Strawberry cake difficulty *#117

Cuts into 10

Preparing time: 15 minutes 

Cooking time: --------------

Ingredients:

• 1 peel package for cake 
• 1 kg strawberry 
• 500 ml double cream 
• 3 dl cold mineral water 
• 2 sour cream 
• 200 g icing sugar 

1. Clean and cut the strawberries 2-3 mm thick 
2. Mix the double cream and mineral water 
3. Add sour cream and icing sugar in the mixture of mineral water and double cream 
4. Peel smears first with the mixture of double cream and then add another peel on the top and then put double cream layer then strawberry and then again double cream on the end put the peel on the top
5. Repeat process until everything run away 
6. Enjoy! 

Yummy cake difficulty ** #116

Cuts into 10

Preparing time: 20 minutes

Cooking time: -------

Ingredients:

• 150 g Oreo
• 6 tablespoons melted butter
• 230 g cheese
• 30 g sugar
• 2 tablespoons cold milk
• 350 ml double cream 
• 100 g chocolate crumbs 
• 2 packages ready-chocolate pudding 
• 300 ml milk 

1. The bottom of the tin smears with the butter
2. Break down oreo and mix with 6 tablespoons of melted butter 
3. Put the mixture of the oreo and butter on the bottom of the tin and put in the fridge 
4. Mix well cheese, milk and caster sugar 
5. Mix the half of the double cream now and put over the biscuit bottom
6. And put back in the fridge for next 10 minutes 
7. Pudding and cold milk mix together until it becomes solid 
8. Put the pudding mixture in the same tin 
9. Mix another half of the double cream and smear the cake in the tin and sprinkle the cake with the chocolate crumbs 
10. Serve cold
11. Enjoy! :-)

Victoria sandwich cake difficulty ** #115

Cuts into 8

Preparing time: 15 minutes 

Cooking time: 25 minutes 

Ingredients:

• 175 g slightly salted butter, softened
• 175 g caster sugar, plus extra for sprinkling 
• 3 eggs
• 175 g self-raising flour 
• 1 teaspoon baking powder
• 1 teaspoon vanilla bean paste or extract 
• 1-2 tablespoons milk 

For the filling 

• 150 ml double cream 
• 5 tablespoons raspberry or strawberry jam 

1. Beat together the butter, sugar, eggs, flour, baking powder and vanilla in a bowl until pale and creamy 
2. Stir in the little milk so that the mixture drops easily from a wooden spoon when tapped against the side of the bowl 
3. Divide the mixture evenly between 2 greased, base-lined and floured 18 cm sandwich tins and level the surface 
4. Bake in preheated oven, 180 C( 350 F),Gas Mark 4, for 25 minutes or until risen and just firm to the touch 
5. Loosen the edges, turn out onto a wire rack and peel off the lining paper
6. Leave to cool 
7. Make the filling 
8. Whip double cream in a bowl until just holding its shape 
9. Sandwich the cakes together using the jam and cream 
10. Serve sprinkled generously with caster sugar
11. Enjoy! :-)

A very happy birthday cake difficulty ** #114

Cuts into 12

Preparing time: 25 minutes

Cooking time: 35-40 minutes 

Ingredients:

• 175 g slightly salted butter, softened
• 175 g caster sugar 
• 2 teaspoons vanilla extract 
• 300 g self-raising flour 
• 2 teaspoons baking powder
• 3 eggs 
• 50 g ground rice
• 150 ml low-fat natural yoghurt 
• 175 g strawberries

To finish

• 300 ml double cream 
• 3 tablespoons reduces-sugar strawberry jam 

1. Put the butter, sugar and vanilla in a food processor and blend until smooth 
2. Sift in the flour and baking powder, add the eggs, ground rice and yoghurt and whizz together until creamy
3. Divide the mixture between 2 greased and base-lined 20 cm sandwich tins and level the surface 
4. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 35-40 minutes until risen, golden and springy to the touch 
5. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to peel off the lining paper
6. Leave to cool completely 
7. Whip the cream in a bowl until soft peaks form
8. Cut the top off the cakes to level it, then spread with the jam and then half of the cream to the edge
9. Scatter with two-thirds of the strawberries 
10. Place the second cake on top and spread with remaining cream 
11. Scatter with remaining strawberries or form them into the birthday girl or boy;s initials 
12. Add candles 
13. Enjoy! :-)

Bacon, thyme & potato muffins difficulty ** #113

Makes 12

Preparing time: 20 minutes 

Cooking time: 15-20 minutes 

Ingredients:

• 400 g waxy potatoes, peeled and diced
• 100 g smoked streaky bacon, finely chopped
• 275 g self-raising flour 
• 2 teaspoons baking powder 
• 1 tablespoon chopped thyme, plus extra springs for scattering 
• 175 ml milk 
• 5 tablespoons olive oil 
• 1 egg
• salt and pepper 

1. Cook the potatoes in a saucepan of salted boiling water for 5-6 minutes until softened 
2. Drain and leave to cool 
3. Heat a dry frying pan and fry the bacon until golden and crisp 
4. Leave to cool 
5. Mix together the flour, baking powder, chopped thyme and a little salt and pepper in a bowl 
6. Stir in the potatoes and bacon 
7. Beat together the milk, oil and egg in a jug 
8. Add to the dry ingredients and stir together using a large metal spoon until just combined 
9. Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray 
10. Sprinkle with a little salt and scatter with thyme 
11. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, 15-20 minutes until risen and golden 
12. Transfer to a wire rack to cool 
13. Serve warm or cold, scattered with extra thyme sprigs.
14. Enjoy! :-)

Rum & raisin chocolate brownies difficulty *** #112

Cuts into 20

Preparing time: 30 minutes 

Cooking time: 30-35 minutes 

Ingredients:

• 3 tablespoons white or dark rum 
• 100 g raising 
• 250 g plain dark chocolate, broken into pieces 
• 250 g butter 
• 4 eggs 
• 200 g caster sugar 
• 75 g raising-flour flour 
• 1 teaspoon baking powder 
• 100 g white or milk chocolate, broken into pieces 

1. Warm the rum gently in a small saucepan 
2. Add the raisins and leave to soak for 2 hours or overnight 
3. Heat the dark chocolate and butter gently in a saucepan until both have just melted, taking care not to scorch the chocolate 
4. Whisk together the eggs and sugar in a bowl using a hand-held electric whisk until the mixture is very thick and the whisk leaves a trail when lifted about it 
5. Sift in the flour and baking powder, then fold in 
6. Pour the mixture into a greased and lined 28 x 18 cm shallow baking tin or roasting tin and spread into the corners 
7. Spoon the rum-soaked raisins over the top 
8. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 25-30 minutes until well risen (the top should be crusty and cracked and the center still slightly soft)
9. Leave to cool in the tin, then transfer to a board
10. Melt the white or milk chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
11. Then drizzle over the top of the brownies 
12. Leave to harden, then cut into squares
13. Peel off the lining paper
14. Enjoy!

