Mini Raspberry And Chocolate Nests...

These are fun to make and decorate with small helpers. 

Perfect for a real tea time treat they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.

Makes 12

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Finishing time: 15 minutes


  • Little oil for greasing
  • 25 g (1 oz) cocoa
  • 3 tablespoons boiling water
  • 175 g (6 oz) soft margarine
  • 175 g (6 oz) caster sugar
  • 150 g (5 oz) self-raising flour
  • Half teaspoon baking powder
  • 3 eggs

To finish

  • 300 ml (1/2 pint) double cream
  • 100 g (4 oz) white chocolate curls
  • 250 (9 oz) raspberries


  • Preheat the oven to 180oC, 350oF, gas mark 4. 
  • Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
  • Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
  • Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. 
  • Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
  • Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
  • Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. 
  • Split the cakes in half then sandwich back together with cream, spreading the remainder on top.
  • Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. 
  • Arrange on a plate to serve.


  • To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. 
  • Run a swivel bladed vegetable peeler along the edge to make curls. 
  • If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. 
  • If it is still difficult microwave once more and then try.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

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White Chocolate And Raspberry Blondies...

Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes

  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 

  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

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Christmas Cherry Soufflé...

Today's guest post is from Bonne Maman a Christmas cherry soufflé...

I have never made my own soufflé!!

Have you?

Think it is time to try!!

(Serves 2-3)

  • 40 g (1 ½ oz) butter, plus extra for greasing
  • 25 g (1 oz) cold Christmas pudding crumbled
  • 2 tbsp brandy
  • 25 g (1 oz) Bonne Maman Black Cherry Conserve
  • 4 tbsp plain flour
  • 300 ml (½ pint) whole milk
  • 75 g (3 oz) golden caster sugar
  • 25 g (1 oz) stem ginger, finely chopped
  • 4 large eggs, separated
  • Icing sugar, to dust
  • Preheat oven to 180°c (fan oven 160°c), gas mark 4.
  • Butter an 18cm (7 inch), 1.7 litre (3 pint) soufflé dish. 
  • Put a flat baking sheet in the oven to heat up.
  • Stir together the crumbled Christmas pudding with the brandy and conserve and set aside.
  • Melt the butter in a saucepan, stir in the flour and gradually add the milk. 
  • Bring to the boil, stirring, then reduce the heat and cook for 2 minutes. 
  • Stir in 50 g (2 oz) of the sugar with the ginger, then beat in the egg yolks. 
  • Gently fold in the Christmas pudding mixture into the sauce.
  • Whisk the egg whites until they form soft peaks, then gradually whisk in the remaining sugar until the meringue is stiff and glossy.
  • With a large melt spoon fold the meringue into the sauce and turn into the prepared dish.
  • Sit the dish on the heated baking sheet and bake for 45 minutes until well risen and golden. 
  • Dust with icing sugar and serve straight away.
Cooks Tips
  • The sauce for the soufflé can be made the day before it is needed. 
  • Don’t beat in the 50 g (2 oz) caster sugar but sprinkle on top of the sauce to prevent a skin forming.
  • When ready to cook, beat well before whisking and fold in the meringue as above.
  • Buttering the dish helps the soufflé to rise up in the oven.
  • Omit the ginger and add a pinch of mixed spice to the pudding mixture.
  • Serve chilled cream or vanilla ice cream if liked.

Recipe and photo credit by - 

 Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ £12.99. Recipe development by Moyra Fraser.

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Frozen Berry Slice...

If you have friends coming over then make this easy dessert the day before then slice and decorate when you need it. Couldn’t be simpler and a great hit with adults and kids.

Serves 10
Preparation time: 30 minutes
Cooking time: 15 minutes


Sponge base

  • 100g (4oz) soft margarine
  • 100g (4oz) caster sugar
  • 100g (4oz) self-raising flour
  • 2 eggs
  • Grated rind of 1 lemon


  • 3 tablespoons water
  • 2 teaspoons powdered gelatine
  • 225g (8oz) strawberries, hulled
  • 150g (5oz) raspberries
  • 150ml (1/4 pint) double cream
  • 400g (14oz) can full fat condensed milk
  • Juice of 1 lemon


