Christmas Spiced Muffins

Christmas Spiced Muffins

Welcome to Lady Hunter Christmas week 2019!

This years festive week is starting with a Christmas recipe: my Christmas spiced muffins…. quick to make, yummy to eat and thoroughly festive looking on my Christmas table! Gingerbread is one of my favourite cakes and simply a must at this time of year, but as I did gingerbread last year I decided 2019 needed something a little different. These are based on my gingerbread recipe, but use a more varied selection of spices to give them their festive taste, which I think is just a must for Christmas. Muffins are a great way of changing up a sponge for individual cakes as they are baked separately but as they are slightly bigger than cupcakes they are much easier to get light and moist, which is exactly what you strive for with a darker sponge.

Christmas Muffins… yes please!

Serves: 12 Muffins
Prep Time: 20 minutes
Bake Time: 45 minutes


300g plain flour

2tbsp ground ginger

1tbsp ground cinnamon

1tbsp allspice

1tsp cayenne pepper

1tsp ground nutmeg

1tsp bicarbonate of soda

150g salted butter

150g light brown muscovado sugar

200g golden syrup

200g black treacle

200ml milk

2 eggs

4 ginger nut biscuits

My tip

Using an electric whisk not only saves your arms, but it also creates a much lighter batter and therefore lighter sponge! Start using the electric whisk for a little bit once all ingredients are combined.


Preheat the oven to 200 degrees, 180 fan. Set out your muffin cases in a proper tray.
Start by heating a medium saucepan on a low heat. Once warm, add the butter, golden syrup, treacle and sugar. Stir until melted together. Set aside to cool.
In a large mixing bowl, sieve through the flour, bicarbonate of soda and all spices. Mix until thoroughly combined. Add the eggs and milk and fold the ingredients together and smooth. Then, ensuring the treacle mixture is a little cooler, add to the mixing bowl and whisk everything together. Using an electric whisk at this point is amazing as it removes all lumps and adds air to create a lighter sponge.
Evenly distribute the batter between the muffin cases and bake in the oven for 40 to 45 minutes. Try to resist opening during the bake and use a clean skewer to test when cooked.
Serve with crumbled ginger nut biscuits on top! I line a little bought icing on the top for the biscuits to stick to!
This recipe is my own.
Summer Fish Skewers

Summer Fish Skewers

I love my kitchen and preparing a homemade meal every evening, however at this time of year it is a real challenge. It is hot and stuffy which makes the process of preparing a meal a real chore, which I’m sure is a feeling many of my readers can relate to at the moment. This means that each evening I crave recipes that are quick, require very little effort and most importantly and light and refreshing to eat. Welcome my favourite fish skewers. I have been making these for years and they are by no means a complexly original recipe. I think all of us have probably given this a go at some point. The main reason I love them is that they mean I can have a mixture of fish or meat, as well as a huge variety of vegetables. There are so many different variations of this recipe, depending on what you would like to season them with or even how you would actually like to cook them. In this recipe I am going to explain how to make the skewers up and then the variety of ways that you can cook them depending on what you prefer.

This recipe is one of those that you can keep in your recipe book and go back to time and time again for such a huge variety of occasions. Whether you like using the BBQ, want something quick to pop in the oven or even need inspiration for Summer picnic, this is the recipe for you.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Skill: Easy (great with kids!)


1 Pre-prepared shop pack of roasted veggies (sold in all major supermarkets)

2 fillets of white fish

2 fillets of salmon (preferably lightly smoked)

Handful chopped parsley

1 lemon

Sprinkling sea salt

Wooden or metal skewers

Start by pre-heating your oven to 200 degrees, 180 fan. Transfer your veggies onto a flat baking tray and spread them out evenly. Once the oven is heated, pop the tray in and let them cook for ten minutes. Whilst the veg is cooking, prepare the fix. Remove the skin from the salmon and white fish (unless you bought it without). Chop the fish into cube shaped pieces.

