Granny's Kitchen

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

Valentine Day Chocolate Tart February 13, 2018

Choc Tart 1Choc Tart 2

This looks so fancy but believe me when I say it’s easy…I don’t really do complicated.




1 shop bought sweet pastry tart

14 oz dark chocolate, although in this I did run out of dark chocolate so used half dark & half milk

10oz double cream

5 Tbsp butter




Break the chocolate into pieces & place in a large heat proof dish with the butter.

Put the cream into a small pan & heat, but don’t let it boil.

Pour the hot cream over the chocolate & butter & cover with cling film. Do NOT stir, just cover & leave for 5 minutes.

Using a hand held whisk, whisk the mixture until smooth & pour into pastry case.

Leave in refrigerator for at least 2 hours to set.

I used frozen (defrosted) berries to serve with this as there’s no sweetner added to them at all & the tartness of the berries cuts through the sweetness of the chocolate tart.

Happy Valentine’s Day, love you all x



Cheats’s Plum Tarte Tatin February 5, 2017


This is easier than the classic tarte tatin but just as tasty for a quick dessert.


25g butter

75g soft dark brown sugar

6-7 plums, or you could use nectarines

250g ready to roll puff pastry


Preheat oven to 170C/gas 5.

Line a 20 – 22cm cake tin with parchment paper, so that it comes up the sides & grease it with the butter.

Sprinkle the sugar over the butter & press down lightly.

Halve & stone the fruit, then arrange them on top of the sugar (cut side facing down) packing them in tightly.

Roll out the pastry & cut a 24 – 26cm circle. Lay the pastry on top of the fruit & tuck it in around the fruit. Make 3 small holes in the pastry to let the steam out while the tarte is cooking.

Bake for 40 minutes or until golden.

Place a plate on top of the tin, then turn over, expect some juice to escape. Remove the tin & parchment paper & serve while still warm. Mmmmmmmm


Banoffee Mountain November 18, 2016










Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.




1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream




Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.


Banana Frozen Yoghurt with Grilled Pineapple May 12, 2015

Banana Frozen Yoghurt

This makes a nice dessert! Its also a lovely alternative to ice cream and easy to make.




3 ripe (but not brown) bananas

1/2 x 405g tin Carnation Light Condensed Milk

200g pot fat free plain yoghurt

Pineapple, optional




Mash the bananas with a fork in a bowl to make a soft pulp.

Add the condensed milk and yoghurt. Stir well.

Pour into a plastic container. Cover and freeze for at least 4 hours, or overnight.

Grill slices of pineapple for 2 – 3 minutes each side and serve with the frozen yoghurt.




Chocolate cake in a mug February 26, 2015

Cake in a mug

Feeling too lazy to make a dessert, make these, you can even top with ice cream if you wanted.




4 Tbsp plain flour
4 Tbsp caster sugar
2 Tbsp cocoa
1 tsp baking powder
1 egg
3 Tbsp whole milk
3 Tbsp oil (I used olive oil, but any will do)
1/2 tsp vanilla extract
1tsp butter or margarine (optional)
3Tbsp chocolate chips (optional)



I know a lot of people mix theirs right in the mug, but its less messy if you mix it up in a small bowl then spoon it into the mugs, yes, this makes 2 cakes in a mug, you also get a lot more cake than if you were having a cup cake, and because of that I now don’t want my dinner :-/

Combine all ingredients together in your bowl.

Mix with a fork until well combined.

Pour or spoon an even amount of mixture into each mug.

Cover each mug with cling film.

Microwave for 60 – 65 seconds for each. Cook each mug separately and remember they will continue to cook a touch more on standing, touch the centre and if it’s firm then your cakes are done. Try not to overcook these or they will go rubbery (the perils of the microwave!)



No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)


Ingredients for the base


15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature


Ingredients for the filling


2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries




In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.




Butterscotch Pudding June 3, 2014

Caramel Dessert

This homemade butterscotch pudding recipe use’s the sort of ingredients we all have in our cupboards and is so easy to make, you will wonder why you ever bought a packaged pudding.



2 cups milk
1 cup dark brown sugar, packed
4 Tablespoons all purpose flour
2 large eggs
1/8 teaspoon salt
1 teaspoon vanilla extract



In a large saucepan, with heat at medium, stir together milk, sugar, flour, eggs and salt.

Stir constantly with a balloon whisk while the mixture comes to a boil and begins to thicken.

Remove pan from heat.

Whisk in vanilla.

Pour pudding into four individual serving cups, cover with plastic wrap and refrigerate until chilled and ready to serve.

This amount makes 4 – 6 servings, depending on how big you want them. I made some smaller ones as some are for Grandchildren.






Six Minute Chocolate Pudding November 3, 2013

Choc Pud

Yes ready in only 6 minutes!  Can’t get better than that, and it’s easy peasy too.




125g butter

125g sugar

125g plain flour

75g cocoa powder

2 tsp baking powder

3 eggs




Whisk together butter, sugar, flour, cocoa, baking powder and eggs. It will be rather stodgy but believe me, it works.

When mixture is all combined, turn it into a greased 900ml/1½ pint, pudding basin, smooth down, cover with clear film and microwave on high for 6 mins.


This is good served with custard, cream or chocolate sauce. Chocolate sauce recipe is below.


Chocolate Sauce Ingredients


50g butter

100g plain chocolate, chopped

15 ml golden syrup

150ml double cream




Melt together butter, chocolate and golden syrup over a pan of hot water. Once melted, stir in cream (this will thicken sauce).


Serves 6, apparently 😉



Try only using 65g cocoa powder along with 100g of chocolate chips




Plum and Almond Crumble September 22, 2013



This is fantastic with fresh plums, especially as they are now in season, but you could also use tinned one’s if you wanted. And you’ll love the crumble topping, with almonds and marzipan.




16 – 20 plums, halved and stoned

3 Tbsp caster sugar


For the crumble topping


125g plain flour

50g sugar

125g cold butter, cut into cubes

50g flaked almonds

175g ready to roll marzipan




You’ll need one 2 litre pie dish.

Preheat the oven to 180°C/gas 4. Put the plums and sugar in the ovenproof dish and toss together.

Mix the flour and sugar in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture has the texture of coarse breadcrumbs. Stir in the flaked almonds, then coarsely grate the marzipan and add it to the crumble mix in 2 or 3 batches, tossing lightly.

Sprinkle the topping evenly over the plum filling and bake for 40-45 minutes or until the crumble is golden and the filling is just beginning to bubble up from underneath the crust. If the topping begins to get too brown before the filling is ready, cover loosely with a piece of foil.

Serve hot with custard or cream.

You can cook the crumble in individual dishes if you like. Quarter the plums and cook the crumbles for about 30 minutes.

If you want to take the skins off the plums first, the easiest way is to put the plums into very hot water for 1 – 2 minutes then straight into very cold water for 1 – 2 minutes and the peel will easily come away from the plum.








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