Five Minute Chocolate Mousse

Fast Ed from Better Homes and Gardens claims this is the simplestmousse ever and I certainly agree, not for the faint hearted!

200g dark chocolate

160ml water

Warm the chocolate and water in a heatproof bowl over a saucepan of simmering water until melted. Begin whipping with an electric beater, then set the bowl in a larger bowl filled with cold water and ice and continue whipping for 5 minutes, until thick and creamy. Spoon into glasses and chill until set, then top with berries and cream if desired to serve.

And that’s it. Five minute chocolate mousse but holy moly you have to love chocolate to eat it! The original recipe calls for 300g and 240ml water, but that serves 4 and we definitely didn’t need that much just for the 2 of us. I made 3 out of the 200g and I had to eat my glass over two days it was far too rich, but I think served with cream or some cake it would be perfect. Daniel suggested to me that it needed more cream, I kindly pointed out there was no cream and that is why it was so rich. Personally I prefer it that way, mainly because it was done in 5 minutes, no eggs, no cream, no multiple beaters, jut melt and beat and its done!

If you love chocolate and can handle the idea of eating about a third of a block of chocolate in one sitting then this is for you. If not I don’t yet have a suggestion for you but I promise I’ll work on it for you!

Love Sonia


Mexican Three Milk Cake

I have never been so scared baking a cake in my life, bake a cake then cover with750ml of milk, sounds really strange but tastes amazing!

180g butter, softened

1 cup caster sugar

2 tablespoons vanilla extract

5 eggs

1 1/2 cups Self Raising flour

1 cup milk

1 cup sweetened condensed milk

1 cup buttermilk

Optional: 500ml pure cream and fresh passionfruit for topping

Preheat the oven to 180’C. Place the butter and sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy. Add one tablespoon of vanilla extract and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon into a lightly greased 20x 30cm cake tin or 23cm round tin lined with baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer make holes all over the top of the cake and place in the fridge until completely cool. While the cake is cooling, place milk, condensed milk, buttermilk and remaining vanilla in a jug and whisk well to combine. Pour the milk mixture over the cake and return the cake to to the fridge for a further 2 hours or until the milk is all absorbed. Serve as is or whisk cream until soft peaks form. Top the cake with the cream and drizzle with passionfruit pulp to serve. Serves 6-8. Store in an airtight container in the fridge. Reading a Donna Hay magazine, I was intrigued. Why on earth would you cover a cake with 3 different kinds of milk, surely it would turn the cake into mush. How wrong could I be. After baking the beautiful simple cake and stabbing it all over until I thought it would fall apart when slicing I mixed the milks together and crossed every finger and toe that when I poured this milk over the cake wasn’t going to be a sloppy mess. As I poured the first bit of milk over it was sucked in straight away, the next bit not so much and then the last bit ended in the cake disappearing under a pool of milk. I was worried to say the least. I put the cake in the fridge and went to bed. In the morning the milk had all absorbed and I was over the moon. The next challenge was getting it to work and slicing it up. It was wet, but that is the point, but the cake held its structure while glossy milk seeped out of it onto the plate.

Sharing the cake around at work was an odd experience, everyone loved it but the looks on their faces as their hands were covered in milk was an interesting view from my end. The cake is so rich and dense that you can only have a little piece. We have also worked out it goes really well with custard if you needed to add anymore dairy! I decided to make this cake to use up the leftover buttermilk from the buttermilk cake. So I can well and truly suggest that you do the same if you get the chance. It is hard to describe what it tastes like, the general consensus at work was that it tasted like cake with sweetened condensed milk which is a good start seeing as that is what is in it. Also described at the most awesome cake ever by Rancell at work, well technically he called it something else which I can’t write on here, but let’s just say its good!

I was originally going to save this cake recipe for Daniel’s birthday because he loves milk but sometimes excitement over recipes take hold and you just have to bake them. The hardest part about this cake is faith, you have to believe that it will work otherwise you’ll probably end up with a sloppy milky mess! The recipe calls for a 20cm x 30cm cake tin, which I didn’t have and haven’t been able to buy anywhere, I used a 23cm round spring form tin because it has the same inside capacity. Just watch the timing on the cake because it is deeper than the 20×30 so takes a little longer to cook. The only other issue with this cake is that it has to be refrigerated all the time, because of the amount of milk in it you can’t leave it out for any extended amount of time so it is really a home cake, not really a cake you make for a friend or take to a picnic.

