Monday, October 24, 2016

Meal Planning Monday - Week 43

I've had a couple of really busy weeks at work which always plays havoc with my meal plan! So there are a couple of repetitions from last week's plan where they are things I hadn't got around to making.

I'm working late on a project and probably won't be home in time for dinner.

I'm working from home. I had been planning to make mac and cheese but swapped and did that last Saturday as my mother-in-law came around so tonight I will do roast chicken - probably thighs but possibly a whole one.

prawn stirfry with spiralized veg and creamy quark sauce; my husband will either go to his mum's or I can cook him something from the freezer

bubble and squeak patty for me, gammon for him

end of the week treat - something like fish and chips (from the freezer not the chip shop!)

Lunch: beans on toast as we are going to some friends in the afternoon where there will be cake
Dinner: steak and chips perhaps - unless I get time to think of something else

Lunch: beignets
Dinner: TBA. I'm off all next week so will spend a bit more time planning meals from tonight onwards

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Sunday, October 23, 2016

Hoxton Street Monster Supplies Cookbook Giveaway and Halloween Chocolate Orange Tart

I've got a great giveaway just in time for Halloween where not one, not two, but three of you can win a spooky cookery book full of recipes and ideas for party food for Halloween and any sort of horror-themed party (movie night?) you might want to hold at any time of the year.

The Hoxton Street Monster Supplies Cookbook is worth £13 and is a beautifully illustrated 160 page hardback cookbook with over 70 recipes and humorous advice for entertaining.

Hoxton Street Monster Supplies claims to be London’s "and quite possibly the world’s only purveyor of quality goods for monsters of every kind." All profits go to the Ministry of Stories, a creative writing and mentoring charity for young people which looks absolutely brilliant; I would have loved something like this when I was a kid and am going to look into signing up as a volunteer.

The cookery book says it is a revised edition featuring recipes suitable for humans, but has plenty of advice for what to do if you are inviting the undead to your party - allow extra time for zombies to eat dinner as they tend to be very slow; never seat a cyclops next to a giant spider (cyclops are sensitive about the fact that they only have one eye) and so on.

Recipes are divided into chapters: sweets and pastilles (including crunching bone toffee and fairy brain fudge), biscuits and cookies  (phlegmy dodgers, gingerdead men and toenail macaroons), cakes and bakes (clotted blood cakes, fresh maggot brownies, which I couldn't bring myself to make, and spiced earwax pie, which looked like treacle tart from the recipe), jams and curds (including human snot curd and pickled eyeballs), savoury snacks (chunky vomit dip, small intestine skewers) and potions and poisons (eg satanic smoothie).

The recipe for brain cake, or rather 'braaaiiiinnnn cake', made me laugh - translated for use by zombies. The recipe runs: "Oooooooog. BBBRRRAAAIIINNNNS! Brraaaauuuunnnnns. AAR! Errrrrg" and so on. So I won't be attempting that one.

If you can get past the slight sense of revulsion that I felt when reading the names of some of the recipes (yes I know they are not serious but some are just gross!) and read the introduction to each recipe they are really funny - and I can assure you that the recipes contain perfectly normal ingredients! I think this would go down really well with children in particular so if you fancy being in with a chance to win a copy of the book scroll down to the end.

The giveaway is open to UK addresses only and the books will be sent to the winners directly by the publishers.

I decided to make one recipe from the book so I could review it, and since it was over a week until Halloween and I wasn't about to throw a party I decided to make one of the most normal sounding recipes: Night Terror Torte. This is basically a chocolate and orange tart, using a ready-made sweet shortcrust pastry base.

You slice two oranges and cook them in a sugar syrup (mixture of sugar and water); bake the pastry case blind and then make the filling from ground almonds, butter, sugar and eggs then dark chocolate. Add some of the orange slices which you have chopped while keeping the rest for decoration, and bake the assembled tart in the oven.

