06/06/16 recipe -Taste USA

Monday, June 6, 2016

Walnut Cookies

How to Make Walnut Cookies Recipe - preparation 15 minutes cooking time 12–15 minutes plus cooling

Makes 20

Ingredients:
225g/8oz/1 cup butter, softened, plus extra to grease
175g/6oz/¾ cup light muscovado (brown) sugar
2 medium (US large) eggs, beaten
225g/8oz/2 cups walnut halves
300g/11oz/3 cups self-raising (self-rising) flour, sifted
½ tsp baking powder
125g/4oz/⅔ cup raisins
2 tbsp maple syrup

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter four baking sheets.

2 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined.

3 Put 20 walnut halves aside and roughly chop the rest. Fold into the mixture with the flour, baking powder, raisins and maple syrup.

4 Roll the mixture into 20 balls and arrange them, spaced well apart, on the prepared baking sheets. Use a dampened palette knife to flatten them and top each with a walnut half.

5 Bake in the oven for 12–15 minutes until pale golden. Leave on the baking sheets for 5 minutes, then cool on a wire rack.

Fruit and Nut Cookies

How to Make Fruit and Nut Cookies Recipe - preparation 10 minutes cooking time 15 minutes plus cooling

Makes 30

Ingredients:
125g/4oz/½ cup butter, softened, plus extra to grease
150g/5oz/scant ⅔ cup caster (superfine) sugar
1 medium (US large) egg
150g/5oz/1¼ cups plain (all-purpose) flour, sifted
½ tsp baking powder
a pinch of salt
125g/4oz/½ cup peanut butter
175g/6oz/1 cup dried cranberries

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter two baking sheets.

2 In a food processor or food mixer, beat together the butter, sugar, egg, flour, baking powder, salt and peanut butter until well blended. Stir in the cranberries.

3 Drop heaped teaspoonfuls of the mixture, spaced well apart, on to the prepared baking sheets, leaving room for them to spread out during cooking.

4 Bake in the oven for 15 minutes or until the cookies are golden brown. Leave to cool slightly, then transfer to a wire rack and set aside until cold.

Lemon Tuile Biscuits

How to Make Lemon Tuile Biscuits Recipe - preparation 10 minutes plus resting cooking time 6 minutes per batch plus cooling

Makes 24

Ingredients:
100g/3½oz/7 tbsp butter, softened
100g/3½oz/⅔ cup icing (confectioner’s) sugar, sifted
3 large (US extra-large) egg whites
100g/3½oz/1 cup plain (all-purpose) flour
grated zest of 1 large lemon

Method:
1 Beat the butter and sugar until fluffy. Beat in the egg whites, one at a time, then stir in the flour and lemon zest. Cover and leave to rest for 30 minutes.

2 Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with parchment paper.

3 Put 3 teaspoonfuls of the mixture, spaced well apart, on the prepared baking sheet and spread out into 9cm/3½in circles.

4 Bake in the oven for 6 minutes or until starting to brown.

5 Remove from the oven and shape each warm biscuit over a rolling pin to curl it. Repeat with the remaining mixture. Set aside on a wire rack until cold.

Amaretti

How to Make Amaretti Recipe - preparation 5 minutes cooking time 15 minutes plus cooling

Makes 24

Ingredients:
225g/8oz/2 cups ground almonds
225g/8oz/1 cup caster (superfine) sugar
2 medium (US large) egg whites
½ tsp almond extract
a few drops of amaretto liqueur (optional)

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with rice paper.

2 Mix together the ground almonds and sugar. Beat in the egg whites, almond extract and amaretto (if using).

3 Using a teaspoon, drop small heaps of the mixture on to the paper, leaving plenty of room for the amaretti to spread out during cooking.

4 Bake in the oven for 15 minutes or until pale golden brown. Cool on a wire rack and remove the rice paper from around the amaretti before serving.

Drop Scones

How to Make Drop Scones Recipe - preparation 10 minutes cooking time 12–18 minutes

Makes 16

Ingredients:
125g/4oz/1 cup + 2 tbsp self-raising (self-rising) flour
1 tbsp caster (superfine) sugar
1 medium (US large) egg, beaten
150ml/¼ pint/scant ⅔ cup semi-skimmed milk
sunflower oil to grease
butter or whipped cream and jam to serve

Method:
1 Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg and the milk.

2 Heat an oiled griddle or frying pan and cook in batches, dropping in spoonfuls of the batter. Cook for 2–3 minutes until bubbles appear on the surface of the scones and burst, then flip them over and cook the other side for 2–3 minutes until golden brown.

3 Put the cooked drop scones on a clean teatowel (dishtowel) and cover with another teatowel to keep them moist.

4 Serve warm with butter, or cream and jam.

Drop Scones

Fruit Scones

How to Make Fruit Scones Recipe - preparation 15 minutes cooking time 10 minutes plus cooling

Serves 4

Ingredients:
25g/1oz/2 tbsp butter, diced, plus extra to grease
125g/4oz/1 cup self-raising (self-rising) flour
½ tsp baking powder
1 tbsp caster (superfine) sugar
2 tbsp sultanas (seedless white raisins)
5 tbsp milk
2 peaches, halved and stoned
icing (confectioner’s) sugar to dust
100g/3½oz/½ cup light soft cheese

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Butter and lightly flour a baking sheet.

2 Sift the flour and baking powder into a bowl. Rub in the butter, then stir in the caster sugar and sultanas. Make a well in the centre and pour in the milk. Mix together to make a soft, but not sticky, dough.

3 Turn out on to a floured surface and knead lightly. Roll the dough out to 2cm/¾in thick. Cut into 4 rounds with a 5cm/2in cutter. Place on the baking tray and bake in the oven for 10 minutes or until golden brown and well risen. Transfer to a wire rack and allow to cool.

4 Cut the peach halves into thick slices and dust lightly with icing sugar. Grill (broil) for 2 minutes. Cut the scones in half and spread with cheese. Top with the peach slices and serve.