Banana split difficulty / #111

Makes 1

Preparing time: 5 minutes 

Cooking time: ---------

Ingredients:

• 1 large banana 
• ice-cream 

1. Cut banana in circle shape
2. Put around the plate
3. Put ice-cream on the top of the banana 
4. Decorate with chocolate, if liked 
5. Enjoy! :-)

Chilli & chorizo roly polys difficulty * #110

Makes 30

Preparing time: 15 minutes 

Cooking time: 20 minutes 

Ingredients:

• 1 tablespoon olive oil 
• 1/2 medium-strength red chilli, finely chopped 
• 1 small red onion, finely chopped
• 75 g chorizo, finely chopped
• 2 tablespoons chopped fresh coriander 
• 500 g ready-made puff pastry 
• 1 egg yolk 
• 2 teaspoons water 
• salt

1. Heat the oil in a frying pan, add the chilli and onion and gently fry for 5 minutes until softened 
2. Remove from the heat and leave to cool 
3. Stir in the chorizo, coriander and a little salt
4. Roll out the pastry on a lightly floured surface to a 40 x 30 cm rectengle
5. Mix the egg yolk with the measurement water and brush thinly over the pastry
6. Spread the chorizo mixture in an even layer on top 
7. Roll up the pastry, starting from a long side 
8. Wrap in clingfilm and freeze for 30 minutes 
9. Trim off the ends of the pastry log and cut across into 1 cm thick slices
10. Lay the lices on a floured surface abd roll lightly with the rolling pin to flatter
11. Place on 2 greased baking sheets
12. Brush with a little more of the egg yolk mixture and bake in a preheated oven, 220C( 425 F), Gas Mark 7, for 10 minutes
13. Press down the centres of the pastries using the back of a spoon if risen, then return to the oven and cook for further 5 minutes or until golden 
14. Transfer to a wire rack to cool slightly, then serve warm or cold 
15. Enjoy! :-)

Citrus spiced Madeira cake difficulty * #109 

Cuts into 10

Preparing time: 15 minutes

Cooking time: 50 minutes

Ingredients: 

• 4 star anise, broken into pieces 
• 175 g caster sugar
• 175 g slightly salted butter, softened
• 3 eggs
• finely rind of 1 orange
• 2 tablespoons orange juice 
• 250 g self-raising flour
• 1 teaspoon baking powder
• small piece of candied orange peel, cut into thin strips

1. Put the star anise and 50 g of the sugar in a small food processor, blender or coffee grinder and grind until the star anise is completely ground and the sugar is flecked with colour
2. Tip into a bowl, add the butter, remaining sugar, eggs, orange rind and juice, flour and baking powder and beat together until pale and creamy
3. Spoon the mixture into a greased and lined 18 cm round cake tin and level the surface 
4. Place the strips of candied peel on the center of the cake
5. Bake in a preheated oven, 160C(325 F),Gas Mark 3, for about 50 minutes or until just firm to the touch and skewer inserted into the center comes out clean 
6. Loosen the edge, turn out on to a wire rack to peel off the lining paper 
7. Leave to cool
8. Enjoy! :-)

Merguez sausage rolls difficulty ** #108

Makes 32

Preparing time: 25 minutes 

Cooking time: 25-30 minutes 

Ingredients:

• 500 g good-quality pork sausagemeat 
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons fennel seeds 
• 1 tablespoon ground paprika 
• 2 garlic cloves, crushed 
• 2 spring onion, finely chopped 
• 500 g ready-made puff pastry 
• egg, to glaze
• salt and pepper 

1. Put the sausage meat in a bowl and add the cumin coriander, fennel seeds, paprika, garlic, spring onions and a little salt and pepper
2. Mix well with your hands until evenly combined 
3. Roll out the pastry thinly on a lightly floured surface to a 40 cm square, then cut into 4 strips
4. Divide the pork mixture into 4 pieces and pinch out a quarter of a sausage meat along the centre of each strip
5. Brush the pastry edges with a little beaten egg and fold one side of the pastry over the sausage meat 
6. Pressing the edges of the pastry firmly together to make long, thin logs
7. Brush with beaten egg and cut into 5 cm lengths 
8. Place on a large greased baking sheet and score 2 or 3 cuts along the top of each with a sharp knife 
9. Bake in a preheated oven, 220C(425 F),Gas Mark 7, for 15 minutes 
10. Reduce the temperature to 160C(325 F),Gas Mark 3, and cook for the further 10-15 minutes until deep golden and cooked through
11. Enjoy! :-)

Pink heart cake difficulty*** #107

Cuts into 12

Preparing time: 60 minutes 

Cooking time: 75 minutes 

Ingredients:

• 225 g slightly salted butter, softened
• 175 g caster sugar 
• 3 eggs 
• 250 self-raising flour 
• 1 teaspoon baking powder
• 100 g ground almonds
• 200 g white chocolate, chopped
• 4 tablespoons milk 

To finish 

• 5 tablespoons smooth apricot jam 
• 750 g white ready-to-roll icing 
• sifted icing sugar, for dusting 
• 2-3 tablespoons multicoloured sugar sprinkles

1. Beat together the butter, sugar, eggs, flour, baking powder and ground almonds in a bowl until pale and creamy
2. Sprinkle in 175 g of the chocolate drizzles with the milk and stir gently
3. Spoon the mixture into a greased and lined 20 cm round cake tin and level the surface 
4. Bake in a preheated oven, 160C( 325F), Gas Mark 3, for about 60 to 75 minutes or until just firm and skewer inserted into the center comes out clean 
5. Turn out on to a wire rack, peel off the lining paper and leave to cool 
6. Spread the jam over the cake 
7. Roll out the icing on a surface dusted with sifted icing sugar to a 30 cm round 
8. Lift over the cake and fit around the side, easing out the folds and trimming off the excess 
9. Smooth down with hands dusted with icing sugar 
10. Press a 8 cm heart biscuit cutter into the top and lift away icing inside the cut area
11. Melt the remaining chocolate and spread into the heart, then scatter over the sprinkles
12. To finish, wrap a pastel-coloured ribbon around the side
13. Enjoy! 

Raspberry ripple meringues difficulty ** #106

Makes about 12

Preparing time:15 minutes

Cooking time: 75 minutes 

Ingredients:

• 40 g fresh raspberries, plus extra to serve 
• 2 tablespoons raspberry jam 
• 4 egg whites 
• 200 g caster sugar 

1. Put the raspberries in a bowl and mash with a fork until broken up and turning juicy 
2. Add the jam and mash together to make a purée 
3. Tip into a sieve resting over a small bowl and press the purée with the back of a spoon to extract as much juice as possible
4. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
5. Whisk in a tablespoonful of the sugar and continue to whisk for about 15 seconds 
6. Gradually add the remaining sugar, a spoonful at a time, until thick and glossy 
7. Drizzle over the raspberry purée and lightly stir in using a spatula or large metal spoon, scooping up the meringue from the base of the bowl so that the mixture is streaked with the pureé 
8. Take care not to over-mix!
9. Drop large spoonfuls of the mixture, each about the size of a small orange, on to a large baking sheet lined with baking parchment
10. Then swirl with the back of a teaspoon 
11. Bake in a preheated oven, 120 C(250 F),Gas Mark 1/2, for about 75 minutes or until meringues are crisp and come away easily from the paper 
12. Leave to cool on the paper 
13. Serve with extra raspberries, if liked. 
14. Enjoy!

