Berry jam thumbprint biscuits.

For most of you, its currently the Summer holidays, which means trying to find a multitude of projects to keep your littles occupied.. you’re not alone, i’ve been doing the same and I think you may just appreciate  this post as one of them. I’m not big on those boxed-character cupcake sets, they taste a bit rubbish and other than having a sugar paper image of a disney/peppa pig character on, my kids aren’t overly keen on them either. One will get half gnawed, before being left amongst a trail of crumbs, the rest growing stale over a few days, before the whole lot gets thrown out. So, to save you from yet another bland cupcake, I thought I’d share one of my favourite kid friendly recipes. The ol’ fashioned jam thumbprint biscuit. The perfect rainy day activity – because it may be summer, but it certainly aint sunny.




Here’s what you’ll need:

300g plain flour.

225g butter (softened)

225g caster sugar.

2 egg yolks

1 egg white

the zest of 1 lemon.

teaspoon of vanilla extract

2 tablespoons milk

Jam. I’ve used about 1/4 jar of both Raspberry and Blackcurrant.



And here’s what you’ll need to do:

First, combine your caster sugar and butter, give it a good mix up until its all pale and fluffy.



Next, add the vanilla, lemon zest and egg (one  white, two yolks.) again giving it al a thorough mix.



Now, add your flour. Add it in two parts, so half, give it a good mix, and then add the second half. Its important not to over mix at this stage, the more you mix, the tougher your biscuit will be, you want soft and crumbly.



By this point, your biscuit dough won’t look as you would expect it too, it won’t have balled up into a solid dough, instead it will look little mousse like, this is as it supposed to look. Pour it onto a sheet of cling film, wrap it up and pop it in the fridge for half an hour.




Once your dough has chilled, you’ll be able to pull of a piece and roll it into a ball.



Once you’ve rolled all of your biscuit balls out, its time to make the thumb prints. It is a slightly sticky dough, so if it starts to stick to you, just pop your thumb in some water before you press the biscuit down.



Now, you can fill them with jam. I’ve used both Raspberry & Blackcurrant in mine, you only need a teaspoon per biscuit.



Its actually much easier to do the last step whilst the biscuits are on the baking tray. Once you have as many biscuits as you can fit, filled and on your tray, pop them in the oven, near the top (but not at the top) for 10-15 minutes on 180dg. You’ll know your biscuits are done because they’ll be lovely and golden.




Leave your biscuits to cool for at least 15 minutes (that boiling jam WILL scald you if you touch it.) before placing on a cooling rack and leaving to cool fully. Once they’ve finally cooled down, you can share and eat.



They really are the butteriest biscuits, that combined with the sharp fruitiness of jam (the blackcurrant in particular) makes for a very delicious tea side snack.





As always, if you try this recipe, do let me know how you find it. You can find me over on Instagram & Facebook. 


The little woman pretends.




Delicious Banoffee loaf cake.

Another week, another delicious bake to add too my not-so little recipe section. This weeks recipe, is rather special. A Banoffee loaf cake. It absolutely is everything you could hope for it to be. lovely moist banana cake, chunks of fudge and banana slices scattered within. Topped with a slather of rich and utterly luxurious salted caramel and finished with, yet more fudge chunks. It is the ultimate for any banoffee lover. I’m just going to stop right there and jump straight into telling you how I did it.


Here’ what you’ll need:

  • 3 bananas. 1 sliced and two mashed.
  • 60g butter.
  • 290g plain flour.
  • 2 eggs.
  • 1/2 teaspoon salt.
  • 1 teaspoon of baking powder.
  • 1/2 teaspoon vanilla extract.
  • 100g fudge pieces (I picked these ones from asda)
  • Caramel sauce. (I didn’t have time to make caramel, so I bought this ready made jar from Asda.)
  • 100g soft Brown sugar
  • 225g sour cream.
  • 175g caster sugar.




And here’s what you’ll need to do.


Firstly, put your butter and both sugars into a bowl, give it all a good beating, until you’ve made a creamy paste. I find it best to use an electric mixer.


