Whether you are looking for a tasty tea-time treat or that perfect cake for a special birthday or occasion, this chapter is sure to provide you with plenty of inspiration. Learn to bake single large cakes such as Dundee Cake and Chocolate Cake, or lots of individual cakes in recipes for Madeleines and Butterfly Cakes. Making heavenly classics such as Chocolate Eclairs, Baklava and Mississippi Mud Pie should be a delight with these easy-to-follow recipes.
serves 8
ingredients
450g/1lb ready-to-roll puff pastry
2 cooking apples
50g/2oz butter
50g/2oz muscovado sugar
225g/8oz sultanas
50g/2oz mixed peel
2 teaspoons ground allspice
1 egg yolk, beaten
icing sugar, to dust
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a non-stick baking tray.
• Roll out the puff pastry to a thickness of 1cm/1/2in, then trim and cut into 2 equal rectangles. Put one on the baking tray.
• Peel, core and dice the apple. Fry in the butter. When golden and starting to soften, add the muscovado sugar and toss to coat. Remove from the heat and stir in the sultanas, mixed peel and allspice.
• Spread the mixture onto the pastry rectangle on the baking tray. Put the other rectangle on top, and press down lightly. Divide into 16 squares with a sharp knife, pressing nearly all the way through, and brush the tops with egg yolk.
• Bake in the oven for 15–20 minutes. Transfer to a wire rack to cool. Dust with icing sugar.
serves 8
ingredients
450g/1lb shortcrust pastry
450g/1lb pitted sour cherries
double cream, to serve
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry, and use to line a greased 20cm/8in pie dish, allowing the sides of the pastry to hang over the edge. Fill the lined dish with the cherries. Fold the edges of the dough over the filling, sealing them where they meet in the centre. Prick the pastry top with a fork.
• Bake in the oven for 30 minutes or until the pastry is lightly browned. Serve with cream.
serves 6–8
ingredients
2 × packets 450g/1lb chocolate cake mix
225g/8oz desiccated coconut
2 eggs
125ml/4fl oz sour cream
125ml/4fl oz milk
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a loaf tin.
• Beat together the cake mix, coconut, eggs, sour cream and milk for 3–4 minutes or until smooth. Pour the mixture into the loaf tin.
• Bake for 45–50 minutes until the top is springy to the touch and a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool, and serve cut in slices.
serves 6
ingredients
500g/1lb 2oz puff pastry
1 egg white, lightly beaten
caster sugar, to dust
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped
• Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease a baking tray.
• Roll the pastry on a lightly floured work surface to a rectangle about 45 × 35cm/18 × 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with water. Fold the pastry in half to make a half-moon, and pinch the edges firmly together to seal. Brush the tops with egg white, and dust with caster sugar. Make 2 small slits in the top of each turnover. Bake for 15 minutes, then reduce the temperature to 190°C/375°F/Gas mark 5 and bake for a further 10 minutes. Serve warm.
serves 9
ingredients
100g/4oz butter
100g/4oz plain flour, sifted
4 eggs, lightly beaten
300ml/10fl oz double cream, whipped
150g/5oz dark chocolate (at least 70% cocoa solids), broken into pieces
• Preheat the oven to 210°C/425°F/Gas mark 7, and grease two baking trays.
• Combine the butter and 225ml/8fl oz water in a large heavy saucepan. Stir over a medium heat until the butter melts. Increase the heat, bring to the boil, then remove the pan from the heat.
• Add the flour to the saucepan all at once, and quickly beat into the buttery water using a wooden spoon. Return to the heat and continue beating until the mixture leaves the sides of the pan and forms a ball. Transfer to a large bowl and cool slightly.
• Beat the mixture to release any remaining heat. Gradually add the egg, about 3 teaspoonfuls at a time. Beat well after each addition until all the egg has been added and the mixture is glossy. Spoon the mixture into a piping bag fitted with a 1.5cm/5/8in plain nozzle.
• Sprinkle the baking trays lightly with water. Pipe 15cm/6in lengths onto the trays, leaving room for them to expand. Bake for 10–15 minutes. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and bake for a further 15 minutes. Cool on a wire rack.
• Split each cooled éclair and remove any uncooked dough. Fill the centre with cream.
• Melt the chocolate in a bowl set over a saucepan of simmering water. Spread the melted chocolate over to the top of each éclair, in a line along the top. Allow to set, then serve.
serves 6
ingredients
450g/1lb strong plain flour
1/2 teaspoon salt
1/2 teaspoon dried yeast
25g/1oz lard
1 egg, beaten lightly
225ml/8fl oz hand-hot water
175g/6oz butter, softened
beaten egg, to seal and glaze
100g/4oz dark chocolate (at least 70% cocoa solids), broken into 12 squares
• Lightly grease a baking tray.
• Sift the flour and salt into a mixing bowl, and stir in the yeast. Rub in the fat lard using your fingertips. Add the egg and enough of the water to form a soft dough. Knead the dough for about 10 minutes until elastic.
• Roll the dough out to form a rectangle measuring 38 × 20cm/15 × 8in. Divide the butter into three portions, and dot one portion over two-thirds of the rectangle, leaving a small border around the edge.
• Fold the rectangle into three by first folding the plain third of the dough over, then the other third. Seal the edges of the dough by pressing with a rolling pin. Give the dough a quarter turn. Re-roll and fold again, without butter, then wrap the dough and chill for 30 minutes.
• Repeat the buttering and folding outlined above twice more, chilling the dough each time. Re-roll and fold twice more without butter. Chill for a final 30 minutes.
• Roll the dough to a rectangle measuring 45 × 30cm/18 × 12in, trim and halve lengthways. Cut each half into 6 rectangles, and brush with beaten egg. Put a chocolate square at the end of each rectangle, and roll up to form a sausage.
