Scones, Jam and Finger Sandwiches

ImageI love High Tea!! I’m not sure exactly why I love it so much; is it that everything is in miniature, or perhaps the vast assortment of teas sipped from fine china or maybe even the way it is all served…I really can’t say but I love it all! For those of you that haven’t heard of it, High-Tea is a British tradition stemming from the 1700’s, where “ladies” and “gentlemen” would dine on tea, cakes and scones. Today, it is becoming somewhat of a popular place to go (particularly for women) to sample little mini sized scones, cakes and finger sandwiches, accompanied by a lovely pot of tea and sometimes if your lucky, a glass of Champagne! Ever since I was a little girl, the whole concept seemed fascinating to me and since then I’ve been a fair few times and tried out quite a few different tea rooms throughout Sydney. Being a tea lover (I don’t drink coffee), one of the important factors for me when choosing a tea room is the selection of teas available, and I must say that The Victoria Room Sydney does not disappoint! 


Before I go into any further details and loose you in the soft, freshly baked Champagne and Rose scones I should probably recommend that you book a table before you head there. When we arrived (at 2pm), there was already quite a significant line forming at the front door. Luckily, my sister and I thought ahead and made a reservation, which is very easy to do. Once the doors were open we climbed to the top of a beautiful black staircase, dimly lit to arrive at the “reception” desk before being seated at a cosy little table for three. One of the highlights of any good tea room is the decor, and this can most definitely be said for The Victoria Room. The entire room feels very intimate and cozy, decorated in elegant 1920’s decor with beautiful lampshades providing low lighting throughout. It really transported you to another world! On top of that, the service was exceptional, with the waitstaff introducing themselves and explaining the menu. They continued to be attentive throughout, replacing jam, topping up our drinks and even cleaning up the table when I knocked over my tea pot (super embarrassing!)

But of course, my favourite thing to report on was the food! Now i’ll apologise for my pictures which are a little dark on account of the lighting. Hopefully my wording does the whole experience justice! Mum and I both had the Royal Tea ($55pp) which includes a glass of Champagne and my sister had the Classic ($45pp). Starting with the tea selection, there were so many intriguing choices to make! I went with a classic; Chai latte which I was able to have served with soy milk without any additional charge (a welcome change!) I would also highly recommend the Turkish Apple (served either hot or chilled) which both my mum and sister had (very refreshing and light).

ImageWhen it comes to high tea I like to start with the savoury so first up were the assortment of sandwiches including chicken & wild herbs, salmon with dill and capers, cucumber & creme fraiche and celery walnut & goats curd. Those alone could have filled me up, but don’t worry, I persevered! My favourite would have to be the chicken and wild herbs which was without a doubt the nicest chicken anything I have ever eaten! Rich and creamy with a fantastic combination of herbs that was so unusual, I really can’t figure out what was in there but boy it was good! Following this we each had two scones, one classic and one champagne and rose both served with a beautiful dish of chantilly cream and strawberry conserve. The scones were just so light and crumbly with a beautiful moist-ness to them and the jam, wow! I could have eaten it with my spoon! I really loved the addition of the rose flavour to the scone, which is something I’ve never thought to do but just added so much flavour to the scone. The final “layer” was a bit of a struggle for me to fit in my belly, but again there was no way I was going to miss out (a decision I regret later when I was suffering a severe case of food coma!) On the sweets plate we each had a house made pistachio macaron and a basil and passionfruit cream tartlet, which had such lovely crumbly shortcrust pastry. There were also soft, fluffy coconut & lime cupcakes and dark chocolate cup filled with salted caramel! I think I died and went to heaven when that thing hit my lips. De-Vine! Image

Overall, it was such a beautiful and pleasant experience at The Victoria Room Sydney and I really can’t wait to go again! It’s a perfect venue for birthdays, mothers day, baby showers or even just a nice catch up with good friends. Don’t be fooled by the whole “miniature” concept, you will get full and it will be hard to eat everything so I would recommend not having lunch before you go. High tea is served on Saturday and Sunday from 2pm so be sure to book a table so you don’t miss out! Trust me, you don’t want to!!


