Wednesday, 29 February 2012


This recipe come's from Lorraine Pascale's Baking Made Easy.


Vegetable Oil, to grease
80g Butter
160g Caster Sugar
80g Golden Syrup
2tsp Bicarbonate of Soda

Oil and line a tin with greaseproof paper. Put the butter, sugar and golden syrup in a pan over a medium heat until all the sugar has dissolved. Once this has happened turn up the heat and let the mixture boil making sure if your using gas that the flames dont go up the sides of the pan. Keep an eye on the mix the whole time gently swirling the pan should any bits be colouring more than others. Keep boiling until a lovely golden colour, this can take up to 5 minutes. Once a nice honeycomb colour add the bicarbonate of soda give it a quick mix and pour into your tin.

Let the mixture cool down and set then break up into pieces. Try dipping them into chocolate for a delicious sweet treat.  

Monday, 20 February 2012



200g Plain Flour
Pinch of Salt
2 Eggs
500ml Milk
Butter to Grease

Mix the flour and salt together then beat in the egg. Gradually add the milk until you have a smooth runny batter. Heat up a frying pan and grease well with butter pour in some batter and swirl it around the pan until the surface is set. Allow to cook till the underside is golden brown then flip (If your brave enough you can try tossing it in the air). Let the other side cook until golden as well. Re-grease the pan after each crepe.

Serving suggestions: For a savoury crepe why not try cheese and onion or some bolognese sauce. And for a sweet treat why not try some lemon and sugar or some melted chocolate and your favourite ice cream.

Friday, 17 February 2012


Makes 16-20


100g Self-Raising Flour
50g Caster Sugar
1 Egg
60ml (or 4tbsp) Milk
Butter to grease

Mix your dry ingredients together then add the egg and gradually beat in the milk to a thick batter. Drop about a tablespoon of batter onto a well greased girdle or frying pan. Cook until the underside is golden brown and the top is covered with bubbles, turn and let the other side go golden.

Serving suggestion: Try warm with maple syrup and ice cream or serve with fresh fruit and honey.

Monday, 13 February 2012

Chocolate Cookies

Makes about 40 small cookies


225g Butter
225g Granulated Sugar
1 Egg
2tbsp Milk (or water)
2 1/2tsp Vanilla Extract
1/2tsp Salt
30g Cocoa Powder
290g Plain flour

To decorate
Any sprinkles, sugar, Icing you want :-)

Heat the oven to 190oC. Mix butter and sugar together with an electric whisk in a large bowl until light and fluffy. To this add the egg, milk, vanilla extract and salt and mix well. Now with a spoon stir in the cocoa and flour.

Lightly cover a work surface with flour roll your mix out and cut out whichever shapes you want. Then bake for 10-12 minutes you may need to increase the time further if you use a large cutter.

Once baked let the cookies chill and decorate however you want with icing, a dusting of sugar or various sprinkles.

Wednesday, 8 February 2012

Valentine Cake Push Pops

Makes 9

Chocolate Push Pops Ingredients

4oz Caster Sugar
4oz Butter
3oz Self Raising Flour
1oz Cocoa Powder
2 Eggs

For the Filling

50g Milk Chocolate
50g Dark Chocolate
2tbsp Coffee
2tbsp Honey
1tbsp Vanilla Extract

12oz Icing Sugar
3oz Butter
Food Colouring
1 tsp Vanilla Extract

Vanilla Push Pops Ingredients

4oz Caster Sugar
4oz Butter
4oz Self Raising Flour
2 Eggs
2 tsp Vanilla Extract
Food Colouring

For the filling

12oz Icing Sugar
3oz Butter
Food Colouring
2 tsp Vanilla Extract


Plus sprinkles or love hearts for the top.

For both pre heat oven to 180oC and whisk the butter and caster sugar together. Then whisk one egg in at a time and add the flour plus cocoa if you are making chocolate ones.  Add any food colouring you want to the sponges and vanilla extract to the vanilla ones. Place the cakes in the oven for 18-20 mins. Once cooked they will be springy to touch, take them out of the oven and let them cool.

For chocolate push pops, now melt the chocolate together then add coffee and vanilla extract this will make the chocolate look funny but add the honey and it will smooth out again.

Whisk up your icing sugar and butter add the colouring and vanilla.

Using one of the push pops as a cutter cut out all your circles.

Place one bit of sponge in a push pop then drizzle chocolate sauce and then some icing on top then place another bit of sponge and top with icing and sprinkles.

For vanilla push pops replace chocolate sauce with your favourite jam and assemble as above.