderful heat it brings, as well as a little star anise for a spicy aniseed punch. Continue reading “Quick and easy spiced rhubarb & white chocolate ripple ice cream”
Kirsch-soaked Morello cherries and dark chocolate encased in a crisp, buttery croissant pastry – what is not to love? Continue reading “Chocolate and cherry pastries”
Who doesn’t love a choux bun or éclair? Crisp pastry, creamy filling and a sticky topping…..such a treat! And they are so simple to make, yet look deceptively difficult.
This is a cake version of my partner’s favourite ice cream from childhood: a Neapolitan (or Harlequin), an ice cream block with layers of chocolate, strawberry and vanilla ice cream.
Moist chocolate sponge, white chocolate & vanilla buttercream and dark chocolate ganache combine to give a somewhat naughty chocolate cake: but then a chocolate cake that is not naughty is rarely worth having!
Bi-coloured croissants and the like have been doing the rounds for a few years and has been on my “to make” list for some time, especially as they can look striking. In essence, you have a croissant dough with a second, coloured dough running through it.
Blackcurrant and mint make a truly wonderful combination, and used together here you get what I think are particularly vibrant and refreshing treats. Continue reading “Blackcurrant and mint fondant fancies”
If you have ever been daunted by pastry, particularly for croissants and the like, these rich chocolate and ginger pastries are actually quite easy to make. Certainly compared to making croissant dough the traditional way. Continue reading “Easy chocolate & ginger viennoiserie”
There is always something intensely satisfying about making chocolates, not least because you can have whatever flavours, fillings and adornments you want – and at a fraction of the cost from those you buy from the artisan chocolate shops. Continue reading “Cappuccino chocolates”
This is my take on cruffins: rich, buttery croissant pastries baked in muffin tins. For this batch I have gone for a tangy lemon filling, dusted with a lemon sherbet-esque caster sugar. For added zing, I have topped these cruffins with lemon icing and a few dried raspberry pieces. Continue reading “Lemon sherbet cruffins (quirky viennoiserie!)”
Ok, the surprise might not be up there with the denoument of a great murder mystery story, but this cake always evokes “oohs” and “ahhs” when cut into. Granted, you might not have fallen off your chair with this reveal, but I can live with that! Continue reading “Chocolate and orange surprise cake!”
Raspberries are one of my favourite fruits and I need little excuse to use these in sweet bakes: fresh, dried, curd…..any or all work for me! I was rather late to the blueberry party, though: only really taking to their sweet-acidic flavour in the past year or so, but now I adore them. Continue reading “Blueberry and raspberry macarons”
A shop-bought fondant fancy is very much a guilty pleasure of mine, but they are fun to make. And of course when making them you can go for whatever flavour you want, going for flavours that are not sold in the shops! Continue reading “Orange and passionfruit fondant fancies”