Chocolate Orange Billionaire Brownie

I’m going crazy for the bakes at the moment!

Heres another I’ve just posted to my dedicated baking blog:

Its not Terry’s… Its mine.


This week at work I over estimated the need for orange zest by about a quarter of a pound and rather than let it go to waste I decided to make some Chocolate Orange Brownies! Yumm!

I was feeling a bit lazy though and didn’t want to go to the supermarket to buy chocolate so I found a recipe that just uses cocoa powder! Its really easy and really yummy too!


Set your oven to 150oc (Fan Assisted)

Line 10″ square tin (or thereabouts) with grease proof paper.

You will need:

200g Margarine

250g Caster Sugar

200g Demerara sugar (soft brown)

130g Cocoa Powder

140g Plain Flour

4 eggs

3tbsp orange zest

In a heat proof glass bowl weigh the margarine and cocoa powder and set above a pan filled with gently simmering water (do not let the bowl to tough the water). On a medium heat allow the margarine to melt and combine with the cocoa powder then add both the caster sugar and the Demerara sugar.


Take the bowl off the pan and add the eggs one at a time, beating into the mixture, stir in the orange zest before finally sieving the flour. Fold the mixture till no lumps of flour remain.

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Pour this into your prepared pan and into the oven for 20-25 minutes. If you want the brownie a bit gooey bring it out just before. Keep checking by inserting a skewer or cocktail stick into the centre of the brownie, when it comes off clean its ready (for the gooey brownie it will leave a slight trail).



(I love baking Jenga)

Now onto the Billionaire Brownie! I only decided half way through making the brownies that I wanted to turn one into a caramel slice hybrid so I divided my mixture (the above recipe) into two tins. This also worked out fantastically because I got two bakes out of one!

So to clarify the above brownie recipe will make either one chocolate orange brownie or two billionaire brownies. The caramel recipe below is for one so if you just want to make one billionaire brownie half the above brownie recipe and follow the instructions below, for the two just double the below recipe.

For the caramel you will need

70g Margarine

2 tbsp. golden syrup

400ml condensed milk

Melt the margarine and golden syrup together in a medium pan on a low heat. Once melted turn up to a medium heat add the condensed milk and stir continuously for approximately 10 minutes. The caramel mixture should bubble and boil whilst it changes colour to a soft gold and thicken. Pour this over your brownie.


The chocolate topping is very simple, melt 1 whole Terry’s Chocolate Orange above a pan of simmering water and then spread over the caramel. If you want to decorate the chocolate as I have done before spreading the chocolate orange over the caramel melt a couple of squares of white chocolate in a piping bag (break the squares into the bag and microwave 10 seconds at a time till melted) and the same for dark chocolate. spread the chocolate orange over and then pipe alternative lines across the chocolate. Use the back of a knife to run down the chocolate (crossing over the lines you’ve made) keeping about an inch apart each time, then run the knife back up in between the lines.

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Leave the chocolate to set and the caramel to cool for a few hours before chopping into small indulgent rectangles and munching your way through them!

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Dig In!


Lemon Tart

Origional post:

This here Lemon Tart isn’t just your average Lemon Tart. No. Its a simple, Neat, Zingy Lemon Tart. Easy to Make. Easy to Bake.

To Make You Will Need:

150g Plain Flour

85g Chilled Butter (cubed)

55g Icing Sugar

2 Egg Yolks

Pinch of Salt

1 tbsp. Cold Water


250ml Single Cream

2 Whole eggs

3 Egg Yolks

130g Cater Sugar

150ml Lemon Juice

I used a 10″ round tart pan, one with a loose bottom is best but I don’t have one (must do something about that)

Weigh the flour, Icing sugar, Butter and Salt into a mixing bowl. Rub the butter into the other ingredients with the tips of your fingers until the mixture resembles bread crumbs. Then add the egg yolks and gently ease the crumbs together, use the cold water to bring the pastry together. It should look and feel a bit like a batter or dough. Wrap in Clingfilm and refrigerate for at least an hour.


