I’m currently doing 3 continents & 7 countries in 7 weeks. It’s easily the biggest moment in my career. But I can’t say it hasn’t crossed my mind that if I can sell cookies in Singapore, why am I not selling them in the UK again?!

Well, now is the time. I’m officially doing a UK festive bakery tour this winter. I’ll be doing bakery pop-ups in some major UK cities and the first two cities are finally…. Glasgow & London, in October & December!

Glasgow & London pre-orders are open NOW exclusively for my Substack subscribers for 24 hours. Order will open again tomorrow morning at 10am for everyone else.

There is a limited number of pre-orders available: 400 London / 400 Glasgow

Glasgow Details

Location: The Pyramid at Anderston, 759 Argyle Street Glasgow G3 8DS

Dates: 29th October, 30th October, 31st October & 1st November.

Times: 11.30am-4.30pm (or sellout)

Pre-order link: https://order.storekit.com/glasgow-pop-up/menu

London Details

Location: Hackney, East London (full address coming soon)

Dates: 1st-6th December & 8th-13th December 2026 (12 days total!)

Times: 11am-4pm (or sell out)

Pre-order link: https://order.storekit.com/secret-sundaes/menu

MENU

Cookies

• Jam & Buttered Toast Cookie

• Pandan, Pistachio & Kaya Jam on Toast Cookie

• Pain Au Chocolat Croissant Toast Cookie

• Salt & Vinegar Crisp Butty Cookie

• Miso Buttered Toast Cookie

• Brown Butter Chocolate Chip Cookie

• Banana Butter Banana Bread Cookie

• Hong Kong French Toast Cookie with a smoked sea salt whipped vanilla brown butter slab on top!

Banana Puddings

• Banana Bread Banana Pudding

Drinks

• Milo S’mores Hot Chocolate with a smoked sea salt marshmallow fluff

As always, everything on the menu is 100% veggie and halal!

There are only 400 slots allocated for this first round of pre-orders. They will open again a few weeks before the pop-up itself and I’ll have plenty on the day for walk-ins, so if you miss out, don’t worry!

I’m so excited to come to Glasgow for the 1st time and to come back to London, Stay tuned soon for details on the other cities too.

Lungi x

An impossibly crunchy exterior on the cookie, from the toasted brown sourdough bread that I chose for its complexity in flavour and depth. To the gooey centre that is amplified by the peanut butter sourdough ganache that is baked inside the cookie for added richness. Inspired by the perfection that is Hong Kong French Toast.

Now as with most of my recipes, there is so much work to be done before you get to the final result and whilst I would usually apologise for that, this time I am simply just reminding you that nothing good comes easy, so just do it and thank me later.

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Hong Kong French Toast Cookie Recipe

Yields 8-10 Cookies

Hong Kong French Toast Cookie

Yields 10–12 Large Cookies

A cookie inspired by Hong Kong style French toast, with all the flavours of the real thing packed into one very indulgent cookie. Buttery toasted sourdough flakes throughout, a peanut butter and buttered toast ganache in the centre, and a little square of smoked sea salt vanilla brown butter on top to mimic that final pat of butter you get on French toast.

Ingredients

Peanut Butter Buttered Toast Ganache

• 200g white chocolate

• 150g double/heavy cream

• 50g peanut butter, I used deep roast crunchy

• 50–60g crumbled buttered & toasted sourdough, made from 2 slices

• Pinch of flaky salt

Vanilla Brown Butter Slab (optional step)

• 150g unsalted butter

• 2 tsp vanilla bean paste, to taste

• Pinch of smoked Maldon sea salt (regular flaky sea salt also works)

For a home baker I would recommend that you skip this step, instead of topping with butter, feel free to top the cookie a little extra square of chocolate instead!

Toast Flakes

• 3 slices sourdough bread, toasted (roughly 100–150g)

• Roughly 1 tbsp salted butter

Save 60g of the toast flakes for inside the cookie dough and the rest for coating the outside of the cookies before baking.

Cookie Dough

Butters & Sugars

• 50g unsalted butter, cold and cubed

• 80g unsalted butter, browned

• 1½ tsp white miso paste

• 160g granulated sugar

• 60g muscovado or dark brown soft sugar

Wet

• 1 large egg and 1 yolk

• 1 tsp vanilla

• 1 tbsp black treacle (30g)

If you’re in the US, you can substitute molasses. It isn’t identical, but it will work.

Dry

• 250g plain/all purpose flour

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

If skipping the miso, increase the salt to ½ tsp.

Chocolate

• 100g blonde chocolate, broken into chunks (you can use white chocolate too if you can’t find blonde, just reduce to 80g to manage the sweetness)

Tools

• Stand mixer or electric whisk

• Scales

• Mixing bowls

• Measuring spoons

• Saucepan

• Light coloured saucepan for browning butter

• Food processor

• Stick blender

• Spatula

• Baking trays

• Parchment paper

• Cookie scoop

• Piping bag

• Sharp knife

• XL cookie cutter or large glass for shaping, optional

Method

Peanut Butter Buttered Toast Ganache

1. Start by making your buttered toast. Toast 2 slices of sourdough (about 60g) until golden and crisp, then immediately butter them generously with salted butter.

2. Break the toast into small chunks. You want enough toasted bread flavour throughout the ganache, but small enough pieces that they blend properly.

3. Add the toasted bread to a bowl with the white chocolate, peanut butter and flaky salt.

4. Heat the double cream in a saucepan over a medium heat until steaming hot but not boiling.

5. Pour the hot cream over the chocolate mixture and leave it completely untouched for about 1 minute. This gives the chocolate time to start melting.

6. Stir everything together until the chocolate has completely melted and you have a mixture that’s combined. It will still have large chunks of bread in at this point.

7. Using a stick blender, blend the ganache until semi-smooth. I actually like leaving a tiny bit of texture from the toasted sourdough and crunchy peanut butter, so don’t blend it into oblivion.

8. Transfer to a bowl, cover and refrigerate until completely chilled and firm enough to scoop later.

9. (P.s. you will have some ganache left over! Use it to spread on future slices of toast if you want).

Vanilla Brown Butter Slab (optional)

This is the little square of butter that goes on top of the cookie once it’s baked. It is a completely optional step that may not be necessary for a beginner/home baker.

1. Add the 150g butter to a light coloured saucepan over medium heat.

2. Cook until the butter becomes deeply golden, smells incredibly nutty and you can see lots of golden brown specks at the bottom of the pan.