Sweetcorn & ham muffins difficulty * #105

Makes 12

Preparing time: 15 minutes 

Cooking time: 20 minutes 

Ingredients:

• 175 g frozen sweetcorn 
• 150 g self-raising flour 
• 150 g cornmeal 
• 2 teaspoons baking powder 
• 75 g cheese, grated 
• 4 tablespoons chopped chives
• 100 g cooked ham hock, diced
• 200 ml milk 
• 4 tablespoons vegetable oil 
• salt and pepper

1. Cook the sweetcorn in a saucepan of boiling water for 1 minute
2. Drain well 
3. Mix together the f;our, cornmeal, baking powder, cheese, chives and a little salt and pepper in a bowl 
4. Stir in the ham and sweetcorn 
5. Beat together the eggs, milk and oil in a jug 
6. Add to the dry ingredients and stir together using a large metal spoon until just combined
7. divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray 
8. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 20 minutes or until golden and just firm to the touch 
9. Transfer to a wire rack to cool 
10. Enjoy! :-)

Easy simnel cake difficulty ** #104

Cuts into 16 

Preparing time: 25 minutes

Cooking time: 120-150 minutes 

Ingredients:

• 175 g slightly salted butter, softened 
• 175 g light muscovado sugar 
• 2 teaspoons ground ginger 
• 2 teaspoons ground mixed spice 
• 3 eggs 
• 225 g plain flour 
• 2 teaspoons vanilla extract 
• 500 g luxury mixed dried fruit 
• 500 g white or golden marzipan 
• 1 egg white, for brushing 
• yellow flowers, such as roses or rose petals for decoration 
• sifted icing sugar for decoration 

1. Beat together the butter, muscovado sugar, ginger, mixed spice, eggs, flour and vanilla in a bowl until smooth and creamy
2. Stir in the dried fruit until evenly combined 
3. Spoon half the mixture into a greased and lined 18 cm round cake tin and level the surface
4. Roll out half the marzipan on the surface lightly dusted with sifted icing sugar into a round the same size as the tin 
5. Press into the tin and cover with the remaining mixture 
6. Level the surface 
7. Bake in a preheated oven, 150 C(300 F),Gas Mark 2, for about 120-150 minutes or until a skewer inserted into a center comes out clean 
8. Leave to cool in the tin 
9. Transfer the cake to a baking sheet, peel off the lining paper and brush the top with the egg white 
10. Roll out the remaining marzipan until slightly larger than the top of the cake 
11. Lift over the cake and press down gently 
12. Pinch the edges of the marzipan to decorate 
13. Brush with a little more egg white and cook under a preheated grill until lightly toasted, turning cake if necessary to evenly colour 
14. Leave to cool 
15. Decorate with flowers or rose petals and dust with sifted icing sugar.
16. Enjoy! :-)

Elderflower cupcakes difficulty ** #103

Makes 12

Preparing time: 15 minutes
Cooking time: 20-25 minutes 

Ingredients: 

• 150 g slightly salted butter, very soft
• 150 g caster sugar 
• 2 eggs 
• 2 tablespoons elderflower cordial (see below for homemade)
• finely grated rind of 1 lemon 
• 175 g self-raising flour

For the frosting 

• 250 g cream cheese 
• 50 g unsalted butter, softened 
• 100-125 ml elderflower cordial 

1. Beat together all the cake ingredients in a bowl until smooth and creamy 
2. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray 
3. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 20-25 minutes until risen and just firm to the touch 
4. Transfer to a wire rack to cool 
5. Make the frosting 
6. Beat the cream cheese in a bowl until softened and smooth 
7. Add the butter and most of the elderflower cordial and beat until smooth and creamy 
8. Add more cordial if the frosting will absorb it without losing the shape 
9. Spread over the cupcakes and decorate with elderflower springs, in using
10. For homemade elderflower cordial 
11. Put 20 elderflower heads, 3 sliced lemons and 25 g citric acid in a large heatproof bowl 
12. Dissolve 1 kg granulated of caster sugar in 1 liter  boiling water, stirring frequently until dissolved 
13. Add to the bowl of elderflowers
14. Cover and leave to stand overnight 
15. Strain through a muslin-lined sieve and pour into sterilized bottles 
16. Store in a cool place and use within 6 months 
17. Enjoy! :-)  

Flower cupcakes difficulty *** # 102

Makes 12

Preparing time: 40 minutes 

Cooking time: 20-25 minutes 

Ingredients:

• 150 g slightly salted butter, softened
• 150 g caster sugar 
• 2 eggs 
• 1 1/2 rosewater 
• 1 tablespoon milk 
• 175 g self-raising flour 

For icing 

• 150 g white chocolate, broken into pieces
• 25 g slightly salted butter 

To decorate 

• 50 g pink ready-to-roll icing 
• 50 g yellow ready-to-roll icing 
• icing sugar, for dusting, if liked 

1. Beat together all the cake ingredients in a bowl until smooth and creamy 
2. Divide the mixture evenly between paper cupcake cases arranged in a 12- hole cupcake tray 
3. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 20-25 minutes until risen and just firm to the touch 
4. Transfer to a wire rack to cool 
5. Make the icing 
6. Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don't let the base to touch water)
7. Leave to cool and thicken slightly, then spread over the tops of the cupcakes 
8. Take a ball of pink icing, about the size of a small cherry, and roll between the palms of your hands until it is about 9 cm long 
9. Press the icing flat with your fingers, particularly along the top edge, then roll up the icing to make  a simple rose shape 
10. Slice off the base and press gently on to a cake 
11. Repeat with the remaining icing until a;; the cakes are topped with a flower 
12. Serve dusted with icing sugar 
13. Enjoy! :-)

Mango & vanilla muffin slice difficulty ** #101

Cuts into 8

Preparing time: 20 minutes 

Cooking time: 60 minutes 

Ingredients:

• 1 small ripe mango 
• 225 g plain flour 
• 2 teaspoons baking powder
• 150 g golden caster sugar 
• 50 g porridge oats 
• 1 egg 
• 175 ml milk 
• 1 teaspoon vanilla bean paste or extract 
• 100 g slightly salted butter, melted 
• vanilla sugar 

1. Halve the mango each side of the flat central stone 
2. Cut away the stone, then peel and dice the flesh into 5 mm pieces 
3. Sift the flour and baking powder into a bowl, then stir in the caster sugar and oats 
4. Beat together the egg, milk, vanilla and melted butter in a jug 
5. Add to the dry ingredients with half of the mango and stir together using a large metal spoon until just combined 
6. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin 
7. Scatter with the remaining mango pieces and bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 60 minutes or until risen, form to touch and skewer inserted into the center comes out clean 
8. Leave to cool in the tin for 5 minutes, then loosen at the ends and transfer to a wire rack to cool 
9. Peel off the lining paper and serve warm or cold, sprinkled with vanilla sugar.
10. Enjoy! :-)

Magic Chocolate Bomb difficulty **  #100!!!

