2015-02-11 20.04.29

Crunchy Krunchie Granola Bars

These wholesome nutty oaty granola bars are even tastier than the best of the ready-made ones out there.They are full of good ingredients, do not contain preservatives, are cheaper to produce and will store for weeks. It’s a recipe that’s been passed down in my family and it’s still made very regularly by my mum and aunts. Krunchie is a family favourite! You can have it for breakfast with your coffee or as your sweet treat in the evenings with your tea. It’s a healthy and handy snack for kids on the mornings they don’t feel like breakfast or when they’re on the go.  This recipe will make plenty so you can share with your friends and neighbours. Who doesn’t like Krunchie eh!


3 cups uncooked porridge oats

1 1/2 cups plain flour

1 1/2 cups almonds (with skins) chopped lengthwise into slithers

1 1/2 cup unsweetened desiccated coconut

1/2 cup pumpkin seeds

1/2 cup sesame seeds

1 cup packed soft brown sugar

1/2 tsp ginger powder

1/2 tsp nutmeg powder

1/2 tsp cardamom powder

2 tsp baking powder

300g butter

2 1/2 tablespoons golden syrup


Pre heat the oven at  160 C

Place all the dry ingredients in a very large mixing bowl

Melt the butter and golden syrup in a saucepan on slow/medium heat.

Pour the melted mixture into the dry ingredients and stir really well until everything has been coated with the butter mixture and is well combined

Press into a greased 15 inch round cake tray or any metal tray.  You can use two smaller ones if you don’t have a 15 inch round pan.  Smooth the top using the back of a clean spoon. The packed mixture should be 1cm deep.

Bake for 35 to 40 mins at 160C

Remove from the oven and cool for ten minutes.

Use a sharp pointed knife to cut the Kunchies into imperfect squares about 6cm x 4cm *

Use a flat spoon or palette knife to carefully remove the pieces.

Cool on a wire rack.

Store in an air tight container. Will keep for weeks but share some!

* I like the odd bits and ends that result from using the round pan but you can use square pans and keep the squares perfect if you like!

This post is dedicated to my lovely mother and aunts who have perfected this recipe over decades and have shared it with us all :))

Victoria Sandwich Cupcakes




Victoria Sandwich Cupcakes


Light fluffy cupcakes with a tangy, sweet jam and cream filling dusted with icing sugar.  Perfect for afternoon tea.

Makes 12


For the cupcakes:

4 oz butter (softened)

3 1/2 oz caster sugar

1/3 vanilla pod or 1/2 teaspoon of extract

2 eggs

4 oz self-raising flour

1 oz plain flour

1/2 tsp baking powder

1 tablespoon milk


For the filling:

12 tsp good quality raspberry/strawberry jam/preserve

300ml double cream

2 tablespoons icing sugar


For the top:

Icing sugar to dust



1) Preheat an oven to 160 C. Line a cupcake tray with 12 cupcake liners. Sift the flours, salt and baking powder and set aside. Cream the butter and sugar for about 30 seconds using an electric whisk or until slightly pale. Add the vanilla and beat again.  Mix in the eggs one at a time beating each one into the batter before adding the next.  Fold in half of the flour.  Add the milk and combine. Fold in the remaining flour and then use the electric whisk for a quick blast to make sure the batter is well combined and smooth (about ten seconds using an electric whisk). Divide the mixture between 12 cupcake liners and bake on the middle shelf for about 15 minutes.  Insert a toothpick to test if the cakes are cooked through (should come out clean). Remove from the oven and cool on a wire rack for about an hour.

2) Whip the double cream until nearly at the soft peak stage.  Add the icing sugar and whisk together until soft peaks are formed.  If you have over whipped add some milk until it loosens. Fill into a piping bag fitted with a large star tip

3) Use a sharp small knife to cut a cone shape out of the top of each cupcake to create a top and bottom layer. To do this insert the knife, at 45 degrees, close to the top edge of the cake and continue going around with the knife to cut a cone out.


4) Place the jam in a bowl with a tablespoon of water and heat in the microwave for 20 seconds. Spread a teaspoon of the heated jam onto the bottom layer of the cupcake.


5)  Pipe a generous amount of the whipped cream onto the jam filled bottom layer.  Tip: leave some jam exposed in areas so they look even more tempting!

20150213_0855546) Place the top of the cups cakes back on top and press down very gently.   20150213_085653 7) Dust with icing sugar and eat one at once!



Blueberry Pancakes


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American blueberry pancakes are so fluffy and fruity. Serve on their own or with golden or maple syrup. These are so easy to make and with the following tried and tested step by step instructions, you can’t go wrong!

Makes 6 large fluffy pancakes


200 g Self raising flour

3 tablespoons granulated sugar

1 tsp baking powder

1/4 teaspoon salt

1 egg

200 ml milk

1 teaspoon butter

1 tablespoon oil

125 g fresh blueberries




1) Place the flour, salt, baking powder and sugar in a large measuring jug. This makes it easier to pour the batter later on.  In a smaller measuring jug, measure the milk, add the egg and whisk with a fork or manual hand whisk to combine. Pour the egg milk mixture onto the dry ingredients in the larger jug and whisk until combined and no lumps. The batter should be thick but pourable. Add the blueberries and combine carefully.


20141128_192102 2) Set a non stick frying pan to heat up on the stove on medium heat. Place the butter in a small bowl and melt in the microwave for 10 seconds.  Add the oil and mix together.  This is going to be the frying fat. Place a very small amount on the hot pan before frying each pancake.



