Black Forest tart

Cooking time
Prep:45 minsCook:50 mins - 55 minsplus chilling
Skill level
Easy
Servings
Serves 10
Sweet cocoa pastry is filled with a rich, fruity filling
of chocolate and cherries in this heavenly German
gateau-inspired dessert
Ingredients
t

H
QBDL
TXFFU
TIPSUDSVTU
QBTUSZ
SPVHIMZ

chopped
t


UCTQ
DPDPB
QPXEFS
t


UTQ
WBOJMMB
FYUSBDU
t

H
QMBJO
PVS
QMVT
FYUSB
GPS
EVTUJOH
t


MBSHF
FHHT

TFQBSBUFE
t

H
EBSL
DIPDPMBUF
CSPLFO
VQ
t

H
NJML
DIPDPMBUF
CSPLFO
VQ
t

H
CVUUFS
EJDFE
t

H
KBN
t

H
HPMEFO
DBTUFS
TVHBS
t

DPVQMF
PG
IBOEGVMT
GSFTI
DIFSSJFT
QJUUFE
QMVT

FYUSB
UP
TFSWF
t

JDJOH
TVHBS
UP
TFSWF
t

DSNF
GSBDIF
UP
TFSWF
Method


.BLF
DIPDPMBUF
QBTUSZ
CZ
QVMTJOH
UIF
QBTUSZ

UCTQ
DPDPB
BOE
UIF
WBOJMMB
JO
B
GPPE
QSPDFTTPS

3PMM
PVU
PO
B
MJHIUMZ
PVSFE
XPSL
TVSGBDF
VOUJM
JU
JT

UIF
UIJDLOFTT
PG
B
b
DPJO
BOE
VTF
UP
MJOF
B
DN

MPPTFCPUUPNFE
UBSU
UJO
$IJMM
GPS

NJOT


)FBU
PWFO
UP
$$
GBOHBT

4DSVODI

VQ
B
TIFFU
PG
CBLJOH
QBSDINFOU
UIFO
BUUFO
JU
PVU

BOE
QSFTT
HFOUMZ
PWFS
UIF
QBTUSZ
1JMF
JO
CBLJOH
CFBOT

BOE
CMJOECBLF
GPS

NJOT
VOUJM
UIF
QBTUSZ
JT
CJTDVJUZ
3FNPWF
UIF
QBSDINFOU
BOE
CFBOT
BOE
CBLF
GPS

5 mins more until cooked through. Brush with egg
white and return to the oven for 2 mins; this will help
UP
LFFQ
UIF
CBTF
DSJTQ
3FEVDF
PWFO
UP
$$

GBOHBT

BOE
TQSFBE
UIF
KBN
PWFS
UIF
CBTF
PG
UIF
UBSU


.FMU
UIF
DIPDPMBUF
BOE
CVUUFS
JO
B
NJDSPXBWF

JO
TIPSU
CVSTUT
PO
)JHI
TUJSSJOH
JO
CFUXFFO
PS
JO
B

CPXM
PWFS
o
CVU
OPU
UPVDIJOH
o
B
QBO
PG
CBSFMZ
TJNmering water. Whisk the eggs, egg yolk and sugar
with an electric whisk for a full 10 mins until pale
BOE
UIJDL
5BLF
ZPVS
UJNF
XIFO
CFBUJOH
UIF
FHHT
BOE

TVHBS

UIFZ
TIPVME
CF
NPVTTFMJLF
4JFWF
UIF
PVS

and remaining cocoa and fold in, together with the
NFMUFE
DIPDPMBUF
VTJOH
B
CJH
NFUBM
TQPPO
4.
Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly
QVFE
CVU
JT
TUJMM
TMJHIUMZ
XPCCMZ
XIFO
ZPV
TIBLF

JU
$IJMM
GPS

IST
PS
PWFSOJHIU
UIFO
TQSJOLMF
XJUI
B

few cherries and a dusting of icing sugar. Serve with
DSNF
GSBDIF
*G
ZPV
IBWFOU
HPU
CBLJOH
CFBOT
GPS
CMJOECBLJOH
VTF

VODPPLFE
SJDF
PS
ESJFE
CFBOT
JOTUFBE
*G
ZPV
EPOU

have a cherry pitter, you can remove the stones with
a metal piping nozzle. Simply place the nozzle on a
BU
TVSGBDF
UJQ
GBDJOH
VQXBSET
BOE
SNMZ
QSFTT
UIF

cherry onto the nozzle until the stone comes out of
the top.

The classic pancake

Cooking
time
Prep:10 minsCook:20 minsPlus resting
Skill level
Easy
Servings
Makes 12
JT
CBTJD
CBUUFS
SFDJQF
GPS
DSQFT
BOE
QBODBLFT
JT
B

versatile foundation for either sweet or savoury fillings

Ingredients
t

H
QMBJO
PVS
t

NM
XIPMF
NJML
t


FHHT
t

H
VOTBMUFE
CVUUFS
NFMUFE
QMVT
B
MJUUMF
FYUSB

for greasing
Method


4J
UIF
PVS
XJUI
B
QJODI
PG
TBMU
JOUP
B

NFEJVNTJ[F
CPXM
BOE
NBLF
B
XFMM
JO
UIF
NJEEMF

.JY
UIF
NJML
BOE
NM
PG
XBUFS
UPHFUIFS
#SFBL

the eggs into the well and start whisking slowly. Add
the milk and water in a steady stream, whisking
DPOTUBOUMZ
BOE
HSBEVBMMZ
JODPSQPSBUJOH
UIF
PVS
BT

you do so.


