I have wanted to make a recipe with elderflowers since finding my Granny's old cook book and her elderflower Champagne cocktail handwritten notes.

But then I bought these ice pop moulds and a new idea was born! Instead of a cocktail how about an ice poptail?!

But these are not just any ice pops, these are Pimms ice pops.

The flavour of the Special Edition Pimms works perfectly as a grown up treat for hot afternoons in the garden. (Incase you were wondering I bought my bottle!)

You can either make up your own liquid using one part Pimms to 2 parts lemonade or buy it ready mixed! 2 cans makes 4 ice pops.

Chop up some fresh blackberries in half ready to add to your liquid mix.

Take your mixed Pimms and lemonade and pour into the moulds. Fill to half full and add some chopped fruit.

I used a vase to stand my mould upright in and let the first half of the ice pop set for an hour or so. This way when you add the second half, all the fruit won't rise to the top.

Leave to set for a couple of hours or overnight if you can. They are set enough to release from the moulds but you may want to keep them in for eating as in hot weather they melt fast! Hence the icy photos. Impossible to photograph without a bed of ice!

Is there anything better for the British Summer time than Pimms?!

Now what "Poptail" should I make next?!

Linking up with #recipeoftheweek, #TastyTuesdays and Sunday Best Showcase

I can't resist beautiful baking products. A pretty spoon here and there and a new range of supermarket edible sprinkles.

So when Creative Tops kindly sent me some of the new Katie Alice bakeware range it was the perfect excuse to try out a twist on my Granny's favourite recipe.

Every year on our birthdays she would make her famous biscuit cake, not with digestives as all the recipes seem to suggest, but with Rich Teas. I wanted to try out my own version and as the males in this house all prefer white chocolate, so I set about thinking what else I had in the cupboards that would compliment the creamy rich flavour.

A packet of pistachios and chopped apricots later, I had a recipe!

Ingredients:

• 300g Rich Tea biscuits
• 350g white chocolate
• 4 tablespoons golden syrup
• 100g butter
• 100g pistachio nuts
• 100g chopped apricots
• Sprinkles of your choice

Instead of adding a selection of chopped nuts, I used crunchy sprinkles instead!

Line 2 round shallow dishes with parchment paper. Leave enough to cover over the top hanging over the sides, once you've filled them with the biscuit mix.

Take a large bowl and using the end of a rolling pin, bash them into approximately 1cm pieces. This is a biscuit cake not a crumb cake, so you don't want to polarise them in a food processor.

I couldn't stop looking at the sweet cottage flower print on the ceramic rolling pin. Traditional without being twee. 

Set aside in the two lined dishes. I do this to make sure I know I have enough mix for both cakes!

Using a heat proof bowl, like this delicate patterned cream bowl from Katie Alice, melt your butter, golden syrup and chocolate over a pan of simmering water. Melt them slowly, stirring the mix together.

When melted, add your bashed biscuits, nuts, apricots and sprinkles.

Spoon into your lined dishes and press with the back of a wide wooden spoon into all the edges. Pat down with the spoon so you have a level mix. 

Cover over with the excess parchment paper and set in the fridge for 2 hours.

When set and hard lift the cakes out of their paper cases. I cut a block of strawberry ice cream into slices and made a sandwich out of the biscuit bases!

Easy to make as a family and even easier to eat :)

Everything in the range is just so pretty. From the pale pink silicone ended wooden spoons to the pastel measuring set, it all makes for a cuter kitchen! Perfect gifts for a lover of baking.

Now what to make next....

Thank you to Creative Tops

Lining up with #TastyTuesdays and #recipeoftheweek

Last Summer the boys helped me make some fruit mini milks which went down a treat!

But when Rich and I tried them, our grown up palettes found them a little bland! So have a go at making a batch of these babies, ready for when the warmer Spring days pop their heads around the cloudy corner.

Ingredients: (makes 8 lollies)

• 1 tin 400ml coconut milk
• Large handful Summer fruits - raspberries, blackberries, currants
• 1 tablespoon sugared violets
• I tablespoon sugared lime seeds
• Handful edible rose petals

I bought all my petals from Juniper Cakery.

Strain your coconut milk through a sieve into a mixing bowl.

Add all your ingredients bar the rose petals to coconut milk, Stir gently and at the last minute add your petals.

As you pour or spoon the mix into lolly moulds add a third at a time, adding extra petals in between to ensure they aren't completely soggy by the time they are placed in the freezer.

Set in the freezer for 3-4 hour or overnight if you have time.

To make the sprinkle topping, take your sugared violets and lime seeds and gently crush into small pieces. Rip a couple of petals into little pieces.

Dip the ends of your lollies in honey and roll in the homemade sprinkles.

Delicious and divine to look at!

Now these are a proper grown up treat. You get a hint of the delicate petal flavour combined with the creamy coconut texture and then pockets of sweetness in the sugared violets and lime seeds.

What other lollies have you made? I love the idea of a homemade Summer!

Linking up with #TastyTuesdays, #recipeoftheweek, The Blackberry Vine