Tag Archives: British

Cheese Scones

Who doesn’t love cheese? And what better way to enjoy it than in some big fluffy Cheese Scones?! These are simple to make and a real crowd-pleaser. 

Cheese Scones

A Cheese Scone to remember

Until now, the only cheese scones I remember eating are those made by my lovely friend SJ. I used to work with SJ and she would often treat us with her lovely cheese scones. She would get up extra early and bake them for us before work. Every time she made them they were absolutely perfect. 

So obviously I had to ask for her recipe. And I have been meaning to make my own version for years. It was only when I was making baby friendly cheese scones for my nephew that I realised it was definitely time! So I dug out her recipe (that she gave me in 2015!) and got to work!

Cheese Scones

Tweaking an existing Cheese Scone recipe 

So I had SJ’s recipe, but it had the amount of cheese missing! I saw this as an opportunity to add how much cheese I wanted. I did ask her how much cheese was meant to be in the recipe after I had made mine. Let’s just say my version is more generous with the cheese! I also added some Parmesan because I love the slightly salty flavour it gives. 

The tweaks weren’t just with the cheese. Cheese calls out for mustard powder and cayenne pepper! These spices really enhance the cheese flavour without overpowering it. Another tweak was to brush the scones with milk instead of egg. I prefer to use milk because even if you use a small egg, you won’t need all of it and the rest goes to waste.

Cheese Scones

Cheese Scone baking tips 

I am no cheese scone pro (that’s SJ) but I do have some tips! As with all scones, the less you can handle it; the better. Do not be tempted to start kneading the dough to get it smooth and soft. Because of this, some of my scones are a little rustic on top with a few cracks. I don’t mind this at all! I would rather have a slightly more rustic looking scone that is delicious and light inside rather than a smooth topped scone that is a bit dense. 

Also make sure you don’t brush the milk on the sides of the scones as this can affect how well they rise. And one thing you don’t want is a flat scone!  

Cheese Scones

Best eaten fresh!

As with all scones, these Cheese Scones are best eaten on the day you bake them. You could stretch it to the day after too if needed. If twelve is too much for you to eat, you could always half the recipe and make six. Alternatively you can freeze them for up to a month. 

If after day two you still have the odd one left, you could put them in the microwave briefly to revive them! 

5 from 1 vote
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Cheese Scones

Who doesn't love cheese? And what better way to enjoy it than in some big fluffy Cheese Scones?! These are simple to make and a real crowd-pleaser. 

Course Snack
Cuisine British
Keyword Cheese Scones
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12
Calories 263 kcal
Author Curly

Ingredients

  • 500 g plain flour
  • 1 tsp sea salt
  • 2 tsp bicarbonate of soda
  • tsp cream of tartar
  • 2 tsp mustard powder
  • 1 tsp cayenne pepper
  • 50 g unsalted butter
  • 300 ml semi-skimmed milk
  • 150 g cheddar cheese grated
  • 20 g Parmesan finely grated

To finish

  • 1 tbsp semi-skimmed milk
  • 20 g cheddar cheese grated

Instructions

  1. Preheat the oven to 200°C (fan assisted, 220°C non fan). Line two baking trays with silicon liners or spray with oil

  2. In a large bowl, mix together the flour, salt, bicarbonate of soda, cream of tartar, mustard powder and cayenne pepper

  3. Cut the butter into cubes and add it to the flour. Rub the butter into the flour using your fingertips to get a very fine breadcrumb consistency

  4. Add the grated cheddar and Parmesan and mix briefly

  5. Add the milk and begin stirring with a knife to combine. Use your hands to finish bringing the dough together

  6. Tip out onto a lightly floured surface and bring the dough into a circle roughly 2½-3cm in depth. Make sure you handle the dough as little as possible

  7. Flour a 6½cm round cutter and then cut out scones and lay them on the prepared trays. Make sure you leave enough of a gap for the scones to spread when cooking

  8. Gather up the remaining dough and bring together to form a smaller circle. Keep cutting out more scones until all of the dough is used

  9. Brush each scone with milk and scatter with cheese

  10. Bake in the oven for 10 minutes until risen and golden brown

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Cheese Scones
Amount Per Serving
Calories 263 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 533mg23%
Potassium 280mg8%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 345IU7%
Vitamin C 0.1mg0%
Calcium 162mg16%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
You may also like my Cheese & Chutney Muffins

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Baked Haddock Fishcakes

These Baked Haddock Fishcakes make a delicious lunch, dinner or even brunch. A great fishcake that everyone will like; even people that aren’t usually fish fans! 

