Best Knickerbocker Glory

How to Make Best Knickerbocker Glory Recipe - preparation 15 minutes plus chilling

Serves 6

Ingredients:
½ x 140g/4½oz pack lemon jelly (jello)
150g/5oz/1 cup raspberries plus extra to decorate
50g/2oz/4 tbsp caster (superfine) sugar
1 x 400g/14oz can peach slices in juice, drained and chopped
500ml/18fl oz/2¼ cups vanilla ice cream
150ml/¼ pint/scant ⅔ cup double (heavy) cream, whipped
6 tsp flaked (slivered) almonds

Method:
1 Make up the jelly as directed on the pack. When set, chop it roughly into pieces.

2 Blitz the raspberries and sugar in a blender to a purée.

3 Divide some of the peaches among six tall sundae glasses. Cover with a layer of jelly and a scoop of ice cream. Drizzle some raspberry purée over the top..

4 Continue layering in this way, finishing with a layer of whipped cream.

5 Decorate with raspberries and sprinkle with flaked almonds and serve immediately.

Strawberry Prosecco Jellies

How to Make Strawberry Prosecco Jellies Recipe - preparation 10 minutes plus setting cooking time 6–7 minutes

Serves 8

Ingredients:
3 tsp powdered gelatine
675g/1½lb/4 cups strawberries, hulled and chopped
50g/2oz/4 tbsp caster (superfine) sugar
125ml/4fl oz/½ cup Prosecco
juice of 1 lemon

Method:
1 Pour 4 tbsp cold water into a small bowl and sprinkle the gelatine over the top. Stir until the powder is absorbed by the water. Set aside for 5 minutes.

2 Put two-thirds of the strawberries in a pan with the sugar, Prosecco and lemon juice. Cook gently for 5 minutes until the strawberries soften and the sugar dissolves.

3 Blitz in a blender or food processor until smooth, then press through a sieve back into the pan.

4 Add the gelatine and heat gently, stirring constantly for 1–2 minutes, until it dissolves. Remove from the heat and set aside to cool.

5 Stir the remaining strawberries into the jelly, then pour into eight individual silicone or metal dariole moulds set on a small tray. Chill in the refrigerator for 3–4 hours, until set, then turn out and serve immediately.

Tangerine Jellies

How to Make Tangerine Jellies Recipe - preparation 10 minutes cooking time about 3 minutes plus chilling

Makes 8

Ingredients:
5 gelatine leaves
1kg/2¼lb tangerines plus 2 extra tangerines, segmented
150g/5oz/scant ⅔ cup caster (superfine) sugar

Method:
1 Put the gelatine in a shallow bowl and cover with cold water. Set aside to soak for 5 minutes.

2 Meanwhile, zest two tangerines and put the zest in a large pan. Squeeze the juice from the zested and whole tangerines and add to the pan with the sugar.

3 Lift the gelatine out of the water and add to the pan. Heat gently, stirring, until the sugar dissolves. Strain into a large jug and make up to 1 litre/1¾ pints/4 cups with cold water.

4 Divide the tangerine segments between 8 dishes, pour over the liquid and chill for at least 5 hours. Remove from the refrigerator 5 minutes before serving to soften slightly.

Meringues

How to Make Meringues Recipe - preparation 20 minutes cooking time 2–3 hours plus cooling

Serves 6

Ingredients:
3 medium (US large) egg whites, at room temperature
175g/6oz/¾ cup caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream, whipped

Method:
1 Preheat the oven to 110°C/225°F/Gas ¼. Line two baking sheets with parchment paper.

2 Put the egg whites in a clean, grease-free bowl and beat with an electric whisk until they form stiff peaks. Gradually add the sugar, a tablespoonful at a time, beating well after each addition. Beat until the meringue is very stiff and glossy.

3 Using two large spoons, shape the meringue into 12 rounds, spacing them well apart on the lined baking sheets.

4 Bake in the oven for 2–3 hours until the meringues are dried out but still pale. Carefully peel them off the paper and cool on a wire rack.

5 Sandwich the meringues together with cream and serve.

Meringues

Raspberry and Lemon Curd Cheesecake

How to Make Raspberry and Lemon Curd Cheesecake Recipe - preparation 25 minutes cooking time 40–50 minutes plus cooling and chilling

Serves 8–10

Ingredients:
75g/3oz/6 tbsp butter, plus extra to grease
250g/9oz digestive biscuits (graham crackers)
600g/1lb 5oz/2½ cups cream cheese
125g/4oz/½ cup caster (superfine) sugar
1 tbsp cornflour (cornstarch)
grated zest of 1 lemon
4 medium (US large) eggs
175ml/6fl oz/⅔ cup double (heavy) cream
3 tbsp lemon curd
150g/5oz/1 cup raspberries, plus extra to decorate
sifted icing (confectioner’s) sugar to decorate

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 23cm/9in springform tin.

2 Crush the biscuits to fine crumbs in a food processor or put them in a plastic bag and crush with a rolling pin.

3 Melt the butter in a pan over a low heat and stir in the crumbs. Spoon into the prepared tin and press down evenly. Bake in the oven for 5 minutes.

4 Remove from the oven and set aside. Reduce the oven temperature to 150°C/300°F/Gas 2.

5 Put the cream cheese, caster sugar, cornflour and lemon zest in a food processor or large mixing bowl and beat until smooth. Beat in the eggs, one at a time, then gradually beat in the cream until smooth. In a small bowl, mix 3 tbsp of this mixture with the lemon curd and set aside.

6 Pour the remaining cream cheese mixture on to the biscuit base. Sprinkle with the raspberries, then drop small spoonfuls of the lemon curd mixture randomly among them.

7 Bake in the oven for 35–45 minutes until the cheesecake is turning golden around the edges and the centre is just set. Turn off the oven and open the door slightly. Leave the cheesecake to cool in the oven for 2 hours (it will crack as it cools). Chill in the refrigerator until cold and firm.

8 Loosen the edge of the cheesecake, remove from the tin and place on a serving plate. Decorate with the extra raspberries and dust with icing sugar.

