Pickles and Bakes

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Pickles and Bakes

We bake, cook and deliver - delicious food to make your taste buds dance. Plus for every order we pr

02/03/2026

These hamantaschen are super easy to make! Give them a go. All you need is:

40g icing sugar
65g caster sugar
300g plain flour
170g unsalted butter
1 medium egg
1 tsp vanilla
1/2tsp salt
1 egg for the egg wash
Any spread of choice ( jam, Nutella, pistachio)

1. Combine the dry ingredients in a mixer
2. Add the butter and mix, then add the egg and vanilla and mix until it all comes together
3. Roll the dough out on a floured surface and cut out your circles ( if you don’t have a cutter, use a glass)
4. Place a t spoon of any spread of your choice in the middle, egg wash the outer circle ( not essential but helps with the shape)
5. Pinch three corners together, place on a tray, refrigerate for ten minutes ( don’t skip this) and then bake for 20 mins on 170c.
6. Decorate with extra melted chocolate once baked/ if you’re feeling extra! 🎭
7. Enjoy!!!

18/02/2026

Literally the only cake recipe you’ll really ever need. Unless you don’t like bananas- in which case I’m not sure we can be friends 🫠

🍌 4 ripe bananas
🍌 125g light brown sugar
🍌2 eggs
🍌250g self raising flour
🍌125g margarine or butter
🍌200g choc chips ( or less if you’re not digging on the choc)

1. Whack it all in a bowl and combine w a spoon and some elbow strength or a hand held mixer
2. This makes two loaf cakes or one big one
3. Bake for 25 mins if you’re doing two, or closer to 35 mins if you’re doing one. On 180. Test that a skewer comes out clean to know that it’s ready.
4. Eat it as is, or if you’re like me- make some chocolate ganache for the top ( 200ml double cream, warmed in a pan until just bubbling around the edges, remove from the heat and stir in 350g of your favourite chocolate, combine, leave to cool and thicken).
5. If you want it to be extra mega, crumble a crunchie bar on top of your ganache. YOU ARE WELCOME!!!

11/02/2026

Beat the Wednesday blues just like this….
1. Take a punnet of raspberries and wash and dry them and the punnet itself
2. In a bowl melt 150g of your fave chocolate. Once melted add a heaped tablespoon of your favourite nut butter
3. Line your punnet with baking paper ( cutting each corner diagonally will give you a snug fit)
4. Place your raspberries back in the punnet and pour over the melted chocolate mixture.
5. Leave in the fridge to set for 20 minutes and then cut up and serve or save to snack on later

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London

Website

http://www.picklesandbakes.com/

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