Innholdsfortegnelse for Everyday Baking From Scratch i Everyday Baking From Scratch

The art of baking has soared in popularity in recent years, with more and more people stepping into the kitchen to test out and develop their skills. This simple recipe book aims to celebrate the best of everyday American-inspired baking, and help you to master a plethora of family favourite bakes. Each main recipe features a stunning image of the final product along with in-depth steps that will ensure you are able to re-create them with ease. Some recipes are incredibly simple, some are great for kids and others offer a bit more for you to sink your teeth into. We’ll walk you through the basic techniques needed in our Getting Started chapter, and you will find a range of recipes covering different types of baking, from showstopping cakes and…

Baking is brilliant because you can make an amazing cake with just a bowl, a spoon and some manual oomph. But if you want to save some time or energy there are a few electrical devices that can make your life much easier. As with pretty much anything, the price tag for these can go from very small to very expensive. You can pick up most of these items from your supermarket for not much at all, or visit specialised food stores for professional-level equipment. Unless you are completely seduced by an item, we would suggest you buy a cheap version and if you find you use it, treat yourself to a more expensive model. Out of all of these, the stand mixer is the one you will probably get…

Even though all recipes come with the amount of time needed in the oven, these are only guidelines. Ovens vary in how well they hold their temperature, so it helps to have some visual guides to rely on. Some ovens will have hot spots and often burn things in specific places. You can tell when pastry is cooked by its colour. Rich and golden sides usually mean a cooked bottom. Bread is a sound test. Simply, turn the bread andtap the bottom – if it sounds hollow, it is cooked. Cakes are different. Sometimes a cake can look beautifully cooked on top, but when you cut into it, you discover a pool of unpleasant, uncooked mixture. If you are cooking a cake in a pan, if it starts coming away…

Pastry can be fiddly and time-consuming, but we want to make one thing clear, it can be made by any baker at any level! You might have to keep going back to the recipe; you might have to patch up the odd bit here and there, but you can do it. Being able to make pastry from scratch is a satisfying task. Just imagine a delicious apple pie, hot, steaming and covered with cream. Now imagine that it was your hands that made the filling and your hands that made the delicious golden pastry. We promise, it feels very good. Before we move on to showing how to make two types of pastry that will see you through hundreds of recipes, we will start with some rules. Usually rules suck…

While we won’t try to pretend that there is some great secret to rolling out pastry, there are a couple of very handy tips that will ensure you get the pastry in your tin in one piece (or pretty close). Having a floured surface is vital for stopping the pastry sticking, as is adding a touch of flour to the rolling pin. If you are using very rich pastry and are worried about transferring it, use a loose-bottom tin. Remove said loose bottom and roll the pastry out directly on top of it, extending as far as is needed in order to cover the sides. Fold the sides over and put the bottom back in place. Now lift the folded edges up. Another good tip for rich pastry, or for…

Prep time: 25 mins Baking time: 35 mins Servings: 8 INGREDIENTS: For the pastry • 500g shortcrust pastry, chilled (see p30 or use ready-made)• Flour for rolling pastry• 1 egg white, beaten For the filling • 4 medium-sized bramley cooking apples• 2 tbsp caster sugar METHOD: Either use homemade pastry or buy a pre-made block. Using a floured rolling pin and a floured work surface or board, start to roll out two thirds of the pastry, continuing to sprinkle flour under the pastry and on the rolling pin to avoid them becoming sticky. Roll until the pastry is around 27x27cm (10.5x10.5in). Place this over the pie dish making sure you press it right into the base. Trim the excess with a knife and discard. Roll out the remaining pastry to…

CLEAN UTENSILS For your meringue use a glass or metal bowl and ensure everything is clean and dry before starting. Prep time: 30 mins plus cooling Baking time: 20 mins Servings: 8 INGREDIENTS: For the pastry case • 225g/8oz ready made shortcrust pastry (chilled), or see page 30 For the filling • 2 medium sized egg yolks• 2 washed unwaxed lemons• 275ml/9fl oz/1 cup cold water• 225g/8oz/1 cup granulated sugar• 60g/2oz/¼ cup cornflour For the meringue • 2 egg whites (medium size at room temperature)• ½ tsp cream of tartar• 60g/2oz/¼ cup caster/superfine sugar METHOD: Heat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry onto a floured work surface using a floured rolling pin. Keep turning it and putting a little more flour under it as needed. Roll…

Prep time: 1 hour, plus 8-12 for chilling Baking time: 2 hours Servings: 12 INGREDIENTS: For the base • 150g/5oz/2 cups crushed Graham crackers or digestive biscuits• 85g/3oz/¾ stick unsalted butter For the filling • 900g/32oz/4 cups cream cheese• 250g/9oz/1¼ cups golden caster sugar• 3 tbsp plain/all-purpose flour• 1.5 tsp vanilla extract• 1.5 tsp lemon juice• 3 large eggs, plus one egg yolk• 200ml/7fl oz sour cream For the topping • 200ml/7fl oz sour cream• 1 tbsp golden caster sugar• 1 tsp lemon juice For the fruit compote (optional) • 100g fresh or frozen berries• 1 tsp golden caster sugar METHOD: Preheat the oven to 180°C/350°F/Gas mark 4 then grease and line a 8-inch loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor, or smash them up…

Prep time: 4-6 hours Baking time: 20-25 mins Servings: 12 INGREDIENTS: For the Sponge Cake • 185g/6oz/1½ cups plain/all-purpose flour• 2 tsp baking powder• 120ml/4fl oz milk• 115g/4oz/1 stick unsalted butter• 2 tsp vanilla extract• 3 large eggs• 300g/11oz/1½ cups golden caster sugar For the Custard • 4 large egg yolks• 155g/5oz/¾ cup caster sugar• 4 tbsp cornstarch/cornflour• 240ml/8fl oz milk• 15g/½oz/3 tbsp unsalted butter• 2 tsp vanilla extract For the Chocolate Ganache • 115g/4oz/¾ cup dark chocolate• 120ml/4fl oz double cream• 2 tsp golden syrup/corn syrup METHOD: Make the custard Whisk the egg yolks together in a bowl and set aside. Add the milk, cornstarch and sugar to a saucepan and mix until smooth. Put over a medium heat and stir until it bubbles and it begins to thicken.…

Prep time: 20 mins Baking time: 20 mins Servings: 12 INGREDIENTS: • 60g/2oz/½ stick butter• 150g/5oz/¾ cup caster sugar• 150g/5oz/1¼ cup plain/all-purpose flour• 1 tbsp cocoa powder• 6 tsp red food colouring gel• 1 egg• ½ tsp vanilla extract• 120ml/5fl oz buttermilk• ½ tsp baking soda• 1½ tsp white vinegar For the icing • 280g/10oz/2¼ cups icing sugar• 60g/2oz/½ stick butter• 110g/4oz/½ cup cream cheese METHOD: Preheat the oven to 170°C/325°F/Gas mark 3, and arrange 12 paper cake cases into a muffin tin. Beat the butter and sugar together until light and fluffy using either a wooden spoon or an electric whisk. Add the egg and mix until everything is fully incorporated. Place the cocoa, food colouring and vanilla extract into a measuring jug. Mix until a smooth paste has…

