Saturday, 20 July 2013

Blueberry Butterfly Cakes

Blueberry butterfly cakes

For the cakes                               

140g self-raising flour

½ tsp baking powder

85g butter, at room temperature

85g golden caster sugar

50g lemon curd

2 large eggs

100g blueberries

For the topping 

175g lite mascarpone , 50g lemon curd, 100g blueberries, icing sugar, for dusting

Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin.

Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.

Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.

Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in
Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.
Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.
Now decorate: Carefully cut a circle out of the top of each cake. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.
Recipe from Good Food magazine




Devonshire Scones

Mary Berry's Devonshire scones - Mary Berry's Devonshire scones

Mary Berry's Devonshire Scone Recipe

(Makes eight to 10)

450g (1lb) self-raising flour
2 rounded tsp baking powder
75g (3oz) butter
50g (2oz) caster sugar
2 large eggs
about 225ml (8fl oz) milk

To serve
raspberry jam
clotted cream or double cream, whipped

Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.

 Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to 300ml (10fl oz) with the milk, then put about 2 tbsp aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough out on to a lightly floured surface and flatten it to a thickness of 1-2cm (½-1in). Use a 5cm (2in) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more. Arrange on the prepared baking-sheets and brush the tops with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

From 'My Kitchen Table: 100 Cakes and Bakes' (BBC, £7.99), by Mary Berry

Sunday, 14 July 2013


Victoria sponge

  • 225g/8oz butter or margarine softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 225g/8oz self raising
  • milk to loosen

Preparation method
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.  
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
    Divide the mixture between the cake tins and gently spread out with a spatula.
  6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  7. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  8. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Saturday, 1 June 2013

Another Delcisious Ultimate Choccy Cake

Ultimate chocolate cake

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
                                                                          Recipe Sourced:

Ultimate Chocolate Party Cake

This is a real over indulgence in chocolate, a scrumptious chocolate sponge cake with a chocolate filling & topping & then decotated with chocolate fingers & maltessers the ultimate in a chocolate cake!!! its delicious.....

For ther cake mixture you will need:-
2 cups boiling water



  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool
  4. In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
  5. Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
  6. Spread Quickly over cooled cake, as frosting will set up very fast
  7. Decorate the cake with chcolate fingers around the side & maltessers to top.

Tuesday, 16 April 2013

Chocolate Banana Bread

Chocolate Banana Bread Recipe


1 cup margarine, softened

Banana Crumb Muffins

Banana Crumb Muffins Recipe

1 1/2 cups all-purpose flour
1/3 cup packed brown sugar

Monday, 8 April 2013

Buttermilk Spiced Muffins

These are a special breakfast treat that are a winner with the kids & easy to make

What you'll need

  • 1 cup sugar
  • 1/2 cup butter, (1 stick), softened
  • 3 extra large eggs
  • 2 cups flour
  • 1/2 cup white, whole-wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 3/4 cup (plus 1 tablespoon) well-shaken buttermilk
  • 1 cup chopped pecans or walnuts
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

How to make it

  1. Preheat oven to 375 degrees. Grease a muffin tin (or line with paper cups). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs and beat until well mixed.
  2. In another bowl, whisk together flour, whole wheat flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture. Then mix in the buttermilk. Add the final amount of the flour mixture, beating just until combined. The batter may still be a bit lumpy. Prepare sugar nut topping.
  3. In a small food processor or blender, whiz together the topping ingredients. Pulse until nuts are very finely ground and ingredients are well-blended.
  4. Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Sprinkle the top with a rounded tablespoon of the sugar nut topping. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the muffin tin for 5 minutes, and then carefully lift out to a cooling rack.

                                       recipe sourced at

Lemon Sponge Cake

Lemon Sponge Cake

What you'll need.....

  • 1 1/4 cups flour
  • 2 tablespoons cornstarch
  • Scant 1/2 teaspoon salt
  • 7 large eggs, at room temperature, separated (save the 7 yolks in one bowl and 6 of the whites in another)
  • 1 1/2 cups sugar
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons finely grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

  • 3 cups sifted confectioners' sugar
  • 2 tablespoons butter, extrasoft
  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup orange juice

How to make it

  1. Set out a 9- or 10-inch-diameter tube pan with flat (not fluted) sides. Leave the pan ungreased; the cake will grip the sides as it bakes and rise higher than it otherwise would. Heat the oven to 325ยบ F.
  2. Sift the flour, cornstarch, and salt into a bowl. Sift the mixture a second time and then set it aside.
  3. Lemon Sponge Cake - Step 3 In a large mixing bowl, beat the egg yolks and 1 cup of the sugar with an electric mixer on medium-high speed for 5 minutes, scraping down the bowl once or twice. When you're done, the mixture should be thick, light, and greatly multiplied in volume. Then mix in the lemon and orange zests and juices and the vanilla extract on a very low speed for a few seconds, just until blended. Set aside.
  4. Lemon Sponge Cake - Step 4 In another large mixing bowl, with clean beaters, beat the egg whites and cream of tartar on medium-high speed until the whites are thick and quite foamy. Gradually add the remaining 1/2 cup of sugar while continuing to beat the egg whites on high speed until they are stiff and glossy but not dry, like a meringue (about 7 minutes).
  5. Lemon Sponge Cake - Step 5 Working quickly but gently, use a large rubber spatula to smoothly fold a third of the flour mixture into the beaten egg yolks. Next, fold in another third of the flour mixture along with a third of the beaten egg whites. Finally, fold in the rest of the flour, then the remaining egg whites, until the batter is evenly combined and no streaks of flour remain. Scrape the batter evenly into the tube pan and smooth the top with a spoon.
  6. Bake the cake on the center oven rack, without opening the oven, for 50 minutes. When done, the cake will be a rich golden brown and a thin skewer or toothpick inserted into its center will come out clean.
  7. Remove the cake from the oven and immediately invert the pan onto a wire rack (if you keep the cake right side up, it will compress). Leave the cake in the pan until it is completely cooled, at least 3 hours or overnight.
  8. Lemon Sponge Cake - Step 8 To remove the cake, run a thin-bladed knife up and down around the outside of the cake as well as around the center tube. Gently lift the cake from the pan by the tube. Then run a knife under the cake.
  9. Lemon Sponge Cake - Step 9 Invert the cake onto a plate and remove the tube. Gently rub your fingers around the side to remove any loose crumbs (it will make the finished cake look more attractive). Finally, invert the cake once more onto a serving plate so that it is right side up.
  10. For the icing, combine the confectioners' sugar, butter, lemon juice, lemon zest, and about half of the orange juice in a medium mixing bowl. Whisk well, gradually adding more OJ as needed, until the glaze is smooth and fluid. Generously spoon the glaze over the cake, letting it run down the center hole and sides. Slice the cake with a serrated knife (a parent's job) and serve. Makes 14 to 16 servings.
                                                                                                                 Recipe sourced at
Found this fabulous kids cookery website with some great kids cookery ideas here's a recipe from thier Teddy Bear Tea Party section they also have a You Tube Channel
                  click HERE to view

                                                         Fancy Tea Bread

You'll need:

  • 3 cups of flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 3/4 cup of honey
  • 1/2 cup of vegetable oil
  • 2 eggs
  • 2 tablespoons of water
  • 1 cup dried apricots – cut in small pieces
  • 3/4 cup of chopped walnuts
  • 1/2 teaspoon of vanilla extract
  • Cooking spray
  • A little adult help


  • A large bowl
  • A large spoon
  • A loaf pan

  1. Heat the oven to 350 degrees (175 degrees Celsius).
  2. Coat the inside of the loaf pan with cooking spray. We used bread pans that would make individual breads in flower shapes. There were lots of little nooks and crannies that we used our fingers to make sure that they were coated.
  3. Mix the dry ingredients: the flour, baking soda, baking powder, salt, and sugar together.
  4. Next, add the oil, the eggs, the water, the apricots and the walnuts. Mix it everything together just long enough for the dry ingredients to get moistened.
  5. Pour into your baking pan.
  6. Press the dough down so it will fill the bottom of the pan.
  7. Bake for 35 to 40 minutes at 350 degrees (175 degrees Celsius).

Friday, 15 March 2013

Easter Recipes

Easter Cupcake Animals
Easter is just around the corner so its time to check out some delicious treats. Heres a couple  I found over on a
 Easter Cupcake Animals

What you'll need:-
  • 1- 18.25 ounce box devil's food cake mix, Duncan Hines or Betty Crocker
  • 1- 16 ounce tub vanilla frosting, Betty Crocker rich & creamy frosting
  • yellow food coloring
  • 2/3 cup sweetened flaked coconut
  • 1 tube black writing icing
  • red fruit leather
  • 1- 16 ounce tub vanilla frosting, Betty Crocker rich & creamy frosting
  • mini marshmallows
  • pink decorating sugar
  • 6 malted milk balls
  • 12 brown mini M&M's or other mini candies
  • 24 mini Tootsie Rolls
How to make it:-
  1. Preheat the oven to 350 F. Line a standard muffin pan and a mini muffin pan with paper cupcake holders. Prepare the cake mix according to package instructions. Fill the muffin cups. Bake the minis for about 15 minutes and the larger cup cakes for about 25 minutes. Remove from the pans and let cool in their paper liners.
  2. To decorate the chicks, tint the frosting yellow and ice the tops of 6 large cupcakes. Remove the liners from 6 minis and ice the tops and sides. Tint the coconut yellow. Roll the minis in the coconut and place on top of each large cupcake. Draw eyes with black icing. Ice the back and cover it and the top of the large cupcake with coconut. Make combs and beaks from the fruit leather.
  3. To Decorate the Sheep, ice the tops of 6 large cupcakes. Cut the marshmallows in half using scissors. For ears, dip 12 marshmallow halves, cut side down, into the sugar and set aside. Arrange marshmallows on top of the cupcakes, leaving enough space in the center for a mini cupcake. Remove the paper liners from 6 minis and ice the tops and sides. Use malted milk balls for the noses, and attach the ears. Place a mini on its side on top of each large cupcake; ice the back and cover with marshmallows. Use M&M's for eyes. Place two Tootsie Rolls on each side of the cupcake for legs.

Chocolate Easter Egg Nests

Shredded Wheat or Rice Krispies and melted chocolate make perfect nests for candy coated Easter Eggs and they are quick and easy to make.

Chocolate Easter Egg Nests

What you'll need

  • 5 large Shredded Wheat (or 2 cups spoon-size)
  • 1/3 cup good quality milk chocolate chips
  • 1/3 cup good quality bittersweet chocolate chips
  • 1/2 stick (1/4 cup) butter
  • 3 tablespoons golden syrup, such as Lyle's
  • mini candy coated chocolate eggs
  • OR
  • 3 cups Rice Krispies
  • scant 1 cup good quality semisweet chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons golden syrup, such as Lyle's

How to make it

  1. Crush the Shredded Wheat into a bowl with your fingers. Put the chocolate chips into a saucepan together with the butter and golden syrup and melt over a gentle heat.
  2. Line two cookie sheets with parchment paper or aluminum foil. Stir the Shredded Wheat into the chocolate mixture and spoon eight mounds onto the lined cookie sheets, shaping into rounds with a dip in the center.
  3. Chill in the refrigerator for several hours until set, then peel the nests carefully away from the parchment and fill with mini chocolate eggs.

Monday, 11 February 2013

tuna & sweatcorn fishcakes

Tuna and sweetcorn burgers_Green Giant


Serve with grilled halved cherry tomatoes if you prefer.
  • 450g peeled potatoes
  • 2tbsp reduced-fat mayonnaise
  • 2 x 160g cans tuna in brine or springwater, drained
  • 198g can sweetcorn, drained
  • 3tbsp chopped parsley
  • 50g wholemeal breadcrumbs
  • Spray oil
  • 2 large tomatoes, sliced or cut into wedges


  1. Cut the potatoes into chunks, then boil in lightly salted water for 10-12 mins until tender. Drain and mash with the mayonnaise.

Wednesday, 30 January 2013

blueberry & banana pancakes

A delicious breakfast treat. We all love pancakes but what a great way to start the day with such a scrumptious delight! This recipe makes 6-8 pancakes.

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups quick-cooking oats
  • 2 cups soy milk
  • 3 eggs, beaten
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup blueberries
  • Chopped banana
  • Chocolate drops (optional)

Oatmeal blueberry pancakes with cantaloupe
  1. Preheat a lightly buttered pan over medium heat. 
  2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
  3. In a small bowl, mix oats and soy milk.
  4. Whisk in eggs, oil, and vanilla. Pour the wet ingredients into the flour mixture all at once, and mix until smooth.
  5. Gently fold blueberries & chopped banana into the batter. Add a few chocolate drops as an extra treat. 
  6. Using a 1/4 cup scoop, pour batter onto the prepared Pan. Cook 1 to 2 minutes, or until bubbly. Flip, and continue cooking until lightly browned.

Tuesday, 29 January 2013

Blueberry Oatmeal Squares

What you need:
  • 1½ cups quick oats
  • ½ cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup fresh or frozen blueberries
  • 1 egg
  • 1 cup skim milk
  • 3 tablespoons apple sauce
  • ¼ cup brown sugar
What to do:
  1. Preheat oven to 350° F.
  2. Coat baking pan with cooking spray.
  3. Place all of the ingredients into a large bowl and mix until just combined.
  4. Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow to cool for 5 minutes and cut into square
Blueberry Oat Squares - Starbucks Copycat. Photo by DbKnadler

Martha Stewarts Homemade Hot Chocolate

Homemade Hot Chocolate
A scrumptious homemade delight to warm your cockles on these cold days


  • 3 1/2 cups sugar
  • 2 1/4 cups cocoa
  • 1 tablespoon table salt
  • Whole milk for serving


  1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
  2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

Saturday, 12 January 2013

Frog Cupcakes

Frog Cupcakes Recipe

you will need

1 (18.25 ounce) package white cake mix

Bake cupcakes according to the directions on the package.
Allow them to cool completely.Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.


Lemon-Cream Cheese Cupcakes

you will need:-

1 (18.25 ounce) package (2-layer size) white cake mix

2, Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
3. Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
4. Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes