Tuesday, 28 February 2012

Passion-fruit Creme Brulee

This is a great dish, can be altered to contain different flavours. But today i'm doing passion-fruit. This recipe makes 6 decent sized creme brulees and to accompany these your could serve the shortbread from earlier, you don't have to is just a suggestion.

500ml Cream
250ml Milk
113g Sugar
1 Vanilla Pod/Vanilla essence will substitute about 1 tbsp

8 Egg Yolks
4 passion fruit


  1. Pre-heat the oven to 150/gas mark 2
  2. Prepare the ramekins (make sure they are clean and if possible all the same size)
  3. Infuse the milk, cream and sugar with the vanilla in a pot/saucepan and allow to boil.
  4. when the mixture has come to the boil, add to the egg yolks and whisk vigorously!
  5. return the mixture to the saucepan and back on the heat, keep whisking until you feel the mix has thickened slightly too much and you will scramble it!
  6. Pass through a strainer and into a clean container, you could retain the mix by cooling down completely in cold water and storing in the fridge. 
  7. If using immediately, strain and ladle equal amounts into each ramekin, in each ramekin should be a teaspoon to a tablespoon of passionfruit then put in a deep tray and fill the tray up to 2/3 (in height of the ramekins) with water.
  8. Cook for 18/20 mins, to check wobble the brulees and if it appears set around on top it is done if not return to the oven for a further 5 minutes than check again.
  9. Put on a wire tray to cool, and leave in the fridge until your ready to serve.
  10. To serve, sprinkle with brown sugar and caramelise with a blow torch, careful not to burn the sugar, *dust with some icing sugar, chop a strawberry in half and serve with the shortbread. 


Tuesday, 21 February 2012


Pancakes are great for the weekend, Sunday breakfast or in my house anyway Sunday night tea! They are not your typical pancakes, they're thick and like the pancakes you buy in a supermarket not the thin crepe like ones. They don't take a lot of prep time, and there is no whipping of egg whites. But to get the best out of this mix it has to be room temperature, it can last up to a week in the fridge. This mix makes 2 litres of pancake batter which is equal to ... a lot of pancakes, if I am making this i might divide it in half or by three but you needed a recipe for a large number this is great. Hasn't failed me .....yet!

4 Eggs
1150ml Buttermilk
750g self-Raising Flour
50g Butter (Melted)


  1. Put the butter and the flour in a mixer.
  2. Add the milk and mix at a low speed
  3. Turn up the speed
  4. Add the eggs
  5. Mix until the mixture is smooth.
You can serve this anyway you want; with berries and creme fraiche, with bacon and maple syrup (my favourite!) or with a squeeze of lemon and sugar. The possibilities are endless. 

Thursday, 9 February 2012


Chocolate brownies are great for parties as you can get a few portions out of the one mix. If you want you can add some lightly roasted hazelnuts for a crunchy texture.

140g good quality chocolate
113g unsalted butter
15g cocoa powder
200g castor sugar
2 tsp vanilla extract
3 large eggs
95g plain flour
1/4 teaspoon salt
125g chocolate chips


Combine the sugar and the cocoa powder
Combine the flour salt and the chocolate chips


  1. Preheat oven to 177 degrees / gas mark 3/4 and place the rack in the centre of the oven.
  2. Grease a square pan.
  3. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar.
  4. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
  5. Finally, stir in the flour, salt and chocolate chips.
  6. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the centre comes out with a little batter and a few moist clumps clinging to it.
  7. Do not over bake.
  8. Remove from oven and let cool on a wire rack.
  9. Serve warm with vanilla ice-cream it’s so good!!!

Tuesday, 7 February 2012

Lime Cupcakes with Lemon Butter-cream, with a Philly, Lemon, Vanilla centre

This recipe I made up by going what was in the fridge and in the cupboard. I love citrus flavour and lemon and lime has to be a personal favourite. I was thinking of putting both flavours in the cupcake but I didn't want it to be too overpowering. This recipe makes 12

Vanilla Cupcake:

113g Unsalted Butter (Softened)
130g Castor Sugar
3 Large Eggs
1 Tsp Vanilla
Zest of 1 Lime
195g Plain Flour
1.5 Tsp Baking Powder
1/4 Tsp Salt
60ml Milk


  1. Preheat oven to 180 degrees/ gas mark 4 
  2. Line a 12 muffin/cupcake tray
  3. In the bowl cream the butter and sugar until pale and smooth. 
  4. Add the eggs, slowly as to avoid splitting the mix.. 
  5. Beat in the vanilla extract and the zest of 1 lime
  6. In a separate bowl whisk together the flour, baking powder, and salt.
  7. With the mixer on low speed, alternately add the flour mixture and milk.
  8. Scrape down the sides of the bowl as needed.
  9. Evenly fill the muffin cups with the mix and bake for about 17 -20 minutes or just until set.
  10. Remove from oven and place on a wire rack to cool. 
  11. They need to be cool before adding the Philadelphia centre and the butter-cream top.


230g Icing Sugar
113g Unsalted Butter (Softened)
1 Tsp Vanilla
Zest of 1 Lemon
2 Tbsp Milk/Light Cream
Food Colours (If Desired)


Place the butter in a bowl and cream until pale and smooth, add the sugar and continue beating add the vanilla and the zest.

Philadelphia Filling:

1 Tub of extra light Philadelphia
Juice of 1 Lemon
1 Tbsp Vanilla
25g Icing Sugar


Combine all of the ingredients and mix well, and set aside until the vanilla cupcakes are completely cooled. Then using a small nozzle, go through the centre of the cupcakes and fill with the Philadelphia filling,
Then using a star nozzle pipe the butter-cream and finish with some hundreds and thousands.