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Cinnamon rolls – they are easily my favourite baked good, ever. They are sweet and rich but not too much, no matter where I go, I will always opt for the cinnamon roll and I’ve eaten my fair share of them.

These are slightly different to my usual recipe, they are brightly coloured – they are a rainbow version. Theres no difference in the flavour but these were for Birmingham Pride which is this weekend in Birmingham.

If you’re making these, they are perfect for the cinnamon roll fan, as well as the rainbow fan in your life. It all starts with an enriched dough, which has butter, sugar and egg in, partnered with the sweet and spiced light brown sugar and cinnamon filling and lastly finished with a sweet and tangy cream cheese icing – you can’t go wrong.

On a positive note, these are fun and easy to make and they’re huge – especially compared to most places I’ve had cinnamon rolls from in the past.

Anyway, lets get started, shall we?

 

Ingredients:

Cinnamon roll dough:

500g strong white bread flour.

8g salt.

7g yeast.

75g butter, at room temperature.

75g granulated sugar.

15g milk powder, full fat.

1 egg.

175ml water.

Food colouring paste/gels (red, orange, yellow green, blue and purple).

 

Filling:

175g butter, room temperature.

175g light brown sugar.

ground cinnamon (as much or as little as you’d like).

 

Cream cheese icing:

85g soft cheese, at room temperature.

60g butter, at room temperature.

200g icing sugar.

1 tsp vanilla extract.

Red food colouring.

 

Method: 

Before you get into any baking, you’ll want to do some prep work first. Take the time to weigh up all the ingredients, lightly oil a bowl and get any equipment ready. When the time comes, preheat your oven to 180˚c/350˚f.

To start on the bread dough, place the bread flour and salt into a bowl and give it a good mix to incorporate the two together.

Then place the remaining ingredients into the bowl, then mix them all together on a low speed for 2 minutes, followed by a further 4-6 minutes on a medium-high speed until a dough has formed. The dough should be soft, if it’s sticky, add a little flour.

Knead the dough until the dough is smooth and elasticated. This takes around 5-7 minutes, depending on how well mixed it was in the first place. You can then process the ought straight away, so scale into 6 equal balls of dough ands then colour them the colours of the rainbows. Round the balls of dough, then place onto a lined tray and cover loosely with clingfilm and allow to prove until dough in size.

Take each of the coloured balls of dough and roll them into long sausage shapes – around 10 inches in length. Roll them close together so they batch once rolled out – they don’t have to be perfect as that would be difficult to achieve (plus imperfect lines make it a little more tie dye looking).

You’re looking for the dough to be around 30cm x 20cm, it should be rectangular.

Spread the room temperature butter all over the top of the dough, getting as even layer as possible. You can then go ahead sprinkle over the light brown sugar,a agin ensuring even coverage all over and to finish the filling, sprinkle over ground cinnamon (use as much or as little as you’d like – I used a lot as I really like cinnamon).

I’m making 8 larger cinnamon rolls, rather than my usual smaller version. I take my dough and cut it into 8 equal parts (trimming away any messy edges from the outer edge), roll them up into 8 rolls (you can do it any other way that works for you also, the is the way I like and prefer, personally).

Place the rolls into a lined 9×13 inch baking pan and cover with clingfilm, leave somewhere warm and allow them to prove until they have risen well, they should be batched together by the end of the time. How long this will take will vary on how warm it is – try not to exceed 30-35˚c.

Once you see the rolls have just about proved to the right amount, preheat your oven to 180˚c/350˚c.

Bake in your preheated oven at 180˚c/350˚f for 20-25 minutes or until golden brown.

While your cinnamon rolls are baking in the oven, it’s the perfect time to make the cream cheese icing which will top the rolls.

Into your mixing bowl of choice, place the cream cheese, butter, icing sugar and vanilla extract. Beat together on a medium-high speed until all of the ingredients have become fully combined and there mixture is smooth and well combined.

Set the cream cheese icing aside until its needed later.

Now that the cinnamon buns are baked, remove from the oven and allow to cool down, almost fully before you finish them off.

Now you can start to add the cream cheese icing on to the buns. I wanted to do something a little different, so piped the cream cheese icing into heart, topped the heart with rainbow sprinkles and you’e done.

These are a little different but honestly, they taste so good – you’ll be missing out if you didn’t make them.

