Lemon Curd Crumble Bars

These deliciously zingy, crumbly bars are to die for. Bright and tangy lemon curd sandwiched between a buttery biscuit base and a nutty, oaty crumble layer. Simply brew up a pot of Earl Grey and enjoy.

Cake pit stops are vital for any day out, don't you agree?  For me, it simply isn't a successful outing if we haven't stopped for a spot of tea and cake.  A few weeks ago, Kris and I were on one of our many antique hunting trips (I saw we, I mean me while he follows me through dusty piles of vintage kitchenware, grumbling under his breath) when we passed the cutest little cake shop.  Obviously it's against the law to be British and ignore tea and cake so in we went.  Instantly my eyes went straight to a pile of lemon shortbread crumble bars. Not other cake mattered to me in that instance, this was the sweet treat for me. So I ordered myself a bar and a cup of Earl Grey (Kris had something mile high and covered with chocolate, standard) and settled down by the window to enjoy my spoils.  Needless to say, dear reader, it was crap! It tasted like it had been sat out since the dawn of time, cardboard would have packed a better punch than this sorry affair.  Is there anything more disappointing?   I left, deflated and unsatisfied, with a solemn vow never to return and to make my own version at home. A version that is not, indeed, crap.  Well, I think I nailed it!

A super buttery shortbread base, laced with lemon zest topped with creamy lemon curd before an oaty, crumble layer is added. Screw your cardboard cakes, this sucker has lemony goodness in every mouthful.

I just love these bars, not only are they super simple to make but I always seem to have the ingredients to hand. I mean, if you don't constantly have a jar of lemon curd in your cupboard, can we even be friends?

Lemon Curd Crumble Bars
(adapted from Waitrose Magazine)

Ingredients:

• 170g unsalted butter, cut into cubes
• 285g plain flour
• 75g caster sugar
• 1/2tsp salt
• 1/2tsp baking powder
• 1 large, free range egg yolk
• 1 lemon zested
• 50g unsalted butter, chilled and cut into cubes
• 20g demerera sugar
• 25g rolled oats
• 20g flaked almonds
• 20g walnuts, roughly chopped
• 325g jar of best quality lemon curd

Cooking Directions:

1. Preheat the oven to 175°C, grease and line a 22cm square tin with baking parchment. In a food processor, pulse together the butter and flour until soft crumbs form. Stir in the caster sugar and salt, then remove 1 /3 of the mixture and set aside in a bowl.
2. Add the baking powder, egg yolk and lemon zest to the remaining mixture in the food processor and continue to pulse until combined. Tip into the baking tin and press down to form an even layer. Bake for 15 minutes, then allow to cool for 10 minutes.
3. Meanwhile, add the demerara sugar, oats and nuts to the reserved mixture with the butter and add 1tbsp water. Using your fingers rub the butter into the dry mixture until it's all nice and chunky.
4. Spread the lemon curd over the biscuit base, then top with the crumble mixture. Bake for 20 minutes, or until lightly golden. Remove and allow to cool completely in the tin.
5. Remove from the tin and slice into bars. 

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Chocolate Chip Banana Bread Baked Doughnuts

These moist and delicious chocolate chip studded, banana bread doughnuts are dipped in a rich chocolate ganache before being sprinkled with chopped pecans for added crunch. You'll be back for seconds, or even thirds.

Banana bread is one of my favourite, and most baked recipes in the world.  There's nothing better than the rich fug emanating from the kitchen when you've got a banana bread or two in the oven. It's the first thing I recommend for baking novices, and the first thing I think to bake for friends and family. It truly is a staple in my life.  That being said, I've never turned it into doughnuts... until now.

Chocolate chip banana bread baked doughnuts, it just rolls right off the tongue, doesn't it? Well, I can promise you that these little buggers are a much better mouthful than their name.  Just don't try to say it with your mouth full of doughnut, trust me.

I just love baked doughnuts, aren't they just the cutest? All the fun of the fair without the big old hassle of deep frying. Not that I don't like fried doughnuts, they're just more of an event.  I'm an equal opportunities doughnut fan.

You're gonna need a 6 hole doughnut pan for this recipe. If you don't already have one, this is the one I use. I've had it for absolutely years now and it's still going strong.

Still looking for bananary inspiration? Check out my other banana bread recipes here: Double Chocolate Banana Bread / Hazelnut Banana Bread / Banana & Chocolate French Toast / Banana Bread

Chocolate Chip Banana Bread Baked Doughnuts

Ingredients:

• 2 medium, very ripe bananas, mashed
• 100g light brown sugar
• 75g unsalted butter, melted
• 150g plain flour
• 1tsp baking powder
• 1/2 tsp cinnamon
• 1 large, free range egg
• 100g chocolate chips
• 200g dark chocolate, chopped
• 400ml double cream
• 50g chopped pecans

Cooking Directions:

1. Preheat oven to 175C and grease the hollows of a doughnut pan.
2. In the bowl of an electric mixer mix together the mashed banana, melted butter and egg. Stir through the flour, baking powder and cinnamon until just combined. Stir through the chocolate chips.
3. Pour the batter into a large piping bag and pipe into the prepared doughnut pan, filling each hollow to the top. Bake for 15 minutes before turning out onto a wire cooling rack.
4. To make the chocolate glaze place the chopped chocolate into a bowl and set aside. Heat the double cream to just below boiling point, pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir the cream and chocolate together until fully melted and glossy.
5. Dip each cooled doughnut into the chocolate glaze and sprinkle with the chopped pecans.

