Mother's Day Afternoon Tea

It's Mother's day this Sunday, why not spoil her with some afternoon tea treats. These homemade miniature scones and brownies are really easy to whip up in an afternoon. And they keep really well in an air tight container too. So you can make them a few days in advance. They are sooo tasty and guaranteed to impress your Mum with your baking skills, even if your a hopeless cook.

I due to become a Mother myself in a few weeks time which is a very strange feeling. I can't imagine what it's going to be like. It makes me feel closer to my own Mum as carrying a child has been such an amazing journey. It's an incredible roller coaster of emotions of exciting highs and worrying lows. We are counting down the days now until we meet our baby!

Blueberry & Lemon Scones

You'll need...
50g butter
200g Self Raising Flour
50g caster sugar
A pinch of salt
50g blueberries
1 lemon
1/4pt milk
50g Icing sugar

To Make...
Rub the butter into the flour, add the caster sugar, salt and whole blueberries.
Finely grate the lemon rind and add to the bowl.
Mix in the milk with a round bladed knife to make into a soft dough.
Knead lightly on a floured board, separate into 8-12 pieces. Roll these in a ball and then flatten them into disk shapes cut the edges off with a small crinkle circular cutter. 
Brush tops with a little milk to glaze.

Bake at 200oC in preheated oven for 10-12mins or until risen and brown.
Mix the icing sugar with lemon juice until smooth and runny.
Drizzle the icing over the top of the scones with the back of a spoon 
when the scones are completely cold.

Pear & Macadamia Nut Brownies

You'll need...
250g butter
500g caster sugar
100g cocoa powder
4 eggs, beaten
100g self-raising flour
2 ripe pears
100g macadamia nuts

Melt all the butter in a large mixing bowl in the microwave or in a saucepan over a low heat.
Add the sugar and cocoa powder, mixing well. Leave to cool.
Meanwhile peel the pears, cut out the core and dice into small pieces.
Roughly chop the macadamia nuts.
Beat the eggs and add to the cocoa mixture.
Then add the flour, followed by the nuts and pear pieces.
Preheat the oven to 180oC, Pour the mixture into a baking tin (mine was 20x30cm)
Bake for 35mins, or until set on top. Take care not to overcook them, they should be soft and gooey.
Leave to cool completely and cut into approx 24 pieces.

 Photographed using my Heirloom ceramic collection at Debenhams.
Shop the range now exclusively at...
Available for until May 2017

SS17 for Debenhams

My new Spring/Summer collection for Debenhams has now started to appear online.
It's a gorgeous range of picnic wear and kitchen textiles. Perfect for alfresco dinning, when spring finally arrives! This year the collection is full of hand-painted fruits and flower, inky spots and even a quirky lemonade glass with watercolour lemon slices!

Click here to shop the range.

Sneak Peek: Spring 2017

With a new year comes a new collection of course, so here is a sneak peek of my Spring/Summer range for Debenhams. This collection is a fun, colourful, cheerful range perfect for alfresco dining. Full of handpainted fruits, flowers, watercolour spots and happy slogans. The range is due to hit stores in March 2017.

Photos from the Debenhams SS17 press show click here for the video of the event.
Products available exclusively at Debenhams from March 2017

Last Minute Mince Pies

These last minute mince pies are perfect to whip up with the kids on Christmas eve to leave out for Santa. They are bite size, light and packed with flavour. With crispy filo pastry cases, dried fruit centers and topped with a marzipan star. So easy you can do them with all the family to keep them busy on the run up to the big day.