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Saturday, October 22, 2016

Pink Elephant Baby Shower Cake - Almond, Apricot & Mascarpone

My sister is having a baby! I’m really excited that I’m going to have a niece and I expect my parents can’t wait to be grandparents. It’s amazing how many things you need to think about when you are expecting a baby so it’s nice that in the UK we are increasingly adopting the tradition of baby showers. We have always given gifts when babies are born, but I like the American tradition of everyone (well, the women) getting together before the baby is born to shower the mother-to-be with love. It’s also helpful to receive any gifts you might have been given anyway before the baby comes, because otherwise you will probably have bought everything you need by the time it’s born!
It’s also a nice way for the mum-to-be to feel spoiled so I was happy to help organise a baby shower for my sister. It was held at the house of one of her friends, as they all live in the same area whereas I live further away, so the host arranged for everyone to bring something different to the shower, such as food, drink and decorations. I brought a few decorations, some games, and of course the cake!
You can see and download the games I did at a previous baby shower for a friend.
I started thinking about how I would design and decorate the cake before I put any thought into flavour. I wanted the cake to look the part – I had to carry it on a train and it didn’t need to feed hordes of people so much as I loved some of the two and even three-tier cakes I’d seen online, I decided one tier was enough – but I still wanted it to look special.
I also didn’t want to use a design I’d done before – partly as I wanted a new challenge but mainly because as it’s my sister, I thought it needed to be unique.
I’d made cakes with baby shoes, teddy bears and ABC blocks on before, which seemed the most obvious ideas. I browsed online for quite some time to get ideas for other themes – I wanted the cake to have pink elements as my sister is having a girl, but not for the entire cake to be pink. One motif that kept coming up was elephants, and when I found some baby shower napkins with elephants on, I decided this would be perfect. I also had my eye on the Fmm Easy Bunting Cutters, Set of 3
which I’d bought and wanted to try out. Bunting can be used for all sorts of occasions and themes and it reminded me of both garden parties and also the circus, which worked really well with the elephant idea.
 I decided to make the elephant the week before and let the fondant set hard; I knew I wouldn't have much time when I was baking the cake for the baby shower and this would give me extra time to deal with any problems like if the elephant's trunk fell off!

I added a little bit of black food colouring to a ball of white fondant -usually I complain that it's too hard to colour your own black and you have to buy it, as black food colouring only makes the fondant grey. In this case that was exactly what I needed! I had a look at a few pictures of elephants online and moulded the fondant freehand, using a knife to slice into the piece at the bottom to separate it into two legs.

I had these baby girl wafer decorations left from a previous baby shower and didn't want to use them on the cake itself but had an idea after seeing a picture of an elephant holding a balloon - I stuck it onto a cocktail stick and put that in the elephant's trunk.

I then used a small heart cutter to cut out a shape from fondant that I had coloured pink and used this for the elephant ears, and cut the tops off two more hearts for the feet. I made an eye from a tiny ball of white fondant and dipped a cocktail stick into black food colouring to dot on the pupil.

I had a plaque cutter I picked up ages ago like this one:

PME Plain and Fluted Double Sided Oval Cutter, Medium, 50 mm, 2-Inch
that I used to make a plaque from pink fondant and put another 'it's a girl' wafer onto it using edible glue.

I also covered a cake board in white fondant and let it go hard in time for next week.
So on to the cake itself. I wanted something light but not lemon as I've made a lot of lemon cakes before. The Baking Book: The Ultimate Baker's Companion (Good Housekeeping)had a recipe for almond and apricot cake and I decided to do this, but I scaled up the recipe by 50% once I found that the quantities given baked two quite thin layers of cake.

By the time I'd made three and piled the apricot and mascarpone filling in the middle it was quite a tall stack; it would have looked nice just dusted with icing sugar as the recipe suggested, but I decided to cover it in fondant so I could decorate the cake how I wanted.

You can find the full recipe on the Good Housekeeping website.

I spread the apricot compote onto the cake and topped with mascarpone mixed with icing sugar, between each layer

I spread some of the extra around the sides and on the top of the cake

When it came to decorating the cake, I covered the whole cake in white fondant and placed it on the cake board I had previously covered, with a ribbon around the edge. I stuck another piece of ribbon around the bottom of the cake, and mixed up some royal icing which I tinted pink, to pipe strings for the bunting around the cake.

I used the bunting cutter to cut out the shapes - it just gives you a lot of triangles (joined together which you have to separate) but this does mean that they are exactly the same size and shape.

I used a cocktail stick in pink food colouring to make a polka dot pattern on alternate bits of bunting then stuck each piece on to the cake with edible glue. It was hard to make it as neat as I wanted though.

I put the 'it's a girl' plaque onto the front of the cake, and the elephant on top standing on a circle of pink fondant. I switched the ribbon around the cake for a paler one as I thought the other one was too bright.
My sister seemed really pleased with the cake and it tasted absolutely delicious - really light and creamy. The decoration isn't as neat as I would have liked but I do think the elephant on top is quite sweet.

