Flour, Cake and Pastry

Salted Caramel has become hugely popular in the last few years so I thought it was about time I shared a few recipe inspirations with this delicious filling! First of all, here's a base recipe from Jamie Oliver for Salted Caramel, and it's delicious! Its super simple and takes literally no time at all, so give it a go... Ingredients A dash of vanilla essence A pinch of sea salt 40 ml double cream 15 g salted butter 60 g caster sugar 40 g golden syrup Method Combine the cream, vanilla, half of the butter and sea salt in a pan. Cook, whisking over a low heat for about 2 to 3 minutes until it’s just bubbling,  and then take the pan off the heat and set aside. Place the caster sugar and golden syrup in a medium pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar. Turn up the heat to medium and keep swirling until the sugar turns to golden caramel. Take off the heat. Stir the caramel into the hot milk with a wooden ...

Kia Ora! I'm currently doing some travelling around New Zealand, seeing all the sights and tasting all the delicious food. So I thought I'd share with you one of my favourites so far: Ambrosia! Ambrosia is a famous kiwi BBQ bring-a-long pudding. Its so simple...it only takes ten minutes to prepare on the morning of your BBQ or event, and by the time the BBQ rolls around the marshmallows will be soft and squidgy. And with just 4 ingredients, it really won't break the bank!  Ingredients: 1kg yoghurt (Any flavour you'd like)  500ml double cream  1 packet marshmallows (Any size)  1 punnet strawberries  Method: Slice the strawberries and chop the marshmallows in half (if using large).  Whip the double cream until soft peaks are formed, then add in the yoghurt and mix until its well combined.  Add in the marshmallows and fruit, and then spoon into either a large glass bowl or individual bowls or glasses.  Pop in the fridge for at least 5 hours go set...

Easter Weekend is just one week away! How quickly has that come round? Christmas honestly feels like it was 2 weeks ago, let alone 3 months! Another week means another 5 Inspirations for your Easter Weekend tables, and what better way to round off a delicious homemade meal than with a homemade pie for pud? Good Housekeeping recently made a 20 recipe guide on the best Easter Pies, and while they all look DELICIOUS, I thought I'd share my favourite 5 to get you inspired. There's even a vegan friendly recipe which is also gluten-free, so no matter who you're catering for, there's always a recipe. Without further a do... Pear Crumb Pie We have a never ending debate in our house of whether to have a crumble or a pie, mainly because half of us prefer pie, while the other half prefer a crumble. So you can never win. Unless you combine the two...served with warm custard, or a little vanilla ice cream, this pie satisfies the sweetest of teeth, as well as using some...

Who would believe its the weekend once again, which means its one whole week closer to Easter weekend, and everything that comes along with it. So here is our second instalment of our Easter Inspirations series! As Lent comes to an end, many households across the world take the opportunity to indulge in the luxury ingredients they have done so well to avoid over the last few weeks. These ingredients can include eggs, milk, cheese, cream, sugar and chocolate, and so it has become a popular tradition-especially in Europe-to create a rich sweet bread which is filled with those luxuries, that makes your mouth water. So this week I'm going to be sharing some delicious sweet bread recipes from across Europe, all full of history, flavour and smells to die for. Don't forget to search #easterinspirations for more of our recipe ideas! GERMANY: OSTERBROT Osterbrot is a soft, white loaf made in a boule shape, scored with a cross. It is traditionally filled with currants and ...

So March is well and truly under way, and I do believe Spring is finally arriving! Throughout the month of March I'll be sharing some recipes perfect for Easter, and all that comes with it. This weeks recipes are all focussed on the awesome flavour combination that is Chocolate Orange. So read on for some Easter Inspirations. Chocolate Orange Brownies Brownie. Chocolate. Oranges. Does it really get much better? The great thing about brownies is that once you discover a great batter recipe, you can literally add any flavourings you like, or you could try your hand at baking some blondies, made with white chocolate instead of milk or dark. For a basic Brownie Batter, you'll need: 1 85g unsalted butter 185g dark chocolate 85g plain flour 40g cocoa powder 275g caster sugar 2 eggs And then just add the zest and juice of one large orange! For the method, just click here ! Chocolate Orange Cookies Cookies are perfect with a cuppa, and I'm sure us Brits demol...

