Claudia&Julia's blog

Back in the Second World War, two Canadian officers were staying at a hotel in the northeast of England, where they handed the recipe for a pudding to the hotel's owner; and it makes sense what they tell us about its origin being Canadian rather than English, since the batter is more like that of an American muffin than that of a delicate, spongy English cake. I'm talking about the delicious sticky toffee pudding.

Usually, this is a cake I make in a 20-22 cm diameter pan, but when I wake up feeling a little unorthodox I get the urge to experiment and today has been one of those days. That’s why I reached for my individual Emile Henry crème brûlée ramekins, which I’m crazy in love with, and decided to prepare the pink apple cake individually. The presentation improves a lot and the baking time is reduced to less than half — two great advantages to keep in mind.

I bring you a recipe that will leave an irresistible scent in your home, will be the ideal accompaniment for Sunday breakfasts and can also become a small gift homemade to surprise during thisseason. Sound good?

The days are coming when our kitchen will be in full swing, and it’s one of those times when knowing a simple recipe that can sort out a Christmas dessert or breakfast is welcomed with open arms.

With this chocolate and yolk bundt cake we declare the season of oven-baked treats and delicious cakes at home open. Bundts are something children are passionate about, because they marvel at their shape and silhouette, and they make a stunning impression if you're going to give one as a gift or have guests at home.

Despite the poor reputation of British cuisine, it is undeniable that the pastry is incredibly delicious and varied. Years ago, during my time as an English student, I discovered it and fell head over heels for it ipso facto, but it wasn’t until I adopted a British family as a policy that my eyes were opened to homemade sweets. They’re a whole other world.

Patry, author of Sabores y Momentos, brings us the traditional carrot and raisin cake in mini and full cake versions: turn the mini-carrot cakes into a multi-tier cake covered in cream cheese and coconut. A tender, delicious cake that will surely be a hit if you give it that beautiful finish.

We couldn’t get to this time of year without the recipe for Hot Cross Buns, those delicious Easter buns filled with raisins and marked with that cross that makes them so recognizable, so pretty and so tempting. The truth is there are many stories surrounding them; Rosa (author of Pemberley Cup&Cakes) tells us some of them — you’ll see how lovely! — and brings us this delicious recipe so you can make them at home too. Happy Holy Week!

There are many reasons to bake cookies at home: the cold, wanting to give someone a gift, spending a pleasant time with the little ones in the kitchen or simply enjoying a homemade sweet. This time Rosa, author of Pemberley Cup&Cakes, offers us a staple that can't be missing at this time of year: the most delicious gingerbread cookies recipe you can make. Bet you can't resist?

Beatriz, author of To Be Gourmet, brings us a delicious dessert to make this Christmas the sweetest! This whipped cream and cream cheese pavlova with red berries is a perfect option to surprise your loved ones this upcoming holiday season.

If there's a typical pastry for the Christmas holidays, it's undoubtedly the panettone. Rosa, author of Pemberley Cup&Cakes, brings us the traditional panettone recipe, with its classic brioche-style dough and filled with candied fruit and raisins. The classic Christmas sweet, perfect for enjoying with family and for gifting. I strongly encourage you to make it at home!

When Beatriz, author of To Be Gourmet, told me she wanted to make the Pastel Vasco recipe for our blog I didn’t hesitate to tell her "Go ahead!", because it’s one of my favorite cakes. That delicious dough filled with custard has always delighted me! She presents it with a double filling: figs and pastry cream, a luxurious combination in a cake you’ll surely love to make at home, you’ll see!