Makes 1

Preparing time: 15 minutes, + cooling 

Cooking time: ---------

Ingredients:

• 80 g white chocolate chips
• 2 small brownies, recipe for brownies find in this blog on the bottom 
• 1 scoop vanilla ice cream 
• 65 g raspberries 
• 65 g blueberries 
• 160 g chocolate chips 
• 175 g heavy cream

1. Pit the white chocolate chips in a bowl and microwave in 20-second intervals
2. Stirring the chocolate between each interval, until melted 
3. Open the plastic ornament and pour the white chocolate into one of the halves 
4. Close the ornament and slowly rotate it so the white chocolate coats the entire inside evenly 
5. Freeze for 30 minutes 
6. Remove the ornament from the freezer and carefully open it to remove the white chocolate ball 
7. Run very hot water over a spoon to warm it 
8. Dry the back of the spoon and then use it to smooth the seam that runs around the center of the ball 
9. Run very hot water over a bowl with a flat bottom, dry it, then put the white chocolate ball on the upside-down bowl and gently twist it 
10. Allowing the bottom of the ball to melt, making 5 cm hole
11. On a serving plate, stack the 2 brownies and then top them with scoop of the ice cream 
12. Carefully lower the white chocolate ball over the brownies and ice cream so that brownies and ice cream end up inside the ball 
13. Surround the ball with the raspberries and blueberries 
14. To prepare the chocolate sauce
15. Combine the chocolate chips and heavy cream in a bowl and microwave in 30-second intervals 
16. Stirring between each interval, until the sauce is glossy and smooth 
17. For the final, slowly pour the hot chocolate sauce all over the ball in a circular motion 
18. The white chocolate ball will melt and reveal the brownies and ice cream inside 
19. Enjoy! :-)

I can't believe it's already 100 recipe on this blog! I hope it will be much more in the future! :)

Recipe for brownies: http://nikolasdesserts.blogspot.rs/2015/10/rich-chocolate-brownies-difficulty-22.html

Coconut & mango cupcakes difficulty ** # 99 

Makes 12

Preparing time: 25 minutes

Cooking time 25 minutes 

Ingredients:

• 150 g dried mango, chopped 
• finely grated ring of 1 orange 
• 6 tablespoons orange juice 
• 50 g cream coconut, grated 
• 175 g slightly salted butter, softened 
• 150 g caster sugar 
• 2 eggs 
• 175 g self-raising flour
• toasted desiccated or shredded coconut 

For the frosting 

• 50 ml single cream 
• 40 g creamed coconut 
• 2 teaspoons lemon juice 
• 250 g icing sugar, sifted 

1. Put the mango, orange rind and juice in a small bowl and leave to stand for several hours until the juice has been absorbed 
2. Soften the creamed coconut briefly in the microwave if firm, or alternatively grate it 
3. Put the creamed coconut, butter, sugar, eggs and flour in a bowl and beat until smooth and creamy 
4. Add the steeped mango and any juice left in the bowl 
5. Divide the mixture evenly between paper cupcake cases arranged in 12-hole cupcake tray 
6. Bake in a preheated oven, 180 C,(350 F),Gas Mark 4, for about 20 minutes until risen and just firm to the touch 
7. Transfer to a wire rack to cool 
8. Make the frosting 
9. Heat the cream and creamed coconut an small saucepan until the coconut has melted 
10. Pour into a bowl, add the lemon juice and icing sugar and whisk together until smooth 
11. Spread over the cupcakes and decorate with toasted coconut. 
12. Enjoy! :-)

Summer fruit & vanilla cake difficulty **  98 

Cuts into 16

Preparing time: 20 minutes 

Cooking time: 40-45 minutes 

Ingredients:

• 250 g slightly salted butter, softened
• 225 g caster sugar, plus extra for sprinkle 
• 3 eggs 
• 2 teaspoons vanilla bean paste or vanilla extract
• 225 g self-raising flour 
• 150 g ground almonds 
• 3 tablespoons milk 
• 400 g mixed fresh summer fruits

1. Beat together the butter, sugar, eggs, vanilla and flour in a bowl until pale and creamy 
2. Stir in the ground almonds, milk and half the fruits 
3. Spoon the mixture into a greased and lined 28 x 24 cm shallow baking tin or roasting tin and level the surface 
4. Scatter with the remaining fruits 
5. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for 40-45 minutes or until just firm to the touch and a skewer inserted into the center comes out clean 
6. L:eave to cool in the tin, then transfer to a board and peel off lining paper 
7. Sprinkle with caster sugar and cut into squares 
8. Enjoy! :-)

Sultana & pineapple slab cake difficulty ** #97 

Cuts into 14 

Preparing time: 15 minutes 

Cooking time: 45-50 minutes 

Ingredients:

• 250 g slightly salted butter 
• 150 g golden syrup 
• 75 g caster sugar 
• 100 g dried pineapple, chopped 
• 150 g sultanas 
• 2 teaspoons ground mixed spice 
• 1/2 teaspoon bicarbonate of soda 
• 150 g self-raising flour 
• 2 eggs
• 175 ml sourced cream 

For the frosting 

• 250 g mascarpone cheese 
• 50 g unsalted butter, softened 
• 75 g icing sugar, sifted 
• 2 teaspoons lemon juice 

1. Put the butter, golden syrup and sugar in a saucepan and heat gently until the butter has melted 
2. Remove from the heat and stir in the pineapple, sultanas and mixed spice 
3. Leave to stand for 10 minutes, then stir in the bicarbonate of soda 
4. Place the flours in a large bowl 
5. Stir together the eggs and sourced cream, then add to the butter mixture and beat well to mix 
6. Pour into the dry ingredients and stir well to mix 
7. Turn the mixture into a greased and lined 28 x 24 cm shallow baking tin or roasting tin and spread into the corners 
8. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 40-45 minutes until just firm to the touch and a skewer inserted into the center comes out clean 
9. Leave to cool in the tin, then transfer to a board and peel off the lining paper
10. Make the frosting 
11. Beat together the mascarpone cheese and butter in a bowl until smooth 
12. Stir in the icing sugar and lemon juice 
13. Spread over the top of the cake, cut into squares 
14. Enjoy! :-)

Poppy seed & apple teabread difficulty ** #96 

Cuts into 10 

Preparing time: 20 minutes
Cooking time: 75 minutes 

Ingredients: 

• 100 g dried apples, roughly chopped
• 100 ml water 
• 175 g slightly salted butter, softened 
• finely grated rind of 2 lemons 
• 3 tablespoons lemon juice 
• 175 g caster sugar 
• 3 eggs 
• 250 g self-raising flour 
• 50 g poppy seeds

For the icing 

• 75 g icing sugar, sifted
• 1 tablespoon lemon juice 

1. Put the apples and measurement water in a small saucepan and heat for 5 minutes until apples have absorbed the water 
2. Leave to cool 
3. Beat together the remaining cake ingredients in a bowl until pale and creamy
4. Stir in the cooled apples 
5. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface 
6. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for 60 to 75 minutes or until firm to the touch and skewer inserted into the center comes out clean 
7. Loosen the cake at the ends and transfer to a wire rack 
8. Peel off the lining paper and leave to cool 
9. Make the icing 
10. Beat together the icing sugar and lemon juice in a bowl to make a smooth, spoonable icing 
11. If necessary, add a few more drops of water or extra lemon juice 
12. Spoon over the cake so that it runs down the sides 
13. Enjoy! :-)

