Earl grey choc chip mini bundt and comfort

aboveThis week is a bit of a crazy one for me. I’ve been baking to calm my nerves and keep my hands busy. And I’ve loved it. Last week I was a little lax with my recipe posting, but all will come good after this week. The uncertainty that has me baking like a crazy person will lift, and things will become clearer.

As always, I find myself turning to tea and baked goods for comfort – in this case, the tea and baked item are one! Earl grey tea and bundt; could one little morsel be any more perfect? It’s like all of my favourite things rolled into one perfect, adorable little bund(t)le.

If you’re after a sweet little pick me up, these babies are the answer – they’re small, sweet and perfect with a cuppa. Great for nerves, fabulous for weary heads, a neat little fix for most ailments, actually!

 Earl grey choc chip bundt

  • 1 cup milksingle
  • 4 tbsp earl grey tea
  • 1 cup white sugar
  • 200g butter
  • Seeds of ½ vanilla pod
  • 2 eggs
  • 2 cups plain flour
  • ½ cup almond meal
  • 1 tbsp sweetened condensed milk
  • 1 tsp bicarb
  • 90g chocolate

Preheat your oven to 180°C and grease a 24 capacity mini bundt tin. If you don’t own a mini bundt tin, cupcake tins will do the same job.

stackPut your milk into a heavy-bottomed saucepan and place over a medium heat. Stir continuously until the milk starts to boil. Remove from the heat and put your tea leaves* straight in the milk. Allow the leaves to steep for 5 minutes (long enough for the taste to infuse, but not to get bitter) and set to one side to cool.

Cream together your butter and sugar until pale. Add in the vanilla and eggs, mixing until combined. Sift in your flour, then mix in the almond meal and sweetened condensed milk. Mix in the bicarb. Pour your cooled milk into the mixture and keep mixing until smooth. Finally, stir in your choc chops.

sceneSpoon into your prepared tin and pop in the oven for 15-17 minutes.

* I used the fabulous French Earl Grey from Ttotaler, it’s intoxicatingly floral. If you’ve not tried Ttotaler tea before, I highly recommend you pay them a visit, they’re in Newtown.

If you’re after other bundt recipes, I have both mini and regular versions, click on the photo to go to the recipe:

dat bundt





Milo mudcake and chance

cakeI bake ALL the time. I know that I bake more than a regular person, but every now and then, some little dessert just flaws me. I went to Lorraine’s Patisserie a few weeks ago and tried a gorgeous little tart. It was stunningly chocolatey, and just the perfect amount of sweetness. I set out to recreate the indulgent experience, not knowing where it would end. And then someone Googled “Milo mudcake” and wound up at my blog.

They were actually directed to these milo mud cupcakes, which aren’t actually mud cakes at all!

And that’s how I ended up with this delight. It’s dense, it’s satisfying, and it’s got a delightful milo kick to it.

Milo mudcake

  • 250g butterprofile
  • 1 cup brown sugar, packed
  • 1/3 cup white sugar
  • 4 eggs
  • 250g milk chocolate
  • ¼ cup milo
  • ½ cup milk
  • ½ cup boiling water
  • 1 cup self-raising flour
  • 1 cup plain flour
  • ¼ cup cocoa powder
  • 1/2tsp bicarb soda


  • 110g dark chocolate
  • 40g butter
  • 2 tbsp hot water
  • 1/3 cup milo

ingredients 2Grease and line a 23cm cake tin and preheat your oven to 150°C.

Beat butter and sugar together until pale and creamy. Add in the eggs, two at a time. Mix the boiling water and milo together. Pour in the melted chocolate, followed by the milo, and mix well. Add in the flours, one at a time, and the bicarb, mixing as you go. Add in the milk and mix.  Finally, add in the cocoa and mix.

whiskPour into your prepared tin and pop into the oven for 85-90 minutes. Allow to cool completely before popping in the fridge. You should refrigerate it for at least 2 hours, preferably overnight, to get that really muddy, moist crumb. Once it’s cooled, you may find that you need to trim the edges slightly so that they’re the same height as the centre. If having a slightly concave cake doesn’t bother you, skip this step.

