Recipe: Gooseberry Chocolate Cake

So this was a bit of an experiment – I didn’t follow a recipe I just sort of went with an idea I had and mixed in ingredients! Weirdly it turned out well – I put some in freezer for when its a wintry, cold day but also ate a chunky slice before that! It was basically a fluffy, very light chocolate sponge with a Gooseberry sharpness to make it not heavy. The combination actually worked as the Gooseberry flavour was subtle and light but just added another element to the cake. I loved mixing in the pink Gooseberries from my parents garden as it was such a bright, pink colour juice.


Easy recipe and instructions:


-4 eggs

-plain flour

-1 teaspoon baking powder

-dairy free margarine

-sugar (your choice)

-2 tablespoons cocoa powder

-Third of a punnet of Gooseberries


  1. Pre-heat the oven to 180’C.
  2. Simply weigh the 4 eggs and crack into a large mixing bowl.
  3. Weigh out the equivalent weight of each of sugar, flour, margarine. Then mix into bowl and eggs.
  4. Add the cocoa powder and mix together.
  5. Wash and drain the Gooseberries through a strainer. Push the juice and flesh through the strainer holes – this will be squishy and bright pink!
  6. Mix all ingredients together.
  7. Put mix into baking tin.
  8. Bake for approximately 50 minutes – check with a knife in the middle to ensure it is cooked through. It will feel fluffy and soft.
  9. Serve with custard or fruit compote to really make a filling pud!

Let me know what you think of this, Katy, The Good Life In Practice xx


Recipe: Simple salad

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Really easy, tasty salad here! I grew all the ingredients from seed and sourced these from Thompson and Morgan:

-Tasty, fresh Nasturtium flowers, different varieties

-Pea shoots from tops of pea plants

-Mixed salad leaves

-Wasabi Rocket leaves

-Chives and Chive flowers

Simply mix together and decorate with the edible flowers. Drizzle with a little lemon juice and olive oil – done!

Sourced Locally Fortnight-Recipe


Sourced Locally Fortnight continues till 12th May in East Anglia and is a good excuse to try some fantastic, tasty, local produce! I walked down to my local COOP and brought some yummy local produce – all sourced from East Anglia. I just decided to start with a simple salad of local food – easy and tasty! I get bored of boring salads so this was a way of me actually wanting to eat a salad and making it fun.


-Garlic Mayonnaise (Sourced locally Stokes)

-Baby new potatoes (Sourced locally Fairfields Farm)

-Asparagus (Sourced locally Middleton)

-Munchy Seeds (Sourced locally Leiston)

-Mixed salad leaves, herbs, dandelion (homegrown)

-quarter tin of sweetcorn

-1 lemon, olive oil, salt, pepper, half teaspoon mustard (dressing mix)


-4 sections:

1 Put salad leaves mixed with herbs in one section,

2 Cut Asparagus into smaller sections. Boil briefly and place on plate,

3 Empty sweetcorn onto same plate. Mix up salad dressing and drizzle on 3 salads so far. Sprinkle Munchy Seeds over 3 sections.

4 Slice potatoes in half, boil in pan. Strain then mix in 2 big scoops of Garlic Mayonnaise. Mix some herbs into this (I also added some Dandelion petals to add colour).

Overall, a very simple salad to make and it make 4 portions; two for pack lunches and two for dinners!

I loved using the local produce and truly believe this initiative set up by the COOP encourages people to try local food more often. Additionally, I can say the Rhubarb I got (local) was delicious stewed served for breakfast with granola and also in a chocolate cake!


Above a quick picture of some of the goodies I brought to try as part of Sourced Locally Fortnight. If you want to find out more take a gander at the local COOP website:


Recipe: Raspberry, Lemon Yoghurt loaf (dairy/gluten free)

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So I made a batch of these loaf cakes as they can be easily made into gluten or dairy free *(or both!) in a stressfree way.


250g plain flour (gluten free mix if wanted)

2 tsp baking powder (gluten free if wanted)

230g caster sugar

30g ground almonds

2 eggs

120g butter/margarine melted (dairy free if wanted)

120g Soya plain yoghurt (dairy free)

Zest and juice of 1 lemon

200g raspberries

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-Preheat oven to 180’C.

-Mix all ingredients apart from raspberries in a large mixing bowl.

-Line and grease a loaf tin ready for mixture.

