Category: Baking

Get the kids involved in cooking with our delicious Pizza Pastry Swirl Recipe. They’re quick to make and taste delicious! All you need is:

• 1 roll of puff pastry
• Passata
• Cheese of your choice – we used mozzarella!
• Your favourite pizza toppings
• 1 egg for egg-washing your pastry

Cook for 15 minutes at 170 degrees, ensuring that the pastry is cooked and the cheese is melted! Enjoy.

Air Fryer Scotch Eggs? Yes Please! Here’s how it’s done.

You will need (makes 4):

• 5 eggs (4 for cooking, 1 for egg wash)
• Flour
• Breadcrumbs
• 6 Sausages

1. Cook 4 of your eggs for 7 minutes at 180 degrees in the air fryer. Once cooked, place your eggs in ice water to cool them down
2. Remove the skin from your sausages and mix the sausage meat in a bowl. Make 4 burger-size patties out of the sausage meat
3. Remove the egg shell carefully from your egg before using your sausage meat to wrap each egg
4. Crack and beat 1 egg to create an egg wash
5. Lightly coat each ball in flour, then egg wash before rolling in breadcrumbs.
6. Once coated, place in your air fryer and cook for 12 minutes at 200 degrees – delicious!

What’s an Easter celebration without bunnies and chocolate? We used our Air Fryer to make the most delicious gluten-free mini egg brownies which are rich in flavour.

You will need:

100g dark chocolate
40g butter
175g brown caster sugar
2 eggs
30g cocoa powder
60g gluten-free self-raising flour
Kit Kat Bunnies

1. Melt your dark chocolate before mixing with the butter. Set aside to cool.
2. In a mixing bowl, mix your sugar and eggs before adding your cooled chocolate and butter mix.
3. Fold in the flour and cocoa powder before adding crushed mini eggs
4. Separate your mixture evenly into silicone cupcake cases – this recipe should make approximately 8-10 brownies
5. Cook for 20 minutes at 160 degrees. Once cooked, place a chocolate bunny in each brownie for an extra chocolate delight!

Easter chocolate leftover? Try our Mini Egg & Creme Egg Cookies, cooked in our Dual Glass Drawer Air Fryer! These cookies take a few minutes to prepare, and only 12 minutes to cook, making them a quick and easy recipe for all to enjoy.

All you’ll need:

• 115g butter
• 160g brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 315g plain flour
• 1 tsp bicarbonate soda
• 75g mini eggs, crushed
• 75g creme eggs, chopped
• 100g white chocolate chips

A truly decadent dessert, this fruity mango and passionfruit meringue roulade will wow your family and friends.

Ingredients

• 175g caster sugar
• 600ml double cream
• 400g passionfruit curd
• 3 large egg whites
• 1 level tsp cornflour
• 1 tsp malt vinegar
• 1 tsp vanilla extract
• 1 large mango, peeled, stoned, and diced, or 425g tinned mango, diced
• 2 passion fruits
• Icing sugar, to dust

Method

1. Preheat your oven to 150℃/130℃ fan/gas mark 2. Line a 33 x 23cm swiss roll tin with greaseproof paper. In your Cooks Professional stand mixer, whisk the egg whites until frothy and they’ve doubled in bulk. Gradually whisk in the caster sugar, a spoonful at a time, until the mixture is thick and shiny. In a bowl, combine the cornflour, vanilla extract, and vinegar, then whisk into the egg whites.
2. Once the meringue mixture is ready, carefully spoon it into the prepared tin. Take care when levelling the surface, and try to keep as much of the air whisked into the eggs as possible. Bake meringue in the oven for 30 minutes until the surface is just about firm to the touch.
3. While the meringue is cooking, prepare the whipped cream. Use your Cooks Professional stand mixer to whip the cream until stiff peaks form. Set to one side.
4. Remove the meringue from the oven and cover with more greaseproof paper for about 10 minutes. Dust a third sheet of greaseproof paper with icing sugar. Discard the one used to cover the warm meringue, and turn the meringue out onto the sugarcoated paper. Remove the paper lining the bottom – now top – of the meringue, and discard the now used paper.
5. Spread the whipped cream over the meringue, and then the passionfruit curd. Scatter the diced mango and passionfruit over the top. Use the greaseproof paper to roll up the roulade from one short end, keeping the join underneath. Sift some icing sugar over the top for decoration, and serve with more double cream if desired.

Lead image: Lesyy via Getty Images.

This classic dessert is the perfect combination of tart lemon and sweet meringue, culminating in a sweet treat that will have you reaching for seconds.

Ingredients

For the pastry

• 175g plain flour
• 100g cold butter, cubed
• 1 egg yolk
• 1 tbsp icing sugar

For the filling

• 100g caster sugar
• 125ml lemon juice (2-3 lemons)
• Zest of 2 lemons
• Juice 1 small orange
• 85g butter, cubed
• 3 egg yolks
• 1 whole egg
• 2 level tbsp cornflour

For the meringue

• 200g caster sugar
• 4 egg whites at room temperature
• 2 level tsp cornflour

Method

1. Make the pastry. Mix the plain flour, cold butter, icing sugar, egg yolk and 1 tbsp cold water in your Cooks Professional food processor. Pulse until the mix starts to bind, but be careful not to overwork it. Lightly flour your kitchen surface, then tip the pastry mixture out. Gather it together until smooth, then roll out and line a loose-bottom fluted flan tin. Trim and neaten the edges, pressing the pastry into the flutes. Don’t worry if it cracks; push it back together. Prick the base with a fork, line with foil – the shiny side down – and chill for between half an hour to an hour, or overnight.
2. Heat your oven to 200℃/180℃ fan/gas mark 6. Blind bake your pastry; fill the pastry case with baking beans or rice to weigh it down, then bake for 15 mins. Remove the foil and bake for another 5-8 minutes until the pastry is pale golden and cooked. Remove the pastry from the oven and set to one side. Lower the oven heat to 180℃/160℃ fan/gas mark 4.
3. While the pastry is baking, prepare the filling. In your Cooks Professional saucepan mix the cornflour, caster sugar, and lemon zest. Strain the lemon juice, and add to the saucepan gradually. In a jug, combine the orange juice with up to 200ml and strain into the saucepan. Cook over medium heat until thickened and smooth, making sure to stir constantly.
4. When the mixture starts to bubble, remove from the heat and add in the smaller amount of butter, beating until it has melted. In a bowl, beat the whole egg and 3 egg yolks together – save the whites for the meringue – and stir into the pan, returning it to medium heat. Continue to stir vigorously for several minutes until the mixture thickens, and plops from the spoon. It will bubble, but won’t curdle. Remove from the heat and set to one side.
5. Make the meringue. Use your Cooks Professional stand mixer to whisk the egg whites until soft peaks form, then add half of the sugar a spoonful at a time. Make sure to whisk between each addition, being careful not to overbeat the mixture. Whisk in the cornflour, and then add the remaining sugar a spoonful at a time until smooth and thick.
6. Reheat the lemon filling quickly, then pour it into the prepared pastry case. Spoon the meringue around the edges of the filling, then spread it so that it touches the pastry. This will help to anchor the meringue and prevent it from sliding. Avoid adding the meringue straight to the middle of the mixture, otherwise it may sink. Once you’ve added meringue to the edges, then you can pile the rest of it in the centre – make sure to spread it so that it touches the surface of the hot filling, then give it a swirl.
7. Return the now complete pie to the oven for between 18-20 minutes until the meringue topping is crisp and slightly coloured. Remove from the oven, and allow the pie to sit in the tin for half an hour. Remove it from the tin and leave to rest for at least another half hour to an hour before slicing. 

Lead image: AnaMOMarques via Getty Images.

Our peach cobbler is a tasty, no-fuss dessert that will hit the spot just right. Serve with lashings of vanilla ice cream.

Ingredients

• 2 tins peaches
• 120g caster sugar, plus extra for sprinkling
• 150g plain flour
• 150g butter, cubed, plus extra for greasing
• 1 small egg
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 1 tsp baking powder
• Vanilla ice cream, to serve

Method

1. Preheat the oven to 180℃/160℃ fan/gas mark 4. Grease your Cooks Professional cast iron roasting dish with butter, then lay the drained peaches along the base. Sprinkle roughly 2 tbsp of the caster sugar and ground ginger over the peaches, then set the dish to one side.
2. In your Cooks Professional stand mixer combine the flour, remaining caster sugar, baking powder, ground cinnamon, and a pinch of salt. Mix until combined, then add the cubed butter. Continue mixing until it resembles breadcrumbs, then add the egg. Finish mixing until the ingredients come together to form a thick dough.
3. Spoon the dough mixture in dollops over the prepared peaches. Make sure to create a good covering, but leave some gaps for the dough to spread into. Sprinkle a little bit of caster sugar over the top, then bake in the oven for roughly 40 minutes, or until golden.
4. Remove from the oven and allow to stand for 5 minutes, then serve with lashings of vanilla ice cream.

Lead image: Sarsmis via Getty Images.

A classic in Wales, these Welsh cakes will be the perfect addition to your cuppa. Traditionally cooked on a griddle, you can make these Welsh cakes just as easily using your Cooks Professional cast iron frying pan.

Ingredients

• 225g self-raising flour
• 100g butter
• 50g caster sugar, plus extra for sprinkling
• 50g sultanas or currants
• 1 egg, beaten with 3 tbsp milk
• Pinch salt

Method

1. Use your Cooks Professional stand mixer to combine the flour and salt, then rub in the butter. Add the sugar and currants or sultanas and mix well. Add the egg mixture and continue beating together until you have a stiff dough.
2. Lightly flour a work surface, then roll out the Welsh cake dough until roughly 5mm thick. Use a biscuit cutter to cut out the Welsh cakes ready for cooking. Continue until all the dough is used, and are ready to be cooked.
3. In your Cooks Professional cast iron frying pan, heat a little butter over medium heat. Once the butter has melted and the frying pan is well greased, the Welsh cakes are ready to cook. Cook the cakes for roughly 3-4 minutes each side until golden brown.
4. Sprinkle caster sugar over the cooked Welsh cakes and serve immediately with your favourite beverage.

Lead image: eag1e via Getty Images.

Our courgette and lemon cake is a delicious lighter alternative to heavier chocolate cakes. Packed full of flavour, it will soon become your favourite teatime treat. 

Ingredients

• 300g grated courgette
• 250g soft unsalted butter
• 200g caster sugar
• 200g cream cheese
• 100g plain flour
• 100g self-raising flour
• 85g icing sugar
• 3 lemons
• 3 eggs
• 4 tbsp lemon curd
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch salt

Method

1. Preheat the oven to 180℃/160℃ fan/gas mark 4. Grease and line 2 round sandwich tins with butter and greaseproof paper, then set to one side. Zest two of the lemons to use in the cake, and save the third lemon’s zest for the icing. Juice the lemons, then put the juice in your Cooks Professional bowl before setting to one side.
2. Use your Cooks Professional stand mixer to combine 200g of the soft butter, caster sugar, courgettes, eggs, the zest of two lemons, and vanilla extract. Mix together until a creamy batter forms. Gradually stir in the mixed flours, baking powder, 1 tbsp of the lemon juice, and a generous pinch of salt.
3. Divide the batter between the prepared tins, then bake for roughly 25 minutes, or until golden and springy to the touch. Once cooked, removed from the oven and allow to cool in the tins for roughly 15 minutes, before turning out onto a cooling rack.
4. While the cake is baking, prepare the lemon drizzle. In a bowl, mix 1 tbsp lemon juice with 25g icing sugar, then set to one side.
5. Use a cocktail stick to prick the prepared sponges once they’ve been turned out onto the cooling rack, then spoon over the prepared drizzle and allow the cakes to cool completely.
6. Make the icing. Use your Cooks Professional stand mixer to mix the remaining icing sugar, butter, cream cheese, and the remaining lemon juice, as well as the remaining zest you set to one side earlier. Combine until you’ve got a creamy frosting.
7. Place one cake on a plate, and use half the frosting to cover it. Spread over the lemon curd, and then place the second cake on top. Use the remaining frosting to cover the top of your cake, then serve immediately.

