Ingredients...

200g dates
125g glace cherries
2 tbsp flax seeds
3 tbsp desiccated coconut (plus extra for rolling)
2 tsp vanilla extract
2 tsp cocoa powder

Method...

Hello folks! It's been a long time since a baking recipe hasn't it? In fact, it's been a fair old while since a post in general- but I can assure you I've been up to plenty of adventures which will be documented on here in the coming weeks.

Last week I was in my family home and we have two huge elderberry bushes in the garden, so I decided to create a loaf cake to use some of them up! To me, elderberries feel like a special secret as you can't find them in supermarkets and shops- you have to go and find them yourself. British hedgerows are full of them at the moment, so head out foraging for a real treat! (Note: please make sure you research first, make sure you know what you are picking, and also don't eat elderberries raw).

This cake also has cooking apples from our neighbour, and eggs from our own hens, so it's a very autumnal, homegrown cake!! You could also use blackberries, pears, raspberries, whatever fruit you fancy or have in your garden. Let me know what you come up with in the comments.

If you enjoy elderberries, I also have an elderberry pie recipe HERE, and an elderflower cordial recipe HERE to bookmark for spring!

Happy baking...

Ingredients

Method

Probably the quickest and simplest recipe I've ever shared! 

Mug cakes are definitely something me and my university flatmates have mastered well- just mix everything in a mug and microwave. It's the perfect sugar fix for students and busy people! Best of all, this one uses simple store cupboard ingredients so won't break the bank, and is suitable for vegans too. It's a winner all-round! 

Ingredients

2 tbsp self raising flour 1 tbsp caster sugar 1 tbsp cocoa powder 1/4 tsp baking powder 1 tsp vegetable oil 3 tbsp soya milk

Method

1) Beat everything together in a mug with a fork until smooth 2) Microwave for 1-2 minutes until risen and just cooked (I like to under-cook mine slightly to get a gooey edge like a brownie!) 3) Add a scoop of vanilla ice cream if you're feeling luxurious!

I haven't done a sweet recipe for a while, in comparison to last year when every recipe was sweet! It's mostly because at home I had plenty of ingredients, fresh eggs from our own chickens, and time- all of which are all slightly more of an issue at university haha! 

However, a few days ago one of my flatmates had some blueberries that were going too soft to eat to I decided to bake a batch of cookies to share out to everyone.

I adapted a melting moments recipe, substituting lard and butter for vegetable margarine, and egg for soya milk, to make these suitable for vegans/vegetarians/lactose intolerant people. You'd be able to swap blueberries for other yummy things you'd fancy or have lying around the kitchen too- raspberries, raisins, chocolate chips and chopped nuts would all be great in these.

Enjoy!

Ingredients

105g margarine, 75g caster sugar, 150g self raising flour, 30ml soya milk (or almond/coconut/oat milk), 100g fresh blueberries, porridge oats

Method

Heat the oven to 180C, or 160C if fan-assisted. Grease two baking trays.

Cream together the margarine and sugar until light and fluffy, then beat in the milk.

Add the flour and blueberries, mix well.

Roll walnut size pieces in your hands, then coat with oats and place on a baking tray.

Flatten slightly and bake for 15 minutes.

Emma xo

(Spot the lemon photobomb haha!)

Ingredients

Method

Happy Friday folks! I've got another recipe for you all today- something a little more indulgent than perhaps the light, fruity bakes I've been featuring recently for summer. I remembered I hadn't done a recipe including chocolate for quite a while, so it's about time I shared another one, don't you think?
This cake features swirls of coffee cake and chocolate cake to make a pretty marble effect, sandwiched together with a rich butter cream. And if that's not enough, why not cover it in dark chocolate too? The basic sponge mix is also really easy to make, in case you needed yet another reason to try this recipe out ;)
Let's get started then!~

Ingredients

4oz/115g self rasising flour, 4oz/115g caster sugar, 4oz/115g margarine, 2 eggs, 1.5 tsp coffee granules dissolved in 1 tbsp warm water, 2 tbsp cocoa powder, chocolate butter icing and dark chocolate to finish.

Method

Preheat the oven to 180C (160 fan assisted) and grease two round cake tins. Cream together the margarine and caster sugar until light and fluffy. Add the eggs a little at a time, stirring in after each addition. Sift in the flour and carefully fold until well combined. Divide the mixture in two bowls. To one bowl, stir in the coffee liquid. To the other mixture, add the cocoa powder. Divide each cake mix  evenly into the tins and swirl together using a skewer or knife.  Bake for 20 minutes, then leave to cool on a wire rack. Sandwich together with chocolate butter icing and drizzle melted dark chocolate over the top. Sprinkle with nuts or decorations to finish.

Emma xo

Ingredients

 Method

Emma xo

If you've never tried a melting moment before, you really need to give these a go because you're missing out! They are a heavenly combination of soft cookie and oats, somewhere in between a cake and shortbread. Once again, this recipe is super simple and perfect for spending the afternoon making, although they should come with a little warning sign: they are very moreish!
Here's how to make the delicious tea time treats~
115g/4oz margarine, 75g/3oz caster sugar, 1/2 of a medium egg, 1 tsp vanilla extract, 150g/5oz self raising flour. Oats and pecans.  

100g/4oz margarine, 50g/2oz dark chocolate,  100g/4oz self raising flour, 175g/6oz soft light brown sugar,1 tsp vanilla extract, 2 beaten eggs, 25g/1 oz cocoa powder, 25g/1oz chopped mixed nuts, 25g/1oz chopped pistachios

Pre-heat the oven to 180C and line a ...... baking tray with greaseproof paper.
Melt the margarine and chocolate in a bowl over hot water and a gentle heat.
Allow to cool for 5-10 minutes.
Stir in the sugar, then eggs and vanilla extract until thoroughly combined and smooth.
Add the flour, cocoa powder and nuts and mix well.
Pour the mixture into the tray and bake for 20-25 minutes until the middle is soft and the top begins t crack.
Leave to cool slightly then cut into squares.