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fruity teacake recipe

Fruity tea cake

fruity tea cake

I’ve never been a big fan of fruity tea cake – its the sort of thing that rears it head once a year at Christmas and while I can eat one or two slices then, its just a little too rich for me. Imagine my surprise when I became totally besotted with Euphorium’s cranberry and chocolate tea cake. Even the hefty price tag of £2.50 a slice didn’t put me off. This weekend I decided before I go bankrupt spending all my money on tea cake, I would try to make it at home instead. 🙂

This easy to cake tea cake is packed FULL of fruits and goodness – considering there isn’t too much sugar in it (for a healthier option you can even omit the demerara sugar at the end) Takes about 1.15 hours in total to make (of course this is without the soaking of the fruits in tea and orange juice) and tastes really good. The only thing I would change about this recipe when I make it again is I would put less fruits in as I found I couldn’t really taste much cake. I’m also toying with the idea of soaking the fruits in earl grey tea (apparently this tastes great too) so we will see. The cake is quite moist inside too which is great – I hate dry cakes. 🙁

Did it taste like the cake from Euphorium? No, but close enough for me (and certainly lighter on the pocket!) All in all – a wonderful addition to our tea time – highly recommended especially if you like fruity cakes. The other half loved it.

What you need:

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  • 300g mixed dried berries and cherries (I used 250g of this and 50g cranberries)
  • 225ml hot tea (I used yorkshire tea)
  • Juice of 1 orange plus zest (this equates to about 75ml)
  • 50g unsalted butter
  • 100g light brown sugar
  • 1 medium egg
  • 225g self-raising flour
  • 4 tbsp demerara sugar

Here’s how you do it:

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Place dried fruits in a bowl and pour hot tea and orange juice over

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Cover with cling film then leave for at least 4 hours or better still overnight

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Heat oven to 180C/160Cfan/gas 4. Grease and line the base of a 2lb loaf tin. Then beat together the butter and sugar until creamy, then beat in the egg followed by the flour. It will look a little crumbly so don’t worry

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Give it a big ol’ mix together, making sure that everything is incorporated with each other

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Pour in the fruit mixture and carefully stir through

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Don’t worry if it looks like a big mess of mixed fruit and brown liquid – its meant to look like that 🙂

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Spoon the mixture into the tin, then smooth over the surface with the back of a spoon

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Sprinkle all over with a thick layer of demerara sugar – this gives the top an extra crunchy topping

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Bake for 1hour or until a skewer inserted into the centre comes out clean.  Leave to cook in the tin, then turn out.  Cut into slices and serve with a lovely cup of tea!

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Ta-daa! One lovely fruity tea cake coming right up!

Have you got an easy fruity tea cake recipe? Share it with me – I would love to hear from you!

P/S: Fancy winning a Clinique 3-Step system? Enter here!

Happy baking! :)


Mama’s and Papa’s Summer Sale

So Mama’s and Papa’s are having a summer sale and some of their things are up to 50% off – WINNER! Most of baby C’s clothes over bought from Mothercare and HnM, relatively cheaper than the more pricey Mama’s and Papa’s simply because I know she will grow out of it really quickly and therefore I’d rather save the money for when she’s a little older! Thrifty? Yes, I get that from the better half.When i heard Mama’s and Papa’s were having their annual summer sale I pounced on the bandwagon and had a nose around the site.

There are some really lovely things that I will be getting for her for when she older – yes I’m already buying clothes for when she’s 6 months – if they are on sale now, why not eh?! 😉 ! And so, here are my favorites;

mamas 1

I love this skirt – its such a pretty little thing that I’m going to match with some of her plain tees I bought from HnM. I especially love the pink polka dots and the blue denim waistband!

Girls mix and match Apricot Spotted Skirt now £8.00

mamas 2

This is such a summer dress and I love how the colours just match. Again, I’m a sucker for the polka dots and the fact the shirt is as bright as the sun doesn’t scare me (mind you I would never use a bright yellow shirt, but i am 30 afterall!) Perfect for my little girl for the summer!

