Lolly Cake, a NZ childhood staple.

When I was a kid, my mum used to make this amazing 'cake' out of what seemed to be biscuit crumbs and sweets. When you are small, this was the nectar of the gods and a huge sugar high too.

I had a craving last week for NZ lolly cake. So I thought I'd make some. Unfortunately over here in the UK I can't seem to find all the correct ingredients, but my lovely friend back home posted the two ingredients over, Eskimo lollies and Malt biscuits.

The way to explain Eskimo lollies is that they are the same texture as foam shrimps and foam bananas. The lollies are pink, yellow, green and white and extremely sugary, oops. As for the Malt biscuits? Very similar to the malted milk biscuits I've found in Tesco, but the NZ ones are more malty and a have a stronger flavour.

My next test is to make the Lolly Cake with UK ingredients, but for now, the NZ one made me think of home (after stuffing my face with three slices...)

What you'll need:

100gms butter, melted

1/2 tin sweetened condensed milk

1 packet (250gms) of malt biscuits

1 packet 'Eskimo lollies', cut into pieces

Dessicated coconut

How to make it:

1. Cut your Eskimo lollies into smaller pieces and set aside. Scissors work really well!

2. Using a food processor, rolling pin or hand blender, blitz the malt biscuits down into crumbs, just like you are making a cheesecake base place into a large mixing bowl.

3.  Make a well in the crumbed biscuits and first add the melted butter, then the condensed milk.**

** I've just read another recipe that says to gently melt the butter and condensed milk together first, then add to the crumbed biscuits, making sure it's not too hot.

4. Before stirring, add a couple of handfuls of the chopped Eskimo lollies, stir again, then keep adding more lollies and stir well until it's all mixed together. You might want to use your hands to make sure the mixture is well combined.

5. Now shape the mixture into a log/roll using your hands and make sure the mixture is pressed together well.

6. You can divide the log into two at this point to help with space in your fridge!

Roll the log in coconut, pressing it onto the mixture. Place on a tray, cover in clingfilm and place in the fridge until firm. Overnight works best, though a few hours is fine.

7. When set, cut slices off the log, stuff into your mouth and enjoy!

Sunday baking - Savoury pinwheel scones

It's a gorgeous Sunday afternoon in London. I'm on call for work, so I can't stray far from home...this means I'm a bit bored, and hungry! Time for some baking!

When I was a kid, I used to make pinwheel scones. Most of the time these were cinnamon based ones, so very sweet and sticky. When I got sick of cinnamon, I changed the recipe slightly, taking out the sweet and swapping it for something savoury.

After searching online for a simple pinwheel scone recipe and found one from New Zealand Women's Weekly, a magazine that my mum always bought and apart from the celeb gossip, there were always yummy recipes in the back.

I've adapted this one a teeny bit and made them today. I'm VERY happy with the result and will be baking these again.

Savoury pinwheel scones

What you'll need:

 3 cups self-raising flour
1 tsp baking powder
1/2 tsp salt
Pinch cayenne pepper
1/3 cup grated cheese
1 1/4 cups milk
Extra milk, to glaze

Filling
3/4 cup tomato relish (approx) - I used a slightly spicy red pepper based one
1 cup grated cheddar cheese (approx)

How to make them:

1.  Heat oven to 210 degrees C. Grease a baking tray. Sift dry ingredients into a bowl, then stir in grated cheese and make a well in the centre. Add milk to the well and mix just enough to form a slightly sticky dough.

2.  Turn the dough on to a lightly floured work surface. Knead lightly, just to bring together. Roll dough out into a large rectangle about 5mm thick.

3.  Spread the surface of the rectangle with tomato relish and scatter with grated cheese. Roll up to form a long log.

4. Cut log into equal pieces (just under an inch wide) and arrange these, spiral side up  on the prepared baking tray. Brush the surface of each scone with a little milk. Bake for 20 minutes or until firm and golden brown.

The end result! YUM!