Cornflake Chews


Have you ever bought a multi-pack of mini cereals and ended up wasting the plain cornflakes? Well now you can use them up!

My Cornflake Chews are perfect for when you are peckish and want a tasty snack; they are crunchy, buttery, with an almost toffee-like texture. They’re quite addictive, so be careful! Of course they’re also easy peasy to make and are an ideal way to make cornflakes more exciting! (No offence to those who actually are excited by them 😳😬)


2  handfuls or miniature packs of plain cornflakes (or frosted flakes)

70g Self raising flour

125g Unsalted butter

75g Caster sugar

1 capful of vanilla essence


1. Preheat the oven to 200c/ Gas mark 5 and prepare a tray with some baking paper

2. Cream the butter and the sugar until smooth, then add the vanilla

3. Fold in the flour and mix in the cornflakes, crush them in as you fold the mixture. (The mixture will look quite moist and you might be tempted to add more flour but never fear! This is how it is supposed to look.)

4. Take small spoonfuls of the mixture and place on the tray. Each blob of mixture should be about 2cm apart

5. Bake for 20 minutes until golden brown. Wait until cool and crunchy to have a munch!


Tipsy pineapple upside-down cake


Pineapple upside-down cake is probably one of my favourite fruit cakes. I make it retro but with a twist!

I like to add a cheeky dash of white rum into mix just to jazz up the flavours a little. The recipe is so easy and the end product is super moist and tasty; it will certainly go down well after dinner!



100g self raising flour

100g golden caster sugar

100g butter

1 teaspoon of baking powder

1 teaspoon of vanilla essence

2 large eggs

6 pineapple rings

2 teaspoons of pineapple juice from the tinned pineapples

2 teaspoons of  white rum


1. Preheat the oven to Gas Mark 5/180c and butter a cake tin. Sprinkle sugar on the base, then add the pineapple rings.

2. Cream the butter and sugar until smooth and then mix in the pineapple juice and rum.

3. Beat the eggs in another bowl and add the vanilla then add to the butter mixture.

4. Add the flour and baking powder and whisk the ingredients together.

5. Spread the mixture over the pineapples and put in the oven to bake for 30minutes until golden brown.

6. Leave to cool for 10minutes before flipping the cake over to reveal the juicy pineapple topping!

Lil’ Lemon Drizzle Cakes

imageWhen I was younger, I never used to love lemon drizzle cake as much as I do now. I don’t know what happened to me…perhaps my tastebuds matured. Anyway, now I absolutely love it. Nothing is more satisfying than having a chunky slice of lemon drizzle alongside a strong cup of tea 😋.

After obsessing over Marks and Spencer’s magnificent version of the cake (which has icing sugar as a topping instead of crunchy lemon icing), I decided to take inspiration from them and bake my own bite size versions: lil’ lemon drizzle cakes! They will satisfy any cravings you have for something zesty. The sponge is light and moist and the topping is…well…the icing on the cake! Enjoy the recipe!

Makes 15


100g self raising flour

100g lightly salted butter

2  whisked eggs

1 tablespoon of milk

100g caster sugar

2 capfuls of vanilla extract

1 lemon

125g icing sugar


1. Preheat the oven to 180c, gas mark 4.

2. Cream the butter and sugar together until smooth.

3. Add the whisked eggs, milk and vanilla then combine the mixture.

4. Sift in the flour and mix until smooth.

5. Wash and dry the lemon and then grate the skin into the mixture to get the lemon zest. Cut the lemon in half and squeeze the juice from one half into the cake mixture then combine.

6. Spoon into cupcake holders and bake for 35 minutes until light brown. Put a knife through one to see if it comes it clean. If it does not, bake for a further 5 minutes.

7. Leave the cakes to cool and make the icing.  Pour 125g of icing sugar into a bowl and add drops of water slowly whilst stirring until you get a thick but spreadable consistency.

8. When the cakes have cooled, use a teaspoon to spoon the icing onto the cake tops. Carefully spread around until each top is fully covered. Add a sprinkle of lemon zest and voila!



Chocolate Biscuit Fridge Cake


No word of a lie, this fridge cake was so nice that when our house was burgled a few years back, the thieves stole it from our fridge! Forget the stolen jewellery and tech; I was most upset about the fact they had the cheek to take my beloved fridge cake that I was looking forward to eating when I got home!