• Press the ends together and place, seam side up, on the baking tray. Cover and leave to rise for 40 minutes in a warm place.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Brush the pastries with egg, and bake for 20–25 minutes until golden. Cool on a wire rack. Serve warm or cold.
serves 6
ingredients
100g/4oz plain flour
1 teaspoon ground cinnamon
pinch of salt
75g/3oz butter
1 egg yolk
1 tablespoon chilled water
450g/1lb plums, halved, stoned and diced
25g/1oz caster sugar
3 tablespoons apricot jam
• Sift the flour into a blender or food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add the chilled water and process for a further 30 seconds. Knead together lightly, and roll out to a circle about 25.5cm/10in in diameter. Put on a baking tray and chill for 10–15 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Prick the pastry all over with a fork. Bake for 20–25 minutes or until golden brown.
• Arrange the plums over the cooked pastry, and sprinkle with the sugar. Put back in the oven for 40–45 minutes until the plums are tender.
• To finish, melt the jam in a small saucepan with 2 tablespoons water, bring to the boil and bubble for 1 minute. Brush or spoon over the warm tart to glaze.
serves 6
ingredients
225g/8oz ready-to-roll puff pastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1/4 teaspoon almond essence
4 tablespoons strawberry jam
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the pastry on a floured work surface, and use to line a 900ml/11/2pt shallow dish.
• Beat the almonds with the sugar, butter, eggs and almond essence.
• Spread the pastry with an even layer of jam. Pour in the filling.
• Bake for 30 minutes or until set. Serve warm with cream.
serves 6
ingredients
225g/8oz dark chocolate digestive biscuits
25g/1oz butter, melted
For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least 70% cocoa solids)
For the meringue
2 egg whites
100g/4oz caster sugar
1/2 teaspoon vanilla essence
• Preheat the oven to 160°C/325°F/Gas mark 3.
• Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish.
• To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the egg mixture, whisking well.
• Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate into the mixture in the saucepan. Pour the mixture into the digestive biscuit base.
• To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling.
• Bake the pie in the centre of the oven for 30 minutes. Serve warm.
serves 12
ingredients
For the pastry
175g/6oz plain flour
75g/3oz butter
3 tablespoons caster sugar
3 egg yolks
For the filling
finely grated zest of 1 lemon
juice of 3 lemons
juice of 1 orange
2 eggs plus 1 egg yolk
350ml/12fl oz double cream
175g/6oz caster sugar
• To make the pastry, sift the flour into a mixing bowl, make a well in the centre and put the butter, sugar and egg yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in the flour. Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.
• Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3.
• To make the filling, put the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.
serves 4–6
ingredients
175g/6oz plain white flour
pinch of salt
50g/2oz butter
50g/2oz caster sugar, plus extra, to dust
1 teaspoon baking powder
1 egg
2 teaspoons milk
1 tablespoon raspberry jam
melted butter for brushing
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking tray.
• Sift the flour and salt into a bowl. Rub the butter into the flour, then add the sugar and baking powder. Whisk the egg and add the milk. Mix with the dry ingredients to form a stiffish dough. Divide the dough into 10 equal portions, and roll into balls.
• Lay the balls of dough on the greased baking tray, and make a hole in the top of each using your thumb. Fill with a small quantity of raspberry jam, and pinch the dough together again. Flatten the buns slightly, brush with melted butter and dust with sugar. Bake for about 15 minutes until the tops of the buns crack open slightly to reveal the jam.
serves 6–8
ingredients
25g/1oz butter, melted
400g/1lb fresh cherries, pitted
50g/2oz plain flour
75g/3oz caster sugar
4 eggs, lightly beaten
250ml/9fl oz milk
icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass or ceramic pie plate with melted butter.
• Spread the cherries on the bottom of the pie plate in a single layer.
• Sift the flour into a bowl, add the sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.
• Pour the batter over the cherries, and bake for 30–35 minutes. Remove from the oven and dust generously with icing sugar. Serve immediately.
serves 8
ingredients
For the shortcrust pastry
300g/11oz plain flour
pinch of salt
175g/6oz butter, cubed
50ml/2fl oz iced water
For the filling
700g11/2lb pears
100g/4oz sugar
500ml/18fl oz double cream
1/4 teaspoon freshly ground pepper
1 egg yolk, lightly beaten
• To make the shortcrust pastry, sift the flour and the salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.
• Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the dough to a thickness of 3mm/1/8in and use two-thirds of it to line a 23cm/9in pie dish.
• To make the filling, peel, core and slice the pears. Mix the pear slices with the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.
• Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.
serves 5
ingredients
150g/5oz butter
75g/3oz flaked almonds
50g/2oz plain flour
175g/6oz icing sugar, plus extra, to dust
5 egg whites
• Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease ten 125ml/4fl oz friand tins.
• Melt the butter in a small saucepan over a medium heat, then cook for 3–4 minutes until the butter turns a deep golden colour. Strain to remove any residue. Remove from the heat and set aside to cool until just lukewarm.
• Put the flaked almonds in a blender or food processor, and chop until finely ground. Transfer to a b owl, and sift in the flour and icing sugar.
• Put the egg whites in a separate bowl, and lightly whisk with a fork until just combined. Add the lukewarm butter to the flour mixture along with the egg whites. Mix gently with a metal spoon until all the ingredients are well combined.
• Spoon some mixture into each friand tin to fill to three-quarters of the way up the side. Put the tins on a baking tray, and bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and bake for another 5 minutes. Remove and leave in the tins for 5 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar before serving.
serves 6–8
ingredients
175g/6oz dried fruit salad, roughly chopped
250ml/9fl oz hot tea
225g/8oz wholemeal self-raising flour
1 teaspoon grated nutmeg
50g/2oz muscovado sugar
3 tablespoons sunflower oil
75ml/3fl oz skimmed milk
Demerara sugar, to sprinkle
• Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease an 18cm/7in round cake tin and line the bottom with non-stick greaseproof paper.
• Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit salad mixture and tea. Add the oil and milk and mix well.
• Spoon the mixture into the prepared tin. Sprinkle with Demerara sugar. Bake for 50–55 minutes until firm. Turn out and cool on a wire rack.
serves 8
ingredients
350g/12oz plain flour
175g/6oz caster sugar
21/2 teaspoons baking powder
1 teaspoon salt
50ml/2fl oz vegetable oil
175ml/6fl oz milk
1 egg
250g/9oz blueberries
100g/4oz Demerara sugar
1/2 teaspoon ground cinnamon
50g/2oz butter
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a greased deep 20cm/8in round springform cake tin.
• In a medium bowl, blend together 250g/9oz of the flour with the sugar, baking powder, salt, oil, milk, egg and 225g/8oz of the blueberries. Using a wooden spoon, beat thoroughly for 30 seconds and spread the mixture in the prepared cake tin.
• Combine the remaining flour, Demerara sugar, cinnamon and butter. Sprinkle over the mixture, and top with the remaining berries.
• Bake in the oven for 30–40 minutes. Cool in the tin on a wire rack.
serves 10
ingredients
175g/6oz butter
175g/6oz caster sugar
4 eggs
50g/2oz ground almonds
300g/11oz self-raising flour
1/2 teaspoon salt
1 teaspoon baking powder
100g/4oz currants
100g/4oz sultanas
100g/4oz raisins
50g/2oz mixed peel, chopped
25g/1oz whole almonds, blanched and split
• Preheat the oven to 240°C/475°F/Gas mark 9. Line a 20cm/8in cake tin with greaseproof paper.
• Cream the butter and sugar until light and fluffy, then beat in the eggs, one at a time, along with the ground almonds.
• Sift the flour with the salt and baking powder, and gradually add to the creamed mixture along with the fruit and peel. Put the mixture in the prepared cake tin, smooth over and lightly arrange the almonds on top.
• Put the cake in the centre of the oven. Immediately reduce the temperature to 170°C/325°F/Gas mark 3, and bake for 11/2 hours until the cake is firm and springs back at the touch. Allow to cool in the tin.
serves 10–12
ingredients
275g/10oz butter
275g/10oz caster sugar
5 eggs
350g/12oz self-raising flour
grated zest of 2 oranges
• Preheat the oven to 160°C/325°F/Gas mark 3. Grease a 3.6-litre/6pt ovenproof glass mixing bowl. Line the bottom with greaseproof paper.
• Beat together the butter, sugar, eggs, flour and orange zest. Turn into the bowl and level the surface. Bake for 1 hour 10 minutes until just firm.
• Loosen from the bowl by running around the edge with a knife, then turn out and leave to cool on a wire rack. This is the perfect base cake for brightly coloured icing for a child's birthday.
serves 12
ingredients
475g/1lb 1oz plain flour
1 tablespoon baking powder
1/2 teaspoon salt
50ml/2fl oz vegetable oil
2 eggs
125ml/4fl oz milk
1 teaspoon vanilla essence
225g/8oz bananas, mashed
2 tablespoons caster sugar
225g/8oz vanilla yogurt
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease 2 × 20cm/8in round cake tins.
• Sift together the dry ingredients into a large mixing bowl.
• Blend the oil, eggs, milk and vanilla essence until smooth in a separate bowl, then stir in the bananas. Add to the dry ingredients and stir well.
• Pour equal amounts into the prepared tins. Bake for 20 minutes, then cool completely on a wire rack. Sprinkle with the caster sugar. Turn one of the cooled cakes upside down, and spread the yogurt on its bottom side. Put the other cake on top, right side up, to make a sandwich.
serves 8–10
ingredients
1.1kg/21/2lb plain flour
250g/9oz butter
250g/9oz sugar
2 teaspoons ground ginger
1 tablespoon bicarbonate of soda
3 tablespoons warm water
225ml/8fl oz sour milk
450g/1lb molasses
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 23cm/9in round cake tin.
• Sift the flour in a large bowl, and rub in the butter until the mixture resembles fine breadcrumbs, then mix in the sugar and the ginger.
• Dissolve the bicarbonate of soda in the warm water. Stir in the sour milk and molasses. Add to the flour mixture to make a fairly sticky dough.
• Work the dough thoroughly, and put in the prepared cake tin. Bake in the oven for 50 minutes. Leave to cool in the tin for 30 minutes before turning out to cool completely.
serves 6
ingredients
425g/15oz canned unsweetened pineapple pieces, drained with juice reserved
4 teaspoons cornflour
50g/2oz soft brown sugar
50g/2oz margarine or butter
grated zest of 1 lemon
For the sponge
50ml/2fl oz sunflower oil
75g/3oz soft brown sugar
150g/5oz plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a deep 18cm/7in cake tin.
• Mix the reserved juice from the pineapple with the cornflour until it forms a smooth paste. Put the paste in a saucepan with the sugar, butter or margarine, and 125ml/4fl oz water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 2–3 minutes until thickened. Set aside to cool slightly.
• To make the sponge, put the oil, sugar and 150ml/5fl oz water in a saucepan. Heat gently until the sugar has dissolved – do not allow to boil. Remove from the heat and leave to cool. .
• Sift the flour, baking powder and cinnamon into a bowl. Pour over the cooled sugar syrup, and beat well to form a batter.
• Put the pineapple pieces and lemon zest on the bottom of the prepared tin, and pour over 4 tablespoons pineapple syrup. Spoon the sponge batter on top.
• Bake in the oven for 35–40 minutes until set. Invert onto a plate, leave to stand for 5 minutes, then remove the tin. Serve with or without the remaining syrup.
serves 8
ingredients
100g/4oz butter, softened
100g/4oz caster sugar
2 eggs, lightly beaten
200g/7oz flour, sifted with 1 tablespoon baking powder
150ml/5fl oz strong espresso coffee
200g/7oz shelled walnuts, finely chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in square cake tin.
• Cream the butter and sugar together in a large mixing bowl until light and fluffy, then beat in the eggs. Add the flour alternately with the coffee until the mixture is soft and smooth. Add the nuts and mix well.
