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Happy Pancake Day!

12 Feb

It’s raining pancakes here at ‘domhearts‘ headquarters – not that I am complaining! So in the spirit of  Pancake Day (also known as Shrove Tuesday), and the celebration of this tasty little treat, I wanted to share  my favourite pancake recipe with you.

Whether you are a novice in the kitchen or a seasoned chef, getting the best, fail-proof recipe is essential to ensuring your treat is not a flop when you flip your pancake in the pan. I have had my fair share of runny, rubbery, salty and greasy pancakes in my kitchen, but can now say thanks to some experimenting and the culinary genius that is Jamie Oliver, I have the best pancake recipe down and neatly tucked in my favourite ‘I won’t mess this up’ recipes folder.

I’ve included what I feel is his best pancake recipe below. I enjoy cooking and experimenting with Mr Oliver’s recipe’s as they’re always easy to follow and use wholesome ingredients to add something special to a plate. I tend to vary the ingredients depending on what’s in season, but for the most part, the exciting thing about pancakes is that  they’re like a blank canvas – so anything goes!

Definitely try this at home!

Coconut pancake with pomegranate (makes 6)

You will need

  • 1 free-range egg
  • 1 cup self-raising flour
  • 1 teaspoon baking powder, optional
  • 1 cup milk
  • 8 tablespoons desiccated coconut
  • 20 g butter
  • 1 pomegranate


Start by adding your egg, flour and baking powder to a large mixing bowl. Next add in your milk with a pinch of salt and mix together until smooth. Now, add your coconut to the batter, I usually use desiccated, but am sure you can use freshly grated coconut if you have it available to you.  Once the coconut is mixed in, set the bowl aside to rest.

While your batter is resting, start preparing your pomegranate by cutting it in half and de-seeding the fruit. This can be a little tricky, so I find it useful to turn the pomegranate half upside down and cradle the open end with my finger, then taking a spoon, knock the outer shell of the pomegranate until the seeds drop out. Once you’ve got enough seeds, give them a rinse.

Now for the pancake! Put a frying pan on medium heat – you don’t want the pan to be sizzling hot or the outside of your pancake will cook too quickly and the inside will remain raw. Add about half of your butter to the pan and wait for it to completely melt and slightly bubble. Take a medium sized ladle and spoon your batter into the pan. Now let the pancakes cook for one to two minutes until you notice batter bubbles rising to the top from the heat. Take your spatula and delicately flip your pancake so it can cook evenly on the otherside, again do this for one to two minutes until delightfully golden brown.

For the topping, add a spoonful of yoghurt or ice-cream, I like using a subtle vanilla flavour, and then finish off with a sprinkling of pomegranate seeds – and for some extra zing, the zest of a lime.

Image credit: David Loftus for 


Hummingbird Bakery Chocolate Fondant Cupcakes

31 Dec


I heart birthdays! And no birthday is complete without a good old fashioned cake and candles. I recently had the pleasure of baking birthday cup cakes for my beautiful niece, who just turned 7! Her latest passion, is all things ‘surfer’ so I chose a tasty chocolate recipe from the Hummingbird Bakery book to help her celebrate her inner surfer girl. To make this yummy recipe come to life, I used a delicious light blue butter cream frosting (the sea), handmade pink and purple fondant flip flops (beach girl accessory) and a touch of sparkle for decoration (cos everyone needs some).

If you, like me, simply cannot resist a good bit of chocolate cake, then this tantalising treat is just for you. Have a go and let me know how your recipe turned out x

What you will need

For the sponge

  • 80g unsalted butter
  • 280g caster sugar
  • 200g plain flour
  • 1 tbl spoon baking powder
  • A quarter tsp salt
  • 40g cocoa powder
  • 2 large eggs
  • 240ml whole milk

For the butter cream icing

  • 500g icing sugar
  • 160g unsalted butter
  • 50ml whole milk
  • A half tsp vanilla extract/ essence
  • Food colouring of your choice

Recipe instructions

  1. Preheat oven to 190 degrees celsius. 
  2. Line muffin tray with cup cake cases of your choice.
  3. Use a hand held whisk or electric mixer to slowly beat together the butter, sugar, flour cocoa powder, salt and baking powder. Mix until the mixture takes on a sandy like consistency, making sure there are no large lumps of butter.
  4. Place eggs in a jug and mix by hand, then pour in milk and mix. Add three quarters of this liquid to the dry ingredients and mix in slowly until smooth and even.
  5. Be sure to scrape the sides of the bowl for any ingredients that have not mixed, once you’ve done this add the final liquid.
  6. Spoon the batter into the cup cake holders and bang them into the oven for roughly 18 – 20 minutes
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