Stellar ‘Bakers Dozen’ Giveaway!

Stellar Bakers Dozen Competition

I’m SO excited to announce that the fantastically lovely people over at Stellar have been kind enough to give me a complete set of James Martin’s new ‘Bakers Dozen’ cookware to giveaway to one of you lucky blighters!

That’s right, the ENTIRE set! That’s 13 pieces of superb, heavy quality cookware worth over a whopping £260!!

The prize includes:

- Small baking Tray
- Large baking Tray
- Small Roasting Tray
- Large Roasting Tray
- Square Cake Tin
- Rectangular Cake Tin/Roasting Tray
- Round Springform Cake Tin
- Square Loose Bottomed Cake Tin
- 2lb Loaf Tin
- 3lb Loaf Tin
- Swiss Roll Tin
- Muffin/Cupcake Tin
- Loose Bottomed Flan Tin

So! Fancy getting your hands on this unbelievable prize? It’s simple.


All you have to do to enter is one of the following options.

1. Like the KitchenMason Facebook Page & share the photo pinned to the top of the timeline

2. Follow @KitchenMason & @StellarCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed.

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress  (on the right hand side of the page) and leave a comment on this post to say you’ve done so.


And it really is that easy!

Competition is open to UK residents only and closes on Saturday 21st June at 2pm.

The winner will be announced on both Facebook & Twitter shortly after.

Good luck lovelies!

Miss KitchenMason

Cookie Dough Fudge & Judge Giveaway!

Cookie Dough FudgeThe lovely John Whaite has only gone and published another book! John Whaite Bakes At Home. And I must say, it’s absolutely beautiful from start to finish. After pawing over the pages for the first time, I saw this little beauty and knew it was the first recipe I was going to make from this delightfully charming book.

Cookie… dough… fudge. Oh yes, you heard me. All in one amazing piece. Sounds epic right? Well it bloomin’ well is!

Here is what you will need to make about 25 drool inducing pieces.

For The Cookie Dough

  • 75g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 40g Light Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Golden Syrup
  • 125g Plain Flour
  • 75g Dark Chocolate Chips *

For The Fudge

  • 150ml Whole Milk
  • 150ml Double Cream
  • 250g Golden Caster Sugar
  • 100g Light Brown Soft Sugar
  • 100g Unsalted Butter, cubed
  • Pinch Salt


  • 20cm/8″ Square Cake Tin (or silicone)
  • Sugar Thermometer

*Don’t be tempted (as I almost was) to switch out the dark chocolate chips to milk chocolate. The fudge is already so sweet that you actually need the bitterness of the dark chocolate to cut through it. It just works, trust me.

Grease & line your cake tin with baking paper if using a metal tin.

To make the cookie dough, put the butter & sugar in the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until light & fluffy.

Cookie Dough FudgeAdd in the vanilla and golden syrup then mix well. Sift in the flour, add the dark chocolate chips and mix until a firm dough forms.

Cookie Dough FudgeRoughly divide the dough into 25 portions and roll into little balls. Place on a baking tray and pop into the freezer for at least 30 minutes.

Cookie Dough FudgeMeanwhile, let’s crack on with the fudge.

Put all the ingredients (except for the salt) into a large, heavy based saucepan.

Cookie Dough FudgeOk, it doesn’t look pretty now, but just you wait!

Place over a medium heat and stir occasionally until everything has dissolved. Bring to the boil and allow to bubble until it reaches 118°C on a thermometer. (About 15-20 mins or so.)

For details on how you could win your very own Judge 3 in 1 digital scale & thermometer (plus other goodies!) see the end of this post.

Cookie Dough Fudge

Cookie Dough FudgeWhen it has reached temperature, remove from the heat and stir in the salt.

Cookie Dough Fudge

Cookie Dough FudgeAllow to cool for a minute or two then give it a stir and pour into the prepared tin/silicone mould. Spread out evenly using the back of a spoon.

Cookie Dough FudgeThen take the cookie dough balls out the freezer and evenly dot them into the fudge.

Cookie Dough FudgeLeave to set at room temperature. (To be sure, leave for a couple of hours or better yet, overnight.)

John advises not to put this in the fridge as it will sweat and generally not end up being very nice.

Once the fudge has set, slice into 25 pieces and store in a metal tin lined with baking paper.


Cookie Dough FudgeI mean, isn’t that a thing of beauty? Definitely something you will want to share with friends, family & co-workers. Take it from me, you ain’t eating all this yourself! You’d probably land yourself in some sort of sugar induced food coma!

But seriously, the surrounding fudge is so beautifully soft & sweet, then you bite into the cookie dough and those dark chocolate chips… just little bites of pure, indulgent, heaven!

If you are going to treat yourself to a new cook book in the near future, I would put John Whaite Bakes At Home at the top of your list. It’s filled to the brim with his delightfully creative & alluring sweet and savoury bakes. And not to mention his writing style which is exquisitely charming. If I dare say it, it’s even better than his first book!

Judge Competition April 2014

Previously in the post I mentioned this fabulous Judge 3 in 1 digital scale & thermometer. As you can see, it’s an extremely useful & versatile gadget to have in the kitchen! It was particularly handy when making this fudge, as you can actually set an alarm to go off when it reaches your desired temperature, how awesome is that?! So even if you are distracted by a million and one other things, your fudge or even your Sunday roast won’t be ruined thanks to this fab piece of kitchen tech.