3. Immediately pour the brown butter into a metal bowl. Make sure you scrape in all those brown specks from the bottom of the pot, that’s where all the flavour is!

4. Place in the fridge for around 90 minutes, or until the butter has firmed up but is still soft enough to whisk.

5. Once firm-ish, add your vanilla bean paste and smoked Maldon sea salt. Whisk until completely incorporated and the butter is smooth and homogeneous.

6. Spread the butter onto a parchment lined tray into an even flat layer. Aim for roughly ½cm thickness.

7. Refrigerate for around 4 hours or freeze for around 2 hours until completely solid.

8. Once firm, cut into tiny squares. These should be small enough to sit neatly on top of each cookie without completely covering it.

9. Keep the butter squares refrigerated until you’re ready to use them. You want them really cold when they go onto the cookies.

Toast Flakes (for the cookies)

1. Toast your 3 slices of sourdough until golden and crisp. You want them properly toasted but not burnt.

2. Immediately butter them with the salted butter while they’re still hot.

3. Break the toast into rough chunks and add to a food processor.

4. Pulse until you have a mixture of small and medium sized flakes. Don’t blend it into breadcrumbs. You want some texture here.

5. Weigh out 60g of the toast flakes and set aside for the cookie dough.

6. Transfer the remaining toast flakes to a large bowl. These will be used to coat the outside of your cookies.

Cookie Dough

Butters & Sugars

1. Start by browning the 80g butter in a saucepan over medium heat. Cook until deeply golden with a nutty aroma and plenty of brown flecks at the bottom of the pan.

2. Remove from the heat and allow the brown butter to cool for around 30 minutes.

3. In the bowl of a stand mixer, add the cold cubed butter, cooled brown butter, white miso, granulated sugar and muscovado or dark brown sugar.

4. Mix on medium speed for around 2–3 minutes until creamy and fully combined. You don’t want to whip loads of air into the mixture, we’re just bringing everything together.

Wet Ingredients

5. Scrape down the bowl and add the egg, egg yolk, vanilla and black treacle.

6. Mix for another 1–2 minutes until completely incorporated and the mixture looks glossy.

Dry Ingredients

7. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

8. Add the dry ingredients to the wet mixture and mix on low speed until just combined. Stop mixing while you can still see a few streaks of flour.

9. Add the 100g blonde chocolate chunks and the reserved 60g toast flakes.

10. Fold everything together with a spatula until evenly distributed. Try not to overwork the dough.

Stuff & Shape

1. Take your chilled peanut butter buttered toast ganache from the fridge. You want it firm enough to scoop and handle.

2. Portion your cookie dough into large balls, roughly 80–90g each.

3. Flatten each piece of dough slightly in the palm of your hand and place a portion of the ganache in the centre (I did roughly a heaped teaspoon for each cookie)

4. Fold the dough up and around the ganache, aiming to cover it completely.

5. Repeat until all of your cookies are filled.

6. Roll each cookie dough ball generously in the remaining toast flakes, pressing them firmly onto the outside so they stick.

7. Place onto a parchment lined tray and refrigerate for at least 4 hours. Ideally, chill overnight. This gives the flour time to hydrate and helps the cookies hold their thick shape when baked.

Bake & Finish

1. Preheat your oven to 190°C (fan).

2. Arrange the chilled cookies on a lined baking tray, leaving plenty of space between each one (at least 2-3 inches).

3. Bake for around 9–11 minutes, until golden around the edges but still soft in the centre.

4. Straight from the oven, immediately shape your cookies into a circle using your cookie cutter if needed.

5. Leave the cookies on the tray for at least 10–15 minutes before transferring them to a cooling rack. The centres will continue setting as they cool.

6. Once the cookies have completely cooled, top with your vanilla butter square and enjoy!

Minimal spread: these are NYC style cookies, they are not meant to have lots of spread (in fact they should barely spread at all in the oven). Your cookies will be quite tall when they bake, that is completely fine.

Storage Instructions

• These cookies are best eaten on the day they’re baked, when the outside is crisp and the centre is soft.

• Store in an airtight container at room temperature for up to 3 days.

• Because of the ganache filling, I would not leave them somewhere particularly warm.

• The unbaked cookie dough can be frozen for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

Baker’s Notes

• Keep the ganache cold. If it’s too soft when you’re filling the cookies, pop it back into the fridge or freezer for a little while. It makes stuffing the cookies so much easier.

• The toast flakes on the outside are really important. They give you that buttery, crunchy toast texture that makes the cookie taste like French toast rather than just a peanut butter cookie.

• Don’t skip the salt in the butter slab. It’s a small amount, but it cuts through all the sweetness and makes the flavours taste much more like the savoury-sweet butter you get on actual French toast.

• You can use smooth peanut butter, but I personally love crunchy peanut butter here because those tiny pieces of peanut work so well with the toasted sourdough.

• Don’t overbake these. They should look slightly underdone in the middle when they come out. They’ll firm up as they cool, while keeping that lovely soft centre.

Recipe one: a soft serve that blends beautifully into a milky creamy dream, with an extra-luxurious mouth feel due to the brown butter inside and the use of Jersey milk & cream in the base. I made mine all in one container, froze, then churned the next day in the machine using the soft serve setting.

Recipe two: a custard ice cream base that’s the definition of indulgent, with an umami balance of miso and the malty flavours of sourdough bread that pair together for a truly memorable flavour combo. All married together with a lightly salted toasted marshmallow fluff that is toasted as it mixes for added flavour.

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Both of the recipes below were made using my Ninja CREAMi Scoop & Swirl in a paid partnership.

1. Miso Brown Butter Sourdough Soft Serve Recipe & Method

Ingredients

250g whole milk

150g double cream

165g condensed milk

40g unsalted butter, browned

1 tsp vanilla

1/2 tsp white miso paste

Tools

• Blender or immersion blender

• Scales

• Measuring spoons

• Bowls

• Spatula

Method

Browning the butter

1. In a small light coloured saucepan, add in your unsalted butter. Cook on a low to medium heat until foamy, golden and nutty. You should be able to smell the change in the butter. Be sure to stir as it cooks so it doesn’t burn. You will stop once the brown flecks appear at the bottom of the pot.

2. Immediately remove from the heat and set aside (you do not need to wait for it to cool to use in the next step).

Soft Serve Base

1. In a blender add all your soft serve ingredients in, including the brown butter you just made. Blend until combined, around 1 minute.

