Frugal Living

Cheap and easy, family friendly recipes that can be made in bulk, repurposing ideas, make not waste projects, cheap and easy ideas for things to make for your home and children.

A Glut Of... Lemons - Baked Lemon and Ginger Cheesecake


Lemon & Ginger Cheesecake  

This baked cheesecake recipe has a ginger nut crumb base and a lemon ricotta top. Instructions for making ricotta cheese at home can be found by clicking here.

The Base


  • 60g unsalted butter
  • 120g ginger nut biscuits


  1. Crush the biscuits into crumbs - I put them in a bag and use the rolling pin to do it.
    Biscuit Crumbs
  2. Melt the butter in a pan
    Melting Butter
  3. Stir in the biscuit crumbs
  4. Press the crumbs into the bottom of a well greased 8" pie dish
    Biscuit base ready to chill
  5. Place in the fridge to chill whilst preparing the topping

The Topping


  • 250g ricotta cheese
  • small container (approx 140ml) sour cream
  • 1 beaten egg
  • 50g icing sugar
  • Juice and finely grated rind of 1 lemon


  1. Place all the ingredients into a food mixer/blender and mix until smooth.
    cheesecake topping mix
    mixed topping
  2. Pour onto chilled biscuit base
    ready to bake
  3. Bake in oven for one and a quarter hours.
  4. Turn off the oven leave the door closed and leave the cheesecake in the oven to cook in the residual heat for another hour and a half.
  5. Once cold chill in the refridgerator.

Posted by OneProudMomma at Saturday, July 31, 2010 5:38 AM
Edited on: Saturday, July 31, 2010 5:41 AM

A Glut Of... Lemons - Lemon Drizzle Cake


This is the recipe that is usually responsible for me ending up with a glut of lemons. I go to the supermarket thinking "I'll pick up a lemon and make a lemon drizzle cake" and end up coming out with a bag full because it works out cheaper to buy them in bulk. That happened again today - I went to check out the "oops" fruit and vegetables and there was a bag of lemons tempting me for the grand price of 39p. Lemon drizzle cake here we come! LOL


Lemon Drizzle cake is incredibly easy to make. I usually triple the ingredients and make three cakes at a time, then I have one to eat now and two to freeze. It works out much more economical that way as the cakes have to bake for 1 hour.



  • 110g soft butter or margarine
  • 170g self raising flour
  • 170g caster sugar (or granulated if you don't have caster)
  • 4 tbsp milk
  • grated rind from a large lemon
  • 2 eggs


  1. preheat oven to 160c
  2. grease or line a 2lb loaf tin
  3. put all the ingredients into a bowl and beat until smooth
  4. pour into loaf tin
  5. bake for 1 hour (if cake is looking brown after 40 minutes then cover with tin foil for last 20 minutes)
  6. leave to cool a little and ice whilst still warm



  • 4 tbsp icing sugar
  • juice of large lemon


  1. sieve icing sugar
  2. stir in lemon juice to create thick syrup
  3. prick top of cake with fork
  4. spoon icing over cake
  5. leave to set
Posted by OneProudMomma at Wednesday, July 28, 2010 3:58 PM

Rice Crispie Marshmallow Square Recipe


The following recipe makes 18 2" x 4" squares weighing (approximately) 36g each - the same weight as a single pack of Kelloggs Rice Krispie Squares.

My children absolutely love the Rice Krispie squares but even when you buy them in a multi-pack it works out at 25p a pack. This recipe is just as sticky, has just as much chocolate and costs only 12p per portion. It could be made even cheaper if you wanted to melt a chocolate bar and drizzle that over the Crispie Squares instead of using chocolate chips. The image below shows less than half the amount made, and cut into half size portions (2" x 2" squares).

Marshmallow rice crispie squares  

Quantity 18 x 36g portions
Total Cost £2.17
Amount Per Portion 12p

These costs are based on shopping at Tesco and spending the following

Rice Snaps (600g) £1.30
Tesco Marshmallows (200g) 68p
Silver Spoon Cakecraft Milk Chocolate Chip (100g) 75p


Ingredient Metric Measure
Rice Snaps 200g
Marshmallows 400g
Chocolate Chips 50g

Marshmallow Crispie Recipe Ingredients


  1. Line a 12" by 12" cake tin with greaseproof paper, both the base and the sides. This is essential as the mixture is really sticky and cannot be turned out of the tin like a cake. - Not even a non-stick one!
    Lined cake tin
  2. Empty the marshmallows into a pan and melt over a low heat. Keep stirring to make sure the marshmallows don't catch and burn on the bottom of the pan. They will eventually look something like this -
    Melted Marshmallows
  3. Remove from the heat and stir in the Rice Snaps. Spoon the mixture into the lined cake tin and press flat. - This can be tricky because the mixture is so sticky, I use the back of a fish slice to do it.
  4. Sprinkle the chocolate chips over the mixture (or drizzle melted chocolate). Press the chocolate chips gently into the mixture so they stick.
    Crispie cake mixture
  5. Leave to set.
  6. Once the mixture has set it will still be sticky! Lift the Crispie cake out of the tin and using a large bladed sharp knife (I use our carving knife) cut into squares.
  7. Peel the individual pieces away from the paper and store in an airtight box until needed. I'm not sure if this freezes or how soon it needs to be consumed after making, I think 48 hours is the longest this has ever lasted in our house before being eaten up!

