These always remind me of being a child, my mum would make a huge tray of them. Brings back lovely memories of helping my mum in the kitchen as a child and enjoying licking cake bowls. 😊


12oz Butter
4oz Brown Sugar
2tbsp Golden Syrup
16oz Rolled Oats

Preheat the oven to 160degrees. Lightly grease a 20cm square baking dish.

On a low heat, in a large pan melt the butter, sugar and syrup together until the sugar is completely dissolved. Keep stirring it so it doesn’t catch on the bottom. When it is melted take off the heat.

Measure out the oats and add to the pan and mix thoroughly so all the oats are well coated.

Place in the prepared baking dish. Spread out evenly and level out so it is equal depth to ensure even cooking.

Bake for 20mins until lightly coloured on top.
Allow to cool completely before portioning and serving.

For a variation you can melt some chocolate on top too. Enjoy!



The recipe taken from my mums cookery book; I doubled it to make a larger tray!! Love hand written cookery books, a real family treasure. 😊


Orange and Poppy Seed Bundt Cake

Having made a lemon cake decided to try an orange cake but wanted to do something a bit different as opposed to doing the usual round sponge cake or loaf. Having enjoyed watching ‘My Big Fat Greek Wedding’ countless times, I was inspired to try a Bundt cake (a round cake with a hole in it!). This is recipe is very simple and quick to make and the addition of the sugar syrup after baking gives it added richness and moisture. It looks very decorative too due to the unique shape, making it easy to portion as you use the cake tins impression as a guide.

Orange and Poppy Seed Bundt Cake

Orange and Poppy Seed Bundt Cake

Serves 12


  • 200g/7oz Butter, plus extra for greasing the Bundt tin generously
  • 200g/7oz Caster Sugar
  • 3 Eggs
  • Zest of 1 Orange
  • 60g/2oz Poppy Seeds
  • 300g/10½oz Self Raising Flour
  • 150ml Milk
  • 150ml Freshly Squeezed Orange Juice, approx the juice of 2 oranges
  • Fine strips of Orange Zest to decorate

For the Syrup

  • 150g Caster Sugar
  • 150ml Orange Juice

Method Preheat the oven to 160degrees. Grease with butter a Bundt tin about 23cm/9.5inches in diameter. Cream the butter and sugar together and add the eggs gradually, one at a time, mixing well after each egg is added. Mix in the orange rind and poppy seeds and the sift in the flour. Mix until well combined. Finally add the milk and orange juice, until evenly combined. Spoon the mixture into the prepared bundt tin and bake in the oven for 45-50mins. When cooked allow to cool on a wire rack. To make the syrup, heat the sugar and orange juice in a saucepan over a low heat until the sugar is dissolved. Then reduce the sauce slightly so it thickens a little. Spoon the warm syrup over the bundt cake, while it’s still slightly warm, not completely cool. Then decorate with strips of orange zest. Enjoy!

Honey and Pistachio Cake

I was watching Jamie Does….Athens, and  having visited some of the Greek islands it was like reliving and revisiting cracking holidays I have had in the past. He made this decadent cake and I had to try it. It’s very luxurious and rich, a great treat and wonderful if you’re expecting company. I served it with Greek yoghurt and red grapes halved. Jamie served it with Greek yoghurt and strawberries but whichever you fancy.

It’s really easy as you just place all the ingredients in a bowl, give it a good mix and place it in the oven…….genius!

Thanks again Jamie for another wonderful recipe, keep them coming!! 😃

Honey and Pistachio Cake served with Greek Yoghurt and Red Grapes

Honey and Pistachio Cake served with Greek Yoghurt and Red Grapes

Makes 12 slices


  • 5 Eggs
  • 225g Greek Yoghurt
  • 225g Caster Sugar
  • 75g Ground Almonds
  • 150g Self Raising Flour, sieved
  • 200g Semolina
  • 200ml Olive Oil
  • Zest 1 Lemon
  • Zest 1 Orange

For the Syrup Glaze

  • 150g Pistachio Nuts, crushed, but with some left whole
  • 125ml Honey
  • Juice of 1 Lemon
  • Juice of 1 Orange


Preheat the oven to 180degrees. Grease an oven proof dish, approximately 18cm, with a little olive oil and dust lightly with flour, this will ensure the dish is non-stick. You are best not using a non-stick dish as the dish you cook it in is the same one you cut and serve it in.