  • 225g (8oz) strawberries
  • 150g (5oz) raspberries

To serve

  • Few extra strawberries, hulled, sliced
  • Few extra raspberries
  • Few sugar confetti hearts, optional
  • Few red hundreds and thousands, optional
  •  Little icing sugar, sifted


  1. Preheat the oven to 180oC (350oF), Gas Mark 4.
  2. Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with non-stick baking paper, snipping diagonally into the corners of the paper and pressing into the tin so that the base and sides are lined.
  3. Add all the sponge ingredients to a bowl or food processor and beat together until smooth.
  4. Spoon into the paper lined tin and smooth into a thin even layer.
  5. Bake for 15 minutes until golden and the sponge springs back when lightly pressed with a finger.
  6. Leave to cool in the tin.
  7. Meanwhile, make the mousse by adding the water to a small heatproof bowl; sprinkle the gelatine over the top so that all the dry powder is absorbed.
  8. Leave to stand for 5 minutes then stand the bowl in a saucepan of hot water and simmer gently for about 5-10 minutes until the gelatine is a clear liquid.
  9. Puree the strawberries and raspberries in a food processor or liquidiser then press through a sieve.
  10. Lightly whisk the cream in a bowl until it forms soft swirls then whisk in the condensed milk and lemon juice until thick and smooth.
  11. Whisk in the fruit puree then gradually fold in the gelatine, pouring it into the bowl in a thin steady stream.
  12. Pour the mousse over the sponge base.
  13. Freeze overnight, loosely wrapping in foil when set.
  14. To make the sauce, puree the berries then press through a sieve, pour into a plastic box and chill in the fridge overnight.
  15. When ready to serve, remove the dessert from the freezer.
  16. Unwrap, remove from the tin and peel away the lining paper.
  17. Cut into 10 bars with a knife dipped in hot water.
  18. Transfer to serving plates.
  19. Arrange extra berries, sugar confetti and hundreds and thousands on top, dust with sifted icing sugar and serve with a separate jug of pureed berries.

About this post -

Recipe and photo credit by Seasonal Berries

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Strawberry Tart...

It’s got the wow factor : This tart is definitely dressed to impress, with a crumbly buttery tart case spread with melted chocolate then filled with homemade crème patissiere and the very best of British strawberries, glistening with strawberry jelly – what’s not to like?

Serves 6
Preparation time: 1 hour
Chilling time: 1 hour 35 minutes
Cooking time: 15-20 minutes



  • 100g (4oz) plain flour
  • 2 tablespoons icing sugar
  • 50g (2oz) butter,
  • diced 2 egg yolks
  • Crème patissiere
  • 3 egg yolks 50g
  • (2oz) caster sugar
  • 1 tablespoon plain flour
  • 2 tablespoons cornflour
  •  250ml (8fl oz) semi skimmed milk
  • 1 teaspoon vanilla essence

To finish

  •  100g (4oz) dark chocolate, broken into pieces
  • ½ a 35g strawberry jelly tablet
  • 1kg (2 ¼ lb) strawberries, hulled and halved
  • Dark and white chocolate curls to decorate – see cook’s tip, optional


  1. To make the pastry, add the flour, sugar and butter to a bowl and rub in the butter with fingertips until fine crumbs.
  2. Add the egg yolks and mix to a smooth dough.
  3. Wrap in clingfilm and chill for 30 minutes.
  4. Roll out the pastry on a lightly floured surface until large enough to line a buttered 20cm (8inch) plain tart ring set on a baking sheet or fluted loose bottomed flan tin.
  5. Press into the base and sides of the tin and trim the pastry a little above the tin to allow for shrinkage.
  6. Prick the base and chill for 15 minutes.
  7. Preheat the oven to 190oC (375oF), Gas Mark 5, then line the tart case with non-stick baking paper and baking beans.
  8. Cook for 10 minutes.
  9.  Carefully remove paper and beans and cook tart for 5-10 minutes more until just tinged golden brown around the top edges and the base is crisp.
  10.  Leave to cool.

To make the crème patissiere, whisk the egg yolks and sugar together for 4 – 5 minutes until very thick and pale.