Raspberry and Lemon Curd Cheesecake

Eton Mess

How to Make Eton Mess Recipe - preparation 10 minutes

Serves 6

Ingredients:
200g/7oz/¾ cup fromage frais, chilled
200g/7oz/¾ cup Greek yogurt, chilled
6 meringues, roughly crushed
450g/1lb/2½ cups strawberries, hulled and halved

Method:
1 Put the chilled fromage frais and yogurt in a large bowl and stir well until thoroughly mixed.

2 Add the meringues and halved strawberries.

3 Mix everything together gently and divide among six dishes. Serve immediately.

Summer Pudding

How to Make Summer Pudding Recipe - preparation 15 minutes plus overnight chilling cooking time 10 minutes

Serves 8

Ingredients:
700g/1½lb/6 cups mixed berries, e.g. redcurrants, blackcurrants, strawberries and
raspberries
125g/4oz/½ cup caster (superfine) sugar
3 tbsp crème de cassis
9 thick slices slightly stale white bread, crusts removed
crème fraîche to serve

Method:
1 Put the redcurrants and blackcurrants in a pan with the sugar and cassis. Set over a low heat and simmer gently for 4–5 minutes, stirring, until the sugar dissolves. Add the raspberries and cook for 2 minutes.

2 Meanwhile, line a 1 litre/1¾ pint/4 cup bowl with clingfilm (plastic wrap). Put the base of the bowl on a slice of bread and cut around it. Put the bread in the bottom of the bowl.

3 Line the sides with more slices of bread, slightly overlapping them to avoid any gaps. Spoon in the fruit – the juice will soak into the bread. Reserve a few spoonfuls of juice.

4 Cut the remaining bread to fit the top of the pudding neatly, using a sharp knife to trim any excess bread from around the edges. Wrap in clingfilm (plastic wrap), weigh down with a saucer and a can and chill in the refrigerator overnight.

5 Unwrap the outer clingfilm (plastic wrap) and upturn the pudding on to a plate. Remove the inner clingfilm (plastic wrap). Drizzle with the reserved juice and serve, cut into slices, with crème fraîche.

Greek Grilled Figs

How to Make Greek Grilled Figs Recipe - preparation 10 minutes cooking time 5 minutes

Serves 6

Ingredients:
6 figs
40g/1½oz/3 tbsp butter
1 tsp ground cinnamon
icing (confectioner’s) sugar to dust
For the honey yogurt
200ml/7fl oz/¾ cup Greek yogurt
2 tbsp Greek runny honey

Method:
1 To make the honey yogurt, mix together the yogurt and half the honey in a bowl, then set aside.

2 Cut the figs in half. Gently heat the butter in a small pan until melted and stir in the cinnamon.

3 Preheat the grill (broiler). Brush the butter over the figs and dust with icing sugar. Place the figs under the hot grill and cook for 3–4 minutes, turning once, until warmed through and the sugar caramelizes.

4 Place two fig halves on each serving plate. Spoon the yogurt on top and drizzle with the remaining honey.

Easy Tiramisu

How to Make Easy Tiramisu Recipe - preparation 20 minutes plus chilling

Serves 10

Ingredients:
4 medium (US large) egg yolks
50g/2oz/4 tbsp caster (superfine) sugar
250g/9oz/1 cup mascarpone
300ml/½ pint/1¼ cups double (heavy) cream
3 tbsp coffee liqueur
1 x 200g/7oz pack savoiardi or sponge fingers
450ml/¾ pint/1¾ cups warm espresso coffee
chocolate shavings to serve

Method:
1 In a large bowl, beat the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.

2 Whip the cream in another bowl to soft peaks, then fold into the mascarpone mixture with the coffee liqueur.

3 Take half of the sponge fingers and, one by one, dip them into the warm coffee, then arrange over the bottom of a large shallow glass serving dish. Spread a layer of mascarpone mixture over the top, then dip the remaining sponge fingers into the coffee and arrange on top. Cover with the remaining mascarpone.

4 Cover and chill in the refrigerator for 2 hours.

5 Sprinkle the top with shaved chocolate and serve.

Sherry Trifle

How to Make Sherry Trifle Recipe - preparation 20 minutes plus infusing and cooling cooking time 15 minutes

Serves 6

Ingredients:
8 trifle sponges
125g/4oz/½ cup cherry jam
125g/4oz macaroons, crushed
125ml/4fl oz/½ cup sherry
600ml/1 pint/2½ cups milk
½ vanilla pod (bean)
2 medium (US large) eggs plus 2 yolks
2 tbsp caster (superfine) sugar, plus extra to sprinkle
300ml/½ pint/1¼ cups double (heavy) cream
3 tbsp flaked almonds,

Method:
1 Spread the trifle sponges with jam and place in a shallow glass serving bowl with the macaroons. Pour over the sherry and set aside for 2 hours.

2 Put the milk and vanilla pod in a pan and bring to the boil. Remove from the heat, cover and infuse for 30 minutes then remove the vanilla pod.

3 Beat together the eggs, yolks and sugar and strain on to the milk. Cook gently over a low heat, stirring, until the custard thickens slightly. Pour the warm custard over the trifle and leaveto cool and set firm.

4 Lightly whip the cream and spoon over the top of the trifle. Sprinkle with flaked almonds and serve.

Gooseberry Fool

How to Make Gooseberry Fool Recipe - preparation 20 minutes plus chilling cooking time 10 minutes

Serves 4

Ingredients:
450g/1lb gooseberries, topped and tailed
125g/4oz/½ cup caster (superfine) sugar
1 tbsp elderflower cordial
250g/9oz/1 cup mascarpone
150ml/¼ pint/scant ⅔ cup thick Greek yogurt

Method:
1 Put the gooseberries, sugar, elderflower cordial and 1 tbsp water in a pan. Cook gently over a low heat, stirring occasionally, for 10 minutes or until the gooseberries are soft. Set aside to cool.

2 Blitz the fruit in a blender or food processor. Pass the purée through a sieve to remove the pips.

3 Gently stir the mascarpone into the gooseberry purée and fold in the yogurt.

4 Spoon into four glasses and chill in the refrigerator until ready to serve.

Lemon Pots

How to Make Lemon Pots Recipe - preparation 10 minutes plus chilling

Serves 2

Ingredients:
150g/5oz/⅔ cup condensed milk
50ml/2fl oz/¼ cup double (heavy) cream
grated zest and juice of 1 lemon
6 strawberries, hulled and sliced

Method:
1 Put the condensed milk, cream and lemon zest and juice in a bowl and beat until thick and fluffy.

