Passion Fruit and Ginger Cheesecake

What a delight this was. Reminiscent of a porn star martini but in a cheesecake. Creamy, indulgent and bursting with tropical passion fruit flavour. Everyone who had a slice raved on about it and couldn’t believe how delicious it was. They all had a slice after scones with clotted cream and jam! A great dessert to serve up over Christmas. Just make it the day before for ease. If you don’t make it you’re seriously missing out. I’m off to polish my trumpet!


300g ginger biscuits

600g cream cheese

2 teaspoons vanilla extract

100g butter

100g icing sugar

100g single cream

2 passion fruits to decorate


Start by greasing and lining an 8″ loose bottomed cake tin.

Wrap your biscuits in wax wrap and bash into pieces with a rolling pin, You can do this by blitzing in a food processor if you prefer.

Melt your butter in a large saucepan over a low heat and stir in your ginger biscuit crumbs. Mix to ensure they all get coated in the butter.

Transfer them to your cake tin and press down to make a firm base.

Pop in the fridge while you mix up your cheesecake topping.

In a large bowl beat together your cream cheese, vanilla and icing sugar. When all your ingredients are smooth and creamy spoon onto your cheesecake base and allow to set in the fridge. I leave mine overnight.

Slide out your cheesecake from the tin and leave on the metal base and set on your desired serving plate.

Cut your passion fruits in half and drizzle over the pulp to decorate.

Rhubarb and Custard Trifles

You had me at rhubarb and custard! I love anything rhubarb and custard and if you’re a fan you will love them too. There’s something a bit retro about it I feel.

Always up for a quick and easy recipe I didn’t make my own custard but feel free to. I did make my own cake using my vanilla cupcake recipe but a slice of shop bought madeira cake would work just as well.

Per trifle


Half a fairy sponge cake

Tablespoon rhubarb – tinned

Packet of raspberry jelly ( packet will be enough to make 4)

Custard – to top up

A few dollops of whipped cream

Flaked almonds to decorate


If you are making your cakes follow my vanilla cupcakes recipe to make these. If you are buying them just snap one in half to line the dessert dish.

Top with your rhubarb

Now make up your jelly according to the instructions and pour over just enough to cover the cake and rhubarb. Allow to refrigerate until set. Usually takes a few hours.

Once jelly is set pour over your custard so it’s about an inch thick.

Top with whipped cream and flaked almonds to decorate.

Strawberry and Custard Tartlets

Everyone’s loves a cheat recipe and this is a great little dessert to have on stand by. These are so pretty on a buffet table and can be ready in minutes. Hardly a recipe more of a suggestion. Ta da you’ll be worn out once you’ve done all that hard work! You’d best swig down a prosecco to reward yourself.


12 tartlet cases

Carton of Ambrosia custard

6 fresh strawberries – halved


Fill each tartlet with custard and pop on half a strawberry or your fruit of choice. Blueberries, kiwis and blackberries work well too.

Allow to chill in the fridge and serve from the fridge as close to uncovering your buffet as soon as possible.

Winter Berry and Coconut Crumble

Neil thinks this is the best crumble I’ve ever made! Probably because I’ve made the topping extra luxurious and doubled up the butter for more crunch! The crumble topping is thick and crunchy with a hint of sweet coconut coming through.

It’s a dream with the Winter berries. Do you have yours with cream or custard?


500g frozen mixed berries

Tablespoon caster sugar

For the topping

225g plain flour

150g butter – diced

100g soft brown sugar and 1 tablespoon to sprinkle at end

1 tablespoon desiccated coconut

Tablespoon rolled oats


Pre head oven to 190c / 170c fan ( I used a 9 inch round dish)

Place your frozen fruit in your baking dish and sprinkle over the tablespoon of caster sugar

In a separate large mixing bowl mix your flour, butter and sugar. Get your fingers and hands in and rub together between your thumb and forefinger to form a crumbly mixture.. When you have a bowl of crumbly mix add the coconut and stir to combine.

Pour your crumble over the fruit and pat down a little. Sprinkle over your oats and tablespoon of soft brown sugar.

Bake in the centre of the oven for 35 minutes.

