Fudgy Chocolate Brownie

Fudgy Chocolate Brownie
This brownie has THE BEST fudgy texture. It's also quite a frugal bake using only store cupboard ingredients ....just don't look at the butter and sugar content, it might give you a fright! Definitely a weekend treat kind of bake and not for those watching their waistlines.

I added a few tablespoons of peanut butter to the mix but if you don't like peanut butter substitute for dessicated coconut or dried fruit.

Enjoy the weekend! I will be back on Sunday with my weekly meal plan.

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Fudgy Chocolate Brownie
A fudgy chocolate brownie
  • 250g Butter
  • 450g Caster Sugar
  • 100g Cocoa Powder
  • 4 TBSP Peanut Butter
  • 4 Eggs
  • 100g Self Raising Flour
Step 1: Preheat oven to 170c and line a 20cm square tin.Step 2: Melt the butter, sugar, cocoa and peanut butter over a low heat. Once melted take off the heat and beat in the eggs then the flour. Pour into tin and bake for 45 minutes.Step 3: Let the brownie cool in the tin before cutting into slices.

Prep time: Cook time: Total time: Yield: 16 slices

Beth Sachs (Jam & Clotted Cream)

Wild Garlic Pesto

Wild Garlic Pesto

We have a whole bank of wild garlic growing at our new house - kindly pointed out to me by my Mother in Law! Wild garlic - or bunny ears as the kids call it -  makes an appearance at the end of Winter and grows throughout the Spring until it bursts into flower with delicate white blossoms. In terms of taste, its very much like domestic garlic but perhaps a little bit milder. You can use it in salads and stir frys but I thought I'd whizz up some pesto to stir through pasta and spoon on top of fish and chicken.

The pesto will keep in the fridge for a good couple of weeks but I also like to freeze it in ice cube trays to enjoy through the year.


Wild Garlic Pesto
Yield: 6Pin it

Wild Garlic Pesto

A pesto recipe using wild garlic
prep time: 10 minscook time: total time: 10 mins


  • 2 large handfuls Wild Garlic
  • Juice of 1 Lemon
  • 2 handfuls Grated Parmesan
  • 1 large handful Roasted Salted Almonds
  • Extra Virgin Olive Oil (about 6 TBSP)
  • Ground Pepper to season


Step 1: In a processor whizz up the wild garlic, parmesan, lemon juice and nuts then add the oil through the funnel until you reach your desired consistency. Season with a little pepper.

Take a look at my recipe index for more family friendly recipes!
Beth Sachs (Jam & Clotted Cream)

Easy Graffiti Biscuits With The Kids

The biscuit dough for these Graffiti biscuits is made using the rubbing in method, so Lowen and Rory were able to roll up their sleeves and get stuck in from the word go. I let them measure out the ingredients on the digital scales and left all the 'creative decisions' up to them. They decided they wanted heart shape biscuits, which they rolled and cut out themselves - hence every one is a slightly different thickness!

They then drizzled the three different colours of icing on (after a long deliberation over what colours to use) and left them to set. I think they turned out pretty good and they were so proud of themselves for making them all on their own!

This is a great recipe for getting the kids in the kitchen as they can be as adventurous as they want - changing the shapes of the biscuits, icing colours and also flavouring of the dough. We used lemon here but you could easily substitute for vanilla or cinnamon.


Graffiti Biscuits
Yield: 30Pin it

Graffiti Biscuits

A simple biscuit recipe with multi coloured icing drizzle
prep time: 15 minscook time: 12 minstotal time: 27 mins


  • 325g Plain Flour
  • 150g Butter, cubed
  • 125g Golden Caster Sugar
  • Zest of 1 Lemon
  • Juice of half a lemon
  • Egg, beaten
  • For the icing:
  • 300g Icing Sugar, sifted
  • Food Colouring


Step 1: Preheat the oven to 180°c and line 2 baking trays with baking paper.

Step 2: In a bowl rub together the butter and flour until breadcrumbs form. Stir in the sugar, lemon zest, juice and egg. Bring together with your hands to form a dough.