• Pour the mixture into the prepared cake tin, and bake in the oven for 1 hour. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve with after-dinner coffee.
serves 8–10
ingredients
100g/4oz dark chocolate (at least 70% cocoa solids, broken into small pieces
2 tablespoons strong black coffee
4 eggs
100g/4oz caster sugar
100g/4oz plain flour, sifted
4 tablespoons brandy
whipped cream or ice cream, to serve
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in round springform cake tin.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir in the coffee and put aside until cooled.
• Beat the eggs, gradually beat in the sugar and continue beating until soft and creamy. Fold in the flour alternately with the cooled chocolate mixture.
• Pour the mixture into the prepared tin, and bake in the oven for 30–35 minutes. Leave in the tin to cool for 10 minutes before turning out onto a wire rack. While the cake is still warm, sprinkle the brandy over, then chill overnight. Serve with whipped cream or ice cream.
serves 4–6
ingredients
100g/4oz butter, softened
150g/5oz caster sugar
175g/6oz self-raising flour, sifted
125ml/4fl oz milk
2 teaspoons vanilla essence
2 eggs
125ml/4fl oz double cream, whipped to soft peaks
100g/4oz strawberry jam
icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole shallow muffin tin with paper cases.
• Put the butter, sugar, flour, milk, vanilla essence and eggs in a bowl, and beat with an electric mixer on a low speed for 2 minutes or until well mixed. Increase the speed and beat for another 2 minutes or until smooth and pale.
• Divide the mixture evenly among the cases, and bake for 20 minutes or until cooked and golden. Transfer to a wire rack to cool completely.
• Using a small sharp knife, cut shallow round 'lids' from the top of each cake. Cut these in half, keeping in pairs. Spoon about 1/2 tablespoon cream into the hole in the top of each cake, then top with a teaspoon of jam. Position two halves of the cake tops in the jam to resemble butterfly wings. Dust the cakes with icing sugar before serving.
serves 6–8
ingredients
75g/3oz butter
400g/14oz caster sugar
250g/9oz digestive biscuit crumbs
500g/1lb 2oz cream cheese
75g/3oz cocoa powder
11/2 teaspoons vanilla essence
2 eggs
250g/9oz sour cream
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a pan, and stir in 25g/1oz of the caster sugar and the biscuit crumbs, mixing thoroughly. Press the mixture over the bottom of a 20cm/8in round springform cake tin and chill while preparing the filling.
• Beat the cream cheese until smooth. Beat in 350g/12oz of the sugar, then gradually add the cocoa powder, 1 teaspoon of the vanilla essence and the eggs. When smooth, pour into the crumb crust, and bake for 35 minutes.
• Combine the sour cream with the remaining sugar and vanilla essence. Spread the mixture over the top of the cheesecake, and bake for another 10 minutes. Remove from the oven, cool and chill overnight.
serves 6–8
ingredients
100g/4oz butter
150g/5oz caster sugar
2 eggs
150g/5oz flour, sifted
25g/1oz cornflour
2 teaspoons caraway seeds
1/2 teaspoon baking powder
50g/2oz glacé cherries, finely chopped
1/2 teaspoon vanilla essence
• Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 20cm/8in round cake tin, and line with greaseproof paper.
• Cream the butter and sugar together until white and fluffy, then add each egg separately.
• Gradually stir in the flour, cornflour, caraway seeds, baking powder, cherries and vanilla essence, mixing until smooth.
• Pour the mixture into the prepared cake tin, and bake in the oven for 11/4 hours. Turn the cake out onto a wire rack to cool.
serves 8–10
ingredients
450g/1lb sultanas
375g/13oz raisins, chopped
225g/8oz currants
225g/8oz glacé cherries, quartered
250ml/9fl oz brandy, plus extra 1 tablespoon, to glaze
225g/8oz butter
200g/7oz Demerara sugar
2 tablespoons apricot jam
2 tablespoons treacle
1 tablespoon grated lemon zest
4 eggs
300g/11oz plain flour, sifted
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon ground cinnamon
• Put the sultanas, raisins, currants and cherries in a bowl with the 250ml/9fl oz brandy, and soak overnight.
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line a deep 23cm/9in round cake tin.
• Using an electric mixer, beat the butter and sugar in a large bowl until just combined. Beat in the jam, treacle and lemon zest. Add the eggs, one at a time, beating after each addition.
• Stir the fruit, flour and spices alternately into the mixture, mixing until the ingredients are combined.
• Spoon the mixture into the tin, and smooth the surface. Tap the tin on the bench to remove any air bubbles. and level the surface with wet hands.
• Bake for 3–31/4 hours. Brush the surface with the extra tablespoon of brandy. Cover the top of the cake with baking parchment, and wrap in a tea towel. Allow to cool completely before turning out of the tin.
• To store, wrap the cake in a double thickness of greaseproof paper, and keep in an airtight tin. Leave to 'mature' for a few days before eating.
serves 6–12
ingredients
150g/5oz self-raising wholemeal flour
150g/5oz self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
25g/1oz margarine, softened
75g/3oz muscovado sugar
250ml/9fl oz apple juice
2 tablespoons pear and apple spread
1 egg, lightly beaten
1 dessert apple, peeled, cored and diced
75g/3oz chopped dates
1 tablespoon chopped pecan nuts
• Preheat the oven to 200°C/400°F/Gas mark 6. Arrange 12 paper cake cases in a 12-hole muffin tin.
• Put the wholemeal flour in a bowl. Sift in the white flour, cinnamon and baking powder. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the muscovado sugar.
• Stir a little of the apple juice into the pear and apple spread until smooth. Mix in the remaining juice, then add to the flour mixture with the egg. Add the chopped apple and dates. Mix quickly until just combined.
• Divide the mixture among the muffin cases. Sprinkle with the nuts and bake for 20–25 minutes until golden brown and firm in the middle.
• Transfer to a wire rack, and serve while still warm.
serves 8
ingredients
175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz butter
175g/6oz granulated sugar
• Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 23cm/9in tart tin.
