Christine’s Fun-to-Make Fairy Cakes

Here’s another recipe I’d like to share with you.  I hope you enjoy making these fairy cakes because I always have such fun making them with my nieces and nephews, and I must say there is always words about who is going to lick the spoons!

Fairy Cakes

110g Self Raising Flour

110g Caster Sugar

110g Butter or Margarine, softened at room temperature

2 Medium Eggs

1 tsp Vanilla Extract

1-2 tbsp Milk


2-3 tbsp Water

2-3 drops of Food Colouring

300g Icing Sugar

Hundreds and Thousands, or other cake decorations


  1. Preheat the oven to 180C, 350C Fan or Gas 4. Use 2×12 hole fairy cake tins with paper cases.
  1. Cream the butter and sugar together in a bowl. Beat in the eggs a little at a time, and stir in the vanilla extract.
  1. Fold in the flour using a metal spoon. Add a little milk until the mixture is a soft dropping consistency, spoon the mixture into the paper cases until they are about half full.
  1. Bake in the oven for 8-10 minutes, or until golden-brown on top. Set aside to cool for 10 minutes, then remove from the tin
  1. Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring
  1. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
Fairy Cakes from Flickr.jpg
Photo of four fairy cakes decorated with hundreds and thousands.


Written by Christine Edmead


Christine’s Delicious Sticky Apple and Almond Cake

Hello friends,

It’s Christine here! So it’s a New Year and I thought I’d share another recipe with you all. This delicious dessert really goes down well with friends and family.

Sticky Apple and Almond Cake


250g Self Raising Flour

175g Caster Sugar

175g Butter – melted

3tbsp Honey

2 Medium Eggs

1tsp Almond Extract

250g Cooking Apples – peeled and cored

40g Flaked Almonds

Icing Sugar.

  1. Preheat the oven to 160°C, 140°C Fan or Gas mark 3. Grease a 20 cm cake tin.
  2. Put the flour, sugar, butter, honey, eggs and almond extract in a mixing bowl.
  3. Beat together with a wooden spoon until smooth.
  4. Put half the cake mix in the prepared tin and spread evenly over the base.
  5. Slice the apples and arrange over the cake mix.
  6. Cover with the remaining cake mix and sprinkle with flaked almonds.
  7. Bake for 40 minutes, until golden and springs back to the touch.
  8. Serve warm, dusted with icing sugar.
Sticky Apple and Almond Cake.jpg
Photo of a baked sticky apple and almond cake. 


Written by Christine Edmead

Billingsgate Seafood Training School with Beyond Sight Loss

Hi all,

I’m a very lucky person to have been able to support the Beyond Sight Loss Group at the Billingsgate Seafood Training School in Tower Hamlets earlier this year. Group members who attended really enjoyed the cooking sessions and got the chance to create very delicious and easy to follow recipes, which I’ve shared below so why not give them a try?

Smoked Haddock Fish Cakes (serves 4)


450g/1lb cooked smoked haddock

340g/12oz mashed potatoes

Salt and freshly ground black pepper

30g/ 1oz butter, melted

1 tablespoon chopped parsley

2, eggs, beaten

Dried white breadcrumbs

6 tablespoons oil for frying

290ml/half pint parsley sauce

1 to 2 lemon wedges to serve


  1. Mix the haddock and potatoes together. Season well with salt and pepper.
  2. Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.
  3. Flour your hands and shape the mixture into 8 flat cakes 2.5cm thick brush with the beaten egg and coat with breadcrumbs.
  4. Heat the oil in a frying pan and fry until the fish cakes are brown on both sides.
  5. Serve with parsley sauce and lemon wedges.
Photo of two lightly brown Smoke Haddock Fish Cakes in a frying pan.

Lemon & Poppy Seed Cupcakes (makes 6)


115g self-raising flour

90g golden caster sugar

Zest of 1 lemon

Half tbsp poppy seeds, toasted

1 egg

50g natural yogurt

90g butter, melted and cooled a little


  1. Heat oven to 180C/160 fan/gas 4 and line a 6 hole muffin tin with cupcake or muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter.
  3. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
  4. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, and then carefully lift onto a wire rack to finish cooling.
Photo of six freshly baked Lemon and Poppy Seed Cupcakes in a muffin tray.

Happy cooking 🙂

If you’d like to know more about the Billingsgate Seafood Training School you can visit their website by clicking this link: or following their Twitter page: @SeafoodSchool

Written by Christine Edmead