2. Add to your ice cream machines designated container and freeze for 24 hours as per instructions.

3. The next day, churn the ice cream into soft serve using the machines soft serve setting.

4. I finished mine with honey and some smoked Maldon flakey sea salt.

2. Toasted Marshmallow Toasted Sourdough Ice Cream Recipe & Method

This ice cream can be made in any home ice cream machine. It is a churn ice cream so you will need a machine that churns ice cream.

Ingredients

Toasted sourdough crumbs

• 3 slices of sourdough toasted & buttered with miso butter.

• 40-50g butter

Miso vanilla bean ice cream base

• 300g whole milk

• 120g double cream

• 1 1/2 tsp vanilla bean paste or extract

• 40g milk powder (optional but helps with mouth-feel)

• 50g caster sugar

• 30g light brown soft sugar

• 10g honey

• 3 egg yolks

• 1/4 tsp salt

• 1/4 tsp white miso paste

• 15g plain flour or 10g cornflour

Homemade sea salt marshmallow fluff

• 125g egg whites

• ¼ tsp cream of tartar

• 245 g granulated sugar

• 190g g golden syrup

• 90 g water

• Pinch of sea salt (1/8th tsp)

Tools

• Stand mixer or electric whisk

• Scales

• Saucepan

• Toaster

• Scales

• Measuring spoons

• Spatula

• Whisk

Method

Brown Butter Toast Flakes

1. In a toaster add your slices of bread and toast for 2-3 minutes until lightly golden.

2. Butter with salted butter and tear into a food processor or blender. Blend/pulse in the food processor until you have fine flakes.

3. Cover and set aside until later.

Custard Base

1. In a medium saucepan add your whole milk, double cream & vanilla and turn the heat to medium. You want your milk/cream mixture steaming, but not boiling.

2. Whilst the milk is heating, in a separate bowl, add your egg yolks, caster sugar, light brown soft sugar, honey, salt and miso paste. Whisk for 1 minute until light and fluffy & doubled in volume.

3. Now add your milk powder and whisk again just until combined. Lastly, add your plain flour and whisk one last time to combine.

4. In the meantime your milk should be steaming hot by now so remove from the heat and pour slowly over the egg mixture in 3 additions, whisking constantly. Make sure to whisk really well so the eggs don’t scramble.

5. Once fully whisked and all the milk is added, pour the mixture back into the pot and turn to a medium heat.

6. Cook your custard base, stirring consistently until thick. You’ll know it’s ready when large bubbles start popping on the surface.

7. Transfer the custard back into the original bowl and put cling film touching the surface (so a skin doesn’t form).

8. Leave to cool down for 1 hour at room temp, then transfer to a fridge for at least 4-6hours (this helps age the ice cream base which develops flavour & texture).

To churn:

1. If using a Ninja Creami, after 4 hours transfer to your machines ice cream container and place in the freezer for 24 hours.

2. After 24 hours, churn on the cream setting, then transfer to a container and layer with the fluff & toast crumbs. Freeze for 6 hours minimum, then it’s ready to eat.

3. If using any other ice cream machine, follow the instructions for that machine on how to churn the base and then follow the layering steps below to finish.

Salted Toasted Marshmallow Fluff

1. In a medium saucepan, add your golden syrup, water and sugar (in that order).

2. Turn the heat to high and using a thermometer cook your sugar syrup until it reaches 124c.

3. Whilst your syrup is heating up, add your egg whites to a bowl of a stand mixer (or use a regular bowl with your electric whisk). Also add your cream of tar tar.

4. Whip the egg whites for at least 2 minutes until fluffy, foamy and doubled in volume.

5. By now your sugar syrup will almost be ready, once it is, slowly pour your sugar syrup directly into your egg whites, and turn your mixer or electric whisk on high and whip for minimum 5 minutes. The mixture will be glossy and white when you’re done and it will hold a firm shape.

6. After 5 minutes stop mixing and add the salt & vanilla and using your blow torch, torch the top to form a burnt skin on the top of the fluff. Now whip again. Pause the mixer and torch the surface again, then whip once more. Repeat this process 4 times until you have lots of little flecks of toasted marshmallow fluff in your bowl. This really amps up the flavour.

7. Once done, cover with cling film. Store in the fridge until you need to layer your ice cream as per the instructions below.

Layer your ice cream

1. After you’ve churned your ice cream, layer it into a tub ready for the freezer.

2. The layers go: Ice cream, then big spoonfuls of fluff, then your toast crumbs and keep layering until your tub is full.

3. Freeze for minimum 6 hours and then it’s ready to eat!

Bakers Notes

1. Do not skip ageing the ice cream base, it is so important for mouth feel and overall texture.

2. The marshmallow syrup will heat up quickly so please keep an eye on it and ensure it doesn’t go above 124c.

It has been the biggest rollercoaster of a month and if I could find the words to describe it, I promise I would be writing all about it right now. But I am still processing what it means to sell almost 10,000 cookies at what was easily the biggest bakery pop-up in London this year and I’m also coming to terms with a massive shift in my career since this has happened.

You see, I hadn’t realised the power of the community I have managed to build and I am finding myself currently putting together a global bakery tour off of the back of what has easily been the greatest year of my career. With that comes its challenges, but it will also allow me to share some of these much loved recipes with you in person! I am so excited about this and will keep you all updated on the progress of this as it goes along.

I’m pleased to say I’m officially back in my creative flow, which is such a relief I must say. You see often when I embark on something as mentally exhausting as a bakery pop-up, I find myself exhausted beyond belief, more so mentally, than physically. I naturally have a brain that leans less on the side of logic and much more on the side of creative and with that comes its challenges. One of them being that I often take weeks to recover from something as taxing as planning and organising a 10,000 cookie bakery pop-up.

This recipe is the result of me being back in a baking rhythm that I’m really proud of. A reach back to my baking roots where my days used to be filled with me attempting to perfect my banana pudding recipe non stop. in the hopes that my recipe can easily compete with some of the very best American versions I have seen and tried over the years.

This one relies heavily on the joyous dutch sweet treat Stroopwafel, something I never had the pleasure of eating growing up, but since discovering as an adult, I am a very big fan of.

It’s important that you make this recipe at least 36 hours before you need to eat it. That’s how long the Stroopwafels take to soften in the pudding mixture, you can try to eat it sooner but just know you will most definitely find yourself in a situation where the biscuits are crunchier than you may like. I prefer them softer, so whilst I am impatient, the wait is definitely worth it.

