Easy peasy festive cupcakes

December 1, 2015January 25, 2020 ~ Corrie ~ 1 Comment

Need an excuse to stock up on Curly Wurlys? These festive treats are it. Put your baking colleagues to shame by whipping out one of these bad boys. Ha!

Vanilla cupcakes
Makes 12
250g plain flour
2 tsp baking powder
190g caster sugar
Pinch of salt
115g unsalted butter
2 large eggs
120ml full fat milk
1tsp vanilla extract

1. Preheat the oven to 180°C/350°F/gas4 and line a 12-hole muffin tin with paper cases.
2. Put the flour, salt, baking powder and sugar in a bowl and give
it a good stir. Add the butter (preferably at room temperature) and blend with an electric mixer until combined. If you don’t have an electric mixer, a wooden spoon and a bit of elbow grease should do it. Add the eggs one at a time and beat until combined.
3. Add the vanilla extract to the milk, then add to the cake mix a bit at a time.
4. Spoon the batter evenly into the cake cases and bake for 15 mins.

Vanilla Icing
60g unsalted butter
1 tsp vanilla extract
2 tbsp double cream
350g icing sugar
4 tbsp full fat milk. Beat the butter until smooth, then mix in the milk, cream and vanilla extract. Beat in the sugar bit by bit until you get a firm glossy frosting.

Chocolate Icing
60g unsalted butter
3 tbsp of unsweetened cocoa powder l 1/2 tsp salt l 1/2 tsp vanilla extract
250g icing sugar
2tbsp full-fat milk
2tbsp double cream. Beat the butter and cocoa together until smooth. Mix in the salt, vanilla, milk and cream until combined. Beat in the sugar bit by bit until the frosting is thick. And now to decorate…

The Snowman: 1 rolo for the hat, Sainsbury’s black icing to cover hat & for eyes, a dried apricot cut into a tiny triangle for nose, a chocolate button for hat, 2 coconut sweets for snowman body, a cocktail stick to hold coconut sweets together and dessicated coconut for sprinkling

The Reindeer: 1 red smartie for the tip of the nose, a curly wurly cut into antlers, Sainsbury’s designer icing for eyes, 2 white chocolate buttons for eyes, one large chocolate button for the base of the nose and silver balls for eyeballs

The Santa: 1 strawberry – remove the stalk and cut in half. Turn upside down and squirt whipped cream on base of the strawberry. Top with the other half and finish with a small squirt of cream. Whipped cream and Sainsbury’s black designer icing for eyes & buttons

If you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine where this recipe was featured.

White onion soup

November 9, 2015January 26, 2020 ~ Corrie ~ Leave a comment

I love onion soup, although I rarely get to eat it as it’s traditionally made with beef stock. So I order the goats cheese salad and get on with my day, but not this time, no sir-ee! This time I’m making my own and it’s gonna be better than any onion soup on the high street. HEAR THAT CAFE ROUGE?! I do hope so.
Anyway, half-way through making my soup, my housemate decides to tell me that she hasn’t eaten onion soup for over 20 years. 20 YEARS! Turns out, she suffered a rather violent fart attack on a family outing that was so severe, it left her stepdad’s eyes watering.
Once I’d stopped laughing, I turned my attention back to my soup, I’ll take my chances thanks. My housemate politely declines a bowl. Probably for the best.

White onion soup
Serves 4 / Hands on time 30 mins / Total time 1 hr mins / V ❄
3 medium brown onions, peeled and sliced
1 medium red onion, peeled and sliced
30g unsalted butter
1 tsp of granulated sugar
2 tsp Dijon mustard
2 tsp of Marmite
1 tbs plain flour
1 litre vegetable stock, I use 2 Knorr stock pots
Small bunch of thyme, tied together with string
60g medium vegetarian cheddar or Gruyere* grated
1 garlic clove, peeled
2 slices sourdough for croutons (optional)

