Malted Custard Creams #GreatBloggersBakeOff Week 2


Biscuit week !!! I am someone who will make the simplest of biscuits in the sure knowledge that none will get wasted … the boys love biscuits !! The sweeter the better … so this week I decided to make biscuits that I knew would be a hit with my boys ( and with the niece and nephew visiting they were perfect for them too !! )

The Great British Bake Off gave us 3 categories of biscuit to bake along with :
1) Signature bake – biscotti
2) Showstopper – Arlettes ( !!!)
3) Showstopper – An edible biscuit box and 36 biscuits of a different flavour

I in my wisdom decided to forego any of these bakes and made the decision to wow the crowds with my Malted Custard Puzzle Pieces !! So after a trip to Tesco to grab my ingredients I set about the bake …

Ingredients :
For the biscuits :
200g plain flour
50g custard powder
50g malted drink powder
25g icing sugar
175g unsalted butter, chopped into cubes

For the filling:

50g unsalted butter
150g icing sugar
1 tbsp custard powder
1 tbsp malted drink powder
1 tbsp full fat milk

I used a jigsaw piece shaped cutter but you can choose any shape you like !

Preheat your oven to 180 degrees . Line 2 large baking trays with baking parchment.

put the flour , malted drink powder , custard powder and icing sugar in a bowl and mix together . Ad the butter and use your hands to rub the butter into the dry mixture . the mixture should start to come together to form a dough but if not add a splash of milk to help bind it . Make the dough into a ball then flatten into a disc . Cover in cling film and pop it in the fridge for 15-20 minutes .

Now make the custardy filling . Put all the ingredients into a bowl and mix well with a hand mixer until you have a smooth creamy filling . This should be slightly stiff.

Take your dough from the fridge and roll on a lightly floured surface util your dough is the thickness of a £1 coin. Using your cookie cutter cut out your shapes and place them on the lined trays. ( Make sure you cut out even numbers as they are going to be sandwiched together! ) bake for 8-10 minutes in your preheated oven .

Cool completely on a wire rack before sandwiching your biscuits together with your custardy filling !!!


Mine didn’t even last the afternoon so be quick ! However if you don’t have a crazy gang of gannets then these will keep in an airtight container for 5 days !!

If you want to join in with the Great Bloggers Bake Off then head on over to and join the linky …

Mummy Mishaps

Why not pop over to Tesco’s Baking Recipes and see what other good stuff you can bake to keep those tummies full all summer !!!

Many thanks to Tesco for providing the ingredients for this weeks bake .

More Madeira M’dear ? #GreatBloggersBakeOff

It’s Baaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaack !!! The most eagerly awaited show of the year !!!! First week back on our screens heralded Cake Week !! Which was greeted with a Hurrah and indeed a huzzah !!! We all like a bit of cake !! I was gratified to see that the 3 challenges weren’t stupidly stupid and irrelevant ( … since when has cake ever been irrelevant ?? In fact it’s the most relevant thing in every aspect of our daily lives …surely ????)
I decided to hop skip and jump over the Walnut cake and the Black forest gateaux and for my entry into this years Week One of the Great Bloggers bake Off I opted to bring you a simple Classic Madeira …. so here you go …
  • 175g butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 3 large eggs
  • grated zest 1 lemon
  • few drops vanilla extract
  • 200g self-raising flour
  • 50g ground almonds
  • For the icing
  • 2tbsp Icing sugar
  • juice of 1/2 lemon
  1. Heat oven to 170C/150C fan/gas 3.
  2. Butter and line the base of a 900g loaf tin with greaseproof paper.
  3. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
  4. Pour the batter into the tin and smooth over the top. Bake for 55 mins – 1hr .Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before icing.
  5. Make the icing by mixing the icing sugar and lemon juice together. you want the icing to be quite thick so it can be drizzled over the top. Decorate with candied peel if you wish
  6. The loaf will keep in an airtight container for three days.- however mine lasted less than 24 hours !! But I do live with a horde of gannets !!!!


If you would like to join in with The Great Bloggers Bake Off … head on over to see Jenny at  …

Mummy Mishaps

Clotted Cream Cake

clotted cream cake

Last week was our summer Clandestine cake club event where I had given members the theme of Hidden Summer to interpret as they wished … I chose to do a clotted cream cake to encompass the theme of summer and the hidden aspect being the clotted cream within the cake … This cake made me think of Cornish cream teas as I served it with fresh strawberries and a jug of vanilla infused double cream … Even if I do say so myself .. it was a pretty fabulous cake ! Light and airy and just perfect for a summers afternoon treat ….

Clotted Cream Cake 

2 medium eggs , room temp

225g caster sugar

1/2 vanilla pod

225g clotted cream

a good pinch of salt

200g Self raising flour

Double Cream to serve

Preheat the oven to 180 degrees . Grease and line an 8″ (20cm ) deep tin.

Place eggs , sugar and the seeds of the vanilla pod into a bowl and whisk until they are thick and mousse like. The whisk should leave a trail when lifted out of the mixture.

Next , stir the cream until it is smooth and then gently stir it into the egg mixture with the salt . Sift the flour into the bowl and fold it in with a large metal spoon. When combined thoroughly transfer the mixture to the prepared tin.

bake for 50-60 minutes until the cake is golden brown and firm . Leave for 5 minutes to cool then turn out onto a wire rack to cool completely.

Serve with the cream and a few fresh sweet strawberries !

