Sweets

Fresh Fruit & Cream

Ingredients

Method Cut fruit into small pieces. Grapes can be cut horizontally into 3 parts.



200 ml double cream

Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.



1 banana



1 apple



1 pear



6 grapes



4 strawberries



1/2 cup icing sugar



2 drops vanilla essence

Rice Pudding

Ingredients

Method Mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give itl a good stir. Grate the whole nutmeg all over the surface then, finally, dot the butter on top in little flecks.

Put the dish in the oven on the centre shelf and leave it there for 30 minutes, slide the shelf out and give a good stir. Repeat the stirring after a further 30 minutes, then put the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them.



4 oz (110 g) pudding rice 1 A10



14½ oz (410 g) evaporated milk



1 pint (570 ml) whole milk



1½ oz (40 g) golden granulated or caster sugar



1 whole nutmeg

Sago

Method Boil a small pot of water. When the water is boiling, add the sago. Reduce heat and simmer for 10 minutes. Occasionally stir the sides and bottom of the pot to prevent sticking.

After 10 minutes, the sago had turned partially translucent but you can still see some white dots. Turn off the flame.

Cover the pot or casserole with lid. Let it stand for 10 minutes. The Ingredients sago will continue cooking by itself.

After the standing time of 10 minutes, the sago will turn fully trans-  50g sago (adjust the lucent. amount of sago to your Rinse the cooked sago through a sieve and running water. This will needs) remove the excess starch.  Water Keep sago in a bowl of water until ready to use.

Angel Delight

Chocolate Chip Sponge

Method Preheat oven to 180degC. Lightly butter a cake tin.

Cream together the butter and sugar until light and fluffy, and then slowly add the eggs.

Fold in the sifted flour.

Add in the vanilla essence and a small amount of cream or milk, combine until smooth.

Add in the chocolate chips and stir well.

Bake for 35 minutes.

Leave to cool.

Ingredients

      

175 g self-raising flour 175 g unsalted butter 75 g caster sugar 3 eggs, beaten 1 teaspoon vanilla essence Double cream or milk 100 g chocolate chips

Peaches & Cream

Coconut Tart

Method Turn your oven on and bake at 180 C / Gas 4 / Fan 170 C. To make pastry, take a large bowl and add your butter or margarine, flour and salt; mix together until mixture looks like breadcrumbs.

Add your sugar, make a well in the middle of the crumbs. Pour in the egg yolk and add water a little at a time to make a firm dough.

Ingredients For the Pastry:



Turn the dough out onto a floured board and knead lightly for a mi-  nute. Roll the pastry out until it is around 2mm thick cut out 12  rounds with a cutter to fit your cake tin.

55g (2 oz) butter or margarine 110g (4 oz) plain flour 1 teaspoon caster sugar

 1 medium egg yolk Take your cake tin and place your pastry rounds in each of the twelve places and put 1/2 teaspoon of jam in the centre of the pas-  2 tablespoons cold water to mix try now place the tin to one side.

Filling: For the filling, take a clean bowl and add the butter or margarine and sugar; cream them together until pale and fluffy. Add the beat-  1 jar jam of your choosing (I use mixed fruit or strawberry) en egg gradually whilst mixing. (If it looks like it is curdling before you have added all the egg add a tsp of flour this should stop it cur 55g (2 oz) butter or margarine dling any further.)  55g (2 oz) sugar Take the coconut and flour and mix them together. Using a desertspoon, add a spoonful at a time and fold the coconut and flour  into the mixture, if needed add a small amount a cold water to give  a soft dropping consistency. If it is too runny you can add a small amount of flour but not to much as it might make the texture of the  cake too hard, so be careful when adding water to the mixture.

1 egg, beaten 55g (2 oz) desiccated coconut 25g (1 oz) self raising flour

Artic Roll

Sticky Toffee Pudding

Ingredients  200g dried dates , stoned and chopped.

Method Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.



250ml black tea (not too strong)



½ tsp bicarbonate of soda



85g unsalted butter , softened

 Beat the butter and caster sugar together with electric beaters  until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered  ovenproof dish or brownie tin. Bake for 30-35 minutes or  until the top is just firm to touch.

Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.

