Custard and White Chocolate Cookies

I am on a biscuit/cookie thing at the moment. I love all things custard so this was a must do for me! It’s from BBC Good Food


  • 40g butter , softened
  • 175g caster sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 225g self-raising flour
  • 85g custard powder
  • 85g white chocolate , chopped into small chunks


  • Heat oven to 180C/160C fan/gas 4.
  • Line 2-3 baking sheets with baking parchment.
  • Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough.
  • Scrape out the food processor and work the chocolate in by hand.
  • Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading.
  • Press each biscuit down lightly with your fingers.
  • Bake for 12-15 mins until lightly golden.
  • Remove and cool on a wire rack.

Fudgy Chocolate Chip Cookies

My lovely wife has started a new job, and as part of her endeavor to get to know her colleagues, she’s decide to bribe them. And the best way to bribe them? Cookies! This is a super simple recipe I found  all over the web and simply tweaked it to make it suite me. 


  • 75g dark brown muscavado brown sugar
  • 75g soft butter, cubed
  • 1 egg
  • 150g self raising flour
  • 100g chocolate chunks/drops


  • Preheat the oven to 180ºC
  • Cream butter and sugar
  • Beat in egg.
  • Stir in flour and chocolate.
  • Place in small spoonfuls on greased/lined baking tray.
  • Bake 180 for 10-15 minutes.

Cream Cheese Frosting

This is a simple recipe for cream cheese frosting that I use for carrot cake. It keeps its rich cheesy taste and will need loads more icing sugar to allow it to be used for cupcakes. 


  • 1/2 cup Cream cheese
  • 1 cup Icing sugar
  • 1 tbls Honey
  • 2 or 3 walnuts (chopped finely – optional)


  • This is the simplest ever, let the cream cheese warm to room temperature.
  • Add the honey and the icing sugar
  • Add the chopped walnuts if you want.
  • Voila!

Carrot cake

We decided to invite some friends over and I decided to bake a carrot cake to feed them. I couldn’t find a carrot cake recipe that I was happy with so I sort of made one up. You can double up this recipe to make 2 layers, but I decided that a single layer would be more than enough for us. I used a 20 cm cake tin, and it made a decent height layer. Next time I may use a bundt tin or a much smaller, but taller tin. 


  • 1 cup plain flour
  • 1/2 cup wheatgerm
  • 1/2 cup desiccated coconut
  • 1/2 cup chopped walnuts
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 cups grated carrots
  • 3/4 cup sunflower oil
  • 3/4 cup honey
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup apple sauce


  • Preheat the oven to 170ºC and line a cake tin with paper.
  • Mix together all the dry ingredients in a large bowl.
  • In another bowl, mix together all the wet ingredients. I let the wet mixture stand for a about 10 – 15 minutes to allow for the moisture to be absorbed into the grated carrot.
  • Then mix together the  wet and dry ingredients, pour into the baking tin and bake for 50-60 minutes.
  • Allow the cake to cool before icing with cream cheese icing.

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