We're baking up a storm this autumn. As part of our #MorrisonsBakingIt event, we’ve teamed up with @selasigb again who will be sharing some of his favourite baking recipes over the next couple of months.

Make sure you keep checking back for the full recipes! 

Jammy Dodgers

Makes 18 | 1 hour


For the biscuits:

  • 300g Plain flour
  • 170g Unsalted butter
  • 115g Caster sugar
  • ½ Tsp salt
  • 1 Tsp Vanilla bean paste
  • 1 Medium egg

For the jam:

  • 380g Fresh Strawberries, cleaned
  • 180g Jam sugar (pectin based)
  • Juice of one lemon
  • 1 Tsp Vanilla bean paste 
  • ½ Tsp salt

To make the biscuits:

  1. Rub together the flour and butter by hand until it resembles fine bread crumbs. Add in the sugar, salt and vanilla mix until combined. Avoid overworking the dough. Break the eggs into the mixture and bring together to form a smooth dough.
  2. Roll the pastry out thinly (0.5mm) between two silicone mats or parchment paper and chill (Freeze for 15 mins or refrigerate 30mins).
  3. Make the jam during the chill time (see method below).
  4. Preheat the oven to 180°C fan. Use a 6.5cm fluted cookie cutter to cut out 36 shapes. Bring the dough back together for more cut outs (be careful to not overwork the dough the second time around). Half the cut outs and using a 1cm heart shaped cutter, cut out hearts in the centre of 18 cookies. Place cookies onto a mat on a tray and freeze for 10 mins
  5. Bake for 9-10mins and allow to cool on the tray once baked.

To make the jam:

  1. Cook all the ingredients in a pan on medium heat for 20-30 mins or until temperature reaches 100-105°C.
  2. You can also test this by placing a side plate in the freezer. When the plate if frozen, drop a ¼ of a teaspoon of jam onto the plate. It should set within seconds as you push against it using your finger.
  3. Pour the jam into a bowl and cover with cling film ensuring the film is in contact with the jam and allow to cool.

To assemble the biscuits:

  1. Pour the jam into a piping bag. Pipe the jam in the circular motion in the centre of the bottom half of the cookie (side without the heart cut out).
  2. Place the heart cut out onto the jam base and press lightly, set aside.
  3. Repeat the process for the remaining biscuits. Serve with tea or as is.

‘M’ Chocolate Banana Mousse Cake


You will need a 15.5cm cake ring and 12cm/13cm cake ring. If you do not have cake rings, you can make the individual elements and plate immediately or assemble in a ramekin as you would below (no mirror glaze is needed in this case). See assembling notes below before you begin.

For the chocolate caramel:

138g sugar
1. Make a dry caramel

75g Morrisons double cream
15g liquid glucose
2. Warm the cream and glucose together and add this to the caramelised sugar.
3. Stir vigorously and allow to bubble for two minutes.
4. Take off the heat

Pinch of salt
1 tsp vanilla bean paste
5. Add into caramel

For the sponge:

55g Morrisons unsalted butter
80g Morrisons
6. Stir in the butter and chocolate until completely melted and mixed. Allow to cool

2 Large eggs

65g sugar
1. Whisk together

120g Morrisons dark chocolate
2. Melt

120g Morrisons unsalted butter
3. Melt and mix with melted chocolate
4. Mix together with whisked eggs.

30g Morrisons plain flour
50g Morrisons Pecan nuts, chopped
5. Fold flour into mix, line and fill your tray and bake at 160°C fan for 18 minutes

For the banana compote:

40g Morrisons unsalted butter
40g pectin sugar
1. Melt the butter and sugar until slightly caramelised

1 large banana. Peel and chop into cubes

Pinch of salt
2. Stir in the banana and salt and cook for a minute.
3. Take off the heat and allow to cool.

For the chocolate mousse:

Make the mousse an hour after freezing above layers (see assembling notes below).

112g simple syrup (Bring 120g water plus 120g sugar to a boil to make a syrup and weigh out 112g)
75g egg yolk
1. Whisk together the syrup and yolk over a bain-marie until doubled in volume
2. Take off the heat and whisk until double in size and cooled.

210g Morrisons milk chocolate
3. Melt chocolate and stir into the egg mixture above

390g Morrisons double cream
4. Whisk the cream to soft peaks and mix gently into the chocolate/egg mixture

For the biscuit decoration:

90g Morrisons unsalted butter
90g Caster sugar
0.5 salt
220g Morrisons plain flour
30g Morrisons cocoa powder
1. Rub all together to resemble fine breadcrumbs

1 Medium Morrisons Egg
2. Stir in the beaten egg and bring together to form a dough
3. Roll thinly between two sheets of parchment paper and chill for later use.
4. Use a 3cm cookie cutter and cut about 20 rounds.
5. Bake at 170c fan for 18 minutes.
6. Once baked, allow to cool for later use.