It will smell heavenly and is perfect served with hot custard, double cream or ice cream.

Double Decker Cheesecake

I devised this recipe for my Brother in Law who said he would buy someone whatever present they wanted if they made it for him. I’m really looking forward to receiving my Birkin.

Anyway, he loved it so much he took the left overs home so it was definitely a winner. If you’re feeling a bit low on sugar make it. I hope someone buys you a Birkin if you make it for them. Make this a good few hours before you are going to eat it as it needs time to set.


For the base

250g cookies

100g butter

1 tablespoon caster sugar

For the Filling

500g cream cheese

2 teaspoons vanilla extract

100g icing sugar

100g dark chocolate

100ml double cream

1 tablespoon cocoa powder

1 large Double Decker – chopped


1 pack of Dinky Deckers


Grease and line a loose bottomed 8 inch tin with greaseproof paper.

First we need to make the base so blitz your cookies into crumbs the best way you can. I wrap mine in wax wrap paper and bash with a rolling pin but you can whizz in a blender if you prefer.

When the cookies have turned to crumbs place a large saucepan over a low heat and melt your butter, then add your cookie crumbs so they are all fully coated in butter. Add your caster sugar and make sure it’s completely combined.

Now spoon the crumbs into your tin making sure they are all compact to form a good base. I press down on them to make them as compact as I can. Place tin in the fridge on a baking tray while you make the filling.

For the filling

Measure your cream cheese and icing sugar into a large mixing bowl and beat together. Beat in your vanilla extract and add your cream and cocoa powder beating all the time.

Melt your chocolate and fold into the mix along with your chopped up Double Decker. I chopped this into about 16 little squares.

Leave to set in the fridge for the day or over night would be even better. Decorate the top with your Dinky Deckers.

Gift it to someone who is going to be the happiest person in the world!

Mint Chocolate Mousse

I don’t know anyone who would be able to resist this. As always with my recipes, it’s easy to make and utterly delicious. I prefer using eating chocolate rather than cooking chocolate as the mousse is denser. These are a great idea for a dessert to serve when you have guests over. A delightful end to a meal and they look cute when you bring them out to guests.

Serves 4


180g milk chocolate

70ml double cream

4 egg whites

3 tablespoons caster sugar

1 teaspoon of peppermint essence

Mint leaves to garnish


Melt your chocolate. I do this with short bursts in the microwave but feel free to melt it in a bowl over a pan of hot water.

Whisk your egg whites in a separate bowl. Add your sugar and whisk until light and frothy.

Add this to your chocolate mixture bit by bit along with your mint essence.

Whisk until smooth and glossy so all the ingredients are fully combined together.

Spoon into your serving dishes and pop in the fridge to set for a few hours, over night if possible.

Serve chilled from the fridge and garnish with a mint leaf.

Coconut and Lime cheesecake

There aren’t enough hours in the day to make all the cheesecakes I’ve dreamt up but you can never have enough cheesecakes in my book so I’ll give it a good go!

Crunchy coconut biscuit base, creamy topping finished off with more coconut and zesty lime. The flavours are a match made in heaven. A beautiful Summer dessert that I’ll definitely be making again and again. Make this the day ahead or on the morning if you need if for after dinner as although it’s easy to make you do need to chill it for a few hours to get the best result.


100g butter

250g coconut biscuits

2 x 280g tubs of cream cheese

100g icing sugar

300g whipping cream

50g dessicated coconut and more to scatter on the top to decorate

Juice of 1 lime

Zest of 1 lime


Start by grating the zest of your lime and set aside.

Now measure out your biscuits and place them in double sandwich bags or similar explode proof material. I like to use waxwraps for this part and fold around the biscuits so none of the crumbs can escape. Bash them into crumbs with your rolling pin. Alternatively you could blend but I find the dry biscuits are sometimes a bit difficult to blend.

Line and grease a loose bottomed cake tin (8 inch).

Melt your butter in a saucepan and once it’s runny add your biscuit crumbs. Stir the mixture together so the crumbs are all buttery and coated fully in the buttery liquid.

Transfer to your cake tin and press down to form the base. Chill in the fridge for an hour or so.

While the base is chilling you can be getting on with the rest of the cheesecake.

