Raspberry, Almond & White Chocolate Loaf Cake – Bake of the Week

Tasty Loaf cake recipe using raspberries & white chocolate

We had a wonderful day yesterday – an impromptu visit to Abersoch, one of our favourite places in the world. We couldn’t fit in a night away but decided to go for it and do the 2.5 hour journey and back in one day. With LOTS of stops and a Huuuuge picnic.

Of course, no picnic is complete without a slab of cake so on Saturday morning I got out the Loaf tin and made a Raspberry, White Chocolate and Almond Loaf. I believe you must do rustic for a true picnic so there was no decoration and just a few fingers crossed that the raspberries didn’t all sink to the bottom (They didn’t!) I rolled the raspberries in the flour and ground almond mixture before adding to the cake mixture.

If I could recommend one tin to have in your cake tin collection, it would be a loaf tin. You need a really sturdy one but it will be used time and time again. And they are much easier to cut into portions that a round cake.

I love extra almond flavour so am liberal with the almond extract – you might want to tone it down a bit if you are not as obsessed as me.

Raspberry, White Chocolate and Almond Loaf Cake – Bake of the Week

Serves 12
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party
Rustic raspberry, white chocolate & almond loaf cake recipe - Perfect for picnics


  • 150g Caster Sugar
  • 150g Butter
  • 2 Eggs
  • 40ml Milk
  • 1 teaspoon Almond Extract (Can use less if you don't want a strong taste of almond)
  • 200g Self Raising Flour
  • 1 zest Lemon (plus the juice of half of it squeezed)
  • 100g Ground Almonds
  • 100g White Chocolate (Chopped into small chunks)
  • 1 Punnet Raspberries
  • 50g Flaked Almonds for sprinkling over the top


Preheat the oven to 180C and line a Loaf Tin - I have Loaf tin liners which save oodles of time.
Using a mixer, beat together the butter and sugar until pale and creamy
Add the eggs, one at a time, cleaning down the side of the bowl until all mixed together
Add the milk and half of the flour alternately - it may look a little curdled but will still work out. Add the lemon zest and the Almond Extract, mixing on slow speed.
In a bowl, dunk the raspberries in the flour, ground almond mixture until covered
Fold in all the dry ingredient (inc the White Chocolate) until just combined
Add the raspberries, gently folding in - I like mine quite squished so I tend to be a bit rough
Sprinkle the flaked almonds over the top of the cake
Cook on 180C for 30 mins then reduce the heat to 160C and cook for a further 15-25 minutes. A skewer should come out clear - the outside will be darker than the inner cake. Make sure you are not skewering through a piece of white chocolate.

I’m going to be showcasing a lot of loaf cake recipe over the next few weeks – Honest answer, I need somewhere to keep them and here’s as good a place as any! If you would like to link any of your favourite loaf cake recipes too, please shout and we can keep them safe all in one place.

Collection of recipes baked in a loaf tin

 Lovely to see that Bake of the Week is getting regular contributors – Lets spread the word this week and get some of our fellow bakers joining in.

Kirsty from Hijacked by Twins gave us a wonderful Chocolate Marble Cake – I always forget how fascinated kids are by the effect of marble. Must bake one with them very soon.

recipe for chocolate vanilla marble cake – I’m hoping Kirsty links up her Easter Hot Cross Buns this week!

Otilia from p://www.romanianmum.com/2014/02/valentines-day-cupcakes.html#.U0WFJtytGlI” target=”_blank” rel=”nofollow”>Romanian Mum delighted us with these pretty pastel cupcakes – Almost too good to eat (I said almost!)

romantic cupcakes

The linky is now open to join in with this week’s #Bakeoftheweek – Don’t forget to add the badge below to your post to let others know you have entered. Entries close next Monday – Let’s see lots of Easter bakes this week!

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I’m entering as usual into Honest Mum’s Tasty Tuesday linky – Why not hop on over and visit some of the other entries?

Tasty Tuesdays on HonestMum.com

Sticky Gingercake – Bake of the Week

ginger cake gingerbread recipe

Well, we’re back from a fantastic time at Center Parcs. Lots more about that to follow but for now I want to share my latest Bake of the Week entry.

