Lavender Cake:
¾ cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Lavender Glaze:
½ cup milk
1 tablespoon dried lavender buds
1 cup confectioner’s sugar

Cake: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×5 inch loaf pan. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Lavender Glaze: Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off the heat and add the dried lavender buds. Let the mixture steep for 5-8 minutes, then strain the milk Whisk it into the sugar, a tablespoon at a time, until you get a smooth and opaque glaze. Pour or spoon over the cooled loaf.

Sugar Cream Pie, a Gamgee family recipe



I wasn’t expecting too much when I made this pie. Sure, the name is awesome (sugar? cream? sign me up!), but I mean, it’s just baked custard. Custard is good, but can it be that good?

YES. To put it into perspective, when my husband tried it, he said, “This is almost as good as pumpkin pie.” Now, when I say he loves pumpkin pie, it is a huge understatement. Pumpkin pie is his birthday cake of choice – no substitutions. Pumpkin cheesecake? Nope. Pumpkin bars? Nope. It has to be a pumpkin pie. “Almost as good as pumpkin pie”, he said. And to give my personal opinion, it is better than pumpkin pie, which I also love. 

It’s homey, it’s creamy, it’s rich, it’s so very slightly spiced … my only regret is that I only made one, and that I cannot in good conscience eat an entire pie in one sitting. It’s that good. Better than good. It will blow your mind.

Sugar Cream Pie (printable)
serves 8


1 prepared pie crust, uncooked
¾ cup (150g) sugar
1/8 teaspoon salt
2 cups (475mL) half and half
½ cup (120mL) whipping cream
¼ cup (45g) brown sugar
¼ cup (30g) cornstarch
½ cup (100g) butter, cubed
1 teaspoon vanilla extract

cinnamon & nutmeg, to taste


In a small sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In a medium sauce pan, combine brown sugar & cornstarch. Gradually whisk in hot mixture into brown sugar mixture. Add butter. Cook over medium heat, whisking constantly, 5 minutes or until thick. Simmer 1 minute and stir in vanilla. Pour into pie shell and sprinkle with cinnamon and nutmeg.

Bake at 375°F (190°C) for 40-45 minutes. It may still look a bit jiggly in the center but it will set while it cools. Let cool before slicing – preferably until room temperature, or until the next day. 

Recipe adapted from Just a Pinch.



Best ever hot chocolate

  • 300g Extra Special Dark Chocolate (70% cocoa solids)
  • 1.5L semi-skimmed milk
  • 3 level tbsp caster sugar

Break the chocolate into squares and put into a pan with the milk and sugar.Set
over a medium heat, whisking gently all the time with a wire whisk
until the chocolate melts and the milk is almost simmering.

More festive food and homemade tips here

look what we’ve shot for Asda!