Lemon drizzle cakes

Ingredients

    250g % of butter
    Butter

    , softenend
    400g caster sugar
    three eggs
    Eggs

    , lightly beaten
    250g self-elevating flour
    zest and juice three lemons

Method

    Heat oven to 160C/140C fan/fuel three. Line a muffin tin with 12 muffin instances. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just mixed – don’t over-whisk. Fill the cases  thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out smooth.

    Cool for 10 minutes, then switch desserts to a cooling rack on a tray and poke every some times with a skewer. Pour closing lemon juice over final 150g sugar and zest 1 lemon, and at once spoon over the desserts. Leave to cool.

Chocolate brownie cake

Ingredients

    100g butter
    Butter

    175g caster sugar
    75g mild brown or muscovado sugar
    125g chocolate
    Chocolate

    (simple or milk)
    1 tbsp golden syrup
    Golden syrup

    2 eggs
    Eggs

    1 tsp vanilla extract /essence
    100g undeniable flour
    ½ tsp baking powder
    Baking powder

    2 tbsp cocoa powder

Method

    Heat oven to 180C/fan 160C/fuel 4. Grease and line a 20cm cake tin.

    Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt lightly on a low heat until it is easy and lump-free.

    Remove the pan from the heat.

    Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and blend thoroughly.

    Put the aggregate into the greased and lined cake tin and place at the center shelf of the oven. Bake for 25-30 minutes.

    Remove and permit to chill for 20-30 minutes earlier than reducing into wedges and serving.

    Serve with cream or ice cream and plenty of fresh fruit.

Banbury cakes

Ingredients

    50g unsalted butter, softened
    1 tbsp English honey
    Honey

    ½ tsp freshly grated nutmeg
    Nutmeg

    ½ tsp ground cinnamon
    100g currants
    50g candied orange peel
    undeniable flour, for dusting
    500g percent all-butter puff pastry
    1 egg white, overwhelmed
    1-2 tbsp nibbed sugar
    Sugar

    or overwhelmed difficult-edged sugar cubes

Method

    Cream the butter and honey collectively with the spices. Add the currants and the candied peel and mix properly. On a gently floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.

    Bring up the edges of the pastry to surround the filling and crimp the edges of the pastry together to look like little handbags. Turn the parcels over, with the folds beneath. Roll each parcel out lightly to an oval shape, taking care not to expose the filling.

    Heat the oven to 180C/160C fan/gasoline 4. Place the desserts on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 minutes till cooked and crispy. Turn the oven down if the tops brown too quickly.

    When cooked, transfer to a twine rack and allow to chill a touch before eating. When bloodless, they’re exceptional spread with a bit salted butter.

Cheesy garlic bread

Ingredients

    500g robust white bread flour
    7g sachet/1½ tsp speedy-action yeast
    Yeast

    1 tsp salt
    2 tbsp olive oil
    olive oil

    1 tbsp clean honey
    2 garlic cloves, crushed
    25g soft butter
    Butter

    100g mature cheddar
    Cheddar

    , grated
    handful thyme

    leaves

Method

    Measure the flour, yeast and salt into a massive bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a smooth dough.

    Turn the dough out onto a lightly floured floor, then knead for five minutes until the dough not feels sticky, sprinkling with a little greater flour as you want it. Now stretch it to match the Swiss roll tin.

    Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled grasp movie, then go away in a heat place to upward thrust for 40 mins.

    Heat oven to 200C/fan 180C/gas 6. Remove the cling movie, then bake the bread for 30 mins until golden and risen. Leave to chill for 10 minutes, then cut into 12 portions and serve.

Pistachio & milk chocolate squares

 

Ingredients

    140g shelled pistachios
    200g milk chocolate
    Milk chocolate squares
    , damaged into chunks
    200g golden caster sugar
    200g very tender butter
    Butter
    3 eggs
    Eggs
    200g self-elevating flour
    100ml milk
    150ml soured cream

Method

    Heat oven to 180C/160C fan/gasoline four. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and approximately half of the sugar in a meals processor until very finely chopped. Tip into a bowl with last sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-forty five mins until a skewer poked in comes out clean. Cool.

    Melt the ultimate milk chocolate, stir inside the soured cream and cool until spreadable. Trim the edges off the cake, then cut up in 1/2. Spread a bit icing over the base, sandwich the pinnacle of sponge again on. Spread closing icing over the pinnacle, kind of chop the final pistachios and scatter them over. Cut into 16 squares to serve.

Eve's pudding

Ingredients

    6 huge Bramley apples
    Bramley apples

    , finely sliced
    200g unsalted butter
    140g raisins
    100g tender brown sugar
    four eggs
    Eggs

    200g self-elevating flour

Method

    Heat oven to 180C/160C fan/gasoline 4. Peel, center and slice the apples. Grease a huge serving dish, approximately 2.Five litre/three litre with 25g/1oz of the butter and tip within the apple. Scatter the raisins over the top.

    In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns light and the sugar begins to dissolve. Beat inside the eggs, then carefully fold in the flour with a big spoon. Spread the batter over the apples, then bake for 45 minutes till golden. Serve with the custard, below.

Courgette & mushroom bread

Ingredients

    three medium courgettes
    Courgette

    , grated
    2 tsp salt
    2 tbsp olive oil
    olive oil

    1 small onion
    Onion

    , finely chopped
    2 garlic
    Garlic

    cloves, overwhelmed
    100g chestnut mushroom, chopped
    350g robust undeniable flour
    7g sachet smooth-blend dried yeast
    Yeast

    2 tbsp chopped clean basil
    Basil

    ½ tbsp coarse sea salt, to sprinkle

Method

    Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes, then, using your arms, squeeze out as a great deal of the moisture as possible. Rinse the courgettes thoroughly, then squeeze once more.

    Heat 1 tbsp of the olive oil in a frying pan and prepare dinner the onion and garlic for four minutes till softened. Add the mushrooms and cook for a further four minutes until softened and browned, then upload the courgettes and cook dinner for another 2 minutes. Strain well and set aside to cool; discard the liquid.

    Heat oven to 220C/fan 200C/gasoline 7. Place the flour in a huge mixing bowl, stir in the yeast, the ultimate oil and salt, the basil and the courgette aggregate. Mix well to mix. Make a properly within the centre and upload 125ml hand-warm water. Mix well to form a barely sticky dough. Knead on a floured floor for about 10 minutes, then shape right into a ball and vicinity on a greased baking sheet.

    Flatten the ball of dough very slightly with the palm of your hand and loosely cowl with oiled hang film. Leave to upward push in a heat location for 25-30 mins till doubled in size. Brush the top of the dough with a little water, then sprinkle with the ocean salt and bake for 40 minutes till golden. Leave to cool on a twine rack earlier than serving.