This recipe makes 8 individual, hot lemon souffle puddings. They are a light sponge on top with a sharp lemon sauce underneath. You can bake them in ramekins or try baking them in a vintage teacup for a quirky touch.

You'll need...
 75g butter, room temperture
250g caster sugar
3 large eggs, seperated
75g self-raising flour
2 lemons
450ml milk
8 teacups
A large roasting tray

To make...
Pre-heat the oven to 200oC and grease your teacups with a little butter
Mix the butter and sugar together until smooth, beat in the egg yolks and then the flour.
Grate the lemon rind into the mixture and then half the lemons and squeeze in the juice.
Add the milk and mix well until the ingredients are combined.

Whisk the egg whites separately until it can form soft peaks.
Carefully fold in the egg whites with a large metal spoon.

Pour the mixture into your teacups and place into the roasting tray.
Boil the kettle and pour in the water into the tray to surround the teacups half way up with hot water.
Bake for 20 mins until they are just turning golden brown on top.

Now I have a confession... As you all know I design wallaper, but I've never actually wallpapered a wall before! Crazy I know. I decided to have a go at it myself and for my first attempt I am quite pleased with the results. Although I did have a disaster and I ran out of paper on the last strip, so I had to do some tricky horizontal joining which could have been avoided if I'd just ordered enough rolls! So my top advice would be measure your wall very carefully before you start and order a generous amount of wallpaper, as the last thing you need when your covered in wallpaper paste and the house looks like a bomb has hit it, is to run out of paper! Anyway if I can do it, anyone can. Here's my beginners guide to wallpapering.

You'll need...
Wallpaper rolls, Calculate how many you'll need here
A tape measure
A ladder, plumb line & pencil
A bucket or container
A jug of clean water & a clean sponge
A sharp Stanley or craft knife
A wallpaper brush & paste (My paper is paste the wall, and needs a certain paste so check the back to see if it covers this type of paper before you buy it.)



How to...
Firstly measure your wall from ceiling to floor in the centre of the wall where you are hanging your paper. Add about 10cm to this measurement and cut your first piece of wallpaper to this size.

Next measure and mark the centre of the wall.
Then get up your ladder and hold the plumb line 26cm to the left of the central point of the wall.
Using your pencil draw marks down the wall about 20cm apart
Take your time with this as this is your guide to make your wallpaper straight.
Your first piece will hang centrally as this tends to look better generally.

Repeat this dashed line 26cm to the right of the central point of the wall

Then mix your paste according to the packet instructions, mine was 4 pints of water to one packet.
paint on the paste roughly between the two lines on the wall (overlap the lines slightly by about 10cm)



Take your wallpaper strip and climb up the ladder carefully.
line up the paper with your pencil lines and rub the paper on from the centre to the edges.
I found rubbing with an old tea towel helped to make the paper flat and remove the air bubbles.

Once you've rubbed it all the way down, repeat these steps with the next strip. But use the paper as a guide for a straight line rather than marking the wall again.
Measure the wall, cut the piece, paint the paste on, line up the paper and rub a dub dub!


Once your finished, carefully cut the edges top and bottom
and wipe down any areas where the glue has gone onto the paper.

Take your time! With a lot of Patience and gentle rubbing all over you will get a great result.

My fine bone china mugs are now back in stock!

These marvelous mugs would be a great edition to your home adding a touch of charm.

Perfect for morning coffee, afternoon tea and hot chocolate in front of the fire.

They are limited edition and are made in Stoke-on-Trent, England. It is made from fine bone china which is known for its whiteness and translucency yet remains strong and chip resistant. They are also dishwasher and microwave safe!
 
Please note: biscuits are not included!

You'll need...
For the dough...
250ml of water (room temperature)
3 cup of strong white bread flour
2 tablespoon skimmed milk powder
1 teaspoon salt
4 teaspoons sugar
4 tablespoons olive oil
3 teaspoons fast action yeast

For the flavoring...
1/2 cup of green olives, chopped into quarters
75g Goats cheese, chopped roughly

Make your dough by mixing the above ingredients for the dough.
Knead together for 5 minutes
Place the dough in a clean bowl and cover with cling film, leave to rise in a warm place for about 30-40mins or until it has doubled in size. The dough should spring back when you poke it.

Knead the bread again for 2mins, then add the olives and goats cheese into the dough fold over until they are mixed throughout

Then leave it to prove, in a bread tin for 45mins and cover will a piece of oiled cling film.

Preheat the oven to 200oC
Bake for 30mins or until golden.
Transfer to a wire rack and leave to cool for 10 mins.

Here's a sneaky peak of my new "Cute as a button" Placemats & Coasters which are now available to pre-order online!

This week is biscuit week on The Great British Bake Off. I'm obsessed with biscuits but have only made them a handful of times, I forget how easy peasy they are! Here's a recipe for delicious Chocolate Orange Cookies which are gorgeously gooey in the middle.


You'll need...
100g softened butter
75g caster sugar
50g muscovado sugar
1/2 teaspoon vanilla extract
1 large beaten egg
150g self-raising flour
100g orange chocolate, roughly chopped

To make...
Pre-heat the oven to 190oC and lightly grease a baking tray
Put the butter and sugars into a mixing bowl and beat together until completely blended.
Mix the egg and vanilla extract together and then add to the mixing bowl slowly mixing well as you add it.
Mix in the flour thoroughly and then mix through chocolate
Spoon heaped teaspoons into the baking tray allowing plenty of room as the cookies will flatten as spread in the oven.
Bake for 10 mins or until the cookies are golden brown at the edges.
Lift off the tray and leave to cool on a wire rack

 

The Great British Bake off is back on the telly! I'll be doing a bake along with the show as I did last year and attempt to make something each week in the same category. I'll be posting photos of what I've made and the recipe too so you can try it at home too. This week the category was miniture cakes, so I've made mojitio fairy cakes inspired by my favourite cocktail.

You'll need...

Cupcake cases
100g Softened butter
100g caster sugar
100g self raising flour
2 large eggs, beaten
1 teaspoon baking powder

For the icing...

200g icing sugar
1 tablespoon white rum
Juice of 1 lime
Fresh Mint leaves

To make...

Pre-heat the oven to 180oC
Place twelve cupcake cases into a muffin tray
Put all the ingredients into a large bowl and mix until smooth
Spoon the mixture into the cases and fill 3/4 full
Bake for 15-20mins until they have risen and are golden brown (do not open the oven early as they will sink in the middle)
Leave to cool on a wire rack for 10 mins
Meanwhile make your icing, sift the icing sugar into a bowl and gradually add the rum and lime juice until you have a smooth, fairly stiff icing.
Spoon over the top of your cakes and decorate with mint leaves