Risotto al Nero di Seppia…AKA Squid Ink Risotto

ImageOne of my most favourite dinner recipes to make in Summer is Squid Ink Risotto. While for some people, the thought of eating squid ink is a little odd, I absolutely love it! I’m not quite sure exactly how I would describe the flavour that Squid Ink adds to a dish other than that it is distinctly seafood-like without being overbearing or “fishy”. I think that part of the reason that I love this dish is because of the story behind the first time I ever encountered it. For me, this dish reminds me of my first time overseas when I travelled to Spain. Prior to this, I had never tried Squid Ink, come to think of it I don’t think I had even realised you could use it as an ingredient! But I saw it on a menu one night at dinner and thought “hey why not” after being told it was quite a traditional Spanish dish. When it came out to the table, I was presented with a beautiful white plate filled with plump little grains of black rice which was served with sweet juicy mango, fresh basil and ripe roasted tomatoes. I can honestly still taste the it! As I ate it all I could think of was “wow! I can’t wait to cook this for my family when I get home” and thats exactly what I did. Over the years I’ve found a few different recipes online which I’ve gradually adapted to match what I remember to be the flavours of what I tasted in Spain. So here it is, my recipe for Risotto al Nero di Seppia (aka Squid Ink Risotto).



What You’ll Need: (Serves 4)

1 TBS Squid Ink (you can buy this from some deli’s, the fish markets or your local fish shop might keep them when they clean the squid)Image

3 shallots or 1 red onion (finely diced)

1 bay leaf

250g Arborio Rice (traditionally Carnaroli Rice is used)

250ml white wine

1L chicken stock

70g butter

125ml Verjuice/lemon juice

Grilled baby Octopus or prawns to garnish

Basil leaves (garnish)

Cherry Tomatoes (spray lightly with olive oil and roast in the oven for 30mins)

1 Mango cheek, peeled and sliced

What I Did:

1. In a large saucepan, heat a small amount of olive oil and add your diced shallots or onion. Keep the heat low so that these soften without becoming browned or burnt. Heat your stock in a separate pan or in a container in the microwave.

2. Turn the heat up to a medium-high level and add your rice, stirring through the onion mixture. This is called toasting the rice and is important as it will help it to absorb all the liquid later. Keep stirring until the rice becomes slightly translucent in the centre. 

3. Add your wine, deglazing the pan and let this simmer for a couple of minutes or until it is mostly absorbed.Image

4. Now for the boring part! Add your stock, ladle by ladle until it is absorbed. You need to stir the rice continuously so that it doesn’t stick to the bottom. Also add your bay leaf at this stage. This process should continue for about 14mins or until the rice has just a slight bite to it.

5. Add your squid ink (from this point on use a plastic spatula to stir the mixture. A wooden spoon will stain and trust me, it NEVER comes out!). Continue stirring and adding stock for a further four minutes

6. At the end of this time, your rice should be cooked through but still have a very slight bite to it (so its not mushy). Turn the heat off and add your butter and verjuice, stirring the mixture. Pop a lid on top and leave to sit for five minutes. Now would be a good time to cook your seafood or set yourself up for plating. 

7. Give it a taste and see if it needs any extra salt or pepper. It generally should be fairly well salted already from the squid ink and stock so I don’t normally add any extra, but its completely up to your taste. 

8. If your adding seafood, stir it in and then serve in a nice bowl, topping with fresh mango, roasted tomato and basil. (Note, don’t use tinned mango. I’ve tried it once before and it was way too sweet and a little slimy from the sugar syrup it was tinned in. For this recipe, fresh is best wherever possible! Also please please give the mango a go! I know fruit in a savoury dish is a bit unusual but it completely makes it! I promise!) 

So there it is! my favourite Summer recipe! Hope your adventurous enough to give it a go! Trust me, you won’t regret it!


Jamies Italian

ImageI have finally achieved one of my culinary dreams…dining at Jamie Oliver’s restaurant!! I have to admit that whilst Jamie Oliver himself wasn’t present, nor did he personally cook my meal I was so excited to finally dine at Jamie’s Italian in Sydney. Ever since I was a young kid watching The Naked Chef on TV I have dreamed of this moment (if you weren’t aware previously, I have a slight obsession with Mr Oliver and his cooking!) so needless to say I was like a little kid on Christmas when we arrived. 