Next, pour in your sour cream and eggs. Followed by the mashed bananas (don’t add the sliced ones just yet.) and the vanilla. Again, give it all a good whisk up.

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Now add your dry ingredients – Flour, baking powder, salt. Before making sure its all properly combined. If like me you’re using a freestanding mixer, you can use this time, to butter and line your loaf tin. As well as preheating the oven on to 180 dg.


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So, now your cake batter is made up, you can add the finishing touches, your sliced banana and roughly 70g of your fudge chunks.

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Give it all a gentle but thorough mix up and pop into your loaf tin. Before placing in the oven, middle shelf at 180 dg, for around 45 minutes.

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Once your cake is cooked (use a skewer through the centre method to check.) and still hot, stab the surface a few times, making up some little pockets and slather in caramel sauce. I made the pockets to hold some of the caramel, that way it’ll be seeping into the warm cake creating some delicious little surprise bites.

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Now, using your leftover fudge pieces, sprinkle all over the top of your loaf cake.

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And, serve.

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I got a resounding thumbs up for this one, particularly from my dad, who popped round and ending up scoffing a good third of it. Saved me from all the calories I suppose. If you do give this one a go, pop by and tell me how it goes. I’d love to hear your thoughts on it.



The little woman pretends.

Jam & coconut sponge – a slice of nostalgia.

I first made this Jam & coconut sponge cake back in 2012 when I was pregnant with Izzy. With a serious cake craving I suddenly remembered the simple sponge cake topped with sweet jam and sprinkled coconut I used to eat it in primary school. It was always my favourite day when it was jam and coconut sponge cake day and its been a firm favourite ever since.

So, massively pregnant and fuelled by memories of deliciousness I clattered around my kitchen until I finally had a slice in front of me, all it took was one bite to take me back to being seven, sat in a bustling school hall, tables lined with classmates, dinner ladies doing their rounds to check we we’re all finishing our meals nicely, this cake was the perfect fuel for the 30 mins of running round the playground like a maniac that would follow.

I’m sure everyone has that one thing, that one dessert or meal that just instantly takes them back to being small, (though in my case I’ve not grown that much from those days.) That one thing which would be able to lure them in from the excitement of playing kerby, or manhunt with the other kids from your neighbourhood. Jam and coconut sponge cake is mine.

Anyway, if like me,  you love this little slice of nostalgia, i’ve spent the years since that afternoon craving, tweaking my recipe to perfection.


Here’s what you’ll need:

135g plain flour

135g caster sugar

135g  butter

4 eggs

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

50g desiccated coconut (roughly, you might want more, you might want less)

1/2 Jar raspberry jam. (I prefer seedless.)

Baking tray. You can use a cake tin, but this cake is traditionally served in bars, so I use a baking tray, no bigger than 9″ x 12″.

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And here’s what you need to do:


First, combine butter, vanilla extract and caster sugar in a bowl. Give it a good whisk up whilst adding your eggs one by one.

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Next add your dry ingredients- Plain flour, baking powder, salt and again give it all a good whisk. If like me you’re using a freestanding mixer, use this time to butter your tray, making sure to line it with a sheet of baking parchment.

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One your cake batter is smooth, pour it into your cake tin (or in my case baking tray) and place on the middle shelf of your oven, at 180 (I use a fan assisted oven) for around 20/25 minutes or until firm and set in the middle.

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Once your cake has cooled a little, you can add the delicious topping. Jam and of course sprinkles of desiccated coconut.

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And thats really all there is to it. Its such a simple cake to make, making it pretty good for using when wanting to bake something up with the kids – Also kind of ideal as a rainy afternoon project now that the Summer holidays are so close.

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Now all this left to do, is slice…




And serve….

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The little woman pretends.


Peach pudding. – A Summer essential.

I absolutely gobsmacked at how long it has been since I put a dessert recipe up. I’m about to put a stop to that with an amazing recipe for Peach pudding. If you want to be technical about it, its essentially a peach upside down cake. BUT similar to the banana & butterscotch pudding I love so much, there’s a beautiful, sweet and summery sauce to drown your slice of peach topped sponge with. Delicious!