Lead image: Manyakotic via Getty Images.

Tempt your taste buds with this fruity cheesecake, packed full of succulent blueberries to really give you that sweet kick.

Ingredients

• Punnet blueberries
• 300g digestive biscuits
• 275g caster sugar
• 140g butter, melted
• 3 x 300g cream cheese
• 200ml sour cream
• 3 large eggs
• 4 tbsp plain flour
• 2 tsp vanilla extract 
• 1 tsp cornflour

Method

1. Preheat your oven to 200℃/180℃ fan/gas mark 6. Line an oven-prof baking dish with greaseproof paper. In your Cooks Professional food processor, blitz the digestive biscuits until they’re a fine crumb. Add the melted butter and continue to blitz together until fully combined. Pour the biscuit crumb into your prepared tin, and press down firmly with the back of a spoon until the base is covered. Bake for roughly 10 minutes, then set to one side to cool.
2. In your Cooks Professional saucepan, add the blueberries and 25g of the sugar. In a jug, combine the cornflour with roughly 1 tbsp of cold water, then add this to the saucepan. Cook gently over a medium heat until all the sugar has dissolved. Briefly increase the heat for a minute or two, allowing the blueberry mixture to bubble, until it becomes thicker in consistency and looks saucier. Set to one side to cool.
3. Use your Cooks Professional stand mixer to beat the cream cheese until smooth. Add the remainder of the sugar, whisking again before adding the eggs, soured cream, flour, and vanilla extract, mixing together until well combined.
4. Assemble the cheesecake. Pour roughly half the cheesecake mixture over the prepared biscuit base. Next, use a spoon to dot blobs of the blueberry sauce over the top, before covering with the remaining cheesecake mixture. Use a rubber spatula to smooth the the top of the cheesecake before drizzling the remaining blueberry sauce mixture over the top. Use the end of a spoon to ripple the blueberry sauce into the cheesecake.
5. Place your cheesecake in the oven and bake for 10 minutes; lower the heat to 110℃/90℃ fan/gas mark 5 and bake for another 30 minutes. Turn off your oven, and leave the cheesecake in there for roughly a further hour, and another hour on top of that with the oven door slightly ajar. Remove from the oven and set aside to cool at room temperature until completely cool. Chill in the fridge for at least 3 hours, or overnight if possible. 

Lead image: AmalliaEka via Getty Images.

 A twist on a classic. This fruity crumble will soon become the new family favourite!

Ingredients

• 3 x 410g tinned peaches in juice
• 140g plain flour
• 25g cold butter, grated
• 50g porridge oats
• 2 tbsp honey
• Zest & juice 1 lemon

Method

1. Preheat your oven to 200℃/180℃ fan /gas mark 6. Drain the peaches, but reserve 4 tbsp of the juice from the tin. Place the peaches in your Cooks Professional roasting dish, scattering over the lemon zest, juice, and 1 tbsp honey, then use a wooden spoon or rubber spatula to mix it all together.
2. In a clean bowl, combine the grated butter, oats, flour, 1 tbsp honey, and the 4 tbsp of reserved peach juice. Use a wooden spoon to mix the ingredients together, then use your hands to rub it together until you have a rough crumbly mixture. Scatter the crumbly mixture over the peaches in your roasting dish.
3. Cook for around 35 minutes or until the crumble is lovely and golden on top. Remove from the oven and set aside for a few minutes to cool, then serve with a generous dash of double cream.

Lead image: bhofack2 via Getty Images.

This traditional Turkish dish is the perfect sweet treat for those of you who just can’t get enough of nuts. Packed with pistachios, walnuts, and pecans, layered between filo pastry and sweetened with honey syrup, this will fast become your favourite dessert.

Ingredients

• 500g of filo pastry, or roughly two packs of ready-made filo pastry
• 200g pistachios, plus extra finely ground pistachios for garnishing
• 50g walnuts
• 50g pecans
• 3 tbsp honey
• 200g butter, with extra for greasing

For the syrup

• 50g honey
• 250g caster sugar
• 2 tsp orange extract
• 1 tsp cinnamon
• 200ml water

Method

1. Preheat your oven to 180℃/160℃ fan/gas mark 4. Grease a square cake tin, roughly 21cm x 21cm, with the extra butter. Use your Cooks Professional food processor to blitz 200g of the pistachios, and all of the walnuts and pecans, but be careful not to blitz them into a paste. Empty the nut mixture into a bowl,  then stir in the honey and a pinch of salt. Set to one side. You can also blitz more pistachios to use as a garnish once the baklava is cooked – set these to one side in a clean bowl.
2. Melt the butter, either by heating on the hob in a Cooks Professional saucepan, or in the microwave. Cut the first pack of filo pastry in half so that it fits in the square tin. Place one sheet in the tin, then brush with the melted butter. Add another sheet on top of it, then brush this with butter again, and continue layering like this until the whole of the first pack of filo pastry is used up.
3. Scatter the honey and nut mixture over the top layer of pastry until well covered, using the back of a spoon to press it down. Open the second pack of filo, again cutting it in half so that the layers will fit in the tray. Add a sheet of pastry and brush with the melted butter, then continue the layering process until the final pack of filo pastry has all been used. Once the last sheet has been placed onto the baklava, pour any remaining butter over the top to finish. Using a sharp Cooks Professional knife, cut deep lines into the pastry to create diamond or square shapes. Bake in the oven for 20 minutes.
4. After 20 minutes, reduce the heat to 150℃/130℃ fan/gas mark 2 and cook for another 45 minutes. Meanwhile, prepare the syrup. In a clean Cooks Professional saucepan combine the syrup ingredients, heating gently until the sugar has dissolved. Boil the mixture for between 8-10 minutes or until the syrup has reduced to the consistency of runny honey.
5. Remove the baklava from the oven and pour the warm syrup over the top so that it runs down the lines you have cut. Allow to completely soak in, and leave the baklava to cool for roughly four hours. Top with the remaining pistachio garnish once cold and serve.

Lead image: LemonTreeKid via Getty Images.

This zesty cake made with a light olive oil sponge and a chocolate and blood orange glaze is guaranteed to bring some overdue sunshine into your kitchen.

Ingredients

• 300g golden caster sugar
• 5 eggs
• 4 blood oranges, zested and juiced
• 150ml light olive oil
• 280g self-raising flour
• 140g white chocolate, chopped

Method

1. Begin by preheating your oven to 180°C / 160°C fan / Gas Mark 4., then greast a 2.5L bundt tin with some melted butter.
2. Crack the eggs into the bowl of a stand mixer along with the sugar and zest of three of the oranges, then whisk until pale and thick. Reduce the mixer speed to low, then pour in the olive oil and the juice from three of the oranges and mix until well combined.
3. Sieve the flour into the mixture and whisk again until you have a smooth batter. Pour into the prepared cake tin and place on a baking tray in the centre of your oven for around 35-40 minutes. Bake until an inserted skewer comes out clean. Cool in the tin for 5 minutes before turning out onto a wire rack.
4. Whilst your cake is cooling, make the glaze by placing the chocolate in a bowl and place over a saucepan of simmering water. Once melted, pour in the juice from the 4th orange and stir to combine. Remove the bowl from the heat and set to one side to cool slightly, until it is thick but still pourable.
5. Pour over the cake, allowing it to drip down the sides. the sprinkle the remaining orange zest over the top to decorate.

Lead image: kasia2003 via Getty images.

These fruity brûlées are the perfect summer dessert.

Ingredients

• 100g raspberries
• 300ml double cream
• 4 egg yolks
• 2 tbsp caster sugar
• 2 tbsp demerara sugar
• Zest of half a lemon
• 1 vanilla pod

Method

1. Add the double cream and lemon zest to your Cooks Professional saucepan. Split the vanilla pod and scrape the seeds into the cream mixture, adding the pod in too. Gently heat until just before the cream starts to boil – there should be tiny bubbles forming at the edges. Take off the heat, and leave the mixture to infuse for roughly 15 minutes.
2. Heat your oven to 160℃/140℃ fan/gas mark 3. In a roasting tin, place 4 ramekins. Fill the roasting tin with boiling water, until roughly 2cm of the ramekins are uncovered.
3. Evenly divide the raspberries between the four ramekins, keeping a few spare.  Using your Cooks Professional standmixer, whisk the egg yolks and caster sugar until pale and fluffy; this should take roughly 3 minutes. Remove the lemon zest and vanilla pod from the cream mixture, and slowly stir in the egg mixture. Pour the mixture from the saucepan into a jug, and then evenly divide it between the four ramekins, topping with the reserved raspberries.
4. Cook the brûlées in the oven for roughly 20-25 minutes, until the custard has formed a skin and has a slight wobble when you nudge the roasting tin. Allow the brûlées to cool, and then chill in the fridge for around 4 hours.
5. Heat the grill on high if you don’t have a blowtorch. Sprinkle the demerara sugar over the top of the brûlées, and place them under the grill to caramelise. Alternatively you can use a blowtorch if you have one. Grill the brûlées until the sugar has melted and crisped. Allow to settle for 5 minutes, before serving.

Lead image: Diana Sklarova via Getty Images.

This sweet treat is the perfect thing to enjoy over a cuppa with friends and family.

Ingredients

• 55g butter
• 55g Demarara sugar
• 55g golden syrup
• 50g plain flour
• ½ level tsp ground ginger
• ½ tsp lemon juice

Method

1. Preheat the oven to 180℃ / 160℃ / gas mark 4. Line two baking trays with greaseproof paper. Oil a thickish handle of a wooden spoon, and then lay it on a cooling rack.
2. Add the butter, sugar, and syrup to a Cooks Professional frying pan. Heat gently over a low heat until the butter has melted, and the sugar has dissolved. Stir occasionally, and drag your wooden spoon across the bottom of the pan. When you can no longer hear the gritty granules being scraped along the pan and most of them have disappeared, you’ll know the sugar has dissolved. This should take roughly 15 minutes. Don’t allow the mixture to boil, as it may crystallize.
3. Leave the mixture to cool slightly; after roughly 2-3 minutes, sieve in the flour and ginger. Pour the lemon juice and stir well, to ensure it’s mixed thoroughly. Drop four teaspoonfuls of the prepared mixture onto each of the prepared baking trays, making neat circles about 10cm or 4 inches apart.
4. Bake in the preheated oven for roughly 10-15 minutes, or until the mixture is well spread out, looks lacey, and is a dark golden colour. Once baked you’ll need to work fast to shape the brandy snaps before they cool. It will be easier to bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then use a fish slice to lift a brandy snap from the baking tray. The mixture will need to be firm enough to remove, but still pliable enough to shape. You can check whether it’s ready by releasing around and under the edges with a small palette knife.
5. Quickly roll a circle of the warm mixture around the handle of the oiled wooden spoon, and join the brandy snap underneath./ Press lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles harden up too much to work with, return them briefly to the oven for a few seconds to soften them up again. 
6. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small, smooth ball using your hands, and flatten it slightly on the tray with your fingers. When the finished brandy snaps are cold, you can store them in an airtight container. They will keep for up to a week. For added decadence, prepare some whipped cream with an electric whisk, then add to a piping bag. Pipe the cream into your prepared brandy snaps, and serve with a good cup of tea.

Lead image: Agcreations via Getty Images.

These are a firm favourite with Leah’s family, and never last long once they come out of the oven. Give these sweet treats a go and watch them disappear off the plate! 

