I always love Donal Skehan's recipes so when I saw him making this on Kitchen Hero: HomeCooked, I had to try it! It was very easy to make. I used our own freshly picked raspberries loganberries and it was extremely delicious!
Raspberry Goddess Pie

225g plain flour
125g caster sugar
125g cold butter
1 tsp vanilla extract
1 tsp baking powder
250g raspberries
200ml crème fraîche
Handful of raspberries, to decorate
Small handful of mint sprigs, to decorate
Vanilla ice cream, to serve


1. Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough.
2. Press the dough into a lined baking tin with a removable base. Pop in the fridge to rest for 30 minutes.
3. Preheat the oven to 225˚C.
4. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
5. Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes.
6. Allow to cool and serve slices with vanilla ice cream.
7. Enjoy


Recently, I've been really craving pizza. But one night, we had nothing to make pizzas with so I tried to use a tortilla wrap as a base. Surprisingly, it worked perfectly and it was delicious!

Pentagon Pizza

1 plain tortilla wrap
50ml passata
grated cheese
ham (optional)
onion (optional)
tomato (optional)

1. Pre-heat the oven to fan 180C/200C/gas mark 6
2. Make a circle of passata on the outline of the tortilla wrap.

3. Place some grated cheese on the passata. Place in the microwave for 50 seconds.

4. Fold in the edges with passata and cheese on them.

5. Spread passata on the rest of the tortilla wrap.

6. Cover the passata with the toppings of your choice.

7. Place the pizza in the oven for 7-9 minutes.


This bun mixture is my granny, Bernie’s, recipe. These buns are extremely easy to make and they are very delicious too.

Bernie’s Basic Bun Mixture

225g (8oz) Flora Light/butter
225g (8oz) caster sugar
1 teaspoon vanilla extract
3 free range eggs
280g (10oz) self-raising flour (sieved)
30mls milk

1. Pre-heat the oven to 180°C/390°F/gas mark 6.
2. Place the flora, sugar and vanilla extract into a bowl and cream together until it is a pale yellow colour.
3. Add the eggs, one at a time with a little flour to prevent the mixture from curdling. Mix well.
4. Add the flour little by little then mix well. Stir in the milk. If it drops off easily in a dollop then it is ready.
5. Take a spoonful of mixture, with a dessert spoon and scrape into the bun case using a teaspoon. Don’t fill the case to the top.
6. Bake in the oven for 20 mins or until golden brown in colour. Cool on a wire tray.


Ready for the oven
Cooling on the wire tray



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