             

Baked Haddock Fishcakes are my first fish recipe!

These fishcakes are the first and currently only fish recipe on my blog. This is because I am not a fish person. At all. The fish I will eat is tinned tuna and battered haddock. I really want to like fish and keep trying small tastes every so often, but am still not getting any further towards my goal! 

As a child my Mum used to make kedgeree using smoked haddock. I did like this, well when she made it without onions and peas for me! So when I saw some smoked haddock on special offer in the supermarket I decided it was time to try a new recipe! 

Fishcake recipe experimenting  

I decided to experiment making these Baked Haddock Fishcakes when I had some fish lovers over so I would get proper opinions on whether they were spot on. My sister and brother in law came over which was a great opportunity for me to test these out. When Squish (my nephew) was having his afternoon nap, my sister and I set about making these. 

It was definitely a case of trial and error! We experimented with the quantities of ingredients, size of the fishcakes, cooking method and cooking time. All of this testing and tweaking meant we made the best Baked Haddock Fishcakes. 

Baked instead of fried

We initially decided to fry the fishcakes. This was because we thought it was the best way to get the panko breadcrumbs nice and crispy. The fishcake we fried was lovely and crispy, but obviously wasn’t the healthiest method of cooking. It was also a bit fiddly! Plus who likes having a pan full of hot oil?! Instead we next tried baking the fishcakes which was a much more simple way of cooking them and still provided the crispy panko we were looking for. 

Which haddock to use 

I have used smoked haddock for these Baked Haddock Fishcakes. You can use smoked or unsmoked haddock’ whichever you prefer. After making these, my sister did say that in her opinion unsmoked fish has a less ‘fishy’ taste than smoked. So if like me, you aren’t a big fish fan, you may want to use unsmoked haddock. 

What do I serve these Baked Haddock Fishcakes with?

One of the great things about these fishcakes is they can be a light lunch or a full dinner. They would be delicious with a simple salad served with some lemony mayonnaise. I cheated and mixed some fresh lemon juice into shop bought mayonnaise. This was a really simple but tasty sauce to serve with the fishcakes. You could obviously make your own mayonnaise if you would prefer. 

Another tasty option would be to serve them in a nice soft bap with this lemony mayonnaise with some chips and salad (or peas if you’re like my sister). I think they would also be great for brunch with a poached egg on top. 

5 from 4 votes
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Baked Haddock Fishcakes

Course Main Course
Cuisine British
Keyword Haddock, Fishcake, Baked
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 217 kcal
Author Curly

Ingredients

  • 500 g smoked haddock
  • 400 g potatoes
  • 1 tsp sea salt
  • 600 ml semi-skimmed milk
  • 1 egg
  • 80 g panko breadcrumbs
  • 30 g plain flour

Instructions

  1. Place the haddock fillets in one layer in a large pan and pour in enough milk so that the haddock is just covered. You may not need all of the milk.

  2. Put a lid on the pan and bring to a simmer before turning the heat down so it is just bubbling. Remove the lid slightly and cook for 10 minutes or until your fish is opaque in the middle. The time for this will vary depending on the thickness of your fillets.

  3. As your fish is cooking, peel the potatoes and cut into roughly 2cm chunks. Boil them for 10-15 minutes in salted water until they are cooked through

  4. Drain the potatoes and mash them until smooth

  5. Once the haddock is cooked, remove from the pan with a slotted spoon and put on a plate to cool

  6. Add 50ml of the milk the haddock was cooked in to the mashed potatoes and mash again

  7. When the haddock is cool enough, remove the skin

  8. Using two forks or your fingers, flake the haddock into large chunks

  9. Add the mashed potatoes and flaked haddock to a large bowl along with the salt. Mix gently until the haddock is mixed through the potato

  10. Split the mix into 6 and shape into patties. At this point you can put the fishcakes in the fridge for 30 minutes to firm up if you want

  11. Preheat the oven to 200°C (fan assisted, 220°C non fan)

  12. Crack the egg into a shallow bowl and add the panko breadcrumbs and flour to two separate plates

  13. Coat the fishcake in the flour before dipping it in the egg and finally in the panko breadcrumbs. Repeat for all fishcakes

  14. Place the fishcakes on a baking tray lined with a silicone liner or sprayed with oil

  15. Bake the fishcakes for 15 minutes before turning and cooking for a further 15 minutes until golden brown

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Baked Haddock Fishcakes
Amount Per Serving
Calories 217 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 91mg30%
Sodium 1138mg49%
Potassium 657mg19%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 105IU2%
Vitamin C 7.6mg9%
Calcium 89mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Rhubarb Ice Cream (No Churn)

Incredibly delicious and will leave you wanting more. This Roasted Rhubarb Ice Cream is a simple no churn delight! You will love this!
 