Prep time: 25 mins Baking time: 15 mins Servings: 12 INGREDIENTS: For the cake • 175g/6oz/⅞ cup caster sugar• 175g/6oz/1⅔ stick butter• 140g/5oz/1¼ cups self-raising flour• 25g/1oz/4 tbsp cocoa powder• 3 eggs, beaten For the buttercream • 110g/4oz/1 stick butter• 200g/7oz/1⅔ cups icing sugar• 25g/1oz/4 tbsp cocoa powder• 1 tbsp milk (optional) METHOD: Preheat the oven to 180°C/350°F/Gas mark 4 and arrange 12 paper cake cases into a muffin tin. Dice the butter into small cubes and beat together with the caster sugar using a wooden spoon until light and fluffy. The caster sugar will make the mixture slightly grainy, but it should be lighter in colour. Add the cocoa powder to the flour. Then using a metal spoon fold the egg and flour mixture, a little bit at a…

Prep time: 20 mins Baking time: 20 mins Servings: 20 INGREDIENTS: For the cake • 170g/6oz/1¾ sticks unsalted butter• 280g/10oz/1½ cups light brown soft sugar• 2 eggs, beaten• 240ml/8fl oz canned coconut milk• 1 tsp vanilla extract• 340g/11½oz/3 cups plain flour• 1 tsp salt• 1 tsp baking powder• 55g/2oz/½ cup desiccated coconut For the cream cheese frosting • 110g/4oz/1 stick butter• 225g/8oz/1 cup cream cheese• 120g/5oz/1 cup icing sugar• 20g/¾oz/¼ cup desiccated coconut METHOD: Preheat the oven to 175°C/350°F/Gas mark 4. Arrange 12 paper cake cases into a muffin tin. Beat the butter and sugar together until light and fluffy with an electric whisk or wooden spoon. Mix in liquid Add the eggs, a little at a time, and beat after each addition until well mixed. Then mix together the…

ALL APPLE NO SPICE Remove the spices from the recipe for a more stripped back fresh tasting cake. Prep time: 25 mins Baking time: 1 hour Servings: 12 INGREDIENTS: For the cake: • 400g/14oz/3½ cups plain/all-purpose flour• 200g/7oz/1 cup brown sugar• 100g/4oz/½ cup granulated sugar• 2 tsp ground cinnamon• 1 tsp ginger• 1 tsp nutmeg• 1 tsp salt• 1 tsp baking power• 3 eggs• 240ml/8fl oz vegetable oil• 170g/6oz/¾ cup sour cream• 1 tsp vanilla extract• Zest of one orange• Juice of half an orange• 180g/6oz/1½ cups grated apple, peeled first• 180g/6oz/1½ cups chopped apple, peeled first For the icing • 200g/7oz/1½ cups icing sugar• ½ tsp ground cinnamon• 3-4 tbsp milk METHOD: Preheat your oven to 160°C/325°F/Gas mark 3., then prepare your Bundt tin by greasing it with butter…

Prep time: 30 mins Baking time: 30 mins Servings: 12 INGREDIENTS: For the cake • 175g/6oz/1½ sticks unsalted butter• 175g/6oz/⅞ cup golden caster sugar• 3 eggs, beaten• 175g/6oz/1⅔ cups self-raising/cake flour• 1½ tsp baking powder• 3 tbsp espresso (this can be made with 1 tsp instant coffee and 3 tbsp boiling water or with 2 tbsp ground coffee plus boiling water)• 75g/2½oz/¾ cup chopped walnuts• 1 tsp vanilla extract For the coffee buttercream • 250g/9oz/2½ sticks unsalted butter• 500g/18oz/4 cups icing sugar• 1 tsp vanilla extract• 2-3 tbsp espresso METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line two round or square 20cm (8in) sandwich cake tins with non-stick baking paper. Now make the coffee either in a plunger if using ground or in a small jug if…

ADD MORE SWEETNESS Double the icing quantities in order to give you enough to coat the sides. Prep time: 1 hour Baking time: 30 mins Servings: 12 INGREDIENTS: For the cake • 400g/14oz/3½ cups plain/all-purpose flour• 3 tbsp cocoa powder• 1 tsp bicarbonate of soda• 115g/4oz/1 stick unsalted butter• 330g/12oz/1⅔ cups caster sugar• 2 medium eggs• 250ml/8½fl oz vegetable oil• 1 tsp white vinegar• 2 tsp vanilla extract• 250ml/8½fl oz buttermilk (you can replace this with 200ml Greek yoghurt if you’re desperate)• 3 tbsp red gel food colouring For the filling and topping • 110g/4oz/1 stick unsalted butter• 225g/8oz/1 cup cream cheese• 500g/17oz/4 cups icing sugar• 1 tsp lemon juice To decorate Red sprinkles (optional) METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. then grease and line three 10-inch circular…

Prep time: 15 mins Baking time: 45 mins Servings: 8 INGREDIENTS: • 225g/8oz/2 sticks unsalted butter, softened• 225g/8oz/1 cup caster sugar• 4 eggs, beaten• 225g/8oz/2 cups self-raising/cake flour• 2 tbsp milk• 1 tsp vanilla extract• 2 tbsp cocoa powder METHOD: Preheat your oven to 180°C/350°F/Gas mark 4. Butter and line a 20cm (8in) cake tin – round or square. Start mixing Put the butter and sugar in a bowl and beat until it is light in colour and looks fluffy. Add the beaten eggs a little at a time and beat thoroughly to mix. Then tip in the flour, milk and vanilla extract and beat for a few seconds. As ever, the aim is a smooth, creamy-looking cake mixture. Divide the mixture between two bowls, adding the cocoa into one…

1: DOUBLE CHOC CHIP Prep time: 10 mins Baking time: 20 mins Servings: 12 INGREDIENTS: Use the same ingredients as listed on the previous page, excluding blueberries, cinnamon and 25g/¾oz/4 tbsp less flour, plus: • 125g/4oz/1 cup chocolate chips• ½ tsp vanilla extract• 25g/¾oz/4 tbsp cocoa METHOD: Preheat oven to 200°C/400°F/Gas mark 6. Follow the recipe as on the previous page but add the cocoa in with the flour and mix until combined. Instead of blueberries, add the chocolate chips. Also replace the cinnamon with the vanilla extract. Once the chips are added, get baking straight away so they don’t sink through to the middle. Once baked, cool for a bit on a wire rack. 2: FILLED MUFFINS Prep time: 10 mins Baking time: 20 mins Servings: 12 INGREDIENTS: Use…

1: SPICED FRUIT & CHOCOLATE Prep time: 10 mins Baking time: 10 mins Servings: 12 INGREDIENTS: Use cookie recipe, outlined on the previous page, plus: • 1 tsp mixed spice• 100g/3½oz/½ cup dried mixed fruit METHOD: Combine the ingredients as explained on the previous page. You then need to add the mixed spice in with the flour and then the dried fruit in with the chocolate chips. Divide into equal portions and place on the baking trays, with space for them to spread. Now, bake in the oven for around 10 minutes or until golden. Serve warm. 2: CHOCOLATE & CHERRY Prep time: 10 mins Baking time: 10 mins Servings: 12 INGREDIENTS: Use cookie recipe, outlined on the previous page, excluding, mik chocolate chips, plus: • 200g/7oz/1½ cup dark chocolate…

Prep time: 25 mins Baking time: 20 mins Servings: 10 INGREDIENTS: • 200g/7oz/2 sticks unsalted butter• 200g/7oz/1½ cup milk chocolate chunks• 100g/3½oz/¾ cup plain flour• 50g/1¾oz/½ cup cocoa powder• 100g/3½oz/¾ cup white chocolate chunks• 3 eggs, beaten• 300g/10½oz/1½ cup golden caster sugar METHOD: Preheat your oven to 180°C/350°F/Gas mark 4. Pop a pan on the hob, filled about halfway up with water and get it to the boil. In a heat-proof bowl, place the chunks of butter and milk chocolate, then place this onto the pan of boiling water. Ideally, the bowl should hover over the water and not be submerged. You need to keep stirring until all of the chocolate and butter is melted and combined. Leave to cool. Wet to dry Sieve the flour and cocoa powder together…

