Cakes and Bakes

You can always buy cakes, breads and biscuits, of course, but there are times when you want to make something at home. However, starting from scratch is a time-consuming business so if you can cheat a bit then so much the better! Here you’ll find everything from quick breads to gorgeous gateaux; all take the minimum of time to prepare and all taste and look superb.

Crisp seeded fingers

So you forgot to buy special bread for your dinner party? Don’t panic! You can make these crisp buttery strips flavoured with seeds of your choice instead. All you need is a couple of storecupboard essentials and few standard loaf slices – they don’t even have to be that fresh!

Makes 18

6 slices of bread from a sliced loaf

Butter or margarine

Celery, fennel, caraway or poppy seeds

1 Preheat the oven to 190˚C/375˚F/gas 5/fan oven 170˚C. Spread the bread slices on both sides with butter or margarine and sprinkle with the seeds. Cut each slice into three fingers.

2 Lay the fingers on a baking (cookie) sheet. Bake in the oven for about 15–20 minutes until golden and crisp.

3 Leave to cool on kitchen paper (paper towels).

Garlic croûtes

These can be stored in an airtight container for days. They are ideal to serve on their own as a crisp accompaniment to soups or starters, or can be topped with pâté, chopped egg, cheese or tapenade for nibbles. You can make your own garlic croûtons too, by simply dicing the slices before baking.

Makes about 12

1 ready-to-bake garlic baguette

1 Preheat the oven to 190˚C/370˚F/gas 5/fan oven 170˚C.

2 Cut the bread right through the slices and place a little apart on a baking (cookie) sheet. Bake in the oven for about 15–20 minutes until crisp and golden.

3 Cool on a wire rack. Store in an airtight container.

Fast-to-make cheese straws

I know you can buy these ready-made but the majority are usually broken in the packet and, anyway, everybody knows they’re bought. These take just a few minutes to prepare, look and taste exceptionally good and will all be whole at serving time. You can use ready-grated Cheddar cheese instead of Parmesan if you prefer.

Makes about 40

225 g/8 oz/2 cups plain (all-purpose) flour

100 g/4 oz/1 cup grated Parmesan cheese

1.5 ml/¼ tsp English mustard

A good pinch of salt

Freshly ground black pepper

90 ml/6 tbsp sunflower oil

60 ml/4 tbsp water

1 Grease a large baking (cookie) sheet. Preheat the oven to 190˚C/375˚F/gas 5/fan oven 170˚C.

2 Put all the ingredients in a bowl and mix together with a fork – or pop them in a food processor and run the machine until the mixture forms a ball.

3 Roll out to about 10 cm/4 in wide and to a thickness of about 5 mm/¼ in. Cut into fingers and transfer to the baking sheet.

4 Bake in the oven for 15–20 minutes until straw coloured.

5 Allow to cool slightly, then transfer to a wire rack to cool completely.

6 Store in an airtight container.

Savoury sesame puffs

Another version of bought savoury sticks – but much better. These have a wonderfully intense sesame seed flavour because of the addition of tahini paste and the results look and taste brilliant. I always keep a couple of packets of puff pastry in the freezer because it’s so versatile.

Makes about 32

1 sheet of ready-rolled frozen puff pastry (paste), thawed

15 ml/1 tbsp tahini paste from a jar

1 egg, beaten

30 ml/2 tbsp sesame seeds

5 ml/1 tsp coarse sea salt

1 Dampen a baking (cookie) sheet. Preheat the oven to 200˚C/400˚F/ gas 6/fan oven 180˚C.

2 Lay the pastry on a board. Stir the tahini paste well in the jar to mix the oil into it. Take out a tablespoonful and spread it very thinly over half the pastry. Fold over the other side of the pastry to form a sandwich. Roll gently to stick the two halves together.

3 Brush the top with beaten egg, then sprinkle with the sesame seeds. Roll gently again to stick the seeds to the surface, then sprinkle with the sea salt. Cut into fairly thin sticks.

4 Transfer to the baking sheet and bake in the oven for 20 minutes until crisp, golden and puffy.

5 Allow to cool slightly, then transfer to a wire rack to cool completely.

6 Store in an airtight container.

Marmite whirls

Savoury pinwheels of salty but flaky perfection are ideal to impress your guests before dinner. They can be made ages in advance because they keep well in an airtight container. Try preparing and baking them when you’re already using the oven for another meal, just so they’re ready when needed.

Makes about 30

1 sheet of ready-rolled frozen puff pastry (paste), thawed

30 ml/2 tbsp Marmite or other yeast extract

50 g/2 oz/½ cup finely grated or crumbled mild cheese such as Cheshire

10 ml/2 tsp snipped chives

1 egg, beaten

1 Dampen a baking (cookie) sheet. Preheat the oven to 200˚C/400˚F/ gas 6/fan oven 180˚C.

2 Place the pastry on a board. Spread with the Marmite, then sprinkle with the cheese and chives. Roll up, starting at a short end. Cut into slices and lay them on the baking sheet. Brush with beaten egg to glaze.

