Mini doughnuts are the perfect way to celebrate the season of blood oranges. The doughnuts carry the zest of the oranges and their juice makes this beautiful naturally pink sticky icing for the top. They're just heavenly!Read More
This is a beautiful cake for afternoon tea and pairs delicious pink grapefruit and rosemary. The cake has a slight tartness to it which works in a delightful way with the grapefruit syrup and sweet icing. A wonderful cake to share with family and friends.Read More
A simple but beautiful Kladdkaka chocolate cake, gluten free and perfect for sharing with friends and family for lunch or supper. Adorn it with berries and serve it with cream for an extra indulgent twist.Read More
Banana bread is so well-loved in our house that I am often making several batches a week. This fluffy, light gluten-free banana bread is our family favourite recipe for this delicious bake.Read More
These mini rhubarb and ginger cakes are totally delicious! Lovely light cakes filled with delicious rhubarb and warmth from the ginger, topped with poached rhubarb and ginger and sprinkled with a little crumble. Perfect for any coffee morning :)Read More
Deliciously decadent chocolate brownies you can enjoy even if you're gluten and dairy free!Read More
As the summer approaches, this is a beautiful cake to enjoy in the sunshine. A vanilla cake soaked with a homemade lilac syrup and topped with strawberries and mascarpone cream, it's both fresh and light and absolutely delicious!Read More
A healthy cake alternative, completely gluten free and made with delicious almonds and flavoured with orange blossom honey and chamomile tea. The perfect accompaniment for afternoon tea!Read More
These beautiful friands are so simple to make and best enjoyed warm from the oven. Raspberries and blueberries are our favourite fruits for these little cakes, especially with an injection of lemon curd. Stunningly delicious 💗Read More
Happy New Year! My first blog bake of the year pays homage to the fabulous Molly Yeh's new cookbook with these lovely little chocolate tahini cakes. A soft crumb and a beautiful flavour of tahini topped with melt in the mouth tahini and cinnamon frosting makes these the perfect addition to your lunch or afternoon tea table.Read More
Pandan Roulade with Chocolate Mascarpone Cream. I am in love with these flavours together! Topped with fresh raspberries and a hint of edible gold bling 💕Read More
Pumpkin is the most perfect autumnal flavour and I loved capturing it in this lovely light bundt cake. Topped with pumpkin sugar glaze, this would make a fantastic centrepiece for any get-together!Read More
Autumn has arrived in my kitchen! This is one of my favourite times of year and I just love the abundance of fruit that fall brings with it. This apple and caramel cake is a perfect everyday cake made super special topped with apple cider caramel and roasted Pink Lady crisps!Read More
Clinging to the summer days of warm winds and the beautiful sunshine of our holidays, these mini cherry clafoutis are perfectly delicious. Light, almondy and studded with rich red cherries - the perfect treat!Read More
Delightful mini doughnuts packed full of banana and chocolate chips, then topped with the best caramel sauce EVER. These doughnuts are so lovely and light (I can't wait to try them topped with chocolate sauce and sprinkles!)Read More
This super dense chocolate cake covered with a rich fudgy sauce is perfect for afternoon tea or a cosy supper with friends. This is my first bake from John Whaite's Perfect Plates in 5 Ingredients and features a rather odd secret ingredient. Can you guess what it is?Read More
Ultimate Chocolate Brownies. A bold claim but these chocolate brownies are super dense, truffle-like and the most chocolatey brownies I've ever tasted!Read More
I'm so excited to have finally made a cake from Tessa Huff's Layered. I've been seeing my favourite bloggers making Tessa's different cakes to celebrate the launch of her book and am happy that I finally got to taste one for myself. And it's divine! This semi-naked London Fog Cake is a beautiful chocolate cake covered and filled with Earl Grey Swiss Meringue Buttercream. Super yummy!Read More
This delicious Salted Caramel Magic Custard Cake is perfect for sharing with friends this bank holiday. Layers of Genoise sponge, silky caramel custard and a moist cake base. And the magic? All this from one simple batter!Read More
One of my favourite puddings ever is Fruit Crumble. It doesn't really matter that much what you pair the Crumble with (although my absolute favourite is apple and raspberry), it just needs as much flakey crumble as possible on the top (generally two to three times the amount regular recipes would suggest!) I always think of it being an autumnal-going-into-winter pud but I have a recipe for you that transforms it into a light, beautifully fresh cake that brings with it the sweetness and summery fruits that are just coming into season.
