Simple Mango Sorbet (v)


With the warmer weather last week, we ate a LOT of ice cream and sorbet so I had a go at making some mango sorbet myself. This is pretty easy if you have an ice cream maker. If you don’t, simply pour the mix into a tub and freeze it, remembering to take it out and beat it every hour or so to keep too many ice crystals from forming. I cheated and used a tin of ready made puree because frankly it’s cheap, easy to use and you know it’s going to be sweet and perfect. If you have a glut of fresh mangoes, puree the flesh and sweeten to taste, remembering that when you freeze something you need to add a little more sugar than normal.

For approx 900ml of sorbet you need:

  • 1 tin mango puree
  • 5ml liquid glycerine
  1. Chill the tin of puree overnight in the fridge and make sure the bowl of your ice cream maker is likewise frozen overnight (unless you have one of those fancy pants ones that doesn’t need to be frozen).
  2. Pour the puree into the machine along with the glycerine. Churn until thickened then transfer to a tub and finish freezing in the freezer until you are ready to eat it.

Treacle Tart (v)


I posted a pic of this on instagram (as usual…) and said it needed just four ingredients. According to my brother those are sugar, sugar, flour and nommmy nom. The actual four ingredients are listed below, but suffice to say there’s a lot of sugar and the resulting combination does indeed lead to nommy nom. Make it!

For 8-10 portions you need

  • 1 pack pre-made ready rolled sweet pastry (checking it’s SFV natch)
  • 100g fresh soft breadcrumbs
  • 350g golden syrup
  • 1 tbsp lemon juice (juice of half a lemon)
  1. Allow the pastry to come up to room temperature before unrolling or it will crack. Remove from the backing paper and place in a loose bottomed flan tin.
  2. Sprinkle over the breadcrumbs. Drip over the lemon juice. Pour the golden syrup on top of everything – I put the tin on the scales and weigh from the jar of syrup to make this stage as mess free as possible! DO NOT MIX!!! You do not need to mix, just leave everything as is and it will sort itself out in the oven when baking.
  3. Place in a pre-heated oven at 170 degree and bake for 25-30 mins until the pastry is light golden brown and you have no soggy bottoms.
  4. Serve with vegan ice cream/creme fraiche or whatever you fancy. It’s also nice with some tart fresh raspberries or blueberries to offset the teeth melting sweetness. Enjoy 😀

Triple Layer Pavlova

Christmas isn’t Christmas without at least one pavlova. I usually make a huge one and then struggle to fit it in the fridge… Having watched the Bake Off Showstopper challenge this series, I fancied a go at a triple layered version for this year. It worked! I used raspberries and mixed summer berries in ours but you can use whatever you want as long as it’s not horrible crunchy passion fruit seeds or pomegranate 😉


For 8-10 portions you need

  • 6 egg whites (use the yolks in something else)
  • pinch salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 600ml double cream
  • 2 x 250g packs of frozen fruit, defrosted (or whatever you want to fill and top it with)
  1. Preheat the oven to 170 degrees.
  2. Line three baking sheets with baking parchment.
  3. Whisk the egg whites until they form soft peaks. Add the sugar a little at a time, whisking all the time on a slower speed until they are stiff and glossy. Add the cornflour and vinegar.
  4. Spread 1/3 of the mix on each baking sheet fitting to the size of whatever serving dish you will be using.
  5. For the final layer, spread out a circle and then pipe the remaining meringue mixture to form peaks.
  6. Reduce the oven heat to 130 degrees and bake the meringues for 1-1.5 hours until they are risen, golden brown and crispy.
  7. Switch off the oven and leave the door open a crack by wedging a spoon into the door. Leave to cool completely.
  8. Once cooled, whisk the cream to soft peaks and layer up the pavlova with the fruit and cream finishing with a layer of fruit.
  9. Stand back and admire your creation.

Quick Doughnuts (v)


Sometimes you just need something deep fried. Particularly on a Friday after a long week at work. These are so simple to make but taste delicious. I dare you to stop at four…

For about 12 you need

  • 160g self raising flour
  • 200ml milk
  • Caster sugar
  • Strawberry jam
  • Oil for deep frying

Mix the flour with the milk to make a thick batter. Heat the oil. Fry dessert spoonfuls of the batter gently for 3-4 mins until golden brown. Drain on kitchen paper, smother in sugar and drown in jam. Sod the diet for the weekend. 

Quick and Easy Lemon Cheesecake


I had some lemons to use up, and google told me to make a quick lemon cheesecake. So I did. You can assemble this in 10 mins or under, but it does need to sit in the fridge for at least a couple of hours to firm up. You can scoff it in under 10 seconds 🙂

For 12 portions you need

  • 1 can condensed milk
  • 300ml double cream
  • 2 X 200g tubs cream cheese (tbh a little more or a little less doesn’t matter)
  • 1 packet ginger nut biscuits
  • 80g butter
  • Zest and juice of four lemons

Begin by melting the butter and whizzing the biscuits to fine crumbs in a food processor. With the motor running, pour the melted butter into the biscuit crumbs.

