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Black Forest tart

Cooking time
Prep:45 minsCook:50 mins - 55 minsplus chilling
Skill level
Easy
Servings
Serves 10
Sweet cocoa pastry is filled with a rich, fruity filling
of chocolate and cherries in this heavenly German
gateau-inspired dessert
Ingredients
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chopped
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t 
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t 
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t 
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HKBN
t 
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t
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Method 

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UIFUIJDLOFTTPGBbDPJOBOEVTFUPMJOFBDN
MPPTFCPUUPNFEUBSUUJO$IJMMGPSNJOT 

)FBUPWFOUP$$GBOHBT4DSVODI
VQBTIFFUPGCBLJOHQBSDINFOU UIFOĘBUUFOJUPVU
BOEQSFTTHFOUMZPWFSUIFQBTUSZ1JMFJOCBLJOHCFBOT

BOECMJOECBLFGPSNJOTVOUJMUIFQBTUSZJTCJTDVJUZ3FNPWFUIFQBSDINFOUBOECFBOTBOECBLFGPS
5 mins more until cooked through. Brush with egg
white and return to the oven for 2 mins; this will help
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GBOHBTBOETQSFBEUIFKBNPWFSUIFCBTFPGUIFUBSU 

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CPXMPWFSoCVUOPUUPVDIJOHoBQBOPGCBSFMZTJNmering water. Whisk the eggs, egg yolk and sugar
with an electric whisk for a full 10 mins until pale
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and remaining cocoa and fold in, together with the
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4.
Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly
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few cherries and a dusting of icing sugar. Serve with
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have a cherry pitter, you can remove the stones with
a metal piping nozzle. Simply place the nozzle on a
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cherry onto the nozzle until the stone comes out of
the top.

The classic pancake

Cooking
time
Prep:10 minsCook:20 minsPlus resting
Skill level
Easy
Servings
Makes 12
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versatile foundation for either sweet or savoury fillings

Ingredients
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for greasing
Method 

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the eggs into the well and start whisking slowly. Add
the milk and water in a steady stream, whisking
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you do so. 

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UIFCBUUFS 

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45 secs on one side until golden and then using a
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DPPLUIFPUIFSTJEFGPSBCPVUTFDTVOUJMJUGSFDLles.
4.
Slide the pancake out of the pan and either
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is used up.
Try adding orange or lemon zest, a pinch of cinOBNPOPSFWFOĕOFMZDIPQQFEIFSCTUPUIFCBUUFS 
depending on what you fill the pancakes with.

z

Classic plum pie with custard

Cooking time
Prep:20 minsCook:45 mins
Skill level
Moderately easy
Servings
4FSWFT
This traditional favourite is an ideal post-Sunday
lunch pud
Ingredients
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t
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For the custard
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Method 

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and cloves in a pan. Simmer until the sugar dissolves
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Boil for a few mins, stirring, until thickened. 

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Heat the milk, cream and vanilla in a pan until
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whisking constantly. Return to a clean pan and heat

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over the edges a little. Fill with the plums. Roll out
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then drape over the plums. Pinch edges together
well, then make a small hole in the top. Brush with
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the custard.

Classic winter fruitcake

Cooking time
Prep:20 mins
Skill level
Easy
Servings
Enough icing for the top
This festive icing is easy to use, looks amazing and
makes a lighter end to a meal. The perfect centrepiece for Christmas tea
Ingredients
For the decoration
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For the frosting
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Method 

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2.
When you’re ready to decorate, make the
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touch the water. Put the egg whites and icing sugar
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whisk. Scoop the frosting onto the top of the cake
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then arrange on top of the frosted cake with the
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This type of frosting is essentially a meringue, with
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whisked over. For a deep, swirled topping, dollop
a few good spoonfuls of the frosting on top, then
gently paddle the frosting out to the sides of the cake
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more forgiving than other icings in case you make
a mistake, although try to avoid moving it around
more than 5 minutes after putting it on the cake.
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is a cinch to put together when time is short. You
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or still-intheir skin lychees. If you’re really stuck
for time this is also a great way to transform a plain
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secret!

Tip the caster sugar into a medium-size sauceUPBMPXIFBUUPSFNFMUUIFDBSBNFMJOUPUIFMJRVJE QBO BEEUCTQPGXBUFSBOETFUUIFQBOPWFSBMPX "EEUIFCVUUFSUPUIFTBVDFJOTNBMMQJFDFT CSJOHUP medium heat to allow the sugar to slowly dissolve UIFCPJMBOETJNNFSHFOUMZVOUJMHMPTTZBOESFEVDFE JOUPUIFXBUFS#SJOHUPUIFCPJMBOEDPOUJOVFUPDPPL slightly. rich sauce Ingredients t YDMBTTJDQBODBLFSFDJQF TFFh(PFTXFMM XJUIh t TVOĘPXFSPJM GPSHSFBTJOH t HDBTUFSTVHBS t HCMBODIFEBMNPOET t ›UTQTFBTBMUĘBLFT For the chocolate sauce Method t HEBSLDIPDPMBUF ĕOFMZDIPQQFE Prepare pancakes following the classic recipe . Allow the t UCTQCSBOEZPSEBSLSVN sugar to melt slowly without stirring and continue t HMJHIUNVTDPWBEPTVHBS UPDPPLVOUJMJUCFDPNFTBEFFQBNCFSDPMPVSFE t XIJQQFEDSFBN UPTFSWF caramel. Method Immediately slide the pan off the heat and add 1. . Serve immediately. Add the orange zest. Prepare pancakes following a classic recipe UIFPSBOHFKVJDFoCFDBSFGVMBTJUNBZTQMBUUFSBOE TFFh(PFTXFMMXJUIh  spit as it hits the hot caramel. Add the pancakes to the pan and warm VOUJMUIFTZSVQCFDPNFTBNCFSDPMPVSFEDBSBNFM through.BSOJFSPS$PJOUSFBV HVOTBMUFECVUUFS Chocolate praline pancake cake Cooking time Prep:20 minsCook:40 mins Skill level Moderately easy Servings 4FSWFT If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep.BSOJFSBOESFUVSOUIFQBO oil.$SÐQFT4V[FUUF Cooking time 1SFQNJOT$PPLNJOT Skill level Moderately easy Servings 4FSWFT This classic French recipe is a fine way to elevate the IVNCMFQBODBLFJOUPBTNBSUQVEEJOH Ingredients YDMBTTJDQBODBLFSFDJQF TFFA(PFTXFMMXJUI UCTQDBTUFSTVHBS NMGSFTIMZTRVFF[FEPSBOHFKVJDF PSBOHFT zest 1 orange UTQMFNPOKVJDF UCTQ(SBOE.  -JHIUMZCSVTIBCBLJOHTIFFUXJUITVOĘPXFS MFNPOKVJDF UIF(SBOE.see t HVOTBMUFECVUUFS A(PFTXFMMXJUI'PMEUIFQBODBLFTJOUPRVBSUFST t NMXIPMFNJML Tip the caster sugar into a non-stick frying pan t NMEPVCMFDSFBN and set the pan over a low-medium heat.

 3PMMPVUUIFQBTUSZPOBMJHIUMZĘPVSFETVSGBDF UPBCPVUUIFUIJDLOFTTPGBbDPJO UIFOMJęJOUPB DNUBSUUJO1SFTTEPXOHFOUMZPOUIFCPUUPNBOE TJEFT UIFOUSJNPČBOZFYDFTTQBTUSZ4UBCBGFXIPMFT JOUIFCPUUPNXJUIBGPSLBOEQVUCBDLJOUIFGSJEHF GPSNJOT  )FBUPWFOUP$$GBOHBT-JOFUIF UBSUXJUIGPJMBOEĕMMXJUISJDFPSESJFECFBOT#BLF for 10 mins.  $PWFSUIFUJOXJUIGPJMBOECBLFPOUIFNJEdle shelf of the oven for around 20 mins or until hot through. topping the stack with a pancake. and a CPXMPGMJHIUMZXIJQQFEDSFBNBMPOHTJEF Gregg's tangy lemon tart Cooking time Prep:25 minsCook:1 hrPlus chilling Skill level Moderately easy Servings 4FSWFT (SFHHGFMMJOMPWFXJUI. Continue in this manner until you have used all 12 pancakes.JYJOUIFFHHZPMLT*G UIFQBTUSZJTTUJMMUPPESZ BEEUCTQXBUFSVOUJM JUDPNFTUPHFUIFS3PMMJOUPBCBMMBOEEJWJEFJOIBMG GSFF[FPOFIBMGGPSBOPUIFSSFDJQF 'MBUUFOPVUUIF pastry with your hands. Tip the praline onto the PJMFECBLJOHTIFFUBOEMFBWFVOUJMDPNQMFUFMZDPME and hardened. 8PSLJOHRVJDLMZ UJQUIFCMBODIFEBMNPOET BOETBMUJOUPUIFQBOBOEDPOUJOVFUPDPPLGPS TFDTNJOVOUJMUIFDBSBNFMUVSOTEFFQBNCFSBOE the almonds are toasted. Remove from the heat and cool to room temperature. Beat all the ingredients. Break the praline into chunks and whizz in the food processor until coarsely chopped. FYDFQUGPSUIF[FTU UPHFUIFS4JFWFUIFNJYUVSF UIFO stir in the zest. then remove the tart tin from the oven.  5PNBLFUIFDIPDPMBUFTBVDF DPNCJOFBMM UIFJOHSFEJFOUTJOBIFBUQSPPGCPXMTFUPWFSBQBO PGCBSFMZTJNNFSJOHXBUFS4UJSPDDBTJPOBMMZVOUJM smooth and silky. make the filling.  )FBUPWFOUP$$GBOHBT-BZPOF QBODBLFJOUIFCPUUPNPGBDNTQSJOHGPSNUJO BOETQSFBEPWFSUCTQPGDIPDPMBUFTBVDF4DBUUFS with chopped praline and top with another pancake. EJTDBSEUIFGPJM BOECBLFGPSBOPUIFSNJOTVOUJM CJTDVJUZ8IFOUIFQBTUSZJTSFBEZ SFNPWFJUGSPNUIF PWFO QPVSJOUIFMFNPONJYUVSFBOECBLFBHBJOGPS NJOTVOUJMKVTUTFU-FBWFUPDPPM UIFOSFNPWF the tart from the tin and serve at room temperature or chilled. wrap the dough in cling ĕMN UIFODIJMMGPSBUMFBTUNJOT8IJMFUIFQBTUSZ is chilling.JDIFM3PVY4OShTMFNPOUBSU BUĕSTUCJUFćJTJTIJTWFSTJPOPGUIFDMBTTJDSFDJQF Ingredients 'PSUIFQBTUSZ NBLFTEPVCMF t HQMBJOĘPVS QMVTFYUSBGPSEVTUJOH t HJDJOHTVHBS t HVOTBMUFECVUUFS DVCFE t FHHZPMLT For the filling t FHHT t HDBTUFSTVHBS t NMEPVCMFDSFBN t KVJDFMFNPO BCPVUNM›ĘP[ BOE UCTQMFNPO[FTU Method  5PNBLFUIFQBTUSZ NJYUIFĘPVSBOEJDJOH TVHBSJOBCPXM3VCUIFCVUUFSJOUPUIFĘPVSXJUI ZPVSĕOHFSTVOUJMDSVNCMZ. t 5JQ1BTUSZ ćFRVBOUJUZPGQBTUSZHJWFOJTBCPVUEPVCMFUIF BNPVOUUIBUZPVMMOFFECFDBVTFJG*NHPJOHUPUIF effort of making my own pastry. Gently warm the remaining chocolate sauce. I always make douCMFBOEGSFF[FIBMGGPSOFYUUJNF*GZPVEPOUXBOUUP GSFF[FTPNF TJNQMZIBMWFUIFQBTUSZRVBOUJUJFT . cut the cake into wedges and serve scattered with the remaining praline chocolate sauce.

 4USBJOUIFMFNPONJYUVSFUISPVHIBTJFWF #FBUUIFDSÒNFGSBÔDIFJOBNFEJVNCPXMVOUJM TNPPUI UIFOTMPXMZTUJSJOUIFMFNPONJYVOUJMXFMM CMFOEFE5SBOTGFSUPBKVH UIFODBSFGVMMZQPVSUXP thirds into the warm pastry case.The ultimate makeover: Lemon tart Cooking time 1SFQNJOT$PPLNJOT1MVTDIJMMJOH Skill level Moderately easy Servings Cuts into 12 slender slices &OKPZBOJODSFEJCMFIBMGGBUWFSTJPOPGUIJTDMBTTJD EFTTFSU XIJDIUBTUFTFWFSZCJUBTHPPEBTUIFPSJHJnal Ingredients For the pastry t HCVUUFS DVUJOQJFDFT t HQMBJOĘPVS t UCTQJDJOHTVHBS t UCTQFYUSBWJSHJOSBQFTFFEPJM t NFEJVNFHHZPML For the filling t NFEJVNFHHT QMVTNFEJVNFHHXIJUFT t HJDJOHTVHBS QMVTFYUSBGPSEVTUJOH t UCTQĕOFMZHSBUFEMFNPO[FTU BCPVUMFNPOT t NMMFNPOKVJDF GSPNMFNPOT t NMUVCIBMGGBUDSÒNFGSBÔDIF Method  3VCUIFCVUUFSJOUPUIFĘPVSVOUJMUIFNJY MPPLTMJLFĕOFCSFBEDSVNCT4UJSJOUIFJDJOHTVHBS  UIFONBLFBXFMMBOEVTFBSPVOECMBEFELOJGFUP TUJSJOUIFPJM FHHZPMLBOE›UCTQDPMEXBUFS until dough comes together.  4JUUIFDIJMMFEQBTUSZDBTFPOBCBLJOHTIFFU -JOFXJUICBLJOHQBSDINFOUBOECBLJOHCFBOTBOE CBLFCMJOEGPSNJOTVOUJMXFMMTFU$BSFGVMMZMJęPVU UIFCFBOTBOEQBQFS UIFOCBLFUIFQBTUSZDBTFGPS BOPUIFSNJOTVOUJMUIFCBTFJTDPPLFEBOEQBMF golden. Press the pastry into UIFĘVUFTTPJUTJUTWFSZTMJHIUMZQSPVEPGUIFFEHF UIJTFYUSBIFJHIUIFMQTJODBTFPGBOZTISJOLBHF  -JHIUMZQSJDLUIFQBTUSZCBTFXJUIBGPSL UIFODIJMM GPSBCPVUNJOT)FBUUIFPWFOUP$$GBO gas 5. pour in the rest of the ĕMMJOH UIFODBSFGVMMZTMJEFUIFTIFMGCBDLJO3FEVDF UIFIFBUUP$$GBOHBT#BLFGPSNJOT VOUJMCBSFMZTFUXJUIBTMJHIUXPCCMFJOUIFNJEEMF $PPMGPSBCPVUIS UIFOTFSWFXJUIBMJHIUEVTUJOHPG icing sugar. Best eaten the same day Warm honey cup puddings Cooking time Prep:5 minsCook:20 mins Skill level Easy Servings Serves 2 . Place in the oven with the oven shelf half out. HBUIFSJOUPBCBMM0OBMJHIUMZĘPVSFETVSGBDF SPMM PVUTPJUĕUTBYDNMPPTFCPUUPNĘBOUJO&BTF UIFQBTUSZJOUPUIFUJO UIFOUSJNUIFFEHFTCZSPMMing the rolling pin over the top. 2. Beat the eggs and egg whites together with a wooden spoon unUJMXFMMNJYFE4JęUIFJDJOHTVHBSJOUPBCPXM UIFO HSBEVBMMZCFBUJOUIFFHHT*GUIFNJYJTBUBMMMVNQZ  TJNQMZCFBUXJUIBXJSFXIJTL4UJSJOUIFMFNPO[FTU BOEUIFKVJDF-FBWFUPTUBOETPUIFMFNPOĘBWPVSDBO develop. Without overhandling. Meanwhile. make the filling.