Method
1. Peel and roughly chop all the onions and add to a large heavy bottomed pot with the butter. Sweat over a medium heat for 5 mins with the lid on stirring occasionally – add a dash of water to hep the onions steam and cook for a further 5 mins. Stir in the sugar and continue to cook for 10 mins with the lid on.
2. Mix in the flour and the mustard and cook for a couple more minutes before adding the stock, Marmite and the bunch of thyme. Season with salt and pepper and bring to the boil. Reduce to a simmer for 30 mins. Remove from the heat and discard the bunch of thyme. Put to one side with the lid on. Turn a grill on a medium to high heat.
3. Toast the sourdough in a toaster and rub each with a peeled garlic clove. Ladle the soup into bowls, slice the sourdough in half and submerge each piece into each soup. Cover the slices with grated cheese and put under the hot grill until the cheese is bubbling.
4. Serve immediately with a good crack of black pepper.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian
❄ The soup is suitable for home freezing once cooled without the croutons and cheese. Consume within 3 months.

Shepherd’s pie with turmeric mash

October 26, 2015January 25, 2020 ~ Corrie ~ Leave a comment

It always annoys me when people call a vegetarian shepherd’s pie a ‘shepherdless’ pie. It’s not like the meat equivalent has real shepherd’s in it. It’s stupid. Anyway, admittedly I haven’t made this pie for a while, but the weather’s being a wet bum-hole and I’m cold, so let’s mash and eat some potatoes.
This pie is easy to make but a bit more time consuming than I remember, so avoid making it after a stressful day at the office, like I did. Best to make it on a Sunday and eat the leftovers for lunch the rest of the week.
Oh and if you fancy watching a video of a cute owl getting stroked then click here. No reason, it’s just a bit lovely isn’t it. Enjoy!… I wish I had a pet owl.

Shepherd’s pie with turmeric mash
Serves 6 / Hands on time 1 hr / Total time 1 hr 20 mins / V ❄
You’ll need: A medium oven-proof dish around 22cm x 28cm
Filling
1 tsp rapeseed oil
1 white onion, finely chopped
500g Quorn mince,
2 medium carrots, peeled and diced
2 garlic cloves, peeled and finely chopped
¼ chilli flakes
200ml vegetarian red wine
500ml vegetable stock, I use Knorr
1 can kidney beans, rinsed and drained
3 handfuls of red lentils
1 tsp Marmite (optional)
Mash
800g white potatoes, peeled and cubed
1 tsp ground turmeric
4 tbs of semi-skimmed milk
knob of butter
Steamed vegetables and vegetarian gravy to serve

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Sweat the onions in the rapeseed oil for 5 mins until they start to soften (add a dash of water to help them steam). Add the garlic, chilli, carrots and the Quorn (refrigerated or frozen). Cook for a further 5 mins before adding the wine, stock, kidney beans, lentils and Marmite (optional). Bring to the boil and season with salt and pepper. Reduce the heat and cook for 45 mins, stirring occasionally until most of the liquid has absorbed.
3. Meanwhile, peel and chop the potatoes and boil them in salted water in a large saucepan for around 25 mins. Once soft, drain the potatoes and return to the pan but off the heat. Add a generous knob of butter, milk and start mashing with a masher. Once roughly mashed, add the turmeric along with generous pinch of salt and pepper and continue to mash. Add more butter and milk as required until you have a creamy yet firm mash. Put to one side.
4. Spoon the pie filling into a casserole dish and top generously with the mashed potato. Run a fork over the top of the mash to rough it up a bit and season with salt and pepper.
5. Cover loosely with foil and bake in the oven for 20 mins. Remove from the oven and put the grill on a medium to high heat. Remove the foil and grill the top of the pie for about 5 minutes to give the top a nice brown crunchy top (optional).
6. Serve with steamed seasonal vegetables and gravy.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months

HEAT COOKS THE BOOKS: Halloween sugar skull cupcakes

October 26, 2015January 25, 2020 ~ Corrie ~ Leave a comment

It’s Halloween week, hurrah! So, why not have a go at making Lily Vanilli’s Mexican sugar skulls? Don’t mind if we do. Grab your edible glitter pens and get stuck into some serious cake decorating.