British Rhubarb Season

Rhubarb is such a delicious British fruit that grows between April and June. Each year I get an abundance of rhubarb from both my parents and Mr Curly’s Nan. Rhubarb plants seem to be relatively easy to keep happy because each year I get given loads of it! 

Obviously this is amazing, but it means I need to keep coming up with ways to use it! I already have my Oaty Rhubarb & Port Crumble, Rhubarb & Vanilla Cake and Rhubarb Crumble Muffins. So building on from these came my Roasted Rhubarb Ice Cream. 

Why roast the rhubarb?

You may not have heard of roasting rhubarb (unless you’ve seen my Rhubarb & Vanilla Cake or Rhubarb Crumble Muffins). I really love roasting rhubarb because it enhances the flavour and makes it even more delicious. It also helps remove some of the excess liquid which you wouldn’t really want in your ice cream. 

Do you like thick and creamy ice cream?

If you like your ice cream thick and creamy then this Roasted Rhubarb Ice Cream is for you. It is incredibly indulgent and delicious. If you prefer a slightly lighter ice cream, this might be a bit rich for you. 

Why no churn ice cream is amazing

No churn ice cream is amazing for a two reasons. It is easy to make and  only needs two ingredients. It really is as simple as whisking together the double cream and condensed milk. You then add the roasted rhubarb to make it even more delicious. Then put it in the freezer overnight and as if by magic you will have an amazingly creamy Roasted Rhubarb Ice Cream.

How to store the ice cream and how long can you keep it for?

If I was making this not to be photographed, I would tip the ice cream into a Tupperware container to freeze. Make sure your container has a 2lb (roughly 900ml) capacity. You can also make it in a loaf tin like I did for these photos. Just make sure you cover it tightly with cling film before putting it in the freezer. 

Unlike shop bought ice cream, homemade ice cream needs to be eaten more quickly. I would recommend eating this Roasted Rhubarb Ice Cream within 2-3 weeks of making it. If you leave it much longer than this, it might start to crystallise which would change the texture. 

5 from 8 votes
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Roasted Rhubarb Ice Cream

Incredibly delicious and will leave you wanting more. This Roasted Rhubarb Ice Cream is a simple no churn delight! You will love this!

Course Dessert
Cuisine British, International
Keyword Rhubarb, Ice Cream, No Churn
Prep Time 45 minutes
Freeze time 12 hours
Servings 12
Calories 323 kcal
Author Curly

Ingredients

  • 900 g rhubarb washed and trimmed
  • 90 g caster sugar
  • 600 g double cream
  • 397 g condensed milk (one tin)

Instructions

  1. Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

  2. Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes 

  3. After 20 minutes, remove the foil and roast for a further 5 minutes. Leave to cool completely 

  4. Add the double cream and condensed milk to a large bowl and whisk until it is thick 

  5. Spoon in the roasted rhubarb and fold it through the cream mixture

  6. Tip into your container (2lb/900ml capacity) and leave to freeze overnight

  7. Take out of the freezer 15 minutes before eating to make it soft enough to scoop

Recipe Notes

Be careful not to over whip the cream and condensed milk. Keep watching it and stop when it becomes thick. If you whip too much it will start to become butter! 

Freeze and eat within 2-3 weeks to avoid crystallisation. 

Nutritional information is given as a guide only.

Nutrition Facts
Roasted Rhubarb Ice Cream
Amount Per Serving
Calories 323 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 79mg26%
Sodium 64mg3%
Potassium 376mg11%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 900IU18%
Vitamin C 7.2mg9%
Calcium 191mg19%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Lemon Cupcakes with Lemon Curd Cream Cheese Frosting

Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover’s dream!

Baking for a special occasion

I am not the biggest fan of baking for occasions. The added pressure stresses me out! However my Mum and Sister had big birthdays within two weeks of each other and decided to throw a party. They asked me to bake a cake for them. Well that’s what it started off as. Fast forward a few weeks and a few practice cakes and it turned into a cake and two types of cupcakes. 

My sister’s request for lemon 

My sister has always liked lemon cake so asked if I could make some lemon cupcakes. Like me, she doesn’t really like buttercream. So an obvious choice for me was to make cream cheese frosting for these Lemon Cupcakes. 

How lemon-y do you like your cupcakes?

