Paul’s blackcurrant and liquorice Swiss roll

Hello strangers. I realized today that it has been two months since my last bake. (I sound like I’m in confession. Forgive me readers. It’s been two months since my last bake.) I’m not sure why I haven’t been baking. I could blame the heat wave, but that was just one week. Also I live…

Grasmere ginger shortbread

‘Tis the season … for ginger-based baking. Summer doesn’t seem quite right to be infusing baking with ground ginger, fresh ginger and/or stem ginger. Spring, too, seems like an odd time of year for such flavours. But fall and winter are where ginger is king (or queen). This is especially true when you haven’t baked…

Sticky gingerbread

It’s time to bake again and this time it’s time to bake for my coworkers … time. I just said “time” a lot in that first sentence and thought I’d make a point of it by saying it again at the end. And now I’m making a further point of it by explaining that, which…

Little orange soufflé puds

I swear I used to be good at math. I may have said this before, but it’s true. I was, like, really good, you guys. If I had more discipline, I may have even gone into a STEM field, but alas, I’m lazy and really good at BSing my way through papers, so I went…

Roast vegetable and goat’s cheese torte

What am I making? I mean the photo looks delicious, but I’m so confused about most of the savoury recipes. Tortes are usually sweet and yet, there’s this oddity. I mean don’t get me wrong, it looks tasty. Roasted veggies are wonderful and goat’s cheese is my jam, so combining that with crepes seems like…

Cheddar and mustard loaf

As you may recall if you just read my chocolate pecan macaron post, my friend and I had plans to watch a movie set in France while eating French food. The macarons were a complement to that idea. This loaf was the core of that idea. When we’ve made French food before, we’ve almost always…

Raspberry and lemon cream horns

Cream horns. Everyone knows what those are, right? Wrong. I just have so many questions. Why the horn shape? Is it weird to eat? Do you eat it like an ice cream cone or like a sushi cone? Who thought of it? Especially because the shape requires a special mould. A special mould that I…

Blueberry and lemon bread pudding

Bread pudding. Is there anything more British? Probably, yeah. But it’s still quite British and, to someone who’s never had it before, quite confusing. You take stale bread and soak it in an eggy milky mixture and then cook it? Actually, sorry, I just described French toast. Bread pudding—is there anything more French? Now, in…

Summer berry and nut cake

This weekend I purchased fresh local berries from an insanely popular berry farm that had cars lined up down the driveway and onto the street. Somehow, magically, the checkout line was short so I was able to park in the drop-off area and run in. Local berry farms are insane places to go in the…

Apple treacle tart

This recipe may turn out horribly wrong. I know I say that a lot and it is rarely true, but I clearly disobeyed a direct order from Mary and Paul. Here’s what’s included in the ingredient list: 150g golden syrup (from a tin, not a squeezy bottle) Well let me tell you, I went to…