Chocolate Tour in Edinburgh

Hey Everyone, I hope your day has been well.

Today I thought I’d write a quick post about my recent trip to Edinburgh, of all the things we got up to, the Chocolatarium was one of my favourites. Firstly, I love chocolate and secondly we had such a lovely tour guide named Katie who had so much enthusiasm for my job. The Chocolatarium Edinburgh was such an informative chocolate experience where we learned about the history of where the chocolate comes from, the organisations that advocate for fair trading, how people used to eat chocolate many centuries ago and so much more.

We were able to taste a chocolate tea, which was made out of the cocoa shell, we made our own bar using a variety of toppings and also tasted a selection of dark, milk and white chocolate. It was interesting using the chocolate wheel to describe which aromas and flavours we noticed with each piece.

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Vanilla and Coconut Loaf Cake

Hey Everyone, I hope your day has been well. It’s been quite a rainy dull day but there’s nothing like some baking to cheer up the day.

I brought some coconut sugar a while back and only recently have I started using it. I’ve added it in cookie, curries and now this loaf cake. Coconut sugar can be used the same as normal sugar and it produces such a lovely warm brown colour. I haven’t made cake in a while and this was something simple to ease me back in. This cake is super easy to make and has a delicious light taste with hints of coconut and vanilla.

It was quite a runny cake mixture and as always, the outside tends to get cooked first, also I opened the oven a few to many times which is why there is a split in the top. This can be enjoyed alone, with ice cream or even custard depending on the occasion.


135g butter

135g coconut sugar

2 eggs

1 tsp vanilla extract

130g self raising flour

5g coconut flour

2 tbsp coconut milk


  • Preheat the oven to gas mark 6 and line a loaf tin with baking paper.
  • Cream the butter and sugar together in a bowl and add the eggs one at a time.
  • Next add the vanilla extract, flours and milk mixing until smooth.
  • Pour the mixture into the baking tin evenly and bake in the oven for 40 minutes.
  • Insert a knife down the center of the cake and if it comes out clean, the cake is done baking and can be left to cool down completely.

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Jamaican Festival

Hello Everyone, I hope your day has been well.

For me this is comfort food, making it perfect for a late Autumn evening. Although I’ve only had festival a handful of times in my life, eating this warm, sugary dough always feels so comforting to me. Festival has only a mild sweetness to it and is often served with savory dishes like ackee and saltfish or a chicken curry. I have used water for the liquid in this recipe but milk is also commonly used for more flavour. The cornmeal is great for a golden outer colour and gives it a nice crunch. In a way, Festival is like the Jamaican version of churros and could also be eaten as a dessert, dipped in melted chocolate or sprinkled with sugar.

Recipe: Jamaican festival (makes 6)


65g plain flour

35g fine cornmeal

1/2 tsp baking powder

1/4 tsp cinnamon powder

1 tbsp caster sugar

Pinch of salt

50ml water or milk


  • Heat some oil in a deep pan.
  • Mix all of the dry ingredients into a large bowl and gently pour in the water.
  • Use your fingers to mix everything together until it form a soft dough.
  • Next, split the dough into six equal pieces and roll into finger shapes.
  • Once the oil is hot, add the dough pieces to the pan and turn every 2 minutes until fully cooked and golden brown (roughly 6 mins, depending on the heat and size).
  • Place on a plate with kitchen paper to drain off the excess oil and serve warm.

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Chocolate Chunk Cookies

Hello Everyone, I hope your day has been well.

We all have lazy days which is why I don’t mind using a cookie mix every once in a while. When I made these I was craving something a little sweet, whenever you are short for time or feeling lazy it’s the perfect option. These cookies were super simple to make, as you can imagine and only took 12 minutes to bake in the oven. I did leave them in for a few minutes longer to give the cookies that extra crunch, but they were still very delicious. They are definitely a treat and great for that pick me up work snack!

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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)


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


  • 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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