Once the veg has been in for ten minutes, remove and set aside for five minutes to cool. Once cool you can then prepare the skewers with the veg and fish – I do this in order until I get to the last one and realise there isn’t equal quantities! I went with pepper, salmon, courgette, cod, tomato, salmon, pepper, cod, courgette, etc… There doesn’t have to be a set order obviously…but it is nice if it is evenly distributed.

On a chopped board (or your baking tray if you are baking them), place the skewers down and spread the chopped parsley of them, as well as the freshly squeezed lemon. Then, season with salt and pepper. I found that smoked sea salt worked really well with this recipe!

If you are baking the skewers, place them in the oven on your baking tray for 15 minutes. If you are putting them on the BBQ, lightly grease it with olive oil and cook them for around 15 minutes, turning every so often. Finally, if you are frying them, heat some oil in a shallow baking tray and set to a medium heat. Place the skewers in and turn them constantly to stop them sticking. We eat these as they are, however a good addition is some citrus infused cous cous, beans or even rice.

This recipe is my own, however I am certain you will find many similar online and in other recipe books!

Salted Chocolate Tart

Salted Chocolate Tart

If you are a chocoholic, this is definitely a recipe for you. When the Summer time hits my style of baking very much changes and I am much more likely to head to towards the tarts and light bakes in my recipe books… as well as those that require little heat, so I don’t get too hot in the kitchen! This salted chocolate tart is one of my favourite recipes for Summer. It is light but rich in flavour, can be accompanied by so many different things and of course looks beautiful on my Summer picnic spread table. This recipe is also very much a big winner in my family, as the four of us can often demolish the entire thing in one sitting. A few things to note, make sure you use very good quality chocolate for maximum flavour, and also trust your own taste buds. Taste the chocolate filling before adding to the pastry, and make sure it is chocolatey and salty enough for your taste buds.

Prep Time: 45 minutes

Setting Time: Minimum 2 hours

Skill: Medium 


300g shortcrust pastry

300ml double cream

3tsp caster sugar

1tsp sea salt flakes

200g dark chocolate

50g butter

50ml milk

1/2tsp vanilla extract


50g white chocolate

1tbsp crushed pistachios

1tbsp freeze dried raspberries


Pre heat your oven to 180 degrees, or 160 fan oven. Grease a tart tin and roll out your pastry with plenty of flour. Line your tart tin with the pastry, top with greaseproof paper and fill in with baking beans. Once the oven is heated, pop the pastry in the oven for 20 minutes.

Whilst the pastry is cooking you can begin preparing the filling. In a medium saucepan add the double cream, vanilla, caster sugar and sea salt. Pop the pan onto a medium heat and stir until it all starts to bubble. Remove from the heat.

Once the cream is off the heat, add in the butter and the chocolate. Stir until the mixture is glossy and melted. Then, add the milk. Stir this all together and set aside to thoroughly cool.

Once the pastry has had 20 minutes, remove from the oven and take the baking beans and paper off. Pop the pastry back in the oven for ten minutes. Remove from the oven and leave the pastry to cool completely.

Once everything is cool, fill the pastry with the chocolate filling. Careful not to over fill the pastry case. Pop the tart in the fridge and leave to set for a minimum of 2 hours. Once completely set you can decorate. I melt a little white chocolate and sprinkle with a teaspoon over one side, finishing off with a sprinkle of freeze-dried strawberries and pistachios.

This recipe is my own.

White Chocolate & Passionfruit Cookies

White Chocolate & Passionfruit Cookies

Cookies, one of my favourite indulgent treats. And what I love is that generally I have all the ingredients I need in my kitchen instantly, and you can totally mix them up with different ingredients for what you fancy. This recipe came around from the addition of passionfruit to my favourite white chocolate chunk cookie recipe. I know that it gets very mixed feelings, but white chocolate is my favourite chocolate for cookies, as it adds sweetness and tastes so delicious with vanilla. So, the passionfruit is something I added after a trip to Dyrum Park in Bath, where they sell the most divine passionfruit curd from their little national trust shop. I am pretty sure you can also find it in a lot of supermarkets, or national trust properties. I add a little of the curd to the cookie recipe as it adds the perfect punch of sweetness and sharpness to the dough, as well as complimenting the white chocolate so well.

