White Chocolate & Oreo Fudge

IMG_4951Happy, happy, happy Saturday!!! 🙂

Hope you’ve all had a good week? Mine has been pretty hectic but I decided to say ‘screw it!’ and last night we ordered pizza (lots of it) and ate some of the fudge that I had made a day or so earlier – the best kind of Friday nights.

Dave kissed me goodbye as he left for his second job (superstar DJ) and I settled down to watch Castle with George. Bliss.

This recipe was sent to me by the lovely Claire, a gorgeous gal that I went to school with  – she said it was a dead easy recipe and she wasn’t wrong! Thank you Claire 🙂

This fudge is a quick tray bake but without the baking (bonus!) – guaranteed to brighten your dull days and put a smile on your face 🙂 enjoy!




550g Belgian White Chocolate
397g tin Condensed Sweetened Milk
1.5 packets of Oreo cookies
Pinch of salt


1. Prep your baking tray with grease proof paper (I used a rectangular 8 inch x 6 inch tray)

2. Break the white chocolate up in to squares

3. Cut the Oreo cookies in to halves and/or quarters

Tip: Try to make sure that you only use ‘chunks’ of Oreo cookie and don’t add in any crumbs – this will only make your fudge turn and unattractive grey colour and it will taste gritty.






4. In heavy saucepan and over a low heat, melt white chocolate squares, sweetened condensed milk and salt.

5. Remove mixture from the hob and stir in crushed cookies.

6. Spread evenly into your prepared tray






7. Chill for 2 hours or until firm.

8. Turn fudge onto cutting board; peel off paper and cut into squares

Tip: Store leftovers in the fridge, covered up.

IMG_4952Love S & P xx



Coconut & Cherry Flapjack

Sundaaaaaay baaaaaking! 😀

I’ve not put up an actual recipe for a little while, so I thought I would treat you all to this little delight…Coconut & Cherry Flapjack!

I often talk about my love for almonds, but did you also know I’m a sucker for oats and coconut too?! I know…all the best ingredients! 😉
The Boy has worked the past two nights, doing his DJing thing for the last time before starting up again in September. Thats right folks, I get him all to myself on the weekends allllllll through summer! (Think beer gardens, dancing, cocktail making and picnics)!

To celebrate, I baked this last night (around 12am, practically Sunday – all is fair in love and baking) ready for him to nibble on today with some coffee 🙂

The best thing about this recipe is that there is no need for a mixer (sorry, Penny) and you can pretty much whack all the ingredients in together…mixing, baking and cooling all in an hour.

You could be munching on these in 60 minutes! What are you waiting for?!

Anyway, enough talking….time to bake and eat, people 🙂



200g Unsalted butter
200g Demerara sugar
2 tbsp of Golden syrup
275g of Porridge oats
150g Desiccated coconut
100g Glace cherries (chopped)


1. Preheat the oven to 160c/325f/Gas Mark 3 and grease a baking tray (mine was 11 x 9 inch)

2. Heat the butter, sugar and syrup in a large saucepan over a low heat and stir gently until just melted

3. Once the mixture has melted, add in the oats, coconut and chopped cherries. Stir until evenly combined






Pour the mixture in to the baking tray and spread the mixture evenly. Use a spatula to press the mixture down and ensure a smooth surface

5. Bake in your preheated oven for 30 minutes

6. Remove from the oven and leave to cool in the baking tray for 15 minutes before using a sharp knife to cut the flapjack in to squares






7. Carefully transfer your flapjack to a wire rack to cool completely

8. Enjoy!


Love S & P x


Almond Slices

IMG_3267My love for almonds is no secret and I have adored Almond Slices since I was a little girl…..they were usually a treat reserved for when I visited my grandma and granddad (which was ALL the time). I was a lucky girl 🙂

I had a go at making some last week….it was both disastrous and triumphant!

I did quite a lot of baking last weekend and these were last on the list for Saturday. We had plans in the evening to go out with some friends and as usual my horrendous ability to keep time came in to play. I was so convinced that I had time to shower, get ready, bake and get some tea on the go that I ploughed ahead with it all anyway……I didn’t have time. I really didn’t.

It really wouldn’t be so bad if it was for the fact that I am a terrible faff! Im distracted so easily! Before I know it, we are meant to be meeting said friends in 20 minutes and I’m still stood in the lounge in my towel with soaking wet hair watching snippets of Desperate Housewives and wondering where Susan is going to get her replacement kidney from……

‘Beep beep beep. Beep beep beep. Beep beep beep’. The timer on my oven. Great – I’ll just whip them out…yeah, they look good and smell amazing. I’ll stick them on the side to cool whilst I dry my hair……

So, im drying my hair, eating my tea, finishing off my make up, getting my outfit sorted and viola! From PJ party to dancing the night away ready before I know it!

