Ricky Murray

Cooking good food on a budget and full flavours



Carrot And Walnut Cake

I always make this is bulk and it makes about 3 loaf cakes or one big cake.

14oz (400g) plain flour

5 eggs

2Tbsp cinnamon

2Tsp bicarb

16oz (453g) carrots, grated

5oz (141g) walnuts, broken

19.4oz (550g) sugar

16floz vegetable oil

1tsp nutmeg

Pre-heat oven to 160c (gas 3).

Mix everything together in a large mixing bowl apart from the carrots and walnuts until well combined, then stir in the walnuts and carrots.

Line a loaf tin or a large cake tin with baking paper, pour in the mixture and bake for about 1 and a half hours, insert a knife to check if its done (should come out clean if its ready).

If using the loaf tin then repeat until you’ve used all the mixture.

Allow to cool or enjoy nice and warm.


New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.


choco filo


Almond and apricot samosas

Now and again I feel like something sweet or a dessert so I made some almond and apricot samosas and they’re super quick, cheap and scrummy.

1 packet or spring roll pastry

1 egg, beaten

3.5oz (100g) butter

3.5oz (100g) caster sugar

1 egg, beaten

3.5oz (100g) ground almonds

0.35oz (10g) flour

Pre-heat deep fryer to 180c.

To make the frangipane, cream the butter and sugar until aerated and fluffy, gradually beat in one of the eggs. Mix in the almonds and flour then mix lightly.

Open the pastry packet and cut in half lengthways (cover with a damp cloth to stop it drying out).

Take a piece of pastry and pipe or spoon a little of the filling onto the pastry (just like in my chicken samosa recipe, refer back to that), fold diagonally 3-4 times to form triangular parcels (bushing with the beaten egg to seal.

When you get the end, brush the exposed edge with beaten egg, fold over and seal.

Deep fry for 4-5 minutes until evenly golden brown.

Hardly any cooking involved.

Enjoy.Almond samosa.jpg


Cinnamon churros with an apple and cinnamon dip and a luxurious chocolate dip

These really do answer any sweet tooth that comes along!! Big big favourite in my family and friends and always getting asked to make them

Apple & cinnamon purée 
5-6 apples, peeled and cored, sliced

2tsp cinnamon 

100ml water
Chocolate sauce
7oz dark choco chips

3tbsp golden syrup

3 1/2floz whole milk

3 1/2floz double cream

1tsp vanilla extract 
2oz butter melted

1tsp vanilla extract

250g plain flour

1tsp baking powder

12floz boiling water

2oz caster sugar & 2tbsp cinnamon mixed
To begin with make the apple purée, put all the ingredients in a pan and simmer for 10-15 minutes, and purée with a hand blender or processor, set aside for later.

Pre-heat deep fat fryer to 180c.

Place the boiling water, melted butter and vanilla extract to a jug, mix well, sieve the flour and baking powder into a large bowl then pour in the contents of the jug, beat with a wooden spoon until no lumps remain and leave to rest for 15-20 minutes. While that’s resting make the chocolate dipping sauce, place all ingredients into a pan and slowly heat while stirring until you have a glossy sauce. To fry the churros you can use a piping bag or a spoon dipped in hot water each time will work, I used a piping bag. Pipe about a 3inch length of dough into the hot fat and cut off with a pair of scissors, fry until golden brown and remove with a slotted spoon and repeat. Sprinkle with a little of the sugar and cinnamon mix and enjoy. You’ve done the cooking so let the washing wait 🤣

Dads coffee and walnut cake 

My dad loves to have a slice of coffee & walnut cake with a coffee while reading the paper, so when I got a call asking me to make him one I wasn’t surprised. Moist and very tasty and I don’t like coffee really but I do like this.

8oz unsalted butter, room temp (little extra for greasing

8oz caster sugar

4 eggs

1 1/2 floz strong espresso coffee (cooled)

8oz self-raising flour

2 1/2oz walnut (broken up)

4 1/2oz unsalted butter (room temp)

7oz icing sugar 

1 1/2 floz strong espresso coffee (cooled)

Handful of whole walnuts to decorate 
Preheat oven to 180c (gas 4).

