Category Archives: Desserts

Pancakes for Shrove Tuesday or Pancake Day

So tomorrow is Shrove Tuesday and the kids have placed their order for pancakes. For breakfast they want the thick, spongy Scotch pancakes with bacon and maple syrup and after school they want these thin pancakes (which I call crêpes) with Nutella.  I’m not sure they fully understand the meaning of Pancake Day and that Lent follows soon after.  I wonder how long they would last if they had to give up something important for the next six weeks?  I might just test them out for fun.

These pancakes are so quick and easy and yes I know it’s easy to buy the mixture from the supermarkets but ‘made from scratch’ tastes so much better and the kids love getting involved.  I haven’t had one stuck to my ceiling yet and that’s not from lack of trying by the kids.

Enjoy with lemon, sugar and cinnamon, Nutella, caramel sauce, fresh fruit and cream – basically anything you want really.

Just enjoy!

Classic Pancakes  


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 pancakes



  • 175g plain flour
  • 20g caster sugar
  • pinch of salt
  • 2 large eggs
  • 400 ml milk


  1. Sift the flour, sugar and salt into a mixing bowl.
  2. Add the two eggs to the dry mixture and beat well with a balloon whisk.
  3. Add the milk and combine well with the whisk.
  4. Leave the mixture to rest in the refrigerator for 30 minutes.
  5. Heat a 20cm non-stick pan until hot and pour just enough mixture to thinly coat the bottom of the pan.
  6. After about 1 - 2 minutes the edge of the pancake will be nice and crispy and the bottom of the pancake nicely browned.
  7. Flip the pancake and cook for another 1 - 2 minutes on the other side.
  8. Serve warm with fresh lemon juice and sugar and cinnamon.


Spring border

Lemon Pudding

Today’s been a real duvet day.

Mooching around doing housework, getting the kids to do their homework, looking out at the garden and wishing it was a lovely sunny day.  But it’s not to be. It’s cold, windy and very grey.  A day to be indoors messing around in the kitchen I think.  After a quick check to see what I had in the fridge all I could rustle up were some fresh lemons so a lemon pudding it would have to be.

Lemon Pudding
There is nothing fancy about this lemon pudding but it is deliciously moist and tangy and very light.  I used to make it at school so it uses the most basic of ingredients and is very simple to make.  It is a pudding of two layers – the top being a very light sponge and the bottom is a thick custard/mousse like consistency.

Simple and delicious!
Lemon PuddingI serve mine warm with pouring cream (because everything tastes better with cream – right?) but it would be just as good with ice cream or even just on its own.
Lemon Pudding

Lemon Pudding

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Lemon Pudding


  • 90g butter (I used Flora margarine)
  • 115g castor sugar
  • Zest and juice from 2 lemons
  • 60g Self Raising flour
  • 2 large eggs, separated
  • 140ml milk (I used semi skimmed)


  1. Preheat oven to 180° C (350° F).
  2. Lightly grease an 18cm ovenproof dish .
  3. Cream the butter, sugar and lemon zest until light and fluffy.
  4. Add the flour and beat until just incorporated.
  5. Add egg yolks, milk and lemon juice and mix thoroughly.
  6. Beat egg whites until stiff peaks. Fold into the creamed mixture.
  7. Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
  8. Pour enough water into the roasting tin until the base is covered by approx. 2cm of water.
  9. Bake in the oven until top is golden and springy to the touch.

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky


A Mummy Too’s Recipe of the Week linky


and Honest Mum’s Tasty Tuesday linkup which is being hosted by Le Coin de Mel this week.


Strawberry and Chocolate Meringue

So BritMums Live 2014, the UK’s biggest social media and bloggers conference has come and gone.  I originally had no intention of going but I was lucky enough to be one of the 6 finalists in the BiBs awards and decided to treat myself to a couple of days of ‘me’ time in London.  Sadly I didn’t go on to win the award but Lucy of Supergolden Bakes was a very well deserved winner.  If you haven’t already come across her blog then go and have a look – it’s gorgeous.  Thanks again to everybody who took the time to vote more me.  It was a very special experience.

The event itself was full of positive energy and was packed with energetic and passionate speakers, leaving me feeling completely reenergised about my blog and about life in general.  I love blogging but the one area I find the most difficult is building my social media presence.  I am just not  comfortable with the whole numbers game and find it hard to chase followers purely for the purpose of stats.  It was therefore such a delight to listen to the lovely Jaume Marin from the Costa Brava Tourism talk about building relationships between their brand and travel bloggers.  As a brand they believe not in the number of followers that you have but more in how you interact with your followers.  This just makes perfect sense to me and I applaud their passion and common sense attitude to working and promoting their brand as well as the bloggers they work with.  I left that session wishing I was a travel blogger 🙂

So what did I get out of my two days at BritMums Live apart from loads of good advice and meeting the lovely Lucy and Elizabeth?  The answer is simply a renewed confidence in myself and a desire to be more creative with my time.  It is not just about being a wife and a good Mum – it is about doing something for yourself,  something that you love and that makes you happy.