I made this yesterday for the first time in ages, just for nostalgia’s sake, and it tasted as good as ever. The recipe comes from my favourite cook book ‘Just like mother used to make’ by Tom Norrington Davies. I recommend looking him up, as his recipes are awesome!

Anyway, I followed his recipe but used the humble digestive biscuit instead of Ameretti ones. So if you are ever craving chocolate and fancy something chewy and biscuity too, give this a try. It’s ridiculously easy to make and will hit your sweet spot instantly 😋


50g butter

1 tablespoon caster sugar

2 tablespoons cocoa

1 1/2 tablespoons golden syrup

250g crushed digestive biscuits


1.Grease and line an 8inch baking tray

2.Gently heat the butter, sugar, cocoa and syrup in a pan until melted

3.Fold in the biscuits and stir on the heat for 1 minute

4. Scoop the mixture onto the baking tray, spread it out evenly and press it flat

5. Chill in the fridge for 2 hours before cutting into squares or triangles



Strawberry Crumble Cake

imageimageWhat would happen if a vanilla cake and strawberry crumble had a baby? Their offspring would be this delicious treat! Strawberry crumble cake 😋.

The idea for this recipe came from my love of both desserts and my inability to decide whether to make a cake or crumble after dinner.

The recipe for this is super easy and, if you’re a frozen fruit hoarder like me, will help to use up frozen strawberries (although you can use fresh strawberries if you prefer).


For the strawberry cake:

8-10 frozen strawberries

225g flour

1/2 teaspoon baking powder

150g sugar

170g butter

1 egg

2 capfuls of vanilla extract

2-3 tablespoons milk

For the crumble topping:

90g flour

2-3 tablespoons of butter

50 g sugar

1 capful vanilla extract


  1. Preheat the oven to 180c/ gas Mark 4 and grease a round baking tin
  2. Make the crumble topping first. Put the flour and sugar into a bowl. Add the butter and vanilla then crumble the ingredients together with your fingers until it resembles medium sized crumbs. Place the bowl of crumbs in the fridge until you are ready to use them.
  3. Next, cream the butter and sugar until smooth, then add the beaten egg and mix into the butter mixture until fluffy
  4. Seive the flour into the bowl, then add vanilla and the milk.
  5. Mix the ingredients together until all are combined and the batter looks smooth. You will notice that it will have a thick consistency. Add more milk if it is too thick and difficult to mix.
  6. Spoon the cake batter evenly into the cake tin and place the strawberries around the perimeter and a few in the centre of the batter. Push them down until they touch the base of the tin.
  7. Sprinkle the crumble topping over the cake then put in the oven to bake for 35-45 minutes.
  8. Leave the cake to cool for 20 minutes before serving then enjoy with ice cream,double cream or simply a nice cup of tea!



Banana Cake

imageimageThis recipe is so easy to follow and the results are simply delicious.

The next time you see an overripe banana in your fruit bowl you should be filled with excitement because an overripe banana = banana cake! It is definitely an excuse to make this delicious cake and indulge with a hot cup of tea or coffee.


1 overripe banana

125g butter

130g  granulated sugar

1 tablespoon of demerara sugar

190g self raising flour

2 teaspoons vanilla

1 egg

3 tablespoons of milk


  1. Grease a round baking tin and preheat the oven to gas Mark 4/ 180c.
  2. Melt the butter and sugar in a pan. Turn off the heat when they have melted completely and then pour into a mixing bowl
  3. Mash up a banana and stir into the butter mixture
  4. Beat an egg, vanilla and milk into a small bowl and then slowly pour into the butter mixture, bit by bit, mixing as you go
  5. Add the flour and mix in until the cake batter is smooth and all ingredients are combined
  6. Pour the cake batter into the baking tin and sprinkle with demerara sugar then put in the oven to bake for 25-30 mins.
  7. Test whether the cake is cooked by pushing a knife through the middle of the cake. If it comes out clean then it is ready!
  8. The cake should have a golden brown topping. Enjoy!



Mini Banoffee Tarts

imageI always liked the idea of ordering a banoffee pie whenever it’s in the menu at a restaurant but I’ve always been weirded out by fresh bananas in desserts. I don’t know, there’s just something about the texture!

I’m perfectly fine eating a banana on its own or making banana cake or fritters where it’s combined with the batter, but chop up some bananas and cover them in cream and I will vom. My dad puts fresh bananas in his cereal and I can’t even stay in the same room to watch or hear him eat it! Yep, that’s how bad it is. Maybe it’s just me, I’m just weird 😂.