I was having lunch with two friends from work and my sister and luckily you can make reservations for the lunch sittings for 2 or more people, whilst the dinner sitting requires a group of 8 to make a booking. That being said, you wouldn’t have a problem getting a table during lunchtime on a weekday because the table turnover is quite quick. Image

The four of us were seated downstairs, and I was very surprised at how long and narrow the restaurant was. All in all, it is actually quite a large space, which they have used very cleverly, including an upstairs dining area. The decor is very relaxed and rustic, with a collection of “mis-matched” chairs seated at wooden tables. The atmosphere is very welcoming and it’s really not that noisy (despite what other friends who have also dined there have said). The waitstaff are all very attentive and friendly, introducing themselves by first name when you are seated and continuously checking on you throughout. I have heard previously that the whole thing is a bit rushed, so as to turn over more tables and whilst this may be the case on a weekend or at dinner, my friends and I couldn’t have felt more different, sitting and chatting for almost four (yes four) hours! Another great thing about the staff here is that their knowledge of the menu is very thorough. They’ve all tried every dish on the menu and are more then confident to advise you on what’s great. 

ImageActually selecting what I wanted to eat though was a whole other kettle of fish! There were so many wonderful sounding, delicious dishes so it took me a little while and in the end my sister and I agreed to get two different dishes which we then shared (very clever if you ask me!) I also had to use a process of elimination, removing any dishes that I already have the recipe for at home! Personally, when I eat at an Italian restaurant I always order pasta! I really don’t know why but it’s the way I’ve always done it! For lunch I ordered the Prawn Linguini ($28 main) which was to die for. The Linguini was served in a rich tomato sauce with a slight hint of chilli and topped with big juicy Prawns and fresh rocket! What I loved most about this dish was the way the pasta tasted though. Perfectly al dente, with a nice bite to it and with that beautiful homemade taste and texture. The linguini was slightly thicker then your dried store bought pasta which i feel really added to the dish overall. My sister ordered the Wild Truffle Risotto ($25 main) which was again, just beautiful. Creamy, rich risotto that just melted in your mouth, topped with beautiful black truffles and strong parmesan cheese! MMMmmm yum!! Trust me, I had to resist the urge to lick my plate it was that good! I should also add that the serves were very big, and the two of us struggled to finish our meals together. Personally, I am not sure that I would be able to finish a whole main size of the Risotto, as the flavours were very strong and I tend to find truffle to be quite rich so it’s very filling.

That being said, we all had dessert (we had to!) and I wouldn’t regret it for a second. ImageThe four of us ordered the same thing; The epic Brownie ($10) (the name speaks for itself!). Oh wow! Even though I have the recipe for these exact brownies (best brownie you will ever taste) and have made them countless times before, this was a whole new level of yum! A rich, moist chocolate brownie topped with fudgy chocolate sauce, creamy amaretto ice cream and caramel popcorn! I could have eaten it all day long. Realistically, you could share this dish with two but hey, who would want to. You’d probably spend more time fighting over who got the next scoop so I’d recommend getting your own! 

Overall, a wonderful dining experience at my favourite chefs restaurant (I might be a bit biased but the rest of my party agree). I’m already planning my return for a couple of weeks time!! Highly recommended! 

Magical Middle Eastern

ImageLast Friday night (sounds like a pop song I know!) my family and I went to Kazbah Balmain to celebrate my mums birthday. I had never been previously but so many of my friends had recommended it so I was fairly excited! Personally, I don’t get the opportunity to eat a lot of Middle Eastern food which is such a shame because it would have to be one of the most interesting cuisines, flavour wise due to the fantastic combinations of diverse spices! One of my culinary resolutions for this year is to learn more Middle Eastern inspired recipes, although I’m not quite sure my versions will be as good as those I sampled on Friday. Nonetheless I will give it a red hot go. I think what draws me most to this cuisine (aside from my desire to travel to Morocco one day) are the perfectly balanced combinations of spices that create the most wonderful aromas. Add to that the use of vibrant and colourful ingredients that are jam packed with flavour and perfectly tender meats and I’m fairly certain you can’t be disappointed. Just thinking about it now is making me salivate! Unfortunately everything looked so good that as soon as it was put down in front of us we gobbled it up, so I have to apologise for the lack of pictures in this post (you’ll just have to trust my descriptive ways). 

Anyway, along we went to the Balmain restaurant, which is the original flagship restaurant. Once we arrived we entered into a beautifully modern, open planned space which was not what I had anticipated but worked perfectly. There was a sense of authenticity to the decor, which still maintained a sense of being deep within the Middle East but had a modern spin that was so appealing. 


