refrigerator pickles

How to make refrigerator pickles recipe - There is nothing quite like the crunch of homemade refrigerator pickles, which are fresher than store-bought equivalents.

MAKES 2 x 7fl oz (200ml) jars

PREP TIME 10 mins

Ingredients:
1⁄4 cup sugar
2 tsp salt
3⁄4 cup white wine vinegar or rice wine vinegar
freshly ground black pepper
4–5 small pickling cucumbers, thinly sliced
1 tbsp finely chopped dill fronds
1⁄2 tsp dill seeds, lightly crushed

Method:
1 Preheat the oven to 275ºF (140ºC). To sterilize the jars, wash them thoroughly and place them upside-down on a baking sheet. Put them in the oven for at least 15 minutes. Put the lids in a metal bowl and pour over a few cups of boiling water. Leave for 5 minutes, then remove and leave to drain. Dry well with paper towels.

2 Put the sugar and salt in a bowl and add a little of the vinegar. Whisk until the salt and sugar dissolve, then add the remaining vinegar and a good grinding of pepper.

3 Once the jars are cold, layer the cucumbers in the jars, adding a sprinkling of chopped dill and a few dill seeds between each layer.

4 When the jars are full, pour over the vinegar mixture and seal. Shake the jars to disperse the liquid evenly and refrigerate overnight for them to get really crispy.

COOK’S TIP
These pickles will keep in the fridge for up to 1 month, packed in a sterilized, sealed jar. Make sure they are always covered with vinegar.

refrigerator pickles

hot pepper jelly

How to make hot pepper jelly recipe - This simple jelly is an easy introduction to preserving, without the need for traditional water-bath canning.

MAKES 4 x 10fl oz (300ml) jars,

PREP TIME 20 mins, COOK TIME 10 mins

Ingredients:
14oz (400g) jalapeños or other mild green chiles, finely chopped
3 1⁄2oz (100g) green bell peppers, seeded and roughly chopped
2 tbsp pectin
1 1⁄2 cups white vinegar
2 cups honey

Method:
1 Process the jalapeños and peppers in a food processor to make a purée. Transfer the purée to a saucepan and combine with the pectin, vinegar, and honey. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

2 Pour into 4 clean, sterilized jars and tightly screw on the lids. (To sterilize the jars, see step 1, opposite.) Leave to set for 1 hour before serving. The jelly will keep for up to 2 weeks in the fridge.

spicy chow chow

How to make spicy chow chow recipe - This simple refrigerator pickle is like a spicy pickled coleslaw. It is delicious with cold meats and cheeses, as well as in sandwiches and wraps.

MAKES 4 x 10fl oz (300ml) jars

PREP TIME 20 mins, COOK TIME 10 mins

For the slaw:
5 green tomatoes, finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 red onion, finely chopped
3 garlic cloves, crushed
1⁄2 head of green cabbage, shredded
1 tbsp sea salt

For the pickle:
2 1⁄2 cups white vinegar
1 cup light brown sugar
1 tbsp mustard seeds
1 tsp celery seeds
1 tsp chili flakes
3 tbsp sea salt

Method:
1 To make the slaw, combine the vegetables with the sea salt in a large bowl and mix well. Cover and chill in the fridge overnight.

2 Drain the vegetables and transfer them to a medium saucepan. Add the vinegar, sugar, mustard seeds, celery seeds, chili flakes, and the sea salt. Simmer the vegetable mixture over medium heat for 15 minutes.

3 Divide the mixture between 4 clean, sterilized jars. (To sterilize the jars) The relish will keep for up to 2 weeks in the fridge.

spicy chow chow

quick stovetop sauerkraut

How to make quick stovetop sauerkraut recipe - Traditionally, sauerkraut is fermented over several weeks. Try this almost instant version for a quick, easy alternative.

SERVES 4

PREP TIME 10 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
1 tbsp olive oil
2 garlic cloves, crushed
1 small white onion, diced
1 head of green cabbage, shredded
2 cups (500ml) apple cider vinegar
2 tbsp salt
1 tbsp caraway seeds

Method:
1 Heat the oil in a deep, straight-sided frying pan or Dutch oven. Add the garlic to the pan and cook over medium heat until golden. Stir in the onion and cook for 10 minutes, or until translucent.

2 Add the cabbage to the pan along with 1⁄2 cup of water, the vinegar, salt, and caraway seeds. Bring to a boil, reduce to a simmer, cover, and cook over a low heat for 11⁄2 hours. Serve warm
with hot dogs or sausages.

COOK’S TIP
This sauerkraut is also great added to soups and stews for a healthy, warming meal.

no cook spicy summer relish

How to make no cook spicy summer relish recipe - This fresh, vibrant relish takes seconds to make and is great in burgers, with hot dogs, or even in wraps and sandwiches.

SERVES 6–8

PREP TIME 10 mins

Ingredients:
1 red bell pepper
1 yellow bell pepper
1 small red onion, roughly chopped
1 garlic clove
1⁄2 jalapeño or other mild green chile, seeded
3 tbsp rice wine vinegar or white vinegar
2 tsp sugar
salt and freshly ground black pepper
good-quality mayonnaise, to serve (optional)

Method:
1 Seed and roughly chop the red and yellow peppers, as shown in the technique below. In a food processor, pulse the bell peppers, onion, garlic, and jalapeño until finely chopped.

2 Put the chopped vegetables in a nonreactive (not aluminum or cast-iron) bowl. Add the vinegar, sugar, and season well. Stir until well combined, then cover and chill for at least 4 hours.

3 To serve, drain off any excess liquid and serve as it is or stir in some mayonnaise for a creamier finish.

COOK’S TIP
This relish will keep in the fridge for up to 5 days, tightly sealed.

PREPARING A PEPPER
1 Place it on its side and cut off the top and bottom. Stand on one of the cut ends and slice in half lengthwise. Remove the core and seeds.

2 Lay each section flat on the cutting board. Remove the remaining pale, fleshy ribs, then roughly cut the flesh into chunks.

fresh berry compote with vanilla and thyme

How to make fresh berry compote with vanilla and thyme recipe - Cook down ripe summer berries to make this sweet, syrupy compote, perfect for serving with pancakes or ice cream.

SERVES 4

PREP TIME 10 mins, COOK TIME 20 mins

Ingredients:
1⁄2 cup sugar
1 vanilla pod, split and seeds scraped
sprig of thyme
5 1⁄2oz (150g) blackberries
3 1⁄2oz (100g) dark cherries, pitted and halved weight (see technique, below)
3 1⁄2oz (100g) blueberries

Method:
1 Put the sugar, vanilla pod, thyme, and 2 tbsp water in a medium, heavy-based saucepan, stir together, and bring to a boil. Add the blackberries and cherries, reduce the heat and simmer, covered,
for 8 –10 minutes, until the berries start to break down and release their juices.

