Author: Emma Hawkins

Sticky Parkin

Sticky Parkin

I’ve been wanting to make this for so long and so it was really exciting making it today! Parkin is a traditional Yorkshire cake eaten around bonfire night and I can totally see why. It’s warming, tasty, super easy to share around and quick to make!

Recipe

Makes 16 pieces

Time: 1 hour

Ingredients

  • 220g butter
  • 250g golden syrup
  • 110g dark brown sugar
  • 210g self raising flour
  • 100g porridge oats
  • 4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 tsp baking powder
  • 2 large eggs

Method

  1. Pre-heat the oven to 180C. Grease and line a 9×9-inch square cake tin with butter and baking paper.
  2. Put the butter, golden syrup and sugar into a large pan and place over a medium heat. Stir every now and then until melted.
  3. In a large bowl mix together the flour, oatmeal, ginger, cinnamon, mixed spice and baking powder.
  4. Slowly pour the melted butter mixture into the dry ingredients and whisk until combined.
  5. Whisk in the eggs until the mixture is even. Then pour the mixture into the lined tin.
  6. Bake for about 30 minutes, until golden brown and springy to the touch.
  7. Remove from the oven and leave to cool in the tin. Cut into 16 pieces and enjoy!

Thanks for reading!

Emma x

Spooky Brownies

Spooky Brownies

It’s almost Halloween which means it’s time to start bringing out the spooky bakes! These mummy brownies are super easy to throw together, delicious to eat, and perfect for sharing!

Recipe

Makes 15

Time 1 hour

Ingredients

For the Chocolate brownie

  • 165g butter
  • 1210g dark chocolate
  • 3 medium eggs
  • 210g caster sugar
  • 45g plain flour
  • 150g white chocolate, roughly chopped

To decorate

  • 100g white chocolate
  • Some edible eyes for cake decorating (if you can’t find any you can make your own out of white and black icing!)

Method

  1. Pre-heat the oven to 180˚C. Grease and line a 15×15 cm baking tin with butter and baking paper.
  2. Put the butter and dark chocolate into a bowl over a pan of simmering water and leave to melt.
  3. Take another bowl and whisk the eggs until pale and fluffy with an electric whisk. Add the sugar and continue to whisk until it leaves a trail when the whisk is taken out.
  4. Fold the chocolate into the eggs, sieve in the flour and add the chopped white chocolate. Fold everything again until combined.
  5. Pour the mixture into the lined tin and bake for around 20 minutes until a crust has formed on top and it feel slightly firm. Set aside to cool.
  6. Put the white chocolate for the decoration into a glass or metal bowl and place over a pan of simmering water. Leave to melt.
  7. Pour the melted white chocolate into a pipping bag and leave to cool a little (until the chocolate isn’t too runny).
  8. Place two eyes on each brownie and then pipe random lines all over them to make them look like mummys. Leave the chocolate to set and then enjoy!

Thanks for reading!

Emma x

Cinnamon Pear Porridge

Cinnamon Pear Porridge

I’ve never really been a porridge person but I’ve recently been craving wholesome comfort food packed with autumnal flavours and before I knew it I’d made this! Cinnamon and ginger porridge topped with chopped fresh pear, chopped pecans, chia seeds, almond butter and honey!

Recipe

Makes 1 bowl

Time: 10 minutes (plus soaking time if you want)

Ingredients

For the Porridge

  • 200ml almond milk (or other milk of your choice)
  • 50g porridge oats
  • A pinch of cinnamon
  • A pinch of ginger
  • 1 tsp honey

Toppings

  • 1 small pear
  • 50g pecans, chopped
  • 1 tbsp chia seeds
  • 1 tsp almond butter
  • 1 tbsp honey

Method

  1. Put tall the ingredients for the porridge into a bowl and stir to combine. Cover and leave in the fridge overnight (or for at least 4 hours).
  2. Uncover the oat mixture and put it in the microwave for 2 ½ minutes on full power. Tip the porridge into a serving bowl and give it a little mix.
  3. Quarter and core the pear. Then cut it up into small pieces.
  4. Arrange the pear on top of the porridge, followed by the chopped pecans and chia seeds. Finish with a dollop of the almond butter and a drizzle of honey over the top. Enjoy!

Thanks for reading!

Emma x

Jumbo Jazzies!

Jumbo Jazzies!

My feed has been getting a little brown/yellow recently so I thought I’d make something more colourful! I’m currently on holiday with my family and a family friend, Anne, who suggested these look a lot like those little chocolate pic-n-mix sweeties which are called jazzies, so these are officially ‘Jumbo Jazzies’!

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 150g plain flour
  • 100g rainbow sprinkles ( I used 100s and 1000s)
  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). Then portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  6. Pour the 100s and 1000s into a bowl. Take one of the cookie balls and roll it in the sprinkles until covered all over. Place the cookie back on the baking sheet and repeat with the rest of the cookies.
  7. Bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

Chocolate Fondant Mug Cake

Chocolate Fondant Mug Cake

One of my favourite things to make is a chocolate fondant, but when you’re feeling low you don’t want to spend time baking – good thing this mug cake adaption only takes 5 minutes! For an added treat I’ve added dried cranberries and chocolate chips to this one, but you could leave them out or add something completely different if you’d like!

Recipe

Makes 1 large mug cake

Time: 5 minutes

Ingredients

  • 50g butter
  • 75g dark chocolate
  • 60g light brown sugar
  • 50g plain flour
  • 1 egg

Optional extras:

  • 25g milk chocolate chips
  • 25g dried cranberries
  • (You could also try nuts, other dried fruit, fresh berries and sweets)

Method

  1. Put the butter and chocolate into a bowl or mug and microwave for 20 seconds. Stir to combine the butter and chocolate as much as possible. If the chocolate hasn’t melted enough put it back into the microwave for another 20 seconds and then stir again until smooth.
  2. Add the sugar, flour, egg and any optional fillings you like. Mix until combined.
  3. Pour the mixture into a mug and microwave for 2 ½ minutes.
  4. Enjoy with fresh cream and berries!

Thanks for reading!

Emma x