We decided to share all of our dishes because, well personally I feel that these foods were made for sharing. I should probably re-enforce that my family and I like to eat, a lot so we had a real feast. We started with the Kazbah Mezze Plate ($22 pp) which included an assortment of creamy dips (hummus, baba ghanoush & tziki), breads, halloumi cheese and these beautiful marinated chicken wings which were to die for. Following our entrée we shared the Chorizo & Haloumi Stuffed Calamari ($22), the Harissa Marmalade Beef ($33), the Chicken and Chermoula Tagine ($32) and the Beef Cheek Tagine ($33). Wow! I’m not even sure how to pick a favourite from any of these dishes. The meat in each one was soft and moist and literally falling off the bone. Each dish was accompanied by either fluffy CousCous or Rice Pilaf which was perfect to soak up the rich, fruity sauces that they were cooked in. I would definitely recommend the Harissa Marmalade Beef which was so tender and served with Sticky Pearl Couscous, Moroccan Eggplant, Tahini Sauce and Red Wine Onion Marmalade! Oh yum!

Of course a dinner out can not exclude dessert and for that we each got our own dishes. Our selection included the Kazbah Bomb for two, a turkish delight ice cream encased in a thin sponge layer with blueberries and flamed with kurrant Vodka ($28). We also had the Shukran Basket, a flakey pastry shell filled with frozen jaffa mousse, belgian chocolate bark and drizzled with candied orange syrup ($14). And finally, the Chocolate & Pistachio Bisteeya which is served in a raspberry & custard sauce and topped with pistachio coated halawa ice cream ($14). Mmmmmm!! I’m reminiscing about the flavours right now!


Overall, we had a wonderful evening with lovely service (no-one was overly pushy or rushing us and all the staff had a very good knowledge of the menu, especially for those who, like us aren’t too sure what some of the dishes on the menu are!) Whilst the meal wasn’t cheap, the food was fantastically cooked and presented and we were all very full by the end of it. If I were to go again (which I plan to do) I would get a group of 8 of my friends together and try the set banquet menu ($45pp) where you get a taste of everything really. All in all a wonderful, modern yet authentic place to dine which I would highly recommend! Truly Magical Middle Eastern Cuisine at its very best!!


Overnight Blueberry Oats

ImageI’ve recently discovered the power of overnight oats (took me long enough!) and just had to share it with everyone. Breakfast has never usually been my favourite meal of the day (as a kid I hated cereal so I used to eat leftovers from dinner) but it is most certainly the most important. I can’t skip breakfast, ever and without a nice filling one I find it really hard to concentrate throughout the day. I should probably also mention that I get really grumpy when I’m hungry so probably best to avoid that whenever I can!

I really love the concept of overnight oats because they really are the simplest thing ever. You literally put everything in a bowl the night before, pop it in the fridge and in the morning when you wake up you’re presented with a creamy refreshing breakfast. I had always thought that overnight oats would be like eating cold porridge (could there be anything worse!) but I was so pleasantly surprised. Its nothing like porridge but more like a really creamy breakfast pudding, which is great because its nice and refreshing on these hot Summer mornings. On top of all of these great things is the fact that you can put whatever you like into/on top of it and it will always taste delish! I tried adding a bit of granola (see my cinnamon granola post from earlier) and some banana chips for extra crunch. Nutritionally, Oats have been linked to lowering cholesterol and are also low GI which means that their energy is released more slowly, keeping you feeling fuller for longer!

So here it is, my recipe for Overnight Blueberry Oats

What you need:

1/3 cup oats

1/2 cup soy milk (or milk of your choosing)

small handful of blueberries, sunflower seeds and pepita seeds



What I did:

1. Combine all of your ingredients in a bowl (I haven’t put quantities for the cinnamon or nutmeg as you should add them to your taste. Be sparing with the nutmeg as its quite strong). Stir with a spoon and put in the fridge overnight.

2. In the morning, add some extra milk if you need it and top with extra berries, banana chips, nuts or homemade granola (whatever you fancy really).


Dragons Loyalty Award


I’m so excited to write this post today as over the weekend I was nominated for the Dragon’s Loyalty Award. I’m still pretty new to the whole blog world so I hadn’t ever heard about the Dragon’s Loyalty Award, I think that made it even more exciting! Anyway it is such an honour to be awarded something like this by a fellow blogger, especially by one whose blog is both exciting and filled with so many delicious recipes (the salted caramel sauce gets me every time!!) so a hug shout out to Alice over at Close Encounters of the Cooking Kind. If you aren’t following her blog then do it! ASAP!! Trust me, you won’t regret it, in fact I’m sure you’ll thank me! 