Okay, so i’m gunna’ jump straight in and tell you what you’ll need:

– 5 ripe Peaches

– 135g plain flour

– Tsp baking powder

– Tsp salt

– Tsp vanilla extract

– 185g butter

– 135g caster sugar

– 4 eggs

– 100g brown sugar

– sprinkle of ground nutmeg





And here’s what you’ll need to do:


First, slice up your peaches and grease up your cake tray. Nice simple step.

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Secondly, lay out your sliced pieces in the bottom of your cake tin how you want them to sit on the top of your cake. I’ve gone for a fairly simple fanned layout.

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Then, sprinkle over your brown sugar, nutmeg. Melt down 50g of your butter and pour that over too.

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Place your tin in on the top shelf of a pre-heated oven at 200 degree (I use a fan assisted oven) for around fifteen minutes. You can give it a slight shake  half way through, but be careful of your peach layout.

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Whilst  your peaches are baking, combine the rest of your butter and caster sugar in a bowl, cream together before adding your eggs and vanilla.

Now add your flour, giving it all a good stir.

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Once your peaches have softened a little, take your tray out of the oven. Pour over your sponge cake mixture and put back in the oven – middle shelf this time- on 180 for around 30 mins, or until the cake is firm and cooked through.

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When your cake is cooked, you need to take it out of the oven and set aside for five minutes to cool a little.

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Once your ready to turn out, do just that. I find it easier for these saucy cakes to lay the cake stand on top of the cake tin, and flip with both hands.

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Serve up a slice, with a good quality vanilla ice cream and an extra serving of sweet sauce for the ultimate Peaches and cream dessert.

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A luxurious serving of summer on a plate.


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The little woman pretends.



Homemade crumpets.

I for some reason, always thought crumpets where super hard to make. I had no idea what they where made from, what made them have all those little pockets ready for filling with silky melted butter. *Drool* If you can’t tell they’re one of my favourite things.

Food wise on the blog at the minute, I seem to be going back to basics, and so following on from last weeks super simple yorkshire pudding recipe, and after spending the last week trying out different ways of making them, I’ve finally found the best recipe in the form of Paul hollywoods version. So I  thought i’d pass it on with a few tiny tweaks to make them the best crumpets in the  WORLD!

So, here’s what you’ll need (and I think you’ll be very surprised!)

175g strong white flour (bread making flour)

175g plain flour

350ml milk

14g fast acting yeast (2x 7g sachets)

1 tsp caster sugar

150–-200ml tepid water

½ tsp bicarbonate of soda

1 tsp salt

Sunflower oil for cooking

*You’ll also need a frying pan or griddle and either the very specific crumpet rings OR cookie cutters. They’ve got to be quite big and if you can get more than one in the same size, even better.  Also, an electric whisk isn’t essential, but use one if you can, your arms will thank you later*

These quantities will make roughly 10 – 12 crumpets depending on your ring size.

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And here’s what you’ll need to do:

First, make sure you start at least an 60-90minutes before you want to eat them. The yeast needs time to react with the sugar/flour/milk and again, that mixture needs to react with the water/bicarb. Making crumpets is basically science.


So, the real first step. Combine both flours and dried yeast in a bowl.

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Next you need to warm your milk up a little bit (it reacts better with the yeast that way!) I popped mine in the microwave for 40 seconds, sound like a lot bit it is quite a lot of fridge cold milk to heat up. You don’t want it hot, just warm. Once you’ve done that you can pour in your caster sugar. Give it a quick stir before pouring over your flour/yeast.


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Now this is where you’ll be better of with an electric whisk. The whole thing needs a really good mix up, for a good ten minutes. You want smooth, completely lump free, elasticky batter. You want it like a glue, not solid enough to make a dough ball, but not a runny liquid either.

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Then its time to prove. I’ve found the best way to do this is to pop your oven on low whilst your doing the last step. Then when it comes to proving, turn the oven off, put a damp tea-towel over the bowl with your mix in and pop the whole thing in the oven on the bottom shelf. Close the door and leave for a good hour.

