A deliciously fruity, warm bread – ideal for a weekend breakfast in bed on a cold, crisp morning. Stuffed with goodness from wholewheat flour, oats, and seeds, it will keep you going all morning long.
So we’ve just got back from the most amazing holiday in Australia. It is definitely fair to say that we’re having a big case of the holiday blues… Coming from a wonderfully pleasant 30 degrees, blue skies and sunshine, the endless grey and drizzle back home has certainly been a bit of a shock to the senses! That being said, the trees have exploded with colour all around us whilst we’ve been away, and the leaves on the floor are just begging to be kicked around in childish delight. There are definitely upsides to an autumn at home.
Another upside to this part of autumn is that we are in full on autumn/winter food mode. Think stews, casseroles, roast lunches, pies…. the list goes on. I think this bread fits into this category perfectly; warming and cosy, but cheery. This bread just screams to be eaten in bed – or at least pyjamas. It’s made for a lazy morning, perhaps pouring over the papers in bed with a coffee on a day when there’s no where to be. That’s my kind of weekend day!
I’ve used raspberries as per the original recipe – they also happen to be my favourite fruit, so I’ll use them every chance I get – but you could use any kind of berries. I think mixed frozen berries would work particularly well, and they are a lot cheaper than fresh which is always a bonus!
I’ve also included a super simple recipe for Honey Butter (think just honey… and butter). Of course you could just spread a little dairy free butter on, but it works brilliantly with the honey and it adds a little touch of luxuriousness . I think it needs a bit of sweetness to combat the wholewheat flour and seeds savoury flavours, and it really helps emphasise the raspberries.
The chocolatiest, moistest, most delicious, decadent brownies ever. With fresh raspberries and crumbled amaretti biscuits, it takes the humble brownie to a whole new level of awesomeness.
We went up to stay with my brother and his girlfriend, Meg, for the weekend in their new house. I asked if they had any baking requests, and Meg told me all about these brownies. They originate from Jamie’s Italian, and Meg described them as the best brownie she had ever eaten. Well, challenge accepted!
Moist from tons of chocolate and fresh raspberries, these are gooey to the max making them ideal for dessert. Almonds and raspberries are a classic, delicious combination; added to rich chocolate, all the flavours are enhanced and it creates the most decadent brownies. I love raspberries (in case you didn’t already notice from my many raspberry related posts!) and they pair brilliantly with dark chocolate. This recipe is no exception – the tart raspberries cut through the sweetness, leaving you feeling as though there is always room for another piece…
I know I said in my last brownie post that there was no need to ever look for another brownie recipe, but even the most brilliant people can admit when they were wrong! For a dessert brownie this recipe really is fantastic, as it is much gooey-er than my go to recipe. This is from a lot of melted chocolate in the mix, whereas my usual recipe relies on it’s chocolate hit from cocoa powder. This definitely makes them a lot richer, and makes them feel more dessert like.
I’m pleased to say these rivalled Jamie O’s (or at least, Meg said they did – having never tried them myself I, of course, could not possibly comment!). And so, challenge accepted, challenge won!
Delicious Raspberry Curd; a berry take on traditional lemon curd which has just as much flavour and will eternally remind me of summer. Perfect for cakes and desserts, or just on its own straight from the jar.
In a previous post about Lemon Curd, I explained how ‘curd’ was this mysterious being… so tasty but I thought far too hard to actually make yourself. Well, once I had made Lemon Curd a few times, mostly successfully (once it ended up like scrambled eggs… that was a disaster!), my confidence grew and I started to think about what other kinds of curds could be made – and it seems the options are endless!
Of course with my love of raspberries, Raspberry Curd was going to be the first one I tried, and it’s one I go back to making every summer. And what makes making Raspberry Curd even better than Lemon Curd? Raspberry picking! I often double this recipe which then requires a lot of raspberries, so I use this as an excuse to go to a pick your own farm and pick a huge amount of fruit. I still remember going strawberry picking with my family when I was little, and I think it will forever be one of those summer activities that brings out the child in me… As I obviously sneakily ate a few as I went round!
