Home made Jaffa Cakes


Dark chocolate smothered over a layer of marmalade jelly all on top of soft cake. Jaffa cakes are so nice to have as a mid morning snack or dunked into a hot cup of tea/coffee. As you bite in to them you get the crunch from the deliciously dark chocolate, followed by the soft sweetness of the marmalade and orange jelly then you get the lovely delight of the soft cake base.

I attempted to bake them ourselves. And I must admit, they turned out ok. Good enough to eat!


Cake base

  • 50g Self raising flour
  • 50g Caster sugar
  • 50g Softened butter
  • 1tsp milk


  • Orange Jelly
  • Marmalade


  • 1 bar of Dark chocolate


  • Make up your orange jelly accordingly to the packet. Place it into a big shallow container or into a long tube. The jelly only needs to be shallow, about 2/3mm thick. A silicone tray would be ideal as you will need to get the jelly out of it once it is set.  Alternatively you can buy the already made up jelly in the pots and slice it.
  • Once the jelly is set in the fridge you will need to start on the cakes
  • Mix all of the ingredients together, you can add in chocolate chips if you desire. Pour into cake cases only 5mm thick and bake in the oven at 180 for about 5-10  minutes. They don’t take long as they are only small. take them out of the oven when golden in colour.
  • Leave to cool
  • Once cooled down spread over some marmalade on top of your cake.
  • Take out your jelly. If it is in a shallow container, you will need to use some round shape cutters to cut out some circles. Make sure they are just a little smaller than your cake bases. If you used the already made up jelly or set your jelly in a long tube, you will need to slice of the jelly to fit onto your cake base. (hope this makes sense)


  • Try not to over hang your jelly, like the above picture. Keep a good 5mm clear around the edge of the cake, otherwise when you pour on your chocolate it will just fall off.
  • Melt your chocolate and cool a little.
  • Pour onto the top of the jelly, using a spoon spread the chocolate over the cake.


  • Set aside in the fridge to cool and the chocolate to set

Now your ready to taste. They may not be the best looking jaffas around but they tasted smooth and tangy. Just right.

Enjoy 🙂




Shortbread Witches Fingers Recipe

With Halloween coming up these scary little shortbread biscuits, shaped to look like fingers would go down well with the children and would look fabulous on any spooky table of party food.


They are easy to make so the children can join in.


  • 150g Plain Flour
  • 50g refined caster sugar
  • 80g Butter
  • drop of vanilla essence


  • Sift the flour into a bowl, add the caster sugar and then the butter. Cut the butter up into small pieces, it makes it easier to combine with the flour and sugar
  • Using your fingers combine the mixture, by crumbling it between your fingers.
  • Mould into a ball and leave in the fridge for an hour.
  • Divide the dough into 10 little balls.


  • Shape each dough ball into a rectangle shape. Using a knife make a slit all the way down the middle and add in some strawberry jam. Mould the dough back together and into finger shape.


  • Use a spoon or a knife to mark in the knuckles and use an almond piece for the finger nail. You can use a little jam to keep it in place.

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  • Place in the oven at 160F for 10-15 minutes. Keep an eye on them. Remove when turning golden brown around the sides


If the fingers spread out a little whilst in the oven, remove and reshape using the edge of 2 knifes to push it back into shape.

Happy Halloween!

Enjoy 🙂


Rainbow Pinata Celebration Cake

Slice into a Pinata Cake and release the secret surprise that is hidden within, the middle is packed with sweets!

This cake is great for a celebration that children and adults will love.



  • 375g raising flour
  • 375g butter
  • 375g caster sugar
  • 2 tbsp vanilla essence
  • 5 large eggs
  • Food dye
  • sweets to fill – mini smarties, mini marshmallows, mini lemon meringues


  • 200g butter
  • 400g icing sugar
  • vanilla essence to flavour
  • hundreds and thousands to decorate

You will need three 9″ round cake tins and a 2″ round pastry cutter

1. Pre heat the oven at 160/180c and grease the tins

2. Cream together the butter and caster sugar, add in the vanilla essence. Beat well

3. Add in the eggs one at a time. beating well combining the mixture.

4. Sift in the flour and fold in.

5. Divide the mixture between 3 bowls, add in the food dye. I used a tube of each food dye, to make the colour deep.

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6. Pour into the greased cake tins and bake in the centre of the oven for 25/30 minutes. Take out of the oven and leave to cool.

7. Mix the icing sugar and butter together adding in the vanilla essence, beat until creamy.

8. Using a sharp knife level two of the cakes, slicing the top off. Cut out the centre of 2 of the cakes using the cutter.

