Wednesday, 31 December 2014

Chilli Jam

This chilli jam recipe is quick and easy to make and is the perfect edible gift. This chilli jam that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

  • 150g fresh red chilli peppers ( deseeded and cut into 4-5 pieces)
  • 150g red peppers ( cored, deseeded and cut into rough chunks)
  • 1 kg jam sugar
  • 600ml cider vinegar

You will need 6 x  250ml jars. 

Put the cut up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. 

Take the pan off the heat and allow it to cool. The liquid will become more syrupy, then from the syrup to viscous and from vicious to jelly like as it cools. 

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly ( as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating in it ), ladle into the sterilise jars. Then seal tightly. 

Wednesday, 3 December 2014

Fruit tray bake

These fruity fingers are the perfect anytime treat. But be warned: it's impossible to just eat one.


For the cake :
  • 200g (7oz) self-raising flour
  • 1 level tsp ground mixed spice
  • Pinch of salt
  • 100g (3½ oz) soft brown sugar
  • 350g (12oz) mixed dried fruit
  • 60g (2oz) glacé cherries, quartered
  • 2 medium eggs
  • 125ml (4fl oz) oil
  • 125ml (4fl oz) milk
  • Few drops of vanilla extract
For the topping :
  • 125g (4oz) royal icing sugar
  • 26 x 16.5cm (10¼ x 6½ in) traybake tin, lined with baking parchment
  • Small disposable piping bag
Method :

To make the cake, sift the flour, spice and salt into a mixing bowl. Add the rest of the ingredients. Either beat with a wooden spoon for 3-4 mins until well mixed, or use an electric mixer and beat for 1-2 mins. Turn the mixture into the tin and spread out so it is level

Bake the cake in the centre of a preheated oven at 170°C (325ºF, gas mark 3) for 45 mins - then, working quickly, remove the cake from the oven and spread the grated marzipan over it. Return the cake to the oven for a further 15-20 mins, or until the marzipan has turned a pale golden colour.

Remove the cake from the oven and allow it to cool in the tin, then remove from tin.

Mix the royal icing sugar with enough water to give a drizzling consistency. Fill the piping bag with the icing. Cut off the end of the bag to give a small hole and pipe zig-zags over the top of the cake, using up all the icing.

Leave the icing to set before cutting the cake into fingers.

Sunday, 23 November 2014

Brownie Pudding Cake

With a dessert that's part fluffy cake and part gooey pudding, there's no need to compromise. Spoon it into bowls and serve with ice cream.

  • 1 cup of plain flour
  • 3/4 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp cooking oil
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 3/4 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cup boiling water
  • Vanilla ice cream, optional 

Preheat oven to 180C/160C for fan oven. Grease an 8x8 inch baking pan, set aside.

In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.

Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls, spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

Saturday, 1 November 2014

Chicken, butter bean and chorizo bake recipe

This is perfect for winter warmer. Serve with crusty bread or rice.

  • 120g sliced chorizo
  • 1 sliced onion
  • 2 chicken breasts
  • A glug of white wine
  • 1 tin of tomatoes
  • 1 tin of butter beans
  • A bunch of parsley

  1. Preheat the oven to 180C/fan160C.  Fry 120g sliced chorizo in a flameproof casserole over a medium heat until crisp.
  2. Add 1 sliced onion, fry for 5 minutes until soft, then remove and set aside. Increase the heat, then sear 2 chicken breasts for 2 minutes on each side.
  3. Return the chorizo and onion to the dish with a glug of white wine and bubble for 1 minute.
  4. Add a tin of tomatoes, a tin of drained butter beans and a bunch of chopped parsley.
  5. Bake for 25 minutes until cooked. Season and serve.