2 Remove the lid, add the blueberries, increase the heat, and continue to cook the compote for a further 8–10 minutes, stirring occasionally, until the sauce has thickened and reduced, and the berries are soft.

3 Remove from the heat and cool. Remove the vanilla pod and thyme before serving cold, or at room temperature.

COOK’S TIP
This deliciously dark compote will keep for several days in the fridge, and is marvelous over ice cream, yogurt, or Homemade granola for a morning treat.

PITTING CHERRIES
To remove pits with a pitter, place the cherry in the pitter, stem-side down, and press until the pit emerges from the hole at the bottom.

If using a knife, slice the cherry lengthwise in two, cutting all the way around the pit. Twist and separate the halves and remove the pit.

fresh berry compote with vanilla and thyme

pistachio brittle

How to make pistachio brittle recipe - Brittles are simple to make, and you can try combining different dried fruit and nuts to find your favorite combination.

SERVES 6–8

PREP TIME 5 mins, COOK TIME 18 mins, plus cooling

Ingredients:
1 cup sugar
1⁄2 cup light corn syrup
1 cup shelled pistachios
2 tbsp butter, cut into cubes, plus extra for greasing
1 tsp baking soda
1 tsp vanilla extract

Method:
1 In a heavy-based saucepan, combine the sugar, corn syrup, and 1⁄4 cup water over medium heat. Cook, stirring frequently with a wooden spoon, as shown in the technique below.

2 At this hard breaking point, add the pistachios. Continue stirring until the temperature rises to 325ºF (160ºC) again.

3 Remove from the heat and stir in the butter, baking soda, and vanilla extract. Continue to stir as it foams and the butter melts.

4 Pour onto a greased 9 x 14in (23 x 35cm) baking sheet and let it cool completely. Break into pieces and store in an airtight container.

COOK’S TIP
If you do not have a sugar thermometer, drop a small amount of the mixture into a glass of cold water, and if the candy breaks, it is hot enough.

pistachio brittle

lavender chocolate pretzel rods

How to make lavender chocolate pretzel rods recipe - A small amount of lavender adds a delicate fragrance and subtle flavor to these sophisticated snacks.

MAKES 20

PREP TIME 10 mins, COOK TIME 10 mins, plus drying

Ingredients:
5 1⁄2oz (150g) dark chocolate chips or squares
20 large, thick pretzel rods or knotted pretzels
3 tbsp dried culinary lavender

Method:
1 Melt the chocolate in a small heatproof bowl over a saucepan of simmering water, as shown in the technique below.

2 Dip two-thirds of a pretzel rod or knotted pretzel into the melted chocolate, tilting the bowl for a good coating. Carefully drip off any excess chocolate into the bowl. Continue to dip all the pretzel rods.

3 Sprinkle over the lavender sparingly and transfer the pretzel rods to a lined baking sheet to dry. You can also try topping the pretzel rods with sprinkles, crushed nuts, dried fruit, or candy pieces for a delicious alternative.

MELTING CHOCOLATE
1 Put the chocolate in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.

2 Stir occasionally with a metal spoon and remove the bowl from the saucepan as soon as the chocolate has melted.

lavender chocolate pretzel rods

pear and cardamom butter

How to make pear and cardamom butter recipe - The complex flavors of pears and cardamom are an exciting twist on the more usual apple butter.

MAKES 2 x 10fl oz (300ml) jars

PREP TIME 15 mins, COOK TIME 1 hr, plus cooling

Ingredients:
4 pears, about 14oz (400g) in total
3⁄4 cup apple cider vinegar
1⁄2 cup light brown sugar
1⁄2 tbsp cardamom pods, ground
pinch of salt

Method:
1 Core and peel the pears, as shown in the technique below, then roughly chop. In a saucepan, combine the pears, vinegar, 1⁄2 cup of water, sugar, cardamom, and salt. Bring to a boil on high heat, then reduce the heat and simmer, uncovered, for 1 hour, or until the pears are tender. Remove from the heat and allow to cool completely for about 1 hour.

2 Blend in a food processor, or purée with a hand-held blender. Spread generously on toast and serve with hot coffee.

COOK’S TIP
The spread will keep for up to 2 weeks in an airtight container.

CORING AND PEELING A PEAR:
1 Use a melon baller or a teaspoon to scoop out the small core in the base of the pear.

2 Use a vegetable peeler or a small, sharp knife to pare off the skin thinly and evenly, then remove the stalk.

chocolate marshmallow fudge

How to make chocolate marshmallow fudge recipe - This recipe is ideal for children to make. It is quick, easy, and ready in the time it takes for the chocolate to set.

MAKES 36 squares

PREP TIME 5 mins, COOK TIME 5 mins, plus cooling

Ingredients:
9oz bag mini marshmallows
3 cups semisweet or dark chocolate
16oz (450g) can condensed milk
1⁄4 cup whole milk
1 tsp vanilla extract

Method:
1 Line a 9in (23cm) square baking sheet with parchment paper. Lay out the marshmallows on the tray. In a saucepan, heat the chocolate, condensed milk, and milk over medium heat. Cook, stirring frequently, until the chocolate melts and all the ingredients are combined.

2 Remove from the heat, add the vanilla extract, and stir to combine. Spread the chocolate mixture over the marshmallows and set aside to cool completely. When the fudge has set, cut into 11⁄2in (4cm) squares and serve.

gooey s'mores bars

How to make gooey s'mores bars recipe - These s’mores bars, with a cinnamon-flavored ganache, are an easy-to-make alternative to the traditional camping treat.

MAKES 12

PREP TIME 15 mins, COOK TIME 40 mins, plus chilling

Ingredients:
1 stick (8 tbsps) butter, melted, plus extra for greasing
1⁄2 cup light brown sugar
1⁄2 cup sugar
4 eggs
1 tsp vanilla extract
6 graham crackers
1⁄2 cup all-purpose flour
1 tsp baking powder
11oz bag mini marshmallows, for the topping

For the ganache:
1 cup semisweet chocolate, broken into small pieces
1 tsp ground cinnamon
1⁄2 cup heavy cream

Method:
1 Preheat the oven to 350ºF (180ºC). Grease and line a 9in (23cm) square baking pan.

2 Using an electric hand whisk, cream the butter and the sugars in a bowl. Add the eggs, one at a time, and the vanilla extract and whisk until light and fluffy.

3 In a food processor, process the graham crackers until they resemble breadcrumbs. Alternatively, place the crackers in a plastic food bag and crush with a rolling pin. Pour into a large bowl and add the flour, baking powder, and egg mixture. Stir to combine. Pour the batter into the baking pan and bake for 35 minutes, or until golden brown.