Now, unfortunately I was so eager to see how big my dough had gotten, I was slightly clumsy when taking the bowl back out of the oven and I accidentally knocked it. Knocking all the air out. This made no difference to the recipe (its about to be mixed up anyway.) But you can see by the ‘tide line’ just how big it grew!

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Anyway. Next, pour your bicarbonate of soda  and salt into your tepid water, giving a good mix, before pouring that over your dough.

Again, nows a good time to have an electric whisk to hand, because you want to really mix it all up again. This time it’ll turn into a batter, if you spooned some up, you’d want it as a nice droppable consistency, but again not too runny. A bit thicker than a pancake batter. Once thats done, you’ll need to leave it again for 20 minutes or so. You’ll notice as it stands lots of little bubbles will form over the top – This is where the science bit crops up again, Its all to do with a reaction between the bicarbonate of soda, salt, yeast – I actually I have no idea, but i’m guessing its something to do with that.

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Now its time to get cooking! you need a rough tablespoon of oil in a frying pan and put on a low heat – slow and steady is the best way to cook these. Using a bit of kitchen roll or (clean) tea-towel and some sunflower oil, grease up those crumpet rings/ or in my case – biscuit cutters. And pop them in your pan. Now, scoop roughly 2 tablespoons of your batter into each ring. A good rule for this is the thicker you make them the longer they take to cook. The batter does rise, so about 3cm worth of batter, will give a good thick crumpet, without it taking 20 minutes to cook!

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You can tell your crumpet is ready to flip over, because the top will have developed lots of holes and the liquid now almost dry to touch. You can speed this process up a little bit by pricking the holes as they’re bubbling with a sharp knife. When you have pulled the crumpet ring/cookie cutter off *This part is the reason why they need to be well oiled before batter goes in!* You can flip your crumpet and cook for another minute.

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And thats it, your homemade crumpet is done!

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Slather on some butter, and enjoy the fruits of your labour. It is quite a lengthy process, but I think you’ll definitely agree – one that needs to be done every now and again. Freshly made crumpets really are something else.

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Your crumpets can be made in advanced and frozen. Just leave out the night before you want them, toasting them when you’re ready to eat. Homemade crumpets for breakfast – Yes please!

So, thats how you do it. The art of perfect crumpet making. As always, if you have a go don’t forget to take a photo and tag me over on instagram (@thelittlewomanpretends)



The little woman pretends.

Homemade Yorkshire puddings.

I was supposed to get this up last weekend, but I forgot. Anyway, its here now and so you’ll never ever have to buy frozen Yorkshire puddings again. *Horraay*

So cracking on with the worlds easiest recipe.

Here’s what you’ll need:

130ml of milk – Whole milk works best I think.

3 eggs

200 – 220g plain flour. – very important that its plain, or you essentially end up with very plain, weird muffins. *Also theres extra flour because this recipe relys on texture. Eggs vary in size, which means theres more liquid sometimes than others. The extra flour is used if you need to thicken it up a little.

Seasoning- I use pinch of salt, pepper and throw in some chopped fresh rosemary from time to time.

Yorkshire pudding tray. – These are actually a lot more shallow than a basic cupcake tray, you can use either. but for best results. use a more shallow tray specifically for yorkshire puddings e.g here.



And here’s what you do.


First, pour your milk, eggs and flour into a bowl and whisk together. For best results, use an electric whisk. you can really froth that mixture up – its not essential, but it does give better results.


Next, season and pour your pudding mixture into a jug and pop in the fridge. Its very important that when it comes to cooking your pudding mixture is as cold as it can be, so, make up your mixture a good hour before you need it, giving it plenty of time to chill in the fridge.


When its time to make them puddings up, pop a teaspoon of oil (dripping is best, but not something everyone always has stocked) into each section of your tray and pop the tray, in the oven on the top shelf at it’s highest temperature. Leave for at least five minutes, but keep an eye on it, you want your oil to be so hot it starts to smoke, but not so hot it’s going to start a fire.



