Archive of ‘How-to guide’ category

Chocolate chip hot cross buns

Four chocolate chip hot cross buns

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 Christian – hence the cross) traditionally eaten hot or toasted during Easter. (more…)

How to make hot cross buns

A loaf of hot cross buns, two rippled off

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.

Half a hot cross bun with butter

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 the things I thought could have been improved from the first batch. I’ve got your back on this one. AND, I’ve got a chocolate chip version I’ll put up in a few days. (more…)

Tenille’s Terrific Trifle

Tenilles terrific trifle in glass bowl

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.

Tenilles terrific trifle

Especially her motto (taken straight from her instructions) “I like to eat trifle for breakfast, lunch and dinner so keep a spoon handy.” (more…)

How to make creme caramels

A creme caramel with a bite taken out

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! (more…)

Fruit mince pies – part 1 (the fruit mince)

Fruit mince in a jar

Right. Let’s mince.

This is a two part series on making fruit mince pies. Firstly, you need to get your mince soaking. Preferably for at least one week, up to a month (OK OK, AT LEAST over night, all right?).

Then, once that’s done skip across and check out ‘Why making fruit mince pies will be the death of you – part 2 (the pastry)‘.

I do love eating fruit mince pies. Here’s what we’re aiming for: (more…)

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