When we were children my grandma used to make gooseberry pie and I hated it because the gooseberries were too sour. I’ve never quite got to grips with them becauseI don’t like adding a lot of sugar to fruit recipes, but this year I’ve grown some lovely sweet purple ones which are…
This gorgeous cake is a twist on a traditional lemon drizzle cake. It behaves really well, providing you don’t overdo the Pimms- otherwise it will go soggy. It’s the perfect summer picnic cake. Ingredients 225 g unsalted butter 200 g caster sugar 4 eggs, beaten 225 g self-raisin flour Finely grated zest and freshly squeezed…
This recipe is based on one I found online but I’ve altered the recipe slightly and put my own choice of fruit and nuts into it. I prefer not to cook the dried fruit as I find it goes too tough and chewy, so I add it after the granola has baked. Ingredients:…
This is a great way to use up left over egg whites and you’re fed up with making meringues. The financiers reheat beautifully if wrapped in foil- I haven’t frozen them yet but don’t see why it can’t be done. Any summer fruit could be used, the original recipe I found on Great…
I’m so unbelievably excited to be eating an Actual Biscuit after a month of sugar-free eating (so excited that I may have accidentally eaten three…) that I had to share this recipe with you immediately. These contain maple syrup so theyre not entirely sugar free but they don’t have any refined sugar in them,…
I’ve been baking my own bread for a couple of years now. I don’t profess to be any kind of genius at it- I have good days and bad days. Mostly good but there is often a catastrophe and loaves have mysterious holes in the middle from over-proving, or they don’t rise enough in…
This is a gorgeous seasonal recipe which can be adapted for all year round by using whatever firm fruit is seasonal, or even tinned fruit such as apricots or pears. The original recipe was by Mary Berry which I have adapted slightly. Ingredients: For the pastry: 175g plain flour 75g cold butter, cubed 25g…
I can’t keep this to myself any longer, it’s just too good and you all need to have it in your recipe books. Bara brith, tea loaf, barm brack- whatever your chosen dialect, this moist cake is beyond simple to make and tastes gorgeous. Just make sure you soak the fruit overnight and you’re…
This is quite possibly the simplest dessert I have ever baked, and it always behaves really well which is a bonus. It’s a great baking cupboard standby, and works just as well with frozen fruit in the winter months. It makes a lovely light, crumbly cake with a fruity jammy layer in the middle. Serve…
Everyone likes a panini, right? The lovely crisp outside with the soft warm dough inside and a mouthwatering filling to boot. But have you ever thought about making your panini dough from scratch? It’s really very easy to do and the results are great. It’s a lovely rainy morning project to do with…
Try these with a cuppa, you won’t be disappointed. Ingredients: 175 g dried figs, roughly chopped Grated rind of 1/2 orange 1/2 tsp mixed spice 100 g plain wholemeal flour 100 g plain flour 2 tablespoons soft light brown sugar 75 g unsalted butter 1⁄4 tsp salt Method: Pre-heat oven to 175C. Line a…
I’m posting this today more for my own benefit than yours. It is without a doubt the best blueberry muffin recipe I’ve ever used but it’s in a scruffy old magazine and I keep losing it. I need to jot it down for posterity so you might as well have a share too, you…
