Archive for the ‘Recipes’ Category

Peach Ice Tea Cupcakes (Makes 12)


Ingredients: 200g Self Raising Flour 125g Caster Sugar 125g Butter 1/4 TSP Bicarbonate of soda 2 Eggs 1 1/2 TBSP Whole Milk 5 TBSP Cold Strong Brewed Tea

Peach Puree 

250g Tinned Peaches 1 TBSP Peach Syrup


140g Butter, room temperature 280g Icing Sugar 2 TBSP Milk 10 Drops of Foodie Flavours Peach Natural Flavouring Peach Syrup


Preheat the oven to 170℃, Gas Mark 4. Line a cupcake tin with 12 cases. Place the peaches and peach syrup into a small saucepan and place on a medium heat for around 10 minutes, allowing the peaches to soften. Once the peaches have started to break down place them into a food processor and blitz until smooth. Leave to one side to cool. Place all of the cupcake ingredients inside a large mixing bowl and whisk together using an electric hand mixer until well combined and smooth. This should take around three to four minutes. Equally distribute the mixture between the cupcake cases filling them three quarters of the way full. Place the cupcakes in the oven for 18 – 20 minutes until golden brown or until an inserted skewer comes out clean. Once cooked leave the cupcakes to cool in the tin for five minutes before transferring onto a cooling rack and leave to cool completely. To make the icing place the butter into a mixing bowl and whisk with an electric hand mixer until light and fluffy, this should take around five minutes. Add in the icing sugar and whisk together until creamy and stiff, this should take around five – ten minutes. Add in the peach flavouring and the milk and whisk together for another two minutes. Place the peach frosting into a piping bag with a star nozzle attached. Using a cupcake corer take out the middle of the cupcake and fill with the peach puree. Then place the cored cupcake piece back on top to cover the puree. Place the piping bag in the middle of the cupcake squeeze down and then swirl around until all the cupcake is covered, pulling away gently to create a rose effect. Drizzle some peach syrup on top to finish.

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Raspberry and White Chocolate Loaf  (Makes one large loaf cake)


Ingredients: Sponge 200g Butter 250g Caster Sugar 3 Eggs 250g Self Raising Flour 1/2 TSP Baking Powder 100ml Milk 10 Drops of Foodie Flavours Natural Raspberry Flavouring 50g Fresh Raspberries White Chocolate Frosting 100g White Chocolate 280g Unsalted Butter, room temperature 350g Icing Sugar

A handful of fresh raspberries to finish.



reheat the oven to 170℃, Gas Mark 4. Line a 2lb loaf tin with grease proof paper. Place the butter and sugar inside a large mixing bowl. Using an electric whisk beat them together until light and fluffy. Add in the eggs and 50g of the flour to avoid the mixture from curdling. Whisk together until well combined. Add in the remaining flour and baking powder and beat together until all the ingredients are well combined and smooth. Pour the milk into a small jug and add in the Foodie Flavours raspberry flavouring. Whisk them together and then pour the raspberry milk into the cake mixture. Whisk together on a low speed. Place the fresh raspberries into a small bowl and crush them with the back of a fork. Transfer half of the mixture into the prepared loaf tin and spread evenly. Equally pour over the crushed raspberries and then transfer the remaining half of the mixture on top. Spread evenly with a spatula or the back of a spoon. Place in the oven for around one hour until the loaf is golden brown and firm. Once cooked leave the loaf to cool in the tin completely. Whilst the cake is cooling, melt the white chocolate and then leave it to cool for 10 minutes. Place the room temperature butter into a large mixing bowl and beat with an electric whisk until pale, light and fluffy. This should take around five minutes. Add in the icing sugar and beat together until creamy and stiff – this should take around 10 minutes. Add in the white chocolate and beat together for a further two minutes. When the cake is cooled take it out of the tin and remove the greaseproof paper. Add the white chocolate frosting into a piping bag with a large round nozzle attached. Pipe small dots of frosting in lines until the whole top of the cake is covered. To finish sprinkle over some fresh raspberries.

The loaf will keep for four – five days in an air tight container.


