Rhubarb and Amaretto Trifle

I love a good trifle. Yes, I may be a grandma before my years, but seriously, what’s not to love? I think it’s the sheer amount of cream one can get away with eating that makes it very hard to say no to! Unless it’s a trifle with jelly in. Then no thanks. 😉

This is very much a recipe that this blog was intended to encourage me to make. It’s been sitting beautifully in my recipe folder for years and I always pause to look at the enticing picture of pale pink rhubarb, layered with light sponge and creamy custard. So when I asked my Mother in law what I could make for a family get together and the answer was, “anything really”, it didn’t take long for my mind to float here. Also, I was meant to take some rhubarb home with me, but obviously forgot.


This trifle was a little bit of a labour of love, that I made over the course of a day when I had snippets of time, but that’s the kind of Saturday I enjoy. Roasting and chopping almonds, baking a simple sponge tray bake; 170g each of butter, caster sugar and self raising flour, plus 3 eggs. Leaving that to cool before cutting it into little rectangles, meanwhile, roasting some rhubarb, which was meant to hold its shape but turned to mush…I drained it and kept the cooking liquor, to which I added amaretto, to soak the sponges in later. I didn’t want to spend all my money on rhubarb, so I put some raspberries in to make up the 800g of fruit needed, which worked well with the now mushy rhubarb.

Chopped, roasted almonds in heart shape

I waited until the little ones were asleep before attempting the sabayon. No custard here, but a fiddly and deliciously smooth alternative. It is like a custard, in that you start with 8 egg yolks, 160g sugar in a bowl, and whisk over a pan of simmering water. But then you add marsala, or amaretto in this case, and whisk continuously for ten whole minutes until the eggs are cooked. Next you must whisk again for what felt like an age, over ice water this time, until your now lightly coloured mixture goes totally cold. Add 350g mascarpone and whisk until smooth.

I really enjoyed making something new and different that was a little challenging (whisking over ice water without spilling it everywhere?!) and the results were worth it. Sabayon is absolutely delicious, creamy and smooth and perfect in this trifle. Roasted almonds were also a revelation in a trifle, bringing much needed texture to the pillowy soft whipped cream, sabayon, fruit and sponge.

Rhubarb and amaretto trifle

Ready to layer up!

Rhubarb and amaretto trifle

The family enjoyed it too, with some saying they don’t usually like trifle, but they did like this one. I think it’s the sabayon…maybe give something a try that you’ve been putting off, this sunny bank holiday weekend 🙂

Rhubarb and amaretto trifle



The second wedding cake of the summer

As you may have seen, I agreed to make two wedding cakes this year. This one has had a delay on the writing and posting as all the kitchen work began straight after the big day. This was a momentous occasion, as not only did a wonderful friend marry her lovely partner in life, but I bid adieu to my old, brown and fairly dangerous gas oven by doing one last big bake! Thankfully I had got the hang of the non existent temperature gauge enough, to know how to not undercook or burn to smithereens, two lovely cakes. The bride decided on a madeira cake for the bottom tier and a chocolate cake for the top tier.

Chocolate truffle cakeChocolate truffle cake bakedMadeira wedding cake baked

Now, this was basically all I did for this cake, the baking, as it was a joint effort. My much more experienced Mother in law made the buttercreams, cut and filled both cakes to perfection and decorated them with lovely, smooth white fondant icing and beautifully delicate fondant swirls to match the cake topper that the bride had based the whole cake around. What a talent!

The ribbon around the cakes was two widths of the same purple organza, so when laid on top of one another the bottom half looks darker, which I think gives a slightly different and lovely look to the cake.

Ivory wedding cake with purple butterflies and ribbons

There was a mishap with getting the bride’s beloved butterflies in time, but I found a way, and I can tell you that cutting out butterflies of a Friday night is rather a relaxing past time. Or it would be if you weren’t freaking out that you were going to accidentally cut off a delicate sugar paper wing every other second! But thanks to a handy little emergency cake kit from my mother in law, I managed to stick on the butterflies quite easily in the end.