  1. Sift the flours over the surface then gently fold together.
  2. Pour the milk into a medium saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth.
  3. Return milk mixture to the pan and cook over a medium heat, stirring until very thick.
  4. Take off the heat and stir in the vanilla.
  5. Cover the surface with a piece of crumpled and wetted non-stick baking paper to stop a skin from forming and leave to cool.
  6. Take the tart case out of the tin and set on a plate or cake stand.
  7. Melt the dark chocolate in a bowl set over a saucepan of gently simmering water then spoon over the inside of the tart case.
  8. Leave for about 20 minutes or until set.
  9. Make up the jelly as the pack directs using half the water.
  10. Cool then chill for about 20 minutes in the fridge until just beginning to coat a spoon thickly.
  11. Spoon the crème patissiere into the tart case.
  12. Pile the strawberries into the tart case, carefully mounding up in the centre.
  13. Brush generously with the cooled jelly (you will have quite a lot left, so pour this into a small plastic container for the kids packed lunches) and chill for 30 minutes until the jelly has set.
  14. Sprinkle with chocolate curls, if liked. Serve cut into thick slices.

Cook’s tip

  • To make chocolate curls, run a swivel bladed vegetable peeler over the underside of a block of white and dark chocolate, keeping the bottom edge of the peeler blade near the edge of the block of chocolate. 
  • If the curls are very tiny then warm the chocolate for 10 seconds in the microwave on full power and try again. Depending on the size of the chocolate bar, you may need to give it a second burst in the microwave. 
  • When you have enough curls to decorate, rewrap the bars of chocolate and store the remainder in the fridge.

Cook’s tip

  • If you are celebrating, simply add some small party sparklers to the top of the tart and light just as you take the tart into the room.

About this post -

Recipe and photo credit by Seasonal Berries

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Peachy Yogurt Milkshake...

This is a smoothie I made when we had some bad snow and did not have fresh fruit around the house so looking for bits in the cupboard to make my milkshake.

I made this peachy yogurt milkshake which tastes sweat, sour and very moreish all rolled into one!!


  • 100g Drained peach slices from a tin ( fresh would be best)
  • 100g Natural yogurt
  • 100g Chocolate ice cream
  • Handful ice cubes
  • Tables spoon chocolate sprinkles to taste


  1. Place all the ingredients into a blender and mix for 30 seconds.
  2. Serve straight away.
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Chocolate Chips And Raisin Flapjacks....

I made some flapjack for the children's pack lunches when we were snowed in...

Chocolate chips to make the children want to eat them with hidden raisins. Trouble is once they got made and seen, everybody grabbed them and they disappeared!!

What to make for tomorrows lunch time treat now?

Serves 9-12 depending on the size you want..


  • Little margarine for greasing tray
  • 100g Margarine
  • 200g Rolled oats
  • 100g Milk chocolate chips
  • 50g Raisins
  • 50g Plain flour
  • 3 Tablespoons of golden syrup
  • 50g Golden caster sugar
  • 1 tsp Honey

20x20cm square tray grease and lined


  • Pre heat the oven to 180c gas mark 4.
  • Place the margarine, golden syrup, caster sugar and honey in a pan and melt over a low heat until all melted.
  • In a bowl mix the oats, chocolate chips, raisins and flour together.
  • When the butter mix has melted pout over the dry ingredients a little at a time until all mixed in.
  • Mix well.
  • Grease the tin.
  • Pour all the mixture into the tin and level off the top of the mixture with the back of a wooden spoon.
  • Cook for around 20-25 minutes until golden.
  • Cut into 9 or 12 pieces and leave in the tin to cool and set.

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White Chocolate, Cranberry Fruit Flapjacks #Runstreak 13,14 And 15...

Just made these quick, easy, sweet and tasty flapjack after my run in the snow today. Hard work running in the snow now the pavements have turned to ice, so off into the parks where it was deep snow for most of my run today...

  • 100g Margarine
  • 100g Honey
  • 100g Cranberry juice
  • 200g Oats
  • 100g dried cranberries
  • 100g white chocolate chips
  • 50g raisins
  • 50g Mixed peel
  • 50g cornflakes crushed

20x20cm square tray grease and lined

  • Pre heat the oven to 180c gas mark 4.
  • In a pan heat the margarine, honey and cranberry juice gently until all ingredients have melted.
  • In a large mixing bowl mix all the rest of the ingredients together, then mix the melted butter, honey and juice in slowly bit at a time covering all dry ingredients and mix well.
  • Press the mixture into a greased and lined with grease proof paper square tin 20x20cm.
  • Cook for around 15 minutes until golden.
  • Slightly cool and cut, leave to cool in tin then place in fridge to set before removing.
#runstreak day 13

Sunday was the first day of the snow, I was going to run 6 miles and go to the gym but I knew to keep my training on track for London, I had to do 13 miles. Seems like I had been out all day, 2 hours 18 minutes in total.