Saturday, 18 October 2014

Rich tomato and chicken casserole

  • 2 tbsp olive oil
  • 600g chicken thigh fillets, cut into 4cm pieces
  • 1 cup roasted red onion*
  • 2 garlic cloves, crushed
  • 2 shortcut bacon rashers, chopped
  • 1 tablespoon plain flour
  • 1 tin 400g chopped tomatoes 
  • 2/3 cup chicken stock
  • 1 cup each roasted potato, roasted carrot and roasted zucchini*
  • 1 tablespoon balsamic vinegar
  • 100g green beans, trimmed, halved

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 1 minute. Add bacon. Cook, stirring, for 3 minutes or until bacon is browned. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce and stock. Bring to the boil. Season with salt and pepper.

Return chicken and any juices to pan. Add potato, carrot, zucchini and vinegar. Reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through. Add beans. Cook for 3 to 4 minutes or until beans are just tender. Serve casserole with crusty bread.

Place the vegetable on prepared trays. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until browned and tender. Set aside to cool completely.

Saturday, 11 October 2014

Brilliant Banana Cake

A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit

  • 140g butter, softened, plus extra for the tin
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe bananas, mashed
  • 50g icing sugar
  • handful dried banana chips, for decoration

Heat oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

Sunday, 21 September 2014

Buttermilk berry muffins

These Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, using buttermilk and a flavorless oil instead of the usual milk and butter. These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries. 

  • 21/2 cups (325g) of plain flour, sifted 
  • 3/4 (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Zest of one orange or lemon
  • 1 large egg, lightly beaten 
  • 1 cup (240ml) buttermilk
  • 1 cup (120ml) sunflower oil
  • 1 tsp vanilla extract
  • 11/2 to 2 cups fresh or frozen berries ( blueberries, raspberries or blackberries)

Preheat oven to 180C/160C for fan oven. Line with paper liners 12 muffins cups.

In a large bowl or measuring jug, whisk together the egg, buttermilk, oil and vanilla extract. 

In another large bowl combine flour, sugar, baking powder, baking soda, salt and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter it tough muffins will result. 

Fill each muffin cup almost full with the batter. Place in the oven and and bake until a toothpick inserted in the centre of the muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let it cool for bout 5-10 minutes before removing from pan 

Orange polenta cake

This orange polenta cake is lovely and moist, with a fruity flavour. Perfect for afternoon tea!!

  • 250g unsalted butter
  • 250g golden castor sugar
  • 4 large eggs
  • 140g polenta
  • 200g plain flour 
  • 2 tsp baking powder
  • zest and juice 2 oranges (less 100ml juice for the glaze)
For  the orange glaze
  • 100ml orange juice
  • 100g golden castor sugar

Heat oven to 160C/140C fan. Line the base and sides of a round 23cm cake tin with baking parchment. 
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly.
 Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. 

Sunday, 31 August 2014

Banana cupcakes with chocolate peanut butter frosting

This scrumptious cupcakes is so moist & delicious. Is best to make with over ripe banana as its full with banana flavour.

  • 115g unsalted butter, softened 
  • 100g dark brown sugar
  • 130g granulated sugar
  • 3 large eggs
  • 3 large very ripe banana, mashed
  • 2 tsp vanilla extract
  • 250g plain flour 
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon 
  • 1 tsp salt
  • 120ml buttermilk
  • 180g dark chocolate chips
Milk chocolate frosting:
  • 210g icing sugar
  • 32g cocoa powder
  • 115g unsalted butter, softened
  • 30ml double cream
  • 1 tsp vanilla extract
Peanut butter frosting:
  • 185g creamy peanut butter
  • 60g butter, softened 
  • 90g icing sugar
  • 1 tsp vanilla extract
  • 45ml double cream

Preheat oven to 180C or 160C for fan oven. Line two 12-count pans with 18 cupcake liners. Set aside.

To make the cupcakes:  Beat the butter, brown sugar and granulated sugar together in a large bowl on a medium speed until creamy. Add in the egg one at a time beating well in each addition. Add the mashed bananas and vanilla, beating on a low speed for about 1 minute. 