Welcome back to our Sugar-Free Feb series! So I went away this week and wanted to take some snacks with me that I could actually eat whilst I'm sugar free...and these fit the bill! Bananas are super versatile and can be used in cakes and cookies, or smoothies and ice cream. These bars are great for breakfast, an afternoon snack or a dessert. This recipe has just 2 key ingredients so it really is cheap as chips! I used the recipe from an amazing website, called The Kitchn however I adapted the recipe a little to suit my needs and tastes. As long as you have the two main ingredients (bananas and oats), you really can make this recipe anything you want it to be. Without further a do... BANANA OAT BARS Ingredients 2 ripe bananas 2 cups rolled oats 1/4 cup chopped nuts (optional) 1/4 cup pitted, chopped dried dates (optional) 1 teaspoon vanilla (optional) 1/2 teaspoon salt (optional) Grated nutmeg or cinnamon (optional) I added some chopped peanuts, ...

Aloha! This week is my second recipe in Sugar Free February, and you wouldn't think for one second that it has 0 grams of sugar! For the entirety of this month I'm giving up sugar to raise money for Cancer Research UK, you can head over to read more about why, what the money is going towards, and to donate, here . This means that I'm having to find recipes to share with you guys, and at home, that have 0 sugar, and so natural sugars are a go! SUGAR FREE LEMON AND HONEY CAKE So lemon cake is basically the best. Like I love it, a lot. But the downside to a good old lemon drizzle is that its 100% sugar overload, and that would just not do this month.  And then I stumbled upon this recipe , and to be honest, I don't think I'll go back to using my normal lemon drizzle recipe (sorry Bake Off). Ingredients 175g butter, softened, plus extra for greasing 215g runny honey Zest of 3 lemons Juice of 1 lemon 75g ground almonds 3 eggs 100g self r...

In case you haven't realised, Christmas is like two weeks away...how crazy! Across the world families are decorating their homes, schools are practicing their nativities and soon thousands will visit their local theatres to watch a good old panto. But the best thing about the build up to Christmas? THE BAKING! Last year I shared a few of my favourite recipes, and this year is no different. Over the next two weeks I'll be sharing 4 delicious and unique recipes, some of which I've baked before and some I'll be trying out for myself this year! So without further a do, here is recipe number one... Cranberry and Orange Chelsea Bun Tree This recipe comes from the BBC Good Food website , and is delicious! I love Cranberry and Orange Chelsea Buns, so was incredibly happy to find this sweet tutorial on how to make a mini edible Christmas tree! Ingredients 275ml full-fat milk 50g cubed butter 450g strong white bread flour 7g sachet fast-action ...

So I have a new found love of Granola. Served with vanilla yoghurt and some fresh berries, you can't really get a better breakfast in my opinion. The only downside is that supermarket bought Granola is RIDICULOULY EXPENSIVE. Like seriously. So here's my recipe for an incredibly quick homemade granola, that doesn't break the bank. In fact, you yield about four times as much in this recipe as you would with just buying a bag from the supermarket, and at just a fraction of the cost! Ingredients 3 cups of porridge oats 3tbsp. light brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/3 cup honey 1/4 cup vegetable oil 1 tsp. vanilla essence Optional Ingredients 1/2 cup small-dice dried fruit 1/2 cup coarsely chopped raw or toasted nuts or seeds Method Pre-heat your oven to 150C, and place a shelf in the middle of the oven. Mix together the oats, sugar, cinnamon and salt in a bowl. In a separate bowl, mix together the honey, vegetable oil and vanilla essence, ...

I was recently asked to make an egg-free chocolate cake, which can sometimes be a difficult task. I surfed the internet trying to find a recipe that left me with a moist chocolate cake, and eventually I found one! There are a million and one recipes out there, but not all of them will always work first time, but this one served me well, and it tasted delicious! You couldn't even tell it was missing eggs! Ingredients 280 grams plain flour 300 grams caster sugar 60 grams cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 240 ml milk 240 ml water 120 ml vegetable oil 2 tbsp. vinegar 1 tsp vanilla extract Method Preheat your oven to 180C. Grease and line two 7 inch round cake tins. In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, cocoa and salt.) Add the wet ingredients (water  milk, oil, vanilla and vinegar). Whisk until smooth. Immediately divide the mix between your two tins and bake for 25 to 35 minutes until the top springs b...

