Category Archives: recipes

Bedford Biscuits

This is a recipe that I remember my mum baking every week. During school holidays, I would love to help her make these. She used to make them very small and very thin, so I’ve adapted the recipe to make bigger thicker biscuits.

Bedford Biscuits

Bedford Biscuits

Ingredients (makes about 15)

75g butter
75g granulated sugar
75g) plain flour
1/2 tsp vanilla essence
1/2 tsp Bicarbonate of soda
1 tbsp hot water
2 tbsp golden syrup
175g oats

Method

Preheat fan oven to 170 degree C.
Grease 2 baking sheets.
Cream together butter and sugar.
Mix in the flour.
Dissolve bicarbonate of soda in the hot water.
Add syrup, vanilla essence and soda.
Mix in the oats.
Roll out the mixture to 1/2 cm thickness.
Cut into circles.
Place on greased baking sheets and bake in preheated oven for about 10-15 minutes until golden.
Serve and enjoy.

Bedford Biscuits

Very tasty but I have no idea how these biscuits got there name. I assume they originated in Bedford. If anyone knows, then please do tell me.

Do you have a recipe handed down through the generations?

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12 Days of Clink Street Christmas Guest Post: Festive Recipes

Guest post by Rick Hay, author of The Anti Ageing Food and Fitness Plan.

The Anti Ageing Food and Fitness Plan by Rick Hay

Here are a few of my favourite fast recipes to help make Christmas Day healthier.

I have provided for some easy breakfasts, desserts and sides which would allow a bit of a blow out at lunch and dinner which we all deserve – it’s Christmas after all.

Berry Superfood Bowl – a healthy start to Christmas day:

Ingredients
a small bowl
a handful of english spinach
a few blueberries and strawberries
a banana
1 teaspoon of Chia seeds
100 mls of almond milk
a dollop of unsweetened greek or coconut yoghurt
half of a sliced peeled kiwi fruit
a few teaspoons of oats and some desiccated coconut.

Method
Blend the almond milk, banana, spinach and pour into a small bowl – you could heat in slowly if desired.
Top with the blueberries, sliced kiwi fruit, strawberries and oats.
Top with a dollop of the yogurt and some desiccated coconut.

Serves 1

This is true nutrient dense fuel.
It is an antioxidant powerhouse that will really help boost immunity and help with recovery and tiredness after exercise.
It’s a mini multi vitamin/multi mineral christmas breakfast bowl.

Christmas Green Smoothie – the perfect festive breakfast or snack

Ingredients:
one small avocado
a handful of spinach
250 mls of rice, oat or coconut milk
two dates
cinnamon, nutmeg or all spice
Serve of plant based protein and or a handful of nuts if desired
Two or three teaspoons of a plant based protein powder can be added as could a handful of nuts for extra protein.

Method:
Blend the avocado, spinach, dates and the rice, oat or coconut milk for thirty seconds and serve.

Serves one.

This sweet green smoothie is packed full of magnesium to help sooth and nourish.
The avocado is a great source of protein and fibre which will help to satisfy you if you’re feeing hungry .
The deep green colour is due to the high chlorophyll levels and will help with detox and energy too.
This smoothie will keep you full and will also help you to control the portion size of your next meal.
Add a sprinkle of cinnamon, nutmeg or all spice to give this a festive feeling.

Kale, Bean, Spinach and Cranberry Bowl – a healthy Christmas Side Dish

Cook a portion of brown rice – around a third of a cup.
Lightly steam a handful of kale, a handful of spinach together with a few cauliflower florets.
When ready place the brown rice in your bowl, add the spinach, kale and cauliflower – season with turmeric and add a drizzle of coconut or olive oil.
Add a couple of tablespoons white beans and some coconut flakes or nutritional yeast.
Top with a few dried cranberries to make this dish a little more festive.