Well, that’s how you make cinnamon rolls my way. They are (fairly?) quick and easy to make, which makes them that bit more enjoyable. If you make too many, bake them off, then wrap them with some cling film and place into the freezer. You can keep the rolls in the freeze for up to 3 months, just make fresh cream cheese icing when you take them out.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

 

 

It’s officially the Easter weekend and I know you have a truckload of chocolate – what are you going to make? I tell you, how about this mini egg cake?

It’s a quick and easy way of impressing your guests this Easter with a cake that uses some of those chocolates you have sitting around (or like me, since January when mini eggs were first back in store), get the cake tins ready – you’re about to get your bake on.

This cake looks somewhat festive due to the mini egg coloured buttercream, otherwise this cake consists of 3 layers of chocolate cake, filled with vanilla French meringue buttercream, coated in mini egg coloured buttercream, finished with a chocolate drip, rosettes and mini eggs.

Sound like something youd like? Give it a try today!

Anyway, lets get started, shall we?

 

Ingredients:

Cake:

345g granulated sugar.

200g plain flour.

50g cocoa powder.

1.5 tsp baking powder.

1.5 tsp bicarbonate of soda.

200ml milk.

4 eggs.

45ml vegetable oil.

1.5 tsp vanilla extract.

185ml boiling water.

 

Buttercream:

250g granulated sugar.

65ml water.

70g egg yolks.

1 whole egg.

500g butter, room temperature.

 

Ganache:

60g dark chocolate.

40g milk chocolate.

100ml double cream

 

Decoration:

Mini Eggs.

 

Methods:

Before you get started on the recipe, you’ll want to do some prep work. Starting by weighing up all of your ingredients, preheating your oven to 180˚/350˚f and get any equipment you may need ready, such a mixing bowl and whisk. Don’t forget to line your baking pans with parchment.

To start on the recipe, you’ll want to start by placing the granulate sugar, plain flour, baking powder and bicarbonate of soda into a bowl, passing though a sieve first to remove any lumps that may be in the dry mix. Once they have been sifted, whisk together with a whisk – set aside until needed later on.

Into another mixing bowl you’ll want to combine the wet ingredients, which are the milk, vegetable oil, chocolate and vanilla extract, whisk them together until everything is fully combined.

You can then add the wet ingredients into the dry and mix until everything is combined and you have a semi thick cake batter – it should look slightly granular, this is normal.

Now you can take the boiling water and add it into the cake batter – this may sound unconventional but for this recipe it works and makes the best chocolate cake recipe.

For ease, you can transfer the cake batter into a jug. This is optional and can be poured from a bowl if preferred.

Grab your cake tins that have been lined with parchment and pour the batter into them – distributing the cake batter equally between the can tins, as this  helps them raise the perfect amount once baked. Once all of your cases have been filled, you can transfer the pan into your preheated oven and bake for 25-30 minutes or until a tester comes out clean when inserted into the centre.

For the French meringue buttercream, I have a recipe already typed up for it – so check it out here. The only difference is the addition of some food colouring to make the cake look a little more festive.

Once you have everything made and ready, you can start the assembly of the cake. To start, take a cake stand/board/plate and place a small blob of buttercream into the centre, then place your first layer off cake onto it, pressing down to secure it in place. Pipe a ring of buttercream around the outer edge off the cake then fill in the centre of the ring with the same buttercream. Repeat the process u until all of the layers of cake have been used up.

I then like to pipe the buttercream around the cake, as neatly as possibly but it doesn’t need to be perfect, as when we are smoothing it out, it will fill many of the gaps. Take your scraper and scrape around the edge, until you have a smooth enough finish, this is really up to you but most like quite a neat finish.

Around the bottom edge of the cake, take your sprinkles and make a boarder around, I used Easter sprinkles but you can use whatever you like.

Chill the cake in the fridge for a minimum of 30-45 minutes, it makes the cake easier to work with and less likely to move while decorating.

To help keep things simple, I have decided to make a basic drip, which is where I place my chocolates into a bowl and pour over the hot cream, allow to sit for a moment, then stir until smooth and glossy.  Transfer into a piping bag or or squeeze bottle.

Go around the outer upper edge and pipe your drips, a combination of both short and long ones will help enhance the look. Pipe rosettes around the edge of the cake, then top each with mini eggs.

