Classic Caggs

A friend sent me this recipe  after I'd arranged a few weeks ago to meet up with him to hear all about his life. The evening came and he definitely hadn't forgotten the brownie and salted caramel delights he had messaged me about.  Of course we made them, and of course they were everything we had hoped they would be (and more). Sure, one bite and you know any healthy eating you have ever done in your life EVER is ruined, but they are so flipping delicious who cares! They're rich and sweet as well so that you really can only eat one cookie sandwich at a time. Which I can assure you in these circumstances is a good thing. You'll get about 14 sandwiches (i.e. 28 brownie circles) out of this recipe, so if you don't fancy sandwiching them together (which is magic, so why wouldn't you) you do end up with a lovely big batch of soft and chocolatey brownies.  To make brownie and salted caramel cookie sandwiches you will need: 1/2 cup of salted butter...

This week was my Mum's birthday. I made her a gluten free birthday cake so that all of us (even those gluten intolerant in the family) could enjoy it. The cake is best enjoyed with a good dollop of mascarpone (or clotted cream, seeing as I'm are from the Westcountry) because it is so lemony! I used the BBC Good Food recipe, but adjusted the quantities of polenta and ground almonds.  Because you boil the lemons that go into the cake to make them blend-able, the cake takes a couple of hours to complete - just to forewarn you! To make a gluten free lemon polenta cake you will need: 2 lemons (you'll actually need a total of 3 as you also need one for the drizzle!) 140g soft butter 250g caster sugar 3 eggs 150g polenta 225g ground almonds 1 tsp baking powder 140g caster sugar The juice of 1 lemon Mascarpone or clotted cream to serve Begin by popping your 2 lemons in a saucepan, covering with boiling water and leaving to simmer with a lid over...