Chocolate and Raspberry Caramel Bone Cake

After last year’s nauseating brain cake (check out how to make it here), and the spider cake that followed it (not for the arachnophobic among you), I thought I would tone down the horror of this year’s Halloween cake – not least because I still have to travel in public with it. So, of course,…

Jaffa cake… Cake

For those of you who have been following me for some time, you may remember a blog post from a little over a year ago in which I discussed the controversies surrounding the pronunciation of the word scone – and the additional arguments about the order in which the cream and jam should be applied….

Banoffee Cake

If the name fusarium oxysporum cubenese doesn’t strike fear into your heart, you are probably like most people in the world. When information about pathogens, whether they affect humans, animals or plants, is disseminated to the public, the full scientific name of the causative agent is rarely used – if it is used at all….

Pavlova

Pavlova is another one of those foods which has debatable origins. Both Australia and New Zealand argue that it started with them, however there does not seem to be any conclusive evidence to decide between their claims. This is primarily because the earliest recipe we have for a dessert labelled pavlova is not meringue… it’s…

Fruitcake

Fruitcake is a bit of a ’marmite-y’ food. You either love it or hate it. Clearly it’s the dried fruit that causes the issue as the recipe for a basic fruitcake is a standard sponge cake but uses brown sugar instead of white and often has no raising agent. The thing about fruitcake that really…

Peach Galette

Sometimes you don’t have a dish in which to cook a pie. In situations like this, the galette is a perfect solution. As a freeform pie, it isn’t cooked in a dish or a tart tin giving it a unique and rustic shape. There is no designated pastry for galette but the ones most often…

The Best Apple Crumble

For those of you who have been following me for a few months, you may remember that during my introduction to my apple tart recipe, I briefly mentioned my love of apple crumble and how good the one my mum makes is. It’s taken some time but I have finally found out the secret ingredient…

Foolproof Meringues

Unlike most foods in baking, meringues are not cooked as much as dried out in the oven. A very low temperature should be used when making them to prevent the meringues from colouring in the oven – they should come out a brilliant white. They are also incredibly versatile as meringue can be used not…

Apple Tart

Pink Lady, Granny Smith, Bramley, Gala – the list of different types of apples has thousands of varieties (which you will be glad to know I have neither time, patience nor space to write out here). Apples are one of the most widely eaten fruits and have been cultivated and eaten for millennia. They appear…