Lemon Fudge Slice


If a slice recipe contains sweetened condensed milk in the ingredient list then I’m 100% interested in baking it. Recently my boyfriend bought me The Great New Zealand Baking Book filled with tons of Kiwi classics from complete and utter indulgence to healthy twists to usually quite rich recipes all from Kiwi chefs such as Nadia Lim, Niki Bezzant, Dame Alison Holst, Jo Seagar, Julie Le Clerc, Ruth Pretty and Simon Holst just to name a few! I came across the lemon fudge slice within minutes looking through the book and just had to bake it! Lemon fudge has a nostalgic feel to it, something I had a lot growing up and there’s something about two packs of digestive biscuits mixed with condensed milk  and lemon that’s incredibly enticing for me (& hopefully you too)! This recipe is super easy, requires no oven time and tastes amazing! Continue reading “Lemon Fudge Slice”

Miss Flossypots’ Luxurious Caramel Slice

This slice is my ALL time favourite; it’s rich, chocolate-y, super luxurious and it’s the reason why I love caramel. I came across this recipe years ago and have tweaked it slightly to make me feel less bad about the calories being consumed. I usually use coconut as said in the recipe but I COMPLETELY forgot about it at the supermarket so I just added more flour, I also halved the amount of caramel filling as it’s just too rich. I make this recipe once a year and only once as I get obsessed and want to eat all of it – treat yourself but in moderation (#hard).

IMG_9445 Continue reading “Miss Flossypots’ Luxurious Caramel Slice”

Miss Flossypots’ Luscious Lemon Slice

I have been on the hunt for a good and proper lemon slice recipe for a long time now and I couldn’t find anything I liked when browsing the internet until I decided to take matters into my own hands. I think lemon slice should have a thick shortbread base and an even thicker lemon curd topping – none of this sweet pastry bull crap that’s only half a centimeter thick. So I created my own lemon slice, a cake/shortcrust bottom with a stiff lemon curd that won’t ooze when cut. Biting into this slice is almost like biting into a cake; it’s light and fluffy then you get this huge hit of indulgence and lemon-y goodness. If that doesn’t make you want to bake this then I don’t know what will.

Miss Flossypots' Luscious Lemon Slice 13 Continue reading “Miss Flossypots’ Luscious Lemon Slice”

Lemon Curd

I have been so weary of lemon curd for such a long time, maybe it’s because of the time where I completely split the curd to the point where it resembled lumpy orange porridge. Or could it be the time when I took it off the heat at least five minutes early resulting in a soup like texture; who knows? It could be either one of them. Well I have now seen the light after finding the perfect recipe; it’s simple, no thermometer necessary nor will you need any muslin. Four ingredients, ten minutes tops and foolproof (if you listen to me that is)!

Miss Flossypots - Lemon Curd Continue reading “Lemon Curd”


Growing up pancakes weren’t a want but simply a must so much so we had a dedicated day to it; Sunday a.k.a pancake day. My Mum would get up early and make these delicious thick, soft and buttery pancakes for my brother and I – we are pretty lucky to have a Mum like ours. The recipe is from a book (probably an eighties Alison Holst cookbook knowing Mum) with the spine almost broken and every page clean but the pancake page (a sign of a good recipe!) It has had so much use to the point where when opened it lands on the pancake page – like a sign from the pancake Gods. I love making these pancakes for my boyfriend and myself and have edited them slightly but nothing compares to the ones my Mum makes (probably because she would put cubes of butter between each pancake!)

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“The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie‘s Receipts cookbook.” –Wikipedia

Here is my ultimate vanilla cupcake recipe and I’ll tell you why; it’s light with a delicate vanilla flavour, colours evenly, foolproof, pulls away from cases easily making it my go to. Vanilla cupcakes were my first cupcake bake when I was sixteen years old which began my obsession with baking leading me to gain certificates in culinary arts and patisserie (the cupcakes had a cookie monster decoration and looking back they were heinous!!) Vanilla cupcakes are an understated / versatile flavour; you can dress them up with different flavours without making them super rich and heavy like red velvet or chocolate – so pretty perfect for a first time baker to experiment with.  Continue reading “THE ULTIMATE VANILLA CUPCAKE RECIPE”

How to: Pizza dough

I have always been a fussy eater and whenever I would say “I don’t like pizza” to my fellow peers I would find them in utter shock/dismay. For a long time I didn’t like pizza after tasting the likes of Pizza Hut, Domino’s or Pizza Haven (R.I.P) and the stale base and almost pure sugar tomato sauce of the generic supermarket branded pizza didn’t suffice either. My Mum first introduced me to homemade pizza when I was around fifteen and I haven’t looked back since (probably only having takeaway pizza once or twice in six years)! The opportunities are endless when creating your own base; you can add an array of spices, herbs – or even caramelized onion into the actual base of the pizza. That’s right; a caramelized onion pizza base… Let that sink in. If that hasn’t convinced you then I don’t know what will.

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I have always heard of these things called Whoopie pies and after a day of making a similar thing “brownie sandwiches’ in a cakery I decided it was time. I halved Martha Stewart’s basic whoopie pie recipe and a made up buttercream and incorporated some of my leftover crunchie bars (mmm yum) creating something great (modest); Whoopie pies with vanilla buttercream w/ crunchie chunks. The only way I can describe whoopie pies is that they’re like freestanding cupcakes -they’re light, fluffy and have a cake like texture. This was my first time baking them and due to my oven being Satan some of the bottoms (but not all thankfully) burnt – so please be careful! I wouldn’t attempt if your oven doesn’t distribute heat evenly (sooo annoying!!) All though they don’t look particularly fancy they taste almost luxurious and they have the perks/taste of cupcakes without messing around with fancy piping!



I think the name of these scones says it all… I came up with this recipe a few years a go and it’s my families favourite though I rarely make them due to how fast they disappear. Cheesy, onion-y and tasty are the adjectives that come to mind when I think about these and brushes of milk before baking gives these scones the yummiest crust.

If they last long they can even be sliced in half reheated up to 2 days after but there are rarely any left.IMG_1406 Continue reading “FETA, PARMESAN & CARAMELIZED ONION SCONES”



The base of this brownie is a recipe my Mum has been baking for fourteen years. It has been the star in my school lunch box or a late night treat. You can add any chocolate to this brownie but I was given a huge bag of toblerone and I didn’t want to eat it all myself (I have no self-control) so in they went! This brownie is fudge-y but still has a little bit of a crumb texture, it is the perfect brownie. Super quick, incredibly easy and barely any dishes – the perfect trio. Continue reading “ONE POT TOLBERONE BROWNIES”