Festive Raspberry and Chia Energy Burst: a healthy Christmas dessert

Ingredients:
1 cup of Raspberries
1 cup of Blueberries
1 Banana
1 teaspoon of Chia or Linseeds
1 teaspoon of Cinnamon
2 Dates
2 tablespoons of coconut or unsweetened organic greek style yogurt
1 serving of plant based protein if desired
Rice or Almond Milk 200 ml

Method:
Blend in a mixer or blender and then place in the freezer for15 minutes.
This delicious berry based festive dessert contains cinnamon to help reduce cravings.
The blue and red pigments in the berries are great to boost immunity and they also provide energy to help you get through the rest of the day.
Increase protein levels further by adding the linseed or chia seeds and yogurt and add a serving of plant based protein to help with satiety, lean muscle mass, fat burning and toning after exercise.
The dates add vitamins and minerals and provide extra fibre to help keep you full and to help keep blood sugar levels steady.

More lighter dessert options:
Sweet Peach and Sultana with Agave

Steam one large peach and serve with a few sultanas.
Top with a teaspoon of agave and a sprinkle of cinnamon.
Spiralised Cinnamon Apple
Spiralise one small apple – add raisons and mixed seeds a teaspoon of cinnamon.
This is tastier if you also add 20 to 30mls of rice milk or a dollop of unsweetened yoghurt.
Baked Honey Pear
Bake one pear for ten minutes on a low heat.
When ready serve with a teaspoon of honey and two teaspoons of coconut yogurt.
Finish off with a handful of goji berries.
Cacao Yoghurt
Fold a teaspoon or two of cacao into 100g of natural greek style yoghurt.
Top with passionfruit or half of a kiwi fruit and add some sultanas, prunes, dates or raisins.


About Rick Hay

Rick Hay is a renowned fitness and food expert with over twenty years experience as a nutritionist. Since relocating to the UK from his native Australia in 2010, Rick has successfully made a name for himself on television where he is currently the resident Health and Fitness Expert for Ideal World TV. He has previously written for Natural Health and Your Fitness magazines and is the author of Nutritional Blast (published February 2016 by Ideal World TV).

Website – http://rickhay.co.uk/

Facebook – https://www.facebook.com/Futrients

Twitter – https://twitter.com/rickhayuk

Instagram – https://www.instagram.com/antiageingfoodandfitness/


This post is part of the 12 Days of Clink Street Christmas blogival. Do take time to browse round some of the other posts, which cover a wide range of festive reading tastes.

12 Days of Clink Street Christmas

Crispy Seaweed

Okay so this isn’t officially seaweed, it is made with kale. But the boys love the seaweed starter at our local Chinese restaurant buffet, even son2 who is very fussy about what he will eat. So I wanted to see if I could come up with something vaguely similar at home.

Crispy Seaweed

Crispy Seaweed

Ingredients (serves 4)

150g kale
2 tbsp olive oil
1 tbsp brown sugar

Method

Preheat fan oven to 200 degree C.
Wash and chop the kale.
Pour oil onto a baking tray.
Spread the kale out on the baking tray, ensuring it is coated in oil.
Bake for about 15 minutes until the kale is going crispy, but do not allow to char.
Sprinkle on the sugar.
Tip into a dish.
Serve and enjoy.

Crispy Seaweed

What a success! The boys loved it, so a new way to get some alternative vegetables into their diet. I’d love to hear your top tips for serving vegetables to reluctant eaters.

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Streusel topped fruity slices

If you are wondering what streusel is, it is fairly similar to the topping on a crumble. I certainly managed to confuse the boys with this, as they kept saying strudel, which is a pastry dish. Something else I’ve never tried making yet. Must give that a try sometime soon.

Streusel

Streusel topped fruity slices

Ingredients (makes 16)

200g self raising flour
120g soft brown sugar
140g butter
50g ground almonds
100g dried strawberries
100g dried apple
50g sultanas
30g oats

Method

Preheat fan oven to 180 degree C.
Line a 20cm square baking tin with greaseproof paper.
Rub the butter into the flour.
Stir in the sugar and ground almonds.
Reserve 150g of this mixture for later to make the topping.
Add the egg to the rest and mix to a dough.
Place the dough in the tin and flatten.
Chop the strawberries and apples.
Mix all the fruit together in a bowl.
Spread the fruit over the dough base.
Mix the oats into the reserved mixture.
Sprinkle over the fruit.
Cover the tin with foil.
Bake on middle oven shelf for about 30 minutes until golden.
Allow to cool.
Cut into slices.
Serve and enjoy.