If I’m making lemon cupcakes, I want them to taste like lemon. I would recommend to add at least the zest of one lemon. As you can’t guarantee the size of lemons, if you have a small lemon you may need to add more than this. 

You can also adapt the amount of lemon curd you add to the cream cheese frosting. With this, you can always taste as you go though. 

Positively taste tested

Obviously these cupcakes were eaten at my Mum and Sister’s party. They went down very well along with my Carrot Cupcakes with Cream Cheese Frosting. I made these Lemon Cupcakes with Lemon Curd Cream Cheese Frosting again to photograph. I took them into work and people raved about them! Multiple people told me they were the best cupcake they had eaten in a while – or even ever! You can’t get much better feedback than that!

5 from 10 votes
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Lemon Cupcakes with Lemon Curd Cream Cheese Frosting

Delicious lemon cupcakes topped with silky smooth cream cheese frosting rippled with lemon curd. These Lemon Cupcakes with Lemon Curd Cream Cheese Frosting are a lemon lover's dream!

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Cream Cheese, Lemon curd, Lemon
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 456 kcal
Author Curly

Ingredients

For the cupcakes

  • 175 g margarine
  • 175 g caster sugar
  • 175 g self raising flour
  • 3 eggs
  • 1 lemon zested

For the frosting

  • 75 g unsalted butter softened
  • 200 g full fat cream cheese
  • 450 g icing sugar
  • 2 tbsp lemon curd heaped

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper cases  

  2. Beat the butter and sugar together for roughly 5 minutes until light and fluffy 

  3. Add the eggs and mix again

  4. Add the flour and mix until it is combined before adding the lemon zest and mixing again. 

  5. Spoon into 12 cupcake cases filling each 2/3 full

  6. Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked

  7. Leave to cool for a couple of minutes before leaving to cool completely on a wire rack 

  8. When cooled, make the frosting by beating the butter until smooth

  9. Add the cream cheese and icing sugar and mix until completely smooth

  10. Spoon in the lemon curd and briefly mix until the lemon curd is rippled through 

Recipe Notes

This recipe is for 12 large cupcakes. You can easily make more, slightly smaller cupcakes. 

Depending on the size of your lemons, use the zest of up to 2 if they are small. 

Nutritional information is given as a guide only.

Nutrition Facts
Lemon Cupcakes with Lemon Curd Cream Cheese Frosting
Amount Per Serving
Calories 456 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 164mg7%
Potassium 48mg1%
Carbohydrates 65g22%
Sugar 53g59%
Protein 3g6%
Vitamin A 735IU15%
Vitamin C 4.8mg6%
Calcium 17mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert. 

Rhubarb is such a uniquely delicious fruit. I really like its slightly tart flavour and the beautiful colour it can bring to a dish. 

Inspiration behind Rhubarb Crumble Muffins

The inspiration for these muffins came from someone at work. They were talking about how they’d bought a blueberry muffin with a crumbly topping and how delicious it was. I did promise to try and recreate this recipe for her, and I will. But first it gave me the idea to make these Rhubarb Crumble Muffins. 

Why roast the rhubarb?

Roasting rhubarb is a great way of using it in baking. You wouldn’t add raw rhubarb to a cake so roasting rhubarb allows you to do this. It also allows you to extract the excess juice that would make a cake soggy. 

I decided to add the roasted rhubarb to the top of the muffins instead of mixing it through the batter. If you wanted to, you could ripple it through the muffin mix. My only reason not to do this was I didn’t want it’s flavour to be lost. By adding it to the top of the muffin and then adding the crumble on top, you also don’t loose the lovely pink colour. 

When is rhubarb in season?

In the UK, the rhubarb season is between April and June. Although this isn’t a particularly long season, it grows so well you may find yourself with more than you can use! My parents grow rhubarb at their allotment and Mr Curly’s Nan grows it too. This means that every year without fail I get given so much rhubarb. 

What to do with excess rhubarb 

If you find yourself with more rhubarb than you can use, I recommend freezing it. I get given so much rhubarb each year I can’t constantly be making crumbles and cakes. Instead I wash it and trim it into similar sized pieces and freeze it. I’ve done this for a number of years now and it always turns out great. You also don’t need to defrost it if you’re maybe a crumble as it can defrost as it heats in the pan. 

    

5 from 16 votes
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Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert. 