Oven Scones

How to Make Oven Scones Recipe - preparation 15 minutes cooking time 10 minutes plus cooling Makes 8

Ingredients:
50g/2oz/4 tbsp butter, diced, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour
a pinch of salt
1 tsp baking powder
150ml/¼ pint/scant ⅔ cup milk, plus extra to glaze
whipped cream or butter and jam to serve

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Butter a baking sheet.

2 Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in enough milk to make a soft dough.

3 Roll out the dough 2cm/¾in thick on a lightly floured surface. Cut out rounds with a 5cm/2in plain cutter.

4 Place the scones on the prepared baking sheet and brush the tops with milk. Bake in the oven for 10 minutes or until golden brown and well risen. Cool on a wire rack.

5 Serve warm, split and filled with cream, or butter and jam.

Oven Scones

Bread Maker Oat Loaf

How to Make Bread Maker Oat Loaf Recipe - preparation 10 minutes cooking time as per machine plus cooling

Makes 1 loaf

Ingredients:
1½ tsp easy-blend dried yeast
300g/11oz/3 cups strong white bread flour
75g/3oz/¾ cup strong whole wheat flour
125g/4oz/1 cup oatmeal
1 tsp salt
3 tbsp molasses
150g/5oz/1¼ cups natural yogurt
25g/1oz/2 tbsp butter, melted

Method:
1 Put all the ingredients in a bread-maker bucket with 200ml/7fl oz/¾ cup water, following the method specified in the manual.

2 Fit the bucket into the bread maker and set to the basic programme with a light crust. Press start.

3 Just before baking, brush the top of the dough with water.

4 After baking, remove the bucket from the machine, then turn out the bread on to a wire rack to cool.

Oatmeal Soda Bread

How to Make Oatmeal Soda Bread Recipe - preparation 10 minutes cooking time 25 minutes

Makes 10 slices

Ingredients:
25g/1oz/2 tbsp butter, plus extra to grease
275g/10oz/2¾ cups wholemeal bread flour
175g/6oz/2 cups coarse oatmeal
2 tsp cream of tartar
1 tsp salt
300ml/½ pint/1¼ cups buttermilk

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Butter and base-line a 900g/2lb loaf tin.

2 Mix together all the dry ingredients in a bowl. Rub in the butter, then add the buttermilk to make a soft dough. Place in the prepared tin.

3 Bake in the oven for 25 minutes or until golden brown and well risen. Turn out on to a wire rack and set aside to cool.

Oatmeal Soda Bread

Cornbread

How to Make Cornbread Recipe - preparation 5 minutes cooking time 25–30 minutes plus resting

Serves 8

Ingredients:
oil to grease
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
175g/6oz/1 cup cornmeal
2 tsp baking powder
1 tbsp soft brown sugar
½ tsp salt
300ml/½ pint/1¼ cups buttermilk
2 large (US extra-large) eggs, beaten
4 tbsp olive oil

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Oil a 20cm/8in square shallow baking tin.

2 Put the flour in a large bowl with the cornmeal, baking powder, sugar and salt. Make a well in the centre and pour in the buttermilk, beaten eggs and olive oil. Mix together.

3 Pour the mixture into the prepared tin and bake in the oven for 25–30 minutes until firm to the touch or a skewer inserted into the middle comes out clean.

4 Leave in the tin for 5 minutes, then turn out the cornbread and cut into triangles. Serve warm with butter.

Wholemeal Bread

How to Make Wholemeal Bread Recipe - preparation 15 minutes plus rising cooking time 30–35 minutes plus cooling

Makes 16 slices

Ingredients:
675g/1½lb/6¾ cups strong wholemeal bread flour plus extra to dust
2 tsp salt
1 tsp caster (superfine) sugar
2 tsp easy-blend dried yeast
vegetable oil to grease

Method:
1 Put the wholemeal flour in a large bowl with the salt, sugar and yeast. Stir well and make a well in the centre, then add 450ml/¾ pint/1¾ cups warm water. Mix to a smooth, soft dough, adding more water if necessary.

2 Knead the dough for 10 minutes or until smooth, then shape into a ball and put in an oiled bowl. Cover and set aside in a warm place for 2 hours or until doubled in size.

3 Knock back the dough on a lightly floured surface and shape into a rectangle. Place in an oiled 900g/2lb loaf tin, cover and set aside to rise for 30 minutes.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Bake for 15 minutes, then reduce the oven temperature to 200°C/400°F/Gas 6 and bake for 15–20 minutes until risen and the loaf sounds hollow when tapped underneath. Leave in the tin for 10 minutes, then cool on a wire rack.

Herby Potato Farls

How to Make Herby Potato Farls Recipe - preparation 1 hour cooking time 12–15 minutes

Makes 16

Ingredients:
oil to grease
340g/12oz potatoes, chopped
250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust
1 tsp bicarbonate of soda (baking soda)
a pinch each of salt and cayenne pepper
a handful of fresh parsley, roughly chopped
150g/5oz/1¼ cups natural yogurt
1 medium (US large) egg, beaten
1–2 tbsp milk

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Lightly brush a baking sheet with oil.

2 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain, then mash and leave to cool.

3 Sift the flour and bicarbonate of soda into the mashed potato, season with salt and cayenne pepper and mix well. Mix in the parsley, yogurt and egg to make a smooth, soft dough, adding some milk if it is too stiff.

4 Knead the dough on a lightly floured surface, then roll out to 2cm/¾in thick. Use a 5cm/2in round plain cutter to cut out circles. Place them on the prepared baking sheet. Lightly dust with a little flour, then bake in the oven for 12–15 minutes until well risen and golden brown. Serve warm, split and buttered.

Herby Potato Farls

Orange Drizzle Cake

How to Make Orange Drizzle Cake Recipe - preparation 20 minutes cooking time 50–60 minutes plus cooling plus soaking

Makes 10 slices

Ingredients:
175g/6oz/¾ cup butter, plus extra to grease
225g/8oz/1 cup caster (superfine) sugar
2 medium (US large) eggs, beaten
175g/6oz/1¾ cups plain (all-purpose) flour
2 tsp baking powder
125g/4oz/1 cup ground almonds
grated zest and juice of 1 large orange
juice of 2 oranges

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a shallow 20cm/8in round tin and line the base with parchment paper.