For the chocolate glaze:

(Make on day two)

60g Caster sugar
5g Morrisons cocoa powder
75g Water
88g liquid glucose
1. Mix the sugar and cocoa powder
2. Bring the water, glucose and above to a soft boil.

50g condensed milk
7g Gelatine leaf, pre softened in ‘cold’ water and strain
3. Add the milk and strained gelatine.

100g Morrisons dark chocolate
4. Pour warm mixture onto chocolate and mix together until smooth - Cover with film (ensure film is touching the glaze)
5. Use at 35°C- 40°C on frozen mousse.

To assemble:

Part One/Day One

  1. Use the 12cm ring to cut two circles from the cooled cake
  2. Cover the base of the 12cm ring with cling film.
  3. Place the first cake layer at the bottom of the ring.
  4. Top with the banana compote
  5. Top the banana compote with the second cake layer
  6. Top with 100g of the caramel and freeze for an hour or more. 
  7. Remove from the freezer after this time and release from the ring by passing a palette knife along the inner edge.
  8. Seal the base of the 15.5cm ring and fill ¾ up with the mousse. 
  9. Gently place the frozen cake/banana/caramel layer cake up inside down into the mousse and press lightly. Note: We are building the cake upside down. The move will be the top side once frozen and turned back.
  10. Use a big palette knife to level and scrape of any excess mousse.
  11. Freeze for 12-24hrs. 24 hours for best results.

Part Two/Day Two

  1. Make the glaze and allow to cool to temp stated in the recipe above.
  2. Remove the cake from the freezer, peel away the cling film
  3. Place the mousse cake onto a cooling rack over a dish with the mousse side up.
  4. Carefully use a blow torch to release the ring without melting the cake
  5. Freeze again for a few minutes and glaze on the rack by pouring the pre-made chocolate glaze in a circular motion onto the frozen mousse.
  6. Allow the glaze to drip off.
  7. Carefully lift the glazed cake onto a plate. 
  8. Neatly place individual baked biscuit discs all around the side of the cake.
  9. Decorate some more with grated chocolate
  10. Melt some chocolate and write ‘M’ - optional 😊.

Coco Pistachio Choux


For the Craquelin:


  • 75g unsalted butter
  • 90g demerara sugar
  • 70g plain flour
  • 20g Cocoa powder


  1. Beat together the butter and sugar until smooth
  2. Beat in the flour and cocoa powder
  3. Roll thinly between two sheets of paper and freeze (takes about 30minutes to harden)

For the Pate a Choux:


  • 70g Whole Milk
  • 70g Tap water
  • 50g Butter
  • ¼ tsp salt
  • 6g caster sugar
  • 80g Plain flour
  • 90g Whole eggs (About 2 medium eggs)


  1. Bring the milk to a gentle boil in pan
  2. Take off the heat and stir in the flour, beating vigorously to avoid lumps and return to the heat.
  3. Keep beating over low heat to dry out for a few minutes
  4. Transfer to a mixing bowl with a paddle attachment and beat on medium speed.
  5. When cool enough (about 50c), add in the eggs one at a time and continue to beat until smooth and silky.
  6. Preheat the oven to 200fan.
  7. Pipe blobs onto a pre lined tray.
  8. Remove the Craquelin from the freezer and cut rounds slightly bigger than choux batter using a cookie cutter.
  9. Place a frozen Craquelin atop each piped choux and bake @175fan for 20-25 mins until risen.
  10. Allow to cool and fill with pastry cream and blackberry jelly

For the Pistachio Paste:


  • 125g Pistachio (without kernels)
  • 125g Caster sugar
  • Pinch of salt
  • ½ Vanilla bean paste


  1. Roast the nuts in the oven for 20 minutes at 160fan.
  2. Make a dry caramel in a pan. When golden brown in colour, take off the heat and pour onto a silicon mat to harden
  3. Blitz together the nuts, hardened caramel, salt and vanilla until smooth and runny. 

