Coconut and gooseberry cake

This adapted Jane Hornby recipe is utterly scrumptious! I used gooseberries defrosted from my freezer stash but fresh, frozen or canned berries would work just as well for this recipe. The fruit keeps the cake really lovely and moist and the crunchy buttery coconut topping brings this cake to the next level! The cake will…

Red currant and French goat’s cheese frosted chocolate brownies

Happy Valentine’s Day y’all! Love it or loathe it, I’ll take any excuse to get my bake on and these decadent brownies are perfect for wowing your Valentine. Using up some lovely plump and tart red currants I had in the freezer from the in-laws allotment, these gave a wonderful tang coupled with the fresh…

Rhubarb & almond loaf

This Hummingbird rhubarb and almond loaf recipe was born to stand out in an afternoon tea line up. It’s incredibly moist, well spiced and the stewed rhubarb adds just the right balance of sweetness and tang. It’s such a simple recipe and I always take great enjoyment in sprinkling the delicate flaked almonds onto the cake…

Cookies and cream ice cream

Happy Easter folks! I’m celebrating the occasion with my trusted, fail-safe vanilla ice cream recipe. This makes a brilliant base recipe for you to get creative and experiment with other flavours. I’ve tried rippling raspberry compote and salted caramel previously, all super yummy, but today, I’m going for a personal favourite of mine, the glorious…

Pancakes

Another Pancake Day has come and gone and as always, I’m reminded that I really must eat them more often than once a year! Half of the joy is in pancake-flipping which never loses it’s child-like charm and the list of toppings and fillings is endless (and something I find myself day dreaming about regularly)….

Granola

I gave up trying to find the perfect granola from the supermarket (too nutty, too fruity, too oaty!) and settled on making my own. It’s so quick and simple to whip up and the smell of this oaty mixture baking in the oven is quite lovely. Tailor the ingredients to suit your tastes but after…

Lemon drizzle loaf cake

This lemon loaf cake gets whipped up when friends call in for a brew and only a quick homemade bake will do! A slice of this moist, tangy cake with a cup of tea is so rewarding. The drizzle adds a lovely glaze and delicious stickiness to the cake and dials up the zestiness. This…

Blueberry pancakes

These American style pancakes are light and fluffy and a treat for a weekend brunch served with lashings of maple syrup and crispy bacon, if you’re serving them the traditional way. They also work really well with banana and a sprinkling of cinnamon. I love them for dessert with ice cream and strawberries. 135g/4¾oz plain…

Skinny blackberry ripple ice cream

This skinny ice cream is insane. Once you’ve made your first batch, you’ll be saying goodbye to shop bought. It gets its skinny by using Elmlea Double Light instead of traditional double cream. Elmlea is a dairy cream alternative, and is a blend of buttermilk and vegetable oils. Ice cream purists will be horrified, but for…

Meringue

I’ve always shied away from baking meringues fearing the worst – sloppy mixture; under baking; over baking – all very headache inducing! I gave this recipe a go and it worked a treat. The meringues were light, airy and melt in the mouth. This recipe made 14 individual meringues and also works for one big…