You'll need...
1 packet of filo pastry (250g)
1 jar of mincemeat (400g)
50g butter
200g golden marzipan (ready to roll)

To make...
Take your filo pastry out of the fridge (but not out of the plastic wrapper) leave to adjust to room temperature for a couple of hours before you start.
Preheat the oven to 200oC
Melt the butter in the microwave for 30seconds then take two 12 hole baking tin and lightly brush with the butter.
Unfold the filo pastry, take one sheet, brush with butter then top with another sheet.
Cut into 8 pieces, brush one side with butter and fold each piece in half.
Push the filo pieces into the prepared tray, filling each hole.
Brush with a little butter on the edges of the pastry cases.
Bake for 10 mins.
Roll out the marzipan to the width of a pound coin.
Cut out star shapes using a small star cutter.
Take the filo cases out the oven and add a spoonful of mincemeat and top with a marzipan star.
Put back in the oven for 5 mins.

Christmas Tableware

Christmas dinner made easy with my limited edition tableware at Debenhams. The collection features hand-painted song lyrics, robins and leaping deers, perfect to get you and your guests into the festive spirit.

Exclusive to Debenhams 
Shop in stores nationwide or online for a limited time only. Items from £5.

Christmas Cake TrayBake

This recipe is a quick and easy version of the classic Christmas cake. It's a lovely way to get into the Christmas spirit and a great thing to have in the house if you are expecting a few visitors over the Christmas season. It will keep in a cake tin for 2-3 weeks. You can also drizzle brandy to the top of the cake before you ice it. Just poke some holes into the baked cake and spoon a little brandy over the top. Leave to soak in for 20 mins and then top with marzipan and icing as below.

You'll need...
For the fruit cake...
175g Butter
175g Golden caster sugar
3 Large eggs
175g Plain flour
1 ½ tsp mixed spice
500g Pre-soaked mixed dried fruit
200g Glacé cherries

To decorate...
apricot jam
500g ready to roll marzipan
500g ready to roll royal icing sugar
silver balls

 To make...
Preheat the oven to 170oC
Soften the butter in the microwave for 30 seconds, add the sugar and mix well.
Beat in the eggs bit by bit and mix in the flour and mixed spice.
Cut the cherries in half and then add these along with the dried fruit.
Add baking paper to the bottom of a traybake tin, mine measures 11 x 7 inches.
Add the cake mixture to the tin and bake for 45-50mins.

Allow to cool completely. Then take the cake carefully out of the tin, I flipped mine onto a glass worktop saver. But this can be tricky as it is a heavy cake!

Meanwhile take the marzipan and roll out to the size of you traybake tin. This requires some serious muscle power! I'd recommend to draw around your traybake tin first on some baking paper. Warm the marzipan slightly in the cooling over and add it to the baking paper. Then add another sheet of baking paper to the top of the marzipan (so it is between two sheets) and get rolling!

After this do the same with your royal icing and roll out to the size of your traybake tin.

Finally piece it all together, first add a few spoons of the jam to a small bowl and warm in the microwave for 15seconds.
Take a brush and brush the top of the cake with jam.
Add your rolled out marzipan to the top of your cake and then your rolled out icing.
Trim the sides, taking off all the excess marzipan and icing.
Top with silver balls and cut into slices.
Ta da! You are now a Christmas domestic goddess!

Debenhams Christmas Collection 2016

My Christmas collection is now available at Debenhams. This season's theme is Christmas Woodland, look out for the leaping deers, watercolour bunnies, pheasants and robins. Its a beautiful collection using my hand painted woodland imagery. Typography plays a big part in this years range, with seasonal inspired phrases and classic sing-a-long jingles.

Medium oval platter £20
Hand-painted mugs £10
Gravy boat £18
Star cookie cutters £5
Star 3 tiered cake stand £35
Set of 2 Christmas cake tins £20
Deer large bowl £22
Set of 3 star bowls £16

Snowman biscuit jar £20
Snowman salt and pepper £10Tree shaped cookie cutters £5
Prancing reindeer cake stand £22
Boxed mug £10
Large oval platter £22
Set of 4 dessert plates £20 

All products are limited edition and are exclusive to Debenhams.
Please click the links to shop the full range or please get in touch with the Debenhams customer services on 0844 800 8877 to order directly. The collection is available for a few months only as it is a special Christmas commission I've done for them.

