Baking & recipes

Delicious and inspirational recipes and baking ideas
  • 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)


  • Victoria Sponge

    This classic Victoria sponge recipe is easy to make.

    Enjoy our Victoria sponge cake as the classic recipe with jam and cream filling or evolve it and turn it into a beautiful birthday layer cake, with layers of cream and strawberries and finished of with candles on top.

    Victoria Sponge

    Victoria sponge Ingredients

    • 220g caster sugar
    • 220g butter, plus extra for greasing
    • 4 free-range eggs, beaten
    • 220g self-raising flour
    • 1 tsp vanilla extract
    • 4 tbsp strawberry or raspberry jam
    • 600ml/1 pint 2fl oz double cream, whipped
    • icing sugar, to dust
    • Preheat the oven to 190°C

    To make Victoria sponge

    Grease and line one or two 23cm/9in cake tins.

    Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs and vanilla extract. Gently sieve and fold in the flour. Divide the cake mix equally between the two cake tins or if you have got the one tin, add all the mixture.

    Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. When cool – For a tradition Victoria Sponge, spread one cake with jam and whipped double cream, then place the other cake on top.

    Dust with icing sugar and serve in slices. To assemble a traditional layer cake, add the fruit to the whipped cream and spread on in between the layers, we occasionally like to add the mixture to the top if choosing not to ice the cake. If adding the mixture to the top grate chocolate on top and decorate with fresh strawberries or other fruit – depending on your choice. Add candles and perhaps some small butterflies to make it extra special.

    Download Victoria Sponge recipe in pdf format (94kb)

    For inspirational recipes and craft ideas visit Pipii archive

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