• Using a large mortar and pestle, pound the almonds with the lemon zest. Add the remaining ingredients gradually, pounding together to form a thick paste. Spread the paste evenly into the tart tin, and bake in the oven for 1 hour or until the cake is golden on top. Cool on a wire rack.
serves 10
ingredients
100g/4oz butter, softened
100g/4oz caster sugar
50g/2oz icing sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
75g/3oz blackberry jam
150g/5oz self-raising flour, sifted
50g/2oz cocoa powder
1 teaspoon bicarbonate of soda
225ml/8fl oz milk
For the chocolate butter cream
50g/2oz dark chocolate (at least 70% cocoa solids), broken into small pieces
25g/1oz butter
3 teaspoons double cream
3 teaspoons icing sugar, sifted
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square cake tin, and line with greaseproof paper.
• Cream the butter and sugars in a small bowl with an electric beater until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla and jam. Transfer to a large bowl.
• Sift together the flour, cocoa and bicarbonate of soda. Using a wooden spoon, fold the flour mixture into the butter alternately with the milk. Stir until the mixture is just combined and almost smooth.
• Pour into the prepared tin, and smooth the surface. Bake for 45 minutes until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin for 15 minutes before turning onto a wire rack to cool completely.
• To make the butter cream, stir the ingredients in a small pan over a low heat until smooth and glossy. Spread over the top of the cooled cake using a flat-bladed knife. Allow to set.
serves 4–6
ingredients
100g/4oz soft margarine
225g/8oz caster sugar
2 large eggs
150ml/5fl oz full-fat Greek-style yogurt
5 tablespoons milk
275g/10oz plain flour
1 teaspoon bicarbonate of soda
175g/6oz dark chocolate chips
• Preheat the oven to 190°C/375°F/Gas mark 5. Line a 12-hole muffin tin with paper cases.
• Using a wooden spoon, cream the margarine and sugar in a mixing bowl until light and fluffy. Beat in the eggs, yogurt and milk until combined. Sift together the flour and bicarbonate of soda, and add to the mixture with the chocolate chips. Stir until just blended.
• Spoon the mixture into the paper cases, and bake in the oven for 25 minutes. Leave to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool.
serves 8
ingredients
450g/1lb self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
75g/3oz butter, cubed
75g/3oz caster sugar
225g/8oz frozen blackberries
200ml/7fl oz buttermilk
1 egg, beaten
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Sift the flour, salt and baking powder together in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and frozen blackberries. Stir in the buttermilk to form a firm dough.
• Knead the dough very lightly. Roll out on a floured surface to 2.5cm/1in thick. Using a 6.5cm/21/2in cutter, stamp into rounds, being careful not to cut through the blackberries. Knead and re-roll as necessary.
• Put the scones on a greased baking tray, and brush the tops with beaten egg. Bake in the oven for about 10 minutes until well risen and golden brown. Serve while still hot.
serves 6
ingredients
150g/5oz dark chocolate (at least 70% cocoa solids)
6 eggs
175g/6oz caster sugar
25g/1oz plain flour
1 tablespoon cocoa powder
icing sugar, to dust
For the filling
300ml/10fl oz double cream, whisked
75g/3oz strawberries, sliced
• Preheat the oven to 200°C/400°F/Gas mark 6. Line a 38 × 25cm/15 × 10in Swiss roll tin with greaseproof paper.
• In a small saucepan over a medium heat, melt the chocolate in 2 tablespoons water, stirring constantly. Leave to cool slightly.
• Put the eggs and sugar in a bowl, and whisk for 10 minutes or until the mixture is pale and foamy. Whisk in the chocolate in a thin stream. Sift the flour and cocoa together, and fold into the mixture. Pour into the tin and level the top.
• Bake in the oven for 12 minutes. Dust a sheet of greaseproof paper with a little icing sugar, turn the roulade onto it and peel off the lining parchment. Roll up the roulade with the fresh paper inside. Put on a wire rack, cover with a damp tea towel and leave to cool.
• To finish, unroll the roulade and spread with the cream. Scatter with the strawberries and re-roll. Put on a plate and dust with icing sugar. Serve cut into slices.
serves 2
ingredients
450g/1lb cooked potatoes, mashed
100g/4oz plain flour, sifted
1/2 teaspoon salt
1–2 Bramley cooking apples, peeled, cored and sliced
25g/1oz butter, plus extra for basting
sprinkling of caster sugar
• Mix together the potatoes, flour and salt. Roll the potato mixture into a round about 2cm/1in thick. Divide into four, and put a couple of layers of apple on top of two of the sections, then sandwich the other two sections on top. Pinch around the edges to seal.
• Melt the 25g/1oz butter in a non-stick frying pan over a medium heat. Cook the cake on both sides for about 20 minutes until browned. Remove the top sections and dot the apple with butter. Sprinkle with sugar. Replace the tops and return to the pan until the butter has melted. Remove carefully to warmed plates, and serve immediately.
serves 8
ingredients
100g/4oz butter
225g/8oz soft brown sugar
grated zest of 1 lemon
2 eggs
75g/3oz plain chocolate, grated
300g/11oz self-raising flour, sifted
pinch of salt
100g/4oz sour cream
For the topping
2 tablespoons icing sugar
1 tablespoon grated lemon zest
• Preheat the oven to 180°C/350°F/Gas mark 5. Grease a 23 × 13cm/9 × 5in loaf tin.
• Cream the butter, sugar and lemon zest together. Add the eggs and beat well. Mix in the chocolate. Sift the flour and salt together, and add to the mixture alternately with the sour cream. Beat well.
• Pour the mixture into the loaf tin, and sprinkle with the icing sugar and lemon zest. Bake for 50–60 minutes until cooked. Cool on a wire rack.
serves 6
ingredients
350g/12oz plain flour
1 tablespoon baking powder
pinch of salt
100g/4oz caster sugar
2 eggs
150ml/5fl oz milk
50ml/2fl oz corn oil
1/4 teaspoon vanilla essence
75g/3oz pecan nuts, roughly chopped
75g/3oz raisins
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 12-hole muffin tin.