Prep time: 10 mins Baking time: 35 mins Servings: 10 INGREDIENTS: • 125g/4½oz/1 stick butter• 200g/7oz/1½ cups white chocolate, chunks• 110g/3¾oz/½ cup caster sugar• 2 eggs, beaten• 130g/4½oz/1 cup plain/all-purpose flour• 120g/4¼oz/1 cup fresh raspberries• 100g/3½oz/1 cup almonds, roughly chopped METHOD: Preheat the oven to 190°C/375°F/Gas mark 5. Select a square, fairly deep tin and line it with greaseproof paper. Make the basic mix Gently heat the butter over a hot pan until melted. Now pour it into a cold bowl before adding half of the white chocolate, stirring until it’s completed melted and silky smooth. Place the eggs and sugar in a separate bowl and whisk until thick and golden. Now sieve the flour into the bowl, add the white chocolate and butter mix. Fold everything together with a…

Prep time: 1 hour Baking time: 30 mins Servings: 12-18 INGREDIENTS: Raspberry filling • 680g/24oz/5 cups of frozen raspberries• 100g/3oz/½ cup granulated sugar• 2 tbsp flour• 1 tbsp cornflour• Juice of one lemon For the crumble • 280g/10oz/3 cups rolled oats• 360g/13oz/3 cups flour• 400g/14oz/2 cups brown sugar• 1 tsp baking powder• 340g/12oz/3 sticks butter, melted• ½ tsp salt METHOD: To begin, preheat the oven to 180°C/350°F/Gas mark 4. Then place the raspberries in a large colander and run warm water over them for 60 seconds. Let them sit for around an hour to ensure the excess liquid has drained away from them. Mix the drained raspberries with the sugar, flour, cornflour and lemon juice. In another bowl, mix the flour, oats, sugar, baking powder, butter and salt together. Press…

Prep time: 1 hour 40 mins Baking time: 30 mins Servings: 10 INGREDIENTS: • 500g/17½oz/4 cups strong white bread flour• 7g/½ tsp of dried yeast• 10g/¾ tsp table salt• 1 tbsp (15ml) olive oil• 300ml/10fl oz warm water• 1 tablespoon of milk METHOD: Place the flour, dried yeast and salt in a large bowl. Try not to let the yeast and salt touch at this stage as the salt will kill the yeast. Measure out the water and add the olive oil. Pour this into the bowl along with your other ingredients. Slowly bring the mix together with your hands until a rough dough is formed. Scrape the dough onto a lightly floured work surface. Knead the mixture Knead the bread by pushing away part of the dough with the…

Prep time: 30 mins Baking time: 10 mins Servings: 12 INGREDIENTS: • 750g/26oz/6¼ cups strong white bread flour• 7g/½ tsp dried yeast• 50g/1½oz/½ stick butter• 110ml/4fl oz warmed milk• 350ml/12fl oz warm water• 2 tsp salt METHOD: With your hands, gently combine the yeast, salt and flour. Add the chunks of butter and use your fingers to mix it into the dry ingredients. You want to rub the mixture between your fingers, until the whole thing resembles breadcrumbs. This will take quite a while. If there is too much flour, then add an extra chunk of butter to help mix it together. In a jug, combine the warmed milk and water. Add this to your breadcrumbs mix and give it a stir with a wooden spoon until it is roughly…

Prep time: 30 mins Baking time: 65 mins Servings: 4-6 INGREDIENTS: • 375g/13oz/3½ cup white bread flour• 7g dried yeast• 2 tsp salt• 230ml warm water• Vegetable oil/butter for greasing METHOD: Sourdough bread is possibly one of the most complicated breads to create, as it usually requires what's known as a 'starter'. The starter is what gives sourdough its sour taste, but there is a much easier way to get that same distinctive flavour, without all the hassle. Preheat your oven to 200°C/400°F/Gas mark 6. Mixing Sieve the flour into a large bowl, and pour a little warm water into the centre. With your fingertips, start to rub the flour, salt and yeast gently into the water, going in a circular motion. Add more water as needed. Once thoroughly mixed…

Prep time: 30 mins Baking time: 10 mins Servings: 12 INGREDIENTS: • 120g/4oz/1 cup plain/all-purpose flour• 75g/2½oz/3/8 cup sugar• 1 tsp baking powder• A pinch of salt• 30g/1oz of melted, unsalted butter (plus extra for greasing the tin)• 1 medium egg• 100ml/3 fl oz milk• 1 tsp vanilla extract For the glaze • 160g/6oz/1⅓ cups icing sugar• 1 tsp vanilla extract• A pinch of salt• 2-4 tbsp milk• A few drops food colouring – you pick which colour! METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Grease a doughnut pan by brushing melted butter on the sides and middle bar – be sure to grease it really well! Mix together your dry ingredients (flour, sugar, baking powder and salt) in a big bowl. Now, in a different bowl, whisk the…

When deciding on the recipes to include in this book, we have been careful to pick ones that don’t require a cupboard’s worth of extra equipment in order to complete them. Having said that, we will never get in the way of someone’s desire to go on a shopping spree, so if you do want to furnish yourself with all of the gadgets, there are plenty you can pick from. None of these are particularly expensive, but they are all incredibly useful. Some are even essential, such as scales, while others are more about saving time. Thanks to the growing popularity of baking, you will find that most of these can be picked up in your local supermarket and you will certainly be able to find a wide choice either…

Beating a mixture involves rapidly mixing ingredients together so they are fully combined. It can be carried out using a spoon, a hand mixer or a stand mixer and the results are pretty quick. A wooden spoon is particularly effective for creaming butter and sugar. Although the point of beating is to thoroughly combine ingredients, if the mixture contains flour you need to stop the instant the mixture comes together. Flour is a temperamental ingredient and too much mixing will release gluten, which will make your mixture tough. BEAT A CAKE MIXTURE Follow the process through 1. INITIAL BEAT Here we are adding flour to a cake mixture. To begin with it will look a right mess, with lumps and dusty bits. 2. MID-WAY POINT After a bit, the flour…

Icing is a truly wondrous thing. It can turn a humble sponge into an object of beauty and with the huge choice of ready-made decorations widely available, you don’t have to be an icing guru to create a professional-looking cake. There are many different types of icings, some are really simple such as the glaze shown below, while others involve digital thermometers, sugar syrup and precise timings. We won’t worry about these here. Instead we will look at three types that will set you up for whatever cake you make. The simple glaze, below, is the easiest to start with and doesn’t even require measurements. It will eventually set to a soft consistency and is great for adorning cupcakes or being drizzled over loaf cakes. Buttercream, or butter icing (opposite)…

The thought of using an icing bag might bring you out in cold sweats, but if you set it up correctly, the bag will do all of the work for you. You can buy plastic contraptions with a plunger fitted on the top, which you then push down like a syringe. We would advise you to stay away from these. Unless your icing mixture is the perfect consistency, it can be very difficult pushing the icing down and making a pleasing icing pattern. The easiest way to ice is to use an icing bag, either a permanent or a disposable one. The process of filling and moving is the same for both, but with a disposable one you will have to snip the end off for the icing tip to…