3 Bake in the oven for 10–15 minutes until golden and puffy.

4 Transfer to a wire rack to cool.

5 Store in an airtight container.

Melba toast

Purists say that to make melba toast you must first toast the bread on both sides, then cut it in half through the middle, then bake it. This way takes out all that hassle and the results are just as good. Again, you can buy melba toast but it doesn’t look the same as ‘the real thing’!

Makes 12 pieces

12 slices of white bread from a small cut loaf

1 Preheat the oven to 150˚C/300˚F/gas 2/fan oven 135˚C. Stack the bread in a pile and cut off the crusts (save these to use for breadcrumbs).

2 Roll the slices one at a time with a rolling pin to flatten. Place on one or two baking (cookie) sheets.

3 Bake in the oven for about 30 minutes or until pale golden and curling at the edges.

4 Cool on a wire rack.

5 Store in an airtight container.

Quick white loaf

This isn’t exactly a cheat but I wanted to include it because there’s no arm-aching kneading or prolonged rising periods and it’s the ideal storecupboard standby for when you run out of white bread. You can shape the dough into rolls, too, if you prefer, and they’ll only take about 12–15 minutes to cook.

Makes 1 loaf

450 g/1 lb/4 cups self-raising (self-rising) flour, plus extra for dusting

10 ml/2 tsp baking powder

5 ml/1 tsp salt

5 ml/1 tsp caster (superfine) sugar

25 g/1 oz/2 tbsp soft tub margarine

5 ml/1 tsp bottled lemon juice

300 ml/½ pt/1¼ cups milk

1 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Grease a baking (cookie) sheet. Mix together the flour, baking powder, salt and sugar.

2 Add the margarine and mash it into the flour with a fork, working it against the sides of the bowl until the mixture looks crumbly.

3 Add the lemon juice and enough milk to form a soft but not sticky dough.

4 Shape the dough into a ball and place on the baking sheet. Mark a cross in the top with a knife. Dust with a little flour.

5 Bake in the oven for 20–25 minutes until golden, risen and the base sounds hollow when tapped.

6 Cool on a wire rack.

No-knead wholemeal loaf

This is another version of a perfectly tasty no-effort bread, ideal when you’ve only got stale crusts left in the breadbin and everyone wants bread and cheese for lunch! It can be made and baked within half an hour and has a lovely texture and flavour. It’s best eaten fresh when just cooled, or sliced and toasted.

Makes 1 loaf

450 g/1 lb/4 cups self-raising (self-rising) wholemeal flour, plus extra for dusting

10 ml/2 tsp baking powder

5 ml/1 tsp salt

30 ml/2 tbsp sunflower or olive oil

10 ml/2 tsp clear honey

5 ml/1 tsp bottled lemon juice

350 ml/12 fl oz/11/3 cups milk, plus extra for glazing

5 ml/1 tsp poppy or sunflower seeds

1 Preheat the oven to 220˚C/425˚F/gas 7/fan oven 200˚C. Grease a baking (cookie) sheet. Mix together the flour, baking powder and salt.

2 Add the oil, honey and lemon juice and stir in. Then mix with enough milk to form a soft but not sticky dough.

3 Shape the dough into a ball and place on the baking sheet. Mark a cross in the top with a knife. Brush with a little milk and sprinkle with the seeds.

4 Bake in the oven for about 25 minutes until golden, risen and the base sounds hollow when tapped.

5 Cool on a wire rack.

Triple chocolate fudge cake

I find bought sponge cake mixes taste rather synthetic if they are made according to the instructions. However, this recipe transforms a simple mix into a moist, sinful cake – richer and more chocolatey than any you could buy – and it takes hardly any effort to make. So go on, indulge yourself!

Makes one 18 cm/7 in cake

1 chocolate sponge mix

60 ml/4 tbsp chocolate spread

1 large egg

Water

1 Mars Bar

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

50 g/2 oz/¼ cup butter or margarine

175 g/6 oz/1 cup icing (confectioners’) sugar, sifted

30 ml/2 tbsp milk

1 Preheat the oven to 200˚C/400˚F/gas 6/fan oven 180˚C. Grease and line the bases of two 18 cm/7 in sandwich tins (pans) with greased greaseproof (waxed) paper.

2 Empty the cake mix into a bowl. Add 30 ml/2 tbsp of the chocolate spread, the egg and the quantity of water as stated on the packet. Beat for 2 minutes. Add the remaining water as stated and beat for a further 1 minute.

3 Divide the mixture between the tins and level the surfaces. Bake in the oven for about 15 minutes until risen and the centres spring back when lightly pressed.

