We are really pleased to announce that we are now including baking parchment in all of our baking kits once again. As with all of our baking boxes they are recyclable or home compostable. We recommend that a brownie tin is used with our brownie baking kits as they are not foil backed like the previous baking parchment. However they are now included with the cookie and muffin baking kits.

New baking kits coming very soon

We are also really excited that we will have some new brownie baking kits coming very soon, we are just putting the finishing touches to them and hope to launch them in the next few weeks. Also look out in the near future for a 6 month brownie subscription and an updated muffin subscription which we are doing the final testing on now.

These fun little bite sized brownies are really easy to do and look great.  Our kids loved helping to decorate them, and really loved eating them!  They would be great as a treat to have with a coffee after dinner, or as a bite sized dessert.  We loved eating them instead of a mince pie on the run up to Christmas, unfortunately there was none left to leave out for Father Christmas though.

Ingredients:

1 classic chocolate brownie baking kit

200g White chocolate

Red/green sprinkles

Cake pop mould

Method:

Mix the brownies following the instruction card,

Split the mixture into the cake pop mould and bake for 15 mins or until set, leave in the mould for 5 minutes, then pop out.

Melt the white chocolate in the microwave, then spoon a small amount onto the top of the brownies, then sprinkle a small amount of the green and red sprinkles on top

This is our recipe using our strawberries and cream muffin mix baking kit as the base for this deliciously decadent trifle.  We tried the recipe with and without Prosecco, and it is equally delicious either way, so its down to personal preference/ if children will be eating it if you decide to use the Prosecco or not.

The addition of homemade custard makes this recipe really special, and our custard recipe is really easy to do, and well worth the extra effort.

Ingredients:

1 Strawberry and Cream Muffin Baking Kit

Strawberries

300ml double cream

Prosecco (Optional)

For the custard:

200ml double cream

700ml milk

4 large egg yolks

4tbsp cornflour

100g caster sugar

1tsp Vanilla Extract

Method:

Mix and bake the Strawberries and Cream muffins following the instruction card

While the muffins are baking, make the custard

Put the cream and milk into a large pan and gently bring to just below boiling point.  Meanwhile in a large bowl, whisk the yolks, cornflour, sugar and vanilla.

Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly

Wipe out the saucepan and pour the mixture back into it.  Heat gently stirring with a wooden spoon until the custard has thickened.

Tip into a large bowl and cover tightly with clingfilm to prevent a skin from forming.  Cool in the fridge.

Slice the strawberries, keep the 3 nicest for decoration.

When the muffins and custard are both cool, chop 3 of the muffins into slices and lay in the bottom of a trifle dish

Cover the layer of muffins with sliced strawberries

Slice the final 3 muffins and lay over the sliced strawberries

Top with the cooled custard

Whip 300ml of double cream then spoon over the top of the custard.

Decorate with 3 strawberries

If you’re looking for something a little different, or a way to make our baking kits a little more difficult we have developed a couple of recipes using our bake at home kits as a base.

We created these recipes for a charity night we attended in December 2019 at Cranstons Foodhall in Penrith, raising money for Hospice at home and they went down a storm with everyone who came over for a taster.

You will need to add a few more ingredients, but I’m sure you will agree that the end result is worth the extra effort!

Using our chocolate and orange cookie bake at home kit as a base for this sumptuous, boozy dessert gives a delicious alternative to a traditional cheesecake base.  

Ingredients:

1 Chocolate and Orange Cookie baking kit

300ml double cream

250g cream cheese

1 orange

50ml Cointreau

50g Icing sugar

Method:

Mix the chocolate orange cookies following the instruction card

Grease a springform cake tin with butter

Put the whole of the cookie dough into the cake tin and cover the entire bottom, like one giant cookie

Bake for 15-20 minutes until golden

Leave in the tin to cool completely

Whisk 300ml double cream until stiff, then fold in cream cheese, finely grated orange rind, Cointreau and sift in the icing sugar.

Mix until no lumps remain.

Spoon onto the cold cookie base and flatten the top.

Cover and put into the fridge for 4-6 hours or overnight.