Get a FREE COPY of Bake Like A Pro Volume 2

The second volume in my “Bake Like A Pro” compilation series is due to launch tomorrow, and I’m giving you the chance you get your hands on a copy absolutely free!

This second volume contains collections of recipes for scones, buns, chocolate cakes, carrot cake and pancakes, and it includes my best selling “Super Scones Recipes” which shot to the top of the best seller lists earlier in the year.

So what do you need to do to grab a free copy? Simple – I want to know what recipes my readers would like me to include in my next book. Just leave a comment below this post, either for a theme for a book (i.e. “Chocolate Desserts” or “Simple Appetizers”) or for a specific recipe. Everyone that gives a suggestion will receive a free complimentary copy of Bake Like A Pro Volume 2, and the best suggestions may find their way into future books!

2 ways to win

Can’t think of any suggestions? No problem, just share this page by Twitter or Facebook and you’ll also get a copy of the book! (just be sure to let me know where you shared it and i’ll contact you to send the books out)

This offer ends at midnight on Sunday, so get your thinking caps on, or get sharing to grab these freebies!

Disclaimer – Free books will be sent out as Amazon Kindle “gifts” so you’ll need to let me know your email address that you use with Amazon. I will not share that email address with anyone, and it will ONLY be used for the purposes of sending the freebies. If you also want to receive my free email newsletter, you will have to sign up for that separately HERE.


Carrot and Honey Cake

I’ve always been a big fan of carrot cake, in fact I’m such a fan that the middle layer of our wedding cake was carrot and walnut!

But I guess I’m not alone. Apparently in 2001 the Radio Times conducted a survey and found that carrot cake was the UK’s favorite type of cake, and it’s easy to see why. Not only is is delicious and exceedingly “moorish” but it’s also very easy to make (and more to the point, very hard to get wrong!)

Carrot cakes tend to use oil, rather than butter and can usually be simply mixed without having to “gently fold” in the flour and worry about keeping the air in the mixture.

Anyway, this recipe is from my latest book, Carrot Cake Recipes – How to Bake Carrot Cake Like A Pro! and I hope you love it!

Honey Carrot Cake


For the cake:
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1½ cups honey (place the jar in a shallow bowl of hot water for 5 minutes to loosen)
¾ cup buttermilk
3 eggs
½ cup oil
2 teaspoons vanilla extract
2 cups carrot, grated
1 (8 ounce) can crushed pineapple, drained
1 cup walnuts, chopped

For the frosting:
2 (8 ounce) packages cream cheese (at room termperature)
¼ cup honey
1 teaspoon vanilla extract


Preheat the oven to 180°C/350°F/gas 4 and grease a 9×13 inch baking pan. I like to also wrap a double layer of brown paper around the outside of the pan and tie off with string, which prevents the edges from getting too brown!

In a large mixing bowl, combine together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, beat together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla. Mix well until all the ingredients are combined. Add the flour buttermilk mixture to the flour and mix well. Then add in the carrot, pineapple, and walnuts. Give this a good final stir, making sure all the ingedients are evenly mixed and there are no pockets of flour left. Transfer the mix into the prepared pan.

Bake for 50 minutes. The cake is done when a skewer pushed through the middle comes out clean. Cool for 20 minutes in the pan, then turn out onto a cooling rack and allow to cool completely before frosting.

To make the frosting

In a large bowl, beat together the cream cheese, honey and 1 teaspoon of vanilla. Mix until smooth, then use a palletet knife to spread over the cake.

#1 Best Seller!

WOW! What a crazy 24 hours… Sales of my latest book “Super Scone Recipes – How to Bake Scones Like A Pro!” have gone absolutely bananas, and to top it all off it’s now the #1 best setting book in 3 different categories! Thank you so much to everyone who has been buying the book, and for the messages I’ve received they mean so much.

To be honest I don’t know why this one has taken off like it has. I’ve been on the best sellers lists before but not to this extent. Currently the book is ranked #409 out of all the books in on Amazon Kindle (that’s over 1.1 million books and my little recipe book is in the top 500) – unbelievable.

So once again, thanks to all my customers and supporters. It really wasn’t so long ago that I didn’t even have the computer skills to write a blog let alone get my recipes published as ebooks, I feel like I’ve come such a long way in such a short time. I can see this “little hobby” starting to become more serious!

