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John
Love your blog thank you.
I have a love of cakes of all types. Nothing beats butter in baking but now for health reasons I have to reduce my fat intake. Can you recommend the next (healthier) best thing that is a good butter substitute?
Thank you
John
Jane Coupland
Hi John, thanks for your comment, much appreciated, I love creating the recipes and photogrpahy for my blog.
Regarding a healthier alternative to butter for baking cakes…. I’m going to be honest and say that as one persons’ view of what constititutes healthy can differ widely from somebody elses view, I don’t feel qualified to make a call on a healthier alternative to butter. Alternatives will involve different ingredients, not all as easily recognisable as those in butter, so it is very much a judgement call. I can tell you that using ‘low fat’ margarines and butter alternatives will mean that there is likely a higher water content so the bake will not necessarily turn out as well as expected. Give a few different options a try and if you find one that you are happy with I’d love to hear about it. Sorry I can’t give a more definitive answer. My honest advice – bake, enjoy in moderation and give plenty away – it keeps you healthier and brightens up somebody elses day in the process.
Rich Hoyle
Hi Jane,
I’m from Milton Keynes and like to think I’m a pretty avid cook (my friends and family can vouch for this!) I love discovering these little gems of websites. My dad picked up some venison from a farmer’s market the other day so I’m going to make your Venison Pie with Bacon and Mushrooms this Sunday. You’re right in saying that venison is a bit of a treat. It’s a little pricey but we barely ever have it. And the cost helps to keep the farm shop open.
Thank you for this website. I’ll bookmark it in my web browser and be sure to check out your other wonderful delights.
Warm regards,
Rich
Jane Coupland
Lovely to hear from you, Rich. I hope that you enjoy the pie – making me a little envious to be honest. I always prefer buying meat from farm shops and butchers instead of the supermarket – they are the experts 😉
Deborah
Hi Jane. Your latest cake (Mexican Mocha Cake) looks truly scrumptious. Amazing combination of warm spices and very chocolatey. Coffee flavoured cream soooo delicious! Which brand of ancho chilli powder did you use? Where purchase from? I can only find the Steenbergs brand. All searches come back with just mild chilly powder but I would like to use ancho chilli powder.
I’ve also got on my baking list your cinnamon apple cake and sticky ginger cake! I’ll be in kitchen heaven permanently over next few weeks. 🤣🤣🍁🍂😋. Look forward to hearing from you. Happy baking. Have a great weekend. Deborah
Your
Jane Coupland
Hey there Deborah, so pleased to hear you like the sound of so many of my autumnal cakes right now! I used Old India ancho chilli powder wihich i picked up on Amazon. It’s mild, with slightly smoky undertones. If you can’t find it then kashmiri would be the next best option. Hope that helps.
Julie RB
Hello – I am in NC – USA. Do you ever produce your recipes in US measurements – or in addition to metric?
Jane Coupland
Hi Julie, I made a decision not to, largely because cups are not an accurate way of measuring ingredients for baking. I highly recommend buying a set of digital kitchen scales to make it possible to make my recipes, but if you can’t do that please do let me know which recipes in particular you are interested in and I’ll do my best to give you an ‘accurate’ conversion…