2 Beat the butter and half the sugar until fluffy. Gradually beat in the eggs. Fold in the flour, baking powder and ground almonds. Stir in the zest and juice of 1 orange and spoon the mixture into the prepared tin.

3 Bake in the oven for 50–60 minutes or until risen, golden brown and a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes, then cool on a wire rack.

4 Put the remaining sugar and the juice of 2 oranges in a pan. Bring to the boil, stirring, and cook for 2 minutes or until syrupy. Remove from the heat and cool a little.

5 Prick the top of the cake several times with a thin skewer. Drizzle with the syrup and let it soak in before serving.

Lemon Syrup Cake

How to Make Lemon Syrup Cake Recipe - preparation 20 minutes cooking time 50 minutes plus cooling

Makes 10 slices

Ingredients:
175g/6oz/¾ cup butter, softened, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
4 medium (US large) eggs, lightly beaten
3 lemons
125g/4oz/1 cup self-raising (self-rising) flour
50g/2oz/½ cup ground almonds
75g/3oz/⅓ cup golden granulated sugar
crushed sugar to decorate

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line with parchment paper.

2 In a large bowl, beat together the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, and then the grated zest of 2 lemons and the juice of ½ lemon.

3 Fold in the flour and ground almonds and spoon into the prepared tin. Bake in the oven for 40–50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack.

4 Meanwhile, put the granulated sugar in a pan with the juice of 2 lemons and the shredded zest of 1 lemon. Heat gently, stirring to dissolve the sugar. Spoon over the warm cake and set aside to cool.

Lemon Polenta Cake

How to Make Lemon Polenta Cake Recipe - preparation 10 minutes cooking time 1 hour plus cooling

Makes 12 slices

Ingredients:
50g/2oz/4 tbsp butter, softened, plus extra to grease
2 lemons
250g/9oz/1 cup + 2 tbsp caster (superfine) sugar
200g/7oz/generous 1 cup instant polenta
50g/2oz/cup ½ ground almonds
1 tsp baking powder
3 medium (US large) eggs
3 tbsp milk
2 tbsp poppy seeds
1 lemon, thinly sliced

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and base-line with parchment paper.

2 Grate the zest of 1 lemon and blitz in a food processor with the butter, 200g/7oz/scant 1 cup sugar, the polenta, ground almonds, baking powder, eggs, milk and poppy seeds.

3 Spoon the mixture into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes.

4 Squeeze the juice from the 2 lemons into a pan. Add the sliced lemon, remaining sugar and 150ml/¼ pint/scant ⅔ cup water. Bring to the boil, stirring, then reduce the heat and cook for 10 minutes or until syrupy. Pierce the cake with a skewer in several places, arrange the slices over the top and spoon the syrup over the cake.

Lemon Polenta Cake

Summer Fruit Cake

How to Make Summer Fruit Cake Recipe - preparation 15 minutes cooking time 1–1¼ hours plus cooling

Makes 8 slices

Ingredients:
200g/7oz/scant 1 cup butter, melted, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour, sifted
100g/3½oz/scant ½ cup caster (superfine) sugar plus extra for sprinkling
4 medium (US large) eggs, beaten
125g/4oz/1 cup blueberries
2 large peaches, halved, stoned and sliced
cream or ice cream to serve

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and base-line with parchment paper.

2 Put the flour and sugar in a large bowl. Make a well in the centre and mix in the melted butter and eggs.

3 Spread half the mixture over the bottom of the cake tin and add half the blueberries and peaches. Cover with the remaining cake mixture, then add the remaining blueberries and peaches, pressing them down into the mixture slightly.

4 Bake in the oven for 1–1¼ hours until risen and golden brown and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 minutes.

5 Dust with caster sugar before serving with whipped cream or ice cream.

Spiced Apple Cake

How to Make Spiced Apple Cake Recipe - preparation 10 minutes cooking time 1 hour

Makes 8 slices

Ingredients:
175g/6oz/¾ cup butter, softened, plus extra to grease
150g/5oz/scant ⅔ cup caster (superfine) sugar plus extra for sprinkling
3 medium (US large) eggs
150g/5oz/1¼ cups plain (all-purpose) flour
1 tsp baking powder
2 tbsp milk
1 tsp ground cinnamon
4 sweet dessert apples, peeled, cored and cut into cubes
125g/4oz/1 cup chopped walnuts

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in cake tin and line with parchment paper.

2 Beat 150g/5oz/⅔ cup butter with the sugar, eggs, flour, baking powder and milk until pale and fluffy. Spoon into the prepared tin and bake in the oven for 10 minutes.

3 Meanwhile, heat the remaining butter in a frying pan. Add the cinnamon and apples and cook for 3 minutes. Remove from the heat and stir in the walnuts.

4 Sprinkle the apple mixture over the surface of the part-baked cake. Return to the oven and cook for 40–50 minutes until a skewer inserted into the middle comes out clean.

5 Cool in the tin for 5 minutes, then remove the cake and peel away the paper. Sprinkle with caster sugar.

Easy Blackberry and Apple Cake

How to Make Easy Blackberry and Apple Cake Recipe - preparation 20 minutes cooking time 45–55 minutes plus cooling

Makes 8 slices

Ingredients:
125g/4oz/½ cup butter, diced, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour, sifted
175g/6oz/¾ cup granulated sugar
2 large (US extra-large) eggs, beaten
2 large sweet dessert apples, peeled, cored and sliced
150g/5oz fresh blackberries

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and line the base with parchment paper.

2 Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 150g/5oz/⅔ cup sugar and the beaten eggs. Mix together well.

3 Spread half the mixture over the base of the tin, then layer the apples and blackberries over the top. Sprinkle with the remaining sugar, then cover with the remaining mixture.

4 Bake in the oven for 45–55 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.

Banana Caramel Cake

How to Make Banana Caramel Cake Recipe - preparation 25 minutes cooking time 55 minutes plus cooling

Makes 10 slices

Ingredients:
225g/8oz/1 cup butter, softened, plus extra to grease
225g/8oz/1 cup light soft brown sugar
4 medium (US large) eggs
2 ripe bananas, mashed
1 tsp vanilla extract
200g/7oz/1¾ cups self-raising (self-rising) flour
For the frosting
150g/5oz/⅔ cup butter, softened
250g/9oz/2 cups icing (confectioner’s) sugar, sifted
3 tbsp dulce de leche

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in deep cake tin and line with parchment paper.

