New Year cake difficulty **** #67 

Cuts into 10 

Preparing time: 60 minutes 

Cooking time: 25 minutes 

Ingredients:

• 175 g slightly salted butter 
• 175 g caster sugar 
• 3 eggs 
• 175 g self-raising flour 
• 1 teaspoon baking powder 
• 1-2 tablespoons milk 

For the buttercream 

• 250 g unsalted butter, softened 
• 325 g icing sugar 
• 2 teaspoons vanilla extract 
• drop of pink colouring 
• 2 teaspoons boiling water 

To finish 

• 5 tablespoons strawberry jam 
• 200 g small sweets, such as dolly mixtures, sugar sprinkles 

1. Beat together the butter, sugar, eggs, flour and baking powder in a bowl until pale and creamy 
2. Stir in a little milk so that mixture drops easily from the 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 a preheated oven, 180 C(350 F), Gas Mark 4, for about 25 minutes or until risen and just firm to the touch 
5. Loosen the edges, turn out on to a wire rack and peel off the lining paper 
6. Leave to cool 
7. Make a buttercream 
8. Beat together the butter and icing sugar in a bowl until pale and creamy 
9. Add the vanilla, pink food colouring and measurement water and beat well 
10. Sandwich the cakes together using jam and a quarter of the buttercream 
11. Spread the remaining icing over the top and side of the cake 
12. Scatter with the sweets and sugar sprinkles 
13. Add several sparkler, if liked :-)
14. Enjoy in the new year!

Happy New Year! 2016 :-) Welcome MMXVI

Easy almond macaroons difficulty * #66

Makes about 15

Preparing time: 10 minutes 

Cooking time: 15 minutes 

Ingredients:

• 2 egg whites 
• 100 g golden caster sugar 
• 100 g ground almonds 
• blanched almonds, to decorate 

1. Whisk the egg whites in a clean bowl with a hand-held electrical whisk until peaking 
2. Gradually whisk in the sugar, a spoonful at a time, until thick and glossy 
3. Add the ground almonds and stir in until combined
4. Drop dessertspoonfuls of the mixture, slightly apart, on a large baking sheet lined with baking parchment
5. Press an almond on top of each 
6. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 15 minutes until the biscuits are pale golden and just crisp
7. Leave on the paper for 5 minutes, then transfer to the wire rack to cool.
8. Enjoy! :-)

Christmas gingerbread cookies difficulty ** #65

Makes: 35-40

Preparing time: 20 minutes 

Cooking time: 8 minutes 

Ingredients:

• 150 g unsalted butter 
• 125 ml cup golden syrup
• 110 g cup brown sugar 
• 1 teaspoon bicarbonate of soda
• 450 g plain flour 
• 1 tablespoon ground ginger 
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon baking powder 
• 1 egg lightly whisked
• writing fudge and rainbow chocolate chips, to decorate

1.  
2. 1.   Preheat oven to 180°C. 
3. 2.   Line 2 large oven trays with baking paper.
4. 3.   Place butter, golden syrup and sugar in a medium saucepan over medium heat.
5. 4.  Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. 5.   Add bicarbonate of soda and stir to combine. 
6. 6.   Transfer to a large heatproof bowl. 
7. 7.   Set aside to cool.

1. 8.   Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture.
2. 9.   Add the egg and stir until combined. 
3. 10. Turn onto a lightly floured surface and gently knead until smooth. 
4. 11. Divide dough into two portions. 
5. 12. Shape each portion into a disc and cover with plastic wrap.
6. 13. Place in the fridge for 45 minutes or until firm.

1. 14. Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps.
2. 15. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
3. 16. Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. 
4. 17. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely.
5. 18. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.

19. Enjoy:-)

Date & banana ripple slice difficulty ** #64

Cuts into 10 

Preparing time: 20 minutes

Cooking time: 85 minutes 

Ingredients:

• 250 g stoned dates, roughly chopped 
• finely grated rind and juice of 1 lemon  
• 100 ml water
• 2 small very ripe bananas
• 150 g slightly salted butter, softened 
• 150 g caster sugar 
• 2 eggs 
• 100 ml milk 
• 275 g self-raising flour 
• 1 teaspoon baking powder

1. Put 200 g of the dates in a small saucepan with the lemon rind and juice and measurement water
2. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until the dates are soft and pulpy
3. Mash the mixture with a fork until fairly smooth 
4. Leave to cool 
5. Mash the bananas to a puree in a bowl, then add the butter, sugar, eggs, milk, flour and baking powder and beat together until smooth 
6. Spoon a third of the mixture into a greased and lined 1.25 kg or 1.5 litre loaf tin and level the surface 
7. Spoon over half the date puree and spread evenly 
8. Add the half the remaining cake mixture spread with the remaining puree
9. Add the remaining cake mixture and level the surface 
10. Scatter with the reserved dates and bake in a preheated oven, 160 C( 325 F),Gas Mark 3, for about 1 h 20 minutes or until risen and a skewer inserted into the center comes out clean 
11. Leave to cool in the tin for 15 minutes, then loosen at the ends and transfer to a wire rack 
12. Peel off the lining paper and leave the cake to cool completely.
13. Enjoy! :-) 

Chunky white chocolate cookies difficulty * #63

Makes about 20

Preparing time: 20 minutes 

Cooking time: 15 minutes

Ingredients:

• 50 g slightly salted butter 
• 125 g light sugar 
• 1 egg 
• 150 g self-raising flour
• 150 g white chocolate chips.