8IJTL
VOUJM
UIF
CBUUFS
JT
TNPPUI
BOE
BMM
UIF

PVS
IBT
CFFO
JODPSQPSBUFE
4FU
UIF
CBUUFS
BTJEF
UP

SFTU
GPS

NJOT
UIFO
XIJTL
UIF
NFMUFE
CVUUFS
JOUP

UIF
CBUUFS


)FBU
UIF
QBO
PWFS
B
NFEJVN
IFBU
7FSZ

MJHIUMZ
HSFBTF
UIF
QBO
XJUI
NFMUFE
CVUUFS
6TJOH
B

MBEMF
QPVS
SPVHIMZ

UCTQ
PG
CBUUFS
JOUP
UIF
QBO
BOE

TXJSM
JU
BSPVOE
TP
UIF
CPUUPN
PG
UIF
QBO
JT
FWFOMZ

DPBUFE
:PV
XBOU
UP
VTF
KVTU
FOPVHI
CBUUFS
UP
NBLF

B
EFMJDBUF
MBDZ
QBODBLF
$PPL
UIF
QBODBLF
GPS
BCPVU

45 secs on one side until golden and then using a
QBMFUUF
LOJGF
PS
TI
TMJDF
JQ
UIF
QBODBLF
PWFS
BOE

DPPL
UIF
PUIFS
TJEF
GPS
BCPVU

TFDT
VOUJM
JU
GSFDLles.
4.
Slide the pancake out of the pan and either
TFSWF
JNNFEJBUFMZ
PS
TUBDL
PO
B
QMBUF
XJUI
CBLJOH

QBSDINFOU
JO
CFUXFFO
$POUJOVF
VOUJM
BMM
UIF
CBUUFS

is used up.
Try adding orange or lemon zest, a pinch of cinOBNPO
PS
FWFO
OFMZ
DIPQQFE
IFSCT
UP
UIF
CBUUFS

depending on what you fill the pancakes with.

Classic plum pie with custard

Cooking time
Prep:20 minsCook:45 mins
Skill level
Moderately easy
Servings
4FSWFT

This traditional favourite is an ideal post-Sunday
lunch pud
Ingredients
t

H
QMVNT
TUPOFE
BOE
UIJDLMZ
TMJDFE
t

H
HPMEFO
DBTUFS
TVHBS
QMVT
FYUSB
t

UTQ
HSPVOE
DMPWFT
t


IFBQFE
UCTQ
DPSOPVS
t

PVS
GPS
EVTUJOH
t

H
QBDL
TIPSUDSVTU
QBTUSZ
t


FHH
CFBUFO
UP
HMB[F
For the custard
t


FHH
ZPMLT
t

H
DBTUFS
TVHBS
t

NM
NJML
t

NM
EPVCMF
DSFBN
t

TFFET
TDSBQFE
GSPN

WBOJMMB
QPE
Method


)FBU
PWFO
UP
$GBO
$HBT

BOE
QVU
B

MBSHF
CBLJOH
TIFFU
JO
UP
IFBU
VQ
1VU
UIF
QMVNT
TVHBS

and cloves in a pan. Simmer until the sugar dissolves
BOE
UIF
QMVNT
BSF
KVJDZ

NJOT
.JY
UIF
DPSOPVS

XJUI
B
MJUUMF
PG
UIF
KVJDF
UIFO
NJY
XFMM
JOUP
UIF
GSVJU

Boil for a few mins, stirring, until thickened.


'PS
UIF
DVTUBSE
CMFOE
UIF
ZPMLT
BOE
TVHBS

Heat the milk, cream and vanilla in a pan until
BMNPTU
CPJMJOH
UIFO
HFOUMZ
QPVS
POUP
UIF
FHH
NJY

whisking constantly. Return to a clean pan and heat

HFOUMZ
TUJSSJOH
VOUJM
UIF
NJY
UIJDLFOT
BOE
DPBUT
UIF

CBDL
PG
B
TQPPO
$PPM
RVJDLMZ
UIFO
DIJMM
$VTUBSE
DBO

CF
NBEF
VQ
UP
B
EBZ
BIFBE
BOE
HFOUMZ
SFIFBUFE


3PMM
PVU
UXPUIJSET
PG
UIF
QBTUSZ
PO
B
PVSFE

TVSGBDF
6TF
UP
MJOF
B
QJF
EJTI
MFUUJOH
UIF
QBTUSZ
IBOH

over the edges a little. Fill with the plums. Roll out
SFNBJOJOH
QBTUSZ
BCPVU
DN
CJHHFS
UIBO
UIF
EJTI

then drape over the plums. Pinch edges together
well, then make a small hole in the top. Brush with
FHH
BOE
TQSJOLMF
XJUI
TVHBS
$BO
CF
BTTFNCMFE
VQ
UP


EBZ
BIFBE
1MBDF
PO
UIF
IPU
CBLJOH
TIFFU
#BLF
GPS


NJOT
VOUJM
HPMEFO
CSPXO
BOE
TFSWF
IPU
XJUI

the custard.

Classic winter fruitcake

Cooking time
Prep:20 mins
Skill level
Easy
Servings
Enough icing for the top
This festive icing is easy to use, looks amazing and
makes a lighter end to a meal. The perfect centrepiece for Christmas tea
Ingredients
For the decoration
t


FHH
XIJUF
t

H
DBTUFS
TVHBS
t

TNBMM
CVODI
CMBDL
HSBQFT
t

IPMMZ
PS
CBZ
MFBWFT
t

DN
JODI
SPVOE
GSVJUDBLF
t


DMFNFOUJOFT
t


KVTU
SJQF
HT
t

B
GFX
LVNRVBU

t

B
GFX
QIZTBMJT
$BQF
HPPTFCFSSJFT

t

BQQSPY
DN
SFE
PS
HPME
SJCCPO
For the frosting
t


FHH
XIJUFT
t

H
JDJOH
TVHBS
Method


-JHIUMZ
CFBU
UIF
FHH
XIJUF
JO
B
TIBMMPX
CPXM

BOE
TQSFBE
PVU
UIF
DBTUFS
TVHBS
PO
B
CBLJOH
TIFFU

PS
USBZ
%JQ
UIF
HSBQFT
BOE
UIF
IPMMZ
PS
CBZ
MFBWFT

JOUP
UIF
FHH
XIJUF
PS
VTF
B
QBJOUCSVTI
4IBLF
P
UIF

FYDFTT
UIFO
DPBU
JO
UIF
TVHBS
4FU
BTJEF
UP
ESZ
GPS
BU

MFBTU

NJOT
JEFBMMZ
BCPVU

NJOT
2.
When youre ready to decorate, make the
GSPTUJOH
1VU
B
MBSHF
CPXM
PWFS
B
QBO
PG
TJNNFSJOH

