Not much to say, except these are rather good. Standard choux pastries topped with a rich, barely sweet cocoa cookie crust and stuffed with banana-infused pastry cream. You might be thinking: why bother infusing it? Surely it’s nicer and simpler to just have fresh sliced banana. I am not denying you that option, rather, I’m suggesting this … Continue reading
Another wonderful preserve from Beatrice Ojakangas, this time a sweet, simple rose gold jam, one of my favourites. Perfect for brightening up the cold months. ‘You’ll love the aroma of this jam cooking,’ Ojakangas writes. Yes. Sour pink rhubarb, sunny pineapple and deep, rich vanilla come together in an unexpectedly lovely way: it’s truly lovely, so syrupy and … Continue reading
Another caramel thing, but who’s complaining? I’ve wanted to try this recipe for years and here it is: soft golden caramels with a cosy apple flavour. It’s coming up to Bonfire Night, which is when British people set things on fire when it is cold (as opposed to summer, when we set our food on fire to make the … Continue reading
Hello. Hi. How are you? We in much of the U.K. are going through what my friend Maggie calls “fake bullshit summer.” It’s almost a week until autumn really begins and there are absolutely no signs of it cooling down; perhaps this is compensation for our earlier British summertime, where it was hot and sunny all at once for 5 … Continue reading
These are classic British jam doughnuts, sugar-crusted and round-bellied. Doughnuts are a bit of a faff, but I think they’re worth it if you have the time, energy, and appetite. To me, they unite two skills to great effect: yeast doughs and deep frying. I heartily recommend roping in helpers, since even the smallest possible batch makes … Continue reading
A bigger batch of these cranberry-studded biscuits with the addition of pistachios. I love the gold, green, and deep red together. These are my favourite holiday cookies because I find them well-balanced and not too sweet. Sweet-tart dried cranberries and fragrant clementines always evoke the holidays for me, and here they perfectly brighten up a rich shortbread. A handful of pistachios … Continue reading
Dear me. It has come to my attention that there isn’t a banana bread recipe on my blog. I’ve got a fluffy banana cake, two iterations of banoffee pie, a rhubarb-banana jam, but not one recipe for sweet, comforting banana bread. Let me fix that by giving you a recipe for a one-bowl banana bread with spices and … Continue reading
A simple, fragrant banana sponge cake which is just sweet enough. We all love sturdy and comforting banana bread, but sometimes I want something which is lighter yet still rich-tasting and homey. This cake fits the bill. This recipe is such a relief, too–I spent an inordinate amount of time last month trying to scale down a … Continue reading
A classic Victoria sponge: light, tender, buttery cake sandwiching a tangy-sweet layer of raspberry jam and buttercream. Don’t tell any of them in the WI, but I filled the sponge with homemade raspberry honey lemongrass jam. You can of course use any raspberry jam you want–perhaps choose one which isn’t overly sweet so it balances the buttercream … Continue reading
Fresh-tasting, fragrant, and easy to make. Lemongrass and raspberries are lovely and bright together. If you’re new to preserve-making, this is one of the first you should try as it’s fairly quick (from raw fruit to hot, sealed jar of jam in 1 hour!), it’s a very small batch (one jar! one!) and is a little … Continue reading
The Furious Pear Pie 
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