Ivory two tiered wedding cake with purple butterflies and organza ribbon

Once again, it’s the opinion of the bride and groom (and their gorgeous girls!) that matters and thankfully they were very pleased with the cake. I definitely found it less stressful doing just the baking and not the decorating! So, maybe, just maybe the old oven managed to go out on a high 😉

Galette, for free!

While we were on holiday this year, our eldest daughter spotted a book called ‘Food for Free’ and a discussion of what exactly that meant followed. The great British hedgerows were in full bloom, beautifully heavy with roses and many kinds of berries, not just for the birds! Locally, we enjoy some very good spots for blackberry picking and just yesterday found that the best ones we had tasted so far this season, large, juicy and ripe, were in the swimming pool carpark! The girls and I also have the delight of passing houses on the daily school run that have bucketfuls of windfall, or just overflow apples from their gardens, with signs calling out for passersby to take and eat. That makes it very hard to pass by without picking a couple up. Especially if you’re five.


So in an effort to show my kiddies how we can see food go from the bush or tree to the plate (bypassing the mouth, but only just!) I decided to make a berry galette. This has been at the back of my baking mind for years as a quick and simple thing to make, but one that I had not quite got round to yet.

I found picking the blackberries on a nearby path, more relaxing than usual, as the littlest baker was napping. I had the opportunity to actually look at the hedgerows and enjoy their September splendour.


The basic shortcrust pastry was enriched with a little sugar and cinnamon, and chilled before rolling out into a very rough circle. Slightly over handled here but that’s the beauty of galettes, they are supposed to look lovely and homemade! The filling was a mixture of the blackberries and apples with a little flour, vanilla extract and a squeeze of lemon. Once this is piled into the centre of the pastry circle, you fold in the edges, brush with beaten egg and sprinkle with some sugar if you like.



We baked ours for half an hour at 180 C. Yes, actually at that temperature in our new oven! It has baked a very good roast dinner, some cookies and a birthday cake, so we’re well on our way to breaking it in, and I can’t say how much I am enjoying it in all respects. Mostly, the ability to leave the house while the oven is on, and not worrying that the outside is as hot to touch as the inside-very thankful!


The galette was delicious, it looked a bit dry on top as we ran out of time for a glaze, but it thankfully wasn’t dry to taste. If you’re worried about slightly wetter fillings making the pastry soggy, some people coat the base with jam or a crumbed biscuit layer or even egg white. We were very happy with our food for free filling though, making this probably the cheapest bake we have made 🙂


A wedding cake or two

“Yes of course I’ll bake your wedding cake!”

This has recently been spoken by me twice, despite in no way thinking I can actually do such a thing. It also doesn’t help my confidence that I have certain family members who really can and do make stunning wedding cakes! However, I did make this chocolate wedding cake for a lovely friend and her new husband. (Gorgeous cupcakes not by me!)


It happened because the beautiful bride won the cake I made to raffle off at a Macmillan coffee morning last September, they loved it and wanted the same thing for their wedding. Who am I to deny them that? The cake was made up of three layers of chocolate silk cake, with a ganache filling and iced with chocolate buttercream roses. I did end up feeling like I was on the Bake Off, really nervous it would all go wrong, but I got it done in the end!

Chocolate cake with buttercream roses and purple butterflies


The wedding came together with the help of our church community all getting stuck in, with a very organised bride-what better way to begin married life! So here’s to doing our bit for each other, using the skills we have, however we may feel about them, and celebrating life together.

Chocolate wedding cake with chocolate roses and purple butterflies

Stay tuned for wedding cake number two later in the summer, and also, the happy demise of my awkward gas oven!!

Oma’s Christmas biscuits

My dear Oma-in-law (German for Grandma) is known for her delicious and traditional stollen and her classic Christmas biscuits which I think she used to give out (I’m pretty sure we got them sent in the post at least once!) on St Nicholas’ day, December 6th.


This year is the second time I’ve made them, and I’m not sure I have permission to give out the exact recipe! It’s basically a plain biscuit dough that is then split into two and then various other ingredients are added, so you get two batches of slightly different biscuits. This is obviously where the magic happens-I was given fairly vague ideas: add some finely chopped hazelnuts, or some ground almonds, or some cinnamon…so I guessed the amounts and added cinnamon to both.