1. Beat together the butter and sugar in a bowl until combined
2. Beat in the egg until smooth and creamy 
3. Add the flour and chocolate to the bowl and mix to a paste 
4. Roll heaped teaspoonfuls of the mixture into balls and place
5. Well spaced apart, on 2 greased baking sheets
6. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 15 minutes or until the cookies have spread and are pale golden 
7. Leave to harden on the sheets for 2 minutes, then transfer to the wire rack ti cool. 
8. Enjoy! :-)  

Tiramisu difficulty ** #62

Makes 10

Preparing time: 20 minutes 

Cooking time:  ------

Ingredients:

• 4 yolks 
• 1 cup sugar
• 500 g mascarpone cheese 
• 200 ml double cream 
• 3 packages ladyfingers
• Nescafe 
• rum 
• cacao 

1. Mix together yolks and sugar until creamy and smooth 
2. Add mascarpone cheese and mix well 
3. In separate bowl, add double cream and mix until become solid 
4. Combine both mixture with the ladle 
5. Make Nescafe
6. Add the rum in and mix 
7. Ladyfingers dip in the coffee and line up in the mold 
8. Put the mixture of creams over ladyfingers 
9. Sift cacao over everything
10. Repeat process until you spend everything 
11. Cake leave in the fridge for 5-6 hours 
12. Serve with cream or vanilla ice-cream, if liked.
13. I hope you will enjoy! :-)

Passion fruit bundt cake difficulty *** #61

Cuts into 10

Preparing time: 30 minutes 

Cooking time: 40 minutes 

Ingredients:

• 100 g slightly salted butter, softened
• 175 g caster sugar 
• 2 eggs, beaten 
• 1 tablespoon vanilla extract 
• 175 ml buttermilk 
• 200 g self-raising flour 
• 1 teaspoon baking powder 

For the icing 

• 2-3 ripe passion fruit
• about 125 g icing sugar 

1. Beat together the butter and sugar in a bowl until very pale and creamy 
2. Gradually beat in the eggs 
3. Add the vanilla and buttermilk, then sift in the flour and baking powder 
4. Gently stir together until just combined 
5. Spoon the mixture into a greased and floured 1.4 litre ring mould and level the surface 
6. Bake in a preheated oven, 160 C(325 F), Gas Mark 3, for about 40 minutes until risen, just firm to the touch and skewer inserted into the centre comes out clean 
7. Loosen the edge and turn out on to a wire rack to cool 
8. Make the icing 
9. Halve and scoop out the pulp from 2 of the passion fruit into a sieve resting over a small bowl 
10. Press the pulp through the sieve, then measure out 4-5 teaspoons of the juice, pulping the third passion fruit of necessary 
11. Stir in enough of the icing sugar to make a smooth, spoonable icing
12. Spread over the top of the cake so that it runs down the side
13. Enjoy! :-)

Pear & almond cake difficulty ** #60

Cuts into 8 

Preparing time: 20 minutes 

Cooking time: 35 minutes 

Ingredients:

• 125 g unsalted butter, softened
• 125 g caster sugar 
• 2 large eggs 
• 50 g plain flour, sifted
• 100 g ground almonds
• 1/2 teaspoon baking powder 
• 3 ripe pears
• 50 g flaked almonds
• sifted icing sugar, for dusting 

1. Beat together the butter and caster sugar in a bowl until pale and fluffy 
2. Add the eggs, a little at a time, beating well after each addition
3. If the mixture stars to curdle, add 1 tablespoon of the flour 
4. Fold in the flour, ground almonds and baking powder using a large metal spoon 
5. Spoon the mixture into a greased 20 cm spring-form cake tin and level the surface 
6. Arrange the pear halves over the top and bake in a preheated oven, 190 C(375 F), Gas Mark 5, for 25 minutes 
7. Sprinkle the flaked almonds over the top and return to the oven for a further 10 minutes until skewer inserted into the centre comes out clean 
8. Leave to cool in the tin, then carefully remove the ring and base and dust with sifted icing sugar 
9. Serve with Mascarpone, Marsala & Orange Cream, if liked 
10. Enjoy! :-)

Amaretti cupcakes difficulty * #59

Makes 12

Preparing time: 15 minutes 

Cooking time: 20-25 minutes 

Ingredients:

• 125 g amaretti biscuits
• 125 g caster sugar 
• 175 g unsalted butter, softened 
• 3 eggs 
• 125 g self-raising flour 
• 1/2 teaspoon baking powder 
• 3 tablespoons flaked almonds 
• sifted icing sugar, for dusting

1. Put the amaretti biscuits in a plastic bag and crush with rolling pin until almost powdered
2. Tip the biscuits into a bowl and add the sugar, butter, eggs, flour and baking powder 
3. Beat together until smooth and creamy 
4. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray and roughly level with the back pf a teaspoon 
5. Scatter with the flaked almonds
6. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 20-25 minutes until risen and just firm to the touch 
7. Transfer to a wire rack to cool 
8. Serve dusted with sifted icing sugar 
9. Enjoy! :-)  

Crepes with strawberries & nutella  difficulty * #58

Makes 10-12 

Preparing time: 10 minutes 

Cooking time: 20 minutes 

Ingredients:

• 3 eggs 
• 300 g flour 
• 300 ml milk 
• 150 ml sparkling water 
• 15 ml oil 
• pitch of soil 
• pitch of sugar 
• 300 g fresh strawberries
• nutella 

1. Whisk the eggs, add the flour
2. Mix together until mixture become smooth 
3. Gradually add the milk and water 
4. Stirring to combine
5. Add the oil, sugar and soil, and mix well 
6. Heat a lightly oiled griddle or frying pan over medium high heat. 
7. Cook the crepe about 2 minutes each 
8. Decorate with strawberries and nutella, if liked 
9. Enjoy. :-)

Apple & blackberry crumble cake *** #57

Cuts into 16

Preparing time: 30 minutes 

Cooking time: 45 minutes 

Ingredients:

• 175 g butter, softened 
• 175 g caster sugar 
• 3 eggs
• 200 g self-raising flour 
• 1 teaspoon baking powder 
• grated rind of lemon
• 500 g cooking apples, cored, peeled and thinly slices
• 150 g frozen blackberries 

For the crumble topping 

• 75 g self-raising flour 
• 75 g muesli 
• 50 g caster sugar 
• 75 g butter, chilled and diced

