Hello x

Start of hormones
Hello everyone, sorry about the long absence, real life seems to have gotten in the way again!! I’ve been very busy getting on with my new life and enjoying being a bit of a social butterfly finally, but it means I have neglected all of my bloggy friends x 😦 There has been a lot of exciting things happening to me this last few weeks and hopefully I will share them with you at some point soon x
Start of hormones
I intend to try and be better (but I always say that) in future and remember to take photos and bake more for blogging purposes!! Promise x 🙂
Start of hormones
For now here are some photos I took a couple of days ago, I’ve been thinking about my own personal style quite a bit lately, as I have been venturing into the world more and more, I have been trying to  hone  my everyday look. And it occurred to me that I have stopped taking photos to journal my progress as I was doing in the past. The reason I started up this blog again was to have a sort of journal of my journey into womanhood and think I have been neglecting that part of blog a bit lately. So I think I need to try and be better at lifestyle posts again in future.
Start of hormones
So what have you all been up too?
What have I missed?
Lucy xx

Mamma’s fruit loaf

Ok, I don’t actually call her Mamma, just Mum x But Mamma sounds so much better, don’t you think? heehee x

When I first started baking this time last year my Mum wrote down here recipe for Fruit loaf and it’s been pinned to my notice board ever since waiting patiently for me to get round to trying it out!! I’m not sure it is quite up to her standards yet, but I think I’ve done not bad for a first attempt and will play around and perfect it to my own tastes in the years to come x

Fruit loaf


  • ½llb Unsalted butter
  • 1 cup caster sugar
  • 2 cups Sultanas
  • 1 cup water
  • 1 teaspoon Bicarbonate of soda
  • 2 eggs
  • 2 cups self raising flour

Fruit loaf


  1. Line a loaf tin with backing parchment.
  2. In a medium heavy pan add the butter, sugar, sultanas, water and bicarbonate of soda on a medium heat until the sugar has dissolved and the butter has melted, then turn up the temperature to full and bring to the boil, then continue boiling for 10 minutes. Set aside to cool for a couple of hours.
  3. Beat the eggs and them to the mixture, add the flour and mix well.
  4. Transfer mixture to the loaf tin and place in the oven at 170°C for 1½ hours.

Fruit loaf

I like mine with lashings of butter and a pot of tea x

Thanks Mum xx 🙂

How do you like yours?

Casa Angelina

This week, my friend Gayle and I got together to try out a new vintage tearoom on London street, Edinburgh called Casa Angelina to see what all the fuss was about!! And trust me there has been a lot of buzz since they opened only a few short weeks ago!! So I booked us a table for Thursday afternoon to try it out for ourselves and Wow!!!!! Just Wow!!!

Casa Angelina

Casa Angelina is run by Marie Claire and her partner (who’s name I didn’t catch) who are both highly trained  pâtissier/pâtissière’s!! Which you can instantly tell from the gorgeous array of desserts and pastries on offer x We savoured every mouthful for the couple of hours it took to get through all of our delights xx

Casa Angelina

The ambience in the tearoom was so lovely and relaxed with other tables chatting to each other and kids dressing up from a couple of trunks of pretty things left out for just such a purpose. Adding to this having Marie Claire checking on us regularly and bringing us fresh pots of tea (at no extra cost) we just felt so relaxed and kind of lost track of time for a few hours which was just heavenly xx

I can’t wait for my next visit, which is already booked by the way….heehee x

If you get the chance and have some time to indulge in a little luxurious girliness some afternoon then I recommend you get along to Casa Angelina without any hesitation xx

Happy Easter x

A very happy Easter to you all xx

I thought it would be appropriate today to mark the beginning of the Easter weekend with a festive recipe!! I came across Paul Holywood’s recipe for hot cross buns last week and then watched him prepare them with the same recipe on the Easter special of The Great British Bake-off Masterclass this week, which only cemented my determination to try them out for myself x

This is my first attempt at hot cross buns and I have to say I don’t think I will be buying them from now on!! They are gorgeous!!! Super tasty and they leave the house smelling amazing!!

Hot cross buns


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
  • zest 1 orange
  • 1 apple , peeled, cored and finely chopped
  • 1 tsp ground cinnamon

 For the cross:

  • 75g plain flour , plus extra for dusting

 For the glaze:

  • 3 tbsp apricot jam

Hot cross buns_0054_edited-1


  1. 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 bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  2. 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.
  3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  4. 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.
  5. Heat oven to 220ºC/200ºC fan/gas 7. Mix the 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.
  6. 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.

Hot cross buns_0018_edited-1

I enjoyed mine straight from the oven with just a little butter along with a nice cup of tea, simple but effective x

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For me it wouldn’t be Easter without hot cross buns, but I realise that many of you are from other parts of the world with possibly very different Easter traditions and foods that you eat and share to celebrate! I’d love to hear about it x

What will you be making this weekend to celebrate Easter?

