Category Archives: Dessert



Crème Caramel & Watermelon Granita

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Banana Tart Tatin


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Puss In Boots



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Sticky Toffee Pudding

I made this a few weeks ago and it was really great, incredibly rich and moist and simply delicious – perfect rainy day food. Although I ate most of it, my housemate really enjoyed it too and it only lasted two days. I was at my mum’s last week and didn’t have this recipe and used one from Jamie’s Dinners instead, Neil Perry’s recipe tasted better and was easier. I also used dried dates and it turned out well, if anything I think they give it more flavour.


Sticky Toffee Pudding

10 fresh dates, 230g, pitted and chopped

1 teaspoon bicarbonate of soda (baking soda)

100g unsalted butter, softened

3/4 cup caster sugar

2 eggs

1 teaspoon natural vanilla extract

1 1/4 cups self-raising flour, sifted

thick double cream, to serve


500ml thick double cream

1/2 cup demerara sugar

2 tablespoons golden syrup


Preheat the oven to 180ºC.

Grease a 27 x 15 x 6cm deep loaf tin and line the base and sides with baking paper.

Place the dates and 1 cup of water into a pan and bring to the boil over medium heat.

Remove the pan from the heat and add the bicarbonate of soda – the mixture will begin to bubble up. Set aside to cool.

Cream the butter and sugar together using an electric mixer until light and fluffy.

Add the eggs one at a time, beating after each addition.

Add the vanilla and beat until combined.

Fold the flour and date mixture alternatively into the butter mixture.

Pour the batter into the prepared tin and bake for 50 minutes, or until cooked when tested with a skewer.

Combine the cream, sugar and golden syrup in a small pan and stir constantly over medium heat until the sugar has dissolved.

Bring the sauce to the boil, then reduce to a simmer, stir occasionally, until the sauce reduces and thickens slightly.

Turn the warm pudding out onto a platter and drizzle with half the sauce.

Cut the pudding into thick slices.

Serve with the remaining sauce and thick cream.

Little Joy – Keep Me In Mind

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Jelly Cakes

Kylie Kwong’s Jelly Cakes


Kanye West – Diamonds From Sierra Leone (Remix) (zSHARE)

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Chocolate Tart


Sweet Short Crust Pastry

For 1 x 30cm tart mould

125g unsalted butter

100g icing sugar

a small pinch of salt

250g plain flour

2 eggs yolks

2 tablespoons cold milk


Cream together the butter, sugar and salt.

Rub in the flour and egg yolks.

Add the cold milk when this mixture has come together, looking like coarse breadcrumbs.

Pat and gently work together to form a ball of dough.

Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement.

Roll the pastry into a really large, short and fat sausage-shape, wrap it in cling-film and place it in the fridge to rest for a least 1 hour.

Carefully slice off thin slivers of your pastry lengthways, around 5mm thick.

Place the slivers in and around the bottom and sides of your tart mould, fitting them roughly together like a jigsaw.

Then simply push the pieces together and level out.

Tidy up the sides by pushing with your thumb and cleaning off the excess pastry from the rim of the mould.

Allow your pastry to rest again for at least an hour in the freezer.

Preheat the oven to 180ºC and bake the tart for around 15 minutes until cooked through and slightly coloured.  

Allow to cool and fill.

Chocolate Tart

315ml double cream

2 tablespoons caster sugar

a small pinch of salt

115g unsalted butter, softened

455g good quality chocolate, broken up

100ml milk

cocoa powder


Place the double cream, sugar and salt in a pan and bring to the boil.

Remove from the heat straight away and add the butter and chocolate.

Stir until it has completely melted.

Allow the mixture to cool slightly then stir in the cold milk until slightly and shiny. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.

Pour the mixture into the cooled pastry shell.

Shake the tart to even it out and allow to cool for around 1-2 hours at room temperature.

Dust with cocoa powder.

Bonnie “Prince” Billy – Strange Form Of Life

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Bestest Brownies

This photo does no justice to how amazing and rich these brownies are – they look a bit dry and cake like which they certainly are not. Feel free to add more white and milk chocolate bits. I like them a bit warm with ice cream.

Triple-Choc Brownies

185g butter

185g dark chocolate, chopped

3 eggs

1 1/4 cups caster sugar

2/3 cup plain flour, 

1/2 cup cocoa powder

1 cup roughly chopped white chocolate

1 cup roughly chopped milk chocolate


Preheat the oven to 180ºC.

Place the butter and dark chocolate in a saucepan over a low heat and stir until just smooth. Allow to cool.

Place the eggs and sugar in the bowl of an electric mixer and beat until light and creamy.

Fold through the chocolate and butter mixture.

Sift the flour and cocoa over the mixture and mix to combine.

Add the white and milk chocolate and mix through.

Pour into a 23cm square cake tin, base lined with non-stick baking paper.

Bake for 35-40 minutes or until set.

Allow to cool, then cut into squares.

Peaches – Boys Wanna Be Her (Tommie Sunshine’s Brooklyn Fire Retouch) (zSHARE)

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