Welcome to the very first recipe blog from The Velveteen Rabbit family! Mixed up with added chocolate, raspberry and pear and, in the winter, apple and cinnamon, we like to think our banana bread recipe is EPIC! Learn more in our first recipe blog! We hope to share more cool recipes with you lovely people soon!
This is a gluten free recipe. Not that you would notice! It’s really zesty and fresh. The coconut evens out the tartness of the limes though. Giving it a lovely creaminess. Burfi is an Indian sweet. If you want to make it dairy free, leave off the coconut burfi topping.
This is a super soft chocolate cake, and the recipe will also make really good muffins too. Decorated with chocolate butter icing or fresh cream, this classic Chocolate Fudge Cake is known for disappearing from our counter as quickly as it appears. Now you can make your own at home by following our chocolate fudge cake recipe.
So, this is a yeasted doughnut, takes a bit of time, but if you do it right, they taste amazing. They also smell fantastic. You can also bake them and make them into a split bun or a blackberry bun. Or you can fill them full of your favourite jam if you have a piping bag and nozzle!
We’ve made these buns as blackberry topped buns. But you can bake them plain and make them into Devonshire splits - those tasty devils filled with strawberry jam and fresh whipped cream. Or you can simply brush them with egg yolk and cover them in pearl sugar, or ice them afterwards and have them as finger buns. This recipe is very versatile!
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