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Home Sweet Home Bakealong 61: Peanut Butter and Chocolate Cookies

July 16, 2016

Beckie and I seem to back in sync for this now, despite her taking a month off the do the whole 30 (which sounds like it was a lot more enjoyable that expected). I’ve been a bit slack.


Anyway, you can find her cookies here. Mine came out a bit flatter. You can’t beat a bit of PB and chocolate. They’re aasy to make and there are no ingredients that require extra supermarket shops, which is a thumbs up from me. I suppose you could also freeze them at the dough-ball stage.




Peanut Butter and Chocolate Cookies
from Homes Sweet Home by the Hummingbird Bakery

Makes 20-30
170g plain flour
40g cocoa powder
1/2 tsp bicarbonate of soda
115g butter
120g crunchy peanut butter
120g caster sugar
90g soft light brown sugar
1 large egg
1 tsp vanilla extract

Cream all the creamy type stuff. Add the egg. Add the dry stuff. Roll into balls. Coat in sugar. Make for 15mins at 170c


Join Beckie and me in our Epic 100 part bakealong. Next: Marshmallows. Wish me luck.

Home Sweet Home Bakealong 60: Lemon Cake with Lemon Cream Cheese Frosting

July 7, 2016


When I see a three layer cake next in the book I immediately assume that this is going to be an all-day bake. Rather surprisingly and pleasingly this was a lot easier than I expected and, if I do say so myself, was pretty darn good.

I didn’t want to buy jam just for the cake so I sprinkled defrosted frozen berries in between each layer. It might not look as perfect but I think it offset the sweetness really well.


Lemon Cake with Lemon Cream Cheese Frosting
from Home Sweet Home by the Hummingbird Bakery

110g unsalted butter
380g caster sugar
320g plain flour
4 tsp baking powder
320ml buttermilk (I used milk mixed with a 4 tbsp yoghurt)
zest of 2 lemons
3 large eggs
80g raspberry jam (I used a handfull of of raspberries broken into pieces and some defrosted berries)

For the frosting: (I recommend halving this)
900g icing sugar
zest of 1 1/2 lemons (keep this the same)
150g butter
375g full fat cream cheese

extra raspberries and lemon zest to decorate
3 8in tins

Make the sponge by blending the butter, sugar, flour and BP together until dusty.
Mix the liquids and zest and add that in.

Make the icing by doing the icing sugar and butter first and the cream cheese last.



Join Beckie and me in our Epic 100 part bakealong. Next: Peanut Butter and chocolate cookies. Heck. Yes.

Home Sweet Home Bakealong 59: Vanilla Fudge

June 16, 2016



I’ve tried this twice and both times it came out more like a crumbly toffee but both times it tasted great anyway (I say that – I’ve had a nibble of each, it’s a bit sweet for me). I am definitely going to have to invest in a sugar thermometer. The second time I made it using skimmed milk because that was all we had. It needed more sugar to make it set but the Mr reckons it was the best of the two attempts. I was surprised it was made with milk rather than cream.

Vanilla Fudge
from Home Sweet Home by the Hummingbird Bakery

300ml whole milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract

Bring all ingredients except vanilla to the boil and keep it there until is reaches soft ball stage. Remove, cool for a few mins then stir in the vanilla. Beat and pour into a tray to set

Join Beckie and me in our Epic 100 part bakealong. Next: I think it’s Lemon Cake with Lemon Cream Cheese Frosting

Home Sweet Home Bakealong 58: Cinder Toffee Cupcakes

June 11, 2016

The best thing about these is how easy it is to make home-made Crunchie. Sugar and golden syrup + bicarb. I say easy, I failed the first time but not looking at the packet and using cream of tartar. Not pleasant. Anyway, these will be heading to our church’s street party in honour of HMQ’s 90th tomorrow.


As with all the HSH cupcake recipes the main body of the cake is easy and works well. I don’t think I’d ever make them another way now. There’s too much icing but you can freeze it. The cinder toffee is a case of guilding the lily but it’s an easy and quite impressive looking addition. You’ll have loads left over but you can drizzle chocolate over it and make your own crunchie bites.27500888032_8169c2e43e


Cinder Toffee Cupcakes
from Home Sweet Home by the Hummingbird Bakery

Makes 12-16
70g unsalted butter
170g plain flour
250g caster sugar
50g cocoa
1 tbsp baking powder
1/2tsp salt
210ml milk
2 large eggs

Cinder Toffee:
75g golden syrup
170g caster sugar
30ml water
1 tsp bicarbonate of soda

450g icing sugar
60g cocoa powder
160g buttter
60ml milk
Join Beckie and me in our Epic 100 part bakealong. Next: Vanilla Fudge (should have been before this.. I’m putting it off!)


