*CAKE PORN* Swedish Kladdkaka

This is the ooey gooiest, melt in the mouth chocolate cake I've ever eaten. Imagine a concoction of fudge brownie, chocolate souffle and molten volcano cake in your mouth...uh huh. Are you dribbling? Because I have only one slice left in my fridge and it's taunting me! I MUST wait until after lunch to eat it...

Or maybe I could accidentally open the fridge and it could accidentally fall in my mouth...

mmm blueberry goo.

Making this gave me a chance to try out my brand spanking new Magic Baking Tin* which I'll review properly in a very scrumdidilyumptious cake post I have planned for next week, but I wanted to give it an extra mention as I was chuffed with it! I usually have such a nightmare getting cakes out of sprung tins because they stick or the bottom pulls away half the cake, but this was such a clean bake. I can't wait to play around more with the cake tin shapes! I feel like a kid in a playground! The super team behind Magic Baking Tin also gave me a 20% off code for all my lovely readers so click this link for yours.

So here it is - my ooey gooey molten Kladdkaka.

What you'll need//

130g butter
190g caster sugar
60g cocoa powder
1 tsp vanilla extract
140g self raising flour
3 eggs

x1 6 inch cake tin

What to do //

Preheat oven to 180 degrees C (fan) or 350 degrees F and grease and line your 6 inch baking tin.

Into a large saucepan melt your butter on a low heat. When butter is fully melted, take off the heat and stir in your dry ingredients. Whisk your eggs and add to the mixture along with your vanilla extract. Stir until well combined.

Pour into your baking tin and bake for approximately 25-30 mins.

Leave to cool in the baking tin. Har har, my magic baking tin just pulled away from the sides - no messy sprung stress needed!

Serve with a generous dollop of vanilla ice cream :)

I mean...it's healthy because it has blueberries on top right?

It's official, I'll be obese by June.

Enjoy everyone!

Betty x

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* This is not a sponsored post. I was sent this product to honestly review along with a 20% discount code for my lovely readers to enjoy, link here >> The Magic Baking Tin

Gluten Free Date & Banana Energy Bites

I'm SO over the moon with how these turned out. Scrumptious bites of healthiness! These have zero gluten and, if you eradicate the chocolate on top, they're also zero refined sugar. I'm a chocolate monster sooo....chocolate had to be in the equation somewhere. I need something to work for in the gym right?

I got William loving flapjack! Oh how he mumbled and grumbled when I said I was making these healthy flapjack bars - but HA! He caved, tried one and went back for more!!

It's a flapjack triumph!

I made 2 batches of these to get the recipe just peachy for you all. The first batch with milk choccie & the second with dark and a little more ripened banana & butter.

I have a confession. Completely off point, but this blog post is in fact me procrastinating cleaning the bathroom...I live with two boys....and I swear to god they have more beauty products than I do...what is that about? They have the tiniest amount of hair on their head, yet there are at least 4 pots of hair wax/putty, whatever it may be, on the window sill. Boys are weird.

I will get round to cleaning the bathroom....

after I've written this post. And then had lunch. But I recorded Made In Chelsea soooo.....oh also there's a 60% off sale at New Look ...bathroom you're going to have to wait  ;)

What you'll need//

100g dates
2 really ripe bananas
200g gluten free oats
75g coconut oil or butter
1tsp vanilla extract
1 big bar choccie of choice

What to do//

Preheat oven to 170 degrees C (fan).
Soak your dates in a bowl of 100ml boiling water and leave for 10 minutes.
Melt coconut oil/butter in saucepan on a low heat.
Pour your dates & water, melted coconut oil/butter, banana & vanilla extract into a blender. Blend.
Into a large mixing bowl, tip in your oats and blended mixture. Stir until all the oats are covered.
Grease or line a baking tray- approx 20cm x 20cm or equivalent, and pour in mixture until evenly spread with a smooth top.
Bake for 25 minutes and leave to cool.

In a bain marie melt your choccie. Pour over cooled flapjack and don your patient cap because you're going to have to wait for the choccie to harden before cutting it into bars or bite size chunks.

1st batch>>

2nd batch >>

I took a tin of these to one of my bezzie's housewarming and only crumbs remained at the end of the night. Thumbs up !

Do you have any gluten free desserts you love? I'd love to try them out.

Betty x

Did you catch my first Gluten Free Food Journal post?

For more leaning towers of baking, try these Gooey Banofee Cookies

Venn Street Market :: Clapham

Pottering around Venn Street Market of a Saturday has soon become one of mine & William's weekend adventures that we get most excitable about.

Though it may be small, (nothing like the beast that is Borough market), it has all you need to satisfy that slightly hungover, Saturday feeling of just wanting every type of delicious cuisine in your mouth without having to cook any of it yourself!

Whilst I was sailing the seven seas last year, (do I want to mention that again, I'll stop I promise), I soon realised it was a running theme with William's Saturday Skype chats that he would be tucking into a massive paper bag full of butcher's choice biltong, happily munching his way through the entire contents whilst we chatted. I'd be extremely jealous knowing he'd visited one of our favourite Saturday haunts and that he'd probably devoured an M.Moen & Son's hog roast sarnie on the walk home also! He'd think I didn't know but the apple sauce stains on his top were always the giveaway ;)

Well last Saturday I got my own meaty sarnie revenge complete with crackling and rocket in a freshly baked bap.

We love M.Moen & Son's hog roasts so much so that we ventured to their main butchers to explore further. What a treat! Sod the supermarket, we're now going to buy all our meat from here. The quality is SO much better. They also sell freshly baked breads, veggies, honeys, jams, fresh olives, you name it.