By this point 20 minutes has past and I decide to remove my almond slices from the tin, they look great…..until disaster strikes! Realising that its not just my eyes playing tricks and that sides of the bake are actually ‘slipping’ away from the cake, I start shrieking and flapping whilst Dave in a very concerned manner, rushes to my aid to see what’s wrong…..this is what was wrong…….


Ha!! Oh dear, it may have looked amazing and smelt super yummy but in my haste to get ready I had skipped the testing of my bake. It was SO uncooked in the middle that I couldn’t help but laugh! Turns out id put the timer on 20 mins instead of 50…..don’t ask, no idea….that will teach me for next time…..

Anyway, we went out and had a lovely night with lots of friends and the next day, I started again! Luckily they turned out perfectly this time and the recipe is below 🙂 The recipe is a bit of a hybrid one (as usual) half BBC recipes and half my own variations 😉



For the pastry

  • 300g plain flour
  • 125g unsalted butter, cut into cubes
  • 30g sugar
  • 2 medium free-range eggs
  • 2 tbsp milk

For the filling

  • 225g unsalted butter, softened
  • 225g golden caster sugar
  • 225g ground almonds
  • 3 medium free-range eggs
  • 1 lemon, grated zest only
  • 50g plain flour
  • 1 jar of good quality raspberry jam
  • flaked almonds, for decoration


1. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.

2. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.


3. Preheat the oven to 200C/400F/Gas 6.

4. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.

Tip: Make sure you definitely use the baking beans to weigh your pastry down otherwise you will end up with lumpy pastry!


5. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.

6. For the filling, beat the butter and sugar together in a bowl until pale and fluffy.
Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.

7. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.


8. Pour the filling mixture over the jam, spread for an even surface and sprinkle over the flaked almonds.

9. Bake the tart for 50 minutes (check after 40 mins), or until the filling is set and golden-brown. Allow to cool in the tin before serving.


10. Slice ‘n’ serve!

Love S & P x

Chocolate Caramel Slices

IMG_2897This was very much a last minute bake…..we were invited round to a friends for dinner on Saturday night (amazing food and too much alcohol) and after waking up very late on Saturday (afternoon) I decided on a recipe that I had never tried before but that looked simple enough and wasn’t a cake! ***Warning – the pictures aren’t great!***

I fell upon this recipe from one of my books and I was a little dubious about the caramel at first as I’ve never made it but it seemed simple enough….(!) I think its pretty much Millionaire Shortbread but didn’t want to call it that as it has oats in the base and it gives me an excuse to actually make some ‘Millionaire Shortbread’ another time…. 😉

Saturday nights dinner was an amazing feast that included halloumi marinated in chilli and basil, chicken and sesame seed skewers and pulled pork burgers with a super yummy chickpea salad! HUGE thank you to Zoe and Jon for the lovely food and alllllll of the cocktails! Note to self: I will take pictures next time!

With all this in mind, I wanted to take something home made to say thank you. Thankfully, they went down a treat!

I was right, this recipe is simple enough and it was pretty tasty too! Think I might start making more bakes with caramel in! 🙂



For the base:

75g of unsalted butter (room temp)
60g Soft brown sugar
140g of Plain flour
40g of Rolled oats

For the caramel:

2 tbsp of butter
2 tbsp of soft brown sugar
225ml of condensed milk


100g Dark chocolate


1. Preheat the oven to 180c/160c (fan)/gas 4

2. Beat together the butter and sugar until light and fluffy

3. Beat in the flour (sieved) and oats

Tip: It might be easier to bring all the ingredients together using your fingers

4. Press the oat mixture in to the base of a prepared 8inch square cake tin and bake in the oven for around 25 minutes


5. Place all of the ingredients for the caramel filling in to a saucepan and heat gently (on a low heat), stirring until all of the sugar has dissolved

6. Bring the caramel to the boil slowly, stirring constantly until the caramel has thickened

7. Pour the caramel over the baked biscuit base and leave to set

Tip: Place the cake tin in the fridge for 15 minutes to help the caramel set

8. Melt the dark chocolate in a bowl over simmering water and when completely melted, pour the chocolate over the caramel



Tip: Try tilting the tin to allow the chocolate to spread more evenly

9. Allow the chocolate to set completely before slicing and serving!



Love S & P x