2 In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, one at a time. Fold in the mashed bananas and vanilla extract.

3 With a metal spoon, fold in the flour. Spoon into the prepared tin and bake in the oven for 50–55 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool completely.

4 Meanwhile, make the frosting. Beat the butter, icing sugar and dulce de leche until smooth and creamy. Spread over the top and sides of the cold cake.

Plum Traybake

How to Make Plum Traybake Recipe - preparation 20 minutes cooking time 30–40 minutes plus cooling

Makes 18 squares

Ingredients:
225g/8oz/1 cup butter, softened, plus extra to grease
225g/8oz/1 cup caster (superfine) sugar
4 medium (US large) eggs
275g/10oz/2¾ cups self-raising (self-rising) flour, sifted
1 tsp baking powder
grated zest and juice of 1 orange
50g/2oz/½ cup ground almonds
2–3 tbsp milk to mix
18 plums, halved and stoned
50g/2oz/½ cup walnut halves
icing (confectioner’s) sugar to dust

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 30 × 20cm/12 × 8in shallow tin and line the base with parchment paper.

2 Beat the butter and caster sugar until light and fluffy, then beat in the eggs, one at a time. Fold in the flour, baking powder, orange zest and juice and ground almonds. Slacken the mixture with a little milk.

3 Spoon the mixture into the prepared tin, level the surface and press the plums, cut-side up, into the mixture, spacing them out evenly. Tuck in the walnuts around the plums.

4 Bake in the oven for 30–40 minutes until well risen and golden brown and a skewer inserted into the middle comes out clean. Set aside to cool in the tin.

5 Dust with icing sugar and cut into squares.

Moist Orange Cake

How to Make Moist Orange Cake Recipe - preparation 30 minutes cooking time 1 hour 50 minutes plus cooling

Makes 12 slices

Ingredients:
oil to grease
2 oranges
3 medium (US large) eggs
225g/8oz/1 cup caster (superfine) sugar
300g/11oz/2¾cups ground almonds
1 tsp baking powder
icing (confectioner’s) sugar to dust

Method:
1 Grease and line a 20cm/8in springform cake tin.

2 Put the oranges in a pan and cover with water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 1 hour or until tender. Remove the oranges from the pan and set aside to cool. Cut in half and discard the pips. Blitz in a blender to a smooth purée.

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

4 Beat the eggs and caster sugar in a bowl until pale and frothy. Fold in the ground almonds, baking powder and orange purée. Pour into the prepared tin.

5 Bake in the oven for 40–50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin, then peel away the lining paper and lightly dust with icing sugar.

Easy Madeira Cake

How to Make Easy Madeira Cake Recipe - preparation 20 minutes cooking time 50 minutes plus cooling

Makes 12 slices

Ingredients:
175g/6oz/¾ cup butter, softened, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
3 medium (US large) eggs
250g/8oz/2¼ cups self-raising (self-rising) flour
grated zest and juice of 1 lemon
2–3 tbsp milk
1 piece candied citron peel

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter and line a deep 18cm/7in round cake tin.

2 Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition.

3 Sift the flour and fold into the mixture with a metal spoon. Stir in the lemon zest and juice and milk. Spoon the mixture into the prepared tin and level the surface.

4 Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean. Turn out on to a wire rack to cool. Decorate the top with candied peel.

Blueberry Traybake

How to Make Blueberry Traybake Recipe - preparation 20 minutes cooking time 45 minutes plus cooling and setting

Makes 24 squares

Ingredients:
275g/10oz/1¼ cups butter, softened, plus extra to grease
275g/10oz/1¼ cups caster (superfine) sugar
5 medium (US large) eggs
275g/10oz/2¾ cups self-raising (self-rising) flour
125g/4oz/1 cup ground almonds
1 tsp baking powder
grated zest of 1 orange
juice of 2 oranges
6 tbsp milk
225g/8oz/2 cups blueberries
4 tbsp hazelnuts
150g/5oz/scant 1 cup icing (confectioner’s) sugar

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 30 x 20cm/12 x 8in shallow tin. Line with parchment paper.

2 Beat the butter and caster sugar in a large bowl until fluffy. Beat in the eggs, one at a time. Sift in the flour and baking powder, then add the ground almonds, orange zest, the juice of 1 orange and the milk. Beat until light and fluffy.

3 Fold in the blueberries with a metal spoon, distributing them evenly throughout the mixture. Spoon into the prepared tin and sprinkle with the hazelnuts.

4 Bake for 40–45 minutes until well risen and springy to the touch. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool.

5 Sift the icing sugar into a bowl, then gradually mix in the remaining orange juice, until smooth and runny. Drizzle over the cold cake and set aside for 30 minutes to set.

Banana Bread

How to Make Banana Bread Recipe - preparation 20 minutes cooking time 1 hour plus cooling

Makes 15 slices

Ingredients:
butter to grease
175g/6oz/1½ cups plain (all-purpose) flour, sifted
2 tsp baking powder
a pinch of salt
175g/6oz/¾ cup light muscovado (brown) sugar
3 medium (US large) eggs
3 ripe large bananas, mashed
25g/1oz/2 tbsp butter, melted
150g/5oz/1¼ cups natural yogurt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger

Method:
1 Preheat the oven to 170°C/325°F/Gas 3. Butter a 1.4kg/3lb loaf tin and line with parchment paper.

2 Sift the flour, baking powder and salt into a large bowl and mix together well.

3 In another bowl, beat the muscovado sugar and eggs until pale and fluffy. Stir in the bananas, melted butter, yogurt and ground spices. Stir in the flour mixture.

4 Spoon the mixture into the prepared tin and level the surface.

5 Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.