Ingredients

• 2 ½ cups flour
• ½ cup soft brown sugar
• 200g white chocolate, roughly chopped
• 1 cup mango, chopped
• ½ cup milk
• ¼ cup cream
• 90g butter, melted
• 1 egg, lightly beaten

Method

1. Preheat the oven to 180℃ / 160℃ / gas mark 4. Grease a 12 hole muffin tin with butter or oil. Sift the flour into a large mixing bowl, then stir in the sugar and white chocolate, then mix well with a wooden spoon or rubber spatula. Fold in the chopped mango gently. Make a well in the centre of the mixture.
2. Add the combined cream, butter, milk, and egg all at once. Mix with the rubber spatula until the ingredients are just combined. Be careful not to overmix – the batter should look quite lumpy. Spoon the batter into the prepared tin.
3. Bake for roughly 20 minutes, or until golden. Loosen the muffins with a flat-bladed knife, and turn out onto a wire rack to cool.

Lead image: iMylu via Getty Images.

A classic, this pineapple upside-down cake will be perfect with your late morning cup of tea. 

Ingredients

For the topping

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapple rings in syrup, drained
• Glacé cherries

For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs
• Syrup from the tinned pineapples

Method

1. Preheat the oven to 180℃ / 160℃ fan /gas mark 4. To prepare the topping, beat the butter and sugar together in your Cooks Professional stand mixer until creamy. Spread the butter and sugar mixture over the base of a prepared 20-21cm round cake tin. You can also spread it up the sides of the tin; it will likely spread to about a quarter of the way up the tin. Arrange the pineapple rings on top, and then place the glacé cherries in the centres of the rings.
2. Using your stand mixer, add the butter, caster sugar, flour, baking powder, vanilla extract, and roughly 2 tbsp of the syrup from the tinned pineapples. Beat together to a soft consistency. Spoon the mixture until the tin on top of the prepared pineapple, and smooth it out so the mixture is level. Bake for roughly 30 minutes, or until golden brown. Leave the cake to stand in the tin for around 5 minutes, then turn out onto a plate. Serve with a dash of cream, and enjoy!

Lead image: Bhofack2 via Getty Images.

This decadent pudding is sure to wow guests at your dinner parties. Lemon and raspberries are the perfect flavour combination that will have you reaching for more!

Ingredients

• Unsalted butter, for greasing
• 100g caster sugar
• 3 tbsp plain flour, sifted
• 2 eggs, separated
• 1 lemon, zest and juice
• 200ml milk
• 100g raspberries

Method

1. Preheat oven to 190℃ / 170℃ fan / gas mark 5. Prepare the ramekins; thoroughly grease 5 ramekins with butter, then set to one side. In a large mixing bowl, use a stand mixer to combine the sugar, flour, egg yolks, and a pinch of salt. Stir in the lemon zest and juice, then gradually whisk in the milk.
2. In a separate clean bowl, whisk the egg whites until soft peaks form, and then fold this into the lemon mixture. Be careful not to over whisk; we want to keep all that lovely air you’ve just worked hard to get in the mixture. Gently spoon this into the prepared ramekins, and poke between 4-5 raspberries into each. You may need extra ramekins, depending on how large the ones you’ve chosen are. 
3. Place the ramekins in a small roasting tin, and pour enough boiling water into the tin to come halfway up the side of the ramekins, creating a bain-marie. Cook for between 15-20 minutes, or until puffed up and pale golden.
4. Remove from the oven and leave for a few minutes to allow the bain-marie to cool. Carefully remove the ramekins from the bain-marie – the water may still be hot – and serve the lemon and raspberry puddings with cream and the remaining raspberries.

Lead image: Jupiterimages via Getty Images.

A favourite for our American cousins, these snickerdoodles are the perfect sweet treat to have with a cuppa.

Ingredients

• 250g unsalted butter
• 225g caster sugar
• 2 large eggs
• 2 tsps vanilla extract
• 345g plain flour
• 1 ½ tsp cream of tartar
• ½ tsp baking powder
• 1 tsp salt

For the cinnamon sugar

• 25g sugar
• 1 ½ tbsp cinnamon

Method

1. Preheat your oven to 180°C / 160°C fan / gas mark 4.
2. Use your Cooks Professional stand mixer to cream together the butter and the caster sugar for roughly 4-5 minutes, or until light and fluffy. Make sure to scrape the sides of the bowl to get all of the mixture well combined. Add the eggs and the vanilla extract, and mix for a further few minutes.
3. Add the cream of tartar, baking powder, salt, and flour. Mix until well combined. Wrap the dough and leave it in the fridge for roughly 20-30 minutes.
4. In a small bowl, mix together the smaller amount of sugar with the cinnamon to create the cinnamon sugar. Line a baking tray with greaseproof paper.
5. Remove the snickerdoodle dough from the fridge, and roll into small balls until they’re all round and smooth. Drop the snickerdoodle balls into the cinnamon sugar, ensuring they’re well covered.
6. Place the well-covered snickerdoodle balls on the prepared baking tray. For a flatter biscuit, gently press down in the centre of each ball before placing the tray in the oven. This will help to prevent them from puffing up in the middle.
7. Cook for roughly 9-11 minutes, or until golden. Remove from the oven and allow to cool slightly on the baking tray before putting them on a wire rack to cool completely. Serve with your favourite beverage and enjoy!

Lead image: ALLEKO via Getty images.

These classic flavours are sure to wow guests who pop over for a cuppa. Why not treat yourself to a cheeky slice for elevenses? 

Ingredients

For the sponge

• 350g self-raising flour, plus 1 tbsp
• 250g unsalted butter
• 100ml whole milk
• 250g caster sugar
• 1 small, ripe pineapple, or 300g tinned pineapple
• Seeds and juice of 2 passionfruits
• 4 large eggs at room temperature
• 1 tsp vanilla extract

For the icing

• 100g icing sugar
• Seeds and juice of 1 passionfruit
• 2-3 tsp whole milk

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. If you opted for fresh pineapple, prepare the pineapple. Top and tail the fruit, and then use a sharp knife to cut the skin away. Slice the flesh into roughly eight wedges, and remove the core from each wedge. Cut the pineapple into smaller chunks, roughly the size of a £1 coin, and then roast them on a baking tray for roughly 20 mins or until they are drier and golden. Leave to one side to cool.
2. Prepare the bundt tin; rub 1 tbsp of the butter around the inside of a 25cm bundt tin, and sprinkle in 1 tbsp of the flour. Turn the pan on its side and roll it, gently tapping to move the flour around and coat the butter. Tap out any excess.
3. In a bowl, mix the milk and the passionfruit together, then set to one side for a few minutes; the acidity of the juice will sour the milk a little. Using a stand mixer or electric beaters, beat together the remaining butter and sugar in a bowl until light and fluffy. Add the milk and passionfruit mixture, flour, eggs, vanilla extract, and a ¼ tsp of salt. Mix until creamy and smooth, and then fold in the pineapple pieces. Spoon the mixture into the prepared tin and level the top.
4. Bake the bundt cake for roughly 50-55 mins or until risen, golden, and a knife or skewer comes out clean from the deepest part of the cake. Remove from the oven and place on a cooling rack, letting the cake rest in the tin until barely warm.
5. Prepare the glaze. Sift the icing sugar into a bowl, then make a well in the middle. Slowly mix the passionfruit and milk in the well to make a smooth glaze. Turn the cake out onto a plate, and brush the glaze over the top. Leave to cool and set.

Lead image: ehaurylik via Getty Images.

Notoriously tricky to make, a genoise sponge is a lighter alternative to a traditional sponge. This strawberry based recipe is a wonderful way to capture the taste of summer!

Ingredients

For the genoise:

• 3 large eggs
• 95g caster sugar
• 20g butter
• 95g plain flour
• Pinch of salt

For the compote:

• 400g strawberries, roughly quartered
• 4 tbsp sugar
• 2 tbsp lemon juice
• A few drops of balsamic vinegar

For the topping:

• 600ml double cream
• 400g strawberries, sliced

Method

1. Preheat your oven to 180°C / 160°C / gas mark 4. Line and grease a cake tin ready for your genoise. Melt the butter in a saucepan on medium heat, and then set to one side to cool slightly while to prepare the sponge.
2. Heat a little water in another saucepan to use for your bain-marie. Remember not to let the water touch the bottom of the bowl, or let any moisture get in with your eggs and sugar mixture. Next, put the eggs and sugar together in a glass bowl, and place it on top of the gently simmering saucepan. Make sure to whisk it constantly on the heat, otherwise you’ll have sweetened scrambled eggs rather than a tasty genoise. Keep mixing until the mixture is warm to the touch, and then remove from the heat and continue whisking with a stand mixer until it reaches the ribbon stage.
3. In a separate bowl, combine the flour and salt, then sieve half of this over the whisked eggs and sugar. Use a rubber spatula to mix it in – very gently so as to retain all of the air you’ve worked hard to whisk into the batter – stir in a figure of 8 motion, making sure to scrape the bottom of the bowl until it’s well combined. Don’t overwork the batter or you’ll lose all that precious air. Once combined, sieve over the remaining flour and mix it in just as gently.
4. Next you’ll want to add the melted butter. Drizzle this around the edge of the bowl, and gently stir this in with your rubber spatula.
5. Carefully pour the batter into the prepared tin, as close to the tin as possible so as to not lose any air, and cook in the oven for 25 minutes, or until the sponge is golden and springy to the touch; it should be just beginning to come away from the sides. Leave the cake to fully cool in its tin.
6. While the cake is cooking and then cooling, you can prepare the compote. Add the quartered strawberries, lemon juice, and sugar to a saucepan. Gently heat until the sugar dissolves, then bring the mixture to a simmer. Cover and cook for roughly 3 minutes, or until syrupy and dark red. Put to one side to cool, and add the balsamic vinegar.
7. In a separate bowl, whisk the double cream until it holds its shape, then set to one side.
8. Once the genoise is cooled, remove from the tin and slice in half. On the bottom layer, add half the compote, half the cream, and half the remaining strawberries. Add the top layer of genoise, then repeat with the remaining compote, cream, and strawberries.

Lead image: istetiana via Getty images.

The classic flavour combination of raspberry and dark chocolate makes these delicious little cupcakes the perfect sweet treat for your Valentine this February 14th.

Ingredients

For the cupcakes

• 140g flour
• 140g caster sugar
• 30g dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 115ml buttermilk
• 115ml vegetable oil
• 3/4 tsp vanilla extract
• 115ml boiling water

For the icing

• 115g butter
• 115g vegetable shortening
• 560g icing sugar
• 4 tbsp raspberry puree

Method

1. Preheat your oven to 150°C / 130°C Fan / Gas Mark 2, and line a muffin tin with paper cake cases.
2. Tip all of the dry ingredients into the bowl of a stand mixer and gently whisk together. Add in the egg, buttermilk and vegetable oil and mix to combine.
3. Add the vanilla extract to the boiling water, then tip into the cake batter and give it a final mix.
4. Divide the cake mix between the cake cases and bake in the oven for about 20 minutes until a clean skewer comes out.
5. Once baked, remove from the oven and allow to cool in the tin before transferring to a wire rack to finish cooling.
6. To make the icing, add the butter and shortening to your stand mixer bowl and beat until smooth. Slowly and gradually add in half of the icing sugar and continue beating until you have a smooth consistency.
7. Pour in the raspberry puree and beat with the remaining icing sugar.
8. Ice the cupcakes and decorate as you best see fit.

Lead image: wmaster890 via Getty images.

Sometimes the stars align and grant us a special day such as World Nutella Day falling on hump day! If, like us, you’re taking part in this very special event then this chocolate hazelnut cheesecake is the perfect way to celebrate.

Ingredients

• 140g unsalted butter
• 300g digestive biscuits
• 500g cream cheese
• 85g icing sugar
• 300ml double cream
• 1 tsp vanilla extract
• 5 Ferrero Rocher, chopped
• 4 tbsp Nutella
• 25g hazelnuts, chopped

Method

1. Begin by melting the butter in a saucepan over a medium heat, then blitz the biscuits in a food processor. Pour the melted butter into the biscuit crumbs, then pulse until everything comes together. Tip into a springform cake tin and press firmly in to make the base. Pop in the fridge to set.
2. Grab a bowl and beat together the cream cheese and icing sugar until soft. In a separate bowl, whisk together the cream and vanilla until you have soft peaks, then gently fold into the cream cheese.
3. Stir through the chopped Ferrero Rocher, then spoon the mixture over the base and smooth out. Cover with cling film, return to the fridge and chill for at least 6 hours.
4. Once the cheesecake has set, melt the Nutella over a low heat for about 3-4 minutes until it is runny. Allow to cool slightly, then pour over the top of the cheesecake and spread to the edges. Release from the tine and decorate with the chopped hazelnuts.

