Chris's Favorite Recipes

Chris’
Favourite
Recipes
Cookbook

By Chris Thrutney
2
Sections
1. Contents
2. Lunch/Snacks
3. Dinner
4. Bread
5. Cake
6. Cup Cakes
7. Tarts & Pies
8. Pudding
9. Biscuit
10. Savouries
11. Bits and Bobs
12. Cheese
13. Comfort Food

3
Contents Page
Lunch/Snacks ........................................................................................................ 9
Cheese Soufflé ............................................................................................................................................ 11
Chicken/Turkey Pasta ................................................................................................................................. 12
Chicken Wrap .............................................................................................................................................. 13
Crunchy cheese and ham melts .................................................................................................................. 14
Egg Rolls Recipe .......................................................................................................................................... 15
Ham / Egg Wrap .......................................................................................................................................... 16
Old English Summer Soup ........................................................................................................................... 17
Salmon Fishcakes ........................................................................................................................................ 18
Scallops – lemon garlic sauce ..................................................................................................................... 19
Thick Country Soup ..................................................................................................................................... 20
Tomato (roasted) Soup with Puree of Basil and Olive Croutons ................................................................ 21
Tuna Wrap .................................................................................................................................................. 22
Dinner ................................................................................................................. 23
Chicken and Mushroom pudding ................................................................................................................ 25
Chicken Fettucine Carbonara ...................................................................................................................... 27
Chicken (Fish) Pie ........................................................................................................................................ 28
Coconut crusted chicken ............................................................................................................................ 29
Goulash ....................................................................................................................................................... 30
Haddock and monkfish soup ...................................................................................................................... 31
Lasagne ....................................................................................................................................................... 32
Pork Pie ....................................................................................................................................................... 33
Pork Terrine with Pickled Onions ................................................................................................................ 34
Quiche Lorraine .......................................................................................................................................... 35
Roast chicken stuffed with mozzarella and basil with fettucine carbonara ............................................... 36
Sausage Cassoulet ....................................................................................................................................... 37
Slow Cooked Beef Chilli with Chorizo ......................................................................................................... 38
Smokey Pulled Pork .................................................................................................................................... 39
Spaghetti carbonara ................................................................................................................................... 40
Spanish Pot-Roast Chicken ......................................................................................................................... 41
Terry’s alternative Cornish pasty ................................................................................................................ 42
Bread .................................................................................................................. 43
Bagels - blueberry and white chocolate ..................................................................................................... 45
Bagels - cranberry and orange .................................................................................................................... 46
Brioche savoury couronne .......................................................................................................................... 47
Ciabatta ....................................................................................................................................................... 48
Croissant / maple and pecan filling ............................................................................................................ 49
Crumpets .................................................................................................................................................... 50
Danish pastry with sweet or savoury fillings .............................................................................................. 51
English muffins ............................................................................................................................................ 53
Focaccia ...................................................................................................................................................... 54
Garlic bread ................................................................................................................................................ 55
Lemon and orange Sicilian sweet bread ..................................................................................................... 56
Naan bread ................................................................................................................................................. 57
Pizza base .................................................................................................................................................... 58
Rye bread .................................................................................................................................................... 59
Rye bread .................................................................................................................................................... 60
Soda bread .................................................................................................................................................. 61
St. Martin's Day Croissants ......................................................................................................................... 62
White bread ................................................................................................................................................ 63
4
Cake .................................................................................................................... 65
After dinner mint chocolate cake ............................................................................................................... 67
Arctic roll ..................................................................................................................................................... 68
Butter Cake ................................................................................................................................................. 69
Carrot cake .................................................................................................................................................. 70
Charlotte Royale ......................................................................................................................................... 71
Cheesecake Coulis ...................................................................................................................................... 73
Cheesecake Jelly ......................................................................................................................................... 74
Chocolate and hazelnut torte ..................................................................................................................... 75
Chocolate olive oil cake .............................................................................................................................. 76
Chocolate Chiffon Sponge .......................................................................................................................... 77
Chocolate fudge cake ................................................................................................................................. 79
Chocolate mousse cake .............................................................................................................................. 80
Chocolate marshmallow teacakes .............................................................................................................. 81
Chocolate orange cake ............................................................................................................................... 83
Chocolate log .............................................................................................................................................. 84
Chocolate Caramel Pecan Yule log ............................................................................................................. 85
Chocolate torte ........................................................................................................................................... 87
Dutch apple cake ........................................................................................................................................ 88
Eccels cake .................................................................................................................................................. 89
Eccles cakes (Paul Hollywood) .................................................................................................................... 90
Fraisier cake ................................................................................................................................................ 91
Hazelnut meringue cake ............................................................................................................................. 93
Lardy cake ................................................................................................................................................... 94
Lemongrass coconut cake ........................................................................................................................... 95
Magic custard cake ..................................................................................................................................... 96
Maple pecan cake ....................................................................................................................................... 97
Orange spiced cake with orange mascarpone icing .................................................................................... 98
Opera cake .................................................................................................................................................. 99
Peanut butter and white chocolate blondies ........................................................................................... 101
Piggy cake ................................................................................................................................................. 102
Pistachio cake ........................................................................................................................................... 103
Swedish apple cake ................................................................................................................................... 104
Upside down peach cake .......................................................................................................................... 105
Union Jack battenberg .............................................................................................................................. 106
Vanilla wedding cake ................................................................................................................................ 107
White chocolate cake ............................................................................................................................... 109
White chocolate lava cake ........................................................................................................................ 110
Cup Cakes ........................................................................................................... 111
Cake in a mug ............................................................................................................................................ 113
30 Day muffins .......................................................................................................................................... 114
Banana and peanut butter muffins ........................................................................................................... 115
Blueberry muffins ..................................................................................................................................... 116
Blueberry Muffins (makes 12) .................................................................................................................. 117
Blueberry muffins ..................................................................................................................................... 118
Chocolate orange cupcakes ...................................................................................................................... 119
Chocolate and pecan muffins with maple glaze ....................................................................................... 120
Coffee cups ............................................................................................................................................... 121
Fondant fancies ........................................................................................................................................ 122
Lemon cupcakes (makes 12) .................................................................................................................. 123
Jam cup tart .............................................................................................................................................. 124
Strawberry cupcakes ................................................................................................................................ 125
Toffee apples ............................................................................................................................................ 126
5
Tarts & Pies ........................................................................................................ 127
Banoffee pie .............................................................................................................................................. 129
Chocolate fondant tart ............................................................................................................................. 130
Chocolate, hazelnut and caramel tart ...................................................................................................... 131
Coconut macaroon tart ............................................................................................................................. 132
Egg custard tart ......................................................................................................................................... 133
Gypsy tart ................................................................................................................................................. 134
Snickers Pie ............................................................................................................................................... 135
Tarte au citron .......................................................................................................................................... 136
Pudding .............................................................................................................. 137
Apple crumble .......................................................................................................................................... 139
Apricot couronne ...................................................................................................................................... 140
Brioche with Praline (Brioche aux pralines) .............................................................................................. 141
Cheesecake doughnuts ............................................................................................................................. 142
Chelsea buns ............................................................................................................................................. 143
Chocolate Blancmange with Cappuccino Sauce ....................................................................................... 144
Chocolate orange sponge ......................................................................................................................... 145
Chocolate eclairs ....................................................................................................................................... 146
Chocolate melting pudding ....................................................................................................................... 147
Christmas pudding with brandy butter ..................................................................................................... 148
Cinnamon pecan buns .............................................................................................................................. 149
Crème Brûlée ............................................................................................................................................ 150
Crème Brûlée Chocolate ........................................................................................................................... 151
Crème caramel .......................................................................................................................................... 152
Cronut ....................................................................................................................................................... 153
Custard Tart .............................................................................................................................................. 154
Custard slice .............................................................................................................................................. 155
Hot cross buns .......................................................................................................................................... 157
Hot cross buns (PH) .................................................................................................................................. 158
Iced fingers ............................................................................................................................................... 159
Jam roly-poly ............................................................................................................................................ 160
Lemon roly-poly ........................................................................................................................................ 161
Mint chocolate soufflé .............................................................................................................................. 162
Panna cotta with blueberry and buttermilk ............................................................................................. 163
Panettone ................................................................................................................................................. 164
Rice Pudding ............................................................................................................................................. 165
Rum babas ................................................................................................................................................ 166
Scones – drop (Scotch pancakes) .............................................................................................................. 167
Scones - sweet .......................................................................................................................................... 168
Soufflé ....................................................................................................................................................... 169
Spotted dick with a kick of stem ginger .................................................................................................... 171
Sticky toffee pudding ................................................................................................................................ 172
Tiramisu .................................................................................................................................................... 173
Toffee apple and pecan pudding .............................................................................................................. 174
Biscuit ................................................................................................................ 175
Baklava ...................................................................................................................................................... 177
Brownie in a cup 1 .................................................................................................................................... 178
Brownie in a cup 2 .................................................................................................................................... 179
Cheesecake brownies ............................................................................................................................... 180
Chocolate tiffin ......................................................................................................................................... 181
Creme egg brownies ................................................................................................................................. 182
Cookie – basic ........................................................................................................................................... 183
Cookie – 1 minute microwave .................................................................................................................. 184
6
Cookie w/choc chips ................................................................................................................................. 185
Cookie w/choc chips ................................................................................................................................. 186
Cookie – big, fat and chewy ...................................................................................................................... 187
Cookie – shortbread ................................................................................................................................. 188
Cookies w/chocolate chip (Heston Blumenthal) ....................................................................................... 189
Digestive Biscuits ...................................................................................................................................... 190
Gingerbread house and people ................................................................................................................ 191
Ginger nut biscuit ..................................................................................................................................... 193
Hob Nob .................................................................................................................................................... 194
Honeycomb crunchies .............................................................................................................................. 195
Jaffa cakes ................................................................................................................................................. 196
Macaroons (almond) - multiple flavours .................................................................................................. 197
Macaroons (almond) ................................................................................................................................ 199
Macaroons (coconut) ................................................................................................................................ 200
Millionaire's shortbread ........................................................................................................................... 201
Peanut butter cookies ............................................................................................................................... 202
Protein bars .............................................................................................................................................. 203
Rice krispie house ..................................................................................................................................... 204
Shortbread ................................................................................................................................................ 205
Viennese whirl biscuits ............................................................................................................................. 206
Savouries ........................................................................................................... 207
Cheese Scones .......................................................................................................................................... 209
Sausage rolls ............................................................................................................................................. 210
Bits and bobs ...................................................................................................... 211
Buttercream .............................................................................................................................................. 213
Buttercream mint meringue ..................................................................................................................... 214
Chocolate lace collars ............................................................................................................................... 215
Crème Patisserie ....................................................................................................................................... 216
Cooking Temperatures for Beef ................................................................................................................ 217
Cooking times and ingredients for different sized sponge cakes ............................................................. 218
Custard ...................................................................................................................................................... 219
Flour tortillas ............................................................................................................................................. 220
Fudge - vanilla ........................................................................................................................................... 221
Italian meringue / buttercream ................................................................................................................ 222
Jam ............................................................................................................................................................ 223
Lemon curd (crème au citron) recipe ....................................................................................................... 224
Marshmallow (Rachel Allen) ..................................................................................................................... 225
Marshmallow (me) ................................................................................................................................... 226
Peanut butter fudge ................................................................................................................................. 227
Pizza Sauce ................................................................................................................................................ 228
Plaited Loaves ........................................................................................................................................... 229
Rough puff pastry (cheating method) ....................................................................................................... 230
Shortcrust pastry ...................................................................................................................................... 231
Sun-dried Tomato Cream sauce ............................................................................................................... 232
Toffee ........................................................................................................................................................ 233
White chocolate ganache ......................................................................................................................... 234
Cheese ............................................................................................................... 235
Home made mozzarella ............................................................................................................................ 237
Home-made Cheddar cheese ................................................................................................................... 238
Comfort Food ..................................................................................................... 239
Bolognese ravioli ....................................................................................................................................... 241
Chicken shawarma .................................................................................................................................... 242
Chicken tikka masala ................................................................................................................................. 243
7
Chocolate celebration cake ...................................................................................................................... 245
Chocolate meringue cake ......................................................................................................................... 246
Chocolate mousse cake ............................................................................................................................ 247
Chocolate orange tart ............................................................................................................................... 249
Chocolate truffle cake ............................................................................................................................... 250
Dobos torte ............................................................................................................................................... 251
Hummingbird cake .................................................................................................................................... 253
Insanity burger .......................................................................................................................................... 254
Kouign amann ........................................................................................................................................... 255
Lobster mac 'n' cheese ............................................................................................................................. 256
Marshmallow pavlova ............................................................................................................................... 257
Meringue roulade ..................................................................................................................................... 259
Prinsesstårta (Very creamy cake) ............................................................................................................. 260
Royal Pasta Dough .................................................................................................................................... 262
Salted Caramel Cupcakes .......................................................................................................................... 263
Scottish shortbread .................................................................................................................................. 264
Tealoaf ...................................................................................................................................................... 265
Triple chocolate cookies ........................................................................................................................... 266
8
Lunch/Snacks
10
Cheese Soufflé

For 2 persons (1 cup, 240ml, for each)

Ingredients
2 tablespoons unsalted butter (30g)
3 tablespoons all-purpose flour (20g)
¾ cup whole milk, at room temperature (180ml)
2 oz cheese of your choice (60g)
Salt, pepper, and/or nutmeg for seasoning
2 eggs
Extra butter for brushing the baking dishes

For fondue sauce (optional):
¼ cup heavy cream (60ml)
2 oz cheese of your choice (60g)

Method
1. First, brush the baking dishes with softened unsalted butter. Brush from bottom upwards. This will
make the soufflé to rise evenly. Set aside.
2. Over medium heat, add 2 tablespoons of unsalted butter in the sauce pan and melt it. Add in 3
tablespoons of all-purpose flour and cook for 1 minute stirring with a wooden spoon. This is white
roux.
3. Remove the pan from the heat, add ¾ cup of whole milk at room temperature, and stir until
smooth. Back to the heat stir constantly until it comes to a boil. The sauce should form ribbons.
This is béchamel sauce. Remove from the heat.
4. Add in 2 oz of cheese of your choice: Parmesan, cheddar, Gruyères, etc. Today I used grated
Emmental cheese. And stir until cheese is melt and homogenously combined. And don’t forget to
season with salt and freshly ground pepper. This is Mornay sauce. And let cool. –
5. Now separate 2 eggs. Beat the egg whites until peaks form.
6. And add the egg yolks into the now cooled Mornay sauce: one by one stirring until homogeneously
mixed. Now add a whiskful of egg whites into the Mornay sauce and whisk to combine. Then pour
all Mornay sauce into egg whites and fold until combined.
7. Spoon the mixture into the prepared dishes.
8. Bake in the oven preheated to 360 degrees F. (180 C.) for about 35 minutes, or until well risen.

11
Chicken/Turkey Pasta

Whole grain mustard
Dijon mustard cornflour yogurt
crème fraiche
Herbs
Food colour Pasta (small pieces)
Sweetcorn
Diced pepper
Mayonnaise Whole grain mustard Honey
Dijon mustard cornflour
garlic salt pepper yogurt
crème fraiche
Herbs
Vinegar
12
Chicken Wrap

One wrap
One chicken breast cubed
Mayonnaise Cayenne pepper Mustard Sweetcorn Lettuce
Onion

13
Crunchy cheese and ham melts

Ingredients
115 g butter
215 g plain flour
450 ml milk
2 egg yolks
125 g block mozzarella, grated
100 g gruyère cheese, grated
100 g cooked ham, very finely chopped
1 tbsp snipped chives
1 egg
100 g very fine, dry breadcrumbs
sunflower oil, for deep-frying
tomato relishes, to serve

Method
1. Make a roux by melting the butter in a small saucepan on a low-medium heat then adding 115g of
the flour. Cook for 2 minutes, stirring regularly, then leave to cool.
2. Pour the milk into a saucepan, bring to the boil, then reduce to a simmer. Whisk in the roux, a little
at a time, until it is well blended. Simmer until the mixture thickens and forms a smooth white
sauce.
3. Remove the sauce from the heat and allow to cool a little. Stir in the egg yolks, both cheeses, the
ham and chives and allow to cool completely, when the mixture will become putty-like.
4. To prepare the coating, put the remaining 100g flour on a plate or in a bowl and season with sea
salt and freshly ground black pepper. Beat the egg in a separate bowl and put the breadcrumbs on
another plate or in a bowl.
5. Mould the cooled sauce into about 30 sausage shapes or round balls. Toss each one in flour, dip in
the egg, then roll in the breadcrumbs to coat.
6. Fill a deep-fat fryer with sunflower oil and heat to 170C. (If the oil is any hotter, the filling tends to
leak out.) The cheese balls can also be shallow-fried: pour the oil into a deep, medium saucepan to
a depth of 2cm and heat to 170C, checking the temperature with a thermometer (see Cook’s Tips).
When the oil is at the right temperature, deep-fry the cheese balls in small batches for about 8
minutes, turning them a few times in the oil until rich golden in colour. Drain on kitchen paper.
7. Serve immediately, with tomato relish

14
Egg Rolls Recipe

Ingredients
3 eggs
1 tablespoon milk
1 tablespoon carrot, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon Spring onion, finely chopped
Salt and freshly ground pepper for seasoning

Directions
1. First, crack the eggs into a mixing bowl and add in milk and salt. I am adding about ½ teaspoon of
salt. Whisk until combined. Then pass through a fine sieve to remove chalaza. Chalaza is known to
contain cholesterol and it’s frequently removed for finer texture of dish.
2. And add in carrot, onion, spring onion, and pepper and stir until combined.
3. Lightly grease a frying pan with vegetable oil, today I am using a spray oil and a 10 inch pan. It’s a
small egg roll. And heat the frying pan. Then pour in 1/2 egg mixture and cook it over low heat until
half done.
4. Roll omelet half way up to the middle. And if there is not enough oil, lightly grease the pan each
time you roll up. And add in ¼ egg mixture to the side of unrolled omelet. And cook until half done.
And roll again half way up and move the egg roll to the center of the pan. And add in the remaining
egg mixture and cook until half done. And finally roll all the way up.
5. Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting.
6. Now slice into bite-size pieces. And serve.

15
Ham / Egg Wrap

One wrap
2 hard boiled eggs
Mayonniase Onion Sweetcorn
4 slices of ham

16
Old English Summer Soup

Ingredients
12 oz (350 g) potatoes, peeled and finely diced
4 or 5 spring onions, finely chopped (including the green parts)
1 small, round lettuce, washed, patted dry and shredded
½ medium cucumber, chopped (no need to peel)
3 oz (75 g) butter
1½ pints (850 ml) chicken or vegetable stock
snipped fresh chives, to garnish
salt and freshly milled black pepper

Method
1. First of all, in a medium saucepan, melt the butter gently, then add the potatoes, spring onions,
lettuce and cucumber. Stir everything round in the butter then, keeping the heat very low, put a lid
on and let everything sweat for 10 minutes.
2. Now pour in the stock, stir, add some salt and freshly milled black pepper and bring to the boil.
3. Then reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes.
4. Leave the soup to cool a little, then puree the whole lot in a blender. If you need to do this in two
batches, it is helpful to have a bowl to hand to put the first batch in.
5. Finally, check the seasoning, gently re-heat the soup and serve it with the freshly snipped chives
stirred in at the last moment or sprinkle a few into each bowl.

17
Salmon Fishcakes

Ingredients
4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger, grated
1 tsp soy sauce
1 bunch coriander, half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve

Method

1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until
roughly minced.
2. Tip out the mix and shape into 4 burgers.
3. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until
crisp and cooked through.

18
Scallops – lemon garlic sauce

Ingredients
3/4 cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice

Directions

1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until
fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue
cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over
scallops to serve.

19
Thick Country Soup

Ingredients
8 oz (225 g) dried haricot beans
2 tablespoons oil
1 onion, peeled and chopped
2 cloves garlic, crushed
2 sticks celery, chopped
2 carrots, scraped and chopped
4 oz (110 g) streaky bacon, rinded and chopped
2 leeks, cleaned thoroughly, trimmed, halved lengthways and sliced into ¼ inch (5 mm) rings
3 courgettes, unpeeled but trimmed each end and chopped
½ small head Savoy cabbage, shredded
2 teaspoons dried basil
4 tablespoons tomato puree
4 oz (110 g) long-grain rice
salt and freshly ground black pepper

Method
1. First, put the beans into a saucepan with 3 pints (1.7 litres) of cold water, bring to the boil and boil
for 2-3 minutes. Then turn the heat off, put a lid on and leave on one side for about an hour, to
soak.
2. Towards the end of that time, heat the oil in a large pan and gently fry the onion, garlic, celery,
carrots and bacon together for about 10-15 minutes.
3. Now return to the soaked beans and bring them back to the boil with the lid on and simmer for
about 30 minutes, or until the beans are tender. Then, using a draining spoon, scoop out about half
the beans and transfer them to an electric blender.
4. Measure and add a pint (570 ml) of their cooking water and blend until smooth; then pour this on
to the softened vegetables and add the remaining whole beans and their cooking water together
with the prepared leeks, courgettes, cabbage, basil and a further pint (570 ml) of water.
5. Bring it all to the boil, add the tomato puree and sprinkle in the rice.
6. Stir well, then cover and simmer very gently for 30 minutes.
7. Finally, taste and season well with salt and pepper.

20
Tomato (roasted) Soup with Puree of Basil and Olive Croutons

Ingredients
3 lb (1.35 kg) ripe, red, firm tomatoes
about 1 oz (25 g) fresh basil
3 fat cloves garlic, unpeeled
4 tablespoons extra virgin olive oil, plus extra for dipping
1 large potato, about 6 oz (175 g)
2 rounded teaspoons tomato purée
1 dessertspoon balsamic vinegar
salt and freshly milled black pepper

For the croutons:
3 oz (75 g) ciabatta, crusts removed, cut into small dice
1 tablespoon extra virgin olive oil
1 level tablespoon black olive paste

Method
1. Pre-heat the oven to gas mark 5, 375°F (190°C).
2. First of all, skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before
slipping the skins off.
3. Now, slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place
the garlic cloves on the tray as well, leaving their skins on. Then season everything with salt and
pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about
2 tablespoons in all.
4. Then finally top each one with a piece of basil leaf (dipping the leaf in oil first to give it a good
coating).Now pop the whole lot into the oven and roast for 1 hour or until the edges of the
tomatoes are slightly blackened. While the tomatoes are roasting, prepare the croutons by placing
the bread cubes in a bowl, with the oil and the olive paste, then toss them around to get a good
coating of both.
5. About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a
saucepan with some salt and 1 pint (570 ml) of boiling water. Add the tomato purée then simmer
for about 20 minutes. When the tomatoes are ready, remove them from the oven, but leave it
switched on.
6. Arrange the croutons on a small baking tray and put them in the oven to bake for about 8 minutes
using a timer. Now scrape the tomatoes and all their juices into a food processor, rescue the garlic
cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins.
7. Then add the contents of the potato saucepan and whiz everything to a thick purée, not too
smooth. If you want to, you can sieve the pips out, but I prefer to leave them in because I prefer
that texture. The soup is now ready for reheating – very gently. Just before serving the soup make
the basil purée. Strip the leaves into a mortar, sprinkle them with half a teaspoon of salt, then bash
the leaves down with the pestle. It takes a minute or two for the leaves to become a purée. Now
add the remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well.
8. To serve the soup, pour it into warm serving bowls and drizzle the basil purée on the surface, then
finally sprinkle on the croutons and serve with some ciabatta bread warmed through in the oven.

21
Tuna Wrap

One tin of tuna Mayonnaise Onion Sweetcorn
Lettuce
One wrap
22
Dinner
23

24
Chicken and Mushroom pudding

Suet pastry filled with tender chicken and mushroom in rich gravy

Ingredients
500g large mushrooms
500g/1lb 8¾oz chicken breast, cut into 2.5cm/1in cubes
2 sweet potatoes peeled and chopped into 2.5cm/1in cubes
3 tbsp plain flour
4-5 tbsp sunflower oil
1 medium onion, peeled, chopped
500ml/18fl oz good-quality chicken stock
1 tbsp tomato sauce

For the suet pastry
350g/12¼oz self-raising flour
175g/6¼oz shredded suet
½ tsp fine sea salt
butter, for greasing

Preparation method
1. Preheat the oven to 170ºC/350ºF/Gas 3.
2. Rinse the mushrooms and pat dry with kitchen paper. Cut the mushrooms, into roughly 1.5cm/¾in
pieces.
3. Place the cubes of chicken into a large, strong plastic bag and the mushroom pieces into another
bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground
black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated
in the seasoned flour.
4. Heat two tablespoons of the oil in a large non-stick frying pan and fry the chicken, in batches, over
a medium heat, adding extra oil as needed, until it’s well-browned all over. Remove from the frying
pan with a slotted spoon and transfer to a flameproof casserole dish.
5. Return the frying pan to the heat and repeat the process with the mushroom, frying on both sides
until well-browned. Remove from the frying pan with a slotted spoon and transfer to the casserole.
6. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a
low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole
with the chicken and mushroom.
7. Gently part boil the sweet potato for 5 minutes. Drain and add to the casserole dish.
8. Stir in the chicken stock and tomato purée.
9. Bring the chicken mixture to the boil. Remove three ladleful’s of the sauce for gravy and set aside in
a small pan to cool. When cooled, set it aside in the fridge for use as gravy.
10. Cover the casserole and transfer to the oven to cook for 1-1½ hours, or until the chicken is tender
(stir the mixture halfway through cooking).
11. Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick
enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and
leave to cool.
12. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well
combined.
13. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water.
Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough
lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside.
Roll out the remaining pastry into a rough 25cm/10in circle (the size of an average dinner plate). It
should be about 1cm/¼in thick.
25
14. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach
1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly.
15. Spoon the chicken and mushroom mixture into the pastry-lined pudding basin. Brush the rim of the
pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the
pudding dish and place it over the filling. Trim into place and press the edges together well to seal.
16. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for
expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both
covers tightly with string. Create a carrying handle by tying the excess string across the top of the
basin - this will help you lift the pudding out of the pan after it's cooked.
17. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add
enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-
fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½
hours, adding more water as necessary.
18. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water.
Let the pudding stand for five minutes.
19. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain
through a small sieve into a warmed jug.
20. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of
the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in
generous wedges with hot gravy.
26
Chicken Fettucine Carbonara

Roast chicken stuffed with mozzarella and basil with fettucine carbonara

Ingredients
1 skinless chicken breast
55g/2oz buffalo mozzarella, chopped handful fresh basil leaves, chopped
100ml/3½fl oz double cream
4 tbsp white wine
1 tbsp olive oil
85g/3oz fettucine pasta, cooked according to packet instructions and drained

Preparation method
1. Cover the chicken breast with cling film and flatten out to 5mm/¼in thick using a rolling pin or meat
mallet.
2. Remove the cling film, then place the mozzarella pieces and half of the basil along the middle of the
chicken.
3. Season generously with salt and freshly ground black pepper, then roll up to enclose the filling.
Wrap tightly in cling film, twisting the ends to seal.
4. Place the chicken roll into a pan of simmering water and poach for 8-10 minutes, or until just
cooked through.
5. Meanwhile, place the cream in a pan with the wine and simmer until reduced by one third. Season,
to taste, with salt and freshly ground black pepper and stir in the remaining basil.
6. Remove the chicken roll from the water and remove the cling film.
7. Heat the olive oil in a pan and add the poached chicken roll. Fry gently for 2-3 minutes, turning
regularly until golden-brown and completely cooked through. Remove from the heat and leave to
rest in a warm place.
8. Add the cooked pasta to the pan of cream mixture and stir to coat.
9. To serve, place the pasta on a warmed plate. Cut the chicken into slices and arrange on top of the
pasta.
27
Chicken (Fish) Pie

Ingredients
2-3 chicken breasts cubed
Oil for frying chicken
40g butter Onion Sweetcorn
½ pt milk
25g plain flour
Sliced mushroom
For the topping
450g potato boiled
4 tbsp milk
25g butter

Preparation method
1. Preheat the oven 200C/400F/Gas 6. Grease a shallow 2.5 litre/4½pint dish with butter. Cook the
chicken in some oil and leave to one side.
2. Melt the butter in a pan on a high heat and fry onion for few minutes. Lower the heat, cover and
leave to soften for 15 minutes.
3. Add the sliced mushroom with 10 minutes to go.
4. Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add
the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.
5. Season with salt and freshly ground black pepper, add the chicken and sweetcorn and cook for
couple of minutes, stirring continuously. Pour the mixture into the buttered dish and leave to cool..
6. For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back
into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add
salt and freshly ground black pepper to taste.
7. Spread the mash over the top of the sauce and chicken in the dish and score with a fork.
8. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.

28
Coconut crusted chicken

Ingredients
2 small chicken breasts
1 handful of fresh breadcrumbs
1 handful of desiccated coconut
½ tsp of cayenne pepper
2 eggs
dusting of plain flour
1 ripe papaya
2 salad tomatoes
4 spring onions, washed
juice of 1 lime
few sprigs of fresh coriander
a couple of sweet potatoes

Method
1. Preheat the oven to 200°C.
2. Cut the sweet potato into eights and rub in salt, pepper and oil, and then bake on a tray for 40
minutes.
3. Place the breadcrumbs, coconut and cayenne in one bowl and the flour in another.
4. Beat the eggs into a third bowl and place them all side by side.
5. Trim the chicken breast of any fat or sinew then season well with salt and pepper then cut into
chunky strips.
6. Dust the chicken strips in the flour, dunk in the egg wash and then roll in the coconut breadcrumbs
so that the entire bit of chicken is covered.
7. Line them on a non-stick baking tray and bung them into the oven to bake for 15-20 minutes.
8. Peel and deseed the papaya then slice into bite-sized pieces.
9. Slice the spring onions and add to a bowl with the papaya, juice of the lime and the ripped up
coriander leaves.
10. Quarter and remove the pulp from the tomato before slicing into strips to add to the salad.
11. Season the salad and serve with a few potato wedges and chunks of baked chicken.
29
Goulash

Ingredients
500g braising beef (blade or gravy), cut into 1cm dice
2 tbs. sweet smoked paprika
1 tbs. cayenne pepper
1 tsp. salt
1 tsp. freshly ground black pepper
¼ cup olive oil
2 red peppers
1 medium onions, finely diced
2 long red chillies, seeded and finely chopped
500ml litre beef stock
2 big squeezes tomato sauce
250g tomatoes, skinned, seeded and chopped into small pieces
2 cloves garlic
1 large potato, peeled and finely diced

Method
1. Roast peppers by brushing with olive oil let the skin really burn then transfer to a bowl cover with
cling film so it steams. When cool peel the skin off and roughly chop
2. Season meat with salt and pepper, 1 tsp sweet paprika, ½ tsp cayenne pepper Add the meat
casserole dish and brown with olive oil
3. Finely cut onion and add to the pot. Add 1tsp paprika and ½ tsp Cayenne Pepper
4. Add garlic cloves chopped up and deseeded red sweet chilies, roughly chopped
5. Add tomatoes and beef / chicken stock
6. Add tomato sauce, chopped peppers from earlier and potato
7. Leave to simmer for 30 minutes Finish off with freshly chopped parsley
30
Haddock and monkfish soup

Ingredients
1 tbsp olive oil
1 onion, finely chopped
Salt and freshly ground black pepper
1 sprig of thyme
3 garlic cloves, finely chopped
1 fennel bulb, trimmed and finely chopped
1 red chilli, deseeded and finely chopped
250ml dry white wine
2 x 400g cans chopped tomatoes
600ml hot light vegetable stock for the slow cooker (900ml for the traditional method) Pinch of saffron
threads
200g monkfish, cut into bite-sized pieces
200g haddock loin, cut into bite-sized pieces

Method
1. In the slow cooker
2. Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over a medium heat,
add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper and throw in the
thyme. Add the garlic and fennel, and cook gently for a further 5 minutes until the fennel begins to
soften.
3. Stir through the chilli and cook for 1 minute, then increase the heat, add the wine, and let it bubble
for a minute. Transfer everything to the hot slow cooker, tip in the tomatoes and stock, and stir
through the saffron. Cover with the lid and cook on auto/low for 8 hours or on high for 4 hours.
4. Use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend
until smooth and return to the hot slow cooker. Taste and season as needed, add the fish, put the
lid back on, and leave for about 10 minutes or until the fish is opaque and cooked through. Ladle
into warmed bowls and serve with white crusty bread. Garnish with chopped fennel fronds, if you
like.
31
Lasagne

Ingredients

For the ragu
2 tbsp olive oil
900g/2lb minced beef
2 onions, roughly chopped
4 sticks celery, diced (optional)
2 garlic cloves, crushed
2 level tbsp plain flour
150ml/¼ pint beef stock
1 tbsp redcurrant jelly (optional) or 1 tsp sugar
3 tbsp tomato purée
1 tbsp chopped thyme
2 x 400g/14oz can chopped tomatoes

For the white sauce
50g/2oz butter
50g/2oz plain flour
750ml/1¼ pints hot milk
2 tsp Dijon mustard
50g/2oz parmesan cheese, grated
salt and pepper

For the lasagne
10-12 sheets lasagne
75g/3oz mature cheddar cheese, grated

Preparation method
1. Preheat the oven to160C/325F/Gas 3.
2. For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all
over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the
pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and
bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
3. Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or
until the beef is tender.
4. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one
minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and
parmesan cheese and season well with salt and pepper.
5. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof
dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top.
Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put
another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce.
Sprinkle over the cheddar cheese.
6. Leave for six hours before cooking so that the pasta can start to soften.
7. Preheat the oven temperature to 200C/400F/Gas 6.
8. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling
around the edges and the pasta is soft.
32
Pork Pie

Ingredients

For the hot water crust pastry
200g/7oz plain flour
40g/1½oz strong white flour
50g/1¾oz unsalted butter, cut into cubes
100ml/3½fl oz water
1 tsp salt
60g/2¼oz lard

For the filling
6 quails' eggs
1 onion, very finely chopped
350g/12oz pork loin, finely chopped
100g/3½oz unsmoked streaky bacon, finely chopped
sea salt and freshly ground black pepper
1 free-range egg, beaten
1 chicken stock cube
150ml/5fl oz boiling water
2 leaves gelatine

Preparation method
1. Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tin
2. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles
breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.
3. Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a
floured work surface and work into a smooth ball (you must work quickly or the dough will become
too firm to handle).
4. Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each
circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside.
5. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold
water, peel carefully and set aside.
6. Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black
pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a
quail's egg in the centre and spoon over a little more filling.
7. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges
together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40
minutes.
8. When the pies are cooked, set them aside to cool for 10 minutes. Dissolve the stock cube in the
boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and
whisk into the warm chicken stock.
9. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie
is filled. Allow the pies to set in the fridge overnight.
33
Pork Terrine with Pickled Onions

Ingredients
1 kg pork neck or belie finely minced
400 gms chicken breast diced, 2 cm
200 gms thick cut Smokey bacon, cut into 1 cm dice
1 small onion, finely diced
1 tsp thyme fresh, chopped
1 tsp sage, chopped
¼ tsp allspice ground
2 tbsp Dijon mustard
3 bay leaves
1 tsp pepper
2 tsp salt
1 egg, beaten
20 rashers bacon
Handful of parsley, roughly chopped

Method
1. Melt butter in a small pan over medium heat. Add onion, garlic, thyme and pinch of salt and pepper
and sauté for five minutes or until onion softens.
2. In a large mixing bowl, combine pork mince, chicken and thick cut bacon. Add salt and pepper, all
spice, Dijon mustard, sage, parsley, egg, sherry and the cooked onion and garlic mixture. Mix well.
3. Line terrine mould with cling film. Lay bacon rashers all the way along the sides. Fill with mould
with stuffing, pushing it down as you go to remove any air bubbles. Take the ends of the bacon and
place them across the filling. Push the bay leaves into the top of the terrine and cover with lid.
Press the terrine over night to force out any remaining air bubbles.
4. Preheat oven to 150C and cook the terrine in a bain marie for 1 to 1 and half hours or until 72C
inside.
34
Quiche Lorraine