Shortcrust pastry gets its name from having a ‘short’ texture – this is one that is crumbly and melts in your mouth. The ingredients are very simple: plain/allpurpose flour and fat (butter or a half-and-half mixture of butter and white vegetable fat/shortening), plus cold water to bring everything together. Additions can be made to the pastry depending on how it is to be used. For a richer result, the amount of fat is increased or an egg yolk is added. For sweet recipes, sugar is introduced. It's important to remember that shortcrust pastry abides by the cold rule and you need to factor in a couple of trips to the fridge. This gives the pastry chance to rest and ensures the butter doesn’t melt and give a greasy result. For…

If truth be told, we were dubious about whether to include these rules. There is the fear that including a whole list of things that can go wrong then instils the notion that it’s difficult to make things go right! Then we started to think about when we’ve experienced things go wrong, and often it was because the recipe we followed didn’t mention that X had to be done otherwise Y would happen. And if you don’t understand why something has to be done, you miss it and something goes wrong. And sometimes getting into a bit of a kerfuffle is just part of the experience! We’ve included some guidelines to help you understand a few things. Once you understand the what and the why of baking you'll find yourself…

1: APPLE & BLACKBERRY Prep time: 10 mins Baking time: 35 mins Servings: 8 INGREDIENTS: The same ingredients as in the recipe on the previous page, plus: • 100g/3½oz/½ cup blackberries• Zest of 1 orange METHOD: Peel and core the apples and place in a large bowl. Tip in the blackberries and stir gently to combine. Zest the orange over the bowl and give a final stir to mix. Spoon into the prepared pie dish and top with the pastry lid. Make a steam hole and cook for 35 minutes, until golden brown. 2: APPLE, CUSTARD & TOFFEE Prep time: 10 mins Baking time: 35 mins Servings: 8 INGREDIENTS: Same ingredients as listed in the recipe on the previous page, plus: • 100g/3½oz/⅓ cup custard• Handful of toffees METHOD: Peel,…

GET FESTIVE Bourbon cream goes very well with pecan pie. Add a generous splash into your double cream as you whip. Prep time: 50 mins Baking time: 40 mins Servings: 8-10 INGREDIENTS: For the pastry • 275g/10oz/1¼ cup plain flour• 75g/3oz/1/⅓ cup icing sugar• 150g/5oz/11/⅓ stick butter• 3 egg yolks For the filling • 3 eggs• 225g/8oz/1 cup caster/superfine sugar• 110g/4oz/1 stick unsalted butter, melted• 4 tbsp golden syrup• 285g/10oz/1¼ cup pecan nut halves• 1 tsp vanilla extract METHOD: For the pastry, mix the flour and icing sugar by sifting them into a bowl. Cut the butter into small cubes and then blend both in a food processor. Add the yolks to form a dough. If you’re using hands, crumble the ingredients to make breadcrumbs. Place the pastry on a…

ADD MERINGUE Follow the steps on page p47 to make a meringue topping instead of adding cream. Prep time: 20 mins Baking time: 25 mins Servings: 10 INGREDIENTS: For the crust • 160g/6oz/1½ sticks melted butter• 18 digestive biscuits/Graham Crackers• 45g/2oz/⅛ cup caster sugar The filling • 4 eggs yolks• 400ml/13 fl oz condensed milk• 5 limes• 200ml/7 fl oz double cream METHOD: Preheat the oven to 180°C/350°F/Gas mark 4, then grease a 22cm/9in pie tin. Crush the biscuits with the end of a rolling pin until they resemble fine breadcrumbs, stir in the sugar and add the butter. Mix until fully combined, then spread over the base of the tin and sides, ensuring you press down firmly. Bake the crust for 10 minutes, then remove from the oven to…

Prep time: 15 mins Baking time: 1 hour Servings: 8 INGREDIENTS: • 2 large eggs plus 1 extra yolk• 100g/3oz/½ cup dark brown sugar• 70g/2oz/⅓ cup granulated sugar• ½ tsp of salt• 2 tsp cinnamon• 1 tsp ground ginger• ¼ tsp ground nutmeg• ¼ tsp ground cloves• pinch of ground cardamon• ½ tsp lemon zest• 15oz can of pumpkin puree (or make 2 cups fresh)• 300ml/10fl oz heavy cream• Ready to roll shortcrust pastry (see p30 or buy ready-made) METHOD: Begin by preheating your oven to 220°C/425°F/Gas mark 7. Now, beat the eggs and extra yolk in a large bowl using a whisk or wooden spoon, and mix in both sugars with the salt, spices and lemon zest. Next, add in the pumpkin puree and cream and beat together until…

Prep time: 15 mins Baking time: 15 mins Servings: 12 INGREDIENTS: For the cake • 110g/4oz/1 stick butter• 110g/4oz/½ cup caster sugar• 110g/4oz/1 cup self-raising flour• Pinch of salt• 2 beaten eggs• 2 tsp vanilla extract For the buttercream • 75g/3oz/¾ stick butter• 250g/9oz/2 cups icing sugar• 2 tsp of vanilla extract METHOD: Preheat the oven to 180°C/350°F/Gas mark 4 and arrange 12 paper cake cases into a muffin tin. Dice the butter into small cubes and beat together with the caster sugar using a wooden spoon until light and fluffy. The caster sugar will make the mixture slightly grainy, but it should be light yellow. Mix the vanilla extract into the egg and then using a metal spoon fold the egg and flour, a little bit at a time,…

Prep time: 25 mins Baking time: 20 mins Servings: 12 INGREDIENTS: For the cake • 150g/5oz/1½ sticks butter• 150g/5oz/¾ cup brown sugar• 150g/5oz/1¼ cup self-raising/cake flour• 3 eggs, beaten• 2 tsp ground ginger• 60g/2oz stem ginger• 1 tbsp milk For the buttercream icing • 150g/5oz/1½ sticks butter• 250g/9oz/2 cups icing sugar• 2 tbsp milk• 2 drops vanilla extract• Pinch of ground cinnamon METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Put 12 paper cake cases into a muffin tin. Cream the butter and the brown sugar together, using a wooden spoon until they are light and fluffy. Mix together Mix the flour and the ground ginger together then sift a third of it into your mixture. Add a third of the eggs and combine it all with a metal spoon.…

Prep time: 20 mins Baking time: 25 mins Servings: 12 INGREDIENTS: For the cake • 150g/5oz/1¼ sticks butter• 150g/5oz/¾ cup light muscovado sugar• 3 eggs, beaten• 150g/5oz/1¼ cup self-raising/cake flour• ½ tsp baking powder• 85g/3oz/¾ cup ground walnuts• Zest of 1 orange• 150g/5oz/2½ cups grated carrots For the cream cheese frosting • 125g/4½oz/½ cup cream cheese• 275g/9½oz/2½ cups icing sugar• Chopped walnuts METHOD: Preheat the oven to 180°C/350°F/Gas mark 4 and arrange 12 paper cake cases into a muffin tin. Place the butter, muscovado sugar, eggs, self-raising flour, baking powder, ground walnuts and orange zest into a large bowl. Thoroughly combine the mixture until the ingredients have blended together to form a thick, yellow mixture. Due to the ground walnuts and the orange zest, the mixture will be slightly lumpy…

Prep time: 15 mins Baking time: 20 mins Servings: 8 INGREDIENTS: • 170g/6oz/1¾ stick softened butter• 170g/6oz/⅞ cup white sugar• 170g/6oz/1⅓ cup self-raising/cake flour• 3 eggs• Tin of pineapple rings in juice• Glacé cherries• 2 tbsp brown sugar• 2 tbsp melted butter METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Using a wooden spoon, beat the sugar and softened butter together until it begins to lighten in colour, and is fluffy. Now, using a large metal spoon, fold in the eggs and flour a little at a time until fully combined. Pour the juice from the tin of pineapple into your mix, and fold in until fully combined. You my need to add a few more spoonfuls of flour if the mix becomes very loose. Mix the melted butter and…

