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”

Grilled Peaches with Caramel Sauce

Summer is here and that means, for many of us, it’s a time to kick start a summer body diet. Perhaps not militantly, because why would we go without cake and chocolate for too long, right? But for me, I’m just a little more cautious, and this bought me to this recipe: Grilled Peaches.
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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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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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Creme Egg Brownies

Count them: how many crème eggs have you left over from Easter? What do you mean none? NONE? Well then go out and buy some – because these guys need to made, pronto! Continue reading “Creme Egg Brownies”

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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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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