A quick peak inside …

Is it just me or is that butternut squash floating…

Anyway back to the market! We completely digressed, but the sun was a-shining and our mood's were high! Spring has a-sprung! Here's a few of our favourite Venn Street stalls...

Oh and look what shop M.Moen & Sons just happened to be next to… Oliver Bonas you steal my heart every time. You need to check out their gold cacti & confetti glasses!! So cute *added to birthday list*

I felt back in my rightful place as we strolled back to our flat, William munching on his Biltong, me licking the remains of the hog roast off my fingers :)

Check it out if you're ever on Clapham High Street. You'll definitely see us there :)

Enjoy your weekends everyone!

Betty x


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Easy Peasy Lemon Drizzle Cake

More cake? Oh go on then.

Sometimes you just fancy baking something simple and easy. This humble, spring-inspired lemon drizzle cake was my recipe of choice for a very special occasion this week!

I got some wonderful news that two of my closest friends have gotten engaged! Emily's flown all the way from Vegas to visit George in Wales (where he proposed last week!) and they're hitting the big smoke for a few days. I promised Emily homemade baking for when she came to visit and, without having much time between work at the minute, this Easy Peasy Lemon Drizzle Cake was a perfect bake-in-an-hour, yet seriously scrummy kind of concoction.

I love lemony puds and this one has the perfect amount of zingy punch in the drizzle and fluffy yet moist lemon soaked sponge.

I actually wanted the drizzle to be pink so put pink food colouring in it….as you can see…it is not pink in the slightest. So I failed.

Baking gone wrong, by Betty.

Pink because you must have pink things with champagne! And I didn't have any strawberries to hand. Or pink champagne. So I baked a pink cake. Which isn't pink.

I mean that makes zero sense, where am I even going with this.

ONTO THE RECIPE!

What you'll need //

150g caster sugar
150g butter
3 eggs
grated zest of 2 lemons
175g self raising flour
1 tsp baking powder

Drizzle//
juice of 1.5 lemons
100g caster sugar


What to do//

Preheat oven to 170 degrees C (fan). Grease and lightly flour a rectangular baking tray approx 25cm x 16cm x 4cm.

Cream together your butter and sugar. Whisk your eggs and gradually add to the mixture along with the lemon zest, sifted flour & baking powder.

Pour the mixture into your tin spreading to each corner and bake for approx 35-40 mins or until a knife comes out clean.

For your zingy drizzle, combine your caster sugar & lemon juice (and pink food colouring that doesn't turn out pink!)

Leave cake to cool slightly before pouring over your drizzle whilst the cake is still in the tin (or you'll have a big old sugary mess to clean up)

SO MOIST!

Slice and enjoy with a cup of tea, or in our case, a glass of champagne after gorging on BBQ Bodeans!!

Betty x


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Blueberry Cheesecake Banana Loaf

pluffsjdjhbkjsd l csslxc jkblknfpohwwoublANDLSKF FJABSBBSKSNLKSDLAF

I didn't even mean to hit the CAPS key but it got my point across stunningly!

Blueberry cream cheese frosting running through a banana loaf? ummm why had I not discovered this earlier?? Is it wrong that I want it as my wedding cake/loaf? Wedding coaf...?

I was so cruel to William this morning, I baked the loaf (of dreams) then had to teach a piano lesson so banished him upstairs, then my camera ran out of battery so he had to wait for me to take pictures, then I realised I hadn't switched on the charger, then he had to go to the gym. So now I've taken my snaps and am awaiting his return and 2 slices have already accidentally fallen in my mouth...

he better hurry up....

it's staring at me again...

now I've ruined my dinner.

I got complete inspiration for this cream cheese filling from Averie Cooks (she's a cooking goddess). Definitely check out her blog if you like food...which is everyone. Everyone check out her blog.

I've used my own scrummy banana bread recipe, incorporated Averie's genius cream cheese filling and added blueberries because...well I love blueberries! It's the perfect combination between fluffy and moist with added creaminess and little bursts of juiciness when the blueberries pop in your mouth.

What you'll need // for the bread

120g softened butter
150g light brown sugar
2 eggs
2 very ripe bananas (the mushier the better)
2 tbsp natural yogurt
250g self raising flour
1 tsp baking powder
half tsp cinnamon
pinch salt
couple drops vanilla extract
handful blueberries

// for the cream cheese

1 egg
110g cream cheese
55g granulated sugar
3 tbsp flour (I used self raising)
big handful blueberries

What to do//

Preheat oven to 180 degrees (fan) // 350F

Grease you loaf tin and lightly dust with flour. Set aside.

Cream together butter and sugar. Beat in eggs, yogurt and vanilla extract.

Sift in your flour, baking powder, cinnamon & salt and mix well. Mush your bananas in a bowl and add to the mixture along with a handful of blueberries.

Spoon half the mixture into your loaf tin and push into the corners until even & flat ish.

Now for the cheesecake layer :) In a clean bowl mix together your egg, flour, sugar, cream cheese and blueberries until well blended. Pour onto your loaf mixture.

Add remaining loaf mixture trying not to disturb your cream cheese river too much! I wasn't overly successful with this!

As you can probably tell I was a little over generous with my bottom loaf layer! But it all tastes the same in the end right?

Bake for 35 mins and leave to cool on a wire rack.

Safe to say I really enjoyed making this loaf and think it will become a tea time favourite. William definitely approved and is happily munching away on his slice, accompanied by a cup of Yorkshire tea. I might try some different types of cheesecake filling next time...maybe raspberry & white choccie cheesecake? Any suggestions?

Happy Saturdays everyone!

Betty x 

Sticking with the cheesecake theme, have you seen my Cheesecake Stuffed Strawberries?

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