Red Velvet Cake has quickly become a firm favourite in the UK, and it's not hard to see why...a moist, flavoursome chocolate sponge, with a lightly whipped sweet cream cheese filling and topping, what's not to like? So for a cake that really needs no introduction, here's the recipe (adapted from The Hummingbird's Bakery cupcake recipe)! I decorated mine with a dark chocolate cage too, which makes it look really cool! Ingredients 120g softened butter 300g caster sugar  2 eggs  40g cocoa powder 6-8 tbsp. red food colouring (depending on the strength of the colouring 1 tsp vanilla extract  240 ml buttermilk  300 g plain flour  1 tsp bicarbonate of soda  3 tsp white vinegar  600g ...

We're half way through the week! With four more days to go until the big day, I hope you're all getting your presents wrapped, food bought and cards written. Christmas Day will soon be upon us! So another day means another Festive Favourite recipe, and today's bake doesn't let down...today is meringue day! This recipe is a great one to get the kids involved with, and comes from British Lion Eggs ...Christmas Meringue Snowmen! This recipe makes 5 snowmen, so if you want to make some more (which you probably will), just double the recipe! Ingredients: 2 egg whites 100g caster sugar 75g milk chocolate chips 5 (10cm) lengths of ribbon Method: Preheat your oven to 140C. Grease a large baking tray and line with non-stick baking paper. Place the egg whites in a large, clean bowl and use an electric whisk to whisk them until they are thick, white and stiff peaks form. You should be able to tip the bowl upside down and the egg whites sh...

Happy Tuesday! Today's recipe comes from yet another European country which is full of culture, flavour and an overflowing amount of scrummy recipes and bakes that are yet to be discovered. Although this recipe has become increasingly popular here in the UK, it still is and always be a traditional German dish. A perfect alternative to Christmas Cake, and impeccable with a glass (or two) of brandy, stollen has quite possibly got to be up there in my list of favourite bakes. As a Christmas bread, stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water. Advent was seen as a time of fasting, so many rich foods such as butter were forbidden during Christmas bakes. Over time, the bread has changed from being a simple, fairly tasteless loaf to one which is sweeter, more dynamic and made with extremely rich ingredients such as marzipan. It has adapted into the loaf we all know and love today, and frankly, it wouldn't...

Hello! Today is the first of my festive favourites, mincemeat. Mincemeat is something that really does get better with time, the longer you leave it, the more it matures, and the tastier it becomes! So it really is worth making it early, and leaving it to sit for a few days before you make some yummy mince pies! This recipe comes from the baking Queen, Mary Berry , and uses butter instead of suet, making it perfectly suitable for vegetarians, so its the perfect crowd pleaser! It makes 4 x 370g jars, so you should have plenty to keep you going over the Christmas period! Ingredients: 175g currants 175g raisins 175g sultanas 175g dried cranberries 100g mixed peel 1 small cooking apple, peeled and finely chopped 125g butter, cut into cubes 50g whole blanched almonds, roughly chopped 225g light muscovado sugar ½ tsp ground cinnamon 1 tsp mixed spice 1 lemon-rind and juice 200ml brandy Method: Measure all of the ingredients except the alcohol into a large ...

So winter has arrived, bringing with it flurries of snow, slippy roads and radiant sunrises. I love this exact time of year...the last few days of autumn and first few days of winter are here, and I love the mish mash of weather we now have. I love the colours on the trees, and having an excuse to bring out my big fluffy winter coat! So now winter is here, many are turning to food for comfort; it's that time of year perfect for soups, stews and hot puddings...food that warms you up and is good for the soul. Over the next few weeks running up to Christmas, I'll be sharing with you some of my favourite winter warmers recipes, from hotpots to crumbles. And this first recipe will not fail to warm the cockles of your heart even on the coldest of days...the wonderful Sticky Toffee Fudge Cake. Ingredients: For the Sponge 175g chopped dates 1tsp. bicarb. 50g salted butter Pinch of salt 75g demerara sugar 75g molasses sugar 175g self-raising flour 2 large eggs 1tsp. vani...

