Cardamom Loaf

A simple, tasty treat that will go perfectly with a cup of chai. This is a very easy to make bake, my 11 year old daughter made the one pictured!


  • 200g unsalted butter, at room temperature
  • 200 granulated sugar
  • 10 cardamom seeds, peeled and crushed
  • 3 eggs
  • 200g plain flour
  • 1tsp bicarbonate soda
  • 1/4 tsp salt
  • 1tsp vanilla extract
Cardamom Loaf

Cardamom Loaf


Pre heat oven to 170C.

Grease and flour a loaf tin and set aside till needed.

Mix the butter, sugar and cardamom well until it is light and creamy.

Add the eggs, one at a time, mixing well after each addition.

Sift the flour, bicarbonate soda and salt together and add it to the batter carefully and mix until all ingredients are well incorporated.

Lastly add the vanilla extract and mix it in.

Pour the batter into the prepared loaf tin and bake for around 55 minutes or longer if needed.

Vegan Cupcakes

Thought I’d share this adapted recipe for vegan cupcakes that will satisfy any sweet cravings for vegans and non vegans alike! If you follow me on Instagram (@Rahema_m) you may have seen in my insta stories that we went a whole day eating just vegan foods yesterday! It was such an eye opener for us. I found it a challenge but it was enjoyable. I don’t think we will be going vegan full time any time soon but we would love to incorporate more vegan days in our diets.


  • 275g self raising flour
  • 225g caster sugar
  • 1tsp baking powder
  • 1tbsp cocoa powder
  • 200ml Alpro chocolate soya milk
  • 200ml sunflower oil
  • 1tsp vanilla extract
  • 50g dark chocolate chips (optional)


Vegan Cupcakes Ingredients

Vegan Cupcakes Ingredients


Pre heat the oven to gas mark 5 and line a muffin tin with 12 paper cases.

Mix the flour, baking powder, cocoa powder and sugar together.

Make a well in the middle of the dry ingredients and add in the oil, milk and vanilla and whisk until all ingredients are well incorporated.

Spoon each muffin case with the batter 3/4 of the way up and bake in the oven for 20-25 minutes until the cupcakes are well risen and cooked all the way.

Vegan Cupcakes

Vegan Cupcakes

Carrot & Walnut Halwa Cake

This is a recipe inspired by the super talented Saliha Mahmood Ahmed (Masterchef Winner 2017) from her latest recipe book ‘Khazana’. The original recipe contained a variety of different nuts as well as sultanas but I have adapted this slightly and used only walnuts in this recipe. The original recipe also asked for the cake to be cooked in 2 tins but I am quite lazy so ended up using only 1 deep cake tin (10′ round tin), which meant that the cooking time for my cake was a lot longer. If you split your cake batter into 2 tins, remember to reduce the cooking time accordingly.

Overall this was quite an easy cake to bake and it was enjoyed by everyone!

Carrot & Walnut Halwa Cake

Carrot & Walnut Halwa Cake



  • 200g light brown muscovado sugar
  • 3 eggs
  • 250ml sunflower oil
  • 50ml milk
  • 300g plain flour, plus extra for coating cake tin
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g butter
  • 100g caster sugar
  • 400g finely grated carrots
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 100g walnuts, roughly chopped (plus extra for decorating)


  • 300g cream cheese
  • 125g icing sugar
  • 100ml double cream


Pre heat the oven to gas mark 4 and grease a cake tin with spray oil and flour. Set aside till needed.

Mix the muscovado sugar, eggs, sunflower oil and milk in a large bowl and whisk until all ingredients are well combined. In a separate bowl, sift the flour with the baking powder and bicarbonate of soda and set aside.

Melt the butter and the caster sugar in a pan till all the sugar has dissolved. When the butter has foamed, add the grated carrots and mix thoroughly. Cook for about 5 minutes till the carrots have softened and add the spices, mixing it well into the carrots. Remove the pan from the heat and add the chopped walnuts and let it cool slightly.

To finish the cake batter, mix the bowl with flour into the bowl of wet ingredients alongside the cooked carrots. Mix it thoroughly with a wooden spoon and pour the batter into the prepared cake tin.

Bake in the oven for around 75 minutes. After that time is up, check if the cake is done by inserting a wooden skewer into the middle of the cake. The skewer should come out clean if its done, if it doesn’t, then bake for a further 10-15 minutes till it is done.

Once the cake is baked, let it rest in the tin for a few minutes before removing it from the tin and let it cool completely on a wire rack before icing it.

To make the icing, put the cream cheese in a bowl and mix till it is smooth (this only takes a few seconds, try not to be tempted to over mix it or you could end up with runny cream cheese!). Add the icing sugar and the double cream and mix till it starts to thicken and it is smooth. Again don’t be tempted to over mix as you could quickly end up with a very runny mixture and you won’t be able to ice your cake.