Once your oil is sizzling hot, pour a big lug of your yorkshire pudding mixture into each section of your tray and very quickly put the tray back in the oven. turn it down a little bit as well, you don’t want burnt tops.



Your puddings will take about 15-20 minutes to be fully cooked, keep any eye on them but don’t open the oven until you know they’re ready. You’ll let heat out and your puddings will sag… and nobody wants saggy puddings.

So, once you know they’re done. take them out, let them cool down for a minute or so… And stuff with roast beef and gravy! *ohmygoddelcious* Or because they aren’t only for eating on sundays, pop them on the side of sausage and mash, or cottage pie. Basically anything with gravy. – I’m so northern its ridiculous!




So there you have it, the easiest and most delicious homemade Yorkshire pudding recipe! I’d love to see your attempts, tag me in your photos (instagram) @thelittlewomanpretends



The little woman pretends.


A week of Lean in 15.

The headline might be slightly misleading, I enjoy carbs. A life without bread and cheese, isn’t one I want to be a part of. But I have been putting in a whole load of effort in at the gym recently and so I wanted to maybe cut down on those foods that are preventing me from seeing results. Breakfast and lunch most days are the same, porridge, peanut butter on toast, poached/boiled eggs. And I’m not really much of an eater during the day. The evening however is a whole other story.  Dinner is usually whatever I can A) be bothered making and B) hits the spot for whatever craving I’m having. And once the kids are in bed, the chocolate drawer is always raided.

If you haven’t heard of ‘The boy coach’ yet (where on earth have you been?!) he’s the guy that has hair like John snow & throws his food into pots and pans in his videos. The title of the book describes pretty blatantly what it does. For me the point of trying a week of lean in 15, was to healthy up our evening meal, thats the problem meal for me. I wanted something packed with veg, something that would sustain us all through the rest of the evening and something that would skip those bloaty carbs. I didn’t stick completely to ‘The body coach’ s recipes, with two young children, its important for them to have carbs, so for example On Monday, with Beef stroganoff… I added rice. Steamed new potatoes added on Thursday. Ect. Nothing too bad and not too much.



So, here’s how it went:


Monday: Beef Stroganoff. 

This, I think, is my favourite recipe of the week. Its quick – not 15 minutes quick though – its easy to make and tastes SO good. There aren’t too many ingredients and everything can be found in any supermarket. Big thumbs up from the rest of the family and  actually, this recipe is something I’m going to continue making.



Tuesday: Chicken BBQ wraps. 

Easy to make, very easy to make. I grilled my chicken on the George foreman for a ‘lil extra healthiness, the BBQ sauce turned out great, and again not expensive for ingredients –  although I didn’t add the black eyes peas. Overall, I just didn’t like it. It wasn’t horrible, I was starving so I still ate it. But it just didn’t satisfy me at all. Big thumbs up from everyone else though.



Wednesday: Pasta meatballs. 

Loved this! Turkey meatballs are the future! I didn’t use fresh tagliatelle, I didn’t have the time, ‘nor the energy to make up some fresh pasta – so Asda dried pasta had to do. Regardless, it was lovely and the extra boost of goodness from the spinach mixed in went down really well with the girls who don’t usually touch it. The only thing I would add, is around 150ml of beef stock for an extra boost of flavour. I know it probably ‘un-leans’ it slightly, but turkey meatballs instead of fatty beef balances it out. *I did add a sprinkle of parmesan, I love Italian food too much to not add some. only a little teeny tiny bit though*



Thursday: Oaty chicken. 

This was actually the first ‘Body coach’ recipe I spotted, it had fab reviews – as did the rest of the book- So I had high hopes. My honest opinion? I didnt like it, but this could have been partly my fault. I didnt flatten the chicken breast enough so it cooked the outside WAY quicker than the inside, I had to finish it off in the oven. However, I followed the rest of the instructions perfectly and it just didnt work for me, the oaty crust was so dry. I added a side of seasoned new potatoes and peas, but it actually needed some sort of sauce. I wouldn’t make it again.