Chocolate orange is one of those flavour combinations that really can't go wrong. And for me, there's nothing more delicious than a Terry's Chocolate Orange; they are my favourite sweet treat of all time. So I thought I'd combined the classic Christmas snack with one of my favourite bakes-marble cake. Chocolate orange marble sponge, sandwiched together with a smooth, creamy buttercream, and topped with 12 segments of Terry's Chocolate Orange. Does it really get much better? Ingredients: 10oz Self Raising Flour 10oz Butter, softened 10oz Caster Sugar Pinch of Baking Powder 5 Eggs 1.5oz Cocoa Powder Zest and Juice of one Orange To decorate: 1 x 500g pot of Betty Crocker Vanilla Icing (I cheated this week and didn't make my own buttercream, but sometimes it has to be done) 1 Terry's Chocolate Orange *2 8inch circle cake tins, greased and lined* Method: Combine the flour, butter, sugar, baking powder and eggs in a mixing bowl, and beat we...

Over the last few years, the human population has grown, and with that growth comes an increase in food choices and dietary requirements. It's now also become common for people to choose to eat gluten-free, dairy-free, vegetarian or vegan. It's amazing to think we now live in a world where we aren't limited to what we can eat, or where we can get our food from. The world of food has come a long way, and with it brings a whole host of new directions we can take our diets down. Today I'm going to be sharing some Vegan dishes. One of my friends is soon to be going Vegan, and so I thought I'd help her out by sharing some yummy alternatives to some of her favourite snacks. Just because you're limited to what you eat, it doesn't mean you can't have fun playing around with new ideas, opening your eyes to new dishes, and new cultures. Veganism is a lifestyle that avoids all animal foods including meat, dairy, eggs and honey; all animal derived products such ...

Happy Monday! So the end of September is fast approaching, and dare I say it, Christmas is actually just around the corner. Shops are getting ready for the festive season, stacking their shelves with chocolate and Christmas cards. Absolutely crazy! The one good thing about Christmas coming is Ferrero Rocher being back on the shelves. I absolutely love them, and of course, love to bake with them. So I was over the moon to find this scrummy recipe on the BBC Good Food website, for Hazelnut Brownies, filled with that Ferrero Rocher goodness! It honestly doesn't get much better-it's literally Christmas on a plate. Ingredients: Box of 16 Ferrero Rocher chocolates 250g pack salted butter, plus a little extra for greasing 250g caster sugar 225g light muscovado sugar 100g cocoa powder 4 eggs 100g self-raising flour 85g chopped hazelnuts 4 tbsp. Frangelico or Fratello hazelnut liqueur (optional) Method: Unwrap the chocolates and place on a tray. Pop them in the freeze...

Happy Thursday! I hope you all enjoyed The Great British Bake Off  last night! I'm looking forward to catching up on it when I come back from South Africa. I thought I'd share with you one of my favourite basic baking recipes: cupcakes. They're so easy and they're certainly a crowd pleaser! You can pretty much add any flavourings you want, how great is that? So this recipe makes 12 cupcakes, and enough icing to pipe a swirl on top! Simple! Ingredients: 110g self raising flour, sieved 110g caster sugar 2 large eggs 110g softened butter 120g softened butter 250g icing sugar, sieved 1tbsp milk 1tsp vanilla essence Method: Pre-heat the oven to 170 degrees Celsius and line a cupcake tin with 12 cupcake cases. Beat together the flour, butter eggs and sugar for two minutes, or until a golden batter is formed, it should be thick and fluffy. Add any flavourings! Split the mix into the twelve cases. Bake for 12-15 minutes, or until golden brown and a skew...

Scones are one of my favourite things. I love them! And they're even tastier when filled with a good dollop of jam and a spoonful of whipped cream, perfect for those summer nights sat in the garden with a nice cold drink. The recipe comes from one of my favourite recipe books...Be-Ro. It's so simple to make and there's so many different varieties to choose from-fruit, cheese, cherry, blueberry, coffee and walnut. The list goes on! So, here you go! Ingredients: 225g Be-Ro Self Raising Flour 50g Margarine Pinch Salt 25g Caster Sugar (omit this if you're making a savoury scone, such as cheese) 1 Medium Egg To add any extra ingredients, such as cheese or sultanas, just add 50g of your selected filling Method: Heat the oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray. Mix flour, and salt, rub in margarine and stir in sugar and fruit. Add egg mixture and milk reserving a little for brushing the tops. Knead lightly on a floured surface and roll ou...