Part of the Dragon’s Loyalty Award requires me to pass it on or “pay it forward” to other fellow bloggers which I’m really really excited about because it means that I a) get to share other awesome blogs that I love with the rest of you and b) get to show my fellow bloggers some appreciation for sharing their wealth of knowledge with me. So today I’d like to nominate two bloggers:

AJs Dessert Course


I also have to post seven interesting things about myself so, here goes!!

1. I’m a School teacher

2. My favourite food is Spaghetti Marinara. I could eat it all day long!!

3. I’m a dancer and have been since I was three years old. I’m trained in Tap, Jazz, Ballet and Contemporary and also teach dance at a studio in my local area

4. I have a fear of heights and flying

5. I love to travel! (despite my fear of flying!) and have been to 10 Countries so far (still plenty more to get to!!) 

6. This year I hope to expand my cooking repertoire to include more Middle Eastern and Spanish Recipes

7. Despite my love of baking sweets I’m actually a health/fitness freak

To my nominees, here are the rules involved in the Dragon’s Loyalty Award:

  1. Display the Award Certificate on your website. 
  2. Announce your win with a post and link to whoever presented your award. 
  3. Nominate up to 15 deserving bloggers.
  4. Send the nominees a comment to let them know of their nomination.
  5. Post seven interesting things about yourself

Thanks again for reading!! 

Bonkers for Banoffee


A friend of mine is moving to Singapore later this week so naturally I wanted to make her something special for her farewell dinner. I’ve always wanted to make a Banoffee pie but I’ve never really mastered the whole home-made caramel thing, so I was always a bit worried to try a dessert where the main component was caramel. Here in Australia, Banoffee isn’t a very popular dessert so the first time I tried it was on holidays in Malta and I absolutely loved it! My sister is also a huge fan of it (probably a bit more then me) and to be honest I can’t blame her, I mean who could resist crumbly, buttery pastry filled with rich caramel, fresh banana and topped with meringue! I knew this was the perfect dessert to try out, especially after I read about a very interesting way to make caramel (involving condensed milk and boiling water!)

I decided to use the same pastry recipe that I used in my fruit mince pies but this time I halved the quantities. Alternatively you could also use crushed granita biscuits mixed with melted butter but I really like the texture and crumbly-ness of this recipe. If you’ve got the time then I’d recommend it. You’ll need to start the process early though as you’ll need 3 hours plus to make the caramel (trust me its so worth it! the caramel is a thick, rich, sweet consistency that I’ve never achieved before). I also decided to change the shape from a regular round pie shape to a tart shape, either way will still be delicious! Give this a go and enjoy, you wont be disappointed!!

What you’ll need:


1 1/4 cups plain flour

1/4 cup icing sugar

1/4 cup almond meal

1tsp baking powder

80g cold butter

1 egg

1/2tsp vanilla essence

1TBS cold water


1 tin condensed milk


2 Egg whites

1/2 cup sugar


1 large banana

2 tsp cocoa powder


What I did:

1. Fill a large pot with water and place your tin of condensed milk inside (IMPORTANT: Make sure that the pot is deep enough for the tin to be completely submerged in water the entire time. If it comes uncovered, the tin will explode. You will need to keep checking on it and top up the water as it needs). Bring it to the boil and leave to boil for 3 hours


 (yes thats right 3 hours). Once its done leave it to cool completely before you open it. It will look like this >

2. In a processor, combine the flour, icing sugar, almond meal, baking powder and butter until it resembles fine breadcrumbs. Add your vanilla, egg and water and process until it forms a dough. Turn out onto a lightly floured surface and kneed lightly before wrapping in cling wrap and pop it into the fridge for 20mins.Image

3.  Preheat your oven to 200 degrees Celsius. Using a rolling pin, roll out the pastry on a well floured surface (to about 0.5cm thick) and lay into your prepared baking dish. Cover it with a piece of baking powder and fill with baking beans/rice. Bake for 15mins or until slightly golden in colour. Remove from the oven and cool completely. 

4. Once cooled, remove the beans from the tart shell and fill with the caramel. Sprinkle cocoa powder over the top and top with sliced banana.

5. Using an electric beater, beat your egg whites until they form soft peaks. Gradually add your sugar until it no longer feels grainy and makes stiff peaks when you lift the beaters out of it. Spread the meringue mixture over the top of your tart and then pop it back into the oven. Bake for about 10minutes but be sure to keep an eye on it as the meringue can colour quite quickly. If it starts to burn on top then turn the heat down to about 150 degrees.