These Strawberry and Rhubarb Crumble Muffins are simply divine. Strawberries are so sweet at the moment and they add freshness and juice to the final cakes. The cakes themselves have a delicate crumb and with the moistness of the strawberries they are quite fragile. I tried making them straight in a muffin tin, but having a wrap around the outside really helps hold them together, although you could use cupcake papers instead. The idea for this came from my Apple and Rhubarb Crumble Cake which I was going to make the other day and then I decided I'd love to put some fruity strawberries into it instead. They are are stirred through the batter and then topped with rhubarb and finally the crumble.
The hardest part of making these muffins is the chopping! I suggest cutting up the fruit into very small pieces, particularly the rhubarb. And I always start making these by doing this job first. My recommendation is around four large strawberries for six muffins and one stick of rhubarb. Then I make them crumble -- you can either rub the butter into the flour and sugar with your fingers or blitz them in the food processor. The muffin batter itself is very simple. We cream the butter and brown sugar, then add the eggs and vanilla. Once they're all incorporated, sift the flour over the top, mix thoroughly and then finally stir through the milk and strawberries.
I use an ice cream scoop to fill my muffin cases and once the mixture is divided evenly amongst the cases, sprinkle the tops with rhubarb and then finally the crumble (and I like to completely cover the top of the muffin with the crumble layer, so you can't see any fruit peeking out). They should be baked for around 25 minutes and you can check them as you would with any other cake, by checking a skewer inserted in the middle comes out clean.
Once they're baked and out of oven, we leave them in the tin for around 10 minutes and then lift them out carefully to cool on a rack. I recommend leaving them in their wrappers for stability -- they do firm up as they get cooler but they are at their most delicious warm from the oven.
These muffins are perfect for coffee mornings, lunch or afternoon tea. They do have a sweet sugary hit from the crumble which might seem a bit over-indulgent for breakfast, but just amazing for brunch!
You could kid yourself that the fruit in them makes them healthy, but when something tastes this good, you should just enjoy it for what it is :)
Strawberry and Rhubarb Crumble Muffins
Makes 6 muffins
- 50G SELF-RAISING FLOUR
- 40G SOFT BROWN SUGAR
- 1/2 TSP CINNAMON
- PINCH OF SALT
- 40G BUTTER
- 100G BUTTER
- 100G SOFT BROWN SUGAR
- 2 EGGS
- 2 TSP VANILLA ESSENCE
- 175G SELF-RAISING FLOUR
- 2 TBSP MILK
- 4 LARGE STRAWBERRIES
- 1 STICK CHOPPED RHUBARB
- Start by putting all the crumble ingredients in a bowl and rub the mixture with your fingertips until a fine crumble has formed and set this aside
- Preheat the oven to 170 degrees (fan)
- Line your muffin tin with paper cases
- Chop the rhubarb into small pieces and set aside
- Chop the strawberries into small pieces and set aside
- Cream the butter and sugar
- Beat in the eggs and vanilla
- Sift in the flour
- Fold in the strawberries and milk
- Spoon the batter into the prepared muffin wrappers
- Sprinkle the rhubarb over the top
- Scatter the crumble over the top, ensuring that no fruit can be seen
- Bake them for around 20-25 mins (you can test the muffin centres with a skewer to ensure they're cooked)
- Enjoy them warm from the oven for the best taste experience!
- If you're keeping some for another day, store them in an airtight container -- I always like to freshen up the muffins with around 10-15 seconds in the microwave :)