Pineapple Upside-down Rock Cakes

Pineapple Upside-down Rock Cakes B

Ok so these aren’t upside-down, but they are pineapple rock cakes with a cherry on top! Rock cakes are a truly British bake, but despite the decline in their popularity, I still believe they are incredibly tasty and impossibly simple to make. Why not make these and have them with a cuppa!

Click here for the recipe


Apricot & Custard Garibaldis

Apricot & Custard Garibaldis C

 

Click here for the recipe


Banana Layer Slab

Banana Layer Slab B

Banana and pecan that classic combo, paired here with chocolate (an all-time favourite) into a five-layer dessert. I agree the name ‘slab’ is a bit heavy-handed, but I couldn’t think of a way to describe it better, so here it is: Banana Layer Slab!

Click here for the recipe


Fresh Mint Crème Brûlée

Fresh Mint Crème Brûlée A

If, like me, you like mint, you’ll like these! Lusciously smooth custard and crisp caramelised sugar topping, with the beautiful flavour of mint permeating throughout… If you really like mint leave the cooled cream to infuse for a few hours – even overnight – to extract more and more of the minty flavour from the leaves! Click here for the recipe


Sticky Toffee Madeleines

Sticky Toffee Madeleines

I love sticky toffee pudding, so sweet, so comforting, so warm. I’ve re-imagined it here as a madeleine sharing platter to dip with your friends and family!

Click here for the recipe


Fruits Cake

Fruits Cake

I got the idea for this recipe when I was home and really wanted to bake a cake but had little exciting to flavour one with, when I remembered my rum-soaked fruits. I always have a jar or so soaking ready for the festive season, so I decided to throw some in my madeira sponge mix et voila! The smells flowing from the oven were divine and had me impatient for the cake to be done!

Click here for the recipe


Lemon Tart with Ginger

Lemon Tart with Ginger

I remember the first time I made lemon tart, it was after tasting it and loving it – so I had to make it! It’s so simple to do but tastes so fine and lovely like a lot more work is involved. I’ve spiced things up here by adding ginger to give even more depth and character to a very classy dessert (the most classy in my opinion). Click here for the recipe


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