Sweet Recipes

Recipe 1: My Nutty, Chocolate, Orange Brownies:


  • 185g unsalted butter
  • 185g mix of milk and dark chocolate
  • 85g plain flour
  • 45g cocoa powder
  • 70g mixed chopped nuts
  • Zest of 2 oranges
  • 3 large eggs
  • 275g golden caster sugar


1.Melt the chocolate and butter together. Leave the chocolate and butter to cool for about 10 minutes. Add the nuts and the zest of the oranges to the chocolate mix, just so the orange can infuse for a bit!

2.Combine the flour and the cocoa powder.

3.Whisk the egg with the caster sugar with an electric hand whisk for about 3 minutes. I think it’s important to get a good pale colour in the egg mix and if you can see the mix aerated even better. This will give the brownies a bit of a rise as no raising agents have been used in the recipe, so the eggs should give the brownies a bit of oomph!

4.Combine all of the ingredients and spread into a buttered and greased baking tray. I would go for a shallow tin, by personal preference (also because they seem to be the only baking trays we own, hint hint Mum and Dad)!

5.Cook the brownie mix for about 20 minutes at 170c.

6.Leave to cool for a while, before decorating, if you fancy that! I decorated mine with orange flavoured white chocolate, just because I like chocolate and orange quite a lot!

Recipe 2: Lemon Meringue Cupcakes


For the cake

  • 100g Butter/Margarine
  • 100g Caster sugar
  • 2 eggs
  • 100g Self-raising flour
  • Zest of 1 lemon
  • 50g lemon curd

For meringue

  • 2 egg whites
  • 100g Caster sugar


  1. Turn the oven on to 190c.
  2. Cream the sugar with the butter/marg until light and fluffy, slowly add the beaten eggs and then fold in the flour.
  3. Add the lemon zest to the cake mix, just to intensify the flavour of the lemon throughout the cake.
  4. Divide the mixture between the cases, I normally get 8 out of this but it depends how big your cases are!
  5. Put the cakes in the oven, they should take 15-20 minutes. Take them out when they are golden and slightly brown and springy to touch. Another way to know they are cooked is to stick a knife in the cake and if the knife comes out clean, the cakes are cooked!
  6. Leave them on a wire rack to cool.
  7. Turn the oven up to 230c, ready for cooking the meringue!
  8. To make the meringue you’ll need an electric hand whisk or mechanical mixer. It will be very difficult to get the rise you want in the meringues by hand! Start whisking the egg whites (this will take about 4 minutes) until you have stiff peaks. Gradually add the caster sugar, still whisking, but be careful not to over whisk. You know have a meringue mix!
  9. Cut out a small hole in the top of each cake (like you would a butterfly cake) and fill with lemon curd, but don’t over fill! Then pipe (or dollop a spoonful of) the meringue on top of each cake.
  10. Put the cakes back in the oven for 2-3 minutes, depending on how you like meringue cooked (slightly coloured or completely browned!) take the cakes out when the meringue isn’t too wobbly and is slightly browned on top.
  11. Leave the cakes to cool.

Recipe 3: Chocolate (Mary!) Berry Cake



  • 50g cocoa powder
  • 5 tbsp water
  • 3 eggs
  • 50ml milk
  • 175g self raising flour
  • 1tsp baking powder
  • 100g butter/marg
  • 275g Caster sugar

Icing and decoration:

  • 300g marg/butter
  • 500g Icing Sugar
  • 100g cocoa powder
  • 2 tbsp Strawberry jam
  • Berries (I used raspberries and strawberries)


