Leon's Recipes

Leon's Recipes

​Chili Chocolate No Bake Cheesecake


For the base:

200g ginger nut biscuits
100g melted butter
1tbsp caster sugar

For the filling:

100g dark chocolate
500g cream cheese
100g sour cream
100g icing sugar
2tbsp cocoa powder
1 tsp cinnamon
½ tsp chilli powder
100ml whipped double cream

For the candied chilli:

225ml water
200g sugar
4 red chilli


Grease and line an 18cm spring form tin
For the base: bash or whiz your choice of biscuits with a tablespoon of sugar and then combine with the melted butter.
Spread the biscuit mixture evenly across the base of the tin, you can use the bottom of a tumbler glass to flatten and put in the fridge for half an hour.
For the filling: Melt the chocolate and leave to cool.
Meanwhile beat the cream cheese, sour cream, Icing sugar, cocoa powder, cinnamon and chilli together and then gradually stir in the melted chocolate to form a lush looking chocolate consistency.
Now fold in your gently whipped double cream and pour into the tin over the biscuit base. Smooth down the surface with the back of a tablespoon.
Top with a handful of scattered frozen summer berries and place in the fridge to set for about 3 hours.

For the optional candied chillies:

Take four red chillis and slice then de-seed if you prefer a more mild hotness!
Take a pan and put your sugar water and chillis inside. Bring to the boil and simmer for twenty minutes
Using a slotted spoon remove the chillies and transfer to a lined baking tray and put into a pre warmed oven for one hour at 1/2/ a gas mark
Remove from the tin and decorate with mini marshmallows, maltesars and candied chilli for the spicy brave!

Lemon Drizzle Cake


250g unsalted butter
250g caster sugar
zest of one unwaxed lemon
100g ground almonds
100g self raising flour
4 eggs
1tbsp clotted cream or milk

For the drizzle:

zest and juice of two unwaxed lemon
Demerera sugar
clotted cream or mascarpone and lemon curd to serve (optional)


2.36 litre greased bundt tin/2LB/900g greased loaf tin/12 hole cupcake tray


Preheat the oven to 180c or 160 fan.
Cream the butter, caster sugar and lemon zest together really well.

Add the eggs one at a time and the tablespoon of clotted cream and incorporate really well.

Sift in the ground almonds and self-raising flour and combine well.

Pour the mixture into the cake tin and bake in the oven at 180c.

If using a loaf tin for approximately 50 minutes. If making cup cakes for 12-15 and for a bundt tin 45-50 minutes. To check the cake is cooked insert a skewer into the thickest part, if it comes out clean the cake is cooked.

While the cake is still warm, make the drizzle topping. Mix together the sugar and lemon juice, pierce the sponge with a skewer and pour over the warm cake.

Leave to cool before turning the cake out of the tin.
Serve the cake with a piping hot cup of tea.

Leon's Soda Bread
Makes: 1 loaf


250g strong white flour
250g wholemeal flour
100g porridge oats
1tsp bicarbonate of soda
1tsp salt
A knob of butter
500ml of buttermilk- depending on flour


Add all the dry ingredients into a bowl

Rub in a knob of butter

Make a well in the centre and tip the buttermilk and bring the flour in slowly. Once its all combined knead gently and shape into a round loaf.

Put onto a lined baking tray and score the top with a cross.

Bake for approximately 30 minutes at 180c/gas mark 4/350f. You should be able to tap the bottom and it should sound kind of hollow.

*If you want to jazz it up - you can always add a chopped onion, some left over cheese and any herbs you have, I did it with left over olives and sun dried tomatoes once and it was fit!

Pina Colada Roulade
Serves: 8


1 pineapple
A generous slosh of golden rum
300ml double cream
25g caster sugar

The meringue

30g desiccated Coconut
A slosh of rum
275g of caster sugar
1 heaped tsp of cornflour
5 large egg whites
1 tsp of cider vinegar

For the mint sugar:

Small handful of mint
1 large tablespoon sugar

For decoration:

A small handful of mint and bash it around in a pestle and mortar
Roughly chop a small handful of Glace Cherries


The night before making:

Peel and cut half a ripe pineapple into small cubes. Place in a bowl with a generous slug of golden spiced rum (or whatever rum is your favourite -white or dark) cover and leave in the fridge over night. Give it a good stir in the morning.

