Double Caramel and Pear Tart

Patisserie, Sweet Things

Ever since I heard of it’s existence, I have been dying to make a patisserie cream out of the new Lewis Road Creamery Double Caramel Milk! The way I see it is: Patisserie Cream=Deliciousness so adding caramel….deliciousness times infinity!!!!! So when it finally hit the shelves I dragged my flat mate to the supermarket with the hope that it’ll be in! And glory of glories it was!!! So anyway I wasted no time making a patisserie cream with it and my, questionable, patience was rewarded! The smooth creaminess matched with the rich caramel is a match made in heaven. So with the patisserie cream complete I decided to use it in a pear tart. This recipe is super easy and you can use any brand of caramel milk if you can’t get ahold of the Lewis Creamery brand 🙂

Ingredients:  (Makes 4 mini tarts)

For the Double Caramel Patisserie Cream:

  • 300ml Lewis Creamery Double Caramel Milk
  • 60g Egg Yolk (approx 3)
  • 60g Caster Sugar
  • 80g Corn Flour
  • 20g Butter

For the Tart Shell:

  • 170g Flour
  • 80g Caster Sugar
  • 80g Butter
  • 35g Egg (approx 1/2 an egg)

For the Tart:

  • Approx 2 poached pears per tart cut into thin slices 
  • Chopped, roasted hazelnuts (optional)
  • Melted dark chocolate (optional)

How to:

For the tart shell:

  • Rub together the flour, butter and sugar until it resembles a sand-like consistency.
  • Add the egg and mix until it forms a dough (it is important to not over mix this as it will make the dough hard to work with later).
  • Cover dough and let it rest in the fridge for at least 30mins.
  • When it has rested, take the dough out and roll it out to approx 2mm thick and line your greased tart shells (I will write a detailed post on how to make and roll sweet crust pastry in the near future).
  • Blind bake for approx 20mins and egg wash (yay you can use the left over egg from the sweet crust dough! 🙌🏻) for the last 2-5mins of baking.
  • Leave to cool.

For the Double Caramel Patisserie Cream:

  • Measure your milk into a medium sized pot and gently bring to the boil.
  • In a bowl whisk together egg yolks, sugar and cornflour.
  • As soon as your milk has started to boil, pour about 1/3 into the egg mix and combine well.
  • Pour the egg mix back into the pot and whisk over a low heat until it thickens.
  • Continue to whisk over the low heat for approx 2mins to cook out the cornflour (trust me, you do not want to have a yucky cornflour aftertaste ruin your beautiful caramel patisserie cream 😖).
  • Whisk in the butter and pour into a bowl and immediately cover with cling wrap to avoid a skin forming.
  • Leave to cool down in the fridge.

Assembly: (now that you have patiently and agonisingly waited for everthing to cool; you may now put everything to together to create dessert perfection 😋).

  • Fill each tart with your now cooled patisserie cream.
  • Place the pears around the tart so that they slightly overlap and form a flower type shape.
  • Sprinkle some roasted hazelnuts on top and drizzle some melted chocolate in a seemingly effortless but still controlled manor.
  • Serve either on its own, (because after all the patience you’ve used waiting for everything to cool it’s hard to hold off scoffing it down), or with a generous dollop of whipped cream or ice cream.

I hope you enjoy this recipe, and be sure to let me know if you make it 🙂 
See you later,




Chocolate and Raspberry Sponge

Sweet Things


The very first cake we made at Patisserie School was a Genoise Sponge; easy right? Technically yes, but at the beginning of the course we had to mix everything by hand. I’m not ashamed to admit that I just didn’t have the arm strength to whisk the eggs enough, so I was left with a very sad, flat sponge cake. Now, however, I mix my sponge with an electric mixer, and the results are much improved. I use this sponge recipe as a base for a lot of the cakes I make – it is a very versatile cake and I can easily substitute ingredients to create different flavours.

For the chocolate and raspberry sponge I made a plain vanilla sponge and filled it with raspberry jam and a Chocolate Italian Buttercream. For the decoration I made some pink meringues (check out my tutorial for rainbow, glitter meringues and just use pink food colouring =) ) and some white chocolate roses (tutorial coming). You will need a thermometer for the Italian Buttercream, I have a post about sugar thermometers here.

