Preparation Time 5 minutes • Serves 4 • Per Serving 420 calories, 20g fat (of which 12g saturates), 55g carbohydrate, 0.6g salt • Easy
2 chocolate muffins, halved
4 tbsp mascarpone cheese, softened
600g (1lb 5oz) strawberries, hulled and roughly chopped
plain chocolate (at least 70% cocoa solids), grated, to decorate
1. Divide the muffin halves among four plates. Top each half with a tablespoon of the mascarpone and a good spoonful of the chopped strawberries.
2. Sprinkle with the grated chocolate and serve immediately.
Preparation Time 30 minutes • Cooking Time 45–55 minutes, plus cooling • Cuts into 8 slices • Per Slice 396 calories, 15g fat (of which 9g saturates), 65g carbohydrate, 0.6g salt • Easy
125g (4oz) unsalted butter, diced, plus extra to grease
225g (8oz) self-raising flour, sifted
½ tsp salt
175g (6oz) granulated sugar, golden if possible
2 large eggs, beaten
2 large Granny Smith apples, peeled, cored and sliced
140g (4½oz) fresh blueberries
175g (6oz) apricot jam
1 tbsp lemon juice
1. Preheat the oven to 190°C (170°C fan oven) mark 5. Grease a 20.5cm (8in) springform tin and baseline with baking parchment.
2. Put the flour and salt into a large mixing bowl, add the diced butter and rub in the flour until the mixture looks like fine breadcrumbs. Add 140g (4½oz) sugar and the beaten eggs and stir well.
3. Spread half the mixture in a thin layer in the tin, then layer the sliced apples and the blueberries evenly over the surface, setting aside a little of the fruit for the top of the cake. Sprinkle with the remaining sugar, then spoon in the rest of the cake mixture. Add the remaining apple slices and blueberries, pressing them down slightly into the mixture.
4. Bake for 45–55 minutes until risen and firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.
5. Warm the jam and lemon juice in a small pan until evenly combined. Sieve the mixture and, while it’s still warm, brush it over the top of the cake. Serve immediately.
FREEZING TIP
To freeze Complete the recipe to the end of step 4. Wrap the cake in a freezer bag and freeze for up to one month.
To use Thaw for 3 hours at cool room temperature, then complete the recipe. To serve warm, heat individual cake slices in the microwave on full power for 1 minute per slice.
Preparation Time 25 minutes • Cooking Time 1 hour–1 hour 20 minutes, plus cooling • Cuts into 10 slices • Per Slice 394 calories, 25g fat (of which 11g saturates), 37g carbohydrate, 0.5g salt • Easy
150g (5oz) unsalted butter, softened, plus extra to grease
400g (14oz) rhubarb, trimmed and cut into 2.5cm (1in) pieces
175g (6oz) golden caster sugar
2 large eggs, beaten
100g (3½oz) ground almonds
3 tbsp milk
125g (4oz) self-raising flour
1 tsp cinnamon
½ tsp ground ginger
50g (2oz) flaked almonds
icing sugar to dust
custard and Poached Rhubarb to serve (see Cook’s Tip)
FOR THE CRUMBLE TOPPING
40g (1½oz) cold unsalted butter, diced
50g (2oz) plain flour
40g (1½oz) demerara sugar
1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a 20.5cm (8in) springform tin and line with greaseproof paper.
2. Put the rhubarb into a pan with 25g (1oz) caster sugar and 100ml (3½fl oz) water and simmer for about 5 minutes. Strain and put to one side.
3. To make the topping, rub the chilled diced butter into the plain flour until the mixture resembles breadcrumbs. Stir in the demerara sugar and put to one side.
4. Beat the softened butter and remaining caster sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition. Using a large metal spoon, fold in the ground almonds, milk, self-raising flour and spices, then fold in the flaked almonds. Turn into the prepared tin, smooth the surface and top with rhubarb, then sprinkle with the crumble topping.
5. Bake for 1–1¼ hours until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin. Dust with icing sugar and serve warm with custard and poached rhubarb, or cool on a wire rack and serve cold.
COOK’S TIP
Poached Rhubarb
Chop 250g (9oz) rhubarb into 6.5cm (2½in) pieces. Put into a pan with 50g (2oz) caster sugar, 25g (1oz) preserved stem ginger, cut into slivers, and 75ml (3fl oz) water. Cover and simmer gently for 5 minutes.
GET AHEAD
To prepare ahead Complete the recipe without icing sugar up to one day in advance. Store in an airtight container.
To use Dust with icing sugar to serve.
