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Easter Buns filled with Vanilla Custard and chocolate filling

Easter Buns filled with Vanilla Custard and chocolate filling

Now I feel I’m a bit late with this recipe, you see these buns are traditionally enjoyed in Denmark during February. They are known as Fastelavns Boller. Enjoyed during February, but especially during the Nordic Holiday: Fastelavn, celebrated on Sunday or Monday before Ash Wednesday. It shares similarities with the American Halloween in the sense that kids dress up and go trick and treating, and is a very hygge tradition if you ask me.

 Easter Buns
Filled with Custard, chocolate and Marzipan

So February is long past and here I am sharing a recipe two months late, but there is reason (and excuses) behind the madness: 1. I’ve been terrible at getting Any blogging done lately – Apologies, work and life interfered, but more on that later 2. These are far too good to only be enjoyed in February 3. Re-branding is the new black…no?!

I therefore give you the Easter Bun! In my opinion they fit Easter quite well and are a fun, more wholesome alternative to the Easter eggs. As I see it, this little bun contains a Surprise, much like the Easter eggs and much loved kinder egg (do not bake toys!!) and there are so many different fillings to try. So I wanted to share the recipe for these Easter buns (totally working the rebrand idea!) aka fastelavns boller as they are super tasty and enjoyable any time of the year. I hope you enjoy them as much as we do, and if you’ve got older kids these are great as an activity together, letting their imagination run wild with both topping and filling ideas.

Easter Buns

Easter Buns

ingredients (16 Buns)

The Dough

  • 50g fresh yeast
  • 3dl lukewarm water
  • 1 egg
  • 3 tbs sugar
  • 150g soft butter
  • 1 tsp Ground Cardamom
  • 1 tsp vanilla powder

The Filling

  • 3 eggs
  • 100g sugar
  • 1 vanilla pod
  • 4 tbs cornflour
  • 2,5 dl whole milk
  • 2,5 dl double cream
  • dark chocolate buttons

First you need to make the Custard. Remove the vanilla grains from the pod and mix with a bit of the sugar to separate the grains, set the pods aside (don’t throw them out). Whisk sugar, vanilla, cornflour and milk together. Now add eggs, cream and empty vanilla pods – mix together. Now while the mix is still cold it’ll look quite unappealing, but don’t worry it’ll soon change. Slowly bring mix to the boil, whilst stirring. Let it boil for approx 1 min – whilst still stirring. Now pour the mix into a bowl, cover it with clingfilm – let the clingfilm be right on top of the hot mix to create a seal and avoid condensation. Put it in the fridge to cool. When you’re ready to use the Custard remove the vanilla pods and gently stir the mix.

The dough

dissolve yeast in lukewarm water. Then add remaining ingredients and knead the dough until it’s smooth and slightly sticky. Leave it to rise for 30 mins. Now divide the dough into 16 equally sized balls. With a rolling-pin, flatten each ball. In the centre of each ball you first add a dollop of Custard and then chocolate chips. Then you close the ball around the filling, make sure you leave no gaps! Place them on a baking tray – with the joint part facing downwards. (See pictures for a visual guide at the end of the post)

Easter Surprise Buns

Cover the rolls with cling film or a damp kitchentowel. Leave the buns to rise for an additional 30 min. Bake in the oven for approx 15 min. At 210 degrees c (fan 200)

Optional: Decorate with icing once cooled.

TIP there are so many delicious combinations for these buns, you could sprinkle them with chopped Hazelnuts and add Nutella instead of chocolate or you could add marzipan (60% Almonds preferred). For a spin on apple pies you could add apple pieces sprinkled with cinnamon, only limit is your imagination really.

Easter Buns
Roll out dough and place filling in the centre
Easter Buns
Close the dough around the filling like a little parcel
Easter Buns
Make sure it’s sealed as any gaps will mean spilled filling!

Happy Baking!

P.s these buns are very freezer friendly, just freeze them before adding any topping. I freeze mine in small bundles so that we can enjoy them hot out of the oven every time. To re-heat warm oven to 180 fan and bake for approx 10 min.

Banana Cake smothered in Chocolate

Banana Cake smothered in Chocolate

It’s time for a weekly bake! This one is again nice and easy to make, like last weeks Cinnamom cake, and some might say even a little healthy! After all it contains one of your five a day. Now we always endeavour to have fresh fruit in the house, just the usual Apples, oranges and Bananas. Now personally I prefer my Bananas on the green side, and as soon as they go super ripe – you know yellow with brown dots kinda ripe, I really don’t like them, except if I use them for baking!
It was a bit of a “spur of the moment” bake. You see if you want to bake using bananas as an ingredient, whether it be banana bread or in this case Banana cake, ripe bananas are the best for the job. Thus I found myself “forced” to bake a cake the other day as the fruit bowl was filled with overly ripe bananas – oh the heartache!