You can make the puddings VQUPBEBZBIFBE UIFOSFIFBUCSJFĘZJOUIFNJDSPwave.JYUIF ESZJOHSFEJFOUTJOBMBSHFCPXM TRVBTIJOHBOZMVNQT PGTVHBSXJUIZPVSĕOHFST#FBUUIFFHH CVUUFSBOE ZPHVSUUPHFUIFS UIFOTUJSJOUPUIFESZNJYVOUJM TNPPUI4QPPOUIFNJYJOUPUIFDVQT TJUUIFNPO BCBLJOHUSBZ UIFOCBLFGPSNJOTVOUJMSJTFOBOE HPMEFO5FTUJGUIFZSFSFBEZCZJOTFSUJOHBTLFXFSoJU should come out clean. still in the cups. or leave them in a warm oven.Serve these classic make-ahead Greek desserts with a TDPPQPGRVJDLIPNFNBEFQJTUBDIJPJDFDSFBN Ingredients t UCTQCVUUFS NFMUFE QMVTFYUSBGPSHSFBTJOH the cups t UTQDMFBSIPOFZ QMVTFYUSBGPSESJ[[MJOH t HTFMGSBJTJOHĘPVS t HHSPVOEBMNPOET t HMJHIUNVTDPWBEPTVHBS t žUTQCJDBSCPOBUFPGTPEB t FHH t H(SFFLZPHVSU UBLFUIJTGSPNUIFHUVC GPSUIFJDFDSFBN CFMPX t UCTQQJTUBDIJPT SPVHIMZDIPQQFE Method 1.55 mins Skill level Moderately easy Servings Cuts into 10 slices "SVTUJDGSVJUDSVNCMFDBLFXJUISBJTJOTBOETQJDFBOE a crunchy nutty topping . Spoon into a small freezer-proof container BOEGSFF[FGPSBUMFBTUISTPSPWFSOJHIU-FUTJUJOUIF GSJEHFGPSNJOTCFGPSFTFSWJOH "QQMFDSVNCMFMPBG Cooking time Prep:20 minsCook:50 mins . then serve with a scoop of the pistachio ice cream CFMPX BOEBTQSJOLMJOHPGQJTUBDIJPT t 5JQ Pistachio Greek yogurt ice cream .  -PPTFOUIFFEHFPGFBDIQVEXJUIBSPVOE CMBEFELOJGF UIFOVQUVSOUIFNPOUPTFSWJOHQMBUFT Remove lining disc. drizzle over a little more honey.serves 4 Put 100g caster sugar and 100g ready-shelled pistachios into a food processor.a spin on a classic Ingredients t HCVUUFS DVUJOUPTNBMMQJFDFT QMVTFYUSB for the tin t HTFMGSBJTJOHĘPVS t UTQNJYFETQJDF t HMJHIUNVTDPWBEPTVHBS t HSBJTJOT t MBSHFFHHT CFBUFO t BQQMFT QFFMFE DPSFEBOEDIPQQFE t UCTQNJML For the topping t SPVOEFEUCTQQMBJOĘPVS t HCVUUFS t HMJHIUNVTDPWBEPTVHBS t SPVOEFEUCTQSPVHIMZDIPQQFEIB[FMOVUT Method  )FBUPWFOUP$$GBOHBT#VUUFSBOE MJOFUIFCBTFPGBMJUSFMPBGUJOXJUICBLJOHQBSDINFOU5JQUIFĘPVSBOETQJDFJOUPBGPPEQSPDFTTPS BOEBEEUIFCVUUFS8IJ[[UPNBLFĕOFDSVNCT UIFO NJYJOUIFTVHBS5JQJOUPBNJYJOHCPXMBOETUJS JOUIFSBJTJOT FHHT BQQMFTBOENJML. and it will loosen as the sugar dissolves.JYXFMMVOUJM FWFSZUIJOHJTFWFOMZDPNCJOFE UIFOTQPPOJOUPUIF . then grind until the nuts BSFWFSZĕOF1VUHZPHVSU BHUVCNJOVTH GPSUIFDBLFT JOUPBMBSHFCPXM UIFOTUJSJOUIFOVU NJY*UXJMMTFFNUIJDLBUĕSTU CVUMFBWFJUGPSNJOT  stirring now and again. Butter two large coffee cups or individual SBNFLJOT UIFOMJOFUIFCPUUPNTXJUIBDJSDMFPGOPO TUJDLQBQFS"EEUTQIPOFZUPUIFCPUUPNPGFBDI  )FBUPWFOUP$GBO$HBT.

 8IJMFUIFQVEEJOHJTCBLJOH NBLFUIFDVTUBSE. then repeat XJUIUIFSFTUPGUIFĘPVSBOENJML GPMMPXFECZUIF orange zest and reserved grated apple. stirring BMMUIFUJNF VOUJMJUJTUIJDLFOPVHIUPDPBUUIFCBDL of a spoon. then turn out and cool on a wire rack. Serve with the custard. The ultimate makeover: Sponge pudding & custard Cooking time Prep:20 minsCook:1 hr. CVUBMMUIFĘBWPVS XJUIBMBZFSPGTFBTPOBMGSVJU Ingredients For the pudding t MBSHFFBUJOHBQQMF t HGSFTIPSGSP[FOCMBDLCFSSJFT PSSBTQCFSSJFT t HHPMEFODBTUFSTVHBS QMVTUCTQ t ›UTQCBLJOHQPXEFS t FHHT t HCVUUFS TPęFOFE t HMJHIUNVTDPWBEPTVHBS t HQMBJOĘPVS t UCTQTFNJTLJNNFENJML t ĕOFMZHSBUFE[FTUPSBOHF For the custard t HHPMEFODBTUFSTVHBS t ›UTQDVTUBSEQPXEFS t ›UTQDPSOĘPVS t NMTFNJTLJNNFENJML t FHHZPML t WBOJMMBQPE t NMUVCIBMGGBUDSÒNFGSBÔDIF Method  7FSZMJHIUMZCVUUFSBMJUSFQVEEJOHCBTJO )FBUPWFOUP$GBO$HBT$PBSTFMZHSBUF POFPGUIFBQQMFRVBSUFSTBOEUIJOMZTMJDFUIFSFTU $PNCJOFUIFTMJDFEBQQMFBOECMBDLCFSSJFT UPTTXJUI UIFUCTQDBTUFSTVHBSBOETQPPOIBMGJOUPUIFCPUUPNPGUIFCBTJO  . Carefully stir in half the milk. Cool in the tin for 15 mins.  4QPPOUXPUIJSETPGUIFTQPOHFNJYUVSFPWFS UIFGSVJUNJYJOUIFCBTJOBOEMFWFMPČ4QSFBEUIF SFTUPGUIFGSVJUPOUPQ GPMMPXFECZUIFSFNBJOJOH TQPOHFNJY1MBDFUIFCBTJOJOBTNBMMSPBTUJOHUJO IBMGĕMMFEXJUIIPUXBUFS#BLFGPSžIST MBZGPJM PWFSUIFUPQGPSUIFMBTUNJOTJGJUJTCSPXOJOHUPP RVJDLMZ VOUJMBTLFXFSJOTFSUFEJOUIFNJEEMFDPNFT out clean. 15 mins Skill level Easy Servings 4FSWFT Angela's pud has half the fat of the classic recipe.JYUIFTVHBS DVTUBSEQPXEFSBOEDPSOĘPVS XJUIUCTQPGUIFNJMLUPNBLFBQBTUF#FBUJOUIF egg yolk.prepared tin and smooth the top. Remove from the heat and stir in the DSÒNFGSBÔDIF  -PPTFOQVEEJOHGSPNUIFTJEFTPGUIFCBTJO XJUIBSPVOECMBEFELOJGFBOEDBSFGVMMZJOWFSUJUPOUP a serving plate. slit the vanilla pod lengthways and scrape in the vanilla TFFET"EEUIFQPEUPUIFNJMLBOECSJOHKVTUUPUIF CPJM1PVSUIJTPWFSUIFDPSOĘPVSNJY TUJS UIFOQPVS into a clean pan. Cook over a medium heat.JYUPHFUIFSUIFĘPVSBOECBLJOHQPXEFS #FBUCPUIUIFTVHBSTBOECVUUFSUPHFUIFSJOBMBSHF CPXMXJUIBOFMFDUSJDIBOECFBUFSVOUJMMJHIUBOE DSFBNZ#SFBLJOFHHBOECFBUXFMM UIFOCFBUJO UIFTFDPOEFHH UIFNJYXJMMMPPLDVSEMFE 4JęIBMG UIFĘPVSNJYUVSFPWFSUIFTQPOHFNJYUVSFBOEGPME in gently. . Pour the remaining milk into a pan.  5PNBLFUIFUPQQJOH SVCUIFĘPVS CVUUFS and sugar through your fingers to make a rough DSVNCMF UIFOTUJSJOUIFOVUT4QSJOLMFFWFOMZPWFS UIFDBLFNJYUVSFBOECBLFGPSNJOT VOUJM firm to the touch and a fine skewer inserted into the centre comes out clean.

then for a further 45 NJOTBU$$GBOHBT› CBHXJUIBNFEJVNTJ[FTUBSOP[[MF  *OBDMFBOCPXM XIJTLUIFFHHXIJUFTVOUJM WFSZTUJČoUIFXIJUFTTIPVMETUBOEJOTUJČ OPUĘPQQZ  Turkish delight meringues QFBLTXIFOUIFCFBUFSTBSFMJęFEPVU0ODFZPVIBWF .BLFTBCPVU 8IJTLVQBCBUDIPGDMBTTJDNFSJOHVFT UIFOHFUDSFBtive with citrus swirl. *GZPVMJLFNFSJOHVFTXJUITPę NBMMPXZDFOUSFT KVTU BEEUTQDPSOĘPVSBOEUTQXIJUFXJOFWJOFHBSUPUIF NJYBMPOHXJUIUIFTVHBS  $BSFGVMMZTQPPOUIFNFSJOHVFJOUPUIFQJQJOH . so leave FOPVHITQBDFCFUXFFOFBDIPOF#BLFJOUIFPWFOGPS IS UVSOJOHUIFIFBUEPXOUP$$GBOHBT› BęFSNJOT  3FNPWFGSPNUIFPWFOoUIFZTIPVMEQFFM FBTJMZBXBZGSPNUIFQBSDINFOUoBOEDPPMPOBXJSF SBDL$BOCFNBEFVQUPBXFFLBIFBEBOELFQUJO BOBJSUJHIUDPOUBJOFS PSGSP[FOGPSVQUPNPOUIT  CFUXFFOMBZFSTPGQBSDINFOU JOBOBJSUJHIUDPOUBJOFS 5. firm and shiny. Turkish delight and chocolate varieties CBH1VTIBOZBJSPVUPGUIFUPQBOEUJHIUMZUXJTUUIF FOEPGUIFQJQJOHCBHUPTFBM(FOUMZTRVFF[FVOUJM NFSJOHVFJTWJTJCMFBUUIFFOEPGUIFOP[[MF UIFO CFHJOQJQJOHPOUPZPVSMJOFECBLJOHTIFFUT1JQF TQJSBMMJOHDJSDMFT BCPVUDNXJEFBOEMBZFSTIJHIo MJLFZPVXPVMEJDFBDVQDBLFUPNBLFSPVHIMZćF meringues will spread slightly as they cook.TIFFUT4DBUUFSXJUIUIFHSBUFEDIPDPMBUFBOECBLFGPS JOHTIFFUTXJUICBLJOHQBSDINFOUBOETFUVQBQJQJOH 45 mins at 140C/120C fan/gas 1. To make Cream & chocolate meringues for EFTTFSU QVUHEBSLDIPDPMBUFJOBHMBTTCPXMBOE melt over a pan of gently simmering water. While the DIPDPMBUFTFUT XIJQNMEPVCMFDSFBN"TTFNCMF the meringues in pairs and sandwich their chocolate CBTFTUPHFUIFSXJUIBHPPETQPPOGVMPGDSFBN%FMJDJPVTTFSWFEXJUIJDFDSFBN SBTQCFSSZDPVMJTPSGSFTI CFSSJFT Tip Citrus swirl meringues (FOUMZGPME[FTUPSBOHFBOEžUTQZFMMPXPSPSBOHF GPPEDPMPVSJOHJOUPUIFCBTJDNFSJOHVFNJY UIFO TQPPOMBSHFTIBQFTPOUPCBLJOHQBSDINFOUDPWFSFECBLJOHTIFFUT#BLFGPSNJOTBU$$ fan/gas 1. then for a further 45 mins at 120C/100C GBOHBT› Ingredients Chocolate meringues t FHHXIJUFT 'JOFMZHSBUFBTNBMMLOPCPGQMBJODIPDPMBUFBOE t HDBTUFSTVHBS DIJMMXIJMFZPVNBLFUIFNFSJOHVF'PMEUCTQ t UTQWBOJMMBFYUSBDU DPDPBQPXEFSJOUPUIFCBTJDNJY UIFOTQPPO t QMVTZPVSDIPJDFPGĘBWPVSJOHT TFFCFMPX MBSHFTIBQFTPOUPCBLJOHQBSDINFOUDPWFSFECBLJOH Method  )FBUPWFOUP$$GBOHBT-JOFCBL.BLFUIFCBTJDNFSJOHVFNJYNJOVTUIFWBOJMMBFYreached this point. Carefully EJQUIFCBTFPGFBDINFSJOHVFJOUPDPBU UIFOQMBDF on their sides on a plate or tray to set.CBTJDNFSJOHVFSFDJQF ing sugar and whisk again until thick. pour in roughly half the sugar and USBDU UIFOHFOUMZGPMEJOžUTQSPTFXBUFSBOEžUTQ UIFWBOJMMBFYUSBDUBOEXIJTLBHBJOVOUJMUIFNJYUVSF SFEPSQJOLGPPEDPMPVSJOH4IBQFBOECBLFBTJOUIF CFDPNFTWFSZUIJDL ĕSNBOETIJOZ"EEUIFSFNBJO.Lightest ever meringues Cooking time Prep:25 minsCook:1 hrPlus cooling Skill level Easy Servings .