Preparation Time 40 minutes, plus setting • Cooking Time 50 minutes–1 hour, plus cooling • Serves 8 • Per Serving 428 calories, 18g fat (of which 10g saturates), 67g carbohydrate, 0.5g salt • Easy
150g (5oz) unsalted butter, softened, plus extra to grease
2 medium eggs, plus 1 medium egg yolk
a pinch of salt
150g (5oz) caster sugar
150g (5oz) self-raising flour, sifted
grated zest and juice of 1 lemon
125g (4oz) raspberries and blueberries
white currants, blackcurrants, wild strawberries and crème fraîche or Greek yogurt to serve
FOR THE LEMON CRUNCH TOPPING
25ml (1fl oz) bottled lemon juice (see Cook’s Tips)
225g (8oz) caster sugar
25g (1oz) rough white sugar cubes, lightly crushed
1. Preheat the oven to 170°C (150°C fan oven) mark 3. Grease and baseline a 1.1 litre (2 pint) loaf tin.
2. Lightly beat the eggs and egg yolk with the salt. Put the butter and sugar in a bowl and cream together until light and fluffy. Gradually beat in the eggs, beating for 10 minutes.
3. Fold in the flour with the lemon zest and 2 tbsp of the juice (put the rest to one side). Fold in the raspberries and blueberries. Spoon the mixture into the prepared tin and bake for 50 minutes–1 hour. Leave in the tin for 5 minutes, then turn out on to a wire rack to cool.
4. To make the topping, mix the reserved fresh lemon juice, bottled lemon juice and caster sugar together in a bowl. Spoon over the cake and sprinkle the top with crushed sugar. Put to one side for 1 hour. Slice and serve with berries and crème fraîche or yogurt.
COOK’S TIPS
• We used bottled lemon juice, as it gives a more intense lemony flavour than fresh juice.
• The weight of the fruit may make it sink towards the bottom of the cake. Don’t worry if this happens – it will still taste just as wonderful.
• Other summer berries such as blackberries, loganberries and blackcurrants can be used, if you like.
Preparation Time 15 minutes • Cooking Time 1–1½ hours, plus cooling • Cuts into 8 slices • Per Slice 405 calories, 24g fat (of which 14g saturates), 44g carbohydrate, 0.8g salt • Easy
200g (7oz) unsalted butter, melted, plus extra to grease
250g (9oz) self-raising flour, sifted
100g (3½oz) golden caster sugar
4 medium eggs, beaten
125g (4oz) raspberries
2 large, almost-ripe peaches or nectarines, halved, stoned and sliced
4 tbsp apricot jam
juice of ½ lemon
1. Preheat the oven to 190°C (170°C fan oven) mark 5. Grease a 20.5cm (8in) springform cake tin and baseline with baking parchment.
2. Put the flour and sugar into a large bowl. Make a well in the centre and add the melted butter and the eggs. Mix well.
3. Spread half the mixture over the base of the cake tin and add half the raspberries and sliced peaches or nectarines. Spoon on the remaining cake mixture, smooth over, then add the remaining raspberries and peaches or nectarines, pressing them down into the mixture slightly.
4. Bake for 1–1¼ hours until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin to cool for 10 minutes.
5. Warm the jam and the lemon juice together in a small pan and brush over the cake to glaze. Serve warm or at room temperature.
TO STORE
Store in an airtight container. It will keep for up to one week.
Preparation Time 40 minutes • Cooking Time 1 hour 20 minutes, plus cooling • Cuts into 8 slices • Per Slice 857 calories, 60g fat (of which 32g saturates), 74g carbohydrate, 0.3g salt • For the Confident Cook
125g (4oz) unsalted butter, softened, plus extra to grease
125g (4oz) caster sugar
grated zest of 1 orange and 3 tbsp juice
2 large eggs, lightly beaten
a pinch of salt
125g (4oz) semolina
125g (4oz) desiccated coconut
200g (7oz) ground almonds
1 tsp baking powder
300ml (½ pint) double cream
icing sugar to taste
vanilla extract to taste
1 mango, 1 papaya or pineapple, 1 star fruit and 1 banana, peeled and sliced
6 lychees, peeled and stoned
50g (2oz) coconut slices (see Cook’s Tip)
125g (4oz) granulated sugar
FOR THE CITRUS SYRUP
pared zest of 1 orange and juice of 2 oranges
pared zest of 1 lemon and juice of 3 lemons
125g (4oz) caster sugar
1. Preheat the oven to 170°C (150°C fan oven) mark 3. Grease a 23cm (9in) springform cake tin and baseline with baking parchment.