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Stroopwafel Salted Caramel Banana Pudding Recipe

Yields 6-8 large portions

Ingredients

Brown Butter Custard

• 60g unsalted butter, browned

• 400g whole milk

• 3 large egg yolks

• 70g granulated sugar

• 30g dark brown soft sugar

• 20g cornflour

• 1½ tsp vanilla paste

• ½ tsp salt

Whipped Cream

• 400g double cream

• 20g condensed milk

• 30g icing sugar

• ¼ tsp salt

Salted Caramel

• 100g granulated sugar

• 50g unsalted butter

• 100g double cream

• ½ tsp salt

Assembly

• 2 large bananas, sliced

• 1 pack Stroopwafels, cut into small triangles/half moons (the shape doesn’t matter just make sure they are small)

• Optional: I crumbled some digestive biscuits on top at the end. If you’re in the US you can use Nilla wafers too.

Tools

• Medium saucepan

• Mixing bowls

• Whisk

• Electric hand whisk or stand mixer

• Spatula

• Cling film

• Sharp knife

• Serving dish (roughly 20 x 20cm)

Method

Brown Butter Custard

1. Start by browning your butter. Add the 60g butter to a saucepan over a medium heat and cook until deeply golden with a nutty aroma and lots of brown flecks at the bottom of the pan. As soon as it’s ready, immediately pour it into a small bowl to stop it cooking any further and set aside.

2. Don’t wash the saucepan. Those little brown butter bits left behind are full of flavour and we want every bit of that in our custard.

3. Pour the milk into the same saucepan and place over a medium heat until steaming hot but not boiling.

4. Whilst the milk is heating, add the egg yolks, granulated sugar, dark brown sugar, salt and vanilla to a medium bowl. Whisk vigorously for about a minute until the mixture is lighter in colour and completely smooth.

5. Add the cornflour and whisk again until no lumps remain.

6. Once your milk is steaming, slowly add it to the egg mixture one ladle at a time, whisking continuously after each addition. This gradually brings the eggs up to temperature without scrambling them.

7. Once all the milk has been incorporated, whisk for another 30 seconds before pouring everything back into the saucepan.

8. Return the pan to a medium-high heat and whisk continuously. Don’t stop whisking here or the custard may catch on the bottom.

9. After a few minutes the custard will suddenly thicken. Keep whisking until you see large bubbles slowly popping across the surface.

10. Remove immediately from the heat and pour into a clean bowl.

11. Stir through the reserved brown butter until fully incorporated. The custard will become beautifully glossy.

12. Cover the surface of the custard directly with cling film so a skin doesn’t form.

13. Leave to cool at room temperature for about an hour before transferring to the fridge for at least 4 hours.

Whipped Cream

1. Add the double cream, condensed milk, icing sugar and salt to a large bowl.

2. Using an electric whisk, whip until you reach soft peaks. You want it thick enough to hold its shape but still nice and silky.

3. Refrigerate until you’re ready to fold into the custard.

Salted Caramel

1. Add the sugar to a medium saucepan over a high heat.

2. Stir occasionally as it begins to melt. It will clump at first before gradually becoming a smooth caramel.

3. Once the caramel reaches a light amber colour, add the butter. It will bubble up quite dramatically but that’s completely normal.

4. Stir until the butter has melted, then slowly pour in the double cream followed by the salt.

5. Cook for another 2 minutes until slightly thickened.

6. Remove from the heat and leave to cool completely.

Prep

1. Right before you are about to assemble your pudding, slice the bananas into fairly thin rounds.

2. Cut each Stroopwafel into small triangles. They firm up in the fridge, so smaller pieces are much nicer to eat once chilled.

Pudding

1. Remove your whipped cream and custard from the fridge. Fold your cream mixture into your custard mixture until full combined. This is now your pudding mix.

Assemble

1. Start with a layer of wafer biscuits across the bottom of your serving dish.

2. Spoon over a generous layer of the brown butter pudding and spread evenly.

3. Add another layer of the stroopwafels.

4. Scatter over the sliced bananas.

5. Drizzle generously with the salted caramel.

6. Add another generous layer of brown butter pudding.

7. Repeat the layers until your dish is full, finishing with a layer of the pudding on top.

8. Cover and refrigerate for at least 36 hours. I know it sounds like a long time, but the biscuits need it. They slowly soften into the most incredible cake-like texture.

9. Just before serving, decorate with the remaining banana slices, extra caramel and the chopped Stroopwafels.

Serve straight from the fridge.

Storage Instructions

• Store covered in the fridge for up to 4 days.

• Add the final banana slices and Stroopwafels just before serving for the freshest finish.

• Not suitable for freezing.

Baker’s Notes

• Don’t skip browning the butter. It’s what gives the custard its deep caramel flavour.

• The 36-hour chill really is worth it. The biscuits soften beautifully and all the flavours have time to come together.

• Stir the custard continuously while cooking. It goes from runny to thick very quickly.

• The caramel can be made a day or two in advance and stored in the fridge. Warm slightly before assembling if needed.

There’s a few bits of information that I would love to share with you all in the lead up to it so you can be adequately prepared and know what to expect on arrival.

All The Info:

Dates: 3rd-7th June

Location: 353 Portobello Road, W10 5SA (nearest station Ladbroke Grove)

Opening Times: 11am-5pm (or sell out!). Please arrive early if you don’t have a pre-order to avoid dissapointment.

Pre-orders:

• If you have a pre-order please arrive at the allocated date and time you have selected. As of today I cannot change any pre-orders.

• If we sell out that does not affect pre-orders as they are packed separately! Please still arrive at your allocated time and someone will be at the location for you to collect your order.

With exactly 2 days to go until I open the doors to my bakery pop-up, it’s probably the perfect time to tell you about all the incredible vendors & sponsors we have for the event because it couldn’t happen without them.

SPOILER ALERT: it’s an exclusively ALL-GIRL affair. The girlies are running the show (my team both BOH & FOH are 100% female led by the INCREDIBLE Yasmeen who is running the show like a pro ) so you already know it’s gonna be a movie.

Free drinks

Incredible low sugar, all natural pre-biotic soda gifted from the team at Living Things - you’ll find a FREE can of these in the branded tote bags that will be available for you to purchase each day, as well as a few lucky people who arrive early will be gifted a can!

FREE nail art

From the queen Rani, courtesy of us. She has curated a bespoke flash-nail menu for you to get a quick but fun little nail designs that are all food related (Thursday 4th & Sun 7th only)

FREE laundry care

Our friends at SMOL know that the girlies like a clean home and we don’t wanna mess up our freshly manicured nails if we can help it, so they kindly gifted some dishwasher tabs for us to give to a select few of you

Ice Cream for Sale!