Mojito Cake

You'll need...
For the cake...
175g self raising flour
175g caster sugar
1tsp baking powder
Zest of 2 limes
125g butter, softened
2 eggs, beaten
60ml white rum

For the syrup...
75ml water
75g caster sugar
1tbsp white rum
Juice of 1 lime

For the icing...
100g butter, softened
200g icing sugar
juice of one 1 lime
Sprig of mint

1limes, thinly sliced and mint leaves to decorate

To make...
Pre-heat the oven to 170oC, Grease a 20cm cake tin.
Make the cake, sift the flour and sugar into a large mixing bowl.
Add the baking powder and grate in the zest of 2 limes. Add the butter, rum and eggs and mix in well. Pour into your prepared cake tin and shake to level the top. Bake for around 35mins.

Make your syrup, add the water and sugar to a saucepan and simmer over a low heat for 5mins. Take off the heat and squeeze in the lime juice and then add the rum.

Take the cake out of the oven and allow to cool completely.

Make your icing, Sift the icing sugar into a bowl. Add the butter and squeeze in the lime juice.
Cut the mint leaves into very small pieces or blitz in a food processor, then add to the icing.

Create your cake! Take your cake and skewer small holes into the top. Spoon over the syrup and allow it to soak into the cake for a few minutes and then repeat.
Spread the icing all over the cake. Decorate with limes slices and mint leaves.

Apron £ 16
Cake Tins £24
Measuring spoons £12
Measuring cups £14 
Wire Trivet £8

New Gift Toiletries

Soon to launch at Debenhams is my new toiletries range. From hand creams to bath fizzers, a pocket mirror and even scotty dog lip balms. This giftable range comes beautifully boxed in my hand drawn floral patterns. Exclusively at Debenhams, shop the full range now by clicking here.

Please click the links to shop the full range or please get in touch with the Debenhams customer services on 0844 800 8877 quote the item number I've mentioned above to order directly. The collection is available for a few months only as it is a special commission I've done for them. 

Homemade Bakewell Tarts

These Bakewell tarts are fairly easy to make but are made up of lots of fiddly parts. They taste amazing so are worth the effort but take a little time. They are made up of four layers, shortcrust pastry, raspberry jam, frangipane, icing and of course a cherry on top.

You’ll need…

For the pastry…
250g plain four
60g icing sugar
120g butter
2 egg yolks

Raspberry jam

For the frangipane…
150g butter
150g light muscovado sugar
150g ground almonds
1tbsp plain flour
1tsp almond extract
zest of 1 lemon
2 eggs

For the icing
200g icing sugar
1 tsp almond extract
glace cherries

To make…
Place the flour, sugar and butter into a large mixing bowl and rub in the butter until it resembles fine breadcrumbs.
Add the egg and 2 tbsp of cold water and mix until it forms a dough.
Wrap in cling film and chill for 30mins.

Meanwhile make your frangipane, mix the sugar and butter together until creamy and then add the other ingredients and mix well.
Make your icing too, by adding the icing to a bowl and add a few tbsp. of water until the constancy is smooth, runs off a spoon but in a slow, steady flow. Add the almond extract

Preheat the oven to 180oC, grease some mini tart tins (I used 10cm/4inch ones)
Cut the dough into 8 -10 pieces and roll each piece out on a floured surface.  To around the thickness of a pound coin. Transfer the rolled dough to the tart tins, squash the dough into all the edges and trim the excess with a knife.
Bake for 7mins.

Remove the tarts from the oven and spread a spoonful of jam onto the bottom of the pastry case. Add your frangipane to a piping bag and pipe the mixture into the tart case on top of the jam. Bake the tart again for 20-25mins.

Allow to cool completely. Add your icing to a piping bag with a small nozzle and pipe the icing onto the top of the baked frangipane in a spiral shape.
Top with a cherry and Voilà!

Baked with my Country Ducks collection exclusively at Debenhams.
Trivet £8
Oven gloves £15
Tea towels £14
Measuring cups £14
Glass worktop saver £12