Pecan & muscovado cupcakes difficulty*** #95

Makes 12

Preparing time: 30 minutes 

Cooking time: 18-20 minutes 

Ingredients:

• 200 g pecan nuts
• 3 eggs, + 1 egg white 
• 150 g light muscovado sugar 
• 50 g fresh white breadcrumbs
• 50 g unsalted butter, melted 

For the buttercream 

• 100 g unsalted butter 
• 175 g light muscovado sugar 
• 1 teaspoon vanilla bean paste or extract 
• 1 teaspoon boiling water 

1. Reserve 12 of the pecan halves 
2. Put the remaining nuts in a food processor and whizz until the consistency of ground almonds 
3. Add the egg yolks, 100 g of the sugar, the breadcrumbs and melted butter and blend until smooth 
4. Turn into a bowl 
5. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
6. Gradually whisk in the remaining sugar, a spoonful at a time
7. Stir a third of the mixture into the pecan mixture using a large metal spoon
8. Add the remaining egg whites and stir gently until just combined 
9. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray 
10. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 18-20 minutes until just firm to the touch 
11. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely 
12. Make the buttercream 
13. Beat together the butter, sugar and vanilla until pale and creamy 
14. Add the measurement water and beat again until paler in colour 
15. Spread over the cupcakes and decorate each with a pecan half.
16. Enjoy! :-)

Upside-down pineapple cake difficulty *** #94

Cuts into 8

Preparing time: 30 minutes 

Cooking time: 35 minutes 

Ingredients:

• 1 small ripe pineapple 
• 3 pieces of stem ginger in syrup, chopped
• 125 g polenta 
• 1 teaspoon baking powder 
• 125 g ground almonds 
• 175 g slightly salted butter, softened 
• 175 g caster sugar 
• finely grated rind of 3 limes
• 2 eggs, beaten 

For the syrup 

• 50 g caster sugar 
• 3 tablespoons water 
• juice of 2 limes 
• 3 tablespoons stem ginger syrup 

1. Cut away the skin from the pineapple and cut the flesh into 1 cm slices
2. Chop into small pieces, discarding the core 
3. Mix together the pineapple and chopped ginger, then scatter in a greased and base-lined 20 cm round cake tin at least 4.5 deep 
4. Mix together the polenta, baking powder and ground almonds in a bowl 
5. Beat together the butter, sugar and lime rind in a bowl until pale and creamy 
6. Gradually beat in the eggs 
7. Add the dry ingredients and mix well 
8. Spoon the mixture into the tin and level the surface 
9. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 35 minutes or until risen, just firm to the touch and skewer inserted into the center comes out clean 
10. Meanwhile, make the syrup 
11. Put the sugar and measurement water in a small saucepan and heat gently until the sugar dissolves 
12. Bring to the boil and boil for about 3 minutes or until thickened 
13. Remove from the heat and stir in the lime juice and ginger syrup 
14. Loosen the edge of the cake and invert on to serving plate, peeling off the lining paper
15. Spoon the syrup over the top and serve warm or cold
16. Enjoy! :-)

Sticky sultana & bran slice difficulty * #93

Cuts into 8

Preparing time: 10 minutes 

Cooking time: 45 minutes 

Ingredients:

• 200 g sultanas 
• 125 g demerara sugar 
• 2 tablespoons black treacle 
• 100 g shredded bran 
• 1 teaspoon ground mixed spice 
• 300 ml milk 
• 150 g self-raising flour 

1. Mix together the sultanas, sugar, treacle, bran, mixed spice and milk in a bowl
2. 'Leave to stand for 20 minutes to allow the bran to soften 
3. Stir in the flour 
4. Tip the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface 
5. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for about 45 minutes or until risen, firm to the touch and a skewer inserted into the center comes out clean
6. Loosen the cake at the ends and transfer to a wire rack 
7. Peel off the lining paper and leave to cool 
8. Cut into slices and spread with a little butter to serve 
9. Enjoy! :-)

Lovers muffins difficulty ** #92

Makes 8

Preparing time: 20 minutes 

Cooking time: 20 minutes 

Ingredients:

• 2 eggs
• 210 g flour 
• 120 g brown sugar 
• 1 teaspoon baking powder
• 160 g sour cream 
• 100 ml vegetable oil 
• 1 teaspoon cocoa 

For the cream

• 130 g cherries 
• 200 ml water 
• 3 tablespoons sugar 
• 1 tablespoon cornstarch 

For mascarpone cream 

• 125 g mascarpone cheese 
• 130 ml double cream 
• 2 tablespoons icing sugar

1. Egg whites and sugar mix well and then add egg yolks 
2. Add sour cream and vegetable oil
3. Mix flour, baking powder and cocoa and then add into the previous mixture 
4. The mixture put in the 8 muffins cake 
5. Bake in a preheated oven, 200 C(400 F), 20 minutes 
6. Cherries and sugar pour with water, after boiling cook next 15 minutes 
7. First make a cornstarch with the tablespoon of water, and then add to the cherry 
8. With mixing cook one more minute 
9. Muffins cut on half 
10. On the bottom part put the cherry cream and leave to cool 
11. Mascarpone and sugar mix well, later add already mixed double cream 
12. All together mix one more minute 
13. On the cherry cream add mascarpone one 
14. On the top of the muffins cut a heart-shape 
15. Put the top part of the muffin over the mascarpone cream 
16. In the heart shape put a bit of cherry cream 
17. Dust with the icing sugar 
18. Enjoy in the Valentine Day! Best muffins for that day! :-)

Чоколадна бомба (без јаја, млека и путера) тежина * #91

Састојци:

• 200 г брашна 
• прстохват соли 
• 1 кашичица соде бикарбоне 
• 3 кашике какао праха 
• 130 г шећера 
• 1 кашичица сирћета 
• 1 кашичица екстракта ваниле 
• 5 кашика уља 
• 225 мл воде 
• прелив од чоколаде 

1. Узмите плех у коме ћете пећи торту 
2. Сипајте брашно, какао, шећер и соду бикарбону 
3. Добро измешати и направити три удубљења 
4. У једно сипајте сирће, у друго воду и у треће уље 
5. Полако измешајте виљушком 
6. Ставите у загрејану рерну да се пече око 35 минута на 180 C(356 F)
7. Извадите, оставите да се мало охлади, а потом прелити отопљеном чоколадом или другим фростингом по жељи 
8. Уз ову комбинацију одлично иду вишње или малине 
9.  Уживајте! :-) 

Best blueberry muffins Difficulty * #90

Makes 12

Preparing time: 15 minutes 

Cooking time: 20 minutes 

Ingredients:

• 275 g self-raising flour
• 2 teaspoons baking powder
• 100 g caster sugar 
• 250 g fresh blueberries 
• 2 eggs
• 50 g slightly salted butter, melted
• 200 ml milk 
• 2 teaspoons vanilla bean paste or extract vanilla sugar

