Have been through some hectic times in surgical including some pretty bad calls.  The state resulting from being deprived of sleep and good food keeps me from writing a longer intro. I’d rather come straight to the recipes I tried a couple of sundays back. 

This rustic delicately flavoured cake was among the few things I baked once I stepped back into the kitchen. The moist tender crumb and the right hint of sweetness make it perfect for teatime. It’s one of those recipes that gives you back more than the effort you had to put in to make it. You can substitute pears with peaches, apricots, apples or even pineapple but do try the original version first. Taken from Taste.com – Cake Recipes




150g butter, room temperature

1/2 cup caster sugar

2 eggs, room temperature

1 1/2 cups all purpose flour

2 tsp baking powder

1/4 cup pear juice

450g packham pears

1/2 cup chopped walnuts

1/3 cup sultanas

2 tsp mixed spice

2 tbs pure honey


  • Preheat oven to 170 oC. Brush a round 23cm cake pan with melted butter. Line base and sides with greaseproof paper.
  • Beat butter and sugar together until pale and creamy.

  • Add eggs, one at a time, beating well after each addition.
  • Sift flour and baking powder over butter mixture. Fold in gently until just combined, then add the pear juice.

  • Add coarsely chopped pears, sultanas, walnuts, honey and mixed spice to the mixture and stir until well combined.
  • Spoon mixture into prepared pan and level surface.

  • Bake for 1 hour until a skewer inserted in the centre comes out clean. Brush hot cake with an extra tbs of honey.
  • Set aside to cool in pan for 10 minutes before turning out.
  • Serve with crème fraiche and a thin drizzle of pure honey.

Something uncomplicated and totally guiltless at breakfast would be these banana muffins. Their soft chewy texture makes them deliciously addictive nad you may find yourself reaching for more than one over your coffee mug.



1 1/2 cups wholewheat flour

1/2 cup oat bran

1/2 cup pecan meal

2 tsp baking powder

1 tsp baking soda

2 tbs butter, melted

1/2 cup honey or golden syrup

2 eggs, room temperature

1 cup mashed bananas

2/3 cup yogurt or buttermilk


  • Preheat oven to 375 oF. Line muffin pan with paper cups.
  • In a large mixing bowl, combine dry ingredients.
  • In a separate bowl, whisk together wet ingredients.
  • Pour wet mixture over dry ingredients. Add a dash of milk if the resulting mixture is too dry or too lumpy.

  • Stir until just combined. Do not over mix. Spoon batter into prepared muffin pan, filling each cup almost to the top. 
  • Bake for 20- 25 minutes until golden. Turn out onto a rack.
  • Cool to room temperature. Makes 12 large healthy muffins.