Oat, Spelt and Prune Scones

Scone or s-ch-oooone? Who knows? Who even cares? This is the fierce debate which divides Britain. And it doesn’t stop there. Yes, we also argue about whether one should put the clotted cream on top of the jam, or whether cream should be on the base. It’s almost too much to bear. But fear not – for…

Lemon Polenta Cake

This cake is such an understated little beauty. Inspired by this Nigella Lawson number, I’ve made it countless times over the years. It’s definitely become a firm favourite! It’s so different from the more elaborate sponge-buttercream-icing combinations that we tend to favour in the UK (don’t get me wrong, they certainly have their rightful place),…

Cake Dreams: Oreos and Meringue Kisses

I love to experiment with flavours and textures, especially with extravagant cakes! Soft sponge encased in creamy buttercream, with the crunch from Oreos and the delightful chewy and crumbly texture of meringues. It’s a beautiful thing. Meringue kisses are a simple but effective way of decorating a cake. They add both height and another texture element, and they’re…

Salted Caramel Brownies

Gooey, rich, decadent, and all round fabulous. Few brownies can reach the heights of the pedestal upon which I place the simple, glorious ‘plain’ brownie. No fussy additions, no fancy flavours. Just a dark, indulgent piece of chocolate magnificence.   That being said, this salted caramel brownie recipe is pretty darn good. A jar of…

Chocolate Devil’s Food Cake with Salted Caramel Icing

As the title implies, this cake is devilishly sinful. This one was made for my Mum’s birthday on Saturday. Making the salted caramel from scratch takes some time and confidence, but it’s absolutely worth the effort! I used a combination of two recipes, from the Violet Bakery and Stirring Slowly. I am inspired by so many…

Breakfast Flapjack Granola

This gorgeous chewy granola is a bit like a deconstructed flapjack. It feels super indulgent, but it’s so much healthier than you might think! It’s more chewy than traditional oven-baked granola, but I think it’s a really fantastic alternative. Plus, its fun to change things up! Inspired by Georgina Hayden’s recipe in her beautiful book…

Smart Snacking: Homemade Popcorn

Switching to a lower sugar/low carb diet hasn’t actually been as difficult as I expected it to be. I’ve adapted quite well with carb substitutes like cauliflower rice, and upped my grain and pulse game to a whole new level. The most difficult part was changing my snacking habits. I used to be quite a habitual…

Yoghurt Cake with Pistachio, Lemon and Cardamom

When I was younger, the only sort of dessert that interested me was a chocolate-based, gooey, ‘naughty’ one. Perhaps my taste buds have changed, although there will always be a place in my heart for something hideously rich, decadent and indulgent, but these days I find myself veering towards something a little different. Something lighter, more…

Sugar-Free Bake: Banana and Blueberry Muffins

“A balanced diet is a cupcake in each hand.”  — Anon.  I don’t know about you, but I definitely agree with that statement! On a quest to create another bake that was sugar-free, I made these little oaty beauties last night. They had barely touched the cooling rack before the first one was quickly demolished! Naturally sweetened…

Flourless Chocolate Souffle Cake

This cake was a dream. Soft and almost cloud-like, it was the lightest, dreamiest cake I’ve ever made. Served with a dollop of yoghurt and some raspberries, it was an absolutely beautiful dessert. The recipe hails from Claire Ptak’s Violet Cookbook. She has named it the ‘Sunken Chocolate Souffle Cake’, so before anyone asks, yes…

Banana Bread: low on sugar, BIG on flavour

Darling reader. I want you to imagine walking into a room, and the smell of freshly baked banana bread fills your nostrils with its wondrous aroma. Let the smell wash over you, and feel your mouth begin to water. This is one of the best smells in the world. Are you drooling yet? While brownies…

The Brownie.

The brownie. A source of contention for so many people, known to break up relationships and forge great divides within the baking community. Okay, perhaps not this extreme but let me tell you, I have been involved in several debates in which both sides have hotly argued the same thing, over and over again: ‘Fudge-y’…