Coffee And Walnut Cake


A rich tea time treat, perfect with a hot cup of tea!

For The Cake:

  • 175g Self Raising Flour
  • 1 Tsp Baking Powder
  • 175g Butter-Preferably Stork
  • 175g Caster Sugar
  • 3 Eggs
  • 1 Tsp Vanilla Essence
  • 1 Tbsp Instant Coffee, Mixed With 1/2 Tbsp Of Boiling Water
  1. Lightly grease two 20cm diameter sandwich tins and place a circular sheet of grease-proof paper
  2. Preheat the oven to gas mark 4
  3. Sift the flour and baking powder together in a bowl
  4. Add the butter, sugar, eggs, water, vanilla essence and coffee mix, whisk it up, using an electric whisk, till smooth
  5. Spoon into tins and place in the oven for 30mins
  6. After 30mins, if you stick a knife into the cake and it comes out clean, remove the cake from the oven, if not place it back in for another 5mins.
  7. Turn out onto a cooling rack and remove the paper from the bottom, leave to cool completely.


For The Butter Cream Icing:

  • 150g Butter, At Room Temperature
  • 220g Icing Sugar
  • 1 1/2 Tbsp Warm Water
  • 1 1/2 Tbsp Instant Coffee, Mixed With 1 Tbsp Of Boiling Water
  • 150g Walnuts, Crushed (optional)
  1. Beat the butter with the sugar, until smooth and creamy
  2. Then beat in the water and coffee mixture
  3. Put one cake onto your serving plate and spread the top with a thick swirl of icing, spread it around, until its all even
  4. Lay the other cake on-top and spread some more icing on top and around the sides of thecake
  5. If using, carefully stick the walnuts on top and on the sides.


Icing Your Cakes


Here I’ll tell you the basics to icing. You can use these skills on anything you like, such as cakes or even biscuits. Add a dash of sprinkles and voilà

Butter Icing

  • 50g butter
  • 100g icing sugar
  • A few drops of food coloring of your choice (optional)

Tip- for chocolate icing replace the food coloring for 50g of melted chocolate, or you could try 2 tsp of cocoa powder

  1. Cream together the butter and sugar.
  2. Add the food coloring of your choice, mix it in.
  3. Fill an piping bag with the butter icing and seal off at the top.
  4. Now finally ice in a pattern of your choice.

Glacé Icing / Water Icing

  • 100g icing sugar
  • few drops of food color (optional)
  • enough water for a spreadable consistency
  1. Stir all the ingredients together.
  2. spoon onto your cakes/cookies and spread.

Basic Cupcake Batter.


So here is a really simple, but great tasting, cupcake recipe.  For a batch of around 24 yummy cupcakes you will need:

  • 200g softened butter
  • 200g caster sugar
  • 200g self raising flour
  • 4 medium sized eggs

Tip- To give my cupcakes a vanilla flavor I add a vanilla pod into my jar of sugar.

  1. Preheat your oven to gas mark 4 and place your cupcake cases in a tin.
  2. Cream together in a bowl the butter and sugar.
  3. In a separate bowl, whisk the eggs.
  4. Add one tablespoon of flour to the butter mixture and pour in roughly a quarter of the eggs. Repeat until all your eggs are gone.
  5. Once the eggs have been combined into the butter mix, sieve in the flour and gently fold.
  6. Drop teaspoons of the batter into your cases and place into the oven
  7.  Your cupcakes should be ready after around 10-15 minutes or when slightly browned.
  8. Take your cupcakes out the oven and place on a cooling rack.
  9. Either wait until your cupcakes have cooled down, or simply eat them straight away with a nice steaming cup of tea.

For Ideas on how to decorate your cupcakes, click here.

Chewy Chocolate Chip And Walnut Cookies.

What you need for truly delicious cookies:

  • 210g (7 1/2 oz) Porridge Oats
  • 125g (8 oz) Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarb
  • 300g (12 oz) Butter, at room temperature ( If using Unsalted Butter, add 1/2 tsp Salt )
  • 175g (7 oz) Granulated Sugar
  • 175g (7 oz) Light Brown Sugar
  • 2  Eggs
  • 100g (4 oz) Chocolate chips
  • 50g (2 oz) walnuts, crushed

How to make these truly delicious cookies:

  1. Preheat the oven to Gas mark 4 and line your trays.
  2. Put the oats into a long jug and using a stick blender grind the oats until fine, stir in the flour,baking powder and bicarb, set aside.
  3. In a large bowl beat the butter till creamy
  4. Add the granulated sugar and cream, once its all combined add the brown sugar till light and fluffy
  5. Add the eggs one at a time, beating in between.
  6. slowly beat in the rest of the dry mixture.
  7. When the dough is still streaky move it onto a clean, floured surface. Lightly flour your hand and lightly knead the dough to finish off the mixing. Do not over mix.
  8. Using an ice cream scoop, make small mounds of the dough. Roll the mounds into small balls, around 3-4 cm in diameter.
  9. Place the balls onto a  lined baking tray about 5 cm apart and gently flatten them with the palm of your hands.
  10. Place them in the oven for 15 minutes, until slightly browned. Transfer to a cooling rack and enjoy!

Jam Roly Poly.


  1.  50g salted butter , cold and cut into chunks
  2. 250g self-raising flour, plus extra for rolling
  3. 50g shredded suet
  4. 150ml milk ,
  5. 100g Strawberry Jam
  6. Custard , to serve


  1.   Fill a roasting tin about fill two-thirds full with boiling water from the kettle, then carefully slide it onto the bottom shelf in the oven. Heat oven to 180C/gas 4.
  2. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
  3. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a butter knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
  4. Tip the dough out onto a floured surface, quickly pat together to smooth, and then roll out to a square roughly 25 x 25 cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too.
  5. Carefully lift onto the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
  6. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve

Tantalizing Triple Chocolate-Chip Cookies

So you clicked through for a Sweet Tooth recipe? Well here is one that will suit your taste-bud’s needs! If your not like me, and you mind when your cookies aren’t circle, simply only put 4-5 on a tray rather than 12.



  • 50g melted chocolate
  • 150g plain flour
  • 20g cocoa
  • 1 tsp bicarb
  • 1/2 tsp salt
  • 125g unsalted butter
  • 75g brown sugar
  • 50g caster sugar
  • 1 cold egg
  • 300g chocolate chips


  1. Put the flour, cocoa and bicarb into a bowl
  2. Cream together the butter and sugars in another bowl
  3. Add the melted chocolate and mix together
  4. Beat in the egg, then mix in the dry ingredients
  5. Finally, stir in the chocolate chips
  6. Using an ice cream scoop, scoop 12 equal mounds onto a greased baking tray- do not flatten them                                                                                Capture
  7. Cook for 15-20 minutes, in a preheated oven-gas mark 3/ 170°C, testing with a knife
  8. Leave to cool slightly, or if you can’t wait- eat straight from the oven!Capture1
  9. Serve with a dollop of ice cream or a generous helping of cream.Capture3

Berry Coulis

This Berry Coulis could be used on any dessert, such as my Lemon Cheesecake


  • Handful of mixed berries
  • 1 tsp of sugar to taste


  1. Heat the berries gently in a pan
  2. Add the sugar and stir until it thickens, sweeten to taste
  3. Serve on top of any pudding