Pink Pickled onions

03CE1C23-76CE-4A3C-9C25-14A7A67C344CI often contemplate having a go at making jam, chutney or curd, but keep getting put off. In my head it feels like something really challenging and a bit scary. I stumbled across a recipe for making your own pickled onions and that somehow felt like a sensible first step towards more demanding recipes that require the filling of jars!

This recipe is really flexible, you could vary the type of onion used and the type of vinegar used.

Pretty in Pink Pickled Onion (makes one 400g sized jar)

1 large red onion, finely sliced into half moons
300ml apple cider vinegar
3 tbsp sugar
1 tbsp salt
1 tsp pink peppercorns

1. Sterilise the jar by washing it in the dishwasher; you have to time this right so the onions are ready to fill it when the dishwasher finishes, so the jar is still hot.

2. Heat the vinegar, sugar, salt and pepper corns in a small pan, whisking gently until the salt and suagr dissolve.

3. Carefully remove the hot jar from the dishwasher just after the cycle finishes. Pack as much onion into the jar as you can fit in. Pour the pickling liquid over the top and secure the lid on the jar.

The onions will keep for 2 – 3 weeks in the fridge.


Passion Fruit and Lime Drizzle Cake

Not the most seasonal bake when we’re in the depths of winter, but it tastes amazing! The inspiration for this one came from Baking Fanatic but I’ve adjusted the quantities of some ingredients after making it a few times, largely because the supermarket always seems to sell passion fruits in packs of three! Check out the other recipes on this blog too – you won’t regret it.

Passion fruit and lime drizzle cake


350g caster sugar
4 free range eggs, at room temperature
100ml milk
200g self-raising flour
75g melted unsalted butter
A pinch of salt
3 limes
3 passion fruit

1. Line a 2lb loaf tin and preheat the oven to 180°C.

2. Mix together 250g of the caster sugar, the eggs, flour, butter, milk, salt and the finely grated zest from the 3 limes until well combined into a thick batter. Pour into the prepared tin and bake for about 50 minutes before checking, it may need a bit longer.

3. Cut the passion fruits in half and squeeze the juice and seeds out into a sieve balanced over a bowl. You’ll want the juice and some of the seeds for the drizzle.

4. To make the drizzle, combine the remaining 100g sugar with the juice of the 3 limes and the passion fruit juice. Leave the seeds out at this stage. Mix together well. It’s fine if the sugar isn’t dissolved in the liquid.

5. While the cake is still warm, use a skewer to prick the cake and then pour the drizzle over the top. Sprinkle some (or all) of the seeds over the top. Allow the cake to cool completely before attempting to slice.

Christmas Marmalade Gin

Well another year has flown by – but what a fantastic one it’s been. We celebrated Christmas with a trip to London to see ‘Big Fish the Musical’ and go ice-skating at Somerset House. There was some tasty food and drink sampled along the way; a Creme Brûlée eclair from the Savoy Café, a Speculoos canelé, water ganache chocolates, Cassis gin and Christmas Madeira from Fortnum and Mason and Cauliflower ‘chicken wings’ when visiting Wingmans at Winter Wonderland at Hyde Park.


We had a lovely Christmas Day celebrating with family after a brisk early morning walk around Regent’s Park (with a glimpse of the chimps and camels at London Zoo).

In the run up to the festive season we amassed a large amount of gin, mainly because I was lucky enough to receive a Gin Advent Calendar from my husband. I decided to use some to have a go at making marmalade gin, which I’d seen here. My recipe used Christmas Marmalade by Mrs Bridges, which I highly recommend (although my absolute favourite is the Christmas Preserve).

Christmas Marmalade Gin

You can adapt the quantities to the amount of gin you want to make.


1. Firstly find a suitable sealable container and add your marmalade. You’ll want around 4 heaped tablespoons for each 500ml of gin you are using. (Although the original recipe also includes sugar, I figured the marmalade was already sweet, so left that out.)

2. After adding the marmalade to your jar, top up until completely full with the gin. You’ll need to leave it for at least 2 weeks to let the flavour develop. Gently tip the jar up every day or so to help the gin and marmalade mingle. When ready to drink, pour through a sieve to collect the flavoured gin. Serve with ice, tonic and orange zest to garnish.

I’m thinking the leftover marmalade needs to be used for this bread and butter pudding recipe– I’m sure Nigella would approve!

Blackberry Crumble Cake

I’m definitely not a gardener, but we do have some fruit bushes growing in our garden and this recipe is a great way of using up blackberries.


Blackberry Crumble Cake

225g butter (50g for the top and 175g for the cake)
75g plain flour
2 heaped tbsp Demerara sugar
175g caster sugar
175g self-raising flour
3 large free range eggs
100g blackberries

1. Preheat the oven to 180°C. Line a loaf tin with baking paper.

2. Make the Crumble topping by dicing 50g butter and rubbing it into the plain flour and demerara sugar, until the texture is sandy.