You can turn your Jam & Buttered Toast Cookie into an ice cream sundae with the incredible The Real Fruit Ice Cream Co. popping up to make them for you all. Just buy your cookie , take it over to them & add on your ice cream & they can blend into a sundae with extra fun toppings too. They will also have a few of their icon ice cream sundaes available too.

Content Curation & Photography/Cinematography

BTS social content will be captured by the Queen herself, Dinusa. We worked together at a previous job, so I am so excited to work with this diva again.

And last but definitely not least, Cinematographer & Photographer Eli Beristain will be the maestro capturing some of the most incredible footage of the event. Eli is one of the best visionaries I’ve ever had the pleasure of working with so I cannot wait to see what she captures for us

PLUS: An all female playlist will be playing curated by all the amazing women in my life.

Can’t wait to see you all there! Please arrive early to avoid disappointment.

Love Lungi x

You see the origin of this cookie idea was simple, I watched a video from a creator talking all about how special a crisp sandwich is and as you can only imagine, there was a lot of debate in the comments. I however, am on team “crisp sandwiches are elite and I won’t listen to any slander against them”. And thus, this cookie was born.

Now for those of you who may not know the history of why this is a kinda special concept, a crisp sandwich is to the UK (we call what people in the USA refer to as “chips”, crisps), what a PB&J is to Americans. A staple afterschool snack that brings so much nostalgia with it. The crisp choice is often debated with some people who swear by Salt & Vinegar with others being more adventurous with the classic Prawn Cocktail or Thai Sweet Chilli. This cookie? Well it could only be Salt & Vinegar Crisps to pair beautifully with the milk and dark chocolate inside the cookie.

A few little tips? Well, you really want to pack your sandwich to the brim with crisps so you can relish in the crunch that you inevitably get from pressing it down. Secondly, you can use ANY crisps you like, the wilder the better. However if you aren’t sure on the Salt & Vinegar combo (it’s phenomenal I promise), try classic sea salt/ready salted to ease you in. Lastly, bar chocolate is the way to go here, so you can get delicious pockets of chocolate nestled comfortably throughout.

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Chocolate Chip Crisp Sandwich Cookie Recipe

Yields 10–12 Large NYC Style Cookies

Ingredients

Toast Flakes

• 4 slices sourdough bread, lightly toasted (roughly 120–150g)

• Roughly 1 tbsp salted butter

• Roughly 1/2 packet salt & vinegar crisps (I used a 40g pack of Mccoys, but use as much as you like, the amount of crisps in a crisp sandwich is meant to be measured with your heart!).

Save 60g for inside the cookie dough and the rest for rolling the outside of the cookies before baking.

Cookie Dough

Butters & Sugars

• 50g unsalted butter, cold and cubed (refrigerate until needed)

• 80g unsalted butter, browned

• 1 tsp white miso paste (optional but highly recommended)

• 165g granulated sugar

• 60g muscavado or dark brown soft sugar

Wet

• 1 large egg and 1 yolk

• 2 tsp vanilla

Dry

• 250g plain/all purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt
  (If skipping the miso, increase salt to 1/2 tsp)

Chocolate

• 120g milk chocolate bar, broken into chunks

• 120g dark chocolate bar, broken into chunks

Save 40g chocolate for topping after baking.

Additional Toppings

• Extra ridge cut crisps for topping after baking

Tools

• Stand mixer or electric whisk

• Scales

• Spatula

• Mixing bowls

• Measuring spoons

• Saucepan

• Food processor

• Baking trays

• Parchment paper

• Cookie cutter (optional for shaping)

Method

Toast Flakes

1. Toast your sourdough lightly. You want the bread lightly golden and crisp around the edges, not deeply toasted.

2. Immediately butter the toast while still warm.

3. Take two slices and sandwich a quarter packet of salt & vinegar crisps between them, pressing down firmly to create crisp sandwiches. Repeat with the remaining slices.

4. Tear the sandwiches into rough chunks and add to a food processor. Pulse until you have a mixture of small and medium sized flakes. You want texture here, not dust.

5. Weigh out 60g and set aside for inside the cookie dough. Place the remaining flakes into a large bowl ready for rolling the cookie dough later.

Dough

1. In a saucepan, brown the 80g butter over medium heat until deeply golden with nutty aromas and dark flecks at the bottom. Remove from the heat and allow to cool for around 30 minutes.

2. In the bowl of a stand mixer, combine the cold cubed butter, cooled brown butter, miso paste, granulated sugar and dark brown sugar.

3. Mix on medium speed for 2–3 minutes until creamy and combined. You are not looking to overly aerate the mixture. Scrape down the sides of the bowl with a spatula.

4. Add the egg, egg yolk and vanilla. Mix again until glossy and fully incorporated.

5. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

6. Add the dry ingredients to the wet mixture and mix on low speed until just combined. Stop mixing while a few flour streaks remain.

7. Fold through the chocolate chunks and the reserved 60g toast flakes.

Portion & Roll

1. Portion the dough into large 80–90g balls and roll lightly to smooth.

2. Roll each cookie dough ball generously in the remaining toast flakes, pressing firmly so the flakes stick to the outside. You want lots of texture on the exterior of the cookie.

3. Place onto a parchment lined tray and refrigerate for at least 2 hours, ideally overnight.

4. Note: you may have some crisp sandwich crumbs left over, I like to press the extra on top of the cookie balls right before they go in the fridge for even more crunch!

Bake & Finish

1. Preheat the oven to 190°C.

2. Arrange the cookies onto lined baking trays, leaving plenty of space between each one.

3. Bake for 11–14 minutes until deeply golden around the edges but still soft in the centre.

4. Immediately after baking, press the reserved chocolate chunks and a few ridge cut crisps into the tops of the cookies while still hot.

5. The cookies should stay thick and tall with only minimal spreading. If needed, use a cookie cutter to gently shape them while hot, though this recipe naturally bakes fairly round already.

6. Allow to cool on the tray for at least 10 minutes before moving. They need time to set properly (do not be tempted to overbake, you want the centre slightly soft and gooey, it will firm up over time).

Storage Instructions

• Store in an airtight container at room temperature for up to 3 days.

• Reheat briefly in the microwave or oven to soften the centre again.

• Cookie dough balls can be frozen for up to 3 months and baked straight from frozen. Add 3-4 minutes extra bake time if baking from frozen.

Baker’s Notes

• This is intentionally a thick NYC style cookie, so don’t panic if they don’t spread much in the oven.