Shift the flour, baking soda, cinnamon and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips. 

Spoon the batter evenly into 18 cupcake liners. Bake each batch for 20 minutes or until the skewer inserted in the middle of the cupcake comes out clean. Allow to cool completely before frosting. 

For the chocolate frosting: Sift together the icing sugar and cocoa powder to assure the is no lumps. Set aside. Beat the butter until creamy then add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined. 

For the peanut butter frosting: Beat the peanut butter and butter on medium speed until creamy and completely smooth. Add the sifted icing sugar and vanilla extract. Mix on medium until combined. Add the cream and mix on high speed until creamy. Add a pinch of salt. 

Frost cooled cupcakes with a knife or with a pipping bag. Decorate with a slice of fresh bananaor chocolate   chips before serving if desire. 

Saturday, 23 August 2014

Rhubarb Crumble Cake

  1. This light sponge cake with crunchy crumble topping - a spin on classic comfort baking

  • 250g pack of butter, softened
  • 250g golden caster sugar, plus 1 tbsp
  • 2 tsp vanilla extract
  • 5 large eggs
  • 300g plain flour, plus 7 tbsp
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 300g rhubarb, washed, trimmed and finely sliced


Heat oven to 160C/140C fan and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. 
Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Monday, 11 August 2014

Lemon Blueberry Coffee Cake

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins.
If  your family loves blueberry muffins then they will love this coffee cake too. It takes blueberries to a whole new level.


  • 2 cups plain flour
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 115g butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 tbsp lemon zest
  • 2 cup blueberries, frozen or fresh
Crumble Topping:
  • 1/2 cup sugar
  • 1/4 cup plain flour
  • 45g butter, melted
  • 1 cup icing sugar
  • 2 tbsp lemon juice

  1. Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
  2. Prepare crumb topping and set aside.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
  5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
  6. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
  8. Crumb Topping
  9. In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
  10. Icing
  11. Whisk together powdered sugar and lemon juice to create a thin glaze.

Monday, 28 July 2014

Banana & raspberry cake with passionfruit icing

Classic banana cake gets a makeover with tart berries and a fruity topping.

  • Melted butter to grease
  • 125g butter, chopped
  • 140g (2/3 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 125g (1/2 cup) sour cream
  • 260g (1 cup) mashed ripe banana
  • 225g (11/2 cups) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon bicarbonate of soda
  • 100g frozen raspberries
For the passionfruit icing:
  • 125g cream cheese, at room temperature
  • 40g butter, at room temperature
  • 80g (1/2 cup) pure icing sugar
  • 60ml (1/4 cup) fresh passionfruit pulp
  • Raspberries (optional), to serve

Preheat oven to 180°C. Brush a 10 x 20cm loaf pan with melted butter. Line the base with non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.

Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle over the remaining passionfruit pulp.

Thursday, 24 July 2014


Treat yourself  this summer with a summer dessert. This is an incredibly easy recipe, look fantastic and taste great!! This is a twist on Italian classic. This dessert is really was delicious, as well as extremely rich and filling. 

  • 250g mascarpone cheese
  • 300ml whipping cream
  • 50g icing sugar
  • 1 tbsp vanilla extract
  • 1/2 cup Grand Marnier
  • juices of 2 oranges
  • 300g savoiardi (sponge finger)
  • 2x 487g tin mango

Line a 20cm springform cake pan with plastic wrap or baking paper.

Place the mascarpone, whipping cream, icing sugar and vanilla extract in a bowl and beat on high speed until thick and well combined.

Combine Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake-pan. Spread with one third of the mascarpone mixture, and top with one third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm. 

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice.

Friday, 6 June 2014

Chocolate Strawberry Cream Cake

Chocolate, cream and strawberries oh lala I am in heaven. . The bright red colour of the strawberries brings out the colour of this cake. 


