Back in July I was at a food festival and got talking to a company called Baked In. They sell the dried ingredients you need to make a cake, all pre-weighed and ready to go. They asked me if I'd like to give one of their mixes a try, the sticky toffee and date was calling out to me so I grabbed a bag and headed off looking forward to putting on my apron. Since then we have had some very lovely hot weather and baking on a hot day wasn't appealing to
A picnic must always have something sweet to round it off; a jam tart or two, some chocolate biscuits or even a slice of cake. This being an autumn picnic meant that the sweet must have a seasonal feel. Pears were an obvious choice but you can't finish a picnic with just a pear that would be akin to having a carrot instead of a birthday cake. No, these pears needed some warmth and caramelised pears seemed just the ticket.
Parkin is a traditional
I didn't mean to make this cake. I was sat there minding my own business and my mind started to wander. It wandered into realms of freshly baked things, delicious wafting scents and warm moist sponge. My imagination ran away with me and before I knew it my hands and arms were creeping in to the fridge and searching for butter and eggs.
There have been many times where I've fancied something in particular and invariably I never have what I
I was terribly excited about making muffins. If you had asked me how much I was looking forward to making muffins I would have responded so enthusiastically that you might have thought you'd asked me the wrong question. The reason for my eagerness was twofold; firstly I had never made muffins before and secondly I had some succulent redcurrants at my disposal.
It was all going so well until I realised I had no muffin cases. Not to worry though
I had grand visions of picking great swarms of elderflowers and returning home to concoct some floral cordial. My imaginings were interrupted with the first (and now unrelenting) rain and my great plan was no more. I had heard that elderflower is not to be picked on a rainy day and I wasn't about to don my wellingtons and test that theory. So instead of making gallons of cordial I baked some elderflower in to my life.
These little cakes I suppose
I love a good cake and they don't get much better than a classic Victoria sponge. It's got all you need in a cake; light, sweet, buttery sponge with fruity, slightly sharp jam sticking it all together. It is debated which jam is the best; strawberry, raspberry or even blackcurrant. Strawberry would always win for me and when I saw a lonely punnet of English strawberries at the greengrocer's I had to buy it. After debating what to make with my edible
There have been cakes in my past which I tried either when I was too young to appreciate them or they were a mass produced poor version of what is actually a beautiful cake. An example of this is carrot cake. What I thought carrot cake tasted like was nothing compared to when I made one for myself; it wasn't dry it was moist, it wasn't boring it was luscious and the icing is by far my favourite of all icing.
Another cake I had always ignored
After spending my Sunday trying to resist everything I clapped my searching eyes on at my local farmers market, I ended up buying hundreds of carrots. How could I say no to a bunch just picked and two for £1 purple cauliflower? Either way I am now inundated with these sweet orange roots and so I consulted several recipe books and decided a carrot cake was the order of the day. They all asked for different things so I picked out what I thought were