Girls mix and match spotted contrast dress now £8.00

mamas 3

Now these were just funky. And everyone needs a funky pair of jeans! She is going to look like the ace of spades in these awesome jeans!

Girls floral print jeans now  £9.00

mamas 4

This is my favourite of the cheaper choices – I love this skirt and would use it if there was an adult version. I love the little coloured birdies and you can pretty much mix and match what top goes with this. Its not the cheapest but I think its adorable enough to spend money on. Ekkk – she’s going to look cute in this!

Girls printed skirt now  £14.00

mamas 9

Can you say cute to her boot (ies) ? These are just too cute for words. I. Must. Have. Them! Perfect for wearing with the skirts I bought her from the sale too!

Girls multi print booties now £4.00

Now these are my choices if money wasn’t an object. I just don’t see paying over £20 for baby clothes which I know shes going to grown out of in a few months sensible (but that’s just my opinion of course!)

mamas 6

I have a dress just like this from Next and I love it. This serious looking dress is so cute and classy looking! It might look plain, but every little girl needs a serious little dress in her wardrobe! Perfect for a nice meal out with mummy and daddy. 🙂

Girls navy pleated dress now £21.00

mamas 7

Now this is just plain cute and I wish it was cheaper – its so summer and check out the matching tights! Love Love LOVE! 🙂

Girls all over printed dress with tights now £21.00

mamas 8

This one is my favourite out of the more expensive choices. This cute broderie dress is just precious and adorable but at £25 its just way too much to shell out for – maybe when she’s a little older.

Girls broderie dress now £25.00

What do you think of my choices – yae or nae? Have you had a look at the Mama’s and Papa’s summer sale yet? Hurry before all the good ones are gone!

Night night lovelies,


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30 day squat challenge

Day 4

30 day challenge

Day 4: 100 crunches

Weight: 54.3kg

Thunder-thigh circumference: 21 inches (WHEN WILL THIS BUDGE!!)

OK, I’m on day 4 of my 30 day squat challenge.  Its meant to be my ‘rest day’ but instead of just doing nothing, I did 100 crunches. Is that called cheating? I don’t know?! On the plus side – my weight has gone down a little bit – summer dresses, HERE I COME!!

Since the better half is away gallivanting (he calls it working, I call it gallivanting, its a toma-toe- tomay-to kinda thing) I’m just keeping myself busy with house stuff. I hadn’t realized how messy the house was since I popped. I mean, we vacuum and stuff, but seriously, there is just shit everywhere – not literally shit, but just stuff. Shoes on the floor, tools in the laundry room one sock lying solitary in the pool room. I mean – what on earth?! And so the big clean up begins. I swear i feel more toned just taking out the rubbish!

I’m currently making myself a roast – and I’m so sad it a roast for one! I know, I know, I’m just being silly. But its father’s day today and I’m so sad that the better half couldn’t be here to celebrate his first every fathers day.  Baby C got him two cards – she couldn’t make up her mind you see (takes after me that!) and he was really happy with those.

Right – the oven had dinged and I’m off to make myself a very sad roast dinner for 1. Hope you all have had a lovely Sunday!


Easy Banana Cake

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2 days after I popped the little one out, the better half had to leave the country for work and I was pretty much left to my own devices – except for the weekends where my lovely cousin C who came down to help me out.  Now, along with her, she brought the most delicious Banana Cake ever known to set its brown crusty base on earth. I am not a big fan of the famed banana, neither is the better half so between us, bananas are a no-no in the house. This cake was different – it was something else.  It was light and fluffy and didn’t really have that ‘heavy’ banana taste (which is quite weird considering the main ingredient was banana!)