For the chocolate sponge cake:
  • 175g self raising flour
  • 2 1/2 tbsp cocoa powder
  • 1 tsp bicarbonate soda
  • 2 eggs
  • 130g castor sugar
  • 150ml milk
  • 150ml corn oil
  • 1 tsp vanilla extract
For the filling/topping:
  • 500g fresh strawberries
  • 30ml cold water
  • 2 tsp gelatin
  • 350ml whipping cream, cold
  • 180g icing sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Preheat oven to 180C/160C for fan oven. Grease 2x 8" and line the bottoms with parchment paper.

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar. 

In a jug , measure the oil and milk, then add the eggs, vanilla extract and mix together with a fork until combined. 

Combine the wet with the dry ingredients and mix well. The cake mixture will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to touch.

Cool the cake in the tin for 5 minutes and then turn out onto a wire rack. Remove from tin and cool completely. Once the cake have cooled, storing them in the fridge for an hour or so makes this process of slicing the cake into half a little easier as the cake will firm up a bit.

For the filling: Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel. 

Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.

Once your strawberries are sliced and your whipped cream is prepared, slice each layer of the chocolate cake into two. Place one of the cake layer onto a plate or serving platter. Spread one fourth of the whipped cream over the top of the cake layer to the edges, leaving the side bare. Spread one fourth of the strawberries evenly over the whipped cream. Repeat the order for the next three layers.

Refridgerate until ready to serve.


Posted By Blogger to Yummy Mummy on 6/06/2014 04:00:00 pm

Monday, 26 May 2014

Malaysian Honeycomb Cake

This cake texture is similar to Ma Lai Ko. 
It's best to have it with a teh tarik or a kopi o.

  • 210g sugar
  • 250ml water
  • 80g butter
  • 6 eggs
  • 160g condensed milk
  • 180g plain flour
  • 2 1/2 tsp baking soda

In a small pot, caramelize the sugar until it turns intois a dark brown. Keep a very close eye so as not to burn it around the edges. Don't rush it as it will slowly melt and turn into a dark golden liquid caramel.

Slowly and carefully pour the water into the caramel. This will spatter and boil and seize up for the first minute or so and not to worry, it will return to a liquid syrup. Remove from heat.

Add the butter and set a side to cool.

Preheat the oven to 175C. Grease a 9 inch round cake tin.

Mix the eggs and condensed milk in a bowl. Sift the flour and baking soda together and add to the egg/milk mixture. Mix well. 

Pour the caramel butter sauce into the batter and mix well. 

Pour batter into the prepared pan. Let it sit for 5 minutes for the bubbles to begin developing.

Bake in the oven for 1 hour or until the skewer inserted comes out clean. Do not use the convection. 

When the cake is cool, turn it out into a serving plate.

Thursday, 15 May 2014

Strawberry Shortcake

One of the best desserts to make in summer is Strawberry Shortcake.....a true summer dessert.

  • 250g self raising flour
  • 75g unsalted butter
  • 4 tbsp milk
  • 3 tbsp caster sugar
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/2 tsp vanilla extract
  • icing sugar for dusting
For the filling:
  • 350g fresh strawberries
  • 284ml whipping cream

Stir in the flour and baking powder into a bowl. Add the butter and rub together until you achieved the texture of a fine breadcrumbs.

Add in the sugar and mix well.

Make a well in the centre of the mixture and add the egg, milk and vanilla extract. Mix to make a soft dough.

Place the dough on a floured surface and press/roll out to a 8" in diameter. Transfer to a lightly greased baking sheet and bake at 200C for 10 to 15 minutes until firm and golden. Transfer to a wire rack to cool.

Whip the cream and hull the strawberries, then slice the strawberries.

Once the shortcake has cooled slice it in half with a sharp bread knife. Take the top half and carefully cut into 12 equal segments.

Spread a layer of cream on the bottom half of the shortcake and place a layer of sliced strawberries on top.