175g self-raising flour 1 tsp mixed spice 175g golden caster sugar 2 eggs , beaten

For the Toffee Sauce



100g light muscovado sugar



100g unsalted butter



142ml carton double cream

Semolina

Method Well grease an ovenproof dish Put milk into pan and heat until lukewarm Sprinkle in the semolina Cook slowly, stirring all the time until it comes to the boil and thickens

Ingredients



600ml, 1 pint milk

Remove from the heat and pour into the ovenproof dish



45gm, 2-3 oz semolina

Grate (or sprinkle ready ground) nutmeg over the top



25gm, 1oz caster sugar

Put into a moderate oven (160C or Gas 3) for 30 minutes



15g, or a knob of butter

Add sugar and butter

Lemon Tart

To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together.

Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. FOR THE PASTRY (makes double) While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in  500g plain flour , plus extra for dusting the zest.

Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry.

Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.



140g icing sugar



250g unsalted butter , cubed



4 egg yolks

FOR THE FILLING



5 eggs



140g caster sugar



150ml double cream



juice 2-3 lemon (about 100ml/3.5floz) and 2 tbsp lemon zest

Fruit of the Forest Mousse

Ingredients Method



70g of passion fruit purée



330ml of milk

Whisk the condensed milk with the sugar and egg yolks to form a sa bayon. In another pan bring the milk to a boil before mixing into the sabayon. Stir the soaked gelatine into the warm milk mixture until it  dissolves Mix the fruit together, and then mix into the milk mix. In a separate bowl, whisk the double cream to a medium peak and also fold into the mixture. Pour into the serving glasses and allow to set in the fridge

60g of sugar 4 egg yolks



12g of bronze gelatine leaves, soaked in cold water



200ml of double cream

Fruit Salad

Sultana Muffin

Ingredients

Method Line a 12 muffin tray with paper muffin cases. Preheat the oven to 200 C. Gas 6.

Sift theflour, baking powder and cinnamon in to a mixing bowl. Stir in the sugar and sultanas.

Beat together the egg, milk and oil and add to the dry ingredients.

Mix well to a dripping consistency.

Spoon the mixture into muffin cases and bake for 15 to 20 mins, or until well risen



300 g plain flour



2 teaspoons baking powder



1/2 teaspoon ground cinnamon



150 g brown sugar



50 g sultanas



225 ml skimmed milk



50 ml sunflower oil



1 egg

Fruit Trifle

Ingredients:  1 pack trifle sponges

Method Place the sponge in a glass serving bowl, cutting to fit if necessary, and cover with the tinned fruit. Prepare jelly according to package instructions and pour over fruit and sponge. Chill.

Once the jelly has set, combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy.

Allow to cool slightly and then pour over sponge and jelly mixture. Chill until set.



1 (410g) tin fruit cocktail, drained



1 sachet fruit flavoured jelly



2 tablespoons custard powder



2 dessertspoons caster sugar



100ml (4 fl oz) semi skimmed milk

Assorted Cakes

Ice Cream

Banana Bread

Ingredients:

Method Preheat the oven to 180C/350F/Gas 4.



285g/10oz plain flour



1 tsp bicarbonate of soda

Sift the flour, bicarbonate of soda and salt into a large mixing bowl. 

½ tsp salt

In a separate bowl, cream the butter and sugar together until light and fluffy.

110g/4oz butter, plus extra for greasing



Add the eggs, mashed bananas, buttermilk and vanilla extract to  the butter and sugar mixture and mix well. Fold in the flour mixture.

Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.

Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

225g/8oz caster sugar



2 free-range eggs



4 ripe bananas, mashed



85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)



1 tsp vanilla extract

Fruit & Cream

Coffee Cake

Method Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.

Add the rest of the flour and the baking powder to the mixture and fold it in gently.

Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.

Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam on to the bottom of the other. Spread the remaining icing on top of the cake.

Decorate with cherries or walnuts.

Ingredients:

150g caster sugar 150g butter or margarine 3 eggs 150g self raising flour 1 1/2 tsp baking powder 1 tbsp hot water 1 tbsp instant coffee (add more if you like it strong) For The Icing 225g icing sugar 100g butter or margarine 1 1/2 tbsp instant coffee 1 tbsp hot water

Swiss Roll

Method Preheat the oven to 200 C / 180 C fan / Gas 6.

Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. If you do not have a Swiss roll tin a roasting tin will do just fine. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.

Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes.

Ppur the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; Ingredients: Lay out a clean damp cloth or a couple of sheets of damp kitchen  Vegetable oil or butter for paper on your work surface Place a large piece of greaseproof paper greasing that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust it with caster sugar.  3 large eggs (ideally at room temperature) Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down).. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.



125g caster sugar



125g plain flour

Using a spoon, spread the jam evenly onto the sponge, leaving about 2cm clear around the edges as the jam will spread when rolling.  Use the paper to keep the roll tight, I find it best to the take the paper  between your index finger and thumb, and use the rest of your fingers to push the roll over.

Dust with a little caster sugar or icing sugar and serve.



1 tablespoon warm water Half a jar of raspberry or strawberry jam, about 200g Extra caster sugar or icing sugar for dusting

Jelly Whip

Cheesecake

Method Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Ingredients:  250g digestive biscuits Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth.

Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.



100g butter , melted



Vanilla essance



600g soft cheese



100g icing sugar



284ml pot double cream

Scones with Jam

Method Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs.

Stir in the raisins or sultanas, if using.

Ingredients:  225g plain flour



2 tsp baking powder

Bit by bit, add 150ml milk until you have a firm dough. Turn out  onto a floured work surface. Pat the dough into a circle about  1 1/2 cm thick and cut out the scones.

½ tsp salt

Put onto a non-stick baking sheet and brush the tops with milk.  Bake for 12-15 minutes. Serve with butter, or jam and cream.

55g butter



55g raisins or sultanas (optional)



150ml milk

30g caster sugar

Apple Crumble & Ice Cream

Ingredients



3 Bramley apples (about 500g in total)

Method

 25g unsalted butter Core and peel the apples and cut into 1cm cubes. Melt the  50g golden granulated sugar, to butter in a large, heavy-based frying pan, add the granulated taste sugar and cook over a medium heat until it resembles a toffee-coloured sauce. Add the chopped apples and cook for 5-7 minutes or until the fruit is tender but not falling apart. Check the For the crumble sweetness: it needs to be a little tart but add more sugar if needed. Set aside to cool.  75g plain flour Preheat the oven to 190°C/fan170°C/gas 5. Make the crumble.

Sift the plain flour and a pinch of salt into a bowl, add the chilled butter and rub in until it resembles crumbs. Add the sugar and work the mixture between your fingers until it starts to clump together. Spread over a large baking tray and bake in the oven for 10 minutes or until the crumble is biscuit-coloured. Set aside to cool.



50g butter, chilled and cubed



50g golden caster sugar

Large scoop of ice Cream

Bread & Butter Pudding

Ingredients:



75g (3oz) butter, softened



350g (12oz) sliced fruit bread

Method



150g (5oz) apricot jam

Heat the oven to 170 C, 150 C, 325 F, gas 3. Butter the bread; spread the jam on top. Cut into triangles and layer up in a 26cm (10in) ovenproof gratin dish. Arrange the apricots evenly around the bread slices.

Whisk with a fork to combine the milk, cream, sugar, vanilla and eggs. Pour all over the bread slices and bake for 30 to 40 minutes, until the bread is crisp and the custard has set with a slight wobble. Leave to stand for 5 minutes before serving.



3 whole apricots, halved, destoned and the halves cut into 4



200ml (7fl oz) each milk and double cream



3tbsp sugar



1 heaped tsp vanilla bean paste



2 large free-range eggs, plus 1 yolk

Carrot Cake

Method Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

Ingredients:



Mix the flour, bicarbonate of soda and spices, then sift into the  bowl. Lightly mix all the ingredients - when everything is even ly amalgamated stop mixing. The mixture will be fairly soft and almost runny.  Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the  centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at  this point.)

Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream.

Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

175g light muscovado sugar 175ml sunflower oil 3 large eggs , lightly beaten 140g grated carrots (about 3 medium) 100g raisins grated zest of 1 large orange



175g self-raising flour



1 tsp bicarbonate of soda



1 tsp ground cinnamon



½ tsp grated nutmeg (freshly grated will give you the best flavour)

Puff Pastry Tarts

Method Preheat the oven to 200`c. Place the cubed apple, sugar and cinnamon in a saucepan with 3 tablespoons of water and cook down gently for 10 minutes, or until the apple has broken down to a puree. Put aside to cool down. Meanwhile, roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about Ingredients: 12inches/ 30cm in diameter. Crimp the edge before turning the  1 apple, peeled, cored and cubed whole sheet over and laying it directly onto a flat baking tray.

Chill in the fridge for at least 10 minutes. Remove the pastry  1 tbsp sugar from the fridge and spread the stewed apple compote all over 1 tsp cinnamon the base of pastry, leaving a 1cm/½in border at the edge. Slice  the apples the thickness of 3 mm and place them onto the  200g puff pastry pastry sheet, fanning them out, starting from the outside and  3 apples, peeled, cored and working in. The apples should overlap each other. Use the thinly sliced largest slices on the outside and place the smallest slices in the middle of the tart. Once all the apples have been laid out,  2 tbsp caster sugar brush all over with the melted butter and sprinkle over the caster sugar. Brush the border with the milk and bake in the  30g butter, melted oven for about 30-35 minutes, or until golden-brown and risen  A little milk for glazing around the edge.

Fruit Flapjack

Method Preheat the oven to 180 C / Gas 5.

Melt the butter, sugar and syrup or treacle in a saucepan, but be careful not to let it boil. Stir in the porridge oats and the salt and mix thoroughly.

Ingredients:

 Press the mixture into a 20cm (8 in) round baking tin and bake  for 25 minutes or until golden brown.

Remove from the oven and mark into slices. Lift from the tin and leave to cool before cutting. Store in an airtight container.

150g butter 75g dark brown soft sugar



75g dried fruit of choice (see footnote)



75g golden syrup or black treacle



225g porridge oats



pinch salt

Chocolate Mousse

Method Place the chocolate and butter in a large bowl and melt over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Set aside to cool a little.

Add the egg yolks to the chocolate mixture, then stir in the icing sugar.

In a large bowl, whisk the egg whites until they form soft peaks. In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed.

Fold the double cream carefully into the chocolate mixture then fold that mixture into the egg whites.

Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 12 hours.

Ingredients:  115g/4oz dark chocolate



55g/2oz butter



4 free-range eggs, separated and at room temperature



70g/2½oz icing sugar



300ml/10 fl oz double cream

Crème Caramel

Method Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.

First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.

Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.

When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.

Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).

Once hard, butter the sides of the ramekins above the level of the caramel.

For the custard, whisk the eggs, vanilla extract and caster sugar togethIngredients: er in a bowl until well mixed.

Pour the milk into a saucepan, gently heat over a low heat until you can For the caramel still just dip your finger in for a moment, then strain the milk through a  160g/6oz sugar fine sieve onto the egg mixture in the bowl.

Whisk together until smooth, then pour the mixture into the prepared  unsalted butter, for ramekins. greasing the ramekins Stand the ramekins in a roasting tin and fill the tin half-way with boiling For the custard water from a kettle.

Cook in the oven for about 20-30 minutes or until the custard has set.  4 free-range eggs Do not overcook the custard – check around the edges of the dishes, to  1 tsp vanilla extract make sure no bubbles are appearing.

Take the crème caramels out of the oven, remove the ramekins from  25g/1oz caster sugar the tray and set on a cooling rack. When cool, transfer to the fridge  600ml/1 pint full-fat milk overnight so that the caramel is absorbed into the custard.

To serve, loosen the sides of the custard by tipping the ramekin and  pouring cream, to serve loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.

Banana Tartatin

Method To make your caramel bananas: Preheat your oven to 180°C/350°F/gas 4.

Cut your butter into cubes and put into a sturdy deep-sided baking tray approximately 19 x 30cm.

Place the tray on a low heat, let the butter melt, then add the sugar and stir constantly until completely combined.

Continue to cook for about 5 minutes or until the sugar has all dissolved and the mixture is golden and caramelized. By the time this happens, the mixture will be roasting hot so be very careful and whatever you do Meanwhile, peel the bananas, halve them lengthways, and lay Ingredients: them carefully on top of the golden caramel.

