I'm happy to share...but don't be greedy and eat it all!

So I got a recipe request...I didn't think anyone would read my blog so this time didn't put it up. It turns out, lovely people do take their precious minutes in the day to read my blog and for that, I'm incredibly grateful! 

The recipe was really simple and fast. All in one method for the cake. Add in a bowl the following ingredients and beat till smooth and creamy for 2 minutes: 

4oz butter 

4oz caster sugar 

4oz selfraising flour 

2 eggs 

1 tsp of vanilla extract 

1 tbsp of milk 

Bake at gas mark 5 in a 6inch square tin till done. When cooled, split in 3 layers and layer with strawberry jam and creamy vanilla buttercream (if you're stuck, I've got the recipe for creamy luscious buttercream in an older post).

Someone commented it's just like a Victoria sponge cake and I wholeheartedly agree. It's the same recipe but presented differently. The flavours are simple and traditional, tried and tested...and they work.

There's just something special about seeing the different layers. I love the feel of my fork cutting through each layer, it somehow feels like one of those desserts you like to eat in privacy, taking your time and allowing yourself to enjoy every mouthful

So the proof will be in the eating, hence I  dare you to make it...you'll gain a few pounds that's for sure!

Yes, I'm mad, I think having cheesecake for breakfast is fabulous!

Which is best? Baked or cold set? Unsurprisingly I love them both...cheesecakes are just simple and make a great unpretentious treat or dessert. Ever tried a proper homemade baked cheesecake? The recipe I'm about to give you will have you grinning in sheer delight. Luscious creamy softly set with a crumbly base and tangy sweet fruity top.

I made these baked cheesecakes in little rings and they were a great little dessert for my dinner party.

So my recipe is for an 8inch ring mould and should be baked for 40min at gas mark 1/2 in a preheated oven. I've adjusted my timings because my cheesecakes were in small ring moulds but the key is it'll go lightly golden on top when done and will still have a slight wobble.

For the base: the fun bit which I like to call stress reliever...smash 200g digestive biscuits and then stir in 100g of melted butter and press into the tin.

The cheesy bit couldn't be simpler, add vanilla essence/ bean paste to the cream cheese and beat then add in all the other ingredients and with an electric mixer, beat till smooth.

 Here are the ingredients:

500g cream cheese 

1/2 lemon (juice only)

3 eggs

56g flour

75ml double cream

197g caster sugar

Vanilla essence

Once the cheesecakes are baked, add a thin layer of smooth jam and place your chosen fruit on top. 

Delicious!!

Can meringues be creative? Of course!!

Let you inner child shine! From the moment the egg whites are whipped up to a fluffy cloud and then change to become glossy thick and velvety when you gradually tip in the sugar...the transformation is for me, simply amazing.

  

The rest is playful art but edible. I loved painting the piping bag with different colours and delighting myself with a surprise. You never quite know how the meringue will come out. 

It's fun, I promise. You can even get creative with flavours, add zest or an essense or better still frozen dried berries ground to a powder. It'll give the meringue flavour and make it a bit more interesting.

All you need is 4 egg whites and 200g caster sugar. Whip up the egg whites and add the sugar in a tablespoon at a time till glossy. Pipe onto a lined tray and bake at gas mark1 for an hour and then gas mark 1/2 for 30 min. Dry on a rack and enjoy. 

Get creative!

Shouldn't light homemade scones with jam and cream be an everyday treat?!

Scones are absolutely delicious and simple to make. The bought ones never have that lightness of touch and pleasure. Why? Because the pleasure you get from making scones starts right at the beginning...from the therapeutic mixing to rolling out and cutting little rounds, to smelling the delicious comforting aromas till ofcourse it's time to devour the little beauties. 

I like to cut my scones in miniature. They are so much easier to serve at tea parties and look so much prettier.

Ingredients

- 225g/8oz self raising flour

- pinch of salt

- 55g/2oz butter

- 25g/1oz caster sugar

- 150ml/5fl oz of 1 egg beaten with milk to make that amount or use just milk

- 1 egg, beaten, to glaze (alternatively use a little milk)

All you have to do is rub the butter into the flour till it resembles breadcrumbs. Then add in the sugar and salt. Then add in the milk (or milk and egg mixture; the combination of egg and milk makes the scone richer in texture). Now bring to a ball and don't mix it too much. Cut out and place on a tray and brush with egg. Bake at gas mark 4-5 till golden. It makes about 8 regular sized scones or 12 dainty ones.

Add in lashings of cream and don't skimp on the jam...Enjoy!!