XBUFS
NBLJOH
TVSF
UIF
CPUUPN
PG
UIF
CPXM
EPFT
OPU

touch the water. Put the egg whites and icing sugar
JOUP
UIF
CPXM
BOE
XIJTL
GPS

NJOT
VOUJM
ZPV
IBWF

B
UIJDL
WFSZ
HMPTTZ
GSPTUJOH
6TF
B
TQBUVMB
UP
DMFBO

BSPVOE
UIF
FEHFT
PG
UIF
CPXM
FWFSZ
TP
PFO
BT
ZPV

whisk. Scoop the frosting onto the top of the cake
BOE
TQSFBE
JU
BSPVOE
XJUI
B
BUFEHFE
LOJGF
TXJSMJOH
BT
ZPV
HP
UP
DSFBUF
B
TOPXZ
FFDU
TFF
,OPXIPX

CFMPX



)BMWF
UIF
DMFNFOUJOFT
HT
BOE
LVNRVBUT

then arrange on top of the frosted cake with the
QIZTBMJT
GSPTUFE
HSBQFT
BOE
MFBWFT
'JY
B
SJCCPO

BSPVOE
UIF
CBTF
BOE
MFBWF
UIF
DBLF
TPNFXIFSF
DPPM
o

CVU
OPU
UIF
GSJEHF
o
VOUJM
ZPVS
HVFTUT
BSSJWF
This type of frosting is essentially a meringue, with
UIF
FHH
CFJOH
DPPLFE
CZ
UIF
IFBU
PG
UIF
XBUFS
JUT

whisked over. For a deep, swirled topping, dollop
a few good spoonfuls of the frosting on top, then
gently paddle the frosting out to the sides of the cake
XJUI
B
QBMFUUF
PS
B
BUFEHFE
LOJGF
F
GSPTUJOH
JT

more forgiving than other icings in case you make
a mistake, although try to avoid moving it around
more than 5 minutes after putting it on the cake.
0,
TP
UIF
GSVJU
QSPCBCMZ
XPOU
MBTU
NPSF
UIBO
B
EBZ

CVU
UIF
QPJOU
PG
UIJT
DBLF
JT
UIBU
JU
MPPLT
GBCVMPVT
BOE

is a cinch to put together when time is short. You
DBO
BMTP
BEE
GSFTI
DSBOCFSSJFT
QPNFHSBOBUF
TFFET

or still-intheir skin lychees. If youre really stuck
for time this is also a great way to transform a plain
CPVHIU
GSVJUDBLF
o
CVU
UIBU
DBO
CF
ZPVS
PXO
MJUUMF

secret!

$SQFT
4V[FUUF

Cooking time
1SFQ
NJOT$PPL
NJOT
Skill level
Moderately easy
Servings
4FSWFT



This classic French recipe is a fine way to elevate the
IVNCMF
QBODBLF
JOUP
B
TNBSU
QVEEJOH
Ingredients

Y
DMBTTJD
QBODBLF
SFDJQF
TFF
A(PFT
XFMM
XJUI


UCTQ
DBTUFS
TVHBS
NM
GSFTIMZ
TRVFF[FE
PSBOHF
KVJDF

PSBOHFT

zest 1 orange

UTQ
MFNPO
KVJDF

UCTQ
(SBOE
.BSOJFS
PS
$PJOUSFBV
H
VOTBMUFE
CVUUFS

Chocolate praline pancake cake

Cooking time
Prep:20 minsCook:40 mins
Skill level
Moderately easy
Servings
4FSWFT



If you like a sweet chocolate filling for your pancake
you'll love this indulgent fondant cake with deep, rich
sauce

Ingredients
t


Y
DMBTTJD
QBODBLF
SFDJQF
TFF
h(PFT
XFMM

XJUIh

t

TVOPXFS
PJM
GPS
HSFBTJOH
t

H
DBTUFS
TVHBS
t

H
CMBODIFE
BMNPOET
t


UTQ
TFB
TBMU
BLFT
For the chocolate sauce
Method
t

H
EBSL
DIPDPMBUF
OFMZ
DIPQQFE
Prepare pancakes following the classic recipe - see
t

H
VOTBMUFE
CVUUFS
A(PFT
XFMM
XJUI
'PME
UIF
QBODBLFT
JOUP
RVBSUFST
t

NM
XIPMF
NJML
Tip the caster sugar into a non-stick frying pan
t

NM
EPVCMF
DSFBN
and set the pan over a low-medium heat. Allow the t


UCTQ
CSBOEZ
PS
EBSL
SVN
sugar to melt slowly without stirring and continue
t

H
MJHIU
NVTDPWBEP
TVHBS
UP
DPPL
VOUJM
JU
CFDPNFT
B
EFFQ
BNCFSDPMPVSFE

t

XIJQQFE
DSFBN
UP
TFSWF
caramel.
Method
Immediately slide the pan off the heat and add
1.
Prepare pancakes following a classic recipe
UIF
PSBOHF
KVJDF
o
CF
DBSFGVM
BT
JU
NBZ
TQMBUUFS
BOE

TFF
h(PFT
XFMM
XJUIh

spit as it hits the hot caramel. Add the orange zest,


-JHIUMZ
CSVTI
B
CBLJOH
TIFFU
XJUI
TVOPXFS

MFNPO
KVJDF
UIF
(SBOE
.BSOJFS
BOE
SFUVSO
UIF
QBO
oil. Tip the caster sugar into a medium-size sauceUP
B
MPX
IFBU
UP
SFNFMU
UIF
DBSBNFM
JOUP
UIF
MJRVJE
QBO
BEE

UCTQ
PG
XBUFS
BOE
TFU
UIF
QBO
PWFS
B
MPX
"EE
UIF
CVUUFS
UP
UIF
TBVDF
JO
TNBMM
QJFDFT
CSJOH
UP
medium heat to allow the sugar to slowly dissolve
UIF
CPJM
BOE
TJNNFS
HFOUMZ
VOUJM
HMPTTZ
BOE
SFEVDFE
JOUP
UIF
XBUFS
#SJOH
UP
UIF
CPJM
BOE
DPOUJOVF
UP
DPPL

slightly. Add the pancakes to the pan and warm
VOUJM
UIF
TZSVQ
CFDPNFT
BNCFSDPMPVSFE
DBSBNFM
through. Serve immediately.



