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Almond & Raspberry Blondies



Almond & Raspberry Blondies

Almond & Raspberry Blondies

 Prep.Time: 10 min
 Cook.Time: 30-35 min
 Difficulty: Easy
 Serves: Lots of Slices

Tools

 Small Saucepan
 Large Mixing Bowl
 Small Mixing Bowl
 22cm/9” Square Baking Tin
 Balloon Whisk
   or Electric Hand Whisk
 Sharp Knife
 Chopping Board
 Baking Paper

Ingredients

 125g/5oz Butter or Spread
 100g/4oz Caster Sugar
 125g/5oz Plain Flour
 2 Eggs
 200g/8oz White Chocolate
 125g/5oz Fresh Raspberries
 100g/4oz Chopped Almonds

Method

Preheat the oven to 190ºC / 375ºF / Gas Mark 5.
Lightly grease and line the baking tin.
Heat the butter in the saucepan over a low heat.
Chop the chocolate into small chunks.
When the butter has melted and turned golden in colour pour into the small bowl.
Add half of the chopped chocolate and stir well.
Whisk the eggs and sugar in a large bowl until thick.
Add the flour a little at a time and fold in.
Add the butter mixture a little at a time and fold this in also.
Add the almonds, raspberries and remaining chocolate and fold in.
Carefully pour the mixture into the prepared baking tin.
Bake in the centre of the oven for 30-35 minutes, or until a golden crust appears on top.
Remove from oven and cut into16 / 20 pieces.
Leave to cool completely in the tin.
Store in an airtight container and eat within 2 days.


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Bakewell Tart



Bakewell Tart

Bakewell Tart

 Prep.Time: 10-15 min
 Cook.Time: 35-40 min
 Difficulty: Medium
 Serves: Lots of Slices

Tools

 Large Mixing Bowl
 2 Small Mixing Bowls
 18-20cm/7-8" Cake Tin
 Rolling Pin
 Sharp Knife

Ingredients

 75g/36oz Butter or Spread
 25g/1oz Caster Sugar
 150g/6oz Plain Flour
 2 Tbsp Cold Water

 For The Filling
 75g/3oz Butter or Spread
 75g/3oz Caster Sugar
 1 Egg
 100g/4oz Ground Almonds
 50g/2oz Ground Rice
 ½ tsp Almond Extract
 2 Tbsp Raspberry Jam
 Blanched Almonds

Method

Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease and line the cake tin..
Rub flour and butter together until it resembles fine breadcrumbs and mix in sugar
Add water a little at a time until you have a firm dough.
Save a third of the pastry for later.
Roll out the remaining pastry.
Line the cake tin with the pastry and trim off any excess.
Spread the jam over the pastry base.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
In a small mixing bowl, mix the ground rice and ground almonds together.
In a separate mixing bowl, beat the egg and almond extract together.
Alternately beat the eggs and ground rice and almonds into the creamed mixture.
Spread the mixture over the jam.
Roll out the remaining pastry.
Cut into strips approximately 1cm / ½ wide.
Decorate the top with a lattice of pastry strips.
Place a blanched almond in each gap.
Bake in the centre of the oven for 35-40 minutes.
When cooked allow to cool for 20-30 minutes.
Remove from cake tin and cool completely.
Keep in an airtight container.


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Banana Cake



Banana Cake

Banana Cake

 Prep.Time: 20 mins
 Cook.Time: 90 mins
 Difficulty: Easy
 Serves: Lots of Slices

Tools

 Saucepan
 18-20cm/7-8" Cake Tin
 Wooden Spoon

Ingredients

 175g/6oz Butter or Spread
 225g/7.5oz caster sugar
 275g/10oz Self-Raising Flour
 3 Eggs
 ½ tsp Bicarbonate of Soda
 ½ tsp Vanilla Extract
 3 Ripe Bananas

Method

Pre-heat oven to 170°c / 325°f / Gas Mark 3.
Grease and flour cake tin.
Melt butter and sugar together in a saucepan over a low heat.
Mash bananas with vanilla, beat eggs and add to bananas.
Stir well then add to saucepan.
Remove from heat.
Sieve flour and bicarbonate of soda into saucepan.
Stir well then pour into prepared cake tin.
Place on middle shelf in oven and bake for 1½ hours.
Remove from oven and press gently on top of cake, if top springs back the cake is cooked.
  (if finger indent remains, replace in oven for further 10 minutes, repeat until cake is done)
Allow to cool slightly before turning out onto a wire rack.
Keep in an airtight container.


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Carrot and Orange Cake



Carrot and Orange Cake

Carrot and Orange Cake

 Prep.Time: 20-25 min
 Cook.Time: 60-70 min
 Difficulty: Easy
 Serves: Lots of Slices

Tools

 Saucepan
 18-20cm/7-8" Cake Tin
 Wooden Spoon

Ingredients

 150ml/5floz Vegetable Oil
 60ml/2floz Orange Juice
 1 Tbsp Grated Orange Zest
 150g/5oz Grated Carrot
 150g/5oz Soft Brown Sugar
 250g/9oz Plain Flour
 3 Eggs (beaten)
 2 tsp Baking Powder
 2 tsp Cinnamon
 1 tsp Ground Ginger

Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease and flour cake tin.
Put the flour, baking powder, cinnamon, ginger and sugar into mixing bowl and stir together.
Pour in the oil, eggs and orange juice and beat well until smooth.
Add the carrots and orange zest and fold in gently.
Pour mixture into prepared cake tin..
Place the tin in the centre of the oven and bake for 60-70 minutes or until the cake shrinks away from the side of the tin.
Leave to cool in the tin for approximately 30 minutes.
Turn out onto a wire rack and leave to cool completely.
Store in an airtight container.


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Chocolate Birthday Cake



Chocolate Birthday Cake

Chocolate Birthday Cake

 Prep.Time: 30 mins
 Cook.Time: 90-120 min
 Difficulty: Medium
 Lots of Slices

Tools

 Mixing Bowl
 Wooden Spoon
 Palette Knife
 18cm/7" Square Cake Tin

Ingredients

 200g/8oz Self-Raising Flour
 200g/8oz Caster Sugar
 200g/8oz Butter or Spread
 50g/2oz Cocoa Powder
 4 Large Eggs

 For the filling
 100g/4oz Butter
 150g/6oz Icing Sugar
 Few drops of Vanilla Essence

 For the topping
 600g/1lb 5oz Milk Chocolate

Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease and flour cake tin.
Cream together half the butter and sugar until it is light and fluffy.
Beat in two of the eggs one at a time.
Mix half of the flour and cocoa together and gradually fold into the egg mixture.
Pour into the cake tin and bake in the centre of the oven for 45 minutes.
After this time, press gently on the centre of the cake if the crust springs back up the cake is done
If not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
Once cooked, turn it out onto a wire rack and leave to cool.
Repeat the above process with the remaining ingredients.
When both cakes have cooled, make the filling by creaming the filling ingredients together until they are soft and light.
Spread the filling over the base layer then place the top layer over the filling.
Break the chocolate into small chunks and place in a microwaveable dish.
Cook in microwave on full power until completely melted and no lumps remain.
Allow to cool for 5-10 minutes.
Warm the palette knife by dipping it into hot water.
Using the warmed palette knife, spread the chocolate over the cake.
If the chocolate is too runny, leave for a while longer then try again.
Once the cake is covered, allow to cool and set hard before adding writing icing.
Store in an airtight container until the celebration.


