Pecan Pie
This pie is classic American favourite and homemade Pecan Pie is one of the most satisfying recipes of all time. This recipe will make it as easy as possible for you…
Tag: sweet
Mini Pineapple Upside-Down Cakes
I know what you’re probably thinking… pineapple upside down cake? It’s such an old fashioned recipe, who makes that anymore?.. Well, I do!.. I tweaked my original recipe so that everyone can have their own individual cake (instead of a slice from a large traybake, …
Millionaires Shortbread
This crumbly rich shortbread, with delicious gooey caramel, and chocolate topping make for a moreish mouthful. 10 minutes to make and to top it off it’s a NO BAKE recipe!
Millionaires Shortbread
This crumbly rich shortbread, with delicious gooey caramel, and chocolate topping make for a moreish mouthful. 10 minutes to make and to top it off it’s a NO BAKE recipe!
Ingredients
BISCUIT BASE
- 150 g shortbread biscuits
- 150 g digestive biscuits
- 60 g desiccated coconut
- 160 g butter melted
FILLING
- 900 g carnation caramel
- 50 g unsalted butter room temp
TOPPING
- 450 g dark chocolate
- 30 g double cream
- 20 g butter melted
Instructions
BISCUIT BASE
- Prepare a 9×13 inch square tin by lining it with baking paper.
- Crush the shortbread and digestive biscuits into crumbs – you can do this using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Mix together with the desiccated coconut in a large bowl.
- In a bowl melt the butter, in a microwave for 20-30 seconds, and stir into the biscuit crumbs. Then pour everything into the tin and with the back of a spoon, or bottom of a glass, push it down firmly and evenly into the tin. Pop into the fridge to set.
FILLING
- Put the butter into a large saucepan on a medium heat, and melt. Add the carnation caramel and turn up the heat, bringing everything to a rolling boil. Keep on heating for 2-3 minutes while stirring quickly, then remove from the heat and set aside for a couple of minutes.
- Pour the caramel over the base, then pop back into the fridge while you melt the topping.
TOPPING
- Melt the chocolate in a bowl in the microwave, taking out every 10-15 seconds to stir, then stir in the double cream and melted butter.
- Pour the mixture over the top of the caramel and pop into the fridge to set for around an hour.
- Cut into 16 squares and keep in an airtight tub for up to a week.
Cherry Bakewell Bake
With this weeks recipe I take the classic cherry Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!
Easy Monkey Bread
Monkey Bread, also known as puzzle bread, pull-apart bread, or, as we like to think of it, “get in my mouth” bread. Originally this retro american ‘50s recipe is made using the american ‘biscuit dough’, here I have used the UK equivalent – scone dough. …
Tomato Soup Cake
I know what you’re thinking TOMATO SOUP IN A CAKE??? But, just trust me ok. This is based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a super moist, bright orange cake/loaf that tastes similar to Carrot Cake.
Tomato Soup Cake
TOMATO SOUP IN A CAKE??? Based on a 1950’s recipe, that I’ve update for a more modern palate , which results in a bright orange cake/loaf that tastes similar to Carrot Cake.
Ingredients
BATTER
- 200 g caster sugar
- 220 g self-raising flour
- 285 g tomato soup canned
- 30 g butter
- 2 eggs beaten
- 40 g walnuts coarsely chopped
- 50 g raisins
- ¼ tsp salt
- 1 tsp baking powder
- 3 tsp pumpkin spice
FROSTING
- 220 g icing sugar
- 100 g cream cheese
- 1 tbsp buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat oven 180°C.
- Line a loaf tin with baking paper.
- In a large bowl cream together the butter and sugar, until light and fluffy.
- In seperate bowl, mix together the flour, pumpkin spice and salt.
- Alternately, add the flour, beaten egg and soup to the butter and sugar.
- Fold in the nuts and raisins.
- Pour the mixture into the prepared loaf tin and bake for around 50-60 minutes – test by inserting a skewer into the middle of the cake and if it comes out clean it’s ready.
- Remove from the oven and let cool.
- While the loaf is cooling, beat together the buttermilk, cream cheese and vanilla in a bowl, until the mixture is creamy. Then, gradually beat in the icing sugar until the frosting is the desired consistency.
- Once the loaf is fully chilled cut it in the middle length-ways, coat the bottom half with frosting the replace the top half.
- Finally coat the the top of the loaf with frosting, chill for 20 minutes, then serve.
Notes
For how to make Pumpkin Spice, find the recipe >here<.
To find out more about the difference between Baking Powder & BiCarbinate of Soda (Baking Soda), check out the info >here<.
Mini Biscoff Cheesecake
A delicious Biscoff based cheesecake, with an apple suprise to it and to add to it all… it’s a no-bake recipe.
Dairy Free Cupcakes
These Dairy Free Cupcakes are so light and fluffy that nobody would guess that they’re eggless and dairy free! They can also be made Gluten-Free just by changing the flour to the Free-From option of your choice.
Peanut Butter Bread
This is based on a recipe that has been doing the rounds on social media recently, that I thought I’d give a try. Originally a recipe from 1932, I have played around with the ingredients to bring it to the modern bake era and added some ‘sweetness’ to it, to make it more palatable.
Peanut Butter Bread
Ingredients
- 250 g Self-Raising Flour
- 250 g Peanut Butter
- 250 g Apple Sauce
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 large Egg
- 150 g Granulated Sugar
- 125 ml Milk
- ¼ tsp Bicarbonate of Soda (Baking Soda)
Instructions
- Preheat your oven to 180°C.
- Line a loaf tin with baking paper.
- In a large bowl whisk together flour, salt, and baking powder.
- Add the peanut butter to the flour mixture, combine with fingertips until it forms a fairly fine crumble.
- In a separate bowl, whisk together the egg and sugar, until light and fluffy. Then incorporate applesauce and milk to the egg mixture.
- Add bicarbonate of soda to the wet ingredients, stir briefly, then add to the dry ingredients. Mix until just combined.
- Pour the batter into your pre-prepared loaf tin and bake for 60-70 minutes, or until an inserted skewer comes out clean.
- Once done, remove from oven and turn out onto a rack to cool. Be sure to not cover your loaf until completely cool, or it will become soggy.
Bara Brith
Bara Brith is a Welsh fruit bread which translates to ‘speckled bread’, I’ve taken a traditional favourite and given it an added kick! There are several variants of the Bara Brith recipe, this recipe is the ‘cakey’ one and may turn out lighter in colour …