3. In a separate bowl or mixer, combine the remaining butter with the caster sugar, self-raising flour and the eggs. When the mixture is well combined, gently stir in the blackberries. Tip the mixture into the cake tin. Top with the Crumble topping.

4. Bake in the centre of the oven for 50 minutes or until a skewer entered into the centre of the cake comes out clean.

I made this as a gift, but came up with a cunning plan to make a mini loaf cake as well as the full sized one, so I could have a taster portion!



Muhammara, maybe?

This is my adaptation of muhummara dip, which I love to order in our local Lebanese restaurant. Mine is more of a store-cupboard version than a strictly authentic one.


Muhammara dip

75g walnuts (I’ve substituted hazelnuts before when I ran out of walnuts)
1 tsp cumin seeds
3 roasted red peppers
3 heaped tablespoons of breadcrumbs
2 heaped tablespoons of tomato puree
2 tablespoons of honey (if you’re being authentic, you should go in search of pomegranate molasses, but honey isn’t a bad substitute)
1 teaspoon chilli flakes
A squeeze of lemon juice
Salt and pepper
Olive oil

1. Roast the nuts and cumin seeds in the oven for up to 5 minutes at 180°C until the nuts are just starting to brown. (If you are roasting the peppers, you could put them in the oven first, as they’ll take about 30 minutes to roast, alternatively you can grill them.)

2. Blitz the walnuts, cumin seeds and peppers in a food processor.

3. Add the other ingredients to the food processor. Blitz until smooth. I only add a splash of olive oil, but up to 2 tablespoons would work here.

Indulgent Croissant Pudding

I love bread and butter pudding, whether in it’s most traditional form or modernised with trendy ingredients like Brioche or sour cherries. My go-to recipes are Nigella Lawson’s Caramel Crossaint Pudding or Gizzi Erskine’s Bailey’s Chocolate Croissant  Butter Pudding from Gizzi’s Kitchen Magic. Both recipes feel rather extravagant, but you can never have too much of a great thing, right?! And it was that sort of thinking that led me to combining the flavourings, so my latest effort contains Bailey’s, caramel and white chocolate the chunks.


Indulgent Croissant Pudding (serves 4)

100g caster sugar
30ml water
3 croissants
25g white chocolate, cut into small chunks
250ml milk (or double cream if you’re feeling super extravagant)
3 eggs, beaten
50ml Baileys liqueur

1. Preheat the oven to 180°C.
2. Add the sugar and water to a saucepan and swirl them together. Heat over a medium heat without stirring. After 3 minutes or so of bubbling away it will darken to a golden colour.
3. While it’s bubbling away, tear the croissants up and put them in a small ovenproof dish with the chocolate chunks.
4. Whisk the milk into the caramel; be very careful as the mixture will bubble up. Add the eggs and the Baileys and whisk well to combine.
5. Pour the custard mixture over the croissants and make sure it covers it well, turning the pieces if necessary. Let it sit for 10 minutes to soak up the custard.
6. Bake for 20 minutes.
7. It is, of course, traditional to serve with more custard.

Cake it to the limit 🎂

I’ve been a baking machine over the last few weeks. We had a wedding in the family, and the bride and groom asked guests to bring cakes for a ‘cake-off’ and I made this toffee apple cake.



There was also an event at work  where we were asked to provide cakes. I made this lemon and almond cake, which went down a storm and tasted fabulous, but was a little crumbly when trying to cut into slices.


My final contribution was a chocolate mint marble cake.


Chocolate Mint Marble Cake

175g butter at room temperature
175g caster sugar
3 large eggs
175g self raising flour
1 tsp baking powder
1 tbsp cocoa powder
Peppermint extract
Green food colouring

Glacé icing
100g icing sugar
1 tbsp cocoa
75g chocolate mint bubble-style chocolate bar

1. Preheat oven to 180°C. Grease and line a deep 20cm baking tin with baking parchment.

2. Cream the butter and sugar together until light and fluffy. Beat the eggs in one at a time.

3. Add the flour and baking powder and gently mix in. Divide the mixture into two. For the mint mixture, stir in a few drops of peppermint essence and the green food colouring. For the chocolate mixture, blend the cocoa powder with 1 tablespoon of boiling water. Stir well into a smooth paste. Thoroughly fold this into the cake mixture.

4. Add the two sets of mixture to the tin in a random fashion to make the marble effect. Bake in the oven for 25-30 minutes. Ensure the cake is cooked through and is well risen before removing from the oven. Allow to cool. Remove the baking parchment from around the cake.

5. Once the cake is completely cold, you ice the cake. To make the glacé icing, mix the icing sugar, cocoa and 1 tablespoon of hot water thoroughly to make a smooth paste. Pour over the top of the cake. Crumble the bubbly mint chocolate bar and use to decorate the top of the cake, covering the icing.

(I forgot to take a picture of the cake when sliced to show you the inside, but it’s definitely worth the effort for the fun effect.)