Who is Eloise?
Eloise Head, (aka Fitwaffle) is known to some 10 million (yes, 10 million!!) followers on her social media platforms, and has built such a following for her fun, simple and indulgent bakes. She’s a personal trainer, turned food ‘influencer’, turned baker. Her recipes are so quick and simple (and boy, can she talk fast when
she’s filming a reel!) and incredibly tempting.
A Great New Cookbook
Baked in One is her second cookbook (her first book Fitwaffle’s Baking It Easy was a Sunday Times bestseller), and her new book gives 100 easy cakes and bakes that each can be made in the same tin, a 20cm square one. Eloise has a passion for fitness and nutrition, resisting the idea that you can’t enjoy the foods you love and stay healthy at the same time. Lots of the recipes in the book have less than five ingredients, such as Chocolate Chip Cookie Magic Bars and Speculoos Cheesecake, as well as show-stopping creations to wow your friends and family. She’s also created some seasonal bakes for special occasions – but I warn you, you’ll want to make her Gooey Easter Egg Brownies all year round! ‘Fitwaffle’s Baked In One’ by Eloise Head is available in hardback now (Ebury Press, £22) Photography by Faith Mason. In the meantime, here are a few of Eloise’s recipes to tempt you to buy a copy. Find Eloise on Instagram @fitwaffle and @fitwafflekitchen and on TikTok, Facebook and YouTube @fitwaffle
BANOFFEE BLONDIES
Makes 16 (40 mins plus 1 hour cooling)
“These blondies are bursting with flavour. They taste of banana bread, mixed with a thick, fudgy caramel blondie, and have a hint of cinnamon flavour, with sweet white chocolate chips and a smooth caramel swirl throughout. They’re dense and super fudgy. I love to eat these cold, but feel free to heat them up to make them warm and gooey if you prefer.”
160g (5.5oz) unsalted butter, melted
250g (11⁄4 cups) light brown sugar
1 large egg + 1 egg yolk
1 tsp vanilla extract
180g (11/3 cups) plain (all-purpose)
1⁄4 tsp salt
1 tsp ground cinnamon
2 ripe medium bananas, mashed
150g (2/3 cup) white chocolate chips
100g (3.5oz) thick ready-made caramel sauce
- Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4 and line a 20cm (8in) square baking tin with nonstick baking paper.
- In a large mixing bowl, using an electric hand mixer, beat together the melted butter and sugar until fully combined. Then beat in the egg, egg yolk and vanilla extract.
- Using a rubber spatula or wooden spoon, fold in the flour, salt and cinnamon until just a few streaks of flour remain. Then fold in the mashed banana until just combined, followed by the white chocolate chips.
- Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife.
- Bake for 20–25 minutes until the edges are light brown and the middle no longer wobbles. Leave to cool in the tin for at least 1 hour before cutting into 16 squares. Enjoy!
- Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
CHOCOLATE HAZELNUT COOKIES and CREAM BARS
Makes 16 (15 mins, plus 1 hour 20 mins chilling)
FOR THE BASE AND FILLING:
220g (7.7oz) cookies and cream biscuits (I use Oreos)
60g (4 tbsp) unsalted butter, melted
400g (11/3 cups) chocolate hazelnut spread (I use Nutella), melted
FOR THE TOPPING:
30g (2 tbsp) unsalted butter, softened
115g (4oz) full-fat cream cheese, at room temperature
260g (generous 2 cups) icing (powdered) sugar, sifted
FOR THE BASE AND FILLING:
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Set aside 20g (0.75oz) of the crushed Oreos for the topping. Tip the rest into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon.
- Pour the melted chocolate hazelnut spread over the top, smoothing it out gently to the edges. Freeze for 20 minutes.
FOR THE TOPPING:
- In a medium bowl, using an electric hand mixer, beat the butter, cream cheese and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer.
- Sprinkle the reserved biscuits crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy!
6. Store in an airtight container in the refrigerator for up to 3 days.
SALTED CARAMEL FUDGE
Makes 64 pieces
20 minutes + 3-4 hours chilling
“This is my all-time favourite fudge flavour. It’s sweet, creamy, salty and crumbly all at the same time. It just melts in your mouth with a burst of flavour. It only requires 5 ingredients and it’s super quick and easy to make. Perfect as a gift (if it makes it out of the house without being eaten that is).”
1 x 397g (14oz) can condensed milk
120g (4.5oz) unsalted butter
250g (11⁄4 cups) light brown sugar
270g (9.5oz) white chocolate, broken into pieces
1⁄2 tsp flaky salt + extra for sprinkling
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Put the condensed milk, butter and sugar into a large saucepan and warm over a low–medium heat, stirring constantly with a rubber spatula until everything has melted and the sugar has dissolved. Turn up the heat to medium–high and continue to stir until the mixture bubbles constantly and thickens.
- Add the white chocolate and salt and stir continuously until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.
- Pour the mixture into your prepared tin and smooth it out to the edges, then sprinkle over flaky salt and chill in the refrigerator for 3–4 hours until set. Cut into 64 x 2.5cm (1in) squares and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days.