Prep time: 2.5 hours Baking time: 20 mins Servings: 10-12 INGREDIENTS: For the cake • 225g/8oz/2 sticks unsalted butter• 225g/8oz/1⅛ cup caster sugar• 4 eggs• 4 tbsp milk• 1 tbsp vanilla extract• 340g/12oz/3 cups plain/all-purpose flour• 2 tsp baking powder• 4-6 tbsp rainbow sprinkles For the filling and icing • 4 tbsp strawberry jam• 255g/9oz/2¼ sticks unsalted butter• 540g/19oz/4½ cups icing sugar• 1 tsp vanilla extract• Rainbow sprinkles, to decorate METHOD: Preheat the oven to 180°C/350°F/Gas mark 4, then grease and line two circular 9-inch cake pans or three circular 8-inch pans (for a taller cake). Cream the butter and sugar together with an electric whisk or wooden spoon. In a separate jug or mixing bowl, whisk the eggs, milk and vanilla essence until combined. Turn the electric whisk onto…

Prep time: 20 mins Baking time: 1 hour Servings: 16 INGREDIENTS: • 175g/6oz/1⅔ cups self-raising flour• 175g/6oz/1½ sticks butter• 175g/6oz/⅞ cup caster sugar• 3 eggs, beaten• 3 ripe bananas• 1 tsp vanilla extract METHOD: Preheat your oven to 170°C/340°F/Gas mark 4, then butter and flour a loaf tin to ensure the cake doesn't stick. Making the mixture This banana bread recipe is super simple and really tasty. Start by beating the butter and sugar together with a wooden spoon until it is light in colour and fluffy in texture. Then using a metal spoon, fold in the flour and eggs, a little bit at a time, until everything is well combined. Folding the ingredients in carefully with a metal spoon will ensure that you are able to keep as much…

Prep time: 30 mins Baking time: 30 mins Servings: 6-10 INGREDIENTS: For the cake pop • 200g/7oz/1 cup white or milk chocolate, in drops or broken into pieces• 350g/12oz/4 cups Madeira cake For the coating • 300g/10½oz/1½ cups white or milk chocolate• Edible sprinkles METHOD: The first step is to melt your chosen chocolate. You can melt chocolate in the microwave or place it in a heatproof bowl over a pan of simmering water. Don’t let the water touch the bowl though or the chocolate might burn! Crush the Madeira cake by hand until it resembles breadcrumbs and pour in the melted chocolate. Mix with a spoon until the mixture starts to get sticky and is cool enough to handle. Roll golf-ball sized balls and pack together tightly. Place them…

Prep time: 1 hour Baking time: 10 mins Servings: 20-22 INGREDIENTS: • 110g/4oz/1 stick softened butter• 150g/5oz/¾ cup dark brown sugar• 110g/4oz/½ cup caster sugar• 2 medium eggs• 1 tsp vanilla extract• 350g/12oz/1¼ cups chocolate hazelnut spread• 300g/11oz/2½cups plain/all-purpose flour• 1 tsp bicarbonate of soda• 1 tsp cornflour• 1 tbsp golden syrup• 175g/6oz/1¼ cups dark chocolate chips, divided METHOD: Preheat the oven to 180°C/350°F/Gas mark 4, then line two large baking trays with baking parchment. Cream together the butter and sugars until it's creamy, with no large chunks of brown sugar visible. Add the eggs and vanilla extract, then mix again until everything is combined. Mix in 75g/2½oz/4tbsp of hazelnut spread, then add the tablespoon of golden syrup. This will make it easier to mould into balls later on. Sieve…

1: WALNUT BROWNIES Prep time: 40 mins Baking time: 20 mins Servings: 12-16 INGREDIENTS: Use the same ingredients outlined on the previous page, excluding the white chocolate, plus: • 70g/2½oz/½ cup roughly chopped walnuts METHOD: Follow the steps on page 119 to make the basic brownie mix. Once you have your mixture, add the walnuts and stir to ensure even distribution. Bake in the oven for 20 minutes, ensuring there’s still a bit of a gooey centre. Delicious! 2: TRIPLE CHOCOLATE BROWNIES Prep time: 40 mins Baking time: 20 mins Servings: 12-16 INGREDIENTS: Use the same ingredients outlined on the previous page, plus: • 70g/2½oz/½ cup dark chocolate chips METHOD: Follow the steps on page 119 to make the basic brownie mix. Once you have your mixture, add the dark…

Prep time: 50 mins Baking time: 9 mins Servings: 24 INGREDIENTS: • 110g/4oz/1 stick butter• 200g/7oz/1 cup granulated sugar• 1 egg• 60g/2oz/½ cup dark cocoa powder• 210g/7oz/1¾ cup plain flour For the filling • 90g/3oz/⅔ cup cream cheese• 375g/13oz/3 cups powdered sugar• 1 teaspoon vanilla extract• 55g/2oz/½ stick butter METHOD: Preheat the oven to 180°C/350°F/Gas mark 4, and then in a mixing bowl beat the butter and sugar together with a wooden spoon until soft and fluffy. Stir in the egg, and then add the dark cocoa powder, continuing to beat together with the wooden spoon. Next, add the flour a little bit at a time until the dough starts to form into a ball. Between two sheets of baking parchment, roll out the dough so it is around a…

Prep time: 60 mins Baking time: 12 mins Servings: 20 INGREDIENTS: • 300g/10½oz/2½ cups plain/all-purpose flour• 1 tsp bicarbonate of soda• 2 tsp ground ginger• 1 tsp ground nutmeg• 125g/4½oz/1 stick butter• 100g/3oz/½ cup dark muscovado sugar• 4 tbsp golden syrup For the decoration • Icing pens• Melted chocolate• Sprinkles, hundreds and thousands, coloured candy sweets, or anything else you can think of! METHOD: Start by preheating oven to 190°C/375°F/Gas mark 5. Line two or three baking trays with greaseproof paper – if you don't have enough trays or oven space, simply bake the biscuits in batches. Make the dough To begin, place the flour, bicarbonate of soda, nutmeg and ginger into a bowl, mix, then set aside. Put the butter, sugar and syrup into a saucepan and melt on…

1: CHICKEN & CHORIZO Prep time: 5 mins Baking time: 30 mins Servings: 10 INGREDIENTS: • 1 batch of white bread dough• 100g/3½oz/½ cup chorizo• 100g/3½oz/½ cooked chicken (Chicken breast works well but you can also opt for thigh for more flavour. METHOD: Preheat your oven as high as it will go. After the second rise is complete, dice up the chorizo and chicken pieces. Knead the chicken and chorizo into the dough until it is all incorporated. Shape and then place in the oven. The chorizo will leak all of its gorgeous juices as it cooks, so this isn’t a neat recipe. But as it releases its juices, it spikes the bread with intense orange pockets of spice. 2: CHEESE & ONION Prep time: 10 mins Baking time: 30…

Prep time: 40 mins Baking time: 8 mins Servings: 30 INGREDIENTS: • 450g/16oz/3¾ cups white bread flour• ½ tsp dried yeast• 1 tsp salt• 2 tsp dried rosemary• 250ml/8fl oz warm water• 1 tbsp olive oil METHOD: Preheat oven to 200°C/400°F/Gas mark 6. Breadstick dough uses a high quantity of flour, to create a dry, crumbly product, so you need to keep an eye on the amount of water that you're using. Sieve the flour and yeast into a large bowl, then add water gently, mixing it in as you go. If you find your dough starting to go sticky instead of smooth, then add a touch more flour. Knead for at least ten minutes. It's a lot of hard work to pummel the dough into submission, but you'll be…