  1. Pre -heat the oven to 180c/ 160c fan. Grease and line a 20cm cake tin. I used one but if you want to use two I don’t see why not!
  2. Mix the cocoa powder with the water to make a smooth paste.
  3. Mix in all of the other ingredients using an elcetric whisk, make sure there are no lumps of butter or cocoa powder. The mixture should be quite runny for a cake mix, I found this made the sponge really moist.
  4. Cook for 25-30 minutes if using 2 tins, I cooked the sponge for 45 minutes in one tin. Use the skewer technique to make sure the cake is cooked. Put a skewer/knife in the middle of the cake and if it comes out clean then the cake is cooked. Also it should spring back when touched, that’s the sign of a good sponge!
  5. Leave the cake to cool on a wire rack. If you cooked one then leave for about 20 mins then cut through the middle (being very careful!).
  6. Start making the butter cream. Cream the icing sugar and marg/ butter together and add the cocoa powder. You could do a vanilla buttercream instead, or do half and half? For a vanilla buttercream just add some vanilla extract or some vanilla pods if you have them (they are fantastic!)
  7. Spread the jam on one of the cakes and place some berries (I did sliced strawberries) on the jam. Pipe some buttercream over the top, this will probably look quite messy but you are placing another cake on top so don’t worry.
  8. Place the other cake on top and pipe the buttercream in little blobs, I think this makes the berries look impressive and stand out. Put some berries (I did raspberries) on top in lines, this should give the cake a good finish! Dust with icing sugar or cocoa powder if you want to make it look a bit posh!

Recipe 4: Chocolate Orange Tart


  • 375g Short crust pastry (I’d use bought!)
  • 125g butter
  • 200g dark chocolate
  • 5 eggs
  • 225g caster sugar
  • 2 oranges (both zested, one juiced)
  • 70g plain flour


  1. Heat the oven to 180c/ 160c fan. Line a deep 24cm pastry tin with the pastry. Try to get the pastry really thin. Bake blind for 10 minutes. This means cover the uncooked pastry with a lining of greaseproof and then some baking beans or rice. This part cooks the pastry and stops it from rising. Then remove the beans and greaseproof and cook for a further 10.
  2. Melt the butter and the chocolate. Whisk the eggs and sugar over a pan of hot water until the mixture slightly holds it’s shape. Add the melted chocolate and butter, the zest, juice and flour. Pour the mixture into the pastry case and cook for 15-20 minutes.
  3. Decorate with candied orange peel, or dust with cocoa. However you fancy! Best served hot with ice cream!

Recipe 5: Coffee and hazelnut cake

– 225g butter
– 60g chopped hazelnuts
– 225g self raising flour
– 1 tsp baking powder
– 225g muscovado sugar (I used dark muscovado because I think it gives a richer flavour but light muscovado sugar could give a lighter sponge. It’s up to you – maybe half and half?)
– 4 eggs
– 2 tbls milk
– 25g strong coffee
– 500g Icing sugar
– 250g butter
– 25g strong coffee

1) Set the oven to 180c. Line and grease two cake sandwich tins.
2) Sift together the flour and baking powder into a bowl and leave to the side. Cream together the butter and sugar in a different bowl for 5 minutes, or until the mixture is light and fluffy.
3) Slowly add the eggs and then the flour and baking powder. Then add the coffee, milk and hazelnuts.
4) Divide the mixture between the two tins and cook for 20-25 minutes or until you can put a skewer through the cake and it comes out clean. Leave to cool.
5) Whilst the cake is cooling make the butter cream. Beat together the butter and sugar until light and fluffy, add the coffee (As much or as little as you want, depending if you want a strong coffee flavour or not. If you add more coffee, add more sugar so the mixture doesn’t get too runny) and keep beating. Put in the fridge until the cake is cooled and then spread between the sponges and on top.
6) Decorate with some chocolate coffee beans or hazelnuts. I dipped hazelnuts in caramel and let them set,then I arranged them in a circle on top.

Recipe 6: Bitter Chocolate Peanut Butter Brownie Pudding


  • 185g unsalted butter
  • 250g 70% dark chocolate
  • 125g plain flour
  • 45g cocoa powder
  • 3 large eggs
  • 300g golden caster sugar
  • 3 tbsp. Peanut butter (Smooth or crunchy, your choice)


1.Melt the chocolate and butter together. Leave the chocolate and butter to cool for about 10 minutes.

2.Combine the flour and the cocoa powder.

3.Whisk the eggs with the caster sugar with an electric hand whisk for about 3 minutes. This should make the mixture light and fluffy!

4.Combine all of the ingredients apart from the peanut butter and spread into a buttered and greased baking tray. This makes a lot so we used a deep roasting tin.

