Happy Yorkshire Pudding Day, you absolute dream! You’re a “reight bobby dazzler” and a right “gud sooart”! #JustSayin’.

Anyway, in keeping with the theme of today‘s blogs, here is another sweet treat to try (not on the same day as the others or else you’ll be on a sugar high).

Traditionally, Yorkshire puddings are the best accompaniments to your Sunday roast and are usually considered savoury. Let’s be honest, Sunday roasts aren’t Sunday roasts without them… No Yorkshires means a Sunday roast is demoted to a Monday roast – which isn’t even a thing! #STANDARD #FACTS.

Anyway, I thought that ‘cos Yorkies are natural sweethearts, I’ll switch it up a bit and share a dessert pudding recipe instead – one that includes Apples and Blackberries (cc: BBC Good Food).

“What ingredients would I need?”

  • 25g butter
  • 140g golden caster sugar
  • 4 apples (Cox are perferred), peeled, cored and cut into bite-size chunks
  • 1 egg white
  • 2 eggs
  • 140g plain flour
  • 200ml full-fat milk
  • 150g blackberries
  • 2 tbsp sunflower oil

“How would I go about making it?”

Start by preheating the oven to 240C/fan 220C/gas 9. Then, warm up the butter and 100g of the sugar in a frying pan, chuck in the apples and cook over a high heat for 3-4 mins (until slightly caramelised and starting to soften). Then, set them aside to cool.

In an empty (and clean) bowl, whisk the egg white until frothy, then add rest of the sugar, the two eggs, the flour and the milk, whisking until well combined. Gently begin to and fold the apples and the blackberries into the batter.

Place a 6-hole non-stick Yorkshire pudding tin over a high heat and spray some vegetable oil into each hole.

Spoon a large ladleful of batter into each hole, making sure all fruits are included.

Put the tin in the oven and leave for 15 mins, without opening the door. You’re looking to see if they’ve risen and are a golden tone (before taking them out).

Finally, remove them from oven and carefully place each pudding onto a plate.

Serve immediately with custard, vanilla ice cream, clotted cream etc.


Seeing as I’m focusing on baking and baked treats today, I thought I’d share these ‘Rose Petal & Chinese Tea Shortbread‘ biscuits with you…

These are not just the perfect accompaniment to your tea or coffee but are a perfect choice when creating your own Valentine’s Day dessert canapé – if you’re bringing that special someone round for a meal.

From a west country family run bakery that continue to source as many ingredients they can from local farmers with each biscuit still handfinished to perfection.

These aptly love-heart shaped biscuits are absolutely delicious to taste. The flavours are extremely delicate but work well to cleanse the palate.

I tend to spread a thin layer of Meridian Almond & Coconut Butter over them, but they are perfectly fine to be topped with yoghurt, clotted cream, chocolate spread etc. Alternatively, you can just dip them into your brew or cup o’ coffee and they’d still do the trick.

In terms of calories, they can’t be too calorific because they’re somewhat thinner than the average (and very delicious) shortbread. After doing some digging, I found that each biscuit amounts to 53 calories. There we go! Another ‘almost’ guilt-free thing to get into your system!

If you’d like to get some for yourself, head to your nearest BIG or little Waitrose (the shop). ❤


National Carrot Cake Day occured on Friday! I mentioned in my previous blog post, #WorldNutellaDay, that I’ll be giving you tips on how to create “as-guilt-free-as-possible” cakes or baked goods! So, I’m keeping my promise…

Let’s #ThrowItBack.

If you liked the sound of the Two-Ingredient Nutella Brownies, you’ll love these Guilt-free Carrot Cakes in a Cup: (aka cupcakes).


1 1/4 cups (125 grams) almond flour (or almond meal)
2 tablespoons (16 grams) coconut flour (can be bought online if unable to find in-store)
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/3 cup refined coconut oil, melted (if unrefined coconut oil is used, you’ll notice a coconutty aftertaste)
1/3 cup (106 grams) honey
2 teaspoons vanilla
1/2 cup (50 grams) grated carrots


Preheat the oven to 350°F (175°C), and prep the cupcake tin as you normally would.

In a medium bowl, bring the dry ingredients together (flours, baking soda, spices etc) and leave to one side.

In a large bowl, mix the “wet” mix (oh, grow up! 😉) such as eggs, oil, honey, and vanilla.

Combine the dry and wet mixes and begin to gently fold in the grated carrots.

