This little beauty tastes every bit as heavenly as it looks. Bite into this cutey and your lucky tastebuds get to enjoy a seductive combo of cardamom, warm buttery sweetness with a nuanced after-zing of fresh lime. Pistachios always move a cake up the luxury scale for me. I find their unique flavour incredibly moreish. It’s a wonder they made it from the jar to the mixing bowl. And their gorgeous decorative spring green colour light up the top of any cake. Read more

Here’s the third in the steamed pud series. You may have noticed - I’ve fallen completely and hopelessly in love with steamed pudding recently. Where has it been all my life? And like many of us, I’m totally besotted with anything toffee flavoured too. But it’s taken a while on this zero/low sugar baking trip to learn to replicate the flavour. Read more

A lovely friend of mine inspires me from time to time with interesting cake recipe he finds. He sends them to see if I can adapt them to make a zero/low sugar version. The latest he sent was a recipe from Yotam Ottolenghi for a beautiful orange and fresh rosemary cake. What an unusual and intriguing flavour combination! How could I resist? Read more

Fancy a wee trip down memory lane? I recently re-discovered the delights of the steamed pud after being estranged from it for decades. Now I’m making up for lost time. This is a great lockdown pud. A real heart and tum gladdener. When you steam a sponge mixture gently and slowly for a long time, something wonderful happens to it. Flavours meld and the consistency becomes smooth and so, so comforting. Read more

Don’t let this humble little tea bread fool you, it will melt your heart and tum. It’s so light, soft and moreish, you’re going to need solid self-restraint not to scoff the lot. Read more