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Tom’s Mississippi Mud Pie

19 Sep

I have wanted to make this cake-dessert-pie since, like, forever.
Finally the opportunity arose to make it for Tom’s birthday, which was yesterday.
His eleventh birthday.
Can you believe it?!.

So Tom is a chocoholic.
And Tom asked for chocolate cake for his birthday. His ELEVENTH birthday.
(I know…..)

Do you like chocolate???
That is what I call a rhetorical question. Of course you like chocolate.

Anyway – should you like chocolate, please, PLEASE make this. It’s sinfully good and easy as, well, pie, really…

Biscuit base:
150g chocolate digestives
150 Oreo biscuits (or similar – Bourbons would work just as well)
75g butter

Break up all the biscuits and blitz in a food processor until they are fine crumbs.
Melt the butter in the microwave for 30 seconds then add to the biscuit crumbs and mix well.

Press the mixture into a greased and lined spring form cake tin, making sure it goes up the sides evenly, as well as covers the bottom of the tin.
A little like this:

Chill in the fridge for at least 30 minutes.

135g dark/milk (mixture of both, up to you) good quality chocolate.
135g salted butter
3 large eggs
150g light soft brown sugar
150ml double (heavy) cream
25g sifted cocoa powder

Preheat oven to 180°C (fan ovens 160°C/ gas mark 4)

Melt the chocolate and butter in a glass bowl over a pan of barely simmering water.

Leave to cool for 10 minutes once fully melted.
Whisk up the sugar and the eggs until they become white and fluffy and have tripled in size.

Add the cooled melted chocolate. Whisk SLOWLY.
Then add the sifted cocoa powder, and the cream, whisking till well combined but no more than that.
Pour the chocolate mixture over the biscuit base you prepared earlier, then bake in the oven for 35-40 mins.
It will still wobble when taken out of the oven, that’s normal.
It will also go down a little, that’s also normal.
Let the pie rest and cool completely, give it 1hr at room temp then place in fridge until needed (overnight is also fine)


200ml double cream
100g soft cream cheese
1Tbsp light brown soft sugar
2Tbsp sifted cocoa powder

Whisk cream with sugar and cocoa powder till soft peaks are reached, keeping about 1Tbsp of cream back to mix into the cream cheese.
Loosen the cream cheese with the double cream then fold into the whisked cream using a metal spoon.
Spread over the chilled pie and then sift a little extra cocoa powder over the top of the whole thing to make it look pretty – this is how mine looked once I’d put Tom’s eleven candles on:

Trust me – this is simply exquisite. The whole family ate in silence, as if some mind blowing, earth shattering discovery had been made.


We are never looking back.
Move over, sliced bread. A new standard has been set…



Makes Sense

17 Aug


= this:




Jamie’s Sticky Toffee Pudding – only better.

17 Jul

So here it is.
Jamie’s medicinal Sticky Toffee Pudding – only better.

For the cake
8oz dates, pitted
1tsp bicarbonate of soda
3oz soften salted butter
6oz golden caster sugar
2 large FR eggs
6oz self raising flour
1/4tsp cinnamon
2tbsp Ovaltine (yes, its essential.)
2tbsp yoghurt (or milk or double cream)

For the Toffee Sauce
4oz softened salted butter
4oz light brown muscovado (or soft unrefined) sugar
5floz double cream


• Preheat oven to 180°C/ gas mark 6

• Cover dates with the bicarb and 200ml boiling water to soften them. Let them soak for a few minutes.

• Start creaming the butter and sugar together in a mixer, till light and creamy.

• Drain the dates, put in a blender and blend until you have a thick purée. Add the yoghurt/ cream and blend one more time.

• Add one egg to the butter and sugar mix – beat well, add 1tbsp of the flour, beat again. Add the other egg and repeat.

• Slowly add the Ovaltine, cinnamon and flour.

• Finally add the blended dates.

You should have a cake mixture which drops off a spoon with a brisk shake – no thicker. If too thick I suggest adding a bit of milk.

• Pop your cake batter in a square ovenproof dish/pan which you have buttered and lined with greaseproof paper.
[Dimensions of mine are approx 21x21x6 (cm!)…you’re welcome!]

• Bake in middle of preheated oven for 35-45 mins – or until a skewer comes out clean when inserted in the middle of the cake. If you notice (as I did tonight!) that the top of the cake seems to be browning too quickly place a square of foil over it and continue baking as normal.

• While your cake is in the oven, place in a thick bottomed saucepan all three toffee sauce ingredients, slowly bring to the boil over a low heat – make sure the sugar has fully dissolved then keep on a slow simmer until it gets a little darker and thicker.

• Once the cake is out of the oven, place on a wire rack, prick all over with a toothpick (or other thin sharp object!) – then immediately pour the toffee sauce liberally all over, making sure the whole cake is well drenched, in order to soak in the buttery liquid.

And now here’s the cool bit!

You can eat this straight out of the oven, served with lashings of double cream/ ice cream/ custard/ clotted cream – or all of the above (*heave*).
Talk about indulgent. Truly the best sort of therapy – because when you treat yourself to something as nice as this, you’re actually saying that you’re worth it

Much as you will be tempted to devour at least one (large) corner of this yummy cake as soon as it has been slathered with toffee sauce, it will actually get better with age – so enjoy it in small doses, over a few days – if you can manage to restrain yourself!

But one thing is for sure: Cold or hot, it will delight you and whoever you choose to share it with, over and over again.

Oh my.


Medicinal Sticky Toffee

17 Jul

So anyone with half a brain reading through (and in between the lines of) this random blog of mine will have worked out by now that, yes, I am indeed suffering with a mental illness.

It doesn’t take a rocket scientist to see that.