1. Mix together the flour, baking powder and caster sugar in a bowl 
2. Stir in the blueberries 
3. Beat the eggs, melted butter, milk and vanilla in a jug 
4. Add the dry ingredients and stir together using a large metal spoon until just combined 
5. Divide the mixture evenly between paper muffin cases arranged in a 12 hole muffin tray 
6. Bake in a preheated oven, 200 C(400 F),Gas Mark 6, for about 20 minutes until well risen and just firm to the touch
7. Transfer to a wire rack and sprinkle with vanilla sugar 
8. Serve warm or cold
9. Enjoy! :-)

 

Easy cherry & almond traybake difficulty ** #89 

Cuts into 12

Preparing time: 20 minutes 

Cooking time: 25-30 minutes 

Ingredients:

• 225 g self-raising flour 
• 1 teaspoon baking powder 
• 100 g slightly salted butter, chilled and diced
• 100 g golden caster sugar 
• 1 egg 
• 125 ml milk 
• 1 teaspoon almond extract 
• 200 g natural glace cherries 
• 50 g flaked almonds 
• sifted icing sugar 

1. Put the flour and baking powder in a bowl or food processor 
2. Add the butter and rub in with the fingertips pr process until the mixture resembles breadcrumbs 
3. Add the caster sugar and stir in, or blend again, then tip into a bowl 
4. Mix together the egg, milk and almonds extract in a jug 
5. Add to the crumble mixture with half of the cherries and stir until evenly combined
6. Spoon the mixture into a greased and lined 23 cm square shallow baking tin or small roasting tin and spread in an even layer 
7. Scatter with the remaining cherries then the flaked almonds 
8. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 25-30 minutes or until golden and just firm to the touch 
9. Leave to cool in the tin, then transfer to a board and peel off the lining paper 
10. Dust with sifted icing sugar and cut into squares 
11. Enjoy! :-)

Chocolate mousse difficulty * #88

Makes 2 glasses of mousse

Preparing time: 10 minutes 

Cooking time:--------------------

Ingredients:

• 300 ml double cream 
• 50 g sugar
• 100 g black chocolate 
• 1 egg, separated 

1. Cool down double cream 
2. Cook steamed double cream until you see bubbles 
3. Add the chocolate and mix until combined
4. Put into the fridge for several minutes 
5. Then mix with mixer on the as fast as mixer can 
6. Separate the egg 
7. Put the egg white in the separate bowl end mix well
8. Add sugar into the egg white, continue mix
9. Add the egg white into chocolate 
10. Mix with the wooden spoon 
11. Put in the fridge for several hours 
12. Put in the glass and enjoy! :-)

Sunflower seed & rye bread difficulty ** #87

Makes 1 loaf 

Preparing time: 10 minutes 

Cooking time: 50 minutes 

Ingredients:

• 200 g plain flour 
• 200 g wholemeal spelt flour 
• 100 rye flour 
• 2 teaspoons baking powder
• 1 teaspoons salt
• 75 g sunflowers seeds, plus 2 tablespoons 
• 500 g natural yogurt 
• milk, to glaze

1. Mix together the flours, baking powder, salt and the 75 g sunflowers seeds in a bowl 
2. Stir in the yogurt and mix to a fairly soft dough 
3. Shape the dough into a log on a floured surface, then drop into a greased 1.25 kg or 1.5 liter loaf tin 
4. Brush with a little milk and sprinkle with the remaining sunflower seeds
5. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 20 minutes
6. Reduce the oven temperature to 160 C(325 F),Gas Mark 3, and bake for a further 30 minutes 
7. The base of the bread should sound hollow when tapped
8. If necessary, return to the oven for a little longer 
9. Transfer to the wire rack to cool
10. Serve with cheese, if liked 
11. Enjoy! :-) 

Raspberry muffins difficulty * #86 

Makes 6

Preparing time: 15 minutes 

Cooking time: 15-20 minutes 

Ingredients:

• 200 g plain flour 
• 75 g caster sugar 
• 2 tablespoons ground almonds 
• grated rind of 1 lemon 
• 150 ml buttermilk 
• 1 egg
• 50 g butter, melted 
• 150 g fresh or frozen raspberries

1. Mix together the flour, sugar, ground almonds, baking powder and lemon rind in a large bowl 
2. Mix together the buttermilk, egg, melted butter and raspberries in a jug 
3. Add the dry ingredients and stir together using a large metal spoon until just combined and slightly lumpy 
4. Divide the mixture evenly between 6 paper muffins cases arranged in a 12-hole muffin tray and bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 15-20 minutes until risen and golden 
5. Enjoy! :-)

Candied pistachio cake difficulty *** #85

Cuts into 8

Preparing time: 25 minutes, plus cooling 

Cooking time: 55 minutes

Ingredients: 

• 2 teaspoons egg white 
• 150 g shelled pistachio nuts 
• 2 tablespoons vanilla sugar 
• 125 g slightly salted butter, softened 
• 100 g caster sugar 
• finely grated rind of 1 lemon 
• 2 eggs, separated 
• 75 g plain flour 
• 1/2 teaspoon baking powder
• sifted icing sugar, for dusting 

1. Whisk the 2 teaspoons egg white in a bowl to break it up 
2. Add the pistachio nuts and coat thinly in the egg white 
3. Sprinkle in the vanilla sugar, turning the nuts to coat, then spread out on a baking sheet lined with baking parchment 
4. Bake in a preheated oven, 160 C( 325 F),Gas Mark 3, for 10 minutes
5. Leave to cool, then roughly chop
6. Beat together the butter, 75 g of caster sugar and the lemon rind in a bowl until very pale and fluffy 
7. Beat in the egg yolks
8. Sift in the flour and baking powder, then stir in the nuts, reserving 3 tablespoons 
9. Whisk the egg whites in a clean bowl with the hand-held electric whisk until peaking 
10. Gradually whisk in the remaining sugar, a spoonful at a time 
11. Stir a third of the mixture into the creamed mixture using a large metal spoon 
12. Gently stir in the remaining egg whites 
13. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface 
14. Scatter with reserved nuts and bake in the oven for about 45 minutes or until firm to touch and a skewer inserted into the center comes out clean 
15. Loosen the cake at the ends and transfer to a wire rack to cool 
16. Peel off the lining paper and dust with sifted icing sugar 
17. Enjoy! :-)

Carrot sandwich cake difficulty ** #84

Cuts into 12

Preparing time: 25 minutes 

Cooking time: 30 minutes 

Ingredients: 

• 175 g slightly salted butter, softened 
• 175 g light sugar 
• 3 eggs 
• 225 g self-raising flour 
• 2 teaspoons baking powder 
• 2 teaspoons ground mixed spice 
• 75 g ground almonds, hazelnuts or walnuts 
• 200 g carrots, finely grated 
• 75 g sultanas 

For the frosting

• 300 g cream cheese 
• 75 g unsalted butter, softened 
• 100 g icing sugar, sifted, plus extra for dusting 
• 2 teaspoons lemon juice 

1. Beat together the butter, sugar, eggs, flour, baking powder, mixed spice and ground nuts in a bowl until smooth and creamy 
2. Stir in the carrots and sultanas until evenly combined
3. Divide the mixture evenly between 2 greased, base-lined and floured 20 cm sandwich tins and level the surface 
4. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 30 minutes or until risen and just firm to touch 
5. Loosen the edges, turn out on to a wire rack and peel off the lining paper
6. Leave to cool 
7. Make the frosting 
8. Beat together the cream cheese and butter n a bowl until smooth 
9. Stir in the icing sugar and lemon juice ,then use half to sandwich the cakes together 
10. Spread the remaining icing over the top of the cake 
11. Enjoy! :-)