Remove from the heat, then sprinkle over the cinnamon and  60 g unsalted butter finely grate over the zest of half your orange.  150 g caster sugar

To make your pastry topping:



4 large bananas

Dust a clean work surface and rolling pin with flour.

Roll it out until you have a rectangle shape about the same size as your tray and about 0.5cm thick.

Drape your pastry over your rolling pin and carefully lay it on the baking tray, gently tucking it around the bananas to make sure they're well covered with no gaps.

Using a knife or fork, prick the pastry a few times.

Place the tray at the top of the preheated oven for 25 to 30 minutes or until baked golden.



¼ teaspoon ground cinnamon



1 orange



plain flour, for dusting



250 g puff pastry



crème fraîche, optional



vanilla ice cream, optional



a few tablespoons desiccated coconut, optional

Cherry Pie

Method Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg Ingredients: yolk and 2-3 tablespoons cold water. Pulse until the mixture comes  300g plain flour, plus extra together to form a ball. Turn out, wrap in cling film and chill for 30 for dusting minutes.

Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/fan200°C/gas 7.

Grease a 23cm pie dish - ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water.

Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.



150g chilled unsalted butter, cubed, plus extra for greasing



100g golden caster sugar



1 large egg yolk



1 tbsp cornflour



Pinch of ground cinnamon



500g cherries, stoned

Brush the pie with milk and sprinkle with the granulated sugar. Put  the pie on the baking sheet in the oven and bake for 15 minutes.

Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake  for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.

1 tbsp milk, for brushing 2 tbsp golden granulated sugar

Mixed Fruit Crumble

Ingredients:



100g (4oz) caster sugar



2 x 450g (1lb) packs mixed frozen fruits, (we used a mixture of blackberries, plums, blackcurrants and rhubarb)

Method Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Stir the sugar into the fruits and place in a 1-litre (13/4pt) baking dish.

To make the topping, place the flour, butter, sugar and nuts in a food processor and pulse chop for a few seconds or until the mixture looks like breadcrumbs and the nuts are not too fine. Put the crumble on top of the fruit, pressing down lightly.

Place on the centre shelf of the oven and bake for 23 to 30 minutes or until the top is browned and the juices are bubbling through.

for the crumble topping: 

100g (4oz) plain flour



50g (2oz) unsalted butter, cut into cubes



50g (2oz) caster sugar



25g (1oz) each of hazelnuts, almonds and pecans

Lemon Meringue Pie

Method For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Lower the oven to 180C/fan 160C/gas 4. While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan.

Ingredients: Strain and stir in the lemon juice gradually. Make orange juice up For the Filling to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.  2 level tbsp cornflour Once the mixture bubbles, remove from the heat and beat in the 100g golden caster sugar butter until melted. Beat the egg yolks (save white for meringue)  and whole egg together, stir into the pan and return to a medium  finely grated zest 2 large lemon heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Take off the heat and set  125ml fresh lemon juice (from 2-3 aside while you make the meringue. Put the egg whites in a large lemons) bowl. Whisk to soft peaks, then add half the sugar a spoonful at  juice 1 small orange a time, whisking between each addition without overbeating.

Whisk in the cornflour, then add the rest of the sugar as before  85g butter , cut into pieces until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around  3 egg yolks and a 1 whole egg the edge of the filling, then spread so it just touches the pastry.

For the Meringue Pile the rest into the centre, spreading so it touches the surface  4 egg whites , room temperature of the hot filling, then give it all a swirl. Return to the oven for 1820 mins until the meringue is crisp and slightly coloured. Let the  200g golden caster sugar pie sit in the tin for 30 mins, then remove and leave for at least  2 level tsp cornflour another 1⁄2-1 hr before slicing. Eat the same day.

Cherry Cakes

Ingredients:

Method Sift the flour with the salt.

Put all ingredients into a mixing bowl, beat hard for 1 minute Put mixture into 18 greased & floured patty pans.

Bake for 15minutes at 180c, garnish with glace cherries.



100 g self-raising flour



1 pinch salt



2 eggs



100 g butter



100 g caster sugar



50 g chopped glace cherries

Bakewell Tarts

Method To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with cling film and chill for no more than 1 hour. Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.

