|Posted by me on November 27, 2016 at 11:20 AM||comments (0)|
As a dirty ‘suv-er-ner’ I am familiar with good old fashioned, rib sticking bread puddin’s (my Dad, especially, makes a mean one!) rich with dried fruit and spices and normally soaked in cold tea or water then baked and served hot with creamy vanilla custard or cold (my favourite) with a dusting of granulated sugar. It was popular in the war years in London and the home counties as bread was un-rationed and ...Read Full Post »
|Posted by me on November 4, 2016 at 7:25 AM||comments (0)|
Ok, so I know these aren't baked but baked-schmaked they are so damn good who is complaining.... perfect when eaten in the garden on a lovely warm summers day with a nice cold half of cider.....
What you need
400g good quality pork sausage meat
60g vintage mature cheddar cheese, grated
50g good quality apple chutney
½ level teaspoon freshly ground black peppe...Read Full Post »
|Posted by me on November 4, 2016 at 5:35 AM||comments (0)|
One day (so legend has it) Henry the Eighth was strolling through Hampton palace and happened upon Anne Boleyn and her girlfriends eating these tasty little pastries from a silver dish, now Henry was so enthused by them that he decreed that only the royal household should be allowed to wrap their diamond encrusted gnashers around their pastry, almond and orange filling that he selfishly locked the recipe away in a...Read Full Post »
|Posted by me on November 3, 2016 at 5:20 AM||comments (0)|
I would like to think of this sexy little number as a bit of a posh totty Battunburg with layers instead of squares but still under its customary mantle of gorgeous golden marzipan... bursting with zingy orange and fresh blueberries its the perfect cake for afternoon tea.
What you need
150g self raising flour
150g caster sugar, plus a little extra to decorateRead Full Post »
|Posted by me on October 31, 2016 at 9:15 AM||comments (0)|
Biscotti- are Italian cookies which literally translates into ‘twice baked’ and are one of the tastiest and simplest biscuits to bake as well as making a wonderful gift when placed into a pretty glass jar or cellophane bag tied with ribbon or raffia.
A ‘good’ biscotti should be crunchy but not teeth breaking or jaw crunchingly hard and the secret is to bake them for the second ti...Read Full Post »
|Posted by me on October 25, 2016 at 5:50 AM||comments (0)|
Anyone that knows me, knows that I’m always up for a bit of a challenge, whether its jumping 855ft off the top of a very tall building or skydiving from 15,000 feet, if it grabs my attention then I will have a go…
A few days ago one of my lovely friends asked me for a recipe for a chocolate cake that her and her partner ate recently in the town of Ohrid in Macedonia. Unfortunately there were no online recipes...Read Full Post »
|Posted by me on October 17, 2016 at 1:25 AM||comments (0)|
Sometimes you just have to let your ‘INNER FREAK’ out, and Halloween seems to me the perfect excuse to have some decidedly creepy and freaky fun with my Mummy cake covered in chocolate bandages and filled with frog spawn and beetle bug frosting….
I had been thinking about this cake for days before I finally managed to get into the kitchen to create it and I wanted to ensure that it was easy enough to b...Read Full Post »
|Posted by me on October 9, 2016 at 11:55 AM||comments (0)|
An hour’s drive away up the M6 motorway from the Market town of Chorley in Lancashire (where I live) is the beautiful Cumbrian village of Grasmere, nestled amoungst the hills and mountains of some of the most picturesque scenery in the English Lake district. It is Famous for two things, the Poet William Wordsworth who lived in the village for fourteen years and proclaimed that Grasmere was “the loveliest spot tha...Read Full Post »
|Posted by me on October 9, 2016 at 11:30 AM||comments (0)|
Every autumn I create a cake or dessert that fills my soul and my tummy with a warm fuzzy feeling and the promise of nature’s bountiful harvest- crisp, juicy apples and fragrant spices. This year I decided to make a dessert and a cutting cake all in one beautiful ring of gorgeousness and it was inspired in memory and honour of my lovely Mum ‘Pammy’ who we lost very suddenly at the end of 2015.Read Full Post »
|Posted by me on September 20, 2016 at 2:55 PM||comments (0)|
If you happen to visit Northern Ireland you will find this lovely fridge cake on every tea time table and on every café menu.
It’s called a fifteen because there is almost no weighing involved, you just count out 15 of each ingredient, which is perfect if you can’t be bothered getting the weighing scales out.