Ham & tomato scones difficulty ** #83

Makes about 12

Preparing time: 20 minutes 

Cooking time: 12-15 minutes 

Ingredients:

• 125 ml milk, plus extra to glaze 
• 2 tablespoons sun-dried tomato paste
• 50 g Serrano ham, finely diced
• 250 g self-raising flour 
• 1 teaspoon baking powder 
• 40 g butter, chilled and diced
• ground paprika, for sprinkling 

1. Beat together the milk, tomato paste and ham in a jug 
2. Put the flour and baking powder in a bowl or food processor
3. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs 
4. Add the milk mixture and mix or blend briefly to a soft dough 
5. Shape the dough into a ball on a lightly floured surface, then roll out to 1.5 cm thick 
6. Cit out about 12 rounds using a 4 cm plain biscuit cutter, re-rolling the trimmings to make more 
7. Place slightly apart on a greased baking sheet, then lightly apart on a greased baking sheet, then brush with milk and sprinkle with paprika 
8. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 12-15 minutes or until risen and golden 
9. Transfer to a wire rack to cool 
10. Serve warm or cold, split and buttered with Chilli & parsley butter, if liked (see below)
11. For chilli & parsley butter
12. To serve as an accompaniment
13. Beat together 100 g softened slightly salted butter, 1/2 deseeded and finely chopped medium-strength red chilli 
14. 2 tablespoons finely chopped parsley and 1 crushed garlic clove in a bowl 
15. Turn into a small dish, cover and cilli until ready to serve 
16. Enjoy! :-)

Brown sugar meringues difficulty * #82

Makes about 15

Preparing time: 25 minutes 

Cooking time: 60 minutes 

Ingredients: 

• 100 g light sugar 
• 75 g caster sugar 
• 200 g clotted cream 
• 3 eggs whites

1. Mix together the sugars in a bowl 
2. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
3. Whisk in a tablespoonful of the sugar mixture and continue to whisk for about 15 seconds 
4. Gradually add the remaining sugar, a spoonful at a time and whisking well between each addition, until thick and glossy
5. Spoon about 30 dessertspoonfuls of the mixture into roughly swirled mounds on 2 baking sheets lined with baking parchment 
6. Alternatively, spoon into a piping bag fitted with a nozzle and pipe swirls on to the baking sheets 
7. Bake in a preheated oven, 120 C(250 F), Gas Mark 1/2 for about 60 minutes until the meringues are crisp and come away easily from the paper 
8. Leave on the paper to cool, then use the clotted cream to sandwich the meringues together in pairs.
9. Enjoy! :-)

Flourless chocolate cake difficulty ** #81

Cuts into: 12

Preparing time: 25 minutes 

Cooking time: 60 minutes 

 

Ingredients:

• 125 g blanched almonds 
• 125 g Brazil nuts 
• 225 g plain dark chocolate 
• 225 g slightly salted butter 
• 4 eggs, separate 
• 225 g golden caster sugar 
• sifted cocoa powder 

1. Put the almond, Brazil nut and chocolate in a food processor and process until consistency of ground almonds
2. Beat together the butter, egg yolks and 175 g of the sugar in a bowl until pale and creamy
3. Stir in the chocolate mixture
4. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
5. Gradually whisk in the remaining sugar, a spoonful at a time
6. Stir a quarter of the mixture into the creamed mixture using a large metal spoon 
7. Add the remaining egg whites and stir gently to mix 
8. Spoon the mixture into a greased and lined 23 cm loose-bottomed or spring-form cake tin and level the surface 
9. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for about 60 minutes or until just firm to the touch and a skewer inserted into the center comes out clean
10. Leave to cool in the tin, then remove the ring and base and dust with sifted cocoa powder 
11. Serve with fresh raspberry compote, if liked 

For the raspberry compote, to serve as an accompaniment, put 75 g fresh raspberries, 40 g caster sugar, 1 teaspoon vanilla extract and 1 tablespoon water in a small saucepan. Cook for about 5 minutes until the raspberries are soft and mushy. Strain through a sieve into a bowl and stir in a further 225 g raspberries. Mix gently until coated in the sauce. Chill until ready to serve. 

Enjoy! :-)

 

Iced fig slice difficulty ** #80

Cuts into 12 

Preparing time: 25 minutes 

Cooking time: 60 minutes 

Ingredients:

• 225 g ready-made puff pastry 
• 175 g slightly salted butter 
• 175 g caster sugar 
• 200 g self-raising flour 
• 1/2 teaspoon baking powder
• 3 eggs 
• 6 figs

For the icing: 

• 100 g icing sugar 
• 1 tablespoon lemon juice

1. Roll out the pastry on a lightly floured surface and use to line a greased 23 cm square shallow baking tin or small roasting tin 
2. Line the pastry case with greaseproof paper and fill with baking beans 
3. Bake in a preheated oven, 200 C(400 F),Gas Mark 6, for 15 minutes 
4. Remove from the oven, and remove the paper and beans 
5. Reduce the oven temperature to 180 C(350 F),Gas Mark 4
6. Beat together the butter, sugar, flour, baking powder and eggs in a bowl until pale and creamy 
7. Spoon over the pastry base and level the surface 
8. Arrange the figs over the top 
9. Bake in the oven for about 45 minutes or until risen and golden 
10. Leave to cool in the tin 
11. Make the icing 
12. Beat together the icing sugar and lemon juice in a bowl to make a smooth, spoonable icing 
13. If necessary, beat in a dash of water or extra lemon juice 
14. Drizzle the icing over the cake, then cut into squares or fingers.
15. Enjoy! :-)

Scones with jam & cream difficulty ** #79

Makes 10

Preparing time: 15 minutes 

Cooking time: 12 minutes 

Ingredients:

• 225 g self-raising flour
• 1 teaspoon baking powder
• 40 g slightly salted butter, chilled and diced
• 2 tablespoons caster sugar 
• 125 ml milk, plus extra to glaze

To serve

• strawberry jam
• clotted cream

1. Sift the flour and baking powder into a bowl or food processor 
2. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs 
3. Add the sugar and milk, reserving 2 tablespoons of milk, and mix or blend briefly to a soft, slightly sticky dough 
4. Add the reserved milk if the dough feels dry 
5. Knead the dough lightly on a lightly floured surface until smooth, then roll out to 1.5 cm thick 
6. Cut out 10 rounds using a 5 cm plain biscuit cutter, re-rolling the trimmings to make more 
7. Place slightly apart on a greased baking sheet and bush with milk 
8. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 12 minutes until well risen and golden 
9. Transfer to a wire rack to cool 
10. Split the scones and serve topped with jam and cream. 
11. Enjoy! :-)

Chai teabread difficulty * #78

Cuts into 10

Preparing time: 15 minutes 

Cooking time: 75 minutes 

Ingredients:

• 5 chai tea bread
• 300 ml boiling water 
• 250 g self-raising flour 
• 1 teaspoon baking powder
• 150 g light sugar
• 300 g mixed dried fruit
• 50 g Brazil nuts 
• 50 g butter 
• 1 egg