Strange, but surprisingly exciting. This cake will blow your mind and the mind of everyone who tries it. Give it ago if you are brave enough to pour milk all over a freshly baked cake.

Love Sonia 

Apricot Jam Cookies

From the blog these tasty little biscuits are a perfect “plain” biscuit with just the right amount of spice and sweetness.

2 cups plain flour

1 tsp baking powder

½ tsp ground ginger

¼ tsp salt

½ cup butter, softened

2/3 cup caster sugar

1 egg

2 tbs milk

½ tsp vanilla extract

¼ cup apricot jam

Preheat the oven to 180’C. Line 2 baking sheets with baking paper. Beat the butter until pale add sugar and beat on medium speed for 2 minutes. Mix in the egg, beating until well combined. Add the milk and vanilla and mix, it will look curdled but don’t worry. On low speed beat in the apricot jam then sift in the flour, baking powder, ginger and salt. Mix until flour mix is combined. You will have a dough that is smooth and a little sticky. Drop heaped teaspoons of the dough approximately 1 inch apart onto baking sheets (I rolled mine into balls). Bake for about 15 minutes, turning the tray halfway through for even cooking. Allow to cool on the baking sheet for 1 minute before transferring the cookies onto a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container for up to a week.

Such a simple yet utterly delicious little cookie. I made small ones and slightly larger ones, both equally as delicious. With golden bottoms and a smooth top they look almost too perfect to eat. They have a lovely butter cookie flavour with a tiny hint of ginger and little flecks of apricot. You could use a chunkier jam or a different flavour if you wanted but I think this one is just delicious. I used Anathoth Apricot which I had for putting on cakes to stick down fondant. The rolling of the dough is quite time consuming but well worth it when you have about 40 freshly baked cookies in front of you.

There is nothing difficult about this recipe, it is so simple, the stickiness from the jam means that the cookies don’t crack when baking which leaves the centre lovely and soft when warm and really crumbly when cold. As someone who loves apricots I would like to add more jam but it would probably result in a dough that is too sticky, Daniel suggested they needed some ginger, once I explained they already had ginger he said add more, it was too late they were already cooked but for people who like ginger add a bit more, Daniel thinks it will make them taste better and he is an expert taste tester!

If you wanted to make large cookies you could, just make them flatter and check on then every 2 minutes or so until they are cooked. There is nothing more devastating than burnt cookies after the house is already filled with the baking cookie scent!

Have a lovely weekend everyone.

Love Sonia

Buttermilk Cake

The most perfect birthday cake! If you are over chocolate, not in the mood for sponge, not overly keen on decorating, then this is the cake for you!

250g SR flour

½ tsp baking powder

125g unsalted butter, softened, chopped

80ml extra virgin olive oil

275g caster sugar

1 tsp vanilla extract

2 lemons, zested

2 eggs

3 egg yolks

125ml buttermilk



100g butter, softened

1 ½ tbs verjuice

1 ½ tbs lemon juice

2 lemons, zested

430g icing sugar, sifted

Preheat the oven to 170’C. Grease and line a 20cm round cake tin. Sift together flour and baking powder. In a separate bowl cream butter and sugar together then add oil, vanilla and lemon zest and beat until all incorporated and light and fluffy, you may need to scrape the sides down. Add eggs one at a time, beating well after each addition. Then add egg yolks one at a time, beating for 30 seconds after each addition. Add half the flour mixture and half the buttermilk, beat for 30 seconds. Add remainder of the flour and the buttermilk and mix until just combined. Pour batter into the cake tin, tapping the tin to remove air bubbles. Bake on the bottom shelf for 30 minutes. Cover the cake with a piece of baking paper and bake for another 20 minutes. The cake is cooked when it begins to pull away from the sides of the tin and a skewer inserted comes out clean. Cool in tin for 20 minutes. Invert onto cake rack and leave until cooled completely.

