This fudge recipe is made in the traditional way so there’s no fear of any crumbly bits. It’s so smooth and so delicious but does take a little time when you’re bringing it to boil but this is what gives you that smooth, professional and really beautiful finish so for special occasions, it’s definitely worth it.
The flavour is gorgeous, full of rich coffee which cuts through the sweetness perfectly! Homemade fudge is so different than more commercial versions. It’s full of flavour and doesn’t get lost in an overly sweet taste.
The recipe is perfect to give as gifts. I put 3 pieces into cellophane bags, wrapped with pretty ribbon and gave them as gifts. People raved about the flavour and even though it doesn’t sound like much, 3 pieces of this fudge is more than enough for most people!
A very simple and delicious tea time cake full of apples and spices to give it warmth. Using both dark and light brown sugar gives the cake texture a rich, almost caramel flavour. You can opt to add in sultanas but equally, adding in dried cranberries would give a great contrast. I topped the cake with walnuts and after enjoying a slice, I think it would benefit greatly from adding some into the mix.
This cake is very moist and needs delicate handling once it’s baked. I would recommend you leave it sit for a good 20/25 minutes before removing it from the tin to a wire rack.
Decided to try out these little beauties as I am a fan of honey in baking and they sounded lovely with the sweet, sticky topping and the mix of honey, cinnamon, spices and orange. They are so light and delicate and full of delicious flavours. Definitely worth making!
You can make them dairy free too by using a dairy free spread of your choice. You can choose to use walnuts as per the recipe or substitute with pecans or pistachios. All work really well.
They are perfect for taking on picnics, for a packed lunch and would be great sellers at a cake sale or charity event. The smell though …. oh the smell is simply divine!
We all regularly have bananas that no one will eat as they’ve gone black and soft and all sorts of faces are pulled when you suggest it’s taken! So the only thing to do is make Banana Bread. I’ve a few recipes here already including a great gluten free one : https://www.cozebakes.com/2017/02/03/gluten-free-dairy-free-healthy-banana-loaf/
but there are so many recipes out there that it’s great to find a new one to try and this originally came from Sarson’s (yes the vinegar people) and was published in the Baking Heaven magazine. It has a very fancy frosting which this time I left off as I just wanted a tasty Banana Bread to have with a cup of tea; you know sometimes, you just want something not too sweet or full of icing at hand and this works beautifully for both. I’ll give the Frosting details at the end and if you want, it can be boozy (it keeps getting better) !