Login Form

Registered Users will be shown additional menu items. Logging in should take you directly to Lock Down Diaries.


Not a definitive list - but definitely some of our favourites!


We'll add new ones, as and when, and wherever possible we've acknowledged the source and/or whoever recommended it. 


To be frank, it's very handy to refer to the recipes on the tablet or dreaded smartphone, when you are in the kitchen, cooking.

(with thanks to Nigella)


Chocolate Pear Pudding



Serves: 6-8


Drained pear halves from large (c 830g) tin

125 grams plain flour

25 grams cocoa powder (I'm not sure this is enough - experiment with more)

125 grams caster sugar

1 teaspoon baking powder

150 grams soft butter

2 teaspoons vanilla extract 

2 large eggs

¼ teaspoon bicarbonate of soda



*There's no way these dry ingredients on their own will make a 'soft dropping constituency'.  I added milk to mine (as per the lemon drizzle cake).  You'll need to experiment to see what works for you - I started with 70ml and added a little more to achieve the desired mix.




Preheat the oven to 200°C/180°C Fan and grease a 22cm / 8½ inch square ovenproof dish with butter.

Arrange pear halves on the base of the dish.

Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.

Spread the brown batter over the pears and bake in the oven for 30 minutes.

Let stand out of the oven for 5 or 10 minutes and then cut into slabs. Serve with chocolate sauce, cream or vanilla ice cream.



Download Recipe