Fruity Ginger Teabread

How to Make Fruity Ginger Teabread Recipe - preparation 15 minutes plus soaking cooking time 1 hour plus cooling

Makes 12 slices

Ingredients:
125g/4oz/¾ cup each dried apricots, pears and prunes
300ml/½ pint/1¼ cups fruit tea
butter to grease
4 tbsp chopped preserved stem ginger in syrup
225g/8oz/2¼ cups plain (all-purpose) flour
2 tsp baking powder
125g/4oz/½ cup dark muscovado (brown) sugar
2 medium (US large) eggs

Method:
1 Chop the dried apricots, pears and prunes and place in a large bowl. Cover with tea and set aside to soak for 2 hours.

2 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line the base with parchment paper.

3 Mix the ginger, flour, baking powder and sugar into the soaked fruit. Beat the eggs and stir into the mixture.

4 Pour into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean.

5 Cool the teabread in the tin for 10 minutes, then turn out on to a wire rack to cool.

Teabread

How to Make Teabread Recipe - preparation 20 minutes plus soaking cooking time 1 hour plus cooling

Makes 12 slices

Ingredients:
150ml/¼ pint/scant ⅔ cup hot Earl Grey tea
175g/6oz/1 cup sultanas (seedless white raisins)
175g/6oz/1 cup mixed ready-to-eat dried apricots and prunes, roughly chopped
a little vegetable oil
125g/4oz/½ cup dark brown sugar
2 medium (US large) eggs
225g/8oz/2¼ cups plain (all-purpose) flour
2 tsp baking powder
2 tsp ground mixed spice
butter to serve

Method:
1 Pour the hot tea into a bowl and add the sultanas, apricots and prunes. Set aside to soak for 30 minutes.

2 Preheat the oven to 190°C/375°F/Gas 5. Oil a 900g/2lb loaf tin and line the base with parchment paper.

3 Beat the sugar and eggs together in a large bowl until pale and fluffy. Add the flour, baking powder, mixed spice and the soaked fruit in the soaking liquid, then mix together well. Spoon into the prepared tin and level the surface.

4 Bake on the middle shelf of the oven for 45 minutes–1 hour. Set aside to cool in the tin. Serve sliced and buttered.

Easy Fruit Cake

How to Make Easy Fruit Cake Recipe - preparation 10 minutes cooking time 1 hour 45 minutes plus cooling

Makes 12 slices

Ingredients:
125g/4oz/½ cup butter, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour
2 tsp ground mixed spice
1 tsp baking powder
125g/4oz/½ cup soft brown sugar
225g/8oz/1⅓ cups dried fruit
2 medium (US large) eggs
2 tbsp milk

Method:
1 Preheat the oven to 170°C/325°F/Gas 3. Butter an 18cm/7in round cake tin and line the base with parchment paper.

2 Sift the flour, spice and baking powder into a large bowl. Add the sugar and dried fruit.

3 Beat the eggs with the milk and beat into the cake mixture.

4 Put the mixture in the prepared tin and bake in the oven for 1¾ hours or until a fine skewer inserted in the centre comes out clean.

5 Turn out the cake and cool on a wire rack.

Coconut Raspberry Buns

How to Make Coconut Raspberry Buns Recipe - preparation 15 minutes cooking time 15–20 minutes plus cooling

Makes 8

Ingredients:
50g/2oz/¼ cup soft brown sugar
1 large (US extra-large) egg
125ml/4fl oz/½ cup reduced-fat coconut milk
50g/2oz desiccated coconut plus extra to sprinkle
125g/4oz plain (all-purpose) flour, sifted
1 tsp baking powder
150g/5oz/1 cup raspberries
icing (confectioner’s) sugar to dust

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

2 Whisk the sugar and egg together until light and fluffy, then beat in the coconut milk.

3 Add the coconut, flour and baking powder and fold in gently but thoroughly. Stir in the vanilla extract and raspberries, distributing them evenly throughout the mixture.

4 Spoon the mixture into 8 paper cases placed in a muffin tin. Sprinkle the buns with a little coconut.

5 Bake in the oven for 15–20 minutes until the buns are well risen, golden brown and just firm to the touch.

6 Cool on a wire rack and dust lightly with icing sugar.

Spiced Carrot Cake

How to Make Spiced Carrot Cake Recipe - preparation 15 minutes cooking time 40 minutes plus cooling

Makes 12 slices

Ingredients:
250ml/9fl oz/1 cup sunflower oil, plus extra to grease
225g/8oz/1 cup light muscovado (brown) sugar
4 medium (US large) eggs
225g/8oz/2¼ cups self-raising (self-rising) flour
a pinch of salt
½ tsp each ground mixed spice, nutmeg and cinnamon
340g/12oz carrots, grated
For the frosting
50g/2oz/4 tbsp butter
225g/8oz/1½ cups cream cheese
25g/1oz/¼ cup icing (confectioner’s) sugar
grated zest of 1 orange

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.

2 Beat the oil and muscovado sugar together until well mixed, then beat in the eggs, one at a time. Sift the flour, salt and spices over the top and fold in gently. Fold in the carrots.

3 Divide the mixture between the prepared tins and bake in the oven for 30–40 minutes until golden, well risen and a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes, then turn out and cool a wire rack.

4 To make the frosting, beat the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the orange zest and beat until smooth.

5 Remove the lining paper from the cakes and spread one-third of the frosting over one cake. Sandwich together with the other cake. Spread the remaining frosting on top.

Victoria Sponge

How to Make Victoria Sponge Recipe - preparation 30 minutes cooking time 25 minutes plus cooling

Makes 10 slices

Ingredients:
175g/6oz/¾ cup butter, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
3 medium (US large) eggs
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
4 tbsp raspberry jam
icing (confectioner’s) sugar to dust

Method:
1 Preheat the oven to 190°C/375°F/Gas 5. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.

2 In a large bowl, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, with a spoonful of flour. Fold in the remaining flour with a metal spoon.

3 Divide the mixture between the prepared tins and level the surface. Bake in the centre of the oven for 20–25 minutes until the sponges are well risen and spring back when lightly pressed with a finger. Leave in the tins for 5 minutes.

4 Turn out, remove the lining paper and cool on a wire rack. Sandwich the two sponges together with raspberry jam and dust the top with icing sugar.