Mix together your hot water and milo, making sure you get this mixture as smooth as possible. Set to one side. Pop a pan half filled with hot water on your stove and set a heatproof bowl over the top of it, making sure the water doesn’t touch the bowl. Put your dark chocolate and butter into the pan to melt. When they’ve melted, stir in the milo and mix to combine. Set to one side to cool.

close raspberriesAllow to cool for about ten minutes so that it gets a chance to thicken, this will make it easier to spread on your cake.

If you want to make icing your cake less messy, tear three rectangular sheets of baking paper and fit them lengthways under the cake so that they triangulate it.

Pour your warm, thickened chocolate mixture over the top of your cake and gently spread it towards the edges of the cake. Grab a palette knife and smooth the icing around the cake until you have a thin, even coating all around.

abovePop in the fridge for ten minutes to allow the icing to set, then serve. This cake is pretty dense, so make sure you cut thin slices!

If you’re admiring the colourful little measuring cups, you’re as easily distracted by bright colours as I am! They’re called a Nest Set (cutest name ever, right?) and they’re from new friends of Baking with Gab, Appliance Kitchen. If you’re in the mood for some kitchen shopping, check them out here. I’m warning you though, you could end up buying one of everything!

Choc pear brownie cake and accomplishments

tea and brownieI’ve been testing this recipe for a little while. I kept making it and liking it, but not loving it. I like to love all the recipes that I produce. In between making the various mediocre chocolate and pear brownies I managed to do some other cool stuff. For example, I made a milo mudcake, which I’ll post soon. I broke several peoples’ diets with a gorgeous white chocolate peanut butter cheesecake (for real, get the recipe here) and I went to Groovin the Moo and danced away a day that I would usually have spent baking.

I’m also scheming another instagram account with friends. One that curates Sydney cafes (and gives us an excuse to visit delicious places and take photos of our food!)

So you’re all caught up on what I’ve been doing since I started planning this recipe. Its taken me a few goes, but it’s definitely worth it. It’s squidgy in the centre and deliciously moist because of all the pear.

Choc pear brownie cake

  • 180g butterslice
  • 100g milk chocolate
  • 1 ¾ cups white sugar
  • 3 eggs
  • 2 ½ cups plain flour
  • 1 tsp bicarb
  • 1 cups cocoa
  • 1 teaspoons vanilla extract
  • ¼ cup white chocolate chips
  • 1 pear, diced

Preheat your oven to 180°C and very lightly grease your skillet.

Melt the butter and chocolate together in a heat proof bowl over a medium heat. Add in the sugar and stir for 30 seconds, then remove from the heat. Set aside to cool for ten minutes.

batterMix in the eggs, then the plain flour and bicarb. Add in the cocoa and vanilla extract and mix until combined. Fold in the chocolate chips, followed by the pear cubes. Scoop into your prepared skillet and pop into your oven for 40 minutes.

Remove from the oven and allow to cool for 10 minutes before serving. Serve with fresh whipped cream or just a dusting of icing sugar.

aboveNote: make sure that you don’t store your brownie in the pan overnight as it will take on a cast-iron flavour. As much as I love my Solidteknics cast iron pan, it’s definitely not made to flavour baked goods!

White chocolate peanut butter cheesecake and deliveries

sceneI got sent some peanut butter recently. It was probably one of the most wonderful things I’ve ever received in the post. If I could set it up so that I got surprise deliveries of peanut butter in the mail every now and then, I would be ecstatic. This was a one-off kind of thing, but no less exciting.

Pic’s Really Good Peanut Butter were the geniuses behind my letter box peanut butter, and I’m so grateful for it! The contents of the jar are super crunchy and the ingredients are all natural, which I love!

sliceAs a direct result of receiving posted peanut butter, I made this decadent little cheesecake. (It’s actually not little at all, it’s lovely and large and quite heavy!) This cheesecake is a whole bunch of delicious things (scotch finger biscuits, peanut butter, cream cheese, white chocolate) mooshed together and topped with more peanut butter.

