GINGER CAKE WITH POACHED PEARS AND CARAMEL SAUCE

GINGER CAKE WITH POACHED PEARS AND CARAMEL SAUCE

Now, many people know Justin Gellatly for his doughnuts (I’ve used his recipe to make Paska and Rhubarb + Custard ones), but he makes something else just as good! Some may even say it’s better – I’m talking about his cracking ginger cake! Rich, moist, and very moreish. And if you pick up a copy of Justin Gellatly’s book Bread, Cake, Doughnut, Pudding you can … Read more

‘PUMPKIN’ S’MORE CUPCAKES – MADE WITH SWEET POTATO!

‘PUMPKIN’ S’MORE CUPCAKES – MADE WITH SWEET POTATO

Sweet potato s’more cupcakes | Hello Victoria One of the many things that is hard to find in the UK is pumpkin purée. Unlike in North America, where “pumpkin spice” is in practically everything come autumn (seriously – it’s insane), the UK doesn’t really do pumpkin desserts. Suuure, you can get a pumpkin spice latte now … Read more

RICHARD’S FAVOURITE PEANUT BUTTER COOKIES

Peanut Butter Oatmeal Cookies

Okay, it’s time for a really simple recipe. I’ve meant to post this for ages, but haven’t made them often enough, and keep forgetting to take a photo. These are one of Richard’s favourite things that I make – they’re a softer cookie (unlike the crisp biscuits that people tend to make here in the … Read more

NO-CHURN HONEYCOMB ICE CREAM WITH CHOCOLATE RIBBONS

NO-CHURN HONEYCOMB ICE CREAM WITH CHOCOLATE RIBBONS

One of my favourite things in the world is ice cream. Well, frozen desserts to be honest – if it’s anything frozen and dessert-like, I’m in. I remember the first time I went to Tickleberry’s in Okanagan Falls, BC and saw how many flavours they had (72!)… it was love at first sight. If you’re ever in the area, and … Read more

HOW TO MAKE HONEYCOMB AT HOME

HOW TO MAKE HONEYCOMB AT HOME

Honeycomb. Sea Foam. Sponge Toffee. Cinder Toffee. That-stuff-inside-a-crunchie-bar… the list of names for this stuff goes on and on. But they all mean the same thing. It’s a caramel candy that has been made light, fluffy, and full of holes through the addition of baking soda (sodium bicarbonate). The baking soda adds a slightly salty … Read more

LAURA’S STRAWBERRY RHUBARB CRUMBLE PIE

LAURA’S STRAWBERRY RHUBARB CRUMBLE PIE

Do you have recipes that you associate with a specific person? I grew up with plenty of recipes we always called by the name of the person who introduced us to them – “Heather’s Dip”, “Grandma’s Ammonia Cookies”… or in this case Laura’s strawberry rhubarb pie. So-called because it was my sister-in-law who first discovered the recipe, and introduced … Read more

RHUBARB + CUSTARD DOUGHNUTS

RHUBARB + CUSTARD DOUGHNUTS

One of the best things about our allotment is that it has rhubarb. Richard and I both love rhubarb in all sorts of things – muffins, cakes, crumbles, pies… etc. (Although, we also love just plain ol’ stewed rhubarb with some yoghurt.) However, sometimes it feels like we almost have too much rhubarb (I know – it’s a thing!) and … Read more

POSSETS: THE EASIEST CUSTARD YOU’LL EVER MAKE

POSSETS THE EASIEST CUSTARD YOU’LL EVER MAKE

When I was studying pastry + bread making in Vancouver, our teachers introduced us to a dessert I had never heard of – the posset. Originally a thickened drink waaaay back in the day (think Shakespear), it has evolved into a set custard-like dessert which has the consistency of sour cream. Possets require only 3 ingredients, which is why … Read more