Welcome to part two of my hot cross bun Easter super-special! Part one was traditional hot cross buns if that’s what you’re after. I’ve been surprised to learn since my first post that hot cross buns are somewhat local to the UK, Australia and NZ. So, for my lovely American readers, these are an Easter bun (historically […]
Archive for the ‘How-to guide’ Category
Look what I did! Look look! So proud. Don’t worry, I’ve got step by step instructions for you too. And yes, they do taste better than store bought. Promise. I did lots of research on this one. Combined three different recipes, checked what my favourite baker puts in his. Then, I made them again tweaking […]
Tenille’s trifles, with her Italian custard recipe, fresh whipped cream, jelly, peaches, and coffee and masala soaked sponge (plus a awholelottalove), is famous within our group of friends. Especially her motto (taken straight from her instructions) “I like to eat trifle for breakfast, lunch and dinner so keep a spoon handy.”
Question: How to make creme caramels? Answer: With nerves of steal and a willingness to be burnt. But it’s worth it. Because creme caramels can be (well, need to be) made the night before a dinner party. And that’s handy. They’re also yummy and impressive. Win-win!
Right. Let’s mince. I love eating fruit mince pies. Here’s what we’re aiming for (no promises!):