Anyway, after she left I begged her for the recipe and since then my friends, I have baked this cake about 4 times (excessive much?!).  Even the better half likes it (and he really is a banana-hater). The best part about this recipe? Takes about 1 hour to make. Once you go banana you never go back.

Here’s what you need:

  • 125 grams unsalted butter
  • 60ml milk
  • 190 grams self-raising flour
  • 2 large over-ripened bananas or 3 medium over-ripened bananas
  • 150 grams caster sugar (i ran out of this once and substituted for normal sugar which worked fine)
  • 1 large egg
  • 1 teaspoon vanilla extract (2 if you are feeling extra vanilla-y)
  • Demerara sugar to sprinkle on top for a crunchy topping

Here’s how you do it;

before you start, grease and line a loaf tin, then turn your oven on to 170C/Fan.

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Melt the butter, sugar and vanilla extract into a pan on a medium heat. Once melted, remove from heat.

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Using a fork or a masher If you have one, mash the two bananas.

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Then add bananas to the melted butter

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Add the milk into the pan

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Then stir in the flour. Do this slowly so you don’t get a puff of flour puff upwards onto your face (believe me – i did this too quickly once and I looked like Casper soon after!)

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Beat the egg and then add the beaten egg into the pan. Mix the whole concoction together until everything is properly mixed in and you are left with what resembles a big pan of yellow banana-y goo.

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Pour said yellow banana-goo mixture into your ready greased baking tin. Sprinkle some demerara sugar on the top and bake for 40-45 minutes. If you think the cake is not yet done after this time, use a tooth pick to pierce the middle of the cake, if it comes out wet, place cake back in for 5 more minutes, keep doing this until the tooth pick comes out clean.

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Ta-daa!! Serve warm with a lovely cup of tea.

Happy baking lovely people. Go banana’s!


Apple Cinnamon Pancakes

Happy Shrove Apple Cinnamon Pancakes Tuesday! What is Shrove Tuesday all about anyway? Beats me really, all I know is people have to eat pancakes on this day. After some digging, this is what Uncle Wiki told me;

Shrove Tuesday (also known as Shrovetide Tuesday, Pancake Tuesday and Pancake Day) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday, a moveable feast, is determined by Easter.

The expression “Shrove Tuesday” comes from the word shrive, meaning “confess”.[1] Shrove Tuesday is observed by many Christians, including Anglicans, Lutherans, Methodists and Roman Catholics, who make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.  Being the last day before the penitential season of Lent, related popular practices, such as indulging in food that one sacrifices for the upcoming forty days, are associated with Shrove Tuesday celebrations, before commencing the fasting and religious obligations associated with Lent. The term Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

In the United Kingdom, Ireland, Australia, New Zealand and Canada, Shrove Tuesday is also commonly known as “Pancake Day” or “Pancake Tuesday” due to the tradition of eating pancakes on the day.’

Read more on Shrove Tuesday here.

On this special occasion, we decided to make our favourite pancakes – Apple Cinnamon Pancakes with Maple Syrup Butter – heart attack, here we come!! Its SUPER DUPER easy to make, and bonus if you are an apple fan!

What you need:

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  • 200 grams Self-Raising flour
  • 100 grams Caster Sugar
  • 1 tsp ground Cinnamon
  • 1 egg
  • 200 ml milk (we used whole milk)
  • 1 tsp butter

For the Maple Syrup Butter  (tastes so good but oh so bad for your heart!)

  • 85 grams butter
  • 3 tbsp Maple Syrup

Here’s how you do it:

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Mix the flour, sugar and cinnamon together in a bowl.

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Make a well in the center.

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Beat the egg and milk together.

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Pour the egg and milk mixture into the well.

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Using a wooden spoon or a spatula and gently incorporate the dry ingredients into the liquid until well combined.

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Then stir in the grated apple.

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Mix the whole lot together until well combined.