Ingredients

For the pastry
175g/6oz plain flour, plus extra for dusting salt
75g/2¾oz butter, plus extra for greasing

For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream salt
freshly ground black pepper
2 sprigs of fresh thyme

Preparation method
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter
until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come
together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well- buttered flan dish. Don't
cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and
then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the
beans and parchment and return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to 160C/325F/Gas 3.
6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the
bacon pieces until crisp and sprinkle over them over the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and
cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
9. Trim the pastry edges to get a perfect edge and then serve
35
Roast chicken stuffed with mozzarella and basil with fettucine carbonara

Ingredients
1 skinless chicken breast
55g/2oz buffalo mozzarella, chopped
handful fresh basil leaves, chopped
4 tbsp white wine
1 tbsp olive oil
85g/3oz fettucine pasta, cooked according to packet instructions and drained

Method
1. Cover the chicken breast with cling film and flatten out to 5mm/¼in thick using a rolling pin or meat
mallet.
2. Remove the cling film, then place the mozzarella pieces and half of the basil along the middle of the
chicken.
3. Season generously with salt and freshly ground black pepper, then roll up to enclose the filling.
Wrap tightly in cling film, twisting the ends to seal.
4. Place the chicken roll into a pan of simmering water and poach for 8-10 minutes, or until just
cooked through.
5. Meanwhile, place the cream in a pan with the wine and simmer until reduced by one third. Season,
to taste, with salt and freshly ground black pepper and stir in the remaining basil.
6. Remove the chicken roll from the water and remove the cling film.
7. Heat the olive oil in a pan and add the poached chicken roll. Fry gently for 2-3 minutes, turning
regularly until golden-brown and completely cooked through. Remove from the heat and leave to
rest in a warm place.
8. Add the cooked pasta to the pan of cream mixture and stir to coat.
9. To serve, place the pasta on a warmed plate. Cut the chicken into slices and arrange on top of the
pasta.
36
Sausage Cassoulet

Description:
‘A rich, hearty sausage and bean casserole topped with golden crunchy breadcrumbs’
Product: 24cm Round Red Casserole
Serves: 4-6 as a side dish

Ingredients:
Olive oil
8 sausages
25g unsalted butter
2 onions, peeled and finely chopped
2 tsp chopped fresh thyme
2 bay leaves
200g smoked bacon lardons
1 tbsp tomato puree
1 can cannellini beans, drained
400g tin chopped tomatoes
250ml chicken stock
Sea salt and black pepper
100g dry white breadcrumbs
2 tbsp finely chopped parsley

Method:
1. Preheat the oven to 200°C/400°F/gas mark 6. Heat a little olive oil in a large Pyrex cast iron
casserole. Add the sausages and fry for 5-6 minutes until golden brown all over. Remove from the
pan and set aside.
2. Add a little more oil to the pan with the butter then fry the onions for 8-10 minutes until softened
and caramelised. Add the garlic, thyme and bay leaves and fry for 2 minutes until fragrant. Add the
bacon lardons and fry for 5 minutes until golden.
3. Add the tomato puree, beans and stock and return the sausages to the pan. Bring to the boil then
simmer for 20 minutes until the sauce has thickened. Season to taste.
4. Mix the breadcrumbs and parsley together and sprinkle over the top. Transfer to the oven and bake
for 15 minutes until golden brown. Leave to cool for a few minutes before serving.
37
Slow Cooked Beef Chilli with Chorizo

Serves: 4-6

Ingredients:
Olive oil
125g chorizo, sliced
450g braising steak, cut into chunks
2 onions, sliced
2 red chillies, chopped
2 tsp ground cumin
1 tsp smoke paprika
1 tsp ground cinnamon
2 tbsp tomato puree
750ml hot beef stock or chicken stock
400g tin kidney beans, drained Small bunch coriander, chopped Sea salt and black pepper

Method:
1. Heat a little oil in a Pyrex cast iron casserole, add the chorizo and fry for 5 minutes until crisp.
Remove from the pan with a slotted spoon and set aside. Fry the beef in batches for 5 minutes until
golden brown then set aside with the chorizo.
2. Add the onions to the pan and fry for 5 minutes until soft. Add the garlic, chilli and spices and cook
for a further 2 minutes. Add the chopped tomatoes, tomato puree and stock and bring to a simmer.
Return the chorizo and beef to the pan and simmer gently for 1 ½ hours, stirring occasionally.
3. Add the beans and cook for a further 30 minutes. Season to taste and serve with steamed rice and
a sprinkle of coriander.
38
Smokey Pulled Pork

Description:
‘This is the perfect lazy Sunday dish; it only takes a few minutes to prepare then the pork is cooked slowly
in a rich smoky sauce until meltingly tender’

Ingredients:
3 onions, peeled and roughly chopped
3 cloves garlic, peeled
1 bramley apple, peeled, cored and chopped
1 tbsp smoked paprika
2 tsp chipotle chilli paste
1 tsp ground black pepper
200ml cider vinegar
200ml water
Pinch salt
1.8g pork shoulder, rind removed and excess fat trimmed

Method:
1. Preheat the oven to 160°C/325°F/gas mark 3. Combine all of the ingredients, except the pork, in a
food processor or liquidiser and blitz until smooth. Pour the mixture into a Pyrex cast iron casserole
and bring to the boil. Carefully lower the pork into the casserole and spoon some of the sauce over
the top. Cover with a lid and bring to the boil again. Transfer to the oven and cook for 4 hours,
basting the pork with the sauce occasionally.
2. Remove the pork from the sauce and leave to cool. When cool enough to handle, use two forks to
pull the meat into long shreds. Discard any excess fat.
3. Skim the sauce of any excess oil or fat, then return the shredded pork to the sauce and toss to coat.
Reheat gently then season to taste and serve with coleslaw and corn on the cob.
39
Spaghetti carbonara

Ingredients
225g/8oz dried spaghetti
1 tbsp olive oil
150g/5oz smoked pancetta, cubed
1 garlic clove
2 free-range eggs
150ml/5fl oz double cream
100g/3½oz pecorino or parmesan, grated salt and freshly ground black pepper
1 tbsp chopped fresh marjoram leaves or flatleaf parsley
handful rocket leaves, lightly dressed with olive oil and lemon juice, to serve

Preparation method
1. Boil the pasta in a large pan of boiling salted water according to packet instructions.
2. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat and fry the pancetta
and garlic for 2-3 minutes, until the pancetta is crisp and browned. Reduce the heat to low.
3. In a bowl, lightly beat the eggs with the cream and most of the grated cheese, reserving a little
cheese for the garnish. Season generously with freshly ground black pepper.
4. Drain the cooked spaghetti, reserving a few tablespoons of the cooking water.
5. Tip the spaghetti into the pan with the pancetta and pour in the cream and egg mixture. Mix well
over a very low heat, adding a little of the reserved pasta water to loosen the mixture if needed.
6. Divide the pasta between two serving bowls and sprinkle with the remaining cheese and the
chopped herbs. Serve immediately with the rocket salad on the side.
40
Spanish Pot-Roast Chicken

Description:
‘Pot-roasting a whole chicken is the best way to keep it beautifully moist. The smoked paprika and rich
tomato sauce add a warming Mediterranean flavour’
Serves: 4-6

Ingredients:
Olive oil
100g chorizo, sliced
2 onions, sliced
2 red peppers, deseeded and sliced
150ml chicken stock
1 tbsp tomato puree
400g small waxy potatoes, parboiled and drained
1.5 kg whole chicken
Sea salt
1 tbsp smoked paprika

Method:
1. Preheat the oven to 180°C/350°F/gas mark 4. Heat a little oil in a Pyrex cast iron casserole, add the
chorizo and fry for 5 minutes until crisp. Remove from the pan with a slotted spoon and set aside.
2. Add the onions to the pan and fry for 5 minutes until soft. Add the garlic and peppers and cook for
a further 2 minutes. Add the white wine, chopped tomatoes, tomato puree and potatoes and bring
to a simmer.
3. Rub with the chicken with a little olive oil then rub the smoked paprika and a good pinch of salt into
the skin. Lay the chicken on top of the sauce then cover with a lid and bring to a simmer. Cook in
the oven for 1 hour 15 minutes. To check that the chicken is cooked, insert a sharp knife into the
leg joint; the juices should run clear.
4. Remove the chicken from the sauce and leave to rest for 15 minutes before carving. Serve with the
sauce and potatoes.
41
Terry’s alternative Cornish pasty

An all-in-one meal that’s portable, filling and delicious.
Ingredients

For the pastry
500g/1lb 1oz strong bread flour
120g/4oz vegetable shortening or suet
1 tsp salt
25g/1oz margarine or butter
175ml/6fl oz cold water
1 free-range egg, beaten with a little salt (for glazing)

For the filling
350g/12oz Chicken breast
350g/12oz waxy potatoes
200g/7oz sweet potatoes
175g/6oz onions
knob of butter or margarine

Preparation method
1. Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all
of the water.
2. Use a spoon to gently combine the ingredients. Then use your hands to crush everything together,
bringing the ingredients together as a fairly dry dough.
3. Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface
because it’s a tight rather than sticky dough).
4. Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the
dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for
about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the
dough feels grainy, keep working it roughly until it’s smooth and glossy.
5. When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.
6. While the dough is resting, peel and cut the potatoes and onion into cubes about 1cm/½in square.
Cut the chicken into similar sized chunks. Put all four ingredients into a bowl and mix. Season well
with salt and some freshly ground black pepper. Put the filling to one side until the dough is ready.
7. Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not
greaseproof).
8. Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.
9. Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have
chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece
into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the
same size as a dinner plate).
10. Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the
other half clear. Put a knob of butter or margarine on top of the filling.
11. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to
make sure the filling is held inside – either by using a fork, or by making small twists along the
sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the
edge, fold the end corners underneath.
12. Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture.
Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden-brown. If
your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of
cooking time.
42
Bread
43

44
Bagels - blueberry and white chocolate

Ingredients

For the bagel dough
500g/1lb 2oz strong white flour, plus extra for dusting
1½ tsp salt
1 tbsp runny honey
1 tbsp olive oil (not extra virgin), plus extra for greasing
1 x 7g sachet instant yeast
240ml/9fl oz tepid water
1 medium free-range egg, beaten
75g/2¾oz dried blueberries

For the topping
oil, for greasing
1 free-range egg, lightly beaten, for glazing
100g/3½oz white chocolate, finely grated

Preparation method
1. For the bagel dough, place all the ingredients into a large mixing bowl and mix to a stiff dough. Turn
out onto the worktop and knead for 10 minutes, or until smooth and elastic (alternatively use an
electric mixer with a dough hook for five minutes).
2. Divide the dough into 12 equal portions, roll each piece into a neat ball, and place on a floured
chopping board. Cover with oiled cling film and set aside to prove for 25 minutes.
3. When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon
handle, stretching the hole with your fingers so it doesn’t reseal. Cover and set aside for 35 minutes
to prove a second time.
4. Preheat the oven to 230C/450F/Gas 8. Bring a large saucepan of water up to the boil and add the
bagels in batches (taking care not to overcrowd the pan) and poach for 1¼ minutes per side. Scoop
the bagels out with a slotted spoon and place on a cooling rack to dry slightly, then glaze with egg.
5. Line two large baking trays with parchment paper and grease with oil. Place the poached bagels
onto the lined baking sheets with plenty of room between them and bake in the preheated oven.
After 10 minutes, swap the trays round in the oven (so that the bagels that were at the top are now
at the bottom and vice versa) and bake for a further five minutes. Remove the bagels from the
oven and transfer to a cooling rack.
6. For the topping, place a heatproof bowl over a pan of simmering water and add half the chocolate.
Heat until the chocolate reaches 43C/110F (use an electric thermometer for this), continually
stirring with a spatula. Remove from the heat and sprinkle in a third of the reserved chocolate.
Return the bowl to the pan and allow the chocolate to melt for 30 seconds. Remove from the heat
and add another third of the remaining chocolate. Repeat until all the chocolate is used.
7. Spoon the melted chocolate into a piping bag with a very fine nozzle attached (alternatively snip a
tiny corner off a plastic food bag) and, using a fluid motion, zig-zag the chocolate over the bagels.
45
Bagels - cranberry and orange

Ingredients

600g/1lb 5oz strong white bread flour, plus extra for dusting
10g/¼oz fast-action yeast
3 tbsp golden caster sugar
1 tbsp mixed spice
310ml/½ pint warm water
3 tsp sea salt flakes
2 large oranges, zest only
2 tsp vegetable oil
75g/2½oz dried cranberries, chopped
50g/2oz candied orange peel, chopped
3 tbsp light brown sugar, for the poaching water
1 free-range egg, lightly beaten, for glazing
4-5 brown sugar cubes, lightly crushed

Preparation method
1. For the dough, preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large
baking sheets.
2. In a large clean bowl, mix the flour, yeast, golden caster sugar and mixed spice together. In a
separate bowl, mix the water, salt, orange zest and vegetable oil, then gradually incorporate this
mixture into the dry ingredients.
3. On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover
with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover
again and leave to prove for a further 10 minutes.
4. Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and
set aside to prove for 30 minutes.
5. Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea
towel and set aside to prove for 20 minutes.
6. Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your
fingers to gently stretch the dough.
7. To prepare the poaching water, fill two large pans with water, distribute the brown sugar between
them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift
them out with a slotted spoon, shake off any excess water and lay them on the prepared baking
trays.
8. Brush lightly with egg, sprinkle over the crushed sugar cubes and bake in the oven for 20-25
minutes until golden-brown.
46
Brioche savoury couronne

Take your time twisting this bread into shape. To make a sweet brioche add 50g sugar

Ingredients
500g/1lb 2oz strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
170ml/6fl oz warm full-fat milk
4 free-range eggs
250g/9oz unsalted butter, in small pieces, at room temperature
4 x 125g/4½oz balls buffalo mozzarella
8-10 slices prosciutto
½ handful fresh chopped basil
1 free-range egg, beaten pinch salt
handful grated parmesan

Preparation method
1. If you have a food mixer with a hook fitting, make the dough as follows: into the bowl put the flour,
salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece
by piece as you mix well for a further five minutes, until all the butter has been incorporated into
the dough. It’s important to add the butter very gradually.
2. Tip the dough onto cling film or into an oiled 1 litre/1¾pint plastic container with a lid – it needs
plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or
overnight in the fridge).
3. Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without
knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s
about 40-50cm/16-20in long. Have the long side facing you and tack down the edge close to you.
4. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them
all over the ham. Scatter the basil over the top.
5. Roll up the dough from the long side furthest from you, into a long sausage shape. Roll out the
down from the middle to the edge.
6. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips
side by side, with the filling showing on top.
7. Twist the two strips together, holding both ends of the dough and twisting your hands in opposite
directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the
ends together so that the dough becomes a ring – a ‘couronne’ or crown.
8. Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that
the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least
doubled in size.
9. Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven.
10. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with
grated parmesan.
11. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool
slightly.
12. Serve warm or cold.
47
Ciabatta

Ingredients
Ovenight preparation
250g/9oz Italian type '00' bread flour
190ml/7fl oz water
15g/½oz yeast

To finish the bread
250g/9oz Italian type '00' bread flour
10g/¼oz yeast
190ml/7fl oz water
12g/½oz salt

Preparation method
1. For the overnight preparation, mix the flour with the water in a large bowl and add the yeast.
Whisk for three minutes and leave to rise overnight (or at least eight hours).
2. To finish the bread, add the remaining flour and yeast to the bread mixture and mix well.
3. Gradually add the rest of the water to the bread mixture. When nearly all of the water has been
added, add the salt to the remaining water and mix together for a further five minutes, until a
sticky dough is formed.
4. Transfer the dough into a large oiled bowl and leave to rise for one hour.
5. Transfer the dough to a heavily floured work surface and leave to rest for a further 30 minutes.
7. Cut the dough into three strips and stretch them out to make long, flat ciabatta loaf shapes.
8. Place onto a baking sheet lined with baking paper and leave for ten minutes.
9. Transfer the dough to the oven to bake for 25 minutes, or until risen and golden-brown.
10. Remove from the oven and transfer to a wire rack to cool.

48
Croissant / maple and pecan filling

Ingredients
625g/1lb 5oz strong white flour, plus extra for rolling out
12g/½oz salt
75g/3oz sugar
20g/¾oz dried yeast
500g/1lb 2oz butter, chilled
8 sticks chocolate (optional)

Method
1. Place the flour, salt, sugar and yeast in a large mixing bowl. Using a wooden spoon, slowly mix in a
little water until the mixture forms into a pliable dough.
2. Place the dough on a floured surface and knead until it feels elastic.
3. Return the dough to the bowl, cover and chill in the refrigerator for an hour.
4. Return the chilled dough to your floured work surface and roll it into a rectangle, around
60x30cm/24x12in.
5. Roll out the chilled butter into a rectangle about 1cm/½in thick, around 30x40cm/12x16in.
6. Cover two thirds of the dough and fold the uncovered third over the butter and then fold the
bottom third over.
7. Wrap the dough in cling film and chill in the fridge for another hour.
8. Lightly flour the worktop and roll out the dough to a rectangle, around 60x30cm/24x12in. Repeat
the folding process, folding the long sides into the middle, then return the dough to the fridge for a
further hour. Repeat this two more times, wrap the dough in cling film and chill overnight.
9. Using a rolling pin, roll out the rested dough to 3mm/1/8in thick.
10. Either use a croissant cutter to cut triangles or cut the rolled out dough into squares, each
20cm/8in square and cut each square diagonally, making two triangles.
11. Place the dough triangles on a lightly floured surface with the right angle away from you.
12. Roll the croissant towards the right angle point and curl the dough roll around into a traditional
crescent shape. If using chocolate, add the chocolate across the widest part of the triangle, before
rolling it up.
13. Place the shaped croissants on baking trays lined with baking parchment and leave to rise for 1½
hours and preheat the oven to 200C/425F/Gas 6.
14. Lightly egg-wash the croissants and bake for 10-15 minutes until golden brown.

Maple filling

100g pecan nuts, toasted and blended.
Add 90g of maple syrup, 40g sugar and 20g of cooled melted butter. Mix thoroughly to form a paste.
Cut pastry into 15cm x 10cm rectangles. Cut 5cm x 1cm strips on each side leaving 5cm x 10cm uncut in the
middle.
Spoon and flatten maple past into the uncut centre.
Fold and plait the cut edges over the middle – take two cut edges at a time and overlap.
49
Crumpets

Equipment: For this recipe you will need metal crumpet rings or chefs' rings.

Ingredients
175g/6oz strong white flour
2 x 7g sachets instant yeast
1 tsp caster sugar
350ml/12fl oz warm milk
150-200ml/5-7fl oz warm water
½ tsp bicarbonate of soda
1 tsp salt
sunflower oil for cooking

Preparation method
1. Weigh the flours in to a bowl. Add the yeast and stir through the flour.
2. Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you
have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the
holes in the crumpets.
3. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to
fall. You will see marks on the side of the bowl where the batter was before it dropped.
4. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾
of the water and keep adding it until you get a double cream consistency. Cover and rest for 20
minutes.
5. Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly
grease the griddle. Sit the rings on the griddle over a medium heat.
6. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and
the surface should be set. Carefully turn the crumpets in their rings and cook for a further three
minutes.
7. Serve immediately or leave to cool and then toast before eating with plenty of butter.
50
Danish pastry with sweet or savoury fillings

This recipe for Danish pastry can be used for a choice of fillings - savoury cheese and mushroom or sweet
apple and chocolate. The amount of pastry in this recipe makes enough for 20 mushroom pastries or 12
sweet ones.

Ingredients

For the Danish pastry dough
250g/9oz unsalted butter
500g/1lb 2oz strong white flour
7g salt
80g/3oz caster sugar (for both sweet and savoury)
10g fast action yeast
1 free-range egg, lightly whisked
260ml/9fl oz full fat milk

For the emmental, mushroom and onion pastry filling
olive oil
1 white onion, chopped
200g/7oz mushrooms, chopped
300g/10oz emmental, cut into thin slices, plus 100g/3½oz grated emmental
1 free-range egg, beaten, for egg wash

For the sweet apple and chocolate pastries
3 large free-range eggs, yolks only
50g/1¾oz golden caster sugar
1 tbsp cocoa powder
1 tbsp plain flour
150ml/5fl oz milk
½ tbsp calvados
50g/1¾oz dark chocolate (80% cocoa), broken into pieces
½ tsp vanilla extract
6-7 medium-sized dessert apples, peeled, cores removed and chopped
30g/1oz caster sugar
2 free-range eggs, beaten

Preparation method
1. Roll out the butter between two pieces of greaseproof paper into a rectangle about
15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours.
2. Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl
(making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of
the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl.
3. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be
stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm
and chill in the fridge for a couple of hours at least.
4. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in
rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the
centre, then fold over the covered top. You now have three layers of dough and two layers of
butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill
for 30 minutes.
51
5. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and
repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then
wrap the dough in clingfilm and leave it to rest overnight.
6. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the
onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they
are soft.
7. Remove from the heat and season with salt and pepper and allow to cool completely.
8. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in
half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a
little less than a centimetre thick.
9. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix
over the pastry and top with the thin slices of cheese.
10. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest
corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep
the pastry tight.
11. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges.
12. Repeat with the second piece of dough and the rest of the filling.
13. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays
lined with baking parchment.
14. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave
to rise for one hour.
15. Preheat a non-fan oven to 180C/350F/Gas 4
16. Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each
one.
17. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown.
18. Allow the pastries to cool a little on a wire rack then eat them warm.
19. For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together
in a bowl, then add the cocoa and flour, and whisk well.
20. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then
slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and
heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat
and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave
to cool covered with a disc of baking parchment to stop a skin forming.
21. To make the apple purée, heat the apples with a splash of water and the caster sugar for 10
minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple
mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.)
22. Put the apple purée into a bowl and allow to cool completely.
23. Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick
and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares.
24. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and
spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the
edges together firmly to seal.
25. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment.
Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours.
27. Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with
egg wash.
28. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack.
52
English muffins

Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of
hours proving time to get Paul Hollywood’s easy version ready to go on the griddle.
Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter.

Ingredients
300g/10½ oz strong white bread flour, plus extra for flouring
6g fast-action yeast
6g salt
15g/½oz sugar
15g/½oz softened butter, cut into small pieces
1 medium free-range egg (about 22g/¾oz), lightly beaten
170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)
oil, for greasing
15g/½oz semolina or polenta

Preparation method
1. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into
the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients
together to form a soft dough.
2. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until
soft, smooth and stretchy.
3. Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for
at least one hour to double in size.
4. Tip the dough out onto the work surface and roll out to about 1.5cm/¾in thick. Leave to stand on
the work surface for 15 minutes, to prevent the muffins from shrinking.
5. Dust two baking trays with half of the semolina or polenta.
6. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced
apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of
the muffins.
7. Leave to prove for another 30 minutes.
8. Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the
muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the
other side.
53
Focaccia

This focaccia recipe is easy to make and easy to adapt. Try adding herbs such as rosemary or thyme, or
perhaps some chopped chilli.

Ingredients
500g/1lb 2oz strong white bread flour
2 tsp salt
2 sachets dried easy blend yeast
2 tbsp olive oil
400ml/14fl oz cold water olive oil, for drizzling
fine sea salt

Preparation method
1. Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir
with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five
minutes, gradually adding the remaining water.
2. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and
repeat the process for about five minutes.
3. Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the
dough to the bowl, cover and leave to rise until doubled in size.
4. Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into
two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove
for one hour.
5. Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then
bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or
warm
54
Garlic bread

This is superior garlic bread. The garlic is roasted until caramelised and then pressed into homemade bread
dough before baking. Serve toasted with mozzarella and with a simple coriander and tomato salad.

Ingredients
For the baguette
250g/9oz strong white flour, plus extra for dusting
5g/¼oz salt
5g/¼oz fast action dried yeast
30ml/1fl oz olive oil, plus extra for oiling
180ml/6fl oz water

For the garlic mixture
1 head of garlic
splash olive oil
pinch salt
pinch sugar
1 x 125g/4½oz buffalo mozzarella

Preparation method
1. For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a
dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
2. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough.
This should take about five minutes.
3. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
4. Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in
two.
5. Knock back the dough and stretch and fold, and then roll the dough into shape.
6. For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release
the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch
each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until
caramelised.
7. Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their
skins.
8. Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a
baguette shape.
9. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
10. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this
will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
11. Just before baking, slash the top of each baguette three times.
12. Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for
10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
13. Remove the baguettes from the oven and leave to cool.
14. Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and
bubbly.
55
Lemon and orange Sicilian sweet bread

Ingredients

For the dough
400g/14oz strong white flour
7g salt
40g/1½oz caster sugar
10g instant yeast
120ml/4fl oz milk
4 free-range eggs, lightly whisked
100g/3½oz softened unsalted butter, cut into small pieces, plus extra for greasing

For the citrus mixture
2 lemons, finely grated zest only
1 orange, finely grated zest only
100g/3½oz toasted flaked almonds
100g/3½oz mixed candied peel
100g/3½oz dried cranberries
½ lemon, juice only

For the paste
2 free-range egg whites
25g/1oz sugar
25g/1oz ground almonds

To bake
50g/1¾oz flaked almonds
caster sugar, to sprinkle

Preparation method
1. To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer
fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed
for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the
dough ingredients together by hand and knead on a lightly floured surface until you get a soft,
elastic dough.
2. Tip the dough into a clean bowl, cover and leave to rise for one hour.
3. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried
cranberries and lemon juice.
4. Add the citrus mixture to the dough and use your hands to incorporate it into the dough.
5. Grease a 23cm/9in round deep spring-form cake tin.
6. Shape the dough into a ball and place it into the prepared tin.
7. Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has
reached the top of the sides of the tin.
8. Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20
minutes.
9. For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste.
10. After 20 minutes of baking, remove the bread from the oven and spread the paste over the top.
Sprinkle with flaked almonds and a little more sugar.
11. Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes.
If it is going to brown towards the end of baking then cover it loosely with foil.
12. Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin.
Remove from the tin and leave to cool completely on a wire rack.
56
Naan bread

Ingredients
For the dough
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing

For the topping
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve

Preparation method
1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix
together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together
the dough by working from the centre and incorporating the flour from the edges of the 'well', to
make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too
sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-
15 minutes. Form the dough into five balls.
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic.
5. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto
the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and
serve hot.

57
Pizza base

Ingredients
250g/9oz strong white flour, plus extra for flouring
5g/¼oz salt
30ml/1fl oz olive oil
5g/¼oz fast-action yeast
180ml/6fl oz water

Method
1. Mix the flour, salt, olive oil, yeast and water together in a bowl.
2. Turn the dough out onto an oiled work surface and knead for 5-10 minutes, or until the dough is
smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If
you can see the shadow of your fingers through the dough - the light should shine through the
dough like a window pane - without the dough tearing, it is ready to prove.
3. Shape the dough into a ball and tip into a bowl.
4. Cover with a damp tea towel and leave to rise for an hour.
5. Divide the mix into three balls. Roll out on a floured surface into circles. Place each circle on a flat
baking tray or a plastic chopping board dusted with semolina (so the pizza can be easily transferred
to the oven later).
6. Place a pizza stone or an upturned baking tray into the oven and heat the oven to 220C/425F/Gas 7
(in a non-fan oven).
7. For the topping, cover the bases with the onion slices and sprinkle on the crumbled gorgonzola. Lay
the ham and fig quarters on top and dust with the pecorino.
8. Drizzle over a little olive oil and a sprinkle of balsamic vinegar. Season with salt and freshly ground
black pepper.
9. When ready to bake, slide the pizza directly onto the hot pizza stone or baking tray and bake in the
oven for 8-10 minutes, or until the base is golden-brown and the topping is bubbling.

58
Rye bread

Ingredients
175ml full-fat milk
175ml water
2 tbsp dark soft brown sugar
1 x 7g sachet of fast-action dried yeast
250g rye flour
200g strong white flour, plus extra for dusting
1 tbsp fine sea salt
2 tsp caraway seeds
sunflower oil, for greasing

Preparation method
1. Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a
few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the
heat and pour the mixture into a bowl.
2. Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.
3. Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well
in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then
your hands to form a soft, spongy dough.
4. Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and
elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some
welly.
5. Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a
warm place for about 1½ hours or until it has doubled in size.
6. Put the dough on a floured work surface and knock it back with your knuckles, then knead for
another minute.
7. Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking
it underneath to make a neat shape.
8. Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a
sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes
until it has doubled in size once more.
9. Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or
until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes
before serving.
59
Rye bread

Ingredients
500g/1lb 2oz rye flour, plus extra for dusting
10g/⅓oz salt
10g/⅓oz instant yeast
20ml/¾fl oz black treacle (2tbsp soft brown sugar)
350ml/12fl oz cool water
olive oil, for kneading

Preparation method
1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the
other. Add the treacle and three-quarters of the water and turn the mixture round with your
fingers.
2. Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the
sides of the bowl. You may not need to add all the water, or you may need to add a little more –
you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and
keep going until the mixture forms a rough dough.
3. Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep
kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft
skin. You will find the dough feels different from conventional wheat flour dough – less smooth and
stretchy.
4. Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges
underneath until the top is smooth and tight. Generously dust the inside of a large, round proving
basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea
towel to protect the dough and prevent a skin forming on the top.
5. Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually,
but will take considerable longer than wheat-flour breads.
6. Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a
baking tray with parchment or silicone paper.
7. When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven
(this will create steam and help form a good crust).
8. When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a
pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife.
Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow.
9. Remove from the oven to cool and serve in slices.
60
Soda bread

Ingredients
250g/9oz plain wholemeal flour
250g/9oz plain white flour
1 tsp bicarbonate of soda
1 tsp salt
420ml/15fl oz buttermilk
extra flour for dusting

Preparation method
2. In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.
3. Add the buttermilk and mix until a sticky dough forms.
4. Lightly flour a work surface and tip the dough onto it.
5. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead.
6. Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep
cross dividing it into quarters. Dust the bread with flour.
7. Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200C/400F/Gas 6.
The loaf should be golden-brown.
8. Leave to cool on a wire rack. This is best eaten on the day of baking.
61
St. Martin's Day Croissants

Ingredients:

Dough:
1 packet dried instant yeast
1 cup lukewarm milk
1 tablespoon sugar
3 large egg yolks, beaten
1 cup icing sugar
4 ounces (1 stick) melted lukewarm butter
4 cups strong plain flour

Filling:
1 (12-ounce) can poppyseed filling
1 (12-ounce) can almond filling

Glaze:
3 cups icing sugar
2 tablespoons water, more or less
2 ounces toasted sliced almonds

Preparation:
1. In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon sugar until yeast has dissolved.
2. Add egg yolks, confectioners' sugar and butter to bowl and mix. Add flour and knead thoroughly
until dough is smooth and starts to blister, 8-10 minutes. Transfer to a greased bowl, cover and let
rise until doubled.
3. Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half
at a time, roll each into a 1/4-inch thick circle. Using a pizza wheel or nonserrated pastry cutter, cut
into 8 pie-shaped wedges.
4. Note: Instead of 16 individual crescents, you can make two large crescents.
5. In a medium bowl, thoroughly combine poppyseed and almond filings. Place 1 tablespoon filling at
the wide edge of the triangle and roll away from you. Place, point side down, on a parchment-lined
baking sheet forming into a crescent shape. Repeat with the remaining triangles. Repeat wth
remaining half of dough. Cover with plastic and let crescents rise until doubled.
6. Heat oven to 190C. Bake croissants about 20 minutes or until golden brown. Cool completely.
Combine confectioners' sugar and enough water to make a runny glaze. Frost crescents and
sprinkle with toasted sliced almonds. Great with hot tea or coffee.

62
White bread

Ingredients
500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing
40g/1½oz soft butter
12g/2 sachets fast-action dried yeast
2 tsp salt (10g of salt)
about 300ml/10¾fl oz tepid water (warm not cold – about body temperature)
a little olive or sunflower oil

Preparation method
1. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and
add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon
to combine.
2. Add half of the water and turn the mixture round with your fingers. Continue to add water a little
at a time, combining well, until all of the flour is picked up from the sides of the bowl. You may not
need all of the water, or you may need a little more – a dough that is well combined and soft, but
not sticky or soggy is needed. Mix with your fingers to ensure all ingredients are combined and use
the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
3. Use about a teaspoon of oil to lightly grease a clean work surface, turn out dough onto it
4. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees
and repeat. Do this several times until the dough is very lightly coated all over in olive oil.
5. Now use your hands to knead the dough: push the dough out in one direction with the heel of your
hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way
stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough
is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get
too sticky you can add a little flour to your hands.
6. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel
or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough
should double in size. This should take around one hour, but will vary depending on the
temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).
7. Line a baking tray with baking or silicone paper (not greaseproof).
8. Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be
bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly
to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up
again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.
9. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave
to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower
depending on how warm your kitchen is.
10. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the
bottom of the oven.
11. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently
rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the
loaf to create a diamond pattern.
12. Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty
roasting tray at the bottom of the oven just before you shut the door – this creates steam which
helps the loaf develop a crisp and shiny crust.
13. Bake the loaf for about 30 minutes.
14. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently
underneath – it should sound hollow. Turn onto a wire rack to cool.
63

64
Cake
65

66
After dinner mint chocolate cake

Ingredients

For the cake
125 g dark chocolate, in drops or broken into pieces
50 ml milk
150 g butter, softened, plus extra for greasing
150 g caster sugar
3 eggs
200 g plain flour, sifted
2 tsp baking powder
100 g after dinner mint, such as After Eight mints

For the icing
15 g mint leaves, finely chopped
250 g icing sugar, sifted
A few drops of green food colouring, optional
100 g butter, softened
1 tbsp lemon juice
A few drops of peppermint essence, optional

Method
1. Preheat the oven to 180C/160C fan/gas 4. If your 20cm square cake tin has a removable base,
butter the sides of the cake tin and line the base with a square of baking parchment, otherwise line
the base and sides of the tin.
2. Place the chocolate and milk in a heatproof bowl and set over a pan of simmering water. Leave just
until melted, stirring occasionally, then remove from the heat and set aside. Cream the butter until
soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and
fluffy.
3. Continuing to beat, pour in the melted chocolate, then add the eggs, one at time, beating
continuously. Add the flour, baking powder and mints and gently fold in just until mixed. You may
find that some of the mints sink to the bottom of the cake during cooking, but this won’t matter.
4. Tip the mixture into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into
the centre of the cake comes out with no batter sticking to it (although there may still be traces of
mint or chocolate).
5. Remove from the oven and allow to cool for 10 minutes in the tin before carefully removing the
cake and leaving on a wire rack to cool down completely.
6. For the icing: Place the chopped mint in a food processor with 2 tablespoons of the icing sugar and
the food colouring and whiz until combined. Alternatively, you could beat these ingredients
together in a bowl with a wooden spoon.
7. Add the butter, followed by the rest of the icing sugar and the lemon juice, including some mint
essence if you’d like to enhance the mint flavour. Whiz again until all the ingredients are combined
and the mixture is smooth. Use a palette knife to spread the icing over the top of the cake, then
decorate with the chocolate mint leaves.
67
Arctic roll

Ingredients
1 litre vanilla ice cream
100 g caster sugar, plus extra for dusting
4 eggs
100 g plain flour
1 tsp baking powder
200 g raspberry jam

Method
1. Remove the ice cream from the freezer and allow to soften for 10 minutes until mouldable but not
melting. If your kitchen is very warm, put the ice cream in the fridge and leave for about half an
hour instead.
2. Scoop the ice cream out in blobs to form a line on a large sheet of baking parchment and use the
paper to roll it into a sausage 23cm long and 5cm in diameter.
3. Roll up the ice cream in the paper, twist the ends of the baking parchment to close and quickly
return to the freezer, leaving it there to freeze until solid, for 30 minutes at least.
4. Meanwhile, preheat the oven to 180C/160C fan/gas 4, then butter the sides of a 23 x 30cm Swiss
roll tin and line the base with baking parchment.
5. Place the sugar and eggs in a large bowl or an electric food mixer and whisk together for several
minutes until light, thickened and tripled in size. Sift the flour and baking powder over the mixture,
then fold in just until combined.
6. Tip into the prepared tin and smooth the top using a spatula or palette knife, then bake for 10-14
minutes or until it is just springy to the touch in the centre. Remove from the oven and leave the tin
to cool down on a wire rack for 5 minutes.
7. Dust the sponge with caster sugar, then place a sheet of baking parchment slightly larger than the
tin on top of the sponge. Quickly but carefully, flip the sponge over onto the paper, remove the tin
and baking parchment from the base of the sponge and place on the wire rack to finish cooling.
8. To assemble the Arctic roll, lift the cooled sponge together with the baking parchment on to your
work surface and spread the raspberry jam all over the sponge.
9. Take the ice-cream cylinder from the freezer and unwrap the paper from around it, then place on
the sponge, aligning with the short edge 2cm from the end.
10. Carefully roll up the ice cream in the sponge. Dust with more caster sugar and cut into slices to
serve.
68
Butter Cake

Ingredients
1 egg yolk, for the glaze
225 g caster sugar
6 egg yolks

Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides of a 25cm cake tin and line the base
with a disc of baking parchment.
2. Whisk together the egg yolk with 2 teaspoons of water for the glaze and set aside. Either in a large
bowl using a wooden spoon or in an electric food mixer using the paddle beater, mix together the
flour and sugar, then add the butter and egg yolks and beat together until the mixture resembles a
stiff dough.
3. Press into the prepared tin, and flatten with a spatula. Brush with the glaze, then decorate by
drawing a fork across the cake in a criss-cross pattern of lines, each set of lines roughly 5cm apart in
a sort of chequerboard design, following the traditional style for the cake.
4. Bake for 30 minutes, or until it is a deep golden colour and a skewer inserted into the centre of the
cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes, then
loosen the edges using a small, sharp knife and carefully remove the cake from the tin before
placing on a wire rack to cool down completely.

