Baking & recipes

Delicious and inspirational recipes and baking ideas
  • Valentine's Day 2019...make it special...

    Valentine's Day...make it special for all your loved ones
    Here at Pipii we ♥ to turn every day into a special occasion. Valentine's day is yet another one you can have a bit of fun with. Despite it being February, Winter and ... We sincerely hope you are enjoying the new year so far. These next couple of weeks we are embracing all the pretty pink, red, sparkle and hearts of Valentine's Day to get us through these last few weeks of Winter! So why not share it with all your loved ones in all sort of wonderful ways...
    Decorate the house, get crafting, bake or cook a special treat & meal and
    most importantly, just have a lovely day together ♥

    We have a special treat for you to bake for your loved ones.. One for you and one for me.....

    Raspberry Éclairs

    These little jewels look so beautiful and taste divine too. Perfect for a Valentine's treat for a special one. Éclairs are made from Choux pastry which is deceptively easy to make, they are typically filled with a sweet vanilla cream known as crème Chantilly, instead of the traditional chocolate or coffee icing we have chose to make a raspberry icing and fill with fresh raspberries for a summer treat.

    Éclairs can be prepared in advance: once the unfilled pastries are cooked and cooled, they can be kept in an airtight box for a few days or frozen, it is best to make the Chantilly cream on the day that you are planning on eating the éclairs.


    Choux pastry

    • 100g plain white flour
    • Pinch of salt
    • 150ml water
    • 75g butter
    • 3 free-range eggs, beaten
    • 1 extra egg beaten - to brush éclairs before baking

    For the crème Chantilly filling

    • 50g icing sugar (1 generous tbsp), sifted
    • 1 tsp vanilla extract
    • 400ml whipped cream, (measure when whipped)
    • A punnet of fresh raspberries

    For the Raspberry icing

    • 200g icing sugar
    • 5-6 raspberries
    • 1 -2 tbsp cold water


    Choux Pastry

      1. Sift the flour and salt into a large bowl and set aside
      2. Place the water and butter in a medium-sized saucepan with high sides, set over a medium-high heat, stirring until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat. Add the flour and salt and beat very well with a wooden spoon until the mixture comes together.
      3. Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to ‘fur’ (slightly stick to the base of the pan). Remove from the heat and allow to cool for 1 minute.
      4. Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. (you could well get a tired arm) You may not need to add all the egg or you may need a little extra. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg) they will not hold their shape when spooned onto greaseproof paper.
      5. Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use.


        1. Preheat the oven to 220°C Line a baking tray with parchment paper (not greaseproof paper, as the éclairs may stick when cooked).
        2. Place the dough into a piping bag fitted with the plain 5–8mm nozzle and pipe into lengths approximately 10cm long onto the prepared baking tray, spaced about 4cm apart to allow for expansion. Use a small wet knife to stop the dough coming out when you have finished piping each éclair.
        3. Brush the éclairs gently with the beaten egg and bake in the oven for 10 minutes. Reduce the oven temperature to 200°C and continue to cook for a further 12-15 minutes or until the éclairs are puffed up, golden and crisp.
        4. Remove the éclairs from the oven and using a skewer or the tip of a small sharp knife, make a hole in the side or the base of each éclair. Return to the oven and bake for a further 5 minutes to allow the steam to escape. Transfer the éclairs to a wire rack to cool.
        5. Meanwhile, make the icing. In a bowl mush up 5-6 raspberries with a fork into a paste, sift the icing sugar into a bowl. Add a little water and stir to mix, adding a little more water if necessary until the icing is spreadable but not too watery.
        6. To make the crème Chantilly filling, fold the sifted icing sugar and vanilla extract into the whipped cream. Chill until you are ready to use it.
        7. When the éclairs are cool, cut the éclairs in half, spoon the crème Chantilly into a clean piping bag fitted with the small, plain nozzle (or use the same nozzle used for piping the éclairs) and pipe the cream onto the half of the éclairs until they are well filled, place 5-6 half raspberries on top of the cream.
        8. Using a small palette knife or spoon that has been standing in a jug of hot water (to make spreading the icing easier), spread the icing over the top of each éclair, dipping the knife into the hot water between each éclair. Serve and watch them being devoured!