• The toast flakes on the outside create loads of crunch while the inside stays soft and gooey.

• Don’t over blend the crisp sandwiches. Larger flakes give you much better texture throughout the cookie.

And here I am, launching my own cookie brand with Get Baked. A collab I could have only dreamed of a year ago. Say hello to my Jam & Buttered Toast Cookies in real life, as they could be at your door really soon!

It’s not lost on me that none of this is possible without you all. The encouragement you show me, the comments you leave on my recipes asking for clarification - thus making me a better recipe writer everyday. It really pushes me to be the greatest version of my wildest dreams and I thank you all SO much for this. Please never stop engaging with what I do if it continues to bring joy to your life.

So, what’s the deal with these cookies then, I hear you ask?!

They are available to purchase here on Get Baked’s website. And below are all the details.

Jam & Buttered Toast Cookies

• 6 x XL cookies (the largest size they have ever done)

• Made using my recipe!

• Available NOW for pre-order, but hurry there are not many left.

• Delivery is the week before Fathers Day.

Thanks in advance for your orders 🥹.

Happy BH weekend! Love Lungi x

What even makes this banana pudding so special I hear you ask? (Lot’s of questions today apparently). Well it all starts with the pudding itself, which sits entirely on the shoulders of the brown butter used to finish it. A dreamy addition that compliments the deliciously silky pudding perfectly.

A similar recipe to my other banana puddings, except what elevates this one, is the use of custard creams instead of Nilla Wafers. There’s two reasons this is great: One, we don’t have Nilla Wafers readily available in the UK (and when you do find them the price is very spenny) and two, the addition of that delicious custard cream filling makes this one taste oh so special.

They often say, the simplest ideas are the best and this recipe is truly no exception. A no-oven recipe (very rare for me?), I can’t wait for you to try it for yourself and stay tuned for more banana pudding recipes as this is just episode 1 of my new series Bananas which you’ll find on my Instagram and Tik Tok.

This is a paid recipe, to access this one and my other paid recipes, you can join my paid subscription which is currently £20 for the entire year (web sign ups only, the price is slightly more on the substack app due to App Store fees).

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Custard Cream Banana Pudding Recipe

Yields 6-8 portions.

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Now you can’t have scones without clotted cream, the two go together like brown and butter. The debate rages on whether it’s jam then clotted cream or clotted cream then jam but one things for certain, both will always be on my scone no question.

What makes this recipe particularly special is the clotted cream cheesecake bark, made using freeze dried strawberries or raspberries, white chocolate melted and a mix of clotted cream and cream cheese. The result: a naturally pink bark that provides a semi-sweet tartness to random pockets of each bite you take of this cookie.

An optional addition that I did was to add roasted strawberries to the dough, which whilst fun, didn’t really add a noticeable difference, so leave that part out if you wish. However, a great way to use them up if you need to!

The last thing you should know about this cookie is there is a lot of spread when it comes out of the oven. Don’t be alarmed, just use a round cutter to scoot the cookie back into shape! Make sure to do it whilst it’s hot 🔥

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Jam & Clotted Cream Scone Cookies

Yields 10–12 Large Cookies

Ingredients

Strawberry Toast Crumble

• 3 scones, buttered and jammed (roughly 150–160g total)

Save 60g for inside the cookie dough and the rest for topping the cookies before baking.

Clotted Cream Cheesecake Bark

• 100g clotted cream

• 100g cream cheese

• 130g white chocolate, melted

• 25g freeze dried raspberry or strawberry powder

Cookie Dough

Butters & Sugars

• 50g unsalted butter, cold and cubed (refrigerate until needed)

• 80g unsalted butter, browned

• 1 tsp white miso paste (optional but recommended)

• 165g granulated sugar

• 60g muscavado or dark brown soft sugar

Wet

• 1 large egg and 1 yolk

• 1 tsp vanilla

• 150g hulled roasted strawberries (optional)

Dry

• 280g plain/all purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

White Chocolate

• 150g white chocolate, broken into chunks

• 50g white chocolate reserved for topping

Additional

• 60g blended scone crumbs (from above)

• 120g raspberry preserve/jam for swirling

Tools

• Stand mixer or electric whisk

• Mixing bowls

• Scales

• Spatula

• Saucepan

• Baking trays

• Parchment paper

• Food processor or blender

• Cookie scoop

• XL cookie cutter or bowl for shaping

• Cling film

Method

Strawberry Toast Crumble

1. Take your scones, cut in half, then place in a warm oven for 5 mins at 160c to lightly toast them. Remove from oven and spread generously with butter and jam.

2. Tear into chunks and add to a food processor. Pulse briefly until you have a mixture of crumbs and slightly larger chunks. You want texture here, not dust.

3. The scone flakes will be quite moist after blending because of the jam & butter, don’t be alarmed they will toast up beautifully in the oven.

4. Weigh out 60g and set aside for the cookie dough. Keep the remaining crumbs for topping the cookies later.

Clotted Cream Cheesecake Bark

1. In a bowl, whisk together the clotted cream and cream cheese until smooth.

2. Melt the white chocolate in the microwave in 15 second bursts, stirring between each burst so it doesn’t burn.

3. Pour the melted chocolate into the clotted cream mixture and whisk until smooth.

4. Add the freeze dried raspberry or strawberry powder and mix until fully incorporated.

5. Spread the mixture onto a parchment lined tray in roughly a 1/2cm thick layer.

6. Freeze for at least 2 hours until firm.

7. Once frozen, roughly chop or break into shards/chunks and place back into the freezer until needed. You want the bark really cold when it goes into the dough.

Dough

1. In a saucepan, brown the 80g butter over medium heat until deeply golden with nutty aromas and dark flecks at the bottom. Remove from the heat and allow to cool for around 30 minutes.

2. In the bowl of a stand mixer, combine the cold cubed butter, cooled brown butter, miso paste, granulated sugar and dark brown sugar.

3. Mix on medium speed for 2–3 minutes until creamy and combined. You are not trying to whip loads of air into the mixture here.

4. Add the egg, egg yolk and vanilla. Mix again until glossy and fully incorporated.

5. If using roasted strawberries, fold them through now. They add little jammy pockets throughout the dough but are completely optional.

6. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

7. Add the dry ingredients to the wet mixture and mix on low speed until just combined with a few streaks of flour remaining.

8. Remove the cheesecake bark from the freezer and work fairly quickly from this point onwards so it stays cold.

9. Fold through the cheesecake bark chunks, 150g white chocolate chunks and the reserved 60g scone crumbs. Mix until just combined. Do not overmix the dough here.