When the pastry is thoroughly chilled it will has the consistency of real pastry and me easy to handle. At this point preheat your oven to 160oc (fan assisted, adjust your oven accordingly). As a rule I will only really roll pastry out between sheets of greaseproof of Clingfilm. Its less mess, its easier and it means you’re handling the pastry less with your hands. Roll your pastry out to about 2 or 3 mm thick, line your tart tin and push the pastry well into the sides. Don’t trim down the pastry, if there’s a lot of excess cut it back but leave an overhang. Prick the base with a fork and chill for 10 minutes.

Using the sheets of greaseproof (if you used Clingfilm then please grab a sheet) place over the tart shell and fill with baking beads (if you don’t have baking beads dried rice will work). Bake in the centre of the oven for 10 minutes then remove the beads and lining and bake for a further 5 minutes till the pastry starts to go golden brown in colour. Remove from the oven and trim the sides, be careful not to burn yourself on the hot pastry or the tin. Reduce the oven temperature to 130oc.


Pop the case to one side and grab a mixing bowl. Weigh the cream, sugar, whole eggs, egg yolks and lemon juice into the bowl and whisk until well combined. Strain through a sieve and pour 1/3-1/2 into your pastry case. Pop the tart into the oven and slowly pull the shelf out towards you, careful to keep hold of the shelf pour the remaining tart mix into the case. If you have made smaller tarts fill them to about 2mm from the top of the case. carefully push the shelf back in and bake the tart for 30-35 minutes. When baked the tart should still jiggle in the middle. I’m not sure I’m the best person to educate you on the right jiggle if you don’t already know what to look out for but its like a jelly. Just as the mixture starts to set it goes from looking watery to more jelly like. When you get this the tart is ready to remove from the oven. Leave on a wire rack to cool completely! (About 2/3 hours)


Decorate how ever you like, I left mine plain and simple but icing sugar is very traditional or you might like to grate lemon (or even lime) zest over the top, The choice is yours.


What’s really great about this recipe is that each bite melts in your mouth, The pastry was beautiful (if I do say so myself) and the filling just warmed my entire body!


Keep an eye out for a deep filled lemon tart in the future!!

P.S sorry for the lack of photos, especially in the pastry development, I made the decision to post the recipe to this blog just as the pastry set in to chill.



I love PIZZA!

Origional post on my Baking Blog:

I’ve already posted a pizza blog:

But this pizza recipe was soooooo good I needed to write endlessy about it.

I decided to make a pizza with the twists on the outside like a tare’n’share since there seem to be a lot of people posting YouTube videos of tutorials (especially that sweet chocolate spread one) and it looked pretty easy.


It was.

I took a recipe from Jamie Oliver for deep pan pizza dough but had a dabble and changed a few thing. the results were positive.

Jamie Oliver’s Recipe

1kg Strong White Bread Flour

650ml Lukewarm Water

1 Sachet of dried Yeast (7g)

1 tbsp. Golden Caster Sugar

1 level tbsp. Fine Sea Salt

My Recipe (doesn’t differ very much)

500g Strong Whiter Bread Flour

300ml Lukewarm Water

1 Sachet of dried Yeast (I actually used the Dried Active Yeast (DAY) that you buy in 125g tins you store in the fridge, the most common yeast used for home backing is the Easy Bake (EB) in the pale green Allinsons tin, I’ll explain the activation process in the method to this recipe)

1 tbsp. Golden Caster Sugar (Use caster if you don’t have golden, I don’t keep it in my pantry but my mum uses golden caster for tea and coffee’s)

1 tsp. Table Salt (I’m sorry Mr Oliver but plain ordinary table salt will do for me)

1 tbsp. Softened Butter

Please note if you follow Jamie’s recipe you will end up with twice as much dough, either half the recipe or make more pizza! The latter definitely sounds more appealing.

Jamie Oliver’s method is very user friendly- no assumption that you have a standalone electric mixer to do all the hard work for you, just get stuck in and get your hands dirty. I’m still getting excited about my new standalone electric mixer so I made my dough in the mixer- shoot me if you must! This is a dough so those using the mixer, use your dough hooks.