Friday: Joe’s sweet potato cottage pie. 

I picked this as one of my recipes, because it isn’t that much different to the cottage pie I usually make, but I was intrigued by the additional vegetables packed in. Sam *hates* courgette. He had no idea how much was packed in to his dinner, the girls ate all of it too.  Massive success, although it really was missing a side of fresh yorkshire puddings.



Saturday: Lamb Koftas

I love greek food, absolutely love it. I was more than surprised with these, super easy to make and SO delicious. I grilled mine on the George foreman, they only take about 5 minutes (or less) that way. I paired them with Mediterranean rice, salad, feta and wholegrain pittas – The original recipe only had a greek side salad and after a busy day that really wasn’t enough for us all. But it was really nice, filling, and not difficult to make up. One of my new, super quick go to meals.



Sunday – (Actually switched this to Monday, Sundays are for roast dinners): Sweet potato with chilli.

Jacket potato topped with Chilli is one of the ultimates in comfort food. I wasn’t optimistic about switching the normal white fluffy potatoes, for sweet potato. Or switching the sour cream for plain yoghurt… and NO CHEESE! Anyway I gave it a shot and actually, it was delicious! It stuffed me, was really easy to whip up and it the chilli was so good. The only change for next time I make it?  Cheese. Always need cheese on chilli.



So, one whole week of the body coach’s ‘Lean in 15’ meals. Overall thoughts? I loved them! Well not all of them, but most of the recipes I’ve tried are fantastic, healthier alternative to what I would make anyway, no crap, just clean, nutritious, flavour filled home cooking. Three that really stood out for me was the stroganoff, Lamb koftas and the sweet potato with chilli. No packet or jar sauces, no standing over the hob for hours, quick, simple, but super tasty. Those will be making a regular appearance at our dinner table. And if your keen to have a try, those would be the ones I’d recommend. Its a fantastic recipe book, unfortunately finding his recipes online without signing up to something is a bit of a pain, but there are a ton of recipes in this book, desserts, snacks, the whole lot so it is worth the £7.




The little woman pretends.


Lemon & Blackberry layered cheesecake pots.

Spring is FINALLY here! So to celebrate, i’ve been ditching the stodgy comfort foods, needed to fuel my way through a cold winters day, instead making up some fresher, more lighter foods. Dessert is always tough when you want something light and spring like, I’m not even going to pretend this covers the first, but spring like it most certainly is. Crunchy biscuit base topped with layers of sweet and creamy Lemon cheesecake, in-between those a rich and tangy blackberry sauce. Delicious.

Lemons are naturally tangy, as are Blackberries (though in completely different ways.) you’d think the two together would be too much tang, but it really isn’t. The lemon isn’t too strong, just enough to work with the creaminess, the pair compliment the blackberry sauce perfectly.

Anyway, if you want to make it, i’ve listed down everything you’ll need to do below.

These quantities will make 4 individual pots (Depending on your pot size, mine are just ice cream bowls.) or one medium sized whole cheesecake.


Here’s what you’ll need.

  • 1/2 pack of digestive biscuits.
  • 30g Butter.
  • 20g soft brown sugar.
  • 150ml double cream
  • 250g tub Cream cheese (I’ve gone for mascarpone)
  • 15g Icing sugar.
  • 2 Lemons.
  • A drop of vanilla essence.
  • 150g (or a pack) of blackberries.
  • 1 tablespoon caster sugar (around 12/15g)
  • 1 tablespoon water.
  • Yellow food colouring *Completely optional*





And here’s what you’ll need to do.


First, crush up your digestives, you can use a blender like I have, or just bash them in a sandwich bag.Whilst your bashing your biscuits, pop your butter in a bowl and microwave for 20 seconds. You may need to add another ten seconds, if it isn’t fully melted.



Next, pour your brown sugar into your biscuit crumbs, then your melted butter. Give it all a good stir together before packing it into your cheesecake pots (or cake tin if your doing one big cheesecake.) Put them all in the fridge to chill when you’ve finished.