Deeeeeeeeeeeeeeeelicious xx

The Treat Kitchen , Nottingham

treat kitchen

As a child I loved going up to the shops with my big sister … we would stand and stare in awe at the rows of jars of sweets whilst choosing which treat to savour that day – rhubarb and custard , kola kubes , kali , sweet peanuts , sherbert pips ….  so much choice … but then it seemed as we grew up … the magic was lost! The jars disappeared and the sweets became smaller and pre packaged :( The age of the sweet shop had died along with our childhood dreams … so just imagine my absolute joy when I was told about The Treat Kitchen only a stones throw away from my front door in Nottingham !!!

With 13 varieties of sugar free confectionery , 36 flavours of gourmet jelly beans ( try the cranberry and apple …. delicious burst of fruity goodness) , 38 varieties of boiled sweets  and 45 gourmet chocolates to choose from you are transported back to those heady days of indecision !!!

I was very fortunate to sample some of these delicious morsels … the jelly beans were delicious … being a sucker for jelly beans I simply have to try each and every flavour so I think a trip to the shop in the near future is in order … The twins thought the radioactive strawberry sours were amazing – met with first the horrific sourness that made their tabs flap followed by the sweetness of the strawberry – many a giggle did the reaction to those bring !!! The traditional rock transported us back to the seaside …. and the foam bananas … well I simply was not prepared to share !

All of the sweets were delicious and evoked many happy memories ! Amazing how the combination of sugar and childhood memories can make you smile so widely !!

The Treat Kitchen has just won Nottingham’s Independent Business of the Year 2015 !! So very well done to all involved … a much deserved accolade!! They are having a celebration in store TOMORROW ( 25th July 2015) with all sweets being 3 for 2 !! Pop along and fill  your basket whilst revisiting the happy dream filled worry free days of perfect confection ……

The Treat Kitchen can be found at 21-23 Wheeler gate , Nottingham  NG1 2NA

You won’t regret it …

Review : Monte Giove Pinot Grigio/Chardonnay


The other night I went to a new restaurant in town where I was given a sample of a walnut , stilton and apple salad  … I’m not going to lie it was so delicious in its simplicity I had to recreate it at home ! So I did … then sat down to eat it with a chilled glass of Monte Giove  and my goodness … what a taste sensation !!  This heady mix of Italy’s classic white grape (pinot grigio) blended with the chardonnay grape make for a delightful white wine – They know what they’re doing with grapes in Italy !!

The blurb on the bottle tells me that this wine is perfect with grilled fish  which I am sure it would be ! It also tells me that the Monte Giove goes well with salads … that my friends is so very true ! The zesty lemon hints in the wine add extra crispness to the wine which has to be chilled to be enjoyed fully  where the floral hues compliment the grape blend magnificently .

Whist the weather is this amazing you should head out to your local co-op and grab yourself a bottle or 2 of this fantastic Italian wine , retaling at £5.99 a bottle . Whist at the co-op why not grab some walnuts , stilton and crisp green apples too and have a stunning salad to compliment this fantastic drink . Invite your mates over – it’s too good not to share !

This review is part of The Co-operative’s #welikewine campaign that you can find more out about HERE

Veneto Pinot Grigio Rose


The change in weather is so very welcome to my bones … I’ve loved being out in the garden getting all the little jobs that I’ve been planning over the dark cold winter, started and underway …. ! So when the sun is shining what better than sitting in your freshly mown garden … gazing at the freshly painted wood work …. with a cool chilled glass of pinot grigio to keep you company and cool you down in the beating sunshine !!

This Veneto Pinot Grigio Rose is the perfect accompaniment to the scene I’ve set . This wine is produced exclusively for The Co-op and is a very affordable price  at £6.99 a bottle . This Pinot Grigio is sourced from North East Italy … home of the pinot grigio grape  and is quite simply delicious . It has a melodic pairing of strawberries and peaches that make your heart glad . the dryness of the grape surrounded by this magnificent fruitfulness make this wine an absolute delight .

This wine will match perfectly with a summery pea & ham risotto  or a decadently delicious cheese board and is a must  with a fresh pasta with a delicious homemade tomato sauce sprinkled with parmesan ! This wine is also absolutely perfect for those impromptu balmy evenings of barbeques and good friends !!!

This Veneto Pinot Grigio Rose is just fantastic. An easy drinkable treat for any occasion … it certainly whispers to me that Summers coming …let’s celebrate !

This review is part of The Co-operative’s #welikewine campaign that you can find more out about HERE

Hot Cross Cookies


It’s almost Easter and to be quite honest I can sometimes get a bit fed up of all the chocolate  (sacrilege I know ) … I think sometimes we need to break the monotony and make something equally as naughty ( and still with a bit of chocolate in it) that we can dunk in our tea over the lazy Easter weekend … So I give you my version of …

Hot Cross Cookies !!

  • 200g softened butter
  • 100g light muscovado sugar
  • 1 egg , medium free range
  • 250g plain flour
  • 1 tsp ground ginger
  • 2 tsp baking powder
  • 100g sultanas
  • 100 g white chocolate ,  (50g chopped )
  • 50g Dark chocolate , chopped

Heat  your oven to 180C/160C fan/gas 4. Lightly grease 2  baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour,ginger  and baking powder, then combine to make a dough. Add the sultanas , 50g of chopped white chocolate and the dark chocolate, and mix to combine.


Roll lumps of dough into balls the size of golf balls ( if the dough is a bit sticky generously cover your hands in flour to help with the rolling) . Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.

Melt the remaining white chocolate either in the microwave or over a pan of boiling water. Using a  teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating.


These cookies CAN last up to 3 days … however they are pretty good so don’t expect them to hang around that long !!! Happy Easter Folks x


This recipe is part of The Central England Co-operative Easter campaign …. you can read more about this  HERE