The Bakinglady 

My Dad used to make a mean old fashioned bread puddin’, my mum only ever ate it hot and the rest of the family only ever ate it cold... either way it’s a perfect way to utilise stale bread. Dads secret was to use leftover brewed tea from the pot, and a good sprinkle of crunchy white sugar on the top after baking.... it's the little things ❤️❤️❤️ &...

I don't think there is a nicer pudding than a rich, crisp, buttery crumble resplendent on a layer of luscious , sweet but sharp fresh fruit. This simple dessert is perfect with a jug of neon yellow custard or a good scoop of vanilla infused ice cream... delicious!

1000g bramley cooking apples, peeled, cored and cut into 2cm chunks

3-4 heaped...

When I was young, we used to make the filling for lemon meringue from a little box , I think it was made by a company called Greens but I couldn't swear on it. You added the water to a sachet in a small saucepan and cooked over a low heat until a little gelatine capsule burst , filling the kitchen with mouth watering aromas of zesty lemon. This yummy pu...

Serves 8-12

Light, moist and nutty, this is the perfect alternative to Christmas pudding after a heavy dinner. I would describe it as tasting a little like a coconut macaroon and with its mantle of whipped cream, chocolate stars and jewel like pomegranate seeds and it’s just so pretty… best of all tho, its simplicity itself and can be baked...

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...

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 lov...

What you need

6-8 hot cross buns or I large brioche loaf

For the Frangipan

75g butter

75g granulated sugar

75g ground almonds

1 level teaspoon almond essence

410g can of apricot halves in natural juice, drained and chopped (reserve the fruit juice to use in the apricot glaze)

...

There is a fabulous group on Facebook called 'Tampa native Cuban/Spanish, Italian and Southern recipes'  hosted and written by a group of sassy ladies with some serious Latin spirit. I dribble over there sunshine filled dishes, immerse myself in the imagined scents and flavours of the lemon, garlic and chilli infused sauces and longingly pict...

What you need

500g sweet potato, peeled and cut into 2cm slices

125g rice flour

50g soft dark brown sugar

100g dried papaya, chopped

Zest of one lemon

50g desiccated coconut

Oil for deep frying

For the lemon honey sauce

3tablespoons runny honey

Juice of ½ a lemon

Its amazing where you get inspiration from... This decadent little number came to me one evening whilst watching a documentary about rescued baby orangutans in an orphanage in Borneo and got me thinking about bananas. Bananas led onto chocolate which then went wildly off tack and took me in the direction of the deep south and Kentucky Bourbon. After a bit o...

What do you do with four overripe bananas, half a dozen dates and half a tub of double cream left over from Christmas???? You make a gorgeous banana infused dessert with an indulgent banana and Rum sauce that’s what…. Bananas and dates both contain masses of potassium a fantastic natural remedy to combat high blood pressure and bananas are a val...

You can tell when autumn is coming long before the leaves start to drop from the trees or the wind starts to bite because toffee apples appear in the shops. I adore the combination of hard red caramel surrounding a crisp tangy apple and the fact that it comes on a stick makes it even more of a delight as it means I can type and scoff one at the same time wi...

Over the last couple of months I have had a little live cake/baking chat with the lovely presenters from BBC Radio Lancashire and this month (October) they asked me to chat about puddings. As I always talk live from the Blackburn studio I take in a little baked treat ( well it would be rude to turn up empty handed) and I thought I w...

This recipe is not hard although it will take you a few hours to prepare but it is SOOOOOooo worth it with a light as a feather flourless sponge on the base topped with plump juicy raisins and two layers of rich orange infused plain and white chocolate mousse. Definately something very special and it would be wonderful as an alternative dessert after lunch ...

I have been wanting to do something special ever since we got back from  Las Vegas in March, but as hard as I tried I couldn't think of anything that would sum up in one ( or two...or three)  tantalising mouthful this fantastic city.... Until now, and boy has it been worth the wait!

Vegas is such a city of contrasts that this dessert h...

When I was at school in the 70's and early 80's the best part of my day was the lunchtime bell heralding lumpy grey mashed potato and neon yellow custard with a thick 'sharpei puppy' skin on the top.... Absolute heaven! I adored staying for school dinners, they were a wonderful a...

Sticky Toffee pudding with butterscotch sauce

There is nothing nicer on a cold, wet winters day then a bowl full of sticky toffee pudding with lots of sweet butterscotch...