1. Beat together the butter and sugar in a bowl until pale and creamy 
2. Gradually mix in alternate spoonfuls of egg and flour until all has been added and the mixture is smooth 
3. Stir in the baking powder and lemon rind 
4. Spoon the mixture into a greased and lined 28 x 18 cm shallow baking tin or roasting tin and level the surface 
5. Arrange the apple slices and blackberries over the top
6. Make the crumble topping 
7. Put the flour, muesli and sugar in a bowl or food processor, add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs 
8. Sprinkle over the top of the fruit 
9. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 45 minutes until the crumble is golden brown and skewer inserted into the centre comes out clean 
10. Leave to cool in the tin, then transfer to a board 
11. Cut the cake into 16 bars and peel off the lining paper 
12. Enjoy! :-)

Chocolate refrigerator cake difficulty * #56

Cuts into 30 

Preparing time: 15 minutes 

Cooking time: 5 minutes 

Ingredients:

• 500 g plain dark chocolate, broken into pieces 
• 125 g unsalted butter 
• 100 g digestive biscuits
• 100 g dried figs 
• 50 g dried cranberries 
• 50 g blanched hazelnuts 
• 50 g blanched almonds 
• sifting icing sugar, for dusting 

1. Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water 
2. Stir in the remaining ingredients 
3. Spoon on the mixture into a 23 x 18 cm shallow baking tin, greased and base-lined with baking parchment 
4. Press well into the base and slides of the tin and smooth the surface 
5. Cover with foil and chill for 4 hours or overnight
6. Loosen the edges of the cake and turn out on to a board 
7. Peel off the lining paper, cut into thin fingers and serve dusted with sifted icing sugar, if liked 
8. Enjoy :-)

Sweet carrot & rosemary scones difficulty ** #55

Makes 22-24 

Preparing time: 15 minutes 

Cooking time: 8-10 minutes 

Ingredients:

• 225 g stoneground spelt flour
• 2 teaspoons baking powder 
• 1/2 cream of tartar 
• 2 teaspoons finely chopped rosemary
• 2 tablespoons caster sugar 
• 50 g slightly salted butter 
• 125 g small carrots 
• 100 ml milk, plus extra to glaze

To serve 

• mascarpone cheese 
• fruit jelly, such as crab apple, apple or orange 

1. Sift the flour, baking powder and cream of tartar into a bowl or food processor, tipping in the grains left in the sieve 
2. Stir in the rosemary and sugar 
3. Add the butter and rub in with the fingertips or process until the mixture resemble breadcrumbs
4. Stir in the grated carrots and milk and mix or blend briefly to a soft dough
5. Adding a dash more milk if dough feels dry
6. Knead the dough on a lightly floured surface until smooth, then roll out to 1.5 cm thick 
7. Cut out 22-24 rounds using a 3 cm plain biscuit cutter 
8. Re-rolling the trimmings to make more 
9. Place slightly apart on a greased baking sheet and brush with milk 
10. Bake in a preheated oven, 220 C (425 F),Gas Mark 7, for 8-10 minutes until risen and pale gold 
11. Transfer to the wire rack to cool 
12. Split the scones and serve spread with mascarpone and fruit jelly
13. Enjoy! :-)

Hazelnut and polenta wedges difficulty * #54

Cuts into 8 

Preparing time: 10 minutes 

Cooking time: 35 minutes 

Ingredients:

• 150 g blanched hazelnuts 
• 150 g polenta 
• 125 g caster sugar 
• 100 g slightly salted butter, softened 
• 50 g icing sugar

1. Put the hazelnuts in a food processor and process until fairly finely chopped 
2. Scoop out 3 tablespoons of the hazelnuts, then whizz the nuts in the processor until the consistency of ground almonds 
3. Add the butter, polenta and caster sugar and blend to a paste 
4. Pack into a greased and base-lined 18 cm sandwich tin and press down in an even layer with the fingers 
5. Sprinkle with the reserved hazelnuts 
6. Bake in a preheated oven, 190 C(375 F),Gas Mark 5, for 35 minutes or until risen , pale golden and still very soft 
7. Leave to cool in the tin 
8. Beat together the icing sugar and a dash of water in a bowl to make a smooth, spoonable icing, then drizzle over the biscuit and cut into wedges. 
9. Enjoy! :-D

Sultana & lemon flapjacks difficulty * #53

Cuts into 12

Preparing time: 10 minutes 

Cooking time: 20 minutes

Ingredients:

• 175 g unsalted butter 
• 50 g caster sugar 
• 150 g golden syrup 
• finely grated rind of 2 lemons 
• 250 g porridge oats 
• 75 g sultanas 

1. Put the butter, sugar, golden syrup and lemon rind in a saucepan and heat gently until butter has melted 
2. Remove from the heat and stir in the oats and sultanas 
3. Mix well
4. Spoon the mixture into a greased and parchment-lined 20 cm square shallow baking tin and level the surface with the back of spoon 
5. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 20 minutes until turning golden 
6. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely 
7. Peel off the lining paper and cut into squares or fingers
8. Enjoy! Very good thing to starts day with! :D  

Easy pissaladieres difficulty ** #52

Makes 8

Preparing time: 20 minutes 

Cooking time: 35 minutes 

Ingredients:

• 4 tablespoons olive oil 
• 4 onions, thinly sliced
• 1 tablespoon chopped oregano, plus extra leaves for scattering 
• 500 g ready-made puff pastry 
• beaten egg 
• 75 g pitted black olives
• 50 g can anchovies, drained 
• pepper

1. Heat the oil in a frying pan, add the onions and fry very gently for about 20 minutes until soft and golden 
2. Stir in the chopped oregano and leave to cool 
3. Roll out the pastry on a lightly floured surface to a 65 x 30 cm rectangle 
4. Cut out 8 rounds by cutting around 14 cm bowl 
5. Fold the edge of each pastry round over to form a thin rim, pressing the edge firmly down into the base to hold it in place 
6. Place on a large lightly oiled baking sheet and brush the edges with beaten egg 
7. Stir the olives and a little pepper into the onion mixture and spread over the pastry bases 
8. Halve the anchovies lengthways and then widthways, then arrange over the tops
9. Bake in a preheated oven, 200 C(400 F),Gas Mark 6, for 15 minutes, until risen and golden
10. Serve warm or cold, scattered with oregano leaves.
11. Enjoy! :-)

Cherry crumble cake difficulty ** #51

Cuts into 16

Preparing time: 25 minutes 

Cooking time: 65 minutes 

Ingredients:

