Pancake Cupcakes

Rayhaan and Aaliyah baked the cutest cupcakes for breakfast. We made a pancake batter which we filled into cupcake cases, whipped cream frosting and decorated with mini pancakes, strawberries & sprinkles!

Bake them with your kids, it’s a really easy and fun recipe to try.

I shared the mini pancake recipe on my IGTV last month under “trending pancake cereal” and I have shared today’s cupcake recipe below, you can also find it on my website.

Enjoy Lots Of Love

Pancake Cupcakes


2 cups self raising flour

1/2 teaspoon salt

1/4 cup sugar

1 cup milk

2 large eggs

1/2 teaspoon vanilla essence


1. Preheat oven to 180dc and grease proof cupcake cups and tray

2. In a mixing bowl add sifted flour, salt and sugar

3. In a separate bowl add eggs, milk, vanilla essence and whisk until light and smooth

4. Add in the flour mixture and mix

5. Pour into cupcake cases and bake for 15-25 mins

Chai Scones

Scones. You either love them or hate them, but eating hot and freshly baked scones for breakfast is just a different feeling. I enjoy baking scones and adding different flavours and textures to avoid it getting boring.

Today’s scones were served for breakfast with flavours of chai, they are delicious on its own but I served them with sweetened whipped cream, drizzle of milk chocolate, served with a side of blue berries and a cup of masala chai.

Chai Scones


2 cups self raising flour

Pinch of salt

1/2 cup castor sugar

250ml fresh cream

1 and half teaspoon chai spice (refer to BKD notes)

1 egg

55g frozen grated butter

Melted milk chocolate


1. Pre heat oven to 220c and lightly grease a oven tray

2. Mix together flour, chai masala, salt and rub in the grated butter

3. Add sugar, 250 ml fresh cream little at a time and mix.

4. Add dough onto a floured surface. Knead lightly and cut into desired shape.

5. Add onto oven tray and glaze with beaten egg

6. Bake scones for approx 15 mins

7. Drizzle melted chocolate over the baked scones once cooled.

8. Serve with whipped cream, berries & masala chai


Burfi brings a lot of beautiful memories for everybody. My fondest memory is watching Mum making burfi the night before Eid while I sat on the kitchen work top eating hot burfi directly from the pot and nagging her to apply Mehndi for me. I’m actually tearing up while I’m typing this. I miss home so much right now.

I made burfi yesterday while Rayhaan & Aaliyah watched it come together and asked me questions about how I spent my Eid growing up, it was so special and I hope to continue this tradition for as long as I can.

Today I am sharing with you our burfi recipe, Mum traditionally makes it with mawa (dried evaporated milk solids) but the challenge for many of us is to make fresh mawa, so today I am going to share the recipe using milk powder, it’s a really easy recipe and tastes like most traditional burfi eaten in India and found in Mithai shops in U.K.

Have a beautiful and blessed Eid!

Lots of love 💗



2 and half cups milk powder

1 teaspoon cardamom powder

1/2 cup granulated sugar

1 cup double cream

1/4 cup clarified butter

Pinch of saffron

1 teaspoon rose essence

1/4 teaspoon rose water


1. Heat clarified butter in a large pan when melted add saffron, cardamom powder, sugar and 3/4 cup cream

2. Add milk powder and mix to ensure no lumps

3. Add remainder of the cream with rose water & essence

4. Continue to cook and stir on low heat, keep smoothing with a spatula. The mixture will start to thicken and leave the sides of the pan

5. When the mixture comes together and no longer sticks to the pan remove of heat.

6. Immediately transfer the mixture into a tray or mould lined with cling wrap and level the top with a spatula

7. Garnish as desired

8. Allow to set at room temperature for minimum 2 hours. Cut into desired shapes if needed

BKD Notes

1. You can add any flavours and colouring to this burfi

2. If you can’t find double cream use normal fresh cream

3. I used klim milk powder but you can use Nido as well