4 For the ganache, place the chocolate, cinnamon, and cream in a small heatproof bowl over a saucepan of simmering water (see technique for melting chocolate). The bowl should not touch the water. Stir occasionally until the chocolate melts. Remove immediately.

5 Pour the ganache over the cracker base and top with the marshmallows. Broil on very low heat, until toasted and melted. Let it cool for 15 minutes before transferring to the fridge. Chill for 30–45 minutes; this will make it easier to slice. Cut into equal-sized bars and serve at room temperature.

gooey s'mores bars

chile ginger candied pecans

How to make chile ginger candied pecans recipe - A bag of candied pecans makes a lovely festive gift, prettily wrapped and hand-labeled.

MAKES 8oz (225g)

PREP TIME 10 mins, COOK TIME 20 mins

Ingredients:
2 egg whites
1 tsp vanilla extract
1⁄2 cup light brown sugar
large pinch of chili powder
1 tbsp ground ginger
8oz (225g) whole pecans

Method:
1 Preheat the oven to 350ºF (180ºC). In a small bowl, whisk the egg whites until white, soft peaks form. Stir in the vanilla extract.

2 In a separate bowl, mix together the sugar and spices. Toss the pecans in the egg white mixture and then in the dry ingredients. Spread them out on a baking sheet lined with parchment paper. Bake for 20 minutes, or until crisp.

3 Remove the pecans from the oven and toss in the spice mixture again. Leave to cool. Serve as a snack or as a topping in salads, soups, or ice cream.

chile ginger candied pecans

white chocolate and coconut popcorn balls

How to make white chocolate and coconut popcorn balls recipe - Children love to help with these easy-to-make sweet treats. Roll them in colored sprinkles for added sparkle.

MAKES 10

PREP TIME 20 mins, COOK TIME 5 mins, plus drying

Ingredients:
2 tbsp peanut or sunflower oil
5 cups popcorn or popcorn kernels
2 tbsp unsalted butter, plus extra for greasing
1⁄2 cup mini marshmallows
1⁄2 cup white chocolate chips
2 tbsp shredded coconut, unsweetened

Method:
1 If you are making the popcorn, heat the oil over high heat in a large, heavy-based saucepan. Add the popcorn kernels and shake the pan so they spread out into an even layer. Cover the pan and wait for 1–2 minutes until the corn starts popping. Reduce the heat to low and continue to cook, shaking the pan occasionally, until the popping noises have stopped. Transfer the popcorn to a large bowl to cool.

2 Melt the butter over low heat in a small, heavy-based saucepan. Add the mini marshmallows and continue to cook over low heat for 2 –3 minutes, stirring constantly, until they have just melted to a thick, sticky liquid.

3 Pour the melted marshmallows over the popcorn and mix well. It should start to stick together. Add the chocolate chips and coconut and mix well to combine.

4 Lightly grease your hands with a little butter and take a handful of the mixture. Compress it between your palms to make a round, compacted ball of popcorn and place on a baking sheet to dry. Repeat until you have 10 balls. Let them dry for at least 1 hour before storing in an airtight container.

cayenne cheddar cheese straws

How to make cayenne cheddar cheese straws recipe - These crisp, crumbly canapés are particularly delicious when served still warm from the oven.

MAKES 50–60

PREP TIME 20 mins, plus chilling, COOK TIME 5–10 mins

Ingredients:
2 cups all-purpose flour, plus extra for dusting
1 tsp cayenne pepper
1⁄2 tsp smoked paprika or ancho chile powder
1 tsp salt
1 stick (8 tbsps) butter, cut into cubes
2 cups Cheddar cheese, cut into cubes
1⁄2 cup grated Parmesan cheese

Method:
1 Put the flour, cayenne pepper, paprika, and salt in a food processor and pulse-blend. Mix in the butter and cheeses, one half at a time.

2 Blend on high speed for 2–3 minutes, or until a soft dough forms. Wrap in plastic wrap and chill for 1 hour.

3 Preheat the oven to 375ºF (190ºC). Roll out the dough to a 1⁄2in (1cm) thick rectangle, as shown in the technique below. Cut into 7in (18cm) long and 1⁄2in (1cm) wide strips. Transfer the strips onto a baking sheet lined with parchment paper. Bake for 5–10 minutes, or until crisp.

ROLLING DOUGH
1 Remove the plastic wrap, turn out the dough onto a floured surface, and pat it down with your hands.

2 Using a rolling pin, roll out the dough evenly to a 1⁄2in (1cm) thick rectangle of the desired size.

cayenne cheddar cheese straws

Southern style cornbread

How to make Southern style cornbread recipe - This simple bread is quick to make, and best eaten while still warm from the oven.

SERVES 8

PREP TIME 15 mins, COOK TIME 25–30 mins

Ingredients:
1 1⁄4 cup all-purpose flour
1 1⁄4 cup cornmeal or fine polenta
2 tsp baking powder
1 tsp salt
pinch of sugar
1 1⁄4 cup buttermilk
1 egg, beaten
1⁄4 cup vegetable oil
butter, to serve, plus extra for greasing

Method:
1 Preheat the oven to 425ºF (220ºC). In a bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. Stir in the buttermilk, egg, and oil, and mix until well incorporated.

2 Pour the batter into a greased 8in (20cm) round pan, spreading it evenly.

3 Bake in the oven for 25–30 minutes, or until golden brown. Allow to cool slightly and serve warm with butter as a side dish with soups or stews.

Southern style cornbread

banana and butterscotch muffins

How to make banana and butterscotch muffins recipe - Make double quantities of the butterscotch sauce as it stores well in the fridge. Gently reheat it to pour over ice cream.

MAKES 12

PREP TIME 30 mins, COOK TIME 20 mins

Ingredients:
1 3⁄4 cups self-rising flour
1⁄3 cup sugar
1 tsp baking powder
pinch of fine salt
1⁄4 cup whole milk
1⁄4 cup peanut or sunflower oil
1⁄2 tsp vanilla extract
1 egg
2 bananas

For the butterscotch:
4 tbsp unsalted butter
2⁄3 cup dark brown sugar
2⁄3 cup heavy cream
1⁄2 tsp vanilla extract
pinch of salt

For the streusel topping:
1⁄4 cup light brown sugar
1⁄2 cup all-purpose flour
2 tbsp unsalted butter, softened
1⁄2 tsp ground cinnamon

Method:
1 First, make the butterscotch. Melt the butter in a small, heavy-based saucepan, then mix in the sugar and cook over low heat until it is no longer granular. Add the cream, vanilla extract, and salt and whisk well to combine. Bring to a boil, reduce to a low simmer, and cook, stirring constantly, for 5 minutes until thickened. Remove from the heat and pour into a large, shallow bowl to cool quicker.