10. Spoon the raspberry preserve sporadically over the dough and gently marble it on top so you get visible pockets of jam everytime you scoop. Do not fully mix, you want visible ribbons of jam throughout the dough.

11. Refrigerate the dough for 30–40 minutes so it can firm up as the dough will be quite soft at this stage, especially with the jam and cheesecake bark.

Portion, Freeze & Bake

1. Scoop large portions of dough, roughly 80–90g each, onto a parchment lined tray. I use an ice cream scoop to do this (particularly the one from OXO which is superior to every other one I’ve tried).

2. Top generously with the remaining scone crumbs, pressing firmly so they stick to the outside of the dough.

3. Cover tightly with cling film and freeze for a minimum of 24 hours. You can freeze them for up to 3 months.

4. Before baking, remove the cookie dough balls from the freezer and preheat the oven to 190°C (fan).

5. Arrange the frozen cookies on a lined baking tray leaving plenty of space between each one (at least 4 inches).

6. Bake for 12-14 minutes until deeply golden around the edges but still soft in the centre. If they aren’t turning golden then keep in for a couple extra minutes checking to see when they are done.

7. These cookies will look very gooey in the centre straight from the oven. That is correct. They continue setting as they cool, so don’t be tempted to over bake them.

8. Immediately after baking, shape the cookies using an XL cookie cutter, cereal bowl or spoon. Because of the cheesecake bark they spread more than some of my other cookies, so shaping while hot is essential.

9. Press the reserved 50g white chocolate onto the tops whilst still hot.

10. Leave to cool on the tray for at least 20–30 minutes before moving. The centres need time to set properly.

Storage Instructions

• Store in an airtight container in the fridge for up to 3 days due to the cheesecake bark.

• Cookie dough balls can be frozen for up to 3 months and baked straight from frozen.

Baker’s Notes

• Keep the cheesecake bark very cold right until it goes into the dough or it will soften too quickly.

• Don’t overmix once the jam goes in, you want visible ribbons throughout the dough.

• These cookies are meant to be soft and gooey in the centre, they firm up properly as they cool.

• Shaping them after baking is essential with this recipe because the cheesecake bark encourages more spread.

I think any baker worth their weight in flour will tell you quite plainly that there is a level of precise sorcery that’s at play when making croissants. They are something of an enigma to a home baker. Such a humble feat of baking engineering. completely unassuming when in its final form. You would almost never know just how difficult it is to create those butter laminated layers of dough which eventually morph into that croissant honey comb interior we’ve all grown to love.

Then comes the cinnamon roll portion, you see this recipe by and large isn’t actually 3 days of baking, but it is a 3 day process. Chilling, rolling, laminating, resting… a process of repetition which mimics the very layers it’s trying to create. And in the end? A cinnamon roll so special, I have tested it out 4 separate times before posting to ensure you will get a beautiful result every single time (providing you follow the recipe to the letter of course).

Now I won’t lie to you about the level of difficulty that exists on this page. This ia not an easy recipe, nor should it be. However, I can almost guarantee you will take your first bite of this roll and almost instantly want to make them again so others can experience it too.

The only rule with this recipe: you must follow it exactly for the best results. In fact before that, I should tell you it took me 5 tries to get this recipe right, so you will likely fail the first time. Congrats if you don’t, but don’t feel sad if you do.

If your oven is the wrong temp it will melt the butter before the rolls can cook, so please check your oven temp is accurate. If you don’t rest the dough enough between rolls your butter will crack and seep into your dough when it cooks. But just to be clear, I have written what I think is the most fool-proof comprehensive recipe you can find to make these rolls. So just give them a try. I beg of you. If they mess up they will still be delicious!

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Honey Butter Croissant Cinnamon Rolls Recipe

Yields 6 XL rolls or 8 medium
Pan: 40 x 30cm tray

This is a 3 day recipe:

• Day 1: Make dough + butter block, chill overnight

• Day 2: Laminate dough, chill overnight again

• Day 3: Shape, proof and bake

Ingredients

Dough

• 380g whole milk

• 25g vegetable oil (sunflower, canola etc.)

• 1 large egg

• 17g active dry yeast

• 675g very strong white bread flour

• 90g granulated sugar

• 5g salt

• 70g unsalted butter, cold and cubed

Butter Block (for lamination)

• 200g unsalted butter, softened

Filling

• 80g unsalted butter, very soft

• 160g dark brown soft sugar

• 2 tsp cinnamon

• Pinch of salt

Honey Butter Glaze (mid-bake)

• 30g unsalted butter

• 15g honey

• 20g light brown soft sugar

• Pinch of salt

Cream Cheese Frosting

• 100g cream cheese

• 40g unsalted butter, softened

• 225g icing sugar

• 1 tsp vanilla extract

• 1/2 tsp salt

Tools

• Stand mixer with dough hook

• Rolling pin

• Ruler

• Parchment paper

• Pencil

• Cling film

• Large baking tray (40 x 30cm)

• Offset spatula or spoon

Method

Day 1: Dough + Butter Block

Dough

1. In a saucepan, combine the milk, oil and egg. Warm gently until just warm to the touch, not hot.

2. Pour into your stand mixer bowl, add the yeast, whisk lightly and leave for 10–15 minutes until foamy.

3. Add the flour, sugar and salt. Mix on low speed until a rough dough forms.

4. Add the cold cubed butter. Mix for 5 minutes, pause to scrape down the bowl, then mix again for another 5 minutes on high speed.

Your mixer will be loud and slightly aggressive here. You may need to hold it down.

5. You’re looking for a smooth, elastic dough that fully pulls away from the sides of the bowl.

6. Cover with cling film and leave at room temperature for 1 hour.

7. After 1 hour, transfer the dough to a rectangle baking tray and shape into the corners so you have one large slab of flat dough, brush the top with oil and cover with cling film.

8. Place in the fridge overnight (minimum 12 hours, up to 30 hours).

Butter Block

1. Take a large sheet of parchment and draw a 7 inch square in the centre using a ruler.

2. Flip the parchment so the pencil markings are underneath (you should still be able to see them from the other side).

3. Place the softened butter cubes in the centre, then fold the parchment edges over to create a sealed square along the lines you drew earlier.

4. Using a rolling pin, press and roll the butter until it fills the square evenly.

5. Place the butter block in the fridge overnight alongside the dough.

You want both dough and butter fully chilled and ready for lamination the next day.