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Chocolate Butterfly Cakes



Chocolate Butterfly Cakes

Chocolate Butterfly Cakes

 Prep.Time: 20-25 min
 Cook.Time: 20-25 min
 Difficulty: Easy
 Lots of Cakes

Tools

 Large Mixing Bowl
 Small Mixing Bowl
 Small Bowl
 Wooden Spoon
 Paper Cake Cases
 Sharp Knife
 Chopping Board

Ingredients

 125g/5oz Self Raising Flour
 150g/6oz Caster Sugar
 150g/6oz Butter or Spread
 25g/1oz Cocoa Powder
 3 Eggs

 For the filling
 50g/2oz Butter or Spread
 100g/4oz Icing Sugar
 A few drops of Vanilla Extract

Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Cream butter and sugar until light and fluffy.
Beat eggs in a separate bowl.
Add the eggs to the creamed butter a little at a time and beat well.
Mix the flour and cocoa together in the small mixing bowl.
Carefully fold in the flour a little at a time.
Half fill cake cases and place in the centre of oven for 20 minutes or until firm to the touch.
When the cakes are cooked, remove from the oven and leave to cool completely.
To make the filling, place all ingredients in a mixing bowl and cream together until light and fluffy.
Using the sharp knife angled slightly downwards, cut off the top of each cake in a circular motion so that when you remove the top you are left with a shallow dip in the cake.
Place a blob of filling in the dip.
Cut the removed cake top in half and place on top of the filling to make the wings.
Store in an airtight container.


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Chocolate Chip Fairy Cakes



Chocolate Chip Fairy Cakes

Chocolate Chip Fairy Cakes

 Prep.Time: 10 mins
 Cook.Time: 15 mins
 Difficulty: Easy
 Makes 24 cakes

Tools

 Mixing Bowl
 Wooden Spoon
 24 Cake Cases

Ingredients

 100g/4oz Butter or Spread
 100g/4oz Self Raising Flour
 100g/4oz Caster Sugar
 50g/2oz Dark Choc. Chips
 2 Eggs

Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Cream butter and sugar together until it is light and fluffy.
Beat in the eggs one at a time.
Fold in the flour in two batches.
Fold in the chocolate chips.
Spoon a little mixture into each cake case.
Bake in the oven on a high shelf but not the top for 15 minutes until golden brown.
You may need to do this in two batches.
Cool on a wire rack when done.
Store in an airtight container.


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Chocolate Marble Cake



Chocolate Marble Cake

Chocolate Marble Cake

 Prep.Time: 15 mins
 Cook.Time: 50-60 min
 Difficulty: Easy
 Lots of Slices

Tools

 2 Mixing Bowls
 Wooden Spoon
 18-20cm/7-8" Cake Tin
 Skewer

Ingredients

 175g/6oz Self Raising Flour
 175g/6oz Caster Sugar
 175g/6oz Butter or Spread
 3 Large Eggs
 ½ tsp Vanilla Extract
 1 Tbsp Cocoa Powder
 1 Tbsp Milk (warmed)

 For the topping
 90g/2oz Dark Chocolate
 15g/½oz Butter or Spread

Method

Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease and flour cake tin.
Cream together the butter and sugar until it is light and fluffy.
Beat in the eggs one at a time.
Beat in the flour a little at a time.
Put half of the batter into another mixing bowl.
Mix vanilla extract into one half.
Mix the cocoa powder with the warmed milk and stir into the other half of the batter.
Alternately, place blobs of the two mixtures into the cake tin.
Add layers until all the batter is used up.
Now take the skewer and swirl the mixture in a few figure of eights to make a marble pattern.
Place the tin in the centre of the oven and bake for 45 minutes.
After this time, remove the cake from the oven and push a skewer through the centre of the cake.
If the skewer comes out clean the cake is done, if not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
Allow the cake to cool slightly before turning it out onto a wire rack.
Melt the chocolate and butter in a small bowl over a saucepan of hot water.
When totally melted spread the chocolate over the top of the cake.
Allow to cool and harden.
Store in an airtight container.


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Coconut Cake



Coconut Cake

Coconut Cake

 Prep.Time: 10-15 min
 Cook.Time: 50-60 min
 Difficulty: Easy
 Lots of Slices

Tools

 Large Mixing Bowl
 2 Small Bowls
 18-20cm/7-8" Cake Tin
 Wooden Spoon

Ingredients

 150g/5oz Self Raising Flour
 100g/4oz Butter or Spread
 100g/4oz Caster Sugar
 75g/3oz Coconut Milk Powder
 2 Eggs
 75ml/5 Tbsp Milk

 For the filling
 50g/2oz Butter or Spread
 100g/4oz Icing Sugar
 2tsp Coconut Milk Powder

Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease the cake tin.
Cream together the butter and sugar in the large mixing bowl until it is light and fluffy.
Beat eggs and milk together in a small mixing bowl.
Mix flour and coconut milk powder in the other small mixing bowl.
Add a little of the eggs mixture to the creamed butter and beat well.
Add a little of the flour mixture and beat well.
Continue adding the eggs and flour until they are all combined and beaten well.
Pour the mixture into the prepared tin and place in the centre of the oven.
Bake for 50 to 60 minutes or until firm to touch.
When the cake is cooked, remove from the oven and leave to cool on a wire rack.
To make the filling, put all the ingredients into a mixing bowl and mix slowly.
Once the ingredients have combined well, beat until smooth.
When the cake has cooled completely, slice in half.
Spread filling over the bottom half and sandwich together.
Allow to cool and store in an airtight container.


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Coffee & Walnut Cake



Coffee and Walnut Cake

Coffee & Walnut Cake

 Prep.Time: 10-15 min
 Cook.Time: 40-45 min
 Difficulty: Easy
 Lots of Slices

Tools

 Large Mixing Bowl
 Medium Mixing Bowl
 Electric Hand Whisk
   or Balloon Whisk
 18-20cm/7-8" Cake Tin
 Small Cup
 Baking Paper
 Wooden Spoon

Ingredients

 4oz/100g Self-Raising Flour
 4oz/100g Butter or Spread
 4oz/100g Caster Sugar
 2oz/50g Chopped Walnuts
 2 Eggs
 1 tsp Baking Powder
 1 Tbsp Instant Coffee
 2 tsp Hot Water

 For the Filling and Topping
 4oz/50g Butter or Spread
 6oz/350g Icing Sugar
 1 tsp Instant Coffee
 Walnut Halves
 ½ Tbsp Hot Water

Method

Pre-heat oven to 170°c / 325°f / Gas Mark 3.
Grease and line cake tin.
Dissolve coffee in the hot water and allow to cool.
Place all cake ingredients in the large mixing bowl and whisk thoroughly.
Pour mixture into the cake tin and shake gently to level it off.
Place in the centre of the oven for 40 minutes.
After this time check the cake is cooked by inserting a skewer into the centre of the cake, if it comes out clean the cake is ready, if not, bake for 5 more minutes then check again.
When the cake is cooked through, remove from the oven and leave to stand for 1 minute.
Remove cake from tin and cool on a wire rack.
When cooled, cut the cake in half ready to be filled.
Dissolve the coffee in the hot water and allow to cool.
Cream the butter, icing sugar and cooled coffee in the medium mixing bowl until smooth.
Spread two thirds of the icing over the bottom half of the cake and place the top half on top.
Spread the remainder over the top of the cake.
Arrange walnut halves to decorate the cake.
Allow to cool and store in an airtight container.


