Honey & Walnut Tart

This is the first tart I ever made and it turned out so well! I got it from the National Trust cookbook and I wanted to share it – it is also made with my favourite ingredient – HONEY! It has been such a hit with friends and family that I am making my second one this week.


For the pastry:

175g / 6oz plain flour

85g / 3oz butter

40g / 1.5oz icing sugar

2 tbsp water

For the filling:

85g / 3oz butter

100g / 3.5oz set honey

4 medium eggs

175g / 6oz demerara sugar

100g / 3.5oz walnut pieces

100g / 3.5oz roughly chopped, toasted hazelnuts


  1. Add the flour, butter and icing sugar together and rub the butter in until it is a mixture of fine crumbs.
  2. Gradually mix in the water to make a smooth dough.
  3. Lightly knead the pastry.
  4. Roll the pastry out on a lightly floured surface until a little bigger than 23cm / 9 inch tart tin.
  5. Butter the tart tin.
  6. Press the pastry into the tin and trim above the top (this will allow for shrinkage).
  7. Prick the base.
  8. Chill for 30 minutes.
  9. Preheat the oven to 190 degrees C / gas mark 5 / 370 degrees F.
  10. Line the tart tin (which has the pastry in it) with baking paper and baking beans.
  11. Bake for 10 minutes.
  12. Remove the paper and the beans.
  13. Bake for 5 minutes.
  14. Melt the butter over a low heat.
  15. Take the melted butter off the heat and add in the honey.
  16. Beat the eggs lightly in a separate bowl.
  17. Beat the eggs into the butter mixture.
  18. Add the sugar.
  19. Mix until smooth.
  20. Sprinkle the nuts over the base of the tart case.
  21. Pour the mixture over the nuts.
  22. Bake for 30-40 minutes or until the filling is set.
  23. Leave to cool.

Cut into wedges and serve with thick cream, ice cream or crème fraiche. And of course it is also perfect with a cup of tea!



Banana & Strawberry Ice-Cream

This lovely recipe is not only healthy, but also uses one of the tastiest ingredients – Coconut Cream


Screenshot_2015-12-06-00-36-04-1-13 peeled frozen bananas

1 cup of frozen strawberries

1 teaspoon of vanilla extract

1/2 cup of coconut cream (which is the fat from the top of a refrigerated tin of coconut cream)


  1. Put all the ingredients into a blender or food processor.
  2. Mix for about 2 minutes to ensure it is a nice fluffy consistence and smooth.
  3. Add any additional decoration that you prefer.
  4. Serve immediately!

This recipe can be enjoyed in conjunction with other wonderfully healthy supplements which make health and well-being easy with Isagenix

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Fruit & Honey Lollies

This delightful recipe for 4 ice lollies is fun for kids to follow, only takes 10 minutes preparation time and 4 hours of freezing.

Fruit ice-lollyIngredients

2 ripe bananas

250g natural yoghurt

1 tbsp runny honey

40g dark chocolate


  1. In a blender or food processor, mix the (peeled) banana, yoghurt & honey until a smooth mixture.
  2. Pour the mixture into lolly molds and freeze for a minimum of 4 hours, until it is set.
  3. Break the dark chocolate into small pieces.
  4. Microwave or melt the chocolate in a double cooker (ensure you stir halfway through to prevent burning)
  5. Get the lollies out of the freezer and place in hot water for a few seconds to loosen the lollies from their molds.
  6. Dip the tip of each lolly into the melted chocolate.
  7. Place the lollies on a baking tray (or something similar) and place back in the freezer to allow the chocolate to set.

A great recipe the kids can help to make and it is a great recipe to use as a base. Why not experiment with other fruits, making layers in the molds, and maybe flavouring the chocolate with coconut bits.

Enjoy the sunshine!


Indian Summer Pudding

My great-aunt, Nina, who was my grandmother’s sister, collected recipes for many decades. She was born in 1909, she didn’t learn to drive, never married, she didn’t have children and she worked for the post office from the age of 16 until she retired.  She was fiercely independent and was the only ‘grandmother’ I ever knew.  And in a time when it was tough to be independent…she was a true inspiration. I was the only one in the family who had a special nickname for her – I called her Ninni Nunni – I adored her!

This recipe I found hand written in a little recipe book I found recently and has been a wonderful pudding to ‘build’!

Indian Summer Pudding

¼ cup margarine

¼ cup peanut butter

¾ cup sugar

www.dawndenton.wordpress.com2 eggs

1 cup mashed cooked Hubbard squash

¼ cup mixed candied fruit

½ teaspoon vanilla

2/3 cup sifted flour

½ teaspoon salt

¼ teaspoon soda

1 teaspoon baking powder

½ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon ginger


Cream margarine and peanut butter with sugar until thoroughly blended

Add eggs one at a time beating after each addition until fluffy

Stir in the squash and candied fruit

Add vanilla

Sift flour with remaining ingredients and lightly stir into squash mixture

Pour into a greased one quart mould

Bake for 20-30 minutes in 180 degrees C (you will know your oven better)

Serve hot with Cherry Hard sauce

Cherry Hard Sauce

1/8 cup margarine – blend until smooth

2 cups confectioner sugar (sifted) and 2 tablespoons light cream or milk

Mix 2 tablespoons chopped maraschino cherries

8-10 servings

Enjoy a taste of early 20 Century South African baking!

Ginger Beer

Make your Own Ginger Beer! 

This is a recipe I was given by my late mother (who adored ginger beer) and it brings back wonderfully warm memories of my childhood.

The ‘plant’ you make works well for about 4 ‘lives’, but after that you will need to start afresh.

Start your ‘plant’:

1/2 cake yeast

2 tsp ground ginger

2 tsp sugar

2 cups warm water

Every day for 7 days add:

1 tsp sugar

1 tsp ground ginger

After a week, strain ‘plant’ through cloth

Dilute mixture with 14 cups of cold water

Make syrup:

4 cups boiling water

3 cups sugar

Juice of 1 lemon

Add syrup slowly to strained ginger mixture

Fill bottles with ginger beer to 6cm from top

Screw down securely & refrigerate

Leave for 1 week

Sediment left on cloth is new ‘plant’

Divide in half, put sediment into 2 separate jars

Add to each:

2 cups water

2 tsp sugar

2 tsp ginger

You now have 2 plants to feed (see 2 – 7)

Enjoy your homemade ginger beer served ice cold

 Ginger Beer

Bubble Pudding

3 cups of milk

1/2 cup flour

2tbs butter

3/4 cup sugar

3 eggs

1/2 tsp vanilla essence

Pre-heat the oven to 200C (4ooF). Boil the milk, adding the butter. Mix the flour, sugar and eggs together, beating well. When well mixed, pour the boiling milk and butter mixture into the flour mixture. Mix well and add the vanilla essence. Bake in a greased ovenproof dish for 30-35 minutes at 200C.

Bubble Pudding

Cuppa Cuppa Cuppa

The simplest and tastiest dessert for any occasion:

Cup of self-raising flour
Cup of caster sugar
Tin of fruit cocktail with the juice
Teaspoon baking powder
2 teaspoons of vanilla essence
 Pre-heated oven to 200 degrees C. Mix with a spoon in a large bowl to all combine all ingredients (do not blend or beat). Bake for about 45 minutes or until golden and crispy on the top.
 Serve warm with vanilla ice-cream or custard.