I adapted this recipe for honey chocolate cake from Happy Retiree's Kitchen. I have made it a few times and really love how it turned out. Head straight on to the Recipe For 
Honey Chocolate Cake | Springform Tin Baking
Category: Baking Recipes
Pomegranate Frangipane | Perfect Dessert
I was not quite sure what to do with my left over pomegranate jam but decided to bake with it. And then I was inspired to make a pomegranate frangipane. You can use any ready made jam you have at home. Just be sure that it is a high quality jam with a strong taste. … Continue reading Pomegranate Frangipane | Perfect Dessert
Basic Shortcrust Pastry | Pork Lard Pastry
Getting the basics right means success when you move on to more complicated recipes. And having a basic shortcrust pastry recipe in your repertoire will serve you well for all sorts of savoury tarts and pies. Head straight on to the Recipe For
Plum Crostata | Seasonal Stone Fruit Recipe
Using seasonal stone fruit, I made this plum crostata. I have also made it successfully with figs so it shows just how versatile a dessert this can be. Head straight on to the Recipe For
Crostata Pastry | Free Form Pastry
When making a free form tart, the pastry is key. It needs to hold up and be crisp. This crostata pastry fits the bill and I have tried it with both figs and plums. Head straight on to the Recipe For
Pistachio Scones | International Scone Week
The great thing about experimenting with scone recipes is that you get to eat them! I made these pistachio scones a few times. I wanted them to go perfectly with my pomegranate jam. And transport me to the Middle East, where these flavours are prominent. Head straight on to the Recipe For
Traditional Scones | International Scone Week
One of my very first international scone week shares was a recipe for plain scones. I decided to remake them, as traditional scones are always the easiest to make. This recipe differs slightly from the original and is something simple to be baked when you feel like a tea time treat. Head straight on to … Continue reading Traditional Scones | International Scone Week
Buttermilk Scones | International Scone Week
After making these buttermilk scones I decided I needed a pastry cutter. They got the most amazing rise and made for a great tea time treat. Head straight on to the Recipe For
Peanut Butter Chocolate Chip Cookies
Given how soft the dough was I decided to bake these peanut butter chocolate chip cookies in a muffin tin. These made for an interesting shape and a decent size treat. Head straight on to the Recipe For
Sourdough Croissants | 3 Day Recipe
I have learnt through trial and error that the butter one uses for the sourdough croissants makes all the difference. The best one to use would be pastry butter which has 84% fat content. Farm butter with a fat content of below 80% will not give you the puff you need. Head straight on to … Continue reading Sourdough Croissants | 3 Day Recipe
Sourdough Discard Crackers
Not sure what to do with your sourdough discard? Well, why not give these sourdough discard crackers a go? The recipe has been adapted from Margot Dreams of Baking who has the most amazing Instagram feed. Head straight on to the Recipe For
Quinoa Bread Topped With Pumpkin Seeds
According to Ella, this is one of her favourite recipes in Quick & Easy. I must say that at first I thought the recipe for the quinoa bread had failed as I had to bake it for way longer than stated. But I left it overnight, and the next day we had a great loaf … Continue reading Quinoa Bread Topped With Pumpkin Seeds
Cinnamon Bun Rusks | Best Of Both Worlds
The idea for the cinnamon bun rusks is not my own. I just felt like one straight out of the oven, and then decided to turn the rest of the batch into something we could enjoy the entire week. Head straight on to the Recipe For
Tea Biscuits | Four Ingredient Recipe
I left the recipe for these tea biscuits in my booklet, instead of tearing it out. I would have forgotten what the photographs were had I not suddenly found the recipe. Just four ingredients are needed to make these so I hope you give them a try. Head straight on to the Recipe For
Pistachio And Cranberry Cookies
According to Siba, you will not be able to stop at one when eating these pistachio and cranberry cookies. And she is right. You can double the batch and freeze half of the dough if you want to. Head straight on to the Recipe For
Condensed Milk Biscuits | Marie Biscuits
I have called these condensed milk biscuits because of the method used to make them. These are reminiscent of Marie biscuits, a rich tea biscuit. I always thought these were South African in origin but they are not. These were first made by the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria … Continue reading Condensed Milk Biscuits | Marie Biscuits
Apricot Clafoutis | French Baked Dessert
Using fresh, firm and seasonal fruit I made an apricot clafoutis. This French dessert consists of fruit baked in a thick batter. Head straight on to the Recipe For
Blueberry Frangipane | Made With Frozen Fruit
I tested this recipe using both fresh and frozen blueberries and must say I prefer the colour of the blueberry frangipane when I used frozen fruit. They are also much cheaper than fresh for some reason so that is another reason to use them. Head straight on to the Recipe For
Orange Olive Oil Cake With An Orange Glaze
This orange olive oil cake was so good the first time I made it, I had to make it again. The syrup glaze ensures that the cake stays nice and moist, and adds extra flavour. Head straight on to the Recipe For
Peppermint Caramel Tart | A Take On The Classic
In South Africa, a firm family favourite is the peppermint crisp tart. A peppermint crisp is an iconic chocolate and while we were at school we used them as straws for drinking milk. As there is no sugar free version of this chocolate, I decided to make a peppermint caramel tart. It has the same … Continue reading Peppermint Caramel Tart | A Take On The Classic