Gooseberry Sandwiches

Gooseberry Sandwiches C

The thing I like most about gooseberry jam is how balanced it is, the sharpness of the fruit cuts through the sweetness keeping it fresh. Sandwiched between two shortbread biscuits stamped with its initial, this jam is in a class of its own. One thing to note though: sandwich the biscuits just before serving as they have a tendency to go soft when left for a while.
Click here for the recipe


Maple & Pecan Friands

Maple & Pecan Friands

I present to you the perfect tea party cake. Sweet, rich, dainty and flavoursome. What’s more, they possess that natural beauty – that bronze complexion, that cute puff – that makes them un-needing of adornment. Although I guess a drizzle of maple glacé and a sprinkle of chopped pecans wouldn’t hurt anybody…
Click here for the recipe


Double Chocolate Muffins

Double Chocolate Muffins A

What’s not to like? Muffins with a double dose of chocolate. Unless you don’t like chocolate…

Well I do, and I love these muffins! Great with a cup of tea at around 11am (or 11pm) or have them as dessert served warm with ice cream – yes please!
Click here for the recipe


Oaty Biscuits

Oaty Biscuits C

You’ll probably recognise these, if you don’t then give it time (but don’t stress yourself). Either way, they are lush! Crunchy, oaty, chocolatey, tasty! I’ve used dark chocolate which works really well but if you’re making for kids I’d swap it for milk chocolate – 10 year old me wouldn’t have gone near dark chocolate ones! Another tip is to store them in the fridge (in an air-tight container) as the chocolate takes that bit longer to melt on the tongue mmm…
Click here for the recipe


Morello Cherry Swiss Roll

Morello Cherry Swiss Roll A

It’s the cherries that make this dessert. Sweet and juicy, and vivid pink against the pale cream and sponge. I like making this because it can be whipped up in about an hour, and half of that time is waiting for the sponge to cool! Then it’s time to sit back, fork up and dig in!
Click here for the recipe


Starry Tart

Starry Tart B

It’s the first week of December so I can finally feel comfortable posting this recipe. A festive treacle tart topped with stars and cranberries – fit for a king if you ask me! And before you ask, yes that cranberry centre-front is under the star (rookie error, and I’ve been baking for how long?), word from the experienced: save your cranberries the sunburn and add after baking ;]

Click here for the recipe


Pear & Lemon Muffins

Pear & Lemon Muffins A

I told you I loved pear! This time round I’ve thrown pieces into a muffin mix along with lemon juice and zest to create a delicately flavoured treat. Muffins are usually best eaten the day they are made but I had one of these three days later and it tasted just as good!

Click here for the recipe


Follow

Get every new post delivered to your Inbox.

Join 2,554 other followers