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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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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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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Stem Ginger & Dark Chocolate Brownies

Hey all! We’ve not seen one of these around here recently, have we? A brownie recipe that is! This recipe came about a while ago – back when I ran the Brownie competition (eventual winner being these bad boys)

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Lemon & Thyme Drizzle Mini Bundt Cakes

So, it’s been a while and for that, I apologise. But, but… there is a reason and it’s a little top secret, but it’s going to prevent me from uploading as many recipes but it’ll be worth it – I promise!

You might also notice a distinct difference in style for this recipe and it’s something I’m trying out – veering away from every recipe being dark and moody, I thought I’d begin venturing into something lighter and fresher – let me know what you think! It’s not to say I’ll never do the dark and moody stuff again, but let’s mix it up a little, shall we?

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Mini Egg Nest Cake

OK. So confession time. This is the first time I have purchased corn flakes as an adult. I know, I know, but I’m just not a cereal guy! I’m a toast or pastry kinda guy. And so as the cereal box made it’s way down the conveyor belt I couldn’t help but smile at that very the very first time I am buying them as an adult is to make…a giant chocolate cornflake nest. Is there anything more reminiscent of childhood at Easter than that?

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Raspberry Pavlova Cake

Is it summer yet? No, not quite, but you could be fooled if you closed your eyes and ate a fork full of this dessert. It has all the flavours and ingredients of a Great British summer (sans rain). Yes, yes…Pavlova is German, but us Brits have taken it to our hearts and to our picnics and to our dessert tables. And we love it so. Because I’m not quite ready for summer yet, I didn’t go the hole damn way and create a pavlova. Instead, I’ve taken elements from one of my all time favourite desserts and incorporated them into a cake.

Inbetween the sponges, you’ve got the most awesome chewy meringue that takes you right to that picnic blanket or dessert table and shouts one thing at you: RASBPERRY PAVLOVA!
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Coffee and Cocoa Mini Bundt Cake

It’s official: I love bundt cakes and I plan to make plenty more. This week, I’ve been in the mood for something pretty chocolatey – which is pretty bad after the amount I consumed during Christmas! But, I am weak-minded and so gave into my gut. And out of that weak-willedness came these coffee and cocoa bundt cakes.

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The Art Of: Italian Meringue

Welcome, followers and new readers to a new series which looks at some of the technical components of a dish, rather than a complete recipe. I thought one of the best skills to master would be meringue. Why? Because 70% of my recipes use it (I jest, but also…)

Meringue can take many different a guise – whether it be baked or soft and can be made in a variety of ways, each one using a specific method to produce a different result than one another.
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Grapefruit, Ginger and Lemon Meringue Tart

Despite the wintery spell outside – temperatures dropping and snow falling – I still crave, all year-round, citrus. Lemons and limes are particular favourites (like you didn’t know!),  but one fruit often overlooked is Grapefruit. Not only does it make a great breakfast with some yoghurt, but it also makes an epic curd. So zingy…the kinda curd that makes you squint a little but wanting more!
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Simple White Crusty Loaf

The first weekend of the year is here, and I’m still very much in the baking mindset that  set in over Christmas – and I’m talking about the relaxing, therapeutic baking – doing something a little different that I’m not that familiar with – and after almost 2 years of Baker Man, here is the very first bread recipe. No way, you say!
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