Burnt Honey Crème Caramel

Burnt Honey Crème Caramel A

It took me a while to like custard. As a child I shied away from the yellow stuff without ever tasting it, and then one day I took the plunge and never looked back! From traditional pouring custard (not too runny please), to thick and rich crème pâtissière and let’s not forget ice cream, there are so many ways to love custard. And now here’s another! Burning the honey turns it into caramel with a delightfully floral taste, to adorn the delicately flavoured set custard.
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Roasted Strawberry Pavlovas

Roasted Strawberry Pavlovas AStrawberries and balsamic is a flavour combo I wish I tried sooner! The mix may not be to everyone’s taste but when the balance is right it will please all sweet-sour lovers. Making meringue nests is no difficult task but it sure does take time and you can’t rush the mixing or the baking – so trust me, this recipe is well worth it!
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Carrot Cake Roulade

Carrot Cake Roulade A

As I’ve said before, people love carrot cake and, being one of those people, I decided to put a spin on it. Not that it needed it, mind. This is super good though, and the orange-infused cream cheese filling really sets it off so I beseech you to try it. Make one for yourself and make one for a friend because it makes a really good gift!
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Lemon Bars with Mint

Lemon Bars with Mint A

I remember lemon bars vividly as they were something I made many years ago from a cookbook and I was very unsure what to expect. What emerged from the oven was indeed something I couldn’t have foretold. This is a recipe that makes lemons sing; oven baked curd atop a shortbread base and I’ve spruced it up with some fresh mint thrown into the mix. A little tip is not to dust with icing sugar too far ahead as the bars will soak it in and you won’t be very impressed with the look!
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Salted Caramel Cheesecake

Salted Caramel Cheesecake C
Who doesn’t like cheesecake! Cheesecake is indulgent on so many layers (pardon the pun) – the crunchy base, the creamy filling, the sweet/fruity/other topping – and this a perfect example. I’ve always been more of a fan of chilled cheesecake, as you can’t beat the smooth creaminess, but baked cheesecakes are winning over my heart. And here’s one to win over yours. The ever popular salted caramel adorning a vanilla filling and shortbread base – yum yum yum!
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Pineapple Possets with Coconut Shortbread

Pineapple Possets with Coconut Shortbread AWhether or not you’ve had lemon posset, pineapple posset is a must! The pineapple juice loses its sharpness and lends a subtle flavour to the cream in this smooth and refreshing dessert. This has to go on my list as my new favourite, it’s super easy to make and makes a nice change to the usual lemon. And with some coconut shortbread on the side, you’re only two steps from the Caribbean.
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Hazelnut Cake with Orange

Hazelnut Cake with Orange A

Nuts are such a beauty to bake with, they enhance cakes with extra moisture and, as in this case, add depth of flavour when toasted. I’ve paired toasted hazelnuts with orange zest for a lovely traybake which is easy to whip up. Once baked and cooled a bit all that’s missing is an accompaniment, vanilla ice cream as I’ve suggested below or a refreshing dollop of yoghurt – yum!
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