• Sift the flour, baking powder and salt into a bowl. Mix in the sugar and make a well in the centre. Lightly beat the eggs with the milk, oil and vanilla essence, and pour into the centre of the dry ingredients. Mix quickly to blend the flour with the liquid. Do not overmix – the mixture should look slightly lumpy. Lightly stir in the nuts and raisins.
• Divide the mixture equally in the muffin tin and bake for 25 minutes or until well risen, golden brown and cooked through. Leave in the tin to cool for a few minutes. Serve warm or cold.
serves 8
ingredients
300g/11oz wholemeal self-raising flour
2 teaspoons mixed spice
150g/5oz dates, chopped
50g/2oz walnuts, chopped
4 tablespoons sunflower oil
100g/4oz dark muscovado sugar
300ml/10fl oz skimmed milk
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 900g/2lb loaf tin, and line with greaseproof paper.
• Sift together the flour and spice, tipping any bran in the sieve into the bowl. Stir in the dates and walnuts.
• Mix the oil, sugar and milk together. Stir evenly into the dry ingredients. Spoon the mixture into the prepared tin.
• Bake in the oven for 40–45 minutes until firm and golden brown. Turn out the cake, remove the lining paper and leave to cool on a wire rack.
serves 10
ingredients
75g/3oz butter, cubed
225g/8oz self-raising flour
100g/4oz caster sugar
75g/3oz mixed dried fruit
1/2 teaspoon ground ginger
1 egg
50ml/2fl oz milk
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two baking trays.
• Sift the flour into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, dried fruit and ginger.
• In a bowl, whisk together the egg and milk. Add the dry ingredients and mix to a stiff dough. Drop rough heaps of mixture, about 3 tablespoons at a time, onto the baking trays. Bake for 10–15 minutes until golden. Cool on a wire rack.
serves 8
ingredients
175g/6oz butter, softened
175g/6oz caster sugar
3 eggs, lightly beaten
2 teaspoons finely grated orange zest
150g/5oz self-raising flour, sifted
100g/4oz plain flour
2 tablespoons milk
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease a 20 × 10 × 7cm/8 × 4x 21/2in loaf tin, and line the bottom and sides with greaseproof paper.
• Using an electric mixer, cream the butter and sugar in a small bowl until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Add the zest and mix through. Transfer to a large bowl. Fold in both flours and the milk with a metal spoon. Stir until smooth.
• Spoon into the loaf tin and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
serves 10–12
ingredients
450g/1lb butter
450g/1lb soft brown sugar
12 eggs
450g/1lb plain white flour
225g/8oz ground almonds
450g/1lb sultanas
450g/1lb raisins
450g/1lb currants
225g/8oz mixed peel
grated zest and juice of 1 lemon
175ml/6fl oz whisky
• Preheat the oven to 180°C/350°F/Gas mark 4. Carefully line a 30cm/12in round cake tin with greaseproof paper.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix half of the flour and the almonds with the fruit and peel. Stir the other half of the flour into the cake mixture. Stir in the fruit with the lemon juice and zest, and mix well.
• Pour into the tin, smooth the top and bake for 2 hours. Allow to cool in the tin. Poke holes in the cake with a skewer, and pour the whisky over.
serves 8
ingredients
150g/5oz granulated sugar
150ml/10fl oz molasses
150ml/10fl oz boiling water
25g/1oz butter
1 teaspoon bicarbonate of soda
75g/3oz raisins
50g/2oz pecan nuts, chopped
1 egg, well beaten
175g/6oz plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in round cake tin.
• Mix together the sugar, molasses and boiling water. While the mixture is still hot, stir in the butter and the bicarbonate of soda. Leave to cool. Add the raisins, nuts and egg.
• Sift together the flour and spices, and stir into the molasses mixture. Pour the mixture into the cake tin and bake for 35–40 minutes until an inserted skewer comes out clean. Turn out onto a wire rack to cool.
serves 6
ingredients
175g/6oz butter, melted and cooled
100g/4oz plain flour
2 eggs
175g/6oz caster sugar
1 teaspoon finely grated orange zest
2 tablespoons icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease 12 holes in a madeleine tin. Dust the tin with flour, and shake off any excess.
• Combine the eggs and sugar in a heatproof bowl. Put the bowl over a pan of simmering water, and beat the mixture with a whisk or an electric beater until thick and pale yellow. Remove the bowl from the heat, and continue to beat the mixture until it has cooled slightly and increased in volume.
• Sift the flour three times onto baking parchment. Add the flour, butter and orange zest to the egg mixture, and fold in quickly and lightly with a metal spoon until just combined. Spoon the mixture carefully into the madeleine holes.
• Bake for 10–12 minutes until lightly golden. Carefully remove from the tin and place on a wire rack until cold. Dust with icing sugar before serving. Madeleines are best eaten on the day of baking.
serves 8
ingredients
225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into the flour using two knives until it resembles large crumbs. Gradually add the chilled water, stirring with a knife and pressing together until a rough dough forms.
• Turn onto a lightly floured work surface and roll into a rectangle. The dough is crumbly and hard to manage at this point. Fold the dough and re-roll several times. Wrap the pastry in cling film and refrigerate for 30 minutes, then fold and re-roll a few more times. Wrap again in cling film and refrigerate for another 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry until 3mm/1/2in thick. Cut into 8 × 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry. Sprinkle well with the caster sugar, and dot with the remaining butter. Bake on greased baking trays for 20–30 minutes until the pastry is crisp and golden. Serve warm with cream or ice cream.
serves 8–10
ingredients
100g/4oz butter, melted
450g/1lb walnuts, finely chopped
50g/2oz caster sugar
pinch of ground cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1/2 teaspoon ground cinnamon
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 25cm/10in loose-bottomed cake tin.
• Mix together the walnuts, sugar and cinnamon in a bowl.
• Unfold the filo pastry, and cover with a damp tea towel to prevent it drying out. Brush a piece of the filo with melted butter, and fit it into the bottom of the tin with the buttered side down. Let the edges spill over and brush with butter. Repeat with three more buttered filo sheets, making sure that the whole tin is lined.
