Sunday, 13 October 2013


I've also created a slightly easier recipe, but these are just divine... perfect for breakfast or anytime !!

White Chocolate, Lemon & Raspberry Muffins

       1 Vanilla Pod or 1 tsp vanilla extract
  • 325g (11oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • 175g (6oz) caster sugar
  • 6 tbsps vegetable oil
  • 150ml pot natural low-fat yoghurt
  • Zest and juice of 1 lemon
  • 2 eggs, lightly beaten
  • 125g (5oz) fresh raspberries
  • 125g (5oz) white chocolate, coarsely chopped
  • 1/2 jar good quality lemon curd 
DO THE NIGHT BEFORE OR AT LEAST A COUPLE OF HOURS IF POSSIBLE .....Divide the lemon curd into 12 teaspoon size blobs and place on a piece of greaseproof paper and freeze until completely set.
 Pre-heat the oven to 190 o C,170 o C fan, Gas Mark 6. Line the muffin tin with paper muffin cases.

Split the Vanilla Pod in half and gently scrape out the seeds.
Mix the flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl.
 In a separate bowl, mix together the vegetable oil, vanilla extract (if you haven't used a pod),yoghurt, lemon zest and juice, and eggs.
Add the wet ingredients to the dry ingredients with the raspberries and white chocolate and mix briefly until just combined.
Spoon the batter into the prepared muffin cups, dividing it evenly, ensuring each case is half full.
Then add the frozen blob of lemon curd to each case and cover with the rest of the muffin mix.

Bake the muffins in the oven for 18-20 minutes, or until risen and golden.
Cool in the tin for 10 minutes, then turn out onto a wire rack
Dust with icing sugar and serve ...


I've been asked by a friend to create a recipe for a charity bake with raspberries in, and as I love lemon, I've added that too....

Raspberry and Lemon Red Velvet Cake

Serves 10-12

160g (5¾oz) unsalted butter, softened

280g (10oz) caster sugar

3 large eggs

280g (10oz) self-raising flour

75g (2¾oz) cocoa powder

125ml (4fl oz) lemon full fat yoghurt

1tsp white wine vinegar

¼tsp red gel food coloring 

75g (2¾oz) raspberries, puréed and sieved

75g (2¾oz) full-fat cream cheese


For the frosting

100g (3½oz) butter, softened

200g (7oz) icing sugar

50g (1¾oz) full-fat cream cheese

150g (5½oz) raspberries

Zest of 1 lemon

For the filling

1/2 jar good quality lemon curd



Preheat the oven to 180°C/fan 160°C/ gas 4 and grease 2 x 20cm (8in) sandwich tins, then line them with baking parchment.

In the bowl of a freestanding mixer, or using an electric hand-held mixer, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well between each addition. Sieve the flour and cocoa powder into a separate bowl, add half to the cake batter and gently fold in using a large metal spoon or rubber spatula.

Mix together the lemon yoghurt, vinegar, food coloring, raspberry purée and cream cheese.

Add half of this mixture to the batter and gently fold in. Repeat the process with the remaining dry and wet ingredients until combined.

Divide the batter between the prepared sandwich tins and level with a palette knife.

Cook on the middle shelf of the preheated oven for 25 - 35 minutes until a skewer comes out clean when inserted into the middle.

Leave Raspberry red velvet cakes to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.

To make the frosting, cream together the butter and icing sugar in a freestanding mixer or with a hand-held electric whisk, until light and fluffy. Beat in the cream cheese until the mix is smooth and creamy.

Spread half the frosting on the first cake, then the lemon curd, then sprinkle with the raspberries and top with the remaining cake.

 Spread over the rest of the frosting and smooth with a palette knife.

 Decorate with raspberries and shavings of red velvet sponge cake or chocolate, if liked.

Enjoy xx

Saturday, 5 October 2013


My husband requested his favourite cake to eat while watching Strictly Come Dancing ... we know how to live on a Saturday night !!
Always happy to oblige when it comes to baking .. I set to. The intention is to freeze half for another day!! we'll see ..


Makes 12 pieces


300g soft butter

300g caster sugar

4 large eggs (beaten)

50ml milk

300g self raising flour

100g walnuts (chopped)

1 tbsp very strong espresso coffee (cooled) or use 4 heaped tsps of instant with a tbsp hot water


150g soft butter

300g icing sugar

1 tsp milk

1tbsp coffee (as above)

12 walnut halves



Grease and line 2 nine inch sandwich tins

Beat the butter and sugar until really light and fluffy, great if you have a mixer, if not .. beat like mad !!

Add and beat in the eggs, a little at a time

Now fold in 100g of the flour, to prevent curdling

Fold in the coffee mix and the milk, then the rest of the flour

Finally fold in the chopped walnuts

Divide the mix between the two tins and bake for 25 minutes until the sponges are golden and risen and spring back when lightly pressed on top

Leave to cool completely
To make the icing...

Beat together all the ingredients until really light and fluffy

Sandwich the two sponges together with half the icing and spread the rest on top

Decorate with the walnut halves

EAT !! OR cut in half and wrap and freeze half for another time.....



Friday, 4 October 2013

Apple, Sultana and Cinnamon Crumble Muffins

Ok ... forgive me, it's been a while, I know !! Been hectic, but I know that's not a good enough excuse .... will post some pics and recipes from Cake and Bake Show at Earls Court soon ....

The nights are drawing in, leaves are falling, and I wanted to make something Autumnal and comforting.
I'd been asked to help at NSPCC/CHILDLINE with their Stop for Tea campaign and went for a photo shoot with a big teapot at the Spar in Walthamstow Village. Their wonderful array of cakes and biscuits inspired me to come up with this recipe to go with the campaign.


For the muffin mix                                      

175g caster sugar                                                        

200g chopped eating apples                                      

50g sultanas                                                                       

2tbsp sunflower oil                                                     

1 egg                                                                              

1 tsp vanilla extract

1 tsp ground cinnamon                                               

125ml greek yoghurt

200g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

For the crumble topping

50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter


Preheat oven to 200 o C / 180 o C fan and Line a muffin tray with paper cases


1 Stir the sugar and apple together and set aside while you make the crumble topping.

    Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the    

    butter until clumpy with your fingertips.
     2 Stir the oil and egg, vanilla and yoghurt into the apple mix. Now add the flour, baking

    powder and bicarbonate of soda and stir well.

    Quickly spoon into the cases.
  3 Scatter each with a thick layer of the crumble mixture.

    Bake for 15 - 18 minutes until golden and they spring back when lightly pressed on top.

    Cool on a wire rack.