Lead image: Arx0nt via Getty images.

The perfect flavour partners of dark chocolate and raspberries combine to make this delicious torte a real showstopper.

Ingredients

For the cake:

• 225g dark chocolate (at least 70% cocoa solids)
• 175g unsalted butter, diced
• 2 tsp vanilla extract
• 1/4 tsp instant espresso powder
• 100g toasted almonds
• 2 tbsp plain flour
• 1/2 tsp salt
• 5 eggs
• 140g golden caster sugar
• 12 raspberries, plus more for decoration
• 4 tbsp raspberry jam

For the glaze:

• 140g dark chocolate, chopped
• 100ml double cream

Method

1. Begin by heating your oven to 160°C / 140°C Fan / Gas Mark 3, then line two 23cm cake tins with baking parchment.
2. Break the chocolate into a bowl, add the butter and melt in the microwave in short bursts. Set to one side to cool, then stir in the vanilla extract and the espresso powder.
3. Blitz the almonds in a food processor until they are finely ground, then mix in the flour and salt and transfer to a bowl. Beat the eggs using an electric whisk until they have double in volume, then add the sugar and whisk for another minute.
4. Fold in the chocolate mixture until combined, and then sprinkle in half of the flour and fold in, followed by the other half. The mixture will be slightly runny, but this is normal so don’t be alarmed!
5. Divide the mixture between the two cake tins and bake for around 15 minutes, until a skewer comes out with a few crumbs attached. The cakes should be slightly undercooked when removed from the oven. Cool them in their tins, then turn out onto a wire rack.
6. Place one of the cake halves on a serving plate. Mash together the 12 fresh raspberries with the jam, then spread this over the base of the cake. Set the other cake on top.
7. Now. make the glaze by bringing the cream to a boil in a saucepan. Pop the chocolate in a bow, then pour in the hot cream and mix together to melt. Leave for a few minutes until the chocolate has thickened slightly, then spread over the top and sides. Decorate with the remaining raspberries, then refrigerate for up to 24 hours. Remove from the fridge one hour before serving.

Lead image: wmaster890 via Getty images.

This classic shortbread recipe is super easy to make, and is the perfect accompaniment to any Burns Night celebration!

Ingredients

• 300g soft butter
• 140g golden caster sugar
• 300g plain flour
• 140g rice flour

Method

1. Whizz together the butter and sugar in a food processor until you have a smooth mixture. Then tip in both of the flours and blitz again until everything comes together.
2. Tip the dough out onto a lightly floured surface then, using a rolling pin, roll the mixture out. Grab a biscuit cutter and cut into rounds, then bring the leftover dough together, reform and roll again to cut out more rounds.
3. Cover with cling film and smooth over to remove any wrinkles. Pop in the fridge and chill for at least 30 minutes, up to 2 days.
4. Heat your oven to 180°C / 160°C / Gas Mark 4. Remove the cling film from the tray and then lightly prick the shortbread all over with a fork.
5. Sprinkle a little sugar over the top, then place in the oven and bake for 20-25 minutes.
6. Remove from the oven and allow to cool in the tin. Keep stored in an airtight container.

Lead image: KateSmirnova via Getty images.

Gooey, fudgy, chocolately and indulgent. These salted caramel brownies are exactly what you need for that end of the week treat!

Ingredients

• 200g unsalted butter
• 100g dark chocolate
• 100g milk chocolate
• 397g can of caramel
• 1 tsp sea salt flakes
• 200g golden caster sugar
• 4 eggs
• 130g plain flour
• 50g cocoa powder

Method

1. Begin by heating your oven to 180°C / 160°C / Gas Mark 4, then grease a 23cm square baking tray and line with baking parchment.
2. Take a saucepan and melt the butter over a gentle heat, then break in the chocolate. Remove the pan from the heat and allow the chocolate to melt in the residual heat.
3. Mix together 175g of the caramel with the sea salt in a small bowl
4. Pop the rest of the caramel in a large bowl and tip in the sugar and the eggs. Beat with an electric whisk until even, and then whisk in the chocolate and butter mixture.
5. Grab another bowl and combine the flour and cocoa powder along with a pinch of salt. Sift this into the chocolate mixture and beat until smooth.
6. Pour half of your brownie mixture into the lined tin and smooth off with a spatula. Now spoon half of the salted caramel on top in 5 thick, evenly spaced stripes.
7. Pour the rest of the brownie batter over the top and smooth again, then top with the rest of the caramel, repeating the stripes. Drag a skewer through the top layer of salted caramel to make a pattern on top.
8. Scatter a little more sea salt over the top, then bake for around 25-30 minutes until risen with a firm crust on top. Allow to cool completely, then cut into squares and dig in!

Lead image: La_vanda via Getty images.

New Years Eve and champagne go hand in hand, and if you’re throwing a dinner party to see 2020 in, these delicious raspberry possets fit the bill perfectly!

Ingredients

• 140g frozen raspberries, thawed
• 2 tbsp champagne
• 200ml double cream
• 4 tbsp golden caster sugar
• Freeze dried or dehydrated raspberry pieces
• Shortbread biscuits, to serve

Method

1. Begin by popping the raspberries and champagne in a food processor and blitz together until you have a smooth puree. Tip out into a sieve and push through over a bowl using a wooden spoon, then discard any seeds and pulp left behind.
2. Now take a saucepan and pop in the sugar and cream. Warm over a gentle heat until the sugar has dissolved, then increase the heat until the cream is just beginning to boil, then allow to bubble away for a couple of minutes.
3. Turn off the heat, then stir in the raspberry and champage puree. Allow to cool for 15 minutes, then decant into two glasses. Refrigerate for 30 minutes, then scatter over the dried raspberry pieces. Return to the fridge and chill for at least two hours.
4. Serve with the shortbread biscuits.

Lead image: 8vFanl via Getty images.

What’s Christmas without a yule log? This recipe takes the festive favourite to a whole new level by using a brandy butter as the filling, and chocolate truffle icing for that extra bit of indulgence. Well, it is Christmas after all…

Ingredients

For the sponge:

• 5 eggs, separated
• 125g light brown soft sugar
• 40g cocoa powder
• 1/2 tsp mixed spice
• 1/2 tsp ground ginger
• White caster sugar, for sprinkling

For the filling:

• 100g soft butter
• 250g icing sugar
• 4 tbsp brandy
• 1 tsp vanilla extract

For the icing:

• 100g dark chocolate, chopped
• 100ml double cream
• 25g butter

Method

1. Begin by lining a 35cm x 25cm Swiss roll tin with baking paper, and heating your oven to 180°C / 160°C fan / Gas Mark 4. Pop the egg whites into a bowl and beat with an electric whisk (or stand mixer) until they are just holding peaks. Add in half of the sugar 1 tbsp at a time, constantly beating, until the peaks hold. Set everything to one side.
2. Take another bowl and pop in the egg yolks. Beat these together with the remaining sugar until pale and fluffy. Sift in the cocoa and spices, and gently fold through. Beat in a third of the egg whites, then gently fold through the rest until you have an airy mousse. Pour into the tin and spread evenly, then bake for 12-15 minutes.
3. Sprinkle caster sugar over a large sheet of baking paper, and turn the cake out onto it. Remove the sheet of paper the cake baked in, and cover the cake with a clean tea towel. Leave to cool completely, then score along the inside edge of one of the short sides and roll up, using the parchment to help.
4. Now, make the filling by beating together the butter, icing sugar, brandy and vanilla for about 10 minutes until light and fluffy. Unroll the sponge, and turn it so that one long edge is facing you. Using a palette knife, spread the buttercream over the sponge, keeping the furthest end from you clear. Re-roll the sponge.
5. Make the frosting by tipping the chocolate into a bowl. Gently heat together the cream and butter in a saucepan until everything it reaches a simmering point. Now tip in the chocolate and stir together until you have a smooth mixture. Leave to cool, stirring occasionally, until you have a thick mix. Spread over the sponge and, using a fork, mark tree bark lines in the frosting. Pop in the fridge and allow to chill for at least 30 minutes.
6. When the frosting is chilled and firm, remove from the fridge and adorn with festive decoration. Serve and enjoy!

Lead image: etorres69 via Getty images.

A gloriously fruity, rich, homemade Christmas pudding is easier to make than you might think! Serve with the accompanying recipe for brandy and ginger butter for a Christmas dessert your whole family will love.

Ingredients

For the Christmas pudding

• 50g blanched almonds, chopped
• 2 large cooking apples, peeled, cored and chopped
• 200g candied peel, chopped
• 1 whole nutmeg (3/4 grated)
• 1kg raisins
• 140g plain flour
• 100g soft, white breadcrumbs
• 100g light muscavado sugar
• 3 eggs
• 2 tbsp brandy or cognac
• 250g butter, fridge cold

For the brandy & ginger butter

• 175g unsalted butter
• Zest of half an orange, grated
• 5 tbsp icing sugar
• 4 tbsp brandy or cognac
• 2 pieces of stem ginger, finely chopped

Method

1. Mix together the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, sugar and brandy (or cognac) in a large bowl. Grate a quarter of the butter into the bowl, then stir everything together. Repeat until all the butter is grated, then mix everything for 3-4 minutes.
2. Now, generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each, then pack in the pudding mixture. Cover with a double layer of parchment, then tie with string, trimming off any excess paper.
3. Now, stand each bowl on a large sheet of tin foil and bring the edges up over the top. Put another sheet of foil over the top, and bring it down underneath to make a double package. Tie with more string, making a handle for easy lifting in and out of the pan.
4. Boil or steam the puddings for around 8 hours, topping up with water when you need to. Remove from the pans, and leave to cool overnight.
5. Once cold, remove the wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
6. To make the brandy butter, cream together the butter with the orange zest and icing sugar. Slowly beat in the brandy or cognac, along with the chopped ginger. Place in a bowl and store in a cool, pop in the fridge to set.
7. On Christmas day, boil or oven steam the puddings for one hour, then unwrap and turn out. Serve with the brandy butter, and set the pudding alight by warming 3-4 tbsp brandy in a small pan, then pour over the pudding and set light to it.

Lead image: Linh Moran Photography via Getty images.

Gingerbread is one of those quintessential Christmas foods, and these festive biscuits are perfect for adding to a homemade gift hamper, decorating your tree with or simply as a go-to stash of sweet treats.

Ingredients

• 75g unsalted butter, softened
• 50g caster sugar
• 1/2 tsp bicarbonate of soda
• 50g golden syrup
• 2 egg yolks
• 250g plain flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger

Method

1. Begin by heating your oven to 180°C / 160°C Fan / Gas Mark 4. Pop the butter and caster sugar together in a bowl, and beat until creamy.
2. Stir in the bicarbonate of soda, golden syrup and egg yolks, then sift in the flour, cinnamon and ginger. Mix everything together until you have a biscuit dough.
3. Divide into two balls and knead until everything comes together. Cover and chill in the fridge for 30 minutes.
4. Roll out one ball at time to about the thickness of a £1 coin, then begin stamping out festive shapes with Christmas cookie cutters. Re-roll any trimmings, bring them back together and stamp out more shapes.
5. Place the biscuits onto a lined baking sheet and bake for 10-12 minutes until golden brown and slightly risen. Allow to cool on a wire rack before decorating however you see fit.

Lead image: haveseen via Getty images.

There’s no denying it – Christmas is in full swing! And is there anything more ‘Christmassy’ than a good old mince pie? No, we don’t think so either.