Reserve the top of the pineapple for garnish - and eat the rest for breakfast

On the day:

Lightly oil a shallow baking tray at least 35cm x 25cm and line with baking paper

Preheat your oven to 130c (Fan) 150 (Conventional oven) or gas mark 2

Whip 300ml of double cream and 25g of caster sugar into soft peaks, cover and place in the fridge

The assembly:

Put some cling film onto a clean work surface. You will need the cling filmed area to be slightly larger than the meringue.

Gently up turn the meringue onto the cling film. Remove the parchment slowly - use a pastry brush and water on the back of the paper if it’s sticking. Don’t worry if the meringue collapses or breaks here and there, as the filling will help 'glue' it back together.

Drain the rum from your pineapple mix it into the whipped cream. Spread over the meringue evenly leaving an inch and a half gap before your best looking long edge. If both edges look great- BRAVO you!

Using the cling film roll up the meringue- making the first tuck as tight as you can. Gently roll it up, and pat it together to firm up any cracked bits.

Transfer to a nice looking serving dish and garnish with the left over pineapple top, sprigs of mint, glace cherries, miniature Del boys and an optional bit of toasted desiccated coconut!

Clementine and Chocolate Trifle

Serves: This is epic and will serve 10-12 hungry troops!

As with all trifles it’s an assembly piece and the layers are best shown off in a big glass trifle bowl.


For the base

8 chocolate chip brioche rolls, sliced in half
8 clementines, peeled and segmented
Splash of orange juice for the children or a generous dash of Triple Sec if making a boozy trifle to make your Granny proud!

For the jelly:

Make 1 Pint of orange Jelly, according to the packet instructions and refrigerate so it starts its setting process.

For the custard (or alternatively use a good quality shop bought custard)

900ml full fat milk
2 vanilla Pods
6 whole eggs
4 egg yolks
8tsp corn flour
100g caster sugar

For the simple chocolate mousse

300g plain chocolate
150ml full fat milk
450ml double cream, whipped to soft peaks

To serve

300ml double cream, whipped to soft peaks
1 zested orange
Handful of toasted flaked almonds
White and dark chocolate curls


For the base: Assemble the brioche rolls at the bottom of a trifle bowl - reserving two. Soak with a generous dash of orange juice or optional triple sec. Peel and slice the Clementine’s and arrange on top of the brioche base and give it a little squidge down. Scatter the reserved brioche bun on top of the Clementine’s.

For the jelly layer: Once the Jelly has almost set, spoon it on top of your brioche and clementine base. Put back in the fridge and have a nice break for a couple of hours. Once refreshed and revived- get to making the mousse.

For the custard: Heat the milk with the vanilla pods until almost boiling- then discard the pods. Whisk the eggs, sugar and corn flour in a separate bowl and add a third of the milk- whisking all the time. Return the pan to a gentle heat and pour in your egg and milk mix- whisking all the time. Cook for a further 5 minutes or so until its all lovely and gloriously thick. Allow the custard to cool for 10 minutes and then pour your custard over your Clementine’s and brioche and jelly base and then return to the fridge.

I love making custard - but I understand this is the labour of love version and if you want to buy it ready made or use custard powder for that retro school dinner feel, then I won't say if you don't!

For the simple chocolate mousse: Roughly chop the chocolate and melt in a bowl over a pan of water – make sure the bottom of the bowl doesn’t touch the water.

Bring your milk to the boil and whisk into the melted chocolate and set aside to cool.

Gently whip your double cream to soft peaks and gently fold in to your Chocolate mix straight away. Then take the trifle out of the fridge and spread on your choccy mousse layer. Refrigerate. This can now be left over night or for a couple of days if desired.

On the day of serving: Spoon or pipe the cream into the centre of your choccy orange trifle and scatter with the orange zest, flaked almonds and christmas sprinklesype your paragraph here.

Cherry Bakewell Cake


Serves 8

For the cake

150g butter, softened
150g caster sugar
150g self-raising flour
150g ground almonds
2 large eggs
1tsp almond extract
3 tablespoons black cherry jam
200g fresh cherries, pitted and halved and soaked in a splash of amaretto
100g flaked almonds

For the icing

100g icing sugar
Juice ½ lemon


Preheat the oven to 180°C/fan 160°C/gas 4. Base line a 23 cm (8½-9½in) spring clip cake tin with baking parchment.

Using a food processor or an electric whisk; beat the butter, sugar, flour, ground almonds, eggs and almond extract together.

Spoon half of the batter into the lined cake tin and smooth it over.

Dot the jam, half a teaspoon at a time all over the batter and scatter with the fresh cherries.

With the remainder of the cake mix, drop some over the fruit to cover it, if it’s a bit messy - don’t worry as the batter will spread as it cooks.