Day Of The Dead Skulls
Makes 12 cakes
60g unsalted butter at room temperature, 140g caster sugar, 1 large egg, ½ tsp vanilla extract, 115g plain flour, 30g unsweetened cocoa, ¼ tsp bicarbonate of soda, ¼ tsp salt, 80ml sour cream, 4 tsp strong espresso, cooled
Decorations: 1kg white fondant, tubes of coloured frosting or icing pens, lustre dust (edible shimmer), rejuvenating spirit (vodka, lemon juice or clear vanilla extract) silver dragées (silver balls)
Optional: Flower sprinkles, edible wafer flowers
1. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about five minutes). Add the egg and vanilla extract, and beat until thoroughly mixed.
2. Combine the flour, cocoa, baking soda and salt in a mixing bowl. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.
3. Spoon the batter into the cases and
bake for 15 minutes.
4. Leave to cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.
5. Remove cases and cut hollows in the muffins for eyes. Roll out some fondant to a thickness of 1⁄4 inch and wrap the cake so it is completely sealed. Use your hands to sculpt a skull shape.
6. Decorate the skull however you wish. Create the main features using tubes of ready-coloured frosting or icing pens. You could also use coloured frosting and a piping bag with a very small tip.
7. To paint on further details, use lustre dust mixed with rejuvenating spirit. The liquid evaporates, leaving the powder in place.
8. Finish your skull cakes with silver dragées, flower sprinkles and edible wafer flowers, then serve.

Heat’s Verdict:
Corrie says, “Don’t let these little bleeders intimidate you. If you can’t get hold of edible wafer flowers or lustre dust, don’t panic. Just go to the baking section in your local supermarket and stock up on writing icing, sprinkles, silver balls and glitter. Anything goes with these, so invite a few friends round, open a bottle of prosecco and get creative.”

HEAT COOKS THE BOOKS: Halloween Sugar Skull Cupcakes

HEAT COOKS THE BOOKS: Halloweed Sugar Skull Cupcakes

If you fancy trying this or any other of Lily Vanilli’s recipes, then why not treat yourself to her book A Zombie ate my cupcake.

Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

Stuffed goats cheese figs with honey & lemon salad

October 17, 2015January 25, 2020 ~ Corrie ~ 1 Comment

Ordinarily I’m not a fan of fruit in savoury dishes – a raisin has no business being in a salad. However, I’m going to let the humble fig off this time, provided it’s teamed with goats cheese. Also, let’s be honest about figs, we all know they resemble a lady’s ‘rude area’. But they’re delicious, so stop laughing and stuff them with goats cheese.
Speaking of a lady’s ‘rude area’, my gorgeous best friend Rosie has just pushed a baby out of hers. Hooray! I’ve been crowned (yes crowned) godmother – which surely deserves a bit of a lactose induced tummy ache. I wonder if my crown is in the post yet? Must be… Welcome to the world baby Logan, have some goats cheese – babies love goats cheese.

Stuffed goats cheese figs with honey & lemon salad
Serves 2 / Hands on time 20 mins / Total time 25 mins / V Gf
8 figs
120g soft vegetarian goats cheese
8 fresh rosemary sprigs
Extra virgin olive oil
Salad
2 handfuls of salad leaves
¼ cucumber, skinned and peeled
¼ lemon, zested
¼ red onion, thinly sliced
Handful of toasted pine nuts
Dressing
2 tsp white wine vinegar
1 tsp extra virgin olive oil
½ tsp Dijon mustard
1 tsp runny honey
Lemon wedges to serve (optional)

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the figs from the top to about halfway down in a cross – be careful not to cut too far down or you’ll cut your fig in half. Pinch the bottom of each fig gently to open the fig slightly.
2. Place the figs on a baking tray and roughly divide your goats cheese into eighths and stuff each fig with cheese using your fingers. Stuff a rosemary sprig into each, season with salt and pepper and drizzle with extra virgin olive oil. Bake in the oven for 20 mins.
3. Meanwhile, mix the leaves, cucumber, red onion and lemon zest in a bowl. Season with a bit of salt and put to one side. To make the dressing, simply mix the ingredients together until well combined.
4. In a small frying pan, toast the pine nuts on a medium to high heat until golden brown – keep them moving or they’ll burn. Add to the salad along with the dressing.
5. Remove the figs from the oven, drizzle with extra virgin olive oil and honey and serve with the salad and a lemon wedge.