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Pecan Chocolate Chip Cookies

These chocolate chip cookies use ground pecans and coconut in the flour mixture and the darkest chocolate to give them a deep, sophisticated taste.  This is a cookie for the adults, no kids allowed. Unless they've been really good...

I wonder how many chocolate chip cookie recipes I can possibly fit on this blog?  The funny thing is, I'm not anywhere near done yet.  As long as different variations on this ultimate classic exist, I'll keep baking 'em.  It's hard work, but someone has to do it.

I'm definitely team nut (and team raisin, I'll fight anyone who disagrees) when it comes to cookies, I'll always choose a pecan studded number over a plain chocolate chip.  Nuts add a wonderful texture to a cookie, or muffin, or any sweet treat if you ask me.  It works out perfectly in my house as Kris is an avid nut (and raisin) hater, so I know that if I want a treat and not have to worry about it vanishing, I can always whip up a big batch of these pecan chocolate chip cookies.

At least that's what I thought. I made a batch of these cookies, smugly knowing they were just for me, when I noticed Kris loitering around the kitchen. He was a little too interested in what was going on for my liking. 'They're full of nuts, you won't like them!' I shouted, brandishing a wooden spoon protectively.  He simply shrugged and popped a full cookie in his mouth.  Over the next few days I'd say he ate around 80% of the batch, I still haven't decided whether it was a failure or a success.  I'd failed in making something just for me but succeeded in making something so delicious that even a nut hater would renounce his stance and devour the lot.  

Nope, I'm still thinking....

So, are you a fan of nuts in cookies, and more importantly, will you be giving these babies a go to test your alliance?   Give them a go; you never know, they might change your mind.

Pecan Chocolate Chip Cookies

Ingredients:

• 75g desiccated coconut
• 150g pecans
• 125g plain flour
• 1/2tsp baking powder
• 1/4tsp salt
• 125g unsalted butter at room temperature
• 80g light brown sugar
• 50g caster sugar
• 1 large, free range egg
• 2tbsp black treacle
• 200g best quality dark chocolate, chopped

Cooking Directions:

1. Preheat the oven to 175C and line two cookie sheets with baking parchment. Spread the coconut and pecans onto each of the lined cookie sheets and bake for 8 minutes until lightly toasted and fragrant. Allow to cool.
2. Take 50g of the toasted pecan nuts and transfer them to a food processor and pulse until they form fine crumbs. Chop the remaining pecans roughly and set aside.
3. Stir the toasted coconut, pecan crumbs, flour, baking powder and salt together and set aside. In the bowl of an electric mixer mix together the butter and sugars until light and fluffy, around 5 minutes. Beat in the egg followed by the black treacle then dump the flour mixture in and mix slowly until just combined. Stir through the chocolate and chopped pecans then cover the bowl with cling film and rest in the fridge for 1 hour or up to overnight.
4. When you're ready to bake the cookies scoop out heaped tablespoons of the dough and place on the prepared baking sheets from toasting the nuts, giving the cookies a little room to spread. Bake the cookies for 10 minutes, allow to cool slightly on the baking tray before removing to a wire rack to finish cooling.

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Black Bottomed Oatmeal Pie

Often referred to as poor mans pecan pie this black bottomed oatmeal pie is a bit easier on the pockets that it's nutty sibling.  A layer of chocolate ganache topped with a syrupy oatmeal filling sitting in a buttery crust makes this a truly rich and decadent dessert. There's nothing poor about this pie.

This is my second recipe from the The Four & Twenty Blackbirds Pie Book and man alive do those girls know their pies. Like a cross between a pecan pie and a giant chocolate chip oatmeal cookie, this pie ticks all of my boxes. It's gooey, it's rich and it's absolutely banging with a big old scoop of vanilla ice cream.  Or as the Americans say, a la mode. 

Making a pie crust puts me smack bang in the middle of my happy place. It's such a therapeutic, methodic process.  Everything has to be handled just so, with the lightest of hands and the coldest of ingredients. I love the exactness. I see so many recipes championing store bought pastry but I never seem to have a good experience, it always shrinks and never tastes as good as from scratch. While it might seem like a lot of work to make your own, I really recommend you give it a go. Throw on some music or delve into a true crime podcast and just lose yourself in the process. If you really want top swot marks, double the ingredients and freeze half of the dough for future pie making endeavours. 

There's always one thing that puts me off making a traditional pecan pie, that's right, the price. A big pack of pecan nuts can set you back close to a tenner, that's all well and good for a special occasion, but when you just fancy a dessert without the hefty price tag, this black bottomed oatmeal pie has you covered. I mean, a bag of oats is like 75p, that's a bit easier on the purse if you ask me.