2 Divide the strawberries between two small ramekins. Spoon the lemon mixture over the top and chill in the refrigerator before serving.

Fruity Yogurt Pots

How to Make Fruity Yogurt Pots Recipe - preparation 15 minutes cooking time 5 minutes plus chilling

Serves 4

Ingredients:
1 x 200g/7oz can apricots in juice
1 ball preserved stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar
juice of 1 orange
2 oranges, cut into segments
1 papaya, peeled, seeded and chopped
½ small pineapple, peeled, cored and chopped
2 tbsp orange curd
225g/8oz/1 cup Greek yogurt

Method:
1 Drain the apricot juice into a pan and stir in the ginger syrup. Add the chopped stem ginger and orange juice. Warm over a low heat, stirring gently. Bring to the boil, then reduce the heat and simmer for 2–3 minutes until thick and syrupy.

2 Chop the apricots and mix in a bowl with the oranges, papaya and pineapple. Pour the syrup over the fruit. Divide among four glasses or bowls.

3 Swirl the orange curd through the yogurt and spoon over the fruit. Chill in the refrigerator before serving.

Zabaglione

How to Make Zabaglione Recipe - preparation 5 minutes cooking time 20 minutes

Serves 4

Ingredients:
8 medium (US large) egg yolks
125g/4oz/½ cup caster (superfine) sugar
225ml/9fl oz/1 cup Marsala
sponge fingers to serve

Method:
1 Put the egg yolks and sugar in a large heatproof bowl set over a pan of gently simmering water. Using a hand-held electric whisk, beat until pale and creamy.

2 Gradually pour in the Marsala and whisk for 10–15 minutes until the mixture is thick and foaming.

3 Remove from the heat and pour into warmed glasses. Serve immediately with sponge fingers.

Syllabub

How to Make Syllabub Recipe - preparation 15 minutes plus cooling and chilling

Serves 4

Ingredients:
pared zest and juice of 1 lemon
125ml/4fl oz/½ cup medium dry white wine or sherry
2 tbsp brandy
50g/2oz/4 tbsp caster (superfine) sugar
300ml/½ pint/1¼ cups double (heavy) cream
freshly grated nutmeg to dust

Method:
1 Put the lemon zest and juice in a bowl with the wine or sherry and brandy. Leave to stand for several hours.

2 Strain the liquid into a large bowl and stir in the sugar.

3 Gradually add the cream, whipping between each addition, until it just holds its shape.

4 Divide the syllabub among four serving glasses. Chill in the refrigerator for 1 hour before serving dusted with nutmeg..

Creme Brulee

How to Make Creme Brulee Recipe - preparation 15 minutes plus infusing and chilling cooking time 40–45 minutes plus cooling

Serves 6

Ingredients:
600ml/1 pint/2½ cups double (heavy) cream
1 vanilla pod (bean), split lengthways
5 large (US extra-large) egg yolks
50g/2oz/¼ cup caster (superfine) sugar

Method:
1 Put the cream and vanilla pod in a pan and bring slowly to the boil. Remove from the heat, cover and set aside for at least 30 minutes, then remove the vanilla pod.

2 Preheat the oven to 150°C/300°F/Gas 2. Put six ramekins in a roasting pan.

3 Beat the egg yolks with 1 tbsp caster sugar in a bowl. Gradually stir in the vanilla cream, then strain into a jug and pour into the ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins.

4 Bake in the oven for 40–45 minutes until set. Cool, then chill in the refrigerator for at least 4 hours or overnight.

5 Sprinkle the remaining sugar over the custards to form a thin layer. Pop under a very hot grill (broiler) for 2–3 minutes until it caramelizes. Set aside to cool for 1 hour until the caramel is crisp and cold.

Strawberry Brulee

How to Make Strawberry Brulee Recipe - preparation 15 minutes cooking time 5 minutes plus cooling and chilling

Serves 4

Ingredients:
275g/10oz/2 cups strawberries, hulled and sliced
2 tsp icing (confectioner’s) sugar
grated zest of 1 orange
400g/14oz/1⅔ cups Greek yogurt
4 tbsp demerara (light brown) sugar

Method:
1 Divide the strawberries among four ramekins and sprinkle with icing sugar.

2 Stir the orange zest into the yogurt and spread over the strawberries.

3 Preheat the grill (broiler) to high. Sprinkle the demerara sugar evenly over the yogurt to cover it completely.

4 Place the ramekins on the grill (broiling) pan and grill (broil) until the sugar caramelizes. Set aside to cool and then chill in the refrigerator before serving.

Easy Peach Brulee

How to Make Easy Peach Brulee Recipe - preparation 10 minutes cooking time 5 minutes

Serves 4

Ingredients:
8 tsp mascarpone cheese
4 amaretti, crumbled
4 peaches, halved and stoned
2 tbsp brown sugar

Method:
1 Preheat the grill (broiler) to hot. Mix the mascarpone and the amaretti and use to fill the cavity of each peach half. Sprinkle with sugar.

2 Place the peaches on a grill (broiling) pan and pop under the hot grill for 5 minutes or until caramelized.

Orange Panna Cotta

How to Make Orange Panna Cotta Recipe - preparation 15 minutes cooking time 12 minutes plus chilling

Serves 6

Ingredients:
3 sheets of leaf gelatine
vegetable oil to grease
600ml/1 pint/2½ cups double (heavy) cream
125ml/4fl oz/½ cup milk
finely grated zest of 1 orange
150g/5oz/scant ⅔ cup caster (superfine) sugar
2 oranges

Method:
1 Put the gelatine sheets in a shallow dish, then cover with 600ml/1 pint/2½ cups cold water and set aside to soak for 5 minutes. Lightly oil six 150ml/¼ pint/scant ⅔ cup dariole moulds.