Banana Cake w Chocolate


  • 4 eggs
  • 250 g Sugar
  • 1 tsp Powdered vanilla/ vanilla essence
  • 150 g Plain Flour
  • a pinch of salt
  • 1 tsb Baking powder
  •  150 g melted butter
  • 2-3 Bananas, mashed


  • 100 g Dark Chocolate
  • 25 g Soft Butter
  • Hazelnut Crunch sprinkles (optional)

Turn oven onto 180 degrees C (160 fan) Melt Butter, set aside to cool. Add eggs and Sugar to a mixing bowl and whisk until the mix is light and fluffy. In a separate bowl mix flour, salt and Baking powder. Sift it into the Egg/sugar mix, and gently stir together until mix is even. Add the melted Butter, gently mix, finally add Vanilla and mushed Bananas, gently stir til mix is uniform. I used a round baking tin (approx 22 cm) lined with baking paper, pour the mix in and bake for approx 30 min. To test if cake is done use a fork or a trussing needle, stab the middle of the cake, when it comes up clean the cake is done.


chop the chocolate and melt. Once melted take of the heat and add the butter (diced) Mix until the butter has dissolved. Leave the mix to cool for a 2-3 min. Now apply it to top of the cake and leave to set. Sprinkle with Hazelnut crunch, chopped almonds, pistachios or whatever else you could fancy!


TIP when you add the butter to the chocolate you end up with a thick soft chocolate “icing”, but you can skip the butter and just cover the cake in melted chocolate, then you’ll get a hardened finish once it’s cooled, but still very tasty!

Happy Baking!

Cinnamon Cake with Chocolate Icing

Cinnamon Cake with Chocolate Icing

I’m a firm believer in having a good few baking stables! You know Go-to bakes, when you want to make a tasty treat and be sure that it’s a success without too much faff! First on my list is my go-to Tray-bake: Cinnamon cake with Chocolate Icing. It’s super easy, few ingredients and it tastes amazing!

Now it comes as no surprise that I LOVE baking if you’ve been following my blog, there has been quite a few cakes since I began my blogging adventure last year. At the beginning of January I made this alternative take on the classic Cinnamon Swirl and last week I ventured in to the savoury kitchen and made Baby approved Savoury Muffins, in an attempt to encourage the little guy to eat more independently, and they where definitely a hit – with grownups too. Last weekend was no exception, me and my little assistant got busy baking on Saturday, whilst daddy was of working. J was the one that had requested this specific cake, as he is positively addicted to it!

I’m not kidding when I say this is super easy, me and the little guy whipped this cake up in less than 30 min + baking time. The cake is really moist and can easily be enjoyed for several days without going dry, I just make sure it’s either in a sealed box or wrapped in clingfilm! We managed to make this cake last 3 days before we’d consumed it all. Elliot is also quite the fan!

Cinnamon Cake with Chocolate Icing

  • 125g melted butter
  • 400g sugar
  • 400g plain flour
  • 4 tsp Cinnamon
  • 2 tsp Bicarbonate Soda
  • 500 ml Butter Milk


  • 50g melted butter
  • 250g icing sugar
  • 1 tsp vanilla essence
  • 1 tbs cocoa powder
  • 4 tbs hot coffee

Turn oven on 200 degrees c (180 fan) and line a baking tray with baking paper. Melt butter, set aside. Mix together dry ingredients. Add wet ingredients and whisk until mix is uniform. Pour into baking tray and bake for approx 30min. When cake is baked leave to cool slightly whilst making the icing. For the icing simply mix all of the ingredients together. While the cake is still warm pour on icing and voila the cake is done. Hope you enjoy!

TIP When applying the icing whilst the cake is still cooling the icing will “melt” onto the cake creating a nicer finish. I add coffee to the icing as it gives a really nice flavour, it’s not a dominant coffee taste. If you’re worried about the caffeine, simply use decaf.

Happy Baking!