8PSLJOH
RVJDLMZ
UJQ
UIF
CMBODIFE
BMNPOET

BOE
TBMU
JOUP
UIF
QBO
BOE
DPOUJOVF
UP
DPPL
GPS


TFDT
NJO
VOUJM
UIF
DBSBNFM
UVSOT
EFFQ
BNCFS
BOE

the almonds are toasted. Tip the praline onto the
PJMFE
CBLJOH
TIFFU
BOE
MFBWF
VOUJM
DPNQMFUFMZ
DPME

and hardened. Break the praline into chunks and
whizz in the food processor until coarsely chopped.


5P
NBLF
UIF
DIPDPMBUF
TBVDF
DPNCJOF
BMM

UIF
JOHSFEJFOUT
JO
B
IFBUQSPPG
CPXM
TFU
PWFS
B
QBO

PG
CBSFMZ
TJNNFSJOH
XBUFS
4UJS
PDDBTJPOBMMZ
VOUJM

smooth and silky. Remove from the heat and cool to
room temperature.


)FBU
PWFO
UP
$$
GBOHBT

-BZ
POF

QBODBLF
JO
UIF
CPUUPN
PG
B
DN
TQSJOHGPSN
UJO

BOE
TQSFBE
PWFS

UCTQ
PG
DIPDPMBUF
TBVDF
4DBUUFS

with chopped praline and top with another pancake.
Continue in this manner until you have used all 12
pancakes, topping the stack with a pancake.


$PWFS
UIF
UJO
XJUI
GPJM
BOE
CBLF
PO
UIF
NJEdle shelf of the oven for around 20 mins or until
hot through. Gently warm the remaining chocolate
sauce, cut the cake into wedges and serve scattered
with the remaining praline chocolate sauce, and a
CPXM
PG
MJHIUMZ
XIJQQFE
DSFBN
BMPOHTJEF
Gregg's tangy lemon tart

Cooking time
Prep:25 minsCook:1 hrPlus chilling
Skill level
Moderately easy
Servings
4FSWFT

(SFHH
GFMM
JO
MPWF
XJUI
.JDIFM
3PVY
4OShT
MFNPO
UBSU

BU
STU
CJUF
JT
JT
IJT
WFSTJPO
PG
UIF
DMBTTJD
SFDJQF
Ingredients

'PS
UIF
QBTUSZ
NBLFT
EPVCMF

t

H
QMBJO
PVS
QMVT
FYUSB
GPS
EVTUJOH
t

H
JDJOH
TVHBS
t

H
VOTBMUFE
CVUUFS
DVCFE
t


FHH
ZPMLT
For the filling
t


FHHT
t

H
DBTUFS
TVHBS
t

NM
EPVCMF
DSFBN
t

KVJDF

MFNPO
BCPVU
NM

P[

BOE


UCTQ
MFNPO
[FTU
Method


5P
NBLF
UIF
QBTUSZ
NJY
UIF
PVS
BOE
JDJOH

TVHBS
JO
B
CPXM
3VC
UIF
CVUUFS
JOUP
UIF
PVS
XJUI

ZPVS
OHFST
VOUJM
DSVNCMZ
.JY
JO
UIF
FHH
ZPMLT
*G

UIF
QBTUSZ
JT
TUJMM
UPP
ESZ
BEE

UCTQ
XBUFS
VOUJM

JU
DPNFT
UPHFUIFS
3PMM
JOUP
B
CBMM
BOE
EJWJEF
JO
IBMG

GSFF[F
POF
IBMG
GPS
BOPUIFS
SFDJQF

'MBUUFO
PVU
UIF

pastry with your hands, wrap the dough in cling
MN
UIFO
DIJMM
GPS
BU
MFBTU

NJOT
8IJMF
UIF
QBTUSZ

is chilling, make the filling. Beat all the ingredients,
FYDFQU
GPS
UIF
[FTU
UPHFUIFS
4JFWF
UIF
NJYUVSF
UIFO

stir in the zest.


3PMM
PVU
UIF
QBTUSZ
PO
B
MJHIUMZ
PVSFE
TVSGBDF

UP
BCPVU
UIF
UIJDLOFTT
PG
B
b
DPJO
UIFO
MJ
JOUP
B

DN
UBSU
UJO
1SFTT
EPXO
HFOUMZ
PO
UIF
CPUUPN
BOE

TJEFT
UIFO
USJN
P
BOZ
FYDFTT
QBTUSZ
4UBC
B
GFX
IPMFT

JO
UIF
CPUUPN
XJUI
B
GPSL
BOE
QVU
CBDL
JO
UIF
GSJEHF

GPS

NJOT


)FBU
PWFO
UP
$$
GBOHBT

-JOF
UIF

UBSU
XJUI
GPJM
BOE
MM
XJUI
SJDF
PS
ESJFE
CFBOT
#BLF

for 10 mins, then remove the tart tin from the oven,
EJTDBSE
UIF
GPJM
BOE
CBLF
GPS
BOPUIFS

NJOT
VOUJM

CJTDVJUZ
8IFO
UIF
QBTUSZ
JT
SFBEZ
SFNPWF
JU
GSPN
UIF

PWFO
QPVS
JO
UIF
MFNPO
NJYUVSF
BOE
CBLF
BHBJO
GPS


NJOT
VOUJM
KVTU
TFU
-FBWF
UP
DPPM
UIFO
SFNPWF

the tart from the tin and serve at room temperature
or chilled.
t

5JQ

1BTUSZ
F
RVBOUJUZ
PG
QBTUSZ
HJWFO
JT
BCPVU
EPVCMF
UIF

BNPVOU
UIBU
ZPVMM
OFFE
CFDBVTF
JG
*N
HPJOH
UP
UIF

effort of making my own pastry, I always make douCMF
BOE
GSFF[F
IBMG
GPS
OFYU
UJNF
*G
ZPV
EPOU
XBOU
UP