Ingredients: Pastry  125g plain flour



75g unsalted butter , cold and diced



25g caster sugar



1 egg yolk



1 egg white

Filling Line the pastry case with baking parchment and fill with 2 heaped tbsp raspberry jam baking beans. Cook for about 20 minutes until the pastry is  a pale golden colour. Take out the beans, brush the inside  150g unsalted butter , at room temof the pastry case with a little egg white and cook for a furperature ther 2 minutes. Cool slightly.

150g caster sugar Spread the jam in an even layer over the base of the pastry  case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.



3 eggs , beaten



egg yolk



150g ground almonds



lemon , zested

Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.



1 tbsp flaked almonds

Victoria Sponge

Ingredients: For the Cake

Method



200g caster sugar



200g softened butter

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sand wich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a  smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool

4 eggs , beaten 200g self-raising flour



1 tsp baking powder



2 tbsp milk

For the Filling

completely.



100g butter , softened

To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.



140g icing sugar , sifted



drop vanilla extract (optional)



340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)



icing sugar , to decorate

Peach Flan

Method Preheat the oven to 220C/425F/Gas 7.

Line a 20cm/8in diameter loose-bottomed deep flan tin with the pastry.

Roll out the marzipan to make a circle that is just smaller than the base and put into the pastry base.

Halve the peaches and arrange in the pastry case.

Beat the eggs with the cinnamon, with a little extra sugar.

Pour over the peaches.

Roll out any extra pastry to make a small disk to go on top of the peaches.

Sprinkle with flaked almonds, bake until set and slightly browned on top, about 20-25 minutes. Serve warm.

Ingredients:



225g quantity sweet pastry



250g block white marzipan



3 peaches, peeled if preferred



2 eggs



sugar



½ tsp ground cinnamon



flaked almonds

Chocolate Muffins

Preheat the oven to 160C sieve the bowl ingredients into the bowl

Ingredients:  125g Plain Flour

Mix the egg, milk, oil and sugar together in the jug



25g Coco powder

Pour the egg mixture into the bowl (add chocolate chips now to make double chocolate muffins) and mix until combined but still lumpy



1tsp baking powder



In a Jug

Method

Spoon mixture into cake cases and put the tray in the oven at 160C  for 20 until set and cracked at the top if not quite set put back in for  a further 10 mins

1 egg

Whilst cooking make up some icing by adding the water to the icing  sugar slowly and bit by bit until the consistency of golden syrup add  more icing sugar or water if needed

2tbsp oil



Once muffins are done leave them to stand for 5 mins then cover in icing and eat 

60g sugar

100ml milk For the icing: 500g icing sugar



1/2-1 tbsp warm water



1 large bay leaf

Apple Strudel

Method Preheat the oven to 190C/375F/Gas 5.

Ingredients:  680g eating apples, peeled, cored and chopped

Place the apple, orange juice and zest, sugar, nutmeg and sultanas  into a large bowl and mix well.

Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.

Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.

Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.

½ orange, juice and zest only



100g caster sugar



freshly grated nutmeg, to taste



55g sultanas



6-8 sheets ready-made filo pastry



55g butter, melted and cooled, plus extra for greasing



2 tbsp dried breadcrumbs

Orange Sponge

Method Preheat the oven to 180C/160Cfan/gas 6. Grease the tins, line the bottom of both with grease proof paper and then lightly flour them.

Using a mixer, cream the butter and sugar.

Mix the eggs together in a separate bowl then pour them into your mixer.

Sieve in the flour. Add the orange zest.

Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.

Ingredients: When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.



225 g butter, plus extra for greasing



225 g golden caster sugar



4 free range eggs



225 g self-raising flour



1 large orange, zest only

Pineapple Upside Down Cake

Method Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin.

Arrange pineapple rings on top, then place cherries in the centres of the rings.

Ingredients: For the Topping  50g softened butter



50g light soft brown sugar



7 pineapples rings in syrup, drained and syrup

 Place the cake ingredients in a bowl along with 2 tbsp of the

glacé cherry For the Cake  100g softened butter

pineapple syrup and, using an electric whisk, beat to a soft



100g golden caster sugar

consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.



100g self-raising flour



1 tsp baking powder



1 tsp vanilla extract



2 eggs