Fresh Fruit & Cream

Method

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

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.

Ingredients

200 ml double cream

1 banana

1 apple

1 pear

6 grapes

4 strawberries

1/2 cup icing sugar

2 drops vanilla essence

Rice Pudding

Ingredients

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

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.

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

sago will continue cooking by itself.

After the standing time of 10 minutes, the sago will turn fully trans-

lucent.

Rinse the cooked sago through a sieve and running water. This will

remove the excess starch.

Keep sago in a bowl of water until ready to use.

Ingredients

50g sago (adjust the

amount of sago to your

needs)

Water

Angel Delight

Chocolate Chip Sponge

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

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.

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 marga-

rine, flour and salt; mix together until mixture looks like bread-

crumbs.

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.

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.

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-

try now place the tin to one side.

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-

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-

dling any further.)

Take the coconut and flour and mix them together. Using a de-

sertspoon, 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.

Ingredients

For the Pastry:

55g (2 oz) butter or margarine

110g (4 oz) plain flour

1 teaspoon caster sugar

1 medium egg yolk

2 tablespoons cold water to mix

Filling:

1 jar jam of your choosing (I use

mixed fruit or strawberry)

55g (2 oz) butter or margarine

55g (2 oz) sugar

1 egg, beaten

55g (2 oz) desiccated coconut

25g (1 oz) self raising flour

Artic Roll

Sticky Toffee Pudding

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.

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 col-

our. Cut the pudding into squares and serve with the warm

sauce and a scoop of vanilla ice cream.

Ingredients

200g dried dates , stoned and chopped.

250ml black tea (not too strong)

½ tsp bicarbonate of soda

85g unsalted butter , softened

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

Add sugar and butter

Remove from the heat and pour into the ovenproof dish

Grate (or sprinkle ready ground) nutmeg over the top

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

Ingredients

600ml, 1 pint milk

45gm, 2-3 oz semolina

25gm, 1oz caster sugar

15g, or a knob of 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.

While the pastry is chilling, make the filling. Beat all the ingredi-

ents, except for the zest, together. Sieve the mixture, then stir in

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.

FOR THE PASTRY (makes double)

500g plain flour , plus extra for

dusting

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

Method

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

Ingredients

70g of passion fruit purée

330ml of milk

60g of sugar

4 egg yolks

12g of bronze gelatine

leaves, soaked in cold water

200ml of double cream

Fruit Salad

Sultana Muffin

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

Ingredients

300 g plain flour

2 teaspoons baking powder

1/2 teaspoon ground cinna-

mon

150 g brown sugar

50 g sultanas

225 ml skimmed milk

50 ml sunflower oil

1 egg

Fruit Trifle

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.

Ingredients:

1 pack trifle sponges

1 (410g) tin fruit cock-

tail, drained

1 sachet fruit flavoured

jelly

2 tablespoons custard

powder

2 dessertspoons cast-

er sugar

100ml (4 fl oz) semi

skimmed milk

Assorted Cakes

Ice Cream

Banana Bread

Method

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

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

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

and fluffy.

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 mix-

ture 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.

Ingredients:

285g/10oz plain flour

1 tsp bicarbonate of soda

½ tsp salt

110g/4oz butter, plus extra

for greasing

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 but-

ter 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 bot-

tom 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;

Lay out a clean damp cloth or a couple of sheets of damp kitchen

paper on your work surface Place a large piece of greaseproof paper

that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust

it with caster sugar.

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.

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 fin-

gers to push the roll over.

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

Ingredients:

Vegetable oil or butter for

greasing

3 large eggs (ideally at

room temperature)

125g caster sugar

125g plain flour

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.

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 bis-

cuit 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.

Ingredients:

250g digestive biscuits

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.

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.

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.

Ingredients:

225g plain flour

2 tsp baking powder

½ tsp salt

30g caster sugar

55g butter

55g raisins or sultanas (optional)

150ml milk

Apple Crumble & Ice Cream

Method

Core and peel the apples and cut into 1cm cubes. Melt the

butter in a large, heavy-based frying pan, add the granulated

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

sweetness: it needs to be a little tart but add more sugar if

needed. Set aside to cool.

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.

Ingredients

3 Bramley apples (about 500g in

total)

25g unsalted butter

50g golden granulated sugar, to

taste

For the crumble

75g plain flour

50g butter, chilled and cubed

50g golden caster sugar

Large scoop of ice Cream

Bread & Butter Pudding

Method

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.

Ingredients:

75g (3oz) butter, softened

350g (12oz) sliced fruit bread

150g (5oz) apricot jam

3 whole apricots, halved, de-

stoned and the halves cut into 4

200ml (7fl oz) each milk and dou-

ble 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.

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.

Ingredients:

175g light muscovado sugar

175ml sunflower oil

3 large eggs , lightly beaten

140g grated carrots (about 3 me-

dium)

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 fla-

vour)

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

12inches/ 30cm in diameter. Crimp the edge before turning the

whole sheet over and laying it directly onto a flat baking tray.

Chill in the fridge for at least 10 minutes. Remove the pastry

from the fridge and spread the stewed apple compote all over

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

pastry sheet, fanning them out, starting from the outside and

working in. The apples should overlap each other. Use the

largest slices on the outside and place the smallest slices in

the middle of the tart. Once all the apples have been laid out,

brush all over with the melted butter and sprinkle over the

caster sugar. Brush the border with the milk and bake in the

oven for about 30-35 minutes, or until golden-brown and risen

around the edge.

Ingredients:

1 apple, peeled, cored and cubed

1 tbsp sugar

1 tsp cinnamon

200g puff pastry

3 apples, peeled, cored and

thinly sliced

2 tbsp caster sugar

30g butter, melted

A little milk for glazing

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 por-

ridge oats and the salt and mix thoroughly.