• Sprinkle with half of the nut mixture. Repeat with four more layers of buttered filo, then scatter the remaining nut mixture over them. Put two more layers of buttered filo on top, then fold the edges in and under.
• Cut the last two pieces of filo so they that fit the tin, place on top and brush generously with butter. Bake for 40 minutes, then increase the temperature to 200°C/400°F/Gas mark 6. Bake for a further 20 minutes or until golden brown.
• To make the syrup, gently heat the lemon juice, sugar and cinnamon until the sugar has dissolved and the syrup has reduced slightly. Pour over the cooked baklava, and leave to cool in the tin for 1–2 hours. Cut into wedges and serve.
serves 4
ingredients
500g/1lb 2oz pink rhubarb
1 teaspoon mixed spice
grated zest and juice of 1 orange
1 tablespoon granulated sugar
1 tablespoon low-fat spread
3 sheets filo pastry
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the leaves and ends from the rhubarb stems, and chop into 2.5cm/1in pieces. Put in a medium bowl. Add the mixed spice, orange zest and juice, and sugar, and toss well to coat evenly. Tip the rhubarb into a 1.2 litre/2pt pie dish.
• Melt the spread and brush over the filo sheets. Crumple the filo loosely, and place the pieces on top of the filling to cover.
• Put the dish on a baking tray, and bake the pie for 20 minutes until golden brown. Reduce the temperature to 180°C/350°F/Gas mark 4. Bake for 10–15 minutes more until the rhubarb is tender. Serve warm.
serves 8
ingredients
350g/12oz chocolate wafer crumbs
50g/2oz butter, melted
350g/12oz coffee ice cream
350g/12oz double cream
1 teaspoon vanilla essence
350g/12oz amaretti biscuits, crushed
100g/4oz slivered almonds, toasted
• Lightly oil a 20cm/8in round springform cake tin.
• In a bowl, stir together the crumbs and butter with a fork until the mixture is well combined. Press the mixture onto the bottom of the prepared tin and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.
• Spread the ice cream evenly on the crust, and return to the freezer for 30 minutes until the ice cream is firm.
• In a bowl, beat the cream with the vanilla essence using an electric mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread over the ice cream. Smooth the top of the cake, sprinkle with almonds and freeze for 30–45 minutes or until the top is firm.
serves 8
ingredients
225g/8oz plain flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3/4pt double cream, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, lightly beaten
4 tablespoons cocoa powder, sifted
150g/5oz dark chocolate
300ml/10fl oz single cream
1 teaspoon chocolate essence
• To make the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water (about 2 tablespoons) to mix to a soft dough. Chill for 15 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the pastry dough on a lightly floured work surface, and use to line a greased 23cm/9in loose-bottomed flan tin. Line with foil and baking beans.
• Bake blind in the oven for 15 minutes. Remove the beans and foil, and cook for a further 10 minutes until crisp. Reduce the oven temperature to 170°C/325°F/Gas mark 3.
• To make the filling, beat the butter and sugar in a bowl, and gradually beat in the eggs with the cocoa powder. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, then beat the melted chocolate, single cream and chocolate essesnce into the egg mixture.
• Pour the mixture into the cooked pastry shell, and bake in the oven for 45 minutes or until the filling is set. Leave in the tin to cool completely, then transfer to a serving plate. Cover with the whipped cream, and chill before serving.
serves 10
ingredients
For the pastry
100g/4oz caster sugar
50g/2oz ground almonds
100g/4oz plain flour
75g/3oz butter, cut into small dice
1 large egg
1 egg yolk
grated zest of 1 small lemon
2 teaspoons water
pinch of salt
For the filling
50g/2oz butter
50g/2oz caster sugar
50g/2oz ground almonds
50g/2oz white breadcrumbs
1 large egg
3 drops of almond essence
4 tablespoons raspberry jam
• To make the pastry, put the sugar, almonds and flour into a blender or food processor, and whiz at full speed for a few seconds. Add the butter and work again until just blended. The mixture should resemble fine breadcrumbs.
• Add the egg and egg yolk, the lemon zest, 2 teaspoons water and a pinch of salt. Work again until the pastry balls. Wrap in cling film and refrigerate for 2 hours.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the chilled pastry, and use to line a greased 20cm/8in loose-bottomed tart tin. If it breaks it can be repaired by pressing with your fingers. Make the shell as even as possible, with a double thickness round the edges, and pushed right up to the top as it will shrink as it bakes. Be careful to press into the bottom edges to eliminate air between the tin and the pastry.
• To make the filling, put the butter, sugar, almonds and breadcrumbs into the blender and work briefly to mix. With the machine running on full speed, add the egg and almond essence until a smooth paste forms.
• Put the shell on a baking tray, prick the bottom with a fork and line with foil. Fill with baking beans and bake blind for 10 minutes.
• Remove the foil and beans, and leave to cool slightly, then fill the base with a layer of raspberry jam. Cover this with the almond paste. Scrape the surface smooth and level.
• Return to the oven and bake for 25–30 minutes until risen and lightly browned. Serve warm or at room temperature.
serves 8–10
ingredients
10g/5oz butter
350g/12oz caster sugar
200g/7oz flour
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/11/4lb rhubarb, cut into 2.5cm/1in lengths
1 teaspoon ground cinnamon
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in springform cake tin.
• Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift together the flour, baking powder and salt. Add to the flour mixture alternately with the eggs. Beat in the lemon zest and juice, then the milk. Put the mixture into the prepared cake tin, and level the top.
• Mix the rhubarb with the cinnamon and remaining sugar, and spread on top of the cake mixture. Bake in the oven for 40–45 minutes until the rhubarb is soft and the cake has shrunk slightly from the side of the tin. Leave to cool completely in the tin.
serves 6
ingredients
For the pastry
50g/2oz pistachio nuts
100g/4oz plain flour, sifted
pinch of salt
75g/3oz butter, diced
50g/2oz icing sugar
2 medium eggs
For the pastry
1 egg plus 3 egg yolks
grated zest and juice of 5 limes
200g/7oz caster sugar
150ml/5fl oz double cream
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and flour six tartlet tins measuring 8 × 2.5cm/31/4 × 1in.