Iced Fairy Cakes

How to Make Iced Fairy Cakes Recipe - preparation 20 minutes cooking time 10–15 minutes plus cooling and setting

Makes 18

Ingredients:
125g/4oz/1 cup self-raising (self-rising) flour, sifted
1 tsp baking powder
125g/4oz/½ cup caster (superfine) sugar
125g/4oz/½ cup butter, softened
2 medium (US large) eggs
1 tbsp milk
225g/8oz/1⅔ cups icing (confectioner’s) sugar, sifted
food colourings (optional)
sprinkles or coloured sugar

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Put paper cases into 18 cups in two bun tins.

2 Put the flour, baking powder, caster sugar, butter, eggs and milk in a mixing bowl and beat until the mixture is pale and very soft. Divide the mixture among the paper cases.

3 Bake in the oven for 10–15 minutes until risen and golden brown. Cool on a wire rack.

4 Put the icing sugar in a bowl and blend in 2–3 tbsp warm water until the icing is quite stiff, but spreadable. Add a couple of drops of food colouring, if wished.

5 Spread over the tops of the cold cakes and decorate with sprinkles or coloured sugar.

Madeleines

How to Make Madeleines Recipe - preparation 20 minutes plus standing cooking time 10 minutes plus cooling

Makes 24

Ingredients:
125g/4oz/½ cup butter, melted and cooled until tepid
125g/4oz/1 cup plain (all-purpose) flour, plus extra to dust
3 medium (US large) eggs
125g/4oz/½ cup caster (superfine) sugar
finely grated zest and juice of 1 lemon
1 tsp baking powder
icing (confectioner’s) sugar to dust

Method:
1 Brush two Madeleine trays with a little of the melted butter, then dust lightly with flour.

2 Beat the eggs, caster sugar and lemon zest together in a bowl, until pale and creamy. Sift in half the flour and the baking powder. Pour in half the melted butter and the lemon juice and gently fold in until evenly and thoroughly mixed. Repeat with the remaining flour and butter.

3 Cover the bowl and leave to stand for 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.

4 Divide the mixture among the prepared Madeleine trays and bake in the oven for 10 minutes until well risen and golden. Remove from the tins and cool on a wire rack. Serve dusted with icing sugar.

Rock Cakes

How to Make Rock Cakes Recipe - preparation 5 minutes cooking time 20 minutes plus cooling

Makes 12

Ingredients:
125g/4oz/½ cup butter, plus extra to grease
225g/8oz/2¼ cups plain (all-purpose) flour
2 tsp baking powder
6 tbsp demerara (light brown) sugar plus extra to sprinkle
75g/3oz/½ cup mixed dried fruit
grated zest of ½ lemon
1 medium (US large) egg, beaten
milk to mix

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Butter two baking sheets.

2 Sift together the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar, dried fruit and lemon zest and mix thoroughly.

3 Using a fork, mix to a moist but stiff dough with the beaten egg and a little milk.

4 Place rough heaps of the dough on the prepared baking sheets and sprinkle with sugar.

5 Bake in the oven for 20 minutes or until golden brown. Cool on a wire rack.

Rock Cakes

Welsh Cakes

How to Make Welsh Cakes Recipe - preparation 10 minutes cooking time 3 minutes per batch plus cooling

Makes 16

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour, plus extra to dust
1 tsp baking powder
½ tsp mixed spice
50g/2oz/4 tbsp butter
50g/2oz/4 tbsp lard (shortening)
6 tbsp caster (superfine) sugar
50g/2oz/⅓ cup currants
1 medium (US large) egg, beaten
splash of milk

Method:
1 Grease a griddle or heavy frying pan. Sift together the flour, baking powder and spice. Rub in the fats until the mixture resembles fine breadcrumbs. Add the sugar and currants.

2 Make a well in the centre, then stir in the beaten egg and milk to make a stiff paste.

3 Roll out on a lightly floured surface to 5mm/¼in thick. Cut into rounds with a 7.5cm/3in cutter.

4 Cook on the griddle over a medium heat for 3 minutes on each side or until golden brown. Cool on a wire rack.

Welsh Cakes

Spiced Yogurt Muffins

How to Make Spiced Yogurt Muffins Recipe - preparation 15 minutes cooking time 15–20 minutes plus cooling

Makes 12

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour
2 tsp baking powder
½ tsp freshly grated nutmeg
½ tsp ground cinnamon
¼ tsp allspice
a pinch of salt
50g/2oz/¼ cup light muscovado (brown) sugar
225g/8oz/1 cup Greek yogurt
125ml/4fl oz/½ cup milk
1 medium (US large) egg
50g/2oz/4 tbsp butter, melted

Method:
1 Preheat the oven to 200ºC/400°F/Gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the flour, baking powder, nutmeg and salt into a bowl. Stir in the sugar.

3 In another bowl, blend the yogurt with the milk and beat in the egg and melted butter. Stir lightly into the flour mixture. Divide the mixture among the paper cases.

4 Bake in the oven for 15–20 minutes until the muffins are well risen and golden brown.

5 Cool the muffins on a wire rack.

Savoury Muffins

How to Make Savoury Muffins Recipe - preparation 15 minutes cooking time 12–15 minutes

Makes 6

Ingredients:
150g/5oz/1¼ cups self-raising (self-rising) flour
1 tsp baking powder
75g/3oz/¾ cup grated Cheddar or Parmesan cheese
25g/1oz/2 tbsp butter, melted
100ml/3½fl oz/⅓ cup milk
2 medium (US large) eggs
1 tbsp whole-grain mustard
4 tbsp chopped fresh parsley
125g/4oz baby spinach leaves, chopped
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.

2 In a large bowl, mix together the flour, baking powder, most of the grated cheese and a little salt and pepper.

3 In another bowl, whisk together the butter, milk, beaten eggs, mustard, parsley and spinach. Add to the flour mixture and mix well together.

4 Divide the mixture among the paper cases, and sprinkle the remaining grated cheese over. Cook in the oven for 12–15 minutes until the muffins are risen and golden brown.

