Saturday, 6 March 2021

Viennese Chocolate Dipped Fingers

 Made these yesterday in order to use up some left over chocolate buttercream i had in the freezer 

Simple to make and melt in the mouth 

200g butter softened
50g iciing sugar
2 tsp vanillia extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
100g milk chocolate , broken into chunks
100g white chocolate , broken into chunks
125g soft butter for buttercream
250g Icing sugar
1tbs cocoa powder



Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.

Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.

Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.

Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn’t touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before filling

Mix the butter , cocoa powder and icing sugar until light and fluffy . Put into a piping bag as pipe along one biscuit making sure the chocolate is on the outside Sandwich the two halves together

Sunday, 14 February 2021

Valentines afternoon tea at home

February 14th Valentines Day 

 For the past few years my husband and I have gone to a posh swanky hotel in London for a valentines afternoon tea so this year we are having to settle for an afternoon tea at home. 

Last year we went to lanes of London for there free flowing botanical afternoon tea which was very nice. I do like having a glass of bubbles or two with my afternoon tea . I have 2 bottles of chapel down English sparking rose chilling in wine cooler ready to open. We brought a box of 6 bottles in the summer when we visited the chapel down vineyard in Kent. Which if you like your wine is well worth a visit for a tour and tasting session 

I have been planning the below menu for past few weeks. 

Afternoon Tea 

Sausage roll wreath left over from Christmas and frozen 

Goats cheese and caramelised onion tart from Morrison the best range 

White chocolate dipped strawberries 
Egg mayonnaise in granary bread finger sandwiches and chicken, brie and cranberry in white bread finger sandwiches 

Homemade by me vanilla and red velvet cupcakes 

My homemade banana and caramel blondies i featured on my post a few weeks ago . I put them in the freezer to use today 

Iceland frozen assorted macaroons 
which were very nice and good value 


Chapel Down English sparkling rose wine 

It was a lovely family Valentines afternoon tea with Hubby , Daughter and my 15 year old  son who actually ventured out of his room and turned off his computer for a few hours !!!!!!

Unfortunately they  were all camera shy !!!!!!

Wednesday, 3 February 2021

Banana and Caramel Blondie recipe


I always have a fruit bowl on the table and often have banana's that are overripe and brown which i do not like eating . However I hate wasting food so always find something to make with them !!!!

Yesterday I decide to use them to make some Blondie's which i found an easy recipe online for which as a bonus used up the caramel too  i had left over from the cake i made for my mums birthday . 

The recipe was simple and easy and they taste very nice. You can eat them warm as a dessert with custard or as a cake with a cup of coffee or tea. I added a chocolate heart to each square and froze half of them to have with a Valentines afternoon tea i am planning to do 


Ripe bananas 2 sliced
  • golden caster sugar 250g
  • butter 100g
  • caramel 100g, from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
  • white chocolate 100g
  • eggs 2
  • self-raising flour 200g


  • STEP 1

    Heat the oven 180c/fan 170c/gas 4. Melt the sugar, butter, caramel and chocolate together until smooth. cool a little, then add the eggs and fold in the flour and banana.


  • STEP 2

    Pour into a lined 20cm square tin and add a few blobs of caramel to the top, bake for 45-50 minutes or until risen and set.

Saturday, 9 January 2021

Homemade Marzipan and Cherry Cake


Back to my baking again as unable to go to any afternoon teas at present. 

I had some left over marzipan and royal icing from my Christmas cake so found a recipe to use both of them...... It tasted very nice. 

