Syrup sponge pudding

2tbsp golden syrup (more if you have a sweet tooth)

75g plain flour, 2.5tspn baking powder, 2 large eggs, 100g caster sugar, 100g softened butter

1litre microwaveable bowl.

pour syrup into bowl and turn to coat sides/bottom

In a separate bowl, mix together all other ingredients (2-3mins)

spoon this mix onto syrup and spread/level evenly.

cover loosely with cling film and micro for 5-6mins on high.

Remove and let stand for 5mins (if you value the roof of your mouth), then turn out onto plate.

Enjoy with custard/ice-cream/both 🙂

Mushroom soup

1 punnet of portobello mushrooms
50grms white rice
2 onions chopped
2 cloves of garlic
1 small bunch thyme
Vegetable stock cube
1 litre if water
Pinch salt
1 tablespoon olive oil or fry light.

Lightly sauté onions and garlic, add chopped mushrooms and rice then season with salt. Pour over 1 litre of veg stock then add thyme. Simmer until all the ingredients are cooked. Blend together then serve.

Spicy Squash & dill soup


  • Approx 1kg butternut squash (unpeeled)
  • 1 onion
  • 2 vegetable stock cubes
  • 1 1/2 tsp dried chilli flakes
  • 2 pints water
  • 3-4 tsp dried dill
  1. Peel & de-seed the butternut squash, chop into even sized chunks about 2-3 cm
  2. Peel & chop the onion
  3. Heat a large saucepan with a small amount of oil (fry light works well) and gently sweat the squash & onion for a few minutes, allowing to brown slightly.
  4. Add the chilli flakes & stir
  5. Gradually add all of the water, followed by the stock cubes. Bring to a gentle simmer.
  6. Allow to simmer for approx 15 minutes stirring occasionally.
  7. Blend into a smooth soup, return to the heat & add the dill.

Red Velvet Cup Cakes

These are SO light and fluffy you’ll be amazed.  The list of ingredients is a little out of the ordinary but stick with it.  Also, it really is made super delicious by using the icing suggested.

It is also worth noting, to get a really lovely red colour, I find it best using a dark pink colour – once mixed with the cocoa, a nice red is achieved.  I’ve also given up on the little supermarket colourings and only buy the Wilton gel from Lakeland or Hobbycraft.

Makes 12.


  • 60g Butter
  • 150g Caster Sugar
  • 1 egg
  • 1 tablespoon cocoa
  • 150ml water
  • 1 teaspoon of Wilton’s gel colouring
  • 1 tsp vanilla extract
  • 120ml Buttermilk
  • 150g Plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white vinegar



  • 100g full fat cream cheese
  • 50g butter
  • 300g icing sugar


  1. Cream the sugar and butter until pale and fluffy
  2. Lightly whisk the egg then add to the sugar and butter mix a little at a time.
  3. In a separate bowl, mix the vanilla, water, colouring and cocoa to form a smooth paste.
  4. Stir the wet cocoa mix into the sugar and butter and mix well.
  5. Add half the butter milk, mix, then half the flour, mix, remaining butter milk, followed by the remaining flour.
  6. Add the bicarb, followed by the vinegar and beat in.
  7. Divide between 12 cases and bake for approx. 20 mins until sponge gently springs back when pushed.
  8. Allow to cool.
  9. Make sure the butter is nice and soft before starting – otherwise you’ll end up with small lumps in the cheese that are difficult to mix.
  10. Place the butter, cream cheese and icing sugar in a bowl and mix well.

If you want to achieve a swirly mixed colour, simply colour half the topping place both colours side by side in the icing bag – gently shake to the bottom – then ice!

Enjoy X

red V




Banoffee Cupcakes

Super easy & delicious, you won’t eat fresh bananas again!

  • 125g unsalted butter
  • 125g caster sugar
  • 3 eggs
  • 3 tablespoons milk
  • 250g Self raising flour
  • 1 teaspoon baking powder
  • 3 ripe bananas
  • 1 heaped teaspoon ground cinnamon


1. Preheat the oven to gas mark 5 and line 2 x 12 cupcake tins with 24 cases.

2. Cream the butter and sugar, then incorporate one egg at a time, followed by the milk.

3. sift in to the mix the flour, baking powder and cinnamon.

4. Add the mashed banana and mix well.

5. Divide between the tins, and cook until golden – around 25 mins.

6. Turn out to cool and top each cake with a good dollop of Carnation, Caramel (condensed milk caramalised for you already!! in a tin).

If you’re feeling cheeky, top with chocolate swirls.


Fresh Cream Strawberry Cake



Things you need:

  • 225 grams (8 0z) each of  butter (soft), caster sugar and self raising flour
  • 3 eggs (medium or large, does not matter too much)
  • 2 tsp vanilla extract
  • splash of milk (if the milk is too stiff)
  • 400ml/500ml carton of double cream
  • punnet of fresh strawberries
  • choc chips
  • icing sugar (for decoration)

How to cook it:

Pop your oven on to 180C/350F/Gas mark 4.

Grease (with butter) and line the bottom of two sandwich tins.

Throw the butter and sugar in a bowl. Mix up into a sugary paste, always easier when the butter is soft. I use a wooden spoon but you can use a mixer if you like. Add the eggs and vanilla extract and continue to mix, when the mixture is smooth fold in the flour. If once folded the mix is a little stiff you can add a touch of milk.

Separate the mix evenly into the two sandwich tins. Spread the mix for even coverage.

Pop in the middle of the oven.

After 20 minutes check them, they should be golden brown and springy to touch, if not leave for a further 5 mins.

Once ready, remove from the oven, leave to cool and then turn out onto a wire rack.

Making your cake:

This is the fun bit. When the sponges are cool, place one on a plate or cake board. Whip up the double cream. Spread half the cream on the sponge on the cake board. Then slice up the strawberries and lay them on the cream. Scatter the choc chips on the strawberries, you can use as many as you like, white, milk and/or dark. Then spread the remaining cream on top of the strawberries and choc chips. Carefully place the other sponge on top. Then make it look EVEN better by popping a tablespoon of icing sugar in a sieve and cover the top sponge with the sugar evenly. Decorate with a whole fanned strawberry on top.