Prep time: 30 mins Baking time: 18 mins Servings: 12 INGREDIENTS: • 200g/7oz/1¾ cup self-raising/cake flour• ½ tsp cayenne pepper• ½ tsp paprika• 125g/4oz/1 stick chilled butter• 125g/4oz/½ cup Grana Padano cheese• 2 eggs• 1 tsp Dijon mustard• 20g/¾oz/11/2 tbsp poppy seeds METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Sieve the flour into a large bowl, dice the butter and add to the flour along with the cayenne pepper and paprika. Make breadcrumbs Work the mixture with your fingers by pinching the butter cubes and rubbing them until the mixture resembles breadcrumbs. Add the cheese and stir until everything is well combined. Separate the yolk and the white of one of the eggs. Put the bowl with the egg white aside and add the yolk, plus the entire second…

Cake pans are the fundamental tools in your baking armoury and you can go as extravagant or as basic as you like. There are pans to suit all budgets and they can be picked up for very little. It is worth paying as much as you can afford, even if it means you just buy a couple for now. The more expensive pans will be thicker, meaning better heat distribution and less risk of buckling. The best pans to go for are anodised aluminium. Not only do they have an even spread of heat, so your goods cook evenly, they are strong and will last for decades. Recipes generally involve buttering or flouring the tin, maybe using a parchment paper lining, so you don’t have to worry about hunting down…

Baking is often described as a science, where precision is required to achieve tasty results. Although you can be relaxed when baking, and it won’t really matter if a few extra chocolate chips fall into a cookie dough (in fact a few extra chocolate chips should always be added), you do need to pay attention to measuring the core ingredients, especially with something new. So much of baking is based around scientific reactions. From getting the correct ratio of flour to raising agent to get the required reaction for a beautifully risen sponge, through to the perfect amount of cream to melted chocolate for spreadable ganache, each ingredient reacts with the next to make a tasty treat. You needn’t worry about these reactions, in fact we wouldn’t have mentioned them…

Piles of fluffy meringue, or pillows of soft cream – neither could be achieved without whisking. This miraculous technique enables you to turn liquid into voluptuous peaks. And do you know what the best thing is? It is incredibly simple to do. All it really requires is a bit of swift movement. Whisking involves nothing more than moving a whisk very fast until a liquid changes mass. The change is measured in stages but the most popular in baking terms are soft peak/soft whipped and stiff peak/stiff whipped. Peak tends to refer to meringue, while whipped is usually for cream. Although the technique is simple, knowing what each stage looks like is vital so you know when to stop. Both meringue and cream can be over whisked and return back…

Buttercream, or butter icing, is a smooth, sweet and decorative icing. It only has two ingredients, butter and icing sugar but can be used to top cupcakes, fill sandwich cakes, or completely cover a cake. You can add flavourings and colourings and spread it or pipe it on. The process is incredibly simple. The butter gets mixed with the icing sugar until it is nice and fluffy. It can be mixed by hand or use an electric mixer for really soft (and fast) results. If it is a hot day, you might find that you need to put the icing in the fridge for a few minutes before using, especially if you are using an icing bag. This way it will be nice and firm. You can add other ingredients…

There is a reason why some supermarkets will use the smell of freshly baked bread as a customer trap, and that is simply because we find it irresistible. Even if you don’t eat very much bread, it is difficult not to get deep pleasure from the smell of a loaf just out of the oven, or the sight of butter melting into a chunk of warm and delicious bread. It’s like some kind of baking drug! Now, we wouldn’t get you excited with the thought of making bread if the actual task itself was the preserve of skilled bakers. It really is easy; if you can make a fist and push your arm forward, you can make bread. In fact, if you have a stand mixer with a dough hook,…

It’s hard to resist puff pastry, with its layers of golden, crisp, delicate, tastiness. It is incredibly easy to resist the faff of making it, though. The process involves rolling and turning and chilling and more rolling and turning… you get the picture. Rough puff, on the other hand, gives you very similar results only without quite so many steps. There are still a fair few to get through, but in all honesty the worst thing is waiting around for the dough to chill each time. And if you have more patience than us, then this won’t bother you. You don’t have to worry about making pastry breadcrumbs with this recipe. The idea is to keep little pockets of butter throughout the pastry. Once it hits the heat, these cause…

If you have steered away from making pies and tarts because you’ve assumed they are too difficult, now is the time to push the fear back and embrace the pastry! It really isn’t difficult to do and if you make a few mistakes we won’t tell anyone. Besides, if you really can’t face making pastry you can always use ready-made – it would be a crying shame to miss out on the tasty treats we have in store for you. We kick off with a classic – apple pie. Served warm with ice cream, this simple combination becomes a thing dreams are made of. Once you have mastered your pastry making move onto a tangy lemon meringue pie, add some sweetness with our traditional pecan pie, or celebrate the holidays…

Prep time: 5 mins Baking time: 25 mins Servings: 6 INGREDIENTS: For the pastry • 500g/17oz packet of shortcrust pastry (chilled) (Or see p30)• Flour for rolling pastry• 1 egg white (whisked with a fork) For the filling • Two 410g/14oz tins of cherry pie filling METHOD: Cut the block of pastry in half. Using one half, roll out using a floured rolling pin and a floured work surface or board, continuing to sprinkle flour under the pastry and on the rolling pin to avoid them becoming sticky. Roll until the pastry is 11x11 inches to fit a 9-inch pie dish. Place this over the pie dish making sure you press right into the base. Trim the excess with a knife and discard. Assemble the pie Roll out the remaining…

Prep time: 30 mins Baking time: 60 mins Servings: 10 INGREDIENTS: For the base • 300g/10oz/1⅓ cup digestives/Graham crackers, bashed to crumbs• 75g/2½oz/½ stick unsalted butter, melted For the filling • 100g/3½oz/¾ cup dark chocolate• 200g/7oz/1½ stick of butter• 2 tsp instant espresso powder• 3 eggs• 250g/9oz/1¼ cup caster sugar• 2 tbsp sour cream• 3 tbsp golden syrup• 1 tsp vanilla extract For the topping • A sprinkling of cocoa powder METHOD: Preheat your oven to 180?C/350?F/Gas mark 4. Bash the base Mix the biscuits and butter together and then tip into a deep, 23cm/9 inch pie dish. If you haven’t got one, a cake tin will be just fine. Press the biscuits firmly into the dish with the back of a metal spoon Chill the base in the fridge…

Prep time: 15 mins Baking time: 40 mins Servings: 9 INGREDIENTS: • 2 tins of peaches in juice• 6 tbsp butter• 120g/4oz/1 cup plain/all-purpose flour• 200g/7oz/1 cup granulated sugar• 2 tsp baking powder• pinch of salt• 180ml/6fl oz milk• ground cinnamon METHOD: Preheat oven to 180°C/350°F/Gas mark 4, then slice the butter into pieces and place into a 9x13 inch baking dish. Place the dish in the oven while it preheats to allow the butter to melt. Once it has melted, remove from the oven. In a large bowl, mix together the flour, sugar, baking powder, salt and milk until a smooth batter is formed. Next, pour the mixture into the dish of melted butter and smooth into an even layer. Spoon the peaches and juice over the batter, then…