I’m off to hard boil and decorate some eggs now to roll on Sunday, ta ta xx

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Best day of my life, ever!!!!

I’ve just had an awesome day, in fact possibly the best day of my life so far!!! Incredible statement I know, but I’m not exaggerating, let me explain xx

As I mentioned back in my post here I had signed up to hang out with a group of ladies with the express purpose of enjoying lots of cups of tea and copious amount of delightful traybakes!! 

Well that was this evening!!! And you won’t be astonished to hear that I loved every minute xx

In all honesty I was really too awkward, shy and nervous for most of the evening to make the most of it, but I did it and everyone that I met was so lovely and welcoming x

But what made it so incredible for me was how everyone just treated me like any other girl there even though I still look and sound like a bloke in a frock!! And that is the first time in my life that I have been accepted in that way at a social gathering  for who I truly am!! It made me so happy, I’ve been bouncing off the walls since I got home (nothing to do with all the sugar I consumed….haha!!) and now as I write this I have a little happy tear in my eye xx And lets me know I am on the right path for a happy future x

Edinburgh cake ladies

So here’s how it worked, everyone arrived and plated up the goodies until the table you see was full to bursting!

Then we all got our hands on very large plates and filled them with yummies to take to our tables to consume x

I must admit I went up for a second plateful, well I thought it would be rude not too after everyone had gone to so much effort!! ;p

Edinburgh cake ladies

Then when we had all chatted for a while and our tummies were full, everyone reproduced their boxes and filled them back up with a selection of the leftovers!! What a great system, eh? x

So all in all a success in my eyes x

Thank you ladies xx

Cookies and milk x

This weeks offering is my favourite cookies and milk combination. White chocolate chip cookies and Banana milkshake, so a double recipe for your amusement x Don’t say I’m not good to you xx ;p

Today I can’t take credit for the cookies recipe, it’s taken from my new favourite recipe book, The back in the day bakery cookbook, from Cheryl & Griffith Day!! I have however made one very small change to the original by using white chocolate instead of milk or plain chocolate x But they all work well, so feel free to decide for yourself if you are following this recipe at home x

It is however my own Banana milkshake recipe (although I’m sure if I googled it, I’d find some uses the same ingredients)!!

White chocolate cookies

White chocolate chip cookies:


  • 2½ cups Plain flour
  • 1¼ teaspoons bicarbonate of soda
  • 1¼ teaspoons fine sea salt
  • ½ pound of unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated saugar
  • 1 cup light brown soft sugar
  • 2 large eggs, at room temperature
  • 2 cups chocolate chunks
  • Fleur de sel for sprinkling

White chocolate cookies


  1. Position a rack in the lower third of the oven and preheat the oven to 178°C/350°F. Line two cookie sheets with parchment.
  2. Sift together the flour, bicarbonate of soda, and sea salt; set aside.
  3. In a bowl of a stand food mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
  4. Add the eggs and mix for no more than a minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about a minute.
  5. Use a large ice cream scoop or a ¼cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
  6. Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centres. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.

White chocolate cookies

Banana Milkshake:


  • 2 large bananas
  • 8 generous scopes of your favourite Vanilla dairy ice cream
  • 10ml vanilla extract
  • 250ml of whole or semi-skimmed milk

White chocolate cookies


  1. Slice the bananas in to a food processor fitted with the liquidizer attachment, add the rest of the ingredients also.
  2. Process until think and creamy x
  3. Pour in to a tall glass with with a thick straw and serve immediately!!

And Ta da!!! Lovely cookies and milk x

Ginger Loaf x

My friend Jennifer shared a recipe with me some time ago for her tasty Ginger loaves. I’ve made them several times and I have meant to share them with you, but they never seem to last long enough to get any photos of them because they are soooooo tasty 🙂 x But I made 8 mini loaves yesterday and still had 6 left this morning so I thought I’d better get some photos taken pronto xx ;p This recipe is actually for one large loaf, but I have found it works well for mini ones too, just remember they won’t take quite as long to bake x

Ginger loaves


  • 200g/7oz Self Raising Flour
  • 200g/7oz Sugar
  • 1tsp Ground Ginger
  • 1tsp Bicarbonate Soda
  • 55g/2oz Margarine
  • 1 Egg Beaten
  • 2tbsp Golden Syrup
  • 240ml/9fl oz Hot Water

Ginger loaves


  1. Pre-heat oven to 180oc
  2. Grease and line 11x7ins baking tin
  3. Mix the flour, sugar, ginger and bicarbonate soda in a bowl.
  4. Rub margarine in until it resembles breadcrumbs.
  5. Add beaten egg, syrup and hot water. Mix well with wooden spoon.
  6. Pour into tin and bake for 35-40 mins.

Ginger loaves