Step 3: Roll out to 1cm thick on a lightly floured surface and cut into desired shapes with biscuit cutters. Place on baking trays and bake for 12 minutes. Take out of the oven and leave to cool.

Step 4: Make up the icing - if you want more than one colour split the icing sugar into different bowls then add the food colouring of choice and a few tsps of water at a time to get the right consistency. Drizzle over the cooled biscuits.

Beth Sachs (Jam & Clotted Cream)

Cheddar, Spring Onion and Smoked Paprika Scones

Cheddar, Spring Onion and Smoked Paprika Scones

Cheese scones are great thrifty lunchbox filler in this house. The kids take them to school, halved with a spreading of butter and a slice of cheese. The adults take them to dunk in their soups, although I also like them with some cream cheese and slices of cucumber and cherry tomatoes.

I blitz the ingredients in a processor so the dough literally take 5 minutes to make but if you didn't have a processor just use the rubbing in method in a large bowl, adding the liquid once breadcrumbs are formed.


Cheese Scones
Yield: 9Pin it

Cheese, Spring Onion and Paprika Scones

A frugal cheese scone recipe flavoured with spring onion and paprika.
prep time: 15 minscook time: 12 minstotal time: 27 mins


  • 200g Self Raising Flour
  • 100g Plain Flour
  • 2 TSP Smoked Paprika
  • 1 TSP Baking Powder
  • 50g Cream Cheese
  • 50g Butter
  • 100ml Milk
  • Spring Onions, chopped
  • 50g Cheddar, grated
  • Egg, beaten


Step 1: Preheat the oven to 200°c and fry the spring onions in a little oil for a few minutes to soften. Put to one side.

Step 2: In a processor blitz together the flours, baking powder, smoked paprika, cream cheese and butter with a large pinch of salt.

Step 3: Add in the milk and spring onions and 25g of cheddar and pulse until dough forms.

Step 4: Turn the dough out onto floured surface and roll to 2cm thick. Cut 9 scones with a 6cm cutter and place on baking tray.

Step 5: Brush with beaten egg and then sprinkle with the  remaining cheese. Bake for 12 minutes.

Beth Sachs (Jam & Clotted Cream)

Madeira Cake

Madeira Cake

I make this Madeira cake most weeks for a lunchbox treat. Madeira cake keeps really well in an airtight tin but if by the end of the week the slices are getting a bit dry I just spread some raspberry jam on (and if they’re lucky some whipped cream) and sandwich two slices of the cake together.


Madeira Cake
Yield: 10Pin it

Madeira Cake

A simple Madeira cake recipe
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins


  • 240g Butter, softened
  • 150g Caster Sugar
  • 50g Light Brown Sugar
  • Lemon, Zested
  • 2 TBSP Milk
  • Eggs, beaten
  • 210g Self Raising Flour
  • 90g Plain Flour
  • Caster Sugar for sprinkling


Step 1: Preheat the oven to 170°c and line a 2lb loaf tin.

Step 2: Cream the butter and sugar, then beat in the eggs, lemon zest and milk.

Step 3: Fold in the flours until combined. Pour into the tin and sprinkle with caster sugar (about 3 tbsp).

Step 4: Bake for 1 hour until skewer comes out clean. Let it cool a bit before removing to a cooling rack

Beth Sachs (Jam & Clotted Cream)

Apple and Raisin Oaty Bars

Apple and Raisin Oaty Bars

On a week day my alarm goes off at 5:45am - I don't mind, I'm an early bird. Hubby and I get up and dressed then I bundle the kids, still in their PJ's, into the car and drop them at my parents house on my way to work. I try and get into the office for 7:30am but due to tractors, caravans, lorries and pot holes its usually closer to 8am. As you can probably appreciate by the time I get there I'm absolutely STARVING hungry having had no time for breakfast beforehand.

In order to stop me snacking on naughty office treats (of which there are always many!) I tend to take oat based cereal bars to keep the hunger pangs at bay until lunchtime.

