Salted Caramel Sauce

Essentials time! Caramel sauce is an essential, right? No, I jest (I don’t). By essentials, what I mean is that sometimes it’s nice just to go right back to basics and discover the elements to what often makes up part of a larger dish. I’ve used this caramel sauce of a huge about of bakes – whether used in a drizzle, a filling or sandwiched in-between two sponges.
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Rhubarb & Custard Cheesecake

Rhubarb is still in season and as i’m sure you’ll all agree is the fruit of the gods. You’ve previously seen my Rhubarb Curd, which we’ll utilise in this recipe, but we’ll also be trying out some other techniques: jelly, cheesecake and custard to create a show-stopping dessert perfect for a summer’s weekend.
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Lemon Meringue Ice Cream

Summer is here and summer for me really is about those desserts that either take advantage of fruits in season or are simply beautifully refreshing. Enter in my Lemon Meringue Ice Cream. And the best thing? This ice cream is no churn, which means no need for any pesky ice-cream maker! Just wizz all the ingredients together and your mixer does all the hard work. Continue reading “Lemon Meringue Ice Cream”

Chocolate Tart

So since finding the creaming method when making shortcrust pastry, I have become addicted to it. Trust me when I tell you that it works every. single. time, and produces some magnificent buttery, flaky and delicate pastry.

As a result, I have been in the kitchen practising and perfecting this (and eating the results, of course). As a final result, I present to you this incredibly indulgent Chocolate Tart. Of course, they’ll be a Lemon Tart coming, I am sure. Because, well because lemons.

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White Chocolate & Raspberry Brioche Bread and Butter Pudding

So no joke, this is probably the most classic recipe I’ve ever done. Bread and butter Pudding. Is there a more British dessert? This super-delish pudding uses bread (duh), which is layered and soaked in an egg custard mixture. Traditional recipes call for raisins and nutmeg, but i’ve gone a little off-piste and served this with the classic – in it’s own right – combination of raspberries and white chocolate. To toe the line of tradition, I’ve also incorporated some spice in the form of cinnamon and ginger, but they’re certainly not the lead flavour.
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Loaf – Bread: Back to Basics

We are welcomed into the kitchen by Gordon, who pops his head out of the door with a “you look lost – are you here for the bread baking course?”

That we were. As I’ve said before, I am well versed in cake, in tarts and desserts. I understand them and, for the most part, they understand me. They usually do what I ask. Bread, however. Bread is a different ball game. It ignores me. Nay! It actually does the opposite of what I ask.
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Grapefruit Curd

Another week, another curd recipe. Why? Because, despite it’s name, it’s one of the best things in the world, bar none. Tangy and fruity and sour and perfect in yoghurt, on toast, in cake, on  cake…pretty much anything. This grapefruit curd was part of a bigger recipe, which is coming and incorporates two different curds – this one and this one – in one big show-stopping cake.
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The Best Chocolate Shortcrust Pastry

Shortcrust pastry is a b-e-a-utiful thing. It’s homely, it’s great to make, it’s simple and it’s versatile. From the decadent to the classic to the fun. I thought I’d show you guys a fool-proof way of creating the most crumbly, delicate pastry ever.

I’ve always made pastry the classic way – the rubbing of the butter and flour together to create breadcrumbs and to be honest, results have often been mixed. This led me to research the best ways to create the perfect pastry and I learned about the creaming method. This is exactly how it sounds – you cream the butter and sugar together before adding the flour and water. I’ll be honest with you: it’s a game changer.

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Chocolate Orange Mousse Tarts

Chocolate Mousse is a childhood favourite of mine. I remember I always had a mousse in my lunchbox at primary school and sometimes I loved the fluffy, airy texture and sometimes I liked beating it with my spoon so it was this thick, rich dessert. This mousse falls somewhere in the middle.
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Spicy Baked Eggs

I feel like this breakfast should be eaten every day, but that’s unfeasible, expensive and ridiculous. Who has that much time in the morning? Not only for all of the previously mentioned reasons but also – this is a weekend breakfast. It’s a little special and requires a little bit of time. It’s meant to be eaten at a table, at a leisurely pace as you sip on a coffee and have a read of the paper.
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Rhubarb Curd

Rhubarb is currently in season – so make the most of it. I stumbled across a bunch of it which even when in season is often difficult so I grabbed as much as I could and then panicked. What to do with so much rhubarb? I have a couple of recipes coming up which utilised them all wonderfully so keep your eyes peeled.

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