Five Favourite: Easter treats

five-favourite-Easter-treats

Hands up if you’re looking forward to the long weekend? Yip, me too!

With a massive four days off to look forward to, Easter is the perfect time to get into a bit of baking – whether you have friends coming over, kids to entertain or are simply looking for a creative way to use up some of those leftover Easter eggs (if there’s ever such a thing!).

To help make life a little easier for you this long weekend, I’ve rounded up my five absolute ‘must-try’ Easter recipes – from cheesecake and cupcakes to truffles and fudge, there’s bound to be something to get you inspired.

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Creme Egg fudge

creme-egg-fudge-2

Easter is without a doubt one of my favourite times of year – what’s not to love about four days off work and mountains of delicious chocolate eggs packing the shelves (and let’s be honest, filling my tummy).

One of my favourite things to do at this time of year is come up with deliciously decadent treats that are perfect for enjoying as part of your annual Easter-chocolate-coma, or giving to loved ones as gifts instead of the standard store-bought bits of pieces. And luckily, this delicious Creme Egg fudge ticks both boxes.

You might remember that I shared a recipe for pretty delish Pineapple Lump Fudge late last year (if not, click here to check it out). Well, this Creme Egg fudge is based on the same recipe and is equally as delicious.

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Five Favourite: Christmas Baking Recipes

5-favourite-christmas-treats

Guess what? There’s less than a month left till Christmas!

That fact will do one of two things – leave you bursting with excitement that the festive season is almost here or fill you with dread as your mind leaps to the dozens of things you need to tick off the list before then.

Whichever type of person you are, this post is here to help. I’m a firm believer that home baked treats make perfect Christmas gifts – after all, who doesn’t love unbundling a parcel to discover delicious treats? But the trick with Christmas baking is to be organised and get onto it before the madness of December really sets in – yip, that means now!

Luckily there are lots of delicious treats that not only make great gifts, but are quick to prepare and can be stored without any problems – here are five of my favourite Christmas baking ideas to get you started…

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Packed with Pineapple Lumps

pineapple-lump-fudge-1

Ever have those days where you just want to eat something so ridiculously indulgent that it practically spikes your sugar levels just thinking about it? Yeah, me too.

Over the years I’ve made quite a number of indulgent treats (you’ll find lots of them over in the Recipe Index) but there are some that are especially memorable – think russian fudge cupcakes with crushed Russian fudged blended through the icing, salted caramel and chocolate tartlets filled to the brim with homemade caramel, and peanut butter and chocolate dipped cupcakes where the icing is literally encased in a chocolate shell… yum!

I have a feeling that this Pineapple Lump fudge will soon be joining the ranks of these decadent recipes as one of my absolute favourite, indulgent treats – it’s just too good! Not that I’m surprised though – what’s not to love about milk chocolate fudge packed with Pineapple Lumps?

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Pineapple Lump Fudge

pineapple-lump-fudge-1

Ever have those days where you just want to eat something so ridiculously indulgent that it practically spikes your sugar levels just thinking about it? Yeah, me too.

Over the years I’ve made quite a number of indulgent treats (you’ll find lots of them over in the Recipe Index) but there are some that are especially memorable – think russian fudge cupcakes with crushed Russian fudged blended through the icing, salted caramel and chocolate tartlets filled to the brim with homemade caramel, and peanut butter and chocolate dipped cupcakes where the icing is literally encased in a chocolate shell… yum!

I have a feeling that this Pineapple Lump fudge will soon be joining the ranks of these decadent recipes as one of my absolute favourite, indulgent treats – it’s just too good! Not that I’m surprised though – what’s not to love about milk chocolate fudge packed with Pineapple Lumps?

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Peanut Butter fudge

peanut-butter-fudge-1

I’m pretty sure you’re aware of it by now, but peanut butter is one of my absolute favourite things in the world – on toast, in baking, or by the spoonful, I’m happy as long as there’s peanut butter in my life.

There are quite a few peanut butter recipes already lurking in the archives of this blog (pop over to the Recipe Index and see how many you can find), but there’s no such thing as too many peanut butter treats, right? Right!

With that in mind, let me introduce you to the latest peanut butter creation to hit High Tea with Dragons – peanut butter fudge. Just let that sink in for a minute… Peanut. Butter. Fudge.

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White chocolate & bailey’s fudge

white-choc-baileys-fudge-2

Fudge is one of my all time favourite treats. While Russian fudge is undoubtedly my favourite, fudge infused with the creamy taste of Bailey’s comes a close second. Luckily I live with fellow fudge-lovers, so the sweet treat makes a reasonably regular appearance.

Sometimes the simplest recipes are the best and that’s definitely the case with this recipe! Perfect if you’re in a hurry, this white chocolate & Bailey’s fudge can be whipped up and in the fridge in under 15 minutes – pretty good for a fudge if you ask me!

The trick? This fudge isn’t technically fudge at all! You don’t need to dissolve and boil any sugar, don’t need to track its temperature or patiently wait for it to get to the soft ball stage – all you need to do is pop the ingredients in a large pot and stir it until it’s nicely combined.

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Russian fudge

russian-fudge

Recipe adapted from Chelsea Sugar

Ingredients

  • 3 1/2 cups sugar
  • 125g butter
  • 3 Tbsp golden syrup
  • 1/2 cup milk
  • 1/2 tsp salt
  • 200g sweetened condensed milk (half a standard tin)
  • 2 tsp vanilla essence

Method

  1. Place all the ingredients except the vanilla, into a medium-heavy saucepan. Stirring continuously, warm over a gentle heat until the sugar has dissolved (10-15 min).
  2. Bring to a gentle boil and cook for about 5-10 minutes, until it reaches the soft ball stage (120°C), while stirring continuously.
  3. Remove from the heat and add vanilla. Whisk until fudge is creamy, thick and has lost its gloss.
  4. Pour into a greased and lined pan and place in fridge to set.
  5. Before cutting, place on bench for 15 minutes to soften then slice into pieces using a sharp knife.