December 22, 2015

Im a bit brownie obsessive at the moment. Its just one of those recipes that is super easy to do, not too time consuming and guaranteed to be a massive hit with everyone. This variety features chewy salted caramel and milk chocolate chunks. I also used my brand new individual tray bake tray. It made things so much easier when turning out the brownies and it bakes it into 8 perfect portions. This recipe was tested by the guys that work with Tom and they went down a treat!


  • 210g unsalted butter
  • 200g Milk chocolate
  • 100g Dark chocolate
  • 397g can Carnation caramel
  • 1 tsp sea salt plus extra for top
  • 200g golden caster sugar
  • 4 medium eggs
  • 100g plain flour
  • 50g cocoa powder

To begin, heat oven to 180C/160C fan/gas 4. Grease an 8 hole brownie tin. Slowly melt the butter in a pan and then break in all of the dark and half of the milk chocolate. Once the butter has all melted, remove the pan from the heat and allow the chocolate to melt naturally in the hot butter, stir occasionally until it has all melted and mixed together. 

Take a bowl and mix half of the caramel with the sea salt until it is nice runny. Add the rest of the caramel to the sugar and eggs and beat until incorporated. Then whisk in the chocolate and butter mixture, flour, coco powder and a pinch of table salt then mix until even. Chop up the remaining 100g of milk chocolate and mix in as chocolate chunks. 

Half fill the brownie trays with mixture, add a layer of caramel, top with more brownie and then drizzle more caramel on top. Scatter a little more sea salt on top then bake for around 25 minutes until they are cooked and not gloopy in the centre. A good brownie should jiggle a little in the centre and have a nice firm crust. 

Take out and leave to cool a little, turn out and enjoy!


I know pancake day is over. But nothing beats a good pancake stack on a lazy sunday morning. Now these pictures aren't exactly pretty but when a stack of fluffy pancakes is drenched in raspberry coolie and creme fraiche I don't think it needs to be!

This recipe will give you about 4 large fluffy pancakes. Experiment with toppings. Go crazy! These are great for your all american maple syrup and crispy bacon or go sweet with strawberries and nutella.

135g Plain Flour
1 tsp baking Powder
Pinch of Salt
2 tablespoons caster sugar
130ml milk 
1 large egg beaten lightly
2 tbsp olive oil plus extra for frying 

 Mix all the dry ingredients together in a large mixing bowl. In a separate bowl mix the egg, milk and oil. Combine both mixes and beat until smooth and light. It should be thicker than regular pancake mix. Leave to stand in fridge for ten minutes.

Heat the spare oil in a pan, take a ladle full of batter and spoon into the centre of the pan. Wait until you see the middle beginning to bubble up a little then flip the pancake. Stack up, top up and enjoy!


March 08, 2015

Theres something truly satisfying about fixing your friends a cocktail with some home flavoured vodka. Blood oranges are just in season right now and have a gorgeous ruby red interior, perfect for flavouring some boring old vodka!

To make this beauty I simply took 4 ripe blood oranges, and squeezed the juice of three of them, removing any pips. I then sliced the final one so it would fit into the kilner bottle. Then I simply added the juice, orange slices and a spoon of caster sugar into the bottle and topped with vodka. It's best to leave this for about a week to really get a good flavour and the oranges will turn the vodka a beautiful pale pink colour. 

I like to make a fruity cocktail with this vodka by adding one measure (or two, hey Im not judging!) to a jam jar filled with ice, top with old fashioned cloudy lemonade and add a splash of grenadine for sweetness. 

These are so great as present ideas as well. Why not try with other fruits or even things like skittles?

As always send me pictures your creations! 


February 20, 2015

I'm not really a biscuit kind of person. By that, I mean your unlikely to see me reaching for a bourbon or custard creme. However, I do love a good white chocolate cookie. They need to be crisp around the outside and nice and chewy in the middle. I added glacier cherries to this classic chocolate chip recipe for an extra sweet texture. 


150g Salted Butter Softened to room temperature
2 tsp vanilla extract
80g Granulated Sugar
80g Light Brown muscovado sugar
1 Large egg
220g Plain Flour
Pinch of Salt
1/2 tsp bicarbonate of soda
200g White Chocolate chopped into chunks
Handful of Glacier cherries chopped in half

Pre-heat oven to 190 degrees and line a baking sheet with greaseproof paper. Cream the butter and sugars together in a bowl until pale and fluffy. Beat in the egg and the vanilla extract. 

Sieve the flour, bicarbonate of soda and salt into the bowl and mix well. Add the chocolate chips and cherries. Mix until the dough is consistent. 

Spoon into small rounds onto the baking sheet. They will expand when baked so take care not to put them too close together. Bake for around 8 - 10 minutes until they are golden brown. Leave them to cool on the tray for 5 minutes before transferring them over to a wire cooling rack. 

Be warned. These are addictive! If anyone baked them don't forget to send me pictures so I can check it out! 


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