Boston cream doughnuts

I have love doughnuts from when I was a teeny tiny child, when I would shopping with my gran, as soon as we stepped in to the super market, I would run to the bakery counter and pick out a doughnut and then my gran would put me in the trolley and do her shopping while I contently ate the doughnut.

When I came across this recipe I knew I had to give it a try in memory of our shopping trips with Granny Grey.



  • 1 x roll store bought puff pastry.
  • 1 x pack vanilla pudding mixture.
  • 1 ΒΌ x cup milk.
  • 1 x cup cream.
  • 2 x tsp vanilla essence.
  • 1 x cup icing sugar.
  • ΒΌ x cup cocoa powder.
  • A little melted margarine.


  • Roll out the puff pastry onto a floured surface.image
  • Brush with melted margarine.
  • Fold in half, lengthwise.
  • Using a circle cookie cutter cut out circle rounds.image
  • Place on a greased baking tray.
  • Using a tooth pick, prick 3 holes in the puff pastry.
  • Pop into the freezer for 10 minutes.
  • Deep fry each round until they are nice and golden brown.image
  • Remove from the oil and place on hand towel to drain excess oil.
  • In a bowl, pour the vanilla pudding mixture, 1 cup milk, cream and 1 tsp vanilla essence, mix well till nice and thick.image
  • Pour the mixture into a pipping bag that is fitted with a star tip.
  • Press the tip into the side of the doughnut and fill the doughnut with the cream mixture.
  • Set aside.
  • In another bowl, mix the icing sugar, cocoa powder, 1tsp vanilla essence and the ΒΌ cup milk, mix till everything is well combined.image
  • Dip the top of the doughnut into the mixture.
  • Place on a plate and allow to chill in the fridge for 10 minutes till the icing is set.

Banoffee pie

I love this pie… I can eat it for breakfast, lunch and supper and even as a mid night snack.

When I first heard about this pie I thought it would be so complicated, when in fact it is really simple and doesn’t even need to be baked in the oven.



  • 1 x 200g packet of tennis biscuits, crushed.
  • 100g x melted rama margarine.
  • 1 x 380g tin of caramel.
  • 3 x bananas, peeled and sliced.
  • 250g x cream, whipped till soft peaks can be formed.
  • Flake and some toffee sauce – for decorating the top.


  • In a bowl, mix the crushed tennis biscuits with the melted margarine.
  • Pour into a greased dish and gentle press the mixture down and spread evenly along the bottom of your dish to create your base.
  • Pour the caramel into a dish and heat in the microwave till it is nice and soft and pouring consistency.
  • Pour the caramel over the biscuit base.
  • layer your sliced bananas ontop of the caramel layer.
  • Evenly spread the whipped cream over the top.
  • Grate the flake over the cream and drizzle some toffee sauce.
  • Pop into the fridge and allow to chill for an hour.

Oreo tart

I can up with this recipe all by myself.

Why not, I love cremora tart and I love Oreo’s even more so why not combine the two together and hey presto I have made the perfect dessert




– 125ml x boiling water.

– 250g x cremora powder.

– 2 x packs oreo biscuits.

– 125ml x lemon juice.

– 1 x tin of condense milk

– 60g x melted butter.


– separate the biscuits from each other and remove the cream from the inside.image

– Crush your biscuits and mix it with the melted butter.

– Grease your spring form cake tin Β and press down the biscuit mixture evenly onto the bottom of the dish.image

– In another bowl mix the cremora and boiling water till everything is well combined.

– Add the condense milk and mix for about 2 minutes.

– Add the lemon juice and mix till it starts to get thick.

– Once thick add the cream removed from the biscuits.

– Place a layer of biscuits around the side of the side of your cake tin.image

– Pour half the mixture over the biscuit mix and place another layer on oreo biscuits ontop of the condense milk mixture.image

– Pour the remaining cremora mixture over the oreo biscuits.

– grate oreo over the top.img_4533

– Refrigerate for an hour or till set

Mary Berry’s cheesecake

I love cheese cake and this recipe is so simple and easy to make and it doesn’t require any baking.

For an eggless option, use an eggless tennis biscuit.


Ingredients for the base:

  • 1 x packets of tennis biscuits, that have been crushed.
  • 100g x melted rama margarine.
  • 25g x Demerara sugar, if you do not have Demerara sugar you can use castor sugar.

Ingredients for the filling:

  • 1 x tub whipping cream.
  • 1 x tin condense milk.
  • 1 x tub of plain cream cheese.
  • Grated zest of 3 lemons and keep the juice of these lemons.
  • Fresh strawberries hulled and halved for decorated purposes.


  • Mix the melted margarine, sugar and crushed tennis biscuits together.
  • Press evenly over the base of a spring form cake tin and set aside.
  • In a bowl mix the cream, condense milk, cream cheese and lemon zest till well combined.
  • Add the lemon juice and whisk till the mixture starts to thicken.
  • Pour the mixture over the tennis biscuits and pop into the fridge over night to set.
  • Before you serve the cheese cake, decorate with the fresh hulled, halved strawberries.