Friday, October 21, 2016

Colourful Garden Birthday Card

There's quite a lot going on with this card but I think the colours work well together and I like it. The backing paper is actually all one piece of paper with a mixed pattern showing watering cans, green leaves and clouds and more. One of the very first things I bought for my cardmaking stash was a packet of paper flowers, with green leaves and red flowers. I still had some of them left so used foam pads to layer them on to the card. Finally I cut a small square out of the remaining backing paper that was a box with scalloped edging, and put a 'happy birthday' outline sticker on it. I used another foam pad to stick this on the card and raise it up.

Thursday, October 20, 2016

Review: Birley's Sandwiches, Cannon Street, London

When I was just starting out in my career a more senior colleague used to go to Birley’s to buy his lunch most days. That was at least ten years ago and when I went to a Birley’s recently I thought ‘wow, they’ve been going for ten years’. In fact, they have been around for more than 25 years, according to the company’s website – the secret to their longevity is perhaps partly that they do move with the times but aren’t built around trends. If you just want a ham sandwich (that isn’t pre-packaged), you can get a sandwich – but they also do things like Cajun spiced chicken focaccia.

I was on a course near to the chain’s Cannon Street location and didn’t have long for lunch, but didn’t want to take a sandwich back to the windowless basement room the course was in. I didn’t think I had time to eat in a café but tried Birley’s and was pleasantly surprised. I got a table, and had enough time to eat a hot toasted Cubano sandwich containing ham, pulled pork and pickles, and get back to my course in time.
You order your sandwich at one counter and go to another to pay, which keeps the flow of customers moving (and means you can browse what is in the counter without people being in the way), then return to the counter with your ticket and wait for your number to be called – this gives them time to toast a sandwich if you order something hot. You can definitely buy cheaper salads and sandwiches – even in the City – but in my opinion Birley’s is worth the extra money.

Tuesday, October 18, 2016

5 easy ways to DIY the perfect gluten free Christmas hamper

When it comes to giving a gluten-free person a great gift, it can be hard to find something that they will like. Staying clear of some of the most popular type of presents makes it tricky to come up with ideas, especially for those who are not naturally good at shopping for presents for other people. Giving someone a hamper at Christmas is a good way to give them a selection of their favourite things but if that person is gluten free, it is vital to ensure that everything inside the festive basket can be enjoyed.
This means that it is important to do a bit of research before buying anything and looking at the ingredients is a good idea, and anything that is gluten free will be advertised as such, so look at the labels before buying. Tasty gluten free hampers for Christmas are fairly easy to put together once a few gluten free items have been identified and while some people will choose to put their own hamper together; others will prefer to use a company that specialises in Christmas hampers to put together a special gluten free basket.

Whichever way appeals, here are five things to put inside a gluten free hamper this Christmas:
  1. Candles
One of the easiest ways to give someone who follows a gluten free diet something nice is to avoid giving them anything food-related. Scented candles can be put into a nice hamper at Christmas and given as a gift and they can come with different smells, in a variety of colours and all kinds of sizes and shapes.
  1. Toiletries

Another great gift to give a gluten free person is some toiletries, including:
  • Aftershave
  • Perfume
  • Moisturiser
  • Bubble bath
  • Face creams
  • Soaps
These can come as a mixture of items in one basket and they make for the perfect gift for anyone who likes to pamper themselves.

  1. Alcohol
Not all alcohol is gluten free, so it is important to do some research first.

Below are a few examples of alcohol that doesn’t contact gluten:
  • Vodka
  • Gin
  • Rum
  • Tequila
Important: However, it is important to note that some flavoured alcohol will contain gluten and lots of alcohol contains wheat, so it is vital to check out which bottles are safe for someone on a gluten free diet.

  1. Fruit & Flowers
Another great way to buy someone a present that doesn’t contain gluten is to buy Christmas gift baskets from filled with fruit and flowers.

  1. Gluten Free Food
Of course, the easiest way to buy a gluten free dieter something that they can eat is to buy specialist gluten free food and this can be done by checking out labels or shopping online in a dedicated gluten free section of a website.

Many people now follow a gluten free diet for a number of reasons and as such, putting a hamper together for a gluten free person this festive season is easier than ever before.  