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Fairy Cake Surprises



Fairy Cake Surprises

Fairy Cake Surprises

 Prep.Time: 15-20 min
 Cook.Time: 20 mins
 Difficulty: Easy
 Makes 24 cakes

Tools

 2 Mixing Bowls
 Wooden Spoon
 24 Cake Cases

Ingredients

 175g/6oz Butter or Spread
 175g/6oz Self Raising Flour
 175g/6oz Caster Sugar
 ½ tsp Vanilla Extract
 ½ Tbsp Warmed Milk
 1 Tbsp Cocoa Powder
 25g/1oz White Choc. Chips
 25g/1oz Dark Choc. Chips
 3 Large Eggs


Method

Pre-heat oven to 190°c / 365°f / Gas Mark 5.
Cream butter and sugar together until it is light and fluffy.
Beat in the eggs one at a time.
Beat in the flour a little at a time.
Put half of the batter into another mixing bowl.
Mix vanilla extract into one half.
Mix the cocoa powder with the warmed milk and stir into the other half of the batter.
Fill a baking tray with cake cases.
Place one teaspoon of chocolate batter in each cake case until it is all used up.
Sprinkle a few dark chocolate chips into each one.
Place one teaspoon of vanilla batter over each, ensure you cover the choc chips.
Sprinkle a few white chocolate chips on top.
Place the baking tray on a high oven shelf (but not the top) and bake for 20 minutes.
After this time, check the cakes by pressing lightly on the top, if the top springs back they are done
If not, put the cakes back in the oven for a few minutes then check again.
Repeat until the cakes are cooked.
When done, remove from oven and place on a wire rack rack to cool.
Store in an airtight container.


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Fruit Cake



Fruit Cake

Fruit Cake

 Prep.Time: 15 mins
 Cook.Time: 45-55 min
 Difficulty: Easy
 Serves: Lots of Slices

Tools

 2 Mixing Bowls
 18-20cm/7-8" Cake Tin
 Wooden Spoon

Ingredients

 100g/3.5oz Butter or Spread
 100g/3.5oz caster sugar
 225g/8oz Self-Raising Flour
 175g/6oz Mixed Dried Fruit
 2 Eggs
 2 Tbsp Milk


Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Rub flour and butter together until they resemble fine breadcrumbs.
Stir in the fruit and sugar.
In a separate bowl, beat the eggs and milk together.
Pour this into the flour and butter mixture and stir well to a soft batter.
Line cake tin with baking paper and pour batter into it.
Bake in centre of oven for 45 minutes.
Remove from oven and insert a skewer into the centre of the cake.
Remove skewer from cake and if it comes out clean, the cake is cooked, if not, return to oven for a further 5 minutes.
Check again and repeat until the cake is done.
Leave to cool for a few minutes then turn out onto a wire rack to cool completely.
Store in an airtight container.


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Fruit Loaf



Fruit Loaf

Fruit Loaf

 Prep.Time: 15 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 10-12 Slices

Tools

 Mixing Bowls
 Loaf Tin
 Wooden Spoon
 Skewer

Ingredients

 200g/7oz Self Raising Flour
 100g/4oz Butter or Spread
 100g/4oz Caster Sugar
 150g/6oz Dried Mixed Fruit
 2 Eggs
 8 Tbsp Milk


Method

Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease and flour loaf tin.
Rub flour and butter together until they resemble fine breadcrumbs.
Mix in sugar and fruit.
Beat the egg and add to the bowl with the milk.
Pour into greased loaf tin.
Bake in the centre of the oven for 50 minutes.
After 50 minutes remove from oven and insert a skewer into the centre of the cake
If the skewer comes out clean, the cake is cooked, if not, return to oven for a further 5 minutes then check again.
Repeat until done.
Allow to cool slightly before turning out onto a wire rack.
Store in an airtight container.


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Fruit Scones



Fruit Scones

Fruit Scones

 Prep.Time: 15 mins
 Cook.Time: 15-20 min
 Difficulty: Easy
 10-12 Scones

Tools

 Mixing Bowl
 Pastry Brush
 Rolling Pin

Ingredients

 200g/8oz Self Raising Flour
 25g/1oz Butter or Spread
 150ml/5floz Milk
 50g/2oz Sultanas


Method

Pre-heat oven to 210°c / 415°f / Gas Mark 6-7.
Rub the flour and butter together until they resemble fine breadcrumbs.
Add the sultanas and mix well.
Gradually add the milk until you get a smooth dough.
Roll out dough to 1cm / ½" thick.
Cut 5cm / 2" rounds.
Reroll pastry and cut more until pastry is used up.
Put on a baking sheet and brush with a little milk.
Place in high oven but not the top and bake for 15-20 minutes.
When golden brown remove from oven and allow to cool on a wire rack.
Store in an airtight container.


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Light Chocolate Brownies



Light Chocolate Brownies

Light Chocolate Brownies

 Prep.Time: 10 mins
 Cook.Time: 25-30 min
 Difficulty: Easy
 24 Squares

Tools

 Saucepan
 Mixing Bowl
 Wooden Spoon
 Baking Tray
  (approx 20x30cm/8"x12")

Ingredients

 85g/3oz Plain Chocolate 
 175g/6oz Soft Brown Sugar
 2 Eggs
 50g/2oz Broken Nuts
 100g/4oz Butter or Spread
 4 Tbsp Double Cream
 ½ tsp Vanilla Extract


Method

Pre-heat the oven to 180°c / 350°f / Gas Mark 4.
Grease the baking tray.
Melt the butter and chocolate gently over a saucepan of hot water.
Remove from heat and add all the remaining ingredients apart from the eggs and cream.
Mix well then fold in the beaten eggs and cream.
Pour mixture into prepared tray.
Bake in the centre of the oven for 25-30 minutes.
Remove from oven and cut into squares.
Remove from baking tray when cooled.


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Rich Chocolate Cake



Rich Chocolate Cake

Rich Chocolate Cake

 Prep.Time: 10-15 min
 Cook.Time: 50-55 min
 Difficulty: Easy
 Lots of Slices

Tools

 7"/18cm Cake Tin
 Large Mixing Bowl
 Small Mixing Bowl
 Small Bowl
 Wooden Spoon

Ingredients

 125g/5oz Self Raising Flour
 150g/6oz Caster Sugar
 150g/68oz Butter or Spread
 25g/1oz Cocoa Powder
 3 Eggs

 For the filling
 50g/2oz Butter or Spread
 100g/4oz Icing Sugar
 Few drops of Vanilla Essence

 For the topping
 150g/6oz Icing Sugar
 2 tsp Cocoa Powder
 30ml/2 Tbsp Warm Water


Method

Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Grease cake tin well.
Cream butter and sugar until light and fluffy.
Beat eggs in a separate bowl.
Add the eggs to the creamed butter a little at a time and beat well.
Mix the flour and cocoa together in the small mixing bowl.
Carefully fold in the flour a little at a time.
Pour into cake tin and place in the centre of oven for 45 minutes.
After this time, press gently on the centre of the cake if the crust springs back up the cake is done.
If not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
When the cake is cooked, remove from the oven and leave to cool for 5 minutes.
Remove from the cake tin and leave to cool completely on a wire rack.
To make the filling, place all ingredients in a mixing bowl and cream together until light and fluffy.
Cut the cake in half ready for filling.
Spread the filling over the bottom half of the cake.
Sandwich together then make the glace icing.
Put icing sugar and cocoa powder in a small mixing bowl and gradually add warm water until you obtain a smooth paste that will coat the back of a spoon.
Pour icing over the top of the cake and spread over the top and down the sides.
Place in the fridge to allow the icing to harden.
Store in an airtight container.


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Rock Buns



Rock Buns

Rock Buns

 Prep.Time: 15 mins
 Cook.Time: 20-25 min
 Difficulty: Easy
 Lots of Cakes

Tools

 Mixing Bowl
 Baking Sheet/Tray
 Baking Paper
 Wooden Spoon

Ingredients

 175g/6oz Self Raising Flour
 75g/3oz Butter or Spread
 50g/2oz Caster Sugar
 50g/2oz Sultanas
 ½ tsp Ground Mixed Spice
 1 Egg
 A little milk to mix


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Rub flour and butter together until they resemble fine breadcrumbs.
Mix in sugar, spice, and sultanas.
Beat the egg and add to the bowl and mix together with a fork.
If the mixture is a little dry, add milk until you get a nice consistency.
The mixture should be sticky and not at all runny.
Place small piles on the lined baking tray.
Place on a high shelf (not the top) in the oven.
Bake for 20-25 minutes or until golden brown.
When done, remove to a wire rack to cool completely.
Store in an airtight container.