It has, however, taken me about 3-4 months to face facts, to accept facts and to realise that I need medication to help me get better.
But the truth has finally landed – and I am both floored yet also relieved by it.

So over the next days, weeks, months – I am going to start exploring the ins and outs of depression in this blog, the issues it raises, and my journey towards deeper, better wholeness – my journey towards fuller life.

And to this means, I shall start with……well, cake – what else?!
Because I have realised one thing: while I struggle to get on with many things at the moment, while just getting through to the end of each day feels like an impossible, superhuman, monumental expedition, baking and drawing are two things that make me soar, give me life, get my blood pumping and my energy buzzing!

So hey, people, guess what: over the next few months I’m gonna be baking a whole lot! Seeing as its basically my therapy, I don’t really think I have much of a choice.

Do I.

We begin with Sticky Toffee Pudding.


See that, in the box?
Millions of them, straight from Saudi Arabia.
I’ll explain in another post.

But what better thing to do, when you have a few spare dates lying around, than to make this most iconic and decadent of cakes, which is really a glorified (and glorious) pudding.

On with the recipe then, which is taken and adapted from a trusted Jamie Oliver book.

(Recipe in next post! Sorry to be a tease….)
(It’s worth it. Honest.)

Lemon-Syrup Cake

16 Feb

Another lemon cake recipe.
And I’m not even sorry 🙂
In fact I reckon you’ll be thanking me rather than anything.

Now believe me when I say this: you have not lived until you have made and eaten this heavenly and very delicious cake… It’s truly exceptional, yet the recipe is really nothing special; in fact it is perfectly ordinary. It is so simple that I have made it twice in almost as many days without batting an eyelid.

For it you will need:
Oven preheated on 180°C
A loaf tin or other, greased and lined

For the cake:
(all at room temp, obviously)
125g butter
175g caster sugar
2 large free range eggs
Zest of one large lemon (or lime or orange for that matter)
Pinch of salt
175g self raising flour, sieved
4tbsp milk

For the syrup:
100g sieved icing sugar
Juice of 1.5 lemons (about 4 tbsp)

1. Cream the butter and sugar for a good 5 mins with your egg-beaters/ mixer.
2. Add the eggs, one at a time and beat well after each one.
3. Add your pretty citrussy sprinkle of yellow or orange or green. (*sigh* yeeeees, the zest!)

4. Then the milk.
5. Finally mix the flour into the creamed mixture but without overdoing it. Mix just enough so that the flour is all blended in but NO MORE.
(This is crucial. Over-mixing will kill any amount of air you’ve painstakingly beaten into your batter and the cake will turn out flatter and a lot less light than it ought to. Be careful. And don’t say I didn’t warn you.)
6. Pour the cake mixture into your prepared tin and bake for up to 45 mins. I have found that 35-40 mins is plenty enough in my oven.


7. While cake is baking, make the syrup: place the icing sugar and lemon juice in a thick-bottomed pan and heat on a low setting until the sugar is dissolved and the liquid is, well, syrupy.
8. Using the clean-skewer method, take your cake out of the oven when nicely golden, springy, and cooked throughout (ie when the skewer comes out clean)
9. Immediately prick the cake all over with your skewer and pour the syrup evenly onto it making sure it doesn’t all run into the edges.
10. Let the cake cool completely in its tin before removing it.

Easy-peasy lemon-squeezy.

Sorry, couldn’t resist that.

Now, as instructed in previous posts, cut a generous slice of this über-yummy cake, pour yourself a good cuppa, sit down (this is essential…) and enjoy.

The rest of the world can have some of your cake later but you DESERVE that first slice. In peace. With your pinkie up.



More Brownie-Making. Well, Whyever NOT?!?

14 Feb









Too delicious not to share… Flapjacks

22 Jan

I’m told ‘Flapjacks’ in the US are the equivalent to our ‘pancakes’ here in the UK…
So let me just make this clear: THESE ARE NOT PANCAKES.

Glad I cleared that up.

This recipe was passed down to me by a good friend and has restored my hope in the human race my baking abilities.

Not that I cannot bake, but my flapjacks prior to the acquisition of this recipe were, for want of a better word, hopeless

So. Without further ado, I give you FLAPJACKS *takes a bow*

• 10oz (250g) salted butter
• 10oz (250g) light brown sugar/ half muscovado-half golden caster sugar
• 1lb (~500g) wholemeal oats (with added bran if possible – you find these in Sainsbury’s in the breakfast cereal aisle – these add extra ‘crunch, as well as fibre in a cunning toffee disguise!!)
• at least 3tbsp Golden Syrup (more if you dare – although it’ll make your flapjacks a lot sweeter)

Preheat oven to 200°C, grease and line an oblong oven dish or baking tray.

In a largish, thick-bottomed saucepan, melt butter over low heat, then add sugar and simmer v gently until all sugar has dissolved and is well combined with the butter – the mixture should feel quite thick, and look like runny toffee. *swoon*
Add the golden syrup and stir well.

Off the heat, add the oats to the pan and combine as well as you can (this can feel like hard work. I promise, it’s worth the effort..) until oats are coated with the toffee 🙂

Press the oat mixture into your greased dish and smooth over with the back of a spoon.

Bake in the centre of the oven for 20 mins, or 5 mins longer for slightly caramelised, crunchier flapjacks.

Remove from the oven, and leave for 5 minutes then divide into squares (about 1″x1″).
Only when the flapjacks are cool should you attempt to take them out and put into an airtight container.

(NB It is also acceptable to ‘try‘ one straight out the tray once it’s come out the oven. Just don’t burn your mouth. You’ve been told)

Enjoy your flapjacks with a friend over a jolly good cuppa tea. A steaming mug of coffee would also do. Have seconds. And thirds.

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