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Breakfast Recipes

Chocolate Orange Hot Cross Buns

Posted on April 14, 2017 in Breakfast Recipes

A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.

Easter is all about chocolate surely? All the supermarkets here in the UK seems be putting a modern twist on the traditional hot cross bun recipe. As chocolate orange is one of my favourite flavour combinations I thought it would make a great hot cross bun recipe! I’ve used a mix of milk chocolate chips and chopped dark chocolate orange with a hint of orange zest.

The chocolate chips bring a bit of indulgence to the traditional hot cross bun and they’re great to bake if you’re like my mum and aren’t too fond of raisins and sultanas. The orange brings a delicious fresh addition and makes these buns the perfect breakfast treat with a cup of tea or coffee. Each bun also has a lovely mix of ground cinnamon and mixed spice. 

As you may know from reading my blog ,read recipes are few and far between, but now I have my brand new Morphy Richards Multi-use Fastbake Breadmaker from Debenhams, watch out for more.

The dough is mixed and kneaded in the bread machine, and then the rolls are shaped and baked by hand.

It’s as simple as placing all the dough ingredients into the Morphy Richards Breadmaker excluding the chocolate, selecting the ‘dough’ setting and pressing start. The machine will mix the ingredients and then kneed the dough. While the machine is doing its magic, chop your orange chocolate. I used my stylish but practical Joseph Joseph Cut & Carve chopping board.

When the machine beeps place the chocolate and chocolate chips in and shut the lid. It will then mix for another 5 minutes. The Breadmaker will then continuously beep to let you know the dough is ready to be shaped. 

Remove the dough and cut into 16 equal pieces. Roll each piece into a round ball. Place the buns into a lightly greased baking pan in rows. Set aside for 30mins in a warm place until risen. 

Chocolate Orange Hot Cross Buns
Serves 16
A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.
Write a review
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
276 calories
47 g
25 g
7 g
6 g
4 g
99 g
96 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 276
Calories from Fat 62
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 25mg
Sodium 96mg
Total Carbohydrates 47g
Dietary Fiber 2g
Sugars 14g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Ingredients
  2. 14g dried yeast
  3. 75g caster sugar
  4. 250ml warm milk
  5. 600g plain flour
  6. 1 teaspoon mixed spice
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon salt
  9. 80g butter, chopped
  10. 100g chocolate chips
  11. 100g chopped orange chocolate
  12. 1 egg, lightly beaten
  13. 80ml warm water
  14. 1 tablespoon orange zest
  15. Flour paste for crosses
  16. 35g plain flour
  17. 1 tablespoon cocoa powder
  18. 2 teaspoons caster sugar
  19. 2 tablespoons cold water
  20. Glaze
  21. 5 tablespoons marmalade
  1. Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover bowl and stand in a warm place for about 10 minutes until the yeast mixture is frothy.
  2. Sift the flour, spices and salt into the bread machine along with the butter, sugar, yeast mixture, orange zest, egg and water. Select 'dough' setting and press start. Add the chocolate when the bread machine beeps. Press start.
  3. When the machine has finished remove the dough and divide into 16 portions rolled into a ball. Place the balls, almost touching, on a large greased oven dish. Stand in a warm place for about 20 minutes or until dough has doubled in size. Preheat the oven to 220C.
  4. Method for crosses
  5. Sift flour, cocoa and sugar into a small bowl; gradually stir in enough water to make a smooth, thick paste. Place the flour paste into a piping bag with a small tube and pipe crosses.
  6. Bake
  7. Bake buns for about 15-20 minutes or until they sound hollow when tapped.
  8. Method Glaze
  9. Put the marmalade in a small saucepan and stir over low heat, without boiling, until it thins. Transfer the baked buns to a wire rack, brush the tops with glaze.
  1. You can if you prefer, make the buns the day before, up to the shaping balls stage. Cover the balls on the tray with oiled clingfilm, refrigerate and the next morning bring to room temperature, pipe on the crosses, bake & glaze.
  2. Note: I received no payment to post this content.
Adapted from Australian Women's Weekly, March 2010
Adapted from Australian Women's Weekly, March 2010
Forever Baking . . .

