Chocolate Fudge Cake

Sometimes you need cake. Chocolate Cake. Special Cake. And sometimes you need two Very Special Mini Chocolate Cakes! 

One for you, one for a friend… Or something! Mini cake is always a good idea, right? 

Basic Cake Mix:

180g self raising flour

1 tsp bicarbonate of soda

1 pinch salt

40g cocoa powder

125g caster sugar

2 eggs

150ml olive oil

150ml milk

2 tbsp golden syrup

– Heat the oven to gas mark 4 and grease and line your chosen cake tins. 

– Sift the flour, bicarbonate, salt and cocoa into a large mixing bowl. 

– Mix the sugar and wet ingredients together in a large jug. 

– Stir the wet I to the dry and mix well until thoroughly combined. 

– Divide between your chosen cake tins. 

– Bake! 4″ tins should take around 25-30 minutes, 8″ sandwich tins around 30-40 minutes and if you want to bake it all as one huge cake (23cm springform) then you’re looking at about an hour. Check regularly and test to ale sure a skewer comes out clean before removing from the oven. 

Chocolate Fudge Icing: 

50g butter

200g icing sugar

45g cocoa powder

4 tablespoons milk

– Melt the butter in a medium saucepan. 

– Sift in the icing sugar and cocoa powder. 

– Add the milk and mix well until smooth. 

– Leave to cool and thicken before spreading on the cakes or pour over as a glaze. 

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Cinnamon Scone Cake

This Cinnamon Scone Cake was actually the first of the Giant Scone Cakes. I had the idea of a cinnamon flavoured scone smothered in clotted cream and honey and I couldn’t rest until it had been created!


450g self raising flour

a pinch of salt

1/2 tsp baking powder

100g butter, softened

1 1/2 tbsp caster sugar

1 tbsp ground cinnamon

Just under 300ml milk with 1 tbsp lemon juice added* (or 300ml buttermilk)

2 tbsp brown sugar + 1 tsp cinnamon

50g icing sugar + cold water

– Heat the oven to gas mark 5 /180C and line a baking tray. 

– In a large mixing bowl mix the flour, salt and baking powder. 

– Rub the butter into the flour mix until it resembles coarse breadcrumbs. 

– Add the sugar and cinnamon and stir lightly. 

-Mix in the milk quickly and thoroughly but be careful not to over mix the dough. 

– Trn the dough out onto the baking tray and use floured hands to shape into a round. 

– Slice though the dough to to the number of sections you want. 

– Brush the top with a little milk and a sprinkle of brown sugar and cinnamon. 

– Bake for ~30 minutes until the sugar on top is caramelised and the scone cooked through. 

– Mix the icing sugar with just a little water then drizzle over the top. 

– Serve with clotted cream and honey. Plain butter is also delicious! 

Korma Paste

This was one of the tastiest things I’ve cooked all year! I was so proud of how it turned out. My kitchen smelt amazing having been full of spices! I usually have a jar of supermarket curry paste tucked away for emergencies but I was feeling creative and I knew I could do better. 

It was actually a doddle to whip up and it gave me enough for two separate curries. Needless to say, the second portion wasn’t hanging around for long!

For the Korma paste:

2 tsp garlic purée 

1 tbsp ginger paste

½ teaspoon cayenne pepper

1 teaspoon garam masala

½ teaspoon sea salt

2 tablespoons oil

1 tablespoon tomato puree

2 fresh green chillies

3 tablespoons coconut powder

1 tsp dried coriander leaf

2 tsp ground coriander

2 tablespoons flaked almonds

2 teaspoons cumin seeds

For the Sauce:

2 chicken breasts, sliced

1 x 400g can coconut milk

1 tbsp corn flour slaked with a little water

– First you want to heat a large, heavy frying pan and lightly toast the flaked almonds and cumin seeds over a medium high heat until fragrant. 

– Then put all of the ingredients for the paste into a food processor/blender and pulse until you have a smooth paste. 

– To serve 4 add half of the paste to the large frying pan and heat on a medium high heat. 

– Add the chicken breasts and stir well. 

– Add the coconut milk and simmer on a low heat for 15minutes. 

– To thicken your sauce add the cornflour and stir well until thickened. Then remove from the heat. 

– Serve as a main meal or as part of a larger feast! (My Cumin Roasted Cauliflower and Red Lentil Daal go brilliantly with it.)