Toffee butterscotch madeleines with physalis

Toffee butterscotch madeleines with cape gooseberries (physalis)

Lemon and poppy seed financiers

Luscious lemon and poppy seed financiers – crisp on the outside and fluffy in the middle

Rhubarb and raspberry friands with lime buttercream

Rhubarb and raspberry friands with lime buttercream

Pistachio, lemon and strawberry friands

Gorgeous little mini-cakes flavoured with lemon and baked with fresh strawberries and pistachios.

Caramel eclairs with peanut butter fudge and amaretto Chantilly cream

A delicious change on a standard eclair – these are smothered in caramel and peanut butter fudge pieces and filled with a Chantilly and Amaretto cream

Feuilletage chocolat / chocolate puff pastry

A step by step photographic guide (and recipe) to make your own chocolate puff pastry

Alice in Wonderland Victorian fancies

This was a little project I’ve been hatching for a while. It combines a bit of research into Victorian treats, a bit of illustration and drawing and some recipe reverse-engineering. It also marries an homage to Alice in Wonderland in its 150th birthday year (as I love the story and, in particular, John Tenniel’s original

Florentines

Recipe for chocolate covered almond, pistachio and cherry Florentines – plus make them extra special with a shortbread base

Orange and chocolate friands

These are based on the Orange-chocolate cake recipe in the ‘La Mere De La Famille’ recipe book by Julien Merceron. The original recipe is for two large-ish loaf tin cakes. I have tweaked the recipe a little so that it can be baked perfectly as smaller individual cakes. There are two absolutely essential changes: the