2. To make the cake, whisk the butter and 125g (4oz) caster sugar together in a food processor (or use a hand-held electric whisk) until pale and fluffy. Beat the orange zest, eggs and salt together, then beat into the butter mixture, a spoonful at a time. Using a large metal spoon, fold in the semolina, desiccated coconut, ground almonds, baking powder and orange juice. Spoon the mixture into the prepared tin and smooth the surface.
3. Bake for 45–50 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out on to a wire rack to cool completely.
4. Meanwhile, make the citrus syrup. Put the orange and lemon zests and juice, caster sugar and 450ml (¾ pint) water into a pan. Bring to the boil and bubble for 15–20 minutes until syrupy. Put to one side to cool.
5. Cut about 1cm (½ in) from the centre of the cake, crumble and keep the crumbs to one side. Prick the cake with a fine skewer – without piercing right through, or the syrup will run through – and spoon the syrup over it. Set aside 3 tbsp of the syrup.
6. Whip the cream until soft peaks form, then add the icing sugar and vanilla extract to taste. Carefully fold in the reserved cake crumbs, one-third of the prepared fruit and the reserved syrup. Stir gently to combine, taking care not to mash the fruit. Spoon on to the cake. Decorate with the remaining fruit and coconut slices.
7. For the decoration, line a large baking sheet with baking parchment. Half-fill the sink with cold water. Heat the granulated sugar in a heavy-based pan until dissolved. Increase the heat and cook to a golden caramel, then plunge the base of the pan into a sink of cold water. Dip a fork into the pan and pick up the caramel, then flick it back and forth over the parchment to form fine strands. Put the sugar strands on top of the cake and serve.
COOK’S TIP
For fresh coconut slices, use a vegetable peeler to pare off thin slices, sprinkle with a little caster sugar and grill until lightly browned.
GET AHEAD
To prepare ahead Complete the recipe to the end of step 3. Wrap the tin well in clingfilm and greaseproof paper and store in a cool place. It will keep for two to three days.
To use Complete the recipe.
Preparation Time 15 minutes • Cooking Time 1 hour, plus cooling and soaking • Cuts into 12 slices • Per Slice 360 calories, 18g fat (of which 10g saturates), 49g carbohydrate, 0.5g salt • Easy
225g (8oz) unsalted butter, softened, plus extra to grease
grated zest of 2 lemons and 2 tbsp lemon juice
225g (8oz) caster sugar
4 large eggs, beaten
225g (8oz) self-raising flour, sifted
75g (3oz) candied lemon peel, finely chopped (optional)
FOR THE SYRUP AND DECORATION
175g (6oz) caster sugar
finely sliced zest and strained juice of 3 lemons
1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a 20.5cm (8in) round deep cake tin and baseline with baking parchment.
2. Cream the butter and lemon zest together. Gradually beat in the sugar, followed by the eggs; the mixture should be stiff. Fold in the flour, candied peel, if using, and lemon juice. Spoon the mixture into the prepared tin, smooth the surface and bake for about 1 hour or until golden.
3. Meanwhile, prepare the syrup and topping. Put the sugar, lemon juice and 75ml (2½fl oz) water into a pan. Warm gently until the sugar dissolves, then bring to the boil and bubble for 1 minute. Leave to cool.
4. As soon as the cake is cooked, turn out into a shallow dish and immediately spoon the syrup over it. Leave for about 30 minutes for the syrup to soak in. Serve warm, topped with the sliced lemon zest.
Preparation Time 15 minutes • Cooking Time 45 minutes, plus cooling • Serves 8 • Per Serving 429 calories, 21g fat (of which 3g saturates), 61g carbohydrate, 0.3g salt • Easy
50g (2oz) unsalted butter, chilled and cut into cubes, plus extra to grease
340g pack sweet shortcrust pastry
75g (3oz) self-raising flour, sifted, plus extra to dust
finely grated zest of ½ lemon
50g (2oz) light muscovado sugar
25g (1oz) ground almonds
350g jar mincemeat
Brandy Butter or thick cream to serve
1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a 33 × 10cm (13 × 4in) fluted rectangular tin and baseline with greaseproof paper.
2. Roll out the pastry on a lightly floured worksurface and use to line the prepared tin. Prick the pastry with a fork, cover with baking parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and bake for a further 15 minutes, then leave to cool for 5 minutes. Do not turn off the oven.
3. Meanwhile, to make the streusel topping, put the flour and lemon zest in a bowl. Add the butter and rub it in until the mixture resembles crumbs. Stir in the sugar and ground almonds.
4. Spread the mincemeat evenly over the pastry and sprinkle the streusel on top. Bake for 15 minutes until the topping is golden. Leave to cool for 30 minutes, then remove from the tin. Slice and serve warm with Brandy Butter or cream.