Whilst your biscuit base is chilling, you can move onto the cheesecake topping. Pour your double cream into a clean bowl and whisk until just before its fully thickened.



Next, tip in your Mascarpone, icing sugar, lemon zest and lemon juice. And give it a gentle (yet thorough) mix.



Then add the vanilla essence and a tiny blob of food colouring, before giving it another mix through.



*The yellow food colouring is completely optional, I just like the contrast between the pastel lemon cream cheese and the vibrant blackberry sauce.)

Your final cheesecake filling should be soft, airy, almost mousse like. And if you have a taste, you’ll find its so deliciously creamy.



Once your cheesecake filling is ready, take your biscuit based pots out of the fridge and layer some cream cheese over it. Enough so your pot is around half full. And finally pop it back in the fridge to chill.



Now its time to make your blackberry sauce. Pour Blackberrys, one tablespoon of caster sugar and roughly two tablespoons of water into a saucepan. Set it on the hob, on a low heat, with the lid on for around 10 – 15 minutes, or until your fruit is soft a squish-able.



Your blackberries are done, when you can squidge them down and they look like this.



Leave it out to cool a little, before stirring and putting in the freezer, they’ll only need to be in for around twenty minutes.


Once your Blackberry sauce has cooled, layer a generous layer over the cheesecake.



And top that off with a final layer of cheesecake filling.



Put them back in the fridge until you’re ready to serve, not forgetting to finish off with a juicy whole blackberry popped on the top.



Grab a spoon & tuck in!





The little woman pretends.

7 recipes for leftover easter eggs.

Easter weekend is over, *sob* For the majority of households, this means you’ll have some area of your house holding an abundance of unopened easter eggs. You can either nibble them throughout the months of April and May until all that chocolate has gone, or you can get your bake on and use it all up in some truly delicious sweet treats. I’ve listed some of my favourite chocolate recipe’s below.


1: Chocolate chip cookies.  The absolute best chocolate chip cookie recipe around! Not only can they be kept as one long cookie roll in the freezer ready to slice of what you need, when you fancy a freshly baked cookie. But they are so simple, and the end result is a gooey in the middle treat.

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2: Chocolate cheesecake brownies.  These are insanely good, so much so my brother in law requested a tray instead of a birthday cake last month. Beware, if you’re on a diet there’s about 8,000 calories per bite… if like me, you don’t care, then they’re  completely worth the effort.

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3: Boston cream cupcakes.  One of my favourite desserts. I’m not big on cupcakes, I mean all those fancy ones are lovely to look at, but I don’t like buttercream, icing or marzipan. These are simple vanilla cupcakes, the middle filled with the creamiest creme patisserie (which is not as hard to make as you may think) and dipped in melted chocolate. A mouthful of heaven in every single bite.

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4: Hazelnut & chocolate shortbread sandwich.  Melt in the mouth hazelnut shortbread, with a thick layer of chocolate in-between. I don’t really think I need to say much more. Easy to make, delicious to eat.

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5: Raspberry & white chocolate loaf cake.   When my two were little, every easter we’d get a ton of white chocolate eggs given to them, now obviously, I was never going to feed my 10 month old eight white chocolate eggs over a weekend, so more often than not I’d just end up eating them. If this sounds very much like you, I urge you to give this recipe a try. Its always been a massive hit whenever i’ve baked it. Also, it has fruit in, so y’know… balanced.

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6: The worlds BEST hot chocolate.  Hot chocolate isn’t just for winter – although have you seen it out there this week, thank you very much storm Katie. Settle down after a long cold day with one of these bad boys, true luxury in a mug.

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7: Double chocolate millionaires shortcake.  This recipe does take a little effort, but it is completely worth it, bottom layer of butter shortbread, topped with a fudge like homemade caramel, finished off with a thick layer of double chocolate. Its definitely a little fancy, but certainly a good way to use up those easter eggs.

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There’s a ton more recipe’s out there, My Pinterest Food board has a million other chocolate recipes, but I thought I’d give you a few of my tried and tested faves. Do let me know if you decide to have a go, I’d love to see your photo’s.

