Banoffee Malted Milk Splits
I think milk bun dough is my new favourite dough to make. They’re so soft and light as well as being very easy to work with. I’ve filled these with a milk chocolate salted caramel, fresh banana slices and a soft whipped malt cream. Heaven!
Cherry Porridge with Brown Butter Seeded Crumb
This version of the perfect porridge includes a glossy sweet cherry compote and a brown butter seeded crumb. The buttery, toasted pecans and mixed seeds add a great little crunch to the dish along with a sprinkling of demerara. As a treat, I like to pour a little single cream around the edge. Pure breakfast perfection.
Pecan Pie Oat Cookie Bars
A cookie bar gives you 80% gooey centre and 20% crispy edges. Just make the dough, press it into the tin and bake. These though, have a pecan pie layer running through the middle. It stays lovely and soft and sits alongside the cinnamon oaty cookie really well. I’ve topped them with chunks of rich dark chocolate and plenty of flaky salt to contrast against the sweetness of the bar. Plus, it looks pretty.
Caramelised Banana Custard Doughnuts
I love banana desserts but often overlook it as a flavour. These combine dark caramelised bananas with a rich, smooth mascarpone custard. The croissant shape isn’t too difficult, especially if you’ve shaped croissants before. They prove up a treat and I think they look beautiful with their cinnamon sugar coats.
Lemon, Thyme & Blood Orange Shortbread Biscuits
The feeling of spring is lingering in the air and the sun is peeking out of the clouds, so I thought it was time to bake a bit of sunshine too.
These are like little parcels of citrus sitting in a thyme shortbread. The shortbread has a little ground almond in it to keep the texture short all while holding its shape. The pretty pink icing on top brings memories of party rings from my childhood. These are such a treat and perfect with a cuppa.
Rhubarb & Honey Mascarpone Custard Doughnuts
Undoubtably, doughnuts are my weakness. I can’t resist a fresh, soft doughnut. I love the way everything seems to get a showering of sugar as it rustles off between bites. Along with the fact that doughnuts are one of my favourite baked goods, add rhubarb to the mix and these couldn’t be more perfect. I’ve filled them filled to the brim with a tangy compote and the most luscious mascarpone custard filling. A real treat.