Hot Cross Buns

30 Mar

Well it is that time of year, get the buns out (with the crosses), heat them up and smoother them with butter and any other gorgeousness you want. Who doesn’t love them? You’ll love them even more with this simple recipe!

hot cross buns

hot cross buns

What you need:


300 ml full fat milk/single cream

50g butter

500g bread flour

pinch of salt

75g caster dugar

7g easy action yeast

1 egg

75 g sultanas/or choc chips depedning on your preference!

50g mixed peel

zest of an orange

1 apple, peeled, cored and chopped

a touch of cinnamon


75g plain flour


3 tbsp apricot jam

What you do:

1) In a heavy bottom back bring the milk/cream to boil. Leave aside and add in the butter until gorgeously melted.

2) create a well with the dry ingredients and slowly pour in the warm milky buttery mixture using a wooden spoon to slowly incorporate.

3) Lightly dust the surface and begin to kneed, stretching the dough to add elasticity (this will make it fluffy!), continue for 5 minutes until it is shiny and there are no signed of flour. Let the ball of dough rest for an hour in a warm place.

4) once the hour is up and your rewarded yourself with a tea and a biscuit, grab the dried fruit and zest and add into the dough, make sure it is evenly distributed for maximum pleasure. Leave to rest for a further hour.

5) divide the ball of gorgeousness into 15 even pieces (about 75g each!), seperate these onto 2/3 baking trays making sure they have enough room to expand. Cover again with oiled cling film for a further hour.

6) flick the over on at 220C

7) Use the remaining 75g of flour and mix with warm water to form a paste, pop the paste in a piping bag and decorate the cross on the buns.

8) once the X has embedded itself into the buns, pop into the over in the middle shelf for 20 minutes!

9) gently heat the jam to melt and sieve to remove any unwanted lumps, simply brush over the gooey-ness for an extra special hot cross bun!

10) make another cup of tea to enjoy with your delicious buns.

As easy as that! I am sure that will keep everyone in the house happy! 😉

Keep it Delicious!


Raspberry and Almond Baked Oatmeal

13 Nov

Who has time to make breakfast in the morning? Why not make a big tray and make this glorious treat last the week!

Oozing with bursts of berry goodness, with a warm, creamy fluffed up oat-y taste that will keep you fuller for longer!

jammy oats and almonds

jammy oats and almonds

What you need:

fruit and nut

200 grams old-fashioned rolled oats

70 grams brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

43 grams sliced almonds

475 ml almond milk

1 large egg

42 grams butter, melted and cooled

1/4 teaspoon vanilla extract

170 grams raspberry jam

Fresh raspberries

What you do:

1) Get the oven going at 175°C

2) Whisk together the milk, vanilla extract, butter and the egg until gloriously foamy

3) Quickly mix up all the dry ingredients in a large bowl till evenly incorporated, pour in the liquid and leave to sit for 5 minutes while the oats soak up all the deliciousness.

4) Lay on a baking dish (8″ or smaller), dollop in pockets of the raspberry jam to melt through as it cooks.

5) Pop the tray in the oven for no more than 30 mins as the edges go golden brown and the jam begins to bubble its ready to gobble up!

A far cry from an unhealthy fry up but a good way to get everyone round the table in there pyjamas on a Sunday morning!

Keep it delicious!


5 Minute Mug Cake

6 Nov

Just strolled into work, delays on the tube and depression on everyone’s faces. It is officially cold, it’s officially winter. I have chosen to get my baking socks back on and what better way to start then with a mug cake recipe, easy as pie (not sure who invented that expression, pies aren’t that easy)!!


What you need:

4 tablespoons flour

4 tablespoons sugar

2 tablespoons unsweetened cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

1 splash of vanilla extract

What you do:

1) pre-heat the over, JOKE! you only need a microwave (genius!).

2) Mix in all your dry ingredients into your fave mug.

3) Add in the egg and mix well

4) Add in your chocolate chips and good quality vanilla extract. I like adding white ones in too or even little pieces of fudge for extra indulgence.

5) Pop into your microwave for 2.5 to 3 mins – and there you have it a perfectly good cake for any princess!!

Mix it up and make it delicious! Chocolate get into my belly and Winter be gone!


Naked Cakes

13 Mar

Reading all these wedding blogs and the rustic themes that seem to be dominating them I have come up with some organic, deliciously beautiful wedding cake ideas that would have your mouth waters instantly! I know not everyone loves the royal icing or regal iced cakes and some people want that simply exquisite cake, not to forget they are actually cheaper!!