Putting the ingredients for this cake together, I realised that there was literally no way I could make such a glorious collection of ingredients taste bad. Aside from the deliciousness, my favourite thing about this cake is that it’s no-bake – you can pop it in the fridge and forget about it until guests arrive. Best cheesecake EVER!

Base and filling:

  • 350g scotch finger biscuitscross section
  • 130-150g butter, melted
  • 80g peanut butter
  • 500g cream cheese
  • ½ cup thickened cream
  • 1/3 cups caster sugar
  • 300g white chocolate, melted
  • 60ml boiling water
  • 2 tsp powdered gelatine


  • 1 ½ cups icing sugar
  • 4 tbsp thickened cream
  • 1/3 cup peanut butter

scotch fingersGrease and line the sides and base of a 20cm springform tin.

Blitz you biscuits to a fine crumb and mix in the melted butter. Pour 2/3 of the mixture into the prepared tin and press into the base of the tin. Use a flat-rimmed glass to compact the mixture into the base. Pour the remaining base around the edges of the tin and use your fingers to press it up the sides. Grab your flat-rimmed glass and roll it around the outside to compact the edges as well. If you want to watch how to do this, click the video.

A decadent cheesecake recipe will on the blog today!

A video posted by gabbyeq (@gabbyeq) on

Pop this in the fridge for 30 minutes.

pipeWhile the cheesecake is in the fridge, grab your cream cheese, sugar and melted chocolate and mix them together. Set to one side. Sprinkle your gelatine over the boiling water and stir until combined. Add gelatine and water into the chocolate/cream cheese mixture and mix well.

Remove the base from the fridge and spread the peanut butter evenly over the base. Pour the white filling over the top and pop into the fridge for at least 2 hours.

While the cake is in the fridge, whip the icing together until pale and a little fluffy. Pipe over the top with a wide-tipped piping tip (I used a Wilton 1M) and pipe swirls over the cake. Keep in mind that chunky peanut butter will clog in the tip, so it might pay to keep a skewer handy. Return to the freezer for 20 minutes before serving.


Chocolate elderflower mousse and Mother’s Day

flowerEverybody knows that you love your mum. It’s nothing to be ashamed of; it’s unavoidable. My mum is the one that instilled me with a love of feeding people. She’s a strong, clever, funny little lady and she’s never allowed to age because I won’t be able to cope without her.

She’s the woman who told me I was an idiot when I came home with a lip-piercing, the woman who continues to show me how to run a household and still dress immaculately, the woman who puts all of herself into her work. She’s well-spoken, fabulously insightful, and just an all-round nice person. Continue reading

Pear frangipane tarts and appearances

flowersThe photoshoot for these tarts was a mess. I mean, it started off gorgeously, but the wild wind meant that it soon deteriorated into a big mess. Those petals that look so daintily placed on the plate? That wasn’t in my original plan. I love the look of them, I just dislike that the wind resulted in my flowers being completely blown over!

It got me thinking about appearances – the petals look lovely, but they were never meant to be. These tarts are similarly deceptive; they’re delicious little show-stoppers, but they’re SO easy to make! They’re the perfect balance of everything; pastry and filling, sweetness and sophistication. And they’re a cinch to make.

I kid you not.
handFrangipane is one of those fillings that looks and tastes posh, but is actually super easy. It also tastes good raw. Omnomnomnom. If you want to make this tart even simpler, you can always cheat and use store-bought pastry (I won’t tell anyone!) If you do take the shortcut and use ready-made pastry, you can whip these babies up in 30 minutes.

What are you waiting for?

Pear frangipane tarts

Makes 16


  • 1 ½  cup plain flour
  • 70g butter
  • 2 egg yolks
  • ½ cup sugar
  • 2 tbsp cold water

Frangipane filling:

  • 75g butter, room temperature
  • ¼ cup white sugar
  • ¾ teaspoon vanilla
  • ¼ tsp almond essence
  • 2 eggs and 1 egg yolk
  • 1 cup almond meal
  • 1/4 cup raspberry jam

yolksRub together the flour and butter until they resemble bread crumbs. Mix in the sugar. Add in the egg yolks, then the cold water. Mix until the dough is cohesive. Wrap in cling wrap and pop in the fridge for 15 minutes.