The dough is then left to rest at room temperature before being rolled out and christmassy shapes cut out. Oma gave me two ancient looking metal cutters in the shape of Father Christmas and a star. They are better than any other cutters I’ve used, and are perfect for these biscuits. An egg and milk wash is brushed over the biscuits, which makes them turn lovely and golden when baked, then the nuts and sprinkles are put on top before being put into the oven for 10-12 minutes at about 170 degrees celsius.


As the recipe makes many, many of these buttery and moreish biscuits, we will have to get most of them out of the house as we will eat them all! Perfect for the teacher’s Christmas gifts and for the neighbours.

Merry Christmas!

Raspberry ripple cheesecake

We did manage to make this cheesecake in the end, and put those digestives to good use! This is fairly quick to do, as it’s a no bake recipe, and again, you can use whatever you prefer to sweeten it with. I looked around a bit for sugar free cheesecake inspiration (ideas here and here) and came up with this.



200g digestive biscuits (see previous post)
50-75g butter (see note below*)
250g cream cheese
250ml double cream
85g rice malt syrup (or maple syrup etc.)
Approx. 100g raspberries, frozen


Crush the biscuits with the end of a rolling pin or in a food processor or blender. Add the melted butter. *Note on the butter: I found this was too much and I ended up adding a load more biscuits to dry out the crust, so it ended up pretty thick. So, reduce the butter to 50g and see how you go from there. Press the biscuit mixture into the base of a cake tin or pie dish (can use an 8 inch tin). We pressed a few raspberries into the base, just for funsies. Place this into the fridge to chill.

Sugar free digestive biscuit base

Make a raspberry puree by gently cooking the frozen raspberries in a saucepan until bubbling and then cool slightly and blitz if you fancy it. It would then be sensible to sieve the mixture to remove the seeds. One day I will do this and reap the benefits, but for now, we will just pick the seeds out of our teeth!

Making raspberry puree

Whisk the cream until it is thick, with soft peaks, add the cream cheese and mix. This is less cream cheese than is normally called for, but it was the size of the pack I had, and it produced a lighter flavour which was a welcome change, no-one moaned about it anyway!

Pour half of the cream cheese filling over the chilled crust and then dollop some puree over it before pouring on the rest of the filling. We then had to attempt to make it look like the picture in the kids cook book, so messily spooned on lines of puree (this is where blending and pureeing would have been useful) and the little one attempted to do feathering on top. I was very good and let her do it all herself, and it was just as she wanted it. Put the cheesecake back in the fridge for a few hours or overnight, then use a sharp knife to cut the slices.

Cream cheese filling layer oneAdding raspberry puree to the cheesecakeSugar free raspberry cheesecake

Raspberry ripple sugar free cheesecake

Good try at feathering kid!

Digestive biscuits (sugar free/low sugar)

Depending on what you want to sweeten these with, they can be sugar free or refined sugar free, either way, a very good alternative and just what we need this week. My eldest has been dying to make a raspberry ripple cheesecake ever since someone bought her a children’s cookbook with a recipe for it in. As an aside, this cookbook has some very dubious recipes in it, involving muchos sugar and taking stuff out of packets but still thinks it’s really good and nutritious for kids, hmm. Good job she can’t read yet and I can tweak the ingredients! Anyway, these biscuits are going to make the base to this cheesecake, but I’m sure I’ll make them again just to enjoy dunking into tea.


The recipe is here (scroll down a little), and uses maple syrup, a whole 150g of it to 200g each of butter, oats and wholemeal flour. This sounded like a lot to me so I just finished what was left in my rice malt syrup* bottle-50g-and then added 40g of stevia as I thought I’d make the biscuits friendly to those who aren’t low sugar eaters, so they would taste sweet enough for them. Turns out I could probably have done without the stevia but maybe that’s just my tastebuds. I’d have a go and then adjust for yourself.


I don’t know about you, but I am Bakeoff ready, here’s to the new series and hopefully a yummy sugar free raspberry ripple cheesecake to go with the first episode! Oh and maybe a sleeping baby…pretty please?

*If you’re interested in rice malt syrup and other non fructose alternatives, have a little look here.