Streusel

You could easily vary the fruits used in the filling. So I’d love to hear if you have some alternative suggestions.

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Coconut and Jam Sponge

I recently organised a Macmillan Coffee Morning at work, so I thought I’d make one new recipe and one that was tried and tested. And importantly, so that the boys wouldn’t feel that they were missing out on a cake opportunity, I decided that I would incorporate ingredients that the boys aren’t overly fond of. So for my new recipe, I decided that the key ingredient was to be coconut. And taking my inspiration from a pudding I used to enjoy many years ago for school dinners, I made a traybake cake version of Coconut and Jam Sponge. But thankfully without the hideous pink custard. Who remembers weird coloured custards from their schooldays?

Coconut and Jam Sponge

Coconut and Jam Sponge

Ingredients (makes 16 slices)

225g margarine
225g caster sugar
225g self raising flour
1 tsp baking powder
4 eggs
100g desiccated coconut
200g raspberry jam

Method

Preheat oven to 180 degree C / 160 fan / Gas mark 4.
Grease and line a 20cm square cake tin.
In a large bowl, cream together the margarine and sugar.
Beat in the eggs.
Fold in the flour and baking powder.
Spoon into the tin.
Bake in preheated oven for 35 to 40 minutes.
Turn the cake out onto a cooling rack.
Allow to cool completely before decorating.
Spread jam over the top.
Sprinkle with coconut.
Cut into 16 slices.
Serve and enjoy.

Coconut and Jam Sponge

So I’d love to hear what would be your top choice of tasty treat to either cook for a bake sale or to purchase there?

And I’m pleased to say that our Macmillan coffee morning raised nearly £100 for this very worthwhile charity.

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A trio of healthy red meat meals

Britmums have challenged bloggers to take the #HealthyRedMeat Challenge to create a delicious family meal with beef, pork or lamb. And as one of the first 100 to sign upto the challenge, I received a free £10 Tesco voucher to purchase red meat.

Now son2 is very fussy about what he will eat and son1 doesn’t like beef, so I decided to play it safe and spent the voucher on 2 packs of pork mince and a pack of sausages, as I knew those should go down well. Plenty of good quality #HealthyRedMeat at a very affordable price.

Tesco red meat

Experts recommend including lean red meat in children’s diet from weaning onwards. Red meat provides a range of important nutrients that are often low in toddlers and children – including iron, zinc, and B vitamins, selenium and potassium.
Red meat has been in the spotlight recently, and experts fear that the nutritional benefits have been overshadowed by misleading negative views. To cut through the confusion, the Meat Advisory Panel, an independent group of health and nutrition experts, is partnering with BritMums to promote red meat in the diets of children.
Dr Emma Derbyshire, a public health nutritionist and mother, says: “Including a small portion of red meat in the diet a few times a week after weaning can help to bridge nutrient gaps and so help to maintain good health through childhood and beyond.”

So the first pack of mince was used to make Breaded Pork Meatballs which I served along with my homemade Cheesy Chips. Or plain chips for son2 who has recently taken a dislike to cheese. Luckily it is simple to remove a portion of chips before adding the cheese.

Breaded Pork Meatballs

Breaded Pork Meatballs

Ingredients (serves 4)

500g pork mince
2 slices of stale bread
1 egg
2 tbsp plain flour
salt and pepper
1 tbsp olive oil

Method

Tear bread into small pieces and put in blender.
Whizz into breadcrumbs.
Beat the egg in a flat dish.
Form the mince into about 16 balls.
Sprinkle the flour on a chopping board.
Roll the meatballs in flour.
Dip the meatballs in the egg.
Tip breadcrumbs into a dish and season with salt and pepper.
Roll the meatballs in breadcrumbs to fully coat them.
Gently heat the oil in a wok on hob.
Cook the meatballs for about 15 minutes, until they are thoroughly cooked, turning at intervals.
Serve with cheesy chips and your choice of vegetables.
Enjoy.

