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Desserts, Recipes / 30.11.2022

Last week Huletts sent me a hamper of their delicious syrups and invited me to take part in their tongue-twister challenge. Brett and I had a lot of fun trying our hand at the various phrases - click here see how we did! If you'd like to have a crack at it, click here to do the Tongue-twister challenge too!  I used Huletts Golden syrup to make these easy and delicious Golden Syrup Puddings. The recipe is much like that of a cake, but the puddings are baked in a water bath and have a generous amount of golden syrup...

1 Like
Desserts, Tarts & Pastries / 10.11.2022

I know these Cheat's Mille Feuille look incredibly fancy, but trust me they are sooo easy to make! I used phyllo pastry (instead of the traditional puff pastry) then filled them with a simple but delicious cream cheese filling and added some fresh fruit. The result is a stunning but surprisingly light dessert! Sprinkling a little sugar on the buttered phyllo pastry not only adds a delicious crunch but also helps to weigh down the delicate sheets of pastry as they bake so that they hold their shape. The creamy filling (made with Lancewood Medium Fat cream cheese and just a...

3 Likes
Desserts, Recipes / 25.10.2022

A Pavlova is always a showstopper, but this Turkish Delight Pavlova is on another level! The filling is made with the new Lancewood Turkish Delight double cream yoghurt which gives it the most beautiful pink colour and dreamy texture, without being too sweet. I've used dried rosebuds, pomegranate rubies and pistachio's to decorate it but you could also use raspberries, rose petals I've shared some tips on how to make the perfect pavlova below. If you like this recipe, try these meringue nests! Tips on making Pavlova: Use the correct size eggs, otherwise the ratio of sugar to eggs will be out.Avoid making...

4 Likes
Desserts, Recipes / 18.10.2022

I just love the simplicity of a self-saucing pudding, and this Granadilla one is my favourite! It's made with Lancewood's Low Fat Granadilla Yoghurt, which adds a delicious fruity tang to the pudding and keeps the batter nice and moist too. It may seem slightly counter-intuitive but making a self-saucing pudding actually involves pouring a sauce on top of your batter before baking. In the oven, the batter rises and the liquid layer sinks to the bottom resulting in a soft and spongy pudding (with a crunchy crust I might add) and a tangy, syrupy sauce at the bottom. I prefer...

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