Ingredients

• 225g cold butter, cubed
• 350g plain flour
• 100g icing sugar
• 410g jar mincemeat

Method

1. Begin by heating your oven to 200°C / 180°c Fan / Gas Mark 6. Take a food processor and whizz together the butter, flour and icing sugar until it comes together into a ball.
2. Turn it out the dough, knead lightly for a couple of minutes and then cut into 12 equal pieces. Now, taking one piece of dough at time, cut off two-thirds and press into the base of a muffin tin hole. Repeat with each piece of dough until you have 12 open pie cases.
3. Spoon the mincemeat into the pastry cases.
4. Take the remaining 12 smaller pieces of dough, roll into a ball and flatten to make disc. You can either leave as a circle, or cut a shape out with a cookie cutter. Lay one piece on top of each pie, then prick the top to allow any steam to escape.
5. Bake for 12-15 minutes until golden, then allow to cool in their tin. Once cool, remove from the tin, dust with icing sugar and serve.

Lead image: Mariha-kitchen via Getty images.

It’s Thanksgiving in America today! To celebrate with our state-side friends, try giving this recipe for pumpkin pie a go – a staple dessert at any Thanksgiving table.

Ingredients

• 750 pumpkin, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• 140g caster sugar
• 1/2 tsp salt
• 1/2 tsp freshly grated nutmeg
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar

Method

1. Take a large saucepan and pop in the pumpkin. Cover with water and bring to boil, then clamp on a lid and simmer for around 15 minutes until tender. Drain and allow to cool.
2. Heat your oven to 180°C / 160°C fan / Gas Mark 4. Roll out the pastry on a lightly floured surface, then use it to line a 22cm loose bottomed tart tin. Place in the fridge and chill for 15 minutes.
3. Line the pastry case with baking paper and baking beans, and blind bake for 15 minutes. Remove from the oven and take out the beans and paper, then cook for a further 10 minutes. Remove from the oven and allow to cool slightly.
4. Increase the oven temperature to 220°C / 200°C fan / Gas Mark 7. Push the pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and cinnamon. Mix in the eggs, butter and milk, then stir into the pumpkin puree.
5. Pour into the tart case and cook for 10 minutes, then reduce the temperature to 180°C / 160°C fan / Gas Mark 4 and continue to bake for 35-40 minutes. Remove from the oven, leave to cool then release the pie from it’s tin. Dust with icing sugar and serve!

Lead image: jenifoto via Getty images.

The addition of ground almonds makes for a delicious, crunchy topping to cinnamon-spiced plums. The perfect dessert for cosying up on a winter’s evening.

Ingredients

For the filling:

• 800g plums, halved and stoned
• 50g light brown sugar
• 1 orange, zested
• 1 tsp cinnamon
• 1 tsp plain flour

For the topping:

• 250g plain flour
• 150g butter
• 80g caster sugar
• 80g demerara sugar
• 50g ground almond

Method

1. Begin by heating your oven to 200°C / 180°C Fan / Gas Mark 6, and pop the plums into a shallow dish. Mix together the sugar, orange zest, cinnamon and flour in small bowl and sprinkle over the plums, then drizzle over 2 tbsp water.
2. Next, place all the topping ingredients in a food processor and pulse sporadically until the mixture begins to clump together a bit. Alternatively, rub the butter into flour using your fingertips, then mix in the remaining ingredients.
3. Scatter the topping over the plums, and bake in the oven for 30-40 minutes until golden brown.

Lead image: voltan1 via Getty images.

Guaranteed to please all the family, sticky toffee pudding is one of the ultimate indulgent desserts, and is perfect for hunkering down on a cosy winter night in front of the TV.

Ingredients

For the pudding:

• 225g medjool dates, chopped
• 175ml boiling water
• 1tsp vanilla extract
• 175g self-raising flour
• 1tsp bicarbonate of soda
• 2 eggs
• 85g butter, softened
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk

For the toffee sauce:

• 175g light muscovado sugar
• 50g butter, cubed
• 225ml double cream
• 1tbsp black treacle

Method

1. egin by popping your chopped dates in a bowl, then pour over the boiling water. Leave to soak for 30 minutes, then mash slightly with a fork before stirring in the vanilla extract.
2. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4. Grease seven miniature pudding tins, and place them on a baking sheet.
3. Mix together the flour and bicarbonate of soda in one bowl, and beat the eggs together in a separate bowl.
4. Beat together the demerara sugar and the butter together until creamy, then add in the eggs a little at time, still beating. Next, add in the black treacle, then gently fold in one third of the dry ingredients, followed by half the milk. Repeat until all of the dry ingredients and milk have been incorporated into the mixture.
5. Stir in the dates, then spoon the mixture evenly between the pudding tins. Bake for 20-25 minutes until risen and firm.
6. Meanwhile, make the sauce by adding the muscovado sugar, butter and half of the cream in a saucepan. Bring to a boil over a medium heat, stirring constantly, until the sugar has dissolved.
7. Stir in the black treacle, and slightly increase the heat. Let everything bubble away for a few minutes until you have a rich, toffee colour. Take the pan off the heat and stir in the remaining cream.
8. Remove your puddings from the oven and tip out of their tins. Serve with the toffee sauce and a dollop of ice cream.

Lead image: Adam Sargent via Getty images.

The festive season is right around the corner, and November is the perfect time to start making your Christmas cake so you can feed it with brandy, whisky or rum ready for a rich, delicious cake on the big day!

Ingredients

• 1kg mixed dry fruit
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 150ml brandy, whisky or rum
• 250g butter
• 200g light soft brown sugar
• 175g plain flour
• 100g ground almonds
• 1/2 tsp baking powder
• 2 tsp mixed spice
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 100g flaked almond
• 4 eggs
• 1 tsp vanilla extract

Method

1. Get a large saucepan and add in the dried fruit, orange and lemon zest and juice, butter, sugar and your chosen alcohol. Set over a medium heat and bring to a boil, then lower the heat and allow to simmer for 5 minutes. Tip the fruit mixture into a bowl and allow to cool for 30 minutes.
2. Preheat your oven to 150c / 130c Fan / Gas Mark 2 and line a deep 20cm cake tin with a double layer of baking parchment. Now wrap a double layer or newspaper around the outside of the tin and secure with string.
3. Pop the flour, ground almonds, baking powder, mixed spice, cinnamon, cloves, flaked almonds, eggs and vanilla into the bowl of a stand mixer along with the fruit mixture and mix well.
4. Tip into your prepared cake tin and bake in the centre of the oven for 2 hours. Remove the cake from the oven and prick all over with a wooden skewer. Spoon over 2tbsp of your chosen alcohol and leave to cool in the tin.
5. Once cool, remove from the tin and peel off the baking parchment. Wrap well in cling film, and feed with 2tbsp of your chosen alcohol every two weeks.
6. Stop feeding the cake with alcohol one week before you ice it, as this will allow time for the top of the cake to dry out.

Lead image: marilyna via Getty images.

It’s Bonfire Night! And what better treat to tuck into on a crisp, autumnal evening than a delicious toffee apple – perfect for nibbling on as you gaze in awe at the firework displays.

Ingredients

• 8 apples (preferably granny smiths)
• 400g golden caster sugar
• 1 tsp cider vinegar
• 4 tbsp golden syrup

Method

1. Pop the apples into a large bowl, and cover with boiling water to remove the waxy outer layer and help the caramel stick better. Remove from the water after a couple of minutes and dry thoroughly, then twist of any stalks and insert a wooden skewer into the apples.
2. Lay out some baking parchment and lay the apples on top. Tip the sugar into a saucepan along with 100ml of water and place over a medium heat. Cook gently for 5 minutes until the sugar has dissolved, then stir in the vinegar and the syrup. Place a sugar thermometer in the pan and cook to 150c. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break
3. Working quickly, turn and coat each apple in the toffee (letting any excess drip away) then return to the baking parchment to harden. Leave to cool completely before eating.

Lead image: sharpshutter via Getty images.

A spooky treat that the kids will love joining in and helping with this Halloween, these delicious biscuits also make a unique alternative to the usual trick-or-treat offerings!

Ingredients

• 200g unsalted butter, softened
• 200g golden caster sugar
• 1 large egg
• ½ tsp vanilla extract
• 400g plain flour, plus extra for dusting
• Ready made decorative icing tubes
• Multiple colours of sugar paste
• 100g icing sugar

Method

1. Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment.
2. Put the butter in a bowl and beat with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky add a little more flour and knead it in. Wrap in cling film and put in the fridge for half an hour.
3. Heavily flour a surface and cut the pastry in half. Roll out one half to 5mm thickness. Using a cookie cutter in the shape of a ghost (or any spooky shaped cutter you like), cut out 12 spooky shapes. Put the cut shapes on a baking tray lined with baking paper and put back in the fridge. Repeat with the second half of the pastry. Swap into the fridge, taking the chilled biscuits out.
4. Put these biscuits into the oven to bake for 10-12 mins, until pale but cooked through. Transfer to a wire rack to cool. Repeat with the other tray.
5. Once all the biscuits have cooled completely, they are ready to be assembled. Mix the icing sugar with 3 tbsp of water and mix well. It should be quite thick so add a little more icing sugar if the mixture is too runny.
6. Once the biscuits feel firm and the icing has set, use the sugar paste to decorate them as you please, rolling it out, cutting it to shape and topping the biscuits. You may have to use a little of the icing to glue it down. Decorate with icing pens if you like.

Lead image: 5second via Getty images.

Easier to make than you might expect, this crème brûlée consists of a rich, vanilla custard topped with an irresistible layer of harden caramel. Perfect for your next dinner party.

Ingredients

• 250ml double cream
• 75ml milk
• 1 vanilla pod, seeds scraped out
• 4 eggs, yolks only
• 6 tbsp caster sugar
• 1 tsp vanilla extract

Method

1. Start by heating your oven to 140°C / 120°C fan / Gas Mark 1. Grab a saucepan and pour in the cream and milk, along with the vanilla pod, and bring to a boil.
2. Reduce the heat, cover and leave to stand and infuse for 10 minutes. Meanwhile, whisk together the egg yolks and 3 tbsp of the sugar until pale and thick. Add in the vanilla extract, then pour in the cream mixture. Stir everything together well, then divide the mixture between two ramekin dishes.
3. Place the ramekins in a bain-marie and bake for around 20 minutes, until just set. Remove from the oven and leave to cool.
4. Switch on your grill, then sprinkle the cold crème brûlée with a think layer of the remaining sugar. Slide under the grill caramelise, checking frequently until you have a golden topping. Leave to cool, and serve.

Image source: margouillatphotos via Getty images.

Sausages baked inside a giant Yorkshire pudding! No wonder toad in the hole is a traditional family favourite, and this recipe also contains an autumnal twist in the form of baked apples that adds a sweetness to the dish.

Ingredients

• 100g plain flour
• 1 egg, beaten
• 300ml milk
• 1 onion, sliced
• 1 apple, sliced
• 6 sausages

Method

1. Begin by combing the flour and a pinch of salt in the bowl of a stand mixer. Pour in the beaten egg, along with a splash of milk and beat gently with the whisk attachment, gradually adding more milk as you go.
2. Heat your oven to 220°C / 200°C fan / Gas Mark 7, and grease an ovenproof dish with a little oil. Lay the onion, apple and sausage in the tray and season. Pop the dish in the oven and cook for 10 minutes, until the apple and onion have softened.
3. Pour over the batter and cook for a further 30-40 minutes, until well-risen and golden.

Lead image: bhofack2 via Getty images.

We’ve taken this popular autumn drink and given it a new lease of life in cake form! Pumpkin spiced sponge covered in an espresso butter cream makes this one delicious treat.