3) Pour on 1/6 of the batter to form a circle shape about 11 cm in diameter.  It will rise and get bigger as it cooks. Cook for 30 seconds or until the top starts to set slightly. Use a flat spoon to check the underside.  Turn the pancake when the bottom is a light golden brown.

20141128_192424 4) Turn down the heat to slow and cook the second side for about 2 minutes, checking the underside for the desired colour. Flip again and cook the first side on slow for about a minute.  A good tip is to have two pans going at the same time as there can be some waiting around when cooking the second side (washing a second pan takes much less time than the waiting around.  This is particularly handy during busy breakfast times)


20141128_193026   5) Remove the pancake and place on a kitchen towel. Cook all the pancakes in the same way. Serve with golden syrup or topping of your choice. Absolutely mouth watering!




Cappuccino Cake

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This take on the classic tiramisu dessert is absolutely satisfying for all cream cake and coffee lovers. It’s not overly sweet, allowing the flavours of the coffee, cocoa and mascarpone to come through , It has a wonderfully fluffy creamy texture and is light enough for a perfect dinner party dessert.

Serves 12-16


Two nine-inch genoise sponges cakes

1 1/3 cups of coffee, made a cup at a time using 1 heaped teaspoon instant coffee, 1 teaspoon of sugar and 2/3 cup of boiling water.  You can make up the coffee using an espresso machine if you like. I don’t like the taste of instant coffee if Im drinking it but it works well in desserts.

Cocoa powder for dusting

600 ml double cream

300g mascarpone cheese

4 tablespoons of icing sugar

milk as required

1 tsp caramel extract (optional and can use any extract that will go well with coffee e.g vanilla, hazelnut, toffee etc)


Lay one of the sponges on a cake board or a serving plate. Prick holes on the top of the cake using a fork. Make up a cup of coffee as above and use a large spoon to drizzle the entire cake with coffee, making sure to soak the edges of the cake. Leave the cake aside to cool down while you make the mascarpone filling.

To make the Filling:

Whip up 400 ml of the cream to soft peaks.  Add all the mascarpone, icing sugar and extract. Combine carefully using the slow setting on an electric whisk. It will thicken quickly so be very careful not to over whip. use the extra 200ml of cream and small splashes of milk to thin the mixture if it starts to thicken which it will as we leave it to work on the rest of the cake.

Put one-third of the mixture onto the soaked sponge using a piping bag to get an even covering. Do not use a spatula as the soaked sponge is very delicate and it will crumb as you try to spread it.

Dust the top of the filling with a generous amount of cocoa powder.

Place the second sponge on top and repeat the process of soaking in coffee (make a fresh hot coffee).

Place the cake in the refrigerator for 15 minutes.

Thin the remaining mascarpone cream with double cream and milk until its piping consistency. Place into a piping bag fitted with a large star tip. I used the Wilton 1M.


There is no need to crumb coat the cake. Just pipe the rosettes directly onto the cake. It’s not a tall cake so only one row of rosettes are needed for the sides. Pipe a second row to cover the junction between the top of the first row and the top edge of the cake. Cover the top of the cake in rosettes filling in any gaps between the roses by piping small stars. Use the following video if you’re unsure of how to pipe rosettes.

Set in the refrigerator for at least 2 hours.  Dust with cocoa powder before serving.

This cake will keep in the refrigerator for a few days. It slices nicely and plates well as it isn’t too tall so it wont topple!

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Funnel Cake


Funnel Cake with Strawberry Sauce and Fresh Double Cream

So winter is approaching, it’s still dark at breakfast and my daughter has PJ day at school. If my daughter can wear her PJ’s and dressing gown to school in the rain and cold, then I can have Funnel Cake for breakfast! So that’s what I did.  I woke up early and made this extravaganza and told myself it will count as breakfast and lunch ( I ended up eating lunch as well anyway..shhhh!).

It’s actually very easy and quick to make.  I made the strawberry sauce beforehand (see recipe below)

To make the funnel cake I used an online video which was excellent:

I made 1/3 of the recipe in the video which was enough to make 4 funnel cakes. Measurements for 1/3 is as follows:


1 egg

1 cup – 2 tbsp.  milk

2 tbsp. sugar

1 tsp baking powder

1/3 tsp salt

1 cup plain flour

I mixed it all together in a measuring jug.  I didn’t have a funnel of the size recommended in the video so I used a piping bag and just snipped the end off to make a 6mm hole. You can use a strong food bag if you don’t have a piping bag. And yeah, just follow the video. It’s really simple and quick. I was amazed at how well they came out.

Strawberry Sauce


Fresh Strawberry Sauce


300 g strawberries

1 tablespoon of sugar

juice of 1/2 lemon

1 tsp cornflour/starch

pinch of salt


Place 1/3 of the strawberries in a pan with the sugar, corn starch and salt. Cook for a few minutes on low /medium heat until the strawberries soften.  Add the lemon juice and switch off.  Place this mixture into a blender and liquidise to get out any lumps.  Pour this back into the pan and bring back to the heat.  When it boils, turn off the stove and add the remaining strawberries.  Cool to room temperature and store in the refrigerator until required.


Place the hot fried funnel cake on a serving plate and dust lightly with icing sugar. Add some of the cooled strawberry sauce on top and finish with a generous serving of whipped cream.  Enjoy!

Eating this for breakfast is at the readers risk ;)