5. Bake the cake for 45 . Leave the cake in the tin to cool. then turn PVU. 4.$IPDPMBUFPSBOHFNBSCMFDBLF Cooking time Prep:15 minsCook:55 mins Skill level Easy Servings Cuts into 10 slices 'PSBEFMJDJPVTMZOPTUBMHJDDBLF DPNCJOFBDMBTTJD ĘBWPVSDPNCJOBUJPOPGPSBOHFBOEDIPDPMBUFJOUIJT SFUSPUXPUPOFCBLF Ingredients t HWFSZTPęCVUUFS QMVTFYUSBGPSHSFBTJOH t HDBTUFSTVHBS t HTFMGSBJTJOHĘPVS t MBSHFFHHT CFBUFO t UCTQNJML t UCTQDPDPBQPXEFS TJęFE t MBSHFPSBOHF [FTUBOEUCTQPSBOHFKVJDF t BGFXESPQTPSBOHFGPPEDPMPVSJOH PQUJPOBM t HPSBOHFDIPDPMBUF XFVTFE(SFFO #MBDLhT. into the other. Michel 3PVY+S Ingredients t NMEPVCMFDSFBN . Smooth the surface if necessary.55 mins until golden and risen.FMUUIFDIPDPMBUFJOBCPXMPWFSCBSFMZTJNNFSJOHXBUFSPSHFOUMZJOUIFNJDSPXBWF6TFBTQPPOUP drizzle the chocolate over the cake.BLFTVSFZPVEPOUPWFSNJYPSZPVXPOUTFFUIF pattern.  4QMJUUIFNJYUVSFJOUPUXPCPXMT CFBUUIF NJML GPMMPXFECZUIFDPDPBQPXEFSJOUPPOF#FBU UIFPSBOHFKVJDF [FTUBOEPSBOHFGPPEDPMPVSJOH JG using.BZB(PME CSPLFOJOUPQJFDFT Method  )FBUPWFOUP$GBO$HBT(SFBTF BOEMJOFUIFCBTFPGBMPBGUJO YDNMC XJUI CBLJOHQBSDINFOU#FBUUIFCVUUFS TVHBS FHHTBOE ĘPVSUPHFUIFSJOBMBSHFCPXMXJUIBOFMFDUSJDXIJTL or in a food processor until lump free. 7BOJMMBDSÒNFCSßMÏF Cooking time 1SFQNJOT$PPLNJOT1MVTDPPMJOH Skill level Easy Servings Serves 4 8IPCFUUFSUPUFBDIVTIPXUPDSFBUFUIJTDMBTTJD French dessert than the MasterChef himself.  4QPPOBMUFSOBUFEPMMPQTPGUIFNJYUVSFJOUP UIFDBLFUJO UIFOVTFBTLFXFSUPDSFBUFBNBSCMF QBUUFSOCZESBHHJOHJUUISPVHIUIFNJYUVSFJOTXJSMT . and a skewer poked in comes out clean.

Twist 5 times and place POBCBLJOHTIFFU#BLFVOUJMHPMEFOBOEDSJTQ UIFO EVTUXJUIJDJOHTVHBSBOETFSWFXBSNXJUIUIFDSÒNF CSßMÏF Aplle Pie Cooking time 1SFQNJOT$PPLNJOTNJOT Skill level Easy Servings Serves 4 .t NMGVMMGBUNJML t WBOJMMBQPE TDSBQFE t FHHZPMLT t UCTQDBTUFSTVHBS QMVTUCTQGPSUIFUPQping t UTQWBOJMMBFYUSBDU For the puff pastry sticks t ›TIFFUPGQVČQBTUSZ t ›FHH CFBUFO t ĕOFMZDIPQQFEBMNPOET t JDJOHTVHBS Method 1. even layer of sugar. Put the cream. and caramelise under the WFSZIPUHSJMM PSVTFBCMPXUPSDI 3FQFBUTFWFSBM times until you have a golden crackling topping. NJYFETQJDFBOEBCPVUUCTQXBUFS  3PMMPVUUIFQBTUSZPOBĘPVSFEXPSLTVSGBDF .JETXJMMMPWFUPIFMQNBLFBOEFBUUIJTDPNGPSUJOH  classic fruity pudding with homemade shortcrust pastry Ingredients t HQMBJOĘPVS t HCVUUFSPSNBSHBSJOF t MBSHFDPPLJOHBQQMFT t UCTQIPOFZ t QJODIPGDJOOBNPO t QJODIPGNJYFETQJDF t FHH CFBUFO t DSÒNFGSBÔDIF WBOJMMBJDFDSFBNPSOBUVSBM yogurt. Put the apples into the pie dish. to serve Method  )FBUPWFOUP$$GBOHBT5PNBLF UIFQBTUSZ TJęUIFĘPVSJOUPBMBSHFNJYJOHCPXMBOE BEEUIFCVUUFSPSNBSHBSJOF6TJOHZPVSĕOHFST NJY UPHFUIFSVOUJMUIFNJYUVSFSFTFNCMFTCSFBEDSVNCT  "EEBCPVUUCTQDPMEXBUFSoUCTQBUB UJNFoUPCJOEUIFNJYUVSFJOUPBCBMMćFOXSBQJU in cling film and leave to chill in the fridge while you QSFQBSFUIFBQQMFT PSGPSNJOTJGZPVIBWFUJNF  8IJMFUIFQBTUSZJTDIJMMJOH DPSFUIFBQQMFT  then cut into even-sized chunks so they all cook in the same amount of time. drizzle over the honey and add the cinnamon. milk and vanilla pod into a pan and heat to CPJMJOHQPJOU$PWFSBOEMFBWFUPJOGVTFGPSNJOT 8IJTLUIFFHHZPMLTBOEUCTQPGTVHBSUPHFUIFS VOUJMQBMFBOEUIJDL"EEUIFWBOJMMBFYUSBDUBOEQPVS UIFCPJMJOHDSFBNPOUPUIFNJYUVSF4UJSXFMM UIFO QPVSJOUPUXPSBNFLJOT1MBDFUIFSBNFLJOTJOBCBJO NBSJFBOEDPPLJOUIFPWFOGPSBCPVUNJOTPS VOUJMKVTUTFU-FBWFUPDPPM  )FBUUIFHSJMM4QSJOLMFUIFDPMECSßMÏFXJUI a thin. Heat oven to 140C/120C fan/gas 1. Leave to cool and serve within 2 hrs with warm AlNPOEQVČQBTUSZTUJDLT TFFCFMPX  t 5JQ Almond puff pastry sticks )FBUPWFOUPD$GBOHBT3PMMPVUIBMGB TIFFUPGQVČQBTUSZUPNNUIJDLOFTT CSVTIXJUI IBMGBCFBUFOFHHBOETQSJOLMFXJUIĕOFMZDIPQQFEBMNPOET6TJOHBMPOHTIBSQLOJGF DVUTUSJQTPGQBTUSZ 12mm wide and 10cm long.

5. This stops it from shrinking down the sides when you cook it. 1SFIFBUUIFPWFOUP$HBTGBO$-JOF IPMFTPGUXPIPMFQBUUZUJOT CZQSFTTJOHTNBMM XBMOVUTJ[FECBMMTPGQBTUSZJOUPFBDIIPMF4QPPO HNJODFNFBUJOUPUIFQJFT 5BLFTMJHIUMZTNBMMFSCBMMTPGQBTUSZUIBOCFGPSFBOE QBUUIFNPVUCFUXFFOZPVSIBOETUPNBLFSPVOE MJET CJHFOPVHIUPDPWFSUIFQJFT5PQUIFQJFTXJUI . Make a small cut in the pastry so that the air DBOFTDBQFEVSJOHDPPLJOH UIFOCSVTIXJUICFBUFO egg to glaze.BLFTQJFT /PSPMMJOHSFRVJSFE1SFTTUIFSBX DSVNCMZQBTUSZ EJSFDUMZJOUPZPVSUJOGPSBTIPSU CJTDVJUZĕOJTI0VS easiest mince pie recipe and great fun to make with kids Ingredients ćFRVBOUJUJFTBSFTFU IBMGGBUUPĘPVSBOEBTNBOZ UFBTQPPOTPGXBUFSBTUIFSFBSFPVODFTPGĘPVS 5PNBLFCBTJDTIPSUDSVTUQBTUSZ ZPVTJNQMZSVC DVCFECVUUFS GSPNUIFGSJEHF JOUPUIFĘPVS VTJOH ZPVSĕOHFSUJQTVOUJMJUIBTBCSFBEDSVNCMJLFDPOTJTUFODZ:PVXBOUUPLFFQUIFNJYUVSFDPPMTPZPV DBOBMXBZTSVOZPVSIBOETVOEFSUIFDPMEUBQCFGPSF you start. or chill for later.  #BLFUIFQJFJOUIFPWFOGPSNJOTVOUJM the pastry is golden and sandy in appearance and UIFBQQMFĕMMJOHJTCVCCMJOHBOEIPU4FSWFXIJMFTUJMM XBSNXJUIDSÒNFGSBÔDIF JDFDSFBNPSOBUVSBM yogurt. Make a well in the middle and add the XBUFS UIFONJYJUUPBĕSNEPVHI%POUPWFSXPSLJU and only add as much water as you need. HDPMECVUUFS EJDFE HQMBJOĘPVS 100g golden caster sugar HNJODFNFBU 1 small egg icing sugar. If you add UPPNVDIUIFQBTUSZDBOCFDPNFRVJUFIBSEXIFO DPPLFEćFMFTTXBUFS UIFNPSFEFMJDJPVTMZDSVNCMZ it is. to dust Method 5PNBLFUIFQBTUSZ SVCHDPME EJDFECVUUFSJOUP HQMBJOĘPVS UIFONJYJOHHPMEFODBTUFS TVHBSBOEBQJODIPGTBMU$PNCJOFUIFQBTUSZJOUP BCBMMoEPOUBEEMJRVJEoBOELOFBEJUCSJFĘZćF EPVHIXJMMCFGBJSMZĕSN MJLFTIPSUCSFBEEPVHI:PV can use the dough immediately. carefully lift the pastry and lay it over UIFUPQPGUIFBQQMFNJYUVSF$BSFGVMMZUSJNPČUIF 6OCFMJFWBCMZFBTZNJODFQJFT FYDFTTQBTUSZ UIJTDBOCFSFSPMMFEBOEDVUJOUPTIBQFT UPEFDPSBUFUIFQJFDSVTUJGZPVMJLF BOEQSFTTUIF pastry edges onto the dish to create a seal. *GZPVIBWFBGPPEQSPDFTTPS JUTFWFOFBTJFS+VTUCMJU[ UIFĘPVSBOECVUUFSUPCSFBEDSVNCT UIFOQVMTFJO UIFXBUFSVOUJMJUCBMMTUPHFUIFSJOUPBEPVHI Tip: *UTCFTUUPSFTUZPVSQBTUSZCZXSBQQJOHJUJODMJOH film and popping it in the fridge after you’ve made it and again once you’ve rolled it out. Shortcrust Pastry Cooking time 1SFQNJOTNJOT$PPLNJOT Skill level Easy Servings .VOUJMJUJTMBSHFFOPVHIUPDPWFSUIFQJFEJTI6TJOH the rolling pin.

then remove and let it sit for 5-10 mins. and use this to line a pie UJOoDNSPVOEBOEDNEFFQoMFBWJOHBTMJHIU PWFSIBOH3PMMUIFSFNBJOJOHUIJSEUPBDJSDMFBCPVU DNJOEJBNFUFS1BUUIFBQQMFTESZXJUILJUDIFOQBQFS BOEUJQUIFNJOUPUIFCPXMXJUIUIFDJOOBNPO TVHBSNJY(JWFBRVJDLNJYXJUIZPVSIBOETBOE immediately pile high into the pastry-lined tin. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. Cut off a third of the pastry and keep it wrapped while you roll out the rest. To serve. MJHIUMZEVTUXJUIJDJOHTVHBSćFZXJMMLFFQGPSUP days in an airtight container 6MUJNBUFBQQMFQJF Cooking time 3FBEZJO›IPVST Skill level Moderately easy Servings 4FSWFT A traditional. Bake for 40-45 mins. until golden. Gently XPSLUIFEPVHIJOUPBCBMM XSBQJODMJOHĕMN BOE DIJMMGPSNJOT/PXNJYUIFHP[TVHBS UIF DJOOBNPOBOEĘPVSGPSUIFĕMMJOHJOBCPXMUIBUJT large enough to take the apples later. comforting dish where simplicity is the key to success . Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream. Leave to cool in the tin for 5 minutes. to serve Method 1VUBMBZFSPGQBQFSUPXFMTPOBMBSHFCBLJOHTIFFU 2VBSUFS DPSF QFFMBOETMJDFUIFBQQMFTBCPVUNN UIJDLBOEMBZFWFOMZPOUIFCBLJOHTIFFU1VUQBQFS towels on top and set aside while you make and chill the pastry. . $BOCFGSP[FOBUUIJTTUBHF #SVTIJUBMMXJUIUIFFHH white and sprinkle with caster sugar. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. then remove to a wire rack. "ęFSUIFQBTUSZIBTDIJMMFE IFBUUIFPWFOUP$ GBO$HBT-JHIUMZCFBUUIFFHHXIJUFXJUIB fork.one for all the family Ingredients For the filling 1kg Bramley apples 140g golden caster sugar ›UTQDJOOBNPO UCTQĘPVS For the pastry HCVUUFS SPPNUFNQFSBUVSF HHPMEFODBTUFSTVHBS QMVTFYUSB 2 eggs HQMBJOĘPVS QSFGFSBCMZPSHBOJD softly whipped cream. 'PSUIFQBTUSZ CFBUUIFCVUUFSBOETVHBSJOBMBSHF CPXMVOUJMKVTUNJYFE#SFBLJOBXIPMFFHHBOEB ZPML LFFQUIFXIJUFGPSHMB[JOHMBUFS #FBUUPHFUIFS GPSKVTUVOEFSNJOoJUXJMMMPPLBCJUMJLFTDSBNCMFE FHH/PXXPSLJOUIFĘPVSXJUIBXPPEFOTQPPO B UIJSEBUBUJNF VOUJMJUTCFHJOOJOHUPDMVNQVQ UIFO finish gathering it together with your hands.UIFJSMJET QSFTTJOHUIFFEHFTHFOUMZUPHFUIFSUPTFBMo you don’t need to seal them with milk or egg as they XJMMTUJDLPOUIFJSPXO ćFQJFTNBZOPXCFGSP[FO GPSVQUPNPOUI  #FBUTNBMMFHHBOECSVTIUIFUPQTPGUIFQJFT#BLF for 20 minutes until golden.