Day 2: Lamination

1. Remove both dough and butter from the fridge and let them sit at room temperature for 30 minutes. They need to be similar in firmness and temperature.

2. Lightly flour the surface. Roll the dough into a 28 x 28cm square.

3. Open up one side of the butter block and place it in the centre of the dough on a diagonal, the butter should be like a diamond in the centre of the square of dough.

4. Press firmly so it sticks, then gently peel away the other part of the parchment. If it lifts, stop, push down harder and peel again.

5. Fold each corner of the dough over the butter to fully enclose it. Pinch the seams tightly to seal. It should now look like a square envelope with a cross ❌ from corner to corner.

First Roll + Fold

1. Lightly flour again if needed. Roll the dough into a 30 x 30cm square.

2. Fold in half, press lightly, then fold in half again to form a smaller square.

You now have 4 layers.

3. Wrap in cling film and chill for 1 hour.

Second Roll + Fold

1. Remove from the fridge and let sit at room temperature for 30 minutes.

2. Roll again into a 30 x 30cm square.

3. Repeat the same folding process as above.

You now have 8 layers.

4. Wrap tightly in cling film and place back in the fridge overnight.

Filling

1. In a medium bowl, combine all the cinnamon sugar filling ingredients together until smooth and combined. Set aside ready to use the next day.

Day 3: Shape, Proof & Bake

Final Roll + Fill

1. Remove dough from the fridge and let it rest for 30 minutes. This prevents the butter from cracking.

2. Lightly smack the dough with your rolling pin a few times to relax the gluten.

3. Lightly flour your surface and roll the dough into a rectangle roughly 13 x 15 inches. I find it easiest to roll from the centre outwards. It may take time but be patient and the dough will stretch.

4. Take your cinnamon butter filling out of the fridge and microwave for a few seconds to soften. You want it soft enough to spread not fully melted. Spread the cinnamon butter filling evenly across the surface.

5. Cut into 6 XL or 8 medium strips and roll each into a spiral.

Proof

1. Place your rolls into your lined 40 x 30cm tray.

2. Add a cup or bowl of boiling water to the bottom of your oven with the oven turned OFF.

3. Place the tray inside and close the door. This creates a warm, steamy environment, hot enough to help them rise, cool enough so the butter doesn’t melt.

4. Leave to proof until puffed, soft and slightly jiggly (90 minutes is best).

Frosting

1. Whilst the rolls are proofing make your frosting. Beat the cream cheese and butter together on high speed for 2 minutes until smooth.

2. Add the remaining ingredients. Mix on low for 1 minute, then high for 3 minutes until light and fluffy. Set aside.

Honey Butter Glaze

1. In a microwave proof bowl, add all your honey butter glaze ingredients and melt for 1 minute. Once fully melted, mix and set aside.

2. You will use this later to glaze the rolls.

Bake

1. Remove the tray and cup/bowl of water from the oven and now preheat the oven to 180°C.

2. Once oven is at temp, bake the rolls first for 10 minutes.

3. Remove them from the oven after 10 minutes and brush generously with the honey butter glaze.

4. Return the rolls to the oven and bake for a further 20–25 minutes until deeply golden, flaky on the outside and soft inside.

   You may see some butter pool on the tray but don’t be alarmed, it will create a really rich buttery base for your rolls once they cool.

Finish

1. Let the rolls rest for 10 minutes after baking.

2. Spread or drizzle the frosting over however you like.

Serve warm.

Storage Instructions

• Best eaten warm on the day for peak flakiness and softness.

• Store in an airtight container at room temperature for up to 24 hours.

• Refrigerate for up to 3 days, then reheat gently in the oven to bring them back to life.

• Not ideal for freezing once baked as lamination loses its texture, but you can freeze shaped unbaked rolls and proof from chilled.

Baker’s Notes

• Keep your dough and butter at a similar firmness during lamination. If one is too soft or too hard, it will cause leaking or tearing.

• If the butter starts to break through at any point, stop and chill the dough before continuing. But please don’t panic, it isn’t the end of the world if the butter cracks. It will still be delicious you will just have uneven lamination.

• Don’t rush the rests. They relax the gluten and keep your layers clean and defined.

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This is one of those bakes.

An idea born out of my previous life as a donut shop owner, I had a variation of this donut on my menu at one point and it was absolutely delicious. This however, has surpassed even those standards with a major upgrade due in part to the gorgeous marmalade glaze, brown butter orange spiked custard and sultanas/raisins inside the dough. Some of my finest work.

As with every donut recipe, there is a mixer involved and effort required, however it is not to be ignored how spectacular it would be to pull this one out of the bag on Easter weekend. A must make if I do say so myself.

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Orange Brown Butter Custard Hot Cross Bun Donuts

Yields 15 donuts

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Until Friday, the pre-order link will exist solely for my Substack subscribers to have exclusive access to order in advance. Once all slots have sold out, th…

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So whe…

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This take on a Creme Brûlée can quite simply be described as mt homage to my trip to Paris which I can quite honestly say has change…

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An inspired take on two of my favourite desserts combined into one. Cheesecake as the filling instead of traditional egg-based mascarpone, layered between earl grey soaked sponge fingers, all topped with white chocolate ganache for the perfect balanced dessert.

Deeply spring inspired, the earl grey lends its floral notes to this dessert in a magical way that unifies everything into one dinner-party ready showstopper. A variation on a classic that you are going to love to eat as much as you will love to make it.

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Earl Grey Cheesecake Tea-ramisu Recipe

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Of all the cookies in the toast cookie series, this one is truly for t…

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Made famous by baking maestro and ‘Chefs Table’ alumn…

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This week we are taking the ever impressively humble croissant, toasting & buttering it and adding to this cookie in 3 ways…

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I think it’s safe to say we’re fans of British-Indian food collaborations in the UK. Unlike the synonymous tikka masala, this one relies on the humble chocolate hobnob to do the heavy lifting, as opposed to a tandoor. An incredible base that really elevates every bite with a little bit more complexity than a digestive biscuit.

The masala chai is ground into both the biscuit base & the caramel for maximum aroma. The good news? The only “cooking” required in this recipe is the salted masala chai caramel, once complete, you prep your biscuit base, whip your cream, slice bananas and assemble. A two hour rest in the fridge is recommended and voila.

My absolute favourite version I’ve ever tried of this incredible British classic, made special by the addition of Indian spices (as a lot of our dishes often are).

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Masala Chai Banoffee Pie Recipe

Yields: 8 Large Slices (Could easily feed 10)

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