Course Muffin
Cuisine British
Keyword Muffins, Rhubarb Crumble
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 299 kcal
Author Curly

Ingredients

For the roasted rhubarb

  • 400 g rhubarb
  • 50 g caster sugar

For the muffins

  • 350 g plain flour
  • 3 tsp baking powder
  • 150 g caster sugar
  • 320 g non fat yogurt
  • 60 ml sunflower oil
  • 1 egg

For the crumble topping

  • 70 g self raising flour
  • 45 g margarine
  • 25 g light brown sugar

Instructions

  1. Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

  2. Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes 

  3. After 20 minutes, remove the foil and roast for a further 5 minutes

  4. Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on 

  5. Line a muffin tin with paper liners 

  6. Add the flour, baking powder and caster sugar to a large bowl 

  7. In a jug, whisk together the yogurt, vegetable oil and egg 

  8. Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix. Set to one side 

  9. In another bowl make the crumble by rubbing the margarine and flour together with your fingertips to get a breadcrumb texture. Add in the sugar and lightly mix with your fingers 

  10. Divide the muffin mixture evenly between the 12 muffin cases 

  11. Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin

  12. Sprinkle the crumble mixture evenly on top of each muffin 

  13. Bake in the oven for 20 minutes until golden brown. Leave to cool for 10 minutes before cooling completely on a wire rack

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Rhubarb Crumble Muffins
Amount Per Serving
Calories 299 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 65mg3%
Potassium 332mg9%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 21g23%
Protein 6g12%
Vitamin A 190IU4%
Vitamin C 2.9mg4%
Calcium 146mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Jam Flapjacks

Soft, delicious flapjacks with a layer of tasty jam. If that hasn’t made you want to make these Easy Jam Flapjack, the fact that they are so simple to make should! 

 
Just how easy are these flapjacks to make?

When I say easy, I really do mean easy! There is no fancy equipment involved, literally melting and stirring. This makes these Easy Jam Flapjacks perfect for children to help with, but also great for unconfident bakers. 

I love baking, but personally I really can’t be bothered to use my mixer. Now this sounds weird because mixers make baking easy as you aren’t having to use muscle power. But for me its the washing up that I don’t look forward to! That is why with recipes like this that just require some gentle stirring are so great. 

Soft or crisp flapjacks?

That is one of the most important questions when talking about flapjacks. I am 100% team soft flapjack. These Easy Jam Flapjacks are deliciously soft apart from the outside edges that are slightly crisp. If you are strictly team crisp flapjack and need more than the edges to be crisp, bake them for five minutes longer. 

Why add jam to flapjacks?

When I was at school, I had a weekend job in retail. On my lunch break I would often walk to Boots to get a meal deal. This frequently involved a flapjack with jam in the middle. Fast forward ten years (or so…) and I thought it was about time I recreated these jam flapjacks. 

Apart from making the flapjacks extra tasty, the jam also helps keep the flapjacks soft. It’s a lovely fruity touch to these already yummy flapjacks. 

How long will they keep?

These Easy Jam Flapjacks are great to make at the weekend for snacks during the week. They may get slightly firmer as the week goes on. Having said that they would easily last five days in an airtight container. 

5 from 7 votes
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Easy Jam Flapjacks

Soft, delicious flapjacks with a layer of tasty jam. If that hasn't made you want to make these Easy Jam Flapjack, the fact that they are so simple to make should! 

Course Snack, Tray Bake
Cuisine British
Keyword Flapjacks, Jam
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 267 kcal
Author Curly

Ingredients

  • 250 g unsalted butter
  • 150 g light brown sugar
  • 2 tbsp golden syrup
  • 350 g porridge oats
  • 160 g raspberry jam

Instructions

  1. Line a 20x20cm tin and preheat the oven to 170ºC (fan, 190ºC non fan)

  2. Melt the butter, sugar and golden syrup in a pan over a medium heat. Stir regularly 

  3. Add the oats to the pan with the melted butter and stir until they are completely coated in the butter mixture 

  4. Tip half of the oats into the lined tin and spread them in an even layer

  5. Add the jam on top of the layer of oats and spread evenly 

  6. Add the rest of the oats on top and spread evenly. Bake in the oven for 35-40 minutes 

  7. Leave to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely on a wire rack. Cut into squares 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Easy Jam Flapjacks
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 33mg11%
Sodium 7mg0%
Potassium 23mg1%
Carbohydrates 18g6%
Sugar 16g18%
Vitamin A 390IU8%
Vitamin C 0.9mg1%
Calcium 14mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Maltesers Cookie Bars

Soft and gooey cookie bars crammed with Maltesers, who wouldn’t want one of these Maltesers Cookie Bars?! The Maltesers Bunnies make these perfect for Easter – or any time of year. 

