Totally delicious and a real show stopper! This is how you impress your guests! This is a fantastic recipe which is perfect for a party or a celebration cake. It’s a twist on Sticky Toffee Pudding in cake form and it keeps really well, wrapped in tin foil (out of the fridge) for several days.
See the bottom of the page for alternative serving suggestions and a tip or two that might help
A very delicious gluten and wheat free recipe full of gorgeous lemon flavor and topped with a fabulous lemon icing. These Iced Lemon Polenta Cakes look so dainty and lovely. Topped with an edible viola each, you will have a perfect Afternoon Tea treat for you and your guests.
They do have a more crunchy texture due to the polenta and some people find this different but it’s a good different 
When I read this recipe from Baking Heaven, I was really happy to see that you don’t need yeast to make them so you still get all that lovely Hot Cross Buns flavour but a much lighter result and if you have issues with yeast like I do, then you don’t miss out either
I used baking cups here but you can also use cupcake cases and you will need a piping bag and plain nozzle to get the cross effect on the finished cupcake. If you don’t have them, use a sandwich bag and cut a small piece off the end.
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.
This is my standby, never fails Rocky Road recipe. I use it as a base to make different types of Rocky Road and it always delivers. It’s just sweet enough, just chocolatey enough, just rich enough and really so easily adaptable. Everyone loves it!
I’m going to put the basic recipe down and give a couple of ideas for you to try if you like. This recipe will become a firm favourite in your house as it is in mine.
I’ve tried a couple of gluten free scone recipes and although they have turned out okay, okay is not what you want when you eat a scone. You want the “Mmmm” effect, the light and delicate taste that all scones have and this recipe delivers! I’ve made them a traditional fruit scone but of course you can leave out the mixed fruit and have a plain scone or add herbs for a savoury one.
Adding almond flour gives these scones a lovely texture and flavour and just that something extra
I’ve made this cake in a bundt tin as every now and then, I just love to use mine. I love the pretty shape that lifts any cake to another level and always makes them look so special.
I’ve used dried cranberries here and to get the full flavour and soften them a bit, I soaked the cranberries for a couple of hours in 2 tablespoons of fresh orange juice.
It’s not a complicated recipe and definitely worth making. Step by step pictures included to help too.
I found this recipe in a magazine and as our house is full of lemon fans, I knew they would go down a big hit! These are fairy cakes, not muffins so remember to use the smaller paper cases.
They are very cute and very delicious and would look just as good at a children’s party as they would for an elegant afternoon tea. You can make the cakes ahead of time and store in an airtight container until you are ready to ice them.
You can’t beat a beautifully flavoured ginger cake. It needs nothing added to it other than a lovely hot cup of your favourite drink. This recipe results in a really light and moist cake full of flavour and the longer you leave it (difficult I know) the more sticky it gets.
The recipe is originally from the Great British Bake Off and honestly is one of the best ginger cakes I’ve ever made. This one’s a keeper and I wouldn’t dream of putting anything on it. It’s definitely best to leave it at least 24 hours before cutting and no fine thin slices … a good wedge is needed here!
I don’t claim this recipe to be in any way mine. It’s been doing the rounds for absolutely years and everyone has their version and their method. I found this one works for me. It does bake differently sometimes depending on what I add.
A friend gave me this recipe from I think a Weight Watchers book. It looks and tastes very like brown bread but uses no sugar, no flour, no oil or buttermilk … so it’s a healthier way to enjoy what seems like brown bread.
These are great biscuits to have in the house for when you just want something a little sweet but not sickly with your cuppa. They are crunchy on the outside and soft with a cinnamon kick on the inside. Pure comfort! They only take 15 minutes in the oven and a bit of mixing to get them oven ready and by using great Irish honey and oats, they rise to another level.
I’ve tried a few scone recipes and found this one and this method to be the most successful for me every time. Great big high scones are a pleasure to eat and this recipe is so easy to adapt so you can make different types of scones to suit your occasion.
Scones are really best eaten on the day they are made unless you freeze them and then you can pop them in a moderate oven for about 10 minutes to have lovely, fluffy perfect scones again. I’ve made the ones in the pictures here a Lemon flavoured scone with a Lemon Glaze but will give alternative flavour options for you to choose.