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Spiced Chocolate Cake



Spiced Chocolate Cake

Spiced Chocolate Cake

 Prep.Time: 30 mins
 Cook.Time: 45 min
 Difficulty: Medium
 Lots of Slices

Tools

 1 Large Mixing Bowl
 2 Small Mixing Bowls
 18cm/7" Square Cake Tin
 Balloon Whisk
 Wooden Spoon
 Palette Knife

Ingredients

 175g/6oz Self-Raising Flour
 100g/4oz Butter or Spread
 190g/7oz Caster Sugar
 2 Eggs
 8 Tbsp/120ml Milk
 50g/2oz
   Melted Dark Chocolate
 ½ tsp Cinnamon
 ½ tsp Mixed Spice
 Pinch Ground Cloves

 For the topping
 100g/4oz Butter
 150g/6oz Icing Sugar
 3 drops Vanilla Essence
 40g/1½oz
   Melted Milk Chocolate


Method

Pre-heat oven to 180°c / 400°f / Gas Mark 4.
Grease and line cake tin
Cream together the butter and sugar until they are light and fluffy.
Separate egg whites from the yolks and place in separate bowls.
Beat yolks and melted chocolate into the creamed butter and sugar.
Sieve flour and spices and alternately stir in with the milk.
Beat the egg whites until stiff.
Fold beaten egg whites into the mixture.
Pour into the cake tin and bake in the centre of the oven for 45 minutes.
After this time, press gently on the centre of the cake if the crust springs back up the cake is done, if not, put the cake back in the oven for 5 minutes then check again.
Repeat until the cake is cooked.
Once cooked, turn the cake onto a wire rack and leave to cool.
When cooled, make the icing by creaming the filling ingredients together until they are soft and light.
Spread the icing over the top and sides of the cake.
Store in an airtight container.


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Spiced Rice Buns



Spiced Rice Buns

Spiced Rice Buns

 Prep.Time: 10-15 min
 Cook.Time: 15-20 min
 Difficulty: Medium
 Lots of Buns

Tools

 1 Large Mixing Bowl
 Wooden Spoon
 Paper Cases

Ingredients

 150g/5oz Self-Raising Flour
 100g/4oz Butter or Spread
 100g/4oz Caster Sugar
 2 Eggs
 5 Tbsp/75ml Milk
 75g/3oz Ground Rice
 ½ tsp Ground Mixed Spice


Method

Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Cream together the butter and sugar until they are light and fluffy.
Add milk and eggs and a little flour and beat well.
Gradually beat in the remaining flour, ground mixed spice and ground rice.
Half fill cake cases and place in the centre of oven.
Bake for 15 minutes or until firm to touch.
When the cakes are cooked, remove from the oven and leave to cool on a wire rack.
Store in an airtight container.


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Sultana Cake



Sultana Cake

Sultana Cake

 Prep.Time: 10 mins
 Cook.Time: 50-60 min
 Difficulty: Easy
 Lots of Slices

Tools

 2 Mixing Bowls
 18-20cm/7-8" Cake Tin
 Wooden Spoon
 Skewer

Ingredients

 225g/8oz Self Raising Flour
 100g/4oz Butter or Spread
 100g/4oz Caster Sugar
 175/6oz Sultanas
 ½ tsp Vanilla Essence
 2 Eggs
 2 Tbsp milk


Method

Pre-heat oven to 180°c / 375°f / Gas Mark 4.
Grease and flour cake tin
Rub flour and butter together until they resemble fine breadcrumbs.
Mix in sugar and sultanas.
Beat the eggs, milk and vanilla essence together with a fork, in the other bowl.
Add to dry mixture and stir to a soft consistency.
Pour into the greased cake tin and bake for 50 minutes.
After 50 minutes remove from oven and insert a skewer into the centre of the cake
If the skewer comes out clean, the cake is cooked, if not, return to oven for a further 5 minutes then check again.
Repeat until done.
Allow to cool slightly before turning out onto a wire rack.
Store in an airtight container.


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Victoria Sponge



Victoria Sponge

Victoria Sponge

 Prep.Time: 30 mins
 Cook.Time: 45 min
 Difficulty: Medium
 Lots of Slices

Tools

 1 Large Mixing Bowl
 2 Small Mixing Bowls
 18cm/7" Deep Cake Tin
 Balloon Whisk
   or Hand Blender
 Metal Skewer
 Metal Spoon

Ingredients

 175g/6oz Self-Raising Flour
 175g/6oz Butter or Spread
 175g/6oz Caster Sugar
 3 Large Eggs
 150ml Fresh Cream
 2 tsp Icing Sugar
 1 tsp Vanilla Essence
 Raspberry Jam


Method

Pre-heat oven to 170°c / 350°f / Gas Mark 3.
Grease and flour the cake tin.
Cream together the butter and sugar until they are light and fluffy.
Whisk eggs and ½ tsp vanilla essence together in a separate bowl.
Beat in egg mixture to butter mixture a little at a time.
Using a metal spoon, fold in the flour a little at a time.
Pour the mixture into the cake tin and place in the centre of the oven.
Bake for 50 minutes.
Remove the cake from the oven and push a metal skewer into the middle of the cake; if it comes out clean, the cake is done.
If there is mixture on the skewer, put the cake back into the oven for another 5-10 minutes.
Repeat until the cake is cooked.
Once cooked, turn the cake onto a wire rack and leave to cool.
When completely cooled, turn the cake onto its side, and cut it in half.
Spread jam on top of the bottom half.
Whisk cream, icing sugar and ½ tsp vanilla essence together until it is thick and stiff.
Spread cream mixture over the jam and place the top half of cake on top.
Store in an airtight container.


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Walnut Cake



Walnut Cake

Walnut Cake

 Prep.Time: 10-15 min
 Cook.Time: 40-45 min
 Difficulty: Easy
 Lots of Slices

Tools

 1 Large Mixing Bowl
 Small Mixing Bowl
 Small Bowl
 Small Saucepan
 18cm/7" Deep Cake Tin
 Wooden Spoon

Ingredients

 175g/6oz Self-Raising Flour
 100g/4oz Butter or Spread
 75g/3oz Caster Sugar
 2 Eggs
 50g /2oz Chopped Walnuts
 15ml /1Tbsp Golden Syrup
 15ml/1Tbsp Milk

 for the filling
 25g/1oz Butter or Spread
 15ml/1Tbsp Soft Brown Sugar
 100g/4oz Icing Sugar
 10ml/2tsp Golden Syrup
 15ml/1 Tbsp Milk

 for the topping
 15ml/1Tbsp Warm Water
 100g /4oz Icing Sugar
 Walnut Halves


Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease cake tin well.
Cream butter, sugar and syrup until light and fluffy.
Add eggs and a little flour and beat well.
Gradually beat in the remaining flour.
Add chopped walnuts and milk and mix well.
Pour into cake tin and place in the centre of oven.
When the cake is cooked, remove from the cake tin and leave to cool on a wire rack.
To make the filling, place all ingredients except the icing sugar in a saucepan over a gentle heat until it has all melted and combined.
Remove from heat and beat in the icing sugar.
Pour into a small bowl to cool and set.
Cut the cake in half ready for filling.
When it has completely cooled and set, spread the filling over the bottom half of the cake.
Sandwich together then make the glace icing.
Put icing sugar in a small mixing bowl and gradually add warm water until you obtain a smooth paste that will coat the back of a spoon.
Pour icing over the top of the cake and spread to edges.
Arrange walnut halves on the top of the icing.
Store in an airtight container.