#SVTIUIFUPQPGUIFQJFXJUICFBUFOFHHPSNJML Make a small hole in the centre of the pastry top to allow the steam to escape. place on a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. 1VUUIFQBTUSZPOBDMFBO ĘPVSFETVSGBDF. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern. Add your veg and pour into the pie dish. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like.FMUUIFCVUUFSJOUIFQBO over a medium heat. Finely slice the mushrooms and add them to the pan with the onions. nutmeg and mustard QPXEFS"EEUIFCBZMFBGBOECSJOHUPUIFCPJM TUJSSJOHBMMUIFUJNFUPTUPQUIFTBVDFCFDPNJOHMVNQZ When the sauce has thickened. When the onions and mushrooms are almost cooked. 20 minsPlus chilling . stirring all the UJNF0ODFBMMUIFNJMLIBTCFFOBEEFE TUJSJOUIF stock. trying not to make any tears. Trim off the pastry hanging over the edge of the dish. Measure the pastry against the pie dish and once the pastry is slightly larger than the top. Slowly add the warm milk to the pan. Add the chopped onion and leave to cook for 5 mins. stirring occasionally. lift it carefully over the EJTI*UNJHIUCFIFMQGVMUPVTFUIFSPMMJOHQJOUPIFMQ you move the pastry. pepper. warmed DIJDLFOTUPDLDVCFPSNMGSFTIDIJDLFOTUPDL pinch nutmeg pinch mustard powder CBZMFBG 250g cooked chicken HNJYPGTXFFUDPSO QFBT DIPQQFE QFQQFST  CSPDDPMJ DBSSPUTPSPUIFSWFH 250g shortcrust pastry FHH CFBUFOPSNJML GPSHMB[JOH NJOTUPDPPLPVUUIFĘPVSćJTTUPQTUIFTBVDFGSPN having a starchy taste. BEEUIFĘPVSUPUIFQBOBOETUJSUPNBLFBUIJDLQBTUF Cooking time DBMMFEBSPVY$SVNCMFUIFTUPDLDVCFJOBOETUJS XFMM$POUJOVPVTMZTUJSUIFSPVYPWFSBMPXIFBUGPS Prep:25 minsCook:1 hr.BLFTVSF ZPVBMTPEVTUUIFSPMMJOHQJOXJUIĘPVS3PMMPVUUIF pastry.$SVNCMZDIJDLFONJYFEWFHFUBCMFQJF Cooking time 1SFQNJOT$PPLNJOT Skill level Easy Servings 4FSWFT Let your children pick and choose which veg they MJLFCFTU BOEHFUUIFNUPIFMQNBLFUIJTTJNQMFQJF Ingredients 1 onion HCVUUFS HCVUUPONVTISPPNT HQMBJOĘPVS QMVTFYUSBGPSEVTUJOH 400ml milk. season with salt. Place the pie in the oven for 25 NJOT*UJTSFBEZXIFOHPMEFOCSPXO Custard tart Method )FBUPWFOUP$GBO$HBT1FFMBOEDIPQUIF POJPOBTĕOFMZBTQPTTJCMF.

Skill level Moderately easy Servings 4FSWFT 8JUICVUUFSZQBTUSZBOEBDSFBNZĕMMJOH JUTOPXPOEFSUIJTEJTIIBTCFDPNFBDMBTTJD Ingredients For the pastry HCVUUFS DIJMMFEBOEEJDFE HQMBJOĘPVS zest 1 lemon 100g golden caster sugar FHH CFBUFO UCTQXIPMFNJML For the custard NMEPVCMFDSFBN 250ml milk 1 vanilla pod. one at a time. . vanilla pod. 0OBMJHIUMZĘPVSFETVSGBDF SPMMUIFQBTUSZPVUBOE use it to line a 20cm tart tin. Bring the cream. Lemon drizzle cake Cooking time Prep:15 minsCook:45 mins Skill level Easy Servings Cuts into 10 slices *UhTEJďDVMUOPUUPEFNPMJTIUIJTDMBTTJDCZ5BOB3BNTBZJOKVTUPOFTJUUJOH TPXIZOPUNBLFUXPBUPODF Ingredients HVOTBMUFECVUUFS TPęFOFE 225g caster sugar 4 eggs finely grated zest 1 lemon HTFMGSBJTJOHĘPVS For the drizzle topping KVJDF›MFNPOT HDBTUFSTVHBS Method )FBUPWFOUP$GBO$HBT#FBUUPHFUIFS HTPęFOFEVOTBMUFECVUUFSBOEHDBTUFSTVHBS until pale and creamy. Leave in the tin until completely cool. While the DBLFJTDPPMJOHJOJUTUJO NJYUPHFUIFSUIFKVJDFPG MFNPOTBOEHDBTUFSTVHBSUPNBLFUIFESJ[[MF Prick the warm cake all over with a skewer or fork. grate TPNFNPSFOVUNFHPWFSUIFUPQBOECBLFGPS NJOTPSVOUJMKVTUTFUXJUIUIFWFSZTMJHIUFTUXPCCMFJOUIFNJEEMF3FNPWFGSPNUIFPWFO USJNUIF QBTUSZFEHFTPČ BXBZGSPNUIFĕMMJOH UIFOMFBWFUP DPPMDPNQMFUFMZCFGPSFTFSWJOHJOTMJDFTXJUIBHSBUJOH more of nutmeg. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. split 1 strip lemon zest whole nutmeg FHHZPMLT 100g golden caster sugar Method 5PNBLFUIFQBTUSZ SVCUIFCVUUFSJOUPUIFĘPVSXJUI UIFMFNPO[FTUBOEBQJODIPGTBMUVOUJMJUSFTFNCMFT CSFBEDSVNCT"EEUIFTVHBS FHHBOENJMLBOECSJOH UPHFUIFSUPGPSNBEPVHIćJTDBOCFNBEFEBZTJO advance. then add 4 eggs. if you like. crisp topping. then remove and serve. milk. leave 2cm of pastry IBOHJOHPWFSUIFFEHF$IJMMGPSNJOT )FBUPWFOUP$$GBOHBT-JOFUIFDBTFXJUI CBLJOHCFBOT CBLFCMJOEGPSNJOT UIFOSFNPWF UIFCFBOTBOEDPOUJOVFUPDPPLGPSBGVSUIFSNJOT VOUJMUIFCBTFJTCJTDVJUZ3FNPWFGSPNPWFOBOE reduce the temperature to 140C/120C fan/gas 1. TMPXMZNJYJOHUISPVHI4JęJOHĘPVS UIFOBEE UIFĕOFMZHSBUFE[FTUPGMFNPOBOENJYVOUJMXFMM DPNCJOFE-JOFBMPBGUJO YDN XJUIHSFBTFQSPPGQBQFS UIFOTQPPOJOUIFNJYUVSFBOEMFWFMUIF top with a spoon. then pour the hot NJMLBOEDSFBNPWFS CFBUJOHBTZPVHP4USBJODVTUBSEJOUPBKVH BMMPXUPTFUUMFGPSBGFXNJOT UIFO skim off any froth. lemon zest and BTNBMMHSBUJOHPGOVUNFHUPUIFCPJM#FBUUIFFHH yolks with the sugar until pale. Carefully pour the custard into the tart case. UIFOQPVSPWFSUIFESJ[[MFoUIFKVJDFXJMMTJOLJOBOE the sugar will form a lovely.

8JMMLFFQJOBOBJSUJHIUDPOUBJOFSGPSEBZT PS freeze for up to 1 month. 6MUJNBUFDIPDPMBUFDBLF Cooking time 1SFQNJOTNJOT$PPLISIS NJOT1MVT CBLJOHBOEDPPMJOHUJNF Ingredients HHPPERVBMJUZEBSLDIPDPMBUF BCPVUDPDPB solids HCVUUFS UCTQJOTUBOUDPČFFHSBOVMFT HTFMGSBJTJOHĘPVS HQMBJOĘPVS žUTQCJDBSCPOBUFPGTPEB 200g light muscovado sugar 200g golden caster sugar 25g cocoa powder NFEJVNFHHT NMCVUUFSNJML UCTQ grated chocolate or curls. . The cake keeps moist and gooey for EBZT Yummy scrummy carrot cake . Decorate with grated chocolate or a pile of chocolate curls. to decorate For the ganache HHPPERVBMJUZEBSLDIPDPMBUF BTBCPWF NMDBSUPOEPVCMFDSFBN QPVSJOHUZQF UCTQHPMEFODBTUFSTVHBS Method #VUUFSBDNSPVOEDBLFUJO DNEFFQ BOEMJOF UIFCBTF1SFIFBUUIFPWFOUPGBO$DPOWFOUJPOBM $HBT#SFBLHHPPERVBMJUZEBSLDIPDPMBUF JOQJFDFTJOUPBNFEJVN IFBWZCBTFEQBO$VUH CVUUFSJOUPQJFDFTBOEUJQJOXJUIUIFDIPDPMBUF UIFO NJYUCTQJOTUBOUDPČFFHSBOVMFTJOUPNMDPME water and pour into the pan. 200g golden caster sugar and HDPDPBQPXEFSJOBCJHCPXM NJYJOHXJUIZPVS IBOETUPHFUSJEPGBOZMVNQT#FBUNFEJVNFHHTJO BCPXMBOETUJSJONM UCTQ CVUUFSNJML /PXQPVSUIFNFMUFEDIPDPMBUFNJYUVSFBOEUIFFHH NJYUVSFJOUPUIFĘPVSNJYUVSF TUJSSJOHKVTUVOUJMFWFSZUIJOHJTXFMMCMFOEFEBOEZPVIBWFBTNPPUI RVJUF SVOOZDPOTJTUFODZ1PVSUIJTJOUPUIFUJOBOECBLFGPS IPVSIPVSNJOVUFToJGZPVQVTIBTLFXFS in the centre it should come out clean and the top TIPVMEGFFMĕSN EPOUXPSSZJGJUDSBDLTBCJU -FBWF UPDPPMJOUIFUJO EPOUXPSSZJGJUEJQTTMJHIUMZ UIFO turn out onto a wire rack to cool completely. 8IJMFUIFDIPDPMBUFJTNFMUJOH NJYHTFMGSBJTJOH ĘPVS HQMBJOĘPVS žCJDBSCPOBUFPGTPEB H light muscovado sugar. 4BOEXJDIUIFMBZFSTUPHFUIFSXJUIKVTUBMJUUMFPGUIF ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.BLFUIFHBOBDIFDIPQHHPPERVBMJUZEBSL DIPDPMBUFJOUPTNBMMQJFDFTBOEUJQJOUPBCPXM1PVS BNMDBSUPOPGEPVCMFDSFBNJOUPBQBO BEE UCTQHPMEFODBTUFSTVHBS BOEIFBUVOUJMJUJTBCPVUUP CPJM5BLFPČUIFIFBUBOEQPVSJUPWFSUIFDIPDPMBUF 4UJSVOUJMUIFDIPDPMBUFIBTNFMUFEBOEUIFNJYUVSFJT smooth. Warm through over a MPXIFBUKVTUVOUJMFWFSZUIJOHJTNFMUFEoEPOUPWFSIFBU0SNFMUJOUIFNJDSPXBWFPO.FEJVNGPSBCPVU 5 minutes. stirring half way through. cut it horizontally into three. When the cake is cold.

letting it drip down the sides. #FTUFWFSCSPXOJFT z Cooking time 3FBEZJOIPVS JODDPPMJOH XPSUIFWFSZNJOVUF Skill level . Set the cake on a serving plate and CPMEMZESJ[[MFUIFJDJOHCBDLBOEGPSUIJOEJBHPOBM lines over the top.JYUIFĘPVS CJDBSCPOBUFPGTPEBBOETQJDFT UIFO TJęJOUPUIFCPXM-JHIUMZNJYBMMUIFJOHSFEJFOUTo XIFOFWFSZUIJOHJTFWFOMZBNBMHBNBUFETUPQNJYJOH ćFNJYUVSFXJMMCFGBJSMZTPęBOEBMNPTUSVOOZ 1PVSUIFNJYUVSFJOUPUIFQSFQBSFEUJOBOECBLFGPS 40. 15 minsIncluding 40-45 minutes in the oven. . until it feels firm and springy when you press it in the centre.Cooking time Prep:1 hr . Cool in the tin for 5 minutes. Stir in the grated carrots. then turn it out. peel off the paper and cool on a XJSFSBDL :PVDBOGSFF[FUIFDBLFBUUIJTQPJOU #FBUUPHFUIFSUIFGSPTUJOHJOHSFEJFOUTJOBTNBMMCPXM VOUJMTNPPUIoZPVXBOUUIFJDJOHBCPVUBTSVOOZ as single cream. Skill level Easy Servings Cuts into 15 slices The lightest and most enticingly moist carrot cake ZPVXJMMFWFSDPNFBDSPTTKVTUĕOEBHPPEIJEJOH place for it! Ingredients HMJHIUNVTDPWBEPTVHBS NMTVOĘPXFSPJM MBSHFFHHT MJHIUMZCFBUFO HHSBUFEDBSSPUT BCPVUNFEJVN 100g raisins grated zest of 1 large orange HTFMGSBJTJOHĘPVS UTQCJDBSCPOBUFPGTPEB 1 tsp ground cinnamon ›UTQHSBUFEOVUNFH GSFTIMZHSBUFEXJMMHJWFZPVUIF CFTUĘBWPVS For the frosting HJDJOHTVHBS ›UCTQPSBOHFKVJDF Method 1SFIFBUUIFPWFOUP$(BTGBO$0JMBOE MJOFUIFCBTFBOETJEFTPGBODNTRVBSFDBLFUJO XJUICBLJOHQBSDINFOUćFFBTJFTUXBZUPEPUIJT is to cut two long strips the width of the tin and put FBDITUSJQDSPTTXBZT DPWFSJOHUIFCBTFBOETJEFTPG UIFUJO XJUIBEPVCMFMBZFSJOUIFCBTF 5JQUIFTVHBSJOUPBMBSHFNJYJOHCPXM QPVSJOUIF PJMBOEBEEUIFFHHT-JHIUMZNJYXJUIBXPPEFO spoon. raisins and orange rind.45 minutes.1 hr.