For the icing combine the butter, verjuice, lemon juice and lemon zest and beat until well combined. Slowly add icing sugar beating until light and fluffy, spread over the cooled cake, piling the icing high because as Maggie Beer says in the recipe, it is everyone’s favourite bit!

I first made this cake for Daniel’s youngest brothers 18th birthday as he said he didn’t want any more chocolate cake. This cake is the perfect alternative. A light lemony flavoured cake with a dense crumb and golden crust. I made this cake again for a recent trip to Sydney to see Daniel’s family and they loved the cake just as much this time. I finally took the plunge in buying some verjuice, seeing as the recipe only needs1 ½ tbs I was hesitant to buy it the first time, but this time it was on sale, so I took a chance and it is really lovely, makes the icing just that little bit more delicious, if that is even possible.

The only hard things about this cake is getting it cooked through without too much browning on the top and sides, the baking paper does help with this but only to a degree, you can see in my pictures that the crust is very golden. The other hard part as usual is waiting for the cake to cool before icing it. Because the cake is so dense it takes ages for it to cool completely, I didn’t let mine cool completely but almost, but after 2 hours of waiting it was time to ice it and jump in the car for the trip to Sydney.

This cake should last for about 4 or 5 days, if you can stop yourself from eating it. There is something about the thick lemony icing, with the densely crumbed cake that just draws you back again and again, maybe it’s the lack of chocolate or overly sweetness that accompanies most of my baking exploits, or maybe it is the simplicity of the flavours that just somehow tastes like a home you never knew you were missing.

Please please please make this cake the first chance you get in the future and if possible invite me over because I would love some more! One of the downsides of blogging, no double ups unless it is a request from someone for them to eat! Hint hint: someone please request this cake for a party I am going to!

Love Sonia

Passionfruit Butter Biscuits

Something a little different for your lunchbox. Passionfruit, sweet crumbly biscuit and they last for 2 weeks!

250g unsalted butter, softened

220g Icing sugar

65g Rice flour

75g cornflour

300g Plain flour

Passionfruit pulp

 Process the butter, sugar and flour for 2 minutes in a food processor until combined. Add passionfruit and process until mixture clings together. Transfer mixture to a floured surface, knead gently until smooth. Divide dough in half, roll each half into a log, wrap in glad wrap and refrigerate for 1 hour. Preheat the oven to 160’C, line baking trays. Cut logs into 1cm slices, place slices on trays 3cms apart. Make biscuits for about 20 minutes, cool on wire racks. Store in an airtight containers for up to 2 weeks.

This recipe makes a really nice change to regular shortbread, the passionfruit smell when you open the container and the sweet passionfruit flavour that fills your mouth when you take a bite make this recipe worthy of a place on my blog. This is the second time I have made these, once for a friends 21st and this time because I felt like biscuits with a twist. One of the best things about this recipe is the roll in to a log, refrigerate and cut method, it is one of my favourite ways to bake biscuits, it means minimal mess, no rolling and no left over scraps.

The hardest part of this recipe is getting all the dry ingredients to mix with just the butter initially, I gave in and added some passionfruit early which certainly helps, I also used a lot more than 2 tablespoons, partly because I love passionfruit and partly because I couldn’t get the dough to ball up properly without it. I ended up using half a tin, it is up to you how much you use. Anything between 2 tablespoons and half a tin will be fine. If you find the dough has gone too soft you can add some more flour.

This recipe would be perfect to make and freeze to bake on a rainy day. They last really well too if you can resist eating them all before that. I gave some to my friends Gemma and Oli and took some up to Sydney for Daniel’s family and we still had more than enough for ourselves and have only just finished the last of them, 2 weeks out of a batch of biscuits is almost unheard of with us, admittedly there was also 2 cakes in that time but still!

If you are looking for a simple change to regular shortbread or you just have an odd can of passionfruit pulp lying around give these a go. Trust me, it is worth the effort!

Love Sonia

Heston’s Exploding Gateaux

From the TV show How To Cook Like Heston, I sincerely hope his cake didn’t taste as weird as mine, a big let down considering the hunting that was involved to make it. I’ll share the recipe and my experience none the less.