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Choc Rice Treats



Choc Rice Treats

Choc Rice Treats

 Prep.Time: 5 mins
 Cook.Time: 5 min
 Difficulty: Very Easy
 24 Treats

Tools

 Large Saucepan
 Wooden Spoon
 2 Dessert Spoons
 24 Cup Cake Cases

Ingredients

 50g/2oz Dark Chocolate 
 50g/2oz Milk Chocolate 
 100g/4oz Butter or Spread
 150g/6oz Puffed Rice Cereal
 4 Tbsp Golden Syrup
 Bag of Maltesers
 Pinch of Cinnamon


Method

Put the butter into the large saucepan over a low heat.
Break the chocolate into pieces and add to the butter.
Add the golden syrup and cinnamon and occassionally stir until all the ingredients are melted into a smooth mixture.
Remove the pan from the heat and gradually stir in the puffed rice until completely coated with the chocolate mixture.
Using the 2 Dessert spoons, fill the cases with the mixture (approximately 2 spoons per case).
Push a malteser into the middle of each treat
Allow the treats to cool on a baking tray.
The choc rice treats can be stored in an airtight container in the freezer and eaten straight from there.


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Chocolate & Pumpkin Seed Cookies



Chocolate & Pumpkin Seed Cookies

Chocolate & Pumpkin Seed Cookies

 Prep.Time: 20 mins
 Cook.Time: 10-12 min
 Difficulty: Easy
 32-40 Cookies

Tools

 Large Mixing Bowl
 Small Mixing Bowl
 Wooden Spoon
 Rolling pin
 Baking Tray
 Freeezer Bag

Ingredients

 225g/8oz Butter or Spread
 375g/13oz Plain Flour
 200g/8oz Milk Chocolate 
 100g/4oz Dark Chocolate 
 200g/7oz Caster Sugar
 200g/7oz Light Brown Sugar
 2 eggs
 100g/3.5oz Pumpkin Seeds
 1 tsp Bicarbonate of Soda
 1 tsp Vanilla Essence
 ½ tsp Salt


Method

Pre-heat the oven to 180°c / 350°f / Gas Mark 4.
In the large mixing bowl, cream together the butter, caster sugar and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
In the other bowl, combine the flour, baking soda and salt.
Gradually mix the flour mixture into the butter mixture.
Break chocolate into small chunks and place in the freezer bag.
Bash the freezer bag with the rolling pin until the chocolate is is small pieces.
Mix the chocolate and pumpkin seeds into the cookie mixture.
Split the dough into quarters and roll each into long sausage shapes about 7.5cm / 3" in diameter.
Cut the sausage into slices 1cm / ½" thick and place on a baking tray, leaving plenty of space between each cookie.
Bake for 10-12 minutes.
Repeat until all sausages are cooked or wrap sausages in cling film and regrigerate for later baking.
Store cooked cookies in an airtight container.


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Chocolate & Walnut Cookies



Chocolate & Walnut Cookies

Chocolate & Walnut Cookies

 Prep.Time: 20 mins
 Cook.Time: 12 min
 Difficulty: Easy
 20-24 Large Cookies

Tools

 Large Mixing Bowl
 Medium Mixing Bowl
 Wooden Spoon
 2 Teaspoons
 Baking Sheet

Ingredients

 225g/8oz Butter or Spread
 375g/13oz Plain Flour
 350g/12oz milk chocolate 
 200g/7oz Caster Sugar
 200g/7oz Dark Brown Sugar
 2 eggs
 125g /4.25oz chopped walnuts
 1 tsp Bicarbonate of Soda
 1 tsp Vanilla Essence
 ½ tsp Salt


Method

Pre-heat the oven to 180°c / 350°f / Gas Mark 4.
In the large mixing bowl, cream together the butter, caster sugar and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
In the other bowl, combine the flour, baking soda and salt.
Gradually mix the flour mixture into the butter mixture.
Break chocolate into small chunks.
Mix the chocolate and chopped walnuts into the cookie mixture.
Place heaped teaspoons of cookie dough on a greased baking sheet leaving plenty of space between each cookie.
Bake for 10-12 minutes.
Cool cookies on a wire rack
Repeat until all mixture is cooked
Store cooked cookies in an airtight container.


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Chunky Chocolate Cookies



Chunky Chocolate Cookies

Chunky Chocolate Cookies

 Prep.Time: 10-15 min
 Cook.Time: 12-15 min
 Difficulty: Easy
 30-40 Large Cookies

Tools

 Large Mixing Bowl
 Wooden Spoon
 2 Teaspoons
 Baking Sheet
    or Silicon Baking Sheet

Ingredients

 225g/9oz Butter
 375g/13oz Plain Flour
 350g/12oz Milk Chocolate 
 200g/7oz Caster Sugar
 200g/7oz Dark Brown Sugar
 2 eggs
 1 tsp Bicarbonate of Soda
 1 tsp Vanilla Essence
 ½ tsp Salt


Method

Pre-heat the oven to 180°c / 350°f / Gas Mark 4.
In the large mixing bowl, cream together the butter, caster sugar and brown sugar until smooth.
Beat in the eggs one at a time, followed by the vanilla.
Gradually beat in the flour, salt and bicarbonate of soda.
Break the chocolate into small chunks and fold into the mixture.
Place blobs of the mixture onto the baking sheet using the teaspoons, leaving plenty of space in between.
Place on a high shelf in the oven and bake for 12 minutes or until dark brown (not burnt).
You will need to bake these in quite a few batches.
Slide the cookies off the baking sheet onto a wire rack and allow to cool completely before separating any that have joined together.
Store in an airtight container.


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Coconut Cookies



Coconut Cookies

Coconut Cookies

 Prep.Time: 15 mins
 Cook.Time: 10-15 min
 Difficulty: Easy
 20-25 Cookies

Tools

 Mixing Bowl
 Baking Tray
 Shallow Dish
 Wooden Spoon
 Baking Paper

Ingredients

 150g/5oz Self Raising Flour 
 65g/2½oz Butter or Spread
 75g/3oz Caster Sugar
 65g/2½oz Lard or Vegetable Fat
 1 Small Egg
 Packet Chocolate Buttons
 Desiccated Coconut
 1tsp Vanilla Extract


Method

Pre-heat the oven to 180°c / 350°f / Gas Mark 4.
Cover the baking tray with baking paper.
In the mixing bowl, cream together the butter, lard and sugar until light and fluffy.
Add the egg and vanilla and beat well.
Stir in the flour, ensuring that mixture is smooth but stiff.
Pour some desiccated coconut into the shallow dish.
Roll the biscuit mixture into balls approximately 1¼"/3cm.
Toss balls in desiccated coconut and coat well.
Place on baking paper and press gently on top to flatten slightly.
Press a chocolate button into the top of each.
Bake in the centre of the oven for 10-15 minutes or until golden brown.
Remove from oven and cool on a wire rack.
Store in an airtight container.


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Crispy Oat Biscuits



Crispy Oat Biscuits

Crispy Oat Biscuits

 Prep.Time: 10 mins
 Cook.Time: 15 mins
 Difficulty: Easy
 20-24 Biscuits

Tools

 Saucepan
 Mixing Bowl
 Wooden Spoon
 Baking Tray
  (approx 20x30cm/8"x12")

Ingredients

 175g/6oz Porridge Oats 
 125g/4½oz Soft Brown Sugar
 175g/6oz Butter or Spread


Method

Pre-heat the oven to 190°c / 375°f / Gas Mark 5.
Grease the baking tray.
Melt the butter gently in the saucepan.
Remove from heat and add all the remaining ingredients.
Pour mixture into prepared tray.
Bake in the centre of the oven for 15 minutes or until golden brown.
Remove from oven and cut into portions.
Remove from baking tray when cold and crispy.