Cakes hold a special place in the psyche due to the fact that they’re inextricably linked with celebrations. Be it a birthday, holiday, wedding or ‘just because’, it’s difficult to imagine a significant event without a cake to indulge in. Cakes outside of celebrations are no longer associated with visiting your grandparents. Somehow, cupcakes have been transformed from a snack at kids’ parties into the chicest of treats championed by fashion darlings and the painfully cool. Cakes and cupcakes don’t all have to be as complicated as those you may see in the shops. Most cakes begin with simple ingredients and simple mixing. A basic vanilla cupcake has very few ingredients and can be whipped up in under half an hour; it’s the combinations of flavours that make things interesting.…

1: FRUIT & NUT Prep time: 10 mins Baking time: 25 mins Servings: 18 INGREDIENTS: • 150g/5oz/1½ sticks butter• 150g/5oz/¾ cup light muscovado sugar• 200g/7oz/1¾ cups self-raising/cake flour• 3 eggs, beaten• 1 tsp almond extract• 50g/1¾oz/½ cup chopped mixed nuts• 75g/21/2oz/¾ cup mixed dried fruit METHOD: Preheat oven 180°C/350°F/Gas mark 4. Arrange 18 paper cake cases into a muffin tin. Dice the butter and add the sugar, flour, eggs and almond extract into a large bowl. Beat the ingredients together for 3-4 minutes until light and creamy. Add the nuts and fruit to the creamy mixture and stir for 2-3 minutes until evenly combined. Divide the mixture evenly into the cases. Bake for 20-25 minutes, or until the cakes have risen and spring back when touched. 2: APRICOT Prep time:…

Prep time: 45 mins Baking time: 15 mins Servings: 12 INGREDIENTS: For the cake • 175ml/6fl oz milk• 100g/3½oz/¾ cups dark chocolate (70% cocoa solids)• 125g/4oz/½ cup caster sugar• 60g/2oz/½ stick unsalted butter• 1 tsp vanilla extract• 1 egg• 150g/5oz/1¼ cup self-raising flour For the frosting • 100g/3½oz/¾ cup dark chocolate• 100g/3½oz/1 stick unsalted butter• 125g/4oz/1 cup icing sugar• 2 tbsp cocoa powder For the honeycomb • 200g/7oz/1 cup caster sugar• 4 tbsp golden syrup• 1 tbsp bicarbonate of soda METHOD: Follow our instructions for making the honeycomb. Once the honeycomb is fully set, place a towel over the top and gently hit with the end of the rolling pin. The honeycomb should easily break into pieces. Preheat the oven to 180°C/350°F/Gas mark 4. Chop the dark chocolate into small…

Prep time: 35 mins Baking time: 6 mins Servings: 12 INGREDIENTS: For the cake • 150g/5¼oz/¾ cup dark cooking chocolate• 140g/5oz/1¼ stick unsalted butter• 240g/8½oz/1¼ cups caster sugar• 300g/10½oz/3 cups plain/all-purpose flour• 3 large eggs• 2 tbsp cocoa powder For the icing • 1 tsp vanilla extract• 1 tsp honey• 1 tsp baking powder METHOD: Preheat the oven to 180°C/350°F/Gas mark 4 and line a large baking tray with baking parchment. Create the mixtures First melt all of the solid chocolate, butter and honey together in a pyrex bowl over a saucepan of gently boiling water, stirring gently until melted. In a separate bowl, whisk the eggs, sugar and vanilla extract. The mixture is ready to have the other ingredients added when it is fluffy, which should take around five…

Prep time: 30 mins Baking time: 1 hour Servings: 12 INGREDIENTS: For the sponge • 120g/4½oz/1 cup plain/all-purpose flour• 240ml/81/2fl oz vegetable oil• 190g/6¾oz/2 cups caster sugar• 150g/5oz/3 cups grated carrot• 2 tsp cinnamon• 1 small can pineapple chunks• 3 eggs, beaten• 1 tsp bicarbonate of soda• 2 tsp baking powder• A pinch of salt For the icing • 1 tbsp butter• 2 tbsp cream cheese• 125g/4½oz/1 cup icing sugar• 1 tsp vanilla essence METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm (8in) cake tin with butter and set aside. Beat the sugar and eggs together in a bowl until well combined. Add in the oil and continue to beat until mixed in. Add the flour, cinnamon, bicarbonate of soda, baking powder and salt into the mixture.…

Prep time: 35 mins Baking time: 45 mins Servings: 16 INGREDIENTS: For the cake • 200g/7oz/1½ cups dark chocolate• 250g/9oz/2½ sticks unsalted butter• 350g/12oz/1¾ cups light brown sugar• 5 eggs, beaten• 1½ tsp vanilla extract• 140g/5oz/1¼ cup plain/all-purpose flour For the buttercream • 250g/9oz/2½ sticks unsalted butter• 500g/18oz/4 cups icing sugar• 1 tsp vanilla extract• 175g/6oz/1¼ cups dark chocolate• 125ml/4½fl oz double cream For the chocolate ganache icing • 500g/18oz/3½ cups dark chocolate• 250g/9oz/2½ sticks unsalted butter• 125ml/4½ fl oz double cream To decorate You can decorate your celebration cake with whatever you like! Fresh berries, more chocolate, sweets or candles to make your celebration extra special! METHOD: Preheat your oven to 160°C/325°F/Gas mark 3 and grease and line two round 20cm (8in) sandwich tins. The cake mixture Break your…

Prep time: 10 mins Baking time: 45 mins Servings: 10 INGREDIENTS: • 110g/4oz/1 stick butter• 150g/5oz/¾ cup soft brown sugar• 175g/6oz/1⅓ cup self-raising flour• 2 eggs, beaten• Finely grated zest of two lemons• 3 eggs, beaten For the drizzle • Juice of two lemons • 60g/2oz/½ cup icing sugar METHOD: Preheat your oven to 180°C/350°F/Gas mark 4. Using baking parchment or greaseproof paper, baseline a 1lb loaf tin, leaving a slight overhang at each end of the tin. Cream the softened butter and sugar together until pale and smooth using a wooden spoon. Beat in the lemon zest and eggs (add a tablespoon of flour, if the mixture begins to curdle). Then fold in the sifted flour with a metal spoon. Slowly spoon the mixture into the prepared tin and…

Prep time: 10 mins Baking time: 20 mins Servings: 12 INGREDIENTS: • 150g/5oz/1¼ cup plain flour• 150g/5oz/1½ unsalted butter, softened• 100g/31/2oz/½ cup caster sugar• 3 eggs, beaten• 2 tsp baking powder• 125g/4½oz/1¼ cup blueberries• ½ tsp cinnamon METHOD: Preheat your oven to 200°C/400°F/Gas mark 6. Arrange 12 paper muffin cakes into a muffin tin. Cut your softened butter into small cubes and then add it to the sugar. Beat them together using either an electric whisk or a wooden spoon. Mix until it is fluffy and paler in colour. Mix in the milk Next, add the eggs a little at a time. Once all of the eggs are combined, beat the mixture for a few more minutes. Unlike cake mix, you are not going to get a smooth paste. Instead,…

Prep time: 15 mins Baking time: 10 mins Servings: 12 INGREDIENTS: • 225g/8oz/2 sticks unsalted butter• 150g/5oz/¾ cup golden caster sugar• 2 eggs, beaten• 300g/10oz/2¾ cups plain/all-purpose flour• ¼ tsp baking powder• ¼ tsp vanilla extract• 200g/7oz/1½ cups chocolate chips or chunks – you can choose milk, white or dark chocolate METHOD: Preheat your oven to 190°C/375°F/Gas mark 5. Line baking trays with baking parchment. Use as many trays as you can, or just bake the cookies in batches. The fun part Place the butter, sugar and vanilla extract into a bowl and beat until creamy using a wooden spoon. Add the eggs and beat until incorporated. The mixture will not look super-smooth, so don’t panic. Add the flour and baking powder, and mix until just blended. The texture should…