Skill: Easy

Prep Time: 10 minutes

Cooking Time: 25-30 minutes


100g softened butter

1tbsp golden syrup

120g soft brown sugar

1tsp vanilla extract

450g plain flour

1tsp baking powder

2tbsp & extra passionfruit curd

200g white chocolate chunks

1 egg


Start by pre heating your oven to 200 degrees, 180 fan. Line two large baking trays with baking paper.

In a medium sized saucepan, on a low heat, melt together the butter, golden syrup, brown sugar and vanilla extract. Keep on the heat until everything is melted together. However, don’t over heat as the butter will burn. Set this aside to cool.

In a large mixing bowl, sift the flour and baking powder into it. Add the egg and passionfruit curd and mix together. Once the butter mixture is completely cool add it to the dry ingredients. Add in the white chocolate chunks and mix everything together until a dough has formed. If the mixture is too runny, you will need to add a little more flour.

On the prepared baking trays, add a small ball size of the mixture spread across, around 6 per tray. Press them down a little so they will cook evenly. Once you have prepared them all, you can add some more passion fruit curd. I pop about ½ teaspoon amount in the middle of each cookie.

Pop these in the oven – they take around 10 minutes to cook but will need to be switched around from top to bottom half way through. Keep an eye – they should be golden and crisp. When you take them out of the oven, they will need to cool to crisp up properly, whilst the inside remaining soft.


This recipe is my own.

Sunday Lunch at The Bristol Hotel ‘River Grille’ Restaurant

Sunday Lunch at The Bristol Hotel ‘River Grille’ Restaurant

AD – this blog post is in collaboration with The Bristol Hotel, and we were gifted the meal featured within.

Last weekend, Finn and I were lucky enough to be invited to The Bristol Hotel in the centre of the city to try their new Sunday lunch menu in the River Grille restaurant. I was thrilled about this opportunity when I had the email through as I am a sucker for a good Sunday lunch, and adore finding new places to eat around Bristol. I have always heard good things about the restaurant in the hotel, so we were both extremely excited to see what was in store. The new Sunday lunch menu consists of a two or three course offer, with a very varied selection of dishes, priced at £20 for two and £23.50 for three.

The setting of the restaurant is probably what surprised me the most, offering some beautiful 180 views of the Bristol harbourside, with ceiling to floor windows creating an atmosphere like no other. For us, this was made even better, as Sunday was very busy with everyone out enjoying the sunshine, so the atmosphere really was great. Even better for someone like me who is a massive people watcher! With the view sorted, we were able to choose from a very good range of dishes on the menu, that obviously very much caters to a large audience.

First things first, let’s talk wine. I knew instantly that I was probably going to enjoy the Roast Beef, so a red wine would have been better company, however because of the weather and the sun beaming in, I went more with what I fancied. This was a New Zealand Sauvignon Blanc, my absolute favourite white wine. My wine was delicious, crisp and light, whilst also being perfectly cold. Finn had the Rioja – he only really drinks red wine, so again went with what he knew he would enjoy. Finn said the Rioja was ‘simply delicious; it was smooth and rich in flavour’.

To start, I wanted something light, so chose the Caesar salad. I love this simple classic dish, and it met every expectation I had. The leaves we crisp and fresh, the croutons were golden and crispy, and the dressing was creamy with just the right balance of salt from the classic anchovy recipe. I really enjoyed this part of my meal, especially with my wine. Finn went for the mushroom and thyme tart, which was topped with a good handful of rocket leaves. The tart was perfectly cooked with delicious crumbly pastry, and the filling had the perfect balance of flavours with a good number of mushrooms.  Both dishes were presented beautifully and in our opinion were the ideal size for a starter.

