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Category Archives: Desserts/Sweets

Banana Oat Yogurt Muffin (Gluten Free)

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I love all bakes with bananas and now and again, whenever I have over ripe bananas and being the waste-not-want-not type of girl, I set about concocting various combo of recipes and this time is a healthy, gluten free muffins and may also be made dairy free by substituting the yogurt with non-dairy milk or even apple sauce.


Amazingly soft and moist …. absolutely a healthy snack I can feast on without guilt 😜


Look at how fluffly and soft it is … only thing you must remember is to spray the paper cups to avoid the muffins sticking since this is an oil free recipe … or alternatively bake in in a silicon muffin tray or in a slightly oiled muffin tins


I made a loaf with half of the batter and swirled nuttella and some crushed walnuts into it and it is absolutely delish!! A little sinful but hey! you only lived once so a little of what you love is good for you 😋


Just l@@kie can you ever resist such awesome slice??!!!👍🏻


This receipe makes 24 muffins or 12 muffins + a loaf – halve the recipe if you so wish


450g / 2 cups Greek yogurt

4 medium / 400g / 2 cups over-ripe bananas, mashed

4 large / 5 medium sized eggs

360g / 4 cups rolled oats (old fashioned or quick)

100g / 1/2cup brown sugar (optional – I didnt put any sugar!)

2 Tbs chia seeds

2 Tbs oat bran

50g butter, melted (optional – I didn’t put any)

3 tsp baking powder

1 tsp baking / bi-carbonate of soda

170g / 1 cup chocolate chips or Nuttella (optional)

handful of walnuts, chopped (optional)


  • Preheat oven to 200°C / 400°F
  • Mix all ingredients, except chocolate chips / nuttella / walnuts, in a blender or food processor until well blended and a smooth batter
  • Fill muffin cups or tin 3/4 full and swirl in some nuttella & walnuts if desired
  • Bake in the preheated oven for 20 minutes or until a skewer inserted into the middle comes out clean
  • Leave to cool for 15 minutes on a wire rack before serving up

Old English Trifle

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Ain’t it a beauty? Don’t you just hate to wanna stick that serving spoon into it 😉  This is probably the best loved of English cold puddings , the trifle has a long and distinguished history, related to the Tipsy Cake.


I use home baked Jam Swiss Roll but you can also use Ladyfinger Sponge/Italian Sponge Fingers


…slice Jam Swiss Roll into 1cm slices and line base and sides of a large glass serving bowl …I love to use a clear, see through glass bowl to show off the lovely spirals of the sponge … looks like a Charlotte Pudding/Cake in the making ya 😉


Sprinkle about ¼ cup of sherry allover the Jam Swiss Roll  … in the background, you can see bowl of strawberry jelly that has just begun to set …


….pour partly set jelly over sponge tools, refrigerate until jelly is set …


Meanwhile, make your custard … you can make from scratch or like me, make it by blending custard powder and sugar with a little of the milk in a pan ….


…stir in remaining milk ….


…stir over heat until custard boils … keep stiring …


…stir until custard thickens …remove from heat, stir in essence …


…cover with cling film and leave aside to cool


Now, start to assemble the layers of your trifle … layer peaches over jelly …


…seen here, in between the peach layers, I added mixed fruits and also mandarin oranges as well because I’m making a super-size glass bowl of it …


…now, pour in the custard …


…top with whipped cream, refrigerate and then just before serving up, decorate with grated chocolate or chocolate rice and fresh fruits/strawberries



100g packet strawberry jelly crystals

300g jam sponge roll

¼ cup sherry

425g can sliced peaches, drained

300ml carton thickened cream, whipped

for the Custard :

2 Tbsp custard powder

2 Tbsp castor sugar

2 cups milk

1 tsp vanilla essence


  • Make jelly according to directions on packet, refrigerate until jelly is just beginning to set
  • Cut sponge roll into 1cm slices, place over base and around side of large glass serving bowl, sprinkle with sherry
  • Pour partly set jelly over sponge roll, refrigerate until jelly is set
  • Meanwhile, make the custard by blending custard powder and sugar with a little of the milk in a pan then stir in remaining milk … stir over heat until custard boils and thickens … remove from heat, stir in essence then cover with cling film … set aside for it to cool
  • Place peaches over jelly (+ any other fruits you may be adding on), spread evenly with custard and top with whipped cream …refrigerate
  • Just before serving up, decorate by grating some chocolate allover the cream top and  with fresh fruits, e.g. strawberries, if desired

