Bobberty Bakes

Hi there!  I’m Bobbie, a rustic baker based in Tewkesbury, Gloucestershire.  I have always loved baking! No matter what kind! Even just simply watching baking programmes on Food Network, anything baking related, I am fully involved!  My solo baking journey started while I was living in Nottingham in 2021. While we were still in weird Covid19 times, however I wasn't one of the banana bread bakers.  For my 29th birthday my boyfriend bought me my first ever stand mixer - Yep! I had been going old school, bowl and wooden spoon up until then! and now, I wouldn't be without that glorious piece of machinery!  Now, as much as I love baking, I have never been able to take it to a full time venture. In my everyday life I work in Human Resources and have done for many years. Baking is very much done any time I have a free patch of time or if I have an upcoming occasion and it means I get to bake something for someone else - I love baking for other people! It's very much tu...

Do you have left over Christmas Cake and do not want it to go to waste?  Well, here is the perfect crowd pleaser and waistband extender! 😀 Christmas Cake Bread & Butter Pudding! Here is how you make it.. Prep time: 10 minutes Cook time: 40 minutes Servings: 10 servings Author: Olivia Margetts of Bobberty Bakes Ingredients: 1 8inch Christmas Cake 50g White Chocolate Chips 3 Medium Eggs 300ml Double Cream 300ml Whole Milk 50g Caster Sugar 50g Light Brown Sugar Method: 1. Preheat the oven at 170. 2. Slice your Christmas Cake into thick slices and lay them - overlapping in an ovenproof casserole dish. 3. In a big jug whisk the eggs, milk, cream and sugars together until combined. 4. Cover every bit of Christmas Cake with the liquid mixture. Push down the cake, so it soaks up the liquid. 5. Leave it to sit for 10-20 minutes or so. 6. Pop it in the middle of your oven for 40 minutes.  7. Let it cool for 10 minutes or do what I do and just go in with a spoon and burn your mouth!...