• To make the pastry, chop the pistachios in a blender or food processor for 30 seconds. Add the flour, salt and butter, and pulse until the mixture resembles crumbs. Add the icing sugar and pulse to mix. Separate the eggs, put 1 egg white to one side for the meringue and discard the other. Add the yolks to the mixture, and pulse until it just holds together.
• Turn the dough on to a lightly floured work surface, and knead gently to bring the mixture together. Roll out the pastry and use to line the tins, pressing well into the edges and trimming off any excess pastry. Cover with cling film and chill for 30 minutes.
• Put the tins on a baking sheet, line with foil and fill with baking beans. Bake for 10 minutes. Remove the foil and beans, and bake for a further 10–12 minutes until just cooked. Remove from the oven, and reduce the temperature to 180°C/350°F/Gas mark 4.
• Meanwhile, to make the filling, put the egg and egg yolks into a small pan, add the lime zest and juice, 150g/5oz of the caster sugar and the cream. Cook over a medium heat for 5 minutes, stirring regularly, until the custard has thickened and is smooth. Pour into a large bowl and allow to cool. Spoon the lime filling into the pastry cases.
• Put the reserved egg white into a bowl and whisk until it stands in stiff peaks. Add the remaining sugar a little at a time, and continue to beat until the mixture is stiff and shiny. Put in a piping bag fitted with a round 1cm/1/2in nozzle, and pipe around the edge of the tarts.
• Bake the tarts for 10 minutes or until the meringue is hard to the touch. Serve hot or cold.
serves 6
ingredients
For the pastry
275g/10oz plain flour
50g/2oz cocoa powder
100g/4oz icing sugar
pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan nuts
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double cream
2 tablespoons plain flour
75g/3oz dark chocolate (at least 70% cocoa solids)
1 tablespoon icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the pastry, sift the flour, cocoa, sugar and salt into a bowl and make a well in the centre. Put the butter and egg yolk in the well, and mix together, then gradually mix in the dry ingredients. Knead lightly into a ball. Cover with cling film and chill in the refrigerator for 1 hour.
• Unwrap the pastry and roll out on a lightly floured work surface. Use to line a 25cm/10in non-stick springform pie tin, and prick the base with a fork. Line the pastry shell with foil and fill with baking beans. Bake in the oven for 15 minutes. Remove from the oven, discard the beans and foil, and allow to cool. Leave the oven on.
• To make the filling, roughly chop 225g/8oz of the pecan nuts. Mix the butter with 50g/2oz of the Demerara sugar. Beat in the eggs one at a time, then add the remaining Demerara sugar and mix.
• Stir in the double cream, flour and chopped pecan nuts. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then add to the mixture.
• Spoon the filling into the pastry shell, and smooth the surface. Cut the remaining pecan nuts in half, and arrange over the pie.
• Bake in the oven for 30 minutes, then cover the top of the pie with foil to prevent it burning and bake for a further 25 minutes. Remove the pie from the oven and let it cool slightly before removing from the tin and transferring to a wire rack to cool completely. Dust with the icing sugar.
serves 8
ingredients
450g/1lb pumpkin
2 eggs, lightly beaten
150g/5oz Demerara sugar
75ml/3fl oz cream
1 tablespoon sweet sherry
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
For the pastry
150g/5oz plain flour
100g/4oz butter, cubed
1 teaspoons caster sugar
75ml/3fl oz iced water
1 egg yolk, lightly beaten, to glaze
1 tablespoon milk, to glaze
• Lightly grease a 23cm/9in round pie dish.
• Peel the pumpkin and discard the seeds. Chop the flesh into small chunks, and steam or boil for 10 minutes or until the pumpkin is just tender. Drain thoroughly, mash and set aside to cool.
• To make the pastry, sift the flour into a large bowl, and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
• Make a well in the centre, add almost all of the iced water and mix with a flat-bladed knife. Add the remaining water, a little at a time, if necessary to bring the dough together. Gather the dough into a ball, and roll out between two sheets of baking parchment until large enough to cover the base and side of the pie dish. Line the dish with the pastry, trim away any excess and crimp the edges. Chill the pastry-lined dish for about 20 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut a piece of baking parchment large enough to cover the pie dish. Use to line the pastry shell, then spread baking beans over the paper. Bake blind for 10 minutes, then remove the paper and beans. Return the pie shell to the oven for a further 10 minutes or until lightly golden. Do not turn the oven off.
• To make the filling, whisk the eggs and Demerara sugar in a large bowl. Add the cooled mashed pumpkin, cream, sherry, cinnamon, nutmeg and ginger, and stir thoroughly until combined. Pour the filling into the pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set.
• Serve the pie warm with ice cream or whipped cream.
serves 8
ingredients
75g/3oz caster sugar
450g/1lb lemon sponge
500g/1lb 2oz ricotta cheese
100g/4oz plain chocolate-coated almonds, finely chopped
75g/3oz soft nougat, finely chopped
50g/2oz mixed peel, finely chopped
finely grated zest of 1 orange
finely grated zest of 1 lemon
75g/3oz sultanas
2 tablespoons Amaretto or orange liqueur
175g/6oz flaked almonds, toasted
icing sugar, to dust
• Put the caster sugar in a large pan with 150ml/5fl oz water. Heat gently, stirring occasionally, until the sugar has dissolved. Bring to the boil and boil rapidly without stirring for 10 minutes until syrupy. Leave to cool.
• Line a 23cm/9in round springform cake tin with foil. Cut the lemon sponge into very thin slices. Use to line the bottom and sides of the tin.
• Beat the cheese in a bowl, then gradually add 150ml/5fl oz of the sugar syrup, stirring constantly.
• Stir in the almonds, nougat, mixed peel, orange and lemon zests, sultanas and liqueur. Beat thoroughly, then spoon into the sponge-lined tin. Sprinkle with the toasted almonds. Cover with cling film and chill overnight before serving.