And on that note I leave you with an all time classic dessert of a simple but delicious Strawberry and Chocolate Meringue.  Perfect for summer entertaining.
Strawberry and Chocolate Meringue

Strawberry and Chocolate Meringue

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 - 10 portions

Strawberry and Chocolate Meringue


  • 3 egg whites (at room temperature)
  • 175g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 150g dark chocolate
  • 450ml double cream
  • 2 tblsp icing sugar
  • 350g fresh strawberries


  1. Preheat your oven to 140°C (275°F) (Gas Mark 1).
  2. Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray.
  3. Whisk the egg whites until the soft peak stage.
  4. Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy.
  5. Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down.
  6. Prepare an icing bag with a large star nozzle and fill with the meringue mixture.
  7. Using your template, pipe (10cm) lines until you have filled all three rectangles.
  8. Bake in the oven for 1 hour. After 1 hour turn the oven off and leave the meringues to cool in the oven.
  9. When your meringues are cool, melt the chocolate and spread it over 2 of the meringue layers making sure you go right to the edge.
  10. Place in the fridge for about 10 minutes to harden.
  11. Assemble just before serving by whipping the double cream with some icing sugar and chopping your strawberries (leave about 8 whole ones for decoration).
  12. Place one chocolate meringue on your serving dish and spread with one third of the cream and top with half the chopped strawberries.
  13. Place the second chocolate meringue on top and spread with another third of the cream and the remaining chopped strawberries.
  14. Place the plain meringue layer on top and spread with the remaining cream.
  15. Arrange the whole strawberries on top and drizzle over any remaining chocolate.

Strawberry and Chocolate Meringue SliceAnd here you have my two children giving their very own critique of this lovely dessert.  At one point it looks like my daughter has seen a ghost.  I do love them but then I’m their Mum 🙂


I am submitting this dessert as my entry to the Rix – win a £100 Waitrose Competion.

I am also sharing this post over on Supergolden Bakes Cook, Blog, Share linky. I’m sure Lucy would love for you to come and join in.

I am also sending my post over to the lovely Vicki at Honest Mum for this week’s Tasty Tuesdays linky
Tasty Tuesdays on
And last but not least over to A Mummy Too’s Recipe of the Week

Link up your recipe of the week

Follow my blog with Bloglovin

Strawberry Shortcake

Without a doubt the star of today’s strawberry shortcake recipe is the strawberry and yogurt filling.  Normally I would use double cream which of course whips up to a delicious creamy consistency but is loaded with calories. For this dessert I wanted to try yogurt but to be honest I didn’t hold out much hope. I love yogurt and often eat it with my breakfast, use it in my cake mixtures and stir it into my main meals  to give a lovely creamy sauce but could it substitute cream as one of the main ingredients in a dessert?

The problem with using yogurt as a substitute for cream is the watery liquid that sits on the top.  Even if you mix it in, it will eventually separate leaving you with a soggy dessert.  For my first attempt I tried putting the yogurt into a fine mesh sieve but that didn’t work.  Most of the yogurt just ran through the sieve.  My second attempt was much better,  I used a muslin square (available from Lakeland) to line the sieve and then left the yogurt for about an hour.  There was about half a cup of liquid which had drained into the bowl and I was left with a really thick yogurt which whipped beautifully and kept its shape once piped.  Once the icing sugar had been added and mixed with the strawberries nobody could tell that it wasn’t cream.  I absolutely adore cream but I can honestly say that I would replace it with yogurt in most of my desserts from now on.

Strawberry Shortcake

Strawberry Shortcake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 servings

Strawberry Shortcake


  • 175g butter
  • 150g plain flour
  • 115g ground almonds
  • 50g caster sugar
  • 20g flaked almonds
  • 300ml Greek yogurt
  • 2 tblsp icing sugar
  • 450g fresh strawberries