Breaded Pork Meatballs

A really tasty meal. The next day it was mince up again. This time I made Pork Burgers which I served in ciabatta bread along with a repeat of the Cheesy Chips. But rolls would be fine too.

Pork burger with cheesy chips

Pork Burgers

Ingredients (serves 4)

500g pork mince
1/2 tbsp plain flour
1 tbsp olive oil

Method

Form the mince into 4 burgers.
Sprinkle the flour on a chopping board.
Coat the burgers in flour.
Gently heat the oil in a frying pan on hob.
Cook the burgers for about 15-20 minutes, until they are thoroughly cooked, turning at intervals.
Serve in your choice of ciabatta bread or bread rolls with cheesy chips and salad or vegetables.
Enjoy.

Pork Burgers

Again another delicious meal. And finally a meal we have frequently in our household as it is one of both boys’ favourites, namely Toad in the Hole. I served this with mini roast potatoes and a wide range of vegetables so that everyone could choose which ones they wanted alongside.

Toad in the hole

Toad in the Hole

Ingredients (serves 4)

375g pork sausages
150g plain flour
1 egg
450ml milk
pinch of salt
spray oil

Method

Preheat fan oven to 200 deg C.
Put flour and salt in mixing bowl.
Make a well in centre of flour.
Crack egg into well.
Add sufficient milk to beat to a paste.
Gradually whisk in remainder of milk.
Meanwhile spray oil onto baking tray.
Prick sausages and place in baking tray.
Cook sausages for 5 minutes on middle oven shelf.
Pour batter over sausages.
Return to oven and cook for about 30 – 40 minutes.
Serve with roast potatoes, gravy and your choice of vegetables.
Enjoy.

Toad In The Hole

Of course this went down very well. And here is the Cheesy Chips recipe, mentioned earlier.

Cheesy Chips

Ingredients (serves 4)

600g potatoes
50g grated cheddar cheese
1-2 tbsp olive oil

Method

Preheat fan oven to 200 degree C.
Peel the potatoes.
Chop potatoes into thin chips.
Heat the oil in a baking tray in oven for 3 minutes, ensuring the base is fully covered.
Add the chips and turn a few times to ensure coated in the oil.
Cook for about 15 minutes, turning halfway through.
Meanwhile grate the cheese.
Once the chips are cooked, sprinkle the grated cheese over the chips.
Return to oven for about 3 minutes, to allow cheese to melt.
Serve and enjoy.

Cheesy Chips

So a thumbs up from the boys for the meal choices this week using #HealthyRedMeat.

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Disclosure. This post mentions products I purchased using a voucher I was sent for free. All opinions are my own. This post is an entry for the BritMums #HealthyRedMeat Challenge, sponsored by the Meat Advisory Panel.

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More fun with Snappertime plus giveaway

Regular readers of my blog may remember the fun the boys had back in June doing the Time Lord Challenge and the Soap Ships Challenge from Snappertime.

So they were very pleased when Snappertime sent us a new bundle of goodies.

Snappertime is a website full of lots of fun screen-free activities for children, spread across five categories, namely Super Science, Great Outdoors, Tasty Tasks, Arty Farty and Super Hero.

Snappertime goody bundle

The bundle comprised the following goodies:-
A selection of Snappertime Challenge cards
Mr Men on the Farm book
The Stick Book
Danger Mouse Mission Improbable DVD
Swallows and Amazons DVD
Wooden Sailboat Kits
Swallows and Amazons badges and stickers

Plenty of fun to be had with all of these, although I was surprised that it included DVDs, since Snappertime does focus on screen-free activity. But I’m very happy with the choices since I loved the Swallows and Amazons book as a child and remember how this series inspired some of my playtime. I had a vintage copy carefully wrapped in brown paper which belonged to my Dad.

After watching some of the Danger Mouse episodes, the boys decided it was time to tackle some more challenges.