At this point, start dividing the batter evenly in the tin and bake for 17-20 minutes (or until a toothpick inserted in the middle comes out clean).

Once they’re done, set the little Muffins aside to cool for 5 or so minutes.

While you wait, you can crack on with the cheese frost mixture (unless you’re buying one that’s shop-bought).

The one I’m going to be showing you is vegan-friendly.

Ingredients for Frosting:

2 ounces (56 grams) cream cheese
4 teaspoons maple syrup
1 1/2 teaspoons vanilla
a sprinkle of salt (recreate the Salt Bae meme)
additional milk for thinning (optional)

Method for Cream Cheese Frosting (no Snowman):

Mix everything together until thoroughly combined. If you find the mixture to be too thick, you can gradually add a teaspoon of milk at a time until you find the right consistency for you.

When that’s all done, just garnish on top of the cupcakes and get ready to consume them so hard that your neighbours will want to join you!

Today is #WorldNutellaDay! Trust #NutellaDay and #CarrotCakeDay (also this week) to exist in February when there’s #SugarFreeFebruary going on!

Show me a sugar-free Carrot or Nutella Cake and I’ll show you a GENIUS CONCOCTION!

So, yeah, this is what I’m going to be showing you today… I’m going to tell you how to bake as guilt-free as possible!

Let’s start with “as-sugar-free-as-can-be” Two-Ingredient Nutella Brownies:


What you’ll need: (Be ready… The list is ENDLESS!)

4 eggs

1 large jar of Nutella

How to make it: (you’ll need to be Mary Berry or Paul Hollywood).

Beat the eggs until they go a light-lemonade colour (#Beyoncé) and then add the contents of the Nutella jar, fold to make batter  and then bake for 25-30 mins.

No, really, that’s it! Yep, henxtremely simple but eggstremely tasty! 😋❤

Gluten-free, and somewhat guilt free, as guilt-free as possible.

The taste? Gooey, silky-smooth texture, rich like fudge-chocolate flavour, but topped with that famous crispy brownie exterior!


I lived on Nakéd smoothies when I was at University!

My routine was – I’d exit the train station to set off for University before popping into Starbucks  to pick up one of these and a packet of Popchips – which DID NOT help my water retention – for a library session or the lecture.

We’re Naked Juice. We are dedicated to creating the best-tasting juice smoothies made from the most delicious fruits and boosts. Drink it all in!

I honestly didn’t know that Pepsico (the brand behind Pepsi) had acquired it until after I graduated! I was actually shocked when I found out a little later on… Not that there’s anything wrong with that, but it’s slightly shocking to learn that Pepsi owns a smoothie and fresh-fruit business. Then again, they make Tropicana (not the Club) #Wham #GeorgeMichaelRIP juices too…

So, anyway, yeah, I’ve tried plenty of the Nakéd smoothies… The Green, the Blue, the Red, Kale and Mango to name them all. I was annoyed to learn that they have more which I’ve yet to try but haven’t come across in stores nationwide… The website mentions Açai and Tropical flavours.

The Blue Machine has to be my fave… Also, no, before you ask, that’s got nothing to do with the colour blue being my favourite… I also like the taste of it more than the rest. It’s actually YUMMY! It contains Blackcurrants and Blueberries which are jam packed with Vitamin B12 and is the vitamin responsible for making us happy.

The Red MachineRed Machine (similarly to The Blue Machine) is packed with ingredients that are rich in B12 i.e. Strawberry and Raspberries.

The Green Machine, on the other hand, is the detoxifying one. It’s still pretty tasty to be fair… I like that it doesn’t taste too much like vegetables as most Green smoothies tend to. Although, I am a massive fan of green juices. Look, I’m not denying that they don’t taste weird but they’re so incredibly healthy that you’ll forget afterwards!

Seeing as I’ve mentioned three, I might as  well discuss the Mango one. It’s is nice but I’ve had tastier… It’s too thick for my liking and doesn’t taste solely of mango like I expected it to.

If you’re not down the pub or at your local bar toasting Jay Z’s successful swimmers (for getting Beyoncé pregnant with twins), then you should get yourself a Nakéd.

However, come to think of it, you’re excused seeing as it’s the end of Dry January! As if by SORCERY, PAY DAY falls on a day so close to the BEGINNING OF FEBRUARY which signals the end of DRY JANUARY! #DrinkUp #JÄYgerZ on the house!