#runstreak day 14

With the heavy snow a 2 mile run to the gym, 45 minute tone zone class and a 2 miles run home on my easy day,as no day off on a runstreak...

#runstreak day 15
6 miles run in the snow, hard work on the slippy paths and running in the deep snow. So pleased with today's run. off now to plan some toning classes at the gym for over the next few days...

Days ran this year 15/15 #runstreak

Miles ran this month 94

Workouts 16
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Mars Bar Cornflake Treats : Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.

This week I made this recipe up using Mars bars, they tasted very sweet,yummy and everybody love them...

Makes 12


  • 100g White cooking chocolate
  • 100g Milk cooking chocolate
  • 4 x 58g Mars bars
  • 100g Margarine
  • 1 tbsp Golden syrup
  • 150g Cornflakes
  • 150g Dark cooking chocolate

You will need

  • 2 x 6 holes silicon flower or any shaped mould oven trays


  • Melt the white cooking chocolate in a bowl either in a microwave or in a heat prof bowl over simmering pre boiled water.
  • In another bowl melt the milk chocolate the same way.
  • Place the melted chocolate evenly between the 12 holes silicon tray, mixing the white chocolate and milk chocolate slightly together.
  • Leave to cool whilst preparing the Mars bar mix.
  • Slice the 4 Mars bars into chunks,  place with the margarine and golden syrup in a heatproof bowl.
  • Melt over a pan of simmering pre boiled water.
  • Stir the mixture, first as it melts it becomes thin, keep stirring it as it will start to become thicker.
  • When everything is melted and mixed in together, remove from the bowl from the pan and mix in the corn flakes straight away.
  • Crush the cornflakes down slightly with a potato masher.
  • Leave to cool slightly so not to melt the chocolate in the moulds.
  • Spoon the mixture evenly into the 12 holes in the trays on top of the chocolate and with the back of a spoon gentle press down.
  • Melt the dark chocolate and cover the 12 treats.
  • Leave to cool.
  • Once cooled place in a fridge for a few hours to set until ready to turn out.
  • When taking them out, turn upside down onto a place a loosen all sides, slowly lift from the middle, if starting to break they may need to cool more.
  • One turned out the bottoms become the tops.

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White Chocolate Caramel Snowmen And Trees ....

Finding something we all love to eat with a bit of everyone's favourite ingredients inside. White chocolate check, caramel check, Christmas sprinkles check, biscuits check. I had to do most of the work due to very hot pans but my daughter helped with the important bit at the end sprinkles and tasting ....
Makes 12



  • 100g Margarine
  • 250g oat wholemeal biscuits


  • 80g Margarine
  • 55g golden caster sugar
  • 1 tbsp golden syrup
  • 200g  half a can of condensed milk


  • 150g White cooking chocolate broken into pieces
  • Coloured sugar sprinkles

You will also need 2 x 6 holes seasonal silicone muffin trays


  • Place the oat biscuits in a food processor to make into fine crumbs.
  • Place 100g margarine in a pan and slowly melt.
  • Add the biscuit crumbs to the melted margarine and and mix well.
  • Spoon evenly into the 12 holes of the muffin trays.
  • Once shared out push down firmly with the back of a spoon to compact all the mix together and leave to set.

To make the filling

  • Place the margarine, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved.
  • Slowly bring to the boil and simmer for 6-8 minutes stirring constantly until the mixture becomes very thick.
  • Pour over the biscuit base and leave to cool.
  • When cooled put in the refrigerator for a few hours until firm.

To make the topping

  • Melt the milk chocolate in a bowl over some simmering pre boiled water or in a microwave according to instructions on pack.
  • Leave to cool but not set.
  • Then spread over the top, onto the caramel.
  • Spoon the coloured sprinkles over.
  • Chill in the refrigerator until set.
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Meringue Topped Mince Pies ...

