Monday, 13 April 2015

Bakewell tart by Lorriane Pascale

Bakewell Tart from Baking Made Easy by (the wonderful) Lorraine Pascale. I take NO CREDIT for this recipe, as it is completely made by Lorraine Pascale. If you want a slightly sweeter tart, then you can add one and a half tablespoons of caster sugar to the pastry and 200g of sugar to the frangipane instead of 1tbsp. (I reduced the sugar massively and it actually worked very very well). You could also make mini ones (which is what I did) and use a twelve hole cupcake tin greased very very well indeed. I will talk you through the different stages to make the mini ones as well as the single large one.

For the pastry:
250g of plain flour
125g cold unsalted butter, cubed
2 egg yolks 
Half a tablespoon of caster or granulated sugar
1-4 tbsp milk (or single cream if you want to make it fancier), if needed.


Put the flour and butter into a large bowl of a food processor and blitz until it resembles breadcrumbs. As the egg yolks and the sugar and mix until thoroughly combined. Squidge the mixture together into a ball and put in the fridge to rest for fifteen to twenty minuRosie

Roll out on a floured surface until it is about the thickness of a pound coin. Cut with medium size round cutter if you are doing the mini version. Place into the greased (lined - for the large) tin (place into the holes of the tin - for the mini) and lay some greaseproof paper over the pastry circle(s), fill with baking beans and blind bake for 15-20 minutes on Gas Mark 4 (180°C). Remove from the oven, take away the baking beans and paper, then put back into the oven for another 3-4 minutes. Finally, remove from the oven and set aside.

For the frangipane (and topping):

200g butter
1tbsp sugar
2 eggs (I had to use the whites from the eggs I used for the pastry)
40g plain flour
200g ground almonds/almond meal
Good quality jam (about 150g)
40g flaked almonds (optional)
White fondant icing (optional)
Red or pink fondant icing (optional)
Rose shaped fondant/sugar paste mould (optional)


Put the butter and sugar into a large bowl and cream together (or blend in a food processor) until light and fluffy. Gradually add the eggs and flour a bit at a time and finally mix in the ground almonds.

Spread some jam over the base(s) of the pastry circle(s) and spoon in the frangipane on top. Sprinkle the flaked almonds on top (if using) and bake in the oven for 30-35 minutes, or until the frangipane has puffed up slightly. Check after fifteen minutes and if the pastry is browning to quickly, cover with foil for the remaining bake. Remove from the oven and leave to cool completely. Top with (a) circle(s)
of fondant icing and moulded red roses.

Thank you for reading,

Sunday, 12 April 2015

Easter recipe from Amy's Baking Year by Amy-Beth

I take no credit for this recipe, it is entirely thought up by the wonderful Amy-Beth Ellice (although I have reduced the sugar a little).
I realise that it has been a while since Easter, but I have not yet posted anything to do with it, so I decided to share with you a recipe that I found today.

Chocolate Nest Cupcakes
by Amy-Beth Ellice

For the cupcakes -

175g self-raising flour
175g butter
100g caster sugar
3 eggs
1 tsp vanilla extract (paste)

Preheat the oven to Gas Mark 4 (180°C) and line a 12-hole muffin tin with paper cupcake or muffin cases.

Put the butter, caster sugar, eggs and  vanilla into the bowl of a food processor or an ordinary bowl. Mix with a hand held electric whisk or just start up the mixer. Mix until combined. Then sift the flour gradually into the mixture until light and creamy.

Spoon it into he cases and bake for 20-25 minutes or until golden brown and crispy.

Leave to cool for around ten minutes until completely cold.

For the chocolate buttercream -

225g butter
400g icing sugar
2 tbsp cocoa powder
2-3 tbsp milk

Beat the butter until soft and creamy then sift in the icing sugar and cocoa powder. Mix until smooth and creamy. If it is too thick, add some milk.
Pipe circles of the icing onto the cooled cupcakes.

For the topping -

Mini sugar coated chocolate eggs (×36)

Place three of the eggs in the centre of each one and you're ready to serve!

Many thanks for reading,

A review of - Amy's Baking Year by Amy-Beth Ellice

I have recently borrowed books from the local library, and one of them is Amy's Baking Year by Amy-Beth Ellice - who is currently the youngest person to write a cookery book in Britain. It is available on Amazon here :

The recipes in the book are seasonal and it is organised into special occasions or events. The first section is Spring and it includes a chapter about Mothers' Day, and one about Easter.

In the first chapter, there are some lovely recipes, but one that particularly caught my eye was the French Macaroons. She makes lemon and rose flavoured ones.
I love the way that the recipes are written. They have been put in simple sentences saying exactly what you need it to say. The pictures in this book are wonderful, and have been taken at lots of different and interesting angles. I also love the fact that she has put an 'Amy's Tip' in a small colourful box in the corners of some of the pages.
At the beginning of each chapter, there is a beautifully set out page, showing exactly what the chapter includes, and there is a grid of lovely pictures on the opposite page.