Marshmallow Crispie Cakes

Posted by OneProudMomma at Thursday, May 06, 2010 7:25 PM

12" (27cm) Butterscotch Tart


The quantities given here are enough to fill a 12" (27cm) pre baked pastry case. Instructions for making the pastry case can be found by clicking here.

A case this size would provide 12 servings.


Quantity 12 Slices
Total Cost (including pastry case) £1.43
Amount Per Serving 12p

Costs based on shopping at Tesco and spending

Tesco Value Baking Margarine (250g) 44p
Tesco Demerara Sugar (500g) 76p
Tesco Value Plain Flour (1.5kg) 43p
Creamfields 0.75% Milk (3l) £1.00


Ingredient Metric Imperial
Margarine/Butter 340 g 12 oz
Demerara Sugar 340 g 12 oz
Plain Flour 85 g 3 oz
Milk 225 ml 8 fl oz


  1. Melt margarine/butter in a pan. Add the milk and sugar and stir until dissolved.
    Butterscotch mixture before thickening
  2. Sieve the flour, and then sieve it again directly into the sugar mixture whisking continuously.
  3. Slowly bring to the boil, but keep stirring all the time.
    thickened butterscotch mixture
  4. Remove from the heat and pour into baked pastry case.
  5. Leave to cool and then place in the refridgerator to chill.
Posted by OneProudMomma at Tuesday, March 09, 2010 2:51 PM

Bulk Plain Pastry Recipe


This is a very simple, very versatile, shortcrust pastry recipe. It is not flavoured in any way so it can be used for savoury and sweet dishes. The quantity given below is enough for approximately 48 jam tarts or 2 large (27cm/12") flan cases.

The pastry doesn't have to be used all in one go, you can store some in the fridge or even freeze it. I tend to use it all in one go though, making 1 large flan and 24 tarts.

Mince Tarts

Quantity 48 tart cases 2 flan cases
Total Cost 41p 41p
Cost Per Case 0.85p 20.5p

Costs based on shopping at Tesco and spending

Tesco Value Plain Flour (1.5kg) 43p
Tesco Value Baking Margarine (250g) 44p
Tesco Value Table Salt (1kg) 23p


Choose either metric or imperial for your measurements, but don't mix and match!

Ingredient Metric Imperial
Plain Flour 350 g 12 oz
Baking Margarine 175 g 6 oz
Salt 2.5 ml 1/2 tsp
Cold Water 60 ml 2 fl oz


  1. Preheat oven to 180c (350f, gas mark 4)
  2. Grease the tins / flan dishes you intend to use.
  3. Sift the flour into a bowl, add the salt and rub in the margarine until the mixture resembles breadcrumbs
    Flour and Margarine Mixed To Resemble Breadcrumbs
  4. Mix in enough cold water, until the mixture resembles a soft, pliable dough.
    Pastry dough
  5. Roll out the pastry on a floured surface and cut into the required shapes for the tins/dishes being used.
    Tart casesFlan dish
  6. If you require a baked case, line the pastry with greaseproof paper before filling with baking beans. If you do not have baking beans use a dried pulse or rice.
  7. Otherwise place your filling in the pastry cases and bake in the oven.

The length of time in the oven will depend on what you are baking. The large empty flan dish will take around 25-30 minutes, the little tarts filled with jam or mincemeat will take around 15 minutes.

Posted by OneProudMomma at Tuesday, March 09, 2010 2:11 PM

Bulk Budget Flapjack Recipe

Quantity Made 18 pieces
Total Cost £1.23
Cost Per Piece 7p

Costs based on shopping at and spending
Tesco Baking Fat 500g 70p
Tesco Value Oats 1kg 59p
Miscellaneous Granulated Sugar 2kg £1.61


Choose one column for your quantities and stick to it. Imperial and metric don't mix!

Ingredient Metric Imperial Volume
Baking Margarine 500g 1lb 1 large block or 2 small blocks
Sugar 285g 10oz 20 tbsp or 320ml
Oats 500g 1lb 1/2 tescos value bag


  1. Preheat oven to 180c (350f, gas mark 4)
  2. Grease 12" square tin
  3. Melt margarine in large pan over low heat
  4. Over low heat, stir in sugar until mostly dissolved
  5. Remove from heat and stir in oats
  6. Press mixture down into tin
  7. Bake in oven for 20 minutes
  8. Whilst warm mark into rectangles (I aim for 3 pieces across and 6 pieces down)
  9. Once cold turn out

One of the things I like about this recipe is that it is simple enough for the kids to make, another thing I like is it's versatility. I often chuck in a handle of desiccated coconut, chopped nuts or dried fruit to add flavour - depends on what's in the store cupboard!

Posted by OneProudMomma at Thursday, March 26, 2009 4:11 PM
Edited on: Monday, March 30, 2009 11:10 AM