GSFF[F
TPNF
TJNQMZ
IBMWF
UIF
QBTUSZ
RVBOUJUJFT

The ultimate makeover: Lemon tart

Cooking time
1SFQ
NJOT$PPL
NJOT1MVT
DIJMMJOH
Skill level
Moderately easy
Servings
Cuts into 12 slender slices
&OKPZ
BO
JODSFEJCMF
IBMGGBU
WFSTJPO
PG
UIJT
DMBTTJD

EFTTFSU
XIJDI
UBTUFT
FWFSZ
CJU
BT
HPPE
BT
UIF
PSJHJnal
Ingredients
For the pastry
t

H
CVUUFS
DVU
JO
QJFDFT
t

H
QMBJO
PVS
t


UCTQ
JDJOH
TVHBS
t


UCTQ
FYUSB
WJSHJO
SBQFTFFE
PJM
t


NFEJVN
FHH
ZPML
For the filling
t


NFEJVN
FHHT
QMVT

NFEJVN
FHH
XIJUFT
t

H
JDJOH
TVHBS
QMVT
FYUSB
GPS
EVTUJOH
t


UCTQ
OFMZ
HSBUFE
MFNPO
[FTU
BCPVU

MFNPOT

t

NM
MFNPO
KVJDF
GSPN

MFNPOT

t

NM
UVC
IBMGGBU
DSNF
GSBDIF
Method


3VC
UIF
CVUUFS
JOUP
UIF
PVS
VOUJM
UIF
NJY

MPPLT
MJLF
OF
CSFBEDSVNCT
4UJS
JO
UIF
JDJOH
TVHBS

UIFO
NBLF
B
XFMM
BOE
VTF
B
SPVOECMBEFE
LOJGF
UP

TUJS
JO
UIF
PJM
FHH
ZPML
BOE

UCTQ
DPME
XBUFS

until dough comes together. Without overhandling,
HBUIFS
JOUP
B
CBMM
0O
B
MJHIUMZ
PVSFE
TVSGBDF
SPMM

PVU
TP
JU
UT
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Y
DN
MPPTFCPUUPN
BO
UJO
&BTF

UIF
QBTUSZ
JOUP
UIF
UJO
UIFO
USJN
UIF
FEHFT
CZ
SPMMing the rolling pin over the top. Press the pastry into
UIF
VUFT
TP
JU
TJUT
WFSZ
TMJHIUMZ
QSPVE
PG
UIF
FEHF

UIJT
FYUSB
IFJHIU
IFMQT
JO
DBTF
PG
BOZ
TISJOLBHF


-JHIUMZ
QSJDL
UIF
QBTUSZ
CBTF
XJUI
B
GPSL
UIFO
DIJMM

GPS
BCPVU

NJOT
)FBU
UIF
PWFO
UP
$$
GBO
gas 5.
2.
Meanwhile, make the filling. Beat the eggs
and egg whites together with a wooden spoon unUJM
XFMM
NJYFE
4J
UIF
JDJOH
TVHBS
JOUP
B
CPXM
UIFO

HSBEVBMMZ
CFBU
JO
UIF
FHHT
*G
UIF
NJY
JT
BU
BMM
MVNQZ

TJNQMZ
CFBU
XJUI
B
XJSF
XIJTL
4UJS
JO
UIF
MFNPO
[FTU

BOE
UIF
KVJDF
-FBWF
UP
TUBOE
TP
UIF
MFNPO
BWPVS
DBO

develop.


4JU
UIF
DIJMMFE
QBTUSZ
DBTF
PO
B
CBLJOH
TIFFU

-JOF
XJUI
CBLJOH
QBSDINFOU
BOE
CBLJOH
CFBOT
BOE

CBLF
CMJOE
GPS

NJOT
VOUJM
XFMM
TFU
$BSFGVMMZ
MJ
PVU

UIF
CFBOT
BOE
QBQFS
UIFO
CBLF
UIF
QBTUSZ
DBTF
GPS

BOPUIFS

NJOT
VOUJM
UIF
CBTF
JT
DPPLFE
BOE
QBMF

golden.


4USBJO
UIF
MFNPO
NJYUVSF
UISPVHI
B
TJFWF

#FBU
UIF
DSNF
GSBDIF
JO
B
NFEJVN
CPXM
VOUJM

TNPPUI
UIFO
TMPXMZ
TUJS
JO
UIF
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NJY
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CMFOEFE
5SBOTGFS
UP
B
KVH
UIFO
DBSFGVMMZ
QPVS
UXP

thirds into the warm pastry case. Place in the oven
with the oven shelf half out, pour in the rest of the
MMJOH
UIFO
DBSFGVMMZ
TMJEF
UIF
TIFMG
CBDL
JO
3FEVDF

UIF
IFBU
UP
$$
GBOHBT

#BLF
GPS

NJOT

VOUJM
CBSFMZ
TFU
XJUI
B
TMJHIU
XPCCMF
JO
UIF
NJEEMF

$PPM
GPS
BCPVU

IS
UIFO
TFSWF
XJUI
B
MJHIU
EVTUJOH
PG

icing sugar. Best eaten the same day
Warm honey cup puddings

Cooking time
Prep:5 minsCook:20 mins
Skill level
Easy
Servings
Serves 2

Serve these classic make-ahead Greek desserts with a

TDPPQ
PG
RVJDL
IPNFNBEF
QJTUBDIJP
JDF
DSFBN
Ingredients
t


UCTQ
CVUUFS
NFMUFE
QMVT
FYUSB
GPS
HSFBTJOH

the cups
t


UTQ
DMFBS
IPOFZ
QMVT
FYUSB
GPS
ESJ[[MJOH
t

H
TFMGSBJTJOH
PVS
t

H
HSPVOE
BMNPOET
t

H
MJHIU
NVTDPWBEP
TVHBS
t


UTQ
CJDBSCPOBUF
PG
TPEB
t


FHH
t

H
(SFFL
ZPHVSU
UBLF
UIJT
GSPN
UIF
H
UVC

GPS
UIF
JDF
DSFBN
CFMPX

t


UCTQ
QJTUBDIJPT
SPVHIMZ
DIPQQFE
Method
1.
Butter two large coffee cups or individual
SBNFLJOT
UIFO
MJOF
UIF
CPUUPNT
XJUI
B
DJSDMF
PG
OPO
TUJDL
QBQFS
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UTQ
IPOFZ
UP
UIF
CPUUPN
PG
FBDI