So without further ado, here’s the recipe:


For the Sponge:

220g Eggs (approx 4)

145g Caster Sugar

3 drops Vanilla

145g Sifted, Strong Flour (High Grade)

30g Melted Butter

For the Chocolate Italian Buttercream:

165g Caster Sugar

45ml Water

100g Egg Whites

200g Soft, Unsalted Butter

250g Melted Dark Chocolate


For the Sponge:

  •  Pre-heat your oven to 190 degrees and grease a 20 cm cake tin.
  • Whisk your eggs, vanilla and sugar over a bain marie until they reach approx 45 degrees ( if you don’t have a thermometer; until it feels warm to the touch).
  • Take mix off the heat and mix with an electric mixer for approx 5 mins (until the mix cools down and increases in volume).
  • Alternately fold in flour and melted butter bit by bit.
  • Pour the mix into your cake tin and bake for approx 20 mins (until the sides come away from the tin).
  • Leave to cool.

    For the Italian Buttercream:                                                           

  • Have your egg whites ready in a mixer.
  • Put your sugar and water in a pot on the stove and heat on low.
  • When your sugar syrup reaches 114 degrees, start whisking your egg whites on a high speed- ensuring you don’t over beat them.
  • When your sugar syrup reaches 121 degrees pour it slowly into beating egg whites.
  • Continue beating until mix it cools to room temperature.
  • Gradually add butter, mixing well in between each addition.
  • Once butter is well mixed, gradually pour in melted chocolate and mix well.              


  • Cut the sponge in half.
  • Place icing into piping bag.
  • Spread the first layer with raspberry jam.
  • Pipe rosettes with your icing on top.
  • Place second layer on top ensuring that it’s even.
  • Spread the icing over the top.
  • Pipe rosettes around the cake and a larger one in the middle.
  • Place meringues on top.
  • Place white chocolate roses in the middle.         


I hope you enjoy this recipe. Let me know in the comments what variations you try.

See ya later,

Rebekah =)                                                                                                                                                                                                                                                                                                                                                 

Quiche Lorraine



I’m not a huge fan of quiche in general but when I tried this Quiche Lorraine everything changed. It has such a crumbly, melt in your mouth base with the creamy filling. DELISH! So obviously I had to share this recipe so everyone could taste how amazing quiche can be!


For the short paste (base)

200g Plain Flour

100g Butter

Pinch Salt

1 Egg

For the Filling:

200g Cooked Bacon

75g Grated Cheese

3 Eggs

125ml Cream

125ml Milk

pinch of Salt and Pepper

pinch of Nutmeg


For the base:

  1. Rub the butter into the flour until it forms a ‘sandy’ consistency.
  2. Add the egg and salt and mix until just combined.
  3. Wrap the dough in glad wrap and rest in the fridge for approx 30 mins.
  4. Once rested, roll out to about 5mm thick and lay into a tart tin.
  5. Blind bake at 170 degrees for approx 15-20 mins.

For the Filling:

  1. Mix the eggs, milk, cream, nutmeg, salt and pepper together.
  2. Line the base of the blind baked tart with the bacon and cheese.
  3. Pour the filling over base.
  4. Bake at 170 degrees for approx 20 mins or until the filling as set. When there’s 5 mins to go, add some grated cheese on top.
  5. Serve whilst warm.

Hope you enjoy this delicious quiche!

Catch ya later,

Rebekah =)




Pesto, Feta and Tomato Knots


image1 (2)


I’ve been searching through some of my recipe books and I came across a delicious recipe in ‘Rachel Khoo’s Kitchen Notebook.’ I loved the look of her Lemon, Dill and Fish Roe Bullar. However, I decided to use what I had at home which was some basil pesto, feta cheese and tomato. These are pretty easy bread to make so I thought I’d share the recipe =)


270ml warm (approx body temp) milk

75g sugar

1/2 tsp salt

90g melted butter

500g bread flour (high grade)

2tsp fast-action yeast

Approx 200g pesto

Approx 2 large tomatoes

Approx 50g feta


  1. Heat milk, and sugar in the microwave for approx 30 seconds. (Until it doesn’t feel cool to the touch).
  2. Pour into a mixer with a dough hook attachment. Add the rest of the ingredients and mix for about 10 mins. (Until the dough is stretchy and elastic).
  3. Form the dough into a ball, cover with a damp cloth and leave to prove until double in size (approx 1 hour).
  4. Dust your work surface. Roll the ball out into a rectangle (40cmx35cm). Spread the pesto over the dough. Sprinkle the feta and chopped tomato over the dough so it’s evenly dispersed. image2 (2)
  5. Fold the dough over in thirds, folding the top into the middle and then the bottom over top.image3 (2)
  6. Cut the dough into approx 3cm strips using a pizza cutter.
  7. Cut each piece in half leaving approx 2cm at the top.image4 (2)
  8. Twist the pieces together.image6 (2)
  9. Then twist the ends together into a knot.image7
  10. Transfer onto a lined baking tray and leave to prove for 30 mins.
  11. Bake at 200 degrees for approx 10-15 mins.
  12. Yay they’re ready!!!!!

