Pomegranate, plum and strawberry curd

I love fruit curds – very retro and very under appreciated. Not only are they great in sandwiches, on toast and for scones and pancakes and similar things, but I often use them as either cake or tart fillings. I sometimes mix them with a little whipped cream or will use them in place of

Bakewell tart with blackberries

I make Bakewell tart fairly often as it’s a bit of a family favourite. This weekend we drove through Bakewell en route to the spa town of Buxton. Bakewell is about a 40 min drive away even though we do live in the same county. All the towns in that area are just gorgeous; beautiful

Apricot, apple and almond Chelsea Buns

I was just thinking I hadn’t made an enriched dough recipe for a while… Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweetened bread. Unusually for a bread, their origins are actually known, as they were invented at the Chelsea Bun House in London, probably in the