Scatter the flaked almonds over and bake for 45-50 minutes until well-risen and golden brown. Leave to stand for 5 minutes in the tin then remove by running a knife around, unclip and slide the cake onto a wire rack.

For the icing: Sift the icing sugar into a large bowl. Add the lemon juice, and then stir until smooth and thick. Drizzle over the cooked cake and stand for 30 minutes before serving.​​



250g salted butter, cubed
250ml Guinness/stout
100g cocoa powder
400g caster sugar
2 large eggs
150ml sour cream
1tbsp vanilla extract
250g plain flour, sifted
12.5ml (21/2 tsp) bicarbonate of soda

For the Irish Whiskey ganache:

170ml Extra Thick Cream
250g finely chopped dark chocolate 70% Cocoa solids 
50g unsalted Butter
2 teaspoons whiskey (I prefer Jamesons) 

For the peanut butter mix:

250g peanut butter, smooth 
8 tbsp of water

For the Irish cream icing:

100g salted butter at room temp
750g icing sugar, sifted
6 tablespoons Irish Cream Liquor
300g cream cheese


2x 23cm (9inch) spring form tins greased and lined with parchment


Preheat oven to 180c. Grease and line 2x 23cm (9inch) spring form tins.
Place the butter and Guinness in a large pan on a medium heat and stir until melted. Add the cocoa powder and caster sugar and stir together.
Whisk the eggs, sour cream and vanilla extract and then add to the batter.
Finally mix in the sifted plain flour and bicarbonate.
Split the mixture evenly between two tins and bake at 180c for 35 minutes.
Allow to cool in the tins- then remove and wrap in cling film and transfer to the fridge for a couple of hours to firm up.

For the Irish Whiskey ganache:

Warm the cream in a pan on a medium heat. Before it boils add the chocolate, butter and whiskey.
Mix until smooth and transfer to a bowl to cool.

For the Peanut Butter mixture:

Mix the peanut butter with the water to make it a more spreadable consistency so it doesn't tear the damp cake apart.

For the Irish cream icing:

Cream the butter and 200g icing sugar together until fluffy, add the remaining icing sugar and the Irish cream liquor one tablespoon at a time and mix to combine.
Finally gradually mix in the cream cheese to make a smooth creamy icing.

To assemble the cake:

Remove the cakes from the fridge and slice horizontally, place your first base on a cake stand.
Apply a thin layer of the peanut mix and then the ganache and then a layer of the Irish cream Icing and repeat twice more.
Do not apply the peanut mix to the top layer just Ice with a thick layer of the Irish cream Icing.
Finish with daddy decorations and serve!

Pimms Cupcakes


For the cakes:

250g Butter
250g sugar
4 eggs
250g self raising flour

For the fruit mixture:

1 bunch mint
50g caster sugar
dash pimms
½ cucumber, finely sliced

For the icing:

600g icing sugar
100g Butter
5 large tabelspoons Pimms
250g Cream cheese, cold  
300ml double cream, whipped


Cream butter and sugar until light and fluffy and add the eggs one by one. Fold in the flour until combined. Spoon into the cup cake cases and bake at 200 degrees for 15 minutes.

Before the cup cakes go into the oven, pluck a big bunch of mint and put into a pestle and mortar with some sugar and grind together this will make a mint sugar. Put a little of this aside for garnish.

Chop up some strawberries and macerate them in the mint sugar with a dash of Pimms and a couple of finely sliced cumbers.

Spoon a little bit of this mixture on top of the batter before baking, the mixture will sink in during the baking.

For the icing:

Combine the icing sugar and butter together and add 5 large tablespoons pimms. Fold in the cold cream cheese and fold in the whipped double cream.
Garnish the iced cupcakes with a bit of the mint sugar and a quartered strawberry.

Scotch Egg with Dijon Basil Aioli


6 eggs, whole
2 eggs, beaten

For the sausage meat:

300g Quality sausage meat
300g Black pudding (we will also experiment with Haggis)
small bunch of chives, thyme and parsley, chopped
2 finely chopped shallots
2 cloves garlic finely chopped
1 large zested and juiced lemon
1 large table spoon of Dijon mustard
1tsp nutmeg, smoked paprika and ground coriander
black pepper and pinch of salt
1 large grated apple

For the Dijon basil aioli:

2 parts mayonnaise to one part Dijon mustard
1 clove of garlic, finely chopped
small handful of chopped basil

plain flour for dusting
vegetable oil for deep-frying.