Ingredients

For the cake:

• 210g plain flour
• 1 tsp baking powder
• 1 tsp pumpkin spice
• 60g unsalted butter, melted
• 4 tbsp vegetable oil
• 135g granulated sugar
• 150g light brown sugar
• 245g pumpkin puree
• 2 eggs

For the buttercream:

• 3 eggs, whites only
• 200g granulated sugar
• 340g unsalted butter
• 1.5 tbsp instant espresso powder

Method

1. Begin by preheating your oven to 180°C / 160°C fan / Gas Mark 4, then grease and line 2 x 20cm cake tins.
2. In a stand mixer, combine the flour, pumpkin spice, baking powder and salt.
3. Take a separate bowl and beat together the sugars, melted butter, oil, pumpkin puree and eggs. Now gradually pour this mixture into the dry ingredients, using the cake mixing attachment to beat everything together slowly.
4. Divide the batter between the cake tins and bake for around 35-40 minutes until a skewer comes out clean. Leave to cool in the pans for 10 minutes before transferring onto a wire rack to cool completely.
5. To make the buttercream, whisk together the egg whites and sugar until well combined. Place the bowl over a pan of hot water on the stove top and whisk continually until the mixture is no longer grainy.
6. Remove the bowl from the pan, and continue to whisk until you have a stiff meringue. Slowly beat in the cubed butter and mix until smooth, then mix in the espresso powder.
7. Sandwich the cakes together using a third of the buttercream, then use the rest to coat the rest of the cake. Decorate with fondant pumpkins, or any autumnal decorations that take your fancy.

Lead image: VeselovaElena via Getty images.

A classic flavour combination, this recipe is definitely for the more adventurous of you who want to try something a little different. It’s the perfect cake for satisfying your sweet tooth!

Ingredients

• 200g caster sugar
• 200g self-raising flour
• 200g butter
• 200g white chocolate, chopped
• 200g raspberries; fresh or frozen
• 4 large eggs, beaten

For the buttercream

• 200g icing sugar
• 100g butter

For the topping:

• 200g white chocolate, chopped
• 200g raspberries, to decorate

Method

1. Preheat the oven to 180 degrees Celcius/ gas mark 4. Grease two cake tins, and set to one side.
2. Put the flour and sugar together in a mixing bowl, then combine together. Add the butter and beat into the dry ingredients. Add the eggs, and mix until well combined. Next, add the chopped chocolate and stir in with a spoon. The raspberries will add a lovely splash of colour to the mixture – you can use fresh fruit, but its frozen equivalent will work just as well. Frozen raspberries will add extra water content to the cake, so you may need to bake it for slightly longer – make sure to cover the tins with tin foil to stop your sponges from burning if you use this alternative method.
3. Divide the mixture equally between the two prepared tins, then chuck these in the oven for around 20-25 mins, or until golden and springy to the touch. If you use the clean knife method to test if your sponge is cooked, make sure to remember the white chocolate may try and trick you into thinking your cake needs longer than it does.
4. While you’re waiting for your delicious treat to cook, you can prepare the buttercream. Add the icing sugar and butter together and beat until smooth. 
5. Once satisfied your sponges have had long enough to be cooked to perfection, take them out of the oven and leave them to cool in the tin for a few minutes. Don’t be tempted to take them out of the tin too soon, as the sponges may fall apart. Turn out onto a wire cooling rack so they can cool down quicker before you add the buttercream between the two layers, as well as on top of the cake.
6. Now for the added decadence! Add the last of your chopped chocolate to a glass bowl. On the hob, boil some water in the bottom of a saucepan and place the bowl with your chocolate on top of it. Don’t let the water touch the bottom of the bowl or otherwise it could cause the chocolate to turn nasty and unusable. Stir with a wooden spoon, and then once all the chocolate has melted, pour it over the top of your cake. Make sure the buttercream is well covered. Before the chocolate has time to set, take those fresh raspberries and add them to the top of your cake for a beautiful splash of colour. Serve with some double cream for added decadence.

Lead image: Studio Doros via Getty images.

A flaky, crisp pie crust adorned with juicy peaches. This is so simple to make, and one that the kids will enjoy getting involved with too!

Ingredients

• 300g plain flour + 2 tbsp extra
• 6 tbsp caster sugar
• 1 tsp salt
• 225g butter, cold, sliced
• 120ml cold water
• 750g fresh peaches, peeled, stoned and sliced
• 1 tsp vanilla extract
• 30g almond paste

Method

1. Blend together 300g of the flour, 2 tbsp sugar and the salt in a food processor, then add in the butter and pulse in short bursts until you have a crumbly mixture. Add in the water and quickly process, adding more water if necessary, until you have a soft dough. Form into a ball, wrap with cling film and refrigerate for 1 hour.
2. Toss the peaches with the vanilla and a sugar in a bowl, then gently stir in the extra 2 tbsp of flour.
3. Preheat your oven to 220°C / 200°C Fan / Gas Mark 7, and line a baking tray with parchment. Flour a surface and roll out 1/2 of the pastry to a thickness of around 3mm. Spread the almond paste in a small circle in the centre, then mound up half of the peaches on top. Fold the outer edges of the pastry round over the filling by about 7cm, then transfer to your baking tray. Repeat with the remaining ingredients so that you have two galletes.
4. Bake for 30 minutes until golden, and allow to cool completely before serving.

Lead image: undefined undefined via Getty images.

The perfect accompaniment to any dessert, this classic, gloriously green ice cream is a favourite among adults and children alike. Using an ice cream machine makes this an absolute doddle, and means you get your ice cream sooner too!

Ingredients

• 100g pistachios, shelled
• 150ml milk
• 100g golden caster sugar
• 300ml double cream
• 300ml ready-made custard
• 1/2 tsp almond extract

Method

1. Tip 3/4 of the pistachios into a food processor or spice grinder and blitz into fine dust. Add these into a pan along with the milk and sugar, and gently bring to the boil whilst stirring. Remove from the heat, leave to cool completely, then chill in the fridge.
2. Finely chop the reserved pistachios and whip the cream to soft peaks. Fold in the custard and almond extract until everything is evenly mixed. Pour into an ice cream machine.

Lead image: bhofack2 via Getty images.

Chocolate and raspberries are one of those culinary matches made in food heaven, so it only made sense to combine them in a delicious, gooey, moreish brownie.

Ingredients

• 200g dark chocolate
• 100g milk chocolate
• 250g salted butter
• 400g soft light brown sugar
• 4 eggs
• 140g plain flour
• 50g cocoa powder
• 200g raspberries

Method

1. Start by heating your oven to 180°C / 160°C Fan / Gas Mark 4 and line a 20 x 30cm baking tray with baking parchment.
2. Tip the chocolate, butter and sugar into a pan and gently melt, stirring occasionally. Once melted and combined, remove from the heat.
3. One at time, stir the eggs into the chocolate mixture, then sieve in the flour and cocoa and stir everything together.
4. Mix in half the raspberries, then transfer the mixture to the lined tray. Scatter over the remaining raspberries and bake on the middle shelf for 30 minutes. Allow to cool before slicing into squares.

Image source: Anna_Shepulova via Getty images.

This classic, French style dessert with a crumbly pastry case and refreshingly tangy lemon filling the perfect show stopping dinner party dessert, or can simply be enjoyed as an afternoon treat!

Ingredients

For the pastry

• 500g plain flour
• 140g icing sugar
• 250g unsalted butter
• 4 eggs, yolks only

For the filling

• 5 eggs
• 140g caster sugar
• 150ml double cream
• 3 lemons, zested and juiced

Method

1. Begin by making the pasty. Mix the flour and icing sugar in a bowl, then rub the butter in with your fingers until you have a crumbly mixture. Mix in the egg yolks, adding a couple of tablespoons of water if the mixture seems a little dry, until everything comes together.
2. Roll into a ball and divide into two halves. Pop one half in the freezer, and you’ve got it ready to go for another tart! Flatten the other half down with your hands, wrap in cling film, and chill for at least 30 minutes.
3. While the pastry is chilling, make the filling by beating all the ingredients (aside from the lemon zest) together. Strain the mixture through sieve, then gently stir in the zest.
4. Roll the pastry out on a lightly floured surface, then lift into a 23cm tart tin. Press down gently on the bottom and the sides, then trim off any excess pastry. Prick the base all over with a fork, then put in the fridge for half an hour.
5. Heat your oven to 160°C / 140°C Fan / Gas Mark 3. Line the tart with foil and fill with baking beans. Blind bake for 10 minutes, then remove from the oven, throw away the foil, and bake for a further 20 minutes.
6. When the pastry is ready, remove it from the oven and pour in the lemon filling. Bake for 30-35 minutes until just set, then leave to cool in the tin. Serve at room temperature or chilled.

Lead image: belchonock via Getty images.

Sumptuously dark and decadent, this mousse is the perfect sophisticated dessert for any dinner party, or simply just for well-earned end of the week treat.

Ingredients

• 85g dark chocolate, at least 70% cocoa solids
• 1 tbsp cocoa powder, plus extra for dusting
• 1/2 tsp instant espresso powder
• 1/2 tsp vanilla extract
• 2 eggs, whites only
• 1 tbsp golden caster sugar
• 50g Greek yoghurt
• Handful of nuts, to decorate

Method

1. Finely chop the chocolate and place it in a bowl that will fit over a pan of gently simmering water. Add the cocoa, coffee and vanilla along with 2 tbsp of water, then place the bowl gently over the pan of simmering water, stirring frequently until melted, then remove from the heat.
2. Add 2 tbsp of boiling water to the melted chocolate to help it thin down, and set to one side.
3. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until you have a thick, glossy mixture.
4. Beat the yoghurt into the melted chocolate, then fold about one-third of the egg whites into the chocolate mix using a metal spoon. Once incorporated, gently mix in the remaining egg whites, taking care not to over mix.
5. Spoon into 4 small ramekins or tumblers and chill in the fridge for at least two hours, but preferably over night.
6. When the time comes to serve, chop the nuts and scatter over the top.

Lead image: Mizina via Getty images.

Also known as ‘window cake’, batternberg is a delicious, marzipan coated sponge that is the perfect addition at any summer picnic or afternoon tea. This recipe makes two batterberg cakes, so you can either store one or give one away to a lucky friend!

Ingredients

For the almond sponge:

• 175g butter
• 175g golden caster sugar
• 140g self-raising flour
• 50g ground almonds
• 1/2 tsp baking powder
• 3 eggs
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract

For the pink sponge

• Same quantity of ingredients as above
• 1/2 tsp pink food colouring

For assembly:

• 2 x 500g marzipan blocks
• 200g apricot jam

Method

1. Heat your oven to 180°C / 160°C Fan / Gas Mark 4 and line a square baking tin (20cm) with baking parchment.
2. Make the almond sponge by combining the butter, sugar, flour, ground almonds, baking powder, eggs and vanilla & almond extracts in a mixer and beat until everything comes together smoothly. Pour into the prepared cake tin and bake for 25-30 minutes, then allow to cool in the tin for 10 minutes before transferring to a wire rack.
3. Clean the tin and line with baking parchment as before. Make the pink sponge by combining all the ingredients again and, once everything has come together, fold in some pink food colouring. Pour into the cake tin and bake and cool as before.
4. Heat the jam in a small saucepan until it comes to a runny consistency, then strain into a bowl through a sieve. Trim two opposite edges from the almond sponge, then trim a third edge. Measure the height of the sponge then, using a ruler, cut 4 slices each the same width and height. Repeat with the pink sponge, and discard and cut-offs.
5. You should now have long slices of sponge (4 yellow, 4 pink) that measure the same. Roll out one of the marzipan blocks, on a surface lightly dusted with icing sugar, until you have a sheet of marzipan about 20cm wide and 0.5cm thick.
6. Brush the marzipan with the apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan. Brush jam in between the slices to stick them together, then brush more on top before laying another pink and another almond slice on top in a checkerboard pattern. Trim the marzipan to the length of the cakes.
7. Lift the marzipan up and smooth over the cake with your hands, leaving a small fold along the bottom edge, then seal and crimp together using your fingers.
8. Repeat the process as above to make the second cake.

Lead image: merc67 via Getty images.

