I was lucky enough to be sent some samples from this modern bakery with traditional recipes. My ‘Big Pancakes’, ‘Sultana Scones’ and ‘Cheese scones’ arrived just in time for the … Continue reading Genesis Crafty – bringing the luxury of home baking to your weekly shop
Category: Serious desserts
WARNING: you couldn’t eat these every night!
Whole apple and custard pies
I saw Adam Byatt on Saturday’s Great British Menu making a stuffed whole apple pie and just had to give it a go myself. I’ve added sherry and french almond … Continue reading Whole apple and custard pies
Double chocolate Easter caramel brownies
We all like to use Easter as an excuse to over indulge ourselves with chocolate so I thought I’d go the whole hog and put together my two favourite chocolate … Continue reading Double chocolate Easter caramel brownies
Apple, rhubarb & custard crumble cake
This is a deliciously moist cake and can be easily adapted … Continue reading Apple, rhubarb & custard crumble cake
Citrus, ginger & coconut loaf cake
This was inspired by a recipe that I came across in an issue of Good Food magazine. I tampered with it for a while though to get more of a … Continue reading Citrus, ginger & coconut loaf cake
Orange & greek yogurt summer tart
A simple and really zingy fresh tart for the summer. I made my own sweet pastry (recipe to come!) but you could just as well use packet, just be sure … Continue reading Orange & greek yogurt summer tart
Med inspired Eton mess
A ‘slightly’ healthier version of a classic with refreshing lemon and fruit flavours. If you have the time to make ahead, then you can even make your own low fat … Continue reading Med inspired Eton mess
Toasted crumpets and warm berries, yoghurt and honey
Well well… I never thought I’d be looking to the Hairy Bikers for a healthy breakfast suggestion, but their new approach to tasty healthy food has got my taste buds … Continue reading Toasted crumpets and warm berries, yoghurt and honey
Summer berry and lemon tart
Instructions:
1. Beat the eggs and sugar together until combined. Beat in the lemon zest and juice and then whisk in the cream. Chill for 1 hour.
2. Grease two small tart tins, and lay out the pastry so that it’s snuggly fitted into each of the tins. Cut some grease proof paper, and lay out over the pastry. Pour on top some dried butter beans and bake in a pre-heated oven for ten minutes on gasmark 5.
3. Remove the tins from the oven, pour away the beans (save for another time!) and remove the baking paper. Pop the pastry back into the oven for a further ten minutes, or until it’s looking lightly browned.
3. Reduce the oven to gasmark 1. Place the tart tins on a baking tray. Pour in the lemon filling, being careful not to spill over the edges. Bake for 45 minutes, or until just set. Remove from the oven and cool for 20 minutes then transfer to the fridge and chill for at least 2 hours before serving.
4. Top with the berries and Enjoy!
Rule Britannia red velvet cake
Inspired by a Kirsty Allsop topping, and the red velvet sponge of Lorraine Pascale, this cake is great to add colour to any afternoon tea-time get together. Not only does it taste amazing, but when you cut in to the rich red sponge, it looks very impressive indeed!
Ingredients:
150g softened butter, plus extra for greasing
150g Caster Sugar
2 free-range eggs
2 teaspoons vanilla essence
pinch salt
125g plain flour
25g cocoa powder
1½ tsp baking powder
1 tbsp red food colouring
250ml whipped cream
5 tablespoons strawberry jam
Mixed strawberries, blueberries and raspberries
Instructions:
1. Preheat the oven to 180C/350F/Gas 4.
2. Take the cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip.
3. Beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.
4. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack.
5. Once the cake has completely cooled, carefully cut the cake in half lengthways, so that you’re left with a round top and bottom. Smear whipped cream in the middle to make a sandwich, then add a good helping of strawberry jam. Put the halves back together, place on a cake stand and then add whipped cream to the top of the cake. Slice the strawberries in half, and then lay out the pattern on top as per the picture above
6. Serve with a nice hot pot of tea and Enjoy!