1. Stir the tea bags into the measurement water in a jug and leave to stand for 10 minutes 
2. Mix together the flour, baking powder, sugar, dried fruit and nuts in a bowl 
3. Remove the tea bags from the water, pressing them against the side of the jug to squeeze out all the water 
4. Thinly slice the butter into the water and stir until melted 
5. Leave to cool slightly 
6. Add to the dry ingredients with the egg and mix together well
7. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf  tin and spread the mixture into the corners
8. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for 75 minutes minutes or until risen, firm and a skewer inserted into the center comes out clean 
9. Loosen the cake at the ends and transfer to a wire rack 
10. Peel off the lining paper and leave to cool
11. Spread the top with Chai Cream Frosting, if liked 

How to make 

For chai cream frosting, to spread over the cake, put  50 ml milk and 3 chai tea bags in a saucepan and bring to the boil.Remove from the heat and leave the tea bags to infuse in the milk until cold. Discard the tea bags, squeezing them to extract the liquid. Beat together 200 g cream cheese and 25 g very soft unsalted butter in a bowl until smooth. Beat in the flavoured milk and 75 g sifted icing sugar. 

Enjoy! :-)

Coffee & walnut cake difficulty ** #77

Cuts into 10

Preparing time: 25 minutes 

Cooking time: 25 minutes 

Ingredients:

• 1 tablespoon instant espresso powder 
• 1 tablespoon boiling water 
• 175 g slightly salted butter, softened 
• 175 g golden caster sugar
• 3 eggs 
• 175 g self-raising flour 
• 1 teaspoon baking powder 
• 50 walnuts, finely chopped, plus extra walnut halves to decorate 

For the buttercream 

• 1 teaspoon instant espresso powder
• 2 teaspoons boiling water 
• 100 g unsalted butter, softened 
• 150 g golden icing sugar 

1. Dissolve the coffee in the measurement water 
2. Beat together the butter, sugar, eggs, flour and baking powder in a bowl until pale and creamy 
3. Beat in the coffee and chopped walnuts 
4. Divide the mixture evenly between 2 greased, base-lined and floured 18 cm sandwich tins and level surface 
5. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 25 minutes or until firm to the touch 
6. Loosen the edges, turn out on to a wire rack and peel off the lining paper 
7. Leave to cool 
8. Make the buttercream 
9. Dissolve the coffee in the measurement water 
10. Beat together the butter, icing sugar and coffee in a bowl until smooth and creamy 
11. Use half the buttercream to sandwich the cakes together, then spread the remaining buttercream over the top and decorate with the walnut halves. 
12. Enjoy! :-)

Red onion & herb soda bread difficulty ** #76

Makes 1 loaf 

Preparing time: 15 minutes, + standing 

Cooking time: 30 minutes 

Ingredients:

• 325 ml milk, + extra if required 
• 1 tablespoon lemon juice
• 1 small red onion
• 1 egg 
• 250 g plain white flour, + extra for dusting 
• 2 teaspoons bicarbonate of soda 
• 25 g mixed herbs, such as parsley, chervil, dill and chives 
• 40 g butter 

1. Mix together the milk and lemon juice in a jug and leave to stand for 5 minutes 
2. Stir in the onion and egg 
3. Put the flours, salt and bicarbonate of soda in a separate bowl and stir on the herbs 
4. Add the butter and rub in with the fingertips until mixture resembles fine breadcrumbs 
5. Pour the milk mixture into the bowl and add mix to the dough, add a little bit more milk if the dough feels dry 
6. Shape the dough into a ball on a lightly floured surface, then place on a greased baking sheet and flatten slightly 
7. Dust generously with extra flour 
8. Using a sharp knife, cut a 2.5 cm deep cross through the top pf the dough 
9. Bake in a preheated oven, 200 C(400 F),Gas Mark 6, for about 30 minutes until risen and deep golden 
10. The base of the bread should sound hollow when tapped 
11. Transfer to a wire rack to cool.
12. Enjoy! :-) 

Candied pecan twists difficult *** #75 

Makes 24 

Preparing time: 15 minutes 

Cooking time: 25 minutes 

Ingredients:

• 1 teaspoon egg white 
• 50 g pecan nuts 
• 1 tablespoon vanilla sugar 
• 5 tablespoons golden caster sugar 
• 375 g ready-made puff pastry
• plain flour, for dusting 

1. Whisk the egg white in a bowl to break it up 
2. Add the pecans and coat thinly in the egg white 
3. Sprinkle in the vanilla sugar, turning the nuts to coat, then spread out on a baking sheet lined with baking parchment 
4. Bake in a preheated oven, 160 C(325 F),Gas Mark 3,for about 5 minutes until beginning to colour 
5. Leave to cool, then finely chop 
6. Increase the oven temperature to 220 C(425 F),Gas Mark 7
7. Sprinkle 1 tablespoon of the caster sugar on the work area
8. Roll out the pastry on the surface to a 25 x 15 cm rectangle 
9. Sprinkle the pastry with another tablespoon of the sugar and roll in gently 
10. Halve the pastry and place one piece on top pf the other
11. Flatten slightly with the rolling pin and sprinkle with another tablespoon of the sugar and the chopped nuts
12. Roll out again to a 24 cm square, lightly flouring the work surface of the mixture is sticky 
13. Sprinkle with another tablespoon of the sugar and roll gently 
14.  Trim the edges, cut in half, then cut each half across into 2 cm wide strips
15. Twist each strip several times and place slightly apart on a large baking sheet lined with baking parchment 
16. Sprinkle the remaining sugar along each twist 
17. Bake  for about 20 minutes until puffer and golden 
18. Transfer to a wire rack to cool
19. Serve with Vanilla Cheesecake Dip, if  liked 

Recipe for Vanilla cheesecake dip

1. For vanilla cheesecake dip, to serve as an accompaniment, beat 200 g mascarpone cheese in a bowl to soften 
2. Then beat 1 teaspoon vanilla bean paste or extract
3. 2 tablespoons caster sugar and 4 tablespoons single cream 
4. Cover and chill until ready to serve.

Enjoy!

White chocolate & nut blondies difficulty ** #74

Cuts into: 15

Preparing time: 20 minutes 

Cooking time: 40 minutes

Ingredients: 

• 400 g white chocolate 
• 75 g slightly salted butter 
• 3 eggs 
• 175 g light sugar 
• 150 g self-raising flour
• 150 g unblanched hazelnuts or Brazil nuts, chopped

1. Milt 100 g of the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water (don't let the base to touch the water)
2. Beat the eggs and sugar in a separate bowl until light and foamy 
3. Stir in the melted chocolate mixture 
4. Tip in the flour, remaining chopped chocolate and the nuts and mix together until just combined 
5. Spoon the mixture into a greased and lined 28 x 18 cm shallow baking tin or roasting tin and level the surface 
6. Bake in a preheated oven, 190 C( 375 F),Gas Mark 5, for about 35 minutes ir until deep golden and just firm to the touch 
7. Leave to cool in the tin, then transfer to a board and cut into small squares 
8. Peel off the lining paper
9. Enjoy! :-)