6. Refrigerate for about 30mins before serving and enjoy!!

So rich, so yummy! You might want to cut it into slightly smaller pieces then you would normally as it is very sweet!!


Peking Duck

On Friday night I roasted a duck for dinner and it came out a treat! I’ve tried to cook duck once before and ended up with a disappointing, dry, tasteless duck that took hours of cooking and preparation. After that experience I decided to hang up my duck cooking days and resign myself to the fact that roast duck was only for the professionals. Then mum came home with two frozen ducks from the supermarket because they were “on sale” so it was time to try my hand at it again. This time I did a bit more research and found a whole array of advice and recipes, some of which wanted you to dry the duck out for several hours or use very expensive ingredients in order to get the best results. Of course I knew in this situation that there was only one man I could trust, Jamie Oliver so I headed straight to his website to see how he would roast a duck. I found a fantastic recipe for peking duck pancakes which I altered slightly and it was honestly the yummiest duck I have ever tried. Perfectly cooked, crispy skin and a flavoursome plum sauce! On top of that, I was also left with a good cup of duck fat which I strained and have now frozen to use later to make duck fat roast potatoes!! Yum!Image

I’m attaching the link for Jamie’s recipe, because its obviously not my own although I did make a few variations on the plum sauce which I will include here. The recipe is so so simple to make though, so I would very much recommend it. My dad, who hates duck even went back for seconds!! I served my duck with brown rice fried rice and steamed asian vegetables! Next time I would like to give the pancake part a go! So here it is, my variations on Jamie’s plum sauce!!

What I used:

6 Fresh Plums (skin on)

Zest of 1 orange

4 tsp sugar

1 Cinnamon Quill

3 Star Anise

pinch of Chinese 5 spice

pinch of dried chilli (to taste)

3 tbs soy sauce

splash of water

What I did:

De-stone and dice your plums (keep them in fairly large chunks). Then put all the ingredients into a saucepan. Bring it to the boil and then turn the heat down to a simmer. Let the sauce cook away for about 15 minutes or until the plums soften and the sauce reduces down to make a nice shiny, sticky consistency. Make sure you taste it so that you’ve got a nice balance of flavours. If you need to, add more sugar or chilli. This will depend on how sweet your plums are. Pour into a serving dish and spoon generously over the cooked duck!


Hope you enjoy this one as much as I did! Will certainly be making this one again!!

An Aussie spin on an English Classic

ImageIts Summer where I live, so it’s the perfect time to entertain outdoors in the sunshine. And because it’s so hot, nothing beats ice-cream for dessert!! I recently made this recipe for Christmas lunch but I know that it would be perfect for a weekend BBQ with friends. What’s great about this one is that you make everything in advance and then literarily pop it onto a plate and serve. There’s no time spent in the kitchen prepping anything while your guests are over. Its kid-friendly (they could even help you do it) and suitable for gluten-free diets. On top of that its actually the easiest thing I think I have ever made and tastes delish!

Now you can make this recipe in two ways; the first of which I will give the ingredients for (where you buy everything ready to go and put it altogether), or if your feeling adventurous you can make the individual ingredients yourself and then follow my instructions. Either way you’re in for a treat! So here it is, my version of a class Eton Mess! Enjoy!!

What you’ll need:

2L Good quality Vanilla Ice Cream, softened

1 cup Frozen Raspberries

1/2 cup Raspberry jam

2/3 cup pistachio nuts (roughly chopped)

6 meringue nests (crushed with your hands)

Freezer tin/mould

Cling Wrap

Extra Raspberries to serve

What I did:

Line your freezer mould with cling wrap, this will make it super easy to get out when its time to serve. I’ve used a “bunt tin” which has a hole in the middle but you can use whatever shape you like. For a slightly more gourmet option, make individual serves using a muffin pan. Give your jam a good mix so its a runny consistency and spread along the bottom of your freezer mould. 

Put all your ingredients into a separate bowl and give it a good mix together. Spoon it into your freezer mould and make sure the top surface is nice and smooth. Cover with cling wrap and put it in the freezer overnight if possible or for at least 3 hours.

To serve:

Turn the whole cake out onto a serving plate and remove the cling wrap. Top with some more frozen berries and eat immediately!