so don’t lose heart. . Put and 40g cocoa powder into a sieve held over a meEJVNCPXM BOEUBQBOETIBLFUIFTJFWFTPUIFZSVO in the oven and set your timer for 25 minutes. When UIFCV[[FSHPFT PQFOUIFPWFO QVMMUIFTIFMGPVUB through together and you get rid of any lumps. Leave MPPLJOHHVOHZBOEGVEHZ4UPQKVTUCFGPSFZPVGFFM ZPVTIPVME BTZPVEPOUXBOUUPPWFSEPUIJTNJYJOH UIFNFMUFENJYUVSFUPDPPMUPSPPNUFNQFSBUVSF While you wait for the chocolate to cool. CJUBOEHFOUMZTIBLFUIFUJO*GUIFCSPXOJFXPCCMFT With a large sharp knife. 1PVSUIFDPPMFEDIPDPMBUFNJYUVSFPWFSUIFFHHZ HVOTBMUFECVUUFS NPVTTF UIFOHFOUMZGPMEUPHFUIFSXJUIBSVCCFS HCFTUEBSLDIPDPMBUF spatula. Continue going under and over 50g white chocolate JOBĕHVSFPGFJHIU NPWJOHUIFCPXMSPVOEBęFS 50g milk chocolate each folding so you can get at it from all sides. it will end up put in the microwave for 2 minutes on High. Take out of the oven. until MBSHFFHHT UIFUXPNJYUVSFTBSFPOFBOEUIFDPMPVSJTBNPUHHPMEFODBTUFSTVHBS UMFEEBSLCSPXOćFJEFBJTUPNBSSZUIFNXJUIPVU LOPDLJOHPVUUIFBJS TPCFBTHFOUMFBOETMPXBTZPV Method $VUHVOTBMUFECVUUFSJOUPTNBMMJTIDVCFTBOEUJQ MJLFoZPVEPOUXBOUUPVOEPBMMUIFXPSLZPVEJEJO JOUPBNFEJVNCPXM#SFBLHCFTUEBSLDIPDPMBUF step 4. Leave the whole thing in the tin until completely SFTUPGUIFCMBEFEPXOBDSPTTUIFDIPDPMBUF.Gently fold in this powder using the same figure ter and chocolate have melted. chop 50g white chocolate BOEHNJMLDIPDPMBUFJOUPDIVOLTPOBCPBSEćF JOUIFNJEEMF JUTOPURVJUFEPOF TPTMJEFJUCBDLJO BOECBLFGPSBOPUIFSNJOVUFTVOUJMUIFUPQIBTB TMBCTPGDIPDPMBUFXJMMCFRVJUFIBSE TPUIFTBGFTU way to do this is to hold the knife over the chocolate TIJOZ QBQFSZDSVTUBOEUIFTJEFTBSFKVTUCFHJOOJOH BOEQSFTTUIFUJQEPXOPOUIFCPBSE UIFOCSJOHUIF to come away from the tin. stirring occasionally PGFJHIUBDUJPOBTCFGPSFćFNJYUVSFXJMMMPPLESZ UPNJYUIFN/PXSFNPWFUIFCPXMGSPNUIFQBO"M.BOEEVTUZBUĕSTU BOEBCJUVOQSPNJTJOH CVUJGZPV UFSOBUJWFMZ DPWFSUIFCPXMMPPTFMZXJUIDMJOHĕMNBOE keep going very gently and patiently.FFQ on doing this. you’re there. 1PVSUIFNJYUVSFJOUPUIFQSFQBSFEUJO TDSBQJOH UBLFNJOVUFTUPIFBUVQ 6TJOHBTIBMMPX DNTRVBSFUJO DVUPVUBTRVBSFPGOPOTUJDLCBLJOH FWFSZCJUPVUPGUIFCPXMXJUIUIFTQBUVMB(FOUMZFBTF QBSDINFOUUPMJOFUIFCBTF/PXUJQHQMBJOĘPVS UIFNJYUVSFJOUPUIFDPSOFSTPGUIFUJOBOEQBEEMFUIF spatula from side to side across the top to level it. Another check is to turn off the NJYFS MJęPVUUIFCFBUFSTBOEXJHHMFUIFNGSPNTJEF UPTJEF*GUIFNJYUVSFUIBUSVOTPČUIFCFBUFSTMFBWFT BUSBJMPOUIFTVSGBDFPGUIFNJYUVSFJOUIFCPXMGPSB second or two. position a Finally. it’s useful to know that they’ll keep in an NJOVUFT EFQFOEJOHPOIPXQPXFSGVMZPVSNJYFS airtight container for a good two weeks and in the is. to cover the top evenly. JOUPTNBMMQJFDFTBOEESPQJOUPUIFCPXM'JMMBTNBMM )PMEUIFTJFWFPWFSUIFCPXMPGFHHZDIPDPMBUFNJYTBVDFQBOBCPVUBRVBSUFSGVMMXJUIIPUXBUFS UIFOTJU UVSFBOESFTJęUIFDPDPBBOEĘPVSNJYUVSF TIBLJOH UIFCPXMPOUPQTPJUSFTUTPOUIFSJNPGUIFQBO OPU the sieve from side to side. Plunge the spatula in at one side. moving the knife across the chocolate DPME UIFO JGZPVSFVTJOHUIFCSPXOJFUJO MJęVQUIF UPDIPQJUJOUPQJFDFT UIFOUVSOUIFCPBSESPVOE QSPUSVEJOHSJNTMJHIUMZBOETMJEFUIFVODVUCSPXOJF degrees and again work across the chocolate so you PVUPOJUTCBTF*GZPVSFVTJOHBOPSNBMUJO MJęPVU UIFCSPXOJFXJUIUIFGPJM$VUJOUPRVBSUFST UIFODVU FOEVQXJUISPVHITRVBSFT #SFBLMBSHFFHHTJOUPBMBSHFCPXMBOEUJQJOH FBDIRVBSUFSJOUPGPVSTRVBSFTBOEĕOBMMZJOUPUSJBOHPMEFODBTUFSTVHBS8JUIBOFMFDUSJDNJYFSPONBYJ.HMFTćFTFCSPXOJFTBSFTPBEEJDUJWFZPVMMXBOUUP mum speed. UPVDIJOHUIFXBUFS1VUPWFSBMPXIFBUVOUJMUIFCVU. stir in the white and milk chocolate chunks VOUJMUIFZSFEPUUFEUISPVHIPVU/PXZPVSNJYJOHJT shelf in the middle of your oven and turn the oven POUPGBO$DPOWFOUJPOBM$HBT NPTUPWFOT done and the oven can take over. take it HQMBJOĘPVS VOEFSOFBUIBOECSJOHJUVQUIFPQQPTJUFTJEFBOEJO 40g cocoa powder again at the middle. You’ll know it’s ready when freezer for up to a month.Moderately easy Servings $VUTJOUPTRVBSFTPSUSJBOHMFT "GPPMQSPPGSFDJQFGPSTRVJEHZDBLFTRVBSFT TUVEEFE XJUIFYUSBDIVOLTPGDIPDPMBUFGPSFYUSBEFDBEFODF Ingredients UIFNJYUVSFCFDPNFTSFBMMZQBMFBOEBCPVUEPVCMF its original volume. whisk the eggs and sugar until they look NBLFBTFDPOECBUDICFGPSFUIFĕSTUJTĕOJTIFE CVU UIJDLBOEDSFBNZ MJLFBNJMLTIBLFćJTDBOUBLF if you want to make some to hide away for a special occasion.

.ćFVMUJNBUFNBLFPWFS$IPDPMBUFCSPXOJFT z Cooking time 1SFQNJOT$PPLNJOT Skill level Easy Servings Makes 12 Angela gives these rich treats a makeover. it should come out XJUIKVTUBGFXNPJTUDSVNCTTUJDLJOHUPJU*GDPPLFE UPPMPOH UIFNJYXJMMESZPVUOPUMPOHFOPVHIBOEJU can sink. Sit UIFQBOPWFSUIFXBUFS TUJMMPČUIFIFBU BOEMFBWF the chocolate to melt slowly for a few mins. Ingredients ring occasionally until it has melted evenly. Leave in the tin until completely cold. then MPPTFOUIFTJEFTXJUIBSPVOECMBEFELOJGF5VSOPVU POUPBCPBSE QFFMPČUIFMJOJOHQBQFSBOEDVUJOUP TRVBSFT 'VEHZDPDPOVUCSPXOJFT HEBSLDIPDPMBUF DPDPBTPMJET DIPQQFEJOUP small pieces HQMBJOĘPVS 25g cocoa powder žUTQCJDBSCPOBUFPGTPEB 100g golden caster sugar 50g light muscovado sugar ›UTQDPČFFHSBOVMFT UTQWBOJMMBFYUSBDU UCTQCVUUFSNJML 1 egg HNBZPOOBJTF *VTFE)FMMNBOhT Method )FBUPWFOUP$GBO$HBT1PVSFOPVHI water into a small pan to one-third fill it.. Remove UIFCPXMGSPNUIFQBO UIFOMFUUIFDIPDPMBUFDPPM slightly. Bring to UIFCPJM UIFOSFNPWFUIFQBOGSPNUIFIFBU1VU UIFDIPQQFEDIPDPMBUFJOUPBMBSHFCPXMUIBUXJMMĕU snugly over the pan without touching the water. .FBOXIJMF MJHIUMZPJMBOECBTFMJOFBDNTRVBSF DBLFUJOUIBUJTDNEFFQ$PNCJOFUIFĘPVS DPDPB BOECJDBSCPOBUFPGTPEB6TJOHBXPPEFOTQPPO TUJS CPUIUIFTVHBSTJOUPUIFDPPMFEDIPDPMBUFXJUIUIF DPČFF WBOJMMBBOECVUUFSNJML4UJSJOUCTQXBSN XBUFS#SFBLBOECFBUJOUIFFHH UIFOTUJSJOUIF NBZPOOBJTFKVTUVOUJMTNPPUIBOEHMPTTZ4JęPWFS UIFĘPVSBOEDPDPBNJY UIFOHFOUMZGPMEJOXJUIB TQBUVMBXJUIPVUPWFSNJYJOH 1PVSUIFNJYUVSFJOUPUIFUJO UIFOHFOUMZBOEFWFOMZ TQSFBEJUJOUPUIFDPSOFST#BLFGPSNJOT8IFOB skewer is inserted into the middle. stir- Cooking time Prep:10 minsCook:50 mins Skill level Easy Servings $VUTJOUPTRVBSFT %FOTFBOEHPPFZ UIFTFTUPSFDVQCPBSEUSFBUTBSF NBEFXJUIDPDPBSBUIFSUIBOCBSTPGDIPDPMBUF . with a magic ingredient to reduce the fat content.

BSCMFDBLFJTBDMBTTJDDIJMEIPPEDPPLJOHNFNPSZ Whether using lurid colours for a psychedelic finish. PSKVTUDIPDPMBUFBOEWBOJMMB JUhTBUFBUJNFUSFBU Ingredients HCVUUFS TPęFOFE 225g caster sugar 4 eggs HTFMGSBJTJOHĘPVS UCTQNJML UTQWBOJMMBFYUSBDU UCTQDPDPBQPXEFS Method )FBUPWFOUP$HBT$HBT(SFBTFBDN DBLFUJOBOEMJOFUIFCPUUPNXJUIBDJSDMFPGHSFBTFproof paper. Turn out onto a DPPMJOHSBDLBOEMFBWFUPDPPM8JMMLFFQGPSEBZTJO BOBJSUJHIUDPOUBJOFSPSGSFF[FGPSVQUPNPOUIT Lemon & poppyseed cupcakes .Ingredients 100g cocoa HCVUUFS 500g golden caster sugar FHHT CFBUFO HTFMGSBJTJOHĘPVS 100g desiccated coconut JDJOHTVHBS UPEVTU PQUJPOBM Method )FBUPWFOUP$$GBOHBT-JOFUIFCBTFPG BDNTRVBSFUJOXJUICBLJOHQBSDINFOU1VUUIF DPDPB CVUUFSBOETVHBSJOZPVSMBSHFTUTBVDFQBOBOE HFOUMZNFMU TUJSSJOHTPUIFNJYUVSFEPFTOUDBUDI 8IFOUIFDPDPBNJYUVSFJTNFMUFEBOEDPNCJOFE  DPPMTMJHIUMZ UIFOTUJSJOUIFFHHT MJUUMFCZMJUUMF GPMMPXFECZUIFĘPVSBOEDPDPOVU 5JQJOUPUIFUJOBOECBLFGPSNJOTPOBNJEEMF TIFMGoDIFDLBęFSNJOTBOEDPWFSXJUIBOPUIFS QJFDFPGCBLJOHQBSDINFOUJGUIFDSVTUJTCSPXOJOH too much. Cool in the tin. If you want to make life easy. simply put BMMUIFJOHSFEJFOUT FYDFQUUIFDPDPBQPXEFS JOUPB food processor and whizz for 1-2 mins until smooth. *GZPVQSFGFSUPNJYCZIBOE CFBUUIFCVUUFSBOE TVHBSUPHFUIFS UIFOBEEUIFFHHT POFBUBUJNF NJYJOHXFMMBęFSFBDIBEEJUJPO'PMEUISPVHIUIFĘPVS  NJMLBOEWBOJMMBFYUSBDUVOUJMUIFNJYUVSFJTTNPPUI %JWJEFUIFNJYUVSFCFUXFFOCPXMT4UJSUIFDPDPB QPXEFSJOUPUIFNJYUVSFJOPOFPGUIFCPXMT5BLF 2 spoons and use them to dollop the chocolate and WBOJMMBDBLFNJYFTJOUPUIFUJOBMUFSOBUFMZ8IFOBMM UIFNJYUVSFIBTCFFOVTFEVQ BOEJGZPVOHLJETBSF EPJOHUIJT ZPVMMOFFEUPFOTVSFUIFCBTFPGUIFUJOJT GBJSMZFWFOMZDPWFSFE UBQUIFCPUUPNPOZPVSXPSL TVSGBDFUPFOTVSFUIBUUIFSFBSFOUBOZBJSCVCCMFT 5BLFBTLFXFSBOETXJSMJUBSPVOEUIFNJYUVSFJOUIF UJOBGFXUJNFTUPDSFBUFBNBSCMFEFČFDU Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. then carefully lift out and DVUJOUPTRVBSFT $IPDPMBUFNBSCMFDBLF Cooking time Prep:15 minsCook:45 mins Skill level Easy Servings 4FSWFT .