Whip up your cream cheese, icing sugar, lime juice and coconut. In a separate bowl whip up your cream and then fold it into your cream cheese mixture.

Remove your base from the fridge and spread your mixture onto it. Shake over your coconut and sprinkle on your grated lime zest.

Chill for at least 4 hours or overnight.

Raspberry Ripple and Elderflower Ice Cream

Summer dessert inspiration alert! Wait no more for the ice cream man. Is there even such a thing anymore?!

Who can believe how simple it is to make your own ice cream? The flavour options are endless. A quick and easy dessert that can be served with crumbles and cakes or simply by itself.


160g fresh raspberries

600ml double cream

2 tablespoons elderflower cordial

2 tablespoons icing sugar


50g fresh raspberries

15g caster sugar

2 tablespoons orange juice


With a hand blender or blender whizz up your 160g raspberries ( save the 50g for the ripple) with your elderflower cordial. Don’t worry if you leave a few chunky bits as this will add to the texture and be lovely.

Add your cream and icing sugar to a large mixing bowl and pour in your berry mixture that you’ve just blended.

Pour this into a freezer proof dish. You can use a loaf cake tin and this will be perfect.

Now in a separate bowl blend up your raspberries with your orange juice and add to a small saucepan over a low heat. Stir in your sugar. Once this is a gorgeous red liquid swirl it through your ice cream mixture for your ripple effect.

Cover and freeze overnight for the best success.

Tip: Take out of the freezer 10 minutes or so before you want to serve. Serve with even more raspberries for added delight.

Raspberry and Pistachio Amaretto Trifles

I love making trifles. There’s something so 50’s housewife about it. They’re versatile so you can make as many delightful varieties until your hearts content. Mia loves them so I’m always experimenting with different flavours and this raspberry, pistachio and Amaretto one is a delight.

Of course you could faff about making your own custard and jelly but why bother when this quick and easy version tastes as good. I hope you like it.

Makes 4


4 teaspoons Amaretto

Sachet of raspberry jelly

Punnet of raspberries

Half a madeira cake

Large carton of custard

270ml whipping cream

Pistachios to decorate


Divide your raspberries between your glasses.

Make up your jelly mix according to instructions in a jug and pour over and divide between your four glasses.

Allow to set in the fridge for a couple of yours or so.

When the jelly is set pour over an inch or two of custard into each glass.

Cube up your madeira cake and divide evenly between the glasses. I used about four cubes each.

Now pour over a teaspoon of Amaretto each over the sponge pieces.

Whip up your cream so it is not too thick but still holds it shape. Divide over the four glasses and top with pistachios.


Tip: If Amaretto is not your thing use sherry or orange juice instead.

Strawberry and Passion Fruit Eton Mess

Now the weather’s warming up and everyone’s in the mood for having lots of fun in the garden I thought I’d share my gorgeous strawberry passion fruit Eton Mess recipe with you.

Crunchy, glossy, vanilla meringue smothered in fresh double cream and drenched in fruit. Bliss served in the garden with a glass of rosé.


x4 egg whites

225g caster sugar

1 teaspoon white wine vinegar

1 teaspoon vanilla extract 225g


Double cream – medium tub – whipped until thick

Punnet of strawberries

3 passion fruits

Mint leaves to decorate


Pre heat oven to 150c / 130c

Line a large baking sheet. Draw round a dinner plate as a template.

Start by separating your eggs and putting all your egg whites into a large mixing bowl. Whisk until thick and fluffy.

Now bit by bit beat in your caster sugar until if forms glossy, marshmallowy peaks.

Whisk in your vinegar, then add your vanilla extract and whisk some more.

Spoon onto your circle of the lined baking sheet.

Bake on the bottom shelf of your oven for approximately 55 minutes. It will start to rise and look much more impressive than it did to start with.

Allow to cool for as long as you have. Some people even leave it in the oven overnight (switched off obviously).

Remove from the oven once fully cool and crumble into a large bowl, dollop over your whipped cream and lastly add your chopped strawberries and passion fruit seeds and juice. Give a gentle mix to combine and serve in little individual bowls garnished with a fresh mint leaf.