I make this Sticky Gingercake a lot when we are going somewhere for a few days – It lasts really well and the stickiness gets even better if you can leave it alone in tin foil for about 3 days. I tend to make double so we have some to eat while the rest is ‘improving’.

Sticky Ginger Cake

Meal type Dessert, Lunch, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 8oz Butter
  • 8oz Soft Light Brown Sugar
  • 6oz treacle (I tend to just pour it in and guess - these are rough estimates)
  • 8oz Golden Syrup (Again just pour it in over the sugar and butter)
  • 4 teaspoons ground ginger
  • 7oz plain flour
  • 2oz porridge oats
  • 2 large eggs (whisked)
  • 1/2 pint Milk (I use Semi Skimmed)


Preheat the oven to 160C and line a 10" square tin (not a loose bottomed one)
Melt the butter, sugar, treacle, syrup and ginger in a pan, slowly - When melted, remove from the heat and allow to cool
In a large bowl, add the flour and oats. Make a well in the middle.
Gradually add the eggs and then the cooled butter/syrup mixture - keep mixing together.
Whilst still mixing, add the milk.
When all combined, pour into the tin (it will be a pourable consistency) and bake for 45-55 minutes
A needle should come out clear and the cake should be fairly crisp on the top. Enjoy!

Lovely to see that there was an entry for the first ever week of Bake of the Week – Kirsty from Hijacked by Twins entered the richest looking St Patrick’s Chocolate & Guinness Cake.


The link is now open for this week’s Bake of the Week – Don’t be shy, get entering. I will tweet and Pin any entries swell as commenting and having a good old root around your blog! any baked items will do – bread, cakes, biscuits, tarts, desserts – in fact, why stop at one? Feel free to pinch the badge below and let other knows that you have entered (not compulsory)


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I’m also entering this Ginger Cake recipe into Emily’s Recipe of the Week linky.

Link up your recipe of the week

And a new one … I’m getting involved this week with Honest Mum’s Tasty Tuesday. Why not head over to see what other tasty treats have been consumed over the past week?

Tasty Tuesdays on HonestMum.com

The lovely Romanian Mum has resurrected her Friday Foodie linky so I’m supporting her by linking up this recipe once again.

Romanian Mum
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Happy St Patrick’s Day Cake

irish green cake recipe

Happy St Patrick’s Day – Have some cake! (and possibly some Guinness to wash it down with!)How will you be celebrating or do you not bother? I’ll be going to a cookery demonstration tonight with WI pals and maybe persuaded to pop into a local pub afterwards.

I made this cake yesterday and there’s still plenty left. Its not a particularly irish recipe in that its a vanilla sponge cake but I have given a nod to the Emerald Isle with green frosting and a sprinkle shamrock on the top.

Doesn’t stop it tasting gorgeous though and somehow it seems to last longer than other vanilla cakes. I swore I would never share my vanilla cake recipes but quite honestly, its easier for me knowing where they are, when I need to make one. So go for your life …bake and enjoy!

Costello Vanilla Sponge Cake

Costello Vanilla Sponge Cake

Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
This is a big cake. You will get 3 good sized 8" cakes out of this mix. The recipe can be halved by using 4 medium egg whites.


  • 675g Caster Sugar
  • 225g Butter
  • 7 Egg Whites
  • 1 tablespoon Vanilla Extract
  • 500g Self Raising Flour
  • 350ml Milk


Using an electric mixer, cream together the sugar and butter until light and pale.
Add one egg white at a time, whilst mixing thoroughly. Keep scraping down the sides of the bowl.
Add the vanilla extract.
Alternately, add one tablespoon of flour and a decent splash of milk, whilst still mixing together on a slow speed,until all the ingredients have been added.
Scrape down the sides of the bowl one last time and turn the speed to high for approx 15 seconds. It will splatter and bubble so prepared!
Pour into 3 x 8" lined cake tins and cook at 180C for around 40-50 minutes or until a cake tester comes out clean. This is quite a flat mixture - it won't rise too much or give a big hump in the middle.

I am starting a new linky this week to replace Cake of the Week. A lot of my baking recently has been bread, biscuits and traybakes and I see some fantastic creations on blogs that I would love you to share.