69
Carrot cake

Ingredients

For the carrot cake
140 ml vegetable oil, plus extra for greasing
3 eggs
200 g light brown sugar
300 g grated carrots, (grated weight)
100 g raisins
75 g pecans or walnuts, chopped (optional)
180 g self-raising flour
1 pinches salt
1/2 tsp bicarbonate of soda
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice

For the orange cream cheese icing
250 g cream cheese, chilled
50 g butter, at room temperature
1 tsp vanilla extract
1 orange, zest only

OR

175g icing sugar
1 ½ - 2 tsp orange juice

Method
1. Preheat the oven to 150C/gas 2. Oil and line a 13 x 23cm loaf tin with greaseproof paper.
2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot,
raisins and chopped nuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal
spoon until well combined.
4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15
minutes, or until until a skewer inserted into the middle comes out clean.
5. Remove from the oven and allow the cake to cool in the tin for about five minutes before
removing. Cool completely on a wire rack before serving.
6. For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the
vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick.
Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of
hot water if the icing is hard to spread out. Cut into slices to serve.
7. OR mix icing sugar and orange juice together and drizzle over the cake.

70
Charlotte Royale

Ingredients

For the jam
400g/14oz strawberries, hulled and roughly chopped
500g/1lb 2oz jam sugar
knob of butter

For the sponge rolls
6 large free-range eggs
150g/5½oz caster sugar, plus extra for sprinkling
150g/5½oz self-raising flour

For the bavarois
9 leaves gelatine
550g/1lb 4oz raspberries
2 tbsp raspberry liqueur
600ml/20fl oz full-fat milk
8 free-range egg yolks
100g/3½oz small strawberries

To decorate
1 tbsp arrowroot

Method
1. For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the
sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or
until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from
the heat and stir in the knob of butter. Transfer to a large bowl and leave to set.
2. For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x
23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large
bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour
into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a
gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the
corners.
3. Bake in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin
to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking
parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar.
4. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the
sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right
through.
5. Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set
aside.
6. For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the
bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds.
Stir the raspberry liqueur into the purée and set aside.
7. Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster
sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the
gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the
pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard
71
and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to
cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes.
8. Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte
royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl.
Pack the slices closely together so that no filling can seep through, reserving enough slices to cover
the top (which will become the base).
9. In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir
into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small
strawberries and spoon into the lined bowl.
10. Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set.
11. Turn out the Charlotte royale onto a cooling rack.
12. To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve
the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil,
remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze.
72
Cheesecake Coulis

7" pan

Base - chill for hour
250g biscuits
100g cooled melted butter

Filling (mixer) chill overnight
250g drained marsarpone
50g icing sugar
300ml Creme fraiche
300g cooled melted white chocolate
When chilled loosen from edges using palette knife warmed in boiling water

Coulis - cooked in saucepan until sugar dissolved and juice has come from fruit, blended then sieved and
cooled
200g blackberrys/raspberries/black currants
100g sugar
Squeeze lemon juice
1 tbsp water
73
Cheesecake Jelly

7" springform tin and cover bottom of tin with foil or grease proof paper

Base - chill for hour
250g biscuits
100g cooled melted butter (use more butter if necessary)

Filling (mixer) chill overnight
250g drained marsarpone
50g icing sugar
300ml Creme fraiche
300g cooled melted white chocolate

Topping
Fruits placed on cheesecake, pour cooled jelly mixture carefully over fruit and chill overnight
When chilled loosen cheesecake from edges of tin using palette knife warmed in boiling water
74
Chocolate and hazelnut torte

Ingredients
200g/7oz dark chocolate, chopped
110g/4oz unsalted butter, diced
90g/3oz ground hazelnuts
60g/2oz self-raising flour
3 tbsp orange liqueur pinch salt

For the chocolate glaze
100g/3½oz dark chocolate (70% cocoa solids), chopped
60g/2oz unsalted butter, diced
1 tbsp orange liqueur (optional)
10-12 whole toasted hazelnuts, to decorate

Preparation method
1. Preheat the oven to 190C/375F/Gas 5. Prepare a 23cm/9in cake tin by lining it with non-stick
baking parchment and greasing the sides.
2. Place the chopped chocolate in a bowl set over a pan of gently simmering water, ensuring the bowl
doesn't touch the water.
3. Separate the egg whites from the egg yolks, placing each into separate bowls.
4. As the chocolate melts, stir it gently with a wooden spoon, until the last lumps have disappeared.
Once the chocolate has melted, remove it from the heat and beat the butter into the chocolate, bit
by bit, until all the butter is incorporated.
5. Add the sugar to the bowl with the egg yolks and whisk together with an electric whisk until pale,
thick and fluffy.
6. Stir the chocolate mixture into the egg yolk mixture with a metal spoon.
7. Add the ground hazelnuts and the flour to the mixture and gently fold in. Finally, add the orange
liqueur.
8. Using an electric whisk, whisk the egg whites with the salt until stiff peaks form (ensure the beaters
are scrupulously clean and dry).
9. Stir a spoonful of egg white into the chocolate batter mixture until completely incorporated, then
gently fold the remaining egg whites into the cake mixture with a metal spoon.
10. Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It
will still be moist in the centre so the usual skewer test won't work.)
11. When the cake is cooked, remove and cool for 5-10 minutes, then turn out onto a cake rack to
finish cooling. (At this stage, you can wrap the cake in foil or cling film and keep for up to three
days, before glazing and eating.) When cool, remove the cake from the tin and place on a serving
plate.
12. To make the glaze, place the chocolate into a bowl set over a pan of gently simmering water and
allow it to slowly melt. Don't allow the water to touch the bottom of the bowl.
13. Just before all the chocolate is melted, remove the bowl from the heat and beat in the butter bit by
bit with a wooden spoon. Add the liqueur, if using.
14. Leave the glaze to cool for 5-10 minutes, until it begins to thicken, but is still runny. Spread the
glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole
hazelnuts before the glaze sets.
15. Serve with some freshly whipped cream.

75
Chocolate olive oil cake

Ingredients
150ml/5fl oz regular olive oil, plus extra for greasing
50g/2oz cocoa powder, sifted
125ml/4fl oz boiling water
150g/5½oz ground almonds or 125g/4½oz plain flour
½ tsp bicarbonate of soda
pinch salt
3 free-range eggs

Preparation method
1. Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and
line the base with baking parchment.
2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have
a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to
cool a little.
3. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and
a pinch of salt.
4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment
(or other bowl and whisk arrangement of your choice) and beat together vigorously for about three
minutes until you have a pale-primrose, aerated and thickened cream.
5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is
scraped in you can slowly tip in the ground almonds (or flour) mixture.
6. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin.
Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly
damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging
to it.
7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a
small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm
with some ice cream, as a pudding
76
Chocolate Chiffon Sponge

Equipment and preparation: You will need a 28cm/11in cake tin, 16 x 5cm/2in cake tins, a chefs’ blow
torch, half a dozen straws and a piping bag with a small nozzle.

Ingredients
Alternative size Chiffon sponge cake
For the hell cake
9 free-range eggs, separated 6 eggs
60g/2½oz cocoa powder 40 g cocoa
230ml/8fl oz hot water 150ml hot water
450g/1lb golden caster sugar 215 g plain flour
1½ tsp bicarbonate of soda 300g sugar
1½ tsp salt 1 tsp of bicarb
155ml/5½oz sunflower oil 1 tsp of salt
2½ tsp vanilla extract 105ml of sunflower oil
2 oranges, zest only 1.5 tsp vanilla
extract
For the hell filling 2 oranges zest
600g/1lb 5oz dark chocolate
300g/10½oz double cream Filing
200g/7oz good quality cherry jam 400g dark
chocolate
For the hell mirror glaze 200g double cream
2 leaves gelatine 130 g jam
225g/8oz sugar
2 tbsp golden syrup Glaze
150g/5½oz cocoa powder 1.5 leaves of gelatine
120ml/4fl oz double cream 150g sugar
1.5 tbsp golden syrup
For the hell piping and chocolate shards 100 g cocoa
200g/7oz dark chocolate 80 ml double cream

For the heaven cake
180ml/6fl oz water
1 tsp baking powder
1½ tsp salt
250g/9oz golden caster sugar
120ml/4fl oz sunflower oil
2 unwaxed lemons, zest only
6 free-range eggs, separated

For the heaven meringue and filling
3 free-range eggs, whites only
160g/5¾oz caster sugar
1 tsp golden syrup
200g/7oz best quality lemon curd
300g/10½oz desiccated coconut
1 booklet (5 sheets) gold leaf, to decorate

77
Preparation method
1. Preheat the oven to 150C/300F/Gas 2. Grease and line a 28cm/11in cake tin.
2. For the ‘tartarus’ hell cake, beat the separated egg whites in a bowl until stiff.
3. In a large mixing bowl, mix the remaining ingredients for the hell cake together. When well
combined, fold in the egg whites.
4. Pour the mixture into the prepared cake tin and bake for 1¼ hours.
5. Remove the cake from the oven and, once hot enough to handle, turn out, upside down, on a cake
rack to cool.
6. For the ‘caeli’ heaven cake, grease and line 16 5cm/2in diameter cake tins.
7. Repeat the process for making the hell cake with the heaven cake ingredients, but pour the cake
mixture evenly into the 16 moulds rather than one cake mould.
8. Bake for 17 minutes. Remove from the oven, trim the cakes to make them exactly the same size,
then turn them out upside down onto a cake rack to cool.
9. For the hell cake filling, make a ganache by placing the dark chocolate and cream into a bowl and
heating in the microwave for 30 seconds at a time, until the chocolate has melted. Mix the cream
well into the chocolate. Set aside in a bowl.
10. For the hell cake mirror glaze, soak the gelatine in cold water for five minutes until it softens.
11. Heat the sugar and 120ml/4fl oz water in a pan until boiling. Add the golden syrup, cocoa and
cream. Heat through, then strain the glaze through a sieve into a jug. Add the soaked gelatine to
the strained glaze, stirring to make sure it’s evenly dissolved. Set aside until needed.
12. For the meringue coating for the heaven cakes, place the egg whites, sugar, golden syrup and two
tablespoons water in a bowl set over a pan of simmering water. Whisk the mixture for 7-8 minutes,
or until stiff and glossy. Add the vanilla extract and mix in well. Set aside.
13. Cut the cooled hell cake horizontally, to make two discs. Wrap each disc in cling film and place in
the freezer for 10 minutes to firm up and cool further.
14. Place the lemon curd in a piping bag, with a small nozzle. With a small knife, cut a hole into the
heaven cakes, to create space to pipe the curd into. Pipe the curd into the cakes.
15. Cover the filled heaven cakes with the meringue (reserving a little of the meringue to hold the
heaven cakes in place) and roll in the coconut.
16. Stack the heaven cakes on a 15cm/6in cake board using straws to hold in place.
17. Remove the two hell cake discs from the freezer and spread one with one- third of the ganache and
another with the cherry jam. Sandwich the cakes together. Using a palette knife, cover the outside
of the cake with another third of the ganache.
18. Carefully place the coated hell cake in the freezer for 10 minutes to firm up.
19. Meanwhile, temper the chocolate for the chocolate shards. Chop the chocolate into equal sized
pieces, and place half of it in a bowl set over a pan of simmering water. Allow to slowly melt. Once
melted, take the bowl off the heat and add the remaining half of chopped chocolate. Mix into the
melted chocolate until everything has melted and allow to cool to 30C/86F (use a thermometer to
measure this). Once it reaches temperature, it’s ready to use. Spread most of the tempered
chocolate onto silicon paper and leave to cool completely - once cooled, it should snap into shards.
Pour a few tablespoons of the chocolate mixture in a piping bag with a small nozzle and pipe
‘tartarus’ on the silicon paper - leave this too cool too.
20. Add another coating of ganache (using it all up) to the hell cake to get very straight sides, and
return to the freezer for 15 minutes.
21. Remove the cake from the freezer, warm the glaze in a small pan and carefully pour the glaze over
the hell cake and smooth.
22. Heat the glaze with a hairdryer so that it is very shiny and even.
23. Place the ‘tartarus’ piped chocolate nameplate on the cake.
24. Insert straws into the hell cake, to hold the heaven cakes in place. Cut the straws off to a suitable
height. Place the stack of heaven cakes onto the hell cake, secured with the straws.
25. Pipe swirls of meringue over the gap between the heaven and hell cakes, then toast the meringue
with a chefs’ blow torch.
26. Finish the cake with shards of tempered chocolate around the edges.
27. Finally add gold leaf to the heaven cakes to decorate.
78
Chocolate fudge cake

Ingredients

For the cake
200g/7oz good-quality plain chocolate, chopped
200g/7oz butter, cubed, plus extra for greasing
125g/4½oz plain flour
25g/1oz cocoa powder
200g/7oz light muscovado sugar
3 free-range eggs
75ml/2½fl oz crème fraîche

For the chocolate buttercream icing
50g/1¾oz good-quality plain chocolate (minimum 70% cocoa solids)
100g/3½oz unsalted butter, softened
200g/7oz icing sugar
milk, to loosen

For the chocolate ganache
150ml/5¼oz double cream
1 tsp unsalted butter
150g/5¼oz plain chocolate, plus extra chocolate shavings, to decorate

Preparation method
1. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally,
until smooth. Set aside to cool slightly.
3. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster
sugar. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate
mixture. Fold in the flour mixture until smooth.
4. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the
touch. Remove the cakes from the oven and set aside to cool completely.
5. Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl set over a pan of
simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
6. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract
and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
7. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based
pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
8. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the
cake.
9. Carefully remove the cakes from the tins.
10. Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top
with the other cake.
11. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake,
allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.
79
Chocolate mousse cake

Ingredients

For the cake
100 g butter, plus extra for greasing
8 eggs
300 g caster sugar
200 g plain flour
75 g cocoa powder
3 tsp baking powder
1/4 tsp salt

For the mousse
275 g dark chocolate
6 eggs, separated

Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides of two 23cm cake tins with 6cm sides
and dust with flour, then line the base of each tin with a disc of baking parchment.
2. Melt the butter and set aside for 5-10 minutes to cool until tepid. Place the eggs and sugar in a
large bowl and using an electric whisk, whisk for 6-8 minutes or until the mixture is light and thick.
To test if it’s thick enough, lift the whisk out of the mixture and draw a figure of eight in the bowl
with the batter that’s left on the whisk - the ‘8’ should remain visible on the surface for a couple of
seconds.
3. Sift in the flour, cocoa powder, baking powder and salt and fold in gently but thoroughly, then pour
in the vanilla extract and the melted butter and fold in again.
4. Quickly divide the batter between the prepared cake tins before it has a chance to lose any volume,
then bake for 30-35 minutes, or until the mixture springs back when lightly pressed with a finger
and a skewer inserted into the centre of each cake comes out clean.
5. Remove from the oven and allow to cool in the tins for 5 minutes, then loosen around the edges of
each tin using a small, sharp knife and carefully remove the cake before transferring to a wire rack
to cool down completely.
6. For the mousse: Place the chocolate in a heatproof bowl and set over a saucepan of simmering
water. Leave just until melted, stirring occasionally, then remove from the heat. Beat in the egg
yolks one at a time, then beat in the butter, vanilla extract and keep beating until smooth.
7. Set aside to cool while you whisk the egg whites. In a spotlessly clean bowl, whisk the egg whites
until they form stiff peaks. Fold in a quarter of the chocolate mixture, then carefully fold in the rest
just until mixed. Set aside and leave to cool at room temperature – not in the fridge, otherwise the
mousse will harden and become difficult to spread.
8. To assemble the cake, first use a bread knife to carefully slice each cake in half horizontally. Place
the bottom half of one of the cakes, cut side up, on a plate or cake stand. Spread over some of the
mousse in a layer about 5mm thick, then sandwich with the other half of the cake, placing it cut
side down.
9. Spread over more of the mousse, just as thickly, then sandwich with the bottom half of the second
cake, cut side up. Repeat for the next layer until you have four layers of cake sandwiched together
with three layers of mousse. Cover the top and sides of the assembled cake with the remaining
mousse, smoothing it over with a palette knife.

80
Chocolate marshmallow teacakes

Equipment and preparation: You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere
moulds.

Ingredients
400g/14oz dark chocolate with around 40% cocoa solids (such as Bournville)
50g/1¾oz wholemeal flour
50g/1¾oz plain flour
pinch salt
½ tsp baking powder
25g/1oz butter
1 tbsp milk

For the marshmallow
3 free-range eggs, whites only
6 tsp golden syrup
½ tsp salt
½ vanilla pod, seeds only

Preparation method
1. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the
bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the
chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the
chocolate is too runny.
3. To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the
butter with your fingertips. Add the milk and stir everything together to form a smooth ball.
4. On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a
7.5cm/3in straight sided round cutter.
5. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the
biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked.
6. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the
teacake.
7. Remove the biscuits from the oven and cool on a wire rack.
8. Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be
enough to make them sturdy but not too thick. This is best done with a spoon, using the back to
run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the
dome is too thick and the side too thin.
9. Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine.
10. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely
(you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread
the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment
paper.
11. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water
(make sure the bottom of the bowl does not touch the water), and whisk with an electric hand
whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very
stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny.
12. Spoon the marshmallow mixture into a piping bag.
13. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to
cool and stiffen up a bit, but not harden.
14. Peel the biscuits off the parchment and place them onto clean parchment, flat side down.
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15. Pipe the marshmallow into each chocolate-lined mould just up to the top.
16. Snip a 2cm/¾in end off the piping bag with the chocolate in it.
17. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base
and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife.
18. Leave the teacakes to set until completely cool and sealed together.
19. Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the
glossy dome.
20. Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy
shine.

82
Chocolate orange cake

Ingredients

For the cake
50g/2oz good-quality dark chocolate
200g/7oz unsalted butter, softened, plus extra for greasing
2 oranges, zest only, plus juice of 1 orange
5 free-range eggs
1 tsp baking powder
150g/5¼oz cocoa powder

For the sugar syrup
150g/5¼oz sugar
150ml/5¼fl oz water
dash orange liqueur

For the ganache
200g/7fl oz good-quality dark chocolate
dash orange liqueur

Preparation method
1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins. Melt the
chocolate in a bowl set over a pan of simmering water.
2. Meanwhile, cream the sugar and butter together in a bowl until light and fluffy. Add the orange
zest and juice and the melted chocolate. Slowly beat in the eggs, one at a time, until well
combined.
3. Sift the flour, baking powder and cocoa powder into the mixture and fold until well combined.
Divide the cake batter between the two sandwich tins and bake for 25-30 minutes, or until cooked
through.
4. While the cakes are cooking, make the sugar syrup. Heat the sugar and water in a pan over a
medium heat until the sugar has dissolved and the volume of the liquid has reduced slightly. Stir in
the orange liqueur.
5. Once cooked, remove the cakes from the oven and set aside to cool for 10 minutes. Use a skewer
to poke holes all over the cake, then pour over the syrup, letting it completely soak in after each
addition. Leave to cool completely. Run a round-bladed knife around the inside edge of the tins to
loosen the cakes, then remove them from the tins.
6. For the ganache, warm the double cream in a saucepan then remove from the heat. Stir in the
chocolate and set aside for a few minutes to melt. Stir the ganache until smooth then add the
orange liqueur. Set aside to cool.
7. Ice the top and sides of the cakes with the remaining ganache (use kitchen paper to clean up any
spills).
8. Allow the icing to set slightly, then smooth with a palette knife.

83
Chocolate log

Ingredients

For Cake
175g/6oz good-quality dark chocolate, finely chopped
6 free-range eggs, separated
2 tbsp cocoa powder
300ml/10fl oz double cream icing sugar, to dust

For chocolate fudge covering
250g chocolate
200g butter
50g brown fine sugar
2tbs milk
½ vanilla essence

Preparation method
1. Preheat the oven to 180C/160 Fan/Gas 4.
2. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a
large sheet of greaseproof paper, pushing it into the corners. Make a small diagonal snip in each
corner of the paper; this helps to fit the paper snugly into the corners of the tin.
3. Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the
bowl touch the water.)
4. Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside
down, the whites should be stiff enough not to fall out.
5. Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to
wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick
ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together
until well combined.
6. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then
fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air
you have just beaten in). Sift the cocoa over the top and lightly fold it in. Pour the mixture into the
prepared tin and gently move the tin around until the mixture is level.
7. Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly
crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set
aside until cold.
8. Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work
surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is
on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a
border of about 2cm/¾in all the way around the edges.
9. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half
way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to
start with and use the paper to help continue the tight rolling, by pulling it away from you as you
roll. Don’t worry if the roulade cracks - that is quite normal and all part of its charm.
10. Finish with the join underneath then lift the roulade onto a serving plate or board using a large
wide spatula or two fish slices. Dust with icing sugar.
11. For the fudge, melt butter, then melt chocolate in butter. Stir in sugar to dissolve, add milk and
vanilla. Pour into a bowl and pop into fridge for hour to set slightly. Whisk from time to time to
stop it separating. Then smooth over the roulade.
84
Chocolate Caramel Pecan Yule log

Ingredients

For the cake
200g (7oz) pecans, toasted
6 eggs, separated?
1/2 tsp salt
125g (4/1 2 oz) caster sugar
75g (3oz) butter, melted
25g (1oz) plain flour
For the icing and sauce

For the icing sauce
150g caster sugar
150ml double or regular cream
50g butter, softened and cut into cubes
½ tsp salt
175g dark chocolate, in drops or broken into pieces

Method
1. Preheat the oven to 180°C and line the sides and base of the Swiss roll tin with baking parchment,
2. Place the toasted pecans in a food processor and pulse a good few times until the nuts are finely
chopped.
3. Place the egg whites and salt in a large, spotlessly clean bowl or in an electric food mixer. Using a
hand-held electric beater or the food mixer, whisk until foamy. Tip in 50g of the sugar and continue
to whisk until stiff and glossy peaks form, then set aside.
4. In a separate bowl, whisk the egg yolks with the rest of the sugar for a few minutes or until
thickened. Add the egg-white mixture and the melted butter and fold in carefully, then sprinkle
over the finely chopped pecans and sift in the flour, folding it in to combine.
5. Tip into the prepared tin, smoothing the batter with a spatula to form an even layer. Bake for 15–
20 minutes until it feels lightly springy in the centre, then cover with a clean, slightly damp tea
towel and place the cake, still in the tin, on a wire rack to cool.
6. Next make the caramel. Place the sugar in a saucepan with 50ml of water and set over a medium
heat. Cook, stirring regularly, until the sugar dissolves, then increase the heat and bring to the boil.
Once the mixture has come to the boil, remove the spoon and continue to boil – without stirring,
though you can swirl the pan every so often to help it cook evenly for about 10 minutes. The
caramel is ready when the mixture has turned a deep golden whiskey colour.
7. Remove the pan from the heat and whisk in the cream followed by the butter a few bits at a time,
followed by the salt the mixture will bubble vigorously. Place the pan over the heat again and stir
until all the caramel bits dissolve, then remove from the hob
8. To make the icing add the chocolate to the caramel in the saucepan and whisk until smooth.
Transfer to a bowl and allow to stand, stirring occasionally, until spreadable. This should take about
an hour if left in a cool place, but not the fridge as it will solidify.
9. When the cake is cool and you’re ready to roll it up (though it will sit very well like this for 24
hours), remove the tea towel covering the cake, lift the cake out with the baking parchment still
attached and place on a work surface next to your cake board or plate.
10. Spread some of the icing over the cake as if you were thickly buttering a slice of bread, then,
beginning at one short side, and using the baking parchment to help, carefully roll up the cake. It
may crack a little, but don’t worry about this. Transfer the rolled-up cake from the baking
parchment to the serving plate or board, removing the paper. Position the cake so the seam is at
the bottom, then carefully tuck in the edges of the roll to neaten it.
11. Roughly 5cm (2 /1 2 in) from one end of the log, make a cut running diagonally across the cake,
with the other end about 12cm (5in) from the end of the log. Spread a little of the icing on the cut
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side of the smaller section of cake and then place it about a third of the way down the log to look
like a branch, pressing it in on its iced surface.
12. Now spread the rest of the icing all over the cake to completely cover it. To decorate, use a fork to
make lines all along the log and branch to look like bark, making concentric circles at each end. This
may get a little messy, so if you like you can neaten the serving plate or board by cleaning around
the ‘log’ with kitchen paper.
13. Lightly dust with icing sugar (to resemble snow). The cake will keep somewhere dry and cool (but
not the fridge) for 2–3 days, covered with a large upturned bowl.
86

Chocolate torte

Equipment
20cm/8in loose-bottomed or spring-form tin.

Ingredients
200g/7oz plain chocolate
2 tbsp brandy
570ml/1 pint double cream

To decorate
icing sugar, sifted
12 large strawberries, sliced
single cream

Preparation method
1. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
2. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a
few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
3. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until
the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or
until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the
funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if
some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding
the brandy. If you are not using a processor, beat the ingredients together.
4. In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture.
Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and
transfer to the freezer for a minimum of four hours to freeze.
5. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little
and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and
icing sugar and serve with a little cream.

87
Dutch apple cake

Ingredients
2 eggs
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85 g butter
75 ml milk
125 g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
75 ml double cream, to serve

Method
1. Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with
parchment paper.
2. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the
mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about
5 minutes).
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in
the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps
of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon
of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/gas 4
and bake for a further 20–25 minutes or until well risen and golden brown.
5. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with
cream.

88
Eccels cake

Ingredients

For the Quick Flaky Pastry:
8 oz (225 g) plain flour
6 oz (175 g) margarine a good pinch of salt

For the filling:
3 oz (75 g) butter
5 oz (150 g) soft brown sugar
5 oz (150 g) currants
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg the grated rind of 1 large orange

To finish off:
milk
caster sugar

Method
1. To make the pastry, weigh the margarine (hard from the refrigerator), then wrap it in a piece of foil
and place it in the freezing compartment of the fridge for half an hour.
2. Meanwhile sift the flour and salt into a bowl, then when you take the margarine out of the freezer,
hold it with the foil, dip it into the flour, then grate it on a coarse grater placed in the bowl over the
flour.
3. Carry on dipping the margarine down into the flour to make it easier to grate. When you have
finished you will have a lump of grated margarine sitting in the middle of the flour.
4. Then take a palette knife and start to cut the fat into the flour (don't use your hands) until the
mixture is crumbly.
5. Now add enough water so that it forms a dough that leaves the bowl clean (you can use your hands
for the dough), then place it in a polythene bag and chill it in the main part of the refrigerator for
half an hour.
6. Meanwhile prepare the filling by first melting the butter in a small saucepan. Then take it off the
heat and stir in all the filling ingredients quite thoroughly and leave it to cool.
7. Next turn the dough out on to a lightly floured surface. Roll it out to about 1/8 inch (3 mm) thick,
then using a plain 3¼ inch (8 cm) cutter, cut the pastry into rounds.
8. Put a teaspoon of the filling on to each round, then brush the edge of half the circle of pastry with
water, and bring the other side up and seal it. Then bring the corners up to the centre, and pinch to
seal well. Now turn your sealed pastry parcel over, so that the seam is underneath, then gently roll
the whole thing to flatten it to about ¼ inch thick (½ cm), and pat it into a round shape.
9. Place them all on a greased baking sheet and gash each cake diagonally across three times, using a
sharp knife.
10. Now brush them with milk and sprinkle with caster sugar, and bake them in the oven pre-heated to
gas mark 7, 425ºF (220ºC) for about 15 minutes until golden- brown. Then transfer them to a wire
rack to cool.
89
Eccles cakes (Paul Hollywood)

Ingredients

For the rough puff pastry
½ tsp salt
200g/7oz chilled butter, cubed

For the filling
115g/4oz currants
knob of unsalted butter
30g/1oz mixed chopped peel
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground ginger
1 lemon, zest only
1 tsp lemon juice

To assemble
1 free-range egg white
a little caster sugar

Preparation method
1. For the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around
with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps.
2. Mix 180-200ml/6-7fl oz chilled water and lemon juice together in a jug and gradually pour it into
the flour and butter mixture.
3. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl
continuously as you chop the butter into the flour, or until the dough comes together. The dough
will be very wet at this point.
4. Tip the dough onto a well-floured work surface and quickly shape it into a rectangle about
30x20cm/12x8in.
5. With the pastry vertically on the board in front of you, fold the bottom third of the pastry up onto
the middle third, then the top third down onto the other thirds. Rotate the pastry a quarter turn
and repeat the folding. Wrap in cling film and leave to chill in the fridge for 10 minutes.
6. Take the dough out of the fridge and, with a rolling pin, roll into the original narrow rectangle and
repeat the folding, the turn and the rest as before. Do this three times in total. Don't worry if the
butter oozes through the dough at first, just keep the board and rolling pin well floured.
7. For the filling, melt the butter in a saucepan and stir in all the other filling ingredients, including the
currants. Leave to cool.
8. To assemble, preheat the oven to 220C/425F/Gas 7.
9. Roll the pastry to the thickness of 3mm. Cut out 6 x 12.5cm/4¾in rounds. Cover the rounds in cling
film and leave to chill in the fridge for 10 minutes.
10. Place a good teaspoon of filling in the centre of each pastry round. Pull the pastry around the filling
and squeeze to seal. Trim away any excess pastry. Turn the balls over and place on a baking tray.
Flatten lightly with a rolling pin until the fruit begins to show through the pastry.
11. To assemble, in a bowl, beat the egg white lightly with a fork, until frothy. Brush the tops of the
cakes with this and sprinkle with sugar. With a sharp knife, make three small parallel cuts on the
top.
12. Bake for 20 minutes, or until the pastry is lightly browned and puffed up.

90
Fraisier cake

Ingredients
4 free-range eggs
2 lemons, zest only, finely grated
125g/4½oz self-raising flour, plus extra for flouring
50g/1¾oz unsalted butter, melted and cooled slightly, plus extra for greasing

For the crème pâtissière
600ml/20fl oz milk
vanilla pod
4 free-range eggs, plus 2 free-range egg yolks
180g/6¼oz caster sugar
1 tbsp kirsch
100g/3½oz cornflour
150g/5½oz butter, cut into cubes and kept at room temperature

For the lemon syrup
2 lemons, juice only
To finish the cake
200g/7oz marzipan
200g/7oz dark chocolate, for decoration
600g/1lb 5oz medium sized strawberries

Preparation method
2. Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin.
3. Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water.
4. Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and
pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted
out of the mixture. Remove from the heat.
5. Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or
spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make
sure all the flour is incorporated into the mixture.
6. Gently fold in the melted butter.
7. Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to
come away from the tin and it is pale golden-brown.
8. When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be
careful as this sponge is quite delicate. It should be just under 5cm/2in in height.
9. To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its
length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to
the boil, then take it off the heat.
10. Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended.
11. Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture.
Whisk to combine.
12. Pour the custard back into a clean saucepan and set over a medium heat.
13. Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to
thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent
lumps. Whisk until smooth.
14. Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir
in the butter until thoroughly melted and combined.
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15. Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really
cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could
fill the piping bags with it at this stage and leave overnight to chill.
16. Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently
until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to
cool.
17. Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you
draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best
results and a perfectly flat surface, chill it in the fridge until it is needed.
18. Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as
possible as it will be visible in the finished cake.
19. Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides
with cling film or parchment lined foil.
20. Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with
half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are
pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier
cake.
21. Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height.
22. Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry
halves should be sitting snugly beside each other, so it looks like a little crown inside the tin.
23. Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping
bag, fitted with a 1cm/½in nozzle.
24. Pipe a swirl covering the exposed sponge completely in the bottom of the tin.
25. Then pipe between each of the strawberries so the gaps are filled right to the top with the crème
pâtissière.
26. Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and
place on top of the crème, so it raises the inside of the cake by about an inch.
27. Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface.
Then smooth with a palette knife.
28. Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely
flat top. Brush with the remaining syrup.
29. Gently press the top down quite firmly, so that the cake and filling push against the acetate to
create the distinctive smooth and defined sides of the Fraisier cake.
30. Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set.
31. Make some pretty decorations of your choice with melted dark chocolate.
32. When ready to serve, remove the cake from fridge.
33. Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the
acetate or cling film.
34. Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a
dusting of icing sugar. Serve chilled.
92
Hazelnut meringue cake

Ingredients

For the cake
225 g hazelnuts, skin on and toasted
6 eggs, separated
200 g caster sugar

For the topping
350 ml double or regular cream, softly whipped
250 g raspberries, or sliced hulled strawberries or a mixture of the two
few fresh mint leaves, (optional)
icing sugar, for dusting

Method
1. Preheat the oven to 170C/150C fan/gas 3. Butter the sides of a 23cm spring-form or loose-
bottomed cake tin and line the base with a disc of baking parchment. If you’re using a spring-form
tin, make sure the base is upside down so there’s no lip and the cake can slide off easily when
cooked.
2. Place the toasted hazelnuts in a food processor and whiz for a minute or so until they form a coarse
powder with a few larger chunks for texture. Using a handheld electric beater or an electric food
mixer, whisk the egg yolks and sugar together for 5-7 minutes or until pale, thick and mousse-like,
then fold in the hazelnuts.
3. In a separate, spotlessly clean bowl (and having cleaned the electric beater, if using), whisk the egg
whites until they form stiff peaks, then gently fold them into the yolk mixture until incorporated.
4. Tip the batter into the prepared tin and bake for about 45 minutes or until a skewer inserted into
the centre comes out clean and the cake begins to come away slightly from the edges of the tin.
Don’t worry if it dips slightly in the middle.
5. Remove from the oven and allow to cool in the tin for 10 minutes. Loosen the sides using a small,
sharp knife, then carefully remove the sides of the tin and leave the cake on a wire rack to cool
down completely before transferring to a serving plate.
6. Spoon the whipped cream all over the top of the cake, leaving a gap about 1cm wide around the
edge. Scatter the raspberries or strawberries over the cream. Decorate with a few mint leaves, if
using, then dust with icing sugar

93
Lardy cake

Ingredients
450g/1lb strong white flour
1 tsp salt
75g/2½oz lard
75g/2½oz butter
225g/8oz mixed dried fruit including mixed peel
50g/1¾oz soft brown sugar extra flour for dusting

Preparation method
1. Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your
fingertips until there are no pieces of lard visible.
2. Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as
much of the remaining water as you need to get a dough that is soft and leaves the sides of the
bowl clean.
3. Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is
smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the
temperature of the room, but should take 1-2 hours.
4. Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and
about
5. ½cm thick.
6. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter
over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the
bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter
turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
7. Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit
the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise
for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
8. Bake for 30-35 minutes, or until golden-brown.
9. Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with
butter.
94
Lemongrass coconut cake

Ingredients

For the cake
4 lemongrass, base and tops trimmed, outer leaves removed but reserved for the syrup
250 g caster sugar
4 eggs
125 g desiccated coconut
125 g plain flour, plus extra for dusting
2 tsp baking powder
crème fraîche, to serve

For the syrup
Reserved trimmings and outer leaves of the lemongrass
75 g caster sugar

Method
1. Preheat the oven to 170C/150C fan/gas 3. Butter the sides of a 23cm cake tin and dust with flour,
then line the base with a disc of baking parchment.
2. Thinly slice the lemongrass stalks into rounds about 3mm thick, then place in a food processor with
the caster sugar and whiz for 1-2 minutes, or until the lemongrass is finely puréed.
3. Add the eggs, butter and coconut and whiz again until combined. Sift the flour and baking powder
together and add to the machine, whizzing very briefly just until the ingredients come together. Tip
the mixture into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the
centre of the cake comes out clean.
4. For the syrup: While the cake is cooking, make the syrup. Roughly chop the lemongrass trimmings,
place in a saucepan with the sugar and 75ml of water and set over a high heat. Stir the mixture
until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the
heat and leaving to infuse.
5. When the cake is ready, take it out of the oven and let it sit in the tin for 10 minutes. Loosen
around the edges using a small, sharp knife and carefully remove the cake from the tin before
transferring to a serving plate.
6. Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through
a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the
top of the cake. Allow the cake to cool completely.
7. Serve with a dollop of natural Greek yoghurt or crème fraiche.