Fill in the top of the cake with the remaining ganache, while its still stick. Chill in the fridge for a short while, before finishing it. slicing. Then you can go ahead and enjoy!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

 

 

It’s the Easter weekend, so why don’t you take it easy with these Terry’s chocolate orange cookies? The perfect addition to your Easter baking that can be shared with your friends and family.

Easter is already a stressful time, so why not eliminate some of that stress by using some of those easter treats in these cookies – I promise you won’t regret it!

If you’re celebrating Easter – I hope you have a wonderful day and if you’re not, I hope you have a wonderful day!

Anyway, lets get started, shall we?

Ingredients:

75g butter, at room temperature.

75g light brown sugar.

75g granulated sugar.

1 egg.

1 tsp vanilla extract.

1 tsp orange paste/extract.

225g plain flour.

25g cocoa powder.

1/2 tsp baking powder.

200g terry’s white chocolate orange, roughly chopped (plus extra for on top of the cookies).

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.

To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier, in colour and consistency.

Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.

Then add the egg, beating well – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).

Add your vanilla and orange extracts at this stage.

Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.1

Now add in the plain flour, cocoa powderbaking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate orange.

Fold all of the drey ingredients in by hand, this is to achieve the best consistency possible. Try your best not over mix the dough, as it will ruin the texture of the cookies.

As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop – then roll it in your hands until its smooth, flatten and fill the centre of the cookies with cranberry sauce then round off and place onto a lined baking tray and bake them off.

When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.

Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.

Immediately once they are removed from the oven, top each cookie with a 1 segment and three mini Terry’s chocolate orange eggs and allow to firm up.

Although it may be tempting to eat these straight from the oven, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Cheesecake is always a good idea, especially these mini egg no bake cheesecake slices.

If you’re a fan of the simpler things in life, these cheesecake slices are for you! They are like a traditional cheesecake, just in slice form – you have a buttery biscuit base, mini egg vanilla cheesecake, topped with freshly whipped sweetened cream and mini eggs – the perfect easter treat, you can make and forget.

May not be the most festive for Easter but in a subtle way, its more than enough!

Anyway, lets get started, shall we?

 

Base:

250g digestive biscuits.

100g butter, melted.

Cheesecake:

600g soft cheese, t room temperature.

100g icing sugar.

2 tsp vanilla extract.

250g mini eggs, roughly crushed.

300ml double cream, cold from the fridge.

 

Topping:

300ml double cream, cold from the fridge.

50g icing sugar.

1 tsp vanilla extract.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, grabbing your 9×9 inch square cake pan and grab any equipment you may need such as a hand mixer and mixing bowl/stand mixer and bowl.

To start on the recipe, you’ll want to work on the base. Take your biscuits and crush them into a fine crumb, it should resemble sand – I used a food processor but feel free to place the biscuits into a food safe bag and crush them until you get a sand like consistency.

Now add the melted butter and combine the two until they are fully incorporated – you’ll know once they are combined as the mixture will now resemble wet sand.

Transfer then mixture into the base of your lined 9×9 inch square cake tin and spread it around and compress it to secure in place.

To make the filling, place the soft cheese, icing sugar along with the vanilla extract into a bowl and beat until they are fully incorporated. All of the ingredients should be well combined and the mixture should be pretty thick – being able to hold its shape.

Now go ahead and add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well.

Now is the perfect time to add the mini eggs in, just fill them into the mixture, just until hey are fairly distributed throughout the mixture.

Pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can.

You can place these in the fridge to firm up for a couple of hours (I recommend making this the night before you need it, that way you’re not just waiting for the cheesecake to set).

For the whipped cream topping, simply place double cream, icing sugar and vanilla into a bowl and whip until it’s thickened to stiff peaks. Place into a piping bag fitted with a star nozzle and set aside until needed.

To finish the cheesecake, slice the tray into as many or as few slices as you’d like, then  pipe over a zigzag of freshly whipped cream and then sprinkle over some grated dark chocolate.

Don’t forget to finish off the cheesecake squares with one of each coloured mini egg on top and you’re done.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

White chocolate creme eggs are something else, they’re like a regular creme egg but even better – especially on these blondies. Seeing as Easter is just around the corner, I thought I’d get my bake on and share as many simple themed recipes as possible – this is way easier considering how many options we have access to in stores this year.

