The New Year Leftover Cake

The New Year Leftover Cake

This was a little experiment of mine with some leftover mincemeat after the festive season.  It is a wonderful light but very moist loaf cake which is enhanced by the fruit from the mincemeat.  Go on try it.  It is a fantastic afternoon tea cake!


225g Self Raising Flour

225g Caster Sugar

225g Butter

4 Eggs

3 tbsp Mincemeat


1. Heat the oven to 180c/350F/Gas Mark 4 and line a loaf tin with greaseproof paper

2. Beat together the butter and sugar till pale and creamy

3. Add the eggs one at a time, slowly mixing through each one

4. Sift in the flour, and add 3 heaped tablespoons of Mincemeat, mix these ingredients through till the batter is fully combined

5. Spoon the mixture into the loaf tin and level the top of the mixture with a spoon

6. Bake for 45-50  minutes.  Test with a skewer, if it comes out clean then it is done

7. Let the cake cool, for decoration sprinkle some icing sugar over the cake if desired


This recipe is the intellectual property of Victoria Proctor 2012


The ‘Not for Long’ Baked Vanilla Cheesecake

The 'Not For Long' Baked Vanilla Cheesecake

You see, I say ‘Not For Long’ as this is so addictive you will want to go back for more!

If you like an American ‘baked’ cheesecake then this is an easy version.  It is a recipe I found on a website somewhere from someone’s grandmother in Chicago, which I have adapted to what you can get here in the UK.  I sometimes add a layer of toffee sauce between the biscuit base and the mixture and top it off with crumbled Cadbury’s flake, but this is a blank canvas and you can go in which ever way you fancy with this dessert.  But a warning: It is guaranteed to be addictive!

Serves 10-12


16 Digestive biscuits

100g butter melted

600g cream cheese

2 tbsp plain flour

180g caster sugar

2 tsp vanilla extract

2 eggs, and 1 yolk

142ml pot of soured cream


1. Pre-heat your oven to 180 c/350f/Gas Mark 4 and grease a 20cm spring form tin

2. Crush the biscuits in a food processor or in a plastic bag and crush with a rolling pin

3. Mix the crushed biscuits with the melted butter.  Press into the tin and bake for 5 minutes then take it out and cool it (you could even put this in the fridge if you are in a hurry)

4. Beat the cream cheese with the flour, sugar, vanilla, eggs, yolk and soured cream till light and fluffy.  This can be done by hand or in a food mixer using the beater attachment

5. Pour the mixture on top of the biscuit base in the tin and then bake for 40 minutes.

6. After the time is up, turn off the oven, check the cheesecake, it should be set and wobble slightly in the middle leave in the oven to cool for 10-15 minutes

7.  After that take it out of the oven and leave to cool in it’s tin and ideally store in the fridge for an hour or so

8.  Add any toppings you wish and serve!


This recipe is the intellectual property of Victoria Proctor 2012

The Verity Cupcake

The Verity Cupcake

This GLUTEN FREE cupcake was a complete surprise for me and my wonderful friend Sam who is an incredible baker!  Once in a while we have an afternoon of adventure, inventions and disasters!  It is a silky dense rich cupcake which is so chocolately it tastes naughty, but in fact it is gluten free!  We were so shocked at how well it worked! We have named it after a wonderful friend of ours who is Glutenly-challenged and is constantly on a quest to find tasty gluten free options!

Makes 12 cupcakes


2 large eggs
180 g demerara sugar
200g butternut squash
50g white rice flour
35g dried sour cherries
100ml Brandy
100g ground almonds
75g cocoa
2 tsp baking powder
Pinch of salt
Icing sugar
Fresh cherries
Cherry jam
1. Pre-heat the oven to 180 degrees and place cupcake cases in a tray

2. Soak 35g of chopped sour cherries in 100ml of Brandy (we used Sainsbury’s value Brandy) and set aside

3. Whisk eggs with sugar for 6 minutes or so, till pale golden and fluffy

4. Drain the Brandy from the cherries into a cup  (don’t throw this away! You’ll need it in a minute!)

5. Whizz the drunken sour cherries till puree’d then add the Brandy back in and whizz up again

6. Add the grated Butternut Squash, Brandy/Cherry combo and whizz up altogether

7. Mix the rice flour, almonds, cocoa powder, baking powder and salt in a separate bowl

8. Add dry mix gradually into the wet mixture (careful not to add too much at once if you are using an open mixer unless you want to end up looking like a ghost!)

9. Mix together for a few minutes, the mixture still will be loose (apart from the Butternut Squash gratings)

10. Spoon into the cupcake cases and place in the oven to bake for 30mins

11. Once baked leave them to cool on a rack while you prepare the icing.


(If you are preparing the icing before make sure to chill it while you are baking the cupcakes!)

1. Whizz the softened butter with icing sugar

2. Add 3 teaspoon of your favourite cherry jam

3. Mix with a metal spoon

4. Take a teaspoon and decorate the cupcakes with an artistic ‘blob’ of icing

5. Place a fresh cherry on top of the icing on the cupcakes (keep the stalk in the cherries, it makes it look better)

This recipe is the intellectual property of Victoria Proctor 2012