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Bitter Chocolate sponge cake by Lara Luck



175 grams margarine 175 grams caster sugar 175 grams self-raising flour 3 free range medium eggs 45grams cocoa (I used green and blacks) 8 table spoons of warm water Pinch of salt 5 drops of foodie flavour vanilla flavouring 1 teaspoon of espresso coffee Square 20cm baking tray Parchment paper


250ml double cream 150 grams dark chocolate 50 grams milk chocolate 20 grams glucose 20 grams butter 10 drops of foodie flavour chocolate flavouring


Cream butter, sugar and eggs together until mixture has come together Once mixture has come together add flour and pinch of  salt In another small bowl add the cocoa powder, espresso coffee, 8 tablespoons of water and 5 drops of foodie flavours vanilla flavouring until a paste is formed, feel free to add more water if needed. Mix the chocolate paste into the cake mixture until the mixture turns chocolatey Butter the baking tray and then line the baking tray with the parchment Pour chocolate mixture and put into the oven on 150 degree Fahrenheit for 35 mins or until the batter is cooked. To check and see that the batter is cooked prick the middle of sponge with a small knife, if it comes out clear then the sponge is done.


Method for ganache

Pour double cream, butter and Glucose into a pan on a low heat, simmer until butter and glucose melt. Add chocolate to the cream mixture then take off the heat and keep stirring until the chocolate has melted. Then leave to cool

Once the cake and the ganache has cooled pour the ganache on top of the sponge cake, add chocolate curls to sprinkle on top if you wish and put into the fridge for 45 mins.

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Crunchy, Chewy, Soft, and Gooey Mint Chocolate Chip Cookies

This recipe is from Jane’s Patisserie.


– 125g Unsalted Butter – 200g Light Brown Sugar – 1 Large Egg – 25g Cocoa Powder – 175g Self Raising Flour – 1/2 tsp Bicarbonate of Soda – 1/2 tsp Baking Powder – 1/2 tsp Salt – 1/2tsp Mint Chocolate Natural Flavouring – 125g Milk Chocolate Chips – 125g Mint Chocolate Chips – 50g White Chocolate, Melted + Green Food Colouring


1) Preheat your oven to 190C/180C Fan/375F and line two-three baking trays with parchment paper, leave to the side!

2) Mix together the Unsalted Butter and Light Brown Sugar until light and fluffy and thoroughly combined – using an electric mixer with the paddle attachment makes it get very fluffy and perfect!

3) Add in the Egg, Cocoa Powder, Flour, Bicarbonate of Soda, Baking Powder and Salt and most importantly the Mint Chocolate Flavouring and beat until a thick paste/cookie dough is formed

4) Fold in the Chocolate Chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6 on each tray to be safe) I also use a cookie dropper/ice cream scoop to make them identical sizes.

5) Bake the cookies in the oven for 12 minutes until spread out perfectly & nice and crinkly.

6) Once baked, remove from the oven and leave to cool on a wire rack. Melt the White Chocolate on a low heat and mix in some green food colouring, drizzle over the cookies and leave to set. Finally, gobble them all up – but people might get a bit funny if you don’t share them!

For the full recipe with tips and a description head to

Jane’s view of Foodie Flavours:

When Foodie Flavours sent me some of their new flavours I knew I would like them as the others I have tried in the past are just amazing and I am not saying that for more freebies. Honestly, if I didn’t like something, I would be honest about it! As this flavouring really was so damn delicious.. I seriously recommend it.

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting This recipe is from Jane from Jane’s Patisserie.


Cupcakes – 175g Unsalted Butter, room temperature – 175g Light Brown Sugar – 3 Large Eggs – 140g Self-Raising Flour – 35g Cocoa Powder – 1/2tsp (25 drops) Foodie Flavours Sweet Hazelnut & Chocolate flavouring – 2-3tbsps Whole Milk

Nutella Buttercream Frosting – 150g Unsalted Butter, room temperature – 300g Icing Sugar, sifted – 100g Kinder Chocolate Bars, chopped

Decorations – Kinder Bueno – Chocolate Sprinkles


1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut & Chocolate Flavouring, and beat again till combined on a Medium Speed.

3) Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly!

4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.

7) Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!

For the full recipe with tips and a description head to

Jane’s view of Foodie Flavours:

When Foodie Flavours sent me some of their new flavours I knew I would like them as the others I have tried in the past are just amazing and I am not saying that for more freebies. Honestly, if I didn’t like something, I would be honest about it! As this flavouring really was so damn delicious.. I seriously recommend it. It wasn’t full on nutty and a bit eurgh which can sometimes be too much for some people, it was just the right amount. It gave the cupcakes an extra kick of chocolateyness with the hint of the sweet nutty flavour in the background.

It’s Dora here! I am so excited to try out our new natural flavour so I thought it would work really well in marshmallows. Here’s the recipe.

Dandelion and Burdock Marshmallow Recipe Ingredients: – 250ml water – 3 sachets powdered gelatine – 400g sugar – 12-5ml corn syrup – 1/2 tsp salt – 3 tbsp icing sugar – 3 tbsp cornflour. – Dandelion and Burdock Natural Foodie Flavour (If you have a sugar thermometer it would be really handy)


1) Grease a pan.

2) In the large bowl of a stand mixer (or an electric hand whisk can be used) pour in 125ml water, sprinkle over the gelatine, and leave to one side.

3) In a large saucepan add 125ml water, the sugar, the corn syrup and the salt. Bring to the boil and boil for a few minutes or until a sugar thermometer reads 240° F (115° C). (Don’t stir for this stage and it is really hot so take care).

4) Mix the gelatine in the stand mixer bowl to break it up a little, then slowly drizzle the sugar syrup into the gelatine mixture with the mixer on a high speed. Leave the machine to whip the mixture for about 8 minutes.(it should look light and fluffy). Just before you finish mixing add 15-30 drops of our Foodie Flavour depending on how strong you like it!

5) Pour into the greased tin and spread with a spatula. Grease some cling film and smooth over the marshmallow. Allow to set for about 6 hours.

6) Sprinkle icing sugar and cornflour on a work top, turn out the marshmallow and cut into squares with a greased knife and roll them in the mixture to coat.

Raspberry & White Chocolate Cheesecake Recipe Ingredients:

400g of white chocolate 200g of digestive biscuits 75g of unsalted butter 200g of Philadelphia cream cheese 250g of Mascarpone cheese 300ml of double cream Approximately 20 drops of Foodie Flavour’s Natural Raspberry Flavouring Method:

1. Melt 300g of white chocolate and leave to cool.

2. Meanwhile crush the digestive biscuits, melt the butter and mix together. Once combined press into tin and place in the fridge.

3. Then mix together the two cheeses (Philadelphia and mascarpone) in one bowl. In another bowl whisk the double cream (not too much because you’ll be mixing it slightly more when you combine it with the other ingredients).

4. Once the White chocolate is fairly cool mix it in with the cheeses until well combined. Then add the double cream.

5. Now add the Raspberry Foodie Flavour, adjust the amount you use to taste.

6. After that put the finished topping onto the biscuit base and place in the fridge for several hours (preferably overnight).

7. Finally, once ready to serve, grate the last bar (100g) of white chocolate onto the top. And then place the fresh raspberries on top to decorate.

Custard Cream Cake Recipe

This recipe is from Jane from Jane’s Patisserie.


Custard Cake

– 400g Unsalted Butter, softened – 400g Caster Sugar – 7 Large/8 Medium Free-Range Eggs – 20-30 drops of Foodie Flavours Custard Natural Flavouring – 400g Self-Raising Flour – 1tsp Baking Powder – 3-4tbsp of Whole Milk

Custard Cream Frosting/Decoration

– 200g Unsalted Butter, softened – 400g Icing Sugar – 8 Custard Creams, crushed – 15-20 drops of Foodie Flavours Custard Natural Flavouring – 2-4tbsp of Whole Milk – Extra Custard Creams