Raspberry Curd can be used just like Lemon Curd; it’s great as a tart or cake filling, spooned over ice cream, turned into a delicious buttercream, or just eaten straight from the jar. You can use them a filling in my Raspberry Meringue Cupcakes, and I have a few more recipes coming over the next few weeks which feature this delicious Raspberry Curd.
A sumptuous dessert, sure to amaze anyone – dairy free or not. A crisp, light, and yet chewy meringue, filled with billows of coconut milk cream and crowned with a mass of delicious seasonal fruit. The perfect dessert to wow a crowd.
Pavlova brings back a lot of childhood memories for me… warm summer evenings, surrounded by family and friends, everyone full to the brim after a delicious meal. Then, out comes the Pavlova… the crowning centre piece. So light, crisp and sweet, with a pile of pillow-y soft cream, and then a towering mass of sweet fruit. And of course everyone devours it!
Pavlova is something I’ve really missed – It’s something where cream is a very main and important ingredient, and you can’t hide the flavour. Soya cream doesn’t whip very well (or at least no variety I’ve ever found does!), and has a discernible soya aftertaste – not great if you’re serving it up to dairy eaters who will definitely think it is below standard. Over the last few months, I’ve been doing a lot of research into dairy free alternatives and time and time again I saw whipped coconut milk as a replacement for whipped cream. Really, I thought? Does that really work? What’s the texture like? I also worried about everything having to go with coconut… as much as I love it, it doesn’t always go with everything in the same way that cream does!
However I have to say I am a complete convert! Just by refrigerating the coconut milk, it whips perfectly and the texture and appearance is exactly like whipped cream – soft, billowy mounds of it would make a great side to lots of desserts to replace normal cream – and although the coconut flavour is not overwhelming in the slightest, you could soften the flavour by folding in a few tablespoons of dairy free yoghurt, which also loosens the texture slightly.
Pavlova is great dessert to have up your sleeve, especially as the end result is spectacular and it really is very easy. You can even make the meringue part a day or two before which is always useful. Pavlova is a basic meringue recipe with two key ingredients – white wine vinegar and cornflour. It is the addition of these two ingredients which gives Pavlova it’s famous chewy texture in the middle, which just keeps you coming back for more.
A tangy lemon and raspberry drizzle cake – sweet yet sharp lemon sponge with fresh raspberries dotted throughout. Topped off with a crunchy sugar coating and dusted with icing sugar for added sweetness.
Spring seems to have arrived today. The sun is shining and so I felt it was only appropriate to bake something that reflected the change in seasons. Lemons and raspberries are two of my favourite things and nothing makes me happier than combining the two.
This is a simple twist on the traditional Lemon Drizzle cake – I added in fresh raspberries which, when baked, become these bright pink jewels hidden in the sponge with a wonderful jammy texture that make a pleasing contrast to the crunchy top and moist sponge.
This cake is super quick to make which is helped further by using the all in one method to make the sponge. It is perfect if you are in a rush – either because you’re busy, or, like me, because you just want cake and you want it soon!
Happy New Year! I find it strange the way January starts the year. After all the excitement in December, January can seem dull and plain with little to look forward to. So today I created these cupcakes, full of wonderful summery flavours to remind us that winter will shortly be giving way to the brighter seasons.
These cupcakes are lightly flavoured with lemon and then with a hit of raspberry in the centre – provided by my homemade Raspberry Curd in this instance – but you could easily do this with raspberry jam if making curd is a step too far! Raspberries are, in my opinion, one of the best summer fruits. Once they are back in season I will do a step by step post on how to make raspberry curd – it is well worth the time and effort.
— Update! — If you would like to see how to make the Raspberry Curd, the full recipe is here.
I decided to top these cupcakes with meringue as Lemon Meringue Pie is one of my favourite desserts, and it makes such a nice change to heavy buttercream as a topping. I’ve used Italian Meringue as it is already cooked by the time you top the cupcakes by whisking in a hot sugar syrup so it doesn’t create any wetness on your cakes. Plus its tasty 😀
Filed under cakes, Meringue