    More ideas -

    For chocolate éclairs follow the recipe above but replace the raspberry icing with chocolate glacé icing and leave out the fresh raspberries

          • 200g icing sugar
          • 25g cocoa powder
          • 1 -2 tbsp boiling water


  • Frightfully Good Halloween

    Halloween Fun - The perfect excuse to turn ordinary days & nights into a bit of fun!
    Welcome visitors with a carved pumpkin lantern to crate a little bit of atmosphere.
    Invite in the friendly neighbourhood ghosts, gaols, witches & monsters to a table with ghostly delights, set the table with the most brilliant stripy plates, bat cups and bat foil napkins from Ginger Ray & Meri Meri. A backdrop of bats of fluttering bats are perfect to set the scene. Create a Skeleton photo props and hang out with a life-size cut-out skeleton decorations for a bit of fun, temporary tattoos, Day of Dead balloons & banners, stickers and table decorations. What more could your little house ghosts wish for...

    No Halloween is complete without a little recipe... Try to keep you vampire teeth in while you chew on these delicious Toffee Apples...

    Recipe for Toffee Apples...

    Relive nostalgic childhood memories with these cracking good toffee coated apples. To make them a little different add a little red food dye to the toffee, to get a beautiful red shiny toffee and dust with desiccated coconut.


    • 225g demerara sugar
    • 110 ml water
    • 0.5 tsp vinegar
    • 2 tbsp golden syrup
    • 25g butter
    • 6 apples
    • 6 BBQ sticks, for holding the apples


    Please note that making toffee must be approached with caution; toffee gets very, very hot (up to 140 °C) as it is boils!

    1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138°C) or hardens into a ball when dropped in a bowl of cold water. This should take around 10-15 minutes boiling time.
    2. While the syrup is cooking, wash the apples and dry well, pierce each apple with a wooden BBQ stick. Once the toffee is ready, add an optional drop of red food colouring and stir well. Dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
    3. Optional; Dust with desiccated coconut
    4. Leave to harden on a lightly oiled tray before serving. If bringing the toffee coated apples with you to a bonfire party, why not pack them individually in our pla brown or white paper bags. If you're planning to keep them for a day or two, wrap the apples in cellophane bags.
  • We love...Rhubarb season!!

    What spells early summer more than RHUBARB...
    We love it and everything that one can make with rhubarb.
    It signifies that summer is coming and taste delicious!

    Pipii loves rhubarb

    So other than the classic and delicious crumble, cordial & pie, we have 2 gorgeous and very tasty easy recipes to share with you.

    Danish Rhubarb Cinnamon Cake:

    Cake recipe:
    200 g plain flour

    125 g butter
    200 g sugar
    2 eggs
    1.5 teaspoon baking powder
    1 dl milk
    For the topping:
    30g demerara sugar
    Approx 1.5 teaspoon cinnamon

    How to make the dough:

    • Mix sugar and soft butter well.
    • Add eggs.
    • Now add flour and baking powder, mix well.
    • Finally mix the milk into the mixture.

    Prepare the rhubarb:
    You will need 3-4 good sized rhubarb stalks for the cake.

    • Clean the rhubarb stalks and remove excess 'skin', then cut into inch long pieces.
    • Place in sauce pan with approx 2-3 tablespoons of water and 2 tablespoons of demerara sugar.
    • Bring gentle to the boil and leave to simmer for approx 5mins. The rhubarb should be soft to touch but not falling apart.
    • Cool and drain the liquid from the pan. The rhubarb is now ready to use.

    Using a 24cm round (or similar size square) baking tray, fill with half the cake mixture, next arrange a layer of the prepared rhubarb and sprinkle half the demerara sugar and cinnamon over, then using the remaining cake mixture, cover and repeat with rhubarb, cinnamon and sugar on the top. (A light sprinkle of almonds is a lovely add-on too).
    Bake on middle shelf in oven for approx 45min at 180 degree Celsius. Be aware that it may be quite gooey in the middle because of the rhubarb so test a few places, a skewer should come out almost clean!