As we went to review the new Sunday lunch menu, we couldn’t not go for the roast dinner. I chose Beef, whilst Finn devoured the Pork Belly. Both roasts came with leek gratin, cabbage, roasted carrots, parsnips and potatoes, cauliflower cheese, a Yorkshire pudding and gravy. There really was everything you could ever think of! I have to say, I was very impressed. Often, I find when I go somewhere for a roast that if there are a lot of components, they can be a little disappointing. Every single part of this meal was absolutely delicious, and all the flavours had been careful considered to complement each other. My meat was soft and tender, with lots of flavour, the roasties were crisp, the parsnips and carrots were sweet, and the Yorkshire was perfectly cooked with the right balance of being light but bulky. However, as a foodie I must admit that the gravy was the highlight of the show for me. I know how hard it can be to get a sauce right and wow they did. It was so rich and tasty in flavour, as well as for me being the perfect texture and consistency. I like a good gravy that packs a punch, and this one certainly did.

Writing this review, I am very much reminded of how delicious this food was and how at this point I was really trying to comprehend how I was possibly going to eat anything else! Although, I knew I had to try the lemon posset. I have always been such a lemon posset fan and used to make my own so often. We both wanted something a little lighter and fresh for dessert, so both went for this traditional pudding. It was amazing! A perfect amount of lemon, with a gorgeous creamy consistency, paired seamlessly with a little fruit. I really enjoyed this dessert, and think it was the perfect ending, particularly after a traditional roast dinner.

To conclude, I would also like to mention the exquisite service that Finn and I received. From start to finish we were made to feel welcome and comfortable, with all our needs met and a friendly manner from everyone who served us. The overall atmosphere of the restaurant, as I mentioned, really surprised me, as with the surrounding views and high ceilings I would personally say that it had a really positive and buzzing vibe for the duration of our meal. Without a doubt we will be going back to enjoy another meal!

I would like to say a big thank you to The Bristol Hotel for inviting us to review your new Sunday lunch menu!

Visit the website here.

Shop this post:

Skirt – Mango

Jacket – Miss Selfridge

Top – New Look

Shoes – H&M

Belt – Gucci

Bag – Mulberry



This blog post is in collaboration with The Bristol Hotel, however all views and opinions are entirely my own.

Ultimate Chocolate Cake

Ultimate Chocolate Cake

When it comes to sweet treats, cake has to be right at the top for me. I absolutely love it and cannot get enough of a giant slice of cake with loads of English tea on a Sunday afternoon. I am just traditional like that, what can I say. There are a lot of cake recipes around nowadays, however it frustrates the hell out of me when people seem to want to add twists and tricks to a recipe and ruin what is already a good thing. No cake recipe needs to be highly complicated and skilled, unless you want to decorate them with ridiculous patterns and techniques. I am a fan of the simple recipes, the recipes I can still remember my great grandma baking for us in her little floral house. Cake for me should be quick and easy to produce, and obviously, taste amazing! It needs to be light and moist in texture, whilst also being rich with a huge depth of flavour. Trust me, it is much easier to achieve this than you would think.

Chocolate cake – the answer to all life’s problems.


200g dark chocolate (no less than 60%), chopped

200g butter

1tbsp instant coffee granules

85g self-raising flour

85g plain flour

1/2tsp bicarbonate of soda

200g light brown sugar

200g caster sugar

50g cocoa powder

3 eggs (room temperature)

50ml whole milk


Heat your oven to 160 degrees (140 fan). Prepare your chosen cake tines with baking paper.

With 100ml boiling water, mix in the coffee granules and set aside.

In a saucepan, on a low heat, add the dark chocolate and butter. Once melted together, add the coffee granules mixture. Once it is all together, take off the heat as you don’t want it to be overdone.

In a large mixing bowl, beat the eggs with the milk until smooth. Then sieve in the self-raising and plain flour, as well as the bicarb. Next, add in both sugars and the cocoa powder through the sieve too. You don’t want any lumps in the mixture. Fold in the dry ingredients with the egg and milk. Now you can add the chocolate mixture. The batter should be smooth and a little runny. Pour into your prepared cake tin and place in the oven.

Bake the cake for around 90 minutes. Checking regularly after around 60. If it is starting to look a little dark on the top, add foil so it doesn’t burn. It will be cooked through when you can put a skewer through it, and it comes out of the cake clear. Set the cake aside to cool whilst you prepare your chosen topping.

This recipe is my own.