For the base

150g all butter shortbread biscuits

30g unsalted butter, melted

2 tbsp white caster sugar

25g neutral popping candy


For the chocolate ganache

175g whipping cream

Pinch of salt

Pulp from 6 passion fruits

50g fresh custard

110g dark chocolate (minimum of 60% cocoa solids), broken into pieces

50g milk chocolate, broken into pieces


For the flocking

500g dark chocolate

200g vegetable oil

Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture. Gently stir in the popping candy, place mixture inside a 15cm cake ring placed on a tray lined with baking paper, flatten using a spoon and put to one side to set.

Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.

Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.

Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.

Once the base has set use a pastry brush to brush some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through. After 5 minutes pour the remaining ganache into the ring and place the tart into the fridge to sent for 2 hours (4 hours in freezer if flocking).

After the gateaux is fully frozen, sit the gateaux on a wide upturning glass or pot, remove the metal ring by lightly warming with a blow torch or hot cloth. Remove carefully sliding the ring downwards. Place back in the freezer.

For the flocking break the chocolate into chunks and place in a small bowl, melt over a bain marie leave to cool slightly before stirring in the vegetable oil. Fill the base of a paint gun with the melted chocolate mixture and attach the nozzle. Set a large cardboard box on its side the provide a protective roof and walls to work in.

Remove the gateau from the freezer and carefully lift it onto a plate. Place the gateau in the cardboard box then spray it with the chocolate, turning carefully as you go. Return it to the freezer until 20 minutes before serving.

First of all, you can not buy neutral popping candy in Australia, let down number one. I ended up buying some chocolate coated popping candy instead because I figured it would taste better than cola or strawberry flavour. The other thing that was almost impossible to get was a 15cm cake ring. I bought a 15 quiche tin at the last minute after not being able to find a cake ring, then decided I didn’t like the quiche tin so used a 20cm springform pan instead. This meant the cake was really flat, only about 2-3cm high.

The next issue I had with this cake was the ganache, chocolate passionfruit ganache sounded wonderful to me, it was one of the main reasons I decided to make this cake. It was not at all as I expected and from the time I mixed the cream with the chocolate I knew it didn’t taste quite right, as my friend Georgie said to me, it doesn’t taste bad, but if you didn’t tell me it was passionfruit I wouldn’t know. The chocolate ganache had such a strange taste, edible and enjoyable with some custard on the side as Daniel discovered with half a cake to eat this week. I wouldn’t however make this again. For me it was a waste of time. I originally wanted a paint gun to do the flocking as my birthday present and I am glad I changed my mind.

Although it would have been a lot prettier with the flocking on the outside, it would have been a waste for a cake that no one really wanted to eat. I will have to wait until I find another amazing looking cake until I get to venture in to man land to assist with my baking skills. If you want to try this cake, please do, but try to get the right sized cake ring and don’t put the passionfruit in, it’s just too weird. I’m working on something tonight to use up the passionfruit that I know you will love, so I hope you have enjoyed all the posts this week and you’ll hear from me soon.

Love Sonia

Lemon Meringue Cupcakes

The lightest, lemoniest, tartest, sweetest and most desirable cupcakes I have ever tried. One recipe that is worth every second of preparation time!

1 cup pure cream

1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self raising flour
Finely grated rind of 1 lemon

Lemon curd
1/2 cup lemon juice
100g butter
1/2 cup caster sugar
1 egg
3 egg yolks

3 egg whites

1/2 cup caster sugar

Preheat oven to 180’C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.
Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.
For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.
For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd.  Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired. Store in an airtight container for up to 5 days. Makes 12 cupcakes.

This recipe originally from Junior Masterchef is so simple it is hard to believe that you hadn’t thought of it yourself. Cupcakes with no butter, what a brilliant idea, no waiting around for it to soften! Just pour it all into a mixer in 2 batches and it’s done, bake them, cool them, make the curd, fill, make the meringue, pipe, grill and you are done. The perfect cupcakes every time! This is the fourth time I have baked these and every person I know loves them. Even people who don’t like meringue love them! There is just something about the light lemony cake with the tart curd topped with the squishy meringue that makes this one of the best recipes I have.