    A light sprinkle of icing sugar prior to serving also works beautifully!. Enjoy....
    Rhubarb cake

    Danish Rhubarb Snitter:

    This biscuit type cake is usually made with raspberry jam and is 'world famous' in Denmark. Every baker in Denmark will sell these and for a good reason too...utterly yummy and irresistible.

    Danish rhubarb snitter

    Biscuit dough:

    • 200 g plain flour
    • 50 g ground almonds
    • 25 g icing sugar
    • ¼ teaspoon salt
    • ½ real vanilla stick or vanilla sugar
    • 150 g butter
    • 1 egg yolk

    Rhubarb jam:

    • 300 g rhubarb
    • 150 g jam sugar (with pectin)
    • 1 tablespoon water
    • ½ real vanilla stick or vanilla sugar


    • 2½ dl icing sugar
    • 1 teaspoon soft butter
    • Juice of 1 lemon.


    You can either choose freeze dried raspberries (for the raspberry version or usually they are made with colourful 100's & 1000's sprinkles.
    For the rhubarb version, liquorice powder sprinkled on top is delicious.
    You would need 1-2 tablespoons for this recipe.

    How to make the rhubarb jam:

    • Clean the rhubarb stalks and remove excess 'skin', then cut into small pieces.
    • Place in sauce pan with the jam sugar and water. Add the vanilla.
    • Bring gentle to the boil and leave to simmer and go soft for approx 5mins. Then leave to boil for another 5-10 mins until thickening, Remove from the heat and leave to cool down completely. Once the jam is beginning to cool down, you can place it in the fridge.
    • Once cooled down completely, the rhubarb is now ready to use

    How to make:

    • Mix plain flour, ground almonds, icing sugar and salt in a bowl. Next then either add the vanilla sugar or the inner vanilla seeds to this mixture.
    • Add the butter, already cut into small squares into the mixture and blend into the flour with your fingers until it resembles fine soft slightly wet sand.
    • Add the egg yolk and gather the mixture into a ball without over kneeding it.
    • Wrap in cling film and leave in fridge for approx 30 mins.
      Now have a cup of tea.....
    • Remove from the fridge and split into 2 equal pieces.
    • Roll out one half into a square piece approx 4mm thick and place on a baking sheet.
    • Repeat for the other half so that the 2 pieces are approx equal sizes and will fit on top of each other nicely.
    • Bake just one half for 5mins at 190 degrees celcius. It is ready when it is slightly crusty on top.
    • Remove from the oven and spread the rhubarb jam evenly over the top. Now place the second half on top and piece with a fork all over.
    • Return to the oven and now bake for a further 15-20mins at 190c till it crusty and lightly golden on top.
    • Leave to cool for bit and once it has cooled down to be luke warm to touch, make your icing by mixing soft butter into the icing sugar, then add lemon juice 9 (bit at a time) until the icing has a nice thick consistency but still spreadable, decorate the top of the biscuit with it.
    • Finish with any sprinkles that you may wish to add.
    • The cake will keep in a biscuit tin for around 5-6 days.

    Enjoy x





  • Chocolate Easter Cake

    Divine Chocolate Easter Cake

    Why shouldn’t Easter be celebrated with a special treat, just as we have plenty of treats for Christmas. Make this cake once and serve it for friends and family this Easter, and I am sure that this will become an Easter must for years to come, as it is here.

    This cake is not only beautiful to look at; decorated with little chocolate eggs, but is also an equally delicious chocolately treat to indulge in, enjoy!

    Chocolate Easter Cake Ingredients

    • 125g dark chocolate (min 70%)
    • 50g butter
    • 250g of sugar
    • 2 large free range/organic eggs
    • 150g plain flour

    Chocolate Ganache

    • 100g melted dark chocolate
    • 200ml of whipping cream
    • 1 tsp vanilla sugar


    • Colourful chocolate eggs


    To make Chocolate Easter Cake

    Preheat the oven to 175°C, Butter an 18cm round tin

    Carefully melt the chocolate in the microwave or traditionally; by breaking up the chocolate and placing in a bowl placed into a pot of hot simmering water, let the butter melt into the chocolate – ensure that no water gets into the chocolate.

