Tuesday, 13 August 2013


This is a bit of a fake post really because I haven't actually baked anything! I have, however, been in Greece for the past week and developed a love for baklava. I'm not a lover of nuts, but there is something about baklava that I absolutely adored. It's most likely the copious amount of syrup they are coated in but I just love the way the syrup mingles with the filo pastry and makes it quite chewy. Here is the baklava I fell in love with:-

I was complaining all week that I hadn't managed to try any and so on the last day I finally did and it tasted as good as it looked. So much so, that I regret leaving it until the last day and have decided to try and recreate it myself. Fingers crossed I can provide a dessert worthy of the baklava name in the near future!

Thursday, 1 August 2013

Citrus and Sultana Scones

I've posted scones before but seeing as it is Yorkshire day, I thought I'd make some today to have with a nice cup of Yorkshire tea (the best hot drink ever known of course). I've never made citrus scones before so I thought I'd use some left over mixed peel in the cupboard and make them. I just decided to make one batch of scones then divide the mixture in two to make half sultana and half citrus scones.

I never used to like scones, I always found them really doughy and dry, but ever since I made them myself I've loved them! I much prefer these than the ones found in supermarkets and the recipe is really simple and easy to follow. These are being given as a bit of a gift so hopefully they will be appreciated with a cup of tea and some lovely jam alongside!


55g butter, cubed
450g plain flour
1/2 tsp salt
2 tsp baking powder
2 tbsp caster sugar
250ml milk
30g sultanas
30g mixed peel


1) Preheat the oven to 220C/Gas mark 7 and grease a baking sheet.
2) Sift the flour, salt and baking powder into a large bowl.
3) Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
4) Divide the mixture into two then stir in half of the sugar and the sultanas into one half, and the remaining sugar and citrus peel into the other half.
5) Add enough milk to the mixtures to form a soft dough.
6) Roll the doughs onto a floured surface to around 1 cm thickness.
7) Cut out the scones with a 6cm cutter and place on the baking sheet.
8) Brush the scones with a little milk then bake in the oven for 10 minutes or until golden and risen.

9) Leave to cool on a wire rack.