I have made a traditional Fifteen and also tweaked the recipe a little and given it a caramel a...Read Full Post »
|Posted by me on June 19, 2016 at 11:50 AM||comments (1)|
( serves 12 ) free from gluten
225g plain 70% chocolate, broken into small pieces
200g soft light dark brown sugar
3 medium eggs
150g ground almonds
For the cheesecake swirl
180g full fat cream cheese
1 small very ripe banana (the browner and squidgier, the better the flavour)
½ teaspoon vanilla extract
20g...Read Full Post »
|Posted by me on November 5, 2015 at 4:40 AM||comments (0)|
As my favourite time of the year rapidly approaches ( where has this year gone again!!!) I start to plan and prepare my Christmas feast for family and friends and I always create a special cake or cookie ready for guests dropping by. This year I decided on a luscious, creamy white chocolate frosting, atop a bright red, clementine infused cake and a zingy fresh strawberry perched jauntily on the top..... ...Read Full Post »
|Posted by me on October 29, 2015 at 12:35 AM||comments (0)|
If you think that Crispbreads are the cardboard tasting, diet induced slices of 'nothingness' then you really need to wrap your gnashers around homemade cheddar and multi seeded oaty crispbreads inspired by delicious Smorgasbord breads from Scandinavia, because there is absolutely nothing bland or cardboard like about these crisp, seed packed and tasty little babies...
Try them heaped with creamy butter, slabs of chedd...Read Full Post »
|Posted by me on October 28, 2015 at 6:40 AM||comments (0)|
Every now and then I manage to persuade my poor other half that we really need to spend a spare Sunday traipsing around a very large Swedish furniture store with hundreds of other like minded couples buying lots of stuff that ( actually in truth) we really dont need and then trying to ram it all in our car like a giant Tetris puzzle.
As a peace offering I buy a box of scrummy oat cookies that are san...Read Full Post »
|Posted by me on August 10, 2015 at 4:05 AM||comments (0)|
I am off on my holidays tomorrow to our favourite city on the planet, Las Vegas, Nevada in the good old USA (11,8,2015) and thought I would share the baking I indulged in yesterday in honour of our little excursion across the Atlantic... These bad boys are a cross between an English Digestive biscuit ( boring!) a Rich tea biscuit (even more boring) and a child hood favourite a Wagon Wheel ( so much b...Read Full Post »
|Posted by me on July 28, 2015 at 11:15 AM||comments (0)|
If you happen to visit the city of New Orleans on Shrove Tuesday or Fat Tuesday as it is affectionately known in the USA (Mardi Gras translated from the French means Fat Tuesday….) you will be mesmerised by the vibrancy, loud noise and party atmosphere of the carnival that happens at this time every year
Parades, marching bands, floats and Beautiful girls in the skimpiest of costumes dance to the loud, pulsating...Read Full Post »
|Posted by me on July 26, 2015 at 3:55 PM||comments (0)|
There is an unwritten law, somewhere, that you can’t go to the Gods own county of Yorkshire without sampling a freshly baked curd tart, if by any chance there isn’t such a law then there jolly well should be!
Curd tarts are the English version of a baked cheesecake, long before those pesky American’s decreed that only they know how to make a New York cheesecake, we made them in ‘old’ York...Read Full Post »
|Posted by me on July 26, 2015 at 3:50 PM||comments (0)|
Makes approximately 20
Lancashire is rightly proud of its baking heritage and some of the delicious cakes and biscuits that originate in the county (probably to cheer the inhabitants up from having to live with the wet and windy climate for most of the year!)
Near to the City of Preston is a small pretty village with the quaint name of Goosnargh which is renowned for its caraway seeded shortbread although unfort...Read Full Post »
|Posted by me on July 26, 2015 at 3:30 PM||comments (1)|
Deep in the Lancashire countryside on the A6 between bustling Preston and the pretty old market town of Garstang is a fabulous garden centre (complete with cool, giant flower head urinals in the gents for the fella’s to wee elegantly into) that makes the most delicious cakes, cookies and scones. It’s one of our favourite places to visit when the Husband gets his ‘Alan Titchmarsh hat’...Read Full Post »
|Posted by me on July 26, 2015 at 2:30 PM||comments (0)|
Here in Lancashire there is good natured rivalry between the towns of Chorley, Accrington and Eccles as to who produces the best fruit filled pastry ‘cake’. Despite being an inhabitant of the market town of Chorley, I much prefer the sugar encrusted puff pastry Eccles version compared to the plainer Chorley or Accrington short crust pastry cakes that are traditionally eaten slathered in a bit’o best but...Read Full Post »