Victoria Sponge

Literally, I told my husband about starting this blog and he told me I should start with a Victoria Sponge and I’m not going to disagree with him totally. I say totally as this is my second blog post and not my first but It’s definitely a beginning post.

I made this cake yesterday after work and I had Victoria on my mind actually anyway because who isn’t obsessed with ITV’s series Victoria on our screens every Sunday evening? So this seemed a very fitting bake for the beginning part of my week because as we all know it was her favourite sponge.

I actually have a bit of a thing for the royals, I love Kings & Queens. Anyway, I’m getting distracted. Here’s the recipe for how I make my Victoria Sponges.

Slightly Salted Butter 200g
Caster Sugar 200g
Self Raising Flour 200g
Eggs – 4 Medium Sized
Vanilla Extract 2 tsp
Baking Powder 1 tbsp

Raspberry Jam;
200g Local Raspberries
200g Jam Sugar
1 tsp Rose Water

Butter Icing;
Unsalted Butter 140g
Icing Sugar 280g
Milk 2 Tbsp
1 Tbsp Vanilla Extract

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Chocolate Brownies

So these chocolate brownies I’m now telling you all about are literally little drops of heaven. I have no idea why I’ve just used the word little but all the same, they are heavenly.
Would you believe I’ve gone all these years and never actually made a brownie before, I mean I’d never even bought some dark chocolate with the slightest intention to go and make some. There are no excuses. I have now finally gone ahead and delved into the chocolately pool of gooeyness that is these brownies and I’ll never look back. These have become a staple bake for me now something I’m comfortable baking with confidence.

So here we go;

185g Salted butter
185g Dark Chocolate – I used Dark Chocolate Pattissier this time because it’s what i happened to have in my cupboard but any good 70% Dark Choc will do.
85g Plain Flour – Sieved
40g Cocoa Powder – Sieved
100g Milk Chocolate – Broken into small chunks
4 Medium Eggs –
275g Golden Caster Sugar
3 Tsp Vanilla Extract

Some of this recipe is based on the goodfood’s recipe but i’ve tweaked it slightly with a few tips also.

Let’s begin anyway;
Preheat your oven to 180oC
Line your baking tray with greaseproof

You need to get a saucepan on to your hob with about a quarter of boiled water in it. Then place a bowl on top that contains your butter and your dark chocolate. Make sure your bowl isn’t touching the water and you’ve got your hob turned right down to a very low heat or often i simply turn it off and just let the steam do it’s thing. Keep stirring now and then to make sure all the chocolate and butter has melted. It should be a glossy dark waterfall of chocolate by this point.


Once all your lumps of butter and chocolate have completely melted away. Turn off the heat if you haven’t already and take your bowl off the saucepan and leave your chocolate buttery mix to cool right down.

Whilst this is cooling I put my eggs, vanilla extract and golden caster sugar into my stainless kitchenmaid bowl and using my balloon whisk attachment I whisk the two together so they combine into a gloopy double sized mixture. You’ll know when it’s mixed enough because if you grab a spoon full of mixture and lift it out the bowl and watch it fall backing the mixture it should simply disappear away. This may take you 5 minutes of mixing. It does in my kitchenaid so I imagine if you’re using a hand mixer it may take considerably longer.

Now, the fun isn’t over yet. Grab yourself yet ANOTHER bowl, I know what you’re thinking. Who has this many bowls right? Well, you’ll find them hidden away somewhere no doubt. In this bowl you’re gonna sieve your Plain flour and your cocoa powder together. I then marry them together using a spoon after I’ve sieved them.

You now pour your melted chocolate in with your eggy mix. GENTLY fold, fold, fold them together. So fold as patiently as you can until the mixture looks right, you’ll just know. Then repeat the folding as you sieve in (again) the flour and then cocoa powder into your mix. Seriously, I can’t stress enough how patient you have to be with the folding. You don’t wanna knock any air out of this brownie. It has to be hand folded. The mixture will look a bit odd for a while but keep persevering and it’ll start to look like a recognisable brownie mixture. Then when this happens, now stir in your milk chocolate chunks gently.. they hardly need mixing in really, and simply pour it into your prepared baking dish. I use the medium Emma Bridgewater baker dish which is the perfect size for a these brownies.

Sometimes I even add a few raspberries into the mix as well. Simply get a handful and mix them in before you pour into your dish and then a few randomly placed on top and voila.


You should cook your brownies for about 20 minutes, when you open the door and touch the top of the brownie it should be a little wobbly. Good. That’s what you’re after, if though you think it’s too wobbly for you then leave it another 3-5 minutes.
Leave your brownie to completely cool for about an hour at least before you cut it into slices otherwise it’ll be melty inside from the chunks.

“A brownie is usually done before you think it’s done.” So I was always told anyway.


Also you’ll notice if you read through my recipes I am completely obsessed with Emma Bridgewater pottery.