4 Allow to cool slightly, then turn out on to a wire rack to cool completely.

5 Break up the Mars Bar and melt with the remaining chocolate spread, the cocoa and the butter or margarine in a saucepan (or in a bowl in the microwave), stirring frequently.

6 Gradually beat in the icing sugar and the milk until the mixture forms stiff peaks.

7 Use some of the mixture to sandwich the cake together on a serving plate, then spread the remainder all over the outside, dipping the knife in hot water for easy spreading.

All-in-one carrot cake with cream cheese frosting

This is the moistest, most delicious carrot cake I have ever made and it takes the least time to prepare! You can use a low-fat soft cheese for the frosting instead of cream cheese but you’ll need more icing sugar as it is not as firm. Just keep adding a little at a time until you reach the right consistency.

Makes one 900 g/2 lb cake

For the cake

175 g/6 oz/¾ cup soft tub margarine

175 g/6 oz/¾ cup light brown sugar

250 g/9 oz/2¼ cups self-raising (self-rising) flour

5 ml/1 tsp baking powder

2 large eggs

300 g/11 oz/1 medium can of carrots, drained

5 ml/1 tsp vanilla essence (extract)

2.5 ml/½ tsp mixed (apple pie) spice

50 g/2 oz/½ cup chopped walnuts (optional)

For the frosting

25 g/1 oz/2 tbsp cream cheese

100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted

Bottled lemon juice

1 Put all the cake ingredients in a bowl and beat with a wooden spoon until well blended (or do this in a mixer or food processor).

2 Preheat the oven to 180˚C/350˚F/gas 4/fan oven 160˚C. Grease a 900 g/2 lb loaf tin (pan) and line the base with non-stick baking parchment or greased greaseproof (waxed) paper.

3 Turn the mixture into the tin and level the surface. Bake in the oven for about 1 hour until risen, golden and the centre springs back when lightly pressed.

4 Allow to cool slightly, then turn out on to a wire rack, remove the paper and leave to cool completely.

5 Beat the cream cheese with the icing sugar and sharpen with lemon juice to taste. Spread over the top of the cake, allowing it to trickle down the sides, then leave it to set.

Chocolate flake squares

When friends are popping in and you need something sweet to give them, a plain packet of digestives biscuits might not be enough. This no-bake chocolate and biscuit concoction is mouthwateringly ideal. It’s also great served for dessert with whipped cream or crème fraîche.

Makes about 30

1 x 225 g/8 oz packet of digestive biscuits (graham crackers)

50 g/2 oz/¼ cup light brown sugar

45 ml/3 tbsp golden (light corn) syrup

100 g/4 oz/½ cup butter or hard block margarine

75 ml/5 tbsp cocoa (unsweetened chocolate) powder

5 ml/1 tsp vanilla essence (extract)

100 g/4 oz/2/3 cup icing (confectioners’) sugar

15 ml/1 tbsp water

1 large chocolate flake bar, crushed

1 Grease an 18 x 28 cm/7 x 11 in shallow baking tin (pan). Roughly crush the biscuits (cookies) but leave them in small pieces, not crumbs.

2 Melt together the sugar, syrup, butter or margarine, 45 ml/3 tbsp of the cocoa and the vanilla in a saucepan, stirring. Bring to the boil and remove from the heat.

3 Stir in the biscuit pieces and press the mixture into the prepared tin.

4 Sift the remaining cocoa with the icing sugar and mix with the water to form a thick cream, adding a few drops more water if necessary. Spread over the surface of the biscuit mixture, sprinkle with the crushed flake and leave to set.

5 Cut into small squares for serving.

Chocolate oat crunchy bars

These are so expensive to buy but take hardly any time at all to make. You can ring the changes by adding hazelnuts, almonds, sunflower or pumpkin seeds, chocolate chips or other dried fruits, such as chopped apricots, peaches, pears, apples or prunes instead of the raisins.

Makes 12–16

175 g/6 oz/¾ cup butter or hard block margarine

50 g/2 oz/¼ cup light brown sugar

30 ml/2 tbsp golden (light corn) syrup

5 ml/1 tsp vanilla essence (extract)

75 g/3 oz/½ cup raisins

350 g/12 oz/3 cups crunchy oat and fruit cereal

225 g/8 oz/2 cups plain (semi-sweet) or milk (sweet) chocolate

1 Oil or dampen an 18 x 28 cm/7 x 11 in shallow baking tin (pan) and line with non-stick baking parchment.

2 Melt the butter or margarine, sugar and syrup in a pan. Stir in the vanilla, raisins and cereal.

3 Turn into the prepared tin and press right out to the corners.

4 Break up the chocolate in a small bowl and either melt in a pan of hot water or heat briefly in the microwave. Spread over the surface of the oat mixture to cover completely.

5 Chill until firm, then cut into fingers or squares and store in an airtight container.