)FBU
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UP
$GBO$HBT

.JY
UIF

ESZ
JOHSFEJFOUT
JO
B
MBSHF
CPXM
TRVBTIJOH
BOZ
MVNQT

PG
TVHBS
XJUI
ZPVS
OHFST
#FBU
UIF
FHH
CVUUFS
BOE

ZPHVSU
UPHFUIFS
UIFO
TUJS
JOUP
UIF
ESZ
NJY
VOUJM

TNPPUI
4QPPO
UIF
NJY
JOUP
UIF
DVQT
TJU
UIFN
PO

B
CBLJOH
USBZ
UIFO
CBLF
GPS

NJOT
VOUJM
SJTFO
BOE

HPMEFO
5FTU
JG
UIFZSF
SFBEZ
CZ
JOTFSUJOH
B
TLFXFS
o
JU

should come out clean. You can make the puddings
VQ
UP
B
EBZ
BIFBE
UIFO
SFIFBU
CSJFZ
JO
UIF
NJDSPwave, or leave them in a warm oven, still in the cups.


-PPTFO
UIF
FEHF
PG
FBDI
QVE
XJUI
B
SPVOE
CMBEFE
LOJGF
UIFO
VQUVSO
UIFN
POUP
TFSWJOH
QMBUFT

Remove lining disc, drizzle over a little more honey,
then serve with a scoop of the pistachio ice cream
CFMPX

BOE
B
TQSJOLMJOH
PG
QJTUBDIJPT
t

5JQ
Pistachio Greek yogurt ice cream - serves 4
Put 100g caster sugar and 100g ready-shelled pistachios into a food processor, then grind until the nuts
BSF
WFSZ
OF
1VU
H
ZPHVSU
B
H
UVC
NJOVT
H

GPS
UIF
DBLFT

JOUP
B
MBSHF
CPXM
UIFO
TUJS
JO
UIF
OVU

NJY
*U
XJMM
TFFN
UIJDL
BU
STU
CVU
MFBWF
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GPS

NJOT

stirring now and again, and it will loosen as the sugar
dissolves. Spoon into a small freezer-proof container
BOE
GSFF[F
GPS
BU
MFBTU

IST
PS
PWFSOJHIU
-FU
TJU
JO
UIF

GSJEHF
GPS

NJOT
CFGPSF
TFSWJOH

"QQMF
DSVNCMF
MPBG

Cooking time
Prep:20 minsCook:50 mins - 55 mins
Skill level
Moderately easy
Servings
Cuts into 10 slices
"
SVTUJD
GSVJU
DSVNCMF
DBLF
XJUI
SBJTJOT
BOE
TQJDF
BOE

a crunchy nutty topping - a spin on a classic
Ingredients
t

H
CVUUFS
DVU
JOUP
TNBMM
QJFDFT
QMVT
FYUSB

for the tin
t

H
TFMGSBJTJOH
PVS
t


UTQ
NJYFE
TQJDF
t

H
MJHIU
NVTDPWBEP
TVHBS
t

H
SBJTJOT
t


MBSHF
FHHT
CFBUFO
t


BQQMFT
QFFMFE
DPSFE
BOE
DIPQQFE
t


UCTQ
NJML
For the topping
t


SPVOEFE
UCTQ
QMBJO
PVS
t

H
CVUUFS
t

H
MJHIU
NVTDPWBEP
TVHBS
t


SPVOEFE
UCTQ
SPVHIMZ
DIPQQFE
IB[FMOVUT
Method


)FBU
PWFO
UP
$$
GBOHBT

#VUUFS
BOE

MJOF
UIF
CBTF
PG
B
MJUSF
MPBG
UJO
XJUI
CBLJOH
QBSDINFOU
5JQ
UIF
PVS
BOE
TQJDF
JOUP
B
GPPE
QSPDFTTPS

BOE
BEE
UIF
CVUUFS
8IJ[[
UP
NBLF
OF
DSVNCT
UIFO

NJY
JO
UIF
TVHBS
5JQ
JOUP
B
NJYJOH
CPXM
BOE
TUJS

JO
UIF
SBJTJOT
FHHT
BQQMFT
BOE
NJML
.JY
XFMM
VOUJM

FWFSZUIJOH
JT
FWFOMZ
DPNCJOFE
UIFO
TQPPO
JOUP
UIF

prepared tin and smooth the top.



5P
NBLF
UIF
UPQQJOH
SVC
UIF
PVS
CVUUFS

and sugar through your fingers to make a rough
DSVNCMF
UIFO
TUJS
JO
UIF
OVUT
4QSJOLMF
FWFOMZ
PWFS

UIF
DBLF
NJYUVSF
BOE
CBLF
GPS

NJOT
VOUJM

firm to the touch and a fine skewer inserted into the
centre comes out clean. Cool in the tin for 15 mins,
then turn out and cool on a wire rack.

The ultimate makeover: Sponge pudding & custard

Cooking time
Prep:20 minsCook:1 hr, 15 mins
Skill level
Easy
Servings
4FSWFT

Angela's pud has half the fat of the classic recipe,
CVU
BMM
UIF
BWPVS
XJUI
B
MBZFS
PG
TFBTPOBM
GSVJU
Ingredients
For the pudding
t