Combine the Yeast and Sugar with the lukewarm Water (Jamie’s recipe also includes the salt but I avoid putting salt near any kind of yeast especially the Dried Active stuff) and stir with a fork to well disperse the yeast. With DAY I always leave the yeast to activate, it doesn’t take long, 10-15 minutes, but it will ensure the yeast gets to work when the flour is added. It also means that if the water is too hot (or cold) then the yeast wont activate and this will be obvious so you can restart before you waste all the time kneading and proving. If you’re using the Easy Bake Yeast you don’t have to wait at all just get straight on with the recipe.

the yeast will be activated when you see foam on the surface of the water

Start adding the flour a spoon full at a time, if you’re getting stuck in and not using a mixer continue to use the fork until the dough becomes too stiff then its time to get those hands working!


Once all the flour has been incorporated turn the dough out onto a lightly floured surface (or crank up the speed on your mixer) add the softened butter (if you’re following my recipe) and start to knead the dough. Jamie is very unspecific about the amount of time taken to knead the dough ‘When You’re happy with the consistence…’  I’d say 5 if not 10 minutes of sturdy kneading by hand (at least 5 minutes on high speed for those of you using a mixer)


Pop your dough into a large mixing bowl, I lightly oiled my bowl, I always do with dough, but Jamie floured his. I don’t think there’s a right option but of course Jamie gets paid to produce recipes, I don’t. Leave to raise for 60-90 minutes or until at least doubled in size.



Once the dough has risen remove from the bowl onto a lightly floured surface, Pre heat your oven to 200oc (fan assist, adjust according to your oven specifications), cut into quarters and start stretching out each base. I literally stretched the dough out by hand, use a rolling pin if you like, it will try to shrink back as you stretch so be persistent.


I made my bases about 8″ wide (and more impressively… round!). When the first was ready I put it onto a tray, added the sauce (my recipe is below) then stretched the next one out and put it directly on top, continue this way until all the layers are stretched out but don’t spread your sauce on the top layer.


Take a small glass or round tub and place it in the centre of the layered pizza, cut down the layers starting at 6 o’clock then 3, 12 and 9 (I mean you don’t have to start at 6 but I figured it was easier to start facing you) then add all the other digits on the clock (cut each quarter into 3 by making two more cuts) remove the glass.



Take each piece and twist it twice around itself then put back down on the tray, once you’ve completed all 12 you can then pinch 2 together to make the pizza look a bit like a flower, if you’d rather just have the 12 twists for people to tear skip this step. Cover with Clingfilm or in a plastic bag and leave for 20-30 minutes to prove. The dough will just about double in size. Pop a bit more sauce on the centre of the pizza and add cheese. I used Mozzarella (the one that comes in a ball bathing in some sort of salt water) but literally any cheese you like.


Bake in the oven for 30-40 minutes depending on size.


And oh my gosh please try to wait for it to cool down before you dig in. I burnt my fingers, mouth and tongue in haste.

Its also good cold so if you’re having a dinner party, or just a party, you can make it ahead of time and leave it out for people to nibble on.

Sauce Recipe:

1 red onion

1 white onion

2 cloves of garlic (because I love garlic!)

400g carton of chopped tomatoes
chop your onion and garlic up. cook off the onions in a tablespoon of olive oil, add garlic then add chopped tomatoes and leave to simmer and reduce down. season as you wish


Next on my pizza check list. Pizza Cake!



Chocolate Box Roulade

Original post on my Baking Blog 29/12/14:

Post-Christmas Apocalypse has set in and we’ve all turned into zombies from days of endless leftover Christmas dinner and chocolates. I’ve been lucky to escape being gifted too many chocolate boxes or sweets this year but in our house we’re still chomping our way through Celebrations, Roses and Quality Streets. I’ve since decided I cannot bare to sit endlessly eating chocolate but I could definitely eat more if it was in the form of an actual dessert…


Here is how to use up all that left over Christmas chocolate in a way that you will judge yourself for less than just sitting unwrapping chocolates and stuffing them into your gob. It’s a really easy recipe, you mostly have to have patience and calm.

Pre heat your oven to 160oc

Line a Swiss roll tin with greaseproof paper


3 eggs

100g Caster sugar

50g Plain Flour

1 tbsp. Cocoa Powder

1/4 tsp Baking Powder

1 tbsp. Sunflower Oil

To finish you will need 450ml cream 100g chocolate and the left over chocolates you’ve chosen to use.