Once your cake is completely cool, cut it in half and add some icing to the middle. Sandwich the cake together and use the rest of the icing to spread all over the top and sides of the cake. Use a palette knife to create a smooth finish. Use more chopped walnuts to decorate the cake.


I asked a while ago on my Instagram poll if people wanted to see non SW food on my blog and the majority did so here is one to start off with. This is a very easy and simple cupcake recipe, my go to recipe, it is so easy to make that even my younger kids can make them (they’re 8 & 10 years old) without any supervision from me. Obviously if your children have never cooked before, please make sure you supervise them at all times.

If you’d like to work out the syn values for the cupcakes, you’ll need to work out the syn values for each ingredient and then divide it by the number of cupcakes made. The recipe below makes 12 cupcakes and I’ve worked out the syns value for you this time (without the icing) but that is not something I will be doing for future recipes – I have a lot of dessert and cake recipes to share and knowing the syn values will shock me and you! I will leave that for every reader to work out for themselves.

So, when using a light margarine such as Flora light to make these, the syn value for each cupcake will be 5.5 syns. If you choose to use regular margarine then the syns go up a little, each cupcake will then be 7 syns each. It is not that high to be fair and homemade goodies always taste so much better than shop bought, so definitely worth the syns. You could potentially have 2 cupcakes within your daily syns allowance!

The kids decorated the cupcakes simply by mixing icing sugar with water (until they got a sightly runny consistency) and topped them with sugar strands and balls and mini marshmallows. You can buy halal mini marshmallows from your local Asian supermarket but I like to get mine from Leicester – from a place called Mr. Burger! (yeah it is not a restaurant, they sell a whole range of frozen goodies and things from South Africa too, as well as tubs of halal sweets).

Don’t forget to tag me on your posts when you make these, I love looking at everyone’s posts, and feel free to share the recipe x

Cupcakes made & decorated by the kids

Cupcakes made & decorated by the kids


Makes: 12 cupcakes

Time Taken: 30 minutes

Difficulty: Easy


  • 115g margarine
  • 115g self raising flour
  • 115g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract


Beat the sugar and margarine together till light and fluffy.

Add in the eggs, one at a time, and mix thoroughly after each addition.

Add the flour and try not to overmix at this stage. Add the vanilla.

Pour the mixture into 12 muffin cases and cook in a pre heated oven for 15 minutes on gas mark 4.

You can check if the cupcakes are cooked by inserting a toothpick in the middle of one cupcake. If it comes out clean, then your cupcakes are done! If not, then leave them to cook a little longer. Try not to be tempted into opening your oven door too early, this may result in sunken cakes!

Mary Berry’s Cornflake Cookies

My daughter made these cookies over the weekend following one of Mary Berry’s recipe (all credit to Mary Berry for this amazing recipe). The recipe stated you could get 34 cookies but she made them slightly bigger and only got 18 cookies out of the mixture. The whole recipe is 135 syns (using light margarine, more syns if you use regular margarine), if you make more or less cookies then you can adjust the syns accordingly (divide the total syns value by the amount of cookies made to find out individual syn value).

These cookies were absolutely delicious – crunchy on the outside and a soft cake like texture in the middle. I am so glad I took the time to work out the syns, I honestly thought these would work out at much higher syn value! And the size she made them were just perfect and one was enough, even for me who has the worst sweet tooth ever! Not sure if I would have eaten more if I had not been fasting that day but I think if they were smaller I could have easily had a few more in one sitting.

If you do make these and make 34 out of the mixture then each cookie is only 4 syns which is not bad at all for homemade cookies.

Someone on Instagram suggested using Crunchy Nut Cornflakes instead of regular, which sounds absolutely divine and I thought the syns would be higher but it is not! So if you replace cornflakes with crunchy nut cornflakes let me know how they turn out please. I haven’t bought crunchy nut cornflakes in years, it used to be one of my fave cereals. I could easily just eat bowlfuls of them pre SW.

These cookies will be a fab addition to our Eid bakes this year, they’re perfect to give as gifts to friends and neighbours too. Everyone loves home baked goodies and these are super easy to make.

Feel free to let me know how your cookies turn out and tag me on your bakes. Happy baking!

Mary Berry's Cornflakes Cookies

Mary Berry’s Cornflakes Cookies



  • 225g light margarine
  • 175g caster sugar
  • 1 egg, beaten
  • 275g self raising flour
  • 50g cornflakes, lightly crushed


Pre heat the oven to gas mark 4 and grease or line a baking sheet.

Beat the margarine and sugar together with a wooden spoon until light and fluffy then add the egg.

Slowly mix in the flour until combined. If the mixture is too soft to handle, wrap in cling film and chill in the fridge for about 15 minutes.

Wet your hands lightly and roll the mixture into balls. Coat with cornflakes. Arrange on the baking sheet with enough space to flatten slightly with your hand (the cookies will slightly spread during baking).

Bake for around 20 minutes until browned around the edges. Cool on the sheet for a few minutes before transferring to a cooling rack. The cookies will get crunchier as they cool.