Preparation Time 20 minutes • Cooking Time 40 minutes • Serves 6 • Per Serving 178 calories, 2g fat (of which trace saturates), 40g carbohydrate, 0g salt • Dairy Free • Easy
700g (1½lb) red apples, quartered, cored and thickly sliced
1 tbsp lemon juice
2 tbsp golden caster sugar
100g (3½oz) dried cranberries
6 sheets of filo pastry
1 tbsp olive oil
crème fraîche or Greek yogurt to serve
1. Preheat the oven to 190ºC (170ºC fan oven) mark 5. Put the apples into a bowl and mix with the lemon juice, 1 tbsp sugar and the cranberries.
2. Lay three sheets of filo pastry side by side, overlapping the long edges. Brush with a little oil. Cover with three more sheets of filo and brush again. Tip the apple mixture on to the pastry, leaving a 2cm (¾in) border all round. Brush the border with a little water, then roll up the strudel from a long edge. Put on to a non-stick baking sheet, brush with the remaining oil and sprinkle with the remaining sugar.
3. Bake for 40 minutes or until the pastry is golden and the apples are soft. Serve with crème fraîche or Greek yogurt.
Preparation Time 30 minutes • Cooking Time 30 minutes • Serves 8 • Per Serving 405 calories, 26g fat (of which 7g saturates), 38g carbohydrate, 0.4g salt • Easy
50g (2oz) glacé cherries, chopped
200g (7oz) mixed chopped nuts, such as walnuts, hazelnuts and almonds
50g (2oz) raisins
50g (2oz) fresh white breadcrumbs
25g (1oz) dark muscovado sugar
25g (1oz) chopped candied peel
1 tsp each ground cinnamon and ground ginger
75g (3oz) unsalted butter
6 tbsp maple syrup, plus extra to drizzle
1 large egg, beaten
8 large sheets filo pastry, thawed if frozen
1. Preheat the oven to 190°C (170°C fan oven) mark 5. Put the cherries into a bowl with the nuts, raisins, breadcrumbs, sugar, candied peel, cinnamon and ginger. Melt 50g (2oz) butter and add to the mixture with the maple syrup and egg. Mix well.
2. Melt the remaining butter. Lay one sheet of filo pastry on a worksurface, then brush it lightly with melted butter. Take a second sheet of filo pastry and position it so that it overlaps the first sheet by 5cm (2in), then brush lightly with melted butter.
3. Spoon half of the strudel filling over the filo pastry, leaving a 5cm (2in) border all round. Lay another two sheets of filo pastry over the filling, brushing them with butter. Spoon the remaining filling on top. Fold the two long edges of the pastry over the edge of the filling. Loosely roll up like a Swiss roll to enclose the filling. Carefully transfer the strudel to a baking sheet, placing it seam side down. Brush lightly with melted butter.
4. Cut the remaining filo pastry into strips. Crumple the filo strips and arrange them on top of the strudel. Brush with the remaining melted butter and bake for 30 minutes or until the pastry is a deep golden brown. Drizzle a little maple syrup over and serve warm.
GET AHEAD
To prepare ahead Complete the recipe, cool and store in an airtight container in a cool place for up to two days.
To use Preheat the oven to 180°C (160°C fan oven) mark 4 and heat the pie for 15–20 minutes.
Preparation Time 20 minutes • Cooking Time 40–45 minutes • Serves 8 • Per Serving 190 calories, 12g fat (of which 6g saturates), 9g carbohydrate, 0.2g salt • Easy
75g (3oz) butter, melted, plus extra to grease
125g (4oz) fresh cranberries
550g (1¼lb) Williams or Comice pears, cored and sliced
50g (2oz) Brazil nuts, chopped and toasted
grated zest and juice of 1 lemon
25g (1oz) golden caster sugar
1 tbsp fresh white breadcrumbs
1 tsp ground cinnamon
7 sheets filo pastry, thawed if frozen
icing sugar to dust
1. Preheat the oven to 190°C (170°C fan oven) mark 5. Grease a large baking sheet. Toss the cranberries with the pears, nuts and lemon juice. Mix the lemon zest with 1 tbsp caster sugar, the breadcrumbs and cinnamon, then combine with the cranberry mixture.
2. Lay a clean teatowel on a board and put three sheets of filo pastry on it, each overlapping the other by 12.5cm (5in) to make a 56 × 48cm (22 × 19in) rectangle. Brush with melted butter, then put three more sheets on top and brush again.
3. Spoon the pear mixture on to the pastry and roll up from a long edge. Carefully lift on to the baking sheet, placing it seam side down. Cut the remaining filo pastry into strips, crumple and place on the strudel; brush with melted butter. Sprinkle the strudel with the remaining caster sugar and bake for 40–45 minutes, covering with foil if the top browns too quickly. Dust the strudel with icing sugar. Serve warm.