Black Bottomed Oatmeal Pie

Ingredients:

• For the Pie Crust :
• 500g plain flour
• 1tsp salt
• 225g cold butter, cut into small cubes
• 75-100ml ice water


• For the Filling: 
• 150g rolled oats
• 60ml double cream
• 200g good quality plain chocolate, chopped
• 150g light brown sugar
• 1/2tsp salt
• 75g unsalted butter, melted
• 300g golden syrup
• 1tsp vanilla extract
• 2tsp cider vinegar
• 4 large, free range eggs

Cooking Directions:

1. First of all, make your pie crust. Whisk together the flour and salt in a large bowl.


2. Drop the diced butter into the flour and work in in with your fingers, using a rubbing motion. You're looking for pea sized chunks of butter scattered throughout the flour.


3. Using a fork or your fingers, drizzle in the ice water a little at a time. When the dough starts to come together, squeeze it into a ball. If it looks too dry or pieces crumble off add a little more water and try again.


4. Gather the dough into a ball, and divide it in half. Gently pat each half into a rough disk. This recipe makes double the amount you need here so wrap one half in clingfilm and stash in the freezer for next time you make a pie. Roll the remaining half out into a circle big enough to fit your pie tin, crimp the edges then place in the fridge for 30 minutes.


5. Preheat the oven to 175°C and remove your pie crust from the fridge. Using a large square of baking paper crumple it up and open it out. Place the paper in the hollow of your pie and fill with baking beans (or dried beans). Baking in the oven for 20 minutes then remove the paper and beans and bake for a further 5 minutes. Allow to cool fully before carrying on with the rest of the recipe.


6. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 160°C.


7. To make the ganache layer, using a in a heavy-bottomed saucepan bring the double cream just to a boil over medium heat. Remove from the heat and dump in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate and let sit for 5 minutes. Stir gently until the chocolate is smooth and shiny. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.


8. In a large bowl, whisk together the brown sugar, salt, and melted butter. Add the golden syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, whisking well between each addition. Stir in the cooled oats.


9. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle of the oven for about 55 minutes. The pie is finished when the edges are set and puffed slightly and the centre is slightly firm to the touch but still has some give. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature with lashings of cream.

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The Afternoon Tea Files: Jesmond Dene House

Afternoon Tea is one of the greatest pleasures in life. There isn't anything better than settling yourself down in a beautiful location only to know you're going to be spending a good few hours chatting, nibbling and relaxing. It's the perfect way to spend a rainy day (or sunny day, or any day really), which is exactly what we did recently at Jesmond Dene House.

 

I've been to Jesmond Dene House for afternoon tea a number of times but have never featured it on my blog, I've always been too busy chattering on and drinking champagne to even think about breaking the spell and picking my camera up.  So, when JDH contacted me and asked me to review their new Easter themed Afternoon Tea I was thrilled. Armed with my camera and trusty sidekick, Kris we jumped in the car and off to Jesmond we went.

I couldn't believe my eyes when our waiter placed the cake stand in front of us. The cakes were some of the most beautiful I've ever seen, delicate yet vibrant I couldn't wait to dig in.  Priced at £25pp I honestly think you'd struggle to find such quality patisserie at this price point, they've really pulled something special out of the bag here.

We, of course, started off with the savoury tier. This consisted of a cheese savoury and a ham, wholegrain mustard and tomato sandwich each. We were then delighted to discover a few cheeky characters lurking amongst the sandwiches, a cheese and butternut squash quiche and a bloody sausage roll! Any afternoon tea that features a sausage roll has instantly won me over. I mean, you can take the lass out of Newcastle and all that... 

Shimmying up a tier, it was scone time. A cheese scone which I slathered in butter, standard. I have to admit, it was pretty damn delicious, once of the best I've tasted. Next was a plain scone served with clotted cream and a choice of raspberry or strawberry jam (cream then jam, I'll fight anyone that says otherwise) then another festive addition, a fresh baked hot crossed bun. Hawt damn, I thought I'd died and gone to heaven. May I add, the little nuggets of sugar on top were a revelation. Can all hot crossed buns have these in future? I'll start a campaign.

And now the part we've all been waiting for. The pièce de résistance, the cake tier *angelic music plays*. Ahh man, I can't even to begin to describe how delicious these little babes were.  I was faced with a dilemma, I knew I could only manage two at best relegating the other two to a box for later that evening. In the end I chose to eat the lime and raspberry macaron and the coconut and mango posset while saving the rhubarb crumble tart and chocolate mousse sable for when I got home and changed into my stretchy pants.

Sadly it just started raining again as we left, scuppering any plans I had of rambling through the beautiful dene but trust me when I say, it's an incredible place for an afternoon stroll. 

As always, Jesmond Dene House have knocked it out of the park, I've never had anything less than a wonderful experience whenever I've dined with them and this was no exception.  In the infamous words of Arnie, I'll be back.

Jesmond Dene House
Jesmond Dene Road
Newcastle Upon Tyne
NE2 2EY
(0191) 212 3000

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