Hope you all had a lovely easter!


The little woman pretends.




Sweet & sticky cinnamon buns.



It’s half term and as well as it being freezing cold outside, i’ve been struck with a cold. So the fun days out I had planned whilst the girls are off have been limited. Mischa loves to bake and not really wanting to leave the house for supplies, I had a good root around and realised I had everything stocked to make up these lovely sticky sweet buns. An activity to occupy the kids for a while and a delicious treat for us all afterwards, win-win.

Making Cinnamon buns is quick & easy, however proving time needs to be given, around an hour & a half all together not including the prep or cooking time. So if you want these as a traditional breakfast treat, you’ll need to make these up the day before. If like me, you’re not fussed when you eat them as long as its soon… well, you can make them whenever you fancy.

Here’s what you’ll need:

For the buns. 

250ml of  warm milk.

2 eggs. 

150g  butter, 75g melted, the other half left softened. 

500g  bread flour (plain will work just as well.)

100g  caster sugar

1 sachet (7.5g roughly) of quick yeast

225g  brown soft sugar (light or dark works fine)

2 1/2 tablespoons ground cinnamon


For the icing.

2 1/2 tablespoons unsalted butter, softened
100g  icing sugar
2  1/2 tablespoons milk
1/2 teaspoon vanilla extract


And here’s what you’ll need to do.


First warm up your milk, 40 seconds in the microwave should do the trick. You dont want it bubbling hot, just warm. So if you’ve heated it up too much just leave it to cool a bit. Next, add your yeast to the warm milk, stir & set aside.



In a mixing bowl pour in your melted butter, eggs, sugar and flour, give it a quick stir before pouring in your milk/yeast. Using a dough hook attachment give it all a good mix until it’s sticky and stretchy.




Now its time to prove your dough. The best way to do this (I think it is anyway) is to put your oven at 90 C (gas mark 1/4) leave it for five minutes to heat up.  Whilst your waiting, pop your dough into a lightly oiled bowl, and cover with a damp tea towel. Turn the oven off  completely & put  your bowl inside closing the door quickly. Leave it for an hour, it’ll rise perfectly every time.




Once your dough has risen, tip it onto a lightly floured surface, give it a good knead before rolling out into a rectangle (or a shape similar) it needs to be at least 1/4″ thick.




Once you’ve rolled out your dough, its time to make the cinnamon filling. There are two ways to do this. You can either mix your sugar and cinnamon, spread your butter over the dough first and then sprinkle over the cinnamon sugar. Or you can combine the three and spread the sugar/cinamon butter straight over. I’ve gone with the latter.




Now its time to roll. If its easier, you can pop your dough on a piece of baking paper or cling film and use that to get it rolled up nice and tight.



Once rolled, its time to slice. I’m using a bit of lightly oiled thread (dental floss works just as well) simply hook around your dough, cross the thread ends and pull tight. This will give you perfect, un-squished slices.





Next butter your baking tray and pop your sliced cinnamon buns into the tray, leaving a little room around each one. Cover with a tea towel or cloth and using the same method as before leave to prove again for half an hour.



Once your second prove has finished, your buns should look like this. Lovely big fluffy cinnamon rolls ready for the oven.



Pop them in the oven at 180 C on a high shelf for 20/25 minutes.

Whilst your buns are baking, you can whip up the icing. Combine butter, milk, icing sugar and vanilla in a bowl and give it a good mix. If you like, you can pop a bit of cream cheese in, this is how the americans do it. I prefer it this way though.




When your Cinamon buns are baked, take them out of the oven and tip them out of the tray straight away, the longer they’re left to sit, the more likely they are to stick to your tray.



Whilst they’re still warm, drizzle your icing all over them. Don’t be afraid to really slather them up.





Make a cuppa’, pull off one of those delicious brunch treats and enjoy.




Your cinnamon buns will stay fresh in the fridge for about 4/5 days (if they aren’t all eaten before then!). To reheat just pop in the microwave for 30 seconds or so.




The little woman pretends.