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Flapjacks



Flapjacks

Flapjacks

 Prep.Time: 10 mins
 Cook.Time: 30 mins
 Difficulty: Easy
 24 Slices

Tools

 Saucepan
 Baking Tin
 Wooden Spoon

Ingredients

 200g/7oz Butter or Spread
 300g/11oz Porridge Oats
 50g/2oz Pumpkin Seeds
 50g/2oz Sunflower Seeds
 5 Tbsp Golden Syrup
 2 Tbsp Sugar


Method

Pre-heat oven to 170°c / 325°f / Gas Mark 3.
Put butter, sugar, and syrup into saucepan and melt together over a medium heat.
Add oats, and seeds and stir well.
Pour into baking tin lined with baking paper.
Bake in top half of oven for 30-40 minutes or until golden brown.
Remove from oven and cut into slices while warm.
Leave in tray to cool.
Store in an airtight container.


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Ginger Snaps



Ginger Snaps

Ginger Snaps

 Prep.Time: 10-15 min
 Cook.Time: 15 min
 Difficulty: Easy
 20-25 Snaps

Tools

 Saucepan
 Mixing Bowl
 Spoon
 Large Baking Tray

Ingredients

 225g/9oz Self Raising Flour
 100g/4oz Caster Sugar
 75g/3oz Butter or Spread
 100g/4oz Golden Syrup
 1 heaped tsp Ground Ginger
 1 Egg


Method

Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Cover the baking tray with baking paper.
Melt the butter and golden syrup gently in the saucepan.
Mix the dry ingredients together and add the beaten egg.
Stir together then slowly stir in the melted butter.
Place small teaspoons of the mixture on the baking tray leaving space for the biscuits to spread. (You will need to do this in 3 or 4 batches)
Bake in the centre of the oven for 15 minutes or until golden brown.
Remove from oven and cool on a wire rack.
Store in an airtight container.


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Scottish Shortbread



Scottish Shortbread

Scottish Shortbread

 Prep.Time: 15-20 min
 Cook.Time: 30-35 min
 Difficulty: Easy
 12-16 Biscuits

Tools

 Mixing Bowl
 Flan Tin
 Baking Tray
 Baking Paper

Ingredients

 100g/4oz Plain Flour
 50g/2oz Corn Flour or
   extra Plain Flour
 100g/4oz Butter or Spread
 50g/2oz Caster Sugar
 Dusting of Corn Flour


Method

Pre-heat oven to 160°c / 325°f / Gas Mark 3.
Cover the baking tray with baking paper.
Lightly dust the flan tin with corn flour.
Put flour, corn flour and butter into mixing bowl and rub together with fingers.
Add the sugar and knead into dough.
Press dough into flan tin and leave for a few minutes.
Turn dough out onto covered baking sheet.
Prick the top of the dough with a fork.
Bake in the centre of the oven for 30-35 minutes or until firm to touch.
Remove from oven and cool slightly.
Before completely cooled, mark into sections and sprinkle with a little caster sugar.
Leave to cool on the tray.
Store in an airtight container.


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Short Chocolate Chip Biscuits



Short Chocolate Chip Biscuits

Short Chocolate Chip Biscuits

 Prep.Time: 10-15 min
 Cook.Time: 25 min
 Difficulty: Easy
 20-24 Biscuits

Tools

 Large Mixing Bowl
 Rolling Pin
 Biscuit Cutters
 Baking Tray
 Silicone Baking Sheet
    or Baking Paper

Ingredients

 150g/6oz Plain Flour
 75g/3oz Butter or Spread
 75g/3oz Caster Sugar
 50g/2oz Chocolate Chips
 ½tsp Ground Mixed Spice
 A Little Milk


Method

Pre-heat oven to 170°c / 325°f / Gas Mark 3.
Rub flour and butter together until it resembles fine breadcrumbs.
Add sugar, chocolate chips and ground mixed spice and mix well.
If the mixture does not come together to form a dough, add a little milk.
When you have a pliable dough, turn out onto a floured surface.
Roll out dough to 7.5cm/⅓” thickness.
Cut out biscuits using biscuit cutters and place on baking surface.
Place on a high oven shelf and bake for 25 minutes.
When cooked, remove from oven and cool on a wire rack.
Store in an airtight container.


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Shrewsbury Biscuits


Shrewsbury Biscuits

Shrewsbury Biscuits

 Prep.Time: 20 mins
 Cook.Time: 30 mins
 Difficulty: Easy
 Serves: Lots of Biscuits

Tools

 Rolling Pin
 Mixing Bowl
 Baking Sheet
 Biscuit/Cookie Cutter

Ingredients

 100g/3½oz Butter or Spread
 100g/3½oz caster sugar
 300g/10oz Plain Flour
 1 Egg
 ½ tsp Mixed Spice
 Little bit of milk if required

 OPTIONAL 50g/1½oz of
  Pumpkin Seeds or
  Sunflower Seeds or
  Dried Fruit or
  Chocolate Chips


Method

Pre-heat oven to 170°c / 325°f / Gas Mark 3.
Rub flour and butter together in a mixing bowl until they look like fine breadcrumbs.
Mix in sugar, mixed spice and any OPTIONAL filling if required.
Fold in beaten egg.
If the mixture does not come to a firm dough, add a little milk until it does.
Roll out on a floured surface to 5-7mm (1/8") thickness.
Cut out using cookie cutter and place on a baking sheet covered with baking paper.
Keep rolling and cutting until all the dough is used up.
Place on a high shelf in oven and bake for 20-30 minutes or until golden brown.
Cool on a wire rack.
Store in an airtight container.


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Triple Choc Biscuits


Triple Choc Biscuits

Triple Choc Biscuits

 Prep.Time: 10 mins
 Cook.Time: 8-10 mins
 Difficulty: Easy
 Serves: 20-25 Biscuits

Tools

 Rolling Pin
 Mixing Bowl
 7½cm/3" Castry Putter
 Large Baking Tray

Ingredients

 100g/4oz Butter or Spread
 75g/3oz Caster sugar
 3 Tbsp Cocoa Powder
 3-4 Tbsp Milk
 A few drops Vanilla Essence
 topping
 100g/4oz Icing Sugar
 1 Tbsp Cocoa Powder
 1 Tbsp Warm Water
 Chocolate Drops


Method

Pre-heat oven to 190°c / 375°f / Gas Mark 5.
Cover the baking tray with greaseproof paper.
Mix flour and cocoa in a bowl.
Add butter and rub in until it resembles fine breadcrumbs.
Stir in sugar.
Add essence, then the milk a little at a time.
Mix with your hands to a dough and knead lightly.
Cut into rounds and place on a baking tray.
Keep rolling and cutting until all the dough is used up.
Bake for 8-10 minutes or until firm.
Cool on a wire rack.
Make icing by mixing icing sugar and cocoa then slowly adding water.
Spread icing on biscuits and top with chocolate drops.
Store in an airtight container.


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Vanilla Shortbread


Vanilla Shortbread

Vanilla Shortbread

 Prep.Time: 10-15 min
 Cook.Time: 15-20 min
 Difficulty: Easy
 Serves: 16-18 Biscuits

Tools

 Mixing Bowl
 Wooden Spoon
 Baking Tray
 Baking Paper

Ingredients

 75g/3oz Butter or Spread
 50g/2oz Caster Sugar
 100g/4oz Self-Raising Flour
 A few drops of Vanilla Extract


Method

Pre-heat oven to 160°c / 325°f / Gas Mark 3.
Cover the baking tray with baking paper.
Cream the sugar, vanilla extract and butter together until light and fluffy.
Add the flour and mix to sticky dough.
Shape dough into balls and place on covered baking sheet.
Bake in the centre of the oven for 15-20 minutes or until firm to touch.
Remove from oven, sprinkle with a little caster sugar and leave to cool on the tray.
Store in an airtight container.