The lovechild of croissants and muffins. These buttery, flaky pastries are unlike anything you’ve had before and are perfect for brunch or for an indulgent afternoon treat.

Ingredients

• 230g ready to roll puff pastry
• 4 tbsp butter
• 130g granulated sugar
• 1 tbsp cinnamon
• 1 egg, beaten
• 1 tsp milk

Method

1. Preheat your oven to 190°C / 170°C Fan / Gas Mark 5 and lightly grease 8 holes of a muffin tin.
2. Roll out one sheet of the puff pastry into a rectangle measuring 11×15 inches. The dough should be quite thin, but not so thin that you can see through it.
3. Spread 2 tbsp of the butter onto the sheet of pastry thinly, then mix the cinnamon and the sugar together and sprinkle some over the top of the butter in an even coating. You will want some cinnamon sugar reserved for later, so be careful not to use it all.
4. Working from the long edge, roll the pastry up as tight as you can. Slice the roll in half length ways, and then cut each strip in half again. This will leave you will 4 equal strips of layered dough. Roll each piece into a swirl and place in the muffin tin. Repeat the whole process again with the remaining sheet of pastry.
5. Brush the tops of the cruffins with egg wash, and bake for 40-50 minutes until golden brown. Allow to cool for 10 minutes, then remove from the pan and roll each cruffin in the remaining cinnamon sugar to coat.

Lead image: Redphotographer via Getty images.

Another great one to get the kids involved with this summer! These little cake bites are great for picnics, bake sales or even just for having a snack-stash in the house!

Ingredients

For the cakes

• 225g unsalted butter, softened
• 225g golden caster sugar
• 4 eggs, beaten
• 2 tsp vanilla extract
• 2 tbsp apricot jam
• 200g marzipan
• Icing sugar, for dusting

For the buttercream

• 250g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract

To decorate

• 500g ready-to-roll fondant
• Red food colouring
• Yellow food colouring
• Green food colouring
• 50g dark chocolate, melted

Method

1. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4. Grease a 20cm square cake tin with baking parchment, leaving a slight overhang to help you remove the cake once it’s cooked.
2. Beat together the butter and sugar until pale and fluffy, then gradually add in the eggs, continuously beating. Pour in the vanilla extract and allow to mix in, then tip the cake mixture into the tin and smooth the surface down. Pop in the oven and bake for 40-45 minutes until a skewer inserted into the centre of the cake comes out clean.
3. Cool the cake in the tin for a few minutes, then transfer to a wire rack and leave to cool completely. Heat the apricot jam in a saucepan to remove any lumps, and then brush over the top of the cake.
4. Sprinkle some icing sugar on a clean surface, then roll out the marzipan thinly. Cut out a 20cm square to match the cake’s shape, then place on top of the cake and chill in the fridge for 10 minutes.
5. While your cake is chilling, make the buttercream by beating together the butter and icing sugar until smooth, and then mixing in the vanilla extract.
6. Remove your cake from the fridge, and cut into 25 equal squares (each around 3.5cm square). Spread the exposed sides of the cake with a thin layer of buttercream and then, using a piping bag, place a blob of buttercream on top of each marzipan topped square. Return to the fridge and chill for at least one hour until the buttercream has set.
7. Place your fondant in your mixer and beat until the icing starts to break apart. Slowly pour in around 80ml of water until the icing reaches a pouring consistency, then divide between three bowls. Add a drop of each food colouring into each bowl and stir to combine, gradually adding tiny amounts of food colouring at a time until you reach your desired shade.
8. Stick a fork in the base of each cake and spoon over the fondant, turning the fork as you go so that you achieve an even coating. Place on a wire rack and leave to set (usually around 10 minutes).
9. Spoon the melted chocolate into a piping bag fitted with a small nozzle, and quickly pipe over the top of the cakes in a zig-zag motion. Leave to set in a cool place, but don’t place in the fridge as this will cause the icing to lose its shine.

Lead image: martinrlee via Getty images.

Made with your choice of cherries, redcurrants or blueberries, this rich and creamy summer berry brulée is the perfect decadent treat for any alfresco dining party.

Ingredients

• 50g pudding rice
• 140g cherries, redcurrants or blueberries
• 4 tbsp cassis liquer
• 1 vanilla pod, split
• 568ml double cream
• 6 eggs, yolks only
• 2 tbsp golden caster sugar
• An extra 85g golden caster sugar for the topping

Method

1. Cook the rice according to pack instructions, then drain and leave to cool. Divide your chosen fruit between 6 ramekin dishes, drizzle with the cassis and then st to one side.
2. Remove the seeds from the vanilla pod, then throw into a pan with the empty pod and the cream. Bring to the boil, remove from the heat and leave for 5 minutes. Remove the vanilla pod.
3. Mix together the egg yolks and sugar in a large bowl, then stir the vanilla cream. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
4. Stir the cooked rice into the custard mixture, then ladle into the ramekins and refrigerate for six hours.
5. When the time comes to serve, sprinkle the sugar over the top and caramelise using a blow torch, or by sliding under a very hot grill. Let it cool and harden, then serve.

Lead image: petrenkod via Getty images.

Lime, cream and a buttery biscuit base combine to make this an indulgent, zesty, summertime treat. Perfect for your next alfresco dining experience, and guaranteed to impress your friends and family.

Ingredients

• 300g rolled oat biscuits (we recommend Hob Nobs)
• 150g butter, melted
• 1 x 397g can of condensed milk
• 3 eggs, yolks only
• 4 limes, zest and juice
• 300ml double cream
• 1 tbsp icing sugar
• 1 extra lime, zested and sliced, for decoration

Method

1. Heat your oven to 160°C / 140°C Fan / Gas Mark 3. Grab a food processor and add in the biscuits, then pulse until you have fine, sand-like crumbs.
2. Pour in the melted butter, and give everything another quick blitz, then empty out into a 22cm loose-bottomed tart tin, pressing down and into the sides with your fingers until you have a firm surface. Place in the oven and bake for 10 minutes.
3. Meanwhile, pop the egg yolks into a bowl and whisk for one minute with an electric beater.
4. Add in the condensed milk and whisk for a further 3 minutes, then tip in the finely grated zest and the juice from the limes. Whisk again for another 3 minutes.
5. Remove your pastry case from the oven, and allow to cool completely inside its tin. Once totally cool, pour in the filling and then place back in the oven for 15 minutes. Remove from the oven, allow to cool completely, and then cover and refrigerate for at least three hours.
6. When you are ready to serve, release the pie from its tin. Softly whip together the double cream and icing sugar, then spread (or pipe) over the top. Finish by decorating with the zest and slices from the extra lime.

Lead image: SherSor via Getty images.

The perfect snack for Wimbledon! These little cupcakes are ‘ace’ and you really ought to take full ‘advantage’ of making them. Perfect with a glass of champagne mixed with orange ‘deuce’. Ok…we’ll stop now.

Ingredients

For the cupcakes

• 150g self raising flour
• 1/2 tsp baking powder
• 15g cornflour
• 1 small orange, zest only
• 175g soft unsalted butter, cut into small cubes
• 175g caster sugar
• 3 eggs
• 50g raspberries
• 50g strawberrie, roughly chopped

For the Pimm’s syrup

• 150ml Pimm’s
• 50g caster sugar

For the Pimm’s buttercream

• 275g unsalted butter
• 50ml milk
• 2 tbsp Pimm’s
• 350g icing sugar

To decorate

• 6 strawberries, sliced
• A few mint leaves

Method

• Preheat your oven to 180°C / 160°C Fan / Gas Mark 4, and line a 12-hole muffin tin with cupcake cases.
• Sieve the flour, baking powder and cornflour into a large bowl and stir in the orange zest.
• In a separate bowl, whisk together the butter and caster sugar until light and fluffy. Then alternately whisk in the eggs and flour mixture until everything is combined. Lightly crush the raspberries and strawberries, then fold these into the batter.
• Divide the mixture between the cupcake cases and bake in the oven for 25 minutes. 
• While your cakes are baking, make the syrup by gently heating the Pimm’s with the sugar in a medium saucepan, stirring until the sugar has dissolved. Increase the heat and bring to a gentle bubble for around 6 minutes until you have a thick syrup. Pour into a jug and leave to one side.
• As soon as your cupcakes come out of the oven, prick the tops all over with a toothpick and brush them with the Pimm’s syrup. Leave them to cool in their tray for 10 minutes before transferring to a wire rack to cool completely.
• While the cakes are cooling, make the buttercream. Mix together the butter, milk and Pimm’s on a low speed until smooth. Keeping the speed low, gradually add in the icing sugar and mix until smooth and thick. Transfer your icing to a piping bag with a 1cm star nozzle.
• Once the cupcakes are completely cool, pipe each one with a swirl of icing and decorate with the sliced strawberries and mint leaves.

Lead image: Yury Sevryuk via Getty images.

Perfect for a picnic on a sunny day, or simply as an ‘anytime’ treat. We’ll let you decide which way round the jam and cream go though!

Ingredients

• 225g self-raising flour
• 1/4 tsp salt
• 50g salted butter, chilled, cut into cubes
• 25g golden caster sugar
• 125ml buttermilk
• 4 tbsp whole milk
• Strawberry jam and clotted cream to serve

Method

1. Preheat your oven to 220°C / Fan 200°C / Gas Mark 7. Add the flour to a mixing bowl with the salt, then tip in the butter. Rub the flour and butter between your fingers until you have a fine crumbed mixture, lifting to aerate as you go. Stir in the sugar.
2. Combine the milk and the buttermilk, and make a well in the centre of the flour mixture. Pour in the buttermilk & milk and, using a butter knife, gently work everything together until you have a soft, fairly sticky dough. 
3. Lightly flour a surface and turn the ball of dough out. Knead the mixture a few times, just to get rid of any cracks.
4. Pat down the dough gently to a thickness of around 2.5cm. Grab a fluted cutter and begin to cut out the scones by pushing down firmly. Gather up any trimmings, reform the dough ball, and cut out more scones.
5. Place the scones on a lightly greased baking sheet and bake for 10-12 minutes until risen and golden. Transfer to a wire rack to cool.
6. Serve with strawberry jam and clotted cream – we’ll let you decide which way round they shoud go!

Lead image: monitor6 via Getty images.

This delicious summer dessert laden with tropical fruits is a guaranteed crowd-pleaser for any dinner party or barbecue.

The meringue base can be made up to two days in advance, just store it in an airtight container.

Ingredients

For the meringue

• 5 eggs, whites only
• 300g caster sugar
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 25g desiccated coconut

To serve

• 300ml double cream
• 100ml creme fraiche
• 100g caster sugar
• 1 tsp vanilla extract
• Selection of your favourite tropical fruits

Method

1. Begin by heating your oven to 140°C / 120°C Fan / Gas Mark 1. 
2. Separate the egg whites into a bowl and add the sugar. Whisk them together for about 10 minutes until you have stiffy, glossy peaks. 
3. Combine the vanilla, vinegar and cornflour together in a separate bowl until smooth, and then fold this into the eggs along with the coconut.
4. Place a piece of baking parchment on a baking sheet, and spoon the meringue mix over it, smoothing out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. 
5. Cook for 1 hour until the meringue is crisp and ever so slightly browned. Turn off the oven, leaving the meringue inside to cool. Once fully cool, remove from the oven and peel off the paper. 
6. To serve, whip up the cream, creme fraiche, sugar and vanilla extract together until soft peaks form. Spread this over the centre of the meringue, top with your chosen fruits and serve.

Lead image: Roxiller via Getty images.

This classic patisserie favourite does require a little more effort than your average bake, but we promise it will pay off in both taste and the looks in your friends and families eyes as they marvel at your baking skills!

To get achieve equal sizes when forming the three rectangles, lay the first one you cut on top of the other to use as a guide, then repeat.

