Tag Archives: delicious

A Pocket Full of Muffins


Today in an act of boredom I decided to try out a few muffin recipes. I had some left over bananas kicking around, so I thought I would use them up in a banana and cinnamon mix and another batch of blueberry.

Blueberry muffins spark a memory when I was a child. I was part of the Cubs (junior Scouts). I remember we were going on a camping trip and my mum had made some home baked blueberry muffins to take with me. Unfortunately  my younger brother got hungry and ate them all in the middle of the night… so this time they are all mine lol

The Blueberry

110g self raising flour
110g butter
65g caster sugar, 2 eggs, 1 tsp baking powder, 200g  blueberries (I used dried, but you can use frozen or fresh), 50ml of milk.

Preheat oven at 200C

First cream the sugar and butter in a mixing bowl until light and fluffy, then sieve in the flour and baking powder, mixing it all together with a fork. Make a well in the centre of the mixture and add the eggs and milk. Mix vigourously with the fork until smooth and creamy, finally add the blueberries spoon into muffin cases and bake for 20-30mins (or golden brown).


Banana & Cinnamon

75g melted butter , 250g self-raising flour , 1 tsp baking powder , pinch of salt
1 tsp ground cinnamon , 115g golden caster sugar , 1 tsp vanilla extract , 2 large, ripe bananas (I think best when the skins are slightly brown and speckled), 2 eggs, 125ml milk


This recipe is a bit different to the blueberry. First melt the butter and mix with milk, eggs and vanilla, whisk and then stir in the bananas (mashed up nice and soft). Set this mixture aside and in a separate bowl sieve the flour, baking powder, sugar and cinnamon and lightly mix. Now with the flour mixture make a well in the middle and add the banana bowl. Vigourously stir with a fork until combined. Spoon into cases and bake for 20-25 mins.


In the end I am really pleased with both of these recipes. I decided to decorate  a few of the tops of the Banana muffins with vanilla icing and a sprinkle of pumpkin seeds for a seasonal twist.



Filed under Cupcakes & Muffins

Strawberry Dip Cake


For my brother 11th Birthday I wanted to make him a cake for a present. While I was searching for recipes the usual birthday cake seems boring and outdated and the shop bought ones tacky. So i decided to adapt a cherry cake recipe I found, as cherries are not in season I decided to use a children’s favourite.. strawberries!

Making the cake was not all plain sailing, with a dog running under your feet and the kitchen the size of a shoe box,  you can imagine at some point the stress kicked in! But the overall cake was a success

What you need:


  • 175g self-raising flour
  • 1 tsp baking powder
  • 140g golden caster sugar
  • 140g very soft, salted butter
  • 3 eggs
  • 3 tbsp milk
  • 1  Mashed Banana


  • 200g white chocolate
  • 400g Strawberries
  • 150ml crème fraîche

Ok first preheat the oven to 18oC/gas 4 and then line two 20cm sandwich tins and grease. and while the oven is heating up grate the milk chocolate.

Now add the sugar and butter to a mixing bowl and ‘cream’ the mixture until white and fluffy (here you need to make sure the butter is really soft, otherwise it will go all lumpy and horrible). Once ‘creamed’ add the flour, eggs and baking powder and hand mix until light and dough, making sure everything is mixed in nicely. Then throw in the grated chocolate the mashed banana and fold into the mixture. you will smell and lovely banana-ry scent which will make you want to lick the spoon.

Take the mixture and evenly spread into the sandwich tins and bake on the middle self of the oven for 20-30 minutes, until  golden and springy. Once done take out and cool. I think it’s best to make the sponge the day before and store in an air tight container.

Now for the topping, break up the white chocolate and melt in a bain-marie slowly, then set aside for 5 mins. After it has slightly

cooled and gone a bit thicker take half of the strawberries and dip them into the chocolate, placing them delicately on parchment paper to set. While they are setting take the remainder of the strawberries and cut up into small pieces, and we will use them later.

Take the melted chocolate and add the creme fraiche stand for 5 mins, and separate into two bowls. With one bowl and the cut up strawberries and mix, this will be the sandwich filling so liberally spread on the top of one sponge cake. Place the other on top, don’t worry about neatness, i think when you can see the yummy goo running down it looks nice! Then simply take the rest of the milk chocolate mix spead on the top and arrange you dipped strawberries! Enjoy!


Filed under cakes