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Monday, October 17, 2016

Meal Planning Monday 2016 - Week 42

spaghetti Bolognese

tuna steak and spiralized veg for me, chicken chargrills for him

prawn stirfry with spiralized veg and creamy quark sauce; my husband will go to his mum's

bubble and squeak patty for me, gammon for him

burger and chips

Lunch: hotdogs
Dinner: chicken thighs and roast potatoes (cook extra chicken for tomorrow)

Lunch: pizza bagels
Dinner: filled Yorkshire puddings using leftover chicken

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Sunday, October 16, 2016

Tips and advice from some of the best bloggers around at Stylist Live

Where can you hear from Michael Zee, the man behind the Instagram sensation Symmetry Breakfasts, Kate Doran from food blog Little Loaf, Alex Stedman of fashion blog The Frugality, Amali de Alwis, CEO of Code First: Girls, restaurant critic, author and TV pundit Grace Dent, Miriam Gonzalez Durantez, lawyer, cookbook author and wife of former Deputy PM Nick Clegg and Dan Doherty of restaurant Duck and Waffle? Why, at Stylist Live, of course!
I love Stylist magazine - it's distributed free of charge in certain large cities (including London where I work) and at airports, a ground-breaking idea for a 'proper' magazine. It's weekly so smaller than the monthly glossies but in my opinion the same level of quality and a really excellent publication, as its various awards prove.

Several months ago I saw an ad in the magazine for Stylist Live - an event in London featuring over 150 inspiring talks and workshops with stalls and demonstrations. I feel like I don't often spend a day doing something just for myself, so took a day off work and bought an early-bird ticket for just £15, which gave me access to reserve one session plus a catwalk show - but crucially, I could go to any other talks on the day if there were still spaces.

So off I went on Friday, arriving at the show just as it was opening, and headed straight (well, after getting some breakfast) upstairs to the rooms where the talks and workshops were taking place. Perhaps because it was Friday (Stylist Live also took place on Saturday and Sunday) there weren't quite so many people and I was able to get into all the sessions I wanted to and usually got a good seat near the front.

I went through the schedule and circled the talks I was interested in (plus the one I had already booked) and decided to start the day with something a bit different - a talk on coding from Amali de Alwis, CEO of Code First: Girls. Her organisation teaches girls how to code, aiming to increase the number of women in technology. She gave a fascinating talk about women in technology and basically explained how the internet works, and is clearly passionate about what she does and why more women shouldn't be afraid of coding.

She explained coding languages and talked about how you can create websites - I asked Amali whether it's very difficult to move from a blogger platform like this Google one that I use, to create my own website - something I'd never dreamed of doing in a million years. Amali said it's really not that hard, and Code First: Girls offers 8-week evening classes in London where by the end of it I can have created my own website looking exactly how I want it. I might have to do that!

The second talk I went to was by Alex Stedman from The Frugality. I'd never heard of it as it's a fashion blog and I don't follow those - Alex has 70,000 followers on Instagram too so must be doing something right! I've since browsed her blog and it looks really good - Alex is a stylist by background and shares clothes and accessories you can buy on the high street that don't cost a fortune.

Alex Stedman from The Frugality (right)

Alex gave advice on using affiliate programmes (eg Linkshare) to make a commission from anything on your site that you promote and readers click through to the retailer to buy; she also felt that having too many sponsored posts on a blog is not a nice user experience as you lose your voice. The best way to grow your following, Alex suggested, is to put yourself out there on social media - people won't just stumble across you.

She also felt it was important to have a niche and not to try to be something to everyone - which I do with this blog. It's inspired me to think a bit more about my brand! Her other tips included:
  • only work with brands that fit your style (you have to say no to good freebies sometimes)
  • get a good camera - but it doesn't have to be expensive
  • have a consistent style in your photography
  • curate your Instagram grid to give it a balance
I really liked Alex and thought she came across as very articulate and clued-up and was surprised I took so much away from listening to a fashion blogger.

The next session I went to was Michael Zee on 'how I turned my food blog into a business'. You've probably come across Michael's work - he's the man behind Symmetry Breakfast, which is such a brilliant idea. His brand is instantly recognisable from the photos - to Alex's point above - and when someone in the audience asked how he managed to get such great photos in terms of lighting and set-up, Michael admitted his dining room just happened to have the perfect natural light in the mornings. He made it sound effortless, but I'm sure it's anything but!

He started posting pictures of the breakfasts he made for himself and his partner on his personal Instagram feed but friends suggested he create a dedicated account, and when it was shared by a well known shoe designer his followers leapt overnight.