The Bake of the Week linky will remain open until next Monday morning and I will post a roundup every Monday evening (starting 24th March). I will tweet anyone’s entries and also Pin them during the week. If you would be so kind to place the badge on any posts that you enter, that would be great. (Feel free to Grab the Bake of the Week badge to show that you take part if you like but not compulsory)

The only rule is that your Bake has to be from the previous week.

So Happy Baking!


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I’m entering this cake in this month’s TeaTime Treats hosted by Karen of Lavender & Lovage & The Hedge Combers – The them is decorative cakes – I think I just about qualify – Its not one of my sugarcraft masterpieces but I must admit to loving the speed of decorating with buttercream!

Tea Time Treats Linky 5617″ />

World’s Best Cakes: Cookbook Review

sticky date cake with caramel sauce

I’ve mentioned before how much of a cookbook addict I am. Every now and then, though, a book comes along that I just can’t get enough of – You know the sort, you take it to bed to read, you have a list as long as your arm of recipes you want to make. The World’s Best Cakes by Roger Pizey is definitely one of these books. I was looking forward to receiving a copy but when it arrived it took my breath away.

This is a book that has toured the world, looking for the best and most popular recipes. Each recipe has at least one good sized picture. The recipes are easy to follow and inviting to make – I have made a few out of the book already (the one pictured is Lucas Glanville’s Sticky Date Cake with Caramel Sauce – The recipe in the book is for Caramel Sea Salt Sauce but I was cooking for the kids so omitted the salt and it still worked perfectly.

world's best cakes baking book

I love the short story that accompanies each recipe – about where it comes from and when, who invented it and how it has altered over the years. Some of the recipes are really simple and some more complex but none seem so scary that I wouldn’t attempt.

This is a large book that is packed full of recipes and tips – there is not a bit of space wasted making it superbly good value for money at £30 – I wouldn’t normally advise paying so much for a cookbook but if you had this one, you wouldn’t be likely to need another for quite some time (I’m not promising I won’t fall foul of temptation and stop buying cookery books at all!)

I’m really looking forward to baking my way through this book – There’s ideas in here that I’ve heard of but never tried such as Maltese Prinjolata and Kransekaka – They are rather ambitious but I’m up for the challenge!

really good baking book

Chocolate Orange Swiss Roll

using up leftover chocolate orange swiss roll

This house is a diet free zone in January, I’m afraid. What we do believe in, is plenty of home cooked, delicious and comforting food for what some consider to be the most depressing month of the year. We live with an athlete and its my job to make sure she eats. With the amount of exercise Millie gets, she can more than afford cakes and treats. I would much rather see her eat something homemade than processed cakes and biscuits.

We are also economising this month – The week before Christmas, our food bill (and alcohol bill) came to over £400. Our cupboards are still nicely bulging – all we have had to do is stock up on fruit and veg so we are definitely living on cupboard food this month.

I love Swiss Rolls – Very easy to change the flavour and add interest with just small changes to the main ingredients. I even prepared, baked, cooled, creamed, rolled and photographed this cake within an hour, so its a speedy cake too.

Chocolate cake recipes nearly always say you should use ‘good quality dark chocolate’ – While I believe in using good quality products, when you are trying to be economical, you use what you have got. I discovered this morning that I had 3 bags of mini Terry Chocolate Oranges still left from Christmas that I had forgotten about (And I wonder why our bill was over £400!) So I used half ‘posh’ dark chocolate and half chocolate oranges in the cake bit.

Chocolate Orange Swiss Roll

Chocolate Orange Swiss Roll


  • 175g chocolate (see notes above)
  • 6 eggs (separated)
  • 175g caster sugar
  • Marmalade for spreading on the cake
  • Zest of 3 oranges/clementines/tangerines or 2 tsp orange extract (I use Lakeland's)
  • 1 tub double cream (284ml)
  • Icing Sugar for sprinkling over


