Rocky Road!

I have been wanting to make rocky road for a while and yesterday I finally got ’round to doing it. It was simple and if you don’t burn the butter and have to wait for it to cool then you could probably prepare it in about 10 minutes or less! 😛 This is very simple but you DO used a saucepan most of way through with burni- I mean melting the butter, chocolate and mixing in everything else! This is pretty easy unless you are me then it is the hardest thing ever…

You will need:

  • 200g Digestive Biscuits SMASHED INTO CHUNKS (avoid powder but it doesnt matter if there is some, I had loads)
  • 3 tbsp golden syrup
  • 200g milk chocolate SMASHED INTO CHUNKS
  • 130g butter
  • 100g mini marhmallows


1. Put the butter, chocolate and golden syrup into a saucepan and melt on a low heat.

2. Once melted, turn off the heat and  add the crushed biscuits and marshmallows and gently fold them in. Tip: Let the chocolate mixture cool SLIGHTLY before adding the biscuits and marshmallows, this way the marshmallows wont melt completely like mine did.

3. Line a large dish with baking paper and put the mixture into it. Let it stand for a bit so that wen you put it in the fridge it wont heat up everything else.

4.Put it in the fridge for about 2 hours. NOM NOM NOM!!!

Fudge & Chocolate Cookies

Today I made some Fudge & Chocolate cookies, as we had some left over fudge from when my grandad last made fudge for us. We found this recipe and thought it looked good, so we gave it a go! This isn’t a hard recipe but it isn’t the easiest either.

You will need:

  • 130g unsalted butter
  • 50g maple syrup (You can used golden syrup or honey if you want)
  • 150g light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 240g plain flour
  • 1 tsp baking powder
  • 50g white chocolate + 50g milk chocolate chopped/chips
  • 75g fudge


1. Mix together the butter, syrup of choice and sugar until soft and creamy. Preheat the oven to gas mark 4/ 180*c.

2. Add the egg and vanilla and mix well. Then add the flour and Baking powder.

3. Mix in the chocolate and fudge until it looks like there is chocolate and fudge spread evenly through out the mixture.

4. Line a baking tray or 2 with grease proof paper. Roll the mixture into balls just bigger than a walnut and flatten out of the baking tray. Bake for 12-15 minutes.

For us this worked out really nice and grandad even gave me a 12/10! 😄

Cookie Dough


Leek Tart

A couple of weeks ago we were looking through a vegetarian cookery book and we found the Leek Tart, it looked easy enough so I gave it a go! This isn’t the easiest recipe, about 3/5 for difficulty!

You will need:

  • 500g chopped leek WHITE parts only (we followed the recipe with 700g but it was too much leek for us)
  • 75g polyunsaturated oil (sunflower oil)
  • 225g wholemeal flour + 2 tbsp
  • 2tbsp salt & pepper (1tbsp salt 1tbsp pepper)
  • 75g butter or polyunsaturated margarine
  • 450ml milk (any)
  • A pinch of ground/grated nutmeg
  • 2 eggs
  • 75g grated cheese
  • 2 tbps cold water


1. We are making the pastry first. Put the oil and water in a bowl and beat mercilessly with a fork… then, in a separate bowl, mix the 225g of flour and a pinch of salt then gradually add the oil mixture to make a dough.

2. Roll out the dough on a flat, floured surface. Take a 10 inch (25cm) flan dish and place the dough inside and trim the edges. Prick the base with a fork and place a sheet of grease-proof in the base, add baking bean or rice (we used rice) to weight it down. This is called blind baking and it is the prevent the base from getting soggy.

3. Bake at 190*c, gas mark 5 or 375*F for 10 minutes.

4. While that’s cooking, melt 50g of the butter in a big saucepan and add the leeks and stew gently. DO NOT allow to colour. Add just enough water to stop them from burning.

5. Melt the remaining butter in a different saucepan and stir in the additional flour and cook for a couple of minutes without allowing to brown. I didn’t stop stirring during ll of this and when I did nanny took over. Gradually stir the milk into the pan as well as the juices from the leeks until there are NO lumps at all. Add the nutmeg and salt & pepper for flavour!

6. spread the leeks out evenly in the pastry case made earlier, beat the eggs and add to the liquid mixture along with half the cheese and stir. Pour into the leaks and make sure to do it carefully, you don’t want it getting down the sides and making the pastry soggy, sprinkle the remaining cheese over the top. Bake at 200*c, 400*F and gas mark 6 for 25-30 minutes or until it has slightly risen and browned!

7. NOM NOM NOM!!!!!

French Toast

A couple of days ago we made french toast, although to me it was more like a dessert it’s not classed as one, it’s a breakfast recipe. My grandad suggested it a couple day before we actually made it, I really liked the idea so we made it! This is a REALLY simple recipe, so here we go.