UIFOQBVTFUPCSFBLUIFĘPXCFGPSFNPWJOHUIFOP[zle towards the centre slightly and piping a second. smaller spiral that continues until there are no gaps JOUIFDFOUSF4MJHIUMZAEPUUIFOP[[MFJOUPUIFJDJOHBT ZPVTUPQTRVFF[JOHUPĕOJTIOFBUMZ3FQFBUUPDPWFS all the cakes. Cooking time Prep:40 minsCook:22 minsPlus cooling Skill level Moderately easy Servings Makes 12 These zesty cupcakes look so gorgeous you won't XBOUUPFBUUIFN CVUPODFZPVTUBSUZPVXPOhUCF BCMFUPTUPQ Ingredients HTFMGSBJTJOHĘPVS HHPMEFODBTUFSTVHBS zest 2 lemons UCTQQPQQZTFFET UPBTUFE FHHT 100g natural yogurt HCVUUFS NFMUFEBOEDPPMFEBMJUUMF For the icing HCVUUFS TPęFOFE 400g icing sugar.finish cooling. sifted KVJDFMFNPO few drops yellow food colouring JDJOHĘPXFSTPSZFMMPXTQSJOLMFT UPEFDPSBUF Boozy coffee & walnut cake Cooking time 3FBEZJOBCPVUNJOVUFT Skill level Easy Method )FBUPWFOUP$$GBOHBTBOEMJOFBIPMF Servings Cuts into 10 slices NVďOUJOXJUIDVQDBLFPSNVďODBTFT. then top with sugar decorations or scatter with sprinkles. Pipe one spiral of icing around the edge. *DFPOFDBLFBUBUJNF IPMEJOHUIFQJQJOHCBHBMNPTU VQSJHIUXJUIUIFOP[[MFBCPVUDNGSPNUIFTVSGBDF of the cake. then carefully lift onto a wire rack to HTPęFOFECVUUFS .JYUPHFUIFSXJUIBXPPEFOTQPPOPSXIJTLVOUJM Ingredients MVNQGSFF UIFOEJWJEFCFUXFFOUIFDBTFT#BLFGPS For the cake 20-22 mins until a skewer poked in comes out clean 200g caster sugar oUIFDBLFTXJMMCFRVJUFQBMFPOUPQTUJMM$PPMGPS mins in the tin. 5PJDF CFBUUIFTPęFOFECVUUFSVOUJMSFBMMZTPęJOB MBSHFCPXM UIFOHSBEVBMMZCFBUJOUIFJDJOHTVHBSBOE MFNPOKVJDF4UJSJOFOPVHIGPPEDPMPVSJOHGPSBQBMF MFNPODPMPVS UIFOTQPPOUIFJDJOHJOUPBQJQJOHCBH with a large star nozzle.days UFS.JYUIF ĘPVS TVHBS MFNPO[FTUBOEQPQQZTFFETUPHFUIFSJOB Boozy coffee and walnut cake is the perfect party MBSHFNJYJOHCPXM#FBUUIFFHHTJOUPUIFZPHVSU UIFO TQPOHFTFSWFBUBęFSOPPOUFB DBLFTBMFTBOECJSUIUJQUIJTJOUPUIFESZJOHSFEJFOUTXJUIUIFNFMUFECVU.

if you like. Leave the oven on. #SFBLUIFXIJUFDIPDPMBUFJOUPDVCFTJOUPBNJDSP- . Top with shaved or grated chocolate.JMLZCBS #BTJDWBOJMMBCVUUFSDSFBNNJY TFF&BTZWBOJMMBDBLF SFDJQFCFMPX HJBOUDIPDPMBUFCVUUPOT DVUJOIBMG USFBUTJ[FQBDLDIPDPMBUFCVUUPOT DIPDPMBUFTUJDLT *VTFE.BUDINBLFST hundreds and thousands multicoloured candles SFE PSXIBUFWFSDPMPVSZPVMJLF XSJUJOHJDJOHUVCFT *VTFE"TEB multicoloured candles Compare prices Want to see what this recipe costs at different superNBSLFUT $PNQBSFJOPOFQMBDFIFSF MySupermarket Method Bake the Easy vanilla cake in a greased. lined deep DNDBLFUJOBTJOUIFCBTJDSFDJQFESFODIXJUI syrup and leave to cool. 'PSUIFGVEHFGSPTUJOH IFBUUIFDSFBNVOUJMJUKVTUCFHJOTUPCPJM5BLFPČUIFIFBUBOEBEECVUUFS IPOFZ BOEDIPDPMBUF CSPLFOJOUPQJFDFT  -FBWFUPNFMUGPSNJOT UIFOTUJSCSJFĘZUPDPNCJOFEPOhUPWFSNJYPSJUXJMMMPTFJUTTIJOF4BOEXJDIUIFDBLFTXJUIBUIJSEPGUIFKVTUXBSNGSPTUJOH and spread the rest over the top and sides. 20 mins Skill level Easy Servings 4FSWFT $IJMESFOXJMMMPWFUIFCVUUFSĘZBOEMBEZCJSEEFDPSBUJPOTPOUIJTDPMPVSGVMDBLFoBOEZPVhMMMPWFJUT simplicity Ingredients &BTZWBOJMMBDBLFBOETZSVQNJY TFFSFDJQFCFMPX HXIJUFDIPDPMBUF *VTFE. #JSUIEBZCVHDBLF Cooking time Prep:50 minsCook:1 hr.FHHT CFBUFO HTFMGSBJTJOHĘPVSTXBQUCTQPGUIFĘPVSGPS UCTQTJęFEDPDPBQPXEFS XFVTFE(SFFO#MBDLhT UTQCBLJOHQPXEFS UCTQNJML For the fudge frosting NMEPVCMFDSFBN HCVUUFS UCTQDMFBSIPOFZ HEBSLDIPDPMBUF VTFDPDPBTPMJETJGZPV DBO CSPLFOJOUPQJFDFT top with shaved or grated chocolate Method )FBUPWFOUP$GBO$HBT#VUUFSUXPDN TBOEXJDIUJOTBOEMJOFXJUIOPOTUJDLCBLJOHQBQFS *OBMBSHFCPXM CFBUBMMUIFDBLFJOHSFEJFOUTUPHFUIFS VOUJMZPVIBWFBTNPPUI TPęCBUUFS %JWJEFUIFNJYUVSFCFUXFFOUIFUJOT TNPPUIUIFTVSGBDFXJUIBTQBUVMBPSUIFCBDLPGBTQPPO UIFOCBLF GPSBCPVUNJOTVOUJMHPMEFOBOEUIFDBLFTQSJOHT CBDLXIFOQSFTTFE5VSOPOUPBDPPMJOHSBDLBOE leave to cool completely.

Bake for 1 hr or until a skewer inserted into the centre comes out clean. Fruity teacake Classic sponge sandwich Cooking time Prep:15 minsCook:1 hrPlus soaking Skill level Easy Servings . scatter with hundreds and UIPVTBOET UIFOMFBWFUPTFUDPNQMFUFMZCFGPSFDVUting in half with a large non-serrated knife.BUDINBLFSJOUP oUIFTFXJMMNBLFUIFCPEJFT1SFTTPOUPUIFDBLF  UIFOTUJDLGPVSHJBOUCVUUPOIBMWFTBSPVOEFBDICPEZ UPNBLFAXJOHT'PSUIFMBEZCJSET QMBDFUXPTQPUUZ CVUUPOIBMWFTUPHFUIFS UIFOVTFBTNBMMCVUUPOGPS the head.XBWFBCMFCPXM BOEIFBUPO)JHIGPSNJO PSNFMU PWFSBQBOPGTJNNFSJOHXBUFS 4UJS UIFOMFBWFBOZ SFNBJOJOHMVNQTUPNFMUJOUIFXBSNMJRVJEDIPDPMBUF0ODFKVTUXBSN CFBUUIFDIPDPMBUFJOUPUIF CVUUFSDSFBN 4UBSUUIFCVUUFSĘJFT1VUUIFXIPMFHJBOUCVUUPOTPO BĘBUCBLJOHUSBZPOOPOTUJDLCBLJOHQBQFS UIFO QVUJOUPUIFPWFOGPSTFDTPSVOUJMUIFDIPDPlate looks shiny. then poke in the candles. For the MBEZCJSET QJQFEPUTPGJDJOHBMMPWFSUIFBMSFBEZDVU HJBOUCVUUPOIBMWFT UIFOMFBWFBTJEFUPESZ 4QSFBEUIFCVUUFSDSFBNPWFSUIFDBLF UIFOTUBSUUP BSSBOHFUIFCVUUFSĘJFT$VUFBDI. Scatter more hundreds and thousands all over the cake. this cake is a keeper and will happily sit in a tin for a week or so Ingredients HNJYUVSFESJFECFSSJFTBOEDIFSSJFT 225ml hot tea KVJDFPSBOHF BCPVUNM›ĘP[ QMVT[FTU HCVUUFS HMJHIUCSPXOTVHBS 1 egg HTFMGSBJTJOHĘPVS UCTQEFNFSBSBTVHBS Method 1MBDFUIFESJFEGSVJUTJOBCPXMBOEQPVSPWFSUIFIPU UFB PSBOHFKVJDFBOE[FTU$PWFSXJUIDMJOHĕMN UIFO MFBWFGPSBUMFBTUISTPSCFUUFSTUJMMPWFSOJHIU )FBUPWFOUP$$GBOHBT(SFBTFBOEMJOF UIFCBTFPGBMCMPBGUJO#FBUUPHFUIFSUIFCVUUFSBOE TVHBSVOUJMDSFBNZ UIFOCFBUJOUIFFHHGPMMPXFECZ UIFĘPVS$BSFGVMMZTUJSUISPVHIUIFGSVJUNJYUVSF 4QPPOUIFNJYUVSFJOUPUIFUJO UIFOTNPPUIPWFSUIF TVSGBDFXJUIUIFCBDLPGBTQPPO4QSJOLMFBMMPWFS with a thick layer of demerara sugar. Tip ćFEFDPSBUFEDBLFDBOCFMFę MPPTFMZDPWFSFE JO BDPPM ESZQMBDF OPUUIFGSJEHF GPSVQUPIPVST CFGPSFUIFQBSUZ Serves 12 Perfect with a reviving cuppa. Take out. Leave to cool in the tin. then turn out. cut into slices and serve.

for dusting CBLFGPSNJOTVOUJMDPPLFEBOEHPMEFO8IFO Method cool enough to handle. . for dusting Z Cooking time Prep:10 minsCook:20 mins Skill level Easy Servings 4FSWFT Reader Sue McGann devised this delicious low-fat cake recipe Ingredients CVUUFSPSPJM GPSHSFBTJOH HQMBJOĘPVS UCTQDPSOĘPVS Method )FBUPWFOUP$GBO$HBT(SFBTFBOECBTF UTQCBLJOHQPXEFS 4 eggs. separated MJOFYDNOPOTUJDLSPVOETBOEXJDIUJOTXJUI HDBTUFSTVHBS CBLJOHQBSDINFOU UIFOMJHIUMZHSFBTFUIFQBSDINFOU4JęUIFĘPVSBOECBLJOHQPXEFSJOUPBMBSHF For the filling CPXM UIFOUJQJOBMMUIFPUIFSTQPOHFJOHSFEJFOUT6T. remove the cakes from the )FBUPWFOUP$GBO$HBT(SFBTFUIFOMJOF tins. then leave to cool completely on a rack. Sandwich the whole thing together.To make the filling. Build the DBLFCZTQSFBEJOHPOFTQPOHFXJUIKBNBOEUIFPUIFS with cream. Fruity sponge cake Z Cooking time Prep:15 minsCook:25 minsReady in 40 minutes Skill level Easy Servings $VUTJOUPTMJDFT 8BOUUPLOPXIPXUPNBLFBTQPOHFDBLF ćJTOPTUBMHJD7JDUPSJBDBLFXJMMQSPWJEFZPVXJUIBWFSTBUJMF go-to version Ingredients HTPęCVUUFS QMVTFYUSBGPSHSFBTJOH HTFMGSBJTJOHĘPVS UTQCBLJOHQPXEFS 200g golden caster sugar 4 eggs UCTQNJML For the filling NMEPVCMFDSFBN 50g golden caster sugar ›UTQWBOJMMBFYUSBDU HTUSBXCFSSZDPOTFSWF icing sugar. then dust with icing sugar. whip the cream with the caster sugar and vanilla until it holds its shape.HDBONBOEBSJOTFHNFOUT ESBJOFE JOHBOFMFDUSJDXIJTL CFBUFWFSZUIJOHUPHFUIFSVOUJM HUVCMPXGBUGSPNBHFGSBJT TNPPUI%JWJEFUIFNJYCFUXFFOUIFDBLFUJOT UIFO icing sugar.

JYUIFNBOEBSJOTBOEGSPNBHFGSBJTUPHFUIFS1FFM away the greaseproof paper. then gently remove and leave to cool completely. Sprinkle over the demFSBSBTVHBS#BLFGPSNJOTVOUJMHPMEFOBOE springy to the touch. Peel. core and thinly slice the apQMFTUIFOTRVFF[FUIFMFNPOKVJDFPWFS4FUUPPOF side. then repeat the layers. then TQPPOUIFNJYUVSFJOUPUIFUJOTBOEMFWFMUIFUPQT #BLFGPSNJOTVOUJMSJTFO MJHIUHPMEFOBOEB skewer inserted into the middle comes out clean. sandwich the cakes with UIFNBOEBSJONJY UIFOEVTUXJUIUIFJDJOHTVHBSUP serve. Leave to cool for 10 mins. Cool in the tins for 10 mins. then UVSOPVUPGUJOBOESFNPWFQBQFS$VUJOUPCBSTPS TRVBSFT ćFVMUJNBUFNBLFPWFS$IPDPMBUFCSPXOJFT Z Cooking time Prep:20 minsCook:50 mins Skill level Easy Servings $VUTJOUPQJFDFT 4JNQMFUPXIJQVQBQQMFDBLFUIBUDBOCFDVUJOUP CBSTPSTRVBSFTGPSBUFBUJNFUSFBU Ingredients HDPPLJOHBQQMFT TVDIBT#SBNMFZ KVJDFPG›MFNPO Cooking time 1SFQNJOT$PPLNJOT Skill level Easy Servings Makes 12 .UIFCBTFBOETJEFTPGYDNTBOEXJDIUJOTXJUI HSFBTFQSPPGQBQFS4JFWFUIFĘPVSTBOECBLJOHQPXder together. . 1MBDFUIFCVUUFS DBTUFSTVHBS FHHT WBOJMMB ĘPVSBOE CBLJOHQPXEFSJOUPBMBSHFCPXMBOENJYXFMMVOUJM TNPPUI4QSFBEIBMGUIFNJYUVSFJOUPUIFQSFQBSFE UJO"SSBOHFIBMGUIFBQQMFTPWFSUIFUPQPGUIFNJYture. to sprinkle Method )FBUPWFOUP$GBO$HBT#VUUFSBOEMJOFB SFDUBOHVMBSCBLJOHUJO BQQSPYDNYDN XJUI parchment paper. 6TFFMFDUSJDIBOECFBUFSTUPXIJTLUIFFHHXIJUFT VOUJMTUJČ UIFOCSJFĘZXIJTLJOUIFTVHBS#FBUUIF FHHZPMLTRVJDLMZ UIFOXIJTLJOUPUIFXIJUFT'PMEJO the dry ingredients using a large metal spoon. Best eaten on the day it’s made %PSTFUBQQMFUSBZCBLF HCVUUFS TPęFOFE HHPMEFODBTUFSTVHBS 4 eggs UTQWBOJMMBFYUSBDU HTFMGSBJTJOHĘPVS UTQCBLJOHQPXEFS demerara sugar.