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Heat the butter in a large non-stick frying pan over a low heat until melted and bubbling. Ass tablespoons of pancake mix to form 9 inch circles (or if you like, this is the GIANT pancake the better half made for himself) Cook each pancake for about 1 minute until it starts to bubble lightly on the top and looks set, the flip it over and cook on the other side for about 30 seconds or until cooked through.

To make the Maple Syrup Butter

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This is what you basically need – two easy ingredients to lead you to a very naughty (but very tasty) syrup to go with your pancakes!

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Melt the butter with 3 tablespoons of maple syrup[p into a saucepan over a low heat and stir until combined.

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Serve warm with your pancakes.

Here are the pictures of our pancakes;

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This is the other half’s giant pancake. He’s a little mad – have I mentioned?

Here’s his other pancake – he named it the ‘squancake’.

the 'squancake'

the ‘squancake’

And here are MY dainty pancakes.

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Happy pancake eating!



Coffee Cake

1st day of maternity leave – feels a little odd to be honest knowing I won’t be back at my desk for a year at least. And I keep asking myself what will I do with myself for a whole year?! I am then reminded that this is not something I won through a raffle – no, I’ll have a baby to look after! *reality check 1,2,3* .  Anyway, we had two really good friends come over last night and I decided to bake a cake and so out came my Mary Berry website and I settled on her Cappuccino Coffee Cake. Now, I don’t drink coffee (except Starbucks Toffee Nut Latte which they bring out at Christmas time) so this cake was really predominantly for the guests and the other half (who is a mini coffee addict)

This Coffee Cake is really easy to make and very light to eat – I reduced the sugar (healthy eating and all that) upped the coffee taste (did I mention one of us is a coffee addict?!) and out popped a beautifully crafted, light, moist, not-too-sickly-sweet cake.  Even I ate a slice! This is perfect with a cup of tea, or coffee if you prefer and takes about 1.5 hours to make.  The only difficult thing i found with this cake is cutting the cake into 4 slices – but alas, I got the better half to do that, he’s way better at stuff like that than me.

What you’ll need;

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  • 225g (8oz) very soft butter, plus more for the tins
  • 225g (8oz) light muscovado sugar or caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 5 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the Icing

  • 175g (6oz) soft butter
  • 300g (12oz) icing sugar
  • 5 level tsp instant coffee, dissolved in 1 tbsp boiling water

Here’s how you do it;

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Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

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Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth.

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Stir in the dissolved coffee until thoroughly blended.

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Should look like this when it’s creamed together.

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Divide the mixture evenly between the two prepared tins and level the tops.

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Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

Now for the icing;

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To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth.

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Should look something like this after you cream the whole lot together.

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Beat in the dissolved coffee and divide into four.

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When creamed together with the coffee, should look like this. Do a taste test and add more icing sugar if you like, or a tiny bit more coffee if you prefer a stronger coffee taste.

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When they are cold, slice each cake horizontally in half, giving four layers of cake.

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Slice away – careful with your fingers!

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Sit one base on a cake stand and spread with a quarter of the mixture.

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Stack em’ up like jenga! Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

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I even iced the sides of the cake as I had icing left – decorate as you please – I stole 3 coffee beans from the better half’s coffee machine.

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Ta-daa! One coffee cake ready to eat!

The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

Happy baking!



Shepherds Pie

On Tuesday afternoon I had a midwife appointment in the afternoon  – and I usually look forward to these – after all, there is no feeling like the feeling you get when the midwife says ‘yes, all’s ok, both of you are perfect blah blah blah’.  BUT, of course seeing as how its me under the magnifying glass, it didn’t go to plan and we ended up being in the hospital for a little over 3 hours.  Still, better than the last time I guess (more than 5 hours). Apparently bambi’s heartbeat was way too fast – over 170 beats per minute and that was not normal, I mean, what was he/she doing – running for a bus?! And so because the midwife was concerned, I was concerned, and because I was concerned, a more senior midwife had to be called in to check me over, and because the senior midwife was concerned, I had to be hooked up to a ctg machine to monitor the baby’s heartbeat. Great. Don’t get me wrong – I did want to make sure everything was ok, it’s just very uncomfortable when you’re getting these ‘fake contractions’ called Braxton Hicks and then you’re hooked up to this machine for however long they deem it necessary.  And of course, as soon as I was hooked up to the machine the baby’s decided to have a normal heart rate, so no cause for concern. This baby will give me a heart attack I swear!