• 2 x 425 g cans pitted black or red cherries 
• 2 teaspoons cornflour 
• 250 g self-raising flour 
• 1 teaspoon ground mixed spice 
• 175 g slightly salted butter 
• 175 g golden caster sugar 
• 50 g ground almonds 
• 1 egg

1. Drain the cherries, reserving 7 tablespoons of the juice 
2. Put a little pf the reserved juice in a small saucepan with the cornflour and blend until smooth 
3. Add the remaining juice and bring to the boil, stirring 
4. Add the cherries and cook, stirring, for about 1 minute or until thickened slightly
5. Leave to cool 
6. Put the flour and mixed spice in a bowl or food processor 
7. Add the butter and rub in with fingertips or process until the mixture resembles breadcrumbs 
8. Add the sugar and ground almonds and mix or blend again until the mixture resembles a coarse crumble 
9. Reserve 200 g of the mixture 
10. Add the egg to the remaining mixture and mix to a soft dough 
11. Turn the dough into a greased 22-23 cm square shallow baking tin and press it into the corners and slightly up the sides 
12. Spread over the cherries to 1.5 cm from the edges, then sprinkle with the reserved crumble mixture 
13. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about a hour until the crumble is golden 
14. Leave to cool in the tin, then cut into squares. 
15. Enjoy! :-)

Jamaican ginger cake difficulty ** #50

Cuts into 10

Preparing time: 30 minutes 

Cooking time: 55-65 minutes 

Ingredients:

•  150 g butter 
• 150 g golden syrup 
• 150 g black treacle
• 150 g plain flour 
• 150 g strong wholemeal bread flour 
• 4 tablespoons ground ginger
• 1 teaspoon bicarbonate of soda 
• 1 teaspoon ground mixed spice
• 2 eggs, beaten 
• 4 tablespoons milk 

For the topping

• 1 tablespoon apricot jam 
• 125 g exotic dried fruit, cut into strips 
• 1 piece of stem ginger in syrup, sliced 

1. Put the butter, golden syrup and treacle in a saucepan and heat gently, stirring occasionally, until the butter has melted 
2. Remove from the heat and leave to cool for 5 minutes 
3. Mix together all the dry ingredients in a large bowl
4. Gradually mix in the syrup mixture, then the eggs and milk and beat well until smooth 
5. Pour into a greased and lined 1 kg or 1.3 litre loaf tin 
6. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for 50-60 minutes, until well risen, the top has cracked and a skewer inserted into the centre comes out clean 
7. Leave to cool in the tin for 10 minutes, then loosen at the ends and transfer to the wire rack 
8. Peel off the lining paper and leave to cool completely 
9. Make the topping 
10. Spread the jam over the top of the cake, then decorate with exotic dried fruit and ginger.
11. Enjoy! I hope you will enjoy, as much as I. :-D 

Banana & chocolate muffins difficulty * #49 

Makes 12

Preparing time: 15 minutes 

Cooking time: 20-25 minutes 

Ingredients:

• 150 g self-raising flour 
• 1 teaspoon baking powder
• 150 g plain flour 
• 1 teaspoon bicarbonate or soda 
• 1/2 teaspoon salt 
• 125 g golden sugar 
• 3 large ripe bananas 
• 1 egg 
• 75 ml water 
• 75 ml vegetable oil 
• 75 g carob or plain dark chocolate 

1. Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl, tipping in the wheatgerm left in the sieve 
2. Stir in the sugar 
3. Mix together the bananas, egg, measurement water and oil in a jug 
4. Add to the dry ingredients using a large metal spoon until just combined 
5. Fold in the carob or chocolate 
6. Divide the mixture evenly between remekins or paper muffin cases arranged in a 12-hole muffin tray 
7. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 20-25 minutes until they are erll risen and spring back when pressed 
8. Transfer to a wire rack to cool.
9. Just 8 steps to the perfect muffins :-) 

Pomegranate & ginger slice difficulty *** #48 

Cuts into: 20 

Preparing time: 25 minutes 

Cooking time: 50 minutes 

Ingredients:

• 200 g plain flour 
• 1 teaspoon bicarbonate of soda
• 100 ml milk
• 1 egg 
• 100 dark sugar 
• 125 g black treacle 
• 75 g unsalted butter 
• 3 pieces of stem ginger in syrup 

For topping 

• 300 ml pomegranate juice 
• 2 tablespoons clean honey 
• 1 pomegranate 

1. Sift the flour and bicarbonate of soda into a bowl 
2. Beat together the milk and egg in a jug 
3. Put the sugar, treacle and butter in a saucepan and heat gently until the butter melts and the sugar dissolves 
4. Remove from the heat and add to the milk mixture with the chopped ginger 
5. Add to the dry ingredients and stir together using a large metal spoon until well combined 
6. Spoon the mixture into 2 greased and lined 1 kg or 1,3 litre loaf tins and level the surface 
7. Bake in a preheated oven, 160 C (325 F),Gas Mark 3, for 30 minutes or until just firm to the touch and skewer inserted into a centre comes out clean 
8. Leave to cool in the tins, then loosen at the ends and transfer to a wire rack 
9. Peel off the lining paper 
10. Make the topping 
11. Pour the pomegranate juice into a saucepan and bring to the boil, the boil for about 15 minutes until thick and syrupy and reduced to about 3 tablespoons 
12. Stir the honey 
13. Halve the pomegranate and push the halves inside out to release the fleshy seeds, discarding any white membrane 
14. Scatter the seeds over the top of the cakes
15. Drizzle with the syrup and cut into small squares to serve.
16. Enjoy! :-)

Blueberry and oat bars difficulty ** #47

Cuts into 12

Preparing time: 20 minutes

Cooking time: 50-60 minutes

Ingredients:

• 100 g plain wholemeal flour 
• 75 g self-raising flour 
• 175 g slightly salted butter 
• 1/2 teaspoon ground cinnamon
• 175 g porridge oats 
• 150 g light sugar 
• 200 g fresh blueberries 
• vanilla sugar

