Red Velvet and Cream Cheese Brownies


I came across a version of this brownie many years ago and genuinely wasn’t sure what to make of it apart from the fact that I liked it. I’m not a lover of red velvet cakes as a rule but I do love cheesecake and am partial to the odd brownie. This recipe covers all of them. It always reminds me of a volcanic eruption to look at but it tastes divine!


6oz margarine

3oz dark chocolate, chopped

12oz caster sugar

3 free range eggs

1.5 tsp vanilla extract

1 tsp red food colouring gel

10oz SR flour

05 tsp salt

12oz cream cheese (I got rid of any excess water but straining the cheese in a muslin cloth overnight)

4oz caster sugar

1 free range egg

1tsp vanilla extract.


  1. Preheat the oven to 180C /160C fan
  2. Line a traybake tin with baking parchment.
  3. Melt the butter and chocolate together then allow to cool slightly.
  4. Beat the eggs, sugar, food colouring and vanilla together
  5. Add the cooled chocolate
  6. Mix in the flour and salt. The mixture should be RED
  7. Pour into the prepared tin.
  8. Beat the cheese, egg, vanilla and sugar to form a custard.
  9. Pour over the brownie mixture then swirl together with a butter knife.
  10. Bake for 30-40 minutes.



Windfall Apple Traybake


I am very fortunate that the lovely students in my sugarcraft classes often bring me home grown fruit and vegetables, usually handed over with the phrase “Can you do something with these?”

One of my ladies has had a recent glut of apples which she has kindly passed on to me. We have had apple crumble (my favourite!), apple crumble cupcakes, apple pie and I’ve even used them in our Doggy Birthday Cakes, yes, I do mean birthday cakes for dogs!

This recipe was inspired by the huge variety of regional apple cakes, Devon, Somerset and Dorset to name but a few. I took the basic ideas from these cakes and came up with my own version.


At least 3 regular sized apples, any variety,( I used a mixture of Bramleys and Cox’s) cored and thinly sliced (no need to peel)

2 tsp ground cinnamon

8oz margarine

10oz caster sugar

4 large eggs

12 oz SR flour

1 tsp Vanilla extract

Demerara sugar for sprinkling


  1. Preheat oven to 180 C / 160 C fan
  2. Line a traybake tin with baking parchment.
  3. Toss the sliced apples in the cinnamon until evenly coated and set to one side.
  4. Beat the butter and sugar together until pale and fluffy.
  5. Beat in the eggs and vanilla
  6. Mix in the SR flour.
  7. Pour half of the mixture into the prepared tin.
  8. Cover the mixture with apple slices.
  9. Pour over the remaining cake mixture and decorate the top with apple slices.
  10. Sprinkle with sugar and bake for approximately an hour.

This cake is gorgeous hot or cold, served as it is or with hot custard, whipped cream or yogurt