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Almond Slices



Almond Slices

Almond Slices

 Prep.Time: 30 min
 Cook.Time: 25-30 min
 Difficulty: Easy
 12 Slices

Tools

 Mixing Bowl
 18-20cm/7-8" Cake Tin
 Rolling Pin

Ingredients

 4 Tbsp Raspberry Jam 
 75g/3oz Butter or Spread 
 75g/3oz Caster Sugar
 100g/4oz Ground Almonds
 50g/2oz Ground Rice
 25g/1oz Flaked Almonds
 1 Egg

 Pastry
 100g/4oz Plain Flour 
 50g/2oz Butter or Spread
 25g/1oz Caster Sugar
 50g/2oz Lard
 A little Cold Water


Method

Pre-heat the oven to 190°c / 375°f / Gas Mark 5.
Rub the flour, lard and butter together until it resembles fine breadcrumbs.
Mix in the sugar.
Add the water and mix it in until you have a pliable dough.
Roll out the pastry then line the greased tin with it.
Spread the jam over the pastry.
Cream the butter and sugar together until it is light and fluffy.
Stir in the ground almonds and ground rice.
Add the egg and mix well.
Spread the mixture over the layer of jam.
Sprinkle flaked almonds on top.
Bake in oven for 25-30 minutes or until lightly browned.
Allow to cool then cut into slices.
Store in an airtight container.


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Chelsea Buns



Chelsea Buns

Chelsea Buns

 Prep.Time: 75 min
 Cook.Time: 10 min
 Difficulty: Easy
 Makes: About 20 buns

Tools

 Medium Saucepan
 Large Mixing Bowl
 Measuring Jug
 Rolling Pin
 Silicone Sheet
  or Greased Baking Tray
 Knife
 Tea Towel

Ingredients

 125g/5oz Butter or Spread
 175g/4oz Caster Sugar
  + extra for topping
 500ml/1pt White Flour
 1Ltr/2pts Brown Flour
 25g/1oz Dried Yeast
 500ml/1pt Milk
 Cinnamon


Method

Melt 100g/4oz butter in a saucepan over a low heat.
Add milk and warm gently.
Measure flour and place in mixing bowl.
Add 150g/6oz sugar and yeast and mix well.
Pour in warmed milk and stir well until you have a sticky dough.
Cover with a tea towel and place somewhere warm to prove for 1 hour.
After an hour the dough should be nearly double its original size.
Heat oven to 250ºC/500ºF/Gas Mark 10.
Knead dough for a few minutes.
Place on a floured surface and roll out to 1cm/0.5” thick rectangle.
Spread the remaining butter over the dough.
Sprinkle the remaining sugar on top.
Liberally sprinkle cinnamon over the sugar.
Roll up dough lengthways to make a long sausage (like a Swiss roll).
Cut into 1cm/0.5” widths and lay cut side down on prepared baking sheet 3cm/1.5” apart.
Sprinkle with a little extra sugar and cinnamon.
Place in the centre of the oven for 10 minutes.
Remove from oven and cool on a wire rack.
Store in an airtight container.


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Choux Pastry



Choux Pastry

Choux Pastry

 Prep.Time: 10-15 min
 Difficulty: Easy
 Makes: About 20 eclairs/buns

Tools

 Small Saucepan
 Large Mixing Bowl
 Wooden Spoon

Ingredients

 50g/2oz Butter or Spread
 100/4oz Plain Flour
 3 Eggs
 150ml/¼ pint Water


Method

Put butter and water in the saucepan and heat gently until the butter has melted.
Once the butter has melted turn up the heat and bring to the boil.
Remove from heat when boiling point is reached and stir in the flour.
Return to the heat and stir until the mixture forms a ball.
Transfer the ball to a large mixing bowl and place in fridge to cool.
When cooled, beat the eggs into the mixture a little at a time using a wooden spoon.
Wrap in cling film and refrigerate until required.

 lightbulb
Pastry in recipes is given as a weight which applies to the amount of flour used not the total weight of pastry.
As a rough guide 100g/4oz will make 20 eclairs or buns, so if you need more or less pastry, simply adjust the ingredients accordingly.



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Cinnamon swirls



Cinnamon Swirls

Cinnamon Swirls

 Prep.Time: 15 mins
 Cook.Time: 15-20 min
 Difficulty: Easy
 10-12 Swirls

Tools

 Mixing Bowl
 Sharp Knife
 Rolling Pin

Ingredients

 200g/8oz Self Raising Flour 
 50g/2oz Butter or Spread
 50g/2oz Sultanas
 150ml/5 fl oz Milk
 2 Tbsp Soft Brown Sugar
 1 tsp Cinnamon


Method

Pre-heat the oven to 210°c / 415°f / Gas Mark 6-7.
Rub the flour and half of the butter together until they resemble fine breadcrumbs.
Gradually add the milk until you get a smooth dough.
Roll out dough to 25x40cm / 10x16" rectangle.
Spread the remaining butter over the pastry.
Sprinkle the sugar, sultanas, and cinnamon over the buttered pastry.
Now roll up the pastry lengthways so that you have a 40cm / 16" roll.
Cut the roll at 2.5cm / 1" intervals.
Place, cut side down on a baking sheet.
Place in high oven but not the top and bake for 15-20 minutes.
When golden brown remove from oven, sprinkle with a little more sugar and allow to cool on a wire rack.
Store in an airtight container.


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Eccles Cakes



Eccles Cakes

Eccles Cakes

 Prep.Time: 60 mins
 Cook.Time: 25-30 min
 Difficulty: Medium
 14-16 Cakes

Tools

 Mixing Bowl
 Saucepan
 Plate
 Small Bowl
 Cling Film
 Small Spoon
 Rolling Pin
 Pastry Brush
 Round Ended Knife

Ingredients

 for the flaky pastry
 80g/3oz Butter or Spread
 80g/3oz Lard or
   Vegetable Oil Block
 225g/8oz Plain Flour
 100ml/4floz Water

 for the filling
 50g/2oz Butter or Spread
 125g/5oz Sultanas
 25g/1oz Soft Brown Sugar
 A little Milk
 A little Caster Sugar


Method

Mix fats together well and divide into four.
Rub one portion of fat into flour in a mixing bowl until they resemble fine breadcrumbs.
Gradually add water until you get a smooth dough.
Roll out pastry to a rectangle.
Using the round ended knife place little 1cm / ½" piles of fat from one portion over two thirds of the pastry.
Fold the end without fat over to the middle and then fold the other end over that.
Turn the pastry around so that the folds are to the left and right and roll again.
Repeat the above steps until you have used all the fat.
Fold over again without fat.
Place on a plate and refrigerate for 1 hour.
Pre-heat the oven to 230°c / 450°f / Gas Mark 8.
Melt the butter in the saucepan and add sultanas and soft brown sugar.
Pour into a small bowl and allow to cool.
After the hour is up roll the pastry to ½cm / ¼" thick then cut into 14-16 9cm / 3½" rounds.
Spoon a small amount of filling into the centre of each pastry round.
Fold the edges up and over the filling, ensuring it is covered.
Turn over and place on a baking tray join downwards.
Press each one down to flatten a little.
Brush with milk and sprinkle caster sugar over.
Make a few cuts in each to expose the filling.
Place in high oven but not the top and bake for 22-25 minutes.
When done, sprinkle with more sugar and leave to cool on a wire rack.
Store in an airtight container.