5. Dollop the three tablespoons of peanut butter on top and with a spoon try to swirl it into the mixture, not so it’s completely mixed but enough to get a marbled effect.

6.Cook the brownie mix for about 30 minutes at 170c. It should be quite gooey still which is what you want for the pudding and sauce consistency!

7. Serve immediately with ice cream. You’ll only need a little as it’s so rich, but it’s so good!

Recipe 7: Chocolate, Hazelnut and Salted Caramel Tart:



  • 50g hazelnuts
  • 200g plain flour
  • 1 tbsp icing sugar
  • 140g cold butter, diced
  • 1 egg yolk
  • flour, for dusting

Salted Caramel:

  • 75g caster sugar
  • 25g butter
  • 100ml double cream
  • 1 tbsp golden syrup
  • large pinch sea salt flakes
  • 50g hazelnuts, roughly chopped

Chocolate filling:

  • 100g dark chocolate
  • 75g butter
  • 2 large eggs, plus 1 yolk
  • 50g caster sugar
  • 1 tbsp cocoa


  1. Start with the pastry. Whizz the hazelnuts in a food processor until crushed and then add the flour, icing sugar and butter. Whizz until breadcrumbs are formed and then add the egg yolk and 1/2 tbsp. water. Wrap the pastry in cling film and chill for 30 mins.
  2. Heat the oven to 180C and roll out the pastry. Line the pastry tin with the pastry and prick the base of the pastry with a fork. Line the pastry with some baking parchment and fill with baking beans/rice. Bake for 20 mins and then take out the baking parchment and beans/rice and cook for another 5/10 mins. Leave to cool.
  3. Now start the salted caramel. Tip the sugar into a pan adding 1/2 tbsp. water and let the sugar dissolve. Cook until the caramel is an amber colour and then add the butter, cream and golden syrup. Stir the sauce until thick and add the salt. Allow to cool for a little and then spread on the base of the pastry and scatter with the hazelnuts.
  4. For the chocolate filling, start by melting the chocolate and butter. Leave to cool. In another bowl whisk the egg yolk, eggs and caster sugar for about 5 mins, or until pale and fluffy. Fold in the cocoa powder and chocolate/butter mixture. Then pour into the tart case. Transfer the tart onto a baking tray lined with baking parchment and cook for 20/25 mins or until the top of the tart has formed a crust.
  5. Enjoy hot with some salted caramel ice cream – if you can find some, I might have bought and eaten all of it!

Recipe 8: Spiced apple cake


  • 750g Apples (preferably cooking ones but I’m doing half and half)
  • 1 tbsp lemon juice
  • zest of ½ lemon
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 2 eggs
  • 100g demerara sugar, plus 2 tbsp
  • 200ml milk
  • 100ml sunflower oil


  1. Preheat the oven to 190°C. Line a 23cm cake tin with baking parchment. Rub the base and sides with oil.
  2. Peel the apples, remove the cores and slice them. Put the apple slices in a bowl and toss in the lemon juice and zest.
  3. In a new bowl mix the flour, baking powder, cinnamon and spice. Set aside. In a new bowl whisk the eggs with the 100g of sugar, the milk and sunflower oil. Then pour the wet ingredients into the dry ingredients, stirring until combined – try to  get rid of any stubborn lumps. Toss the lemony apples through the cake batter until evenly mixed and pour the mixture into the cake tin.
  4. Sprinkle the 2 tablespoons of sugar over the top and bake the cake in the centre of the oven for 1 hour until it is well risen and golden. Test the cake by inserting a skewer into the centre – it should slide through the apples in the middle and come out clean.
  5. Leave the cake to cool and serve with cream or ice cream.