Logan, me and Rosie... And yes, Logan and I are wearing matching outfits — Logan, me and Rosie… And yes, Logan and I are wearing matching outfits

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Gf– Gluten free

Spiced pumpkin muffins

October 13, 2015January 25, 2020 ~ Corrie ~ Leave a comment

Fancy doing something sweet with a pumpkin that isn’t pumpkin pie? Pumpkin pie is a horrible, wet disappointment – much like Bestival. Call yourself a dessert? You should be ashamed of yourself!
Anyway, if you decide you can be bothered to wrestle a pumpkin, then why not grate it and put it in some muffins? That’s what I did.

Spiced pumpkin muffins
Makes 10 / Hands on time 20 mins / Total time 40 mins / V
3 large eggs
175ml rapeseed oil
175g light brown sugar
1 tsp vanilla extract
200g pumpkin or butternut squash, grated
100g crushed pecans for
80g sultanas
175g self-raising flour
2 tsp cinnamon + extra for dusting
1 tsp ginger
1 tsp baking powder
Topping
200g cream cheese
125g icing sugar

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Beat the eggs, oil, sugar and vanilla extract for 5 mins in a large bowl. Add the grated pumpkin, crushed pecans, sultanas and give it a good mix. Sift the flour, cinnamon, ginger and the baking powder straight into the mixture and fold until combined. Spoon into muffin cases and bake for 20 mins.
2. Cool the muffins on a rack before attempting to frost. Make the frosting by mixing the cream cheese and icing sugar together. ice the muffins and decorate with pecans and a dusting of cinnamon.

HALLOWEEN SPECIAL: Spiced Pumpkin Muffins

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Lentil & pumpkin soup

October 13, 2015January 25, 2020 ~ Corrie ~ Leave a comment

HALLOWEEN SPECIAL: Pumpkin & Lentil Soup

Let’s all buy pumpkins and spend hours angrily peeling, deseeding and chopping them. YAY!… Okay, so pumpkins are a pain in the arse, but we all know we’re gonna end up putting one in our basket – until we realise it’s too heavy so try and get a trolley but can’t, because you don’t have a pound, so instead throw it on the floor, and walk out the shop.

If you did however manage to purchase a pumpkin, then why not make a delicious soup with it? Don’t mind if I do.

Lentil & pumpkin soup
Serves 4 / Takes 20 mins / Total time 40 mins / V Gf*
You’ll need: A hand blender or food processor
1 tsp rapeseed oil
1 onion, roughly chopped
½ tsp chilli flakes
3 garlic cloves, crushed
800g pumpkin, de-seeded, peeled and chopped
Small handful fresh thyme leaves
500ml gluten-free vegetable stock, I use 1 Knorr
1 can of low-fat coconut milk
3 handfuls red lentils
Garnish
2 handfuls pumpkin seeds
4 tbsp of Greek yogurt

Method
1. Add a tsp of oil to a large heavy bottomed pot and sweat the chopped onion on a medium heat until soft. Add the chilli, garlic, pumpkin, 2tbsp of water and the thyme leaves.
2. Continue to cook for a further 5 mins before adding the stock, coconut milk and lentils. Season well with salt and pepper and bring to the boil. Cover and simmer for 20 mins.
3. Meanwhile, heat a small non-stick frying pan over a medium to high heat and toast the pumpkin seeds for a couple of minutes.
4. Take the soup off the heat and blend with a hand blender or food processor. Serve topped with the toasted pumpkin seeds and a dollop of yoghurt.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian.
*Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be.

Starlight Blogger Award

October 8, 2015July 29, 2016 ~ Corrie ~ 1 Comment

Thanks sophiasramblings for nominating me for the Starlight Blogger award! I don’t really know what this means but it sounds very exciting!