Eat the hot cross buns while warm. Enjoy!




Nutella Filled Pancakes with Caramelised Banana

Posted on February 5, 2016 in Breakfast Recipes


On the 9th February, Britain will be going flipping mad as families around the country indulge in sweet and savoury pancakes 40 days ahead of Lent. And what’s better than these Nutella filled pancakes topped with caramelised bananas and crushed hazelnuts sprinkled on top.


When I saw this recipe of Nutella stuffed pancakes in Good Food Magazine,  I immediately knew that I would be including them in my breakfast recipe collection. Regular, plain pancakes are a bit boring. Pancakes filled with Nutella….perfect. 


These fluffy american style pancakes have become very popular in the UK. They’re sweet and comforting and even better drizzled with maple syrup! 


Nutella filled Pancakes with Caramelised Banana
Serves 4
Write a review
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
786 calories
106 g
157 g
34 g
16 g
20 g
294 g
103 g
54 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 786
Calories from Fat 301
% Daily Value *
Total Fat 34g
Saturated Fat 20g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 157mg
Sodium 103mg
Total Carbohydrates 106g
Dietary Fiber 7g
Sugars 54g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 200g self-raising flour
  2. 1 ½ tsp baking powder
  3. 3 tbsp golden caster sugar
  4. 3 large eggs
  5. 25g melted butter, plus extra for cooking
  6. 200ml milk
  7. drizzle of vegetable or sunflower oil
  8. 200g chocolate hazelnut spread
  9. 2 large bananas, peeled and thickly sliced on an angle
  10. maple syrup
  11. 4 tbsp toasted, chopped hazelnuts, to serve
  1. To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  2. Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  3. When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  4. Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.
Adapted from Good Food
Adapted from Good Food
Forever Baking . . .

Chocolate Chip Banana Bread

Posted on April 30, 2015 in Breakfast Recipes/ Cakes


Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.

I can’t actually believe that I don’t have a banana bread recipe up on my blog yet as its my go-to-recipe. Super easy yet produces the most amazing results. 

If you haven’t got long to spend baking in your kitchen but want to knock up something delicious I recommend this easy peasy banana bread recipe. It will take you 10-15 minutes to weigh and mix together the ingredients and once thats done pour straight into a loaf tin and pop into your oven for 50 minutes. You can then get on with whatever else needs doing around the house while enjoying the sweet smells while its baking away in the oven. 






You will fall straight in love with this recipe! Its incredibly tasty bursting with banana gooey goodness in each slice. 

Four beautifully ripe bananas go into this banana bread recipe. I use extra spotty own bananas to give that extra banana flavour.  Its no good using greeny/yellow bananas as they wont give out much flavour at all. You need jut heavily specked bananas like these:


I loathe dry banana bread, I just won’t eat it. Id rather go without! This loaf is super moist mainly from the moisture from the bananas. The butter gives the beard a nutty, rich flavour that is enhanced by the dark chocolate. A touch of pure vanilla extract gives the bread a sweet flavour. 


There is no liquid used in this banana bread recipe. So yes its going to be a little dense but its not overly heavy just the perfect amount to compliment the bananas and dark chocolate chips. 


Chocolate Chip Banana Bread
Yields 1
Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.
Write a review
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
4372 calories
646 g
651 g
182 g
55 g
107 g
1386 g
195 g
373 g
4 g
59 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4372
Calories from Fat 1614
% Daily Value *
Total Fat 182g
Saturated Fat 107g
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 50g
Cholesterol 651mg
Sodium 195mg
Total Carbohydrates 646g
Dietary Fiber 33g
Sugars 373g
Protein 55g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 250g plain flour
  2. 175g dark chocolate chips
  3. 250g caster sugar
  4. 1 tsp vanilla extract
  5. 2 eggs
  6. 125g butter
  7. 4 ripe bananas
  8. 2 tsp baking powder
  1. Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.
  2. Cream the butter and sugar until fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.
  4. Sift together the flour and baking powder then gradually add to the batter and beat well.
  5. Mash the bananas and beat them into the mix. Stir in the chocolate pieces.
  6. Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean.
  7. Leave the cake in the tin to cool.
  8. This loaf cake is best served warm.
  9. Keep any uneaten cake in an airtight container at room temperature for about 3 days.
Adapted from Primrose Bakery
Adapted from Primrose Bakery
Forever Baking . . .

