Chocolate Fudge Cake Recipe

I was recently asked to take a cake up to my mothers for a spot of tea, it ended up being like the great British bake off with the family contributing and becoming highly competitive!

This was my effort, very deep chocolate flavour,gooey chocolate filling finished with praline and toasted flaked almonds for added texture.

175g soft butter
175g wholemeal self raising flour
1 rounded tbsp cocoa powder
1 rounded tsp baking powder
175g light soft brown sugar
3 large eggs

For the filling and topping:
125g light soft brown sugar
170g tin of evaporated milk
125g dark chocolate, (50-55% cocoa solids)
50g butter, softened
Vanilla extract to taste
Toasted flaked almonds to decorate


Pre heat the oven to 170C. Lightly grease a 20cm square or round cake tin and line the base with baking parchment.

Place all the cake ingredients in a bowl and mix them together. You should end up with a mix that drops of the spoon when you tap it on the side if the bowl.

Spread the mixture evenly in the prepared tin and bake in the oven for about 40 minutes or until springy in the centre.

Remove from the oven, carefully turn out of the tin and allow to cool on a wire rack. Cut the cake in half down the centre. So you have two brick like slabs.

For the filing combine the sugar and the evaporated milk in a heavy sauce pan. Heat gently to dissolve the sugar . Bring to the boil and simmer for 6 minutes. Remove from the heat and whisk in the chocolate, followed by the butter and vanilla extract.

Place the mixture in a bowl and allow to chill for about 30 minutes for it to thicken. Remove for the fridge, give it a good mix . Spread half on the sponge , place the other sponge on top. Use the remaining chocolate mix to cover the cake using a spatula. decorate the top with flaked almonds.

Top tips:
When making the cake, have all your ingredients at room temperature . They will mix better all at the same temperature.

If the cake mix is to thick, add a little water to loosen.





Jam and peanut butter thumb print biscuits

This is a fun recipe to do with the kids.
The results are these delicious Sweet and salty biscuits with a chewy jam centre, extremely moorish!


115g unsalted butter
100g castor sugar
1 large egg, separated
175g plain flour
Pinch of salt
40g ground almonds
40g castor sugar
Jam and peanut butter

1, pre heat the oven to 180C. Line 2 baking trays with parchment.

2.Beat the butter and sugar together until light and fluffy. Add the egg yolk, beat well to combine. Sift in the flour and salt and mix well.

2. Mix the 40g of castor sugar and ground almonds together. Lightly whisk the egg whites. Roll the dough into walnut sized balls, dip into the egg whites and then the almond sugar.

3. Place the balls on a baking tray and make a deep indentation in in the middle if the ball with your thumb.
Bake in a pre heated oven for 10 minutes.

4. Remove from the oven, press down again on each indentation and fill with jam and peanut butter. Place back in the oven and bake for a further 10 minutes or until golden.

My girls made these from start to finish and have eaten the lot!





#Gloop Popcorn!

I was fortunate enough to receive a jar of Gloop from the mesmerisingly amazing Frandie Macaron Team . A little jar of salty,sweet, caramel dessert sauce, it tastes that good I could have eaten the whole lot with just my fingers.

It arrived to me via Ally ( goddess of buns, uglibuns in particular) who passed it onto mike the veg man from plough to plate. Mike then snuck it in a veg box and the Gloop miraculously arrived! *deep breath*

So with the above being three of my food heroes this Gloop stuff had to be good.

I popped the lid off and dived in, the rest is history!

With all the flavour sensations going on, textures and even the smell my mind started working overtime.

I came up with a Gloop popcorn recipe , the real “once you pop, you can’t stop”

So here it is!


200g popcorn, cooked
Half a jar of Gloop, approx 100g
Half a teaspoon baking powder

1, place the gloop in a large sauce pan and heat until it starts to bubble.

2, Add the baking powder and whisk vigorously. It will bubble up so be careful. Add the popcorn and stir off the heat until the popcorn is evenly coated.

3, Place the glooped popcorn in a bowl and allow to cool, it should become crisp. Then enjoy!

Top tips:

The baking powder will help the gloop to go crispy as it sets on the popcorn.

Add the popcorn accordingly, if you like a thick coating then out less in.

A little pinch of sea salt will give it that salty sweet contrast.





It would be great to see your creations, if posting on twitter or Instagram please use the #Gloop hashtag and join the addiction ! : )

Blackberry, almond and raisin Pasty

After picking kilo upon kilo of blackberries, my little girls wanted a blackberry pasty!

So here it is.

300g blackberries, rinsed
Sugar, to taste
Handful of raisins
50g ground almonds, approx
Puff pastry
Splash of milk
Flour to dust

1, Place the blackberries in a saucepan with a good spoon of sugar and bring up to the boil . The blackberries will release their natural juice as they heat up.

2, strain the blackberries through a sieve, capturing the juice. Place the juice back in the pan and reduce by half. The blackberries can now be added back to this to create a compote. Leave to cool.

3, Roll the puff pastry out to the size of a large dinner plate. Brush with a little milk and sprinkle one half with ground almonds and raisins. Place the blackberry compote on top. Now fold the empty half of the pastry over the filling to create a pasty . Press the edges down with a fork .

4, place on a baking tray and refrigerate for 15 minutes to relax and firm the pastry up.

5, Pre heat the to 200C. Brush the chilled pasty with a little milk and liberally sprinkle with castor sugar. Cut an air vent in the top. Bake in the oven for 20-25 minutes or until crisp and golden.

I served mine with a simple no churn vanilla ice cream. Delicious hot or cold !

Top Tips:
sprinkling the pastry with ground almonds will absorb any juice that comes out of the blackberries. Helping to avoid a soggy bottom.

Using milk as a wash allows to pastry to be cooked longer in the oven without it caramelising to quickly.

Allowing the pastry to rest in the fridge will prevent it from shrinking when cooking.