  1. Preheat the oven to 180c and grease and line a swiss roll tray/rectangle baking tray with baking parchment so some comes over each end - You will need this to pick it up with when it is just out of the oven
  2. Melt the chocolate either in a glass bowl over a pan of boiling water (Do not let it touch the water) or at 10 second intervals in the microwave - When melted, allow to cool.
  3. Whisk the egg whites until they make soft peaks
  4. Add the sugar to the egg yolks and whisk together until pale and start to thicken
  5. Add the zest of two of the oranges or 1 tsp of the orange extract to the egg/sugar mixture
  6. When the chocolate has cooled enough, add it to the egg yolk mixture. Make sure it is definitely cool enough - you don't want to scramble the eggs.
  7. Add the egg whites to the rest of the mixture
  8. Bake for 25-30 minutes
  9. As soon as the cake comes out of the oven, remove from the tin. The baking parchment will still be attached which is fine.
  10. Bend the cake as if you are rolling it while it is still hot and malleable
  11. While you are allowing the cake to cool for approx 10 minutes, whisk the pot of cream until it is thick enough to spread and stay put. You don't want it too solid.
  12. Spread a thin layer of marmalade over the inner surface of the cake and spread the cream on top
  13. Roll up the swiss roll and sprinkle lightly with icing sugar
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I’m entering again into Emily’s Recipe of the Week – This is a fabulous resource if you are struggling for meal ideas. Click the badge below…

Link up your recipe of the week

I am entering into this month’s Tea Time Treats – The theme for this month is EGGS – I think using 6 suffices? For more entries, click the badge below.

Tea Time Treats

Family Ginger Traybake

We find this recipe, the most perfect cake to take away with us. Easy to make the week before when everything is hectic, lasts well and easy to transport – all it needs is a tupperware box.

I try to always make 2 cakes and freeze one but this week I have taken one to Leeds where it came in really handy on a family picnic.

All 3 of my girls love this cake – I don’t mind them eating as much as they like as I know exactly what has gone into it.

Family Ginger Traybake

Family Ginger Traybake


  • 18oz (500g) Golden Syrup - You can use half and half syrup/treacle if you like a darker richer cake
  • 8oz (225g) light brown sugar - I used muscovado but demerara or even a mix of dark brown soft/caster will still work. This cake is all about ease and using what is in your cupboards.
  • 8oz butter
  • 14oz (400g) Self Raising Flour
  • 2oz (50g) Porridge Oats
  • 3 tsp ground ginger
  • 2 tsp mixed spice
  • 4 beaten eggs
  • 5 tbsp milk (I prefer whole milk but again use what you have)


  1. Preheat the oven to 160C and grease and line a 20cm (8") square tin
  2. Heat the syrup, butter and sugar through in a pan until the sugar is melted.
  3. Remove the sugar mixture from the heat and allow to cool for approx 5 mins.
  4. Measure the flour, porridge and spices together in a large bowl,
  5. When the sugar mixture has cooled enough to be just luke warm add a tbsp at a time until just combined.
  6. Beat the eggs and the milk together and add to the flour/sugar mix
  7. Add the mixture to the tin (it will be quite a runny mixture) and bake for approx 50 mins -1 hour (makes sure a tester/sterilised knitting needle comes out clean when inserted into the cake before removing from the oven)
  8. The cake will keep in foil for 3-5 days (but I bet you eat it earlier!)
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Cake of the Week: Swiss Roll – A revelation!

How have I gone 39 years without making a swiss roll? Even more to the point, how didn’t I know that they were so easy and so satisfying to make?

Last Sunday we were having a family getogether as we do every year around the time of our Dad’s anniversary and Mum’s birthday. As usual, I had been mad busy during the run up to the day. I had every intention of producing a masterpiece but thought it would end up being a Mr Kipling/Costco special.

On Sunday morning though, 4 of us did the Swimathon raising money for Marie Curie. Amazing how a swim can leave you feeling energised and utterly needing cake!

I came home and thought Swiss Roll like you do. A quick nosy round at old cookbooks and I came up with a recipe of my own. I was wanting to go for HUGE while we were expecting 13 of us.

Swiss Roll – A revelation!

Rating: 51

Prep Time: 14 minutes

Cook Time: 11 minutes

Total Time: 25 minutes

Yield: At least 8-10 generous pieces

Swiss Roll – A revelation!