This twist on the traditional mince pie recipe includes a light, fluffy meringue top.

Preparation Time : 40 minutes

Baking Time : 20 minutes

Portions : 12

Meringue Topped Mince Pies 


  • 250 grams plain white flour
  • 100 grams butter (cold and cubed)
  • 25 grams lard
  • 3 tbsp golden caster sugar
  • 400 grams mincemeat
  • Ice sugar (to dust)


  • 2 free range eggs (whites only)
  • Pinch salt
  • 125 grams golden caster sugar
  • 1 teaspoon Nielsen-Massey Almond Extract


  • Place the flour in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. 
  • (or place in food processor and whiz until it resembles breadcrumbs).
  • Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough.
  • Knead gently into a ball, wrap in cling film and chill for 15 minutes.
  • Preheat the oven to 220 °C (fan 200°C, gas mark 7).
  • On a lightly floured surface, roll out half the pastry until 3mm thick.
  • Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tins.
  • Place a heaped tsp of mincemeat into each pastry case.
  • Bake 15 minutes until golden brown.
  • Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar and the almond extract.
  • Whisk until stiff and glossy.
  • Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.

Recipe and photo credit by- Nielsen-Massey Almond Extract

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Chocolate Chip And Cherry Bread Pudding ...

Bread and butter pudding made with French chocolate chip brioche loaf, cherries and topped with flaky chocolate. So yummy....

You will need

  • Margarine for spreading onto bread and greasing
  • 8 slices of French chocolate chip brioche loaf
  • 50g Glazed cherries
  • 2 tsp Cinnamon
  • 350ml Milk
  • 100 ml Double cream
  • 3 Eggs
  • 40 g Caster sugar
  • 2 Small twirls or small piece of flake


  1.  Grease a medium size dish with some margarine.
  2. On a plate trim the crusts off the Brioche loaf, spread one side with margarine and cut into 2 triangles.
  3. Arrange 8 triangles at the bottom of the dish butter sides upwards.
  4. Sprinkle 10g sugar,1 tsp cinnamon and 50g of cherries evenly over the bread.
  5. Place the next 8 half's of bread over the mixture and sprinkle 10g of sugar and 1 tsp of cinnamon over and set aside.
  6. Gently warm the milk and cream over a low heat,making sure it don't boil.
  7. Meanwhile whisk the 3 eggs and 20g sugar together until pale.
  8. Take the milk of the heat just before boiling and mix with a wooden spoon into the eggs and sugar.
  9. Sieve the mixture to remove any lumps.
  10. Pour the custard mix over the bread and butter pudding.
  11. Break the mini chocolates over and leave to soak in for about 20 minutes.
  12. Place in a pre heated  oven 180°C/350°F/Gas Mark 4 for about 30 - 35 minutes until golden.
  13. Remove and leave to stand 10 minutes before serving.

P.s - taste great with a little pouring cream

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Pineapple Yogurt Meringue Creative Mondays Blog Hop ...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

Serves 3-4

Bitter and sweet all rolled into one.

  • 500g Pot of Natural yoghurt
  • 200g Fresh pineapple
  • 50g Lemon curd
  • 6 Ready made mini meringues

  • Core, peel and chop some pineapple.
  • In a food processor mix the chopped pineapple for a few seconds.
  • Add the lemon curd and yogurt.
  • Mix for a few seconds until all blended in.
  • Pour into glasses.
  • Crush the meringues.
  • Sprinkle on to of the yoghurt.

Mix and serve straight away.

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Boozy Brownie, Cherry & Walnut Trifle ...

Prep time: 15 minutes

Serves: 4


  • 500g TOTAL Greek Yoghurt
  • 425g cherries, in syrup
  • 4 shots brandy
  • 1 box of mini chocolate brownies (approx 20 – 24 pieces)
  • 120g walnut pieces
  • Cocoa powder for dusting


  • Drain the cherries, retaining the syrup.
  • In a bowl, mix the brandy with the cherry syrup and soak the chocolate brownies for ten minutes.
  • In a trifle bowl, layer the syrup soaked brownies, cherries and yoghurt and repeat.
  • Finish the trifle on top with a smooth layer of yoghurt and sprinkle with walnut pieces and cocoa powder.

