Bergamot and Honey Cake

Earl Grey tea is made using the oil from bergamot’s rind. I've always loved it, and was pretty sure I’d enjoy baking with bergamot. It sounds really silly to say - but it was amazing to cut open the fruit and immediately get the aroma of something I usually only ever associate with tea.

Chunky Peanut Butter Granola

Homemade granola is something we always have a large supply of. We’re 'dessert every day' kinda people, and sometimes (when cake isn’t an option) we have late night bowls of yogurt and granola drizzled with lots of honey. 

Raspberry Jam Bostock

It’s been a long time coming, but I’ve decided that 2018 is the year that I bring brunch to my blog. As a millennial, I’m highly experienced with brunching, so it only seems natural to start sharing some of my go-to recipes. I’m not particularly fussy either - sweet or savoury, if there’s brunch on the table, I’m in.

Pumpkin Spice and Maple Caramel Cake

In a way, the texture and flavours of this cake are quite similar to a carrot cake - I’ve even added  walnuts to it a couple of times, which are a nice, crunchy addition. However, it’s the maple caramel that really takes this cake to another indulgent level - it’s very comforting on a chilly afternoon with a cup of tea. 

Salted Honey Pie

If you go to New York and don’t get pie from Four & Twenty Blackbirds, then did you even go to New York? In my opinion, you did not! Here's my version of a special Salty Honey Pie...

Autumnal Pavlova

It’s not often a pudding I make in the winter, usually because I love to pile on lots of fresh summer berries, but I seem to have bypassed the whole summer without a single pav, so I saw this as the perfect opportunity to switch up my traditional toppings for something bit more comforting as the dark nights draw in.

Spiced Toffee Apple Cupcakes

Nothing says autumn quite like toffee apples, right? I was obsessed with them growing up and can still remember that sweet crunch of the toffee coating, as my teeth made their way through to the juicy apple underneath - pure joy! 

Lemon Ice Cream Cheesecake

So it looks like frozen desserts have dominated the blog in July and August so far. I’d like to say it was all part of a strategic plan that I put together months ago but, in reality, it’s just been a totally happy accident...

No Churn Coconut and Raspberry Swirl Ice Cream

No churn ice cream is a revelation for me. With just two ingredients (double cream and sweetened condensed milk) you have a simple base for any ice cream flavour. The best part is, the recipe requires minimal hands-on time in the kitchen and it doesn’t need to be hand churned - simply leave it in the freezer to set.

Strawberry and Prosecco Sorbet

Inspired by that summertime nostalgia, this sweet yet refreshing sorbet is the perfect dessert to accompany an afternoon of Wimbledon-watching. The recipe is really simple and the best part is; you don’t need to invest in an ice cream machine to make it.