2 Put the cream, milk, orange zest and 100g/3½oz/7 tbsp sugar in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat.

3 Lift the gelatine sheets out of the water and squeeze out any excess liquid. Add to the cream mixture and stir until dissolved. Pour into the dariole moulds. When cool, chill in the refrigerator for 4–6 hours.

4 Squeeze the juice from the oranges and strain into a pan. Add the remaining sugar and bring to the boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.

5 Run a palette knife around the edge of each panna cotta and invert on to a serving plate. Serve with the orange sauce.

Pain Perdu

How to Make Pain Perdu Recipe - preparation 10 minutes cooking time 15 minutes

Serves 4

Ingredients:
225g/8oz mixed blueberries, strawberries, raspberries
125g/4oz/½ cup caster (superfine) sugar
icing (confectioner’s) sugar to dust or maple syrup
For the French toast
2 medium (US large) eggs
150ml/¼ pint/scant ⅔ cup milk
2 tbsp caster (superfine) sugar
a pinch of ground cinnamon
4 x 1cm/½in slices day-old brioche loaf
butter to fry

Method:
1 Put the berries and caster sugar in a pan over a low heat, stirring gently until the sugar dissolves in the juice. Simmer for 2 minutes, then remove from the heat.

2 Beat together the eggs, milk, caster sugar and cinnamon in a shallow dish.

3 Cut the slices of brioche into triangles. Dip the slices into the egg mixture, turning them over to soak the other side.

4 Melt the butter in a frying pan over a low to medium heat. Add the brioche and cook for 4–5 minutes until golden brown on both sides.

5 Serve the immediately with the warm poached berries, dusted with icing sugar or drizzled with maple syrup.

Cinnamon Crepes

How to Make Cinnamon Crepes Recipe - preparation 5 minutes plus standing cooking time 15–20 minutes

Serves 6

Ingredients:
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
½ tsp ground cinnamon
2 medium (US large) eggs
300ml/½ pint/1¼ cups milk
olive oil to fry
sugar and Greek yogurt to serve

Method:
1 Beat the flour, cinnamon, egg and milk together in a bowl to make a smooth batter. Set aside to stand for 20 minutes.

2 Heat a small heavy-based frying pan over a medium heat. When the pan is really hot, add a few drops of oil, then pour in a little batter and tilt the pan to coat the bottom evenly. Cook for 1–2 minutes until golden underneath, then flip over and cook the other side. Slide out of the pan and keep warm.

3 Repeat with the remaining batter, adding more oil if needed, to make six crêpes.

4 Serve sprinkled with sugar with a spoonful of yogurt.

Easy Waffles

How to Make Easy Waffles Recipe - preparation 5 minutes cooking time 16 minutes

Serves 4

Ingredients:
125g/4oz/1 cup + 2 tbsp self-raising (self-rising) flour
a pinch of salt
1 tbsp caster (superfine) sugar
1 medium (US large) egg, separated
25g/1oz/2 tbsp butter, melted
250ml/8fl oz/1 cup milk
maple syrup to serve

Method:
1 Heat the waffle iron according to the manufacturer’s instructions.

2 Mix the flour, salt and sugar together in a bowl. Add the egg yolk, melted butter and milk and beat until you havea smooth coating batter.

3 Whisk the egg white in a clean, grease-free bowl until stiff. Fold gently into the batter with a metal spoon. Pour just enough batter into the iron to run over the surface.

4 Close the iron and cook for 2–3 minutes, turning the iron if using a non-electric type. The waffle is cooked when it is golden brown and crisp and easily removed from the iron. Cook the remainder in the same way.

5 Serve the waffles immediately with maple syrup.

Traditional Crepes

How to Make Traditional Crepes Recipe - preparation 10 minutes plus standing cooking time about 15 minutes

Makes 8

Ingredients:
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
a pinch of salt
2 medium (US large) eggs
300ml/½ pint/1¼ cups milk
a little lard (shortening) to fry
caster (superfine) sugar and lemon juice to serve

Method:
1 Sift the flour and salt into a bowl and make a well in the centre. Beat in the eggs. Gradually beat in the milk, drawing in the flour from the sides, to make a smooth batter. Cover and set aside to stand for 20 minutes.

2 Heat a tiny knob of lard in an 18cm/7in heavy-based non-stick frying pan. Pour in just enough batter to thinly coat the bottom of the pan, tilting it. Cook over a medium-high heat for 1–2 minutes until set and golden brown underneath. Flip the crêpe over and cook the second side.

3 Slide the crêpe out of the pan on to a plate and keep hot. Cook the remaining crêpes in the same way, stacking them on top of each other with parchment paper in between.

4 Serve the crêpes, folded over or rolled up, sprinkled with sugar and lemon juice.

Cherry Clafoutis

How to Make Cherry Clafoutis Recipe - preparation 20 minutes plus soaking cooking time about 1 hour

Serves 4

Ingredients:
400g/14oz cherries, pitted
3 tbsp kirsch (optional)
125g/4oz/½ cup caster (superfine) sugar
2 large (US extra-large) eggs
100g/3½oz/scant cup plain (all-purpose) flour, sifted
150ml/¼ pint/scant ⅔ cup milk
a few drops of vanilla extract
25g/1oz/2 tbsp butter, melted, plus extra to grease
icing (confectioner’s) sugarto dust

Method:
1 Put the cherries in a bowl with the kirsch (if using) and 1 tbsp sugar. Mix together, cover and set aside for 1 hour.

2 Meanwhile, beat the eggs with the rest of the sugar in a bowl. Beat in the flour and then the eggs and milk. Stir in the vanilla extract and the melted butter.

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

4 Lightly butter a shallow ovenproof dish and add the cherries. Pour the batter over them and bake in the oven for about 40 minutes until puffed up and golden and just set.

5 Serve warm, dusted with icing sugar.

Cherry Crepes

How to Make Cherry Crepes Recipe - preparation 20 minutes plus standing cooking time 15 minutes

Serves 6

Ingredients:
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
1 egg + 1 egg yolk
1 tbsp sunflower oil, plus extra to fry
250ml/9fl oz/1 cup milk
For the lemon filling
75g/3oz/6 tbsp butter, softened
50g/2oz/¼ cup caster (superfine) sugar
grated zest of 1 lemon

For the cherry compote:
pared rind of ½ lemon
75g/3oz/6 tbsp caster (superfine) sugar
450g/1lb cherries, pitted

Method:
1 To make the crêpes, sift the flour into a bowl and stir in the egg, egg yolk and oil. Gradually whisk in the milk, beating until smooth. Set aside for 15 minutes.