95
Magic custard cake

Ingredients
4 medium eggs
1 tsp lemon juice
vanilla caster sugar (150g)
unsalted butter, melted (110g)
plain flour (120g)
whole milk (480ml)
1 orange
2-3 passion fruits

Method
1. Preheat an oven to 160°C.
2. Line a deep square baking tray (20cmx20cm) with baking paper.
3. Separate the eggs and whisk the whites to a stiff peak with a tiny drop of lemon juice.
4. Beat the egg yolks with the vanilla sugar and 1 tablespoon of warm water for a couple of minutes…
you’re best off using a hand mixer.
5. Beat in the melted butter and zest of the orange.
6. Mix in the flour then stir through the milk.
7. Fold in the egg whites (in two batches), until evenly combined.
8. Pour the batter into the baking tin and cook for 50-60 minutes until the top is golden and puffed
and the middle is set but with a generous wobble.
9. Allow to cool completely (at least 3-4 hours) before slicing into the cake and enjoy drizzled with
passion fruit pulp.

96
Maple pecan cake

Ingredients

For the cake
1/4 tsp salt
200 g light soft brown sugar
125 ml buttermilk
200 g butter, melted, plus extra for greasing
50 ml maple syrup
2 eggs, beaten
75 g pecans, finely chopped

For the praline
50 g caster sugar
50 g pecans

For the icing
300 g cream cheese
25 ml maple syrup
200 g icing sugar

Method
1. Preheat the oven to 180C/160 fan/gas mark 4. Butter the sides of two 18cm cake tins and line the
base of each tin with a disc of baking parchment.
2. Sift the flour and salt into a large bowl and mix in the sugar. In a separate bowl, whisk the
buttermilk with the butter, maple syrup and eggs. Add the wet ingredients to the flour and sugar,
mixing together to combine. Fold in the chopped pecans.
3. Divide the batter between the prepared tins and bake for 20-25 minutes, or until golden on top and
springy to the touch. Remove from the oven and allow to cool in the tin for 10 minutes.
4. Loosen around the edges using a small, sharp knife and carefully remove each cake from its tin
before transferring to a wire rack to finish cooling down.
5. For the praline: Line a baking tray with a sheet of baking parchment. Place the sugar in a non-stick
frying pan or saucepan and scatter the nuts over the top. Cook over a medium heat until the sugar
turns a caramel colour. Do not stir the pan, but carefully swirl it to allow the sugar to caramelise
evenly and to coat the nuts in caramel. Alternatively, you could just toast the pecans instead.
6. Pour the mixture onto the greaseproof paper-lined baking tray. Using two forks, separate the nuts
to make sure they don’t stick together, then set aside to cool and harden.
7. For the icing: Whisk together all the ingredients until smooth. Place one cake upside down on a
plate and spread over some of the icing, so that it’s about 5mm thick.
8. Place the other sponge on top, right side up, then cover the whole cake with the icing, using a
palette knife dipped in hot water to smooth the surface. Decorate with the caramelised or toasted
pecans to finish.

97
Orange spiced cake with orange mascarpone icing

Ingredients

To decorate
1 large, thin-skinned orange

For the cake
1 small, thin-skinned orange (such as Valencia)
275g/9¾oz self-raising flour
2 tsp baking powder
275g/9¾oz baking spread, from the fridge
4 free-range eggs
1 tsp mixed spice

For the orange icing
50g/1¾oz butter, softened
175g/6oz icing sugar, sieved
250g/9oz full-fat mascarpone cheese
2 tbsp orange pulp, reserved from above

Preparation method
1. For the decoration, using a canelle knife, peel thick long strips of orange peel from the large
orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick
strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling
water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter
over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible
or overnight until crisp.
2. Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the
oven to 180C/350F/Gas 4 (fan 160C).
3. For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30
minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips.
4. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in
texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing.
5. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful
not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside,
then divide between the two prepared tins and level the tops.
6. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides
of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel
off the baking paper.
7. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in
the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy.
Add the reserved orange pulp and mix until smooth.
8. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of
cake - icing between each layer and finishing with icing on the top.
9. Decorate the cake with the candied orange rind and serve.
98
Opera cake

Equipment and preparation: You will need a 33x23cm/13x9in Swiss roll tin and a free-standing food mixer.

Ingredients

For the kirsch syrup
100g/3½fl oz caster sugar
3 tbsp kirsch

For the joconde sponge
3 free-range eggs whites
15g/½oz caster sugar
100g/3½oz ground almonds
100g/3½oz icing sugar
3 free-range eggs
30g/1oz plain four, sifted
30g/1oz unsalted butter, melted

For the chocolate ganache
100ml/3½fl oz dark chocolate, 36 per cent cocoa solids, broken into small pieces

For the crème au beurre
225g/8oz unsalted butter, cubed and softened
2 tsp vanilla paste

To decorate
40 small raspberries
200g/7oz seedless raspberry jam, sieved

Preparation method
1. For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a
medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until
the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool
completely.
2. For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a
33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff
peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a
time, whisking between each addition to make a glossy meringue. Cover with cling film and set
aside.
3. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the
whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then
gently fold in the meringue in three separate batches. Pour the melted butter down the side of the
bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with
a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch.
4. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the
baking parchment from the base of the cake and leave to cool completely.
5. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove
from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth
and glossy. Pour into a bowl and leave to set.
99
6. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In
a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily
until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly
pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add
the butter, a little at a time, whisking continuously and finally add the vanilla paste.
7. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut
each of the sponges in half vertically, so that you have four sponges.
8. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread
over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the
kirsch syrup. Spread over the chocolate ganache.
9. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over
another third of the crème au beurre and top with the final sponge. Brush with the remaining
kirsch syrup and spread with the remaining crème au beurre.
10. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate
the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a
sharp knife to reveal the layers.
100

Peanut butter and white chocolate blondies

Ingredients
125 g plain flour
1 tsp baking powder
100 g butter, at room temperature, plus extra for greasing
150 g crunchy peanut butter
1 egg, beaten
75 g white chocolate, chopped

Method
1. Preheat the oven to 170C/gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base
with greaseproof paper.
2. Sift the flour and baking powder into a small bowl and set aside.
3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and
vanilla extract and beat until well combined. Add the flour, baking powder and the chopped
chocolate and mix to form a dough.
4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden
brown and almost firm in the centre.
5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.

101
Piggy cake

You will need
A 20cm sponge cake
2x 200 g milk chocolate bars
250ml of cream
Filling of choice for your pie. Layer of jam/ tinned cherries or such, and a layer of creme patisserie , cream
or butter icing
3x five packet kitkats
1 packet of light pink marzipan. ( I’m thinking you’ll have to use almond paste and food colouring for this or
maybe get creative with some pink
marshmallows? )
Big knife
Tooth pick or skewer
Ribbon
Flat plate or board to put your cake on

Method
1. Start by making your pigs. Do your own thing as there are no instructions for this.
2. Put your cream in a pan over low heat
3. Keep stirring until it just starts to boil. In between break the chocolate bars in pieces.
4. When the cream is almost boiling take it from the heat and gradually add chocolate. Keep stirring
until you have a nice smooth mass and then leave to cool stirring every now and again.
5. Cut your sponge in half and put your fillings of choice in.
6. Put your cake , at this stage, on a lazy Susan or something else easy enough to rotate . The sides are
going to be covered with your chocolate and you don’t want your serving plate/board to get messy.
7. Break your kitkats in two and have them ready.
8. If your chocolate sauce has cooled at thickened to a custard consistency you can start smearing it
on the sides of your cake. Use a spatula or the back if a knife to do this. Once you’ve smeared it all
around you can stick your kitkats on. This can be a bit tricky so place them on a slight angle against
the cake. When you have gone right around quickly tie your ribbon around the cake. This will pull
the kitkats up straight against your cake.
9. When the left over chocolate sauce is only just fluid pour it over the top of the cake. MAKE SURE IT
IS NOT TOO THIN WHEN YOU DO THIS OR IT WILL SEEP BETWEEN THE KITKATS.
10. Before it totally sets place your little piggies on the chocolate
11. Place in the fridge to set.
12. After an hour or so you can place the cake gently on your serving plate.

102
Pistachio cake

Ingredients

For the cake
150 g unsalted pistachios nuts, shelled
225 g plain flour
2 tsp baking powder
225 g caster sugar
4 eggs
100 ml milk
1 orange, zested
double or single cream, whipped, or Greek yoghurt, to serve

For the glaze
1 large or 2 small orange, juiced

Method
2. Place 100g of the pistachios in a food processor and pulse a good few times until coarsely ground.
Tip into a large bowl and sift in the flour and the baking powder, mixing together to combine.
3. Cream the butter until soft in a separate bowl or in an electric food mixer. Add the sugar and beat
until the mixture is light and fluffy. Whisk the eggs together in a small bowl for a few seconds or
just until mixed. Gradually add these to the creamed butter mixture, beating all the time.
4. Beat in the milk and orange zest, then tip in the ground pistachios and flour and fold gently to
combine. Tip the mixture into the prepared tin and smooth the surface with a spatula.
5. Bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
6. For the glaze: Place the orange juice and sugar in a saucepan and set over a medium heat. Stir until
the sugar is dissolved, then bring to the boil and immediately remove from the heat.
7. When the cake is cooked, take it out of the oven and let it sit in the tin for just 5 minutes. Loosening
around the edges using a small, sharp knife, carefully remove the cake from the tin and transfer to
a serving plate.
8. Straight away pour the hot glaze over the cake -reheat it if it has had a chance to cool down. Chop
the remaining pistachios and scatter over the cake to decorate, then allow to cool completely while
soaking up the glaze.

103
Swedish apple cake

Ingredients

For the cake
3 cooking apples, such as Bramleys
250g plain flour
2 tsp baking powder
1 tsp cinnamon
150g caster sugar
150g butter, melted, plus extra for greasing
3 eggs, beaten

For the glaze
25g butter
3 tbsp caster sugar

Method
2. Peel the apples, then cut two into 1cm dice and one into thin slices about 5mm thick to decorate
the cake. Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an
electric mixer, then add the sugar and mix together.
3. Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together
until combined. Tip the batter into the prepared tin, then lay the apple slices on top so that they
fan out around the edge of the cake.
4. Bake for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake
comes out clean.
5. For the glaze: Melt the butter in a pan over a medium heat, then add the sugar, stirring until it
dissolves. Stir in the cinnamon, then remove from the heat and set aside.
6. When the cake has finished cooking, remove from the oven and allow to cool for 10 minutes.
Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin
before transferring to a serving plate.
7. Reheat the glaze, then pour over the cake and allow to cool completely while soaking up the spicy
syrup.

104
Upside down peach cake

Ingredients
50 g butter
175 g caster sugar
4 fresh peaches, quartered and stones removed, or 1 x 410g tin of sliced peaches
200 g plain flour
1 tsp baking powder
1/4 tsp salt
2 eggs
200 ml buttermilk
75 ml sunflower/rapeseed oil
Greek yoghurt or softly whipped cream, to serve

Method
1. Preheat the oven to 180C/160C fan/gas 4. Place the butter in an oven-proof frying pan and melt
over a medium heat, then sprinkle over 50g of the sugar and cook for 3 minutes or until light
golden, stirring regularly.
2. Remove from the heat and add the peaches in a single layer, cut side down. Sift the flour, baking
powder, bicarbonate of soda and salt into a large bowl, add the remaining caster sugar and mix
together. In a separate bowl, whisk together the eggs, buttermilk and sunflower/rapeseed oil.
3. Make a well in the centre of the dry ingredients, then pour in the buttermilk mixture and whisk
together to form a very soft batter.
4. Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in
the oven and bake for 30–35 minutes or until slightly springy in the middle and a skewer inserted
into the centre of the cake comes out clean.
5. Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top
of the pan and turning the pan and plate over together in one quick movement.
6. Serve warm or at room temperature with Greek yoghurt or softly whipped cream.
105
Union Jack battenberg

Ingredients

For the cake

175g/6oz softened butter, plus extra for greasing
3 free-range eggs
blue food colouring

For the filling

300g/10½ icing sugar
150g/5¼oz butter, softened
6 tbsp good-quality strawberry jam

For the covering

500g/1lb 2oz white, ready-made marzipan
2-3 tbsp icing sugar, for dusting

Preparation method
1. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.
2. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time,
until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the
flour. Gradually add a few drops of blue food colouring (don’t add too much or it will look green.)
3. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes,
or until golden-brown and a skewer inserted into the middle comes out clean.
4. Remove the cake from the oven, set aside to cool for five minutes, then turn out and cool, upside
down, on a wire rack.
5. For the buttercream filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing
sugar. Continue to beat until fluffy.
6. To assemble the cake, slice the cake in half lengthways, place one sponge half on top of the other
and trim off the edges, ensuring that both cakes are the same size.
7. Cut the cakes in half again lengthways to make four long rectangles.
8. Slice each rectangle diagonally along the length to make two triangular cakes
9. Spread each cut side of the triangle with buttercream and jam and sandwich together with the
other triangle to make four rectangular sections. Wrap each rectangular section in clingfilm and
chill for at least an hour.
10. Stack the rectangular sections into a square, so that the cross-section resembles a Union Jack (use
an image of the Union Jack as a guide).
11. Assemble the bottom half of the cake first by spreading each of the long inside edges with
buttercream and jam and sandwiching together. Repeat with the top layer and chill both cakes for
one hour.
12. Finally, sandwich the two cakes together by spreading the top of the bottom layer and the bottom
of the top layer with buttercream icing. Spread the bottom layer with jam and sandwich together.
Chill the cake for one hour.
13. Meanwhile, roll the marzipan out on a surface dusted with icing sugar to a 5mm/¼in thickness, it
should be large enough to cover the cake.
14. Warm a little strawberry jam and use this to brush the outside of the chilled cake.
15. Turn the cake upside down on the marzipan and brush the underside of the sponges with the jam.
16. Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press
the edges together to make a firm join.
17. Turn back over with the seam underneath, trim a thin slice off each end and place on a serving
plate. Take a slice from each end of the cake to neaten the edge and it should reveal a cake version
of the Union Jack.

106
Vanilla wedding cake

Ingredients

For the cake
800 g caster sugar
800 g plain flour
8 tsp baking powder
16 eggs, beaten

For the icing
1 kg caster sugar
20 egg yolks
1 kg butter, softened
1 tbsp vanilla extract

Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides and line the base of each cake tin with
baking parchment - you’ll need four round cake tins; one 30cm in diameter, one 25cm diameter,
one 18cm diameter and one 12cm diameter.
2. Cream half the butter until soft in a large bowl or in an electric food mixer. Add half the sugar and
beat until the mixture is light and fluffy.
3. Sift together half the flour with 4 teaspoons of the baking powder. Crack eight of the eggs into a
separate bowl and whisk together just until mixed, then gradually add them to the creamed butter
mixture, beating all the time.
4. Add the sifted flour and baking powder, folding in to combine. Tip the batter into the 30cm cake tin
and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
5. As the large cake bakes, repeat the last two steps above for the remaining ingredients and divide
between the prepared tins, filling each to a depth of 2-3cm. Wait until the large cake has finished
cooking and you’ve removed it from the oven before you mix the flour and baking powder into the
wet ingredients to complete the second batch of batter.
6. Bake the smaller cakes for 25-35 minutes, or until well risen and golden and a skewer inserted into
the centre of each cake comes out clean. They will all probably be ready at different times, so you’ll
need to keep a close eye on them.
7. When each cake is ready, remove it from the oven and allow to cool in the tin for 10 minutes, then
loosen around the edges using a small, sharp knife and carefully remove from the tin before
transferring to a wire rack to cool down completely.
8. For the icing: Place the sugar in a saucepan with 400ml of water and set over a medium heat,
stirring very regularly to dissolve the sugar. Once the sugar is dissolved, turn up the heat and bring
to the boil. Continue to boil for 8-12 minutes, or until a sugar thermometer reads 110C-115C, then
remove from the heat. If you don’t have a thermometer, this is the ‘thread stage’. The mixture will
be thick and syrupy and the last couple of drops that fall from a spoon will form a thread.
9. While the syrup is boiling, whisk together the egg yolks for 2-3 minutes in a clean bowl until pale
and fluffy, then turn the speed to slow and add the hot syrup in a steady stream.
10. Once the syrup has been incorporated, turn the speed back to high and continue to whisk until the
mixture has cooled down. This will take about 15 minutes - if you're using an electric food mixer,
you may want to cover the food mixer with a tea towel to avoid too much mess, as the contents of
the bowl may splash during mixing.
11. Continue whisking until the mixture is stiff and mousse-like. To test if it’s thick enough, pull the
whisk out of the mixture and draw a figure of 8 into the bowl with the mixture that’s left on the
whisk; the ‘8’ should remain visible for a couple of seconds.
12. In a separate bowl, beat the butter until very soft. Then add the vanilla extract and the mousse
mixture, adding a large spoonful of this at a time, and keep mixing until fully combined.
107
13. To assemble the cake, first slice each cake horizontally in half with a bread knife. Place one half of
the 30cm cake on the cake plate or board, securing it to the plate or board with a few blobs of
icing.
14. Spread the top with a layer of icing about 3mm thick, then sandwich with the second half. Spread
the top with more icing, then add one half of the 25cm cake. Continue with the rest of the layers,
from the largest to the smallest, until you have a tiered cake, then carefully spread the rest of the
icing all over the cake using a palette knife.
15. To ensure that each layer of the cake looks well defined, it’s best have a jug or bowl of boiling hot
water to hand in which to dip your palette knife before using it to smooth over the surface of the
icing. Decorate the finished cake with fresh or crystallised flowers or petals.

108
White chocolate cake

Ingredients

For the ganache
300 ml double or regular cream
45 g glucose syrup
400 g white chocolate, in drops or broken into pieces
75 g butter, softened and cut into 2cm cubes

For the cake
butter, softened for greasing
4 eggs
125 g caster sugar
125 g plain flour
1 1/2 tsp baking powder
50 g white chocolate, as chips or chopped into pieces
chocolate curls, for decorating, dark, milk or white

Method
1. For the ganache: Place the cream and glucose syrup in a large saucepan and bring to the boil,
stirring occasionally, then immediately remove from the heat and stir in the chocolate. Stir to melt
the chocolate – you may need to place it back over a low heat, just so all the chocolate is melted.
Remove from the heat and allow to cool until tepid.
2. Add the butter to the melted chocolate, a few cubes at a time, beating the mixture until all the
butter has been incorporated. Leave in the fridge for about 2 hours, stirring a couple of times as it
cools. It should stiffen but still be spreadable.
3. Take the ganache out of the fridge at least 30 minutes before icing the cake. It may be necessary to
beat the mixture with a wooden spoon to make it spread more easily.
4. For the cake: Preheat the oven to 180C/160C fan/gas 4. Butter the sides of two 18cm cake tins and
dust with flour, then line each base with a disc of baking parchment.
5. Using a handheld electric beater or an electric food mixer, whisk the eggs and sugar together on a
high speed for several minutes or until light and mousse-like. In a separate bowl, mix together the
flour, baking powder and chocolate pieces, then fold into the egg and sugar mixture.
6. Divide the batter between the prepared tins and bake for about 25 minutes, or until golden on top
and lightly springy to the touch. Remove from the oven and allow to cool in the tins for 10 minutes,
then loosen around the edges using a small, sharp knife and carefully remove each cake before
transferring to a wire rack to cool down fully.
7. When the cakes are cool, place one upside down on a cake plate or stand, then spread over some
of the ganache to about 4-5mm thick. Place the second cake on top the right way up and use the
rest of the ganache to cover the cake completely.
8. Using a palette knife or the back of a spoon, lightly flick the ganache to make peaks all over the
cake. If you prefer, you can simply smooth the cake with a palette knife, dipping it from time to
time into a jug or bowl of boiling hot water to get a smooth finish.
9. You can leave the cake undecorated, or scatter with chocolate curls, either in white or contrasting
milk or dark chocolate.

109
White chocolate lava cake

Ingredients
white chocolate (200g)
salted butter (100g)
5 eggs
vanilla sugar (100g)
plain flour (100g)
punnet of fresh blackberries (200g)
pinch of freshly ground mixed peppercorns
1 tbsp of honey

Method
1. Grease the inside of 4 cariole moulds with butter and then dust with flour.
2. Break the chocolate into a heatproof bowl along with the butter and melt gently in a microwave for
20 seconds at a time, until just melted.
3. Crack the eggs into another bowl and whisk together with the sugar.
4. Beat in the chocolate and butter mixture.
5. Fold in the flour.
6. Divide the mixture between the moulds, shake to level out then freeze for at least 2 hours, but if
they are well covered with Clingfilm then up to 3 months is fine.
7. Preheat the oven to 180°C.
8. Place the frozen desserts on a baking tray and bake for 15 minutes.
9. Wash and hull the blackberries, then blend to a sauce with the honey and ground mixed
peppercorns.
10. Remove the lava cakes from the oven and leave at room temperature for 2 minutes to rest.
11. Carefully turn out onto a serving plate, top with a little drizzle of the blackberry coulis.
12. Decorate with a few sliced berries and mint leaves and serve immediately.
110

Cup Cakes

111

112
Cake in a mug

Ingredients
2 tbsp self-raising flour
2 tbsp castor sugar
1 tbsp ground almonds or cocoa
1 small egg
1 tbsp sunflower oil
1 tbsp milk
few white chocolate chips
few dried cranberries.

Method
1. Spoon the flour, sugar and almonds into a mug and stir to evenly combine.
2. Crack in the egg and measure in the milk and oil.
3. Stir to combine, making sure you get into all the 'corners' of the mug.
4. Remove the spoon and scatter the top with the choc chips and dried fruit.
5. Place into a microwave (800Watt) and cook on full power for 3 minutes.
6. Leave to rest for 1 minute then enjoy your very own cake in a mug with a drizzle of cream or dollop
of ice-cream.

113
30 Day muffins

Ingredients
2 eggs
225 g dark brown sugar
500 ml milk
120 ml sunflower oil
140 g dates, chopped
110 g raisins
370 g plain flour
1/2 tsp salt
110 g wheat or oat bran

Method
1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
2. Add the sunflower oil, dates and raisins. Sieve the flour with the bicarbonate of soda and salt, and
add to the mixture with the bran. Mix again and cover tightly until needed - this mixture will keep
in the fridge for up to 30 days (during which time the bran will swell).
3. Preheat the oven to 180C/gas 4.
4. Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters full. Bake for 15-
20 minutes, or until firm to the touch and golden.
5. Cool on a wire rack before serving.

114
Banana and peanut butter muffins

Ingredients
275 g plain flour
50 g oats
1 tbsp baking powder
2 eggs
2 bananas
115 g crunchy peanut butter
50 g butter, melted
250 ml milk

Method
2. Fill a muffin tray with 12 paper muffin cases.
3. Mix the flour, oats, and baking powder in a bowl and set aside.
4. In another bowl, whisk the eggs, and then stir in the sugar, mashed bananas, peanut butter and the
melted butter.
5. Add the milk and stir to combine.
6. Gently fold in the dry ingredients until just combined; do not over mix.
7. Spoon the mixture into the muffin cases and bake for 18-25 minutes, or until the tops spring back
when gently touched.
8. Allow to stand for a minute before turning out to cool on a wire rack.

115
Blueberry muffins

Ingredients (makes 6)
110g/4oz butter
2 free-range eggs
1½ tsp baking powder
125g/4½oz blueberries, or equivalent in frozen blueberries
pinch nutmeg
double cream, to serve

Preparation method
1. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the
flour, baking powder, nutmeg and blueberries, stir to combine, then refrigerate for at least an hour,
preferably overnight.
2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.
3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.

116
Blueberry Muffins (makes 12)

Ingredients
200g plain flour
1 heaped tsp baking powder
1 tsp ground mixed spice
175g sugar
200ml buttermilk
1 egg
50g melted butter
100g blueberries

Method
1. Heat the oven to 200 degrees. Put 12 muffin cases into a muffin tin.
2. Weigh all the dry ingredients into a bowl.
3. Beat the buttermilk, butter and egg together and mix with the dry ingredients until you have a nice,
smooth batter.
4. Gently fold in the blueberries (fresh are best, frozen are fine and don’t need to be defrosted. None
of those ghastly dried blueberries though, ick).
5. Spoon the mixture into the bun cases. Sprinkle the oats and bashed up nuts on top.
6. Bake for 20 minutes, they should be nice and golden brown and firm to the touch in the middle.

117
Blueberry muffins

Ingredients
150g (5oz) fresh or dried blueberries
100g (4oz) caster sugar
100g (4oz) butter
300g (11oz) self-raising flour
1tsp baking powder
2 large eggs, beaten
1tsp vanilla extract
140ml (¼ pint) milk

Method
1. Line a muffin tray with paper muffin cases.
2. Cream the butter and sugar until fluffy then add in the eggs, one at a time.
3. Add the milk and vanilla extract then fold in the flour and baking powder to make a thick batter.
4. Add the blueberries and spoon the mixture into the muffin cases. Bake for 30 mins at 160°C (325°F
or gas mark 3).
5. Leave the blueberry muffins to cool in the tray for 10 mins before turning out.

118
Chocolate orange cupcakes

Ingredients

For the cupcakes
1 tsp baking power
40g/1½oz unsalted butter
50g/2oz dark chocolate, melted
1 free-range egg
125ml/4fl oz milk
1 orange, juice only
3 tbsp granulated sugar

For the white chocolate and orange buttercream
2-3 tbsp milk
50g/1¾oz white chocolate, melted
1 orange, zest only
100g/3½oz orange chocolate

Preparation method
1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
2. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until
combined.
3. Whisk the melted chocolate, egg and milk together in a jug.
4. Stir the chocolate mixture into the flour mixture until just combined.
5. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and
a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for
10 minutes.
6. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the
orange juice mixture over the warm cakes and set aside to cool completely.
7. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy.
8. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted
chocolate and orange zest.
9. Decorate the cupcakes with the buttercream
10. Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate
the cupcakes.

119
Chocolate and pecan muffins with maple glaze

Ingredients
200 g butter
200 g caster sugar
4 eggs
100 g milk or dark chocolate, in drops or broken into pieces
75 g pecans, roughly chopped
25 ml maple syrup, for the glaze

Method
1. Preheat the oven to 180C/160C fan/gas 4, and line a 12-cup muffin tray with paper cases.
2. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until
the mixture is light and fluffy. Beat in the eggs one at a time, then tip in the chocolate and pecans
and fold in with the flour to combine.
3. Divide the batter between the muffin cases, filling each case three quarters full. Bake for about 25
minutes or until golden on top and lightly springy to the touch.
4. Transfer the tin to a wire rack and brush each muffin with some of the maple syrup. Allow to cool
for 5 minutes, then remove from the tin and place on the wire rack to finish cooling.
120
Coffee cups

Ingredients

For the cake
125 g butter, softened, plus extra for greasing (optional)
2 eggs
1 tbsp coffee essence
125 g plain flour
1 tsp baking powder
150 ml double or regular cream, softly whipped, to serve

For the sauce
125 g caster sugar
150 ml double or regular cream

Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter the insides of 4 small ovenproof teacups if you
intend to tip the cakes out of them to serve.
the mixture is light and fluffy. Whisk the eggs together with the coffee essence in a small bowl for
just a few seconds until mixed, then gradually add the eggs to the creamed butter mixture, beating
all the time.
3. Sift in the flour and baking powder and fold in gently to combine. Divide the mixture between the
teacups or ramekins and place these in a deep-sided oven proof dish or roasting tin. Pour boiling
water into the dish so it comes to halfway up the sides of the cups, then bake for 25-30 minutes, or
until the centre of each cake is springy to the touch.
4. For the sauce: While the cakes are cooking, make the sauce. Place the sugar in a saucepan with
75ml water and bring to the boil, stirring to dissolve the sugar as the mixture heats up. Turn the
heat up to high and continue to boil without stirring, until the syrup goes a deep golden caramel
colour.
5. Cook the sauce just to the point when it starts smoking. If it’s not cooked enough you won’t get a
strong enough caramel flavour, but if overcooked it will taste slightly bitter. You may need to swirl
the pan, rather than stirring the mixture, towards the end of caramelising to ensure it cooks evenly.
6. Turn down the heat and immediately stir in the cream, taking care as it may bubble and spit, then
set aside. You may need to whisk it for a few seconds on a low heat to help the caramel dissolve.
7. When the cakes are ready, remove from the oven and allow to cool for a couple of minutes. Place
on saucers (if using cups), or tip them out onto warm plates. Serve with the warm sauce and a
spoonful of whipped cream.

121
Fondant fancies

Ingredients

For the sponge
225g/8oz baking spread or softened butter
1 lemon, grated rind only
4 free-range eggs

For the buttercream
250g/9oz unsalted butter, softened

For the topping
3 tbsp jam

For the icing and decoration
1 kg/2lb 4oz white fondant icing
150ml/5fl oz water
food colouring (any colour)
flavouring (any flavouring)
100g/3½oz dark chocolate

Preparation method
1. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in square tin
2. For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the
tin and tap lightly to level out. Bake for about 40 minutes, or until a metal skewer comes out clean.
3. Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack,
before putting in the fridge to chill or in the freezer for a few minutes until chilled but not frozen).
4. While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar
in a bowl until lighter in colour, and smooth.
5. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep
the rest in a bowl for the cake sides.
6. For the topping, heat the jam in a small saucepan and sieve it into a bowl. Brush the top of the cake
with the jam.
7. Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if
they’ve rounded and pulled away from the sides of the tin - all the edges must be straight and neat.
8. Cover four sides of each square with buttercream (not the top or the base). Using the buttercream
in the piping bag, pipe a blob in the centre of each square on top
9. For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing
mixer with a paddle. Churn the icing until it starts to break down, adding a splash of water if it's too
hard. Very gradually add the water - the icing will become smooth and more liquid.
10. Add flavouring and food colouring to taste - be careful not to add too much at once.
11. Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering
water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate
in piping bag and set aside.
12. Take the cakes out of the fridge and place one onto a fork.
13. Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment
underneath to catch the drips
14. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine.
15. Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern.
16. Leave to set and then place on a cake stand to serve.
122
Lemon cupcakes (makes 12)

Ingredients

For cupcakes
125 g caster sugar
1/2 large lemon, finely grated zest only
2 eggs, beaten
150 g plain flour
1/2 tsp baking powder

For the lemon butter icing
1/2 large lemon, finely grated zest only
1-2 tsp freshly squeezed lemon juice

Method
1. Preheat the oven to 180C/gas 4. Line a 12-hole fairy cake tin with paper cases.
2. Cream the butter in a large bowl until soft. Add the sugar and grated lemon zest and beat until the
mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder
and fold into the mixture. Alternatively, whiz all the ingredients together in an electric food mixer.
3. Divide the mixture between the paper cases and bake in the preheated oven for 7–10 minutes,
until risen and golden. When cooked, the centre of each cake should be slightly springy to the
touch. Remove the cakes from the tin and put on a wire rack to cool before you ice them.
4. For the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric
beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon
zest and enough lemon juice to soften the icing to a spreadable consistency.
5. When the cupcakes are cool, spread a generous heaped teaspoon of lemon butter icing over the
top of each one.

123
Jam cup tart

Ingredients
85g/3oz unsalted butter or margerine
170g/6oz self-raising flour, plus extra for dusting
20 tsp jam, or to taste

Preparation method
2. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir
in a few tablespoons of water to form a dough.
3. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 15 circular shapes.
4. Put each pastry case into an individual cupcake tray. Add a teaspoon of jam to each case – not too
much or it will ooze everywhere.
5. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over
the jam to act as the lids.
6. Put the tray of tarts into the oven and cook for about 30 minutes, or until the pastry has gone pale
brown (check the tarts after 20 minutes).
124
Strawberry cupcakes

Ingredients

For the cakes
200 g caster sugar
3 eggs
150 ml milk
300 g plain flour
3 tsp baking powder
1/2 tsp salt

For the icing
150 g fresh or frozen (and defrosted) strawberries
1 tbsp lemon juice

Method
1. Preheat the oven to 160C/140C fan/gas 3. Line a 12-cup muffin tray with paper cases.
the mixture is light and fluffy.
3. Whisk the eggs together in a small bowl for a few seconds just until mixed, then gradually add them
to the creamed butter mixture, beating all the time.
4. Beat in the milk, followed by the vanilla extract, then sift in the flour, baking powder and salt and
fold in gently to combine.
5. Divide the mixture between the muffin cases, filling each case about two-thirds full. Bake for 20-25
minutes or until well risen, lightly golden in colour and springy to the touch. Allow to cool for 5
minutes, then remove from the tin and place on a wire rack to cool completely.
6. For the icing: Place the strawberries and lemon juice in a food processor and whiz for about a
minute to purée them. Push through a sieve into a bowl, then set aside.
7. In a separate bowl, cream together the butter and icing sugar until combined, then gradually add
the fruit purée, beating continuously.
8. Spread the icing onto the cooled cupcakes using a palette knife or the back of a spoon, or pipe the
icing onto the cakes and decorate each cake with half a strawberry.