I know that white chocolate creme eggs aren’t new BUT I’m unsure whether they’re sold worldwide or if people have used them in their bakes the same way I have here.

You can’t go wrong with a classic blondie, on its own, is pretty impressive – when you add things like creme eggs on, only enhances them further… C’mon, you don’t have to agree but you know they’re good.

This tray can be made a couple of days ahead of time, especially of you’re having a Easter gathering or doing something, you may not have time – they also freeze wonderfully!

Anyway, let’s get started, shall we?

 

Ingredients:

250g white chocolate.

165g butter.

200g granulated sugar.

235g plain flour.

1/2 tsp salt.

4 eggs.

1 tsp vanilla extract.

200g white chocolate chips.

5 white chocolate creme eggs, halved.

 

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.

Into a heatproof bowl, place your butter and white chocolate and melt them over a bain-marie (which is over a medium heat) or in a microwave in 10 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.

Once the butter and chocolate are melted, add in your sugar and straight away whisk it in, until it has been fully incorporated.

Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.

Next you can add in the plain flour, salt and white chocolate chips. Mix until the dry ingredients have been fully incorporated, try your best not to over mix.

Take your lined 9×9 tin and pour your blondie batter into the tin and level it out as best you can.

Place in the preheated oven and bake for about 25-30 minutes or until a tester comes out clean when inserted into the centre

Once they are fully baked, remove from the oven and finish them off. Take the white chocolate creme egg halves and place them on top, pressing them into the blondie. Allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Nothing is quite as warm and festive as gingerbread, right? Today I’m sharing my recipe for a gingerbread cake.

It may not be your traditional style of cake but I wanted to still make something gingerbread flavoured and well, this is the end product. This is the perfect alternative to a traditional fruit cake (which many don’t really like).

The cake consists of three layers of gingerbread cake, sandwiched and coated with a spiced vanilla French buttercream. The buttercream is what ties this cake all together, its vanilla but with a slight hint of cinnamon and ginger.

This takes a little time but when its on the christmas table, it will stand out but in the right way.

Anyway, let’s get started, shall we?

 

Ingredients:

Cake:

450g plain flour.

3 tsp baking powder.

1 tsp bicarbonate of soda.

3 tsp ground ginger.

175g butter.

175g black treacle.

175g golden syrup.

1 egg.

300ml whole milk.

 

Buttercream:

250g light brown sugar.

62ml water.

70g egg yolks.

1 whole egg.

500g butter.

2-3 tsp vanilla extract.

1 tsp ground ginger.

1 tsp ground cinnamon.

 

Decoration:

Blonde chocolate spread – for the drip.

Halo gingerbread sprinkle mix.

 

Method:

To get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 3×6 inch cake tins with parchment paper and get any equipment I may need such as a stand mixer and spatula ready. Don’t forget to preheat your oven to 180˚c/350˚f.

To start on the cake, simply take a saucepan and place in the butter, light brown sugar, black treacle and golden syrup. Place this on the hob on a medium heat and allow the butter to melt, then start stirring this until smooth and melted.

While the saucepan comes does its job, into your mixing bowl, place the plain flour, raising agents and ground ginger. Mix together until they are well combined.

In a separate bowl, add in the milk and egg. Whisk well together until combined – set aside until needed.

Allow the liquid mix in the saucepan top cool for 5-10 minutes before using.

Taker your mixing bowl with he dry ingredients in and start the mixer on a medium speed, then gradually and carefully add in the liquid mix. Mix until everything is well combined.

Now add in your milk and egg mixture and mix together until well combined.

Give the bowl a good scraping down, just to incorporate any bits that may not be fully worked in from earlier on.

Divide the cake batter between the 3 cake tins, I eyeballed it but you can actually measure and weigh to ensure more accuracy.

Bake for the oven for 25-30 minutes (or until a tester comes out clean when inserted into the centre of the cake).

While the cakes are in the oven baking, you can go ahead and make the buttercream, which is a French spiced vanilla buttercream.

To get started on the buttercream simply place the light brown sugar and water into a saucepan and mic together until combined. Place on the hob over a medium-high heat, it should reach 121˚c – it takes a little time.