We got home at about 6-ish and the dogs were grumpy with us as they hadn’t been fed and were checking their paw-watches from 5.15pm, so we fed them and thought about what we were going to eat for dinner. I really really really wasn’t in the mood to cook as I was so bloody tired, grumpy and the constant urge to pee every 10 minutes was really putting me off (you try having a little being rest on your bladder ALL THE TIME!)  And so, the burden of the cooking once again fell on the trusted shoulders of the better half (my mother would be so proud of me. NOT) and he said he was going to bake a pie. A shepherd’s pie he said – with lamb mince. Now, my family make shepherds pie – but we use beef mince and (apparently) that is just a no-no.  I asked him if he had a recipe and he said no – he was going to make it up as he went along. Gri-yet! So, here is the recipe for the other halfs ‘made up shepherds pie’. 🙂

And so, I went for a short nap (yeah right lies! – almost 2 hours!!) and ta-daa! – was awoken to the dulcet tones of ‘dinners ready’! I love being pregnant (sometimes)! magical things like dinner gets made, washing gets done, tea’s surprisingly appear etc etc. Teeheehee. 🙂  The pie came out beautifully – much to BOTH our surprise, considering he chucked whatever he wanted in there and made it up as he went along – great success!  Here is the recipe if you want to try it out – I promise its really good and really easy to make! (I just had some for lunch) 🙂

What you need:

  • Potatoes
  • Lamb Mince
  • Mushrooms
  • 1 Onion
  • 2 Peppers
  • Handful of Bay Leaves
  • Fresh Chili
  • Dash of HP Brown Sauce
  • Dash of Lea and Perrins
  • Squirt of Tomato Puree
  • Beef Stock
  • Carrots
  • Small knob of butter (for mixing with potato)
  • Double cream or full-fat milk (for making potato nice and creamy)

P/S: You will notice I didn’t put measurements on some of the ingredients like the potatoes, the mince etc, that’s because you have to see how big your pie is going to be – we used quite a big Pyrex dish for ours so we adjusted levels based on that.  Also, if you preferred say more mushrooms or more chilli (for that extra kick!) go right ahead (though your tummy might not thank you for that later!)

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First, chop mushrooms, onions, peppers and chili into smaller bits.

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Place the chopped ingredients into a pan – fry with a little oil.

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Add lamb mince to the pan (don’t forget to give some raw mince to doggies to make up for earlier lateness of their dinner) Fry Fry Fry!

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Don’t forget to add the chili too.

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Add a handful of bay leaves to the mixture. Fry Fry Fry!

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In the meantime, dice potatoes and bring to boil – leave skins on for extra fibre!

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Add beef stock – close pan and let the food simmer for a while (5-10 minutes) so the flavours infuse.

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Add a dash of Lea and Perrin’s and Brown Sauce.

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Add a squirt of Tomato Puree (to taste according to how tomato-ey you like it), then let it simmer for while (10-15 minutes)

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Mash potatoes with butter and cream (or milk)

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Transfer ingredients from pan to pyrex

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Layer on potato and draw crazy line patterns on top with fork. Bake at 160deg for 30 minutes (or longer if you want top to be crispy)

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Serve hot (or tastes really good cold too!!).

There you go – shepherds pie for the soul.  🙂 Happy cooking!



