Easy like a Sunday morning.

These Fall Cinnamon Persimmon Pancakes are a perfect morning treat in the lead up to Christmas.

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Easy, peasy, persimmon squeezy – they can be made in a matter of minutes, and are so simple you’ll probably wonder why you have never tried it before.

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Using a basic pancake recipe, adding some slices of persimmon and a sprinkle (or a dash, depending on preference) of cinnamon; voila, you have pancakes with a very wintery twist.

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Using cups and spoons only to measure the ingredients, it requires no messy weighing of all sorts:

  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • One persimmon (at least)
  • Ground Cinammon
  • Maple Syrup (to serve!)

In a bowl, mix the flour, sugar, salt and baking powder. Make a ‘well’ in the centre and pour in the milk, oil and egg. Combine, mix and stir until smooth!

Now, slowly add as much ground cinnamon as you wish…

Slice the persimmon into thin slices (aim for no bigger than half a cm really), and heat a lightly oiled frying pan over a medium heat.

Place one slice of the persimmon in the middle of the pan and flip a couple of times for about 20 seconds maximum, before scooping one spoonful of batter onto the pan, on top of the persimmon. Brown on both sides and serve up hot with maple syrup! This recipe gave me the chance to use my mouth-watering Maple syrup from Maine…

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One of my favourite cakes and perfect for summer.

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“Yoghurt cake” does sound pretty strange, but believe me when I say, it’s oh so damn good.

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This light, moist cake is actually a little more healthy compared to the average cake that is full of butter. It is such an easy recipe – all you really need to measure the ingredients is the 125ml pot of sugar free yoghurt that you use in the cake anyway!

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So, let’s get started with the ingredients:

1 pot of natural and sugar free yoghurt (I used 125ml)

2 pots of self raising flour

1 pot of sugar

3 (preferably large) free-range eggs

Dash of vanilla essence

Tiny pinch of salt

Half a pot of oil (olive/vegetable/coconut oil -whichever you fancy)

 

Handful of whatever you wish your cake to be based on. I chose blueberries and a little bit of chopped white chocolate, to keep it sweet. But you could use just chocolate chips, just blackberries, raspberries… Anything!

Loaf tin or baking tin

METHOD:

Pre-heat your oven to 180 degrees and add your yoghurt to a mixing bowl.

Mix in the two pots of flour, one pot of sugar, and a pinch of salt. Next, mix in half a pot of the oil, some vanilla and your three eggs.

Beat this all together until you get a smooth, creamy mixture.

Pour the mix into the loaf tin or cake dish ready to be baked.

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Add your other ingredients (blueberries etc) during or after. I combined in the small amount of white chocolate to the mixture, but placed the blueberries on top as they sink just perfectly when in the oven anyway and you don’t want them sinking right to the bottom.

Now, bake for 40 minutes to an hour! Just keep an eye on it, and remove when it’s golden brown. Ta da!

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Slice it up with some tea to be proper British.

Have you seen my strawberry summer cake?

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The holidays are here!

I have felt exhausted the past week from coming home from London to my parents house, and jumping straight into more work. Because I have been so busy, I have had to squeeze in some blog-happy things to do in my (very rare) spare evenings.

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This post is all about the amazingly easy fudge I made recently. So cheap, easy and quick – it is a must do for any sweet toothed person.

Perfect for nibbling on whilst watching a Christmas movie, or even as a Christmas present.

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INGREDIENTS: (Only four!!)

White Chocolate (I used about three cups/3 family bars)

Dulce De Leche (I used a whole tin of Carnation Caramel as a slight substitute)

Milk Chocolate Chips (I used a small bag and a half)

Salt

METHOD:

Melt all of the white chocolate in a pan over a VERY low heat. This is so it does not burn, and melts into a smooth liquid.

Mix in the Dulce De Leche/Carnation Caramel until the mixture is smooth, a beige/caramel colour and quite thick.

Pour the mixture into a dish, I used a square dish which was about 8×8 inches and it was perfect.

Smooth the top down so it is as flat as possible, and then begin to melt the chocolate chips in the microwave or over a low heat.

When fully melted, pour the chocolate over the top of the fudge mixture.

Now, this is all you have to do! The rest is a waiting game – either leave it at room temperature for a few hours (although I did not try this) or put in the fridge for about 1 hour. I prefer using the fridge.

 

TaDa! That is all you have to do. Simple. A perfect Christmas treat. Go on, treat yourself.

 

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