2 Meanwhile, cream all the lemon filling ingredients together in a bowl until light and fluffy.

3 To make the cherry compote, put the lemon rind, sugar and 175ml/6fl oz/¾ cup water in a pan and heat gently, stirring until the sugar dissolves. Boil for 3 minutes until syrupy. Add the cherries and cook for 5 minutes. Discard the lemon rind.

4 Pour a little oil into an 18cm/7in frying pan and place over a medium heat. When hot, pour 2–3 tbsp batter into the pan, tilting it to coat the bottom. Cook until browned on the underside, then flip the crêpe over and cook the other side. Slide out on to a large plate and cook the remaining crêpes in the same way.

5 Spread each crêpe thinly with lemon butter, then fold into four. Place half the crêpes in a large frying pan and set over a medium heat for 5 minutes, turning once, until hot. Repeat with the remaining crêpes. Reheat the cherry compote.

6 Serve the crêpes immediately with the compote.

Cherry Crepes

Creamy Chilled Risotto

How to Make Creamy Chilled Risotto Recipe - preparation 5 minutes plus chilling cooking time 40 minutes plus cooling

Serves 8

Ingredients:
900ml/1½ pints/3⅔ cups milk
75g/3oz/⅓ cup risotto rice
3 tbsp caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream
ground cinnamon to sprinkle
poached fruit to serve

Method:
1 Put the milk in a large pan and bring to the boil. Stir in the rice, reduce the heat and simmer gently for 40 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.

2 Stir in the sugar and set aside to cool. Stir in the cream and pour into a bowl. Cover and chill in the refrigerator.

3 Just before serving, sprinkle with a little ground cinnamon. Serve with poached fruit, such as peaches or apricots.

Raspberry Rice Pudding

How to Make Raspberry Rice Pudding Recipe - preparation 10 minutes plus chilling cooking time 1 hour plus cooling

Serves 6

Ingredients:
125g/4oz/½ cup short-grain rice
1.2 litres/2 pints/5 cups milk
grated zest of 1 orange
4 tbsp caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream, whipped
6 tbsp raspberry sauce

Method:
1 Put the rice in a pan with 600ml/1 pint/2½ cups cold water and bring to the boil. Reduce the heat and simmer gently until the liquid has evaporated.

2 Pour in the milk and bring to the boil, then reduce the heat and simmer for 45 minutes or until the rice is tender and creamy. Set aside to cool, then transfer to a bowl.

3 Fold the orange zest, sugar and whipped cream into the rice. Cover and chill in the refrigerator for 1 hour.

4 Divide among six glass dishes and top with raspberry sauce.

Baked Alaska

How to Make Baked Alaska Recipe - preparation 30 minutes plus freezing cooking time 3–4 minutes

Serves 8

Ingredients:
1 x 25cm/10in sponge cake, about 2.5cm/1in thick
7 tbsp cherry jam (jelly)
1.2 litres/2 pints/5 cups vanilla ice cream
4 large (US extra-large) egg whites
225g/8oz/1 cup caster (superfine) sugar

Method:
1 Place the sponge cake on an ovenproof plate and spread with the jam. Scoop the ice cream on top of the jam, leaving a 1cm/½in border around the edge, then cover and put in the freezer for at least 30 minutes.

2 Whisk the egg whites in a clean, grease-free bowl until stiff. Using a large spoon, fold in the sugar, 1 tbsp at a time, then whisk until very thick and glossy.

3 Spoon the meringue over the ice cream, taking it all the way round and down to cover the edge of the cake. Swirl the top and sides. Freeze for at least 1 hour or overnight.

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

5 Bake for 3–4 minutes until the meringue is just set and golden brown. Serve immediately.

Queen of Puddings

How to Make Queen of Puddings Recipe - preparation 20 minutes plus standing cooking time about 1¼ hours

Serves 4

Ingredients:
4 medium (US large) eggs
600ml/1 pint/2½ cups milk
125g/4oz/8 tbsp caster (superfine)sugar
grated zest of 1 lemon
125g/4oz/2 cups fresh white breadcrumbs
4 tbsp raspberry jam (jelly)

Method:
1 Separate three eggs and beat the egg yolks with the remaining whole egg. Heat the milk in a small pan and stir into the beaten eggs with 2 tbsp sugar, the lemon zest and breadcrumbs, stirring until the sugar dissolves.

2 Spread the jam in the bottom of a large ovenproof dish. Pour in the custard mixture and set aside for 30 minutes.

3 Preheat the oven to 150°C/300°F/Gas 2.

4 Bake in the oven for 1 hour or until the custard is set.

5 Whisk the egg whites until stiff. Fold in the remaining sugar and whisk until glossy. Pile on top of the custard and return to the oven for 15 minutes or until set and golden brown.

Orange Pain Perdu

How to Make Orange Pain Perdu Recipe - preparation 10 minutes cooking time 15 minutes

Serves 4

Ingredients:
2 large (US extra-large) eggs
150ml/¼ pint/scant ⅔ cup milk
finely grated zest of 1 orange
50g/2oz/4 tbsp butter
8 slices raisin bread
1 tbsp caster (superfine) sugar
maple syrup to drizzle

Method:
1 Beat the eggs, milk and orange zest together in a bowl.

2 Heat the butter in a large frying pan over a medium heat. Cut the slices of raisin bread in half diagonally and dip them into the egg mixture.

3 Add to the pan, a few at a time, and fry on both sides until golden brown. Keep warm while you cook the remainder.

4 Sprinkle with the sugar and serve immediately drizzled with maple syrup.

Panettone Pudding

How to Make Panettone Pudding Recipe - preparation 20 minutes plus soaking cooking time 35–45 minutes

Serves 6

Ingredients:
50g/2oz/4 tbsp butter, softened, plus extra to grease
500g/1lb 2oz panettone, sliced
3 medium (US large) eggs
150g/5oz/scant ⅔ cup caster (superfine) sugar
300ml/½ pint/1¼ cups milk
150ml/¼ pint/scant ⅔ cup double (heavy) cream
grated zest of 1 lemon

Method:
1 Preheat the oven to 170°C/325°F/Gas 3. Butter a large ovenproof dish.