KEEP IT CIRCULAR Make sure your balls are perfectly round and your mix stays cool for delightfully round cookies. Prep time: 5 mins Baking time: 10 mins Servings: 20 INGREDIENTS: • 1 cup butter• 150g/5oz/¾ cup granulated sugar• 100g/3oz/½ cup light brown sugar• 1 egg plus 1 extra egg yolk• 1 tbsp vanilla• 1 tsp baking soda• 1 tsp cream of tarter• 1 tsp ground cinnamon• 330g/12oz/2¾ cups flour Sugar mix • 50g/2oz/¼ cup granulated sugar• 1 tbsp cinnamon METHOD: Preheat your oven to 160°C/325°F/Gas mark 3, and line a baking tray with baking parchment. In a bowl, beat together the butter and both sugars with a wooden spoon until light and fluffy. Add in the egg and yolk, followed by the vanilla, baking powder, cream of tartar and cinnamon.…

Prep time: 20 mins Baking time: 25 mins Servings: 15 INGREDIENTS: • 110g/4oz/1 stick butter• 225g/8oz/2 cups plain chocolate• 150g/5oz/¾ cup granulated sugar• 50g/2oz/¼ cup light brown sugar• 3 eggs• 80g/3oz/⅔ cup plain flour• 1 tbsp cocoa powder• ½ tsp salt• 600g/21oz milk chocolate bars• 45g/2oz/½ cup digestive biscuits/graham cracker crumbs• 14 large marshmallows or 3 cups mini marshmallows METHOD: Melt the butter and plain chocolate together in a glass bowl over a pan of boiling water. Allow this to cool slightly while you prepare everything else. Preheat the oven to 180°C/350°F/Gas mark 4 and line a 9x13-inch baking pan with baking parchment, leaving some overhang at the edges. Whisk the eggs with both sugars, then gently fold in the flour, cocoa powder and salt. Add half the mixture into…

Prep time: 20 mins Baking time: 30 mins Servings: 12-20 INGREDIENTS: • 200g/7oz/1 cup light muscovado sugar• 200g/7oz/2 sticks unsalted butter• 5 tbsp golden syrup• 5 tbsp honey• 400g/14oz/4½ cups porridge oats• 1 tbsp plain flour• 1 tsp vanilla extract• 2-3 cooking apples, peeled, cored and chopped finely• 115g/4oz/¾ cup saltanas METHOD: To begin, preheat the oven to 150°C/300°F/Gas mark 2 and line a large baking tray with greaseproof paper. Even though you're using greaseproof paper, it's a good idea to butter the paper a little as well, to ensure nothing sticks. Combine the ingredients First, tip the oats and vanilla extract into a large bowl and mix with a wooden spoon. Next, melt the butter in a saucepan. The heat should be kept nice and low as you don't…

You don’t have to make your own bread – even if you’re not near a bakers you can pick up a decent loaf from a supermarket. However, if you decide to buy your bread, you really do miss out on so much. There is something so satisfying about making your own bread that you simply have to try it at least once. True, there is a bit of waiting around and yes, you do have to expend some physical exertion but once that loaf is in the oven and the smell hits you, it is all worthwhile. The good news with bread is that once you have mastered the basic technique, you are able to let your imagination go wild with toppings and extra ingredients. We begin with a basic…

Prep time: 1 hour 20 mins Baking time: 30 mins Servings: 8 INGREDIENTS: • 500g/17½oz/4 cups strong wholemeal bread flour• 7g/½ tsp dried yeast• 10g/¾ tsp table salt• 1 tbsp (15ml) olive oil• 350ml/12fl oz warm water METHOD: Place the flour, dried yeast and salt in a large bowl. Try not to let the yeast and salt touch at this stage as the salt will kill the yeast. Measure out the water and add the olive oil. Pour this into the bowl along with your other ingredients. Slowly bring the mix together with your hands until a rough dough is formed. Scrape out the bowl onto a lightly floured work surface. Knead the mixture Knead the bread by pushing away part of the dough with the base of your hand…

Prep time: 30 mins Baking time: 30 mins Servings: 8 INGREDIENTS: • 500g/17½oz/4 cups wholemeal flour• ½ tsp salt• 2 tsp bicarbonate of soda• 400ml/13fl oz buttermilk METHOD: Preheat the oven to 200°C/400°F/Gas mark 6. Sieve the flour, bicarbonate of soda and salt in a bowl. Make a well in the middle and pour in the buttermilk. Using a wooden spoon, mix everything together. It will come together nicely without being too sticky but it should still be a bit tacky. It will probably take 4-5 minutes to form it into a workable dough. Quick knead Flour the surface of a table and knead the dough lightly with your hands. It shouldn’t stick in clumps but will become smooth after about 2 minutes of kneading. Once the dough is smooth,…

FANCY SOME CHOCOLATE? Swap the filling for a generous amount of chocolate chips and omit the icing. Prep time: 40 mins Baking time: 20 mins Servings: 15 INGREDIENTS: For the dough • 185ml/6½fl oz warm water• 2¼ tsp active dry yeast• 60g/2oz/¼ cup granulated sugar• 1 tsp salt• 60ml buttermilk, at room temperature• 1 egg• 80ml/3fl oz vegetable oil• 500g/17oz/4 cups of plain flour For the filling • 115g/4oz/1 stick softened butter• 200g/7oz/1 cup light brown sugar• 2½ tbsp ground cinnamon For the icing • 60g/2oz/¼ cup cream cheese• 60g/2oz/¼ cup softened butter• 1 tsp vanilla extract• 140g/5oz/1 cup icing sugar METHOD: Preheat the oven to 180°C/350°F/Gas mark 4. Make the dough Prepare a mixer with a dough hook and pour in the water, yeast and 1 tablespoon of granulated…

Prep time: 15 mins Baking time: 10 mins Servings: 2 INGREDIENTS: For the dough • 500g/18oz/2¼ cup strong white bread flour (plus a little extra for kneading and rolling)• 300ml/10fl oz tepid water• 1½ tsp salt• 1½ tsp sugar• ¾ tsp fast-action dried yeast METHOD: Dissolve the yeast and sugar in half of the warm water. It will foam and try to form clumps so keep stirring until it has made a solution. Put the flour and salt in a large mixing bowl and then make a well in the centre with your hand. Pour the sugar-yeast solution into the well all in one go. Keeping your hand flat and your fingers together, work the solution into the flour by moving your hand in a figure of eight around the…

Prep time: 2 hours Baking time: 40 mins Servings: 32 INGREDIENTS: For the dough • 2¼ tsp instant dry yeast• 180ml/6fl oz whole milk (room temperature)• 480g/17oz/4 cups bread flour• 1 tsp salt• 3 tbsp sugar• 110g/4oz/½ cup sour cream• 110g/4oz/1 stick softened butter• 1 large egg For the filling • 55g/2oz/½ stick butter• ½ tsp ground cinnamon• 1 tsp finely grated orange zest• pinch of ground clove• pinch of ground cardamon• 200g/7oz/1 cup granulated sugar• 150g/5oz/¾ cup brown sugar• 375g/13oz/3 cups finely chopped walnuts• 2 eggs, separate METHOD: Make the dough Add the yeast, milk, sugar, salt butter, sour cream, eggs and flour into a bowl, and mix until a dough begins to form. Keep mixing until the dough is smooth and elastic. You may need to switch to…