Watching Danger Mouse

Son2 updated our doodlebot and then chose to do the Fizzy Foam Challenge from the Super Science category, which is based on the Roald Dahl book “George’s Marvellous Medicine”. This is a story that we enjoyed reading together a while ago. He loved mixing his potion together and he used a couple of different food colourings, so that his went from pink to purple. He compared it to a volcano as it bubbled and frothed up the beaker. He had to bear in mind that it contained washing up liquid, as it almost looked good enough to drink.

Fizzy Foam Challenge

And son1 opted for a Tasty Tasks challenge, namely to cook some Choc Dollops. A nice simple recipe for children to cook which only needs chocolate and cream plus some decoration. Son1 decided to use white chocolate and decorated half with chocolate curls and the other half with honeycomb pieces. These were delicious and son2 has decided he wants to make some too. See here for the recipe.

Cooking Chocolate Dollops

Afterwards we uploaded photos of their projects for them to earn another DoodleCoin each. And once you have 8 coins, you can claim a free reward. There is a great selection of rewards to choose from, some of which are worth upto £25, most are for free, although a few request £5 postage.

Snappertime doodlecoins

I would definitely recommend you sign your children up for this fab website with its great freebies. So much fun.

I’m really looking forward to introducing the boys to Swallows and Amazons via the dvd next.

And I’m hosting a rafflecopter competition to giveaway a fabulous kids goody bundle to one lucky winner, courtesy of Snappertime, just like the bundle I received.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear what screen-free activities your children enjoy.

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Disclosure.  This post mentions some goodies I was sent for free.  All opinions are my own.

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Meat Loaf plus giveaway

Not only do I enjoy regularly offering prizes to you lovely readers, but I like to enter competitions myself too. And earlier this year, I won the Sarah Flower’s Sugar Free Cookbook along with a bottle of Real Good Ketchup and a packet of Liquid Stevia from Modern Nature.

Sugar Free Cooking

My youngest son is very keen on ketchup, so this was a particularly welcome prize, since ketchup is frequently on my shopping list. But bizarrely, he won’t eat fresh tomatoes. He used to eat them if they were an orange coloured variety, however now it is none. Similarly he isn’t a big fan of traditional tomato pasta sauces, if you can see pieces of tomato in them, so I tend to experiment using ketchup in recipes instead. However I have always been concerned with the high sugar content in ketchup.

Not so with Real Good Ketchup which contains no added refined sugar and 70% less sugars and 70% less salt than other regular branded ketchups. It also has no artificial flavourings or preservatives. A winner in the 2017 Free From Awards.

So here is my meat loaf recipe, using Real Good Ketchup.

meat loaf

Meat Loaf

Ingredients (serves 4)

100g stale bread
3 tbsp Real Good tomato ketchup
1 egg
500g turkey mince
salt and pepper

Method

Preheat fan oven to 180 deg C.
Tear the bread into pieces and put in blender.
Whizz into breadcrumbs.
Crack the egg into a jug and beat.
Add turkey mince, ketchup and breadcrumbs to the jug.
Mix together and season with salt and pepper.
Place mixture into greased loaf tin.
Cook for 40 minutes in centre of pre-heated oven.
Cut into slices.
Serve with your choice of vegetables and gravy if desired.
Enjoy.

Meat Loaf

And of course son2 took pole position in testing Real Good Ketchup on other foods. His verdict was that it tastes just as good as other ketchup. What a great result as he is an incredibly fussy eater. There are so many basic products he won’t touch like cheese and rice, meaning that I frequently have to cook a separate meal for him to what the rest of the family are eating.

Real Good tomato ketchup

Real Good Ketchup is available in selected Morrisons Stores, Co-op, Ocado, Amazon, Wholefoods Market and selected health food stores. Currently retailing at £1.99 for 315g bottle. You can Find Local Retail stores here http://realgoodketchup.com/find-your-local-store/. I shall certainly be looking to find this on my next visit to our local Co-op.

Real Good Tomato Ketchup

Plus I’m hosting a rafflecopter competition to giveaway 2 bottles of Real Good Ketchup to 1 lucky winner.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Real Good Ketchup. And I’m looking forward to trying the new BBQ flavour ketchup in the near future.