    Mix the eggs well with the sugar, add the flour. Carefully add the chocolate mixture.

    Pour the mixture into the prepared tin, transfer to a hot oven and leave to bake for ca. 20-25 minutes or until it fells spongy on top.

    Leave to cool before removing from the tin.

    Just before serving the cake:

    Carefully remove the cake from the tin and place on a plate or decorative platter.

    Chop the chocolate for the ganache, carefully melt the chocolate in the microwave or as above. Mix 100ml of cream into the melted chocolate.

    Whip the remaining of the cream and fold into the cooled chocolate mixture (leave to cool for ca. 10 minutes)

    Spread onto the chocolate cake and sprinkle with chocolate eggs


    You can use the above recipe to make a delicious chocolate pudding, replace the chocolate eggs and scatter with raspberries or perhaps add 2 table spoons of Cointreau to the chocolate ganache and the peel of an organic orange to the cake mixture for an extraordinary desert.

    Download Chocolate Easter Cake recipe in pdf format (50kb)



  • Blackberry galore... Homemade cake and jam recipes

    It is that time of year again, the hedgerows are booming with the sweet and juicy blackberries. I think that this year we are seeing a bumper crop thanks to many sunny days and a good bit of rain. Having watched the berries grow and ripened, I have been thinking of what to do with the crop - I remember a childhood favourite; homemade blackberry and whisky jam on freshly baked bread, ahh bliss.

    Blackberry & Whisky Jam


    • 500g of freshly picked blackberries
    • 1 tablespoon of lemon juice
    • 125g of sugar
    • 1 vanilla bean or 1 tsb vanilla bean extract
    • 3 tablespoon of whisky
    • tip of a lemon, about 1 inch (lemon rind is a natural pectin)


    Place blackberries in a pot and add sugar, lemon juice, vanilla bean or the vanilla extract and whisky. Using a potato masher or fork, and lightly mash the blackberries. Add the lemon tip and let the fruit soak for a couple hours.

    Heat the pot on medium, adjust heat so fruit is at a gentle boil. Cook for about 20-25 minutes. During this time, check if the jam has set. Pour some jam on a plate or over the back of a frozen spoon and if the liquid doesn't run off the spoon, the jam is set. Remove the tip of the lemon before decantering.

    Pour into sterilized jars, leave to cool before securing the lids - this recipe makes 2 jars.

    A lovely cake for summer afternoon tea

    I have been looking at Pinterest for baking inspiration a while back and came across a recipe, I have since then been dreaming of making a raspberry and coconut loaf cake. However, as it is season for Blackberries I decided that I must give this a go and I have no regrets. It's amazing! The tartness of blackberries combined with the full flavour of coconut, just wonderful. The cake is super easy to make:

    Gluten-free Blackberry & Coconut Loaf Cake

    Ingredients for a loaf tin:

    225g self raising gluten-free flour (I like Dove Farm's)

    ½ teaspoon of baking powder

    150g unsalted butter 125g coconut sugar or unrefined light brown muscovado sugar

    75g desiccated coconut and some for sprinkling 3 large free-range eggs

    200g fresh blackberries

    For the topping: 4tbsp blackberry jam (roughly, you may want more or less) A handful desiccated coconut (again, roughly, depending on how much you want on the top


    Step One | Preheat your oven to 175C degrees and line a loaf tin with parchment paper.

    Step Two | Mix butter and sugar, until fluffy, now add an egg at the time and mix well until light and fluffy. Fold in the flour and baking powder, until fully combined. Mix in the fresh blackberries very gently, as you don't want them to break down. Pour mixture into the tin and bake for 1 hour. Test to see if the cake is ready, a skewer should come out clean.

    Step Three | Allow to cool completely before spreading the jam on top then sprinkling the coconut over it. Keep in an airtight container, it should last a good three days but maybe less...

    That is it, a super easy bake yet extremely satisfying and definitely fixes a sugar craving without being overly sweet.


    So no excuses, a trip to the country side or down the park to pick blackberries, bring a big bowl! There is plenty to be had with this years blackberry galore.

  • Games, Set & Eton Mess...The perfect summer combination!