Who doesn’t love Easter baking?

Easter is my favourite holiday to bake for. I love all of the different Easter chocolates which are calling out to be baked with. I love the little Maltesers Bunnies you can buy at Easter so I had to turn these into something yummy!

Why cookie bars and not cookies?

I absolutely love cookies. But I am also occasionally a lazy baker. Cookie bars are all the deliciousness you want from a cookie but quicker and easier! Instead of scooping out cookie dough into little balls, you just tip it all into a tin. Fantastic! 

For the photos, I didn’t want to commit bunny murder so I left them whole. For serving, I did cut them in half again because a whole square would be a very large portion! However the choice is yours depending on how hungry you’re feeling!

Do you have to use Maltesers?

Absolutely not! These Maltesers Cookie Bars are a variation of my Chocolate Orange Cookie Bars so you can really use any chocolate you fancy. Also if you want to use Maltesers but it isn’t Easter so you can’t get hold of the bunnies, just leave these off. 

Gooey or crisp cookie bars?

I prefer my cookie bars like my cookies; gooey in the centre. If you like you’re like this too, bake them for 20 minutes. If you prefer a firmer cookie with crisper edges, bake them for 25 minutes. Then when they are baked, you can fight over who wants an edge piece and who wants the middle! 

What to consider when making these cookie bars

Before you make these Maltesers Cookie Bars, there are a few things I should mention. The Maltesers Bunnies may turn slightly dark when the cookie bars are baking. If they start looking to dark, loosely cover the tin with foil. Mine were slightly darker, but this didn’t affect the taste at all. 

Another thing to note is that the Maltesers inside the cookie bars get chewy once they are baked. I liked this and so did everyone that taste tested them for me. But I wanted to mention it because I know some people wouldn’t like a chewier texture. 

5 from 7 votes
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Maltesers Cookie Bars

Soft and gooey cookie bars crammed with Maltesers, who wouldn’t want one of these Maltesers Cookie Bars?! The Maltesers Bunnies make these perfect for Easter – or any time of year. 

Course Tray Bake, Cookie
Cuisine American, International
Keyword Cookie Bars, Maltesers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Calories 233 kcal
Author Curly

Ingredients

  • 125 g margarine
  • 100 g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • ¼ tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 200 g Maltesers crushed

To finish

  • 9 Mini Malteser Bunnies (2 packs)

Instructions

  1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line a 20x20cm tin with baking paper
  2. Cream the butter and the sugars together until light and fluffy. Add the egg and vanilla and mix until combined
  3. Add in the flour, salt and crushed Maltesers and mix until combined

  4. Tip all of the mix into the prepared tin and smooth the top until it is level. Place the Malteser Bunnies at regular intervals across the cookie dough

  5. Bake in the oven for 20 minutes for a soft cookie and 25 minutes for a firmer cookie
  6. Allow to cool in the tin for 10 minutes before leaving to cool completely on a wire rack. Cut into 18 equal squares

Recipe Notes

I crush the Maltesers in a bowl with the end of a rolling pin.

Keep for up to two days in an airtight container. 

Nutritional information is given as a guide only.

Nutrition Facts
Maltesers Cookie Bars
Amount Per Serving
Calories 233 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 135mg6%
Potassium 26mg1%
Carbohydrates 21g7%
Sugar 12g13%
Protein 1g2%
Vitamin A 260IU5%
Calcium 10mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Double Chocolate Mini Egg Cookies

Deliciously decadent cookies crammed with mini eggs. These Double Chocolate Mini Egg Cookies will make you want to stock up on mini eggs so you can make them all year!

Easter is my favourite holiday to bake for. There are endless sweet treats that can be made with the amazing variety of chocolate that are available at this time of year. People go crazy for them which is why supermarkets have started selling Easter chocolate as soon as January hits. 

Is it too early for Easter baking?

Although I think January is slightly too early to be indulging in Easter chocolate, it does help food bloggers! With it being available in shops earlier it means we can buy the chocolate needed to test out new recipes. This is especially good for me because I give up chocolate each year for lent. This isn’t because I’m religious but I just like to prove I can do it! 

Each year it is a bit of a rush for me to test all of my Easter recipes before lent starts. This is because nearly all of them involve chocolate and I want to be able to test them myself before blogging them. 

These Double Chocolate Mini Egg Cookies are my first new Easter recipe this year. Now I said Easter baking was my favourite, but it is also one of the most challenging. This is because there are so many Easter bakes already out there. I hadn’t seen a recipe Double Chocolate Mini Egg Cookies (even though I’m sure it is not original!) so I went for it. 