1. Put the flour in a bowl or food processor 
2. Add the butter and rub in with the fingertips or process until the mixture resembles breadcrumbs 
3. Add the cinnamon, oat and sugar and stir in or blend briefly until the mixture makes coarse crumbs and starts to cling together 
4. Tip about half the mixture into a greased 28 x 18 cm shallow baking tin and spread in an even layer 
5. Pack down with the back of spoon to make a firm base 
6. Scatter with the blueberries and sprinkle with the remaining crumble mixture 
7. Bake in a preheated oven, 180 C (350 F),Gas Mark 4, for about 50-60 minutes until the crumble is deep golden 
8. Leave to cool in the tin, then sprinkle with vanilla sugar and cut into bars.
9. Enjoy! :-)

Lemon drizzle cake difficulty*** #46

Cuts into 8 

Preparing time: 20 minutes 

Cooking time: 22-28 minutes 

Ingredients:

• 5 eggs 
• 100 g caster sugar 
• pinch of salt 
• 125 g plain flour 
• 1 teaspoon baking powder 
• finely grated rind of 1 lemon 
• 100 g butter, melted 

For the syrup

• 250 g icing sugar 
• 125 ml lemon juice 
• finely grated rind of 1 lemon
• seed scraped from 1 vanilla pod 

1. Put the eggs, sugar and salt in a large heatproof bowl
2. Set over a saucepan of barely simmering water and beat with a hand-held electric whisk for 2-3 minutes or until it triples in a volume and thickens to the consistency of lightly whipped cream 
3. Remove from the heat 
4. Sift in the flour and baking powder, add the lemon rind and juice and drizzle the butter down the side of the bowl 
5. Fold in gently 
6. Pour the mixture into a greased and lined 22 cm square cake tin 
7. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 20- 25 minutes or until risen, golden and coming away from the sides of the tin 
8. Meanwhile, put all the syrup ingredients in a small saucepan and heat gently until sugar dissolves 
9. Increase the heat and boil rapidly for 4-5 minutes 
10. Set aside to cool a little 
11. Leave the cake to cool in the tin for 5 minutes, then make holes over the surface with a skewer 
12. Drizzle over two-thirds of warm syrup 
13. Leave the cake to cool and absorb the syrup 
14. Turn the cake out of the tin and peel off the lining paper 
15. Cut into squared or slices and serve with heaped spoonful of cream fraiche or soured cream and an extra drizzle of syrup! 
16. Enjoy! :-)

Rock buns difficulty * #45 

Makes 18-20 

Preparing time: 15 minutes 

Cooking time: 15-20 minutes 

Ingredients:

• 125 slightly salted butter 
• 100 g demerara sugar 
• 225 g self-raising flour 
• 2 teaspoons ground mixed spice
• 1 egg
• 150 ml buttermilk 
• 175 g raisins

1. Beat together the butter and sugar in a bowl until pale and fluffy 
2. Add the remaining ingredients and mix until evenly combined
3. Using 2 forks place small heaps of the mixture, spaced slightly apart, on 2 greased baking sheets
4. Sprinkle with extra demerara sugar 
5. Bake in a preheated oven, 190 C(375 F),Gas Mark 5, for 15-20 minutes or until deep golden
6. Transfer to the wire rack to cool 
7. Serve on the same day! 
8. Enjoy! 

Brown sugar meringues difficulty * #44

Makes about 15

Preparing time: 25 minutes 

Cooking time: 1 h

Ingredients: 

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

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 sugar mixture and continue to whisk for about 15 seconds
4. Gradually add the remaining sugar, a spoonful at the 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 1 hour 
8. Leave on the paper to cool, then use the clotted cream to sandwich the meringues together in pairs.
9. Enjoy! :-D

Pistachio biscotti difficulty * #43

Makes about 24

Preparing time: 15 minutes 

Cooking time: 30 minutes

Ingredients:

• 25 g slightly salted butter 
• 50 g caster sugar 
• finely grated rind of 1 lemon 
• 125 g self-raising flour
• 1/2 teaspoon baking powder 
• 1 egg yolk 
• 1 tablespoon egg white 
• 65 g shelled
• pistachio nuts

1. Beat together the butter, sugar and lemon rind in a bowl until pale and fluffy 
2. Sift in the flour and baking powder then add the egg yolk, egg white and pistachios and mix to a soft dough 
3. Divide the dough into 2 pieces and shape each into a sausage about 15 cm long
4. Place the pieces, well spaced apart, on a greased baking sheet and flatten each to a depth of 1 cm 
5. Bake in a preheated oven, 160 C( 325 F),Gas Mark 3, for 20 minutes until risen and turning,
6. Remove to cool for 10 minutes, leaving the oven on
7. Using a serrated knife, cut the biscuit across into 1 cm thick slices
8. Return to a baking sheet, cut sides face up, and bake for a further 10 minutes to crisp up 
9. Transfer to a wire rack to cool 
10. Enjoy! :-)

Cardamom & orange biscuit difficulty ** #42 

Makes about 12

Preparing time: 15 minutes 

Cooking time: 15 minutes 

Ingredients:

• 12 cardamom pods
• 150 g plain flour 
• 100 g slightly salted butter 
• 50 g icing sugar 
• 1 egg yolk 
• finely grated rind of 1 orange 

For the icing 

• 75 g icing sugar 
• 1 tablespoon orange juice 

1. Crush the cardamom pods using a pestle and mortar or a small bowl and the end of a rolling pin 
2. Discard the shells and crush the seeds as finely as possible 
3. Put the flour and crushed seeds in a bowl or food processor 
4. Add the butter and rub in with the fingertips or process until the mixture resembles coarse breadcrumbs 
5. Add the icing sugar and stir in or blend briefly 
6. Add the egg yolk and orange rind and mix or blend to a dough 
7. Wrap in clingfilm and chill for 1 hour 
8. Roll out the dough on a lightly floured surface to 5 mm thick 
9. Cut out about 12 heart shapes using a 5-6 cm heart biscuit cutter, re-rolling the trimmings to make more 
10. Place slightly apart on a large greased baking sheet and bake in a preheated oven, 190 C( 375 F),Gas Mark 5, for about 15 minutes until pale gold
11. Transfer to a wire rack to cool 
12. Make icing 
13. Beat together the icing sugar and orange juice in a bowl to male a smooth, thin icing 
14. Drizzle lines of icing over the biscuits to decorate.
15. The best easy cake for Christmas! My suggestion! :D

