New year, new blog

New year, new blog

Please come join me ☞ Sweet Life

Chocolate Orange Plait

Chocolate Orange Plait

Hey πŸ˜‡’s ,

This will be my last blog post/festive ish recipe until after the Christmas period,unfortunately.I just can’t seem to find the time to write as much as I’d like to lately with all the preparations going on for the big day ( baking sweet Christmasy treats & gifts is a massive part of this) I may even get around to blogging about them next Christmas πŸ˜‚ as I have a back log of posts to do in the meantime 😘.

I hope you enjoy this festive flavoured bake & look foward to sharing more sweetness with you all in the new year, a new blog look & rename are on the cards too!πŸ€—


  1. 250g strong white bread flour
  2. 1tsp salt
  3. 1 sachet quick acting yeast
  4. 1tbsp sunflower oil
  5. 150ml orange juice
  6. 50g chocolate 
  7. Cup of milk
  8. Cup of oats.


  • Put the flour,salt,yeast and orange into a mixing bowl. Mix together with a fork. When you can’t stir with a fork anymore put the dough onto work surface.
  • Knead for 10-15 minutes. Shape into a ball and leave to prove for about an hour in a warm place. Preheat oven to 200Β°c.
  • Once risen press with your finger and let the air escape.
  • Form into a ball then stretch the dough out. Add some chocolate. Roll back into a ball and repeat the process again. 
  • Shape dough  into a ball and cut into 3 balls. Stretch out the balls into a line and then plait the dough with them.
  • Brush the top of the plait with some milk using a pastry brush.
  • Sprinkle some oats on top too.
  • Put the plait onto a baking tray and prove the dough for another 10 minutes.
  • Pop into oven and bake for 10-15 minutes.

Once cooled slice & enjoy on its own or with a spread of marmalade for that extra citrus zing!

Merry Christmas everyone! Thank you for all your kind comments, likes & support so far. Have a very happy new year & I’ll hope you’ll all join me for whatever 2017 has to bring. πŸŽ‰

Let the festivities begin!


Mini Carrot Cake Muffins

Mini Carrot Cake Muffins

Hi sweeties,

I don’t feel like blogging much lately 🐰, probably because of the fast approaching Christmas holidays! There’s so much still left to do and I haven’t even got round to making our Christmas cake yet either *sighs.

 However when I got asked to write a guest post on this lovely site filled with a wonderfull variety of recipes, I just couldn’t refuse!

Here’s the link where you’ll find my recipe to the cute carrot cake muffins pictured above:

Hope you all enjoy this recipe and maybe give it a go 😘 all comments are very welcomed below.



My Parkin

My Parkin

This traditional Yorkshire cake is best eaten on Bonfire night !


110g butter

110g soft light brown sugar

225g golden syrup

225g medium oatmeal

110g self raising flour

2tsp mixed spice

2 medium eggs

1tbsp milk

Pinch of salt


1. Pre-heat oven to 140 Β°c/120 fan/gas 1. Grease a square cake tin.(lining optional)

2. Over a gentle heat, melt the butter, sugar & syrup together. Do not boil! Remove from heat and set aside to cool slightly.

3. In a mixing bowl sift in all the dry ingredients and make a well in the middle. Carefully add the melted mixture gradually and fold together. Pour in the whisked eggs and milk stir until combined.

4. Pour into baking tin. Bake for 1 1/2 hours but keep an eye on it because parkin can easily become over baked and dry.

5. Take out of the oven and leave in the tin until cooled. Remove from tin.

6. Store parkin in a cake tin wrapped in greaseproof paper, cling film or tin foil. Keep in tin for at least a day and upto a week before cutting into it. This makes the cake even more sticky and flavoursome.


Your night will definitely go off with a bang after a couple of pieces of parkin!


Pumpkin Muffins

Pumpkin Muffins

Fancy an alternative “treat” to bake for the family that’s actually good for the children this halloween ?