I’ve wanted to make a double chocolate cookie for a while because I don’t have any on my blog yet. I needed to tweak my standard cookie recipe like I used in my Peanut Butter Cup Cookies to make them even more chocolatey. To do this I needed Mr Curly’s help because maths is not my strong point! 

I may have sampled one…or three of these Double Chocolate Mini Egg Cookies before taking them into work. I loved them, Mr Curly loved them and my friends at work went crazy for them! They were a big hit and also easy to make too. 

Do I have to use Mini Eggs in these cookies?

Absolutely not, feel free to use any Easter Chocolate you like. There are so many to choose from that you can make these cookies with your favourite. Also if you aren’t making these at Easter you can use normal chocolate chips. 

5 from 11 votes
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Double Chocolate Mini Egg Cookies

Deliciously decadent cookies crammed with mini eggs. These Double Chocolate Mini Egg Cookies will make you want to stock up on mini eggs so you can make them all year!

Course Snack, Cookie
Cuisine American, International
Keyword Cookies, Chocolate, Mini Egg
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 25
Calories 151 kcal
Author Curly

Ingredients

  • 100 g margarine
  • 225 g light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 185 g self raising flour
  • 40 g cocoa powder
  • ½ tsp salt
  • 200 g mini eggs lightly crushed

To finish

  • 80 g mini eggs

Instructions

  1. Lightly crush the mini eggs so you have a mixture of small and large pieces. I do this with the end of a rolling pin

  2. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper 

  3. Cream the butter and sugar together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined

  4. Add the flour, cocoa powder and salt and mix briefly to combine before adding crushed mini eggs. Stir through until completed mixed

  5. Add balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. I use a small ice cream scoop for this

  6. Add a mini egg on top of each cookie 

  7. Bake in the oven for 10 minutes. When you take them out of the oven they should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack

Recipe Notes

Do not over cook these cookies! They will look soft but they firm up as they cool. 

Nutritional information is given as a guide only.

Nutrition Facts
Double Chocolate Mini Egg Cookies
Amount Per Serving
Calories 151 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 6mg2%
Sodium 89mg4%
Potassium 25mg1%
Carbohydrates 15g5%
Sugar 8g9%
Protein 1g2%
Vitamin A 155IU3%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Chicken & Rice Soup

Sometimes all you want is a comforting bowl of soup and this Easy Chicken & Rice Soup is definitely that. Everyone needs a go-to chicken soup recipe and this is not only tasty but easy too!

As I have mentioned in previous posts, I am just a little fussy when it comes to soup! Because of this I don’t buy soup and always make my own. The beauty of soup is that it is really easy to make and you can make a whole pot full at a time.

Some of my favourite recipes are my Leek & Potato Soup and Roasted Tomato & Red Pepper Soup. In fact all of the recipes on my blog are smooth soups which have been blended. It was about time I made a chunky soup recipe!

I’ve wanted to make a chicken soup recipe for a while because a few years ago I did find a chicken soup in the shops that I really liked. They then changed the recipe – not good. Although this recipe isn’t lie that one because it was smooth and creamy; this Easy Chicken & Rice soup still provides the same comforting feel. 

Unlike my other soup recipes that include milk to give them a creamy taste, this recipe is more of a broth. Broths are lighter but I wanted this chicken soup to still be a filling meal which is why I added the rice. They are also the perfect kind of soups to add lots of veggies to. 

As well as the staple flavour enhancing vegetables of carrot, onion, leek and celery I also added cavolo nero. This is partly because it is my new favourite vegetable; but also because it adds lots of nutrients and a lovely colour to the soup. 

This Easy Chicken & Rice Soup makes enough for five lunch sized portions. By that I mean that if you wanted to enjoy it as your main meal you might want some more! If you are going to freeze this soup, make sure you don’t overcook the rice. This is because it is going to cook further when you reheat it. If you were to initially cook it a bit too long when you reheat the soup, it might be a little too soft. 

5 from 9 votes
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Easy Chicken & Rice Soup

Sometimes all you want is a comforting bowl of soup and this Easy Chicken & Rice Soup is definitely that. Everyone needs a go-to chicken soup recipe and this is not only tasty but easy too!

