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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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Coffee & 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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.   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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.  Top             Homepage             Print this recipe

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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.   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.  Top             Homepage             Print this recipe

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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.   The dough can be separated and frozen for later use.  Top             Homepage             Print this recipe

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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.   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.  Top             Homepage             Print this recipe

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  Home Cookbook

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.   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.  Top             Homepage             Print this recipe

Copyright 2020, homecookbook.info

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