While you’re waiting for the sugar mix to come up to temperature, you can take your mixing bowl and place in the egg yolks and whole egg. Whisk on a high speed, until they are well combined. They should have increased in volume, quite considerably and be much paler in colour.

Once they are both ready, you can go ahead and turn the mixer speed down to low/medium and steadily add in the sugar mix – this is extremely hot. Please be careful while working with it. After it has all been added, crank the speed up to high and whisk until the bottom of the bowl can be touched with he back of your hand.

Now you can touch he bowl, gradually add in the butter, mixing well in-between each addition. As you add the butter towards the end, it should thicken, this is usual with my recipe.

Add in the vanilla extract and mix well, then the ground spices and mix until they have been fully worked in.

Scrape down the sides and bottom of your bowl, incorporating any bits that may not have been fully incorporated – set aside into a bowl and chill until needed.

Once you have everything made and ready, you can start the decorating.

Simply take your board/stand/plate and pipe a small amount of buttercream into the centre of it and place the first layer of cake, pressing it down to secure it in place. Pipe a ring of buttercream around the outer edge of the cake, then fill the centre and smooth it out as best as you can, ensuring it’s level. Then repeat the process with the layers of cake, not forgetting to pipe the buttercream around the sides and on top of the cake.

Smooth and level out the buttercream as much as you can, use a small offset palette knife to create a swirl on top of the cake.

Around the bottom edge of the cake, use some of the sprinkles to create a small border that will add colour and dimension.

Chill in the fridge for 10-15 minutes, just to allow it all to firm up a little.

Then warm up some blonde chocolate spread and make a drip all around the top edge, try to make them of varying lengths. On top, around the same edge, pipe rosettes,a s many or as few as you’d like. Don’t forget to top the rosettes with the same sprinkles  and you’re done!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Today I’m sharing my take on a panettone bread and butter pudding. This is the perfect dish to make on Christmas Day evening, it uses leftovers and makes the perfect pudding to share with friends and family on and over the holidays.

As many may be aware, Christmas is the time of indulging and have a good time, which sometimes leads to over buying bits and pieces you may not need and therefore leading to food waste. To prevent this, I make use of the baked goods as best I possibly can. You may remember I made a batch of mini panettone, well I made them with the intentions of making this recipe.

After a long time of people asking for a bread and butter pudding since my bread pudding recipe has been one of the most viewed recipes on my blog since it was published (madness for a recipe that I actually thought wouldn’t do very well).

I like to keep things short and sweet as nobody has time to waste around the holiday season, so why not get this made soon. Its the perfect pudding to make after christmas but keep up the festive spirit.

Anyway, lets get started, shall we?

 

Ingredients:

6-8 mini panettone.

Butter (a generous amount to grease pudding bowl and butter the bread).

70g sultanas.

2 tbsp demerara sugar.

1 lemon, zested.

1 tsp ground mixed spice.

3 eggs.

300ml milk.

150ml double cream.

1 tsp vanilla extract.

icing sugar (optional, to dust).

 

Method:

Before you eat started on the recipe, you’ll want to do some prep work. I like to start by weighing up all go my ingredients, getting any equipment I may need, greasing my pudding bowl generously with butter and when the item comes, preheat your oven to 180˚c/350˚f.

To start on the recipe, take your mini panettone and slice them in half lengthways , repeat the process until you have them all done.

Then take the panettone halves and generously butter them with unsalted butter (use salted butter if you’d like) – set aside until needed later on.

Into a bowl, add the eggs, milk, cream and vanilla extract into a bowl and whisk until everything is fully combined. Set aside until needed a little later on.

Take your buttered pudding bowl and start to layer in your buttered panettone halves into it, not forgetting to add the inclusions (a little with each addition. You will need to make sure there is even coverage all over, any bits left over can be scattered over the top and will work its way in). Repeat the process until you have added everything into the pudding bowl.

Now take the liquid mixture and pour over the top of the panettone, ensuring the tops of the bread have been coated in the mixture. Cover with clingfilm and leave to rest for 60 minutes.

After the resting period, remove the clingfilm, cover with foil and bake in your preheated oven for 40-45 minutes – at the end of the baking period, the mixture should be puffy, this is normal for this recipe.

This is best served fresh from the oven and served with cream or ice cream, whichever you prefer.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.