Tips and suggestions
Try replacing the strawberries with the same quantity of raspberries, blackberries or blueberries – which
can be either fresh or frozen (and then defrosted). If using blackberries or blueberries the colour will no
longer be pink but a lovely purple shade.
125
Toffee apples

For the cake:
100g unsalted butter, melted and (50g)
cooled, plus more for the tin
300g self-raising flour (150g)
1 tsp baking powder (1/2)
1 tsp ground cinnamon (1/2)
200g light muscovado sugar (100g)
3 dessert apples (1 ½)
squeeze of lemon juice
3 eggs, lightly beaten (2small)
100ml whole milk (50ml)

For the buttercream:
175g unsalted butter,
225g icing sugar, sifted (113g)

For the toffee covering:
160g white caster sugar (80g)
200ml double cream (100ml)
1 tsp vanilla extract (1/2)

To decorate:
30 lollypop sticks (15)
hundreds and thousands

Method
1. Preheat the oven to 170°C/ fan 160°C/ 340°F/ gas mark 3 ½. Butter a 23cm square cake tin and line
the base with baking parchment. In a large bowl, sift together the flour, baking powder and
cinnamon and stir in the sugar.
2. Peel, core and finely grate the apples. A lot of excess juice may come from the apples, it is very
important to squeeze this out using a tea towel, or you will have a soggy cake! To stop the apple
from browning, squeeze over a little lemon juice and combine.
3. Make a well in the centre of the dry ingredients and mix in the grated apples, eggs, melted butter
and milk. Stir until just combined, but do not over-mix. Tip into the tin and bake for 35-40 minutes,
or until a skewer emerges clean. Stand the tin on a wire rack for a few minutes, then turn out,
remove the papers and cool completely.
4. To make the buttercream, in an electric mixer or in a bowl using a hand-held whisk, beat the butter
until really pale and fluffy. Add the icing sugar and beat for at least 5 minutes more.
5. To make the pops, crumble the cake into a large bowl, removing any crusty bits. Mix in enough
buttercream to hold the crumbs together. You may not need all the buttercream, but this is the
quantity I used. Roll the mixture into about 30 balls. Place the balls on a tray lined with baking
parchment and chill for several hours, or overnight.
6. Meanwhile, make the toffee covering. Place the sugar and 60ml water in a small, scrupulously
clean, heavy-based pan over a gentle heat. Ensure all the sugar has dissolved, then increase the
heat and bring to a boil. Watch all the time until it turns a beautiful golden caramel colour and
thickens. Remove from the heat, stand back and add the cream and vanilla. It will splutter and
seize, but keep stirring until you have a smooth shiny caramel.
7. Allow to cool for a minute or two. Place each lollypop stick into the caramel, then insert into each
cake and dip into the caramel, covering completely. Roll each in a tray of hundreds and thousands
to cover. Place on a tray and return to the fridge to set. Re-shape the pop if it’s cracked slightly. The
toffee apple pops will keep in the fridge for a day or so.

126

Tarts & Pies

127

128
Banoffee pie

Ingredients

For the shortcrust pastry
75g/3½oz chilled butter, cubed

For the toffee filling
100g/3½oz butter
100g/3½oz light muscovado sugar
2 x 397g/14oz cans condensed milk

For the topping
1 large banana
a little lemon juice
a little grated Belgian milk or plain chocolate, for sprinkling

Preparation method
1. For the shortcrust pastry, put the flour into a bowl and rub in the butter with your fingertips until
the mixture resembles fine breadcrumbs. Add 2-3 tablespoons of cold water gradually, mixing to
form a soft dough.
2. Roll out the dough on a lightly floured work surface and use it to line a 20cm/8in flan tin. Cover in
cling film and place in the fridge to chill for 30 minutes.
3. Technique: Lining a tart tin with pastry
5. Line the pastry case with foil and fill with baking beans. Bake blind in the oven for about 15
minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
Remove from the oven.
6. For the toffee filling, put the butter and sugar in a large non-stick pan. Heat gently until the butter
has melted and the sugar has dissolved, then add the condensed milk. Stir continuously and evenly
with a flat-ended wooden spoon for about five minutes, or until the mixture is thick and has turned
a golden toffee colour – take care, as it burns easily. Turn the filling into the cooked pastry case and
leave to cool and set.
7. For the topping, whip the double cream in a large bowl until it just holds its shape and spread
evenly over the cold toffee mixture. Peel and slice the banana and dip it into a little lemon juice to
prevent discolouring.
8. Pile the banana slices on top of the cream and sprinkle the whole pie with grated chocolate.
Remove the ring of the flan and transfer to a flat plate. Serve well chilled.
129
Chocolate fondant tart

Equipment
23cm/9in fluted flan tin, 3cm/1¼in deep

Ingredients

For the rich shortcrust pastry
50g/1¾oz icing sugar
50g/1¾oz diced butter
1 large free-range egg yolk
about 1 tbsp cold water

For the filling
100g/3½oz butter
150g/5½oz plain chocolate, finely chopped, preferably with a high percentage of cocoa solids
150g/5½oz golden caster sugar
75g/3oz plain flour
6 medium free-range eggs

To serve
icing sugar
a few small strawberries, to decorate (optional)
pouring cream (optional)

Preparation method
1. For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips
until the mixture resembles fine breadcrumbs.
2. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film
and leave to rest in the fridge for about 30 minutes.
3. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out
the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with
pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for
15 minutes.
4. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or
foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-
brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7
minutes, or until pale golden-brown and dried out.
5. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir
until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs,
one at a time.
6. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the
top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should
still be slightly wobbly in the centre.
7. Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape
out of baking parchment and place on top of the tart before dusting with icing sugar, then remove
the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and
cream.
130
Chocolate, hazelnut and caramel tart

Ingredients

For the pastry
250 g plain flour
125 g butter, diced and softened
75 g caster sugar
1 egg, beaten

For the caramel layer
50 g butter
75 ml cream
150 g roasted hazelnuts, coarsely chopped

For the chocolate layer
200 ml double cream
200 g dark chocolate

Method
1. Place the flour, butter and sugar in a food processor. Blend for a few seconds, then add half the
beaten egg, and continue whizzing. You might need to add a little more egg, but don't add too
much -- it should just come together.
2. With your hands, flatten out the ball of dough till it is about 3cm thick. Wrap or cover it, and place
it in the fridge for at least 30 minutes (it will keep well for a couple of days).
3. Preheat your oven to 180°C/gas 4.
4. To roll, take the pastry out of the fridge and place between 2 sheets of cling film. Using a rolling pin,
roll it out until it is no thicker than 1/4 cm thick, and preferably even thinner. Keep the pastry round
and large enough to line the base and sides of the tin.
5. Removing just the top layer of cling film, place the pastry upside down (cling-film side facing up)
into a 28cm loose-bottomed tart tin. Press the pastry into the edges, cling film still attached, and,
using your thumb, 'cut' the pastry on the edge of the tin. At this stage, it should look quite neat.
Remove the cling film and pop the pastry in the freezer for at least 10 minutes (it would keep for
weeks like this in the freezer).
6. Bake blind by lining the pastry with greaseproof/parchment paper when cold. Fill with baking
beans, or dried pulses (you can use these over and over), and bake for 15-20 minutes, until the
pastry feels dry to the touch.
7. Remove the paper and beans, brush with a little left-over beaten egg and return to the oven for 2
minutes. Take out of the oven, and set pastry aside in the tin while you prepare the filling. (This can
easily be made a day in advance, and covered until you need it.)
8. To make the hazelnut caramel layer: place the butter, cream and brown sugar in a pan, bring to the
boil and simmer for 8 minutes.
9. Remove from the heat, add the hazelnuts and allow to cool.
10. Spread the cooled mixture over the cooked tart shell.
11. To make the chocolate layer: place the cream and chocolate in a pan on a very low heat, stirring
until the chocolate is melted..
12. Remove from the heat, pour into a bowl and allow to cool, to almost room temperature.
13. Spread the mixture carefully over the hazelnut caramel in the pastry case.
14. Chill in the fridge for 1 hour, until the chocolate layer is set.
15. To serve: dust the tart with sifted cocoa powder; cut into slices and serve with softly whipped
cream.

131
Coconut macaroon tart

Ingredients

For the shortcrust pastry
100 g butter, cubed and chilled
1 egg, beaten

For the filling
2 tbsp raspberry jam, (optional)
3 eggs
225 g caster sugar
150 g desiccated coconut
125 g butter, melted

Method
1. Put the flour, butter and a pinch of salt in a food processor and process briefly.
2. Add half the beaten egg and continue to process. (You might add a little more egg, but not too
much as the mixture should be just moist enough to come together.) If making the pastry by hand,
rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just
enough egg to bring it together.
3. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film
or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for
time, in the freezer for 10–15 minutes, before using.
5. Line a 23cm diameter tart tin with the shortcrust pastry and cover the base with baking parchment.
Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment
for the last five minutes of baking for a golden crust.
6. Whisk the eggs, sugar and cinnamon together in a bowl. Add the desiccated coconut and the
melted butter and mix well.
7. Cover the cooled base with raspberry jam before pouring in the filling and baking in the oven for
40–45 minutes, or until golden brown and just set in the centre.
8. Remove the tart from the oven and allow to stand in the tin for about ten minutes before carefully
removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.

132
Egg custard tart

For the pastry
225g/8oz flour, plus extra for dusting pinch of salt
1 lemon, zest only
150g/5½oz butter
1 free-range egg yolk
1 free-range egg

For the custard filling
500ml/17fl oz whipping cream
freshly grated nutmeg

Preparation method
1. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles
breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these,
mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for 2 hours
2. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an
18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans,
then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove
the paper and beans, and allow to cool.
3. Turn the oven down to 130C/250F/Gas1.
4. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture
through a fine sieve into a saucepan and heat to blood temperature.
5. Fill the pastry case with the custard, until 5mm/¼in from the top. Cover the surface liberally with
grated nutmeg
6. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears
set but not too firm.
7. Remove from the oven and allow to cool to room temperature.
133
Gypsy tart

Equipment and preparation: for this recipe you will need a 20cm/8in loose-based tart tin (about
4.5cm/1¾in deep).

Ingredients
For the sweet shortcrust pastry
2 tbsp icing sugar
75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½in cubes
½ tsp lemon juice

For the filling
230ml/8fl oz condensed milk
170ml/6fl oz evaporated milk

Preparation method
1. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in
lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a
food processor or a mixer and then transfer to a bowl.
2. Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour
mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the
pastry together. If it seems too dry, add a splash more water. When the dough begins to stick
together, use your hands to gently knead it into a ball.
3. Wrap in cling film and rest in the fridge for at least 15 minutes.
5. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart
tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you
need to patch any cracks later.
6. Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the
reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to
190C/375F/Gas 5.
7. For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer.
Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10
minutes until the mixture is increased in volume, light and bubbly.
8. Pour the mixture into the pastry case. Bake for about 20 minutes, or until just set and still a bit
wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving.
134
Snickers Pie

Ingredients
1 packet puff pastry
140g/5oz mascarpone
110g/4oz soft cheese
3 eggs
5 Snickers bars, chopped into thin slices milk, to glaze

Preparation method
2. Roll the block of pastry to 3-4mm thick, and lay over a 20cm/8in fluted tart tin.
3. The four corners of the pastry should hang over the edge.
4. Beat the mascarpone, soft cheese and sugar together in a large bowl, until smooth.
5. Beat in eggs, one at a time.
6. Add the Snickers slices and fold in.
7. Pour into a lined tart tin, and spread to the edges. Pull the corners of the pastry over the top of the
dish, and brush with milk.
8. Place in the oven for 10 minutes, then lower to 180C/350F/Gas 4 for a further 25 minutes. Turn the
heat back up to 200C/400F/Gas 6 and cook for a further 20 minutes until the pie is a golden colour.
9. Allow to cool before serving.
135
Tarte au citron

Ingredients

For the pastry
100g/3½oz cold butter, cut into small cubes
25g/1oz icing sugar
1 tbsp cold water

For the filling
5 free-range eggs
4 lemons, juice and zest icing sugar, for dusting

Preparation method
1. To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until
the mixture resembles breadcrumbs, then add the egg yolk and water.
2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it
into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your
butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15
minutes.
3. Grease a 23cm/9in loose-bottomed, fluted tart tin.
4. Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it
on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.
5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it
out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling
out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in
towards the centre.
6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the
corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has
cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly
prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking
tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to
200C/400F/Gas 6.
7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with
baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans.
Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp
angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry
case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside
to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3.
8. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest
of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture
into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour
in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven
shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or
until just set but with a slight wobble in the centre.
9. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The
easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer
ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted
with sifted icing sugar.

136
Pudding
137

138
Apple crumble

Ingredients

For the toffee apples
225g/8oz granulated sugar
30ml/1fl oz golden syrup
450g/1lb cooking apples, peeled, cored and sliced into wedges
450g/1lb eating apples, peeled, cored and sliced into wedges

For the crumble
150g/5oz demerara sugar

Method
2. For the toffee apples, place the water and sugar into a saucepan and slowly bring up to the boil.
Reduce the heat once the sugar has melted, add the syrup and butter and then bring up to the boil
again, stirring constantly.
3. Turn down the heat, add the apples and cook, stirring gently, until just soft. Place into an ovenproof
dish.
4. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the
mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and
place in the oven to bake for 15 minutes, or until crisp and golden-brown.
5. To serve, divide the crumble between 4-6 dishes and serve with warm custard
139
Apricot couronne

Ingredients

For the dough
250g/9oz strong white bread flour, plus extra for dusting
5g salt
7g/⅓oz instant yeast
50g/1¾oz unsalted butter, softened, plus extra for greasing
105ml/3½fl oz milk
1 free-range egg, lightly beaten

For the filling
90g/3¼oz unsalted butter, softened
120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
35g/1¼oz plain flour
60g/2¼oz raisins
65g/2¼oz chopped walnuts
1 orange, zest only

To finish
50g/1¾oz apricot jam
25g/1oz flaked almonds

Preparation method
1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the
other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until
you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the
bowl and keep going until you have a soft dough.
2. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12
minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
3. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea
towel and leave to rise for one hour, or until doubled in size.
4. While the dough is rising, make the filling. Beat the butter and muscovado sugar together until
smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and
orange zest. Mix to combine.
5. Line a baking tray with baking parchment or silicone paper.
6. Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll
out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if
necessary, so you have a long edge facing you. Spread the apricot mixture evenly over the dough.
Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you
can leave one end joined to help you twist the dough and form the circular crown).
7. Twist the two dough lengths together to make a rope, then join the ends of the rope to form a
circular ‘crown’. Transfer to the baking tray.
8. Put the tray inside a clean plastic bag and leave to prove for 30-45mins, or until the dough springs
back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6.
9. Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire
rack.
10. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to
glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle
with the flaked almonds. Leave to cool before serving.

140
Brioche with Praline (Brioche aux pralines)

Ingredients
1 x 7g/¼oz sachet of fast-action dried yeast
1 tsp caster sugar
500g/1lb 2oz plain flour, plus 50g/2oz extra for kneading
1 tsp fine sea salt
2 tbsp caster sugar, plus 1 tsp for sprinkling
4 medium eggs, beaten
175g/6oz butter, softened
sunflower oil, for greasing
75g/3oz pink (rose) pralines
1 egg yolk, beaten, to glaze

Preparation method
1. To make the dough, sprinkle the yeast and one teaspoon caster sugar on to the warm milk in a
small bowl. Whisk lightly, then leave in a warm place for 10 minutes or until a light foam forms on
the surface.
2. Sift the flour, salt and two tablespoons of caster sugar into a large mixing bowl. Make a well in the
centre and pour in the yeast mixture and beaten eggs. Mix with a wooden spoon until it forms a
ball.
3. Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth.
4. Gradually add the softened butter, a teaspoon at a time, kneading well in between each addition. It
will take about 10 minutes to incorporate the butter and the dough will be sticky. Flour the surface
generously as you knead in the butter.
5. On a clean floured surface and using clean hands, sprinkle the dough with more flour. Continue to
knead lightly for a further 10 minutes or until the dough is very pliable, smooth and slightly shiny
but no longer sticky.
6. Place the dough in a large lightly oiled bowl and cover with oiled cling film. Leave in a warm place
for 1½ hours until well risen and spongy.
7. Put the pralines a few at a time in a pestle and mortar and crush them roughly. Some will become
powdery but you should have some larger chunks too. Tip them into a bowl as soon as each batch
is done. Set aside.
8. Oil a 23cm/9in spring-clip cake tin and line the base with baking parchment.
9. Turn the dough out on to a lightly floured surface and knock it back with your knuckles. Knead for a
minute or so, then roll it out with a floured rolling pin to make a square measuring 35cm x
35cm/14in x 14in.
10. Sprinkle the crushed pralines over the top, taking them all the way to the edge.
11. Roll the dough up like a Swiss roll and cut it into 4cm/1½in slices with a sharp knife. Arrange the
slices in the tin, placing them cut-side up. They should fit fairly snuggly.
12. Cover the tin loosely with oiled cling film and leave in a warm place for about 45 minutes or until
the dough is well risen.
13. Preheat the oven 180C/350F/Gas 4.
14. Bake the brioche for 30 minutes, then remove it from the oven and brush lightly but generously
with the beaten egg yolk. Return the brioche to the oven for a further 10 minutes until golden
brown.
15. Cool in the tin for 10 minutes, then release on to a wire rack.
16. Sprinkle with sugar and serve warm or cold.
141
Cheesecake doughnuts

Ingredients

Doughnuts
Strong white bread flour (160g)
7g sachet of dried yeast
Pinch of salt
1 tbsp of caster sugar
Whole milk (65g)
Knob of butter (20g)
1 small egg
Oil for deep frying

Filling & topping
Handful of strawberries
Icing sugar (150g)
Cream cheese (150g)
Digestive biscuits, roughly crushed
Dried strawberries, roughly chopped

Method
1. Combine the flour, yeast, salt and 1 tablespoon of caster sugar.
2. Add the milk and butter to a microwavable bowl and microwave until the butter just melts.
3. Stir the milk mixture into the flour with the egg until it comes together.
4. Knead the dough on a floured surface for 5 minutes until smooth.
5. Put the dough in a greased bowl and cover with a damp towel and leave in a warm place to double
in size for an hour.
6. Shape handfuls of the dough into balls just larger than a golf ball and place well apart from each
other on a floured tray.
7. Cover the dough again and leave to rise for another hour.
8. Blitz the strawberries with the icing sugar and cream cheese, and then set aside.
9. Preheat a fryer to 160ºC or heat a large pan of oil, never leaving it unattended.
10. Lower the doughnuts into the fryer carefully, and fry for 3 minutes before flipping them over in the
oil for another 3 minutes, until golden brown all over. Do this in batches so the fryer isn’t cramped.
11. Remove the doughnuts to kitchen paper to soak up excess grease and cool.
12. Transfer the cream cheese mix to a piping bag or syringe and inject it into the doughnuts when
cooled.
13. Spread some more filling over the top of the doughnuts as a glaze, then sprinkle over the digestive
biscuits and the roughly chopped dried strawberries.

142
Chelsea buns

Ingredients
500g/1lb 2oz strong white flour, plus extra for dusting
1 tsp salt
1 x 7g sachet fast-acting yeast
300ml/10fl oz milk
40g/1½oz unsalted butter, plus extra for greasing the tin
1 free-range egg
vegetable oil, for greasing

For the filling
1 orange, zest only, grated
75g/2½oz soft brown sugar
100g/3½oz dried cranberries
100g/3½oz sultanas
100g/3½oz dried apricots

To finish
1 heaped tbsp apricot jam
200g/7oz icing sugar, sifted
1 orange, zest only, grated

Method
1. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in
the centre of the flour and pour in the yeast.
2. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is
lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the
bowl come together as a soft dough.
3. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is
smooth and elastic.
4. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour
or until doubled in size.
5. Tip the dough onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm
6. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface,
followed by the sugar, cinnamon and dried fruit.
7. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work
surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until
the roll is complete and tight. With a sharp knife cut into 10 4cm/1¾in thick rounds.
8. Grease a deep roasting tin or baking tray thoroughly with butter.
9. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between
each one. You want them to be close enough so that when they rise further and then bake, they
will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
10. Leave to rise for about 30 minutes in a warm place and Preheat oven to 190C/375F/Gas 5.
11. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown.
Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
12. Remove the buns from the oven and let them cool slightly. transfer to a cooling rack.
13. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns
to glaze and allow to cool.
14. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the
cooled buns and allow to set before serving.
143
Chocolate Blancmange with Cappuccino Sauce

Ingredients (Serves 8 in small pudding basins lined with oil)
2 x 100 g bars dark chocolate (75% cocoa solids)
3 gelatine leaves
1 x 284 ml pot double cream
10fl oz (275 ml) milk
5 large egg yolks
3 oz (75 g) golden caster sugar
1 level dessertspoon cornflour

For the cappuccino sauce
2fl oz (55 ml) milk
1 rounded tablespoon golden caster sugar
6 slightly rounded teaspoons instant espresso powder
1 x 284 ml carton whipping cream
cocoa powder, to dust

Method
1. First of all, break up the chocolate: this is easiest to do by bashing the pack with a rolling pin before
you unwrap it. After that put the leaves of gelatine to soak in a small amount of cold water for
about 5 minutes. Then pour the double cream and milk into a medium saucepan and heat it to just
below simmering point.
2. Meanwhile, beat the egg yolks, sugar and cornflour together in a mixing bowl. Then, when the
cream mixture is hot, whisk in the broken chocolate, beating vigorously until the chocolate has
melted and the mixture is smooth. Now gradually pour the hot chocolate mixture over the egg yolk
mixture, beating as you go. Then return this chocolate custard mixture to the saucepan and place it
back over a gentle heat, stirring all the time, until the mixture has thickened (don't panic, the small
amount of cornflour will keep the mixture stable and prevent it from curdling).
3. Remove the pan from the heat, then squeeze any excess water out of the gelatine and drop the
leaves into the chocolate custard, where they will melt in the heat. Give it a good whisk then leave
the mixture to cool. If you want, you can speed this process up by standing the pan in a basin of
cold water and stirring occasionally as it cools. After that, divide the cooled chocolate mixture
between the oiled pudding basins, filling them to around three-quarters full. Now place them on a
tray, cover with clingfilm and chill in the fridge for at least 4 hours.
4. To make the cappuccino sauce, heat the milk and sugar in a small saucepan, then whisk in the
espresso powder once the mixture is hot. Then remove it from the heat and allow it to cool before
pouring it into a mixing bowl, then add the cream. Now beat the mixture until slightly frothy and
beginning to thicken, then leave it to stand for about 5 minutes while you unmould the chocolate
creams. (You can make the sauce up to 4 hours ahead and store it, covered, in the fridge.)
5. To do this, ease the cream away from the edge of the pudding basin with your little finger, then
invert the basin on to a plate and give it a really hefty shaking. Using a draining spoon, lift some of
the cappuccino 'froth' off the top of the sauce and place a spoonful on top of each cream, then
pour the remaining thinner sauce around each plate. Give it a light dusting with cocoa and serve.

144
Chocolate orange sponge

Ingredients
butter, softened (100g)
caster sugar (100g)
1 egg
dash of orange extract
self-raising flour, sieved (100g)
2 shots of milk (50ml)
double Cream (100ml)
dark chocolate (40g)

Method
1. Cream the butter and sugar in a bowl until light and fluffy.
2. Beat in the egg and orange extract until well combined.
3. Stir through the flour, then splash in the milk and mix again.
4. Once fully combined transfer the mix into a Pyrex pudding bowl.
5. Nuke in the microwave on full power for 4 minutes (time based on 800W model).
6. Cut the chocolate into small pieces and place into a bowl with the cream.
7. Heat the cream up in the microwave whilst the cake is resting for a minute.
8. Turn the sponge out onto a plate.
9. Stir the cream to make a smooth chocolate sauce and drizzle over the sponge.
10. Serve immediately.

145
Chocolate eclairs

Ingredients
For the choux pastry
65g/2½oz plain flour, sifted pinch salt
50g/2oz unsalted butter, diced, plus extra for greasing
2 free-range eggs, beaten

For the filling
5 tsp icing sugar, sifted

For the icing
100g/3½oz milk chocolate, chopped

Preparation method
1. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter. Sift the flour
onto a sheet of greaseproof paper.
2. Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the
butter has completely melted – don’t let the water boil and begin to evaporate. Quickly bring the
mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat
furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon
come together to make a smooth heavy dough.
3. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough –
it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a
large mixing bowl and leave to cool until tepid.
4. Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric
whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the
egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
5. Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in
lengths onto the greased baking tray.
6. Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes.
Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10
minutes, or until golden-brown and crisp.
7. Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow
steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is
completely crisp. Remove from the oven and transfer to a wire rack to cool.
8. For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
9. Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the
whipped cream.
10. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do
not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of
the éclairs in the chocolate and let the chocolate set before serving.

146
Chocolate melting pudding

Ingredients (Serves 8)
7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces
7 oz (200 g) butter, diced
4 oz (110 g) golden caster sugar
4 large eggs, plus 4 large egg yolks
1½ teaspoons vanilla extract
2½ oz (60 g) plain flour

To serve:
a little pouring or whipped cream

Method
1. First of all place the broken-up chocolate, along with the butter and brandy, in a large heatproof
bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl
doesn't touch the water.
2. Then, keeping the heat at its lowest, allow the chocolate and butter to melt slowly; it should take 6-
7 minutes. Then remove it from the heat and give it a good stir until it's smooth and glossy.
3. While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large
mixing bowl, place it on a tea towel to steady it, then whisk on a high speed with an electric hand
whisk until the mixture has doubled in volume – this will take between 5 and 10 minutes,
depending on the power of your whisk. What you need to end up with is a thick, mousse-like
mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
4. Now you need to pour the melted chocolate mixture around the edge of the bowl (it's easier to fold
it in from the edges) and then sift the flour over the mixture. Using a large metal spoon, carefully
but thoroughly fold everything together. Patience is needed here; don't be tempted to hurry it, as
careful folding and cutting movements are needed, and this will take 3-4 minutes.
5. Now divide the mixture between the pudding basins (it should come to just below the top of each
one) and line them up on a baking tray. If you like, the puddings can now be covered with clingfilm
and kept in the fridge or freezer until you need them.When you're ready to bake the puddings, pre-
heat the oven to gas mark 6, 400°F (200°C).
6. Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been
chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to
the touch, although the insides will still be melting.
7. Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on
to individual serving plates. If you're cooking these puddings from frozen, give them about 15
minutes' cooking time and allow them to stand for 2 minutes before turning out.
8. Serve absolutely immediately, with some chilled cream to pour over. As the puddings cool, the
melted chocolate inside continues to set, so they can, if you like, be served cold instead as a
fudgey-centred chocolate cake with whipped cream.

147
Christmas pudding with brandy butter

Ingredients

For the pudding
450g/1lb dried mixed fruit (use a mixture of sultanas, raisins, and snipped apricots)
1 small cooking apple, peeled, cored and roughly chopped
1 orange, finely grated rind and juice
3 tbsp brandy, sherry, or rum, plus extra for flaming
75g/3oz butter, softened, plus extra for greasing
2 free-range eggs
1 tsp mixed spice
40g/1½oz fresh white breadcrumbs
40g/1½oz whole shelled almonds, roughly chopped

For the brandy butter
225g/8oz icing sugar, sieved
3 tbsp brandy, rum or cognac

To serve
4 tbsp brandy or rum

Preparation method
1. Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice. Add the
measured brandy (rum or sherry), stir and leave to marinate for about one hour.
2. Put the butter, sugar and grated orange rind into a large bowl and cream together with a wooden
spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the
measured flour if the mixture starts to curdle.
3. Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs
and the nuts. Add the soaked dried fruits with their soaking liquid and stir well.
4. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment
and press into the base of the basin.
5. Spoon into the prepared pudding basin and press the mixture down with the back of a spoon.
Cover the pudding with a layer of baking parchment paper and foil, both pleated across the middle
to allow for expansion. Tie securely with string and trim off excess paper and foil with scissors.
6. To steam, put the pudding in the top of a steamer filled with simmering water, cover with a lid and
steam for eight hours, topping up the water as necessary.
7. To boil the pudding, put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a
trivet. Place a long, doubled strip of foil in the pan, between the trivet and the pudding basin,
ensuring the ends of the strip reach up and hang over the edges of the pan. This will help you to lift
the heavy pudding basin out of the pan of hot water when it has finished cooking.
8. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of
the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours,
until the pudding is a glorious deep brown colour, topping up the water as necessary.
9. For the brandy butter, place the butter into a mixing bowl and cream with a wooden spoon until
light and fluffy – or for speed use an electric hand-held mixer. Beat in the sieved icing sugar until
smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and set aside in
the fridge.
10. When cooked through, remove the pudding from the pan and cool completely.
11. To serve, on Christmas Day, steam or boil the pudding for about two hours to reheat. Turn the
pudding onto a serving plate. To flame, warm the brandy or rum in a small pan, pour it over the hot
pudding and set light to it. Serve with brandy butter.
148
Cinnamon pecan buns

Ingredients

For the filling

100 g pecans, toasted and chopped (see Cook's note)

For the dough
375 g plain flour
1 tsp baking powder
25 g caster sugar
1 egg, beaten
200 ml milk

For the icing
75 g icing sugar
1.5-2 tbsp boiling water

METHOD
1. Preheat the oven to 230C/gas mark 8. Butter and flour a 25cm cake tin.
2. For the filling: cream the butter and cinnamon together in a large bowl or in an electric food mixer
until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the
chopped toasted pecans. Set aside (not in the fridge).
3. For the dough: sift the flour, baking powder and cinnamon together into a large bowl. Add the
caster sugar, then add the butter, and using your fingertips, rub it in until the mixture resembles
breadcrumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the
centre of the dry ingredients and pour in most of the liquid (all but 60ml). Using one hand with your
fingers outstretched like a claw, move your hand around in one direction (clockwise or anti-
clockwise) until the dough comes together. You may need to add the rest of the milk as the dough
should be soft and a little sticky.
4. To make the buns, tip the dough out onto a floured work surface and dust with flour. Using a rolling
pin, roll out the dough until it is a 35 x 25cm rectangle and about 2cm thick.
5. Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough
away from you so that it resembles a Swiss roll. Cut the ‘log’ 11 times to make 12 slices, each 3cm
thick. Place the pieces cut side facing up, with a tiny bit of space between each ‘swirl’, in the
prepared cake tin.
6. Bake in the oven for 10 minutes, then reduce the oven temperature to 200C/gas mark 6 and cook
for a further 25–35 minutes or until risen, golden brown and cooked in the centre. They should
have joined together to make a lovely cluster of buns.
7. Allow to stand in the tin for 2–3 minutes before carefully turning out and cooling on a wire rack.
When cool, transfer to a serving plate or cake stand.
8. To make the icing, sift the icing sugar into a bowl, add 1 tablespoon of boiling water and mix well,
adding another 1/2–1 tablespoon of boiling water if necessary, until the icing is soft but not too
runny. Drizzle the icing over the buns. To serve, break each bun off with your hand or cut into
slices.

Cook’s tip: To toast the pecans, roughly chop them and then spread out on a baking tray and cook in a preheated oven at 230C/gas mark 8 for 4
minutes. Allow to cool before using. To reduce the cooking time, place the buns on a baking tray, spacing them further apart than in step 5. Bake for
12–15 minutes until golden on top and firm at the edges.
149
Crème Brûlée

These vanilla-rich puds are deliciously decadent. If you don’t own a mini blowtorch, caramelise them under
the grill.

Ingredients (for 6) Ingredients (for 4)
500ml/18fl oz double cream 333ml/12fl oz double cream
1 vanilla pod (1 tsp extract) 1 vanilla pod (1 tsp extract)
100g/4oz caster sugar (plus extra for the topping) 66g/2.7oz caster sugar (plus extra for the topping)
6 free-range egg yolks 4 free-range egg yolks

Preparation method
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the
cream.
3. Chop the empty pod into small pieces, and add them to the cream.
4. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
5. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl
until pale and fluffy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until
thickened - this indicates that the eggs have begun to cook slightly.
7. Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to
about two-thirds full.
8. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up
their outsides. (This is called a bain-marie.)
9. Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the
custards are just set but still a bit wobbly in the middle.
10. Remove the ramekins from the water and set aside to cool to room temperature. Chill until
needed.
11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each
crème brûlée, then caramelise with a chefs' blow-torch.
12. Set aside to cool for a couple of minutes, then serve.

Delia version
Ingredients
570ml/18fl oz double cream [380 ]
1 tsp vanilla extract [ ½ ]
4 tsp cornflour [2 2 3 ]
2 tbsp caster sugar [1 1 3 ]
6 free-range egg yolks [ 4 ]

Method
1. Warm cream
2. Whisk eggs, sugar, cornflour and vanilla together until smooth
3. Slowly pour warmed cream over egg mixture whisking all the time
4. Return mixture to pan over gentle heat
5. Continuously whisk until thickened
6. Place in a clean bowl and cover surface with clingfilm
7. Place in fridge overnight to firm up
150
Crème Brûlée Chocolate

Ingredients (Serves 4)
380ml double cream
4 large egg yolks
2 ½ teaspoons cornflour
1½ tablespoons golden caster sugar
100g dark chocolate minimum 70% cocoa solids
½ teaspoon pure vanilla extract

For the brulee:
4 tablespoons granulated sugar

Method
1. You will need to start the recipe at least on day before so the custards have time to chill.
2. Place the broken-up chocolate, along with 100 ml of the cream in a large heatproof bowl sitting
over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
3. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take 5-6
minutes. Remove it from the heat and give it a good stir until it's smooth and glossy, then remove
the bowl from the pan and let the mixture cool for 2-3 minutes.
4. Then place the remaining cream in a pan over a gentle heat and heat it to just below simmering
point, stirring occasionally with a wooden spoon.
5. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and
cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then,
whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
6. When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now
back it goes on to the same gentle heat as you continue whisking until the custard is thick and
smooth, which will happen as soon as it reaches simmering point.
7. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue
to whisk until it becomes smooth again.
8. Now whisk the chocolate mixture into the custard then divide the custard among the ramekins and
leave to cool. Then cover each dish with clingfilm and refrigerate overnight.
9. To caramelize the tops, first pre-heat the grill to its highest setting then uncover the ramekins and
sprinkle each of the tops evenly with one tablespoon of granulated sugar.
10. Place them on a baking tray and put them under the hot grill for 4-5 minutes until the sugar has
melted and started to go very dark brown in some places.
11. Leave the caramel to harden before serving or you can freeze them.

151
Crème caramel

Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins.