Picking Strawberries

We came home with three kilograms of strawberries from the lovely pick your own fruit farm at the weekend. Yes, there was an offer on I couldn’t refuse! It was worth it as they were cheaper than the supermarket, and tasted infinitely better! So we put these many beautiful strawberries to good use: on their own, with chocolate beetroot cake (sugar free!) and a dollop of Greek style yoghurt, in a strawberry tart, strawberry and meringue ice cream made by 4 year old and Dad (only added sugar was in the meringues, sadly it was eaten too quickly to get a photo!), and a freezer stash for smoothies or pink milk and I’m pondering throwing some in a sugar free brownie. Yummy summer times.IMG_20160709_202051P1100136P1100140P1100143P1100149P1100148

Chocolate beetroot cake is this one, but with a squirt of rice malt syrup as the sweetener.

For the tart, I made the shortcrust pastry from the chocolate tart recipe which I then blind baked. I made creme patisserie (like this) for the filling, and chilled it before spooning into the pastry case and decorating with the strawberries. If you want to make it a little shiny, heat some jam with a little water and brush over the strawberries.

Simple Bunting

There has actually been some baking going on here, three special birthday cakes and various not so sweet treats, however I can now share this make what you want post as the birthday girl has received her bunting!

I recently had some time to do a bit of sewing: turning holey leggings that had been in a few too many adventures into shorts, hemming a cot sheet and making pretty bunting for a very special little girl. I’m a low key kind of sewer, I like simple things I can do fairly quickly, I’m still learning, so fabric that behaves itself is a must. I had lots of leftover curtain fabric to make this bunting with, you only need about half a metre to cut out your triangles, so I just used the odds and ends. I made it about 2m long with 8 bunting triangles on it.

You will need:
Approx 1/2 metre fabric (cotton is great for easy sewing and long lasting bunting)
Bias binding approx 2 metres
Pins, scissors, sewing machine etc.

Start by making a bunting shaped triangle on paper or card to cut round, the size is really up to you, but mini bunts are the cutest if you’re low on fabric or want to use up scraps!

Marking out bunting fabric

Iron the fabric flat then cut out your triangles using the template, I used the same fabric for the front and back pieces. Pin each bunting triangle right sides together and sew down each side, leaving the top open so you can flip it the right way round.


Once you have sewn them, trim the sides and turn the right way round and poke out the bottom point of the triangle with a pencil. Then you can iron them flat and you should have some good looking bunts.

Bunting right side out

Measure out your bias binding and fold in half and iron flat. I use quite wide bias binding to make this easier. Trim the tops of the triangles if needed and insert them into the fold of the binding and pin down. I find it helpful to lay everything out so I can space the triangles well.

Pinned on bias binding

Then sew all along the bias binding, as straight as you can, and voila! I chose non matching thread so it stands out and my wibbly sewing is obvious, but you can always hide it with matching thread. So there we go, very cute girly bunting for a frilly, ribbon, pink loving four year old!


Make What You Want-Soba noodles

*New feature!* I fancy blogging about things other than baking, as my not quite getting round to it problem seems to encompass other interests in my life. So here’s the first make what you want post, not exactly far from baking, I grant you, but there is no oven involved! Keep your bloggy eyes peeled for a make based outside of the kitchen soon!

Soba noodles

Soba noodles seem to be a new thing around here, (not in Japan, obviously) and I wanted to give them a go. This Asian crispy beef recipe was crying out to be made; I love Jamie’s Superfood book, it’s a tome of healthy goodness!

Spring onion and chillis

So, what’s all this soba based fuss about? Well, soba noodles are made from buckwheat, so are gluten free and I find that alternatives to the usual are always good to have around. However, these ended up a bit, well, slimy. A small voice across the table said quietly, ‘I think I like the other noodles, normal ones.’ Me too, little girl. I so wanted to love them, and I made my way across my plate, eating them with the crispy beef which was amazing, so the meal was still a win. I think I need to experiment with them a bit more, maybe serve them with a sauce/soup type thing, as the noodles managed to be bland yet an odd, acquired taste at the same time. Any ideas?

Asian crispy beef with soba noodlesAsian crispy beef with soba noodles