Lemon & Blueberry Cake

| IrelandAM, Recipe

Lemon and Blueberry Cake 

I demonstrated this recipe on IrelandAm on 31st August 2018

This is an all-in-one cake batter so it is important to have all your ingredients at room temperature.  


360g self raising flour
360g caster sugar
360g room temperature butter
6 eggs
Zest of 1 large lemon
1 small punnet blueberries
Drop vanilla extract 


400g icing sugar
200g room temperature butter
Lemon curd (shop bought or home-made, see recipe below)  

 3 x 8” cake tins, greased and base lined 


In a mixing bowl cream together the flour, sugar, butter, eggs, vanilla and lemon zest until you get a smooth batter. Carefully fold in the blueberries.  

Divide the batter between the three cake tins and bake at 175C for 25 minutes until well risen and golden.  

Meanwhile make the buttercream filling: Cream together 400g of sifted icing sugar and 200g soft butter. Continue to beat vigorously to create a soft buttercream. Stir in a tablespoon of lemon curd to give it a lovely lemon flavour.  

 When the cakes are baked, leave in the tins for a few minutes to settle, then turn out onto racks to cool.  

 When cool, sandwich with a layer of lemon curd and butter cream. Coat the outside of the cake with buttercream and then top with a few fresh blueberries to decorate.   

Lemon Curd 

This recipe uses a lot of lemons and eggs but is so delicious in cakes or spread on warm toast or scones. Keeps for about a week in the fridge.  A really useful recipe to have in your repertoire. 

150g butter
300g caster sugar
Juice of 6 lemons
4 eggs
2 egg yolks 


In a saucepan gently melt the butter, sugar and lemon juice. (Do not boil)   

Beat the eggs and egg yolks together and add to the warm mixture in the saucepan.  

Stir slowly over a low heat until the mix thickens and coats the back of a wooden spoon. 

Pass the curd through a sieve into a bowl and leave to cool.  






Chocolate Orange Brownies

| IrelandAM, Recipe

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I made these simple delicious brownies on Ireland AM on Friday 12th January


  • 120g milk chocolate
  • 280g dark chocolate (70% is good)
  • 280g butter
  • 150g plain flour
  • 350g light soft brown sugar
  • 6 eggs beaten
  • Zest of 1 orange
  • 1 Terry’s Chocolate Orange


  • In a microwave or in a bain-marie melt the dark & milk chocolate and butter together, put aside to cool.
  • In a separate bowl combine flour, sugar and eggs and whisk until mixture is smooth.
  • Add the cooled chocolate mix to this bowl and mix until combined. Grate in the zest of one orange and mix in.
  • Pour half the batter into a lined 12in X 8in tin.
  • Chop up 1/2 a chocolate orange and sprinkle on top of the batter.
  • Pour the second half of the batter on top with the second half of the chopped chocolate orange. (Keep some aside for decoration).
  • Bake in a preheated oven of 170 degrees for 30 mins.
  • When brownies are cooled cut into 16 squares.
  • Drizzle with melted chocolate and sprinkle the top with the remaining chocolate orange.



Funfetti Cupcakes

| IrelandAM, Recipe

I demonstrated how to make these pretty funfetti cupcakes on IrelandAM on September 8th 2017


Funfetti Cupcakes

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180g self raising flour

180g room temperature butter

180g caster sugar

3 eggs

3 tablespoons sprinkles

Drop of vanilla extract

For the icing:

400g icing suger

200g room temperature butter

Drop vanilla extract

Food colours

You will need paper bun cases and a bun tin, piping bag and tip


  • Preheat the oven to 175C.
  • Place the flour, butter, sugar, eggs and vanilla in a stand mixer (or use a hand mixer and bowl) and mix together on medium speed until smooth and well combined.
  • Add in the sprinkles and mix through
  • Fill each bun case about ¾ full with the batter. A potato scoop is useful here to get even size scoops of batter.
  • Bake at 175C for 18-20 minutes.

In the meantime make the buttercream icing.

  • Place the sieved icing sugar and soft butter into the bowl of the mixer along with a drop of vanilla extract and mix on a low speed first to combine and then gradually increase the speed.
  • Keep beating for 3-4 minutes to achieve a light fluffy icing.

When the cupcakes are baked leave to cool in the tin for 5 minutes then remove to a wire rack and leave until completely cold.

To get a stripe effect on the icing, using a long handled brush paint vertical stripes of food colouring on the inside of the icing bag. Fill the bag with the icing and then pipe on top of the cooled cupcakes.

You can add fondant ears and horn to make unicorn cupcakes!

enjoy x





Milk Chocolate Tiffin Squares

| IrelandAM, Recipe

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I showed how to make these easy chocolate biscuit squares on TV3’s Ireland AM on 09/08/17. This is a very simple no-bake cake that the children will love to make. No baking involved – all it takes is a few hours setting in the fridge


400g milk chocolate
200g butter
4 tablespoons golden syrup
125g digestive biscuits
125g rich tea biscuits
2 share packs of maltesers (approx 200g)
extra chocolate for drizzling and extra crushed maltesers for topping.


Place chocolate, butter and golden syrup in a bowl and melt together slowly over a bain marie or in a microwave. 

Place biscuits in a zip lock bag and smash with a rolling pin to a fine crumb with a few small chunks of biscuit left. Add the biscuits to the melted chocolate mix along with the lightly crushed maltesers and stir well together. 

Line an 8″ square tin with parchment paper and press cake mix into the tin. Refrigerate for at least 4 hours, or overnight. 

When set, drizzle melted white, dark or milk chocolate over the top and sprinkle with extra crushed maltesers. Cut into squares and enjoy! 

You can add other treats to this recipe such as crushed crunchie bars, chopped mars bars, chopped turkish delight, mini marshmallow – whatever takes your fancy!





Vanilla Chocolate Chip Whoopie Pies

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I showed how to bake these on TV3’s Ireland AM on Friday 2nd June

You can watch me make these on my YouTube channel

A whoopie pie is sort of a cross between a cookie and a cake, usually sandwiched with buttercream or marshmallow fluff. I like to turn them into more of a dessert and sandwich them with fresh cream and berries. 

They are so easy to make, an ideal recipe to make with the kids, and don’t need any baking tins or liners – just a flat baking sheet or cookie sheet, lined with greaseproof paper. 

280g Plain Flour
1tsp Bread Soda
1/4tsp Salt
120ml Buttermilk
1 tsp vanilla extract
85g butter (room temp)
140g Caster Sugar
1 egg
Chocolate chips/berries/nuts (topping of choice)

• Preheat oven to 170 degrees
• In a bowl combine flour, bread soda and salt.
• In a measuring jug combine the buttermilk and vanilla. Set both of these aside
• Using a stand mixer or a hand mixer cream the sugar and butter until light and fluffy.
• Add in the egg on medium speed and beat until combined.
• Reduce the speed on the mixer and alternately add in the flour and buttermilk mixes until flour is incorporated.
• With an ice-cream scoop or spoons scoop the batter onto a lined flat baking tray (make sure to leave space between each scoop as they will spread in the oven)
• Top each scoop with chocolate chips, fruit or topping of your choice
• Bake in a preheated oven 170C degrees for 12 minutes.
• Place on a rack to cool
• Once cooled, sandwich with buttercream or whipped cream and enjoy
• You can also add extra fruit to the filling such as chopped strawberries, blueberries or raspberries.

Let me know if you bake them. x