Ingredients

For the caramel
160g/6oz sugar
unsalted butter, for greasing the ramekins

For the custard
4 free-range eggs
600ml/1 pint full-fat milk pouring cream, to serve

Preparation method
1. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the
caramel is poured in.
2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
3. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
4. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper
colour.
5. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel
into the warmed ramekins.
6. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture
and go soft and tacky).
7. Once hard, butter the sides of the ramekins above the level of the caramel.
8. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
9. 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.
10. Whisk together until smooth, then pour the mixture into the prepared ramekins.
11. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
12. 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.
13. 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.
14. 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.
152
Cronut

Ingredients
Milk (60ml)
Warm water (65ml)
Dried yeast (6g)
Cold, diced butter (150g)
Plain flour (125g)
Strong flour (125g)
Caster sugar (30g)
1/2 tsp salt
Bowl of vanilla sugar
crème patisserie
Bowl of icing sugar
1 lemon

Recipe
1. Whisk the milk, water and yeast together in a bowl.
2. Pulse the cold butter and flours in a food processor or rub it between your fingers until it resembles
breadcrumbs... but still has a few lumps.
3. Stir the sugar and salt into the flour mix and ti everything into the wet bowl.
4. Stir together a little, then get your hands involved to bring it into a dough.
5. Cover loosely with clingfilm and leave it to rest in fridge for 2 hours.
6. Roll the rested dough out on a floured surface to about 1cm thick, aiming for a rectangle that is
twice as long as it is wide.
7. Fold the dough into thirds so that the last third overlaps the other two.
8. Turn the dough through 90 degrees and repeat the process twice more.
9. Cover with clingfilm and leave in the fridge to rest for at least 4 hours, overnight is better.
10. Roll the dough out once more, to the thickness of a pound coin (1/2 cm) then use cutters to shape
your doughnuts.
11. Lay them on a floured tray and cover with a clean tea towel at room temperature to rise for
another hour.
12. Fry them, a few at a time, in a few centimetres of oil heated to 170ºC for 2 minutes on each side
until puffed up and golden.
13. Drain on kitchen roll briefly then toss in vanilla sugar before leaving to cool.
14. Inject the vanilla custard into the cronuts at 5 or 6 points around the ring using a piping bag with
small nozzle or syringe.
15. Mix enough lemon juice with the icing sugar to create a glacé icing and colour them (optional) to
your preference.
16. Drizzle over the cooled and filled cronuts, allow to set and tuck in!

153
Custard Tart

Ingredients

Pastry
225g of flour
1 lemon
150g of butter
75g of caster sugar
1 egg
1 egg yolk
1 pinch of salt

Custard filing
9 egg yolks
75g of caster sugar
500ml of whipping cream
2 nutmeg

Method
1. Start your custard tart recipe by preheating your oven to 170°C/gas mark 3
2. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles
breadcrumbs
3. Then add the sugar to the mixture. Then beat together the egg yolk and whole egg and slowly add
these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for
two hours
4. Roll out the pastry between two sheets of cling film to 2mm in thickness. Place in an 18cm/7in flan
tin, keeping one sheet of cling film attached to the pastry, line the pastry with the second sheet of
cling film and fill with baking beans, place the tart tin on a baking tray. Bake blind for about 10
minutes or until the pastry is starting to turn golden brown. Remove the cling film and beans, and
allow to cool. But if the base looks a bit damp, cook for a furth 5 minutes to dry out and then leave
to cool
5. Turn the oven down to 130°C/gas mark 1 so you can cook your custard tart
6. For the filling, bring the cream to the boil. Whisk the yolks and sugar together then add the cream
and mix well. Pass the mixture through a fine sieve into a jug
7. Place the pastry case on a baking tray and in the oven then pour the custard mix right to the brim.
Grate the nutmeg liberally over the top then bake for 30-40 minutes or until the custard appears
set but not too firm
8. Remove from the oven and allow to cool to room temperature before serving

154
Custard slice

Ingredients

225g/8oz plain flour, plus extra for dusting
½ tsp salt
200g/7oz butter, chilled and cut into 1cm/½in cubes
140-160ml/5-5½fl oz water

For the crème pâtissière
500ml/18fl oz milk
1 vanilla pod, split down the middle and seeds scraped out
4 free-range eggs, yolks only
40g/1½oz cornflour
40g/1½oz butter

For the icing
5 tsp water
50g/2oz dark chocolate, melted

Preparation method
1. In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture
resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps.
2. Add the water a little at a time until the pastry just binds together (you may not need all the water).
Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick.
3. With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle
third then the top third down onto the other thirds. This is called a turn.
4. Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes
5. Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn
as before.
6. Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry
in cling film and return to the fridge to rest.
7. While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split
vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.
8. Whisk the sugar, egg yolks and cornflour together in a large bowl.
9. Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of
the hot milk until well-combined, then return to the pan.
10. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will
just come to the boil.
11. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and
stir until melted and thoroughly combined.
12. Leave to cool, cover with clingfilm and then chill before using.
13. Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment.
14. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in
thick.
15. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes.
16. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.
17. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at
the sides. The extra foil allows you to lift out the assembled slices.
18. Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)
155
19. Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of
pastry, on top. Refrigerate while making the icing.
20. For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set
aside.
21. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to
firm up slightly.
22. Take the custard slice from the fridge and spread the icing over the top layer of pastry.
23. Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a
tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating
directions to create a feathered effect.
24. Place the slice back into the fridge to set.
25. Cut the finished vanilla slice into eight pieces.
26. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving
platter.

156
Hot cross buns

Ingredients

For the buns
300ml/10fl oz whole milk
1 tsp salt
7g sachet fast-action yeast
50g/1¾oz butter
150g/5oz sultanas
80g/3oz mixed peel (or 200g of mixed fruit)
1 apple, cored and chopped (optional)
2 oranges, zest only (or 1 orange zest)
2 tsp ground cinnamon (or mixed spice or 50/50 cinnamon and mixed spice)
sunflower oil, for greasing the bowl

For the cross
75g/2½oz plain flour, plus extra for dusting (can add some sugar as well)

For the glaze
1 tbsp smooth marmalade (or heated golden syrup)
1 tbsp soft dark brown sugar
2 tbsp water

Method
1. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand
temperature.
2. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed
milk until it forms a soft, sticky dough.
3. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl
onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching
it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until
smooth and elastic.
4. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately
one hour, or until doubled in size.
5. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured
surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the
buns just touch when they rise and expand. Set aside to prove for another hour.
6. Heat the oven to 220C/425F/Gas 7.
7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water
one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag
with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create
crosses.
8. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
9. Meanwhile, for the glaze, heat the glaze ingredients in a pan until the sugar has melted and the
mixture is smooth and glossy.
10. Remove the buns from the oven and immediately brush each bun with the glaze. Set aside to cool.
11. Serve the hot cross buns warm with butter.
157
Hot cross buns (PH)

Ingredients

For the buns
1 tsp salt
7g sachet fast-action yeast
50g/1¾oz butter
150g/5oz sultanas
80g/3oz mixed peel
1 apple, cored and chopped
2 oranges, zest only
sunflower oil, for greasing the bowl

For the cross
75g/2½oz plain flour, plus extra for dusting

For the glaze
3 tbsp apricot jam

Method
1. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand
temperature.
2. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed
milk until it forms a soft, sticky dough.
3. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl
onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching
it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until
smooth and elastic.
4. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately
one hour, or until doubled in size.
5. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured
surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the
buns just touch when they rise and expand. Set aside to prove for another hour.
7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water
one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag
with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create
crosses.
8. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
9. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm,
brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing
temptingly soft edges.
158
Iced fingers

Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats. You could make the buns in
advance then ice and fill them just before serving.

Ingredients
For the dough
2 free-range eggs
2 x 7g/¼oz sachets instant yeast
2 tsp salt

For the icing
5 tsp cold water

For the filling
100g/4oz strawberry jam icing sugar, for dusting

Preparation method
2. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water.
Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead
in the bowl for four minutes.
3. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is
smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in
a warm place for one hour.
4. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers
about 13cm/5in long.
5. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then
set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen.
Bake in the oven for 10 minutes then set them aside to cool.
6. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick
paste.
7. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a
wire rack.
8. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the
strawberry jam into another piping bag.
9. Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped
cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing
sugar and serve.

159
Jam roly-poly

Ingredients
pinch salt
50g/2oz light brown sugar
125g/4oz shredded suet (vegetarians may substitute vegetarian suet)
6-8 tbsp water
5 tbsp raspberry jam, warmed
milk, for brushing
demerara sugar, to glaze
custard, to serve

Preparation method
2. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough
water to create a soft, but not sticky, dough.
3. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x
30cm/12in.
4. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around
the edge. Fold the jamless border in and brush with milk.
5. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends
well.
6. Place the pastry roll onto a greased baking sheet with the sealed edge underneath.
7. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.
8. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.
9. Remove from the oven and sprinkle on a little more demerara sugar.
10. To serve, place generous slices of the roly-poly into bowls and serve hot with custard.
160
Lemon roly-poly

This recipe makes enough for five roly-polys and will feed up to 40 hungry people. Serve them with custard.

Ingredients
1.375kg/3lb 1oz self-raising flour
550g/1lb 4oz shredded suet
5 lemons, zest only
about 700ml/1¼ pint water
375g/13oz lemon curd

Preparation method
1. Preheat the oven to 200C/400F/Gas mark 6.
2. Place the flour, sugar, suet and lemon zest into a large bowl and mix thoroughly.
3. Make a well in the centre of the mixture then gradually add enough water to make a soft dough.
Knead lightly until smooth and divide into five portions.
4. Roll each portion of dough out on a floured surface into a rectangle about 1cm/½in thick. Spread
the lemon curd out on the dough leaving a 1cm/½in border.
5. Roll up from the short side into a pinwheel, seal the ends well with a little water and place onto
greased baking trays. Brush with the milk.
6. Place in the oven for 35-40 minutes, or until golden brown.
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Mint chocolate soufflé

Ingredients
a knob of butter
dark mint flavoured chocolate (90g)
1 tbsp of double cream
3 eggs, separated
2 tbsp of caster sugar

Method
2. Grease 2 ramekins with the butter.
3. Melt the chocolate and double cream gently in a microwave.
4. Whisk the egg whites until you have stiff peaks then add the sugar and whisk again.
5. Add the egg yolks to the chocolate mix, once it has cooled down a little.
6. Fold the whisked egg whites to the chocolate mix in two batches.
7. Divide the mix between the 2 ramekins and run a finger round the rim of the ramekin to clean it
and make it rise evenly.
8. Bake for 10 minutes until risen and set.
9. Remove from the oven, dust with icing sugar and serve immediately with a scoop of vanilla ice
cream on the side.

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Panna cotta with blueberry and buttermilk

Ingredients

For the panna cotta
2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)
300ml/10fl oz buttermilk
90g/3¼oz blueberries

For the blueberry sauce
1 star anise
100g/3½oz blueberries

Preparation method
1. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes
to the boil.
2. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan
and stir until dissolved. Add the buttermilk and mix well.
3. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds.
4. Place in the fridge to set - this will take at least four hours, or leave overnight.
5. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the
boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.
6. Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red
colour and the blueberries will soften.
7. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over
a little of the blueberry sauce.
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Panettone

Paul Hollywood’s version of panettone is a recipe that sits between the classic panettone and a brioche.
You will need an 18cm/7in panettone tin.

Ingredients
7g salt
5 free-range eggs, at room temperature, plus extra for egg wash
250g/9oz unsalted butter, softened, plus extra for greasing
120g/4½oz dried cherries
120g/4½oz dried sultanas
120g/4½oz dried currants
100g/3½oz whole blanched almonds

Preparation method
1. Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted
with a dough hook.
2. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes
until you have a soft dough.
3. Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl
periodically to ensure that the dough mixes well. It will be very soft.
4. Add the dried fruit and nuts. Mix until all is incorporated.
5. Tip the dough into a bowl, cover with clingfilm and chill overnight until the dough has firmed up
enough for you to able to shape it.
6. Prepare a 18cm/7in panettone tin by brushing the inside generously with melted butter.
7. Remove the panettone dough from the fridge.
8. Knock back the dough, shape into a ball and place into the tin.
9. Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome
over the top of the tin.
11. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the
temperature to 150C/300F/Gas 2 and bake for a further 35 minutes, or until a skewer comes out
clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and
butter in the dough could brown too much before it is actually fully baked.
12. Remove the panettone from the tin immediately and allow to cool.
164
Rice Pudding

Description: ‘Creamy, comforting and simple to make, a guaranteed crowd-pleaser’
Product: 2 litre Pyroflam Round Casserole
Serves: 4-6

Ingredients:
300ml double cream
300ml single cream
600ml milk
30g unsalted butter
75g caster sugar
1 vanilla pod, split and seeds scraped
Pinch grated nutmeg (optional)
150g pudding rice

Method:
1. Preheat the oven to 150°C/300°F/gas mark 2. Combine all of the ingredients except the rice in a 2
litre Pyroflam casserole. Bring to the boil then reduce to a simmer. Add the rice and simmer for 5
minutes.
2. Transfer to the oven and bake for 1 hour, stirring occasionally. Bake for a further 45 minutes until a
light brown skin has formed on top.
3. Remove from the oven, leave to cool slightly and remove the vanilla pod before serving. Serve with
raspberry or plum jam.
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Rum babas

You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds.

Ingredients
220g/8oz strong flour
1 x 7g sachet fast action yeast
½ tsp salt
50g/2oz sugar, plus extra for lining tins
2 medium eggs
70ml/4½ tbsp milk
100g/3½oz butter, softened

For the syrup
3-4 tbsp dark rum
For the Chantilly cream
100g/3½ oz icing sugar
1 vanilla pod, seeds only fresh fruit, for garnish

Preparation method
1. Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other
side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add
the sugar and stir everything together with a spoon until evenly mixed.
2. Mix together the milk and eggs until well combined.
3. Add three-quarters of the combined eggs and milk to the flour and stir to combine.
4. Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will
take approximately 10 minutes.
5. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy.
This should take approximately six minutes.
6. Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least
an hour, until doubled in size.
7. Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will
help the fragile sponges come out of the moulds).
8. Turn the dough out of the bowl, and knock it back by kneading it a few times.
9. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try
and get them all as equal as possible.
11. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to
over-prove at this stage, or you will get a muffin top around the edges.
12. Bake in the preheated oven for about 20-25 minutes.
13. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and
bring to a rolling boil.
14. When the babas are cooked, take them out of the oven and allow to cool a little before carefully
removing the cakes from their tins. They will be very fragile.
15. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid;
then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.
16. Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The
cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a
piping bag and keep in the fridge until needed. Prepare the fruit as necessary.
17. To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with
the mixed fruit.

166
Scones – drop (Scotch pancakes)

Ingredients

For the lemon curd
75 g butter
150 g caster sugar
3 lemons, grated zest and juice
2 eggs, beaten
1 egg yolk

For the drop scones
1 tsp baking powder
25 g caster sugar
1 pinch salt
1 egg
125 ml milk
1 drops sunflower oil
butter, for serving

Method
1. For the lemon curd: gently melt the butter with the sugar, lemon zest and juice in a small pan.
2. Stir in the beaten eggs and yolk and cook over a low heat until the mixture has thickened and coats
the back of a spoon. Take off the heat and pour into a bowl or into a sterilised jar.
3. For the drop scones: sift the flour and baking powder into a bowl, then add the sugar and salt and
stir to mix.
4. Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge.
Add the milk gradually, whisking all the time, to form a smooth batter.
5. Lightly grease a frying pan with the sunflower oil and warm it over a moderate heat. Drop 3
tablespoons of batter into the pan, keeping them well apart so they don't stick together. Cook for
about 2 minutes or until bubbles appear on the surface and begin to burst and the scones are
golden underneath.
6. Flip them over and cook on the other side for 1-2 minutes until golden on this side too. Remove
from the pan and serve warm with butter and the lemon curd.

167
Scones - sweet

Ingredients
500g/1lb 1oz strong white flour, plus a little extra for rolling out
80g/3oz softened butter, plus a little extra to grease the baking tray
2 free-range eggs
5 tsp baking powder
250ml/8½fl oz milk
1 free-range egg, beaten with a little salt (for glazing)

To serve
butter
good-quality strawberry or raspberry jam clotted cream

Preparation method
1. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
3. Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together
with your fingers to create a breadcrumb-like mixture.
4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make
sure you mix all the way down to the bottom and incorporate all of the ingredients.
5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add
the remaining milk a little at a time and bring everything together to form a very soft, wet dough.
(You may not need to add all of the milk.)
6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the
work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding
and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add
air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use
some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to
overwork your dough.
8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the
rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90
degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the
edges and allowing the dough to drop back onto the work surface.
9. Using a pastry cutter, cut out rounds from the pastry and place them onto the baking tray. Dip the
edge of the pastry cutter in flour to prevent sticking. Don’t twist the cutter – just press firmly, then
lift it up and push the dough out.
10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out
the remaining rounds. Any leftover dough can be worked and rolled again, but the scone wont be
as fluffy.
11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking
powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with
the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs
down the sides it will stop them rising evenly.)
12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-
brown.
13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

168
Soufflé

Ingredients
melted butter, for greasing
2 lemons, juice and zest
2 free-range egg yolks, plus 4 free-range egg whites
6 rounded tbsp caster sugar, plus extra for the ramekins
3 rounded tsp cornflour
1 rounded tbsp plain flour
90ml/3¼fl oz double cream
110ml/4fl oz full-fat milk
icing sugar, for dusting (optional)

Preparation method
1. Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them
to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.
2. Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the
white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze
the juice. Add the zest to the juice and put to one side.
3. Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the
whites to slide through into the bowl beneath while the yolks stay in the shells.
4. Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over
egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl
with the egg yolks.
5. Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of
the oven.
6. Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste.
7. Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.
8. Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start
with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to
break them up. Then add the rest of the milk.
9. Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand
whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t
stick.
10. When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a
little at a time. The heat of the pan will continue to cook the mixture.
11. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them
into a thick paste.
12. Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on
the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture
should look like custard. Put it to one side to cool before adding the egg whites.
13. Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start,
make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk
with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the
egg whites should look like clouds.
14. When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature
of the mixture before you add the egg whites – it should be body temperature or cooler. Add one
large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now
use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to
go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly,
without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white.
15. Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a
thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without
catching on the sides).
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16. Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen
and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully –
take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller
ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need
about 10 minutes).
17. Dust with icing sugar and serve immediately.
170
Spotted dick with a kick of stem ginger

Equipment and preparation: you will need a large saucepan with a steamer insert and two muslin cloths.

Ingredients
175g/6oz currants
85g/3oz sultanas
55g/2oz stem ginger from a jar, drained, chopped
1½ tbsp grated orange zest
2 tbsp fresh orange juice
140g/5oz suet
1 tsp salt
2 tsp baking powder
200ml/7fl oz milk
vanilla ice cream, to serve

Preparation method
1. Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside.
2. In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you
add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if
necessary.
3. Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit.
4. Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with
the rest of the fruit.
5. Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to
allow for expansion. Roll in a double muslin cloth.
6. Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water.
Cover and steam for 1¾ hours.
7. Serve in slices with a scoop of vanilla ice cream.
171
Sticky toffee pudding

Ingredients

Cake
dried dates and stoned dates (200g)
300ml of water
1 tsp instant coffee
brown sugar (150g)
butter (100g)
1 tsp vanilla
2 eggs
self raising flour (150g)

toffee sauce
white sugar (250g)
water (50ml)
double cream (250ml)
few knobs of butter (5 or 6 one cm square cubes)

Method
1. Preheat the oven to 180°C and line a rectangular baking tin with greaseproof paper.
2. Chop the date’s small pieces and put into a saucepan with the water and coffee.
3. Bring to the boil and simmer for about 10 mines until the dates are soften and most of the liquid
has been absorbed by the dates.
4. Take the pan off of the heat; add the bicarbonate of soda, stir and leave to cool slightly.
5. Beat the butter, sugar and vanilla together in a bowl until pale and fluffy.
6. Crack in the eggs one at a time and beat in as well.
7. Sieve in the flour and stir to combine.
8. Tip in the dates and all the remaining liquid and stir until well mixed in.
9. Pour the date batter into the lined tin and bake for 30 minutes until golden, springy and a knife
comes out clean.
10. Put the sugar for the sauce in a pan with the water and allow boiling and bubbling for a few
minutes until it begins to turn colour. (Do not stir during this time; just shake the pan every so
often)
11. Pour in the cream once the sugar syrup has gained a fairly golden colour. It will bubble up but that’s
fine.
12. Allow to simmer for another 5 minutes then whisk in the butter and leave to cool.
13. Serve a square of the sticky toffee pudding warm with plenty of toffee sauce and a little ice cream.

172
Tiramisu

Ingredients
250g mascarpone
3 tbsp Tia Maria
150ml strong coffee or espresso, cooled to room temperature
150ml single cream
4 tbsp icing sugar
16 sponge fingers (savoiardi)
Frozen bar of 70% of chocolate bar
Cocoa powder, to dust

Method
1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly
mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone
mix
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge
finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining
biscuits
3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the
mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the
flavours to infuse.
4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate
over the top of each tiramisu. Finally, dust with sifted cocoa powder to serve.
173
Toffee apple and pecan pudding

Ingredients

For the toffee sauce
75g/2½ oz butter, softened
100g/3½oz light brown muscovado sugar
75g/2½oz pecan nuts, roughly chopped

For the sponge
125g/4½oz butter, softened, plus extra for greasing
125g/4½oz light brown muscovado sugar
2 large free-range eggs, beaten
250g/9oz Bramley apples, peeled and diced

Preparation method
1. For the toffee sauce, place all the ingredients, except the nuts, into a saucepan. Stir over the heat
until melted, then boil for two minutes. Set aside to cool.
2. For the sponge, cream the butter and sugar in a mixing bowl with a hand-held electric mixer until
pale and fluffy. Add half of the beaten eggs and beat well, then add the remaining eggs plus a
heaped tablespoon of the flour. Beat until smooth.
3. Using a metal spoon, fold in the remaining flour until combined. Fold in the apples.
4. Spoon half the toffee sauce into a buttered 1¾pt/1L pudding basin, and scatter over half the
pecans. Spoon the apple sponge into the basin and level the surface with the back of a spoon.
5. Cut a disc of non-stick baking parchment to neatly fit the top of the sponge. Cut a square of foil to
make a lid for the basin, butter it and fold a pleat along the centre. Top the sponge with the baking
paper circle and cover the basin with the foil lid tightly.
6. Place a jam jar lid into a deep saucepan and set the covered pudding basin on top. Pour boiling
water into the saucepan so that it reaches halfway up the sides of the basin. Cover the saucepan
and bring to the boil. Reduce the heat to a simmer and leave to cook for 2½ hours or until the
sponge is golden- brown, risen and springy to the touch.
7. Remove the foil lid and baking parchment. Loosen the sides of the pudding from the basin and
invert it onto a serving plate with a lip. Heat the remaining toffee sauce in a pan. Spoon a little over
the sponge and serve the rest alongside with the remaining nuts.

174

Biscuit

175

176
Baklava

Ingredients

For the baklava
300 g shelled pistachio nuts, or almonds (or a mixture of both)
1.5 tsp ground cinnamon
600 g ready-made filo pastry
125–150 g butter, melted

For the syrup
300 ml water
350 g caster sugar
125 ml clear honey
1 sticks cinnamon, or 1 tsp ground cinnamon
1/2 orange, zest only
1 tsp whole cloves

Method
2. For the baklava: grind the nuts in a food processor until coarsely ground, then mix in the ground
cinnamon.
3. Using a soft pastry brush, lightly butter a 24 x 19cm ovenproof dish. Gently unfold the filo pastry,
covering it immediately with a damp clean tea towel to stop it drying out and cracking.
4. Start layering the sheets of filo pastry into the dish, brushing each sheet with melted butter before
placing the next layer on top. After six layers, scatter over one-third of the crushed nuts.
5. Repeat and add six more layers of filo pastry. Butter the top of the last layer and trim off any
overlapping pastry with a sharp knife to create a neat edge. Cut into small 4-5cm diamonds, making
sure the knife goes all the way to the bottom.
6. Bake in the middle shelf of the oven for 40–45 minutes, or until golden brown and crisp, reducing
the temperature to 170C/gas 3 during cooking if the baklava looks as though it is browning too
quickly.
7. For the syrup: place all the syrup ingredients into a saucepan and bring to a gentle simmer. Cook
for 15 minutes, or until the liquid has reduced by one-third. Stir occasionally, then leave to cool.
8. Remove the baklava from the oven and spoon half the cooked syrup all over the top. Leave for five
minutes, then spoon over the remaining syrup. Allow the baklava to cool completely before
removing the individual pieces from the dish with a palette knife. Serve.

177
Brownie in a cup 1

Ingredients
1/4 cup flour (50 g)
1/4 cup sugar (70 g)
2 Tbsp (13 g) cocoa (natural, unsweetened)
Pinch of salt
Tiny pinch of cinnamon
1/4 cup water (60 ml)
2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)
1 to 2 drops vanilla extract

Method
1. Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or
spoon to mix well and break up any clumps.
2. Add the oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no
lumps.
3. Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40
seconds for a 1000 watt microwave. You may have to experiment and adjust the time for less or
more powerful microwaves. If you don't know the power level on your microwave, start with 60
seconds and increase until the brownie is done. It should still be moist when cooked through, not
dry.
4. Let cool for a minute and serve

178
Brownie in a cup 2

Ingredients
1/4 cup all-purpose flour (30g)
1/4 cup light brown sugar (50g)
2 tablespoons unsweetened 100% natural cocoa powder
2 tablespoons unsalted butter, melted
1/4 cup milk (60ml)

Directions
1. First, in a mug add in 1/4 cup of all-purpose flour, 1/4 cup of light brown sugar, you can use
granulated sugar if you don’t have one, and 2 tablespoons of unsweetened 100% natural cocoa
powder. And whisk until combined. Make sure there is no cocoa lumps.
2. Then add in 2 tablespoons of melted unsalted butter and 1/4 cup of milk. And stir until
homogeneously mixed. It smells already so good.
3. Clean the rim a little and microwave for 1 minute. The oven is set to 800 watt and my brownie
doesn’t explode. Check the power of your microwave oven and if yours is stronger, microwave for
30 seconds at a time. Then repeat microwaving for 10 seconds at a time until there is no fluid on
surface. It took 1 minute and 30 seconds. Now allow it to cool down a little before serving.
4. Can be also baked in the oven preheated to 180 C for about 25 minutes, or until inserted wooden
stick comes out clean. And also it’s advisable to reduce the amount of cocoa since it’s rather bitter
when baked in oven.

179
Cheesecake brownies

Ingredients

For the brownie
100 g butter, cut into cubes
100 g dark chocolate, in drops or broken into pieces
125 g caster sugar
3 eggs, beaten
1 tbsp cocoa powder
100 g dark chocolate, in chips or chopped into pieces

For the cheesecake mixture
200 g cream cheese
2 egg yolks
75 g caster sugar

Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin - if it has a removable base,
butter the sides and line the base with a square of baking parchment, otherwise line the base and
sides of the tin.
2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then
remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.
3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the
prepared tin and spread out using a spatula.
4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot
heaped teaspoonfuls of this mixture across the top of the brownie batter in the tin, then use a
skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake
the tin – a skewer inserted into the centre should come out with a little moisture on it.
6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully
removing the cake and cutting into squares to serve.

180
Chocolate tiffin

In a bowl
Melted 70% chocolate
100g softened butter fully combined
1 tbsp golden syrup
80g chopped pistachios
80g chopped dried cranberries
100g crushed digestive biscuits

Pour mixture in double lined tin with cling film and chill for few hours to set, then chop into pieces

181
Creme egg brownies

Ingredients
dark chocolate (150g)
butter (100g)
soft brown sugar (200g)
2 eggs
self-raising flour (75g)
cocoa (40g)
6 crème eggs
icing sugar to decorate

Recipe
2. Snap the chocolate into pieces and place into a bowl with the butter.
3. Melt in the microwave for almost a minute, stirring half way through.
4. Dump in the brown sugar once the chocolate mixture is completely smooth and stir well.
5. Crack in the eggs and beat.
6. Mix in the flour and cocoa powder.
7. Divide between 12 moulds/cupcake cases or into one large square tin 24cm x 24cm.
8. Slice the crème eggs in half and submerge one into each segment.
9. Bake for 15 minutes, and then remove from the oven to cool completely.
10. Dust them in icing sugar and serve.

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Cookie – basic

Ingredients
225 g butter, at room temperature
110 g caster sugar
275 g plain flour
ground spices, or finely grated zest (optional)

Method
1. Preheat the oven to 170C/150C fan/gas 3.
2. Cream the butter in a large bowl or in a food mixer until soft and creamy. Add the sugar and beat
until the mixture is pale and fluffy.
3. Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a firm
dough.
4. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking
tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the
oven for 13-15 minutes, or until they are light golden brown and slightly firm on top.
5. Carefully transfer the cookies to a wire rack to cool.

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Cookie – 1 minute microwave

Ingredients
1 tablespoon unsalted butter, melted
2 tablespoons light brown sugar
1/8 teaspoon pure vanilla extract
Pinch of salt
2 teaspoons whole milk
3 tablespoons of all-purpose flour
2 tablespoons semi-sweet chocolate chips
(For oven-baking, you might want to add 1/6 teaspoon of baking powder for fluffier result.)

Method
1. First, add 2 tablespoons of light brown sugar in 1 tablespoon of melted unsalted butter and whisk
to combine. Then add in 1/8 teaspoon of pure vanilla extract, a pinch of salt, and 2 teaspoons of
whole milk and stir until combined. Now add in 3 tablespoons of all-purpose flour and fold until
homogenously mixed.
2. Finally fold in 2 tablespoons of semi-sweet chocolate chips. Also dark or special dark chocolate
chips are wonderful for this recipe. This is edible, eggless cookie dough without baking powder.
3. And transfer to a microwavable plate and form one big round cookie. For successful microwaving,
the center should be thicker than the edges.
4. Now microwave the cookie for 30 seconds at 700W. And again microwave for 20 seconds. Finally
microwave for 10 seconds. The power of individual microwave oven varies, so take a look and stop
microwaving when the center is set and the edges look still uncooked. The cookie should continue
being cooked and get firmer out of microwave oven.
5. After 20 minutes the cookie’s still warm, so you can eat with a fork and a knife. And when
completely cooled, the cookie should be firm.
6. You can also bake it at 190C for about 11 minutes

184
Cookie w/choc chips

250g butter softened
150g sugar
Vanilla
Egg
220g flour
1tsp baking powder
Salt
Chocolate chips

Method
1. Beat together butter and sugar
2. Beat in vanilla and egg
3. Mix in flour, salt and baking powder
4. Wrap in cling film an chill for an hour
5. Cut into 1cm slices sprinkle chocolate chips on top
6. Cook at 200 degrees 8-10 mins

185
Cookie w/choc chips

Ingredients
125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
225g self-raising flour
½ tsp salt
200g chocolate chips

Method
1. Preheat the oven to 180°C, gas mark 4
2. Cream butter and sugars, once creamed, combine in the egg and vanilla.
3. Sift in the flour and salt, then the chocolate chips.
4. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and
slice to make neater looking cookies.
5. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just
7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious.
Otherwise cook for 10 minutes until just golden round the edges.

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Cookie – big, fat and chewy

Ingredients (serves: 18)
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
325g chocolate chips

Method
1. Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
2. Sift together the flour, bicarb and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well
blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients
until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough
onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller
cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the
dough. Cookies should be about 8cm apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on
baking trays for a few minutes before transferring to wire racks to cool completely.

187
Cookie – shortbread

Ingredients
125g/4oz butter (2)
55g/2oz caster sugar (1), plus extra to finish
180g/6oz plain flour (3)

Preparation method
2. Beat the butter and the sugar together until smooth.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste
is 1cm/½in thick.
4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the
fridge for 20 minutes.
5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

188
Cookies w/chocolate chip (Heston Blumenthal)

Ingredients

For the chocolate chips:
10g golden syrup
70g heavy/double cream
65g dark chocolate
Pinch of salt

For the cookies:
220g plain/all-purpose flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
5g salt (this is actually double what you need but I loved it!)
1/4 teaspoon instant coffee
115g cold butter, cubed
260g caster sugar
1 large egg
10g vanilla bean paste (or 1 tsp extract or 1 vanilla pod)

Cooking Directions
1. Bring cream and syrup to a simmer. Melt the chocolate in a bain marie. Take it off the heat when
melted. Combine the hot cream with salt and add to the melted chocolate 1/3 at a time, making
sure to incorporate all.
2. Allow to cool a bit before pouring onto a baking sheet lined with parchment paper. Stand at room
temperature for an hour then freeze until solid (about 4 hours) Remove from freezer and cut into
small squares. Freeze until needed.
3. To make the cookies:
4. Pre heat the oven to 190C/375F. Sift flour, salt, baking powder, bicarbonate of soda and coffee into
a large bowl.
5. Cream the (cold) butter and sugar until light and fluffy. This may be quite tricky because of the
butter and so a stand mixer is probably best but I managed it with a handheld whisk.
6. Add the egg and vanilla and keep whisking until incorporated. Add the dry ingredients and mix for
3-5 minutes until a dough is formed.
7. At the last minute add the frozen chocolate chips and mix to incorporate.
8. Place a ice cream scoop of dough (approx 40g) onto parchment paper with plenty of space around
each cookie (I got 6-8 on a baking tray).
9. Bake for 8-10 minutes until golden brown. Allow to cool on the baking tray before removing to a
wire rack.
189
Digestive Biscuits
Makes approx. 24

Ingredients
4oz/100g wholewheat flour
4oz/100g medium oatmeal
2oz/50g soft brown or caster sugar
1teaspoon baking powder or ½ teaspoon of bicarbonate of soda pinch of salt
4oz/100g butter or margarine
1-2 tablespoons milk

You will also need a lightly greased baking sheet and some cling film.

