July 21, 2017

Gooseberry Streusel Recipe – a Summertime Bake

Gooseberry Streusel recipe is a delicious alternative to crumble and is an excellent way to help use up a bumper crop. To me it is a true taste of early summer. The recipe is easy to bake and simply delicious. Serve it warm as a pudding with ice cream or cream or enjoy a small slice with a cup of tea as a teatime treat.

green gooseberries handing on a gooseberry bush in Lindy's kitchen garden

Ready for picking gorgeous green gooseberries

Gooseberry Streusel Recipe

This recipe uses desiccated coconut as well as ground almonds, I love the texture and taste the coconut adds. Not a coconut fan, simply replace the coconut with more ground almonds.

the delicious gooseberry streusel recipe

Yummy and delicious eaten warm or cold


  • 400g gooseberries, fresh gooseberries are ideal but you can use frozen ones too
  • 250g butter – chilled and cubed
  • 250g self raising flour
  • 75g desiccated coconut
  • 50g ground almonds
  • 125g light soft brown sugar
  • 25g caster sugar
  • 50g flaked almonds


  1. pre-heat your oven to 190C/170C fan/gas mark 5.
  2. Line a 25cm x 20cm (10in x 8in) baking tin with baking paper – I just place a sheet in the tin and let the weight of the mixture mould the paper to shape.
  3. Rub the butter, flour, desiccated coconut, ground almonds and light soft brown sugar together between your fingers to make fine crumbs.
  4. Place two thirds of the mix into the tin and press firmly.
  5. Toss the gooseberries in the caster sugar, completely cover the base of the tin with them.
  6. Add the flaked almonds to the remaining crumble mix and tip over the gooseberries.
  7. Bake for about 50 minutes or until golden and the fruit is cooked.

Happy Baking


The best chocolate drip recipe for decorating cakes

I am sure you will agree,  there is something quite irresistible about cakes that have chocolate dripping down their sides. They look simply delicious! Now may be this is because I’m a bit of a chocolate fiend but all I want to do is to take a fork and dive in!  Chocolate drip cakes over the last year or so have become increasingly popular, so when I was asked to teach… Continue reading

How and when should you use pastillage and what is the recipe?

When talking to my students in class or engaging in conversations with enthusiastic cake decorators on social media, I often find either no one has heard of pastillage or that they have, but they think it’s a paste that’s bit perplexing. The questions I’m often asked include:

  • What is pastillage?
  • How and when do should use it?
  • Where can I buy it?
  • How do I make it?

Pastillage… Continue reading

Recipe for Moist and Delicious Blackcurrant Flapjack Squares

I must admit that of all the summer fruit that grow in my garden, blackcurrants are probably my least favourite. I guess this is because I find them rather too sour to eat straight off the bush, so unlike raspberries and redcurrants, there is no instant reward for picking them!  Blackcurrants are abundant and plentiful right now and I have three bushes, so lots of blackcurrants. Many of these currants will end up in my freezer… Continue reading

Dog friendly birthday cake recipe for our canine friends

I grew up watching Blue Peter (a BBC TV children’s Programme) where the presenters, when I watched it all those years ago, always gave their dogs baked and decorated birthday cakes. It never occurred to me however, to do the same for my own dogs  – until NOW!!

I have recently become involved in the development and launch of an innovative new product called the “Magic Baking

Orange and Poppy Seed Australian Cake Recipe as baked by Lindy Smith

I fell in love with this delicious cake on a teaching trip to Australia a few years ago, the tangy flavour and interesting texture of the poppy seeds and orange peel have me hooked! It seemed that everywhere I travelled, everywhere I looked, a version of this delightful cake was always on offer. It was so simply scrumptious I could never resist.

I was absolutely delighted, on leaving, to… Continue reading

Fresh Plum & Almond Crumble Slice Teatime Treat Recipe!

I found this delicious recipe on the BBC Good Food website one evening whilst browsing looking for some inspiration!  It reminds me of a Bakewell Tart style cake, but a lot more moist.  It’s lovely on it’s own, or you could serve as a pudding with custard or cream. Mmmmm!

You will need :

250g butter (this must be very

Inspiring Sugar Flowers: Lindy’s Flower Paste Recipe

Flowers are nature’s crafted perfection – the way the petals form and fall, their inherent sculpture and simple yet stunning beauty.  Flowers  symbolise feelings and emotions, and give us a unique way of being able to say just what we mean.  Roses have been offered as a token of love, lilies to mean purity, marigolds for happiness and violets signifying virtue.  There really must… Continue reading

Lindy’s Gorgeous Chocolate Ganache Recipe

Recently I blogged about my Chocolate and Red Wine cupcakes – a true wonder food, if ever there was one!  I topped those divine little creations with my yummy-scrummy-in-my-tummy-chocolate ganache that I have used many times before, on my sublime Animal Print cupcakes or these elegant Zen Garden cupcakes, for example.

Lindy’s Chocolate and Red Wine Cupcake Recipe

Delicate to the touch, delicious to the taste, gorgeous to the eye … what more could we ask of a cupcake? When it comes to flavours, what could be more perfect than combining the most divine in food and drink – dark chocolate and red wine?   I know, some things are just meant to be together, aren’t they? I’ve found over my lifetime love of cakes that baking has a… Continue reading

Hungry Teenagers….try this Mary Berry Muesli Cookie Recipe

Do you, like me, have teenagers in the house? Are you always hearing “is there anything to eat?”. If so I may have a solution. Mary Berry’s Muesli Cookies from her Ultimate Cake Book. This is a recipe I use if there isn’t “anything to eat”. They are great little cakey/biscuits that fill a little gap when the children come in from school, and are really easy

Olive’s Fabulous Flapjacks: Recipe

This is a tried and tested recipe at Lindy HQ. We all love our accounts lady, Olive’s  flapjacks. They are oatylicious, not too sweet and have just the right amount of chew! Olive likes to adorn hers with a decadent topping of dark chocolate, but these flapjacks are just as delcious naked! Or, if you would like just a hint of chocolate try drizzling some  randomly over the

Lindy’s passion fruit cupcake recipe

I have always adored passion fruit, such a fabulous flavour,  exotic and tangy. So I thought I’d share this delightful recipe for passion fruit cupcakes, which I picked up in a supermarket in Singapore! I have tweaked it slightly. Passion fruits are now readily available in UK supermarkets so there is no reason why you also can’t enjoy this recipe.

Beautiful passion fruit – yum!

Chocolate and raspberry cupcake recipe

Some taste combinations work beautifully together and one of my favourites at the moment is raspberry and dark chocolate. These two ingredients not only look fantastic together but compliment each other extremely well, as the tartness of the raspberries is balanced by the sweetness of the chocolate.

This year, the raspberries at the bottom of my garden are being wonderfully prolific, which has meant I’ve been able to experiment… Continue reading

Making edible metallic glitter – a recipe:

Is your glitter edible? I am a little concerned that many people are unknowingly adding non-toxic glitters to their cake and cupcakes, in the mistaken belief that they are edible. These glitters are often sold along side edible products but are intended for decoration purposes only – to be used on items that are removed not to be eaten!!
Edible products that add sparkle are available however it is much… Continue reading