Tommy The baker boy's Tucker

Rum Raisin & Spiced Choc coconut cream Sandwich biscuits 

It’s biscuit week! week 2 of the New great British bake off  (without Mel sue & Mary) but it isn’t all that bad after all, even if we do miss them. It’s all about the bake & the bakers it’s tense & funny plus always great to see what each bakers capabilities are each week.

Now I love a biscuit & an excuse to bake along with the bake off even more so as many of us are doing and sharing it on twitter using the hashtag gbbotwitterbakealong created by thebakingnanna1 & robcallen 

So This week I decided to make my own signature bake Called “Perfect Match”.

Some bakers this week had a story to tell about theirs and I have one of my own.

Me & my partner are not only a “perfect match” But everything in the biscuits I made are some of what we love. Spicy food,rum & we like having a laugh hence the fruit & nutty part of the bake.

So anyway 

I created a 2 tone flavour sandwich biscuit & this was the recipe in case you feel like making them yourself.

Rum raisin & spiced chocolate coconut cream sandwich biscuits 

rum & raisin shortbread ingredients:

85g plain flour 

Sugar 27.5g

60g Unsalted Butter

30g raisins


Spiced chocolate shortbread ingredients :

85g plain flour

27.5g sugar 

1tsp of all spice 

20g of cocoa powder or 2 tbsp 

60g unsalted butter 

Coconut buttercream Filling:

1 sachet of coconut cream 

Softened Unsalted butter 100g

200g icing sugar 

Add all in ingredients to a bowl & use an Electric whisk.

If you prefer to cheat with your filling just buy a tub of bounty spread to save time.

Ingredients make approximately 12 bite size of each batch of shortbread, and you can Double the ingredients if you want bigger biscuits or more bite size ones.

Method for shortbreads: 

In seperate bowls 

1. Cream softened unsalted butter and sugar together

2. Add the flour and lightly mix (for chocolate shortbread blend in the cocoa powder too)

3. Then drain excess rum off & Add Pre Soaked seedless raisins in 4 tbsp of rum for a about 2 hours. (Exclude this part for chocolate shortbread) 

4. Bring together all ingredients by kneading into a ball dough.

5. Roll out thin discs (dough may well be a tad sticky) if so sprinkle a little more flour to stop sticking & cut out using a small cookie cutter. 

6. place on baking tray & Use 1 of 2 baking trays needed lined with brown baking paper. 

7. BAKE! For 20 mins FAN Oven 170C until golden 
Once done remove from oven & leave to stand for 5 minutes to cool then place immediately onto a baking tray to cool completely.

Finishing touches:

spoon or pipe a small layer of buttercream on one side of 12 biscuits then sandwich together.

Dust with cocoa powder Then simply tuck in & Enjoy 

Tom x 

Tommy The baker boy's Tucker

Oh so Quick Easy Chewy Flourless chocolate Cloud egg cookies 

I don’t need an excuse to bake 

well.. that is unless your best mate says to you like you didn’t already know, wheat and flour is so bad for you.

So I just said how do you like your eggs? “Fried,scrambled none none of that new cloud egg or faff surely., his reply “anyway they come” 

So what did i do Well a flourless bake of course, haha! So I’m basically Winning already.
so the other day I whisked myself off to the kitchen & made a small batch of flourless chocolate cookies.

flourless Really? Ohhhh yes! and so Soft and chewy airy cloudy like & springy with crispy chocolately outer shell and soft centre of Yummyness. It’s similar to that of a brownie texture.

To make them you’ll need: 


150g icing sugar

40g of unsweetened cocoa powder

2 egg whites 

1 tsp of vanilla essence 

100g of sultanas ( i used currants) But you could adapt and add chopped Cherries,chocolate chips, nuts or what ever you wish.

Optional extra topping caramel drizzle 


1. Combine the icing sugar, cocoa powder stir until Add egg whites including vanilla & whisk until smooth. 

3. Fold in the sultanas 

4. prepare a lined baking tray 

5. Spoon onto a baking tray (leaving plenty of room around each one as they will spread out quite a bit)

Makes around 8 to 12 cookies depending how big you want the cookies

Preheat the oven to 160c Fan for 12-16 minutes.

Once baked allow to cool before removing from the tray

Then just Tuck in & enjoy 

Tommy The baker boy's Tucker

Moreish Jammy Custard Dodger Fudge 

Looks like summer is finally on the horizon with longer days & lighter evenings, It’ll soon be barbecues and garden parties, with friends coming round so you’ll be wanting something delicious to tempt your guests with right? Of course you do.

I mean Who doesn’t love Jammie dodgers? I know I do but do you?

Today I really fancied something sweet for an indulgent little treat for us to tuck into tonight, so much so I decided on a never seen before attempt at Jammie custard fudge. 

Yasss! and would you believe it before I’d even got the chance to take a photos they had almost all of them gone. So i literally had to nab some to hide. 