Peanut caramel cupcakes difficulty ** #41

Makes 16
Preparing time: 20 minutes 

Cooking time: 15-20 minutes 

Ingredients:

• 65 g slightly salted butter, softened
• 65 g light sugar
• 65 g self-raising flour 
• 1 egg 
• 50 g salted peanuts, plus extra to decorate

For the frosting 

• 50 g slightly salted butter
• 100 g light sugar 
• 3 tablespoons milk 
• 75 g golden icing sugar 

1. Beat together the butter, sugar, flour and egg in a bowl until pale and creamy 
2. Stir the chopped nuts 
3. Divide the mixture evenly between 16 mini silicone muffin cases arranged on a baking sheet 
4. Bake in a preheated oven 180 C(350 F),Gas Mark 4, for 10-12 minutes,
5. Leave to cool in the cases for 2 minutes 
6. Transfer to the wire rack to cool completely 
7. Make the frosting 
8. Heat the butter, sugar and milk in a saucepan until the sugar dissolves 
9. Bring to the boil and boil for 1 minute until the mixture turns slightly syrupy 
10. Remove from the heat and pour into a heatproof bowl 
11. Sift the icing sugar into the bowl and beat until the mixture is smooth and fudge-like 
12. Spread over the cakes and scatter with chopped peanuts.
13. Enjoy! :-) 

Beer and raisin slice difficulty ** #40 

Cuts into 10
Preparing time: 15 minutes 

Cooking time: 55 minutes 

Ingredients:

• 150 g raisin 
• 300 ml strong ale 
• 150 g dark sugar 
• 1 teaspoon caraway seeds
• 1 egg
• 175 g self-raising flour 
• 150 g plain wholemeal flour
• 1 teaspoon baking powder

1. Put the raisins and ale in a small saucepan and bring just to the boil
2. Pour into a large bowl and leave to stand until cold 
3. Stir the sugar, caraway seeds, if using, and egg into the beer mixture
4. Add the flours and baking powder and stir in 
5. Spoon the mixture into a greased and lined 1 kg loaf tin and spread in the corners 
6. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 50 minutes until risen
7. Firm to touch and a skewer inserted into the center comes out clean 
8. Loosen the cake at the ends and transfer to a wire rack 
9. Peel off the lining paper and leave to cool
10. 18+ dessert, but children can also try a slice. :D

Vanilla fudge nuggets difficulty** #39

Makes 16

Preparing time: 15 minutes

Cooking time: 15-20 minutes

Ingredients:

• 75 g unsalted butter
• 75 g golden caster sugar
• 1 egg yolk 
• 1 tablespoon egg white 
• 150 g self-raising flour 
• 8 pieces of soft vanilla fudge 
• icing sugar 

1. Beat together the butter and caster sugar in the bowl until pale and fluffy 
2. Beat in the egg yolk and white, then add the flour and mix to a firm dough 
3. Knead into a ball, wrap in clingfilm and chill for at least 30 minutes 
4. Divide the dough in half, then press half the dough into 16 mini silicon muffin cases arranged on a baking sheet 
5. Push a piece of fudge down into the center of each case 
6. Divide the remaining dough into 16 pieces 
7. Roll each piece into a ball using lightly floured hands and flatten into a round roughly 5 cm in diameter 
8. Push a round of dough into each case covering the fudge, press it down firmly around the edge 
9. Bake in a preheated oven, 190 C(375 F),Gas Mark 5, for 15-20 minutes or until slightly risen
10. Leave to cool in the cases for 5 minutes, then transfer to a wire rack to cool completely 
11. Serve lightly dusted with sifted icing sugar.
12. Enjoooy! :-D

Fruited friands difficulty ** #38

Makes 12

Preparing time: 20 minutes 

Cooking time: 25 minutes

Ingredients:

• 175 g unsalted butter 
• 75 g dried strawberries, sour cherries or cranberries 
• 2 teaspoons orange juice
• 6 egg whites 
• 225 g caster sugar 
• 75 g plain flour
• 125 g ground almonds 

1. Melt the butter and leave to cool 
2. Put the strawberries, cherries or cranberries and orange juice in a saucepan and heat until the mixture is hot, then turn into a bowl and leave to cool 
3. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until frothy and increase in volume but not peaking 
4. Add the sugar, flour, and ground almonds and stir in until almost combined
5. Drizzle the melted butter over the mixture, then stir together gently until just combined
6. Divide the mixture evenly between the holes of a greased 12-hole muffin tray
7. Scatter the strawberries, cherries or cranberries on top 
8. Bake in a preheated oven, 200 C(400 F),Gas Mark 6, for about 20 minutes until pale golden and just firm to the touch 
9. Leave in the tin for 5 minutes
10. Transfer to a wire rack to cool 
11. Serve sprinkled with caster sugar and ice-cream, if liked. 
12. Have a nice dessert :-)

Blueberry bakewell difficulty ** #37 

Cuts into 18

Preparing time: 20 minutes 

Cooking time: 60 minutes 

Ingredients:

• 350 g ready-made sweet shortcrust pastry 
• 6 tablespoons blueberry jam
• 125 g slightly salted butter 
• 2 eggs
• 125 g caster sugar
• 125 g self-raising flour 
• 1/2 teaspoon baking powder 
• 1 teaspoon almond extract 
• 100 g ground almonds 
• 4 tablespoons flaked almonds 
• 75 g icing sugar, sifted 