Eccles Cakes

How to Make Eccles Cakes Recipe - preparation 10 minutes plus resting cooking time 15 minutes plus cooling

Makes 8

Ingredients:
225g/8oz puff pastry
flour to dust
25g/1oz/2 tbsp butter, softened, plus extra to grease
2 tbsp dark brown soft sugar
25g/1oz/¼ cup finely chopped candied peel
75g/3oz/½ cup currants
grated zest of 1 orange
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cinnamon
2 tbsp caster (superfine) sugar

Method:
1 Roll out the puff pastry on a lightly floured surface and cut into 9cm/3½in rounds.

2 In a bowl, mix together the butter, brown sugar, candied peel, currants, orange zest and the ground spices.

3 Place a spoonful of the spicy fruit and butter mixture in the middle of each pastry round. Draw up the pastry edges to enclose the filling, then brush the edges with water and pinch together to seal. Turn each round over and roll lightly until the currants just show through. Prick the top with a fork. Set aside to rest for 10 minutes in a cool place.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Place the pastry rounds on a buttered baking sheet and bake in the oven for 15 minutes or until golden.

6 Cool on a wire rack and sprinkle with sugar while still warm.

Lemon Sugar Muffins

How to Make Lemon Sugar Muffins Recipe - preparation 10 minutes cooking time 30–35 minutes plus cooling

Makes 6

Ingredients:
150g/5oz/1¼ cups plain (all-purpose) flour
2 tsp baking powder
a pinch of salt
1 medium (US large) egg, beaten
4 tbsp caster (superfine) sugar
50g/2oz/4 tbsp butter, melted
100ml/3½fl oz/⅓ cup milk
finely grated zest of 3 lemons
6 tsp lemon curd
3 brown sugar cubes, coarsely crushed

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.

2 Sift the flour, baking powder and salt together.

3 Put the beaten egg, caster sugar, melted butter and milk in a large bowl and mix well. Gently fold in the sifted flour and the lemon zest.

4 Spoon the mixture into the paper cases and bake in the oven for 30–35 minutes until golden and risen. Cool the muffins on a wire rack.

5 Spread the lemon curd over the top of the muffins and sprinkle with the brown sugar.

Homemade Blueberry Muffins

How to Make Homemade Blueberry Muffins Recipe - preparation 10 minutes cooking time 20–25 minutes plus cooling

Makes 12

Ingredients:
2 medium (US large) eggs, beaten
250ml/9fl oz/1 cup milk
225g/8oz/1 cup caster (superfine) sugar
a pinch of grated nutmeg
340g/12oz/3¼ cups plain (all-purpose) flour
4 tsp baking powder
225g/8oz fresh blueberries

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Line a 12-cup muffin tin with paper muffin cases.

2 Mix the beaten eggs, milk, sugar and grated nutmeg together in a bowl.

3 In another bowl, sift the flour and baking powder together, then add the blueberries. Mix together and then make a well in the centre.

4 Add the egg mixture and mix in gently. Divide the mixture among the paper cases.

5 Bake in the oven for 20–25 minutes until risen and firm on top. Cool the muffins on a wire rack.

Homemade Blueberry Muffins

Chocolate Berry Smoothie

How to Make Chocolate Berry Smoothie Recipe - preparation 5 minutes

Serves 2

Ingredients:
300g/11oz strawberries
250ml/8fl oz/1 cup milk, chilled
250g/9oz/1 cup natural yogurt, chilled
2 scoops strawberry frozen yogurt
2 tsp chocolate sauce

Method:
1 Hull the strawberries, then wash and pat dry with kitchen paper.

2 Put the strawberries in a blender with the milk and yogurt. Blend until thick and creamy.

3 Pour into two glasses and top with a scoop of frozen yogurt. Drizzle with chocolate sauce and serve immediately.

Dulce De Leche Smoothie

How to Make Dulce De Leche Smoothie Recipe - preparation 5 minutes

Serves 2

Ingredients:
50g/2oz milk chocolate, coarsely grated
250ml/8fl oz/1 cup milk
4 scoops chocolate ice cream
150g/5oz crushed ice
2 tbsp dulce de leche
2 tsp dark chocolate sauce

Method:
1 Put the grated chocolate in a blender with the milk, ice cream, crushed ice and dulce de leche.

2 Blitz until thick, creamy and smooth.

3 Pour into two chilled glasses and drizzle with chocolate sauce. Serve immediately.

Chocolate Marble

How to Make Chocolate Marble Recipe - preparation 5 minutes

Serves 2

Ingredients:
2 tbsp chocolate syrup
225ml/8fl oz/1 cup chocolate-flavoured milk, chilled
100ml/3½fl oz/⅓ cup single (light) cream, chilled
2 scoops coffee ice cream
2 tbsp dark chocolate sauce

Method:
1 Put the chocolate syrup in a blender with the chocolate milk and cream. Add the ice cream and blitz until smooth.

2 Divide between two tall glasses and swirl in the chocolate sauce to create a marbled effect.

3 Top up with ice and serve immediately.

Coco Choco Frappe

How to Make Coco Choco Frappe Recipe - preparation 5 minutes

Serves 2

Ingredients:
50g/2oz fresh coconut plus extra to decorate
175ml/6fl oz/⅔ cup coconut milk
4 tbsp chocolate syrup
2 scoops chocolate ice cream
200g/7oz crushed ice
1 tbsp plain chocolate shavings

Method:
1 Chop the coconut and put in a blender with the coconut milk, chocolate syrup, ice cream and crushed ice.

2 Blitz until smooth and creamy.

3 Pour into two glasses and serve immediately, decorated with coconut and chocolate shavings.

Gift Chocolates

How to Make Gift Chocolates Recipe - preparation 10 minutes plus freezing cooking time 1 minute

Makes 36

Ingredients:
50g/2oz white chocolate, chopped
50g/2oz milk chocolate, chopped
50g/2oz plain (semisweet) chocolate, chopped
edible gold leaf to decorate

Method:
1 Put each chocolate in a separate small, microwave-safe bowl. Place the bowls in the microwave and heat on full power for 1 minute. Continue heating for 10-second bursts until the chocolates are melted and smooth.