Ham Stuffed Aubergine

Anyone who’s been following my Twitter the last few days will know that I’ve had an excess of gammon which needed using up. So last night, I experimented with a variation of an old favorite – stuffed aubergine.

To be honest I was in a hurry, and just needed to get a meal on the table quickly since it had been a long day, and this could certainly be improved but it was still tasty and made a change from the usual ways I use up ham or gammon!

Ham Stuffed Aubergine

1 large aubergine (egg plant)
200g (8 oz) cubed ham or gammon
50g cubed feta cheese
2 tbps olive oil
1 slice of bread
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp mixed herbs
1/2 can of chopped tomatoes
Black pepper


Simply mix together the cubed ham, onion, garlic and tomatoes together in a bowl with a few turns of black pepper.

Slice the aubergine in half lengthways, and use a spoon to scoop out most of the flesh leaving a 1/2 cm (1/4 inch) thick shell. Place the aubergine halfs in a baking tray, and brush with the olive oil.

Finely chop the aubergine flash and mix into the ham mixture, then spoon this into the 2 aubergine shells, mounding it up high.

Tear the slice of bread into pieces and blitz in a blender to form crumbs. Add the mixed herbs, and blitz for another couple of seconds. Scatter the cubed feta over the stuffed aubergines, then spoon over a generous layer of breadcrumbs.

Bake in the oven until the breadcrumbs are a golden brown, and the aubergine flesh is soft (approximately 25 minutes) and serve with a mixed salad.

Correction (wrong link and free book)

Really sorry to everyone who has been trying to download my scones book for free today, looks like I set the promotion wrong and it’s not free today at all… but I set my cheesecakes book free by mistake instead!

Sincere apologies, I will make up for it by doing a free giveaway on the scones book later in the month, but if you want to grab a free recipe book today you can download my cheesecake book at $0 for another 12 hours or so:

US store link : The Cheesecake Recipe Book

UK store link : The Cheesecake Recipe Book

Free books and brand new free newsletter

Wow what a crazy couple of weeks.  First of all, thanks to everyone who has left a review on Amazon for me, it’s really great to read all those positive comments!

I have 2 announcements today.  First of all, my new scones recipes book is now available on Amazon, and as a special thank you to readers of this blog you can grab it free if you visit Amazon via this link tomorrow (20th Jan 2012). It will only be free for 24 hours so don’t delay.

I hope you like it. All I ask is, if you do download it free and you like it please leave a short review on Amazon for the book. It really helps other people to get an idea of what my books are all about when readers leave honest reviews for them.

Secondly, even more freebies…

I’ve taken the decision (actually I’ve been persuaded by my nephew) to start an email newsletter. It won’t be too regular (no more than once per week) and will be a mixture of recipes, tips and ideas along with occasional notifications of when I do special giveaway promotions like the one above.

Find out more on the newsletter page, or click here to subscribe (you can unsubscribe at any time through a link at the bottom of each email, we’ve tested it and it works really well)

Well that’s it. If you have any questions or comments please leave a comment below, and if you have suggestions of what you’d like to see in the newsletter you can email me, leave a comment or send me a Tweet!

– Judy

Bake Like A Pro vol 1 – Save $$$

Wow, it’s been a long day! After the suggestion earlier in the week about making other books available at a reduced price to existing customers I’ve been frantically working on getting this edited and live, and can now announce that Bake Like A Pro – Volume 1 is now available exclusively on Amazon Kindle!

The book is a compilation of 5 of my other baking recipe books, but at a reduced price giving a saving of 40% over buying them individually.

The titles included in this compilation are:

Cupcake Recipes – How to bake cup cakes and fairy cakes like a pro
Muffin Recipes – How to bake muffins like a pro
Cookie Recipes – How to make cookies like a pro
The Cheesecake Recipe Book – Cheesecake recipes to amaze your guests!
Brilliant Banana Bread & 25 Other Fantastic Banana Cake Recipes

I’d love your feedback on this idea. If you like it, I’ll consider continuing with a second volume at a later date. So what do you think? Is 5 books for the price of 3 a good deal? Or do you have a better idea for offering a bonus/discount to loyal customers – I’m very open to suggestions!