1MBDFHP[PGUIFDIPDPMBUF QMVTUIFCVUUFSBOE TVHBSJOBIFBWZCBTFEQBOBOEIFBUHFOUMZVOUJM melted. Dust with icing sugar and serve warm with custard or ice cream or cold with cream. . 8IJTLUIFFHHZPMLTJOUPUIFDIPDPMBUFNJYUVSF UIFO BEEUIFĘPVS OVUTBOEUIFSFNBJOJOHDIPDPMBUF Whisk the egg whites until they form soft peaks. then run a knife around the sides and remove from the tin.. Leave in the tin until completely cold. Sit UIFQBOPWFSUIFXBUFS TUJMMPČUIFIFBU BOEMFBWF the chocolate to melt slowly for a few mins. then HFOUMZ CVUUIPSPVHIMZ GPMEJOUPUIFDIPDPMBUFNJYture.20 minsCook:45 mins Skill level Easy Servings Serves 10 ćFQFSGFDUDBLFGPSCSPXOJFMPWFST USZBCJHTMJDF warm with some ice cream Ingredients HVOTBMUFECVUUFS QMVTFYUSBGPSHSFBTJOH HEBSLDIPDPMBUF CSPLFOJOUPQJFDFT 200g caster sugar NFEJVNFHHT TFQBSBUFE HQMBJOĘPVS 50g chopped pecan nuts Method )FBUPWFOUP$GBO$HBT#VUUFSBDN cake tin and line with greaseproof paper.Angela gives these rich treats a makeover.. stirring occasionally until it has melted evenly. . with a magic ingredient to reduce the fat content. Remove UIFCPXMGSPNUIFQBO UIFOMFUUIFDIPDPMBUFDPPM slightly. Leave to cool. then MPPTFOUIFTJEFTXJUIBSPVOECMBEFELOJGF5VSOPVU POUPBCPBSE QFFMPČUIFMJOJOHQBQFSBOEDVUJOUP TRVBSFT Cooking time Prep:15 mins . Bring to UIFCPJM UIFOSFNPWFUIFQBOGSPNUIFIFBU1VU UIFDIPQQFEDIPDPMBUFJOUPBMBSHFCPXMUIBUXJMMĕU snugly over the pan without touching the water. stirring occasionally. Ingredients $IPDPMBUFCSPXOJFDBLF HEBSLDIPDPMBUF DPDPBTPMJET DIPQQFEJOUP small pieces HQMBJOĘPVS 25g cocoa powder žUTQCJDBSCPOBUFPGTPEB 100g golden caster sugar 50g light muscovado sugar ›UTQDPČFFHSBOVMFT UTQWBOJMMBFYUSBDU UCTQCVUUFSNJML 1 egg HNBZPOOBJTF *VTFE)FMMNBOhT Compare prices Want to see what this recipe costs at different superNBSLFUT $PNQBSFJOPOFQMBDFIFSF MySupermarket Method )FBUPWFOUP$GBO$HBT1PVSFOPVHI water into a small pan to one-third fill it. it should come out XJUIKVTUBGFXNPJTUDSVNCTTUJDLJOHUPJU*GDPPLFE UPPMPOH UIFNJYXJMMESZPVUOPUMPOHFOPVHIBOEJU can sink. 1PVSJOUPUIFQSFQBSFEUJOBOECBLFJOUIFDFOUSFPG UIFPWFOGPSBCPVUNJOTVOUJMDSVTUZPOUPQ Leave to cool.FBOXIJMF MJHIUMZPJMBOECBTFMJOFBDNTRVBSF DBLFUJOUIBUJTDNEFFQ$PNCJOFUIFĘPVS DPDPB BOECJDBSCPOBUFPGTPEB6TJOHBXPPEFOTQPPO TUJS CPUIUIFTVHBSTJOUPUIFDPPMFEDIPDPMBUFXJUIUIF DPČFF WBOJMMBBOECVUUFSNJML4UJSJOUCTQXBSN XBUFS#SFBLBOECFBUJOUIFFHH UIFOTUJSJOUIF NBZPOOBJTFKVTUVOUJMTNPPUIBOEHMPTTZ4JęPWFS UIFĘPVSBOEDPDPBNJY UIFOHFOUMZGPMEJOXJUIB TQBUVMBXJUIPVUPWFSNJYJOH 1PVSUIFNJYUVSFJOUPUIFUJO UIFOHFOUMZBOEFWFOMZ TQSFBEJUJOUPUIFDPSOFST#BLFGPSNJOT8IFOB skewer is inserted into the middle.

Arrange pineapple For the icing . CFBUUPBTPęDPOTJTUFODZ4QPPOJOUPUIFUJOPOUPQ of the pineapple and smooth it out so it’s level. then place cherries in the centres of the rings. to decorate sides of a 20-21cm round cake tin.Pineapple upside-down cake rings on top. Bake GPSNJOT-FBWFUPTUBOEGPSNJOT UIFOUVSOPVU onto a plate. This classic pineapple upside-down cake NBLFTBGVODFOUSFQJFDFGPSBęFSOPPOUFBBOECSJOHT Cooking time CBDLNBOZDIJMEIPPENFNPSJFT 1SFQNJOT$PPLNJOT Ingredients Skill level Easy For the topping Servings HTPęFOFECVUUFS Makes 12 HMJHIUTPęCSPXOTVHBS This crowd-pleasing recipe turns the ultimate afterQJOFBQQMFTSJOHTJOTZSVQ ESBJOFEBOETZSVQ noon-tea favourite into delightful cupcakes HMBDÏDIFSSZ For the cake Ingredients HTPęFOFECVUUFS 100g golden caster sugar HMJHIUNVTDPWBEPTVHBS HTFMGSBJTJOHĘPVS HXIPMFNFBMTFMGSBJTJOHĘPVS UTQCBLJOHQPXEFS HTFMGSBJTJOHĘPVS UTQWBOJMMBFYUSBDU UTQCJDBSCPOBUFPGTPEB 2 eggs UTQNJYFETQJDF zest 1 orange Method 2 eggs )FBUPWFOUP$$GBOHBT'PSUIFUPQQJOH  NMTVOĘPXFSPJM CFBUUIFCVUUFSBOETVHBSUPHFUIFSVOUJMDSFBNZ 200g carrots. 1MBDFUIFDBLFJOHSFEJFOUTJOBCPXMBMPOHXJUIUCTQ of the pineapple syrup and. Carrot & cream cheese cupcakes Cooking time Prep:15 minsCook:40 mins Skill level Easy Servings 4FSWFT Retro rocks. grated 4QSFBEPWFSUIFCBTFBOEBRVBSUFSPGUIFXBZVQUIF orange coloured sprinkles. Serve warm with a scoop of ice cream. using an electric whisk.

then leave in the oven to cool gently for anPUIFS›IST Meanwhile.HCVUUFS TPęFOFE HTPęDIFFTF 100g icing sugar. if you are using an electric oven. 25g golden caster sugar HQVOOFUCMVFCFSSJFT ›UTQĕOFMZHSBUFEMJNF[FTU 100g fromage frais The ultimate makeover: New York cheesecake Cooking time 1SFQNJOT$PPLNJOT1MVT›ISTDPPMJOHBOE overnight chilling Skill level Easy Servings Cuts into 10 slices Angela Nilsen rises to the ultimate challenge . sifted UTQWBOJMMBFYUSBDU it healthier and lighter Ingredients 'PSUIFCBTF HCVUUFS HSFEVDFEGBUEJHFTUJWFCJTDVJUT ĕOFMZDSVTIFE Method For the filling )FBUPWFOUP$$GBOHBTBOEMJOFBIPMF YHP[UVCTMJHIUTPęDIFFTF XFVTFE1IJMBNVďOUJOXJUIDBTFT*OBMBSHFNJYJOHCPXM NJYUIF delphia cheese. If left until firmer it is more likely to crack later.keeping a cheesecake creamy and decadent while making Method )FBUPWFOUP$GBO$HBT-JOFBDN MPPTFCPUUPNFEPSTQSJOHGPSNUJOXJUICBLJOHQBSDINFOUBOETUBOEJUPOBCBLJOHTIFFU. Open the door. Cool UTQMFNPOKVJDF POBXJSFSBDLCFGPSFJDJOH UTQWBOJMMBFYUSBDU 'PSUIFJDJOH CFBUUIFCVUUFSVOUJMSFBMMZTPę UIFO FHHT SPPNUFNQFSBUVSF CFBUFO CFBUJOUIFTPęDIFFTF JDJOHTVHBSBOEWBOJMMB6TFB 150g fromage frais palette or cutlery knife to swirl the icing on top of the For the topping cakes. at room temperature TVHBS ĘPVST CJDBSCPOBUFPGTPEB NJYFETQJDFBOE HHPMEFODBTUFSTVHBS orange zest.FMUUIFCVUUFS BOETUJSJOUIFCJTDVJUDSVNCT1SFTTUIFNJYJOUP UIFCBTFPGUIFUJO UIFOCBLFGPSNJOT3FNPWF from the oven and raise the temperature to 240C/fan $HBT 'PSUIFĕMMJOH CFBUUIFTPęDIFFTFKVTUVOUJMTNPPUI XJUIBOFMFDUSJDIBOENJYFSPOMPXTQFFE(SBEVBMMZ BEEUIFTVHBS BMTPPOBMPXTQFFE UIFOUIFDPSOĘPVS XJUIPVUPWFSCFBUJOH4DSBQFUIFTJEFTPGUIFCPXM 4MPXMZXIJTLJOUIFMFNPO[FTUBOEKVJDF UIFWBOJMMB  UIFOUIFFHHT4DSBQFUIFTJEFTPGUIFCPXM UIFO ĕOBMMZXIJTLJOUIFGSPNBHFGSBJTćFNJYUVSFTIPVME CFTNPPUIBOERVJUFSVOOZ 1PVSUIFĕMMJOHPWFSUIFDSVNCCBTF+JHHMFUIFUJO UPMFWFMUIFNJYBOETRVBTITVSGBDFCVCCMFTXJUIUIF CBDLPGBUFBTQPPO#BLFGPSNJOT UIFOMPXFSUIF IFBUUP$GBO$HBTž#BLFBOPUIFSNJOT and. MPPTFOUIFUPQFEHFTPGUIFDBLFXJUIBSPVOECMBEFE knife. then UCTQDPSOĘPVS stir into the dry ingredients with the grated carrot. leave the oven EPPSTMJHIUMZBKBSGPSUIFĕSTUNJOT"ęFSUIF NJOT TIBLFUIFUJOBOEUIFSFTIPVMECFBXPCCMFJO the centre of the filling. put the sugar for the topping in a small . Turn off the oven. Whisk together the eggs and oil. then sprinkle with decorations. ›UTQĕOFMZHSBUFEMFNPO[FTU QSFGFSBCMZVTJOHB %JWJEFUIFNJYUVSFCFUXFFODBTFTBOECBLFGPS Microplane grater mins until a skewer poked in comes out clean. keep the door closed and leave the cake in for 2 hrs.

Scatter the walnut pieces over.packed with sweet honey. 10 mins Skill level Easy Servings $VUTJOUPTMJDFT A tea-time treat . peeling off the paper as you do. Cover with foil and chill for at least 4 hrs PSPWFSOJHIU 3FNPWFGSPNUIFGSJEHFISCFGPSF serving. then lightly QSFTTUIFUPQoJUXJMMGFFMĕSNJGDPPLFE*GOPU CBLF for a further 10 minutes.BTIUIFCBOBOBTBOEDIPQUIFEBUFT LJUDIFOTDJTTPSTBSFFBTJFTUGPSUIJT BOEBEEUPUIFCPXM#FBUUIF NJYUVSFGPSNJOVUFT VTJOHBXPPEFOTQPPOPS IBOEIFMENJYFS VOUJMXFMMCMFOEFE Spoon into the prepared tin and level the top.QBOXJUIUCTQXBUFS#SJOHUPBTJNNFS TUJSSJOHUP EJTTPMWFUIFTVHBS UIFOMFUJUCVCCMFGPSNJOTUP NBLFBUIJOTZSVQ5JQJOUIFCMVFCFSSJFT HFOUMZTUJS BOEDPPLGPSBCPVUNJO KVTUUPTMJHIUMZCVSTUUIF GSVJUBOESFMFBTFUIFQVSQMFKVJDFT4UJSJOUIFMJNF zest. date & honey cake Ingredients HTFMGSBJTJOHĘPVS ›UTQHSPVOEDJOOBNPO HTPęFOFECVUUFS 100g light muscovado sugar UCTQDMFBSIPOFZ FHHT CFBUFO NFEJVN SJQFCBOBOBT BCPVUHP[UPUBMXFJHIU in their skins 100g stoned dates 50g pack walnut pieces Method 1SFIFBUUIFPWFOUP$(BTGBOPWFO$-JOF UIFCBTFBOEMPOHTJEFTPGBHMCMPBGUJOXJUI HSFBTFQSPPGQBQFS CVUUFSJOHUIFUJOBOEQBQFS 5JQUIFĘPVS DJOOBNPO CVUUFS TVHBS UBCMFTQPPOT PGUIFIPOFZBOEUIFFHHTJOUPBMBSHFNJYJOHCPXM . then slide onto a plate. then leave to cool. When cold. Slice with a sharp knife and serve each wedge topped with a spoonful PGTZSVQZCMVFCFSSJFT Tip Making it healthier "TMJDFPGUSBEJUJPOBMDIFFTFDBLFDPOUBJOTLDBMPSJFT HGBU HPGXIJDIJTTBUVSBUFEGBU . Bake for 1 hour. Spread the fromage frais over the top of the cooled cheesecake.ZWFSTJPODPOUBJOTLDBMPSJFT HGBU HJTTBUVSBUFE GBU 8FNBEFBUIJOOFSDSVTU VTFEMPXGBUDSFNF cheese and fromage frais instead of sour cream. Cinnamon Nutella cake Cooking time Prep:15 minsCook:1 hr. drizzle the remaining honey over. A great XBZUPVTFVQUIPTFSJQFCBOBOBTUPP Z . remove from the tin. then lift out of the tin using the paper. Walnut. Cut into thick slices. Cool for 15 minutes. loosen the sides of the cheesecake completely.