Recipe 9: Chocolate Pavlova



  • 6 egg whites
  • 300g Caster sugar
  • 3 tblsp. Cocoa powder
  • 1 tspn. Balsamic vinegar


  • 400ml double cream
  • Fruit (we used strawberries, blueberries and raspberries)
  • Some chocolate to grate on top


  1. Set the oven to 180c. Line a baking tray with greaseproof paper.
  2. Start whisking the egg whites with an electric whisk, for 4 minutes or until soft peaks can be formed.
  3. Slowly add the caster sugar, bit by bit and still whisking.
  4. Once all the sugar is whisked in add the balsamic vinegar and sieve in the cocoa powder. Fold the mixture until all of the cocoa powder is combined.
  5. Put the mixture on the baking tray in a circle shape and try to give it some height – this will make the presentation look better when served.
  6. Put the tray in the oven and turn the heat down to 150c.
  7. Cook for 1 hour 15 mins.
  8. Once cooked, turn the oven off and leave the pavlova in the oven with the door open until completely cool.
  9. Whilst the pavlova is cooling, whisk the cream until it becomes thick.
  10. Once cool, spread the cream over the pavlova, covering any cracks. Spread the fruit over the cream and grate the chocolate on top.

Recipe 10: Macaroons


  • 250g ground almond
  • 250g Icing Sugar
  • 90g egg whites
  • 12g colouring
  • a few drops of essence (we did raspberry)
  • 250g caster sugar
  • 110g egg whites
  • jam for filling (you could use lemon curd or buttercream as a filling)


  1. Set the oven to 160c. Lay out some greaseproof on a baking tray.
  2. Using a spatula mix the ground almond with the icing sugar and the 90g of egg whites. Add the colouring and essence.
  3. In a separate bowl start whisking the 110g of egg whites then slowly add the caster sugar until firm peaks form. This will make a meringue mixture.
  4. Add the meringue, a quarter at a time, to the almond mixture. Fold in carefully with a spatula, trying not to destroy the air bubbles.
  5. Put the macaroon mixture into a piping bag and pipe small one inch circles onto the greaseproof.
  6. Cook for 10 minutes. leave to cool.
  7. Once cooled peel the macaroon shells off the greaseproof.
  8. Put a small dollop of jam on one macaroon shell. Then find another one of similar size and stick them together. Repeat this process until all of the macaroons are stuck together.

Recipe 11: Red berry meringue Roulade

  • 4 large egg whites
  • 250g (9oz) caster sugar, plus a little extra for sprinkling
  • 1tsp cornflour
  • 1tsp white wine vinegar


  • 300ml (½pt) double cream
  • 4tbsp lemon curd
  • 150g (5oz) raspberries
  • 225g (8oz) strawberries


  1. Heat the oven to 190°C. Line a swiss roll tin or roasting tin with some greaseproof paper.
  2. Whisk the egg whites in a large bowl until stiff peaks. Gradually whisk in the sugar a little at a time then continue to whisk for a minute or two until thick. Mix the cornflour and vinegar together then fold into the meringue.
  3. Spoon the meringue into the paper lined tin, smooth out with a spatula to make an even layer. Bake for 10 minutes until well risen and just beginning to colour then turn the oven to 160°C and cook for 5 minutes or until just firm and beginning to crack.
  4. Lay out another piece of greaseproof on the work surface and turn the meringue onto that. Leave to cool for at least 30 minutes.
  5. Peel off the greaseproof. Whip the cream and gently spread over the meringue, then spread the curd (we used passion fruit but you could use lemon) over that. Cut up some strawberries and raspberries and sprinkle over the curd. Start rolling the meringue up, do it slowly and use the greaseproof paper to help you. Then either cut into slices or present the whole roulade.

Recipe 12: Chocolate orange shortbread


  • 200g plain flour
  • 50g caster sugar
  • 125g softened butter
  • 3 bars (small ones) Terry’s chocolate orange


  1. Line a small rectangular tin with greaseproof paper and set the oven to 170C.
  2. Chop the Terry’s chocolate orange bars into rough chunks.
  3. Mix the sugar and flour together. Add the butter and the chocolate and mix by hand until the mixture becomes like breadcrumbs that you can mould together.
  4. Put the mix in the tin and using your hands spread it out into the tine. Mould it and pat it down into the corners.
  5. Bake for 20-25 minutes, until the biscuit is golden. leave to cool for 5 minutes, cut into fingers. Then leave to cool completely.

3 thoughts on “Sweet Recipes

  1. Will have a go at this with Ellie, doubt I’ll get a look in to taste them though with Ellie’s sweet tooth! Great site Emily, looking forward to more recipes! X

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