Welcome, Spring! Here’s a recipe for a perfect Easter pudding. It’s easy to make, and combines the comforting flavours of vanilla and cinnamon with a pop of orange.
Continue reading “Recipe: Hot cross bun and butter pudding”
Can there be a more joyful harbinger of spring than forced rhubarb?! The sight of these impossibly pink stalks makes my heart sing in anticipation of spring’s warmer days and lighter evenings.
Continue reading “Recipe: Roasted rhubarb and orange compote”
You will know that banana bread is one great way to use up overripe bananas. It just so happened that I found myself with four nearly-black bananas in the fruit bowl the day before new year’s eve, which needed to be used up before I went away for a few days. I found a recipe on BBC Food which called for four bananas, and adapted it slightly to include chocolate chips (because why not?!). Everyone needs a fail-safe banana bread recipe in their arsenal, and this one is reliable and tasty.
Continue reading “Recipe: Choc chip banana bread”
Last weekend was one of those really special weekends, the joy of which lingers well into the following week. A big bunch of my university friends and I got together in the beautiful Cotswolds for two days of catch-ups, amazing food (tartiflette, crumble, slow-cooked lamb…), long muddy walks, wine, board games, and so much tea. It was quite perfect really. I was in charge of bringing Friday night’s pudding, and I chose Angela Hartnett’s pear and frangipane tart.
Continue reading “Recipe: Pear and frangipane tart”