Well look no further! These pretty healthy pumpkin muffins are a perfect bake this season for using up all that left over pumpkin after carving.

Ingredients :

6oz (175g) self raising flour

2oz (50g) soft margarine

2oz (50g) Caster sugar

2 eggs

4 tbsp milk ( I used coconut milk)

1/2 tsp vanilla essence

4 oz (125g) pumpkin puree

Pumpkin seeds & crushed sugar cubes or granulated to decorate.

Method :

1. Pre-heat oven to 200Β°c, grease or use paper cases in your bun/ muffin tray.

2. Place flour in a bowl, mash in margarine with a fork. Stir in sugar, eggs, milk & essence and beat to a smooth consistency. Gently stir in the puree to make a marbled effect.

3. Spoon mix equally into cases. Sprinkle the tops with sugar and pumpkin seeds then bake for 15-20 minutes until risen and golden.

The kids will never know these treats are actually full of goodness instead of just sugar and e numbers! Trick them at breakfast time to get the halloween party started right!

Happy Halloween πŸŽƒ

Lemon & Pineapple Sponge Cake

Lemon & Pineapple Sponge Cake

When the great British bake off began again 7 weeks ago now (time flys…) I started doing one of the bakes from the show each week & putting my own spin on it for the #TwitterBakealong which I love participating in when I can, I highly recommend you do the same 😘
Cake week saw the Victoria sandwhich get a revamp with this tropical lemon & Pineapple version of mine. It’s basically the exact same recipe &method as a traditional Victoria sponge : 4oz butter  &  same caster sugar creamed together until light,then add 4 oz of self raising flour with 2 eggs until fully incorporated & bake at 180Β°c for 20-25 minutes.

When cold I sliced the cake in half and filled with the normal buttercream(4oz icing sugar mixed with 2 oz butter) after spreading each layer with lemon curd first and putting a handful of chopped pineapple in the center. 

After sandwhiching together, decorate the top with more lemon curd & buttercream then finish with a crown of pineapple.I also grilled a few slices for extra flavour,texture and visual appeal!

If I were to do this cake again I’d probably try a hybrid of a pineapple upside down cake & Lemon drizzle as the combination worked really well together.


I have so many pictures of this bake to choose from but I won’t bore you with posting anymore … well maybe just one πŸ˜‚

Ttfn sweeties 😘

Or two 😜

Lemon Daisy CupcakesΒ 

Lemon Daisy CupcakesΒ 

As usual I’m late to the party with this lovely light lemon flavoured recipe in honour of national cupcake week.


4 oz margarine 

4 oz caster sugar

4 oz self raising flour

2 eggs

Zest and juice of half a lemon. 

4 oz icing sugar

2 oz butter

Spruce green food colouring

Yellow fondant icing 

  1. Cream margarine  & sugar together until light and fluffy, like so.
  2. Add the flour a little at a time with each egg 
    fold in the zest and juice of half a lemon until fully combined .
  3. Pour the mix into the cupcake cases Bake for 15-20 minutes at 180Β°c.
  4. Once baked, leave to completely cool before attempting to cover with buttercream which you can make in the meantime and chill in the fridge.
  5.  Simply blend the icing sugar & butter together until smooth then separate into two bowls and colour one with a little of the green food colouring. Making the daisy flower toppers I used this genius invention & easy to use sugarpaste flower shape cutter 
     I won a set of the other month from the cute, craft company you should definitely go check there site out by the way because it is awesome! All you have to do is roll out your sugarpaste with a little icing sugar and use the cutter by pressing it firmly down twisting from side to side gently then pushing it down to add the flower detail & release.
  6. Finally cover your cupcakes with the beautiful buttercream you could pipe it on if desired

    . I might try to do more of a grass effect on the green ones next time.Then all that’s left to do is top with the ditsy sugarpaste daisy’s.

    They almost look too cute to eat don’t they? Who am I kidding no cake is too nice to eat!

    Stay sweet