The recipe below uses flaked almonds on top before baking but i left these out and topped with icing once cake had cooled instead 

Marzipan and Cherry Cake

Delicious almond sponge with cherries and a layer of gooey marzipan in the centre.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings12 people


  • 150 g unsalted butter softened
  • 2 large eggs
  • 150 g caster sugar
  • 150 g self raising flour + a little extra for dusting the cherries
  • 150 g ground almonds
  • 25 g flaked almonds
  • 1 tsp almond extract
  • 150 g glacé cherries
  • 150 g marzipan
  • A little icing sugar – to help roll out the marzipan


  • Pre-heat the oven to 180°C/160°C fan
  • Butter and line a deep 18cm cake tin – alternatively I use Delia Bake-O-Glide reusable cake tine liners which don’t need to be buttered
  • Beat the butter (150g) and caster sugar (150g) until light and fluffy
  • Add the eggs one at a time, and beat well after after adding the first egg before adding the second.
  • Add the almond extract (1 tsp)
  • Fold in the self-raising flour (150g) and ground almonds (150g)
  • Prepare the cherries by cutting half (75g) in half, keeping the other half (75g) whole
  • In a seperate bowl, sprinkle a little flour over the cherries and mix to lightly coat the cherries – coating the cherries in flour will help to stop them sinking to the bottom of the cake when it bakes
  • Fold the cherries into the cake mixture
  • Roll out the marzipan (150g) into a circle roughly the same size as the tin – sprinkle a little icing sugar on the worktop and rolling pin to prevent the marzipan from sticking
  • Spoon half the mixture into the prepared tin and even out the top
  • Lay the marzipan on top of the mixture in the cake tin then add the other half of the mixture and even out the top.
  • Scatter over the flaked almond (25g)
  • Bake for approximately 50 minutes – You can use a skewer to check if it’s done, however a little of the marzipan may stick to the skewer meaning it doesn’t come out clean even when the cake is cooked.
  • Once baked, remove from the oven and leave to cool in the tin for about 20 minutes, remove from the tin and transfer to a cooling rack and allow to cool completely (although the cake tastes delicious eaten warm.


Friday, 8 January 2021

£10 off Buyagift , min spend £20


Happy new year to you all 🎉

Buyagift are offering £10 off when you spend £20 and over which ends midnight Sunday 10th.

Just quote code JAN at checkout 

I know that most places are closed at the moment but why not grab a great deal on a voucher to use in the future..... It will be something to look forward too. 

There are so many types of vouchers to choose from..... I particularly like the afternoon tea ones with so many to choose from.... 

Thursday, 24 December 2020

Merry Christmas and Happy New Year


What a year its been......Lets hope 2021 is better 

I thought our family had escaped the dreaded Covid but both my daughter and husband have got it 

I tested negative and so far showing no symptoms. 

We are all having to isolate till 28th December so a very quite boring Christmas for us. I am sad that I will not be able to see my Mum Christmas day 😞

We must stay positive and look forward to a better 2021 and hopefully lots of afternoon teas 

Saturday, 19 December 2020

Homemade cherry scones

 I should of been at my first festive afternoon tea today with my hubby........ All of them are canceled 😭😞

Instead I baked these cherry scones to have at home.......... They are delicious and probably the best scones I have ever made!!

Have eaten 2 still warm with jam and clotted cream..... Not good for the waistline but I  did go for a long walk before so I do not feel as guilty in having a treat

Recipe ( makes about 6-8)

225g self raising flour, plus extra for dusting

1tsp baking powder 

2tbsp caster sugar

50g cold butter cut into cubes

1 egg

75ml milk 

30g Glace cherries halved or dried fruit or both


Put flour, baking powder and sugar in large mixing bowl. Add the butter and rub in until mixture resembles breadcrumbs. 

In a jug measure the milk and beat in the egg

Add this to dry mixture reserving a tbsp for glazing. Add the cherries or dried fruit. 

Stir together until it forms a dough. Turn out onto floured surface and knead briefly until smooth. 

Gently roll out to 1 inch thickness and cut out rounds with cutter approx 6cm in diameter. You should make 6-8 scones this size. 

Put these on a plate in the fridge until ready to cook. You could also freeze them at this stage. 

Preheat oven to 200C or 180C fan. Place rounds on lined baking tray and brush over the renaming milk and egg mixture. bake for 10 to 12 minutes, they will turn golden brown on top. 

Remove from oven and allow to cool slightly and then eat them whilst still warm...... Delicious 😋