Course Soup
Cuisine British, International
Keyword Vegetables, Chicken, Rice
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Calories 256 kcal
Author Curly

Ingredients

  • 1 leek
  • 2 carrots
  • 2 sticks celery
  • 1 onion
  • 2 bay leaves
  • 3 thyme sprigs
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 2 chicken legs de-skinned
  • 1 chicken stock pot
  • 2 litres water boiled
  • 150 g long grain rice
  • 50 g cavolo nero washed and stalk removed

Instructions

  1. Wash the leek and peel the carrots. Cut them both in half and slice along with the celery. Peel the onion and cut it in half 

  2. Add the chopped vegetables to a large pan along with the herbs, salt, pepper, stock pot and chicken legs. Bring to the boil and then reduce to a simmer and cook with a lid on for 25 minutes 

  3. Remove the chicken legs, thyme stalks, bay leaves and onion from the pan

  4. Add the rice to the pan and allow to simmer for 15 minutes. While the rice is cooking, remove the chicken from the bone and set aside

  5. After 15 minutes, add the chicken back to the pan along with the cavolo nero and stir through to heat for five minutes until the chicken is heated through and the cavolo nero is wilted. 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Easy Chicken & Rice Soup
Amount Per Serving
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 544mg24%
Potassium 322mg9%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 4520IU90%
Vitamin C 6.7mg8%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Blood Orange Drizzle Cake

With blood orange juice in both the cake and drizzle, this Blood Orange Drizzle Cake makes the most of the beautiful blood orange.  

 I had never tried a blood orange before making this cake. Every year I remembered seeing them and hearing people rave about them so this year I decided it was definitely time I saw what all the fuss was about. 

I looked for them in a couple of supermarkets with no luck. I then realised that I could order them to come with my organic vegetable box which was quite exciting! As soon as they came I knew I wanted to tweak the Double Orange Cake already on my blog. This recipe is one of Mary Berry’s which is really delicious. I wanted to tweak this recipe to create this Blood Orange Drizzle Cake. 

I must admit when I cut into the blood oranges for the first time I was expecting them to be a deeper red. I’ve since realised that there are three different blood orange varieties and they can vary in their redness.  The blood oranges I used had a lovely mottled red colour that had a beautifully vibrant pink juice. 

The flavour of the blood oranges will also vary depending on which you use. They are all known for having a stronger taste and aroma than normal oranges with a slightly sweeter taste. If you haven’t tried them before I would definitely recommend it if you can get your hands on one!

The blood orange season isn’t particularly long. Depending on the variety you can find them between December and May. Unlike some other fruit, I believe you will struggle to find these outside of their season which is a good thing in my opinion. So make sure you get them while you can!

I decided to decorate the Blood Orange Drizzle Cake very simply with the drizzle and some dehydrated blood orange slices. The vibrant colour of the juice created such a vivid pink drizzle that you may think that food colouring has been used. The dehydrated blood orange slices are very simple to make and add a lovely and natural decoration. However you can decorate the cake with some finely grated blood orange zest. 

4.79 from 14 votes
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Blood Orange Drizzle Cake

With blood orange juice in both the cake and drizzle, this Blood Orange Drizzle Cake makes the most of the beautiful blood orange.

Course Cake
Cuisine British
Keyword Cake, Blood Orange
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 271 kcal
Author Curly

Ingredients

For the cake

  • 175 g margarine
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • tsp baking powder
  • 70 ml blood orange juice (1 orange)
  • 1 blood orange zested

For the drizzle

  • 100 g icing sugar
  • 2 tbsp blood orange juice
  • Finely shredded rind or dehydrated orange slices to decorate

Instructions

  1. Preheat the oven to 160°C (fan assisted, 180°C non fan) . Line a 20 cm (8 inch) deep round cake tin with baking parchment

  2. Measure all of the ingredients into a bowl and beat until thoroughly mixed

  3. Pour into the cake tin, level the surface and bake for 30-35 minutes until a cocktail stick comes out clean

  4. Leave to cool in the tin for 20 minutes before turning out of the tin. Allow to cool on a wire rack

  5. When the cake has cooled, make the drizzle by gradually adding the blood orange juice to the icing sugar. Add enough juice until you have a thick but drizzle-able consistency

  6. For dehydrated blood orange slices preheat the oven to it's lowest temperature. Finely slice blood oranges and dab away excess juice with a paper towel. Line a baking tray with parchment paper and place the oranges. Put them in the oven for 6-8 hours until they are hard

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Blood Orange Drizzle Cake
Amount Per Serving
Calories 271 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 52mg17%
Sodium 158mg7%
Potassium 120mg3%
Carbohydrates 35g12%
Sugar 23g26%
Protein 3g6%
Vitamin A 615IU12%
Vitamin C 5mg6%
Calcium 42mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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