For the cake – Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side. In a stand mixer, beat together the butter and sugar until light and fluffy. In a separate bowl add the eggs add the custard flavouring and beat briefly. Pour into the butter mixture with the flour and baking powder and beat again briefly till combined – try not to overbeat! Loosen the mixture slightly with the milk till its like a thick gooey cake batter – Divide the mixture between the two tins and smooth it over – bake for 45-55 minutes until the cake is golden and when the cake springs back (skewer should also come out clean) (The cake can take longer/shorter time depending on the oven so check after 40 minutes!) Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. . For the Custard Cream Buttercream Frosting – In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter. Add the custard flavouring to the milk and add it gradually into the buttercream whilst the buttercream is being beaten – once all in, beat again for another couple of minutes until its silky smooth and fluffy. Fold through the crushed custard creams (like you would for Oreo frosting!) With the first layer of the cake, spread/pipe half of the buttercream onto to top of the first layer, add the second cake on top, and then top again with the rest of the buttercream. Add a few more delicious Custard Creams and enjoy!

For the full recipe  with tips and a description go to

Banana Berry Pancakes Recipe


200g (7oz) self-raising flour 25g (1oz) caster sugar 1 teaspoon baking powder 10-15 drops of foodie flavours’ banana natural flavouring 2 eggs 250ml (8floz) milk Sunflower/olive oil Honey, golden syrup etc 2-3 bananas Strawberries Blueberries


Put the flour, sugar, baking powder and eggs into a bowl. Gradually whisk in the milk, little by little, until the mixture is smooth and all the milk has been added then add the banana flavouring and mix well. Put some oil over the base of a large frying pan or griddle. Heat for 1-2 minutes, then add large spoonfuls of the pancake mixture to the pan, leaving space between each spoonful so that they don’t all join together. Cook the pancakes for about 1 minute on the first side or until bubbles appear on the top of each pancake. Turn over the pancakes with a pallet knife or spatula and cook the other side for about 1 minute until golden. From time to time lift to check if they have browned. Take the cooked pancakes off the heat and put to the side on a plate. Continue making more pancakes until all the mixture is used up. Plate up the pancakes on plates in whatever way you choose (make sure to put some honey or golden syrup between each pancake to keep them together, it acts like a glue). I tend to put slices of bananas between each pancake and then decorate the top with even more honey or golden syrup and the strawberries and blueberries.

*These pancakes are also nice with foodie flavours’ natural orange flavouring and chocolate spread on top along with the same fruits.

Homemade Jammie Dodgers Recipe This recipe is from Jane from Jane’s Patisserie.


250 grams Unsalted Butter, at room temperature 150g Icing Sugar 5-6 Drops Foodie Flavours’ Fruits of the Forest Natural Flavouring 2 Large Egg Yolks 350g Plain Flour 200g Jam Method:

With a whisk (electric is best unless you’re a machine) beat together the butter and icing sugar until its smooth and combined. Once combined, add in the Foodie Flavour Fruits of the Forest Flavour, plain flour and egg yolks and whisk again until there is a dough! Wrap up the dough and refrigerate for at least one hour. Once the dough is chilled, preheat the oven to 180C/160C Fan and line two-four large baking trays with parchment paper. With half of the dough, roll out the dough to roughly the thickness of 1-2 £1 coins and cut out 15 circles/hearts/shapes (Preferably a 6-8cm cutter) and then using a smaller little cutter (As you can see in the photos) cut out another little shape in the middle so that you’ll see the jam once they’re assembled. Split them between the two trays and bake in the oven for 10 minutes! Using the other half of the dough, and the little bits you cut out, roll the dough out to the same thickness and cut out 15 of the same shapes, but don’t cut the middles out – transfer to the other sheets and refrigerate for 10 minutes. Once chilled, bake the second batch in the oven for 10 minutes or until they’re turning pale golden! (If you have any more dough leftover then roll them out again like before and split between whole biscuits and patterned biscuits, and refrigerate them for at least 10 minutes before you bake them, handling the dough so much will warm it up and you want it to be cold when baking) Leave the biscuits to cool on the baking tray – once cooled, on the solid biscuits, spoon a larger teaspoon of jam into the centre and help it spread out, but not right to the edge. Press the other biscuit on so that they are aligned – you should effectively have a jam biscuit sandwich (Like in the photos!) Dust the biscuits with some icing sugar and enjoy! For the full recipe with tips and a description go to