2 Lightly butter the panettone slices. Cut them into pieces and arrange in the dish.

3 Beat the eggs and sugar in a large bowl, then beat in the milk, cream and lemon zest. Pour the mixture over the panettone and set aside to soak for 20 minutes.

4 Stand the dish in a roasting pan and pour enough hot water into the pan to come halfway up the sides of the dish.

5 Bake in the oven for 35–45 minutes until the custard is just set in the middle and golden brown.

Rice Pudding

How to Make Rice Pudding Recipe - preparation 5 minutes cooking time 1½ hours

Serves 6

Ingredients:
15g/½oz/1 tbsp butter, plus extra to grease
125g/4oz/½ cup short-grain rice
1.2 litres/2 pints/5 cups milk
50g/2oz/¼ cup caster (superfine)sugar
1 cinnamon stick
freshly grated nutmeg to taste

Method:
1 Preheat the oven to 170°C/325°F/Gas 3. Lightly butter a large ovenproof dish.

2 Put the rice, milk, sugar and cinnamon stick in the dish and stir well. Grate the nutmeg over the top and dot with butter.

3 Bake in the middle of the oven for 1½ hours or until the top is golden brown and the rice is tender and creamy.

Easy Bread and Butter Pudding

How to Make Easy Bread and Butter Pudding Recipe - preparation 10 minutes plus soaking cooking time 30–40 minutes

Serves 4

Ingredients:
50g/2oz/4 tbsp butter, softened, plus extra to grease
340g/12oz white bread, cut into 1cm/½in slices
75g/3oz/½ cup raisins
3 medium (US large) eggs
450ml/¾ pint/1¾ cups milk
4 tbsp icing (confectioner’s) sugar, plus extra to dust

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a large ovenproof dish.

2 Butter the bread, then cut each slice into quarters. Arrange the bread in the dish and sprinkle with the raisins.

3 Beat the eggs, milk and sugar together in a bowl. Pour the mixture over the bread and set aside to soak for 10 minutes.

4 Bake in the oven for 30–40 minutes until golden brown and the custard is set.

5 Dust with icing sugar and pop under a hot grill (broiler) for 2–3 minutes to brown the top..

Easy Sticky Toffee Puddings

How to Make Easy Sticky Toffee Puddings Recipe - preparation 20 minutes cooking time 25–30 minutes plus 5 minutes resting

Serves 4

Ingredients:
2 tbsp black treacle (molasses)
150g/5oz/⅔ cup butter, softened
125g/4oz/½ cup caster (superfine) sugar
2 large (US extra-large) eggs, beaten
125g/4oz/1 cup self-raising (self-rising) flour, sifted
25g/1oz/¼ cup walnuts
6 Medjool dates, stoned and chopped
cream or custard to serve

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

2 Beat the black treacle and 25g/1oz/2 tbsp butter until smooth. Divide the mixture among four 150ml/¼ pint/scant ⅔ cup timbales or ramekins and set aside.

3 Put the remaining butter and the sugar in a food processor and blitz (or use a hand-held electric whisk). Add the beaten eggs and flour and blitz briefly. Stir in the nuts and dates.

4 Spoon into the timbales or ramekins, covering the syrup mixture. Bake in the oven for 25–30 minutes until risen and golden brown.

5 Set aside to rest for 5 minutes, then unmould on to warmed plates. Serve hot with cream or custard.

Homemade Syrup Sponge Pudding

How to Make Homemade Syrup Sponge Pudding Recipe - preparation 15 minutes cooking time 1½ hours

Serves 4

Ingredients:
175g/6oz/¾ cup butter plus extra to grease
3 tbsp golden (corn) syrup
175g/6oz/¾ cup caster (superfine) sugar
3 large (US extra-large) eggs
a few drops of vanilla extract
grated zest of 1 lemon
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
a little milk to mix
custard to serve

Method:
1 Half-fill a steamer or large pan with water and place over a high heat. Butter a 900ml/1½ pint/3⅔ cups pudding basin and drizzle the syrup into the bottom.

2 Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

3 With a metal spoon, fold in half the flour, then fold in the rest, with enough milk to give a dropping consistency.

4 Pour the mixture into the prepared basin, cover with buttered parchment paper or foil and secure with string.

5 Steam for 1½ hours. Turn out the pudding on to a plate and serve, cut into slices, with custard.

Homemade Syrup Sponge Pudding

Spiced Fruit Kebabs

How to Make Spiced Fruit Kebabs Recipe - preparation 15 minutes cooking time 5–6 minutes

Serves 4

Ingredients:
1 small pineapple
2 bananas
1 mango
¼ tsp freshly grated nutmeg
1 tsp ground cinnamon
½ tsp ground ginger
1 tbsp runny honey
25g/1oz/2 tbsp butter, melted

For the maple cream:
300ml/½ pint/1¼ cups double (heavy) cream
1 tbsp maple syrup

Method:
1 Put the cream and maple syrup in a bowl and whip lightly to form soft peaks. Cover and chill.

2 Peel the pineapple, cut into quarters, lengthways and remove the core. Cut into 2.5cm/1in cubes. Peel the bananas and cut into 1cm/½in thick slices. Peel the mango and cut the flesh into
2.5cm/1in cubes. Thread the fruit onto wooden skewers that have been soaked in water.

3 Put the nutmeg, cinnamon, ginger, honey and melted butter in a bowl and mix together. Brush over the kebabs.

4 Place the kebabs in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 5-6 minutes, turning occasionally, until warmed through and golden brown. Serve with the maple cream.

