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2 weeks ago | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
When your literal job is to create and develop recipes all day, it’s unsurprising that there are times when I’m simply not in the mood to spend even a minute more in the kitchen. As much as I love what I do, there are situations where dessert is needed, I still want to make something, but the thought of creaming butter and sugar, lining cake tins or rolling out pastry is the last thing I want to do.
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4 weeks ago | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
I love choux pastry. It seems to scare people a little bit and I can understand why. Making sure you get an airy hollow puff and not something dense and soggy takes a bit of practise but once you’ve cracked it, you’ll realise it’s a lot more straightforward and quicker to make than other pastry types, especially as it doesn’t require any chilling time or the need to keep all the ingredients cold. Just pipe some blobs, whack them in a hot oven and you’re halfway there.
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1 month ago | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
Hello strawberry season!…And hay fever season *cries*. Sending love to all those currently suffering with endless sneezing and a permanent stuffy nose. Hopefully this cake makes us feel a teeny bit better. This week I’m back with another single layer cake; if you’ve been here for a little while you’ll know that my love for them knows no bounds. Who needs extra layers when you can just pile one high with a mountain of cream and fruit.
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1 month ago | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
Hello and welcome back to Extra Sweet Things, an additional newsletter at the end of the month just for paid subscribers. This week, I’m sharing some recent bakery finds, my favourite meals of the month and a recipe for wild garlic and feta scones. Let’s jump right in!One major perk about living in London is the sheer number of new restaurants, bars, bakeries and pop ups that are constantly opening.
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2 months ago | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
I’ve never made a proper baked alaska. By ‘proper’, I mean using the traditional method of assembling the components upside down in a large cling filmed lined bowl, filling with a tub of ice cream, somehow finding enough space in the freezer to firm it up (hint, there’s never enough space) and then covering completely in meringue. There’s something about the sheer size of them that has always felt a little overwhelming; how do you cut and serve without making a mess?
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2 months ago | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
Welcome back to Sweet Things! If you’re new here, it’s very lovely to have you. We’ve had about 7 days of consistently blue, sunny skies here in London and it’s put such a spring in my step. London is a city that thrives in the sunshine; despite it still being a little chilly, you’ll find that everyone is a bit more laid back, people actually smile at you, parks are packed and there are just good vibes all round. It makes me very excited for summer.
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Mar 29, 2025 | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
I should make more bread. This is a thought that pops in my mind every so often, usually after I’ve eaten a particularly good bun, focaccia slab or doughnut. Bread might just be one of my favourite carbs, second only to rice, and I’ll unashamedly admit that I eat it in one form or another most days of the week.
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Mar 14, 2025 | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
Hello friends, I’m writing this weeks newsletter sipping my third hot drink of the day. Slightly unusual for me at this time but I’ll blame it on the frosty temperatures. I’m typically a coffee in the morning kind of person (black Americano please), but once we get to about 3pm, especially on a laptop heavy day, the kettle goes on, I make the switch from coffee to tea and there’s a rummage of the biscuit tin. I typically have biscuits on deck at all times.
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Feb 28, 2025 | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
Hello and welcome back to Sweet Things. Well done on making it to the end of the month! Signs of spring have put me in a rather good mood. I still find myself leaning towards cosy flavours, beige foods and warming spices but the anticipation of longer, sunnier days brings me lots of joy. This week I’ve got a recipe for a banana cake. It goes without saying that banana bread and banana cake are not the same thing. They give two very different vibes and there’s a time and place for each one.
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Feb 17, 2025 | 
benjaminaebuehi.substack.com | Benjamina Ebuehi
One of the many joys of summer is all the excellent ingredients it gives us to bake with. Peaches! Nectarines! Apricots! And the focus of this weeks recipes, cherries! But we before we get there, I’ll catch you up on what I’ve been up to recently. I spent a few days in Naples last week and it was my first time visiting. Although it’s not as picturesque as Florence or Sicily and most people just use it as a pit stop on the way to Amalfi, I had a great time and ate very very well.