Lemon layer cake

Lemon layer cakeThis cake is a delightful cross between a sponge cake and cheesecake, with the lemon sauce providing a refreshing twist. So, why bother making two cakes separately when you can have all in one?

See the recipe

Mocca flapjacks

Mocca flapjacksIf flapjacks sound too boring for you, try these mocca ones – they are so not your ordinary flapjacks! They are yummy and a little chewy, and you’re bound to reach for a second helping (and a third, and a fourth…)

See the recipe

Chocolate orange bundt cake

Chocolate orange bundt cakeThis chocolate orange cake is moist and velvety. By making it in a bundt tin, it looks more interesting, too.

The cake is perfect for an indulgent afternoon tea and if there’s any left over, you can pop the pieces in the freezer.

See the recipe

Berry pavlova

Berry pavlovaPavlovas are great desserts: their crunchy and gooey meringue base topped with luscious vanilla cream and lots of berries are bound to please everyone.

See the recipe

Choc Shot – sugar-free liquid chocolate

Choc Shot - sugar-free liquid chocolateFancy some hot chocolate but want it without refined sugar? Want to make some chocolate treats but can’t be bothered to melt the chocolate? Choc Shot, liquid chocolate belonging to the ‘Sweet Freedom’-family, is the answer.

Read more

Baked plum pancake

Baked plum pancakeI love baked plums and I love baked pancakes. I thought I’d try and combine the two and see what happens. The end result is this delicious dessert that also works well as a breakfast/brunch.

See the recipe

Hazelnut and chocolate cookies

Hazelnut and chocolate cookiesThese cookies are nutty and crunchy with a chocolate and hazelnut filling (a little bit like homemade Nutella). They are easy and quick to make, so if you have children, get them involved in the fun of making them!

See the recipe

Fruity breakfast scones

Photo of breakfast scones with some no-added-sugar strawberry fruit spread and half a strawberryThese breakfast scones are lovely and fruity: not only do they have dried apricots and sultanas in them, but I have also included some mashed banana. To start with, the banana was merely supposed to work as an egg substitute, but it turned out the scones actually tasted a lot better with it than when I made them with egg! See the recipe