2 Meanwhile, make the streusel topping. In a small bowl or the bowl of a food processor, rub together, or pulse, all the ingredients until they resemble coarse breadcrumbs.

3 Preheat the oven to 400ºF (200ºC). Sift the flour, sugar, baking powder, and salt into a large bowl. Using a hand-held blender, process the milk, oil, vanilla extract, egg, 1 banana, and three-quarters (about 2⁄3 cup) of the cooled butterscotch until smooth. Cut the remaining banana into small cubes.

4 Make a well in the center of the flour mixture and mix in the liquid ingredients along with the chopped banana, being careful not to over-mix the batter.

5 Line a muffin pan with paper liners and fill each one two-thirds full with the muffin mixture. Heat the remaining butterscotch until it is runny and divide it over the surface of each muffin. You may need to do this in 2 batches.

6 Top each muffin with a heaped teaspoon of the streusel topping, making sure that the butterscotch is completely covered. Bake for 20 minutes until well risen, and when a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool on a wire rack.

COOK’S TIP
The butterscotch can be made up to 3 days ahead and stored in the fridge until needed. Any leftover streusel topping can be stored in an airtight container in the freezer and used straight from the freezer for other recipes.

chocolate custardfilled doughnuts

How to make chocolate custardfilled doughnuts recipe - Doughnuts are surprisingly easy to make. These are light, airy, and taste far nicer than any store-bought varieties.

MAKES 12

PREP TIME 35 mins, plus, rising and proving, COOK TIME 15–20 mins

Ingredients:
2⁄3 cup milk
5 tbsp unsalted butter
1⁄2 tsp vanilla extract
2 tsp dried yeast
1⁄3 cup sugar
2 eggs, beaten
2 1⁄4 cups all-purpose flour, preferably “00” grade, plus extra for dusting
1⁄2 tsp salt
1 quart (1 liter) peanut or sunflower oil, for deep-frying, plus extra for greasing
sugar, for coating

For the chocolate custard filling:
3⁄4 cup whole milk
2 egg yolks
1⁄4 cup sugar
1 tsp cornstarch
1⁄2 tsp vanilla extract
2⁄3 cup dark chocolate, finely chopped

Method:
1 Heat the milk, butter, and vanilla extract in a saucepan until the butter melts. Let it cool until tepid. Whisk in the yeast and a tablespoon of the sugar. Cover and leave for 10 minutes. Mix in the eggs.

2 Sift the flour and salt into a large bowl. Stir in the remaining sugar. Make a well in the flour and add the milk mixture. Bring together to form a rough dough. Turn the dough out onto a floured surface and knead for 10 minutes until soft and pliable. Put in an oiled bowl and cover with plastic wrap. Keep it warm for 2 hours until doubled in size.

3 On a floured surface, knock back the dough and divide it into 12 equal pieces. Roll them between your palms to form balls. Place on baking sheets, spaced well apart. Cover with plastic wrap and a dish towel. Leave in a warm place for 1–2 hours until doubled in size.

4 In a large, heavy-based saucepan or deep-fat fryer, heat a 4in (10cm) depth of oil to 375ºF (190ºC). Slide the doughnuts off the sheets. Do not worry if they are flatter on one side. Carefully lower 3 at a time into the hot oil, roundedside down. Turn after 1 minute. Remove with a slotted spoon when golden brown all over. Drain on paper towels, then, while still hot, toss them in sugar. Cool before filling.

5 For the filling, pour the milk into a saucepan over medium heat, and heat until small bubbles form on the edge and steam rises. Do not allow the milk to boil. Using an electric mixer, whisk the egg yolks, sugar, and cornstarch together until pale yellow and thick. Slowly whisk in the warm milk. Return the mixture to the saucepan and simmer, stirring continuously, over very low heat until the sauce thickens and coats the back of a spoon. Stir in the vanilla extract, then add the chocolate and stir until it has completely melted. Remove from the heat and pour into a pitcher or bowl. Let the filling cool completely, then pour into a piping bag with a thin nozzle.

6 Pierce each doughnut on the side and insert the nozzle. Gently squirt in about a tablespoon of the filling, until it almost starts to spill out again. Dust the hole with a little more sugar, and serve.

cinnamon churros with chocolate chili sauce

How to make cinnamon churros with chocolate chili sauce recipe - These cinnamon- and sugar-sprinkled Spanish snacks take minutes to make and will be devoured just as quickly.

MAKES 20

PREP TIME 10 mins, plus cooling, COOK TIME 15 mins

Ingredients:
2 tbsp unsalted butter
1 1⁄2 cup all-purpose flour
1⁄4 cup sugar
1 tsp baking powder
4 cups peanut or sunflower oil
1 tsp ground cinnamon

For the chocolate chili sauce:
1⁄2 cup good-quality dark chocolate, broken into pieces
3⁄4 cup heavy cream
1 tbsp sugar
1 tbsp unsalted butter
pinch of salt
1⁄4 tsp chili powder or cayenne pepper, to taste

Method:
1 Measure 1 cup of boiling water into a bowl. Add the butter and stir until it melts. Sift together the flour, half the sugar, and the baking powder into a bowl. Make a well in the center and slowly pour in the hot butter liquid, beating continuously, until you have a thick paste; you may not need all the liquid. Leave the mixture to cool and rest for 5 minutes.

2 Pour the oil into a large, heavy-based saucepan or deep-fat fryer to a depth of at least 4in (10cm) and heat it to 375ºF (190ºC). Test the oil as shown in the technique on p144. Keep the correct-sized saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

3 Place the cooled mixture into a piping bag fitted with a 3⁄4in (2cm) star-shaped nozzle. Pipe 23⁄4in (7cm) lengths of the dough directly into the hot oil using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down. Cook the churros for 1–2 minutes on each side, turning them when they are golden brown. When done, remove the churros from the oil with a slotted spoon and drain on paper towels. Turn off the heat.

4 Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot. Leave to cool for 5–10 minutes before serving while still warm.

5 For the chocolate chili sauce, put the chocolate, cream, sugar, and butter in a medium, heatproof bowl over a saucepan of barely simmering water (see technique for melting chocolate on p238). Heat the mixture, stirring constantly, for 3–4 minutes until the chocolate melts and the sauce amalgamates and thickens.

6 Take the sauce off the heat and add a pinch of salt. Add the chili powder or cayenne pepper to taste, a pinch at a time, and taste as you add it. The sauce will not immediately appear hot or spicy; the right amount of spice will be reached when it leaves a slow heat in your mouth, but does not overwhelm you. Transfer to a bowl and serve immediately with freshly made churros.

cinnamon churros with chocolate chili sauce

apple and cinnamon snickerdoodles

How to make apple and cinnamon snickerdoodles recipe - Processing dried apple into a fine powder adds a sweet yet sharp flavor to the coating on these soft cake-like cookies.