You will need: (note: this makes about 3 rounds of toast, depending on the size)

  • 1 egg
  • 1 tsp of vanilla extract
  • Golden syrup or maple syrup
  • 60ml milk
  • 3-5 slices of bread
  • Lil’ bit of butter (we also use a little bit of oil as well, but butter is better tasting so we use both)
  • 1/2 tsp ground cinnamon

Easy peasy method:

1. In a jug, beat together the egg, vanilla, cinnamon. Add the milk and stir.

2. Pour in into deep plate (or shallow dish).Soak both sides of the bread in the egg mixture.

Soak Both Sides


3. Put the butter/oil/both in frying

4. pan and cook for a couple minutes or until golden brown.

Golden Brown


5. Pour syrup over toast.


Cobbler Topping!!

I recently baked a cobbler topping for my Nans stew… It didn’t work out, but if you follow to instruction and use SELF-RAISING flour instead of PLAIN flour (like I did, it clearly said SELF-RAISING) you’ll be fine!!

NOTE FROM NAN: If you do manage to add plain flour into a recipe that calls for self raising by mistake simply add 1 teaspoon of baking powder to every 200g of flour. And, I agree that it didn’t rise as much as it should have but it was really tasty just the same  😀

You will need:

  • 350g self-raising
  • A pinch of salt and pepper
  • 4 tbsp mixed herb, preferably including thyme, rosemary and parsley
  • 200g of grated butter
  • A little bit of lemon juice (around a tea-spoon)
  • 1 beaten egg
  • Water (Cant say exactly how much because it varies, but I used about 7 tbsp)


  1. Mix together the flour, herbs, Butter, salt & pepper using a fork (this is so you don’t mush the butter up, its SUPPOSED to be in small chunks).
  2. Make a hole in the middle so to mixture looks like a doughnut, add the lemon juice and water, slowly mix together.
  3. If the dough you just created is too dry add more water, if it’s too wet put in the fridge for a few minutes. I wouldn’t worry too much about it being a bit wet as it will pick up more flour as you roll it out on a floured surface to around 2cm thick.
  4.  Then cut out using a cutter, or just use a knife. Place on top of the stew/casserole and glaze with the beaten egg.

The completed cobbler topping:

Banana Loaf

This is taken from Abbie’s blog. This is one of the families favorite recipes as it uses up the leftover bananas and also tastes delicious.

Over to Abbie.

You can’t get much more simple than this recipe, it’s one of the first things I did. It doesn’t look like the easiest thing, but it really is as easy as 1 2 3! And is also a very nice way to use old bananas.


  • 225g of plain flour
  • 175g of caster sugar
  • 1tsp of bicarbonate of soda
  • 1tsp of salt
  • 50g of walnut & almond kernels (chopped)
  • 3 mushed bananas
  • 2 eggs

What to do now:

  1. Mix together the flour, sugar and Bicarbonate of soda.
  2. Add the salt.
  3. Then add the kernels.
  4. Make sure it’s mixed well. Mush the bananas and then mix them in too.
  5. Beat the eggs in a cup and add that to the mixture so far. Mix until quite smooth.
  6. Butter a loaf tin and preheat the oven to gas mark 3. Stick it it.
  7. Leave it for aprox 1 hour or until a skewer comes out dry.
This is what it should look like.
This is what it should look like once sliced.


Bread & Butter Pudding

Something that I’ve baked before is the Bread & Butter pudding, I made it mostly by myself with some help buttering from my Nan, its and old English recipe but its quite nice and simple. My Nan and Grandad really liked it but I haven’t gotten the chance since then 😁! Here I’ll tell you the ingredients and how to make it.:

This is a picture of what mine looked like 🙂

You will need:

*100g of sugar

*1 tsp of ground cinnamon

*As many slices of bread, cut in half like a triangle, that will fit in the dish

*Butter, enough to thoroughly butter the bread

*3 handfuls of either mixed dried fruit or just sultanas

*500ml milk (seems like a lot but trust me)

* 2 eggs


And now for the method:

1. Preheat the oven to gas mark 5/190*C  and grease the baking thingy lightly

2. Mix together the sugar, cinnamon and fruit

3. Butter the bread and then layer it. don’t do what I did, cut into triangles AFTER you butter it.

4.After each layer sprinkle over the fruit and sugar mix. Make sure every slice is covered

5.Mix the eggs and milk together and whisk.

6.Pour over the bread and leave to soak for 10 mins.

7.Bake for about 40 mins or until lightly brown.

8. And there you go!! ENJOY 😉!!