WEST Ealing sisters Sophie and Emily Cook have entered the UK Blog Awards 2015, hoping to show that the proof is in their pudding.

Sophie, 28, and Emily, 26, entered the competition with their blog cookscook.co.uk after a friend drew attention to it.

The blog, which started in May, is full of recipes, restaurant reviews and recommendations, with a focus on tasty, seasonal and healthy food.

The sisters run the site alongside their day jobs in e-commerce and retail and are dedicated to providing recipes that cater for ordinary people with on-the-go lifestyles.

Sophie said: “We don’t want to brand ourselves as professional chefs, more as everyday cooks.”

The girls are self-taught and, contrary to what their surname suggests, do not have a family history steeped in culinary excellence.

Sophie said: “No-one works in food, but my parents are both really good cooks, so there’s always a lot of attention on food. It’s sort of a family tradition, I guess.”

The UK Blog Awards provide the chance for individuals to be recognised for their social media achievements.

Blogs will be judged on design, style, content, marketing and usability.

Voting closes on December 3, with finalists announced the following week. The winners will be revealed at an awards evening in April.

You can vote for the girls here: http://www.blogawardsuk.co.uk/candidates/Cooks-Cook-2/

IN TIME for Christmas, here is their seasonal biscuit recipe:

CRANBERRY WHITE CHOC CORNFLAKE BISCUITS

A match made in heaven when the festive season kicks in. Cornflakes, hazelnuts and cranberries, combined together with a sweet peanut syrup glaze, half-dunked in white chocolate. These no-bake biscuits are also a great choice if making as a gift.

Makes 12 biscuits

Ingredients: 2 tbsp. molasses sugar

1 tbsp. agave syrup

2 tbsp. 100% peanut butter

2 tsp. honey

100ml water

500g cornflakes (I use organic, sugar-free)

100g hazelnuts, chopped

100g cranberries

200g white chocolate

Method:

1. Mix together the sugar, agave syrup, peanut butter, honey and water in a pan over a medium heat

2. Once the mixture starts to boil, stir continuously for 5min

3. Take off the heat and mix in the cornflakes, hazelnuts and cranberries

4. Using a round biscuit cutter, press the mixture firmly into circles over a non-stick surface (a sheet of baking paper is fine)

5. Leave to set in the fridge while melting the chocolate

6. Melt the chocolate (I use a microwave, stirring after every 15 seconds) and dip one side of each biscuit into the chocolate

7. Leave to set in the fridge for an hour.