Courtesy of the lovely folks over at Judge, one of you lucky lot will win a fantastic 3 in 1 digital scale & thermometer along with a complete range of the new, eco friendly BioChef utensils, a non-slip oven mitt & a non-slip pot holder.

All you have to do to enter is one of the following two options.

1. Like the KitchenMason Facebook Page & share the photo pinned to the top of the timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed.

And it’s as simple as that!

Competition is open to UK residents only and closes on Saturday 17th May at 2pm.

The winner will be announced on both Facebook & Twitter shortly after.

Well I hope you enjoyed the post this week my lovelies, until next time – good luck!

Miss KitchenMason

Win Tickets to The Cake & Bake Show!

Cake & Bake Show Manchester 2014 CompetitionHello my lovelies, I have an exciting competition for you! One lucky person will win a pair of tickets to The Cake & Bake Show in Manchester!

The show takes place next weekend from Friday 4th April to Sunday 6th April and tickets are valid for any one of these days.


It’s quick & easy, all you need to do is:

LIKE the KitchenMason Facebook page


SHARE this competition photo



Competition is open to UK residents only and closes tomorrow on Sunday 30th March at 8pm. The winner will be announced on the KitchenMason Facebook page shortly after.

So get Liking and Sharing – Good luck everyone!

Miss KitchenMason


Ginger & White Chocolate Tart & ‘John Whaite Bakes’ Competition!

Ginger & White Chocolate TartI spied this recipe in the John Whaite Bakes (GBBO 2012 winner) recipe book a while ago and have wanted to make it ever since. Having still not come up with an excuse to make it, today I thought well sod it. I want to eat it. Isn’t that a good enough excuse?!

Here is what you will need to make this simple yet beautiful dessert. (Serves approx 8-10)

  • 400g Gingernut Biscuits
  • 100g Salted Butter
  • 400g White Chocolate
  • 400g Double Cream*
  • 2 Eggs


  • a 10″ loose bottomed flan tin

* FYI 400g of double cream is the same as 400ml.

First things first – preheat your oven to 150°C.

In a food processor, blitz the biscuits along with the butter until you reach a fine crumb/sandy consistency.

Tip the lot into the flan tin and press into the base & sides with the back of a spoon. Pop into the fridge until needed later.

Ginger & White Chocolate TartChop the white chocolate and throw into a large glass bowl.

Gently heat the cream until it starts steaming (right before boiling point) then pour over the chocolate.

Ginger & White Chocolate TartAllow to sit for a minute then, using a whisk, stir the mixture until thick and smooth. Leave to cool for 5 minutes then beat the eggs and mix into the cream.

Ginger & White Chocolate TartSet the prepared base onto a shelf in your oven, then carefully pour the cream filling into it. It’s far easier to do it this way rather than having to move it when full – making it highly likely you will spill some over the edge. (Much like I did!)

Ginger & White Chocolate TartBake for about 35-40 minutes until set. (It will have a slight wobble to it but will feel slightly firm when pressed in the centre.)

Allow to cool completely in the tin before attempting to remove.

Ginger & White Chocolate TartAnd it’s literally as easy as that! Keep this beauty in the fridge until you’re ready to serve with lashings of yet more cream!

In other exciting news, how would you like to get your mitts on a signed copy of John Whaite Bakes?

John Whaite BakesThat’s right. One of you lucky lot will win a copy of John Whaite’s debut recipe book, signed by the man himself!

All you need to do to enter, is leave a comment on this post stating why you should win.

And that’s it!

Competition is open to UK Residents only (sorry everyone else!)

Ends on Sunday 15th December at 2pm. The winner will be announced later than day.

Hope you all enjoyed the post and good luck my lovelies!

Miss KitchenMason

Jordans Cereals Giveaway!

Yep, that’s right! The lovely folks over at Jordan’s Cereals  have decided to put me in charge of giving away some tasty goodies to one of you hungry lot!

The same goes with this as it does with everything I share though… I wouldn’t post about it unless I use/make it myself! I actually eat Jordans Chunky Traditional Porridge every morning. It’s fantastic! Not only is it super healthy – supplying me with a daily dose of oatmeal, (great for digestion)  it fills you up all the way until lunch time. Oh, and its tasty too! Especially when you add a couple of  cheeky teaspoons of golden syrup. Now let’s be honest, what more could you ask for from a cereal??

Now Jordans has just released a few new product ranges, the ones I have to give to you lovely peeps are from the Country Crisp & Absolute Nut Bar ranges.

(Check out their other new range here: Super Granola)

Pictured above is what you lucky folks can get your mitts on! A box of Luxury Absolute Nut Bars and a box of Country Crisp Cereal.

All you have to do is head on over to the KitchenMason Facebook page, share the above photo (which will be pinned to the top of the page) and
“Like” KitchenMason. It’s that simple!

NOTE: Don’t forget to change your “share” to public so I can see it on your profile. (You can find the option directly to the left of the “share link” button.)

The competition will close on Saturday 1st December 2012 and a winner will be chosen and announced via the KitchenMason Facebook page. So keep your eyes peeled, it could be you!

UK residents only.

Good luck guys!

Miss KitchenMason