2 Meanwhile, line two baking sheets with parchment paper. Drop teaspoonfuls of melted chocolate on to the prepared sheets, spacing them a little apart. Press down gently with the back of a teaspoon to smooth into rounds.

3 Decorate the chocolates with edible gold leaf. Put in the freezer for 10 minutes to set, then place in gift boxes.

Berries with White Chocolate Sauce

How to Make Berries with White Chocolate Sauce Recipe - preparation 10 minutes cooking time 4–5 minutes

Serves 4

Ingredients:
340g/12oz frozen mixed summer berries
125ml/4fl oz/½ cup double (heavy) cream
1 tbsp runny honey
4 tbsp dry white wine
125g/4oz white chocolate, broken into pieces

Method:
1 Partly thaw the frozen summer berries in the microwave for 2 minutes on full power, then set aside to stand while you make the white chocolate sauce.

2 Pour the cream into a small pan and add the honey and white wine. Bring just to the boil, stirring. Reduce the heat, add the white chocolate and stir gently over a very low heat until it melts.

3 Divide the berries among four shallow glass dishes and pour the hot chocolate sauce over the top – the heat will finish thawing the fruit. Serve immediately.

Berries with White Chocolate Sauce

Best Chocolate Truffles

How to Make Best Chocolate Truffles Recipe - preparation 20 minutes cooking time 12 minutes plus chilling

Makes 30

Ingredients:
200g/7oz plain (semisweet) chocolate (minimum 50% cocoa solids), broken into
pieces
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup double (heavy) cream
3 tbsp cocoa powder, sifted
100g/3½oz/ ⅔ cup finely chopped hazelnuts

Method:
1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then remove from the heat.

2 In another pan, melt the butter and cream. Bring to the boil, then remove from the heat and stir into the chocolate mixture.

3 Whisk until cool and thick, then chill in the refrigerator for 1–2 hours.

4 Put the cocoa powder in a shallow dish. Scoop out teaspoonfuls of the chilled chocolate mixture and roll in the cocoa powder or chopped nuts.

5 Chill the truffles in the refrigerator until ready to serve. Or put them in pretty boxes and use as edible gifts.

Mallow Melts

How to Make Mallow Melts Recipe - preparation 10 minutes cooking time 5 minutes

Serves 4

Ingredients:
16 large strawberries
16 marshmallows
For the chocolate sauce
125g/4oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
150ml/¼ pint/scant ⅔ cup single (light) cream
8 marshmallows
1 tsp hazelnut chocolate spread

Method:
1 Put the chocolate, cream, marshmallows and hazelnut chocolate spread in a heatproof bowl over a pan of gently simmering water. Stir continuously until melted and then whisk until smooth.

2 Preheat the grill (broiler).

3 Thread the strawberries and marshmallows onto small wooden skewers that have been soaked in water for 20 minutes.

4 Grill (broil) for 30 seconds, until just warmed through. Serve drizzled with the chocolate sauce.

Quick Chocolate Pots

How to Make Quick Chocolate Pots Recipe - preparation 10 minutes plus chilling cooking time 10 minutes

Serves 6

Ingredients:
300g/11oz plain (semisweet) chocolate (minimum 70% cocoa solids), cut into chunks
300ml/½ pint/1¼ cups double (heavy) cream
250g/9oz/1½ cups mascarpone cheese
2 tbsp hot espresso coffee
6 tbsp crème fraîche
coffee beans to decorate

Method:
1 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the cream, mascarpone and espresso. Mix well until the chocolate blends with the cream and mascarpone.

2 Divide the chocolate mixture among six glasses or ramekins and chill in the refrigerator for 20 minutes.

3 Just before serving, spoon some crème fraîche on top and decorate with coffee beans.

Chocolate Tart

How to Make Chocolate Tart Recipe - preparation 30 minutes plus chilling cooking time 1 hour plus cooling

Serves 8

Ingredients:
sweet pastry,
flour to dust
icing (confectioner’s) sugar to dust
For the filling
175g/6oz plain (semisweet)chocolate (minimum 50% cocoa solids), chopped
175ml/6fl oz/ ⅔ cup double (heavy) cream
75g/3oz/⅓ cup caster (superfine)sugar
2 medium (US large) eggs
grated rind and juice of ½ orange

Method:
1 Roll out the pastry on a lightly floured surface and use to line a 20cm/8in loose-based tart tin. Prick the base all over with a fork, put the tin on a baking sheet and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5.

2 Line the pastry case (pie crust) with parchment paper and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper. Set aside. Reduce the oven temperature to 170°C/325°F/Gas 3.

3 To make the filling, melt the chocolate in a bowl set over a pan of gently simmering water. Take off the heat and set aside to cool for 10 minutes.

4 Mix together the cream, sugar, eggs, orange rind and juice in a bowl. Gradually stir in the chocolate. Pour into the pastry case (pie crust) and bake in the oven for 20 minutes or until just set.

5 Serve warm or cold, dusted with icing sugar.

Chocolate Tart

Chocolate Fondants

How to Make Chocolate Fondants Recipe - preparation 25 minutes cooking time 10–12 minutes

Serves 6

Ingredients:
150g/5oz/⅔ cup butter plus extra to grease
3 medium (US large) eggs plus 3 egg yolks
75g/3oz/scant ⅓ cup caster (superfine) sugar
150g/5oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
pieces
50g/2oz/½ cup plain (all-purpose) flour, sifted
6 chocolate truffles

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter six 200ml/7fl oz/¾ cup ramekins.

2 Put the whole eggs, egg yolks and sugar in a large bowl and whisk for 8–10 minutes until pale and fluffy.

3 Meanwhile, melt the chocolate and butter in a bowl set over a pan of gently simmering water, stirring occasionally.

4 Stir a spoonful of the melted chocolate into the egg mixture, then gently fold in the remaining chocolate mixture followed by the flour. Use a figure-of-eight motion.

5 Put a large spoonful into each ramekin and then place a chocolate truffle in the middle of each. Spoon the rest of the mixture over the truffles.

6 Bake in the oven for 10–12 minutes until firm on top and starting to rise. Serve warm.