Cappuccino Cheesecake Cups

I don’t particularly like traditional Christmas pudding, and years ago I decided that as long as I was cooking the Christmas meal, I would make a pudding I wanted.  Sod tradition! The pudding I make most often is Christmas Crumble, which is always popular, and is sufficiently “Christmassy” to satisfy most people’s idea of what is acceptable on the day! I have, however, also made various trifles, and various chocolate-based puddings.

This year I was particularly indecisive.  I wanted to do something that required minimal effort.  A no-bake cheesecake was an option.  Years ago there were many variations on a theme of cheesecake pots – little pots of cheesecake mixture, usually involving brandy, rum, or some kind of alcohol.  I eventually found – in my gigantic trunk of recipes collected over the years – this one.  In the end I didn’t make this for Christmas day as the numbers of my guests doubled and Christmas Crumble was an easier way to feed the masses.

I still had cream, and cream cheese which I had bought in preparation, to use up, and so this weekend I made these Cappuccino Cheesecake Cups.  This recipe is so quick and easy, minimal effort.  It is very adaptable in that the flavour (in this case coffee and chocolate) can be easily varied.



3 tablespoons light muscovado sugar

1 tablespoon instant coffee granules

450g cream cheese

150ml double cream, plus extra for decorating

3 tablespoons Tia Maria

Amaretti biscuits

Dark chocolate for decorating


Put the sugar and coffee granules in a food processor and blitz to a fine powder.

Soften the cream cheese and mix in the sugar & coffee mixture with the Tia Maria.

Add the cream and using an electric whisk, beat it all together until it is well mixed and thick.

Place an Amaretti biscuit at the bottom of a small glass and spoon the cheesecake mixture on top (it would look really neat if it was piped). Pour a thin layer of cream over the top and finely grate the chocolate to cover the cream.  Refrigerate for a couple of  hours to set.

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂

Sticky Ginger Cake with Caramel Frosting

I haven’t blogged for a few weeks.  Truth is life got in the way.  As it does.  There has been sadness, tears and heartbreak. And my baking mojo went away.  As it does.

I keep thinking I must post something, but what….? I don’t at this stage feel ready to put out a miserable post of my life events, and so I’ve avoided the blog.  I am hoping that come the new year, life will start settling down.

Today’s post is simply a re-visit of a cake I have previously made.

You may remember that not that long ago I baked a Jamaican Ginger Cake which had a caramel buttercream frosting?  I really loved that cake, the strong ginger was really well complimented by the caramel buttercream, but the cake itself….it didn’t turn out quite as I’d hoped. It was good, but not quite the sticky ginger result I had hoped for.

After reading many recipes for ginger cakes in various forms, I couldn’t see much that I could do differently.  The recipe I had used asked for gluten free flour, and I couldn’t help wondering if the cake would either need a little something else to give that moist, sticky cake result.  Since the cake already contained dates, I didn’t know what else I could add. In the end I thought I’d replace the gluten free flour with standard cake flour.

I am so glad I did, because, reader, I aced this cake!  I substituted the exact amount of plain cake flour for the gluten free flour, and didn’t change anything else in the recipe.  The result is a lovely dark, moist, sticky ginger cake! Success!  A minor change, but it made all the difference.

I’d be interested to know if anyone else who made the original recipe had the same result as I did?

Wherever you are, whatever you are doing, I wish you all a peaceful weekend 🙂