Mummy in a Tutu
Mini Christmas Puddings

Mini Christmas Puddings

Last weekend I hosted what could best be described as a little bake-athon with one of my mummy friends. We had been real clever and invited our other halves to take part aka watch the babies! (and eat cake) This was brilliant and we really got quite a bit of Christmas baking done. Amongst our creations where these mini Christmas Puddings! I absolutely love the look of them and they are quite tasty too. We used a cake-pop mold to bake little round chocolate sponges, but really there are so many options, for instance you could make confectionary instead – I imagine Nougat and Marcipan would be a great combo!
But back to the cake pops, these are so simple to make and a hit with kids (other halfs and babies) too. Once the cakes had cooled we covered them in melted dark chocolate, left them to set and then I decorated them with white chocolate and Holly/Berry sprinkles.

Mini Christmas Puddings

Recipe Mini Christmas Puddings

The Sponge

  • 100g Plain flour
  • 140g caster sugar
  • 120ml whole milk
  • 1/4 tsp vanilla extract
  • 2 tbs Cocoa Powder
  • 50g soft butter
  • 1,5 tsp baking powder
  • 1 Egg

chocolate cover

  • 200g Dark Chocolate
  • 1 white chocolate “pen”/100g white chocolate

Mini Christmas Puddings

This recipe should be enough for about 20 Cake pops. Preheat the oven to 170 degrees. Grease your Cake pop mould. In a bowl sieve the flour, baking powder and cocoa powder – set aside. Whisk together butter and sugar, add the egg and vanilla extract, continue whisking until light and fluffy. Slowly add flour-mix. Add mix into piping bag and pipe into cake-pop mould. Bake for approx 20-25 min. Cool off and remove from mould. Melt the dark chocolate (I melt chocolate over a hot “water bath”) coat the cakes and let the chocolate set. Once set melt the white chocolate, add it to a piping bag. Pipe out in whichever pattern you desire, I wanted these to look like Christmas Puds, now either leave to set or decorate with sprinkle. Enjoy!

Mini Christmas Puddings

Just like I did last week with the Honey Cakes, I thought these mini treats would make for a good Hostess gift. Just wrap them in cellophane and put some glitter on and there you go a nice homemade gift.

What Christmas treats have you been baking?


One Messy Mama
Caramel Hazelnut Tart & Hygge

Caramel Hazelnut Tart & Hygge

When the evenings get longer and the winds are howling outside, there is nothing I like more than to Hygge!

Hygge is a Danish word, well more than just a word really, it’s a feeling. It describes moments when you are having a real lovely time. To me Hygge would be an evening spent with family or friends, candles lit, brews at the ready and just having a lovely time, no stress, perhaps time to play a board game. Hygge to me could also be something as simple as cozying up on the sofa, snug under a blanket with J able to just forget about the everyday stress.

Having a Hygge time is Alpha omega for many Danes, I think J is becoming quite the fan too. Now a real Hygge evening requires a freshly baked treat! But with a baby time to bake can sometime be short lived, that is why I love this Caramel Hazelnut Tart it is so easy to make, and so very delicious!

Caramel Hazelnut Tart

Caramel Hazelnut Tart

  • 180g Plain white flour
  • 100g sugar
  • 1/2 a tsp of baking powder
  • 100g melted butter


  • 175g Hazelnuts
  • 1 can of sweet condensed milk (I use Nestle)
  • 50g brown sugar
  • 2 tbs Sirup
  • 2 tbs of Whiskey (optional)
  • 1 tsp of vanilla sugar (or vanilla essence)

Turn the oven to 150 degrees c. Grease the tin. Mix Flour, Sugar and baking powder, add the melted butter. Mix together, until the dough has come together, but crumbly. Press your pastry it into the tin. Now to the filling, whisk together condensed milk, brown sugar, sirup, whiskey and vanilla. Pour the mix on top of the pastry. Sprinkle the whole Hazelnuts on top. Bake in the oven for aprrox 60 min.

Serve with a nice vanilla ice cream and a fresh brew! Enjoy!

Caramel Hazelnut Tart


Mummy in a Tutu
Autumn Leaves & Apple Pie

Autumn Leaves & Apple Pie

I love autumn!

I’ve said it before and I’ll say it again, this season is my favourite! One of the reasons I love autumn is the great Veg and Fruit that come in season. I always try to do some seasonal bakes, and nothing says autumn more to me than a good Apple pie! Perfect for enjoying after time spent outdoors.



This year I thought I’d try myself with a classical American Apple pie, so I turned to Roy Fares (she makes beautiful cakes!) her book ‘United States of Cake’ had a great looking recipe that I just had to try.

Best enjoyed with family and preferably whilst beating them in a game of ‘Partners’ 😉




Hope everyone else is enjoying autumn as much as me!



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