Spread another layer of cream and add another layer of  strawberries. Keep 12 pieces of half strawberries back for decorating on the top of  the cake.

Spread the remaining cream onto the filling. Carefully place the shortcake segments on top of the cake.

Dust with icing sugar and place the halved starwberries on each segment. Dust lightly once more with icing sugar and serve.

If your dough is a bit too sticky add a tbsp of flour into the mixture and it should come together very well..

Sunday, 11 May 2014

Frosted Peach and Coconut Cake

A really beautiful  and unsual cake, you'll be unable to resist a slice of this gorgeous cake ♥♥

  • 185g caster sugar
  • 185g butter, softened
  • 3 large eggs
  • 420g can peaches, drained and pureed
  • 100g dessicated coconut
  • 185g self raising flour
  • 1 tsp baking powder
For the icing:
  • 300g white chocolate, broken into pieces
  • 300g full fat Philadelphia
  • 175g unsalted butter, softened
  • 1 tbsp Malibu or white rum
  • 100g desiccated coconut, toasted 

Heat the oven temperature 170C or 150C for fan oven. Lightly oiled and base-lined a 20cm springform pan.

Beat in the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the peaches, don't worry if the mixture splits; it will come back together.

Fold in the coconut, flour and baking powder with a pinch of salt, pour into the cake tin and bake for 1 hour to 1 hour 10 minutes,  until the skewer comes out clean, covering the top with foil if it looks like it's getting too dark. Remove from oven, cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.

Meanwhile, making the icing. Melt the choccolate very gently over a pan of steaming water, off the heat. Allow to cool to room temperature- don't rush this or the icing won't set. Beat the Philadephia and butter with electric whisk, then add the melted chocolate and beat again. Stir through the Malibu or rum until smooth.

Using a serrated knife, carefully split the cake in half horizontally. Use a third of the icing to fill the centre, then cover the rest of the cake with the remaining icing. Using a palette knife, carefully press the toasted coconut up the sides of the cake. The decorated cake will keep in the fridge for 3 days. Bring back to room temperature before serving.

Sunday, 13 April 2014

Caramel Walnut Teacake

Easy to make and wonderfully soft, this caramel walnut teacake is perfect tea-time treat.

  • 65g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup self raising flour, sifted
  • 1/3 cup milk
  • 3/4 roughly chopped walnuts
Caramel icing:
  • 15g butter
  • 11/2 tbsp brown sugar
  • 2 tsp milk
  • 1/4 cup icing sugar, sifted

Preheat oven to 180C/160C for fan oven. Grease a 6cm deep 9cmx19cm loaf pan. Line base and sides with baking paper.

Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with the remaining flour and milk. Spoon mixture into the prepared pan. Level top. Top mixture with walnuts.

Bake for 25-30 minutes or until the skewer inserted in the centre comes out clean. Stand in the pan for 5 minutes. Turn, top-side up, onto aa wire rack.Cool.

Make a caramel icing: Place butter, brown sugar and milk in a microwave-safe bowl. Microwave on high for 1 minutes or until melted and combined. Whisk in icing sugar until combined.

Drizzle cake with icing. Set aside for 20 minutes to set. Serve.

Dorset Apple Cake

  • 225g self raising flour
  • 2 tsp ground cinnamon
  • 115g unsalted butter, diced and chilled, plus extra for greasing
  • 115g light brown sugar
  • 1 large egg, beaten
  • 8 tbsp milk
  • 100g sultanas
  • 225g Brambley or Granny Smith apples, peeled, cored and diced
  • 2 tbsp demerara sugar

Heat the oven to 180C/160C for fan oven. Grease and line a deep 20cm cake tin with baking parchment.

Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fngers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 8 tbsp milk. You want to achieve a smooth, thick batter.

Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.

Allow to col in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.

Sunday, 23 March 2014

Chocolate lava cake

Wow- a company - worthy - ooey, gooey chocolate dessert is a snap to make!!