Lightly beat the eggs and place the eggs, Greek yoghurt, caster sugar, ground almonds, self raising flour, semolina, olive oil and the zest of the lemon and orange in a mixing bowl and mix thoroughly until well combined. Place in the pre-oiled dish and bake for 30mins.

When cooked through, cool in the dish for an hour.

In a small saucepan, heat the honey and juice of a lemon and an orange, along with the crushed pistachio nuts.

Heating the syrup glaze

Heating the syrup glaze

Prick the cake all over with a knife and then pour the warm syrup over the top. Spread it evenly so all the cake is well covered and absorbs the syrup evenly.

The glazed cake

The glazed cake

Allow time for it to absorb all the syrup and then serve with Greek yoghurt and fruit. Alternatively, you could use different nuts too, I might try pine nuts, think that might be a good match too. Enjoy!

Move fast.....it soon goes 😃

Move fast…..it soon goes 😃

Pleasantly Plump Poached Pears with Syrup

This recipe is fantastic as it’s quick and only contains three ingredients. It’s super tasty and a healthy alternative to a slab of cake. A light dessert to end a heavy meal.

I’ve tried many recipes and different takes on it but I love this recipe which I do often for my family and they love it! It’s beautiful served with the syrup sauce or you can do a cheeky twist with melted chocolate…… Personally I love syrup. It’s great with ice cream too.

Poached Pear with Syrup and Yogurt

Poached Pear with Syrup and Yogurt

Serves 2


  • 2 Ripened Pears
  • 2tbsp Golden Syrup
  • 1tsp Brown Sugar

Tin Foil, for cooking the pears in


Heat a pan of boiling water and then reduce the heat so the water is gently simmering.

Peel the pears but keep the stalks on. Wrap each pear in tinned foil, leaving the stalks uncovered.

Place them in the simmering water for 10mins or until cooked through. (This cooking time varies due to the size of the pears and their ripeness.)

Meanwhile, add the syrup and sugar to a saucepan and gently heat until all the sugar is dissolved.

When the pears are soft and cooked through, remove from the foil wrap and serve in a bowl, drizzled with the syrup sauce. Serve immediately.

Eat Breakfast Like a King….Oatmeal with Caramelised Banana

This saying is sooooo true. I have to admit though for a time I did stop having breakfast but have since made myself get into a good routine of having something to eat in the morning and now it’s by far my favourite meal of the day.

Here is one of my favourite breakfasts (one, as I have many, many favourite ones) hope you try it and find it as tasty and satisfying as I do. It’s a nice alternative to the usual porridge and very healthy, keeping you well fuelled until lunch.

Oatmeal with caramelised Banana

Oatmeal and banana

Oatmeal and banana

Serves 1 (generously 😃)


  • 1 cup of medium Oatmeal
  • 1 cup of milk
  • 1 cup of water
  • 1 banana, chopped length ways and then sliced into chunks
  • 1 tbsp golden syrup
  • small knob of butter
  • 1tsp brown sugar


In one sauce pan place the measured amounts of oatmeal, milk and water and place on a medium heat, stirring occasionally.

While the oatmeal cooks, take another sauce pan and put in the butter, syrup and brown sugar and place on a medium heat until they are bubbling. Chop the banana and add to the syrup pan. It will cook the banana and lightly caramelise it too. Stir it through well.

Keep stirring the oatmeal and you should see it gradually thickening. When it’s ready it will start to gently bubble little puffs of steam. Remove from the heat.

Check the banana is cooked and serve the oatmeal in a bowl topping it with the banana and syrup mix.

A breakfast worth getting up for!! Makes any Monday morning pleasant.