These apple and raisin oaty bars are perfect for filling my tummy with something relatively healthy and nutritious. Lovely and moist, thanks to the diced apple and soft squidgy raisins and great for kids lunchboxes too. If you wanted you could substitute the apple for more dried fruit like apricots or figs, or even add some seeds - pumpkin, sunflower.... the possibilities are endless.

Who else is forced into grab and go breakfasts in the mornings? What do you have? I tend to make my cereal bars on a Sunday ready for the week ahead. Sometimes I make a double batch and freeze half.


Apple and Raisin Oat Bars
Yield: 12 barsPin it

Apple and Raisin Oaty Bars

An easy apple and raisin flapjack recipe
prep time: 10 minscook time: 30 minstotal time: 40 mins


  • 200g Butter
  • 150g Demerera Sugar
  • 100g Maple Syrup
  • 300g Oats
  • Apples, peeled and chopped
  • 50g Raisins


Step 1: Preheat oven to 180°c and line a 20 x 30cm tin with baking paper.

Step 2: Melt the butter, sugar and syrup in a pan over a low heat. Stir in the oats, apple and raisins.

Step 3: Spoon mixture into the prepared tin and bake for about 30 minutes. Leave to cool in the tin before cutting into slices.

Beth Sachs (Jam & Clotted Cream)

Giveaway: Mornflake Breakfast Hamper

Mornflake Breakfast Hamper
To celebrate the start of Mornflakes Great British Porridge Challenge, Mornflake have kindly given one Jam and Clotted Cream reader the chance to win this fab hamper packed full of oats, muesli, granola and oatbran products.

About the Great British Porridge Challenge 

Top TV chef Simon Rimmer and Britain’s oldest family oat miller, Mornflake Cereals, are urging porridge fans to share their oaty masterpieces, for a chance to take part in the first ever ‘Porridge Stir-Off’, at the home of Mornflake Oats, in Cheshire, on Saturday 5th April.

The ‘Stir-Off’ will take place in the scenic, 13th Century Bunbury Water Mill, near Mornflake Cereals, where the winning recipe will be chosen by Simon, Porridge guru and Golden Spurtle winner, Anna Louise Batchelor (aka the Porridge Lady), together with Mornflake MD, John Lea.

The winner will enjoy a fabulous Gourmet Evening-for-two, hosted by Simon, at his award-winning Cheshire restaurant, a year’s worth of Mornflake Porridge Oats and an all-expenses-paid trip to enter their recipe into the Golden Spurtle World Porridge Championships, in Scotland. The recipe will also feature in Mornflake’s annual Oat Recipe Book.

Commenting on the event, Simon Rimmer, said: “The Mornflake Great British Porridge Challenge is a true celebration of what has been the food of the Nation for centuries and you don’t have to be a master chef to enter – we’re just looking for exciting and delicious flavour combinations.

“It’s fantastic that Mornflake, as Britain’s original family oat miller, with their reputation for quality and value, is bringing porridge to the fore in this way and we really hope to get the Nation stirring!

 Fellow judge, Anna Louise Batchelor, said: "The Mornflake Great British Porridge Challenge is a fantastic opportunity for Brits to show just how great we are at making porridge.

“For the Stir-Off we are looking for imaginative and creative recipes - we are looking to find a Great British Porridge!"

To enter, simply upload a video clip or picture of your oaty masterpiece, with full recipe details, to the dedicated web page at http://www.mornflake.com/whats-on/competitions/great-british-porridge-challenge.aspx or Facebook page, where you can also find full competition Terms and Conditions.

I might enter my Slow Cooker Maple and Raisin Porridge recipe!

Hamper Competition
To enter:
To win the Mornflake hamper prize all you need to do is;
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only

For more information on how to enter blog giveaways using Rafflecopter please see this short video.

Please remember you need to complete the mandatory entry first - which is a blog comment.

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Beth Sachs (Jam & Clotted Cream)
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