Mascarpone & Pear Pots

Mascarpone & Pear Pots

Pears are undeniably one of my favourite fruits. Whether eating them fresh or in a dessert, I love pears! This recipe is reminiscent of cheesecake but a little bit more grown-up. Laced with ginger and adorned with shards of brandy snaps, these little pots are delectable!
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Jaggery & Apple Upside-down Cake

Jaggery & Apple Upside-down Cake

I was first introduced to jaggery by Urvashi from GBBO and since then I’ve always remembered the intense sweetness and unique taste – it’s like eating amber that melts on the tongue. For such a simple product of cane juice, it packs loads of flavour and aroma, and gives the apples on this cake a truly polished shine.
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Key Lime Puddings

Key Lime Puddings A

Here I’ve captured a summer dessert in a winter one. Bringing the layers and flavours of a Key Lime Pie to the humble steamed pudding. I’ve suggested serving it with custard or ice cream, nonetheless, I think lime curd swirled through yoghurt would be fitting too.

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Autumn Leaves

Autumn Leaves A

During autumn I love crunching leaves underfoot, so I thought why not make some autumn leaves to crunch on indoors. A cute little twist on gingerbread, these are easy to make and their miniature size will fill any biscuit tin just like leaves in a park.
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Chocolate & Hazelnut Steamed Puddings

Chocolate & Hazelnut Steamed Puddings A

I cannot lie, this recipe was inspired by an incredibly tasty dessert I had a beautiful [sourdough] pizza restaurant. A rich chocolatey sponge enhanced with ground hazelnuts and topped with chopped hazelnuts. I’ve done this as a steamed version but if you wish to experience something closer the original place the cooked puddings in the fridge overnight and serve chilled. One word: lush!
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Moroccan Mint Tea Loaf

Moroccan Mint Tea Loaf A

Is it bread? Is it cake? I’ll let you decide. Tea loaves have that ambiguous quality that makes them unique as well as being satisfying to eat, for breakfast or simply as a snack. This tea loaf is studded with golden raisins and pine nuts, and fragranced with mint for a North African twist on a British classic. (Golden raisins are readily available in health food stores.)
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Blackcurrant & Vanilla Swirl Cake

Blackcurrant & Vanilla B

This is a recipe I shall never cease using: it’s simple to do and highly interchangeable. I first did it using strawberry jam and star anise to flavour, and I’ll be sure to do it again using different flavours, perhaps blueberry conserve and lemon zest or damson plum conserve and ginger. Just pick a preserve you like and a flavour to pair it with and you can make up your own wonderful combinations!
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