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Disclosure. This post mentions products that I won. All opinions are my own.

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Cheesy Cinnamon Sausage Hotpot plus giveaway

I recently received 7 free cans of Cinnamora, a cinnamon soft drink to review, 6 sparkling and 1 still. I love cinnamon toast, so was very interested in the idea of trying a cinnamon drink. And although there are no established health claims related to cinnamon, there are many studies supporting its beneficial effects on diabetes and cholesterol.

Cinnamora cinnamon soft drink

I was slightly dismayed to see that they arrived in one of those Royal Mail “damaged in transit” wrappers. A few cans were slightly dented, but otherwise okay. I would recommend that they pack them in a box for better protection.

Cinnamora cinnamon soft drink

So onto the taste test. I’m not personally a huge fan of fizzy drinks, so as expected I preferred the still variant. I wasn’t quite sure what to expect, but I would rate the flavour as okay, so not quite as tasty as I was hoping. However on the plus side, there is no sugar, artificial flavouring or colours in these drinks. And it was very refreshing. The rest of the family also tried the sparkling variant. My other half liked it but the kids weren’t that keen.

Cinnamora cinnamon soft drink

Now as regular readers know, I enjoy cooking, so I decided to try it out in a dish. I decided on making a hotpot with it.

Cheesy Cinnamon Sausage Hotpot

Cheesy Cinnamon Sausage Hotpot

Ingredients (serves 4)

1 375g pack of 12 good quality sausages
1 250ml can of Cinnamora sparkling cinnamon soft drink
1 medium onion
1 420g can of baked beans
500g potatoes
50g cheddar cheese
salt and pepper
1 tbsp olive oil

Method

Preheat oven to 180 degree C.
Choose a lidded casserole dish which is suitable for both oven and hob.
Peel and finely chop the onion.
Add the olive oil to the casserole dish and heat gently on hob.
Add onion and cook for a couple of minutes until softened.
Prick the sausages and add to the dish.
Continue to cook for a further few minutes.
Meanwhile peel and slice the potatoes.
Pour the Cinnamora over the sausages.
Stir in the baked beans.
Cover with the sliced potatoes.
Season with salt and pepper.
Grate the cheese and sprinkle over the top.
Cover with lid and cook in oven for 40 minutes, until potatoes are tender.
Remove lid and cook for a further 5 minutes.
Serve and enjoy.

Cheesy Cinnamon Sausage Hotpot

This time, I got a resounding thumbs up from all the family. So it would be great to see Cinnamora develop a section of recipes on their website.

Cinnamora currently retails at £1 for a 250ml can and is available to purchase online or at selected retailers in London.

Cinnamon cinnamon soft drink

And I’m hosting a rafflecopter competition to giveaway 7 cans of Cinnamora to one lucky winner.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your favourite drinks or your idea for a recipe using Cinnamora.

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Lemon Drizzle Cake

When it was my turn for baking and serving at the teahouse, I decided to make a couple of Lemon Drizzle Cakes as half of my contribution.

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients

200g margarine
200g caster sugar
2 lemons
3 eggs
200g self raising flour
milk to mix (optional)
75g granulated sugar

Method

Preheat fan oven to 160 deg C.
Line a 21 x 8cm loaf tin.
Grate the zest from the lemons.
Cream margarine and caster sugar together.
Mix in lemon zest.
Beat the eggs in a jug.
Gradually beat in the egg.
Fold in the flour.
The mixture should be a dropping consistency. If it is too stiff, add a little milk to mix.
Spoon into prepared tin.
Cook on middle shelf of oven for about 45-50 minutes.
Test with a skewer. It will come out clean when the cake is ready.
Leave in tin.
Meanwhile squeeze the lemons.
Mix granulated sugar into lemon juice.
Make lots of holes in top of cake with a skewer.
Gradually pour over the warm cake.
Leave to cool before removing from the tin.
Cut into slices.
Serve and enjoy.

Lemon Drizzle Cake

Lemon drizzle is one of my favourite cakes. I’d love to hear your favourite?

Lemon Drizzle Cake

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