  • 113g semi sweet baking chocolate
  • 113g butter
  • 2 eggs
  • 75g sugar
  • 40g plain flour, sifted
  • butter for greasing ramekins

Heat the oven to 180C/fan 160C.

In a double boiler, melt the chocolate. Once the chocolate is melted, remove  from the heat and add in the butter. Mix until the butter is melted fully

In a medium mixing bowl, beat eggs and sugar until light and fluffy. Then add the chocolate/butter mixture into the eggs and the plain flour and mix until well incorporate.

Butter the bottom and sides of the ramekins and pour the mixture about 3/4 way full.

Place the ramekins on a baking tray and bake for about 10-15 minutes. Shorter for a gooey inside, longer for a slightly stiff inside.

Serve hot with vanilla ice cream or with a dusting of powdered sugar.

Banana cake with walnut crumble crunch

A wedge of this alongside a cup of coffee or tea makes for a perfect Sunday

  • 250g light brown sugar
  • 250g self raising flour, sifted
  • 140g walnuts, roughly chopped
  • 1 tbsp butter
  • 2 eggs plus 2 egg white
  • 4 ripe bananas or 3 large, mashed
  • 150ml sunflower oil
  • 100ml milk
  • 1tsp cinnamon
  • 1tsp baking powder

Heat oven to 180C/fan 160C. Line the base and sides of a 20cm loose-bottomed cake tin with baking parchment.

For crumble topping: stir together 2 tbsp each of the sugar, flour and chopped walnuts, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.

Break up the whole eggs with fork, then mix with the mashed bananas, oil and milk until all the wet ingredients are well combined.

In a separate large bowl sift in the self raising flour, cinnamon and baking powder. Then stir in the sugar and the chopped walnuts.

Whisk the egg whites until just stiff in another clean oil free bowl.

To combine add the oily banana mixture into the bowl of the dry ingredients and stir well together until you have a smooth, lump free mixture. Finally using a large metal spoon or spatula gently fold in the egg whites. Then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hour, until the skewer inserted in centre comes out clean. Check the cake within 15 minutes to go, if the surface is browning too quickly cover with another piece of baking parchment.

Once the cake is ready leave it in the tin for 5 minutes, then finish cooling in a wire rack.


Saturday, 15 February 2014

Rich Valentine's Chocolate Cupcakes

This lovely & delicious cupcakes are to die for. It is great for Valentine's Day by adding the royal icing sugar heart.


For the cake:
  • 150g butter
  • 150g light brown sugar
  • 3 eggs, beaten
  • 115g self raising flour, sifted
  • 35g cocoa powder, sifted
  • 1/2tsp baking powder
  • 2 tbsp brandy
For the chocolate icing:
  • 125g good quality plain chocolate
  • 50g butter
  • 75ml double cream
To make the hearts:
  • 150g royal icing sugar
  • pink food colouring

Preheat the oven to 170C/150C Fan. Line a cupcake tin with paper cupcake cases.
Place the butter and brown sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten egg a little at a time, beating until smooth. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder.
Divide the mixture between the cup cake cases. Bake for 20 -25 minutes until risen and just firm to the touch. As soon as the cakes come out of the oven prink with a cocktail stick and drizzle with the brandy. Leave to cool on a wire rack.
To make the icing, break up the chocolate and place in a bowl with the butter. Place the bowl over a pan of just simmering water and leave until melted, stirring until smooth. Alternatively, melt in the microwave for 1 minute on medium, stirring halfway through. Stir until smooth.
When the butter and chocolate have melted, remove from the heat and stir in the cream until smooth. Cool for 30 mins or until thick enough to pipe. Place in a piping bag with a large star shaped nozzle and pipe in swirls on top of the cakes.
To make the hearts, make up the royal icing as directed on the pack and divide between 2 bowls. Add pink food colouring to both bowls of icing and mix to give a pale and darker shade of pink. Place the icing in small piping bags fitted with fine plain piping nozzles. Line a tray with baking parchment and pipe heart shapes onto the paper. Leave to dry in a warm place for at least 24 hours, longer if possible until they will easily lift off the paper. Place a heart in each cupcake and serve.