Jam Swiss Roll

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I made these Jam Swiss Rolls because we are hosting a dinner party and I was gonna make an Old English Trifle for the dessert … I made 2 portions because I needed enough to line a big glass pudding mould … I must admit I was sooooo tempted to start stuffing me face with these rolls when it was done … extremely tempting 😉


Preheat oven to 200°C … grease and line base & sides of a 26cm x 32cm Swiss Roll pan with paper and grease paper … set aside


You will need 3 eggs, separated  … ½ cup castor sugar; ¾ cup  triple sifted self-raising flour; 2 Tbsp hot milk and ½ cup jam, warmed … you will need extra castor sugar when rolling up the Swiss Roll


Beat egg whites in a small bowl with electric mixer until soft peaks form ….


…gradually add sugar to beaten egg-white, beating until dissolved between additions …then add yolks 1 at a time, beating well until thick and light …


…fold in the triple sifted flour and milk … pour mixture into prepared pan ….


…spread batter out evenly in the pan … brake in hot oven (200°C) about 8 minutes


Meanwhile, place a sheet of paper same size as sponge on bench, sprinkle lightly with some extra castor sugar


When sponge is done, turn immediately onto paper, quickly peel away lining paper …cut off crisp edge from long sides …


…spread sponge evenly with jam …


…commence rolling sponge up fro short side with help of paper …


…lift rolled sponge onto wire rack to cool …


Voila! easy-peasy quick to make Jam Swiss Roll ready to be enjoyed 🙂  … ideal for puddings like English Trifle and  Charlotte Pudding or Cake

Sticky Toffee Pudding (2)


I had earlier posted a recipe for Sticky Toffee Pudding .. that is also a very good recipe which makes a smaller pudding but I must say, THIS recipe is by far the best ever! Best served with warm with couple scoops ice-cream … no ice cream here as I had none … lol


You will need 280g dates, stoned and chopped


Boil the dates in 425ml water for about 5 minutes until soft and pasty


Cream 115g unsalted butter and 350g soft light brown sugar until pale & creamy … here, as always with all my puddings & cakes, I would discount the sugar used by about ¼


You will need 350g self-raising flour and 4 eggs, beaten


Add the beaten eggs into the creamed, pale butter & sugar mixture and beat to mix well


Add 2 tsp of bicarbonate of soda to the date paste (this will make the mix fizz) .. .


…no quickly beat the dates, flour and 2 tsp vanilla extract into the creamed egg mixture


Pour the mixure into a buttered 9.5″ x 9.5″ x 2″ baking dish or pan … I used a Pyrex casserole dish which works well … and bake for 1 hour until just firm to the touch … I advise you to check the colour of the pudding after 45 mins … if the top looks well browned, lay a sheet of foil on top to stop it singeing before it’s cooked through


Ta-daaa!! The pudding is done .. what I’ve done here to keep the pudding moist and even richer is I poked about 30 holes right through and then pour some of the toffee sauce over the pudding, making sure the sauce soaked into the pudding through all the holes … sliced into 16 squares …..


…serve up warm with hot toffee sauce poured over the pudding and if so desired, with couple scoops of Vanilla Ice-Cream, too … to make the toffee sauce … mix 600ml double cream, 115g demerara sugar (again, I discount about 1/4 of this amount) and 4 tsp black treacle altogether in a saucepan over low heat and stir together until blended, bring to the boil and transfer to a jug to serve

Red Waldorf / Velvet Cake (2)


I actually used the same Red Waldorf (Velvet) Cake recipe I posted a while back but I kinda adjusted some of the ingredients because I find measuring with ‘cup’ is not as accurate as going by weight and I got to weighing by estimation and am pleasantly pleased with the success this cake turned out …light, moist & melt in the mouth with each bite … so, I reckoned I better blog it before I forgot the adjustments I made to the recipe 😉


This time because I baked it for Valentine’s Day, I used a heart-shaped cake tin … greased & dusted with some flour


Stir together 1/2 cup unsweetened cocoa powder and 2 oz red food colouring


This is how the mixture of the cocoa powder mixed with the red colouring looks … lovely red mixture!


