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(Posted: 28/06/2013)

I have to admit I have made this quite a few times as it’s so easy, moist and very fruity. It is also lower in fat than most cakes.

The only tricky bit is to remember to soak the fruit, either overnight as I did or at least 4 hours beforehand.

What I used

Yesterday

(Posted: 21/06/2013)

I wanted to do something different for my daughter’s school bake sale so here is what I came up with - ice cream cupcakes. We had great fun testing these and choosing which sprinkes to use.

This recipe makes 12 - 14

Warning: they are extremely sweet!

 

For the cupcake you will need

(Posted: 20/06/2013)

I call these wholemeal rolls even though they are made with 1 part wholemeal flour to 4 parts white flour. I find they are lighter and easier to eat. If you prefer you can easily make this recipe with 100% wholemeal flour.

You will need:

  • 100g strong wholemeal flour
  • 400g strong white flour
  • ...
(Posted: 13/06/2013)

I now have enough confidence to try my own adaptation of a bakery staple, the Chelsea Bun, give it a try it really is sweet, fruity and delicious.

For the dough you will need:

(Posted: 10/06/2013)

I recently visited Cogglesford Watermill in Sleaford, Lincolnshire a beautiful old mill which still produces flour as it would have been done 200 years ago.

I bought a 1.5kg bag of their organic wholemeal flour and decided to use it this week.

...

(Posted: 22/05/2013)

Whatever you call it this topping adds something different to a basic bloomer loaf, plus the kids will love it.

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