savoury meals
nibbles and canapes
cakes and biscuits
cupcakes and muffins

baking tips

Queens Currant Cakes
i went through a huge phase of making these all the time. they are absaloutley delicious, and the reason i called them queens cakes is because they're very british and look like they'd be found at a tea party.

130g softened butter
115g caster sugar
2 large eggs, lightly beaten
4tsp lemon juice
175g self-raising flour
115g currants
2-4 tbsp milk, if necessary!


  1. Put 18 paper baking cases in a muffin pan and preheat the oven to 190C.
  2. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, and then beat in the lemon juice with 1 tablespoon of the flour. Using a metal spoon, fold in the remaining flour and the currants, adding a little milk if necessary to give a soft dropping consistency.
  3. Spoon the mixture into the paper cases and bake in the oven for 15-20 minutes or until well risen and golden brown. Transfer onto a wire rack to cool.

 I once tried lime juice instead of lemon for this recipe; it’s a nice change and gives it a really good kick.