Easter Nests




This recipe is so quick and easy and is the perfect treat for Easter weekend!



475g chocolate (I use Dairy Milk)

1 Packet of Cornflakes

1 Packet of cupcake cases

1 bag of Mini Eggs


Melt chocolate over a bowl of boiling water.



Once melted, take off the heat and add in your Cornflakes.





Fill your cupcake tray with the cases



Then start adding in your Cornflake mixture, leaving a dent in the middle to add the mini eggs.





Yogurt Cake


This is one of my all time favourite Spring/Summer cakes to make. I have been baking this cake for years thanks to a friend’s mother’s recipe. I have known this incredible lady for over 20 years and she introduced me to the recipe when I was about 13 or 14 years old…and I have been making it ever since!
The cake is so quick and easy to make and is a great base to add your own personal twist to. It is a real all-in-one recipe, so for those with little baking experience, this is the cake for you!
Light and fresh, this cake is perfect for any Spring or Summer occasion, particularly afternoon tea.
Aimee xx


P.S. I love to add poppy seeds or fresh raspberries into this cake mixture to jazz it up, and pair it with a lemon glaze and icing for additional flavour.



1 1/2 cups self-raising flour

3/4 cup of caster sugar

3 eggs

1/2 cup of sunflower oil

1/2 cup natural yogurt/buttermilk


1. Pre-heat oven to 180 degrees Celsius. Use parchment paper to line the baking tin (9/10 inches) and grease lightly with butter.
2. The method for this cake is really quite simple. Add in the wet ingredients and mix thoroughly. Then add in the dry ingredients until the mixture is smooth and has no lumps.
I sometimes like to add poppy seeds or fresh raspberries in at this point to change up the recipe.
3. Place in the baking tray and cook for 40-50 minutes. To test if the cake is cooked, use a sharp knife and dip it down the centre of the cake. When you remove it, it should be clean. If there is still mixture on it, it needs more cooking.
4. For the icing, simply mix in about 2-3 tablespoons of water into a medium-size bowl of icing sugar, until the mixture is thick and smooth. Spread it onto the cooled cake using a wet knife, and serve. Allow the icing to dry, then serve.
5. For a lemon icing, simply repeat the step above, using fresh lemon juice instead of water.
TIP: Before adding the lemon icing, use a fork to poke holes in the cake. Using a mixture of 3 freshly squeezed lemons and 3-4 tablespoons of caster sugar, poor this over the cake, allowing it to seep into the holes. This creates a lemon glaze across the cake, making it super most and zesty!

Homemade Granola


I have been making homemade granola for years now, and I am forever changing my recipe to make it the healthiest I can! This recipe is super quick and easy to make and can be altered to your own taste/preferences – not to mention it is super delicious! I now struggle to buy store bought equivalents, as I can taste the high levels of sugar in them. It also lasts at least a week (if not 10 days)!


The Base

4 tablespoons coconut oil
150 ml honey (or maple syrup for vegan option)
700g/800g oats

The Additional Ingredients

(this is what I like to add, feel free to add your favourite nuts and dried fruits to cater to your own preferences)

300-400g in total:

seasame seeds
pumpkin seeds
flaked almonds
sunflower seeds
poppy seeds


1. Preheat oven to 180 degrees C
2. Melt the coconut oil and honey/maple syrup in a saucepan, over a low heat.
3. Once fully melted, add in the oats and stir till all the oats are tossed through the mixture.
4. Finally, add in the remaining ingredients (seeds, nuts and dried fruits)
5. Place the mixture across 1-2 baking trays and place in the oven for approximately 25 minutes until golden brown. Toss the mixture with a spoon every 10 minutes to make sure it is cooked fully through and does not stick together.
6. Leave to cool for about an hour and store in a tupperware or glass container.

Nigella’s American Breakfast Pancakes


image1 (4)

These thick, American- style pancakes are super quick and easy to make! I added raspberries to the recipe for additional flavour (blueberries or chocolate chips could also work.) I recommend frying in a small/mini frying pan to keep the classic shape.

Link for recipe

Serve with any of your favourite toppings and a dust of icing sugar. My recommendations include maple syrup, honey, Nutella or ice cream.

Flourless Dark Chocolate Cake



150 g dark chocolate (70%)
150 g ground almonds
175 g caster sugar
100 g butter, cubed
4 eggs, beaten
Preheat the oven to 180C/350F/Gas Mark 4.
Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides

Melt the chocolate in a bowl, over a saucepan of simmering water.
Separately, beat the butter and sugar together until a bit fluffy. Then add the eggs and stir thoroughly. Finally add the ground almonds, followed by the melted chocolate.
Pour into the prepared tin and pop straight in the oven. Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges. (test with a skewer after 35 minutes, it should come out clean)
Remove and leave to sit for 15 minutes before transferring to a plate. Dust a layer of icing sugar over the top, and serve with a scoop of your favourite ice cream.