The start of 2017 came with a trip to London to see the stage show Charlie and the Chocolate Factory. I also indulged my sweet tooth with a trip to Fortnum and Mason for cream puffs (expensive but amazing!), a Baileys Hot Chocolate on the Carousel Bar at Winter Wonderland in Hyde Park and a Red Velvet cupcake from the Primrose Bakery.
(I forgot to take a picture of the cupcake, but I DID take a picture of the delicious Bermondsey Porter Cake that I had from Peyton and Byrne when we popped back to London to see The Lion King a month later.)
On returning to Yorkshire, I went with some friends to see The Witches in Leeds.
I was feeling inspired to work on some sweets of my own (not ones laced with Formula 86 or with the ability to transform you into a blueberry!) and, luckily, for Christmas I received a copy of Hope and Greenwood’s Sweets Made Simple. I decided to have a go at English Almond Butter Toffee. I’ll definitely make this again. It was a bit of a challenge, but it was so tasty and moreish.