Anywaaaay, my odd phobia is what gave me the idea for this dessert, a delicious banoffee tart with the bananas blended and mixed into the toffee…so it really is banoffee!

The results are scrumptious; you get a crunchy shortbread crust mixed with the smooth and slightly chewy banoffee and the cold cream which cuts through the sweetness. It is simply perfection. Give it a try. And if you share my odd phobia too, you’ll be well pleased with this dessert 😉.


6 miniature tire short crust tart bases  (I bought Taste the Difference ones from Sainsbury’s for £2)


For the banoffee:

2 ripe bananas

A dash of milk

50g slightly salted butter

50g brown sugar

1/2 tin condensed milk

For the whipped cream:

1/2 300ml of whipping cream

1 tablespoon vanilla essence

2 teaspoons caster sugar


  1. Blitz the bananas with a dash of milk until smooth
  2. In a small pan melt the butter and sugar and bring to a boil
  3. Turn down the heat slightly and pour in the condensed milk whilst stirring continuously
  4. Turn the heat up and pour in the banana mixture. Keep stirring for 5-8 minutes until the mixture slowly turns caramel brown and has a firmer consistency.
  5. image
  6. Take the banoffee off the heat and spoon into the tart cases. Leave to cool for 5 minutes and then pop them into the fridge to set for 30 minutes
  7. When the tarts have set you can make the whipped cream. Pour the cream into a jug and add the sugar and vanilla. Whisk until the cream is stiff.
  8. Spread the cream over the banoffee tarts and voilà! These will be ready to eat straight away, however if you want to save them they can store in the fridge for up to 2 days.





Toffee Apple Crumble


One of my favourite desserts is fruit crumble; it could be any fruit: apple, pear, blueberry, whatever just let me eat it!

I had a craving for crumble after yesterday’s roast dinner, however I decided to add a twist to the classic British pud…I created toffee apples. It was sooooo good and extremely comforting. I was only experimenting but will definitely make it again in the future!

Again this is another easy peasy  recipe that will help you to use up some cupboard items and apples if you’ve just been staring at them rather than actually eating them (like I had). There’s no need for you to use cooking apples for this dish, ordinary eating apples will do, trust me! I happened to get mine from my new favourite supermarket Lidl for a lovely £1.49.


Serves 6


For the toffee flavouring:

100 fl oz of water

2 tablespoons of granulated sugar

3 tablespoons of golden syrup

1 cap of vanilla essence

1 1/2 tablespoons of butter (I just used Clover, but you could use unsalted butter)

For the fruit base

5 gala apples peeled, cored and chopped into little wedges (use more if you are using a bigger dish)

For the crumble topping:

150g plain flour

1 tablespoon of oats

100g of granulated sugar

1 tablespoon of Demerara sugar (optional)

100g of butter (add another teaspoon or two if you feel that the mixture is too dry)

2 caps of vanilla essence


1.Preheat your oven to gas mark 5/ 170.c for fan ovens/190.c for electric ovens

2.Add the apples to a pot and cover in boiling water. Heat until the apples have become slightly soft and then take off the heat.

3.In a small pot, add the water and sugar. Heat until the sugar melts and the water comes to a boil.

4.Lower the temperature and then add the golden syrup, vanilla and butter, stirring until they melt. Bring back up to the boil again.

5.Drain the apples and add them to the toffee flavouring. Fold all of the apples in until they are covered in the liquid and then leave them to cools and absorb the flavour.

6.Whilst you leave the apples to cool, create the crumble topping: Add the flour, oats and sugar to a mixing bowl.

7. Next add the vanilla and butter then use your fingers to rub the ingredients together until it forms crumbs (I like to form big crumbs to create a crunchier texture- you can achieve this by adding a little more butter if the texture is too dry, but not so much so that the texture becomes sticky).

8. Spoon the apples from the toffee mixture into an ovenproof dish. Add a few spoonfuls of the toffee juice too for extra flavour.

9. Sprinkle the crumble topping over the apples until they are all covered. For extra crunch, you could sprinkle some Demerara sugar on top which will caramelise.

10. Put the crumble in the oven on the top shelf and bake for 20 minutes. Check to see if the topping is golden brown, if not leave in for a further 5-10 minutes.

11. Leave to cool until warm and then serve with lashings of custard, yum!