Michael's book SymmetryBreakfast: Cook-Love-Share is now out and he said in answer to a question about whether he was approached to write it (he was), that if nobody approaches you to write a book, then don't be scared to self-publish. In fact, blogging and Instagramming is self publishing anyway!

One fact I loved was that Michael - who was really funny and likeable - admitted that he owns over 1,000 plates which are arranged by type in cabinets along the entire wall of his dining room.

There are so many great food blogs around but I felt quite bad that I had never even heard of the Little Loaf since blogger Kate Doran had been invited to give a talk on 'how to create a brilliant food blog'. I've since visited her site and can say she does indeed have a brilliant food blog, and a book: Homemade Memories: Childhood Treats With A Twist Kate actually brought some homemade biscuits to the event for everyone to try which was a lovely touch - and they were really good!

Kate Doran from Little Loaf (left)

Kate had lots of useful advice for food bloggers:
  • decide what you want to get out of blogging - is it mastering new recipes or getting comments from readers, or something else?
  • The best blogs let the audience into a little piece of your world
  • be true to yourself
  • good photos are really important - always shoot in natural light if you can
  • don't over-style photos but do use props. For instance, an apple pie is quite brown but if you put some fresh green apples next to it, it lifts the whole photo.
  • build a community on social media
  • write for your readers, not for algorithms
  • post regularly (she emphasised this doesn't have to mean frequently) so people know when to expect something
  • but only post when you have good content, not to just throw something up
I then went to get some lunch and had earlier spotted the Mac Factory, a stand selling macaroni cheese, which I love. They are based in Camden and do various events and festivals - they literally only sell macaroni cheese, but with different toppings. I chose 'posh spice' with chorizo, harissa and onion; all their macaroni cheese pots are topped with a parmesan crumble which is really nice. The harissa was a tiny bit too spicy for me but I loved the dish and it reminded me I should really make macaroni cheese more often - unfortunately my husband isn't a big fan of pasta but I am trying to slowly change his mind!


The catwalk show was next and I considered not going but there weren't any other talks at that particular time I wanted to go to, so I thought I may as well. It only lasted about 20 minutes and consisted of five themed 'looks' including about 8 models in different outfits to fit each theme. We were given a programme listing everything so you could pick out anything you liked and know which shop it came from which was a good idea. I did actually end up buying a silver skirt when I got home - not from one of the catwalk looks as some things were quite expensive and a lot of shops don't cater for my size, but I found this one in Evans.


Finally I went to a panel session on what we will be eating next year - but the speakers quickly got away from food trends and started talking about everything from restaurants they liked to which music festivals have the best food (Wilderness, apparently). The panellists were Grace Dent, who I'd seen on TV only the night before on The Apprentice: You're Fired; she is a restaurant critic, columnist and author - she's written various books including How to Leave Twitter: My Time as Queen of the Universe and Why This Must Stop; Miriam Gonzalez Durantez was introduced as a lawyer, mum, food blog and cook book author - Made In Spain: Recipes and stories from my country and beyond- interestingly, they didn't mention the reason that she became widely known in the first place which was as the wife of former Deputy Prime Minister Nick Clegg. Obviously she's a very successful woman in her own right and not living in her husband's shadow! (As an aside, I loved her style and the dress she was wearing). The third panellist, Dan Doherty, is the head chef at Duck and Waffle which I have previously reviewed here, and also has a cookbook out: Toast Hash Roast Mash: Real Food for Every Time of Day

L-R: Dan, Miriam, Grace, Stylist deputy editor Susan Riley

Asked what food trends they particularly liked, Dan cited the rise of Middle Eastern cuisine (particularly in London) while Miriam waxed lyrical about the turbot at the River Café, which she said was "like a religious experience". Grace was quite derogatory about the increase in restaurants and cafes selling just one type of food like the pop-up crisp restaurant and the cereal café in London.

In terms of trends coming up, Miriam suggested that healthy eating would continue to be big - specifically high protein and goat would become more popular as a meat, while nuts and seeds would continue to be important. She also spoke of the move towards the chef and the customer being at the heart of the dining experience and that food is "much more person-focused".

Dan felt that the clean eating trend had perhaps gone too far; that the intention was good but it is "getting out of control" and that it's more important to eat balanced meals. Grace was happy to see people are increasingly "taking vegetables seriously as a main dish" -she is not vegetarian but often doesn't want to eat meat and spent years ordering two sides instead of a main dish, to which Dan joked "chips and mash?"