For the Pistachio Cream:


  • 250g whole milk
  • 1 tsp vanilla bean paste
  • 15g Caster sugar
  • 15g Caster sugar
  • 20g Cornflour
  • 50g Egg yolk
  • 60g Pistachio Paste


  1. Heat up the milk gently (do not allow to boil).
  2. Whisk together until light and pour the warm liquid onto mixture.
  3. Place back on low/medium heat and stir until thickened and bubbling gently.
  4. Stir in the paste and cook briefly
  5. Pour warm mixture into a clean bowl and cover with cling film.
  6. Allow to cool and fill a piping ready to fill your choux.
  7. Fill with pastry cream and pistachio paste

For the Blackberry Jelly


  • 250g fresh blackberries (blend to a puree)
  • 5g gelatine


  1. Warm the puree
  2. Soften the gelatine in cold water for a few minutes. Squeeze out excess water from the softened gelatine and add into warm puree. Stir until fully melted.
  3. Leave to cool and set.
  4. Whip to loosen before using

For the whipped cream:


  • 150g double cream
  • 1tbsp icing sugar
  • ½ tsp vanilla paste


  1. Whip the cream with sugar and vanilla to soft peaks and pipe on to finish.

To assemble: 

  1. Pipe the pastry into the cooled choux
  2. Pipe in the jelly
  3. Spoon ½ tsp onto a plate and place the filled choux on top
  4. Pipe whipped chantilly and garnish with grated pistachio.

Souffle Cheesecake


  • 140g cream cheese
  • 65g whole milk
  • 45g unsalted butter
  • 4 egg yolks (70g)
  • 40g plain flour
  • 166g egg whites
  • 80g caster sugar


  1. Preheat the oven to 145*C (fan oven). Line a 6 inch cake tin with parchment paper.
  2. Add the cream cheese, whole milk and butter together in a bowl and cook over a saucepan of water until the butter is melted. Remove from the heat and allow to cool slightly.
  3. Hand whisk the yolks into the cream mixture until fully incorporated. Then add the flour and keep whisking to combine into the mixture. Strain the mixture through a sieve to further remove any lumps of flour and then set aside.
  4. Now onto the meringue. Begin by whisking egg yolks until it begins to foam. Add the sugar in 3 stages and keep whisking until it forms stiff peaks. Then gently fold the yolk mixture into the meringue. Add your mixture to your lined baking tin, fill to ¾.
  5. Place the cake tin in a large roasting tin and then add warm water to the roasting tin to halfway. Bake for 30 mins.
  6. Lower the oven temperature to 110*C after 30 minutes and open the oven door for 45 seconds to let out some steam.
  7. Close the oven and bake for a further 30 minutes. Once baked, carefully remove from the baking tin and serve.

Spiced Chocolate Tart


For the pastry:

  • 125g unsalted butter
  • 90g icing sugar
  • 30g ground almond
  • 0.5 salt
  • 5g vanilla bean paste
  • 220g plain flour
  • 30g cocoa powder
  • 1.5 Tsp ground mixed spice
  • 1 Medium egg, beaten

For the caramel:

  • 265g sugar
  • 150g Double cream
  • 30g liquid glucose
  • Pinch of salt
  • Vanilla bean paste
  • 110g Unsalted butter

For the ganache:

  • 200g Double cream
  • 25g liquid glucose
  • 200g Milk chocolate
  • 55g unsalted butter, cold
  • 1 Tsp ground cinnamon (Alternatively infuse the cream with one cinnamon stick)

For the tuille:

  • 45g unsalted butter, room temp
  • 50g icing sugar, sift
  • 50g egg whites
  • 45g plain flour
  • 6g cocoa powder
  • 1.5 Tsp nutmeg

To make the pastry:

  1. Make a dough in order as ingredients appear and chill. Rub all the dry together until they resemble fine breadcrumbs. Bread in the eggs and form a dough.
  2. Chill for 30 minutes. Line pastry case and bake for 18-20 minutes ‘165C fan.

To make the caramel:

  1. Make a dry caramel.
  2. Warm and glucose and cream together. Add to the caramelised sugar and stir. Cook until temp reaches 105c.
  3. Add some salt and vanilla and allow to cool. Once cool enough (30c) stir in the butter until melted and cover with film.

To make the ganache:

  1. Warm cream and glucose together (do not let it come to a boil).
  2. Melt the chocolate and mix in with the cream mixture until smooth and shiny. Stir in the butter and cover until ready to use.

To make the tuille:

  1. Beat the sugar, nutmeg and butter until smooth.
  2. Gradually add egg whites and flour in rotation and stage (paste).
  3. Spread onto a silicon mat using hand cut out stencil and bake at 170 for 6 minutes. Shape whilst still warm.

To assemble:

  1. Fill pastry case with caramel. Cover with cooled ganache. Sprinkle with some cocoa powder, and decorate with tuille.