Begin by whisking the eggs and caster sugar together in a large mixing bowl with an electric mixer, I bought myself a stand alone mixer back in October and now that the extension has been finished (kind of) I can finally get it out to play with! Using a free standing mixer, especially for this recipe means you can be doing other things while you leave that to work, hand held mixers are just as good but you have to stand there with it the whole time.


When you begin whisking the mixture will still be yellow from the yolk, as you continue to whisk air into the mixture it will become very pale and almost white in colour, you’ll also notice how much it expands, I’d say about 5 times the size it began. (You’ll see by the pictures above).

When the mixture has risen and become very pale either remove it from the mixer or simply put your hand held mixer to one side, you wont need it again.

Stir in the sunflower oil and then sieve the flour, cocoa and baking powder in two parts, folding into the mixture with a large metal spoon each time. Make sure to pay close attention to lifting the mixture from the bottom of the bowl over to ensure all ingredients are incorporated.


Pour this mixture into your already lined tin and bake in the centre of your already heated oven for 15-20 minutes. It will spring back to touch when the cake has baked completely.


Just before taking out of the oven lay a sheet of greaseproof paper down on your work surface (the sheet must be bigger than the cake) and sprinkle with caster sugar. Remove the cake from the oven and turn out onto the sugared greaseproof sheet, immediately (being cautious because the cake will be hot) roll the sponge over on itself and put to one side to cool.

To fill I made a simple dark chocolate spread; heat 150ml in a sauce pan but do not allow to boil and pour over 100g of dark chocolate, whisk until all the chocolate has melted leave to cool with a piece of Clingfilm touching the top of the sauce so it doesn’t form a skin. When using the spread keep a small amount to one side to drizzle over the finished roulade.


Once the sponge has cooled you can start assembling the roulade, unravel the roll and spread the chocolate over the sponge, next chop up or crush which ever chocolates you have decided to use, I had a box of Malteasers so crushed them and chopped up some Mars bars and Milky ways from a box of celebrations. sprinkle these over the chocolate spread and push down gently into the sponge.



Whip up the remaining cream and spread a thin layer over the chocolates. I chose not to sweeten the cream because of the sheer amount of chocolate going into the dessert but this is up to you, a table spoon of caster sugar per 100ml should make it sweet enough.



Roll the sponge back up, don’t be worried if it cracks to begin with there’s a lot in there! Place on a plate or serving dish with the opening down first, if you have piping bags and nozzles pipe the rest of the cream onto top of the roulade otherwise just cover the entire thing in cream and spread with a knife. Chop some more chocolates up, I added the Galaxy Caramel and Malteasers from the Celebrations to the other chocolates I’d already chopped. Finally add the chocolates and drizzle with the little bit of spread you put to one side. Yummy!!





-Any chocolate will work so long as you can crush it, chop it or melt it! I made one with just Malteasers and I plan on doing one with just Crunchie for NYE!

-Use your left over Apple or cranberry sauce and spread over a plain roulade (same recipe and method only substitute the cocoa powder for more flour) decorate with cream and drizzle the sauce over the top.

-If you have fruit in your fridge you have been neglecting, so long as it hasn’t started to grow penicillin chop it up and use it with a plain or chocolate roulade- chocolate pretty much goes with any fruit!