1. Roll the pastry on a lightly floured surface and use to line a greased 28 x 18 cm shallow baking tin 
2. Line the pastry case with baking parchment and baking beans 
3. Bake in a preheated oven, 200 C(400 F),Gas Mark 4, for 15 minutes 
4. Remove the paper and beans and bake for further 5 minutes 
5. 'Reduce the oven temperature to 180 C(350 F),Gas Mark, 4
6. Spread the base of the pastry with the jam
7. Beat together the butter, caster sugar, eggs, flour, baking powder and almonds extract in a bowl until smooth and creamy 
8. Beat in the ground almonds 
9. Spoon the mixture over the jam and spread gently in an even layer 
10. Scatter with the flake almonds and bake in the oven for about 40 minutes until risen and just firm to the touch
11. Leave to cool in the tin 
12. Beat the icing sugar with a dash of water in a bowl to give the consistency of thin cream 
13. Spread in the thin layer over the cake 
14. Allow to set, then cut into a squares or fingers.
15. I really hope, you'll enjoy in making this cake! :-D

Blue cheese & thyme straws difficulty * #36

Makes 40

Preparing time: 15 minutes 

Cooking time: 15 minutes

Ingredients:

• 100 g plain flour
• 2 teaspoons finely chopped thyme, plus extra for scattering 
• 100 g unsalted butter
• 100 g firm blue cheese 
• 1 egg yolk 
• sea salt

1. Put the flour and thyme in a bowl or food processor 
2. Add the butter and rub in with the fingertips or process until the mixture resembles breadcrumbs 
3. Stir in the cheese and egg yolk and mix or blend to a dough 
4. Knead the dough on a lightly floured surface until smooth, then roll out to 5 mm thick 
5. Trim the edges and cut int sticks 5 mm wide and about 9 mm long 
6. Place slightly apart on a greased baking sheet 
7. Sprinkle with sea salt and bake in a preheated oven, 200 C(400 F),Gas Mark 6. for about 15 minutes until golden 
8. Leave to cool slightly on the sheet, then transfer to a wire rack to cool completely 
9. Serve scattered with extra thyme. 
10. I hope, you'll enjoy ! :-D

Tiger cake difficulty ** #35 

Cuts into 12

Preparing time: 30 minutes 

Cooking time:35 minutes 

Ingredients:

• 250 ml sunflower oil
• 250 g caster sugar 
• 100 ml milk 
• 2 teaspoons vanilla extract 
• 4 eggs 

For white part 

• 175 g flour 
• 1/2 baking powder

For chocolate part

• 25 g cocoa powder 
• 125 g flour 
• 1/2 baking powder 
• a little bit of orange peel 

1. Mix well sunflower oil, caster sugar, milk, vanilla extract and eggs 
2. Separate the mixture in two different bowls
3. In white part put the flour and baking powder and mix well
4. In chocolate part add the cocoa powder, flour and baking powder 
5. Put the mixtures in two separate pastry bags 
6. Put a little bit of white part in the bottom, then over it add a chocolate part (also a little bit)
7. Repeat the process until you don't have more mixtures 
8. Bake in a preheated oven on 180 C (350 F), Gas Mark 4, for about 35 minutes 
9. Put the double cream on the top, if liked.
10. Enjoy and have a nice dessert. :-D

Sticky gingerbread difficulty *** #34 

Cuts into 12

Preparing time: 20 minutes 

Cooking time: 40 minutes

Ingredients:

• 225 g plain flour 
• 1 teaspoon bicarbonate of soda 
• 2 teaspoons ginger 
• 75 g slightly salted butter 
• 125 g light sugar
• 75 g golden syrup 
• 75 g black treacle 
• 125 ml buttermilk 
• 1 egg
• 75 g sultanas 

For the glaze

• 3 tablespoons ginger marmalade or jam 
• 1 teaspoon water

1. Put the flour, bicarbonate of soda and ginger into a bowl
2. Put the butter, sugar, golden syrup and treacle into saucepan and heat gently without boiling until the butter has melted 
3. Remove from the heat and stir in the butter milk, then beat the egg 
4. Add to the dry ingredients with the sultanas and beat well to mix 
5. Spoon the mixture into a greased and lined 20 cm square cake tin or shallow baking tin 
6. Spread the mixture into the corners 
7. Bake in a preheated oven, 160 C (325 F),Gas Mark 3, for about 30 minutes, 
8. Leave to cool in the tin 
9. Transfer to a board and peel off the lining paper 
10. Make the glaze 
11. Put the marmalade or jam and measurement water in a small saucepan and heat gently 
12. Press through a sieve to remove and lumps and brush over the gingerbread 
13. Cut into bars.
14. Enjooooy! :-D 

Almond biscuits difficulty * #33 

Makes about 14

Preparing time: 20 minutes

Cooking time: 10 minutes

Ingredients:

• 150 g ground almonds
• 1 tablespoon plain flour 
• 175 g caster sugar ( + extra for coating)
• 1/2 teaspoon baking powder 
• 1 egg white 
• 1/2 teaspoon vanilla extract

1. Mix together the ground almonds, flour, sugar and baking powder in a large bowl 
2. Whisk the egg white in a separate clean bowl until it holds its shape 
3. Fold into the almonds mixture 
4. Add the vanilla extract and mix to a dough 
5. Dust a work surface with caster sugar 
6. Shape 1 tablespoon of the dough into a sausage about 6 cm long, then roll in the sugar 
7. Place on a baking sheet lined with baking parchment 
8. Repeat with the remaining dough, spacing them well apart on the baking sheet 
9. Bake in a preheated oven, 200 C (400 F),Gas Mark 6, for 10 minutes until lightly golden 
10. Transfer to a wire rack to cool 
11. Easy and delicious, good combination :-)

Lemon & cardamon cupcakes difficulty ** #32

Makes 12

Preparing time: 25 minutes

Cooking time: 20-25 minutes

Ingredients:

• 1 tablespoon cardamom pods
• finely grated rind of 2 lemons 
• 150 g caster sugar 
• 150 g slightly salted butter 
• 2 eggs 
• 175 g self-raising flour 
• 1 tablespoon lemon juice 
• chopped lemon jellies to decorate 

For the icing

• 175 g icing sugar
• 2 tablespoons lemon juice 
• yellow food colouring (optional)