Home Sweet Home Bakealong 57: Peach Pie

May 30, 2016

I nearly didn’t make this since it’s exactly the same as  Cherry Pie (no 31) but with a different fruit. This seemed rather cheeky to me and given that we’re not big fruit pie fans in this house (give me a crumble any day) it wasn’t going to be the most popular bake. But, the completist in me wouldn’t let it go and thus you see before you a tiny peach pie:


Using 1/3rd rye flour made for a very bite-y pastry which I really liked. No need for the extra sugar in the filling mixture though. Seriously?! I made 1/2 the amount and the rest of it was used to make chocolate hand pies.

I’ll give it to HSH though. No faffing around with bling baking and still not a whiff of a soggy bottom. Should I ever desire to make a fruit pie, I might just use this recipe.


Peach Pie
from Home Sweet home by the Hummingbird Bakery

220g unsalted butter
450g plain flour (I used 2/3rd plain white and 1/3rd rye flour)
160g caster sugar
3 large eggs

700g drained tinned sliced peaches (or …y’know FRESH!)
50g caster sugar (totally unnecessary)
30g cornflour (stops the sog)
1/2tsp vanilla extract
1/2tsp ground cinnamon
1/4tsp ground nutmeg

Make the pastry, chill, roll out and create pie base, chill again.
Add filling and lid.

Join Beckie and me in our Epic 100 part bakealong. Next: Vanilla Fudge (oh dear)


Home Sweet Home Bakealong 56: Chocolate Shortcakes with a Peanut Butter Filling

May 22, 2016

Beckie is way ahead of me at the moment.  I’ve been baking – just not stuff from here. Actually. I haven’t been baking that much, which makes me sad. It was great to get back to it with these and they really hit the spot for an easy and rewarding bake. I like Beckie’s version in a wedge shape too.

As always, I winged it a bit. Luckily the recipe was very forgiving and whilst they are a bit ‘hulk’ like in their deportment, the essence of these shortcakes is still there and they still taste good. You can’t really go too far wrong with chocolate and peanut butter. Especially in a home of two runners.

If you’re not American then don’t be deceived – this is not shortbread…it’s basically a scone.


Chocolate, cream cheese and peanut butter you say? Oh ok then.

Chocolate Shortcakes with a Peanut Butter Filling
from Home Sweet Home by the Hummingbird Bakery

Makes 6
340g plain flour
2 tbsp cocoa
3/4 tsp baking powder
1/4tsp salt
80g caster sugar
65g butter
85g chocolate chips
60ml double cream (I used 50g greek yoghurt and 10ml milk mixed together)
1 tsp vanilla extract
2 large eggs + another to brush egg over the top before cooking
to sprinkle – demerara sugar

280g full fat cream cheese (I used 200g and 80g thick greek yog)
60g crunchy peanut butter
60g icing sugar
I added a little vanilla

Mix the dry ingredients until breadcrumby + stir choc chips through
Mix the wet ingredients, then add to dry and mix to make a dough
Pat out to 1 inch thick
Use a cutter to make the discs and place on greased baking tray in the freezer for 20mins
Brush with egg
Bake for 20-25 mins
Leave to cool

Whisk all filling ingredients together
Sandwich between two shortcakes.

Join Beckie and me in our Epic 100 part bakealong. Next: Peach pie …I think?!


Home Sweet Home Bakealong 55: Flourless Chocolate Cake

April 9, 2016

I am extremely excited about the Peanut Butter and Chocolate Shortcake recipe coming up next in the series but I am being good and not skipping ahead.

After the Rose-Chocolate debacle last time I was ready for something easy and crowd pleasing. This is both of those things. Even better, it is ideal for looking after the gluten dodgers in your life.


The cake is made by whisking up a lot of eggs with sugar (not even any separating of white required -yes!) and then stirring in a melted chocolatey syrup mixture. Dead simple.

I made a 4/5ths sized cakes (the recipe states 5 eggs, I had 4).  Which made one small cake 6 little ones (sounds like countdown). The cake took a lot longer to bake than the recipe said. I reckon it was in there for 1 hr 30 instead of 50. Make sure your tin is water tight. I got a bit of water ingress at the bottom of mine which wasn’t a huge issue but just made the bottom a bit more moist. You can see the ‘sag’ in the photo above. It did give people an excuse to scrape the bottom with a spoon so no-one was complaining. Come to think of it, that’s probably why it took ages to bake.

Anyway… this one’s a good ‘un.

Flourless Chocolate Cake
from Home Sweet Home by the Hummingbird Bakery

5 large eggs
290g caster sugar
125ml water
340g dark chocolate
225g unsalted butter

Beat the eggs and some of the sugar together. Make a syrup with the water and rest of the sugar then add the chocolate and butter. Combine with the eggs and bake in a bain-marie.




Join Beckie and me in our Epic 100 part bakealong. Next: Chocolate Shortcakes with Peanut Butter Filling. YUM!