Baking workshop with the homeless

2 years ago my nana passed away, she had been diagnosed with pancreatic cancer in October 2011 and was told it was too severe to operate or treat. This turned my world upside down. I signed up for the Race for Life, having never run before and to help raise money for sponsorship I began baking and selling cupcakes. I was so successful I doubled my target and was given overwhelming amounts of praise and positive feedback. That’s when the National Cupcake Competition came along.
I entered the competition and decided I quite liked baking so got myself a job in a bakery. I now work for Lathams of Broughton! When I discovered I was a finalist I had almost completely forgotten about the whole thing! Sick with nerves on the day I ended up winning the best cupcake made with alcohol in the home bakers’ category.
I ran the race for life again this year, set up a Facebook page ( selling cupcakes and I entered as a professional into the National Cupcake competition once again, so this year I am competing against other bakers with no doubt years of experience. I was surprised I made it to finals this year but I’m hoping to seduce the judges with my Gluten and Dairy free Brandy Chocolate Truffle (with dairy free cream and passion fruit curd) cupcakes.
I still see myself as a home baker because it is at home I do all my experiments and developments, I’m just happy to have made it to the finals again this year and to be competing amongst professionals with their own businesses is amazing!
The idea of setting up a baking workshop with the homeless came about when we started getting ready for the charismas stock at work, for a few years I’ve thought about volunteering over Christmas in a soup kitchen but I struggled to find any information and I decided it wasn’t enough. That’s when I approached Mustard Tree about setting up a baking workshop.
The mustard tree foundation is different to other homeless charities because they’re not just helping those living on the street they appeal to sofa surfers, those in social housing or struggling financially to feed their families and keep their homes. The people they are reaching out to join the foundation and work, their ethos is simple; helping to help themselves. This is why I chose mustard tree.
I want to teach the people of Mustard Tree skills that will help them. Skills for life. I hope many of them fall in love with baking and I hope to see the joy and passion that comes when they realise what they can turn a little bit of flour, butter and sugar into.
I’m appealing for donations of any piece of unwanted kitchen equipment, cake tins, baking trays, biscuit cutters, bowls, spoons, whisks, electric mixers, storage containers, aprons, spatulas, muffin trays, cooling racks and even ingredients with at least 1 months shelf life! You can send them direct to the attention of Jessica Stewart at the Mustard Tree foundation, 110 Oldham Rd, Ancoats, Manchester, M4 6AG. Or if you’re around Preston you can contact myself Lauren Jenkinson on, (please leave me messages and I will get back to you to arrange drop off or collection)


Rainbow Roll🌈

Another really quick post from me!
(Previously posted to my baking only blog
This is just a fun little cake to make.

It’s a standard Swiss roll recipe, coloured into a rainbow!

For a single roll (I doubled the recipe and made two):

2 whole eggs
50g caster sugar
50g plain flour
Food colours! (Liquid preferable so as not to knock the air out of the mixture when folding in the colour)

Preheat your oven to 160degrees (fan assisted) and line you tin with grease proof paper.


Begin by whisking the egg and sugar together in a mixing bowl, you want to so this for upwards of 5 minutes, until the mixture becomes pale, light and leaves a trail.


Sift in the flour and fold gently.

Divide the mix evenly into as many bowls as you have colours, mix each colour so there are no streaks.

Now using either piping bags or just a spoon carefully fill your tin with the lines of different colour cake mixture.


Bake in the oven for 15-20 minutes, depending upon the depth of your tin.


Once baked remove from the oven and making sure to be extra careful with the hot tin and cake roll the sponge up tightly and pop in a cool place to rest.



After about an hour unroll your sponge, fill it with jam and cream and roll back up into shape!



Posted this yesterday to

Just a quick little post

I took my puff pastry recipe:

And made some delicious palmier biscuits!


Really simple to make!

Once you’ve got your puff pastry prepared dust your work surface with flour and roll the pastry into a square/rectangle, a coupe of multimeters thick.

Using a pastry brush wet the pastry and sprinkle with caster sugar.

Like a Swiss roll/roulade roll the ends to meet each other in the middle and refrigerate for half an hour.

In the mean time pre-heat your oven to 180 degrees.

When the pastry has chilled take a sharp knife and cut each palmier about a centimetre wide.

How ever you like to grease or line your tin (I greased with margarine and dusted with flour) do this now. I suggest using a few small trays instead of one large tray.

Lay each palmier out on the tray, give them plenty of room as they will at least double in size, and pop them straight in the oven.

After about 7/8 minutes take the tray out and turn the palmiers over, return to the oven for a further 5/6 minutes until lightly brown.

Once removed from the oven carefully take them off the tray and place on a cooling rack.

Voila yummy puff pastry palmier biscuits!


Variations include cinnamon sugar, lemon sugar, cheese savoury.
Let your imagination run wild!