Flaky Eccles Cakes
Classic British Bakes, Pastry Hope Cameron-Webb Classic British Bakes, Pastry Hope Cameron-Webb

Flaky Eccles Cakes

I highly recommend making rough puff pastry for these Eccles Cakes, it makes such a difference. Although, if you’re short on time, you can always use shop-bought puff pastry. I like to make a bit of a wetter filling and leave it overnight to really mull all the flavours together and plump up the dried fruit. They’re perfect warm with a generous helping of custard or eat them alongside your favourite cheese!

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Plum Galettes with Honey Chamomile Cream
Pastry, Desserts Hope Cameron-Webb Pastry, Desserts Hope Cameron-Webb

Plum Galettes with Honey Chamomile Cream

This is the perfect dessert recipe as the season slowly shifts into Autumn and you’re ready to cosy up indoors. You can use any seasonal fruit you have around but plums are one of my favourites. Paired with a softly whipped chamomile infused honey cream, they make an ideal no-fuss autumnal treat.

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Hazelnut, Caramel & Whisky Ganache Tart
Pastry, Desserts Hope Cameron-Webb Pastry, Desserts Hope Cameron-Webb

Hazelnut, Caramel & Whisky Ganache Tart

All good things come to those who wait! If you’re looking for a weekend baking project or an indulgent dessert to impress your guests, this is it. Tender chocolate pastry, salted caramel, roasted hazelnuts and a whisky ganache; heaven! Although a little complicated, it’s definitely worth making all the elements. Enjoy!

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Slovenia - Kremna Rezina
Baking Around The World, Cookies/Bars, Pastry Hope Cameron-Webb Baking Around The World, Cookies/Bars, Pastry Hope Cameron-Webb

Slovenia - Kremna Rezina

This deliciously creamy pastry originates from Lake Bled in Slovenia. It's a pretty straight forward recipe but does require quite a few steps and some forethought as it needs time to set in the fridge. Similar pastries are eaten around the world. It particularly reminds me of a vanilla slice in the UK, which is one of my favourites. Two layers of crisp, buttery pastry filled with a set vanilla custard and fresh cream.

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Lune Croissanterie Book Review
Dough, Pastry Hope Cameron-Webb Dough, Pastry Hope Cameron-Webb

Lune Croissanterie Book Review

I’m one of those crazy people that will spend three days making croissants at home. I just adore every aspect of it. The making, shaping, baking and of course, eating. I find baking so therapeutic and spending days labouring away on some croissant dough is my idea of heaven. I promise that all the effort is worth it when you take that first bite of crisp, buttery, flaky pastry.

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