Roasted Summer Fruit

How to Make Roasted Summer Fruit Recipe - preparation 10 minutes cooking time 30 minutes

Serves 4

Ingredients:
4 ripe peaches or nectarines, halved and stoned
8 plums, halved and stoned
125ml/4fl oz/½ cup orange juice
125ml/4fl oz/½ cup sweet dessert wine
2 tbsp runny honey
125g/4oz/1 cup raspberries
2 tbsp icing (confectioner’s) sugar

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

2 Arrange the peaches or nectarines and plums, cut-side up, in a roasting pan or shallow ovenproof dish. Pour the orange juice and wine over them and cook in the oven for 20–25 minutes.

3 Preheat the grill (broiler) to medium. Stir the raspberries into the roasted fruit and sprinkle with icing sugar.

4 Grill (broil) for 2 minutes and serve hot.

Summer Fruit Compote

How to Make Summer Fruit Compote Recipe - preparation 10 minutes cooking time 20 minutes plus cooling and chilling

Serves 4

Ingredients:
3 peaches, halved and stoned
4 greengages, halved and stoned
125g/4oz/1 cup blueberries
50g/2oz/¼ cup vanilla sugar
grated zest and juice of 1 orange
225g/8oz/1⅓ cups strawberries
cream or Greek yogurt to serve

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

2 Cut the peaches into thick slices and place in a large shallow ovenproof dish with the greengages, blueberries, vanilla sugar and orange zest and juice.

3 Bake in the oven for 20 minutes until the fruit is tender.

4 Stir in the strawberries, then set aside to cool. Cover and chill in the refrigerator. Serve with cream or Greek yogurt.

Easy Baked Apricots

How to Make Easy Baked Apricots Recipe - preparation 5 minutes cooking time 20 minutes

Serves 6

Ingredients:
12 apricots, halved and stoned
4 tbsp caster (superfine) sugar
2 tbsp amaretto liqueur
50g/2oz/4 tbsp butter
4 tbsp flaked almonds
crème fraîche to serve

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

2 Put the apricot halves, cut-side up, in an ovenproof dish. Sprinkle with sugar and drizzle with amaretto. Dot the apricots with butter and sprinkle the flaked almonds over the top.

3 Bake in the oven for 20 minutes until the apricots are tender and the juices are syrupy. Serve with crème fraîche.

Spicy Poached Pears

How to Make Spicy Poached Pears Recipe - preparation 15 minutes cooking time 50 minutes

Serves 6

Ingredients:
6 ripe dessert pears
225g/8oz/1 cup caster (superfine) sugar
1 bottle red wine
2 tbsp sloe gin
1 cinnamon stick, halved
2 cloves
finely grated zest of 1 orange
Greek yogurt or cream to serve

Method:
1 Peel the pears, leaving the stalks intact. Carefully cut out the calyx at the base of each one.

2 Heat the sugar, wine and sloe gin in a small pan, stirring until the sugar dissolves.

3 Bring to the boil and add the cinnamon stick, cloves and orange zest. Add the pears, then reduce the heat, cover the pan and simmer gently for 30 minutes or until tender.

4 Remove the pears and set aside. Uncover the pan and simmer until the liquid reduces and is syrupy.

5 Discard the spices and pour the syrup over the pears.

6 Serve warm or chilled with Greek yogurt or cream.

Autumn Fruit Crumble

How to Make Autumn Fruit Crumble Recipe - preparation 20 minutes cooking time 35–40 minutes

Serves 6

Ingredients:
100g/3½oz/7 tbsp butter, diced, plus extra to grease
900g/2lb pears, peeled, cored and chopped
juice of 1 lemon
225g/8oz/1 cup caster (superfine) sugar
2 tsp ground ginger
225g/8oz/2¼ cups plain (all-purpose) flour
75g/3oz/½ cup chopped hazelnuts
cream or ice cream to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a large shallow ovenproof dish

2 Gently toss the pears in the lemon juice in a bowl. Add 8 tbsp sugar and the ginger, then spoon into the prepared dish and level down the top.

3 Put the butter, flour and the remaining sugar in a food processor and blitz until the mixture resembles fine breadcrumbs (or rub in with your fingers). Stir in the hazelnuts and spoon the crumble topping over the fruit.

4 Bake in the oven for 35–40 minutes until the fruit is tender and the crumble is golden brown and bubbling.

5 Serve hot with cream or ice cream.

Plum Cobbler

How to Make Plum Cobbler Recipe - preparation 25 minutes cooking time 40 minutes

Serves 6

Ingredients:
900g/2lb plums or greengages, halved and stoned
175g/6oz/¾ cup caster (superfine) sugar
1 tbsp flour
grated zest and juice of 1 orange
225g/8oz/2¼ cups self-raising (self-rising) flour
75g/3oz/6 tbsp chilled butter, diced
125ml/4fl oz/1 cup buttermilk
1 medium (US large) egg
cream, ice cream or custard to serve

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

2 Cut the plums or greengages into large chunks and place in a large ovenproof dish with 4 tbsp sugar and the flour. Add the orange zest and juice and stir lightly together.

3 Blitz the flour, butter and most of the sugar in a food processor until the mixture resembles fine breadcrumbs (or rub in the butter by hand). Beat the buttermilk and egg together and blitz briefly or mix to a soft dough.

4 Drop spoonfuls of the dough haphazardly over the fruit, leaving a little space between them. Sprinkle with the remaining sugar.

5 Bake in the oven for 40 minutes or until the plums are tender and the cobbler is golden.

6 Serve hot with cream, ice cream or custard.

Baked Apples

How to Make Baked Apples Recipe - preparation 5 minutes cooking time 15–20 minutes

Serves 6

Ingredients:
125g/4oz/⅔ cup sultanas (seedless white raisins)
4 tbsp muscovado (light brown) sugar
a pinch of ground cinnamon
6 large cooking (green) apples, cored
125ml/4fl oz/1 cup orange juice
15g/½oz/1 tbsp butter, diced
cream or Greek yogurt to serve

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

2 In a bowl, mix together the sultanas, half the sugar and the cinnamon.

3 With a small sharp knife, score around the middle of each apple to prevent it bursting during cooking. Fill each apple with the sultana mixture.

4 Put the apples in a roasting pan and sprinkle them with the remaining brown sugar and the orange juice. Dot with butter and bake in the oven for 15–20 minutes until softened.