  • 3 large eggs
  • 125g caster sugar
  • Splash of vanilla extract
  • 125g plain flour
  • Plenty of strawberry jam
  • Punnet of strawberries
  • Tub of whipping cream - whipped until fairly thick
  • 4 tbsp extra caster sugar for decoration
  • Icing Sugar to sprinkle over finished cake


  1. Preheat the oven to 200C
  2. Line an oven tray with baking parchment and sprinkle the caster sugar over it evenly.
  3. Whisk the sugar and the eggs for at least 10 minutes until really pale and visibly thickened. You should get a trail when the whisk has been removed from the mixture.
  4. Add in the vanilla extract.
  5. Fold in the flour very gently and slowly.
  6. Spread evenly over the sugar sprinkled baking parchment and put in the oven to cook for 11 minutes. This was the biggest revelation for me, that the cake cooks in such a short time - If you get a move on, you could even have one ready for your afters (dessert if you are not northern ;-))
  7. Remove from the oven and allow to cool slightly.
  8. Before the cake is fully cooled, roll it so the cake is still malleable enough to shape - I also cut off the very ends to give a neat finish but I think that was a bit pretentious and actually wasted valuable cake.
  9. Unravel and allow to cool completely.
  10. Spread a generous layer of the jam and cream on the cake and spread thin slices of strawberries evenly over the cake.
  11. Roll up again, sprinkle with the icing sugar and put on a rectangle plate if you have one. You can even add a spare strawberry at the front if you really want to be poncey!
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I’ve not done a Cake of the Week post for ages – Feel free to join in if you’ve been producing masterpieces recently. I’ll do a round up at the end of next week if we get entries.

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Top 120 Recipes for 2013

Our house has a LOT of cookbooks, no even more than a lot, nearly hundreds! We use them a lot but I’m finding increasingly that we are turning to the iPad for quick how-tos. At any one time though, I have a huge list of recipes I’d like to make out of the books – well, this will be the year that the list gets some attention. I’ve tried to reduce it too ‘just’ a 100 but there’s just so much I want to get through.

Since giving up the cake business last summer, we have really worked hard to eat well and cook from scratch – I have to be honest that we were a jar family eating a lot of convenience food when we were constantly surrounded by food. We concentrated on the basics first conquering risottos, yorkshire puddings, homemade pizza dough, palovas, lasagne sauces, shepherds pies and basic pasta dishes during the last year so we are ready to move onto to some more challenging dishes.

I’m not promising to get through the whole list in a year (nearly 2.5 new dishes a week might be a step too far for the kids and the budget) but will do my best. Some are really simple and you might find yourself saying “she doesn’t know how to make that?” (Corned Beef Hash anyone?) but its our project, so bear with us!

I’ve arranged the recipes in food groups but unsuprisingly there are tons of cakes and biscuits! Once I’ve blogged about a recipe, I’ll come back here and link back to the post.

What about you? Do you have a wish list of food you’d like to try/cook? Feel free to pinch this one if there are any that you fancy.

And now to the list …


  • 1. Lemon/Orange Mousse
  • 2. Passion Fruit Souffle
  • 3. Tangerine Mousse with Sweet Pink Grapefruit & Crispy Phyllo Ruffles


  • 4. Lemon Curd
  • 5. Passion Fruit Curd
  • 6. Hot Chilli Jelly


  • 7. Seafood Chowder
  • 8. Roasted Red Pepper Soup
  • 9. Chestnut Soup with Bacon & Thyme
  • 10. Pea & Ham Soup


  • 11. Battenburg
  • 12. Hazelnut Meringue Cake
  • 13. Simnel Cake
  • 14. Raspberry, Lemon & Almond Cake
  • 15. Dark & Sticky Gingerbread
  • 16. Lemon Drizzle Swiss Roll
  • 17. Raspberry Meringue Roulade
  • 18. Whole Orange Poppy Seed Cake
  • 19. Fluffy Coconut Cake with Passion Fruit Filling
  • 20. Hazelnut Raspberry Layer Cake
  • 21. Apple Walnut Cake with Caramel Cream Cheese Frosting
  • 22. Dump Cake
  • 23. Polenta Cake
  • 24. Sticky Ginger Cake


  • 25. Carrot & Almond Cheesecake
  • 26. Lemon Cheesecake
  • 27. Lemon-Blueberry Cheesecake with Cornmeal Crumble Crust
  • 28. Raspberry Marzipan Cheesecake
  • 29. Lime & Passion Fruit Cheesecakes with Coconut Crumb
  • 30. Grand Marnier Cheesecake