The hard points in this recipe. Number one, do not grate your fingers when you are zesting the lemons, it makes squeezing the lemons for the curd almost unbearable! Number two, try your hardest not to scramble the curd, if it happens, which has happened to me twice, remove from the heat and stir gently until thickened then strain through a fine sieve to remove the cooked egg. Number four, do not burn the meringue, it looks nowhere near as pretty and tastes a bit horrible when it burns, so keep your eye on it, or even better if you have a blowtorch, do it with that. Number four, leave plenty of time to make these, it is a lot easier to spoon the curd when it is cool, the meringue will hold its shape a lot better if it gets enough beating, it will sag and droop and look wrinkly if it doesn’t. Don’t let this put you off baking these, it is just a few points to take note of from someone that has had all of these things happen to her!

If I ever had a recipe to encourage you to try it would have to be these. You might be thinking, oh they sound hard, or Junior Masterchef, I don’t know about that, but trust me, and almost all my family and friends, these are sensational. I would even go as far as saying they are scrumptious and delicious.

Love Sonia x

Homemade Party Pies

There is something so comforting about a home made pie and everyone loves a party pie so for my birthday we combined them. With the help of my incredible boyfriend we had 12 delicious mini pies to share with our friends.

500g premium beef mince

100g mushrooms, diced

125g middle bacon, diced

1 brown onion, finely chopped

1 clove of garlic, crushed

1-2 tbs worcestershire sauce

Salt & pepper

1 tsp plain flour

A splash of tasty Ale. I used a very malty IPA but it comes down to taste.

¼ cup made up instant gravy

Milk for brushing

Shortcrust pastry (100g margarine, 200g plain flour, pinch of salt, cold water)


Grease a 12 hole muffin pan. Make pastry and refrigerate. In a hot frying pan, add bacon rind and allow to render down a little, add a little olive oil if needed, remove rind and throw it away. Fry off the diced bacon in the pan, remove, then fry off the onion until lightly caramelised, add the garlic in the last minute of cooking, set aside. Brown the mince in the same pan and break it down to a fine mince, add mushrooms and cook down until soft. Add the bacon and onion back in with season with some salt and pepper. Add in the ale and cook for a minute, add the Worcestershire sauce and cook for a further minute. Add in 1 tsp plain flour and stir through. Make up the instant gravy and pour in and stir though, you can add more if you want your pie saucier. Take the pastry out of the fridge and roll out between 2 sheets of baking paper. Using a pastry cutter or a cup cut out 12 large rounds and 12 smaller rounds for lids. Preheat oven to 180’C. Press pastry rounds into muffin holes and prick twice with a fork. Blind bake for 10 minutes or until pastry looks cooked. Remove from oven and fill each pie to the top, brush edges of pastry with milk and press pastry lids on top, snip 3 cuts with scissors in the top of each pie and brush lids with milk. Bake for 20-30 minutes or until lid is cooked and golden brown and filling is warm. Serve immediately or cool and store in the fridge and reheat in the oven for 15 minutes before serving. Makes 12 mini pies with some filling left over.

Daniel and I have made a lot of pies in the past, beef and vegetable, chicken and mushroom, satay chicken, but we have never attempted party pies, wholly made from scratch with no recipe I was blown away with the flavour Daniel managed to get out of some very simple ingredients. They went down a treat for afternoon tea and the last one for Daniel’s lunch the next day was just as good reheated in the microwave for 40 seconds. I made the pastry the night before to save some time on Friday night and it worked a treat, easy to roll out from the fridge and it was just the right amount to get 24 circles out of. You of course could use the same filling to make a whole pie or slightly larger ones, or even mini muffin sized ones.

If you have a favourite pie filling by all means use that, or if you have left over stew or slow cooker meat left over it would work even better, just remember to blind bake the pastry to stop seepage. This recipe even though we made it up is definitely going in the keep pile of things to do when we have visitors, so delicious and relatively easy. I can’t wait to make them again!