About this post~

This is a guest post and I was not paid for this post

Recipe and photo credits- Total Greek Yoghurt

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Rachel Allen’s Sweet and Fruity White Breakfast Scones ...

Makes 24 scones

  • 900g (2lb) plain white flour
  • A pinch of salt
  • 50g (2oz) caster sugar
  • 3 heaped tsp baking powder
  • 175g (6oz) Kerrygold block, now softer, cut in to roughly 1cm (½ inch) cubes
  • 3 eggs
  • 425 ml (¾ pint) milk
  • 150g (5oz) chopped raspberries / blackberries / blueberries, or 100g (4oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates
  • Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
  • Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. 
  • Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs.
  • In a separate bowl, whisk together the eggs and milk. 
  • Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. 
  • It should be quite soft but not sticky.
  • Turn the mixture out onto a floured board. 
  • Knead gently, then roll out to a round about 2.5cm (1 inch) thick
  • Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets.
  •  Brush each scone with a little milk mixture, then sprinkle with caster sugar. 
  • Place in the oven and bake for 10-12 minutes.
  • When they are risen and golden, remove from the oven and cool on a wire rack.
  • Serve cut in half, spread with Kerrygold and strawberry jam.
Suitable for freezing

Top tip:
  • For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.
About this post-
Recipe and photo credit by-

 This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold UK

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Sticky Brown Sugar Pavlova with Spiced Clementines and Pecan Praline ...

A real show stopper of a dessert!

A delicious combination of light crisp meringue, fresh cream and lightly spiced nectarines with the sweet crunch of pecan praline.

This impressive festive dessert is the perfect centrepiece for your table. The sticky brown sugar meringue has a delicious caramel flavour which works really well with the sweet citrus and winter spices. The pecan praline gives extra crunch and another dimension to this show stopper of a dessert.

Preparation time: 45 minutes

Cooking Time: 1 hour 30 minutes


  • 4 large egg whites
  • Pinch salt
  • 150g Whitworths for Baking Caster Sugar
  • 100g Whitworths for Baking Light Soft Brown Sugar
  • 1 heaped tsp corn flour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract

Spiced Clemantines For the syrup

  • 300ml water
  • 100g granulated sugar
  • 2 tablespoons of orange liqueur, such as Grand Marnier
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 star anise optional
  • 8 clementines

Pecan Praline

  • 100g Whitworths for Baking Caster Sugar
  • 200g pecan nuts
  • 300ml double cream, whipped to soft peaks
  • Whitworths for Baking Twist and Sprinkle


  • Preheat the oven to 180C.
  • Line a baking tray with baking paper. 
  • On the underside of the baking paper draw a circle approximately 15cm in diameter.
  • Whisk the egg whites to stiff peak stage. 
  • Add the Whitworths for Baking Caster and Light Soft Brown Sugar a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.
  • Add the corn flour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed.
  • Spoon the meringue mixture onto the baking paper and using the circle as a guide; spread the mixture to fill the circle, smoothing the top.
  • Place the Pavlova in the oven and immediately reduce the temperature to 150C.
  • Cook for 1 hour 30 mins. 
  • Turn the oven off and allow the Pavlova to cool with the oven door slightly open.

Spiced Clemantines

  • Pour the water and sugar into a large saucepan and heat gently to dissolve.
  • Add the liqueur, cinnamon stick, cloves and star anise, boil for 5 or 10 minutes until it becomes thick and syrupy. 
  • Set aside to cool.
  • Peel the clementines and remove any white pith.
  • Place the clementines in the warm syrup and leave to cool. 
  • Store in the fridge until they are ready to use.


  • Place the Whitworths for Baking Caster Sugar in a saucepan over a medium heat and allow the sugar to melt gently and cook for 3-4 until light golden in colour.
  • Add the pecan nuts and continue to cook for 1-2 minutes.
  • Pour the mixture onto a lightly oiled baking tray, spread out and leave to cool.
  • Once cooled and set, smash the praline into pieces.

To assemble

  • Place the cooled Pavlova on a large serving plate, spoon over the lightly whipped cream.
  • Remove the clemantines from the syrup and slice each one into 4 circles. 
  • Place the slices of clemantine on top of the cream.
  • Drizzle over a little of the syrup and scatter over the praline pieces.
  • Decorate as you wish with a stencil and Whitworths for Baking Twist & Sprinkle.
  • Serve immediately with a proud smile!