  • 31. Sticky Toffee Pudding
  • 32. Cherry Crumble
  • 33. Upside Down Peach Cobbler
  • 34. Molten Chocolate Orange Puddings


  • 35. Buttermilk Scones
  • 36. Melting Moments
  • 37. Brandy Snaps
  • 38. Quickly Sticky Biscuits
  • 39. Bitesized Bacon & Cheese Scones
  • 40. Cheats S’Mores
  • 41. Flapjacks
  • 42. Gingersnaps
  • 43. Raspberry Linzer Bars with Almond Glaze
  • 44. Peach-Brown Butter Shortbread
  • 45. Butterscotch Cashew Bars
  • 46. Sour Cherry & Almond Biscotti
  • 47. Coffee & Hazelnut Macarons
  • 48. Orange Mini Muffins with Smoked Turkey & Cranberry Sauce
  • 49. Grasmere Gingerbread
  • 50. Baklava
  • 51. Maple & Cinnamon Kisses


  • 52. Pecan Sticky Buns
  • 53. Brioche
  • 54. Dumplings
  • 55. Eclairs
  • 56. Croquembouche
  • 57. Crumpets
  • 58. Pitta Breads
  • 59. Focaccia
  • 60. Breakfast Rolls
  • 61. Tea Cakes
  • 62. Almond Croissants
  • 63. Raspberry & Passion Fruit Muffins


  • 64. Fudge
  • 65. Honeycomb
  • 66. Salted Cashew Toffee
  • 67. Sea Salted Caramels
  • 68. Fortune Cookies
  • 69. Peppermint Creams
  • 70. Sugared Pretzels
  • 71. Nougat
  • 72. Pistachio Opera Fudge


  • 73. Salsa Romesco Dip
  • 74. Tostaditas with Roast Corn Salsa


  • 75. Key Lime Pie
  • 76. Caramel Apple Pie
  • 77. Toffee Apple Pies


  • 78. Heart of Darkness Brownies
  • 79. Butterscotch Blondies
  • 80. Snickerdoodles
  • 81. Chocolate Brownies

Christmas Dishes

  • 82. Panforte
  • 83. Homemade Mincemeat
  • 84. Homemade Stuffing
  • 85. Mulled Wine


  • 86. Seared Salmon with Sweet Pea Guacamole
  • 87. Fishcakes
  • 88. Prawn & Rocket Risotto
  • 89. Mauritian Prawn Curry
  • 90. King Prawn & Monkfish Curry
  • 91. Mussels with Salsa Cruda
  • 92. Classic Prawn Cocktail Puffs
  • 93. Griddled Scallop Croutes with Sweet Chilli Sauce & Creme Fraiche
  • 94. Salmon & Broccoli Quiche
  • 95. Roast Cod with Dressed Crab Mash & Lobster Sauce
  • 96. Tomato Spiced Mussels & Spagetti


  • 97. Beef Wellington
  • 98. Rack of Lamb with Pistachio Crust
  • 99. Chinese Lettuce Wraps
  • 100. Green Thai Curry
  • 101. Chicken & Cashew Nut Curry
  • 102. Sausage Rolls
  • 103. Ham Hash with Parsley Sauce
  • 104. Ham & Cheese Muffins
  • 105. Sausage Casserole with Savoy Cabbage & Butter Beans
  • 106. Corned Beef Hash
  • 107. Lazy Tray Baked Chicken
  • 108. Maple Glazed Gammon with Chilli Pineapple Salsa & Crunchy Potatoes


  • 109. Parma Ham & Peach Salad
  • 110. Bacon & Scallop Salad

Vegetable Dishes

  • 111. Patatas Bravas
  • 112. Potato Scones
  • 113. Stuffed Potato Cakes
  • 114. Ratatouille

Ice Creams

  • 115. Lemon Meringue Ice-Cream
  • 116. Christmas Cake Ice-Cream
  • 117. Baked Alaska
  • 118. Gingersnap Dulce de Leche Ice-cream Sandwiches
  • 119. Brown Sugar Ice-Cream
  • 120. Frangipane Ice-Cream

I reckon there’s enough there to keep us busy – I still intend on keeping up with the month of soup project, cake of the week and finally mastering the slow cooker. I’m on the search for a pressure cooker – anything to improve efficiency as we start the many long journeys to synchro training again soon.