TRY SOMETHING DIFFERENT
Replace the lemon zest and juice with orange, the cranberries with blueberries and the Brazil nuts with hazelnuts.
Preparation Time 15 minutes • Cooking Time 40 minutes • Serves 6 • Per Serving 178 calories, 2g fat (of which trace saturates), 40g carbohydrate, 0g salt • Dairy Free • Easy
700g (1½lb) red apples, quartered, cored and thickly sliced
1 tbsp lemon juice
2 tbsp golden caster sugar
100g (3½oz) dried blueberries
1 tbsp olive oil
6 sheets of filo pastry, thawed if frozen
crème fraîche to serve
1. Preheat the oven to 190°C (170°C fan oven) mark 5. Put the apples into a large bowl and mix with the lemon juice, 1 tbsp sugar and the dried blueberries.
2. Warm the oil. Lay three sheets of filo pastry side by side, overlapping the long edges. Brush with the oil. Cover with three more sheets of filo and brush again.
3. Tip the apple mixture on to the pastry and roll up from a long edge. Put on to a non-stick baking sheet. Brush with the remaining oil and sprinkle with the remaining sugar. Bake for 40 minutes or until the pastry is golden and the apples soft. Serve with crème fraîche.
Preparation Time 5 minutes • Cooking Time 5 minutes • Serves 4 • Per Serving 434 calories, 24g fat (of which 0g saturates), 51g carbohydrate, 1g salt • Easy
4 thick slices coconut or Madeira cake
icing sugar to dust
Greek yogurt or crème fraîche and fresh fruit to serve
1. Preheat the grill. Cook the cake under the hot grill until lightly charred on both sides. Dust with icing sugar and serve with thick Greek yogurt and fresh fruit, cut into bite-size pieces.
TRY SOMETHING DIFFERENT
Passion Fruit Sauce
Scoop the pulp from 8 ripe passion fruits into a food processor and briefly whiz to loosen the seeds and pulp. Transfer to a small pan with 1 tbsp sugar and 2 tbsp coconut rum liqueur, such as Malibu, and simmer for 2–3 minutes, until syrupy. Cool. Drizzle over the grilled cake and serve with fresh tropical fruits.
Preparation Time 35 minutes, plus chilling • Cooking Time 40 minutes, plus cooling and soaking • Cuts into 14 slices • Per Slice 544 calories, 35g fat (of which 18g saturates), 48g carbohydrate, 0.3g salt • For the Confident Cook
butter to grease
6 large eggs, separated
250g (9oz) golden caster sugar
150g (5oz) self-raising flour, sifted
150g (5oz) ground almonds
grated zest of 2 oranges and juice of 3 large oranges
100g (3½oz) golden granulated sugar
225ml (8fl oz) sweet white wine
350g (12oz) strawberries, thinly sliced
FOR THE WHITE CHOCOLATE GANACHE
225g (8oz) white chocolate, chopped
600ml (1 pint) double cream
1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a 23cm (9in) round deep cake tin and line with baking parchment.
2. Put the egg whites into a clean, grease-free bowl and whisk until soft peaks form. Gradually beat in 50g (2oz) caster sugar and whisk until the mixture is stiff and glossy. Put the egg yolks and remaining sugar into another bowl and whisk until soft and mousse-like. Carefully stir in the flour, fold in one-third of the egg whites, then fold in the remaining egg whites, the ground almonds and orange zest. Pour the mixture into the prepared tin.
3. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.
4. Put the orange juice, granulated sugar and wine into a small pan and stir over a low heat until the sugar has dissolved. Bring to the boil and bubble for 5 minutes or until syrupy. Cool and put to one side.
5. To make the ganache, put the chocolate into a heatproof bowl with half the cream. Put the bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and leave until the chocolate melts, then stir to combine. Remove the bowl from the pan and cool, then beat with a wooden spoon until cold and thick. Whip the remaining cream lightly and beat a large spoonful into the chocolate cream to loosen it. Fold in the remainder. Chill for 2 hours.
6. Cut the cake in half horizontally, pierce all over with a skewer and put it, cut sides up, on a baking sheet. Drizzle the orange syrup over the cake and leave to soak in. Spread a quarter of the ganache over the base cake and scatter with 225g (8oz) strawberries. Cover with the top half of the cake and press down lightly. Using a palette knife, smooth the remaining ganache over the top and sides of the cake. Chill for up to 4 hours.
7. Decorate with the remaining strawberries and serve.