MAKES 20

PREP TIME 10 mins, plus chilling, COOK TIME 10–12 mins

Ingredients:
7 tbsp unsalted butter, softened
3⁄4 cup sugar
1 egg
1⁄2 tsp vanilla extract
1 apple, peeled and coarsely grated
1 1⁄2 cups all-purpose flour
1⁄2 tsp baking powder
pinch of salt

For the topping:
2 tbsp sugar
2 tbsp apple crisps or dried apples
1 1⁄2 tsp cinnamon

Method:
1 In a large bowl, cream together the butter and sugar with an electric hand whisk until light and fluffy. Whisk in the egg and vanilla extract, then stir in the grated apple. Sift in the flour, baking powder, and salt, then fold in to combine. Cover and chill the mixture for 30 minutes. Meanwhile, make the topping. In a food processor, process the sugar, apple crisps, and cinnamon to a fine powder.

2 Preheat the oven to 400ºF (200ºC). Remove the batter from the fridge. Use a small ice-cream scoop or a tablespoon measurer to form small balls, and set them aside on a plate. Roll them briefly between your palms to even out the shape. If the batter is too soft to do this, return the plate to the fridge for a further 15 minutes to chill.

3 Now roll the snickerdoodles in the cinnamon-sugar topping, making sure that they are well covered. Flatten them slightly between your palms and place them on 2 lined baking sheets, spaced well apart. Bake in the center of the oven for 10–12 minutes, until risen and golden brown. Remove from the oven and allow them to rest on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

apple and cinnamon snickerdoodles

cranberry oatmeal cookies

How to make cranberry oatmeal cookies recipe - These chewy cookies are packed with fiber-filled oats and dried fruit for a healthy treat.

MAKES 16

PREP TIME 15 mins, COOK TIME 15 mins

Ingredients:
7 tbsp unsalted butter, softened
1⁄4 cup dark brown sugar
3⁄4 cup sugar
1 egg
1⁄2 cup all-purpose flour
1⁄4 tsp baking powder
1⁄4 tsp ground cinnamon
pinch of salt
1⁄2 cup oatmeal
1⁄4 cup dried cranberries

Method:
1 Preheat the oven to 350ºF (180ºC). In a large bowl, cream together the butter and sugars with an electric hand whisk, until light and fluffy, then whisk in the egg.

2 Sift in the flour, baking powder, cinnamon, and salt, and fold to combine. Next, fold in the oatmeal and cranberries.

3 Place heaped tablespoons of the mixture, spaced well apart, on2 nonstick baking sheets and bake in the center of the oven for 15 minutes, until they begin to brown at the edges. The centers should remain a little chewy.

4 Remove the cookies from the oven. Allow them to rest on their sheets for 5 minutes before transferring them to a wire rack to cool completely.

COOK'S TIP
These are delicious to eat, while still warm, with a glass of cold milk.

american chocolate chip cookies

How to make american chocolate chip cookies recipe - These easy to make cookies are soft and chewy, and incredibly delicious.

MAKES 15

PREP TIME 10 mins, COOK TIME 15 mins, plus cooling

Ingredients:
7 tbsp unsalted butter, softened
1⁄2 cup sugar
1⁄2 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 1⁄2 cups all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp salt
3⁄4 cup milk chocolate chips

Method:
1 Preheat the oven to 350ºF (180ºC). In a large bowl, cream together the butter and sugars with an electric hand whisk until light and fluffy. Beat in the egg and vanilla extract.

2 Sift together the flour, baking powder, and salt and mix into the wet mixture, until well combined.

3 Finally fold through the chocolate chips. Place tablespoons of the cookie mixture onto several baking sheets, making sure that they are spaced well apart as they will spread while cooking.

4 Bake the cookies in the middle of the oven for 13–15 mins, until they are lightly colored and just cooked. Leave the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve with a glass of milk.

WHAT’S THE STORY?
The creator of the chocolate chip cookie is said to be a Mrs. Ruth Wakefield, owner of the Toll House restaurant in Massachusetts. She devised them by accident in 1930, while trying to make regular chocolate cookies. By 1936, she had published her recipe for “chocolate crunch cookies.” Soon after, manufacturers were making chocolate chips specifically for baking.

american chocolate chip cookies

lemon sour cream pound cake

How to make lemon sour cream pound cake recipe - Replacing some of the butter with sour cream keeps the pound cake moist, and the lemons add a nice, tart flavor.

SERVES 8–10

PREP TIME 20 mins, COOK TIME 45 mins, plus cooling

Ingredients
1 cup butter, softened, plus extra for greasing
2 cups sugar
6 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1⁄4 tsp baking soda
1 cup sour cream

For the glaze:
1 tbsp whole milk
juice of 1 lemon
1 cup confectioners sugar

Method:
1 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, beat the butter in a large bowl and gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, whisking well between each addition. Beat in the vanilla extract.

2 Sift together the flour and baking soda into a bowl. Add to the egg mixture, one-third at a time, alternating with the sour cream.

3 Spoon the batter into a greased fluted 10in (25cm) round cake pan or bundt pan (or see Cook’s Tip, opposite). Bake for 40–45 minutes, or until golden brown and firm. Allow the cake to cool for 10 minutes before turning it out onto a serving plate.

4 For the glaze, whisk together the milk, lemon juice, and sugar. Slowly pour the glaze evenly over the cake. Serve warm.

lemon sour cream pound cake

chocolate zucchini bundt cake

How to make chocolate zucchini bundt cake recipe - Zucchini can be used in the same way as carrots in carrot cake. The grated vegetables keep the cake moist for days.

SERVES 6–8

PREP TIME 20 mins, COOK TIME 55 mins

Ingredients:
8 tbsps (1 stick) butter, softened, plus extra for greasing
1⁄4 cup coconut oil
1 cup sugar
1 cup light brown sugar
1⁄2 tsp vanilla extract
2 eggs, at room temperature
2 cups all-purpose flour
2 tsp baking powder
1⁄2 cup cocoa powder
pinch of salt
14oz (400g) zucchini, grated
confectioners’ sugar, for dusting

Method:
1 Preheat the oven to 325ºF (160ºC). Using an electric hand whisk, beat together the butter, oil, sugars, and vanilla extract in a large bowl. Add the eggs, one at a time, whisking well between each addition.

2 Sift together the flour, baking powder, cocoa, and salt into a bowl. Add to the butter mixture, a little at a time, beating in until well combined.

3 Using a rubber spatula, fold the grated zucchini into the batter, stirring well so that it is fully incorporated and well coated.