These are so delicious! I had them as a side for dinner but these would be perfect for lunch, snacks or anything coz they’re so good!

I hope you give these a go and let me know how you go in the comments below.

Catch ya later,

Rebekah =)

Malteaser Cupcakes


Hello all,

One of my favourite things in the whole world are Malteasers. So when I realised that I could make Malteaser cupcakes – I was super excited! These cupcakes are sweet and chocolaty and full of Malteasers!!!! Yum! So if you love Maltesasers then you HAVE to try these cupcakes!


50g Milo (or another hot chocolate/malt drink)

2 teaspoons of cocoa powder

190g self raising flour

1/2 tsp baking soda

250g caster sugar

280g softened butter

4 free range eggs

3 Tblsp whole milk

Malteasers (duh)


  1. Mix all the ingredients together until they form a smooth batter. Scrape down the sides of the bowl and mix again for about 20 seconds.
  2. Scoop mix into cupcake cases and place a Malteaser in each cupcake.
  3. Bake at 170 degrees for approx 20 mins.
  4. Voi La! They’re done and ready to ice!


300g butter

1Tblsp Milo

4Tblsp Milk

670g icing sugar

100g crushed Malteasers.

  1. Beat the butter until its pale and fluffy.
  2. Add the icing sugar and Milo gradually and beat until light and fluffy.
  3. Add the milk and beat again for a further 2 mins.
  4. Fold in the crushed Malteasers.
  5. Pipe onto your cooled cupcakes and place Malteasers on top!

Yay yummy Malteaser cupcakes! Let me know how you get on in the comments below.

Catch ya later,

Rebekah =)







Banana and Almond Loaf

Sweet Things

Guys, I have a confession to make….I buy bananas all the time, forget about them and then have grand notions of baking them into something delicious. Since I’m being honest, I’ll also admit that 90% of the time I continue to forget about the bananas and then they are beyond hope 😩 

So in an attempt to break bad cycles; I made a banana, almond loaf! This is soooooo easy to make and let me tell you, my patience was tested once it was baking! It smells so freakn good!!!!! It took every ounce of self control to not gobble it all up as soon as it came out of the oven! Once I had congratulated my self on my extreme strength and control I figured I deserved a piece. IT. WAS. DELICIOUS!!!! Like, seriously! 

So, I am sharing this recipe so you can scurry along and make it yourself. Everyone must taste the deliciousness that is this loaf!!!  



(And 100g melted butter which I forgot to include in this photo 😒)


  1. Mix the wet ingredients together.
  2. Mix in the dry ingredients and pour into a greased loaf tin.
  3. Bake at 170 degrees for 40-60mins, rotating after 20mins. 
  4. Leave to cool (if you can lol) and serve. I suggest with some butter yum!

See I told you it was easy. I hope you try this recipe and let me know how you go in the comments below ☺️ I’m off to get more bananas, to eat….not to leave….to make more banana loaves……….

See ya later,

Rebekah 😊


Rainbow, Glitter Meringues 


Hi there!

I’ve been experimenting with different ways to decorate cakes and cupcakes. I love adding a splash of colour whenever I can. What I love about these meringues as you can do them one colour or many like I have here. They also add some height to whatever you’re decorating. These are also great on their own as a (super) sweet treat ☺️

Here’s what you’ll need:

  1.  Preheat your oven to 90 degrees. Line a flat baking tray with baking paper (Or a silicon mat if you have one).
  2. Get a piping bag w a 10mm round nozzle. To make the rainbow stripes, paint food colouring stripes inside the piping bag:  
  3. Beat your egg whites on a high speed until a soft peak.
  4. Gradually add your castor sugar a spoonful at a time.
  5. Once all the sugar has been added beat until the sugar has dissolved (rub some meringue between your fingers to check).
  6. Gently fold in the icing sugar and place into your piping bag.
  7. Pipe onto baking tray holding the nozzle vertically above the tray about an inch away. Squeeze the mixture until you reach the base size you want for your meringue. Then release the pressure and pull up. to create the peak (don’t worry this will take some practise and fortunately this mix makes plenty).
  8. Bake in the oven for approx. 90mins or until the meringues pull cleanly away from baking paper.
  9. Leave to cool, dust with glitter and use as you wish.

(Try them with my Vanilla Sprinkle Cupcakes).

Hope you enjoy these playful treats and let me know in the comments how you get on.

Catch ya later,

Rebekah 😀