Themenewxzz

I bought the plums from Bridgnorth market last weekend, they were perfectly ripe, none of this ripen at home nonsense which basically means they go mouldy and never get to ripen. A cake cum pudding is always a favourite here and the cake batter can all be mixed quickly in one bowl. I made my…

These cakes can be rustled up in next to no time at all. I had a couple of lemons which needed using up and my stash of frozen redcurrants never seem to go down and I’m on a mission to use them before the redcurrant bushes produce fruit again later on in the year. These…

Ingredients500g block puff pastryPlain flour for dusting1 medium free-range egg, lightly beaten For the filling: 450g sausagemeat50g fresh breadcrumbs50ml real ale6 fresh sage leaves, finely chopped, plus 28 small leaves for decoratingSmall handful of fresh flatleaf parsley, leaves finely chopped1 eating apple, cored and grated MethodIn a big bowl, mix all the filling ingredients together…

Discover beginner-friendly home baking essentials with must-have tools, pantry staples, and tips for easy affordable baking success.

I bought a punnet of plums from Aldi, these were an impulse purchase based on price and the fact that the plums looked so pretty! There were only 5 plums and I decided that cutting them up into slices was the way to go. The buttery pastry base is easy to make and likewise with…

I wonder if the Olympians can indulge in a pudding this week as a reward? Or maybe they are programmed never to go anywhere near sugar. For those of us who like an indulgent dessert/pudding this is one of my favourites because it is as light as a feather to eat, quick and easy to…

These little cakes remind me in taste and texture of almond macaroons which I ate as a child. They are easy to make and taste delicious. My tins (in the photograph below) have removable bases and were given to me by an elderly lady who had been an avid baker but found she was baking…

I’m always looking for that extra special pizza recipe and now I’ve found it. I’ve tried numerous recipes, had struggles rolling out pizza dough, I have cooked my base on a pizza stone/pizza tin/baking tin for that ultimate crisp base. I have had pizza bases that refuse to cook because they are loaded with toppings…

Do you remember the quiche I made a while back? I’ve taken the same pastry recipe because it works every time and the same savoury custard filling because it’s delicious. This time, however, I’ve used a combination of spring onions which saves cooking onions, Leicester cheese for colour and because I grew up in Leicestershire…