1. Crush the cardamom pods using a pestle and mortar or a small bowl and the end of a rolling pin 
2. Discard the husks and crush the seeds as finely as possible 
3. Reserve 1/4 teaspoon of the crushed seeds for the decoration and put the remaining seeds in a food processor with lemon rind and sugar
4. Process lightly until the sugar is almost powdered 
5. Add the butter, eggs, flour and lemon juice 
6. Blend until soft and creamy, scraping the mixture down from the side of the bowl 
7. Divide the mixture evenly between paper cupcake vases arranged in a 12-hole cupcake tray 
8. Bake in a preheated oven, 180 C (350 F),Gas Mark 4, for 20-25 minutes until just firm to the touch 
9. Transfer to a wire rack to cool 
10. Make the icing 
11. Beat together the icing sugar and lemon juice in a bowl until combined 
12. Add a dash of yellow food colouring, if using, and a few drops of water or extra lemon juice to make a smooth, spreadable icing 
13. Spread over the cupcakes, then decorate with chopped lemon jellies and sprinkles with the reserved cardamom.
14. Enjoy! ;-)

Chocolate chip teabread difficulty ** #31

Cuts into: 8

Preparing time: 20 minutes

Cooking time: 50 minutes

Ingredients:

• 125 g slightly salted butter
• 125 g light muscovado sugar
• 2 eggs 
• 125 g self-raising flour
• 25 g cocoa powder
• 150 g milk chocolate, chopped into pieces 

For the buttercream

• 50 g milk chocolate, broken into pieces
• 50 g unsalted butter 
• 75 g golden icing sugar 

1. Beat together the butte, sugar, eggs, flour and cocoa powder in a bowl until smooth and creamy 
2. Add 125 g of the chopped chocolate to the bowl 
3. Mix well
4. Spoon the mixture into a greased and lined 500 g or 740 ml loaf tin and level the surface 
5. Bake in a preheated oven, 160 C (325 F),Gas Mark 3 for about 50 minutes 
6. Loosen the cream at the ends and transfer to a wire rack 
7. Peel off the lining paper and leave to cool 
8. Make the buttercream 
9. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
10. Meanwhile, beat together the butter and icing sugar in a bowl until pale and creamy 
11. Beat in the melted chocolate 
12. Spread over the top of the cake and scatter with the reserved chopped chocolate 
13. Have a nice meal! :-) 

Cheesecake with raspberry difficulty ** #30

Cuts into 12
Preparing time: 30 minutes

Cooking time: ------

Ingredients:

• 200 g ground biscuits
• 125 g butter, melted 
• 300 g cream cheese
• 160 g icing sugar
• 250 ml double cream 
• 1 tablespoon lemon juice 
• 2 pouches gelatin 
• 300 g raspberries 
• 200 ml water 
• 4 tablespoons caster sugar

1. Mix ground biscuits and melted butter together
2. Puts it on the bottom of the cake mold (size 25 cm)
3. Cream cheese and icing sugar mix together, then add a lemon juice
4. In a separate bowl whisk double cream, and then add in the cheese 
5. Prepare one gelatin like it as it is written on the bag 
6. Lets it cool a little bit, and then mix it with the cheese
7. Mix everything and then pour in the cake mold over the biscuit
8. Level surface and puts it in the fridge 
9. Prepare second gelatin and lets it cool a little bit 
10. Overflow raspberries with water
11. Add sugar and cook 
12. Cooks it for about 10 minutes
13. Remove from the fire and leaves it to cool for several minutes 
14. Then add gelatin in the mixture 
15. Pour in over cheese and leaves it in the fridge over night
16. Enjoy :-)

Parmesan & chive grissini difficulty ** #29

Makes about 30

Preparing time: 30 minutes

Cooking time: 15-20 minutes

Ingredients:

• 500 strong white bread flour
• 2 teaspoons fast-action dried yeast 
• 1 teaspoon salt
• 50 g Parmesan cheese 
• 4 tablespoons chopped chives 
• 3 tablespoons olive oil
• 300 ml hand-hot water
• semolina 
• beaten egg, to glaze

1. Mix together the flour, yeast,salt, cheese and chives in a bowl
2. Add the oil and measurement water and mix to a dough, adding a dash more water if the dough feels dry
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic
4. Place in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place until doubled in size
5. Sprinkle 2 light oiled baking sheets with semolina
6. Punch the dough to deflate it, then roll out on a floured surface to a 30 x 20 cm rectangle
7. Cut across into 1 cm strips, then stretch each one slightly and place on a baking sheet 
8. Brush with the beaten egg and sprinkle with extra semolina
9. Bake in a preheated oven, 220 C ( 425 F),Gas Mark 7, for 15-20 minutes 
10. Transfer to a wire rack to cool 
11. Best eaten freshly baked.
12. I hope, you'll enjoy in something new on my blog! 

Mini custard tarts difficulty *** #28

Makes 12 

Preparing time:30 minutes

Cooking time: 35-40 minutes

Ingredients:

• 500 g ready-made puff pastry 
• 1 tablespoon vanilla sugar 
• 3 eggs
• 2 eggs yolks 
• 75 g caster sugar 
• 1 teaspoon vanilla bean paste
• 300 ml single cream 
• sifted icing sugar for dusting

1. Roll out the pastry on a floured surface to 5 mm thick
2. Cut in half and sprinkle one half with the vanilla sugar
3. Lay the second piece on top and thinly roll out the pastry 
4. Cut out 12 rounds using a 9 cm plain biscuit cutter
5. Re-roll the trimmings to make more
6. Press the rounds into the holes of a 12-hole nonstick muffin tray, pressing firmly into the sections
7. Line the pastry cases with squares of foil 
8. Bake in a preheated oven, 200 C(400 F),Gas Mark 6 for 15 minutes
9. Reduce the oven temperature to 160 C(325 F),Gas Mark 3
10. Meanwhile, beat together the eggs, egg yolks, caster sugar and vanilla in heatproof bowl
11. Bring the cream to the boil in a saucepan and pour over the egg mixture, whisking well
12. Strain into a jug and pour into the cases
13. Bake in the oven for 15-20 minutes
14. Leave to cool in the tin
15. Serve dusted with sifted icing sugar.
16. Hope, you'll enjoy! :-)