This sugarless fruit cake will satisfy and sweet-toothed craving without the sugar! It contains dried fruit, so is full of natural sugars. Substitute any of our mentioned fruits for ones of your choice.
We all know and love a Fat Rascal. They’re great toasted when they are a couple of days old or eaten just warm out of the oven. Crumbly and fruity, they’re liked a pimped up fruit scone. The recipe dates all the way back to the Elizabethan era. Cooks at the end of the [...]
Teatime isn’t complete without scones. Whether you prefer a fruit, a cheese or a plain. Straight from the oven, toasted, slathered in butter, cream or jam. Remember: the trick is to handle the dough as little as possible. My mother always said I had hot little hands – but Ian makes [...]
A German recipe. The Germans have a knack of making really tasty cakes, but it was a friend of ours that asked us to make it, and it turned out to be a bit of a hit at the bistro. This one is supposed to be yeasted. I don’t have very [...]
Carrot Cake: A classic sweet treat that should be seen on anyone's table. There are loads of adaptations to this recipe to let you create your own bespoke cake, depending on what you do and don't like. Not a fan of cinnamon? No problem! Nut allergy? Leave them out! One thing that is mandatory, however, are the carrots.
Recipes involving meringue are often met with distain and fear from even the most accomplished of bakers. They needn't be! This light, chewy Italian classic is a doddle to make if you follow our recipe. Read on to discover the trick to making the perfect pavlova.
These little French cakes made with ground almonds go great on an afternoon tea. Play around with the flavours to create unique batches for your tea parties. Fruit, different coloured chocolate and even different shaped tins can give you endless options when making these sweet delights. The question is, which combo will you choose to make first?
Lemon curd is one of our very favourite toppings for toast. Its zesty and light. This recipe has a few uses other than gobbling it on toast. We use it to fill lemon tarts, or on top of sponge cakes or in lemon top muffins. This does need to be kept refrigerated once made but it is really easy to do.