Cream together the butter and white sugar until light and fluffy.  Add in the vanilla and almond essence, then the eggs and egg yolk, mix to combine. Add in the almond meal and give it a good mix.

cutterPreheat your oven to 180°C and grease a 12 cup capacity cupcake tin. I used one with removable bottoms just for ease of removal.
Remove the dough from the fridge and roll it out to ½ cm thick. Using an 8cm round cutter, cut 12 circles out and fit them

Allow to cool before serving.

jamRemove from the oven and allow to cool for five minutes before spooning ½ tsp of jam into the centre of the tart. Cover with one tbsp of frangipane and return to the oven for 20-23 minutes until springy to the touch and browned around the edges.

Allow to cool before serving.


Ps is anyone else loving pears as much as I am at the moment? Check out my speedy little exercise in pear peeling!

Anyone else wish that peeling and chopping was actually this speedy?

A video posted by gabbyeq (@gabbyeq) on

Fairy bread biscuits and brightness

singleThis week has been a bit of a crazy one! Sydney (just in case you missed it) has been absolutely hammered with rain. Train lines flooded, businesses closed, broken umbrellas were strewn about the city; nothing remained dry.

It was actually kind of ridiculous. On the second day of ridiculous rain, I decided to bake away the grey. These fairy bread biscuits were the perfect counterbalance to the bleakness. This is such a simple recipe, but it gives such consistent, delicious results. Continue reading

Vegan chocolate cupcakes and challenges

swirlI really enjoyed making my white vegan vanilla cake that I’m continuing to try some vegan recipes. I love that they offer me a bit of a challenge, but it turns out that trying to make something taste delicious without the traditional delicious things that belong in cakes (eggs, milk, butter) isn’t as hard as you think! Continue reading

Cranberry walnut muffins and breakfast

spoonI never say no to a cooked breakfast. Actually, if you take a look at my instagram, if you take away the pictures of dogs and cake, it’s pretty much just poached eggs and muesli. I seriously cannot get enough of avocado on toast. Pancakes? Hngg. Porridge on a chilly morning is possibly one of the best things in the world. Fresh baked bread, cut thick, with peanut butter on top. OM NOM NOM NOM.

This post is quickly degenerating into me just listing foods. Continue reading

Chocolate date skillet cookie and pans

panThis skillet cookie is everything. It’s giant, chocolatey and gooey – all of these are positives (I think) when it comes to baked goods!

I’m in love with it. I was inspired to make a skillet cookie for two reasons – one, I’d read about them before and somehow never made one; two, I was sent a cast iron pan to trial by Mark from Solidteknics.

The pan is proudly Australian made and it is built to last for generations. I love cooking in my mum’s and nan’s old pots and pans because they have character and history; they wear the marks of thousands of meals, yet continue to reliably do their job. I hope that this castiron pan will hold the same value to my kids (whenever that day comes!)

For now, thought, I’m going to be trialling more skillet cookies and other hearty Winter fare. If you’ve got any suggestions, send them my way!

Chocolate date skillet cookie

  • 2 cups plain flourslice
  • 1 teaspoon bicarb
  • 170g butter, softened
  • ¾ cup white sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 150g chocolate
  • 50g pitted dates, chopped

ingredientsPreheat your oven to 180ºC and lightly butter your pan (a well seasoned cast iron pan shouldn’t really need greasing. Cream together your butter and sugar until pale. Add in the egg, followed by the vanilla and mix well. You may need to scrape down the edges of the bowl at this point.

textureMix in half of the chocolate and half of the dates. Mix well. Scoop mixture into your skillet and flatten out to the edges of the pan. You don’t need to be neat, don’t worry, the cookie will flatten itself out. Scatter the remaining chocolate and dates over the top of the cookie ad press into the dough.

abovePop in the oven for 18-22 minutes. Bake until the edges are brown and the top has turned a golden colour.

Resist the urge to over-bake it, you want it to be slightly squidgy inside, that’s part of the joy of it!

Allow to cool for 5 minutes before slicing and devouring.