Let cool. . Cooking time 1SFQNJOT$PPLIS NJOT1MVTDPPMJOHUJNF Skill level Easy Servings Cuts into 10 slices A dense.Cooking time Prep:15 mins . roughly chopped Method 1SFIFBUUIFPWFOUP$HBTGBO$#VUUFSBOE MJOFUIFCBTFPGBDNSPVOEDBLFUJO 1VUUIFCVUUFS TVHBS FHHT ĘPVS CBLJOHQPXEFS  DJOOBNPOBOENJMLJOUPBCPXM#FBUXJUIBXPPEFO TQPPOGPSNJOVUFT PSXJUIBOFMFDUSJDIBOE NJYFSGPSNJOVUFT VOUJMMJHIUBOEĘVČZ 5JQUISFFRVBSUFSTPGUIFNJYUVSFJOUPUIFUJO TQSFBE JUMFWFM UIFOTQPPOUIF/VUFMMBPOJOGPVSCMPCT5PQ XJUIUIFSFNBJOJOHNJYUVSF TXJSMBGFXUJNFTXJUIB skewer. then smooth to cover the Nutella.1 hr. 10 mins Skill level Easy Servings $VUTJOUPBCPVUTMJDFT Cakes like these are wonderfully therapeutic to make DIVDLUIFMPUJOUPBCPXM BOEHJWFJUBRVJDLCFBU BOEJUhTSFBEZUPCBLF4JNQMFFOPVHIGPSBDPNQMFUF CFHJOOFS Dark chocolate & orange cake Ingredients HTPęFOFECVUUFS HHPMEFODBTUFSTVHBS FHHT HTFMGSBJTJOHĘPVS UTQCBLJOHQPXEFS 2 tsp ground cinnamon UCTQNJML SPVOEFEUCTQ/VUFMMBPSPXOCSBOEDIPDPMBUFIBzelnut spread 50g hazelnuts. let cool.20 minsCook:1 hr . this will CFHPOFCFGPSFZPVLOPXJU Ingredients 1 Seville orange BMJUUMFNFMUFECVUUFS GPSHSFBTJOH HQMBJODIPDPMBUF CSPLFOJOUPQJFDFT FHHT HDBTUFSTVHBS NMTVOĘPXFSPJM 25g cocoa powder HQMBJOĘPVS ›UTQCBLJOHQPXEFS orange candied peel. then turn out. peel off the paper BOEDPPMPOBXJSFSBDL8SBQUJHIUMZJOEPVCMFUIJDL foil to keep fresh for up to a week. 1SFIFBUUIFPWFOUP$HBTGBO$(SFBTFBOE MJOFUIFCBTFPGBDNJOSPVOEDBLFUJO. dark and devilishly delicious cake. to decorate For the chocolate ganache HQMBJODIPDPMBUF CSPLFOJOUPQJFDFT NMEPVCMFDSFBN Method 1JFSDFUIFPSBOHFXJUIBTLFXFS SJHIUUISPVHI  $PPLJOCPJMJOHXBUFSGPSNJOVUFTVOUJMTPę Whizz the whole orange in a food processor until smooth. stirring after 1 minute. Bake for 1 hour to 1 hour 10 NJOVUFT VOUJMSJTFO OJDFMZCSPXOFE GFFMTĕSNUP UPVDIBOETQSJOHTCBDLXIFOMJHIUMZQSFTTFE DPWFS XJUIGPJMJGJUTUBSUTUPCSPXOUPPRVJDLMZ $PPMJOUIF tin for 10 minutes.FMUUIF DIPDPMBUFJOBIFBUQSPPGCPXMTFUPWFSBQBOPGTJNmering water or in the microwave for 2 minutes on High. Sprinkle with the nuts.

spread a third of the DBSBNFMPWFSUIF7BOJMMBTQPOHFBOEUPQXJUIUIF Caramel sponge. together with BOFMFDUSJDXIJTL4DSBQFIBMGUIFNJYJOUPBTFDPOE CPXMBOEXIJ[[JOUIFDPDPB4DSBQFJOUPUIFUJOTBOE CBLFGPSNJOTVOUJMBTLFXFSQPLFEJODPNFT out clean.*OBMBSHFCPXM MJHIUMZCFBUUIFFHHT TVHBSBOEPJM (SBEVBMMZCFBUJOUIFQVSÏFEPSBOHF EJTDBSEJOH any pips. It will . Repeat step 1 for the Caramel & caramel-choc spongFT BHBJOMFBWJOHDPDPBPVUPGUIFĕSTUNJYJOH UIFO TQMJUUJOHUIFNJYJOIBMGBOEXIJ[[JOHUIFDPDPBJOUP POFCBUDI$PPLBTBCPWF While sponges are cooling. Make the chocolate ganache: put the chocolate into a IFBUQSPPGCPXM#SJOHUIFDSFBNUPUIFCPJMBOEQPVS over the chocolate. Spread over another third of the caramel and top with the Caramel-choc sponge. 4JęJOUIFDPDPB ĘPVSBOECBLJOHQPXEFS. apart from the cocoa. stir in the DSFBNBOEDPPMPSDIJMMVOUJMTQSFBEBCMF When the sponges are cool. Bake in the centre of the oven GPSNJOVUFT PSVOUJMUIFDBLFTQSJOHTCBDLXIFO MJHIUMZQSFTTFEJOUIFNJEEMF $IFDLBęFSNJOVUFTBOEDPWFSXJUIGPJMJGJUJTCSPXOJOHUPPNVDI  Allow to cool for 10 minutes in the tin. Set aside until firm enough to spread over UIFDBLFoVQUP›IPVST 5SBOTGFSUIFDBLFUPBTFSWJOHQMBUF6TJOHBQBMFUUF knife. $IPDPMBUFDBSBNFMPNCSFDBLF Cooking time Prep:1 hrCook:55 minsPlus cooling Skill level Moderately easy Servings Cuts into 12 slices For the ultimate indulgence look no further than 4BSBI$PPLhTGPVSMBZFSFEDIPDPMBUFDBSBNFMFYtravaganza Ingredients For vanilla & chocolate sponges HWFSZTPęCVUUFS QMVTFYUSBGPSHSFBTJOH 225g golden caster sugar HTFMGSBJTJOHĘPVS HHSPVOEBMNPOET UTQCBLJOHQPXEFS FHHT 150ml pot natural yogurt UTQWBOJMMBFYUSBDU UCTQDPDPBQPXEFS For caramel & caramel-choc sponges HWFSZTPęCVUUFS QMVTFYUSBGPSHSFBTJOH HMJHIUNVTDPWBEPTVHBS 50g dark muscovado sugar HTFMGSBJTJOHĘPVS HHSPVOEBMNPOET UTQCBLJOHQPXEFS FHHT 150ml pot natural yogurt UTQWBOJMMBFYUSBDU UCTQDPDPB 5PBTTFNCMF HDBODBSBNFM TUPDLFEOFBSUIFDPOEFOTFENJML JOTUPSFT 140g dark chocolate 140g milk chocolate NMEPVCMFDSFBN Method )FBUPWFOUP$$GBOHBT(SFBTFBOEMJOF CBTFTPGYDNTBOEXJDIUJOTXJUICBLJOHQBSDINFOU'PSUIF7BOJMMBDIPDPMBUFTQPOHFT NJYBMM the ingredients. then the final third of caramel and top with the ChocoMBUFTQPOHF EPOUQBOJDJGZPVNJYVQUIFMBZFST UIF DBLFXJMMTUJMMMPPLHSFBUXIFOZPVDVUJO 4QSFBEUIF chocolate icing over the whole cake to serve. Decorate with strips of candied orange peel. then turn out on to a wire rack to cool completely. Leave for 2 minutes. melt the dark and milk DIPDPMBUFUPHFUIFSJOBCPXMPWFSBQBOPGCBSFMZ simmering water. then stir in the cooled melted chocolate.JYXFMM and pour into the tin. swirl the ganache over the top. then stir until smooth. Remove from the heat.

While the cakes cool.keep in a cool place in an airtight container for up to EBZT Cappuccino cake Cooking time 1SFQNJOT$PPLNJOT Skill level Easy Servings Cuts into 12 slices *GZPVhWFPČFSFEUPCBLFBUSFBUGPSBTUBMMPSZPVSMPDBMDPČFFNPSOJOHUIFOUIJTDBLFTUBMMDMBTTJDJTKVTU the thing CFBUFSTVOUJMQBMFBOEDSFBNZ"EEUIFĘPVSBOE FHHTJOPOFHPBOELFFQCFBUJOHVOUJMFWFOMZNJYFE 'PMEJOUIFXBMOVUT JGVTJOH BOEIBMGPGUIFDPČFF 4QPPOUIFNJYJOUPUIFQSFQBSFEUJOTBOECBLFGPS NJOTPSVOUJMHPMEFOBOEXFMMSJTFO -FBWFUIFDBLFTJOUIFJSUJOTGPSNJOTCFGPSFUVSOing onto a wire rack. If you’re making this cake to eat at home. Decorate with a dusting of cocoa powder or drinking chocolate. Sweeten the remaining coffee XJUIUIFFYUSBTVHBSBOETQSJOLMFUCTQPWFSUIF sponges. using a palette or cutlery knife. Tip the masDBSQPOFJOUPBMBSHFCPXMBOECFBUJOUIFTVHBSBOE SFNBJOJOHDPČFFVOUJMTNPPUIBOEDSFBNZ6TFBCPVU half of the frosting to sandwich the sponges together then. make the frosting. Leave to cool completely. it will keep DPWFSFEJOUIFGSJEHFGPSEBZT Chocolate fudge cake Ingredients HQBDLCVUUFS TPęFOFE HMJHIUTPęCSPXOTVHBSQMVTUCTQ HTFMGSBJTJOHĘPVS FHHT CFBUFO HXBMOVUT UPBTUFEBOEĕOFMZDIPQQFE BGPPEQSPDFTTPSJTFBTJFTU PQUJPOBM NMWFSZTUSPOHDPČFF NBEFGSFTIPSXJUIJOTUBOU DPPMFE For the frosting HUVCNBTDBSQPOF UCTQMJHIUTPęCSPXOTVHBS cocoa powder or drinking chocolate to decorate Method )FBUPWFOUP$GBO$HBT#VUUFSYDN TBOEXJDIUJOTBOEMJOFUIFCPUUPNTXJUIHSFBTFQSPPG QBQFS#FBUCVUUFSBOETVHBSUPHFUIFSXJUIFMFDUSJD Cooking time Prep:20 minsCook:1 hr Skill level Easy Servings Cuts into 12 :PVKVTUDBOhUCFBUBHPPEDIPDPMBUFDBLF BOEUIJT one is guaranteed to disappear as soon as you cut the first slice Ingredients . spread the rest of the frosting over the top of the cake.

Gently melt together JDJOHJOHSFEJFOUTJOBIFBUQSPPGCPXMTFUPWFSBQBO PGCBSFMZTJNNFSJOHXBUFS UIFODIJMMPSDPPMVOUJM TQSFBEBCMF To decorate. Drizzle the icing across the top of the DBLFBOEEFDPSBUFXJUICBOBOBDIJQT . then remove to a wire rack. Bake for 50-55 mins until a skewer comes out clean. #SJMMJBOUCBOBOBMPBG Cooking time Prep:15 minsCook:40 mins Skill level Easy Servings $VUTJOUPTMJDFT "DSPTTCFUXFFOCBOBOBCSFBEBOEBESJ[[MFUPQQFE sponge. then pour into the prepared tin. Cool in the tin for 10 mins. to decorate For the icing 100g plain chocolate HDBODPOEFOTFENJML HCVUUFS Method )FBUPWFOUP$$GBOHBT-JOFBYDN TRVBSFUJOXJUICBLJOHQBSDINFOU1VUUIFDIPDPMBUF  CVUUFSBOETVHBSJOUPBMBSHFQBOXJUINMIPU water and gently melt together. . this cake is great for using up overripe fruit Ingredients HCVUUFS TPęFOFE QMVTFYUSBGPSUIFUJO 140g caster sugar MBSHFFHHT CFBUFO HTFMGSBJTJOHĘPVS UTQCBLJOHQPXEFS WFSZSJQFCBOBOBT NBTIFE 50g icing sugar IBOEGVMESJFECBOBOBDIJQT GPSEFDPSBUJPO Method )FBUPWFOUP$$GBOHBT#VUUFSBMCMPBG UJOBOEMJOFUIFCBTFBOETJEFTXJUICBLJOHQBSDIment. carefully turn out the cooled cake and QFFMPČUIFCBLJOHQBSDINFOU4QSFBEUIFJDJOHPWFS the top and scatter with hundreds and thousands. $SFBNUIFCVUUFSBOETVHBSVOUJMMJHIUBOEĘVČZ  UIFOTMPXMZBEEUIFFHHTXJUIBMJUUMFĘPVS'PMEJO UIFSFNBJOJOHĘPVS CBLJOHQPXEFSBOECBOBOBT 1PVSJOUPUIFUJOBOECBLFGPSBCPVUNJOTVOUJMB skewer comes out clean. Sit the tin on a wire rack to cool. make the icing.HQMBJODIPDPMBUF CSPLFOJOUPDIVOLT VTFPOF with a low cocoa content .we used Waitrose plain #FMHJBODIPDPMBUF HCVUUFS HMJHIUCSPXONVTDPWBEPTVHBS 100ml soured cream FHHT CFBUFO HTFMGSBJTJOHĘPVS UCTQDPDPBQPXEFS hundreds and thousands. Set aside for 2 mins. UIFOTUJSJOUIFTPVSFEDSFBNGPMMPXFECZUIFFHHT 'JOBMMZ TUJSPSXIJTLJOUIFĘPVSBOEDPDPBVOUJM lump-free. UIFODVUUIFDBLFJOUPUSJBOHMFTPSĕOHFSTCFGPSFTFSWing. Meanwhile.JYUIFJDJOHTVHBSXJUIUTQXBUFSUPNBLFB runny icing.

Gluten-free lemon drizzle cake .BHB[JOFTVCTDSJQUJPOoJTTVFTGPSb Cooking time 1SFQNJOT$PPLNJOT*ODMVEJOHDPPLJOHQPUBUP Skill level Easy Servings 4FSWFT With a special surprise ingredient. this gluten free DBLFTUBZTCFBVUJGVMMZNPJTU5PFWFSZPOFTBNB[Fment it's mash potato! Ingredients HCVUUFS TPęFOFE 200g golden caster sugar 4 eggs HHSPVOEBMNPOET UPNBLFJUOVUGSFFTFFCFMPX 250g mashed potatoes [FTUMFNPOT UTQHMVUFOGSFFCBLJOHQPXEFS 4VQFSDPPLEPFT POF For the drizzle UCTQHSBOVMBUFETVHBS KVJDFMFNPO Method )FBUPWFOUP$GBO$HBT#VUUFSBOEMJOFB EFFQ DNSPVOEDBLFUJO#FBUUIFTVHBSBOECVUUFS UPHFUIFSVOUJMMJHIUBOEĘVČZ UIFOHSBEVBMMZBEEUIF FHH CFBUJOHBęFSFBDIBEEJUJPO'PMEJOUIFBMNPOET  DPMENBTIFEQPUBUP MFNPO[FTUBOECBLJOHQPXEFS 5JQJOUPUIFUJO MFWFMUIFUPQ UIFOCBLFGPS mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a .