Monday 12 January 2015

First Bake of the Year. Cherry, Almond & Chocolate cookies inspired by Leon.


Happy New Year to everybody. I had such a great Christmas. I hope you did too?!
So here is my first bake of the New Year with Mummy...


1. Weigh out the cherries and use scissors to cut them up into small pieces.
We used cherries that Daddy had glaciered himself. He's a clever cloggs like that!!

2. Weigh out the chocolate and put it in a food bag and smash it up with a rolling pin. (You can let your grown-up do this if they're feeling a bit stressed)

3. Weigh out the other ingredients.

4. Cream the butter and sugar together in a bowl until they are smooth and fluffy.

5. Break the eggs and slowly add them to the mixture. Mix until they are combined.

6. In another bowl mix your other ingredients together.

7. Add them to the butter bowl and be careful not to overmix it!

8. Put even spoonfuls onto your ready prepared baking tray. Pop them in the oven and bake for 10 - 15 minutes. When they are finished you can remove them from the oven and leave them on the tray to cool a bit. Don't try and take them off the tray too soon or they all break up! They feel quite soft until they are completely cooled.

9. Distribute them between your friends and family BUT, Don't forget to have one yourself!!



Final Bakeface winner should be announced, so fingers crossed...


Monday 17 November 2014

Intense Chocolate Cake ❤YUMMY❤

After telling my teachers about winning my kMix I had a request for Chocolate cake. 
Whatever happened to apple for the teacher?



So when I saw this 'Intense Chocolate Cake' Recipe in my new cool Billingtons Recipe Book with my Face on it, I asked Daddy to get me the ingredients.

Intense Chocolate Cake inspired by Billingtons
WARNING: This is a seriously chocolatey cake!!!
425g Dark Muscovado
125g Self Raising Flour
125g Plain Flour
1/2 tsp Bicarbonate of Soda
40g Cocoa Powder
240g 70% Dark Chocolate
240g Butter
4 Free Range Eggs
95ml Buttermilk
2tsp Vanilla Extract

For the Frosting
1tbsp Dark Muscovado
200g 70%Dark Chocolate
250ml Double Cream
1tbsp Golden syrup
















Monday 3 November 2014

Lemon Meringue Pie with my new kMix ღ





I used Mary Berry's  Lemon Meringue Pie after all she is the real 'Queen of Puddings.'













Perfect, Thank You Mary Berry❤ 

               & Thank You Billingtons 






















Wednesday 29 October 2014


❤ Thank you everybody ❤


This week I was named #bakeface of the week & won a beautiful new #kenwood kMix Stand Mixer as well as winning a personalised recipe book.
I am also in the draw for a chance to go to London & meet #Eric Lanlard at Cakeboy & #Paul A Young at his Soho Chocolatier & stay in a hotel & drink cocktails 

Thank You so much to Billingtons.
Make sure you enter their #bakeface competition to be in with a chance of winning your own, if you are in the top 100 you get a really cool prize, I still want the mug & apron.

Tuesday 14 October 2014

Please Share & Vote for my Billingtons #bakeface

I am entering Billingtons competition to win a Kenwood Stand Mixer - Ooooh

Please vote for my #bakeface & share with everybody. Thank you so much


Monday 13 October 2014

Happy 5th Birthday Miss Pickleberry



Lots of love from Daddy & Mummy xxx

Tuesday 7 October 2014

Breakfast Plum Loaf

- 5th October 2014 -

I started school in September so ive not had much time to bake:( ...But school is great :)



I had such a lovely weekend dog-sitting for some friends & as a treat got up early with Daddy & baked some Plum bread for breakfast.
It is so simple & so yummy ♥ ...

You will need:

  • 250g Prunes
  • 200ml Apple Juice
  • 225g Self-Raising Flour
  • 150g Dark Muscovado Sugar
  • 1tsp Mixed spice
  • Granulated Sugar for the top
  • 2lb Bread Tin


The night before cut the prunes in half & soak in the apple juice. These are fine in a bowl covered in cling film on the side overnight.In the morning get the oven pre-heated to 180 degrees/Gas 4.

























Weigh all the ingredients & put in a large bowl leave the egg & prunes until last.Give a good stir with a large metal spoon until everything is combined.Line a loaf tin with parchment paper or cake release & pour the mix in.Make sure the top is even & sprinkle the granulated sugar over the top & pat down for a crunchy top. Put in the oven for 40 minutes.









Let it cool in the tin for 5-10 mins & serve straight away with proper butter. 





A ♥ery yummy start to an Autumn day 


& Relax