This Award is created to highlight and promote Inspiring Bloggers.

Rules for the STARLIGHT Blogger Award:
Thank the giver and link their Blog to your post.
Answer the 3 original questions then the 3 new questions from your nominator given to you.
Please pass the award on to 6 or more other Bloggers of your choice and let them know that they have been nominated by you and add 3 new questions for your nominees.
Include the logo of the award in a post or on your Blog, please never alter the logo, never change the 3 original questions and never change the Award rules.

Please don’t delete this note: the design for the STARLIGHT Bloggers Award has been created from YesterdayAfter is a Copyright image you cannot alter or change it in any way just pass it to others that deserve this award.
Copyright 2015 © YesterdayAfter.com – Design by Carolina Russo

3 Original questions for everyone to answer:

1. If you could describe or picture your inner soul how will you describe it?
Haha, that is the stupidest question I’ve ever been asked! Erm, I dunno, I guess it would look like me, being my soul and all.

2. What are you working on right now?
Halloween! Making and writing about all things pumpkin. This weekend I’ve set myself the task of making calavera skull head cupcakes with my mate Anne Marie. I except them to go horribly wrong, it’s going to be very fun.

3. What is your creative dream project?
To write, design, photograph and publish my own cook book. Oh and to knit a house for me and my boyfriend to live in.

The questions sophiasramblings asked me…
1. What are the main things you blog about, and why?
I mainly blog about food because I love to cook and myself because I… love… myself? Well that sounded weird. I do write about myself a lot though to give my blog a bit of personality, no one wants just a bunch of boring old recipes right? Also, I got sick and tired of all these perfect food blogs, written by perfect girls, with perfect lives and perfect hair and PERFECT DOGS AND PERFECT BODY’S AND PERFECT EVERYTHING!… Sorry, not sure where that came from, I guess what I’m trying to say is that I wanted a food blog that was written by a normal person who doesn’t decant everything into Kilner jars. I couldn’t find one though, so I decided to write one, for busy people like me that like to cook vegetarian food but don’t like quinoa.

2: Would you rather be a democratically elected leader or a one party state dictator?
Well, there’s obviously a right answer to this question but just to be unpopular I’m going to say Dictator.

3: Do you believe world peace is possible?
Sadly not, maybe when we all become robots it might be.

I would like to nominate the following lovely bloggers for this award, please check them out!
Londoneats
veggiezest
chefindisguise
surfaceandsurface
ineedafeed
mylittlerock

And my questions for you are:
1: If you had to eat one food for the rest of your life, what would it be?
2: If you had a celebrity fragrance what would you call it?
3: What do you hope to achieve from writing your blog?

Thanks for again for my nomination! I love writing my blog and it makes me very happy that someone liked it enough to nominate me.

Roasted aubergine & tomato linguine with mozzarella

October 4, 2015January 28, 2020 ~ Corrie ~ 5 Comments

Why does linguine taste so much better than spaghetti? Surely it’s just flat spaghetti right? Anyway, after feeling a bit sniffly last week, I was craving something comforting but healthy – so I came up with this recipe. It was actually a bit rubbish at first and wasn’t going to plan – it looked dry and disappointing. So, I bullied my rather ill boyfriend to run to the shops and get me an emergency can of tomatoes. He did and whilst he was out I found 2 cans in the cupboard… Oops. Anyway, a splash of wine and can of tinned tomatoes later, I emerged from the kitchen victorious. Don’t worry, I gave Jamie an extra big portion for his trouble but still felt bad, so I made it for him again at the weekend. He really loves this pasta so I hope you do too. Bon appetite!