MBSHF
FBUJOH
BQQMF
t

H
GSFTI
PS
GSP[FO
CMBDLCFSSJFT
PS
SBTQCFSSJFT
t

H
HPMEFO
DBTUFS
TVHBS
QMVT

UCTQ
t


UTQ
CBLJOH
QPXEFS
t


FHHT
t

H
CVUUFS
TPFOFE
t

H
MJHIU
NVTDPWBEP
TVHBS
t

H
QMBJO
PVS
t


UCTQ
TFNJTLJNNFE
NJML

t

OFMZ
HSBUFE
[FTU

PSBOHF
For the custard
t

H
HPMEFO
DBTUFS
TVHBS
t


UTQ
DVTUBSE
QPXEFS
t


UTQ
DPSOPVS
t

NM
TFNJTLJNNFE
NJML
t


FHH
ZPML
t


WBOJMMB
QPE
t

NM
UVC
IBMGGBU
DSNF
GSBDIF
Method


7FSZ
MJHIUMZ
CVUUFS
B
MJUSF
QVEEJOH
CBTJO

)FBU
PWFO
UP
$GBO
$HBT

$PBSTFMZ
HSBUF

POF
PG
UIF
BQQMF
RVBSUFST
BOE
UIJOMZ
TMJDF
UIF
SFTU

$PNCJOF
UIF
TMJDFE
BQQMF
BOE
CMBDLCFSSJFT
UPTT
XJUI

UIF

UCTQ
DBTUFS
TVHBS
BOE
TQPPO
IBMG
JOUP
UIF
CPUUPN
PG
UIF
CBTJO


.JY
UPHFUIFS
UIF
PVS
BOE
CBLJOH
QPXEFS

#FBU
CPUI
UIF
TVHBST
BOE
CVUUFS
UPHFUIFS
JO
B
MBSHF

CPXM
XJUI
BO
FMFDUSJD
IBOE
CFBUFS
VOUJM
MJHIU
BOE

DSFBNZ
#SFBL
JO

FHH
BOE
CFBU
XFMM
UIFO
CFBU
JO

UIF
TFDPOE
FHH
UIF
NJY
XJMM
MPPL
DVSEMFE

4J
IBMG

UIF
PVS
NJYUVSF
PWFS
UIF
TQPOHF
NJYUVSF
BOE
GPME

in gently. Carefully stir in half the milk, then repeat
XJUI
UIF
SFTU
PG
UIF
PVS
BOE
NJML
GPMMPXFE
CZ
UIF

orange zest and reserved grated apple.


4QPPO
UXPUIJSET
PG
UIF
TQPOHF
NJYUVSF
PWFS

UIF
GSVJU
NJY
JO
UIF
CBTJO
BOE
MFWFM
P
4QSFBE
UIF

SFTU
PG
UIF
GSVJU
PO
UPQ
GPMMPXFE
CZ
UIF
SFNBJOJOH

TQPOHF
NJY
1MBDF
UIF
CBTJO
JO
B
TNBMM
SPBTUJOH
UJO

IBMG
MMFE
XJUI
IPU
XBUFS
#BLF
GPS

IST
MBZ
GPJM

PWFS
UIF
UPQ
GPS
UIF
MBTU

NJOT
JG
JU
JT
CSPXOJOH
UPP

RVJDLMZ

VOUJM
B
TLFXFS
JOTFSUFE
JO
UIF
NJEEMF
DPNFT

out clean.


8IJMF
UIF
QVEEJOH
JT
CBLJOH
NBLF
UIF
DVTUBSE
.JY
UIF
TVHBS
DVTUBSE
QPXEFS
BOE
DPSOPVS

XJUI

UCTQ
PG
UIF
NJML
UP
NBLF
B
QBTUF
#FBU
JO
UIF

egg yolk. Pour the remaining milk into a pan, slit
the vanilla pod lengthways and scrape in the vanilla
TFFET
"EE
UIF
QPE
UP
UIF
NJML
BOE
CSJOH
KVTU
UP
UIF

CPJM
1PVS
UIJT
PWFS
UIF
DPSOPVS
NJY
TUJS
UIFO
QPVS

into a clean pan. Cook over a medium heat, stirring
BMM
UIF
UJNF
VOUJM
JU
JT
UIJDL
FOPVHI
UP
DPBU
UIF
CBDL

of a spoon. Remove from the heat and stir in the
DSNF
GSBDIF


-PPTFO
QVEEJOH
GSPN
UIF
TJEFT
PG
UIF
CBTJO

XJUI
B
SPVOECMBEFE
LOJGF
BOE
DBSFGVMMZ
JOWFSU
JU
POUP

a serving plate. Serve with the custard.

Lightest ever meringues

Cooking time
Prep:25 minsCook:1 hrPlus cooling
Skill level
Easy
Servings
.BLFT
BCPVU

8IJTL
VQ
B
CBUDI
PG
DMBTTJD
NFSJOHVFT
UIFO
HFU
DSFBtive with citrus swirl, Turkish delight and chocolate
varieties

CBH
1VTI
BOZ
BJS
PVU
PG
UIF
UPQ
BOE
UJHIUMZ
UXJTU
UIF

FOE
PG
UIF
QJQJOH
CBH
UP
TFBM
(FOUMZ
TRVFF[F
VOUJM

NFSJOHVF
JT
WJTJCMF
BU
UIF
FOE
PG
UIF
OP[[MF
UIFO

CFHJO
QJQJOH
POUP
ZPVS
MJOFE
CBLJOH
TIFFUT
1JQF

TQJSBMMJOH
DJSDMFT
BCPVU
DN
XJEF
BOE

MBZFST
IJHI
o

MJLF
ZPV
XPVME
JDF
B
DVQDBLF
UP
NBLF
SPVHIMZ

F

meringues will spread slightly as they cook, so leave
FOPVHI
TQBDF
CFUXFFO
FBDI
POF
#BLF
JO
UIF
PWFO
GPS


