Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Strawberry Tarts September 12, 2015

Strawberry Tarts

These are a lovely tasty way to say goodbye to Summer and they’re easy to make too.

If you’ve visited my blog before you’ll most probably know I’m useless at making pastry, so I bought ready made all butter pastry cases. But go ahead and make your own if thats what your good at 😉 I used 8 pastry cases but you could use mini ones or make one large tart.


Ingredients for the strawberry filling


2 cups of washed, hulled and roughly mashed strawberries

1/2 cup granulated sugar, plus 3 Tbsp

zest of one lemon

3 tsp cornflour


Ingredients for the vanilla cream topping


1/2 cup soured cream

2 Tbsp soft dark brown sugar

1 tsp vanilla bean paste or 1/2 a vanilla bean, seeds scraped out

small srawberries for garnish, optional


Method for the strawberry filling


In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.

Continue to cook for about 5 minutes, until thickened.

Allow to cool for 15 minutes, then divide into the tart shells. Place in the fridge to chill.


Method for the vanilla cream topping


In a small bowl stir together the sour cream, brown sugar, and vanilla, until smooth.

Dollop onto the chilled tarts, and top with a mini strawberry.

Tip: This vanilla cream topping does not go thick like whipped cream. Best not to put on top of the tarts until your ready to serve. This cream is also delicious used for dipping fruit into.






Easy Peasy Blackberry Jam August 22, 2013


This is a really easy and tasty jam. You could even use frozen blackberries, just let them thaw a little first. You can use it for toppings for pancakes, cheesecake, toast, ice cream or put it in a sandwich.




4 cups of blackberries

1 cup white sugar, I used caster sugar

2 Tbsp cornflour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon lemon juice


Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form, place about 1 tablespoon blackberry juice in a small bowl and stir in cornflour until it’s smooth. Pour cornflour mixture into saucepan.

Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon, allspice and lemon juice. Remove from heat and pour into heated preapared jars. Cover with wax disk and allow to cool slightly before putting lids on tightly.





Mocha Cookies May 6, 2012

Some temptations just can’t be resisted, put out a plateful of these melt-in-the-mouth cookies and watch them vanish.


Makes about 20




200g/7oz butter, softened

115g/4oz plain chocolate, broken into squares

50g/2oz icing sugar

30ml/2Tbsp strong black coffee

200g/7oz plain flour

50g/2oz cornflour




Preheat the oven to 190C/375F/gas mark 5. Line baking sheets with baking parchment.

Melt the chocolate in a bowl over hot water.

Cream the butter and icing sugar together until smooth and pale.

Beat in the melted chocolate, then the coffee.

Sift the flour and cornflour into the mixture.

Fold in lightly and evenly to make a soft mixture.

Put spoonfuls onto baking parchment and bake for about 15 minutes, or until the cookies are firm and just beginning to brown.

Leave to cool on the baking sheets for 10 minutes before moving onto a wire rack to cool completely.



Clementine Meringue Pie March 4, 2012

Filed under: Butter,Clementines,Cornflour,Eggs,Meringue,Sugar — dogsmum @ 6:20 pm
Tags: , ,

I’m getting a bit ahead of myself with posting this in March as it really is a perfect Summer Pudding, although it does taste good today too 😉


250g shortcrust pastry

flour, for dusting

4 clementines

70g butter

80g caster sugar

20g cornflour

2 eggs, separated


Preheat oven to 190C/gas 5.

Roll out the pastry on a floured surface and use to line a 20cm flan plate. Line with baking parchment and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes.

Finely grate zest from the clementines and squeeze the juice.

Place in a saucepan with the butter and 30g of the caster sugar, then heat gently for about 5 minutes until the butter and sugar dissolve.

Whisk together the cornflour and 3Tbsp of cold water in a small bowl until you have a smooth thin paste.

Beat in the egg yolks, then whisk into the hot clementine mixture.

Cook over a low heat, stirring continuously for about 5 minutes, until the mixture thickens and becomes glossy.

Remove from heat and allow to cool. Once cooled use to fill the pastry case.

In a clean grease-free bowl, whisk the egg whites until thick and they hold their shape.

Add the remaining caster sugar, adding a spoonful at a time, whisking well after each addition until you have a thick and glossy meringue that stands in stiff peaks.

Pile the meringue on top of the filled tart and place in the oven for 5 minutes, so the meringue is golden.

Allow the pie to cool before slicing and serving.

Enjoy 🙂


Melting Moments February 17, 2012


250g unsalted butter, softened

60g icing sugar, sifted

1/2 tsp vanilla extract

250g plain flour

60g cornflour

red food colouring (the gel type works best)

For the filling

125ml full-fat or semi-skimmed milk

2 Tbsp plain flour

125g caster sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

2 Tbsp jam


Beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few more seconds

Sift the flour and cornflour together into the bowl and mix until smooth.

Paint a straight line of food colouring on the inside of a piping bag, from the tube opening of the bag. Spoon the mixture into the piping bag.

Spoon 32 spoonfuls onto the baking tray. Chill in the fridge for about 15 minutes to firm.

Preheat the oven to 180C/350F/gas mark 4.

Bake the biscuits for about 15 minutes until they are pale golden. Leave for a few minutes before transferring to a cooling rack.

To make the filling, heat the milk with the flour in a small saucepan, whisking constantly until the mixture thickens and boils. Whisk over a very low heat for a minute too cook out the taste of the flour, then pour the mixture onto a plate. Cover closely with cling film to prevent a skin forming and leave until completely cold.

Beat together the butter and sugar until very pale and fluffy. Add the thickened milk mixture and vanilla and beat until light, creamy and almost white.

To assemble, spread a little jam on the bases of half the biscuits. Spread the cream filling onto the other halves and sandwich the two halves together.

Here’s another slightly different recipe…

You can use the vanilla or 1/2 tsp cardamom powder. You can also dust these cookies with icing sugar.


100 g (3/4 cup) plain flour
30 g (2 tbsp) cornflour
60 g (1/2 cup) icing sugar
100 g (1/2 cup) butter
2 Tbsp milk
1 tsp vanilla extract


Sieve the flour and the cornflour together into a bowl.

In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

Put in the flour mixture, milk and vanilla extract and mix until smooth and there are no lumps.

Preheat the oven to 180 degrees centigrade/ 350F/Gas mark 4.

Make small balls, flatten lightly with your palms and bake.

Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.


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