    Yep, its that time again...the sun it out, the odd cloud here and there, strawberries are ripe and there is only one thing left to Wimbledon, eat Eton Mess and sip bubbles under a straw hat :-) how much more British does it get...

    strawberries & eton messwimbledon

    Eton Mess, one of the easiest and most delicious summer puddings, the messier, the better it tastes...Check out the Pipii recipe here.

    But no Wimbledon is really true to form without the beautifully packed hamper stuffed full of goodies and a bottle of fizz (or my favourite ...Pimms).
    In order to be as eco friendly as possible, get all your tableware - palm leaf plates, eco friendly wine glasses or champagne flues as well as a great selection of picnic and food boxes, bags and packaging here:

    eco friendle champgane flutesbamboo cutlerypalm leaf picnic packpicnic gable boxes

    and who is our favorite to win...oh that would be a spoiler!!!











  • Homemade Elderflower Cordial

    This is the weekend for home-made Elderflower cordial...
    ...simply a seasonal 'must do' so with the sun out there is no time better to get picking..


    Home made elderflower cordial, perfect for parties, summer evenings, BBQ's and picnics. Elderflower cordial

    Elderflower are out in abundance and there is nothing as summery as Elderflower cordial...mixed with sparkling water and a slice of lemon or
    mix with gin or Prosecco for a delicious party drink or welcome!


    • 30 elderflower heads
    • 1.7litres/3 pints boiling water
    • 900g/2lb caster sugar
    • 50g/2oz citric acid (available from chemists)
    • 2 unwaxed oranges, sliced
    • 3 unwaxed lemons, sliced


    • Gently rinse over the elderflower to remove any dirt or little creatures.
    • Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool.
    • Add the citric acid, the orange and lemon slices, and then the flowers.
    • Leave in a cool place for 24 hours, stirring occasionally.
    • train through some muslin and transfer to sterilised bottles.

      Serve in handled Kilner jars or Glass jars with daisy lids & straws for parties.
      Kilner handled jarsGlass jars with gold daisy lids

    Recipe is from the BBC food and recipe.

    Have a wonderful Fathers Day weekend. x









  • Pancake Recipes for a Flipping Fantastic Day

    Have you got your pancake recipes, pans & ingredients ready for this years Shrove Tuesday - Flipping Pancake Day?

    We love pancakes and do not need any excuse to eat pancakes throughout the day. Whether you prefer fluffy American pancakes, delicate French crepes or gluten-free crepes, we have got the recipes for you in our Pipii recipe & crafts archive.

    All recipes are easy to make, so no excuses.

    Tasty French crepes
    Fluffy American pancakes
    Gluten-free crepes


  • Eton Mess


    Absolutely delicious and classic summer pudding, the combination of crunched up meringues and fresh ripe strawberries folded together into whipped cream is just a dream combination.

    Eton Mess is a dessert traditionally served at Eton College on 4 June. Make your meringues the day before you want to serve the pudding (you can even make them several days in advance just ensure that they are stored in an airtight container).



    • 3 free range egg whites
    • 175g caster sugar


    Preheat the oven to 140°C

    1. Separate the egg whites and yolks. Ensure that no yolk is with the egg whites. Save the yolks for making homemade custard or scrambled egg or omelette.
    2. In a bowl whisk the egg whites into firm peaks, then gradually whisk in a little sugar at the time, until you have a stiff shiny meringue. Use two spoons or a piping bag for a professional look to dollop out on ready prepared lined (parchment paper) baking sheets.
    3. Bake in the oven for approx. for 60-85 mins for a dry crumbly (good for Eton mess) meringue. Leave them to cool on the baking sheet, until completely cooled.
    • 1 tbs of icing sugar
    • 6 Meringues (baked or shop bought)


    Preheat the oven to 140°C

    1. Crush up your meringues into a glass bowl, cut up your strawberries into quarters or smaller size if you prefer.
    2. Whip the double cream, once whipped, mix in the icing sugar and gently fold through the meringues and strawberries.

    Looks beautiful served in glass bowls or our Union jack Ice cream cups!


    Download Eton Mess recipe in pdf format (87kb)


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