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Eclairs



Eclairs

Eclairs

 Prep.Time: 10-15 min
 Cook.Time: 18-20 min
 Difficulty: Medium
 12-15 Eclairs

Tools

 Saucepan
 Large Mixing Bowl
 Piping Bag
 Baking Tray
 Wooden Spoon

Ingredients

 for the choux pastry
 50g/2oz Butter or Spread
 100g/4oz Plain Flour
 3 Eggs
 150ml/¼ pint Water  

 filling
 ½ltr/¾ pint Whipping Cream

 topping
 100g/4oz Melted Chocolate


Method

Pre-heat oven to 220°c / 425°f / Gas Mark 7.
Put butter and water in the saucepan and heat gently until the butter has melted.
Once the butter has melted turn up the heat and bring to the boil.
Remove from heat when boiling point is reached and stir in the flour.
Return to the heat and stir until the mixture forms a ball.
Transfer the ball to a large mixing bowl and place in fridge to cool.
When cooled, beat the eggs into the mixture a little at a time using a wooden spoon.
Grease the baking tray then run cold water over it to leave a film of water on top.
Spoon pastry mixture into the piping bag.
Pipe mixture into 4" / 10cm lengths for finger eclairs or 1" / 2.5cm blobs for bun eclairs.
Place in the oven on a high shelf, but not the top, for 18-20 minutes.
The pastries should be well risen and brown when done.
As soon as they come out of the oven cut a slit in each one to allow the steam to escape.
Leave to cool on a wire rack.
Whip the cream and melt the chocolate while the pastries are cooling.
Once the pastries are cooled, pipe the cream into the pastries through the slit you made earlier.
Spread the melted chocolate on top of the eclairs.
Store in the fridge to prevent the cream from reverting to liquid.


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Flaky Pastry



Flaky Pastry

Flaky Pastry

 Prep.Time: 10-15 min
 Difficulty: Easy
 Covers: Large Glass Dish

Tools

 Mixing Bowl
 Round Ended Knife
 Rolling Pin

Ingredients

 80g/3oz Butter or Spread
 225g/8oz Plain Flour
 80g/3oz Lard or Vegetable Fat
 100ml/4floz Water


Method

Mix fats together well and divide into four.
Rub one portion of fat into flour in a mixing bowl until they resemble fine breadcrumbs.
Gradually add water until you get a smooth dough.
Roll out pastry to a rectangular shape.
Using the round ended knife place little 1cm / ½" piles of fat from one portion over two thirds of the pastry.
Fold the end without fat over to the middle and then fold the other end over that.
Turn the pastry around so that the folds are to the left and right and roll again.
Repeat the above steps until you have used all the fat.
Fold over again without fat.
Place on a plate and refrigerate for 1 hour.

 lightbulb
Pastry in recipes is given as a weight which applies to the amount of flour used not the total weight of pastry.
As a rough guide 225g/8oz will cover a 30cm/20cm (12”/8”) large glass roasting dish. If you need more or less pastry, simply adjust the ingredients accordingly.
If you are making the pastry in advance, wrap in cling film and refrigerate until required.



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Pizza Dough



Pizza Dough

Pizza Dough

 Prep.Time: 10-15 min
 +1 Hour Proving
 Difficulty: Easy
 Makes 2 X 18cm/9” Pizzas

Tools

 Mixing Bowl
 Cling Film

Ingredients

 1 Sachet Dried Yeast
 175g/7oz Plain Flour
 2 Tbsp Oil
 ½tsp Salt
 100ml/4floz Warm Water


Method

Place the flour, salt and yeast in a large mixing bowl and mix together.
Add the oil and stir in.
Add the warm water a little at a time until you have a soft dough.
Place dough on a floured surface and knead for 5 minutes until the dough is smooth.
Place in a bowl and cover with oiled clingfilm.
Leave the dough in a warm place for about an hour, or until it has doubled in size.

 lightbulb
The dough can be separated and frozen for later use.


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Puff Pastry



Puff Pastry

Puff Pastry

 Prep.Time: 20-25 min
 Difficulty: Easy
 Covers: Large Glass Dish

Tools

 Mixing Bowl
 Round Ended Knife
 Rolling Pin
 Plate
 Cling Film

Ingredients

 110g/4oz Butter or Spread
 225g/8oz Plain Flour
 110g/4oz Lard or Vegetable Fat
 1-2 Tbsp Cold Water


Method

Place flour in the mixing bowl.
Cut lard and butter into small pieces and add to the flour.
Mix together using the round ended knife.
Add water a little at a time, mixing with your hands until you achieve a firm dough that holds together well.
Roll out pastry on a floured surface into a long rectangle.
Fold a third of one end over then fold the end over this.
Turn the pastry one quarter so an open end is towards you.
Repeat the above 3 steps two more times.
Place on a plate and cover with clingfilm for 15 minutes to rest.
If you are making the pastry in advance, leave in cling film and refrigerate until required.
When ready, roll out the pastry and use as your recipe requires.

 lightbulb
Pastry in recipes is given as a weight which applies to the amount of flour used not the total weight of pastry.
As a rough guide 225g/8oz will cover a 30cm/20cm (12”/8”) large glass roasting dish. If you need more or less pastry, simply adjust the ingredients accordingly.
If you are making the pastry in advance, wrap in cling film and refrigerate until required.



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Shortcrust Pastry



Shortcrust Pastry

Shortcrust Pastry

 Prep.Time: 10-15 min
 Difficulty: Easy
 Covers: 23cm/9" Flan Tin

Tools

 Large Mixing Bowl
Rolling Pin

Ingredients

 80g/3oz Butter or Spread
 175g/6oz Plain Flour
 80g/3oz Lard or Vegetable Fat
 1-2 Tbsp Cold Water


Method

Rub flour, butter and lard together until no large lumps of fat remain.
Add water a little at a time, mixing with your hands until you achieve a firm dough that holds together well.
If you are making the pastry in advance, wrap in cling film and refrigerate until required.
Roll out the pastry on a floured surface and use as your recipe requires.

 lightbulb
Pastry in recipes is given as a weight which applies to the amount of flour used not the total weight of pastry.
As a rough guide 175g/6oz will cover a 23cm/9" flan tin, so if you need more or less pastry, simply adjust the ingredients accordingly.



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Soups and Lunches

All sorts of soup recipes, lunch recipes and snack recipes. Classis soups like Chicken, Tomato and Stilton and Brocolli and a selection of soups inspired from our travels. Lunches and snacks include pitta bread pizzas and bacon and tomatoes.


Starters

Cold and hot starters to get the taste buds jangling. Healthy Rice Salad and Onion Salad that are very easy and cheap to make. Hot starters like Cheesy Garlic Bread and garlic Mushrooms to wet the appetite.


Red Meat Mains

Homemade dinner recipe favourites like Bolognese, Old Fashioned Mince and Lasagne. Lots of different pies such as Beef and Ale Pie and Shepherds Pie. Meals for entertaining guests such as Beef Bourguignon and Moussaka. Plus a nice selection of spicy dinner recipes such as Chilli Con Carne are all on this page.


White Meat Mains

Homemade dinner recipe favourites like Chicken Kiev, Chicken Pasta Bake and Quiche Lorraine. Also lots of meals for entertaining guests such as Coq Au Vin, Stuffed Chicken Breast With Parma Ham and Spaghetti Alla Carbonara. A nice selection of spicy dinner recipes such as Chinese Pork with Honey are also on this page.


Other Mains

A lovely selection of vegetarian mains such as Ratatouille and fish and seafood mains including fish and chips.


Curries

All sorts of spicy curry recipes such as Chicken Jalfrezi and Lamb Vindaloo.


Sides

Homemade cold and hot side dishes to enhance the mains or as a compliment to salads or cold meats. These cheap side dishes are very easy to make and really go well with most dinners.


Desserts

Cold and hot dessert recipes that really finish off a meal. Whether entertaining or just cooking for the family these dessert recipes are a real winner.


Cakes and Pastries

Delicious homemade cake recipes and pastry recipes, naughty but ever so nice. The children love these recipes and homemade biscuits are so much better for them than the packet variety.