It is astonishing and inspiring that she has written an entire cook book, aged just sixteen years old. I hope to follow in her footsteps, as she has inspired me very much.
I congratulate her on writing such an amazingly well written, wonderful book.
I would highly recommend this to anyone that loves baking, as I do, because it is the perfect book for all who love to get in the kitchen and create a masterpiece.

Many thanks for reading,

Saturday, 4 April 2015

Lovely sugar-free coconut and apple biscuits

I made these a few days ago and they went down a treat, but I was advised to put some apple into them. I added apple and sultanas, as they go very well together. They have quite a crumbly texture, so they are a bit like sugar free shortbread in a way.

2tsp truvia/stevia (or agave nectar/syrup)
50g porridge oats
75g plain flour
75g butter
1/2tsp bicarbonate of soda
1tsp almond extract
1/2 of an apple, grated
50g dessicated coconut
1 medium egg
25g sultanas or raisins
A small splash of milk

First of all you need to line and grease one or two baking trays (sheets).

Next, measure out the coconut, flour, stevia, oats and bicarbonate of soda into a bowl (or a food processor) and then mix until it resembles dry bread crumbs.

Then measure out the softened butter and cut it into small cubes, and add to the mixture.

After that, you measure out and add the almond extract, grated apple, sultanas or raisins and the egg into the mixture.

When you have added those, mix it until it is all thoroughly combined.

Finally roll small or large sections of the dough between your palms until they are round and smooth-ish, and place onto the tray(s).

Put them into the oven for 12-18 minutes, or until they are golden brown and crispy.

I hope you make these, and if you do, comment below how you made them and if you changed anything.

Many thanks,

Tuesday, 3 March 2015

Custard creams

This recipe is from the River Cottage Handbook No. 8 : Cakes by Pam Corbin.
I have had very good comments about these custard creams so here is the recipe.

Variations: Jammy dodgers; remove the custard powder in the mixture and instead of the custard filling just use any jam of your choice.

Bourbon biscuits; instead of custard powder in the main mixture, use cocoa powder or drinking chocolate powder.
Instead of making a custard filling, just make the same thing but with either drinking chocolate powder or cocoa powder.

Ingredients (for the main dough):
175g of plain flour
75g of icing sugar
125g of salted butter (or unsalted and add a pinch of salt) cut into small cubes
1 egg yolk
1tbsp of custard powder

Ingredients (for the custard filling):
75g of softened unsalted butter
75g of icing sugar
25g custard powder

2 large baking trays, lined with baking parchment
Plain or crinkled cutter (choose your desired size, I would go with small -medium)
Heart, square, animal shape or any other of your choice (make sure that half of the biscuits are slightly bigger than the other half)

Firstly, sift the flour, salt, custard powder and icing sugar into a large mixing bowl.

Then, add the butter and rub together until it becomes like breadcrumbs. Next, add the egg yolk and work it together until it becomes a smooth dough.

Leave it in the fridge for 25 - 30 minutes wrapped in cling film.
(You can do all this by hand or you can simply put all of the ingredients for the dough into a food processor and  blitz until it is a dough.)

Preheat the oven to Gas mark 3 (170°C). Divide the dough into two equal portions. Roll out one portion until it is about the thickness of about two fifty pence pieces.
Cut out the base rounds and then do the same with the tops (the other portion of dough) but cut them out with the slightly larger cutter.

Lay them gently onto the trays and bake them in the oven for 15 - 20 minutes or  until golden brown and crisp.

Meanwhile, beat together the ingredients for the custard filling in a medium sized bowl until creamy and smooth.

Sandwich the biscuits together using a pallette knife to spread the custard filling.
Then I decided to sprinkle them with icing sugar.

And then feel free to enjoy your biscuits!

Many thanks,

Monday, 16 February 2015

Giant vanilla and white chocolate cookies

Makes 12

Prep time: 5 mins
Cook time: 15 mins

2 cups All Purpose Flour
¼ cup of Cacao Powder
1 tsp Salt
1 tsp Baking Soda
1/4 tsp Ground Cinnamon
2 Eggs
1 tsp Vanilla Extract
1 cup of Unsalted Room Temperature Butter
¾ cup of Granulated Sugar
¾ of a Cup of Brown Sugar
2 cups White Chocolate Chips


1) Preheat your oven to 375 degrees.

2) Combine together the first 4 ingredients and set aside.

3) In a mixer bowl fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and vanilla and mix together until all creamy and combined. Scrape down the sides of the bowl to make sure everything is mixed well.

4) Add the dry ingredients and mix just to combine. Add the chocolate chips and mix just to distribute them through the batter.

5) Using a large ice cream scoop that’s the equivalent of ¼ cup, drop the cookie dough 4 inches apart onto an parchment lined baking sheet and bake for about 15 minutes or until deeply golden on the bottom.

6) Cool for 5 minutes on the baking sheet then remove onto wire rack and cool completely.

Recipe By: Laura Vitale

Thank you for reading this post,

Thursday, 22 January 2015

Hello Readers!

I hope you have had a good day!
Please feel free to comment anything. I am always happy to hear how I can improve this blog and my writing.

Got to go,
Many thanks,