Top Tips

  • If you want to get ahead this Christmas -
  • The Pavlova can be made up to 4 days in advance and kept in an airtight container.
  • The clemantines can be prepared up to 3 days in advance and kept in the fridge.
  • The Praline can be made 2 days in advance and kept in an airtight container.

Recipe and photo credit by- Whitworths for Baking

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Brilliant Beetroot Chocolate Fudge Brownies...

Beetroot and chocolate go perfectly together. Did you know vinegar used to be added to eggless cakes during the war as a raising agent – so beetroot in malt vinegar is perfect for those sweet treats!

These are not as naughty as normal chocolate brownies, and you can be sure that you are all getting one of your five-a-day too, plus, they make PEREFECT school lunch box treats for the children.

 (Makes 20 small squares)

  • 1 x 540g jar of Baxters Baby or Sliced Beetroot, well drained and roughly chopped into small pieces
  • 100g butter or margarine, softened
  • 200g chocolate, minimum of 70% cocoa solids
  • 250g soft brown sugar
  • 3 large eggs
  • 100g plain flour
  • 25g cocoa powder
  • Preheat the oven to 180C/Gas Mark 4/Fan oven 160C. 
  • Grease and line a 20 x 30 baking or roasting tray.
  • Break the chocolate up into small squares, put them into a microwavable bowl, cover and heat on high in the microwave for 2 minutes, to slightly soften them.
  • Place all the ingredients into a large bowl and with a hand held electric mixer, whisk them all together for 2 to 4 minutes, until everything is amalgamated and there are no visible lumps.
  • Pour the mixture into the prepared baking tray and bake for 40-45 minutes or until well risen all over; the middle of the brownies should feel a little soft under the centre of the crust and may wobble a bit, this is fine as they will firm up on cooling.
  • Cool completely in the tin, before cutting into squares.
  • Make sure that the beetroot is well drained and if you wish, you can rinse them in some water; the vinegar flavour will not be discernible when you eat them!
Nutritional value per square
  • Kcals = 250
  • Carbs = 30g
  • Total Fat = 13g
  • Saturated Fat = 7g
  • Protein= 4g
Recipe and photo credit by - Baxters

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Chilled Blackberry Soufflés...

Retro favourite- This is a great dessert for a special dinner as it can be made early on in the day and left to set in the fridge. Just peel away the paper before you serve them. If you would like to decorate the soufflés, add a few tiny blackberries and mint leaves to the top or dust lightly with a little sifted icing sugar at the very last minute.

Serves 6

Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours

What you will need

  • 350g (12 oz) blackberries
  • 7 tbsp water
  • 4 tsp powdered gelatine
  • 4 medium eggs, separated
  • 150g (5 oz) caster sugar
  • 250ml (8 fl oz) double cream
  • 2 tbsp fresh chopped mint, optional


  1. Wrap 6, 125ml (4fl oz) individual soufflé dishes with a double strip of non-stick baking paper so that the paper encircles the dishes completely and is about 4cm (11/2inch) above the top of each dish and tie with string.
  2. Add the blackberries to a saucepan with 2 tbsp water, cover and cook gently for 5 minutes then puree in a food processor or liquidiser until smooth. 
  3. Press through a sieve to discard the seeds.
  4. Meanwhile add the remaining water to a small heatproof bowl, sprinkle the gelatine over the surface making sure that all the dry specks of gelatine are absorbed by the water. 
  5.  Leave to soak for 5 minutes then put the bowl in a small saucepan of gently simmering water and heat for about 5 minutes until the gelatine has dissolved and become a clear liquid.
  6. Add the egg yolks and sugar to a large heatproof mixing bowl set this over a saucepan of gently simmering water and using an electric mixer, whisk the eggs and sugar together until very thick and pale, this should take about 10 minutes. 
  7.  To test remove the bowl from the pan and lift the whisk above the mixture it should leave a ribbon like trail that stays on the surface for a few seconds. 
  8.  If your electric whisk is on a fixed stand this will work just as well but will just take a few more minutes to get the mixture really thick.
  9. Gradually trickle the dissolved gelatine into the egg yolk mixture in a thin steady stream as you fold it in with a large metal spoon. 
  10. Add the blackberry puree and gently fold into the egg yolk mixture.
  11. Wash and dry the whisk carefully then whisk the egg whites in a second large bowl until they form moist looking peaks. 
  12.  Using the still dirty whisk, whip the cream in a second smaller bowl until it forms soft swirls.
  13. Fold the cream into the blackberry mixture, then gently fold in a spoonful of the egg whites to loosen the mixture. 
  14.  Add the remaining egg whites and chopped mint and gently fold together.
  15. Pour or spoon the mixture into the lined dishes so that the soufflé mixture is above the top of the dishes but contained within the paper collar. Chill for 4 hours or until set.