9. Place one of the cakes onto a cake board and sandwich together with the other one using the creamy icing mixture.

10. Fill the centre of the cake with the sweets of your choice


11. Place the final top layer on, layering up with the icing. Coat the top and sides of the cake with the rest of the icing. Level off with a knife and decorate with sprinkles


12. All ready to serve and celebrate.



Surprise your friends and family, once the knife goes in they will astonished with what comes out


I’m no baker but found this cake easy to bake and decorate. The sponge was fluffy and the icing was creamy.








The Gingerbread house that Mummy built!

Over the past few days I have been working hard in the kitchen creating a gingerbread house for the boys to devour. I must admit it wasn’t as easy as i initially thought it would be! It’s easy to look at something on the web or in a book and say ‘I can do that!’ but I may say i hit a bit of trouble when my house fell down and crumbled.

My first attempt was abysmal, I baked the gingerbread too thick and although it tasted lush it was more of a cake texture than it was a biscuit and it fell down as it wasn’t sturdy enough. I tried to keep it together by using books and cocktail sticks to keep it up, but it didn’t bear well and collapsed.



On my second attempt I added treacle to the recipe and rolled out the dough thinly (about a £1 coin), this seemed to work!

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250g butter (stork)

200g muscovado sugar (i used dark and light)

620g plain flour

4 tbsp golden syrup

2 tbsp treacle

3 tsp ground ginger

2tsp bicarbonate of soda


Preheat oven at 200c

Melt the butter, sugar, syrup and treacle in a pan over a low heat. Set aside to cool

Mix the flour, bicarbonate of soda and ginger in a bowl.

Add in the melted butter and combine until a stiff dough texture

Leave wrapped up in cling film in the fridge over night

There are many templates out there that you can download and print off, take a look at shelter recipe. I found it easier to just judge it by myself, just by drawing onto some baking paper. You will have to trim off the edges once baked anyway.

Make sure that you do 2 of each template; 2 sides, 2 roofs and a front and back (front will be the same size as the back but will have a door and windows cut out.

You will also need:

Royal Icing-for piping, sticking and decoration

A selection of sweets – Giant chocolate buttons for the roof, chocolate fingers for the sides, jelly beans, skittles, strawberry laces.

When you are ready to cook your gingerbread templates, place a couple of boiled sweets in the window areas, these will melt in the oven and give the windows a colourful window look to them.

Once all of the house pieces were cooked I left them over night as they become crisper and more solid. Before erecting the house, I piped icing onto a board where i wanted the side and front of the house to be. I then placed the pieces together by holding onto them for a minute or so, the icing hardens quickly. Build the house up, piece by piece making sure that each piece is stuck together with the icing. The roof was the last piece to go on.

Each sweet/chocolate needs to be stuck in place onto the biscuit with the icing.

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Have fun with your decoration, get creative and go as mad as you want!

My boys couldn’t wait to pull it apart and taste it, on the other hand i sat back and cried as my first gingerbread house was attacked and pulled down like a lion attacking a gazelle, my boys were certainly hungry for the sweet taste of gingerbread!

Oh the sweet taste!
Just one lick mum, please
Within seconds it was being devoured
Within seconds it was being devoured

I am very pleased at how my house turned out and can’t wait to make another one, I found it quite therapeutic and really enjoyed baking and creating it.

I was invited along by Tribal media to build a gingerbread house and enter it into Shelters : The great gingerbread house sale More info here Why don’t you join in to?



Chocolate and Walnut Brownie

This is Chocolate heaven!

I love Chocolate in any kind of form; wether it be chocolate bars, chocolate cake, chocolate milkshake, I have even put chocolate into my gravy for my Sunday Roast. But I have never baked my own Chocolate Brownie, So I thought I would give it a go.

One mouthful of these brownies will make you go weak at the knees 🙂



  • 260g Caster Sugar
  • 60g Flour
  • 250g Melted Butter
  • 80g Cocoa Powder
  • 1 tbsp Baking Powder
  • 4 Eggs
  • 100g Chocolate Chips
  • 100g Melted Chocolate
  • 50g Chopped Walnuts

Preheat the oven at 180/350

First put all of the dry ingredients into a bowl and mix together

Add in the melted chocolate, then add the butter and combine well

Add the beaten eggs and mix together

Then add the chopped walnuts and chocolate chips

Pour into a square cake tin and bake in the oven for 35 – 40 minutes

The middle of the cake may well be a bit wobbly but that is fine, you want a slight crisp on the top but a nice gooey mixture in the middle.

Once cooled down cut into chunks and enjoy with a nice hot Hot Chocolate


Thank you for reading this post, if you try the recipe please let me know how you got on 🙂