Line a 20cm springform tin with clingfilm. Press the buttery biscuit crumbs into the base of the tin.

Mix together the cream cheese, condensed milk and cream using a hand whisk. Add the zest and juice and mix until thickened (it will naturally start to thicken when the lemon juice hits the creamy mixture).

Pour into the tin, cover with clingfilm and wait patiently for it to set. Enjoy with summer fruit compote. Yummy.

Creme Caramel with Cardamom, Nutmeg and Vanilla


I do love a creme caramel. Adding a little spice to it rings the changes in an otherwise St Delia classic recipe. 

For 6-8 portions you need


  • 175g caster sugar
  • 2 tbsp water


  • 150ml milk
  • 300ml single cream
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 1/2 tsp freshly grated nutmeg
  • 6-8 cardamom pods, seeds crushed in a pestle and mortar

Begin by heating the sugar in a pan over a medium heat. Once it starts to go liquid (about 5-10 mins) agitate the pan a little to distribute the sugar and continue until it’s all dissolved. 

Carefully add the water, it will hiss and spit, and put back on the heat if you need to make a smooth caramel sauce. 

Tip 2/3 of the caramel into an oven proof dish and swirl to cover the base and sides. 

Add the milk, cream, crushed cardamom seeds and nutmeg to the caramel pan. With a whisk, gently heat the mixture until all the caramel has dissolved into the cream and milk mixture and it’s come up to just below boiling point. 

Pour the hot milk into a jug with the eggs and vanilla. Mix thoroughly then strain into the caramel lined dish. 

Put into a Bain Marie and bake in a 150 degree oven for about an hour. Leave to chill overnight and then scoff. 

Ben and Jerry’s French Vanilla Ice Cream

I used to have an ice cream maker but tbh it was a bit rubbish. I recently bought another, more expensive one and have been trying out new recipes that didn’t need cooked egg custards as a base. This recipe is fabulous – it’s so quick and easy to make but it tastes amazing. It uses American cups but don’t let this put you off, it’s easy to convert if you don’t have any cups to measure with.

For 1 quart of delicious ice cream you need
2 large eggs
3/4 cup vanilla sugar
1 cup milk
2 cups double cream
2 tsp vanilla bean paste

Whisk the eggs until light and fluffy (about 3-4 mins). Slowly add the sugar and keep whisking. Mix in the milk, cream and vanilla. Transfer to a pre-chilled ice cream machine and churn for 30-40 mins. Finish the freezing process in the freezer.

Salted Caramel Tarts

My boyfriend’s mother requested these after I’d made millionaires shortbread. It’s a simple caramel that is poured into a pre made sweet shortcrust tartlet and then devoured. Highly calorific but utterly delicious.

For 16 individual tartlets or one big one you need
1 tin condensed milk
200g butter
4 tbsp golden syrup
1-2 tsp salt flakes depending on taste
2 packs pre made sweet shortcrust pastry tartlets (I used Morrisons which were yummy).

Place the ingredients, minus the tart cases, in a non stick heavy based pan and heat gently. The key to the caramel is patience. Keeping the heat low to medium, and stirring constantly, heat it gently until all the butter is melted. Continue to stir and heat until it comes to the boil and then still stirring keep going until it’s thickened and turned a dark golden brown colour. This takes about 15-20 mins in total. Beat in the salt flakes and then carefully pour into the tart cases and leave to set.

Chocolate Cointreau Torte aka orgasm on a plate

This is the recipe you need to make when you want something simple to make but drop dead gorgeous in yer mouth. It’s ridiculously simple to make but it tastes amazing. It’s based on St Delia’s Chocolate truffle torte.

For 10-12 portions you need
300g plain chocolate
150g milk chocolate
600ml double cream
75ml liquid glucose
75ml cointreau
100g amaretti biscuits, crushed

Begin by melting the chocolates and glucose together in a bain marie. Leave to cool for 5 mins.

Whip the cream to floppy, no more. If you go to soft peaks the torte will be too difficult to mix and loose the wonderfully soft texture you want.

Line a 23cm springform tin with baking paper and oil the base and sides. Sprinkle over the biscuit crumbs.

Once the cream is whipped, mix half of it into the chocolate, then mix in the rest of the cream. Mix thoroughly then scrape into the tin. Cover and chill for at least 2-3 hours. Best served with fresh fruit or lashings and lashings of single cream.

Home Grown Roasted Rhubarb with Ice Cream

The rhubarb season has begun and the crown I planted 18 months ago is seriously bearing fruit! So we had it very simply roasted last night for pudding, served with some good quality ice cream. Simplicity at its best.

For 2 people you need
3-4 sticks rhubarb, washed and cut into 1 inch lengths
2-3 tbsp caster sugar
2 tbs water
Ice cream to serve

Place the rhubarb, sugar and water in a roasting dish and cook in a hot oven for 20 mins until the rhubarb is soft and starting to caramelise and there is a syrupy sauce forming from the sugary juices. Serve warm with ice cream. Yummy.