Malted Chocolate Crunch

Malted Chocolate Crunch Recipe.

  • 8oz ~ 225g digestive biscuits magimixed or bashed in a plastic bag with a rolling pin
  • 4oz ~ 100g Butter
  • 3 Large Tablespoons of Golden Syrup
  • 2oz ~ 50g Ovaltine
  • 6-8oz or 175-225g Cooking chocolate

Method :

  1. Line a small swiss roll tin with cling film
  2. Melt butter and syrup, then add ovaltine and biscuits
  3. Pour into tin and flatten
  4. Cool
  5. Melt cooking chocolate in bowl over boiling water or microwave
  6. Spread chocolate evenly over mixture, I like to sprinkle choc chips and white chocolate mice on the top of mine.
  7. Allow to cool
  8. Pull out crunch, take off cling film and cut into squares.

Lemon & Poppy Seed Madeira Cake


I had some lemons in the fridge that needed to get used up, so I had a browse through some recipe books and found this recipe from Nigella Lawson.

It is from her Book How to be a Domestic Goddess – isbn 0-701-16888-9


  • 240g Softened unsalted butter
  • 200g caster sugar, plus extra for sprinkling
  • grated zest and juice of 2 lemons
  • 3 large eggs
  • 210g self-raising flour
  • 90g plain flour
  • 1 x 2lb loaf tin
  • 2 Tablespoons of Poppy Seeds

Method :

  1. Preheat the oven to 170 degrees C / Gas Mark 3
  2. Cream the butter and sugar, and add the lemon zest
  3. Add the eggs one at a time with a tablespoon of the flour for each.
  4. Then gently mix in the rest of the flour and finally, the lemon juice.
  5. Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven.
  6. Bake for 1 hour or until a cake tester comes out clean.
  7. Remove to a wire rack, and let cool in the tin before turning out.
  8. Makes 8-10 slices.

I got distracted… and as a result I forgot to put the poppy seeds in 😀


Victoria Sponge Cake….


Yesterday I spent a lot of time in the kitchen, our friends were coming round in the evening for a visit so I decided to try a different lasagne recipe, and it took me hours!!  It did taste delicious tho, so I will keep that one up my sleeve for future special occasions, or when I have bags of time to dipose of :-).     I also made a quick and simple  wee sponge cake, think i’ll make this one at easter too it looks pretty 🙂

If you have little kiddies they would absolutely love this… but it’s also good for us big kiddies too 😉     The above picture was the only slice left this morning, I managed to get a quick picture before my son scoffed the lot!

Here is the recipe..

  • 6oz Butter or Margarine
  • 6oz Caster Sugar
  • 6 oz Plain Flour
  • 3 Eggs
  • Dash of Vanilla Extract
  • Icing Sugar
  • Sprinkles
  • Micro Chocolate Eggs


I use my food mixer

  • Cream the butter and sugar together until pale light and fluffy
  • Add the eggs one at a time and  mix well
  • Add the flour and vanilla extract until thoroughly mixed
  • Pour the mixture into a greased/lined cake tin
  • Bake in the oven @ 170 degrees C for 20 minutes
  • Remove from Oven and allow to cool on a wire rack
  • Mix up your icing sugar and cover over the cooled cake, cover with sprinkles and scatter a few little chocolate eggs over the top.

Pineapple & White Choc Chip Muffins


I’ve been making rather a lot of Muffins lately….

But there is a genuine reason for this muffin overdose on my blog, my daughter.. she needs to practice making muffins, she has an exam this friday coming.

So instead of baking different things at the weekend, as I love to do, we have been making mostly….. the humble muffin 🙂

My daughter will be making Strawberry and White Choc Chip Muffins on the day of the exam, today we bring to you……….

Pineapple and White Choc Chip Muffins

Makes 12

Ingredients :

  • 4oz – 115g Butter or margarine, at room temperature
  • 2 1/2 oz – 70g caster sugar
  • 1oz – 30g dark brown sugar
  • 2 eggs, at room temperature
  • 7 1/2oz – 215g Plain Flour
  • 1 teaspoon baking powder
  • 4fl oz – 125ml Milk
  • 4oz White Choc Chips
  • 5oz Fresh Pineapple, chopped small.

Method :

  • Cream the butter until soft and add both the caster and the dark brown sugar and beat until light and fluffy.
  • Beat in the eggs 1 at a time
  • sift together the flour and baking powder, then fold into the butter mixture, alternating with the milk then fold in the pineapple and the choc chips.
  • Divide the mixture equally between the 12 muffin cases/tin
  • Bake for 25 minutes @ 375 degrees F – 190 degrees C or Gas Mark 5
  • Once baked allow to stand for 25 minutes before turning out.

Verdict : My daughter gave it 8/10 because of the lack of choc chip in the one she ate and my son gave it 9/10 loved the taste combination.

Lemon-Raspberry Muffins

1    2

These little cuties are just out the oven and I couldnt wait to try them…

Yes, I left them in longer than I should have, yes the tops are slightly over-done…. but oh my goodness the are absolutely delicious!

I used raspberries from the freezer, that the kids and I had picked during the summer, let them defrost a bit before adding them to the mix..

Ingredients :

  • 60g Butter
  • 200g Plain Flour
  • 2 teaspoons baking powder
  • half a teaspoon of bicarbonate of soda
  • 150g caster sugar
  • quarter teaspoon salt
  • juice and finely chopped zest of 1 lemon
  • approx 120ml milk
  • 1 large egg
  • 150g raspberries
  • 12 bun muffin tray lined with 12 paper cases.