Ingredients

• 3 tbsp caster sugar
• 350g puff pastry
• 300ml double cream
• 1 vanilla pod
• 600g strawberries
• 1/2 lemon, zest only
• Small bunch of basil, leaves only
• 50g good-quality white chocolate

Method

1. Heat your oven to 200°C/180°C Fan/Gas Mark 6. Lightly flour a surface using some plain flour, then scatter a little sugar over the top. Roll the pastry out to a rectangle, around 28x30cm, then line a large baking sheet with parchment and scatter with a little more sugar. Carefully, using a rolling pin, lift the pastry onto the baking parchment.
2. Scatter a little more sugar over the pastry and cover with another sheet of parchment. Lay another baking sheet on top, and weigh it down with an empty ceramic dish. Bake for 25-30 minutes until the pastry is golden and crisp, then set aside to cool.
3. Make the filling by pouring the cream into a bowl along with 3 tbsp of sugar and the vanilla seeds. Whisk until the cream just about holds it shape, then set to one side. Hull the strawberries, then chop into 3 or 4 chunks. Finely chop the basil, and fold through the cream along with the strawberries and lemon zest. Cover and chill until needed.
4. When the pastry has cooled completely, trim the edges to form a neat rectangle and then cut into three equal rectangles.
5. Assemble the mille-feulle by laying down one rectangle of pastry, add half the cream and strawberry mix and flatten down with the back of a spoon. Place the second pastry layer on top and press down gently. Finely grate over half of the white chocolate, and top with the remaining cream mix, then place the final layer of pastry on top and press down gently.
6. Smooth the edges of the mille-feuille using a pallete knife so that the filling is level with the edges of the pastry, then finely grate the remaining white chocolate on top.
7. To serve, carefully slice the mille-feuille into 6 equal pieces.

Lead image: alpaksoy via Getty images.

A zingy, summer time dessert. This lemon posset is also a low-effort way to impress your dinner guests!

Ingredients

For the lemon posset

• 600ml double cream
• 200g golden caster sugar
• 3 lemons, zest only
• 75ml lemon juice

For the shortbread

• 140g cold butter, diced
• 140g plain flour
• 85g golden caster sugar
• 50g ground rice (or plain flour if you’re unable to source ground rice)
• 85g flaked almonds

Method

1. Make the posset first. Pour the cream into a large saucepan along with the sugar and heat gently, stirring until the sugar has melted. Bring to a simmer and allow to bubble for 1 minute. Turn the heat off, then stir in the lemon zest and juice. Divide the mixture between pots, glasses or bowls and allow to come to room temperature before carefully covering and chilling in the fridge for at least 3 hours.
2. To make the shortbread, heat your oven to 160°C / 140°C Fan / Gas Mark 3. Whizz the butter and flour together in a food processor until no lumps of butter remain. Tip into a bowl, then stir in the sugar, ground rice and almonds.
3. Line the base of a square tin (roughly 22cm) with baking parchment, and tip the mixture in, pressing it down firmly. Try and get it as flat as you can. Dredge with sugar, and bake for 25-30 minutes until pale golden. Allow to cool in the tin.
4. Cut the shortbread into shards, and serve alongside the lemon possets.

Lead image: Monkey Business Images via Getty images.

Tasting just as good as they look, these are perfect for afternoon tea, or make a real showstopper at a bake sale!

Don’t add too much food colouring at once – remember that you can always add in more until you reach your desired colour, but it’s much harder to fix the other way around!

Ingredients

• 4 large eggs, whites only
• 300g icing sugar
• Pink food colouring
• 140g ground almonds
• 125g mascarpone
• 4-5 tbsp raspberry jam

Method

1. Begin by whisking the egg whites in a large, clean bowl until they begin to form soft peaks. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. With the final addition of sugar, add in a few drops of food colouring, and keep whisking until the mixture is light pink, thick and glossy.
2. Grab a large metal spoon, and gently fold through the almonds. Cover 4 baking sheets with baking parchment and dab a little of the mixture into the corners, then fold over to secure the paper to the trays.
3. Using a piping bag fitted with a wide nozzle (or 2 small spoons) make about 40 circles, each about 5cm wide. Leave to sit out for around 10 minutes, until a skin begins to form.
4. Heat your oven to 180°C / 160°C Fan / Gas Mark 4. Place the baking sheets in the oven, leaving the oven door slightly ajar to allow steam to escape, and bake for 20-25 minutes until just crisp, but not browned. Remove from the oven and leave to cool on their trays.
5. When ready to serve, gently ease from the paper using a palette knife. Carefully spread 1 tsp of the raspberry jam per biscuit over half the biscuits, and 1 tsp mascarpone per biscuit over the other half of the biscuits, and then gently sandwich together.

Lead image: 5second via Getty images.

The perfect partners, this chocolate and cherry fudge is unbelievably easy to make, and also makes a perfect homemade gift.

Ingredients

• 250g dark chocolate
• 25g butter
• 30g dried sour cherries
• 150g caramel or dulce de leche

Method

1. Line a 18cm brownie tin (or similar) with cling film. 
2. Pour some freshly boiled water into a saucepan and bring to a gentle simmer. Place a heatproof bowl on top of the saucepan, and add the chocolate and butter to the bowl. Stir gently until everything has melted. 
3. Add in the sour cherries along with the caramel, and mix everything together. Pour your chocolately mixture into your prepared tin.
4. Chill in the fridge for around 1 hour until it has set, then turn it out onto a board and remove the cling film. Chop into squares and serve.

Lead image: bhofack2 via Getty images.

These colourful little cakes are perfect for afternoon tea, a bake sale or simply for just having a stash in the cupboard! Made with cream cheese frosting, they are the decadent treat that you need to try!

Ingredients

For the cupcakes

• 250g plain flour
• 2 tbsp baking powder
• 2 tbsp cocoa powder, sifted
• 1/2 tsp bicarbonate of soda
• 100g soft unsalted butter
• 200g caster sugar
• 1 tbsp red food colouring
• 2 tsp vanilla extract
• 2 eggs
• 175ml buttermilk
• 1 tsp cider vinegar

For the frosting

• 500g icing sugar
• 125g cream cheese
• 125g soft unsalted butter

Method

1. Preheat your oven to 170°C / 150°C Fan / Gas Mark 3, and line 2 x 12 hold muffin tins with paper cases.
2. Combine the flour, cocoa powder, baking powder and bicarbonate of soda in a bowl and set to one side.
3. Cream together the butter and sugar in a stand mixer and when you have a soft, pale mixture add in the vanilla and the food colouring.
4. With the mixer still gently beating, add in 1 spoonful of your dry ingredients, followed by one egg, followed by half of the remaining dry ingredients, then the other egg. Then add in the rest of the dry ingredients. 
5. Finally, add in the buttermilk and the vinegar, then divide the mixture between the 24 cases. Bake in the oven for about 20 minutes, inserting a clean skewer into one of the cupcakes to check if it’s cooked. Leave to cool on a wire rack.
6. Whilst the cakes are cooling, start making the icing by putting the icing sugar in a food processor and pulsing to remove any lumps.
7. Add the cream cheese and butter and process to mix. Pour in the cider vinegar and process again until you have a smooth icing. 
8. Ice each cupcake and decorate as you see fit. 

Lead image: BeckyBrockie via Getty images.

Super easy to make. Gooey, chocolately and simply irresistible. Perfect for afternoon teas and bake sales, and one that the kids will love helping out with!

If you’re unable to find mini marshmallows for this, then chopped up full sized ones are just as good.

Ingredients

• 200g digestive biscuits
• 135g butter
• 200g good quality dark chocolate
• 2-3 tbsp golden syrup
• 100g mini marshmallows
• Icing sugar, to dust

Method

1. Grease and line an 18cm square brownie tin with baking paper.
2. Place the digestive biscuits in a freezer bag and bash with a rolling pin until they’re broken up. You’re looking for a mixture of biscuit dust and larger broken biscuit pieces.
3. In a large saucepan melt the butter along with the dark chocolate and golden syrup over a gentle heat, stirring constantly until there are no lumps of chocolate visible. Remove from the heat, and leave to cool.
4. Take the biscuit crumbs and marshmallows, and stir into the chocolate mixture until everything is completely covered.
5. Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hours, then dust with the icing sugar and cut into 12 equal pieces.

Lead image: istetiana via Getty images.

A cake fit for the Queen! This gorgeous cake is a great dessert for any summer dinner party, or for really impressing at a bake sale!

Ingredients

For the cake

• 250g salted butter
• 350g golden caster sugar
• 4 eggs
• 250g self-raising flour
• 75g natural yoghurt
• 2 limes, juice only
• 75ml gin
• 150ml tonic water

For the icing

• 200g softened butter
• 400g icing sugar
• 2 tbsp milk
• 3 limes, zest only

To decorate

• 2 limes, zested and cut into thin wedges
• 1 tbsp granulated sugar
• Lemon sherberts
• 1/4 cucumber, peeled into ribbons

Method

1. Heat the oven to 180°C / 160°C Fan / Gas Mark 4, then grease and line 2 x 20cm cake tins. 
2. Beat together the butter and 200g of sugar in a stand mixer until pale and fluffy, for around 5 minutes. Add the eggs, one by one, making sure each one is fully incorporated into the mixture before adding the next. Add in the flour, and mix into the egg and sugar.
3. Mix the natural yoghurt with the juice of one of the limes, and 50ml of the gin. Add this to the cake mixture and slowly mix until you have a silky, thick mixture. Split the mixture between the two cake tins and bake for 35 minutes, until a skewer comes out clean.
4. Whilst the cakes are cooking, make the syrup by putting the remaining sugar, tonic water and juice of one lime into a saucepan over a medium heat. Once the sugar has dissolved, bring to a boil and cook for 5-7 minutes until you have a thick syrup. Allow to cool for five minutes, strain, and then add in the remaining gin. Set to one side.
5. Once the cakes are out of the oven, allow them to cool for five minutes. Prick all over with a skewer, then spoon the syrup mix over both of the cakes. Now allow them to cool completely in their tins.
6. Make the buttercream by beating the butter until soft, then add the icing sugar a little at a time. Once fully incorporated, add the milk and the zest of the limes.
7. Assemble by placing one of the cake layers on a board and cover with 1/3 of the buttercream. Sit the second layer on top, and cover this with a thin layer of buttercream. Place the cake in your fridge for 30 minutes to firm up, then use the remaining buttercream to cover the top and sides of the cake.
8. Mix the lime zest and sugar together, and sprinkle over the top to decorate. Finish with the lemon sherbets, lime slices and cucumber ribbons.

With strawberry season in full swing, why not try turning them into something even more decadent with our strawberry cheesecake recipe.

Ingredients

For the cheesecake:

• 250g digestive biscuits
• 100g butter, melted
• 1 vanilla pod
• 600g full fat soft cheese
• 100g icing sugar
• 284ml pot of double cream

For the topping:

• 400g fresh strawberries
• 25g icing sugar

Method

1. Begin by making the base. Butter and line a 23cm loose-bottomed tin with baking parchment, and set to one side. Place the digestive biscuits in a plastic food bag and, using a rolling pin, bash them until you have fine crumbs. Transfer to a bowl and mix in the melted butter until all the crumbs are thoroughly coated.
2. Tip the mixture into the lined tin, creating an even layer, and chill in the fridge for 1 hour to set firmly.
3. Slice the vanilla pod length ways, and scrape out the seeds. 
4. Put the cream cheese, icing sugar and vanilla seeds in a bowl and beat everything together using an electric whisk until smooth. Add in the double cream and continue whisking until everything is combined.
5. Spoon the mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth down the surface of the cheesecake, cover with cling film and allow to set in the fridge overnight.
6. Remove the cheesecake from the tin and allow to come to room temperature about 30 minutes before you’re ready to serve.
7. Meanwhile, puree half of the strawberries in a blender or food processor with the icing sugar and 1 tsp of water, then strain through a sieve.
8. Decorate the top of your cheesecake with the remaining strawberries, and drizzle the puree over the top.

Lead image: monitor6 via Getty images.