Roasted aubergine & tomato linguine with mozzarella
Serves 4 / Hands on time 15 mins / Total time 1 hour / V
1 aubergine, cut into strips
Cherry tomatoes (18 approx)
5 garlic cloves, peeled and bashed
¼ tsp chilli flakes
1 tbs rapeseed or olive oil
1 can chopped tomatoes
1 tbs tomato purée
2 tbs vegetarian red wine
240g linguine
2 handfuls of black olives in brine, roughly chopped
Handful fresh basil leaves, torn
2 balls vegetarian mozzarella
Extra virgin olive oil to serve

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Cut the aubergine into strips and place in a large baking tray. Slice half the cherry tomatoes in half and simply spear the rest with your knife. Add the cherry tomatoes to the aubergines along with the peeled and bashed garlic cloves. Mix in a tbs of olive oil, sprinkle with the chilli flakes and season well with salt and pepper.
3. Bake in the oven for 20 mis before taking out and giving it a shake. Return to the oven for a further 20 mins.
4. Remove again but this time add the can of tinned tomatoes, tomato puree and the red wine. Mix together and return to the oven for the last 10 mins.
5. Meanwhile, put the linguine in boiling salted watered cook according to packet instructions. While the pasta is cooking, roughly chop the olives, the basil and tear the mozzarella into chunks.
6. Drain the pasta, toss it straight into the baking tray of sauce. Mix it well before adding the olives, basil and mozzarella. Serve with a drizzle of extra virgin olive oil and good crack of salt and pepper.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

HEAT COOKS THE BOOKS: Tom Kerridge’s white chocolate & pistachio blondies

October 2, 2015January 26, 2020 ~ Corrie ~ Leave a comment

We fancy a naughty treat, so how about Tom Kerridge’s White Chocolate and Pistachio Blondies? Put the bathroom scales away, unbutton your jeans
and let’s have a pig-out.

HEAT COOKS THE BOOKS: Tom Kerridge's White Chocolate & Pistachio Blondies — HEAT COOKS THE BOOKS: Tom Kerridge’s White Chocolate & Pistachio Blondies

Tom Kerridge’s white chocolate & pistachio blondies
Makes 16
300g plain flour
2tsp baking powder
pinch of salt
100g shelled pistachio nuts (roughly chopped)
200g white chocolate (roughly chopped)
50g sesame seeds, 150g butter (plus extra for greasing)
300g demerara sugar
40ml rapeseed oil
40ml sesame oil
2 eggs
1 vanilla pod
split in half lengthways
flaky sea salt to finish

1. Preheat the oven to 180°C/Gas 4. Lightly grease a 25cm square cake tin with butter, then line the base and sides with non-stick baking parchment. Let some overhang the sides of the tin to make it easier to lift out the cake later.
2. Put the flour, baking powder and salt into a large bowl and mix well, using a balloon whisk. Stir in the pistachios, 100g of chocolate and the sesame seeds.
3. Melt the butter in a large pan over a low heat, then add the demerara sugar, rapeseed and sesame oils, and the eggs. Scrape the seeds from the vanilla pod
into the pan. Heat gently for 3-4 minutes, whisking constantly, to combine and warm through. Don’t overheat or the eggs will curdle.
4. Pour the warm mixture on to the dry ingredients, and whisk until combined and the chocolate has melted. Finally, fold in the remaining chopped chocolate.
5. Pour the batter into the prepared cake tin and bake for 30 minutes, until cooked through. It should be just golden and quite ﬁrm to touch. If a skewer inserted into the centre comes up slightly tacky, that’s fine – it means the blondie will be moist in the centre.
6. Remove from the oven and sprinkle on a pinch of ﬂaky sea salt. Leave in the tin for 10 minutes, then lift out, peel away the parchment and place on a wire rack to cool. Cut into squares to serve. The blondies will keep for 4-5 days in an airtight tin.

Heat’s Verdict:
Corrie says, “Tom Kerridge, you’re a mad man – 300g of sugar? That’s what
Peter Andre would call ‘Insania’. Mind you, anything with that much sugar in it must taste pretty darn good, so shut your eyes and pretend you’re pouring in Canderel. I did struggle to get pistachios that weren’t roasted and salted, so I gave up and bought hazelnuts instead. Well, it works for Cadbury, right? I also found that my blondies needed an extra ten minutes in the oven, as they were still pretty wobbly after half an hour. The result was pure heaven and well worth the calories –they certainly didn’t last long in the heat office, but then anything chocolatey rarely does. Thanks, Tom!”