Here are some of my faves….




Un-frosted beauties! Naked gorgeousness!

Email us for more information 🙂 

Keep it delicious!

Dessert Tables

11 Mar

So wedding season is only round the corner and its about time you start thinking about exactly what you want to celebrate your day!! A wedding cake is a must but new trends seem to be leaning towards an opulent dessert tables….

Pretty in Pink – 3 Tier Wedding Cake – Macarons – Mini Cupcakes



Lilac Love – 3 Tier Wedding Cake – 2 x 2 Tier Cake – Cupcakes – Biscuits – Cake Pops


Blue Butterflies and Bows – 3 Tier Wedding Cake – Muffins – Cupcakes – Cake Pops – Marshmallows – Chocolates


With an array of delectable desserts all your guests will be extra happy!! From cupcakes or all flavors, cookies, biscuits, macarons, cake-pops, personalized sweets and the wedding cake itself, you can have a gorgeous selection of beautiful masterpieces that will have your guests swooning.

Email us to find out more and for quotes 🙂

Keep it Delicious!

Chocolate and Hazelnut Mini Muffins

29 Aug


Any food in miniature is just delicious; canapés, mini doughnuts, babybel 😉 haha. Well this one’s a favourite in our house; you can eat 3 of these miniature beauties and feel half as guilty! Sneaky sneaky I hear you say, forget it…winter is on its way and I need to keep warm is my response. Here’s how…

What you need:

The Muffin

50g dark chocolate

150g plain flour

1 tsp baking powder

¼ tsp salt

1 large egg

40g golden caster sugar

130 ml whole milk

50g butter

The Topping

50g Hazelnuts, chopped roughly

75g dark chocolate


What you do:

1)      Pre-heat the oven to 200°C

2)      Toast the hazelnuts in the preheated oven for 5 minutes or until they are golden brown.

3)      For the muffins, sift the flour, baking powder, salt and coco powder into a large bowl.

4)      In a separate bowl beat together the egg, sugar, milk and the butter which should be melted.

5)      Re-sift the dry ingredients again (this is important as it keep things gorgeously fluffy) and mix into the egg mixture, lightly fold the ingredients together.

6)      Fold in the chopped dark chocolate, without over mixing.

7)      Divide the mixture between the 24 mini muffin cases, I use this muffin tin!


8)      Bake the muffins for 10 minutes – once baked, remove and let cool, now let’s make the topping! Place the broken-up chocolate in a small heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate to melt slowly.

9)      Take it off the heat once it’s melted and remove from the heat and let it cool for a few minutes.

10)   Once the muffins are cool enough to handle spoon a little melted chocolate on eat muffin and sprinkle with hazelnuts.

11)   Enjoy with a cup of freshly make coffee…mmmm delicious!

Keep it delicious!

Blueberry Frap

28 Aug


The sun is out!! It’s about that time when i share a delicious new recipe with you gorgeous people! So I noticed that Starbucks fraps were giving me major skin issues…I’m thinking it might have been because I was having about 3 a day :|…but now I have discoveredthis…blueberry fraps, a third of the calories but 100% of the taste! It is beautifully refreshing, looks adorable and will keep you full all morning! Give it a go!

What you need:

200g blueberries fresh or frozen
500ml natural soy milk
3 scoops soy vanilla ice cream
100ml soy whipping cream
1 glass crushed ice

What you do:

1)      Put all ingredients except for whipping cream to a blender and blend till smooth.

2)       Divide between two glasses.

3)      Whip the soy cream and spoon over the blueberry mix.

4)      Top with a few blueberries and mint. Sit in the park with a good book and enjoy summer!

Mix it up, use different berries, leave the cream if you’re on a diet but this method wont fail you J an easy treat for when you have unexpected guests!

Keep it delicious!

I’m back and this time im sticking!

20 Aug

Hello again,

Please don’t be angry I know it has been ages (by ages I mean 2 months) since my last blog post and I am a terrible person for it…I put my hands up and say ‘IM SORRY!!’ – I will try and make sure it doesn’t happen again! It has been a hectic few months with wedding cakes, a new job and a social calendar longer than my arm…but I finally think it’s time for me to tickle those taste buds again and get those recipes rolling! As you know I love your input, let me know if there is something you want to make, let me know if there is a technique you want me to demonstrate or let me know if you’ve tried any recipes J..I love hearing from you guys!

