Another weekend, another bake. The last few bakes I’ve done have been large cakes so I wanted to do something a bit more bitesize. This is where I would have reached for my well trusted cookie or brownie recipes, but I thought I’d try something new, and decided on something I thought most people would love & would therefore want to make… millionaire shortbread!

This was such an easy recipe to follow yet so effective and little bites are always a crowd pleaser. So here’s the recipe to try yourself when you have a spare 45 mins…

Base Ingredients:
115g unsalted butter
175g plain flour
55g golden caster sugar
Filling & Topping Ingredients:
200g butter
115g golden caster sugar
3tbsp golden syrup
397g canned condensed milk
200g plain chocolate

1. Preheat oven to 180°C/Gas Mark 4. Grease and line the base of a 23cm/9in square tin – it can be circular too!
2. Place the butter, flour and sugar in a food processor until they begin to bind together. Press the mixture flat into the bottom of the tin. Bake for around 25 mins – or until golden brown
3. Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk into a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick. Remove the shortbread base from the oven and pour the filling over it. Chill in the fridge until firm
4. Melt the chocolate in a bowl over a saucepan of simmering water. Remove from the heat, leave to cool slightly, then spread over the caramel. Chill in the fridge until set
5. Cut into desirable pieces and enjoy!

This recipe was taken from a very cute little recipe book I bought recently which covers different types of cakes ranging from raspberry daiquiri cupcakes through to peach cobbler and sourdough bread! That’s covered me for baking ideas for a while…


In other news, a very good friend of mine is jetting off this week to travel the world – well the far eastern part of it. So, with the help of reinforcements in the form of my boyfriend Joe, we created cute little cupcakes for her & her family and friends. They were vanilla sponge and topped with vanilla buttercream.

   DSC_0620    DSC_0622

Each of the 30 cupcakes were topped with little globes, made from balls of blue icing and island ‘countries’ made with green icing.

DSC_0671   DSC_0674

I wish I could drop everything and join her travelling! I guess the only thing really stopping me is the money & not knowing what I’d do when I got back. I would love nothing more than to travel the world and cross things off my bucket list as I go. They say in life you don’t regret the things you did do, only the things you didn’t. Hopefully I’ll win the lottery sometime soon, pack in my job and fly away! I’d better start playing then, ay? #inittowinit


Just a quick FYI for those that are confused as to why I am writing blog posts on fitness & then talking about cakes…

I don’t go for a run to come home and eat the cake I’ve made. I LOVE baking but the eating part, not so much. Those that know me very well will know I hardly ever eat the cakes I’ve made – not because I don’t like them or think they’ll taste bad – but I just think it is a bad habit to get into. Instead, I rely on trusted and experienced cake testers (my brother & my boyfriend) to tell me if they’re okay or if anything about the recipe needs to be tweaked in any way. I know there are people that will be only interested in the baking part & not the fitness aspect of this blog [and vice versa] so I’m hoping I’m pleasing a wider audience by talking about both.

 I will, however, be starting to experiment with healthier substitutes for sweet treats; oatmeal chocolate chip cookies and banana & blueberry breakfast muffins are amongst the ones I’ve got lined up. Because when you’re into your fitness & watching what you eat, having healthy treats means you can have your cake, and eat it too!