-Add raspberries to cake mix – gently fold into the mixture.

-Empty mixture into tin ad place in middle shelf of oven.

-Bake for approx. 50 minutes. Insert a knife to centre to see if cooked through – if sticky mixture on it when taken out give it another 10 minutes and recheck.

-Leave to cool, cut into thick slices. Best served with crème fraiche or custard!

Katy, The Good Life In Practice xx


Recipe: Gluten and dairy free Basil and cheese cornbread.

A quick and easy recipe for everyone – but particularly dairy and gluten free diets. Good served with Chilli or casserole dishes.

A lovely simple recipe:

-Mix up the pack as per instructions

-chop basil to mix through and sprinkle on top. Cover top with cheddar cheese to your liking.

-bake in oven for 30-40 minutes. Remove from oven then cut into fat slices to serve-best hot!

I got this lovely  cornbread mix to add to from Honeybuns Bakery to do a product review on. I have loved their products in the past – and this one did not disappoint! Here is a link to their website if you want to have a gander: 

Katy, The Good Life In Practice xx

Recipe: Gluten Free Orange cake with Rum drizzle


So here is a quick cake recipe I tried for people who cannot have gluten in their diet. Also for the rest of us this squidgy cake is nice too!


  • 2 oranges
  • 100ml olive oil
  • 180g caster sugar
  • 30g gluten free flour (either ready mixed or combination of your choice)
  • 150g almonds (ground)
  • 2 tsps baking powder (gluten free)
  • 5 eggs

For the drizzle:

  • 12 tbsps caster sugar
  • orange juice (squeezed from 2 oranges)
  • 1 tsp cinnamon
  • 100ml Rum


  1. Boil the oranges whole in water in a pan. Drain then leave to cool.
  2. Preheat oven to 180’c and grease a round baking tin.
  3. Cut up oranges once cool; then blitz into pulp in a food processor/blender.
  4. Mix together the following in a large bowl: olive oil, sugar, eggs till fluffy.
  5. To the mixing bowl add: baking powder, almonds, flour and fruit pulp.
  6. Pour batter into baking tin. Bake for just under an hour – check regularly to ensure middle in cooked through.
  7. Whilst this is cooking; melt the drizzle ingredients together (apart from Rum!) in a pan on hob. Bring to boil and add Rum. Take off the heat.
  8. Once cake is out fork or skewer the cake all over – pour over half the drizzle. Once the cake is cool, pour the second half over. Voila!

I decorated it with blueberries, crushed Hazelnuts and grated dark chocolate. I served this cake for friends recently and it stores well in freezer without the Rum drizzle that can be made at a later date then added.

Let me know what you think, Katy, The Good Life In Practice x

Elderflower, Gooseberry and Honey cake with Edible Flowers -Gluten free.

This recipe is super summery and is great for Coeliacs and people who cannot have gluten in their diet. Additionally, it tastes good for all so a great all rounder – good served with a scoop of ice cream, clotted cream, runny cream or creme fraiche.  I love using edible flowers and herbs too so have decorated this cake with some.

I have used local Suffolk Honey in this recipe which tastes amazing and I sourced through


110g Gooseberries (wash and top and tail)

230g Butter or margarine

230g Ground almonds (this basically is replacing flour in a normal recipe)

2 tsp baking powder (check it is gluten free)

4 tbsp Local Honey (tastes amazing!)

3 Free range eggs (ours were from Tarragon and Liquorice 2 of our hens)

2 tbsp Elderflower cordial

Zest of 1 Lemon


  1. Pre heat Fan oven to 150C.
  2. Line or butter tin – I used the classic round Victoria sponge size tin for this recipe.
  3. Mix all of the ingredients apart from the Gooseberries in a mixing bowl. Use a electric whisk to ensure the mixture is smooth and even.
  4. Then gently fold in the Gooseberries by hand with a spatula.
  5. Empty all of the mixture out into tin with spatula.
  6. Place in oven and bake for approximately 1 hour. Check middle is baked through with a skewer or knife towards the end.

Once it has cooled and you have put out onto a plate and taken off the greaseproof paper you can decorate it how you wish! I decorated it with a little icing sugar, more Gooseberries, Lemon balm, mint and a few Marigold petals. That is it! Pplease let me know what you think and if you try it or share some photos on my facebook page The Good Life In Practice or twitter @thegoodlifein

Thanks, Katy, The Good Life In Practice