Preheat the oven to 200 degrees C / gas mark 6

  1. melt the butter and set it aside to cool
  2. Stir together, in a large bowl, the flour, baking powder, bicarb, sugar, salt and zest
  3. In a measuring jug. pour in the lemon juice, then enough milk to come up to the 200ml mark (and it will curdle, but that’s just fine).
  4. Beat in the egg and melted butter.
  5. Pour into the dry ingredients and stir briefly, the batter shoule scarecly combined
  6. Fold in the raspberries
  7. Spoon this lumpy mixture into the muffin cases and bake for about 25 minutes.
  8. When cooked, the tops should spring back to your touch.
  9. Leave in the pan for 5 minutes to cool slightly, then sit tem on a rack to cool for a further 10-15 minutes.

Makes 12


Recipe courtesy of Nigella Lawson’s book “How to be a Domestic Goddess” – ISBN 0-701-16888-9

Gingerbread Muffins

Ingredients :

  • 250g Plain Flour
  • Half a Teaspoon Bicarbonate of Soda
  • 1 Teaspoon Baking Powder
  • 1 and a half Teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • quarter teaspoon ground cloves
  • 1 Egg
  • 50g dark muscavado sugar
  • 50g light muscavado sugar
  • 150ml full-fat milk
  • quarter teaspoon balsamic vinegar
  • 6 tablespoons vegetable or corn oil
  • 4 tablespoons golden syrup
  • 4 tablespoons black treacle.

Method :

  1. Preheat the oven to has mark 6 / 200 degrees C.   Line a 12 bun muffin tin with muffin papers.
  2. Combine the flour, bicarbonate of soda, baking powder, and spices in a large bowl.
  3. Whisk the egg in a large measuring jug then add the sugars, breaking up any lumps.
  4. Add the milk and vinegar then measure in the oil with a tablespoon.
  5. Use the same oily spoon to add the syrup and treacle so they don’t stick to it.
  6. Whisk the mixture to combine and add to the flour and spices.
  7. Stir until mixed but still fairly lumpy – the mixture may be more runny than you expect for muffins – but you need the dense stickieness of gingerbread, rather than a cakey crumb.
  8. Spoon or pour the mixture into the muffin papers and bake for about 20 minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack.
  9. Note that because the mixture is moist, these muffins will not have the hump topped look of shop-bought ones.   But unlike other muffins, these still taste gloriously good a couple of days after baking.

Recipe courtesy of Nigella Lawson Feast Book ~ isbn 0-701-17521-4

Ginger Crunch


Ginger Crunch

Makes 16-24

For the Base:

  • 225g (8oz) Plain Flour
  • 100g (3 1/2 oz) Caster Sugar
  • 1 Tsp Baking Powder
  • 2 Tsp Ground Ginger
  • 150g (5 1/2 oz) Butter, cut into cubes

For the Icing:

  • 150g (5 1/2 oz) Butter
  • 60ml (2fl oz) Golden Syrup
  • 300g (10 1/2 oz) Icing Sugar, Sifted
  • 2 Tbsp Ground Ginger


  1. Preheat the oven to 180 degrees C/ 350 degrees F / Gas Mark 4
  2. Line a deep-sided 18 x 27 cm (7 x 10.5″) shallow baking tin with baking parchment
  3. To make the base, put the flour, sugar, baking powder and ginger into a food processor.   Pulse several times to combine then add the butter.   Process for about 30 seconds, or until the mixture resembles breadcrumbs.   This can also be done by hand.   Press the mixture evenly into the tin and level off, using the back of a spoon.
  4. Bake for 20-25 minutes, or until lightly golden.   Remove from the oven and allow to cool completely.
  5. To make the icing, put the butter and golden syrup in a medium saucepan and heat until just melted.   Add the sifted icing sugar and ginger and cook for a further 1-2 minutes, stirring constantly until smooth.   Remove from the heat and pour over the base.   Leave to set.   Remove from the tin and cut into squares or triangles to serve.

Recipes extracted from the book “Cookies” – ISBN 978-184537-681-9

Chocolate Loaf

This is a chocolate loaf that I made last night after I received a call from my husband, with the news that he might be stranded in Norway due to the Norwegien Airport Strikes .. you can read about it here

When a crisis hits the household, my way of coping and thinking things through is ….I go into baking mode.  I wonder how many other people do this?

Anyway, here is the recipe for the Chocolate Loaf – I made mine completely organic.


  • 6oz Margarine
  • 6oz Caster Sugar
  • 6oz Self Raising Flour
  • 2oz Cocoa Powder
  • 4 Large Eggs
  • a teaspoon Organic Vanilla Extract


  1. Turn on Oven to 180 degrees C
  2. Line a 2lb Loaf tin with greaseproof paper/baking Parchment
  3. Put Margarine and Caster Sugar into the mixer and mix until pale and fluffy.
  4. Aff the eggs one at a time and mix until incorporated.
  5. Add the Self Raising Flour & Mix in
  6. Add the Cocoa Powder and Mix
  7. Add the teaspoon of vanilla extract and mix in.
  8. Spoon the mixture into the loaf tin
  9. Place into the Oven and bake for 50 mins (give it a check after 40) but mine needed 50

This is sooo much better than any shop bought cake, I know what went into it, I know I’m not filling my kids full of additives and preservatives…. but most of all its cheap to make and delicious to eat!

I was going to make a chocolate frosting for the top, but the kids couldnt wait and wanted a bit as soon as it was cool enough to handle and eat.

Enjoy 🙂