Love Sonia

Strawberry & Custard Cream Cake

The cheating way to impress you friends, family and in-laws. A delicious cake with the help of the supermarket bakery!


1 bought sponge cake

2 punnets strawberries

300ml double cream

300ml thickened cream

30ml orange juice

200ml thick shop bought custard

50g icing sugar

2 tbs caster sugar


Remove sponge cake from the container, with the top of the container cut the middle out with scissors so you have access to the inside. Place one half of the sponge on the plate or board you want to serve it on, place you container ring on top. Hull and slice the strawberries in half, leave about 8 for the top of the cake. Place strawberry halves around the outside of the cake, cut side facing out. Place the remaining strawberries around the middle of the cake until all the strawberries are used up. In a stand mixer or bowl with electric beaters mix double cream, thickened cream and caster sugar together until thick. Beat in orange juice. Using a large spoon or spatula fold through custard. Pour over strawberries and level out. Remove container ring carefully and place other sponge half on top of the custard cream. Dust with icing sugar either all over or with a doily to make a pattern. Place strawberries on top and garnish with mint sprigs. Serve immediately. Serves 8. Store in an airtight container in the fridge for up to 3 days.

I choose to use store bought sponge for ease, cost effectiveness and for guaranteed results. If you are skilled at sponge cakes by all means bake it yourself, I haven’t been game to try it yet. I also choose to use both of the sponges whole as opposed to slicing them in half. I think the height makes the cake look far more impressive. It also has the benefit of tasting amazing. When I made this last year my friends loved it so I decided to make it again this year. It is a cheat cake but perfect for when you only have a short time to knock something impressive up.

The only challenge with this cake is getting the top to stay on and to keep the strawberries from diving off the side of the cake. After the cake sits for a while the weight of the top gets too much for the cream and the cream starts to push out, so serve it as soon as you have made it. The only other issue is cutting it, it does tend to result in cream and strawberries everywhere but your guests will excuse it because of the beautiful flavour and texture of you creation.

The next time you find out you have visitors in an hour, duck down to the shops grab these things and whip up this amazing cake, no one will believe you whipped it up so quickly!

Love Sonia


Mini Apple Pies

Like its larger brother only bitesize and just as delicious!


450g Granny Smith Apples (3 large)

Shortcrust Pastry (50g margarine, 100g plain flour, 1 tbs caster sugar, pinch of salt, cold water)

2 tbs caster sugar

2 tbs brown sugar

1 teaspoon cinnamon

4tbs hot water

Milk for brushing

  1. Preheat oven to 180’C. Butter patty pan. Roll out pastry and cut out 12 apple or circle shapes. Lay pastry into dish, overhanging the edges.
  2. Peel and slice apples, put into a saucepan with water, cinnamon and sugar and cook until soft, don’t forget to stir so the sugar doesn’t burn.
  3. Blind bake pastry base for 5 minutes.
  4. Pour in apples and brush lip with milk or water and put top sheet of pastry on.
  5. Secure edges and brush with milk, poke or slice some holes in the top for steam. Trim edges.
  6. Bake for 15 mins or until golden. Makes 12 mini pies, store in an airtight container.

A little harder than the larger pie simply because there is more cutting and fiddling, but they are equally as tasty. I bought an apple shaped cutter especially to make these; they didn’t look as pretty as I had hoped but they still looked a bit like apples and still had the definite apple pie flavour.

I had a fair bit of apple left over after I had filled these but the pies weren’t full after baking as the apples cooked down a bit more, if you are brave enough you could fill them up more and hope that they don’t overflow. I served these on my cupcake tower and they were just the right size. A couple of bites of crumbly pastry with sweet juicy apple filling, the perfect accompaniment to any afternoon tea.

A reminder on shortcrust pastry. In a medium bowl combine 50g margarine with 100g plain flour and a pinch of salt using the rubbing in method, add a tbs sugar if the end product is going to be sweet. Once all the marg is rubbed into the butter add a dash of cold water and mix until it forms a dough, knead lightly until combined. Wrap in glad wrap and place in the fridge for 30 mins and then roll out to desired thickness.

You can change this recipe to what ever amount you need, just use half the weight of flour in margarine.

Love Sonia