Sticky Toffee pudding, the ultimate self indulgent piece of gorgeousness…honestly this is my favourite slice of heaven and recently I’ve been craving it more and more. Having tasted about a million different recipes I have found the perfect one, the warmth, the sweetness and the sticky toffee trickling through every mouthful makes this a glorious comfort desert, perfect for those wet and windy days we have so many of. Here goes:


What you need:


200g dried dates, stoned and chopped.

250ml black tea (not too strong)

½ tsp bicarbonate of soda

85g softened unsalted butter,

175g self-raising flour

1 tsp mixed spice

175g golden caster sugar

2 eggs, beaten

Toffee sauce:

100g light muscovado sugar

100g unsalted butter

142ml carton double cream


What you do:

  1. 1. Pre-heat the oven to 160C.
  2. 2. Place the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
  3. Beat the butter and caster sugar together until they are pale and creamy.
  4. Beat in the eggs (one at a time), then add the flour and mixed spice.
  5. Fold in the date mixture and pour into a buttered cake tin.
  6. Bake for 30-35 minutes or until the top is just firm to touch.
  7. While the cake’s in the oven and the aroma swirls around the kitchen, make the sauce!!
    Put the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
  8. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
    Pop your feet up and enjoy



I know that this recipe is slightly different to a quick Madera put I promise you that tiny bit of extra effort makes this pudding a magical mouthful!


Keep it delicious! x


Easy Mini Banoffee Pies

11 Jun


Banoffee is one of these desserts, everyone loves that gorgeously crumbly pastry, ripe bananas and the trickle of warm toffee oozing it’s way into every part of this dish. Here’s a quick and easy recipie that will make this treat a staple in your household…here goes:

What you need:
225g hob nobs
120g melted butter
397g tin Nestlé Carnation caramel
300ml pot double cream
3 ripe bananas , finely sliced

What you do:
1) Crumble the biscuits in a sandwich bag with a rolling pin, some people like a fine crumble but I love a little nutty crunch with the bananas.
2) Place the crumble into a mixing bowl and stir in the melted butter until fully combined.
3) Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). (Or make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin.) Press the mixture in firmly – you can use the back of a teaspoon for this…pop into the refrigerator for at least half an hour.
4)Spread the caramel over the base of the tarts not quite to the edges. (If you are feeling adventurous make your own caramel, but as a quick bish,bash,bosh job this caramel is perfect). Arrange a layer of bananas on top of the caramel.
5) Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
Remove the tarts from the tins and serve.
6) I like chocolate sauce with my Banoffee too, so perhaps a drizzle of the good stuff for extra deliciousness. And finally finish with finely shaved dark chocolate shavings…

One word…Nom! Not only is it delicious for adults its an amazing way to get your kids eating fruit!! As it only takes a few minutes it’s perfect for any occasion!!

Keep it delicious!

Strawberry Frangipane Tarts

30 May

Bring on the festivities! The 4 day weekend to celebrate the queens reign is going to be amazing…food, drink, get togethers and hopefully sunshine! Here’s a treat you can add to the menu for your street party…here’s how:

What you need:
500g all butter shortbread pastry
For the coulis:
225g finely chopped strawberries
30g caster sugar
1 star anise(not essential)
For the Frangipane:
150g butter
150g sugar
30g plain flour
150g ground almonds
2 eggs
For the topping:
70g butter
50g icing sugar
1tsp vanilla paste
100g cream cheese
Almond flakes
6 strawberries

What you do:
1) Firstly the coulis – in a medium pan put in all the ingredients including a dash of water and allow to simmer until infused. Remove the star anise then let this cool before blending to a paste.
2) Secondly the Frangipane – beat together the butter, sugar and flour. Add the ground almonds and then the eggs and whisk till it becomes a creamy paste.
3) Thirdly the pastry – grease a 12 hole cupcake/muffin tin. Roll ready made pastry till its 2mm thick. Using a round cutter, cut out 12 10cm disks and pop into all the holes. I like a crinkled edge tart but it is entirely up to you!
4) Pop the disks in the freezer for 20 minutes.
5) Once the pastry is hard, fill with baking beans and blind bake for 15minutes at 200C.
6) Lower the oven temperature to 180C
7) Take the pastry out, spoon in 1-2 tsps of the coulis, then the Frangipane topping, finally press in the strawberries, and flake on a few almonds.
8) Bake further for 15-20 minutes.
9) Dust with icing sugar, and enjoy!!

Mmmmm summer desserts at their finest! Plus it’s all British! Enjoy and have a fab weekend!

Keep it delicious!