5 Serve the apples hot with cream or Greek yogurt.

Blackberry and Apple Crumble

How to Make Blackberry and Apple Crumble Recipe - preparation 45 minutes cooking time 25 minutes

Serves 6

Ingredients:
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
125g/4oz/½ cup brown sugar
50g/2oz/¼ cup ground almonds
50g/2oz/4 tbsp butter, diced
cream or ice cream to serve
For the filling
1kg/2¼lb cooking (green) apples
50g/2oz/4 tbsp butter
50g/2oz/¼ cup caster (superfine) sugar
225g/8oz/2 cups blackberries

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

2 Sift the flour into a bowl and stir in the brown sugar and ground almonds. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

3 To make the filling, peel and core the apples and cut them into chunks. Melt the butter in a large frying pan. Add the apples and caster sugar and cook, stirring, over a high heat for 5 minutes or until tender. Mix in the blackberries.

4 Put the apples and blackberries in a large ovenproof dish. Spoon the crumble topping over and bake in the oven for 25 minutes or until bubbling and golden brown.

5 Serve warm with cream or ice cream.

Apple Crumble

How to Make Apple Crumble Recipe - preparation 15 minutes cooking time 40 minutes

Serves 4

Ingredients:
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
50g/2oz/4 tbsp butter, diced
125g/4oz/½ cup caster (superfine) sugar
a good pinch of cinnamon
900g/2lb cooking (green) apples, peeled, cored and sliced
cream or ice cream to serve

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

2 Sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the sugar and the cinnamon.

3 Put half the apples in a large ovenproof dish and sprinkle with the rest of the sugar. Add the remaining apple slices, then spoon the crumble mixture over the top.

4 Bake in the oven for 40 minutes or until crisp and golden. Serve hot with cream or ice cream.

Apple Crumble

Almond Macaroons

How to Make Almond Macaroons Recipe - preparation 10 minutes cooking time 12–15 minutes plus cooling

Makes 30

Ingredients:
2 medium (US large) egg whites
200g/7oz/1¾ cups caster (superfine) sugar
200g/7oz/1¾ cups ground almonds
½ tsp almond extract
30 blanched almonds

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

2 Beat the egg whites in a clean, grease-free bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until thick and glossy. Stir in the ground almonds and almond extract.

3 Spoon teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart. Press an almond into the middle of each one. Bake in the oven for 12–15 minutes until just golden and firm to the touch.

4 Leave on the baking sheets for 10 minutes, then transfer the macaroons to a wire rack and set aside until cold.

Fruity Flapjacks

How to Make Fruity Flapjacks Recipe - preparation 10 minutes cooking time 17 minutes plus cooling

Makes 12 squares

Ingredients:
200g/7oz/scant 1 cup butter, plus extra to grease
175g/6oz/¾ cup Demerara (light brown) sugar
4 tbsp golden (corn) syrup
400g/14oz/4 cups jumbo oats
100g/3½oz/½ cup raisins
4 tbsp chopped walnuts

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

2 Melt the butter in a large pan and stir in the sugar and syrup. Heat gently until the sugar dissolves.

3 Off the heat, stir in the oats, raisins and nuts. Press the mixture into the prepared tin and bake in the oven for 17–20 minutes until lightly golden.

4 Cool in the tin before cutting into squares.

Sticky Flapjacks

How to Make Sticky Flapjacks Recipe - preparation 10 minutes cooking time 40 minutes plus cooling

Makes 24

Ingredients:
340g/12oz/1½ cups butter, plus extra to grease
225g/8oz/1 cup caster (superfine) sugar
225g/8oz/¾ cup golden (corn) syrup
450g/1lb/4½ cups rolled oats
1 tbsp ground ginger

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 28 x 18cm/11 x 7in shallow cake tin and base-line with parchment paper.

2 Put the butter, sugar and syrup in a large pan and heat gently until melted. Stir in the oats and ginger, then pour the mixture into the prepared tin and level the surface.

3 Bake in the oven for 30–35 minutes until golden brown. Set aside to cool in the tin for 15 minutes, then cut into 24 pieces with a sharp knife. Leave in the tin until cold.

Sticky Flapjacks

Easy Ginger Cookies

How to Make Easy Ginger Cookies Recipe - preparation 15 minutes cooking time 12 minutes plus cooling

Makes 24

Ingredients:
50g/2oz/4 tbsp butter, plus extra to grease
125g/4oz/½ cup chopped stem ginger in syrup
50g/2oz/¼ cup dark muscovado (brown) sugar
grated zest of 1 orange
juice of ½ orange
175g/6oz/1½ cups self-raising (self-rising) flour

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter two large baking sheets.

2 Put the butter, ginger syrup, sugar, orange zest and juice in a pan and heat gently, stirring, until melted and blended.

3 Set aside to cool slightly, then sift in the flour. Mix until smooth. Place small spoonfuls of the mixture on the prepared baking sheets, spacing them well apart to allow room for the cookies to spread during cooking.

4 Bake in the oven for 12 minutes or until golden brown. Transfer to a wire rack to cool.

Christmas Cookies

How to Make Christmas Cookies Recipe - preparation 25 minutes plus chilling cooking time 10–15 minutes plus cooling

Makes 20

Ingredients:
75g/3oz/6 tbsp butter, softened
100g/3½oz/7 tbsp caster (superfine) sugar
1 medium (US large) egg, beaten
grated zest of 1 orange
250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust
1 tsp baking powder
1 tsp each ground cinnamon, ginger and nutmeg
coloured ready-to-roll fondant icings, royal icing, food colourings and edible
decorations

Method:
1 Cream the butter and sugar together in a large bowl until smooth. Beat in the egg and orange zest. Sift the flour and baking powder into the bowl and mix in with the spices.

2 On a lightly floured surface, knead gently to a soft dough. Cover and chill in the refrigerator for 1 hour or until firm.

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

4 Roll out the dough until 5mm/¼in thick. Use Christmas cookie cutters to cut out shapes. Arrange them on two non-stick baking trays.

5 Bake in the oven for 10–15 minutes until pale golden and risen. Leave to harden on the baking sheets for 3 minutes, then transfer to a wire rack to cool.

6 When the cookies are cold, decorate with coloured fondant or royal icing and edible decorations.