Name: Ruth

Posts by The Pink Whisk:

    Peanut Butter Baked Cheesecake

    November 27th, 2015


    Last of my recipes to share with you before I go into full on Christmas mode with The Pink Whisk 12 Days of Christmas Recipes – and this one’s a corker!

    Peanut Butter Baked Cheesecake for the Bake with Stork Baking Academy!

    My full recipe, step by step pics and instructions right here, and I’ll see you back here on Tuesday for the first recipe in my Christmas line up – until then, help yourself to a peanut buttery slice!

    Ruth x Read the rest of this entry “

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    Spiced Chocolate Pumpkin Cake

    October 29th, 2015

    Fancy making your own pumpkin cake? – my chocolate cake with a spiced pumpkin frosting filling is just the thing!

    (and not to mention easy to do too!)

    You can find my recipe and step by step instructions in the Bake with Stork Baking Academy.

    And as a special Halloween treat I’ve got a great competition too! – I’ll make this very cake for a person you nominate and you’ll win yourself some gorgeous Orla Keily kitchen essentials too.

    The prize is one Halloween Pumpkin cake, baked by me, and a tea party set from Orla Kiely (including two mugs, five cake tins, one cake stand and one pair of oven gloves). The tea party set will be sent to the winner of the competition and the Halloween Pumpkin cake will be sent to the winner’s nominee from their winning tweet/FB reply.

    To enter you’ll need to watch for my competition tweets on twitter or posts on facebook.

    Reply to the posts tagging the person (@handle)  who you think deserves to win the Halloween Pumpkin cake, made by me including the hashtag #TreatNotTrick before midnight on the 3rd November 2015.   Read the rest of this entry “

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    Pumpkin and Choc Chip Bundt

    October 26th, 2015


    This has to be my new all time favourite cake, and believe me it takes a good deal to get to that top spot!  Delicious pumpkin and chocolate chip cake, with a cream cheese maple icing and caramelised pecans what’s not to love?!


     This cake is absolutely worth going out and getting a tin of pumpkin puree (I picked mine up in Waitrose and they have it all year round but plenty of supermarkets will stock it at this time of year too).  This is the tin you’re looking for – Libbys Pumpkin Puree.  The recipe doesn’t use the full tin but you can easily use up the leftover adding it to a homemade soup or casserole.

     pumpkin puree


    Cake Read the rest of this entry “


    #GBBO and Bake with Stork

    October 8th, 2015

    Wednesday nights just won’t be the same!  As the Great British Bake Off crowns it’s 2015 winner it’s all over for another year :(

    Here’s a look at the #GBBO inspired recipes I put together for Bake with Stork – lots of lovely things for you to bake your way through on a Wednesday evening xx

    Sticky Toffee Baked Alaska

    Tear & Share Garlic Mozzarella Bread

    Mediterranean Vegetable Tart

    Apple Rose Custard Tart

    Spiced Carrot Cake Showstopper


    Follow the links to find the recipes and step by step photos

    Ruth Clemens, Baker Extraordinaire Read the rest of this entry “

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    Spiced Carrot Cake Showstopper

    October 7th, 2015


    Today’s recipe is a #GBBO final inspired Great British classic – a Spiced Carrot Cake! Complete with lacy white chocolate collar and carrot roses for decoration, full steps instructions and photos can be found here on Bake with Stork.


    Ruth Clemens, Baker Extraordinaire Read the rest of this entry “


    Cheshire Cheese & Chive Loaf #AutumnWarmers

    October 2nd, 2015


    Waitrose are kicking off their autumn campaign celebrating quality food and delicious warming dishes from across the UK and I just knew that I’d have to contribute a recipe!

    Autumn is very much the time in our house for delicious stews, casseroles and real tummy warming teas, and what’s better to go with them than some delicious, crusty, freshly baked bread?

    This loaf is packed with one of my regions finest cheeses – Cheshire cheese, crumbly and flavoursome it’s a real gem and works fantastically in this Cheese & Chive Loaf.

    For plenty more #AutumnWarmers recipes and regional favourites visit Waitrose – and share your #AutumnWarmers with them too.


    500g strong white bread flour

    1 tsp caster sugar

    2 tsp fast action yeast

    1 tsp salt

    300ml milk, lukewarm

    30g butter, melted

    100g Cheshire cheese, crumbled

    2 tbsps chopped chives

    a little extra flour to dust

    Makes: 2 small loaves

    To a large bowl add the flour, sugar, yeast and salt.


    Warm the milk so it’s lukewarm and mix with the melted butter.

    Add the liquids to the bowl and work together to a rough dough.

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    Knead the dough (by hand or machine) for 10 minutes until it’s nice and smooth and elastic.


    Place it into a clean bowl, lightly oiled and turn the dough to coat it in the oil.


    Cover with clingfilm and place it in a warm spot to rise for 1 1/2 hours or until doubled in size.


    Turn the dough out onto the work top and stretch it out.


    Scatter over the chopped chives and crumble on the Cheshire cheese.


    Now gather it up to seal the cheese and chives.  Knead it well to disperse them throughout the dough.

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    Split the dough into 2 equal portions.  With each portion stretch it out into a round shape.

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    Take hold of the edges and fold them all into the centre.


    Now turn the dough over so that the folds sit underneath.

    Using the sides of both your hands tighten up the ball shape moving your hands down the side of the dough ball and tucking them underneath.



    Once they’re nicely shaped line a baking tray with a non-stick liner or baking paper and lightly dust with flour.  Set the balls onto the tray set apart to allow them to prove again. Dust the loaves lightly with flour, cover with a tea towel and place them back into a warm spot to prove again – approx 1/2 -1 hour or until almost doubled in size.

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    Preheat the oven to 210c/190c (fan)/Gas Mark 7.  When the loaves have almost doubled take a super sharp knife and cut an X across the top.


    Bake them straight away in the oven for 25 minutes.


    Allow to cool on a wire rack.

    Serve alongside your favourite stew or #AutumnWarmer!


    Cheshire Cheese & Chive Loaf –  #AutumnWarmers

    #Sponsored Post

    Ruth Clemens, Baker Extraordinaire


    Ulster Weavers Giveaway

    September 14th, 2015

    Not only do I have S’Mores Cupcakes for you today but I’ve teamed up with Ulster Weavers to celebrate National Cupcake Week with a great giveaway and you could be in with a chance of winning some fab kitchen goodies from their lovely range!



    If you missed the recipe earlier you’ll find it just here – S’Mores Cupcakes  and spot their dotty sheep in the background!

    Now to the giveaway, three lucky winners will have the chance to win a luxury Ulster Weavers gift set worth £178.50.

    Each prize set includes a cake stand, Teapot, 4 Cups & Saucers, Milk & Sugar pots, 1 pk Napkins, 2 Tea Towels and an Apron from either the pretty Amelia, Rooster or Vintage Kitchen ranges.

    Amelia Cup and Saucer

    Amelia Cup and Saucer

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    S’Mores Cupcakes

    September 14th, 2015


    It’s National Cupcake Week this week (14-20 Sept) so it surely deserves a cupcake recipe on the blog!  And we’re not just celebrating with a recipe, I’ve a fab giveaway lined up for you today too in partnership with Ulster Weavers and you can be in with a chance of bagging some beautiful goodies for your kitchen – watch out for my post coming later today!

    Cupcakes are a great way to spoil someone special and come in all sorts of flavour combinations.  My boys have loved making S’mores this summer so as a special treat for all sorts of reasons – a birthday for a new teen and starting a new school for another of my boys then I knew these would be just the ticket!  There are a few ‘elements’ to assemble but they’re definitely worth the work.

    So let’s on with the recipe and do make sure you bob back later to see what goodies I’ve got from Ulster Weavers to giveaway!


    250g caster sugar

    160g plain flour

    45g cocoa powder

    1 tsp baking powder

    1 tsp bicarbonate of soda

    1 egg, large

    180ml milk

    90ml vegetable oil

    180ml boiling water

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    Mediterranean Veg Tart & Apple Custard Tart

    September 9th, 2015

    Here are my 2 #GBBO pastry week inspired recipes for Bake with Stork’s Baking Academy – one savoury and one sweet – hopefully something for everyone!

    Mediterranean Veg & Feta Tart

    If the sunshine seems to have disappeared wherever you are then a slice of this means you can taste it instead!

    Apple Custard Tart

    Using a simple technique to finish this tart with stunning Apple Blooms – a surefire stunner.



    Ruth Clemens, Baker Extraordinaire Read the rest of this entry “


    Favourite Food Blog – Good Housekeeping Food Awards 2015

    September 7th, 2015

    Just a quick post from me today to very proudly announce that The Pink Whisk has been voted by readers as Favourite Food Blog in the Good Housekeeping Food Awards 2015!


    What an honour – thank you hugely to all of you who voted x

    Really chuffed to bits to be listed along with some huge names! :)  You can see all the winners just here


    Ruth Clemens, Baker Extraordinaire

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