Method
1. Pre-heat the oven to gas mark 4/350F/180C.
2. Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture.
3. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the
mix.
4. This creates a reasonably delicate dough so it's important to roll between the sheets of cling film
with great care. When 3mm thick cut into 6-7cm discs re-rolling any trimmings.
5. Place the discs on a lightly greased baking sheet and bake in the pre-heated oven for 15-20
minutes, until lightly browned and firm to the touch.
6. Remove from the oven and leave to rest for five minutes before transferring onto a wire rack.
7. The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once
you have made them, it is very rare they last that long!
190
Gingerbread house and people

Ingredients

300 g butter
125 g caster sugar
125 g brown sugar
225 g treacle, or golden syrup
725 g plain flour
3 tsp ground ginger

For the icing for the gingerbread boys and girls
175 g icing sugar
1-2 tbsp boiling water

For the 'glue' icing for the house
2 egg whites
500 g icing sugar

For decorating the house
hundreds and thousands
chocolate buttons
dolly mixtures, silver balls, etc

Method

1. Preheat the oven to 180ºC/Gas 4. Line two baking trays with baking paper.
2. Melt the butter, caster sugar, brown sugar and treacle in a large saucepan.
3. Sift the flour, bicarbonate of soda, ginger and cinnamon together, add the melted butter and sugar
mixture and stir well until it comes together like sticky dough.
4. On a floured surface flatten the dough into a 2cm thick round, wrap in cling film and place in the
fridge for 30 minutes.
5. To make the gingerbread boys and girls: Roll the dough on a floured surface to 5mm thick. Cut out
6 or 8 shapes using boy/girl cookie cutters, transfer to the prepared baking trays and bake in the
oven for 12 minutes. Remove from the oven and allow to cool on a wire rack.
6. To make the icing: Sift the icing sugar into a bowl and add the water a little at a time, beat until you
have a spreading consistency.Using a palette knife dipped in hot water, spread the icing over the
gingerbread shapes. Spoon the icing into a small piping back to add details such as faces or hair.
Leave to set.
7. To make the gingerbread house: To make the gingerbread house, first make templates with paper
to the following dimensions - front and back panels 12.7 x 17.7cm. Two side panels 12.7 x 15.2cm.
Two roof panels 11.4 x 17.7cm with a gable end (see template). Download a PDF template at the
bottom of this recipe
8. Place a piece of parchment on a work surface dust with flour and roll out a quarter of the remaining
dough to 5mm thick. Place one of the paper templates on top and with a sharp knife cut around.
Repeat the process with the other templates using the remaining dough and rolling up the
trimmings – until you have a front and back wall, two side walls and two roof panels.
9. Carefully move the pieces on their baking parchment to baking trays and bake for 12 – 15 minutes.
Remove the trays from the oven and allow stand for a few minutes to firm up. Cut out a door on
the front wall and windows on the side walls and reserve the cut-out pieces for later. Place on a
wire rack for a few minutes, then turn over and peel off the paper and allow to cool completely.
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10. To make the icing ‘glue’: Place the egg whites and sift in the sugar, stir to make a thick, smooth
icing. Spoon into a piping bag with a small star-shaped nozzle.
11. To assemble the house Pipe generous lengths of icing along the vertical edges of the gingerbread
walls. Using a bowl to support the walls from the inside – prop up the walls and hold the sides
gently in place with your hands until the icing is dry. Leave the roofless house to dry for at lease 30
minutes until the icing is set.
12. Once dry remove the supporting bowl and pipe a line of icing along one long side of the roof piece
and along the top edge of all the walls. Stick the two roof sections at an angle and set the two
pieces on top of the house. Leave to dry for 30 minutes.
13. While the roof is drying attach the door to the doorway with icing so it looks slightly ajar. Stick a
small piece of ‘flake’ chocolate into the roof as a chimney.
14. Pipe icing around the windows and stick sweets around the door and on the front of the house. To
make icicles start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob
of icing, pull the nozzle down and then pull away leaving a pointy trail of icing.
15. Using the icing stick the chocolate and sugared buttons on the roof to make tiles and the
gingerbread boys and girls around the house, scatter the board with sugar strands.
192
Ginger nut biscuit

Ingredients
1 level tsp bicarbonate of soda
2 level tsps ground ginger
100g/4oz butter
160g light brown sugar
4 tblsp golden syrup
1 large egg, beaten

Method
1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Line the baking trays with grease proof paper.
2. Put all the dry ingredients into a bowl. Rub in butter with finger tips until it looks like bread crumbs.
Stir in the sugar then the syrup and the beaten egg. Bring it all together to form a smooth pastry
dough.
3. On a lightly floured surface roll out the dough to be about 8mm thick. Using a 2” straight-sided
round cutter, cut out biscuits until all the biscuit dough is used up. Place on baking trays ensuring
enough room is left for slight expansion of the biscuit.
4. Chill on the baking trays for 20 minutes in fridge.
5. Cook for 10-15 minutes until golden brown. Remove from tray with palette knife and place on a
cooling
193
Hob Nob

Ingredients
225g self raising flour
225g sugar
225g porridge oats
225g margarine/butter
1tbsp golden syrup
1tbsp hot water

Method
1. Mix the flour, oats and sugar in a bowl
2. Add any extra ingredients such as raisins/chocolate chips if you want
3. In a pan, melt the margarine, syrup and water
4. Once melted, stir in the bicarbonate of soda and then add to the dry mix
5. Mix well, then make smallish balls (the recipe makes 35 – 50 depending on size), place on a greased
tray and flatten slightly
6. Bake at 180°c for 15 minutes until golden, then cool for a few minutes on the tray before moving to
a rack.
194
Honeycomb crunchies

Ingredients

For the honeycomb
2 tbsp golden syrup
flavourless oil (such as vegetable oil), for greasing

To assemble
250g/9oz dark or milk chocolate, or a mixture
100g/3½oz unsalted butter, cut into 1cm cubes
2 tbsp golden syrup
150g/5½oz digestive biscuits

Method
1. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need
it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and
set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring
occasionally with the wooden spoon.
2. When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to
boil, leave to bubble without stirring until it turns golden-brown.
3. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for
protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in
for a couple of seconds only. The mixture will froth up massively and you need to take great care as
it’s extremely hot.
4. Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray.
Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with
baking paper.
5. Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl
and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and
then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a
heatproof surface.
6. Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size
of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits
and honeycomb to the melted chocolate and mix well so all the chunks are coated.
7. Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling
film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a
sharp knife. Store, tightly covered, in the fridge and eat within two days.
195
Jaffa cakes

Ingredients

For the cakes
2 free-range eggs
50g/2oz plain flour, sieved

For the filling
1 x 135g/4¾oz packet orange jelly, chopped
1 tbsp orange marmalade
125ml/4½fl oz boiling water
200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces

Preparation method
2. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is
simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch
the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the
mixture is pale, fluffy and well combined.
3. Add the flour, beating continuously, until a thick, smooth batter forms.
4. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake
the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked
through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the
oven and set the cakes aside, still in their tray, until cool.
5. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the
jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking
tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the
fridge until set.
6. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in
diameter to the cakes. Sit one jelly disc on top of each cake.
7. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend
a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the
chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the
melted chocolate has cooled and set.
196
Macaroons (almond) - multiple flavours

Chocolate orange, mint chocolate and chocolate caramel macaroons

Ingredients

For the shells
360g/12½oz ground almonds
1 tbsp cocoa powder
6 tbsp cold water

For the chocolate centres
150g/5½oz milk chocolate, broken into pieces

For the chocolate orange filling
200g/7oz white chocolate, broken into pieces orange colouring paste
1½ tsp orange flavouring

For the mint chocolate filling
1 tsp peppermint essence

200g/7oz white chocolate, broken into pieces green colouring paste colouring
For the caramel filling
6 tbsp double cream
115g/4oz butter

For the chocolate orange dip
115g/4oz white chocolate, broken into pieces
orange colouring paste

For the mint chocolate dip
115g/4oz white chocolate, broken into pieces green colouring paste

For the chocolate caramel dip
115g/4oz milk chocolate, broken into pieces

Preparation method
1. Line eight baking trays with greaseproof paper. Preheat the oven to 170C/325F/Gas 3.
2. To make the shells, place the icing sugar, ground almonds and cocoa powder in a food processor
and pulse for about 30 seconds to make a fine powder. Sift the powder into a clean bowl,
discarding any lumps left in the sieve.
3. Weigh the egg whites - you should have about 300g/10½oz in total. Stir half the egg whites into the
icing sugar and almond mixture to make a smooth paste. Place the remaining egg whites into the
bowl of a mixer with a whisk attachment. Whisk the egg whites in the mixer until they form soft
peaks.
197
4. Place the caster sugar and water in a small pan, heat gently until the sugar has dissolved then turn
the heat up until the syrup reaches 115C/235F (use a sugar thermometer to check this). Turn on
the mixer and continue whisking the egg whites on a low speed, pouring in the syrup in a steady
stream. Increase the mixer to a medium speed for two minutes then turn it down again and
continue whisking for five minutes, or until stiff peaks form when the whisk is removed.
5. Fold the icing sugar, almond and egg white paste into the whisked egg whites. Spoon the mixture
into a large piping bag fitted with a 5mm/¼in plain nozzle. Pipe 4cm/1½in circles onto the baking
trays. Using a toothpick, burst any air bubbles that appear on the surface of the shells. The
macaroons must stand for at least 20 minutes before going into the oven as it helps to form a skin.
6. Bake the shells for 12 minutes or until they no longer wobble when you shake the baking tray. (You
may need to do this in batches, but the macaroons can rest for 1-2 hours.) Remove from the oven
and set aside to cool. Carefully peel the macaroons off the greaseproof paper.
7. To make the milk chocolate centres, heat the cream in a small saucepan until just boiling then take
the pan off the heat and whisk in the chocolate pieces. Transfer to a small bowl and place it in the
fridge.
8. To make the chocolate orange filling, heat the cream in a small saucepan until just boiling then take
the pan off the heat and whisk in the chocolate pieces, orange colouring and flavouring. Transfer to
a small bowl and place it in the fridge.
9. To make the mint chocolate filling, heat the cream in a small saucepan with the peppermint
essence until just boiling. Take the pan off the heat then whisk in the white chocolate and green
colouring. Transfer to a bowl and place it in the fridge.
10. To make the caramel, heat the cream in a small saucepan until just boiling then remove the pan
from the heat and set aside. Heat the sugar in a clean pan, stirring with a wooden spoon, until it
turns dark brown. Pour onto the cream, taking care as it will be very hot, and whisk until smooth.
Add the butter, whisk thoroughly then transfer to a bowl and set aside.
11. To assemble the macaroons, pair up the macaroon shells with the flat sides uppermost and place
them on baking trays lined with greaseproof paper. (You should have about 120 macaroon shells.)
12. Spoon the chocolate orange filling into a piping bag fitted with a 5mm/1¼in plain nozzle and pipe a
circle around the edge of 20 of the macaroon shells. Repeat with the mint chocolate and caramel
fillings.
13. Spoon the mixture for the milk chocolate centres into into a piping bag fitted with a 5mm/1¼in
plain nozzle and pipe small dots into the middle of the circles of filling, then carefully sandwich
together with the remaining shells.
14. For each of the dips, melt the chocolate in a microwave, or in a bowl suspended over a pan of
barely simmering water, stirring in the colouring if using. Pour into squeezy bottles or piping bags
fitted with very small nozzles and pipe swirls onto the appropriate macaroons.
15. Transfer the finished macaroons to the fridge to set for at least 30 minutes, preferably overnight,
before serving.
198
Macaroons (almond)

Ingredients
2 tbsp caster sugar
½ tsp cream of tartar
pinch red powdered food colouring

For the chocolate filling
200g/7oz dark chocolate, chopped
1 tsp brandy
15g/½oz unsalted butter

Preparation method
1. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
2. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks
form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the
mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
3. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture
resembles shaving foam.
4. Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in
circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and
smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons,
then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no
longer sticky to the touch).
5. Meanwhile, preheat the oven to 160C/315F/Gas 2½.
6. Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven
and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool
completely.
7. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low
heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir
until smooth, then remove from the heat and set aside to cool completely.
8. Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.
199
Macaroons (coconut)

Ingredients
110 g desiccated coconut, or ground almonds
75 g caster sugar
1 egg white, lightly beaten

Method
1. Set the oven to 180°C/gas 4.
2. Put the desiccated coconut (or ground almonds) in a bowl together with the sugar and egg white.
Stir to combine. The mixture should be firm, yet slightly sticky.
3. Roll small dessert spoonfuls of the mixture into balls, and place on a baking tray lined with baking
parchment. Flatten slightly with a wet fork.
4. Cook for about 10 minutes, or until golden. Cool on a wire rack.

200
Millionaire's shortbread

Ingredients

For the shortbread
75g/2½ oz caster sugar
1 vanilla pod, split and seeds scraped out

For the caramel
1 x 397g/14oz can condensed milk
4 tbsp golden syrup
1 tsp sea salt

For the topping
350g/12oz milk chocolate

Preparation method
1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
2. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the
dough into the cake tin and prick all over with a fork.
3. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake
for a further 35 minutes. Once cooked, allow to cool in the tin.
4. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10
minutes
5. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and
hardened slightly.
6. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted,
pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut
into 9 squares.
201
Peanut butter cookies

Ingredients
8 tbsp plain flour
2 tbsp caster sugar
2 tbsp crunchy peanut butter
50g/1¾oz butter, softened

Preparation method
2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until
combined to a smooth dough.
3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized
balls.
4. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently
press each ball with the back of a fork to flatten slightly.
5. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies
to a wire rack and allow to cool for ten minutes.
6. To serve, place on a serving plate and dust with icing sugar.
202
Protein bars

Ingredients
whey protein (or any protein you like, 125g)
oats (175g)
ground almonds (225g)
a pinch of sea salt flakes
pecan nuts (25g)
pumpkin seeds (25g)
1 tbsp of sesame seeds
coconut oil (40ml)
whole milk (200ml)
a few drops of vanilla extract
peanut butter (75g)
dark chocolate (200g, 85-90%)

Method
1. Chuck the protein powder, oats, ground almonds, sugar and sea salt into a large bowl.
2. Chop the pecan nuts and pumpkin seeds roughly and add them to the bowl with the sesame seeds.
3. Combine the milk, coconut oil, vanilla extract and peanut butter.
4. Pour the wet ingredients into the dry and mix to a malleable dough.
5. Squish the dough into a square silicon mould.
6. Break the chocolate into a microwavable bowl and melt in the microwave.
7. Drizzle over the chocolate protein bar in the mould.
8. Place into the fridge to set.
9. Cut to size, we recommend 8/10 bars, and grab a bar whenever you need one on the go!
203
Rice krispie house

Ingredients

500 g white chocolate
250 g rice krispies
250 g royal icing
sweets, to decorate
coconut flakes, to decorate

Method
1. Prepare two flat tins, one larger tin measuring approximately 35cm x 27cm and one smaller tin
measuring approximately 32cm x 32cm, by lining them with tin foil and brushing with vegetable oil.
Set to one side.
2. Prepare a template using greaseproof paper to the following dimensions - for the roof, cut 2
rectangles measuring 12cm x 18cm; for the side walls, cut 2 rectangles measuring 8.5cm x15cm; for
the front and back of the house, cut 2 roof-shaped four-sided shapes measuring 13.5cm across the
bottom and 8cm to the roof, with a gable measuring 18cm from the tip of the roof to the floor.
3. Melt the white chocolate, either in a glass bowl over gently simmering water, or in the microwave
in 30 second bursts. Mix in the rice krispies and stir until well coated.
4. Tip half of the mixture into the first flat tin and press down to form a flat layer, around 0.5cm in
thickness. Repeat for the second tin. There should be no gaps. Place both trays into the fridge for at
least 3 hours, or preferably overnight to set.
5. Take the rice krispies out of the fridge and carefully take out of the tin and tip onto a large board.
Using a sharp knife, cut around your template to make the roof, sides, front and back of the house.
Prepare the royal icing by mixing 40ml of water to form a smooth paste and transfer into a piping
bag, snipping away the tip.
6. When you are ready to assemble the house, pipe a length of icing along the edges of the sides,
front and back panels. Use a plastic tumbler to support the walls from the inside, if necessary.
Gently hold each panel in place for a few minutes before adding the next. You can also pipe around
the perimeter of the house with icing to keep it steady.
7. Remove the supporting tumblers and pipe a line of icing along one long side of the roof piece and
along the top edge of all the walls. Stick the two roof sections on top of the house.
8. Decorate the house with sweets or chocolate buttons and decorate the scene with some
desiccated coconut. Keep the house in the fridge until you are ready to display it to prevent it from
softening.
204
Shortbread

Ingredients
75 g plain flour, plus extra for dusting
50 g butter, plus extra for greasing
25 g caster sugar

Method
1. Preheat the oven to 180C/gas 4 and grease a baking tray with butter.
2. Using your fingers, rub the flour and butter together in a large bowl until the mixture resembles
fine breadcrumbs. Stir in the sugar and use your hands to bring the mixture together to make a stiff
dough - add a splash of water if necessary. Alternatively, you can briefly mix the ingredients
together in a food processor.
3. Using a rolling pin, roll the dough out on a lightly floured work surface to a thickness of 5mm and
cut into 12-18 fingers, rounds or any shape you like using cookie cutters.
4. Carefully lift the biscuits from the work surface with a palette knife and place on a baking tray
spaced evenly apart. Bake in the oven for 8-10 minutes, or until pale golden-brown and cooked
through. Remove immediately and leave to cool in the baking tray for a minute before lifting the
biscuits onto a wire rack to cool completely.

205
Viennese whirl biscuits

Ingredients
250g/9oz very soft butter
50g/2oz icing sugar, plus extra to decorate
50g/2oz cornflour
½ tsp pure vanilla extract

For the filling
100g/3½oz soft butter
200g/7oz icing sugar, plus ½ tsp for dusting
½ tsp pure vanilla extract
75g/3oz seedless raspberry jam

Method
1. Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper.
2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend
until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
3. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of
the dough, spacing well apart.
4. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the
baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to
make 32-36 biscuits.
5. For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and
beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean
piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
6. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack.
Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving
plate and dust with sifted icing sugar. Serve.

206
Savouries
207

208
Cheese Scones

Ingredients
1/4 tsp salt
40g butter
60g grated strong Cheddar cheese
100ml milk

Preparation method
1. Heat oven to 220 degrees C (200 Fan) lightly grease a baking tray.
2. Sift flour and salt into a mixing bowl.
3. Cut the butter into small pieces and add to flour.
4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in
grated cheese.
5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.
6. With your hands, knead the mixture gently to form a soft smooth dough.
7. On a floured surface flatten or roll the dough to about 3cm thick round.
8. Use a 5cm round cutter to cut out individual scones.
9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.
10. Cook for about 10-15 mins until golden. Cool slightly before serving.
209
Sausage rolls

Ingredients

½ tsp salt
200g/7oz butter, chilled and cubed
180ml/6fl oz chilled water
1 free-range egg, beaten to glaze

For the onion chutney (or roughly chopped baked beans in drained tomato sauce)
2 onions, sliced
2 tbsp caster sugar
2 tbsp balsamic vinegar

For the filling
600g/1lb 5oz sausagemeat
1 tbsp chopped fresh thyme

Preparation method
1. Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal
spoon to coat it in flour. Be careful to keep the butter in lumps.
2. Mix the water and lemon juice in a jug and gradually pour it into the flour and butter mixture.
3. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl
continuously as you chop the butter into the flour, until the dough comes together. The dough is
very wet at this point.
4. Tip it onto a lightly floured work surface and quickly shape it into a rectangle about
30cmx20cm/12inx8in. With the pastry vertically on the board, fold the bottom third of the pastry
up onto the middle third, then the top third down onto the other thirds. Wrap in cling film and chill
for 10 minutes.
5. Bring the pastry out of the fridge and with the folded edge to the sides, roll the pastry again into
the same proportions as the original narrow rectangle and fold in the same way again. Chill again.
Repeat this twice more. After the last folding stage, wrap the pastry in cling film and chill in the
fridge for two hours.
6. For the onion chutney, place the onions, caster sugar and balsamic vinegar into a medium
saucepan. Cook gently, over a low heat, stirring occasionally, for 15 – 20 minutes or until the onions
are soft, translucent and lightly caramelised.
7. Place the sausagemeat, chopped thyme, salt and freshly ground black pepper into a large bowl and
mix thoroughly.
8. When the pastry is ready to use, if it is very firm, allow it to warm in the room for a few minutes.
9. Pre-heat oven to 220C/425F/Gas 7. Cover a large baking sheet with baking parchment.
10. Place the pastry onto a lightly floured board and roll out to a rectangle about
36cmx30cm/15inx12in. Cut into 6 even rectangles measuring about 12cmx15cm/5inx6in.
11. On the short side of each small rectangle place a cylinder of seasoned sausage meat weighing
about 100g/3½oz. Spread some onion chutney (baked beans) onto the remaining pastry.
12. Wet the short edge of the pastry with a little water and roll up the sausagemeat in the pastry. Place
onto the lined baking sheet with the seam underneath. Repeat with the remaining sausagemeat
and pastry.
13. Glaze each sausage roll with the beaten egg. Diagonally slash each sausage roll on the top seven
times. Cook for 30 - 35 minutes or until pastry is golden brown and sausage meat is cooked.
210
Bits and bobs
211

212
Buttercream

175g butter
225g icing sugar

100 g butter
200g icing sugar
213
Buttercream mint meringue

125g/4½oz sugar
80ml/2¾fl oz water
3 free-range egg whites, at room temperature
25g sugar
150g/5fl oz unsalted butter, softened

Add extracts to make different flavours
214
Chocolate lace collars

200g/7oz plain chocolate (70% cocoa solids)

For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of
simmering water. Stir until the chocolate reaches a melting temperature of 47C/115F (use a kitchen
thermometer to check). Remove the bowl from the heat, add the remaining 50g/1¾oz of chocolate and stir
until the chocolate has cooled to 31C/90F.

Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-
sized and the large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about
10x70cm/4x28in long for the large cake.) Place the strips on a work surface.

Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag
while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate
falls outside of the paper strips, just be sure to move the strips of paper before they set so that they don’t
stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle
layer of the cake leaving the acetate on (about 15 minutes).

Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be
tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a
shine when you remove the paper. Decorate the outside of the bottom and middle cakes with the
chocolate lace collars.

215
Crème Patisserie

Ingredients
4 medium free-range egg yolks (preferably organic) [7]
65g/2½oz caster sugar [75g]
15g/½oz plain flour [25g]
15g/½oz cornflour [4 tsp] {for freezing use gelatin}
350ml/12fl oz whole milk [500ml]
½ tsp vanilla bean paste

Preparation method
1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk
in the flour and cornflour and set aside.
2. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer,
stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
3. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture
to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs
before you return the mixture to the pan to prevent the eggs from scrambling.
4. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until
smooth.
5. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as
quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When
cooled, refrigerate until needed.

216
Cooking Temperatures for Beef

Rare:

52-55 °C Internal appearance very red; very moist with warm juices. Approximate cooking and resting time:
20-25 min./lb. plus 8-10 min. resting

Medium-rare:

55-60 °C Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting
time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink):

60-65 °C Internal appearance pink red colour; moist with clear pink juice. Approximate cooking and resting
time: 30-35 min./lb. plus 8-10 min. resting

Medium to well done (little pink):

65-69 °C Internal appearance some pink colour; moist with clear pink juice. Approximate cooking and
resting time: 35-40 min./lb. plus 8-10 min. resting

Well-done:

70-75 °C Internal appearance no pink or red, slightly moist with clear juices. Approximate cooking and
resting time: 40-45 min./lb. plus 8-10 min. resting
217
Cooking times and ingredients for different sized sponge cakes

1 egg >>> 56.25g
9” circle 63.5 sq in 285g flour/sugar/butter 5 eggs 180°/25 mins
8.25” square 68.0 sq in 285g flour/sugar/butter 5 eggs 180°/30 mins
Cupcake 180°/8-10 mins
Mini cakes 3 little tins 1 oz flour/sugar/butter 1 egg 180°/15-17 mins
218
Custard

Ingredients
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
2 level tsp cornflour

Preparation method
1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla
sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden
spatula until thickened.
5. Pour the custard into a jug and serve at once.
6. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin
forming.
219
Flour tortillas

Ingredients

1/2 tsp salt
300ml warm water
3 tbsp extra virgin olive oil

Method

1. Combine the flour and salt in a large bowl. In a measuring jug mix the (luke) warm water and oil
together and add to the flour.
2. Stir together until all ingredients are well combined and form a dough.
3. On a floured surface, knead the dough for 2-3 minutes. Divide the dough into 8 balls and roll each
one out individualy. Aim for each tortilla to be a similar size to a dinner plate, the dough will shrink
back abit when it is resting.
4. In a large frying pan warm a teaspoon of oil and cook each tortilla for 1 minute each side on a
medium heat. Each side should just start to brown on any raised areas.
220
Fudge - vanilla

Ingredients (version 1)
oil, for greasing
300 ml milk
350 g caster sugar
100 g unsalted butter

100 ml milk
100 ml double cream
350 grams caster sugar
80 grams butter
1 teaspoon vanilla extract

450g golden caster sugar
400g double cream
50g butter
2 tbsp vanilla extract

Method
1. Grease an 18cm square cake tin.
2. Put the milk/cream, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time,
until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the
heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
221

Italian meringue / buttercream

Ingredients
5 large egg whites
8 oz (225g) caster sugar
2 oz sugar (55g) caster sugar
60ml water
16 oz (450g) butter

Method
1. Add sugar and water to saucepan, stir to combine water and sugar well
2. Heat mixture at medium/high temperature to 118 degrees
3. Whip up egg whites. Starting slow, once a bit of froth appears, turn up to highest speed. Whip to
stiff peak
4. Add 2 oz sugar slowly while continue to whip
5. Pour in hot sugar syrup…slowly
6. You have Italian meringue

For buttercream

On medium/slow speed, add butter in chunks
Mix thoroughly
222
Jam

Homemade jam is so delicious and so easy - you just need equal parts of raspberries and sugar and a
watchful eye. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture.
Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids.

Ingredients
450g/1lb raspberries, as fresh as possible
450g/1lb granulated sugar (Jam sugar)

Preparation method
1. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water
then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven.
(Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
2. Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached
setting point.
3. Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring
every so often until all the sugar has completely dissolved. It's important to have the heat low so
the sugar dissolves rather than melts and sticks to the pan.
4. Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring
with a spoon). Cook for 3-5 minutes until the jam reaches setting point of 105°C. As your jam
approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.
5. To test if the jam has reached setting point, first remove the pan from the heat while you test the
jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few
minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the
heat and cook the jam for a minute or two more and test again.
6. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam
funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it
cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam
within a couple of weeks.
7. Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to
deteriorate.
223
Lemon curd (crème au citron) recipe

For about 1.5 cup (1.3 – 1.5 cup, it depends of the size of eggs and lemons)

Ingredients
Freshly squeezed juice and zest of 2 lemons*
2 eggs
1/2 cup granulated sugar (100g)
Pinch of salt
3 tablespoons unsalted butter, diced (40g)

Directions
1. In a stainless mixing bowl, add in the eggs and sugar. And cream together until white. So, in French
it’s blanchir, whitening.
2. And add in lemon (juice), lemon zest, and salt. Whisk until combined.
3. Over simmering water, cook slowly until lightly thickened. Bain-marie is good for lemon curd. Stir
constantly. As the eggs are cooked, the mixture turns into light yellow. Now it’s good.
4. Out of heat, add in diced butter. And stir until combined. It should be light yellow and coats the
back of a spoon. And as it cools, it thickens more.

224
Marshmallow (Rachel Allen)

Ingredients
450 g caster sugar
2 x 7 g sachets powdered gelatine
1 tbsp sunflower oil
2 tbsp icing sugar
2 tbsp cornflour

Method
1. Pour the sugar and 175ml (6fl oz) cold water into a heavy-based saucepan, place on a medium–high
heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low
and allow to simmer for about 15–20 minutes without stirring, until a sugar thermometer dipped
into the mixture reads 113°C. Alternatively, check that the soft-ball stage has been reached.
2. Pour the gelatine and 100ml cold water into the bowl of an electric food mixer and leave for about
10 minutes to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct
temperature, begin to whisk the gelatine in the food mixer on a very low setting and then carefully
pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla
extract, increase the whisking speed and leave to beat for about 20 minutes until thick, cool and
beginning to set.
3. Meanwhile, grease a 20cm square cake tin with some of the sunflower oil, line with parchment
paper and grease again. Toss the icing sugar and cornflour together and place in a sieve. Dust a
little into the tin to evenly coat the base and sides, reserving the rest for later.
4. Pour the creamy marshmallow mixture into the prepared tin, spreading it evenly and smoothing
the surface using a palette knife dipped in boiling water. Dust with a little more of the icing sugar
and cornflour mixture, cover with cling film and allow to set in a cool, dry place (not the fridge) for
1–2 hours or overnight.
5. Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar
and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the parchment paper
and cut the marshmallows into about 36 squares. Toss them around to coat evenly in the icing
sugar and cornflour. Store in an airtight container in a cool, dry place for up to three weeks.

225
Marshmallow (me)

Ingredients
225g sugar
½ tbsp glucose
4½ sheets of gelatine leaf
70ml egg white (3 egg whites)

Method
1. Add gelatine leaves to cold water to soften
2. Beat egg whites to stiff peak stage
3. Heat sugar and glucose in saucepan with 50ml of water to 127C
4. Squeeze excess water from gelatine leaves and add to sugar syrup. Stir off heat until dissolved with
no lumps
5. While mixer is running, slowly pour sugar syrup to egg whites and continue beating for 5 minutes
6. When slightly cooled, put in piping bag and have fun!

226
Peanut butter fudge

Ingredients
butter (125g)
milk (200ml)
1 tsp of vanilla extract
jar of crunchy peanut butter (250g)
icing sugar (300g)

Method
1. Line a square 20cm x 20cm tin with baking paper.
2. Pour the milk and butter into a fairly deep saucepan and heat gently to melt the butter.
3. Add the brown sugar and vanilla once melted, stirring over a low heat until dissolved.
4. Turn the heat up and allow to bubble rapidly for 2 minutes.
5. Stir in the peanut butter and keep mixing until its equally combined and smooth (except for the
peanut pieces).
6. Pour the hot mixture into a large bowl with the icing sugar and beat well.
7. Keep beating for 3-4 minutes or so until all the icing sugar is incorporated and the fudge is
beginning to cool.
8. Pour the fudge into the lined tray when it's started to set around the edges.
9. Allow cooling completely, in the fridge is best.
10. Remove from the tray and cut into bite-sized pieces.
11. Wrap neatly in any packaging that takes your fancy and label it for a friend or family.
12. Keep for up to a week in a sealed container.

227
Pizza Sauce

Ingredients

olive oil
4 cloves garlic, peeled and finely sliced
1 bunch fresh basil, leaves picked and torn
3 x 400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper

Method

Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake
the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the
back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat.
Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of
tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of
the tomatoey goodness off the back of the sieve into the bowl.
228
Plaited Loaves

Number the strands of dough from 1-X from left to right
Every time you move any strand it will take the new number of its position in the row.

Eight strand plaited loaf
• Place 8 under 7 and over 1
• Place 1 over 4
• Place 8 over 5
• Repeats step 2-5, until all the dough is braided.

Five strand plaited loaf
• 1 over 3
• 5 over 3
• Repeat until all dough is braised

Six strand plaited loaf
• 6 over 1
• 2 over 6
• 1 over 3
• 5 over 1
• 6 over 4
• Repeat until all dough is braised
229

Rough puff pastry (cheating method)

This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers,
tarts and savoury pies.

Ingredients
pinch salt
50g/1¾oz butter, chilled and cut into cubes
120g/4½oz butter, frozen

Preparation method
1. Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the
mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6
tablespoons of water).
2. Roll the dough out into a rectangle on a lightly floured work surface.
3. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third
and fold up the bottom third as if folding a letter.
4. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process
of adding the remaining frozen butter and fold as before.
5. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
230
Shortcrust pastry

Ingredients
pinch of salt
55g/2oz butter, cubed
30-45ml/2-3 tbsp cold water

2 : 1 flour to butter

Method
1. Put the flour and salt in a large bowl and add the cubes of butter.
2. Rub together the flour and butter until it resembles coarse breadcrumbs with no large lumps of
butter remaining. Try to work quickly so that it does not become greasy.
3. Using a knife, stir in just enough of the cold water to bind the dough together.
4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.
5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse
until the fat is rubbed into the flour.
6. With the motor running, gradually add the water through the funnel until the dough comes
together. Only add enough water to bind it and then stop.
7. Wrap the dough in clingfilm as before and chill for 10-15 minutes
231
Sun-dried Tomato Cream sauce

Ingredients
1 onion, diced
3 cloves garlic, minced
15oz tomato sauce
1 jar sun dried tomatoes, chopped
1 pint heavy cream
Basil, chopped
Parsley (dried or chopped fresh)

Preparation
1. Cook pasta according to package directions. Cut chicken into strips and sauté with olive oil & garlic.
2. Saute onion & garlic in a saucepan.
3. When onions are soft, add tomato sauce and heavy cream.
4. Add sun dried tomatoes.
5. Simmer 20-30 minutes.
6. Add salt & pepper, basil & parsley.
7. Combine all ingredients and top with parmesan cheese.

232
Toffee

Ingredients

Equal amounts of butter and sugar

Method
Heat to 132-143°C for soft toffee
Heat to 149-154°C for hard toffee
233
White chocolate ganache

400g/14oz white chocolate
300g/10½oz full-fat cream cheese

For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just
hot enough to melt the chocolate. Drop the chocolate pieces into the cream and stir until they have all
melted.

Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then
gradually beat in the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for
15 minutes to thicken up.
234
Cheese
235

236
Home made mozzarella

I'm not going to lie: making mozzarella is more difficult than today's other two cheeses. But it's an
enjoyable way to spend an hour or so, and the more often you make it, the better you get at it. Makes four
balls of mozzarella, about 200g.

1 tsp citric acid
2 litres whole organic milk, raw or unhomogenised
¼ tsp rennet
2 tbsp salt

1. Dissolve the citric acid in 60ml of water – boil the kettle and let the water cool down to just warm,
as this will help the crystals dissolve. Pour the milk into a large, non-reactive saucepan and heat
gently just to take the chill of the fridge off it – you need it at about 13C. Add the citric acid, and
heat to 30C, stirring gently – it will start to curdle.
2. Dilute the rennet in a tablespoon of boiled, cooled water and add it immediately to the milk. Warm
gently to 38-39C, stirring from time to time – it will begin to separate. Remove from the heat and
leave for about 15 minutes, to let the curd set and separate from the whey even more.
3. Carefully scoop the curds out of the pan with a slotted spoon and place them in a sieve – leave the
hot whey in the pan. Press the curds gently to remove some of the whey – but be careful: you want
them to be dripping a little, and if you remove too much the mozzarella will be tough. Add the salt
to the whey in the pan and heat to 80C.
4. Put the curds on a chopping board and cut them into four 2cm-thick slices. Have a bowl of iced
water ready. One at a time, dip the curds into the hot whey for a minute or so, until they begin to
soften and stretch. Remove a piece of curd from the whey with a slotted spoon, dip your hands in
the iced water (the cheese will be quite hot) and gently stretch out the cheese, folding it back on
itself and working it just until it's stretchy, shiny and smooth. Don't be tempted to overwork.
5. Mould and pinch the cheese into a ball about 3cm wide, then drop it into a bowl of chilled water.
Repeat with the remaining curds, refrigerate and use within two days.
237
Home-made Cheddar cheese

Ingredients
7 pints full-cream milk
¼ teaspoon freeze-dried DVI starter
* I used a generic Ascott starter.
8 drops rennet
1 tablespoon sea salt

Method
1. Warm the milk to 32° C (90° F)
2. Mix ¼ teaspoons of freeze dried DVI starter with 4 tablespoons of lukewarm water.
3. Whisk into the milk and stir really well so it is properly mixed.
4. Cover and leave for 1 hour.
5. Mix 8 drops of rennet with 4 tablespoons lukewarm water and whisk into the milk. Stir really well
so it is properly mixed.
6. Leave for 2 hours for the milk to solidify.
7. Cut the curds with a long knife into 5 mm (1/4") cubes.
8. Leave to rest for 20 minutes.
9. In a double boiler, heat the outer water to 39° C (102° F), using extra heat to keep this temperature
stable, and stir the curds regularly until they reach 39° C (102° F). Stir regularly and don't overheat
or the curds will melt together and you'll end up with mozzarella cheese!
10. Once the curd temperature is stable at 39° C (102° F), cook the curds for another 45 minutes. As
before, stabilise by using a little extra heat - you won't need much. Stir regularly to prevent the
curds knitting together. A spring-type whisk (pictured) works well for this.
11. Drain the curds in a cheesecloth lined colander.
12. Add them back to the double boiler, stir well with a whisk to break up the curds and cook for
another 45 minutes at 39° C (102° F).
13. Sprinkle in the sea salt and mix well.
14. Place the curds in a cheesecloth lined cheese mould and press with a 9kg (20 lbs) weight for 45
minutes.
15. Take the cheese out of the cheese mould and turn it round.
16. Press it again with 22 kg (50 lb) for 24 hours.
17. Remove from the cheese press and dry for 5 days at room temperature.
18. Wrap in a sterilised cheesecloth, seal the Cheddar with a flour and water paste and mature for 3 to
24 months

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Comfort Food

239

240
Bolognese ravioli

400 g minced pork
400 g minced veal or beef
olive oil
2 cloves of garlic
2 onions
2 carrots
2 sticks of celery
200 ml Chianti Classico
2 x 400 g tins of plum tomatoes
100 g Parmesan cheese, plus extra to serve
Sheet of fresh egg pasta

Sauce:
4 cloves of garlic
1–2 fresh red chillies
a few sprigs of fresh basil

Method

Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt
and pepper. Cook for 20 minutes, or until golden, stirring regularly. Meanwhile, peel and finely chop the
garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook
for a further 10 minutes, then add the Chianti and cook it away. Pour in the tomatoes, breaking them up
with a spoon, and add half a tin's worth of water. Bring to the boil, then simmer gently for 1 hour, or until
the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in
the Parmesan.

Now it's time to assemble your pasta. Following the instructions for making the pasta dough, roll out your
dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time
to give more control. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a
light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of
pasta. Place them on a semolina-dusted tray as you go. Freeze the remaining Bolognese (you'll have
roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them
from frozen in the sauce. Put a pan of salted water on to boil for the pasta.

