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Category: Everyday Recipes & Ingredients

  1. For Pancake Day (or any day you fancy pancakes)...

    Posted on


    Who knew that a simple combination of flour, eggs and milk could give so much joy!

    Here is the recipe I have always used for TRADITIONAL PANCAKES

    It’s old fashioned, but it works!

    You will need

    100g plain flour (sifted)

    Pinch of salt

    1 egg

    300ml milk


    Make the batter

    • Combine the flour and salt in a bowl.
    • Make a well in the centre of the dry ingredients and add the egg.
    • Gradually add half the milk to the egg stirring with a wooden spoon to bring the ingredients together.
    • Beat with an electric whisk until smooth, the gradually add the remaining milk and beat again.
    • Leave to stand for 30 minutes.


    Cook your pancakes

    • After standing, whisk up the batter again and add to a jug.
    • Heat a small frying and brush with oil or add a knob of butter.
    • Once hot, take the pan off the heat and add enough mixture to coat the base of the pan.
    • Tilt the pan to make sure you have even coverage of the pan (add a little more batter if you need to fill any holes).
    • Put the pan back on the heat and cook until bubbles form on the surface of the pancake.  You can also lift the edge of the pancake to see if it’s turning a nice golden brown.
    • Flip your pancake.  You can use a palette knife, fish slice or toss into the air if you dare!
    • Once the pancake is golden on the other side, slide onto a plate and fill with your favourite filling.
    • Regrease the pan and repeat the steps above to make more pancakes.


    Note:  I always find that the first one is less than perfect…but is still delicious.


    Favourite fillings

    My go to filling is a squeeze of lemon and a sprinkle of sugar; but you can fill your pancake with whatever you like:  jam, chocolate spread, golden syrup, bananas, strawberries…the combinations are endless.

    You can also find my Banana Pancake recipe over on my Instagram page...



  2. Easy Recipe for Melting Moments

    Posted on

    May 2020

    It’s quite true that at the moment we are all have a tendency to mope round the kitchen looking for something to snack on.  This weekend we had a tragedy of biblical proportions when there were actually no sweet treats in my house!

    Whilst excavating the cupboards, I found a half-eaten packet of cornflakes and I was transported back to my University days when I used to make ‘Melting Moments’.  I had some recollection that I had kept the typed out recipe in the laughably titled (but very good) All Colour Hamlyn Cook Book!

    Finding it on my bookcase with 80 odd other cook books, I flicked through the pages to find the recipe, a little dog eared, but safe and sound (not bad after 20 odd years!). 

    It’s such an easy recipe, I thought I would share.




    What are melting moments?

    Melting Moments are delicious biscuits (cookies) that just melt in the mouth.  Perfect with a cuppa in the afternoon or a sweet treat whenever you need one.  They are simple to make and just addictive!


    Things that will make them even easier to make…

    • Soft butter is best - it makes creaming the butter and sugar together so much easier, so remember to get the butter out of the fridge a couple of hours before you make them.

    Size of Melting Moments

    • Small is beautiful - Don’t be tempted to make the balls of dough too big – they spread in the oven – you want delicate little biscuits…I do remember making them too big once and it was just one big melting moment! See my top tip below for making them of equal size
    • Don’t overdo it! – Melting Moments go from done to dark very quickly, check them after 10 minutes in the oven; you are after a nice golden brown colour.



    • ONE:  Separating your egg:  I learned this method at school.  I don’t generally use it these days, but it is a fail-safe method.


    • You will need:  a small plate, a small bowl, an egg cup and a blunt knife
    • Crack your egg onto a plate using the knife
    • Place the egg cup over the yolk
    • Whilst holding the egg cup in place, pour the white away into the bowl
    • Remove the egg cup from the yolk – one separated egg!


    • TWO:  The right size.  I get bored easily, so I’m all about anything that makes life easier.   I find that if you divide your dough into two, roll each into a sausage shape, and cut each one into 12, it’s much easier (and quicker) to get the portion size right.

    Easy biscuit recipe rolling in cornflakes


    • THREE:  Coating in cornflakes:  if the cornflakes are refusing to stick then squeeze them in and re roll into a ball before placing on the baking sheet.


    Melting Moments Original Recipe from 1990s

    The full recipe for Melting Moments

    Makes 24


    4 oz (115g) soft butter – I used salted butter

    3oz (85g) caster sugar

    1 egg yolk

    ½ tsp vanilla extract

    5oz (145g) self  raising flour

    Handful of crushed cornflakes


    • Pre-heat the oven to 190 degrees/170 fan/gas mark 5.
    • Grease two baking sheets
    • Cream the butter and sugar together until pale. 
    • Beat in the egg yolk and vanilla
    • Stir in flour and bring together with your hands to form a smooth dough. 
    • Divide the mixture into 24 portions.
    • Roll in the crushed cornflakes.
    • Place on the baking sheets and bake for 12-14 minutes until golden brown, checking after 10 minutes.
    • Cool on the baking sheets to firm up, then place on a place on a rack to cool completely
    • Will keep in a tin for a few days (if they last that long!)

    I really hope that you enjoy making these and would appreciate any comments you have.

    Note:  I have been unable to credit this recipe as I really don’t know where I got it from…whoever it belongs to, thank you!


    Cosy Kitchen Oat Cookies

    If you fancy some cookies but would like me to make them for you , then please browse my Baked to Order range.  I will bake, pack and deliver them to you either in person if you are local or post them off to you if you are further afield (UK Mainland only).

    Shown:  Sweet, fruity and moreish Fruity Oat Cookies.

    Thank you for reading...I do hope you enjoyed my trip down memory lane.

    Anne x