In a bowl, beat the butter and sugar together until light and pale. Add the eggs one at a time and beat until well incorporated before moving on to the next egg. Add the espresso and mix well. Next add the walnuts and flour, mix everything well to combine everything completely. Pour the mixture into a lined and greased cake tin (I use 8″). Place in the oven to bake for 20-25 minutes or when a skewer is inserted in the middle it comes out clean. Remove from the oven and tin then allow to cool completely on a wire rack. While that’s cooking make the butter cream topping by beating the butter and icing sugar together until light and very pale, fold in the espresso. When the cake is cool spread over the topping and decorate with the walnuts.

The best chocolate brownies

A treat for the weekend and you don’t get anymore indulgent than this! These chocolate brownies are the best!
7oz unsalted butter

12oz dark chocolate chips

3 medium eggs

9oz unrefined dark muscovado sugar

2oz self raising flour 
Preheat oven to 190c (gas 5) and lime a square tin with baking paper.

Melt the chocolate and butter in a bowl over a pan of boiling water.

Whisk the eggs until they’re pale and fluffy then whisk in the sugar until thick, gently fold in the chocolate.

Sieve and fold the flour into the mixture is smooth.

Pour it into the lined tin, bang on the work surface to make sure it’s in all the corners.

Bake for 25-30 minutes until the top has an almost paper thin crust.

After cooking allow to cool and then cut.

Twist on a bread and butter pudding

For a sweet homely treat why not try my Twist on a bread and butter pudding with a homemade caramel sauce 
3 croissants, cut into pieces

1 banana, sliced

2oz sultanas 

12floz whole milk

2floz double cream

2 eggs 

2oz sugar

1tsp vanilla extract 

1/2tsp cinnamon powder

1/2oz ground almonds
For the caramel

3oz butter

7oz sugar

4 1/2floz double cream, room temp 
Pre-heat oven to 180c (gas4).

Grease a small oven dish ready for baking.

Put the milk and cream into a high sided pan over a medium heat and bring to scalding point (just before it starts to boil) don’t let it boil, remove from the heat and stir in the vanilla and cinnamon. 

In a mixing bowl, beat the eggs and sugar together until pale. 

Slowly add the milk mixture to the eggs while whisking constantly until incorporated, strain your custard into a separate bowl if needed. Next chuck your croissants in along with the bananas and sultanas and let them soak a little of the custard up.

Pack all this into the oven dish and top up the custard to the very top, push down a little and sprinkle over the ground almonds.

Into the oven for 30-40 mins or until the custard has set and golden brown.
While that’s cooking, make the caramel its simple, in a heavy bottom high sided pan over a medium to high heat add the sugar and with a plastic spatula stir continuously until melted. Add the butter and keep stirring, this can spit and crackle to step back, add the double cream while stirring. Simmer until it’s the thickness you want and serve.

Keylime pie

Me and my partner often get invited over to a mutual friends house for a coffee and treat so when we got there this time and she had done keylime pie I was more than happy!! We always swap recipes and talk food so she gave me this recipe to share and it’s a must have!

4 egg yolks

Zest of 4 limes

1/2 cup fresh lime juice

One tin of condensed milk

Half a pack of plain digestives

5tbsp butter, melted

Put the digestives in food processor with the melted butter and whizz until combined. Press the biscuit mixture into a lightly greased round tin to create the base.

Bake for 8 minutes at 160c (gas 3).
Put all wet ingredients in a bowl and whisk everything together. Pour over the biscuit base then pop back in the oven and bake for further 15 to 20 minutes. Garnish with whipped cream when pie is cooled and sprinkle lime zest over the top.

If you have any ingredients left over like she had then you can always make mini ones for a rainy day.

Credit to Tracey Ramsey.


Valentine’s cake

If you like scones you will love this as the dough is a scone mixture. Quick to make and looks good. oozing with strawberry jam.

8oz self-raising flour
1tsp cornflour
1/2tsp salt
1oz butter
2tbsp caster sugar
6floz milk
2-3tbsp strawberry jam

Pre-heat oven to 200c (gas 6).
Mix together the flour, cornflour and salt and then rub in the butter until it resembles breadcrumbs.
Stir in the sugar and add the milk until a soft dough is formed (you might not have to use all the milk).
Lightly knead on a floured surface until the dough is smooth.
Roll out into a rectangle and about the thickness of a pound coin, spread the jam all over the dough equally.
Roll up the dough from the longest side like you would a Swiss roll. Bring the ends together, nip and just adjust it and shape a heart.
Make small incisions all over the surface. Brush the top with milk.
Bake in the oven for 15-20 minutes until golden brown and the jam is oozing out.




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