So I warn you these are Super moreish! So Creamy Dreamy and a super treat.

It takes very little effort to make, but once it’s made you’ll be so happy you made them.

Ingredients you’ll need

1 can of condensed milk

100ml semi skimmed milk 

300g icing sugar

100g unsalted butter

2 tbsp of custard powder. 

And For later 12 Packs of crushed mini Jammie dodgers leaving few about 10 whole ones for topping.

1 x 20cm lined no stick backing pan 

Makes Around 30 Servings


1. Add all the ingredients into a heavy non stick saucepan & stir on a low heat until sugar has dissolved.

2. Keep Stirring until it starts to come to a rolling boil For around 10-15 minutes, As soon as you hit this stage use your candy thermometer (if you have one) and check it’s at approximately 118C.

3. If you don’t have a thermometer take a small amount and drop into a glass or bowl of cold water, (known as soft ball stage) Grab it and roll it into a ball If it comes together like this then its ready. it’s time to add your crushed Jammie dodgers saving some of the whole ones for topping.

6.Take off the heat & stir it continuously until it becomes really thick and just starts to set pour into your Pre lined pan. (Setting time should take around 10-15 minutes)

all that’s left to do is Simply level it out and leave to set completely.

Once cooled score and cut into one inch squares.

Then just Tuck in! 

You’re welcome and Enjoy 


Tommy The baker boy's Tucker

Vegan Dairy Free Creamy Coconut Rum Ice cream Recipe

My Reason for this post is my other half can’t eat regular ice cream & with a lack of flavous and options in the shops, I combined one of my partners favourite flavours.

So with some spare time you can make something tasty & I I mention vegan and dairy free that you can indulge on, With summer coming this’ll be a great treat for adults so I couldn’t think of a better time to start making Ice cream. 

A boozy one at that. Hic! Oh and totally dairy free & vegan too.

It’s Time consuming to make if your churning yourself, But you can Do a no churn method, this is all made without an icecream maker, ( I know I know your thinking why) if i was going to have one it’d be which Best Buy Andrew james Ice cream maker but I don’t have one of them yet so I did the The self churn option.

What makes another totally delicious accompaniment to this recipe is a Wrights baking carrot cake mix if you want to make a cheat bake cake that’s just as good as homemade.

Ingredients for the Chocolate icecream 

Cocoa powder 2 Tbsp 

coconut milk 1 can 

honey 2 tbsp 

Rum 2 tbsp I like to use ( deadmans fingers rum totally and utterly the best Tasting rum ) 

Ingredients for the vanilla Rum & raisin 

Vanilla 1 Tbsp 

coconut milk 2 cans

honey 4 tbsp 

Raisins 200g  

(Add some caramel drizzle for some indulgent sweetness) 

Using The Hand churning method 


1. Firstly Prior to making freeze your whisk and a bowl for 8 hours.

2. After which time, you can take your can of coconut milk and put into a pan simmer ( do not boil) until it starts to thicken. 

(TIP as soon as lots of bubbles start to appear on the surface & it’s begun to thicken immediately take off the heat as it’ll be a custard like texture )

3. Take off the heat and add your honey and cocoa powder Stir until well mixed in, Put back on the heat and stir again until it has just started to thicken once again.

No churn option 

1. Take pan off the heat and pour custard like mixture into an airtight oven/freezer proof container, leave to cool on the side covered for 2 hours

2. Once cool enough add your raisins and rum Put the airtight lid on & put into the freezer until it sets This takes approximately 2-4 hours.

Hand churning option 

1. Take pan off the heat and pour custard like mixture into an airtight oven/freezer proof container, leave to cool on the side covered for 2 hours.

2. Once cool enough add your raisins and rum Put the airtight lid on & put into the freezer for 45 minutes. (by this time it should start to freeze up.

3. Take it out after the 45 minutes, stir with your whisk until smooth, once it’s smooth put back into the freezer (checking over 3 hours every 30 minutes) To Whisk it smooth as it starts to freeze. Once you’ve completed it should start to Leave in the freezer for a further 2 hours hours over night until set. 
Now all that’s left to do is Tuck in.

 Thank you for reading & Enjoy! 

If you’d love like to Follow me on twitter please do @Tomirj
If you’ve tried my recipe I’d also love to. hear from you by commenting below 

Tommy The baker boy's Tucker

Apple Chai Madeira Drizzle cupcakes 

Who doesn’t love apples baked in pie or in a crumble with a hint of spice.

It’s still not quiet warm enough with it being spring but these will sure warm the cockles.