In a large mixing bowl, cream/beat 113g (1/2 cup) shortening (I use butter) at medium speed for about 30 seconds


Add 1 – 1½ cups (I used just about 1 cup) sugar + 1 tsp vanilla essence to the creamed shortening and beat until well combined … then add 2 eggs, 1 at a time and beat until well combined


Beat in the cocoa mixture …


This is how it looks after the cocoa mixture is mixed with the creamed sugar, eggs & shortening … a beautiful red batter


You will need 280g (2¼cups) sifted cake flour or 250g (2 cups) sifted all purpose flour… alternately with buttermilk/sour milk, fold sifted flour into mixture until combined


…alternately with flour, fold in buttermilk / sour milk just until combined … you will need total 250ml (1 cup) buttermilk / sour milk … if you don’t have buttermilk then make sour milk by adding 1 Tbsp in a measuring cup and top up with milk to make 250ml (1 cup) … let stand for 5 minutes before using


Awesomely beautiful red batter … now, mix 1 tsp baking soda with 1 tsp vinegar and mix into the batter


Pour batter into prepared tin and bake in a 180°C preheated oven for between 30 mins to 45 minutes depending on size of your pan as well as oven you used … my oven is temperamental so I often just go by own estimation towards the end and cake is done with a skewer inserted into the middle of cake comes out clean or when I lightly press cake with my finger cake springs back 🙂


See how temperamental my oven is? I set it at 175°C and top of my cake actually cracked half-way through baking!  Anyway, when cake is done, remove from oven and set it atop a wire rack to cool in tin for 10 minutes then remove from pan and allow to cool totally on wire rack before you ice it


Meanwhile, prepare 1 or ½ recipe of either Creamy Frosting or Cream Cheese Frosting … I used ½ recipe of Cream Cheese Frosting for this cake … I normally don’t ice cakes for ourselves as we prefer our cakes plain but since it’s Valentine’s Day, I decided to do a simple icing on it ❤


I actually turned top of cake down to let the cake cool so that I can flatten the top a little … I don’t want it totally flat as a heart looks nicer a little rounded at the top 😉


Ta-da! The iced cake just in time for our Valentine’s Day after dinner dessert 😉


I can never get enough of admiring the rich, romantic red colour of the cake and it looks even more awesome when iced with the white creamy frosting!

Tipsy Fruity Apple Tea Loaf


Okay, this is exactly the same recipe as the Fruity Apple Tea Loaf I posted earlier but this one is “tipsy” with some cognac 😉


What I did is I soaked the golden sultanas with some Remy Martin XO Cognac …I used about 3 Tbsp of cognac and soaked overnight 😉


Soaking the sultanas in cognac and made this loaf very moist and tasty … I added 1 Tbsp to the batter mixture but can hardly taste it!

Fruity Apple Tea Bread


I baked this for a charity cake sale and I was pleasantly happy with the way the cake turned out …looks very pretty & presentable …a perfect loaf to take to a friend’s when you are invited over for a morning coffee or afternoon tea 😉  Check out my other post of Tipsy Fruity Apple Tea Loaf …made even more moist with aded XO Cognac!


Oil and line a 900g /2lb loaf tin with a loaf tin liner as seen here or line base with non-stick baking paper


Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool …


…. stir in the chipped apple and beaten eggs …


…. sift the flour, spices and bicarbonate of soda over the apple mixture … stir well to mix …


… spoon into the prepared loaf tin and smooth the top level with the back of a spoon …


… toss the apple slices in the lemon juice …


…arrange the apple slices neatly atop the mixture … bake in the preheated oven for 50 minutes


Warm 1 Tbsp Golden Syrup …


Brush the top with the warmed golden syrup


Lift the glazed cake out of the tin and leave to cool atop a wire rack …


Voila! All packed up ready for the charity cake sales 🙂


Ingredients :

125g butter

125g soft light brown sugar

275g sultanas

150ml apple juice

1 eating apple … peeled, cored and chopped

2 medium eggs, beaten

275g plain flour

½tsp ground cinnamon

½tsp ground ginger

2 tsp bicarbonate of soda

curls of butter, to serve

To decorate :

1 eating apple, cored and sliced

1 tsp lemon juice

1 Tbsp golden syrup, warmed

Methods :

  • Preheat oven to 180ºC …oil and line the base of a 900g /2lb loaf tin with non-stick backing paper
  • Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool
  • Stir in the chipped apple and beaten eggs … sift the flour, spices and bicarbonate of soda over the apple mixture … stir well, spoon into the prepared loaf tin and smooth the top level with the back of a spoon
  • Toss the apple slices in the lemon juice and arrange on top
  • Bake in the preheated oven for 50mins …cover with foil to prevent the top fro browning too much
  • Leave in the tin for 10 mins before turning out to cool onto a wire rack
  • Brush the top with the warmed golden syrup and leave to cool … remove the lining paper, cut into thick slices and serve with the curls of butter