To serve, remove the string then loosen the paper and peel away using a small sharp knife. Stand the dishes on small plates or a tray and decorate with extra blackberries and tiny mint leaves. Serve immediately.

About this post- This is a free guest post by Seasonal Berries

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Blueberry crème brûlées...

Restaurant favourite. This restaurant classic is surprisingly easy to make and almost improves the longer that you chill it for. Just caramelise the sugary topping before you sit down to eat your main course.

Serves 6

Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 4 hours

You will need
  • 1 vanilla pod
  • 600ml (1 pint) double cream
  • 6 egg yolks
  • 75g (3oz) caster sugar
  • 200g (7oz) blueberries
To finish
  • 4 tablespoons caster sugar
  • Few extra blueberries
  • Slit the vanilla pod lengthways then scrape out the seeds from the centre with a small sharp knife.
  • Add the seeds and the pod to a saucepan, pour in the cream then bring gently to the boil.
  • Take the pan off the heat, stir and leave to stand for 30 minutes or so for the vanilla to flavour the cream.
  • Whisk the egg yolks and sugar together in a bowl for a couple of minutes until thick and pale.
  • Reheat the cream then remove the vanilla pod (this can be rinsed, dried and re-used to flavour a jar of caster sugar) then gradually whisk into the yolks until smooth.
  • Divide the blueberries between 6, 175ml (6fl oz) individual ovenproof soufflé or ramekin dishes then stand the dishes in a roasting tin.
  • Strain the vanilla cream over the top, pressing all the tiny vanilla seeds through the sieve.
  • Pour warm water into the roasting tin to come halfway up the sides of the dishes.
  • Bake with the dishes uncovered, in an oven preheated to 160C/325F/Gas Mark 3 for 30-35 minutes or until just set in the centre with a slight wobble.
  • Lift the dishes out of the roasting tin; allow to cool, then transfer to the fridge for 4 hours, or longer if time.
  • When ready to serve, sprinkle a little extra sugar over the top of each dish and caramelise with a cook’s blow torch.
  • If you don’t have one, stand the dishes in the grill pan with lots of ice around the dishes then caramelise the sugar under the grill.
  • Allow to cool for up to 30 minutes for the sugar to cool and harden then serve decorated with a few extra blueberries.

Recipe and photo credits- Seasonal Berries

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Halloween Carrot Muffins ...

Preparation: 20mins Cooking: 25mins Makes 12

You will need

  • 200g/7oz soft light brown sugar
  • 200ml/7floz sunflower oil
  • 2 medium eggs
  • 200g/7oz plain flour
  • 2.5ml/1/2 tsp baking powder
  • 2.5ml/1/2tsp bicarbonate of soda
  • pinch of salt
  • 5ml/1 tsp ground cinnamon
  • 200g/7oz carrots, peeled and grated
  • 50g/2oz walnut pieces, chopped
  • 5ml/1 tsp vanilla essence

For the icing

  • 225g/ icing sugar, sifted
  • 25g/1oz unsalted butter
  • 75g/3oz chilled full fat cream cheese
  • food colouring and writing icing


  • Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.
  • Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. 
  • Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. 
  • Fold in the carrots, walnuts and vanilla essence.
  • Divide the mixture between the paper cake cases and bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. 
  • Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.
For the icing 

  • Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. 
  • Add the cream cheese and briefly beat together again until just combined. 
  • Don’t overbeat or it will become runny. 
  • Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions

  • Un-iced these muffins freeze well. 
  • Once cool pack them into a freezer proof container or bag and freeze for up to 3 months. 
  • Thaw at room temperature for about 1 hour, then ice as instructed.

Recipe and photo credits - British Carrots website

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