For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a
medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden.
Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat
and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low
heat. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to
transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide
between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you
like.

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Chicken shawarma

Ingredients
10 cardamom pods
1 heaped teaspoon fennel seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 level teaspoon ground cinnamon
1 level teaspoon ground allspice
1 level teaspoon ground cloves
1 level teaspoon sweet smoked paprika
8 cloves of garlic
4 tablespoons natural yoghurt
1 heaped tablespoon smooth peanut butter
olive oil
16 boneless chicken thighs (skin on)
3 large red peppers
3 onions
1-2 lemons
1-2 large tomatoes

For the flatbreads:
2 heaped tablespoons sesame seeds
900 g strong white bread flour, plus extra for dusting
100 g wholemeal flour
1 teaspoon baking powder

Method

Crush the cardamoms, then toast all the spices in a dry frying pan for 2 minutes. Tip into a blender with a
good pinch of sea salt and pepper and blitz until fine. Peel and add the garlic. Add the yoghurt, peanut
butter and a good drizzle of oil and blitz to a smooth paste, loosening with a splash of water, if needed. Put
the chicken into a large bowl and massage with the paste, then cover and place in the fridge overnight.

The next day, tear the peppers into quarters, removing the seeds, and peel and quarter the onions. Using a
spit or a couple of large skewers, start with half a lemon followed by half a tomato, then thread on all the
chicken thighs, interspersing them with pieces of red pepper and onion. Finish with another tomato and
lemon half, and drizzle with oil. Set up your firepit or barbecue so you have a hot and a cool side, and let
the hot side cool down while you prepare the flatbreads and make all the accompaniments. For the
flatbreads, put the sesame seeds, flours, baking powder, a good pinch of salt and a lug of oil into a food
processor. Pour in 550ml of cold water and blitz into a rough dough, then knead with your hands on a
lightly floured surface for 2 to 3 minutes, or until smooth. Place in a large oiled bowl, cover with a damp tea
towel and put to one side.

Now, whether you're using a rotisserie or skewers, the emphasis is on you to control the heat. You want to
spend about 1 hour getting your chicken from raw to dark, crispy, gnarly and sizzling, turning it every few
minutes – you'll find your mojo. You've already created amazing flavours from the marinade so now it's
about cooking and letting the fat drip onto the hot coals, explode into smoke and kiss your meat with even
more flavour. When you feel that it's looking really good, carve off the outside layer of crispy skin and meat
into a tray, just like at a kebab shop, then continue to cook and crisp up the next layer, simply continuing
until it's all gone. Meanwhile, knock out your flatbreads pretty much to order. To cook them, divide the
dough into 12 equal-sized balls and roll each one out as thinly as you can. Cook on a cake rack over a firepit,
turning when golden, or on the barbecue over hot coals. Have all those lovely accompaniments around you
ready for shawarma building.
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Chicken tikka masala

Ingredients

For the Chicken Tikka
1 level teaspoon ground cloves
1 level teaspoon ground cumin
2 heaped teaspoons sweet smoked paprika
2 heaped teaspoons garam masala
3 lemons
6 cloves of garlic
1 thumb-sized piece of ginger
6 heaped tablespoons natural yoghurt
800 g skinless boneless chicken breasts
3 fresh green or yellow chillies

For the sauce:
2 onions
4 cloves of garlic
1–2 fresh red chillies
30 g fresh coriander
olive oil
1 level tablespoon ground coriander
2 level tablespoons turmeric
6 tablespoons ground almonds
1 chicken stock cube
2 x 400 g tins of light coconut milk

For the paratha breads (optional):
300 g wholemeal bread flour
300 g plain flour
2 tablespoons olive oil
400 ml semi-skimmed milk

Method

Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast
for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon,
squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1
teaspoon of sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat.
Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli,
but don't squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge
for at least 2 hours, but preferably overnight.

For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks
(reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil
and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and
remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast
the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5
minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to
perfection.

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When you're ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a
screaming hot griddle pan or under a hot grill, turning until it's very golden and gnarly on all sides. Slice the
chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 minutes while you use
tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle
with the coriander leaves, and serve with parathas or fluffy basmati rice.

Here’s a nice little game-changer – make your own paratha to enjoy with your chicken tikka. For 8 people,
put 300g each of wholemeal bread flour and plain flour into a bowl with a goood pinch of sea salt.
Gradually add 2 tablespoons of olive oil and 400ml of semi-skimmed milk, mixing until combined, then
knead for a few minutes on a flour-dusted surface. Leave to rest for 20 minutes, then divide the dough into
8 and thinly roll out each piece to A4 size. One-by-one, drizzle and rub lightly with oil, roll up into a loose
log, roll the log up like a Catherine wheel, then roll out with a rolling pin again to a flat round just under
½cm thick. Cook in a hot oiled frying pan on a medium heat for 3 minutes on each side, or until nicely
charred, then sprinkle lightly with salt. Transfer to a board and smash together to expose the layers.

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Chocolate celebration cake

Ingredients

For the sponge:
250 g unsalted butter, plus extra for greasing
150 g quality dark chocolate (70%)
2 tablespoons olive oil
300 g caster sugar
4 tablespoons quality cocoa powder

For the chocolate rice layer:
300 g quality dark chocolate (70%), plus extra to serve
1 large knob of butter
1 splash of double cream
100 g puffed rice cereal

For the nougat frosting:
2 large free-range egg whites
3 tablespoons runny honey
200 g caster sugar
½ teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon orange blossom , or rose water, or natural pink food colouring (all optional)

Method

Preheat the oven to 180°C/350°F/gas 4. Grease a deep 23cm loose-bottomed cake tin and line the base and
sides with a double layer of greaseproof paper. For the sponge, smash up the chocolate and melt in a large
heatproof bowl with the butter, oil and sugar over a pan of gently simmering water until smooth and
glossy. Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk
at high speed, one-by-one beat in the eggs until combined. Sift in the flour and cocoa with a good pinch of
sea salt and beat for a short while until just combined. Pour into the prepared tin and bake for around 50
minutes, or until an inserted skewer comes out ever so slightly gooey (the top of the cake will rise up and
crack slightly, but don't worry, it'll end up covered by all your lovely toppings). Leave to cool in the tin for
15 minutes, then transfer to a wire rack to cool completely. Place on a cake stand, use a long knife to
carefully slice the sponge into 3 equal rounds and remove the top two sponges to separate plates (scroll
down to watch the how-to video below).

For your mega-crispy chocolatey rice layer, smash up the chocolate and melt with the butter and cream in a
large heatproof bowl over a pan of gently simmering water until smooth and glossy. Leave to cool for 5
minutes (to avoid soggy cereal!), then stir in the puffed rice until evenly coated. Divide the mixture onto the
3 cooled sponge layers and spread out evenly across the tops, going right to the edges.

To make the nougat frosting, place the egg whites in a heatproof bowl with the honey, sugar, cream of
tartar, a good pinch of salt and a splash of water. Place over a pan of gently simmering water, turn up the
heat and, with an electric hand whisk, beat for 6 to 7 minutes or until it starts to form peaks. Remove the
bowl from the heat, add the vanilla extract, orange blossom or rose water and a dot of food colouring (if
using), then carry on beating the mixture until thick. Leave to cool for 5 to 10 minutes, then evenly top each
sponge and stack them up nicely. To finish the cake off, use a large knife to shave some extra chocolate,
then sprinkle it over the top (scroll down for a video to show you how to do this).
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Chocolate meringue cake

Ingredients

For the cake
100g butter, softened, plus extra for greasing 350g caster sugar
2 eggs
225g plain flour
50g cocoa powder
3/4 tsp baking powder
Pinch of salt
225ml buttermilk or sour milk (if you can’t find buttermilk in the store, do as I did, add 1 tbsp of lemon juice
for 1 cup of regular milk – 1 cup is approximately 235ml; let it stand for 5-10 minutes before using).

For the meringue
3 egg whites
150g caster sugar
Icing sugar, for dusting

Method:
1. Start with the cake. Put the butter into a bowl and cream the butter really well. Then add the sugar.
Add one egg, mix it well together and then add the second egg. Work the batter until smooth.
2. Take another bowl to mix all dry ingredients together – flour, cocoa powder, baking powder,
bicarbonate of soda and pinch of salt (preferable through a flour sifter). Set aside.
3. Make the meringue (you will need an electric mixer). Whip well the egg whites until foam is
formed. Add half of the sugar and continue to beat until stiff. When the mixture is done, add the
rest of the caster sugar and just gently stir with a whisk or similar tool – this will give the meringue
a nice light crisp.
4. Mix all wet ingredients, dry ingredients and buttermilk together. You will want to work quite
quickly here since as soon as the moisture hits the baking powder and bicarbonate of soda, it starts
working.
5. When the chocolate mixture is nice and smooth, divide it equally between two baking tins (two
springform tins with high edges) – butter them and dust with flour on inside.
6. Spread the meringue on top of the chocolate cakes. Make sure it goes right to the edges of the tins
and covers all the cake layer.
7. Put the cakes into the oven at 165C for 1 hour. Meanwhile whip the cream and put it in the fridge.
8. When the cakes are cooked and cooled, assemble the cake. Put one cake on top of the other
spreading whipped cream in between. Make sure the cakes are cooled down completely to avoid
the whipped cream melting down.
9. Dust with icing sugar if you like

246
Chocolate mousse cake

Ingredients

For the cake:
125ml boiling water
56g unsweetened chocolate, chopped
60g unsalted butter, cut into pieces
1 large egg, room temperature
100g sugar
160g plain flour
1 tsp baking powder
1/4 tsp salt
125ml hot, strongly brewed coffee

For the mousse:
720ml whipping cream, divided
340ml milk chocolate, chopped
3 large egg yolks, room temperature
100g sugar
80ml water

For the chocolate glaze:
125ml water
100g sugar
60ml whipping cream
60g Dutch process cocoa powder, sifted
1 1/2 tbsp unflavoured gelatine powder

Method
1. For the cake, preheat the oven to 160°C. Grease 2 8-inch round cake pans, line the bottoms with
parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess.
*Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in
its full measure and freeze the second cake for a later use.
2. whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and
set aside.
3. whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high
speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot
coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out
clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in
order to make the mousse-filled cake easier to remove from the pan). whip 360ml of the whipping
cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 360ml of cream to just below a simmer and then pour it over the chopped
chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a
small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until
it reaches 120°C on a candy thermometer. Start whipping the egg yolks on medium speed and then
carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the
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mixer speed until high and whip until this has doubled in volume and cooled to about 40°C (just
above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 40°C as well, and fold the ganache
into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then
fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half
horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse
over the cake layer and gently place the other half of the cake layer on top, pressing gently just so
the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap
and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a
medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if
needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften
the gelatin in 60ml of cold water and then whisk this into the hot cocoa mixture until dissolved.
Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a
parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that
it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking
occasionally until just melted and smooth and pour this over the torte, spreading gently with a
spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30
minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.

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Chocolate orange tart

Ingredients

For the pastry
100g/3½oz plain flour, plus extra for dusting
50g/1¾oz icing sugar
50g/1¾oz butter, diced, plus extra for greasing
1 large free-range egg yolk

For the chocolate filling
75g/2½oz butter
115g/4oz dark chocolate (no more than 60% cocoa solids), finely chopped
55g/2oz plain flour
4 medium free-range eggs

For the orange filling
25g/1oz butter
50g/1¾oz white chocolate
1 orange, finely grated zest only
35g/1¼oz golden caster sugar
25g/1oz plain flour
2 medium free-range egg yolks

Method
1. Grease a 23cm/9in fluted tart tin with butter.
2. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and
pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold
water and mix until it comes together to form a soft dough.
3. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.
4. Preheat the oven to 200C(180C fan)/400F/Gas 6.
5. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about
5cm/2in larger than your flan tin.
6. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for
15 minutes.
7. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with
baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the
paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale
golden-brown and the base is cooked.
8. To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of
gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and
flour. Beat in the eggs, one at a time, and leave to stand.
9. To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan
of gently simmering water until melted and smooth. Remove from the heat and stir in the orange
zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug.
10. Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or
pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick
through the filling to create a marbled effect.
11. Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre.
12. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve.

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Chocolate truffle cake

Ingredients
3 large eggs
Vanilla caster sugar (100g)
Self-raising flour (100g)
Handful of chopped toasted hazelnuts
Cup of caster sugar
Dark 70% cocoa chocolate (250g)
Double cream (250ml)
Packet of fresh raspberries
Milk chocolate, chopped (200g)
Double cream (100ml)

Recipe
1. Preheat an oven to 200°c and line a loaf tin with clingfilm.
2. Whisk the eggs and vanilla sugar in a mixer for several minutes until tripled in volume, pale and
fluffy.
3. Fold in the sieved flour carefully to avoid knocking out all the air.
4. Pour the mixture onto a lined baking tray 30cm x 20cm and bake for 8 minutes until risen, golden
and the sponge springs back when pressed.
5. Transfer the sponge to a baking tray to cool.
6. Heat the sugar in a dry pan until it starts to colour and turn golden, making sure only to shake the
mixture and not stir.
7. Toss in the nuts and pour immediately onto a silicon mat, then allow to cool.
8. Snap and bash the cooled praline into small pieces.
9. Melt the dark chocolate gently over a pan of simmering water.
10. Whip the 250ml of double cream to soft peaks with the orange liquor.
11. Cut the sponge into 3 pieces that will fit into the loaf tin, each a fraction larger than the last to
match the sloping sides of the tin.
12. Whisk the melted chocolate into the cream and place enough in the bottom of the tin to just cover
the base.
13. Lay a sponge piece on top, then scatter a layer of raspberries in.
14. Repeat with more truffle mix, then a layer of the praline shards.
15. Continue with sponge and truffle mix until the loaf tin is full, then fold the excess clingfilm over the
top and press down.
16. Store in the fridge to set for a few hours.
17. Heat the 100ml of cream to a boil in a small pan, remove from the heat and dump in the chopped
milk chocolate.
18. Stir and leave to melt in the residual heat.
19. Remove the truffle cake from the tin and peel away the clingfilm.
20. Smooth out any creases with a hot palette knife.
21. Drizzle the milk chocolate ganache over the top and allow to run down the sides to cover.

250
Dobos torte

Ingredients

For the caramel buttercream
800g/1lb 12oz granulated sugar
450g/1lb butter, softened

For the sponge cake
300g/10½oz sifted self-raising flour

For the caramel, praline and hazelnut decoration
75g/2½oz flaked almonds
16 hazelnuts, blanched
400g/14oz granulated sugar

Method
1. For the caramel buttercream, place the sugar and 100ml/3½fl oz water into a large saucepan.
Slowly bring to the boil over a medium heat, stirring until the sugar has dissolved.
2. Once there is no grittiness left, turn up the heat and boil until a golden caramel. Take off the heat
and add the double cream and give it a quick stir then leave to cool then chill until set.
3. Place the softened butter in the bowl of a free-standing mixer and whisk until light and fluffy. Add
to the cooled caramel mixture a spoonful at a time, whisking between each addition. Scrape down
the bowl regularly. Chill until ready to use.
4. Preheat the oven to 200C/180C(fan)/Gas 6. Mark six 20cm/8in circles and six 15cm/6in circles on
baking parchment and lay on baking trays.
5. To make the sponge layers, break the eggs into a large bowl and add the sugar. Whisk with a hand-
held electric mixer until the mixture is light and foamy and the whisk just leaves a trail when lifted
out of the mixture.
6. Lightly fold in the flour, a little at a time. Divide the mixture between the 12 marked circles,
spreading the mixture out evenly.
7. Bake the cakes, a couple at a time, in the pre-heated oven for about 8-10 minutes until pale golden
and springy to the touch. With a sharp knife, trim the circles. Peel off the parchment and leave to
cool on a wire rack.
8. To make the almond praline and caramel coated hazelnuts, spread the flaked almonds over a sheet
of baking parchment on a baking tray.
9. Stick cocktail sticks into each of the 16 hazelnuts.
10. Dissolve the sugar in 8 tbsp water over a low heat, stirring constantly, then increase the heat and
boil the syrup until it turns a deep golden-brown colour. Allow it to cool slightly then pour half of it
over the flaked almonds. Set aside to cool completely.
11. Dip the hazelnuts in the hot caramel twisting the cocktail sticks so the nuts are completely coated
in caramel. Carefully invert the cocktail sticks and press them into an orange or piece of foam and
leave to set.
12. Take one of the 15cm/6in sponge circles and place it on a sheet of silicon or baking parchment.
Pour the remaining caramel over the sponge circle.
13. When the caramel on top of the sponge is just beginning to set, mark and then cut into eight
portions with an oiled knife.
14. Sandwich the six circles of 20cm/8in sponges together with caramel buttercream. Spread the sides
and top with buttercream.
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15. Sandwich the remaining five circles of 15cm/6in sponges together with butter cream. Spread
buttercream around the sides and top of the cakes and place on top the 20cm/8in cake stack to
form a second tier.
16. Break the almond praline into small pieces and press into the sides of both tiers of the cake.
17. Spoon the remaining buttercream into a piping bag fitted with a medium size star nozzle. Pipe 16
rosettes of the buttercream around the top edge of the larger cake and top each rosette with a
caramel coated hazelnut.
18. Pipe eight rosettes around the top of the small cake and place a caramel-topped wedge of cake at
an angle on top of each rosette to form the top layer.

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Hummingbird cake

Ingredients

250 ml olive oil, plus extra for greasing
1 level teaspoon ground cinnamon
350 g golden caster sugar
4 medium-sized very ripe bananas
1 x 425 g tin of pineapple chunks
1 teaspoon vanilla extract
50 g pecans

For the icing:
400 g icing sugar
150 g unsalted butter, (at room temperature)
200 g cream cheese
2 limes

For the brittle:
100 g caster sugar
50 g pecans

Method

Preheat the oven to 180°C/350°F/gas 4. Grease and line two 23cm round cake tins. Sift the flour and
cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt. Peel the bananas and mash
them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the
oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth. Finely chop
the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40
minutes, or until risen, golden and the sponges spring back when touched lightly in the centre. Run a knife
around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool
completely.

Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and
beat until pale and creamy. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of
juice, then beat until just smooth – it's really important not to over-mix it. Keep in the fridge until needed.
To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a
medium heat. Shake flat and don't stir it, just swirl the pan occasionally until dissolved and lightly golden.
Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of
oiled greaseproof paper to set (check out the how-to video below). Once cool, smash up to a dust (you'll
need about half to top the cake – save the rest for sprinkling over ice cream.

To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other
sponge, spread over the rest of the icing, then grate over the zest of the remaining lime. Scatter over the
brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that
way inclined. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a
bluebell wood on a fallen tree, as you do.
253
Insanity burger

Ingredients

800 g minced chuck steak
olive oil
1 large red onion
1 splash of white wine vinegar
2 large gherkins
4 sesame-topped brioche burger buns
4-8 rashers of smoked streaky bacon
4 teaspoons American mustard
Tabasco Chipotle sauce
4 thin slices of Red Leicester cheese
4 teaspoons tomato ketchup

For the burger sauce:
¼ of an iceberg lettuce
2 heaped tablespoons mayonnaise
1 heaped tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce

Method

For the best burger, go to your butcher's and ask them to mince 800g of chuck steak for you. This cut has a
really good balance of fat and flavoursome meat. Divide it into 4 and, with wet hands, roll each piece into a
ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled
plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a
pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the
burger sauce ingredients in a bowl, then season to taste.

I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick
pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil
and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish
slice, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked
side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side
and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side. Cook
for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of
cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the
cheese – 30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until
lightly golden. Repeat with the remaining two burgers.

To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon
burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently
press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for
an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and
sloppy.

254
Kouign amann

Ingredients
300g/10½oz strong plain flour, plus extra for dusting
5g fast-action yeast
1 tsp salt
200ml/7fl oz warm water
250g/9oz cold unsalted butter, in a block
100g/3½oz caster sugar, plus extra for sprinkling

Method
1. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one
side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow
speed for two minutes, then on a medium speed for six minutes.
2. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl.
Cover with cling film and leave to rise for one hour.
3. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll
out to a 14cm/5½in square. Place in the fridge to keep chilled.
4. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre
of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of
the dough over the butter to enclose like an envelope.
5. Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the
middle, then fold the top third of the dough over. You will now have a sandwich of three layers of
butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This
completes one turn.
6. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for
30 minutes between turns.
7. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into
thirds again. Working quickly, roll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the
dough with caster sugar and cut the dough into 12 squares.
8. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and
place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it
gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean
tea towel, for 30 minutes until slightly puffed up.
9. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-
brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven
and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn
yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised
sugar will harden and they will be stuck in the tin.
10. Serve warm or cold.

255
Lobster mac 'n' cheese

Ingredients

1 x 1.5 kg whole live lobster, (or 2 small ones)
2 onions
4 cloves of garlic
50 g unsalted butter
1 small pinch of saffron
½ teaspoon cayenne pepper
2 anchovy fillets
200 ml white Burgundy, such as Pouilly-Fuissé
50 g plain flour
1.1 litres semi-skimmed milk
2 teaspoons English mustard
400 g dried amori pasta, or macaroni
70 g mature Cheddar cheese
70 g Gruyere cheese
70 g Parmesan cheese

Method

To start, place the live lobster in the freezer for 30 minutes so it's docile. Meanwhile, fill your largest deep
pan with water, season with sea salt and bring to a rolling boil. Swiftly plunge the lobster head first into the
water, place the lid on and cook for 8 minutes (or slightly less if you're using 2 small ones). Remove and
leave to cool.

Peel and finely chop the onions and garlic. Get yourself a large ovenproof casserole pan (ideally 30cm wide
and 10cm deep) that you want to serve up in. Put the butter into the pan on a medium heat, add the
onions, garlic, saffron, cayenne and anchovies and cook for 10 minutes. Turn the heat up to high, add the
wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and
mustard. Mix well and simmer for 10 minutes while you prepare the lobster.

Twist the lobster head and body apart – importantly, shake out all the tasty juice and bits from the head
into the sauce. Squeeze the tail shell in until you hear it crack, then rip it open the other way to expose all
that lovely tail meat. Rip the claws off the body, then use a rolling pin on a board to crack them open and
poke out any meat you can find. Roughly chop all the meat, reserving the tail, shell and head. Scroll down
to the bottom of the page for our helpful video on how to prepare your lobster.

Preheat the oven to 180°C/350°F/gas 4. Cook the pasta in a pan of boiling salted water according to packet
instructions, then drain, reserving a little cooking water. Remove the sauce from the heat, stir in the pasta
and lobster meat and grate in the Cheddar and Gruyère. Mix well, taste and correct the seasoning – you
don't want the sauce to be super-thick now, so loosen it with a little cooking water if needed, remembering
that it will thicken as it bakes. Finely grate over the Parmesan (I didn't do it in the picture, but you can add a
sprinkling of breadcrumbs before the cheese too, if you like). For a bit of fun, pop the lobster head and tail
into the pan at either end. Cook in the oven for about 35 minutes, or until golden, bubbling and delicious.
Serve with a smile, a big seasonal salad, and a glass of cold Soave.

Jamie's Tip A few freshly picked rosemary leaves tossed in a bit of olive oil and sprinkled over the top of the
last 10 minutes of cooking will be delicious.

256
Marshmallow pavlova

Ingredients

For the meringues:
400 g caster sugar

For the marshmallow:
25 g liquid glucose syrup, (get it from the supermarket or a chemist)
225 g caster sugar
5 sheets of gelatine
1 teaspoon of vanilla paste
1 teaspoons natural food colouring, optional

For the berries:
600 g seasonal berries, (my ultimate is wild strawberries when they’re in season, or even mulberries, but
any berries will be delicious)
1 tablespoon lemon juice
1 heaped tablespoon caster sugar
1 tablespoon balsamic vinegar
2 sprigs fresh mint

For the Chantilly cream:
1 vanilla pod
2 tablespoons caster sugar
400 ml double cream
200 ml Greek yogurt

Method
Preheat the oven to 130°C/250°F/gas ½. Whisk the egg whites and a pinch of sea salt in a free-standing
electric mixer until they form stiff peaks then, with the mixer still running, very gradually and carefully add
the sugar, turn to the highest setting and leave to mix for 8 minutes, or until fully dissolved (rub a pinch of
the mixture between your thumb and forefinger – if it feels smooth, you're good to go). Line two large
baking trays with greaseproof paper, then draw a 24cm circle on each sheet of paper. Divide the mixture
between the two sheets and spread it out to just inside your circles, then use the back of the spoon to flick
up peaks and make troughs in the mixture to give you free-form, rustic meringues that are also elegant and
delicate. Bake for 1 hour 20 minutes, then turn the oven off, leaving the meringues in there until the oven
is cool.

When you're ready to assemble the pavlova, make your Magnificent marshmallows by mixing the liquid
glucose syrup and caster sugar together in a pan over a low heat with 250ml of cold water. Heat gently,
stirring until all the sugar has dissolved and you have a clear syrup. Meanwhile, soak the gelatine leaves in a
small pan with 125ml of water. Once the sugar syrup is clear, turn up the heat, pop in a sugar thermometer
and allow the syrup to boil vigorously (please don't stir it). When it reaches 110°C, place the gelatine pan
over a medium heat and stir until dissolved. Whisk the egg whites in a free-standing electric mixer until you
have stiff peaks. Once your syrup has reached 122°C, very carefully and slowly pour it down the sides of the
bowl of the moving mixer, then pour in the dissolved gelatine. Add the vanilla paste, then continue to whisk
for 6 to 8 minutes, or until the mixture has significantly increased in volume, but is thick and still pourable.
You can have a plain white vanilla marshmallow, or you can add any of the flavours listed, to taste
(remembering to start small as you can always add more, but you can't take it away!). Add any natural food
colouring at the same time (if using) – I like to try to match the colour of the marshmallow to the flavour
I'm using – whisking for a further 2 to 3 minutes to give you a nice even colour and flavour.
257
As soon as the mixture's made, divide in big beautiful spoonfuls between the two meringues before it sets,
being mindful to spoon in between the lovely peaks and wisps of meringue, so it's as pretty as possible. At
this point, identify the dreamiest meringue and put the scruffier one onto a cake stand to form the base of
your pavlova.

Put the most perfect-looking half of your berries to one side, then place the other half in a bowl (removing
any stalks). Add the lemon juice, sugar and balsamic, toss together and leave to macerate for 10 minutes
while you make the Chantilly cream. Halve the vanilla pod lengthways and scrape all the seeds into a large
bowl with the sugar. Pour in the cream and whisk by hand until it forms soft peaks (all elegance will be lost
if you overwhip the cream – if anything, underwhip it), then fold in the yoghurt.

Spoon three-quarters of the cream into the centre of the base meringue and carefully smooth it out to the
edge, trying not to completely cover the marshmallow. Spoon over the macerated berries and juices, then
place the second meringue on top. Dot over the remaining cream in between the marshmallow and
meringue wisps, then sprinkle with the reserved berries. Pick a few baby mint leaves over the top, and
serve.

258
Meringue roulade

Ingredients

5 egg whites
10 oz (275g) caster sugar
2 oz (50g) flaked almonds

For the filling

1/4 pint (150ml) double cream
200 ml tub Greek yoghurt
225g (8oz) strawberries, hulled

Method

1. Pre-heat oven 200°C/180°Fan/Gas 6
2. Line a 13" x 9" (33x23 cm) swiss roll tin with greased non-stick baking paper.
3. Whisk the egg whites, in a clean, large bowl in an electric mixer on full speed until very stiff.
Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each
addition. Whisk until very, very stiff and glossy and all the sugar has been added.
4. Spread the meringue mixture into the prepared tin and sprinkle with almonds. Place the tin in the
pre-heated oven and bake for about 8 minutes until very golden. Then lower the temperature to
160°/140°Fan/Gas 3 and bake the roulade for a further 15 minutes until crisp and firm to the touch.
5. Remove the meringue from the oven and turn almond side down on to a sheet of non-stick baking
paper. Remove the paper from the base of the cooked meringue and allow to cool for about 10
minutes.
6. Lightly whip the cream, mix with the yoghurt. Spread evenly over the meringue. Cut the
strawberries into quarters and sprinkle over the cream mixture. Roll up the meringue firmly using
the paper to help you, from the long end to form a roulade, it is essential to keep the roll very tight.
Wrap in non-stick baking paper and chill before serving.
7. Serve dusted with icing sugar. Serves 8-10 slices.

259
Prinsesstårta (Very creamy cake)

Ingredients

For the vanilla custard
600ml/20fl oz milk
1 vanilla pod, split in half lengthways and seeded scraped out
50g/1¾oz cornflour
50g/1¾oz unsalted butter

For the jam
200g/7oz raspberries
175g/6oz jam sugar

For the sponge
75g/2½oz cornflour
1 tsp baking powder
50g/1¾oz butter, melted

For the fondant rose
25g/1oz pink ready-to-roll icing

To decorate
750ml/1⅓ pints double cream
50g/1¾oz dark chocolate (36% cocoa solids), melted

For the marzipan
250g/9oz icing sugar, plus extra for dusting
2 medium free-range eggs, beaten
1 tsp almond extract
green food colouring paste (do not use liquid food colouring)

Method
1. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place
over a low heat until just simmering. Remove from the heat.
2. In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy.
3. Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)
4. Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a
low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.)
5. Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl,
cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the
fridge.
6. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water.
Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to
the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on
a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.
260
7. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in
springform tin with baking parchment.
8. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the
mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take
about five minutes.
9. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large
metal spoon. Fold in the melted butter, taking care not to over mix.
10. Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown
and has just started to shrink away from the sides of the tin. Remove from the oven and set aside
to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
11. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone.
12. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of
fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin
circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a
sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and
curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour.
13. To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place
one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the
first sponge.
14. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border
around the edge of the sponge – this is to contain the jam.
15. Spoon the jam over the sponge, and spread evenly within the border.
16. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream
into the remaining custard.
17. Spread one-third of the custard cream over the jam.
18. Place the second sponge on top and spread over the remaining custard cream.
19. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and
smoothing into a small dome shape on the top. Set aside in the fridge for an hour.
20. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before
adding the eggs and almond extract.
21. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using
a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green
colour.
22. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle,
large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the
marzipan around the sides of the cake to get a smooth finish. Trim any excess.
23. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted
with a small star nozzle. Pipe around the base of the cake.
24. Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over
the top of the cake. Top with the fondant rose.

261
Royal Pasta Dough

Ingredients

400 g good-quality Tipo 00 flour, plus extra for dusting
75 g fine semolina
2 tablespoons extra virgin olive oil

Method

Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the
yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making
meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up
with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to
mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-
dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in
humidity; this dough shouldn't be too wet or dry, but tweak with a touch more water or flour if you need to
– use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.

ROLLING OUT
Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just
requires a large flat surface and a bit of elbow grease. In this day and age, I think it's fun and advisable to
use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces,
covering everything with a damp clean tea towel to stop it drying out as you go.

STAGE 1
One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the
rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half
and run it back through the thickest setting again – I like to repeat this a few times because it makes the
dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.

STAGE 2
Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one
hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to
the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything
turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it's folded around a
filling it will double up to 2mm.

262
Salted Caramel Cupcakes

Ingredients

For the salted caramel sauce
225g caster or granulated sugar
75g butter
1 tsp salt

For the cupcakes
150g plain flour
25g cornflour
1 tsp baking powder
150g caster sugar
Pinch of salt
100g butter, cut into cubes
100ml milk
2 eggs

For the salted caramel buttercream icing
475g icing sugar
200g butter, at room temperature
¼ tsp salt

Method
1. Preheat the oven to 170C, gas mark 3. Then, make the salted caramel sauce. Place the sugar in a
saucepan on a medium heat. Allow to heat up. As it gets quite hot you’ll notice the sugar melting
and starting to caramelise around the sides of the saucepan. Swirl or gently shake the pan every so
often until all the sugar turns a deep golden brown and is smooth and glossy. You might need to stir
it a little bit with a wooden spoon to bash out any sugary lumps. Stir in the butter and the cream
and keep stirring until it is smooth again – it might take a minute or so. Add in the salt and remove
from the heat.
2. Next, make the cupcakes. Place 12 paper cases in a cupcake or muffin tray. Sift the flour, cornflour
and baking powder into a bowl, then mix in the sugar and salt. Rub in the butter. Place the milk,
vanilla extract and eggs in a separate bowl and whisk to mix. Pour into the dry ingredients and bring
together with a wooden spoon. Fill each paper case about two-thirds or three-quarters full, then
bake in the oven for about 20 to 25 minutes until cooked in the centre. There should be a light
spring when you gently press the centres with your finger. Take out of the oven and allow the
cupcakes to cool.
3. While the cupcakes are cooling, make the salted caramel buttercream icing. Place all the
ingredients in a mixing bowl with 175g of the salted caramel sauce (reserving any remaining sauce
for later) and beat for 10 to 20 seconds to mix together until light and fluffy. Set aside.
4. When the cupcakes have cooled, using a small, sharp knife, cut a piece out of the centre of each
cupcake, measuring about 1-2cm in size. Discard (or eat!) the cut-out bits of cake, then fill the
‘holes’ with some of the reserved salted caramel sauce.
5. Place the salted caramel buttercream icing in the piping bag and pipe in a swirl over each cupcake.
Drizzle any remaining salted caramel sauce over each iced cupcake to decorate.
6. Rachel’s Tip: If the cooled, salted caramel sauce is too thick to drizzle over the cupcakes, you can
thin it out by stirring in a tiny trickle of water.

263
Scottish shortbread

Ingredients

100 g plain flour
50 g caster sugar
100 g butter
50 g semolina

Method

1. Set the oven to 160C/gas 2.
2. Place all the ingredients together in a food processor and whizz until the mixture forms a smooth
dough (if preferred this can be done by hand in a bowl using soft butter).
3. Roll the shortbread out to form a circle with a 20cm diameter and flute the edge (alternatively,
press into a 20cm loose bottomed cake tin).
4. Prick gently over the top with a fork and score the surface of the round into 8 even wedges.
Sprinkle with caster sugar. Bake for 20-25 minutes until firm and golden.
5. Set aside to cool a little, but cut into wedges while still slightly warm. Store in an airtight tin.
264
Tealoaf

Ingredients
350g mixed fruit
225g light muscovado sugar
1/2 pint earl grey tea two tea bags
275g self-rising flour
zest 1 lemon
1 large beaten egg

Method:
1. Soak fruit and sugar in the tea over night.
2. Put flour lemon zest and beaten egg and mix well.
3. Place into a 2pound loaf tin or 2 one pound loaf tins and bake at 150°, 130° fan oven, gas mark 2 for
1¼ to 1½ hours.
265
Triple chocolate cookies

Ingredients
Softened butter (120g)
Soft brown sugar (175g)
Drop of vanilla extract
½ tsp of salt
Self-raising flour (150g)
Cocoa powder (75g)
2 large eggs
Good quality white chocolate (150g)
Swiss milk chocolate (150g)
Knob of butter (25g)

Recipe
2. Chop the white chocolate into small chunks
3. Beat the butter and sugar together in a bowl with the vanilla until fluffy.
4. Crack in the eggs, one at a time and continue to mix well.
5. Fold in the flour, cocoa and salt.
6. Stir through the white chocolate chunks.
7. Grab an ice cream scoop to measure out the right amount of mix and divide the cookie dough, a
scoop at a time, onto a lined baking tray, leaving 10cm between each cookie.
8. Bake for 10 minutes.
9. Allow to cool on the tray a little before transferring to a wire rack.
10. Melt the milk chocolate slowly in a microwave then stir through a knob of butter to melt.
11. Spoon a little of the milk choc onto each cookie and allow it to spread out naturally and set.

266

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