4 Scoop the batter into a greased 9in (23cm) bundt pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Using a sieve or fine mesh strainer, lightly dust the cake with confectioners’ sugar. Serve warm.

COOK’S TIP
If you don’t have a bundt pan, you can easily make your own with a 10in (25cm) round cake pan and a small dariole mold or ramekin. Grease as usual and fill the mold with baking beans to hold it in place in the middle of the pan. Then pour the batter around it.

blueberry coffee cake

How to make blueberry coffee cake recipe - Here, the sweet, crumbly streusel topping is enhanced with little nuggets of pecans for extra crunch.

SERVES 16

PREP TIME 20 mins, COOK TIME 50 mins

Ingredients:
8 tbsps (1 stick) butter, plus extra for greasing
3⁄4 cup light brown sugar
1 tsp vanilla extract
2 eggs
1 1⁄2 cups all-purpose flour, plus 2 tbsp for tossing
pinch of salt
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 cup milk
9oz (250g) blueberries

For the topping:
4 tbsps butter, melted
1⁄2 cup all-purpose flour
1⁄2 cup light brown sugar
1 cup chopped pecans
1 tsp ground ginger
1 tsp ground cinnamon

Method:
1 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, cream together the butter and sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, whisking well between each addition.

2 Sift the flour, salt, baking powder, and baking soda into a bowl. Fold into the butter mixture, a little at a time, alternating with the milk. Stir to combine.

3 In a separate bowl, toss the blueberries with 2 tbsp of flour, then fold them into the mixture. Scoop the batter into a greased 9 x 14in (23 x 35cm) baking pan and spread evenly.

4 For the topping, mix together the butter, flour, sugar, pecans, and spices. Sprinkle over the batter. Bake for 45–50 minutes, or until the cake has risen, and a skewer inserted into the center comes out clean. Serve hot with a cup of coffee.

blueberry coffee cake

chocolate fudge cupcakes

How to make chocolate fudge cupcakes recipe - These decidedly grown up cupcakes are truly decadent topped with a rich, dark chocolate ganache and fresh raspberries.

MAKES 12

PREP TIME 30 mins, COOK TIME 20 mins, plus cooling

Ingredients:
1⁄2 cup cocoa powder
2⁄3 cup semisweet or dark chocolate
8 tbsps (1 stick) butter, softened
1 cup sugar
3 eggs, at room temperature
1 cup all-purpose flour
1 tsp baking soda
2 tsp baking powder
pinch of salt
1⁄2 cup whole milk
raspberries, to garnish

For the ganache:
2 1⁄2 cups semisweet or dark chocolate
1 1⁄2 cups heavy cream

Method:
1 Preheat the oven to 350ºF (180ºC). In a small saucepan, heat the cocoa, chocolate, and 3⁄4 cup of water over low heat. Whisk together until fully incorporated.

2 Using an electric hand whisk, cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition. Whisk this into
the chocolate mixture. In another bowl, sift the flour, baking soda, baking powder, and salt.

3 Add the dry ingredients to the chocolate mixture in thirds, alternating with the milk. Beat until the mixture is light and well blended. Place 12 cupcake cases into a 12-hole muffin pan. Spoon the batter into the cases, filling each two-thirds full.

4 Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack to cool.

5 To make the ganache, melt the chocolate and cream in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. When the chocolate has melted, take it off the heat and whisk until smooth and completely combined. Set aside.

6 When the ganache returns to room temperature, whip until fluffy. Let it chill, then spoon onto the cupcakes. Garnish with raspberries and serve.

triple layered coconut cake

How to make triple layered coconut cake recipe - There is something very indulgent about a triple-layered cake, and this one, stuffed with whipped cream, is no exception!

SERVES 8–10

PREP TIME 30 mins, COOK TIME 35 mins, plus cooling

Ingredients:
1 cup (2 sticks) butter, softened, plus extra for greasing
2 cups sugar
1⁄2 cup coconut oil
2 tsp vanilla extract
4 eggs, at room temperature
4 egg whites, at room temperature
3 1⁄2 cups all-purpose flour, plus extra for dusting
1⁄2 tsp salt
1 tbsp baking powder
1 1⁄2 cups coconut milk
1⁄2 cup shredded coconut, to decorate

For the whipped cream:
2 cups heavy cream
1⁄4 cup sugar
1 tsp vanilla extract

Method:
1 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk or a mixer, cream together the butter, sugar, and oil. Beat in the vanilla extract, and then the eggs, one at a time. Once the eggs are fully incorporated, beat in the egg whites until light and fluffy.

2 Sift together the flour, salt, and baking powder into a bowl. Add to the egg mixture, one-third at a time, alternating with the coconut milk. Beat together until fully incorporated and the mixture is light and fluffy.

3 Grease three 9in (23cm) round cake pans and lightly dust them with flour. Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

4 Toss the shredded coconut in a frying pan over medium heat until toasted. For the whipped cream, whip the cream, sugar, and vanilla extract until stiff.

5 Place one cake on a plate and spread one-third of the whipped cream over it. Place the second cake over the cream and spread another one-third of the cream. Then top with the third cake and spread over the remaining cream. Sprinkle with the toasted coconut and serve.

triple layered coconut cake

strawberries and cream whoopie pies

How to make strawberries and cream whoopie pies recipe - Best served immediately, these strawberry-layered whoopie pies make a lovely addition to a summer party.

MAKES 10

PREP TIME 40 mins, COOK TIME 12 mins

Ingredients:
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
3⁄4 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 3⁄4 cups self-rising flour
1 cup cocoa powder
1 tsp baking powder
3⁄4 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
3⁄4 cup heavy cream, whipped
9oz (250g) strawberries, hulled and thinly sliced
confectioners’ sugar, for dusting

Method:
1 Preheat the oven to 350ºF (180ºC). Line several baking sheets with parchment paper. Using an electric hand whisk, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. In
a bowl, sift together the flour, cocoa, and baking powder. Mix the dry ingredients and the milk into the batter alternately, a spoonful at a time. Fold in the yogurt.

2 Put heaped tablespoons of the batter onto the baking sheets, leaving space for the mixture to spread. Dip a tablespoon in warm water and use the back to smooth over the surface of the cakes.

3 Bake for 12 minutes, until well risen. Leave the cakes for a few minutes, then turn out onto a wire rack to cool.

4 Spread the cream onto the flat side of half of the cakes. Top with a layer of strawberries and a second cake. Dust with confectioners’ sugar and serve. These pies do not store and should be eaten on the day.

strawberries and cream whoopie pies

american red velvet cupcakes

How to make american red velvet cupcakes recipe - These fashionable cupcakes taste great and, with red-toned cake against a pale, buttery cream cheese frosting, look beautiful, too.

