Despite the ingredients, this cake isn’t ridiculously sweet. Instead it is moist and definitely something I can find solace in. The golden syrup lends its golden hue to the sponge, and the raspberry jam gives a strike of vibrance to the super easy ice cream. Enjoy!
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!
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!
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
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!
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!