Jammy Muffins with Streusel

Its been a while since I got any real satisfaction from trying out a new recipe – I’ve done some baking but the recipes have either been too complicated or I haven’t been that happy with the results. Not one to give up though, I tried a new combination yesterday and it worked!!

I introduce my Jammy Muffins with Streusel – Why has no-one told me how delicious streusel is earlier? (that grammar is pants, I know but I’m too tired to care)

For the streusel:
4oz (90g) cold butter
2oz (60g) demerara sugar
1.5oz (45g) plain flour

For the muffins:
10oz (315g) plain flour
2 tsp baking powder
1.5 tsp bicarb of soda
pinch salt
4oz (125g) cold butter
4oz (125g) caster sugar
2 eggs
1 tbsp vanilla extract (or seeds from a pod)
8oz (250g) milk or cream (I used full fat)
12 tsp jam of your choice (I used raspberry)

Recipe makes 12 good sized muffins

Make the streusel first:
Mix together the butter, flour and sugar – cut through with a knife until in small lumps and stick in the freezer until the muffins are ready to go in the oven.

For the muffins:
Mix together the flour, salt, baking powder & bicarb in a large bowl.
In a mixer, blend the sugar and butter until fluffy.
Add the eggs and vanilla one at a time.
Add the milk/cream and flour alternately until just mixed.
Put 1 tbsp of cake batter into muffin cases.
Add 1 tsp of jam into each case.
Distribute the rest of the batter mixture on top of the jam.

Get the streusel out of the freezer and sprinkle over each muffin.

Bake for 16-18 minutes until golden and a knitting needle comes out clean when pierced (try to avoid going through the jammy bit! ;-))

These taste amazing when they are still warm but definitely try to eat them on the same day.

Tangy St Clements Drizzle Cupcakes

Lemon and Orange Drizzle Cupcakes

My mum has recently discovered Lemon Drizzle cake so whenever we go round there’s always one there. Not to be beaten, I wanted to discover a drizzle cake of my own and so was born my version of a Lemon/Orange/St Clements cake.

The cake is perfectly lovely and extremely tangy without icing but being me, I wanted to tart it up a bit. I used ready to mix fondant icing which I’ve wanted to try for a while and it was just perfect. I would think the ready to roll fondant icing might just be a bit too heavy for this cake and take away too much of the tang.

The recipe below makes 12 cupcakes (I used a square cupcake tin) and an 8″ square cake.

8oz butter
8oz caster sugar
10oz self-raising flour
3 eggs
2 egg whites
2fl oz milk
juice of 1 lemon and 1 satsuma/tangerine
finely grated rind of 2 lemons and 2 tangerines

St Clements Drizzle Mixture (Optional but really good)

8oz Caster Sugar
Juice of 2 lemons and 1 satsuma/tangerine/small orange

How to:
1. Preheat the oven to 170C
2. Beat the butter and sugar together until pale
3. Gradually add eggs one at a time
4. Alternately add the flour and the milk/fruit juices and add the rind (I nearly forgot!)
5. Divide between the tins and bake for approx. 25 mins (cupcakes) and 35 mins (Square cake)
6. While the mixture is in the oven mix together the lemon/orange juice and the sugar.
7. When the cakes come out of the oven and are still warm but not roasting hot, drizzle the mixture over the cakes. I spooned it over the cupcakes as I didn’t want the cases to be soggy.

The results:
The kids loved the cupcakes and thought the magical sparkly drizzle mixture was wonderful (No, I didn’t know it was sparkly either but apparently it was!)
My personal favourite was one of the cupcakes that had just the top iced – you could still taste the lemon tang and underneath the icing there was still the crunch from the drizzle.
These cakes were even better 2 days later!

I’m entering this recipe into a competition run by Anchor Butter to win some goodies to celebrate their 125th Anniversary. The people at Anchor are trying to get us all to bring back Elevenses – encouraging us to sit down with a brew and a bite at 11am – I don’t need telling twice! Happy Anniversary Anchor.