Crepes With Lemon And Sugar

Posted on February 16, 2015 in Breakfast Recipes


Lemon sugar crepes are as simple and easy to make as you can get. They’re not difficult to make – just your basic crepes – and you can fill them however you like.  I have to have mine as I always did as a child, sprinkled with granulated sugar and squeezed with lemon juice. There is something very special about a soft crepe, crunchy granulated sugar drizzled with sour lemon juice .


30 grams unsalted butter melted (plus more for frying)

150 grams plain flour 

325 ml milk 

large egg

The best thing to have to make proper crêpes is a copper crêpe pan, but they are rather expensive and you probably would only use it once or twice a year so a normal frying pan will do the job just as well.

Melt the butter in the frying pan and then turn off the heat and let it cool a little.


Put the flour into a bowl, whisk the egg and milk in a jug and then combine together wishing gently to get rid of any lumps.





Just before making the crêpes, add the melted butter.


Heat a frying pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.


This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.


Put onto a plate and drizzle some lemon juice and a sprinkle of sugar or onto some baking paper while you continue with the rest of the batter.




Hot Cross Buns

Posted on March 26, 2014 in Breakfast Recipes


For as long as I can remember, Easter has always been celebrated with some hot cross buns in my family. Hot cross buns are small, spiced, sticky, glazed fruit buns with pastry crosses, which are traditionally eaten on Good Friday.  Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Ingredients for the buns:
300ml full-fat milk, plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel ( I left this out as I’m not keen on peel)
zest 1 orange
1 tsp ground cinnamon

Ingredients for the cross:
75g plain flour, plus extra for dusting

Ingredients for the glaze:
3 tbsp apricot jam

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.



Put the flour, salt, sugar and yeast into a free standing mixer bowl.


Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.


Mix well using a dough hook attachment until everything comes together and you have a sticky dough.


With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest and cinnamon. Mix until all ingredients are evenly distributed.



Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic.

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

Divide the dough into 15 even pieces (about 75g per piece) Roll each piece into a smooth ball on a lightly floured work surface.


Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 200C. Mix the 75g of flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.


Bake for 20 mins on the middle shelf of the oven, until golden brown.


Gently heat the apricot jam to melt, then sieve to get rid of any chunks.


While the jam is still warm, brush over the top of the warm buns and leave to cool.





American Pancakes

Posted on March 2, 2014 in Breakfast Recipes


I am a big fan of English pancakes (crepes), but not for me the once-a-year treat, I eat them often usually with lemon & sugar, but this year I fancied making American Pancakes ready for Shrove Tuesday. You know the ones, those thick, spongy American pancakes that are eaten with warm maple syrup and crispy fried bacon. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth or ridged) or in a heavy based pan.

The pancakes are light and fluffy and great to make for this coming Shrove Tuesday or even just for a weekend brunch. Try adding a large handful of fresh blueberries or chocolate chips to the batter before cooking.


135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130 ml milk

1 egg

2 tbsp melted butter

To Serve

Maple syrup (ideally the real stuff)




Chocolate Chips


Sift the flour, baking powder, salt and caster sugar into a large bowl.


In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.




Pour the milk mixture into the flour mixture and, using a whisk beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Then let the batter stand for a few minutes.



Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. It will seem very thick but this is how it should be.


Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen a little.



Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.


Serve with lashings of real maple syrup, crispy bacon and extra butter if you like. You can experiment by adding bananas and chocolate chips or some fresh blueberries.








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