Sticky Toffee Pudding
Method: Preheat the oven to 180°C/160°C fan/350°F. Grease your heatproof moulds with melted butter and dust lightly with flour. Add the dates into a heatproof bowl and pour… Read More »
Pumpkin Pie
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Dreain the pumpkin… Read More »
Vienna Apple Strudel
Method: Preheat the oven to 190 C. (if using a convection oven, set to 180 C.) Line a baking tray with baking paper. Mix the apples with the… Read More »
The ultimate Lemon Meringue Tart
Method: For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using… Read More »
Rhubarb pastries with Oat streusel
Method: Preheat oven to 200 C In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 3 tbsp sugar. Line a baking sheet with a piece… Read More »
No-Bake Banoffi Pie
Put the biscuit crumbs in a bowl, then add the melted butter and sugar, mix it all together. Spoon this into the base and press against the bottom… Read More »
Gluten free Chocolate Indulgence
Preheat oven to 160 C. Paint cake rings with melted butter and line with parchment paper. In bain-marie, melt chocolate & butter till melted, but NOT hot. In… Read More »
Apricot Tart
Pre-heat oven to 200ºC. To make the pastry, blitz the cold butter, flour and lemon zest until mix looks crumbly. Mix egg and sugar, then add with the… Read More »
Trifle cheesecake
Method Put the gelatine in a bowl of cold water to soak. Measure the custard powder into a large bowl, add 3 tbsp of the milk and mix… Read More »
Citrus Sauvignon Blanc Cup Cake
Method Preheat oven to 175. Shift the flour, sugar, baking powder, baking soda and salt together in a bowl. Mix until combined. In another bowl, whisk together the… Read More »