Easy Brownie Recipe

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This has got to be the easiest, tastiest brownies I have ever made/tasted. So soft in the middle and goes from ingredients to oven to gob in about 1 hours – 1.5 hours if you are pregnant and the size of  mini-whale like me. Perfect with some strawberries and a big dollop of vanilla-ice cream – eat and be guilt free my friends!

What you need:

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  • 185g unsalted butter
  • 200g dark chocolate
  • 85g plain flour
  • 50g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

How you make it:

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Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

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Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

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Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

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While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 50g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

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With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares – i just roughly chopped the whole lot.

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Break 3 large eggs into a large bowl and tip in 275g golden caster sugar.

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With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

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Pour the cooled chocolate mixture over the eggy mousse.

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Gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

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Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy.

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Stop just before you feel you should, as you don’t want to overdo this mixing.

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Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.

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Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

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It should look like this when taken out. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month. Happy baking!



Chocolate Chip Cupcakes

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everyone needs a good cupcake with pink sparkles!

It was our annual summer picnic in the estate yesterday and I decided our contributions would be some cupcakes – well, my contribution anyway, the better half stays well away from baking cakes – he decided to pack some crisps as his contribution hahaha :).  I’ve been really really tired lately, in-between recovering from the lack of sleep when the GLS was here and hauling my lazy bum back to work, I have been falling asleep everywhere and anywhere, from the dinner table, to the couch to the floor!

We woke up on Saturday morning at a respectable 9am – after all, we had to take the doggies out for a walk in the park before I could get onto my cupcake baking mission. We reached home at about 12noon and so were (as usual) late for the party that began at 12 – thank God that the picnic was just outside out house on the communal garden! Because of the time (tick tock tick tock Kim!) I could only manage to make 12 cupcakes – last year I made 36! Urghh – I’m getting old and slow I think! 🙁

And so, here is my recipe – its quick, simple and quite tasty.  I used a vanilla buttercream frosting for the topping. The recipe for that is quite forgiving, you add more icing sugar if its too runny, and more vanilla extract if you think its not as tasty (or are a vanilla fiend like me!!) 🙂


What you need:

  • 200 grams self raising flour
  • 150 castor sugar
  • 125 grams unsalted butter
  • 3 eggs
  • 60ml milk (I used whole milk)
  • 1 teaspoon vanilla extract
  • 250 grams chocolate chips (more or less if you want!)

For the vanilla buttercream icing:

  • 100 grams unsalted butter
  • 175 grams icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk (I used whole milk)
  • pinch of salt (optional)


Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

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Sift flour into a bowl. Add butter, sugar, eggs, milk and vanilla extract. Using an electric mixer, beat mixture on low for 1 minute or until combined. Increase speed to medium.

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Beat for 2 minutes or until pale and smooth.

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Fold in choc-chips.

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Spoon into prepared muffin holes.

I filled the cupcake cases 2/3 full, as I didn’t want it to rise too much. I couldn’t risk my cupcakes looking like little mountains – with the icing on, it’ll look like mini alps! hahahaha. :). Bake for 25 minutes or until golden and a skewer inserted in centre of 1 cupcake comes out clean. Stand in pan for 5 minutes. Turn out onto on a wire rack to cool.

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Meanwhile, make icing Using an electric mixer, beat butter, icing sugar and milk. Beat until combined, adding extra milk if needed. Add the vanilla extract and pinch of salt (optional).  If you find the frosting too runny, add a little more icing sugar – be careful not too add too much though! 🙂 I used a teaspoon to add to the mixture as mine was a little runny.






Decorate how you like – I used pink sparkle dust!

These cupcakes are so very easy to make and tasted yummy. Have you got a cupcake recipe that you love?

Happy baking lovelies!


Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

The better half has swanned off to Brunei where he will be for the next week or so with work, however, his brother has brought his lovely family down for the weekend to London while they watch a concert. Me and their youngest daughter S decided that we were going to spend our afternoon baking a lovely Victoria Sponge Cake for us to eat for dessert after our dinner! Continue reading