  1. Preheat the oven to 180°F (350°C) and line two baking sheets with baking paper.
  2. Line a sieve with a muslin square and place over a bowl.
  3. Pour the yogurt into the sieve and leave in the fridge until ready to use.
  4. Rub the butter into the flour and ground almonds to form fine crumbs.
  5. Stir in the caster sugar.
  6. Using your fingers, mix to a soft dough and knead lightly until smooth.
  7. Divide the dough into half and place one on a baking tray.
  8. Roll into a rough 20cm round. The mixture is very soft so I found it easier to finish it off by molding it into a neat circle using my hands to mold it rather than trying to use a rolling pin.
  9. Repeat with the second half of dough.
  10. Prick each dough circle lightly with a fork and sprinkle the flaked almonds over the top of each one.
  11. Bake for 20 minutes.
  12. While still warm, mark one of the circles into eight triangles and leave to cool. Cut the triangles when cold.
  13. Remove the yogurt from the fridge and discard any liquid that has dripped into the bowl.
  14. Place the yogurt and icing sugar into a clean, dry bowl and beat until thick.
  15. Place a quarter of the yogurt mixture into a piping bag.
  16. Reserve 9 whole strawberries and chop the rest into small pieces.
  17. Mix the chopped strawberries into the yogurt mixture and spread over the shortbread base.
  18. Arrange the eight shortbread triangles over the top.
  19. Pipe a yogurt rosette on each triangle and decorate with a whole strawberry.
  20. Dust lightly with icing sugar and serve immediately.

Strawberry Shortcake 2Just look at how thick and luscious that whipped yogurt is.  Enjoy!

I’m adding this post to the following link ups –

A Mummy Too’s Recipe of the Week

Honest Mum’s Tasty Tuesdays
and finally Supergolden Bakes Cook, Blog, Share

 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg

Raspberry and White Chocolate Cheesecake

There is nothing that makes me think of summer more than the smell of fresh raspberries. I spent my teenage years growing up on the East coast of Scotland where some of the best raspberries in the world are grown. During the summer school holidays we would set off to the local farms and pick raspberries for the farmers and make ourselves some pocket money. It was easy money for us – we were outdoors, sun shining, the berries were easy to pick and of course we were surrounded by the smell of ripe raspberries. Such good memories and one I wish my children could experience.  So with the sun shining and the barbecue on, a delicious raspberry and white chocolate cheesecake was on order.
Raspberry and White Chocolate Cheesecake
This cheesecake is so light and delicious – summer on a plate!

I have used low fat cream cheese and lovely thick Greek yogurt to make it a bit more calorie friendly than a traditional cheesecake but it still tastes just as good. I normally stick mine in the freezer to set and then just before we are ready to eat our main meal I will put it in the fridge to defrost. I don’t like using too much gelatine so the consistency will be quite soft if left out the fridge too long.  The one in my photo had been out of the fridge for about an hour so you can see that it still holds its shape but is quite soft.

Raspberry and White Chocolate Cheesecake

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 8 - 10 portions

Raspberry and White Chocolate Cheesecake


    For the base
  • 185g digestive biscuits
  • 45g butter, melted
  • 30g crushed praline (optional)
  • For the cheesecake
  • 300g fresh raspberries
  • 300ml Greek Yogurt
  • 150g low-fat soft cheese (Philadelphia)
  • 45g icing sugar
  • 100g white chocolate (melted)
  • 3 leaves Fine Leaf Gelatine


  1. Grease a 23cm round spring-release cake tin.
  2. To make the base
  3. Crush the biscuits until they resemble fine breadcrumbs.
  4. Add the melted butter and crushed praline if using.
  5. Mix well and pour into your cake tin.
  6. Using the back of a spoon, press down hard until you have a smooth, solid biscuit base.
  7. Refrigerate until cheesecake mixture is ready.
  8. To make the cheesecake mixture
  9. Puree 225g of the raspberries (the rest are for decoration) in a blender, then press through a sieve.
  10. Reserve half of the puree; return the rest to the blender, add the yogurt, cream cheese, icing sugar and melted chocolate and blend until well mixed and evenly coloured.
  11. Soak the gelatine leaves in a bowl of cold water for 4 minutes.
  12. Remove from the water and squeeze out any excess water.
  13. Place in a saucepan over a gentle heat until melted.
  14. Add the melted gelatine to the cheesecake mixture and blend again until well incorporated.
  15. Pour the cheesecake mixture into your cake tin.
  16. Spoon in the reserved puree and swirl with a knife to make a marbled pattern.
  17. Sprinkle with the remaining raspberries and chill for 3 - 4 hours.


I nearly always have crushed praline in my store cupboard and love to add it to my biscuit bases to give a lovely nutty and slightly chewy texture to the biscuit base.

Chocolate and White Raspberry Cheesecake 4The chocolate rose was something I had wanted to try for a long time.  Trying it out on a sunny day was probably not the best idea I’ve had but with a bit of perseverance it did finally work.  I followed the tutorial on .  The flower will not work unless you temper your chocolate and Anne also shows you how to do this using your microwave.  The petals are so fine that if your chocolate is not tempered they will melt as soon as you try to handle them.  I wouldn’t advise making this at the last minute.  Make it when you have plenty of time and then keep it in the freezer until you need to use it.

Raspberry and White Chocolate Cheesecake 2


It’s Tasty Tuesday time again. Pop over to Honest Mum for a feast of good food ideas.

Related Posts Plugin for WordPress, Blogger...