MAKES 18–20

PREP TIME 25 mins, COOK TIME 22–25 mins, plus cooling

Ingredients:
9 tbsp unsalted butter, softened
1 1⁄4 cup sugar
2 eggs, lightly beaten
2 tsp red food coloring
1 tsp vanilla extract
2 cups self-rising flour
4 tbsp cocoa powder
1 cup buttermilk
1 tsp apple cider vinegar
1 tsp baking soda

For the frosting:
1⁄4 cup cream cheese
3 1⁄2 tbsp unsalted butter, softened
1 3⁄4 cups confectioners’ sugar
1 tsp vanilla extract

Method:
1 Preheat the oven to 350ºF (180ºC). Place the butter and sugar in a large bowl. Using an electric hand whisk, cream them together until the mixture is very light and fluffy. Whisk in the eggs, food coloring, and vanilla extract until they are well combined.

2 Sift together the flour and cocoa powder. Add one-third of the flour to the cake batter and whisk it in well. Add half of the buttermilk and whisk it again, then another one-third of the flour, the rest of the buttermilk, and the final one-third of the flour, making sure to whisk well between additions. Mix together the apple cider vinegar and baking soda in a separate bowl and quickly fold into the batter.

3 Place 18–20 cupcake liners in two deep, 12-hole muffin pans (they will help the cupcakes keep their shape). Spoon the batter into the liners, filling each two-thirds full. Bake for 22–25 minutes, until springy to the touch. Do not open the oven until at least 20 minutes of baking time has passed. Transfer to a wire rack to cool completely.

4 To make the frosting, beat the cream cheese, butter, confectioners’ sugar, and vanilla extract until light and creamy, and transfer to a piping bag fitted with a star-shaped nozzle (if using).

5 Pipe the frosting onto the cupcakes, or if frosting by hand, use the back of a spoon dipped in warm water to smooth the surface of each cake.

COOK’S TIP
The cupcakes can be made up to 1 day ahead and stored, unfrosted, in an airtight container. They are best frosted on the day they are to be eaten.

pumpkin pie spice beignets

How to make pumpkin pie spice beignets recipe - Popular in New Orleans, these fritters are believed to have been brought to Louisiana by French settlers in the 18th century.

MAKES 40

PREP TIME 20 mins, plus, rising and chilling, COOK TIME 20 mins

Ingredients:
2 1⁄4 tsp (7g) sachet active dried yeast
1 cup heavy cream
1⁄2 stick (4 tbsps) butter
1⁄2 cup sugar
2 eggs
5 cups all-purpose flour, plus extra for dusting
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying

For the pumpkin pie spice:
1 tbsp ground cinnamon
1⁄2 tbsp ground ginger
1⁄2 tbsp ground nutmeg
1⁄2 tbsp ground cloves
1⁄2 cup confectioners’ sugar

Method:
1 Dissolve the yeast in 1⁄2 cup warm water with a pinch of sugar. Leave to stand for 5–7 minutes, or until it begins to bubble.

2 In a saucepan, heat the cream and butter over low heat until the butter has melted. Remove immediately from the heat. In a large bowl, mix the sugar, eggs, yeast mixture, and the melted butter and cream. Add half the flour and stir to incorporate. Gradually add the remaining flour, one-third at a time, until the mixture comes together to form a large ball of dough.

3 Knead the dough for 5–7 minutes, adding flour as needed so that the dough is not sticky. Form the dough into a ball and place in a covered bowl or freezer bag. Chill for 4–6 hours until doubled in size. Put the dough onto a floured surface and roll it out to a thickness of 1⁄2in (1cm). Cut into 11⁄2in (4cm) squares.

4 To make the pumpkin pie spice, mix together the cinnamon, ginger, nutmeg, cloves, and confectioners’ sugar in a small bowl.

5 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC). Fry the squares, 5 or 6 at a time, for 1–2 minutes on each side, or until golden brown and puffed. Remove with a slotted spoon and transfer to a wire rack to cool.

6 Using a sieve or fine mesh strainer, sprinkle over the spice mixture and serve hot. For a true New Orleans experience, try these delicious desserts with a cup of coffee blended with chicory.

pumpkin pie spice beignets

double chocolate brownies

How to make double chocolate brownies recipe - Brownies are better when slightly undercooked, as they retain their moist interior and store better, too.

MAKES 16–20

PREP TIME 15 mins, COOK TIME 40 mins, plus cooling

Ingredients:
8 tbsp butter, melted, plus extra for greasing
1⁄2 cup sugar
1⁄2 cup light brown sugar
4 eggs
1 tsp vanilla extract
3⁄4 cup all-purpose flour
1 1⁄2 cups cocoa powder
1⁄4 tsp baking soda
8oz (225g) dark chocolate chips

Method:
1 Preheat the oven to 300ºF (150ºC). Using an electric hand whisk or mixer, combine the butter, sugars, eggs, and vanilla extract in a large bowl until well mixed.

2 In a separate bowl, combine the flour, cocoa powder, and baking soda. Stir the flour mixture into the butter mixture, one-third at a time, making sure that it is well incorporated before each addition. Mix in the chocolate chips.

3 Grease and line a 9 x 9in (23 x 23cm) baking tray or brownie pan and spoon the batter into it. Use a spatula to spread the batter evenly, ensuring the corners are filled.

4 Bake for 35–40 minutes, or until cooked through and firm. Remove from the oven and leave the brownie to cool in the pan, then turn out of the pan and cut into 16–20 squares.

double chocolate brownies

angel food cake with blackberry sauce

How to make angel food cake with blackberry sauce recipe - This show-stopping sponge cake, made without the addition of butter or oil, is as light as air.

SERVES 8

PREP TIME 20 mins, COOK TIME 35 mins, plus cooling

Ingredients:
1 1⁄4 cups sugar
1 tsp salt
3⁄4 cup super-fine flour or twice-sifted all-purpose flour (see Cook’s tip, right)
12 large eggs, at room temperature, separated
2 tsp vanilla extract
whipped cream, to serve

For the blackberry sauce:
12oz (350g) blackberries
1 cup honey
juice of 1 lemon

Method:
1 Heat the oven to 350ºF (180ºC). In a food processor, process the sugar and salt until very fine. Sift the flour and half the sugar mixture into a bowl and set aside.

2 Put the egg whites in another bowl and add the vanilla extract. Using an electric hand whisk or mixer, whisk for 5 minutes, or until the egg whites are stiff. Add the remaining sugar mixture, a little at a time, and keep beating so that the mixture remains stiff.

3 Add the flour and sugar mix into the egg mixture and fold it in with a rubber spatula. When well incorporated, spoon the batter into a non-greased 10in (25cm) bundt pan, and bake for 35 minutes. Allow the cake to cool for 1 hour in the pan.

