I’m imagining that parsnips probably aren’t the first ingredient you’d reach for whenever the urge takes you to make a cake. Nor even the third, fourth or fifth. But let me invite you to consider the possibility.

This raspberry sponge is so delicious, so delightfully light, so sinfully moist and more-ish – and its due, in great part, to the addition of the humble parsnip. Read more

The thing about white wheat flour, the staple ingredient in most cakes, is it’s bloody brilliant at turning out a fabulous, moist, light, more-ish sponge. I reckon any old idiot could bake a winning cake with a bag of white flour and some sugar. But if like me, you’re avoiding white flour, because of its effect on blood sugar, some of the lower carb flour alternatives can play hard to get. Sometimes their flavour’s too strong, or the moisture evaporates, or you can open the oven door to a lead missile. Read more

This is a bit of a wide ball. It contains wheat flour for a start…. Eek!   
AND….it’s got a tiny teaspoon of molasses in it… What???? Read more

Amazingly, this banoffee pie delivers a glorious toffee flavour.  For a pud made without caramelised refined sugar, this is a remarkable thing. Read more

When I first learnt I was diabetic, I threw out most of my cake recipes in a fit of over-zealousness. I now realise that a lot of “normal” cake and pudding recipes can be easily adapted and made both refined sugar free and diabetic friendly too. Which brings me to this chocolatey triumph….Read more