Apple Crumble

Hello Everyone, I hope your day has been well.

So I made an apple crumble one Sunday morning and I realised I’ve never shared a recipe on my blog. I don’t make crumbles that often however, I’ve made quite a few apple based dishes in the past. This recipe was perfect for me and my family, not too much apple and a golden crumble topping with the addition of oats for extra crunch. Apple crumble is a great autumn dessert because it’s so warming and apples are in season. Not only that, it’s super versatile and can be eaten alone, with custard, ice cream or clotted cream. Why not make this for your dessert today!

Recipe: Apple crumble (serves 4)

Ingredients

4 apples, wash and peel

1/3 tsp cinnamon powder

125g plain flour

50g oats

80g brown sugar

110g butter, cubed

Method

  • Preheat the oven to gas mark 6 and get a medium sized square oven dish.
  • Wash and peel the apples, slice thinly and put into the over dish, sprinkling over the cinnamon.
  • In a large bowl, mix the flour, oats and sugar together then rub in the butter using your fingers until it resembles large breadcrumbs.
  • Sprinkle the flour mix over the apples and bake in the oven for 35-40 minutes until golden brown on top.
  • Leave to cool down slightly before eating alone, with custard, ice cream or clotted cream.

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Coconut and Cinnamon Pancakes

Hello Everyone, I hope your day has been well.

I love switching up my breakfasts every now and then and pancakes is something I’ll always experiment with because they are so versatile. I have to admit this isn’t the healthiest choice but it surely is delicious. This is a twist on the classic American fluffy pancakes for a little more spice and flavour. Coconut and cinnamon taste really good together and these pancakes are great for breakfast or dessert depending on your preference. I have drizzled a little maple syrup and sprinkle on some desiccated coconut for serving.

Recipe: Coconut and cinnamon pancakes (makes 4)

Ingredients

66g self raising flour

1/3 baking powder

1/4 tsp cinnamon

1/2 tsp caster sugar

1 egg

8g melted butter

66ml coconut milk

1/2 tsp oil

Drizzle of maple syrup

Sprinkle of desiccated coconut

Method

  • Sieve the flour, baking powder and cinnamon into a large bowl and mix in the caster sugar.
  • In another bowl, whisk the egg, butter and coconut together until well combined.
  • Gently whisk the liquid mixture into the flour mixture until smooth and then leave to rest for 20 minutes. Resting the pancake batter allows the gluten to relax and the grain to swell so that when you finally cook it, the pancakes will be more fluffy and light.
  • Use kitchen paper to rub oil over a frying pan and place on a medium heat to get hot.
  • Once the pan is hot add 3 tablespoons of the batter into the pan, cooking for 3 minutes on each side until lightly golden and fully cooked.
  • Repeat until all of the batter in done and leave on a plate covered to stay warm.
  • Once done, drizzle with a little maple syrup and sprinkle over some desiccated coconut.

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Moist Layer Cake

Hello everyone, I hope your week has been good.

So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!

I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.

Recipe: Moist layer cake (makes 1 small cake)

Ingredients

70g plain flour

1 tbsp cornflour

1 tsp baking powder

85g butter

80g demerara sugar

1 egg

60ml milk

1 tsp vanilla extract

2 tbsp nonpareils

Method

  • Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
  • Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
  • Whisk the egg, milk and extract in a jug. Add to the butter mixture.
  • Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.

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Mini Scotch Pancakes (drop scones)

Hello everyone, I hope your day has been well.

Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.

*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.

Recipe: Mini Scotch Pancakes (makes 12)

Ingredients

110g self raising flour

Pinch of salt

25g caster sugar

1 egg

140ml milk

1 tsp oil

Method

  • Sift the flour, salt and sugar into a large bowl.
  • In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
  • Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
  • Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
  • When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
  • Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
  • Enjoy the pancakes warm alone or with any toppings of your choice.

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Chocolate Crêpe

Hello everyone, thanks for stopping by my blog.

A crêpe is a thin pancake with its origin in France. Ingredients include flour, milk and eggs, and is usually eaten at any temperature. Of all the pancakes I’ve made, I never thought about making chocolate pancakes. I usually go for the simple crepe with lemon and sugar. These pancakes are super simple to make and they taste so good. The mixture was quite runny so be careful not to make them too thin because they will be crispy. These chocolate crepes are not too sweet and can be eaten for breakfast or dessert. Also, you can add a variety of toppings such as maple syrup, cream or fresh berries.

Recipe: Chocolate Pancakes (serves 2)

Ingredients

50g plain flour

10g cocoa powder

25g caster sugar

1/2 tsp baking powder

Pinch of salt

140ml milk

1 egg

Method

  • Sieve the flour, cocoa powder, sugar, baking powder and salt into a bowl.
  • Whisk the milk and egg together and gradually pour into the flour mixture, whisk well until it forms a runny, smooth batter.
  • leave this to rest for 30 minutes.
  • Heat oil in a pan, use a paper towel to soak up the excess oil.
  • Whisk the crêpe batter again and pour an even layer into the hot frying pan.
  • Cook on both sides for a few minutes until cooked right through.
  • Serve warm with your favourite toppings.

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