4 Meanwhile, put the blackberries, honey, and lemon juice in a nonreactive saucepan (not aluminum or cast-iron) and cook over low heat. Simmer, stirring continuously, until the blackberries break down. Set aside to cool.

5 To serve, turn the cake out onto a plate. Slice, spoon over the blackberry sauce, and serve with freshly whipped cream.

COOK’S TIP
If using all-purpose flour, sift it twice to produce a very light cake. For the best result, lift the sieve high above the bowl, allowing the flour to come into contact with as much air as possible, as it floats down.

chocolate and cherry devils food cake

How to make chocolate and cherry devils food cake recipe - This classic uses kirsch to enhance the richness of the chocolate, adding a wonderful depth of flavor to the cake.

SERVES 8–10

PREP TIME 30 mins, COOK TIME 30–35 mins, plus cooling

Ingredients:
7 tbsp unsalted butter, softened, plus extra for greasing
1 1⁄3 cups sugar
2 large eggs
12⁄3 cups self-rising flour
1 cup cocoa powder
1 tsp baking powder
1⁄4 cup kirsch
3⁄4 cup whole milk
1 tsp vanilla extract

For the icing:
11 tbsps unsalted butter, cut into cubes
1⁄3 cup cocoa powder
1 1⁄3 cups confectioners’ sugar
1⁄4 cup whole milk
1 small can cherries, drained
and roughly chopped
scant 1oz (25g) dark chocolate, to garnish

Method:
1 Preheat the oven to 350ºF (180ºC). Grease two 8in (20cm) round cake pans and line the bases with parchment paper. In a medium bowl, use an electric whisk to cream together the butter and sugar until light and fluffy.

2 Beat in the eggs one at a time, whisking well after each addition. In a separate bowl, sift together the flour, cocoa powder, and baking powder. In another bowl, mix together the kirsch, milk, and vanilla extract.

3 Beat alternate spoonfuls of the dry and liquid ingredients into the cake batter. Once the mixture is well blended, divide it evenly between the two pans.

4 Bake for 30–35 minutes until the cakes are springy to the touch and a skewer inserted into the center comes out clean. Leave to cool in the pans for a few minutes, then turn out onto a wire rack to cool completely. Remove the parchment paper.

5 For the icing, melt the butter in a frying pan over low heat. Add the cocoa powder and continue to cook for a minute or two, stirring frequently. Allow to cool completely.

6 Sift in the confectioners’ sugar, beating thoroughly to combine. Blend in the milk, 1 tbsp at a time, until smooth and glossy. Allow to cool (it will thicken) and then mix half the icing with the cherries and use to sandwich the cakes together. Decorate the top and sides of the cake with the remaining half of the icing. Finally, use a vegetable peeler to create chocolate shavings and scatter them evenly over the top of the cake.

COOK’S TIP
This cake will keep in an airtight container in a cool place for up to 5 days.

pecan caramel cinnamon buns

How to make pecan caramel cinnamon buns recipe - Sweet, sticky, and oozing with homemade caramel, these cinnamon buns are perfect for a sumptuous weekend brunch.

MAKES 9

PREP TIME 40 mins, plus rising, COOK TIME 30 mins

Ingredients:
2 1⁄4 tsp (7g) sachet active dried yeast
1⁄2 cup sugar
1⁄2 cup whole milk
1 stick (8 tbsps) butter
pinch of salt
1 egg
3 1⁄2 cups all-purpose flour, plus extra for dusting
vegetable oil, for greasing

For the caramel sauce:
1 cup light brown sugar
1 stick (8 tbsps) butter, cut into cubes
1 tsp vanilla extract
1⁄2 cup heavy cream

For the filling:
1 stick (8 tbsps) butter
1⁄4 cup light brown sugar
1 tbsp ground cinnamon
1 cup chopped pecans

For the icing:
1 cup confectioners’ sugar
1 tbsp whole milk

Method:
1 Dissolve the yeast in 1⁄4 cup warm water with a pinch of sugar. Set aside for 5–7 minutes, or until it begins to bubble. In a saucepan, heat the milk and butter over low heat until the butter has melted. Remove immediately from the heat. In a medium bowl, mix the yeast mixture, the remaining sugar, salt, egg, the melted butter mixture, and half the flour. Stir to incorporate, then add the remaining flour, until the mixture comes together to form a dough.

2 Knead the dough for 5 minutes, adding flour as necessary so that the dough is not sticky. Put it in an oiled bowl, cover with plastic wrap, and keep in a warm place for 1 hour until well risen.

3 Meanwhile, make the caramel sauce. In a heavy-based frying pan, melt the sugar, stirring constantly with a whisk. The sugar will clump, but continue to stir. Once the sugar has melted and reached a dark brown color, add the butter. Continue to stir as the butter melts and incorporates. Add the vanilla extract and cream, and continue stirring until the boiling has stopped. Remove from the heat and let it cool.

4 Preheat the oven to 350ºF (180ºC). Place the dough onto a floured surface and roll it out to a thickness of 1⁄2in (1cm). To make the filling, melt the butter and mix with the sugar, cinnamon, and pecans. Spread the filling evenly over the dough. Roll the dough up to form a tight spiral.

5 Pour the caramel sauce into a 9 x 9in (23 x 23cm) baking pan. Cut the dough roll into 9 equal slices and press into the caramel sauce. Bake for 25–30 minutes, or until the buns are golden brown and the caramel is bubbling. The center of the buns should remain slightly gooey and undercooked. Whisk together the confectioners’ sugar and milk and pour the icing over the hot buns. Serve hot.

pecan caramel cinnamon buns

coconut funnel cakes

How to make coconut funnel cakes recipe - Often served at fairs and amusement parks, these coconutinfused funnel cakes make a delicious homemade treat.

MAKES 4–6

PREP TIME 10 mins, COOK TIME 25 mins

Ingredients:
2 eggs
1 cup whole milk
1 cup coconut milk
2 cups all-purpose flour
1 tsp vanilla extract
4 tbsp sugar
2 tbsp baking powder
pinch of salt
2 cups coconut or vegetable oil
confectioners’ sugar, to decorate
shaved coconut, to decorate

Method:
1 Whisk together the eggs, milk, and coconut milk. Add the flour, vanilla extract, sugar, baking powder, and salt. Stir well to combine and transfer to a plastic food bag.

2 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC) as shown in the technique. When the oil is hot enough, snip a hole in one corner of the bag and squeeze a portion of the batter into the pan, making a swirling shape in a circular motion. Fry for 2–3 minutes on each side, or until both sides are golden brown.

3 Remove from the oil with tongs and drain on a wire rack. Repeat with the remaining batter to make the rest of the cakes. Decorate with sifted confectioners’ sugar and shaved coconut. Serve hot.

coconut funnel cakes