Sticky toffee muffins, salted caramel glaze

sticky-toffee-muffins

I haven’t posted here for a while – but I have bona fide excuses. They include: an in-built tendency towards procrastination, terminal idleness, and a pure reluctance to cook because it’s too flipping hot. (I’ve also been doing 1.5 km of laps every day while the pool is still warm enough to swim, as my shorts seem to have inexplicably shrunk during lockdown).

Yesterday I made these muffins, thinking they would slot in as an easy pud for when our friend Linda came over last night and a good thing to stash in the freezer for another day. None of them made it to the freezer, but a couple did leave the house with Linda (I only made half of the quantity in the recipe here, so we only started with seven), and we have one each to look forward to with a cuppa this afternoon. And yes, for those of you paying attention out there, making half of the quantity left me with half of an egg, which was not wasted, but used to seal the blind-baked pastry for an egg custart tart that is coming with us to our friend’s house this evening. Continue reading “Sticky toffee muffins, salted caramel glaze”

Raspberry & salted caramel cheesecakes

IMG_3606It’s official. Spring has well and truly sprung. Well, it has in this part of the world anyway. We have early rhododendrons, all kinds of magnolia, and camelias galore. Not to mention the daffodil fields, which are now in full bloom. I am pleased we are leaving for Turkey in a week’s time, as I hate to see the daffodils which have been grown for their bulbs dying out – they look so sad. Continue reading “Raspberry & salted caramel cheesecakes”