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.

Ingredients:

150g butter

75g dark brown soft sugar

75g dried fruit of choice (see foot-

note)

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 ic-

ing 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 togeth-

er in a bowl until well mixed.

Pour the milk into a saucepan, gently heat over a low heat until you can

still just dip your finger in for a moment, then strain the milk through a

fine sieve onto the egg mixture in the bowl.

Whisk together until smooth, then pour the mixture into the prepared

ramekins.

Stand the ramekins in a roasting tin and fill the tin half-way with boiling

water from a kettle.

Cook in the oven for about 20-30 minutes or until the custard has set.

Do not overcook the custard – check around the edges of the dishes, to

make sure no bubbles are appearing.

Take the crème caramels out of the oven, remove the ramekins from

the tray and set on a cooling rack. When cool, transfer to the fridge

overnight so that the caramel is absorbed into the custard.

To serve, loosen the sides of the custard by tipping the ramekin and

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.

Ingredients:

For the caramel

160g/6oz sugar

unsalted butter, for

greasing the ramekins

For the custard

4 free-range eggs

1 tsp vanilla extract

25g/1oz caster sugar

600ml/1 pint full-fat milk

pouring cream, to serve

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

them carefully on top of the golden caramel.

Remove from the heat, then sprinkle over the cinnamon and

finely grate over the zest of half your orange.

To make your pastry topping:

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.

Ingredients:

60 g unsalted butter

150 g caster sugar

4 large bananas

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 proces-

sor and pulse until the mixture resembles crumbs. Add the egg

yolk and 2-3 tablespoons cold water. Pulse until the mixture comes

together to form a ball. Turn out, wrap in cling film and chill for 30

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.

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.

Ingredients:

300g plain flour, plus extra

for dusting

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

1 tbsp milk, for brushing

2 tbsp golden granulated

sugar

Mixed Fruit Crumble

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.

Ingredients:

100g (4oz) caster sugar

2 x 450g (1lb) packs mixed

frozen fruits, (we used a

mixture of blackberries,

plums, blackcurrants and

rhubarb)

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.

Strain and stir in the lemon juice gradually. Make orange juice up

to 200ml/7fl oz with water and strain into the pan. Cook over a

medium heat, stirring constantly, until thickened and smooth.

Once the mixture bubbles, remove from the heat and beat in the

butter until melted. Beat the egg yolks (save white for meringue)

and whole egg together, stir into the pan and return to a medium

heat. Keep stirring vigorously for a few minutes, until the mixture

thickens and plops from the spoon. Take off the heat and set

aside while you make the meringue. Put the egg whites in a large

bowl. Whisk to soft peaks, then add half the sugar a spoonful at

a time, whisking between each addition without overbeating.

Whisk in the cornflour, then add the rest of the sugar as before

until smooth and thick. Quickly reheat the filling and pour it into

the pastry case. Immediately put spoonfuls of meringue around

the edge of the filling, then spread so it just touches the pastry.

Pile the rest into the centre, spreading so it touches the surface

of the hot filling, then give it all a swirl. Return to the oven for 18-

20 mins until the meringue is crisp and slightly coloured. Let the

pie sit in the tin for 30 mins, then remove and leave for at least

another 1⁄2-1 hr before slicing. Eat the same day.

Ingredients:

For the Filling

2 level tbsp cornflour

100g golden caster sugar

finely grated zest 2 large lemon

125ml fresh lemon juice (from 2-3

lemons)

juice 1 small orange

85g butter , cut into pieces

3 egg yolks and a 1 whole egg For the Meringue

4 egg whites , room temperature

200g golden caster sugar

2 level tsp cornflour

Cherry Cakes

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.

Ingredients:

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.

Line the pastry case with baking parchment and fill with

baking beans. Cook for about 20 minutes until the pastry is

a pale golden colour. Take out the beans, brush the inside

of the pastry case with a little egg white and cook for a fur-

ther 2 minutes. Cool slightly.

Spread the jam in an even layer over the base of the pastry

case. Cream together the butter and caster sugar. Gradual-

ly 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.

Cool to room temperature, dust with icing sugar and serve

with pouring cream or custard.

Ingredients:

Pastry

125g plain flour

75g unsalted butter , cold and diced

25g caster sugar

1 egg yolk

1 egg white

Filling

2 heaped tbsp raspberry jam

150g unsalted butter , at room tem-

perature

150g caster sugar

3 eggs , beaten

egg yolk

150g ground almonds

lemon , zested

1 tbsp flaked almonds

Victoria Sponge

Method

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

completely.

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 be-

fore serving. Keep in an airtight container and eat within 2

days.

Ingredients:

For the Cake

200g caster sugar

200g softened butter

4 eggs , beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk For the Filling

100g butter , softened

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 pas-

try.

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 pre-

ferred

2 eggs

sugar

½ tsp ground cinnamon

flaked almonds

Chocolate Muffins

Method

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

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

Pour the egg mixture into the bowl (add chocolate chips now to

make double chocolate muffins) and mix until combined but still

lumpy

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

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

Once muffins are done leave them to stand for 5 mins then cover in

icing and eat

Ingredients:

125g Plain Flour

25g Coco powder

1tsp baking powder

In a Jug

1 egg

60g sugar

2tbsp oil

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.

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 grease-

proof 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.

Ingredients:

680g eating apples, peeled,

cored and chopped

½ orange, juice and zest on-

ly

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 greas-

ing

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 pa-

per 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.

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 or-

ange to serve.

Ingredients:

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.

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

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

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.

Ingredients:

For the Topping

50g softened butter

50g light soft brown sugar

7 pineapples rings in syrup,

drained and syrup

glacé cherry For the Cake

100g softened butter

100g golden caster sugar

100g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

2 eggs