Mango Mousse Cake

This cake is definately for mango lover!!!!


For the genoise sponge base:
  • 2 eggs
  • 50g castor sugar
  • 15g unsalted butter
  • 50g plain flour, sifted
For the mango mousse:
  • 17g gelatine powder
  • 60g hot water
  • 350g whipping cream
  • 3 tbsp icing sugar
  • 300g mango puree
  • 200g cubed mango
For mango puree topping:
  • 150g mango puree
  • 1 tbsp gelatin
  • 4 1/2 tbsp boiling water
  • fruits for decoration, optional

First make the sponge:  Heat the oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water ( don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volumn. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15-20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little "feet" along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mango mousse: In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refridge to chill.

In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well. Add the mango mixture to whipped cream. Mix well till incorporated.

Pour half the mango mousse over the prepared sponge tin. Add mango cubes and cover with the remaing mousse. Let it set for 30 to 45 minutes in the fridge.

To make the mango puree topping: Dissolve gelatine in hot water. Mix into mango puree. Wait until the mousse is set and the topping is cooled, arrange sliced fruits carefully. Let the cake chill for at least 3 hours before removing the cake ring.


Monday, 20 January 2014

Basic Macaron

Finally after several attempts I manage to get it right this time !!! They have a smooth, crisp and a moist chewy interior.

  • 50g icing sugar
  • 5g cornflour
  • 30g finely ground almond
  • 35g egg white
  • 30g sugar

Prepare the baking tray, lined with silicon coated parchment paper (draw circles behind the parchment if required) or you can also use the special silicon macaron mat. Preheat oven to 160C/140C for fan oven.

Sift icing sugar with the cornflour together. Add the ground almond to the icing sugar mixture and sift again. Set aside.

In another clean and dry bowl, whisk the egg white till frothy. Add in sugar in 2 additions and whisk untill soft peak.

Add in the ground almond mixture into the whisked egg whites in 2 addition, fold until incorporated. Lift the spatula to see if it falls ribbon-like.

Load the batter into a piping bag with round tip. If no round tip, snip the end of the piping bag. Pipe into circles. Bake for about 5-8 minutes. The "feet" will start to form. Lower down the temperature to 110C/90C for fan oven and further bake for another 15 minutes. Set aside to cool and remove from paper or silicon mat.

Pair them up and sandwich with nutella, buttercream or ganache. Refridgerate before serving.

Strawberry Mousse Cake

 Looking for a lighter and healthier cake recipe? This strawberry mousse cake is a delicious option. As the cake is light and your 5 a day you don't have to feel guilty eating them.

For the Genoise sponge base

  • 2 eggs
  • 50g caster sugar
  • 15g unsalted butter, melted, plus extra for greasing
  • 50gz plain flour, sifted
For the strawberry mousse
  • 1 x 135g packet strawberry jelly
  • 350g strawberries
  • 2 x 170g tins evaporated milk
For the strawberry topping
  • 150g strawberry puree
  • 1 tbsp gelatine powder
  • 41/2 tbsp boiling water
For decorations
  • extra strawberries for the side of the cake and also extra for the top decorations
  • 50g dark chocolate chopped

First make the sponge : Heat your oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mousse : break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Puree the strawberries in a blender until smooth and pass through a sieve to remove the seeds.Use 350g for the mousse.

Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry puree.

Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge.

Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set.

To make the strawberry puree topping: dissolve gelatine in hot water for strawberry puree topping. Mix in the strawberry puree. Wait until the mousse is set and the topping is cooled, pour in the topping carefully.Let the cake chill for at least 3 hours before removing the cake ring.

To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set.

Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve.