Speculoos cupcakes

Best chocolate cupcakes with the most delicious spiced cookie cream.  

Ingredients:

For the cupcakes (makes 8-10)

• 120g caster sugar
• 100g plain flour
• 20g cocoa powder
• 1 egg
• 1 1/2 tsp baking powder
• 40g soft unsalted butter
• 120ml milk

For the cream:

• 300ml double cream
• 1/2 jar (200g) speculoos spread

To make the cupcakes combine all dry ingredients with butter and rub with your fingertips until the mixture is of sandy consistency.  

Add an egg and milk and mix quickly.  Divide the mixture between 8-10 muffin cases and bake in a pre-heated oven at 180C for 20-25 minutes.

To make the cream bet double cream until soft peaks form, then add the spread and whisk until the cream is holding its shape.

Pipe onto cooled cupcakes. Decorate with crushed speechless biscuits.

Enjoy!

Apricot & frangipane tart

 Delicious tart with sweet frangipane and fruity apricots.  It is so yummy and stays fresh for a few days, so its a perfect make-ahead dessert.


Ingredients:

For the pastry:

• 250g plain flour
• 125g cold unsalted butter
• 2tbsp icing sugar
•  1 egg
• 1tbsp cold water

For the frangipane:

• 190g soft, unsalted butter
• 190g ground almonds
• 190g caster sugar
• 2 small (!) eggs
• 70g wholemeal self-rising flour 

Additionally:

• 1/2 cup apricot jam
• two handfuls of small fresh or tinned apricots
• small handful of flaked almond

To make the pastry combine icing sugar, flour and butter in a food processor or rub with your finger tips until the mixture resembles bread crumbs.

Add an egg and cold water and knead quickly to shape a ball. make sure not to over work the mixture, then wrap in cling film and chill in the fridge for about 30 minutes.

Roll out the pastry and place in a 25cm flan tin.  Place in the fridge for 10 minutes.

Pre- heat the oven to 200C.  Place a piece of baking parchment and fill with ceramic baking beans.  Place the tart in hot oven and bake for 15 minutes.  

Remove baking beans and baking paper and continue baking for further 5-10 minutes.

Meanwhile beat the butter with sugar until pale and fluffy.  In a separate bowl mix almonds and flour.

Add the eggs to the butter mixture and mix until well combined.  Add the almond and flour mixture a little at a time, still whisking.

Spread the jam on the bottom of the pastry case, then top with frangipane, arrange the apricots on top, sprinkle with flaked almonds.

Bake in a pre-heated oven at 190C for about 30 minutes, until golden brown.  

Enjoy!

Checkerboard cake

Delicious coffee cake, with vanilla cream and the best chocolate glaze.  It looks so pretty when you cut it but it is so easy to make!

Ingredients:

For the cake:

1 cup caster sugar

140g soft, unsalted butter

2 eggs

1 3/4 cup plain flour 

2 rounded tsp baking powder

150ml milk

1tsp vanilla paste or vanilla pod

3tbsp espresso coffee or coffee extract

1tbsp cocoa powder 

For the cream:

• 300ml double cream
• 2tbsp icing sugar
• 1tsp vanilla paste or pod

For the glaze:

• 4 tbsp caster sugar
• 2 tbsp soured cream
• 3 tbsp cocoa powder
• 60g unsalted butter
• 1 tsp gelatine

To make the cake batter mix the butter with sugar until fluffy, then add the eggs, one at a time.  Mix until combined.

Add flour, baking powder, milk and vanilla paste and mix until smooth. 

Divide the mixture in half, then add cocoa powder and coffee to one part and mix until combined. 

Pour both mixtures, into piping bags, then line three 20cm baking tins. 

Pipe a dark circle around the base of the baking tin, then pipe a circle using vanilla mixture, then coffee, then vanilla again. You should have five circles in each tin.  

Pipe the mixture into two tins staring with the coffee batter, then one starting with vanilla (this will be the middle layer). 

Bake at 180C in a pre-heated oven, for about 20-25 minutes.

Take the cakes out the oven and leave to cool.

To make the cream place cream, icing sugar and vanilla in a bowl and whisk.  Spread a thin layer of cream on the first layer of cake, cover with the middle layer, then spread some more cream and cover with final layer. Spread the rest of the cream around the edges and on top of the cake. 

To make the chocolate coating dissolve gelatine in a little bit of boiling water (2-3tbsp).  Place sugar, soured cream, cocoa powder and butter in a small saucepan and warm until the mixture is well combined and hot, add dissolved gelatine and stir.  

Set aside until the mixture has thickened a little, then spread evenly around the cake. 

Enjoy!

Passionfruit & coconut lamingtons

Ingredients:

For the lamingtons:

• 250g soft, unsalted butter
• 225g self-rising flour
• 3tbsp desiccated coconut
• 220g caster sugar
• 200ml coconut yoghurt
• 3 eggs
• 3-4 passion fruits

To decorate:

• 150g-200g white chocolate
• 3/4 cup desiccated coconut

Place all leamington ingredients in a large bowl and mix until well combined.  Pour the mixture into a lined 20cm x 30cm baking tray, then bake in a pre-heated oven at 180C for about 25-35 minutes, until skewer inserted in the middle comes out clean. 

When the sponge is baked, leave to cool completely, the cut into squares.  

Melt white chocolate and brush over the lamingtons, sprinkle with desiccated coconut. 

Enjoy!

Gingerbread meringues

Sweet little meringues flavoured with gingerbread spice and cocoa powder.  You can use your favourite piping nozzle to give them different shapes, then use them to decorate a cake or eat on their own. 

Ingredients:

• 4 egg whites
• pinch of cream of tartar
• 240g caster sugar
• 1tbsp cocoa powder
• 1tsp mixed spice 

Whisk the egg whites with a pinch of cream of tartar until medium peaks form.  Add the sugar gradually and whisk until its all dissolved.  

Whisk in cocoa powder and mixed spice, then pipe small meringues onto a lined baking sheet and sprinkle with more mixed spice. 

Bake at 150C for 60 minutes.

Enjoy!

Pumpkin spice cheesecake brownie

One of my favourite brownies, perfect for cold winter evenings. Filled with spices and pumpkin puree, on the best chocolate brownie base- yum!

Ingredients:

For the brownie:

• 200g soft butter
• 250g caster sugar
• 200g dark chocolate
• 110g plain flour 
• 3 eggs

For the cheese mixture:

• 600g cream cheese
• 1 cup icing sugar
• 300g pumpkin puree
• 3 eggs
• 2tsp cinnamon 
• 1tsp mixed spice
• 1tsp vanilla paste

Beat the butter with 250g of sugar until pale and fluffy, then add the eggs, one at a time, beating well after each addition.  Add melted chocolate, then flour. 

To make the pumpkin puree peel and cut a small pumpkin into cubes and place in the oven at 180C for about 40 minutes, or until soft. Blend it in a food processor, then pass through a sieve.  

To make the cheese mixture mix the cream cheese with icing sugar and pumpkin puree until smooth.  Add eggs, one at a time, followed by the spiced.  

Spread three quarters of the brownie mixture onto a lined 23cm x 33cm baking tray, then pour the pumpkin cheesecake mixture on top.  Dollop the remaining brownie onto the cheesecake and make swirls.  

Bake at 180C for about 45 minutes, until set.  

Leave in the fridge to cool.

Enjoy!

Lemon, hazelnut & poppy seed biscotti

I love biscotti and this is yet another version, this time lemon & poppy seed... and I must say it goes perfect with a cup of tea!

Ingredients:

• 1 cup plain flour
• 1/2 tsp baking powder
• 1 egg
• 1/2 cup caster sugar 
• 1 tsp vanilla paste or extract
• 90g whole hazelnuts
• zest of a lemon
• 2tbsp poppy seeds

Beat and egg with sugar and vanilla until pale, add all remaining ingredients and mix by hand until all combined.

Shape into a loaf, about 25cm long, place on a lined baking tray and bake in a pre-heated oven at 180C for about 25 minutes until golden.  

Leave the loaf aside to cool slightly, then cut diagonally into 1cm wide stripes. 

Place back on the baking tray and bake for further 15-20 minutes.

Take out the oven and leave to cool.  

Enjoy!

Coconut & almond cake

This cake must be one of the best gluten-free cakes I have made so far.  It is really moist, soft and so delicious, you would have never guessed it is a gluten-free option! 

Ingredients:

• 200g ground almonds
• 80g desicatted coconut
• 180g caster sugar
• 1tsp vanilla paste
• pinch of salt
• 200g melted butter
• 4 eggs
• 2tbsp Amaretto
• coconut shavings and almond flakes for sprinkling

Beat the eggs until light and fluffy, slowly pour in cooled butter and continue whisking until combined.  

Add remaining ingredients and stir.  

Pour into a lined 20cm cake tin, sprinkle with coconut shavings and almond flakes and bake in a pre-heated oven at 180C for about 45 minutes, until golden brown and a skewer inserted in the middle comes out clean. 

Leave to cool, then sprinkle with icing sugar if you like.

Enjoy!

Chocolate pancakes with raspberries

The best pancakes ever! With chocolate chips, raspberries and chocolate sauce, best served with whipped cream or ice-cream.. naughty weekend treat!

Ingredients:

Pancake ingredients: (makes 10)

• 1 cup self-rising flour
• 1tsp baking powder
• 1 egg
• 3tbsp caster sugar
• 2tbsp melted butter
• 3tbsp cocoa powder 
• 130ml milk 
• 1/4 cup chocolate chips

To serve:

• handful of fresh raspberries
• chocolate sauce
• whipped cream or ice-cream

Combine all of the pancake ingredients in a small bowl and mix until smooth.  

Fry on a medium heat, few minutes on each side

Serve with raspberries, cream and chocolate sauce.

Enjoy!

Chorizo & roasted pepper muffins

Those delicious savoury muffins are perfect for lunch or snack.  Best while still warm, but stay fresh for a few days. Enjoy!


Ingredients:

• 2 eggs
• 220ml milk
• 120g grated cheddar
• 1tsp salt
• 75ml vegetable oil
• 80g grated courgette/ carrot/ butternut squash
• 250g plain flour
• 1 1/2 tsp baking powder
• 1tbsp fresh thyme
• 2tsp dried mixed herbs
• 1/2 small red onion
• 1/2 cup chorizo 
• 1/4 cup roasted red peppers
• 1tsp sweet paprika
• pinch of salt
• cheese for sprinkling

Combine all ingredients in a large bowl, mix until combined. 

Divide the mixture into lined muffin cases and sprinkle with cheese. 

Bake at 180C for about 45 minutes, or until skewer inserted in the middle comes out clean. 

Enjoy!