I’ve never tried Chai before but what a delight it is I have to say, so I’ve opted here for a Madeira cupcake recipe featuring Henny and Joe’s Chai.
it’s simply delicious and compliments the taste of cake beautifully just like an apple pie, if you haven’t tried it before then try out henrys & joes perfect blend.

so here’s the Recipe

Firstly Preheat fan assisted oven to 140c 

Madeira cake batter Ingredients 

2 tbsp of Henny & joes Chai 

150g stork butter softened

150g caster sugar

3 eggs

150g self raising flour

Cream butter & sugar together until soft & creamy

Next Add eggs & whisk till combined 

Then gradually add sieved flour until thoroughly mixed 
spoon equally into cupcake muffin cases 

This will make Approximately 12 cupcakes

Always Leave to cool before decorating.

For the Apple drizzle Method

100g icing sugar 

juice of 1 apple 

Stir until thick add more icing sugar or water to make your one consistency.

Drizzle over and leave to set if you can wait that long and tuck in. 
Baking time: Approximately 20-25 minutes
Enjoy & thank you for reading.

Tom x
Ps please feel free to comment if you have made this recipe & how it was for you. 

Tommy The baker boy's Tucker

Gooey chewy Ginger cream blondie cookie bars 

It’s spring at last but something isn’t quite right is it? 

The weather! of course. A typical British thing what ever the time of year. Right!?

Well the other day it called for something sweet, spicy and chocolately.

My first ever batch of Delicious Gooey chewy blondie cookie bars

Fancy making some yourself?
Ok then Well You’ll need:

1 mug of SR flour OR 210g 
Half cup of melted unsalted butter OR 125g

Half mug of sugar 

1 tsp of vanilla

150 Dark chocolate chips

2 packs of ginger cream biscuits 

(Makes Around 18 pieces) 


Grease and line a baking tray

Melt the butter add sugar and stir until smooth, 

next add 1 egg and vanilla stir whisk again until smooth. 

Add the Flour and crushed packs of biscuits mix well into a dough.

Spoon onto the baking tray and flatten    

Sprinkle chocolate chips on top. 
Bake Time 160c FAN for 15-20 minutes until slightly soft as they’ll harden as they cool.

Remove from the oven, leave to stand for 10 mins then partially cut into squares.

Once cooled remove the whole thing to a cooling tray, cut the partially marked squares completely then leave to completely cool.


For the drizzle

Once cooled, prepare your icing sugar about 200g 

1 shot of espresso coffee.

Stir until thick add more icing sugar if needed.

Then drizzle onto your cut cookie bars.


If you can wait till the icing has set, enjoy with a hot mug of tea or coffee & enjoy.

A blissful tasty gingery cookie square with hint of coffee and dark chocolate tones.

If you like the sound of these and wish to bake them, do let me know if you do by leaving a comment below & share if you wish on social media.

Many thanks For baking with icedrainbow.

Till next time Happy baking 


Tommy The baker boy's Tucker

Pink Velvet Bakewell Tart Heart Cookie biscuit recipe

It’s that time of year again Valentine’s Day and they way to anyone’s heart is sometimes through baking.

I love a Bakewell Tart be it mini or a large one to share with friends and family.

Be it Valentine’s Day or any day of the year they could even be for a friend who’s unwell or fwmiot member as a loving gift or treat, what’s not to love about the smell of freshly baked goods in your home.

The aroma is something special and it’s always good to have a tempting treat for visitors. If I could bottle the smell of anything baked and make candles out of it they’d probably sell like hot cakes.

Which leads me to the Recipe 


I thought I’d create some Bakewell Tart heart biscuit/Cookies & created this Melt in your mouth pink velvety raspberry flavoured biscuit, with an almond icing top layer and covered in sprinkles.

 makes around 12 medium biscuits or around 24 small ones 


Raspberry flavouring about 20 drops for a good flavour.

150g of plain flour Homepride 

1 medium egg yolk 

150g of (stork butter)
75g of caster sugar 
1 tsp of almond essence  

Red food colouring 

Icing 250g  


Cream The butter and sugar together in a bowl till white & creamy

Add the egg & raspberry flavour and mix 

then finally add the sieved flour & Fold in gently until fully combined 

once combined, lay out cling film on the work top and spoon onto it, wrap & flatten into a square, wrap & put it in the fridge for 1 & and half hours.

after this time It’ll still be slightly soft but don’t worry, unwrap put onto a floured surface  and flatten to about a quarter inch thick and cut out your biscuits.

line baking trays with parchment paper. 

Baking Time 30-40 minutes but watch them once baked they will be slightly soft to the touch.

Fan assisted oven 120c
transfer to cooling rack after 5 mins of cooling

leave to cool completely before decorating 


Put Sprinkles in a separate bowl 

add 100g of icing sugar in a bowl with a table spoon or 2 of water mix well, 

till you have a good cosistency to cover the top by placing upside down into the icing then place into the sprinkles to cover the top 
Once decorated leave to set and then go can enjoy. 


 If you’d like to try this recipe out please do let me know what you thought.

Many thanks and happy baking 

Tom x