The panel gelled really well together and were very funny, especially when they were discussing veggie burgers that look like they are bleeding (like rare meat) - apparently the 'blood' is made from beetroot juice.

I was the only person to put a question to the panel in the whole session which was pretty cool. I asked which food trends had taken them by surprise, to which Grace immediately answered chia seeds. They are quite slimy apparently... I have a jar in my cupboard that I haven't got around to using very much of! She also wondered about "trends that refuse to die - when will we reach peak burger?". The bao trend - pork in buns - is "delicious but why are we queuing around the block?" she wondered.

Miriam mused that we don't eat enough fish in this country which surprised her as we live on an island,  but she also thinks that the quality is going backwards.

Dan mentioned raw kale - a big food trend but he pointed out that raw brassica tastes "effing disgusting" and gives you a stomach ache. He also said he had come across raw coffee in tablet form which is supposed to speed up your metabolism, and Grace mentioned the fact that every so often the idea of eating insects arises - which she swiftly dismissed as never going to happen, and I have to say I hope she's right!

I had a look around the stalls at Stylist Live after the panel, and bought a lovely cow hide bag from Owen Barry (I couldn't resist as my last name is Cowe!), had a mini makeover at Lancôme and generally browsed everything else that was on sale. I would have liked to try out the new Dyson hair dryer but the queue was too long!

Next year Stylist Live will be in Olympia - which I actually thought was a bit of a shame as I imagine that might mean it's even bigger. This year it was at the Design Centre in Islington which was easy to get to (for me anyway) and a very manageable size - easy to move between sessions without having to walk miles and enough stalls that you could get around without your feet killing you by the end of the day!

Saturday, October 15, 2016

Jammie Dodger Cupcakes

We had a bake sale for Macmillan at work recently and even though I wasn't going to be in the office that day, I wanted to take part. I decided to make cupcakes as I was going to have to do them mid-week after work, and I don't get home that early thanks to a long commute.

When there is a lot of choice in a bake sale, the things that go first tend to be the more indulgent-looking or more unusual. I remembered ages ago seeing some Jammie Dodger cupcakes online and knew there was a recipe in the Hummingbird Bakery book .

The recipe in the  book explains how to make your own Jammie Dodger-style biscuits, which might be a fun thing to do one day, but I didn’t have time for that, so I bought a packet of mini Jammie Dodgers to use on top of the cupcakes. I remembered how good my cupcakes were that have an Oreo biscuit base and a Jaffa Cake base and decided to use a full-size Jammie Dodger in the base, before the batter was cooked, and also add a spoonful of jam in the middle of the cake after it was baked, which isn’t part of the recipe and is my own adaptation.
Here’s what I did
Makes around 15 cupcakes
For the cake:
15 Jammie Dodger biscuits
70g butter, softened
210g plain flour
250g caster sugar
1 tbsp baking powder
½ tsp salt
210ml whole milk
2 large eggs
1 tsp vanilla extract
15 tsp strawberry jam (about 200g)
For the frosting:
15 mini Jammie Dodgers
500g icing sugar, sifted
250g butter, softened
Preheat oven to 180C.
Mix the flour, butter, sugar, baking powder and salt with an electric mixer. Normally I would cream the butter and sugar first then add the eggs; this way gives you a breadcrumb-like texture which I think gives a more biscuity-flavour somehow, which is just right for this recipe.
Pour the milk into a jug and beat in the eggs and vanilla, and gradually pour the liquid into the dry ingredients, mixing slowly as you go. Increase the speed of the mixer until you have a smooth batter.
Line a cupcake or muffin tin with large cupcake cases. Place a Jammie Dodger – with the heart facing up – in the bottom of each cake case, then spoon the cake batter on top until the cake cases are almost full. Bake for 20-25 minutes then leave to cool.
When the cakes have cooled, use a teaspoon to remove a little of the centre of the cake, retaining the part you removed in one piece. Add a teaspoon of strawberry jam to each cupcake, and replace the 'lid'.
To make the icing, beat the icing sugar and buttercream until smooth. I had intended to pipe swirls onto the cupcakes but ran out of icing (I thought I had more but didn’t!) so ended up spreading it on top to make it go further. Top with a mini Jammie Dodger.
I'm sharing these with Charlotte's Lively Kitchen as she runs the Food Calendar challenge, and this month was the Macmillan Big Coffee Morning.