Prepare 3 plates:

One with beaten egg
One with plain flour seasoned with salt and pepper
One with bread crumbs


Bring a pan of water to the boil and add the six eggs and remove from heat after 5 minutes. Drain and cover with cold water...peel carefully

Mix the sausage ingredients together in a bowl and put to one side.

Dust your hands in a little flour and flatten a ball of the sausage meet in the palm of your hands.

Roll a peeled egg in the flour and place in the centre of the sausage meat and mould the sausage meat mixture around the egg.

Roll this in the flour again and shake off the excess flour.  Roll the ball in the beaten egg and then roll in breadcrumbs - to get a good coat repeat this twice. Deep-fry the egg for approximately four minutes.
For the aioli mix all the ingredients together.

Serve the scotch egg with the dijon basil aioli.​

Hot Cross Bun Cake recipe

​For the cake:
3 Lemons, zested and juiced
2 Oranges, zested and juiced
200g sultanas
50g mixed peel
1 big juicy, tasty English apple, grated
100ml Spiced Golden Rum
Large tbsp golden syrup
1 tbsp caster sugar
250ml Golden fruity Ale
250g unsalted butter, cut into cubes
150g ground almonds
400g caster sugar
150ml buttermilk
2 large eggs
1 tsp vanilla extract
325g plain flour
4tsp ground cinnamon
2.5 tsp bicarbonate of soda

For the Icing:
300ml double cream
300g Cream Cheese
100g Icing sugar
Juice of one lemon
The reserved zest syrup/light caramel

For the apricot glaze:

3 large tbsp of apricot jam
Water to cover
Handful toasted flaked almonds to serve


Preheat the oven to 170C and grease and line an 8-inch spring form cake tin.

Reserve the juice of one lemon and a third of the zest, then put the remaining lemon juice and zest, orange juice and zest, sultanas, mixed peel, grated apple, rum and golden syrup into a pan. Bring to the boil and simmer for five minutes and then allow to cool.

Meanwhile put the reserved zest into a small pan with one tbsp of caster sugar then cover with water and boil for about 10 minutes (add more water if necessary) so that it makes a light syrup/caramel - and pour onto a small plate.

Put the ale and butter in a large pan and heat until the butter is melted then whisk in the ground almonds and caster sugar.

Whisk together the buttermilk, eggs and vanilla extract and add to the ale mixture.

Sieve the plain flour, cinnamon and bicarbonate of soda into the batter and whisk in, then add the sultana / peel / zest / fruit / rum mix and combine.

Transfer immediately into the cake tin and cook for about one hour to an hour and a quarter.

To make the icing, whip the cream to stiff peaks then fold in the icing sugar and lemon juice.

Combine this mix with the cream cheese and cooked zest then put the icing into the fridge

To make the apricot glaze, put the Jam and water into a small pan and bring to the boil.

To finish and decorate:

When the cake comes out of the oven, allow to cool in the tin completely and then remove from the tin and brush generously with the apricot glaze. Leave the cake to cool completely.

Spoon the icing on top and smooth with a pallet knife.

Using a cardboard stencil of a cross dust the top with cocoa powder.

Blackberry Cheesecake


For the cheesecake:

175g ginger Biscuits
75g melted butter
175g blackberries
450g cream cheese
150g caster sugar
1 tsp vanilla extract
4 medium sized eggs, lightly beaten

For the topping:

1 grated medium sized British apple
85g blackberries
40g sugar
dash of calvados
dash of water
1tbsp cornflour
2tbsp water

Tip: Reserve a handful of blackberries for decoration

You will also need a 7 inch base lined spring form tin.


For the cheesecake:

Whizz the biscuits in a food processor or bash them in a bag, combine with the melted butter and press into the bottom of a greased and base lined spring form tin.

Scatter the blackberries evenly on the biscuit base

Beat the cream cheese, sugar and vanilla extract together and gently add the eggs- mix until smooth and creamy.

Pour into the Tin and bake at 180 degrees for 50mins - the middle should have a slight wobble

Whilst baking make a sauce/topping for the cake.

For the topping:

In a small pan bring the apples, blackberries, sugar and brandy to the boil

Mix the cornflour and water together and add to the boiling mix- simmer for 1 minute and set aside to cool.

When the cake comes out of the oven- cool for ten minutes in the tin before running a knife around the edge

When cool, spread the Topping on top and dust with Icing sugar, serve at room temperature.

Tip: Why not experiment with different biscuits and cookies of your liking for the base.


Leon Making Lemon Drizzle Cake


Leon Making Chocolate Chili Cheese Cake


Leon Making Pina Colada Roulade