IS
UVSOJOH
UIF
IFBU
EPXO
UP
$$
GBOHBT


BFS

NJOT


3FNPWF
GSPN
UIF
PWFO
o
UIFZ
TIPVME
QFFM

FBTJMZ
BXBZ
GSPN
UIF
QBSDINFOU
o
BOE
DPPM
PO
B
XJSF

SBDL
$BO
CF
NBEF
VQ
UP
B
XFFL
BIFBE
BOE
LFQU
JO

BO
BJSUJHIU
DPOUBJOFS
PS
GSP[FO
GPS
VQ
UP

NPOUIT

CFUXFFO
MBZFST
PG
QBSDINFOU
JO
BO
BJSUJHIU
DPOUBJOFS
5.
To make Cream & chocolate meringues for
EFTTFSU
QVU
H
EBSL
DIPDPMBUF
JO
B
HMBTT
CPXM
BOE

melt over a pan of gently simmering water. Carefully
EJQ
UIF
CBTF
PG
FBDI
NFSJOHVF
JO
UP
DPBU
UIFO
QMBDF

on their sides on a plate or tray to set. While the
DIPDPMBUF
TFUT
XIJQ
NM
EPVCMF
DSFBN
"TTFNCMF

the meringues in pairs and sandwich their chocolate
CBTFT
UPHFUIFS
XJUI
B
HPPE
TQPPOGVM
PG
DSFBN
%FMJDJPVT
TFSWFE
XJUI
JDF
DSFBN
SBTQCFSSZ
DPVMJT
PS
GSFTI

CFSSJFT
Tip
Citrus swirl meringues
(FOUMZ
GPME
[FTU

PSBOHF
BOE

UTQ
ZFMMPX
PS
PSBOHF

GPPE
DPMPVSJOH
JOUP
UIF
CBTJD
NFSJOHVF
NJY
UIFO

TQPPO

MBSHF
TIBQFT
POUP
CBLJOH
QBSDINFOU
DPWFSFE
CBLJOH
TIFFUT
#BLF
GPS

NJOT
BU
$$

fan/gas 1, then for a further 45 mins at 120C/100C
GBOHBT

Ingredients
Chocolate meringues
t


FHH
XIJUFT
'JOFMZ
HSBUF
B
TNBMM
LOPC
PG
QMBJO
DIPDPMBUF
BOE

t

H
DBTUFS
TVHBS
DIJMM
XIJMF
ZPV
NBLF
UIF
NFSJOHVF
'PME

UCTQ

t


UTQ
WBOJMMB
FYUSBDU
DPDPB
QPXEFS
JOUP
UIF
CBTJD
NJY
UIFO
TQPPO


t

QMVT
ZPVS
DIPJDF
PG
BWPVSJOHT
TFF
CFMPX

MBSHF
TIBQFT
POUP
CBLJOH
QBSDINFOU
DPWFSFE
CBLJOH

Method


)FBU
PWFO
UP
$$
GBOHBT

-JOF

CBL- TIFFUT
4DBUUFS
XJUI
UIF
HSBUFE
DIPDPMBUF
BOE
CBLF
GPS

JOH
TIFFUT
XJUI
CBLJOH
QBSDINFOU
BOE
TFU
VQ
B
QJQJOH
45 mins at 140C/120C fan/gas 1, then for a further 45
NJOT
BU
$$
GBOHBT

CBH
XJUI
B
NFEJVNTJ[F
TUBS
OP[[MF


*O
B
DMFBO
CPXM
XIJTL
UIF
FHH
XIJUFT
VOUJM

WFSZ
TUJ
o
UIF
XIJUFT
TIPVME
TUBOE
JO
TUJ
OPU
PQQZ
Turkish delight meringues
QFBLT
XIFO
UIF
CFBUFST
BSF
MJFE
PVU
0ODF
ZPV
IBWF
.BLF
UIF
CBTJD
NFSJOHVF
NJY
NJOVT
UIF
WBOJMMB
FYreached this point, pour in roughly half the sugar and USBDU
UIFO
HFOUMZ
GPME
JO

UTQ
SPTF
XBUFS
BOE

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Cooking time
Prep:15 minsCook:55 mins
Skill level
Easy
Servings
Cuts into 10 slices
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or in a food processor until lump free.


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pattern. Smooth the surface if necessary.
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and risen, and a skewer poked in comes out clean.
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drizzle the chocolate over the cake.

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Cooking time
1SFQ
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Skill level
Easy
Servings
Serves 4
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French dessert than the MasterChef himself, Michel
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1.
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a thin, even layer of sugar, and caramelise under the
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times until you have a golden crackling topping.
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12mm wide and 10cm long. Twist 5 times and place
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CSMF

Aplle Pie

Cooking time
1SFQ
NJOT$PPL
NJOT


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Skill level
Easy
Servings
Serves 4
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classic fruity pudding with homemade shortcrust
pastry
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t

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yogurt, to serve
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in cling film and leave to chill in the fridge while you
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then cut into even-sized chunks so they all cook in
the same amount of time. Put the apples into the pie
dish, drizzle over the honey and add the cinnamon,
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the rolling pin, carefully lift the pastry and lay it over
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pastry edges onto the dish to create a seal.
5.
Make a small cut in the pastry so that the air
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egg to glaze.


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the pastry is golden and sandy in appearance and
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yogurt.
Shortcrust Pastry

Cooking time
1SFQ
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Skill level
Easy
Servings
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easiest mince pie recipe and great fun to make with
kids
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you start. Make a well in the middle and add the
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film and popping it in the fridge after youve made it
and again once youve rolled it out. This stops it from
shrinking down the sides when you cook it.

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100g golden caster sugar
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1 small egg
icing sugar, to dust
Method
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can use the dough immediately, or chill for later.
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you dont need to seal them with milk or egg as they
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for 20 minutes until golden. Leave to cool in the tin
for 5 minutes, then remove to a wire rack. To serve,
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days in an airtight container

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Cooking time
3FBEZ
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IPVST
Skill level
Moderately easy
Servings
4FSWFT

A traditional, comforting dish where simplicity is the
key to success - one for all the family
Ingredients
For the filling

1kg Bramley apples

140g golden caster sugar

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2 eggs
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softly whipped cream, to serve
Method
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towels on top and set aside while you make and chill
the pastry.
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finish gathering it together with your hands. Gently
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large enough to take the apples later.
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fork. Cut off a third of the pastry and keep it wrapped
while you roll out the rest, and use this to line a pie
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immediately pile high into the pastry-lined tin.
Brush a little water around the pastry rim and lay the
pastry lid over the apples pressing the edges together
to seal. Trim the edge with a sharp knife and make 5
little slashes on top of the lid for the steam to escape.
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white and sprinkle with caster sugar. Bake for 40-45
mins, until golden, then remove and let it sit for 5-10
mins. Sprinkle with more sugar and serve while still
warm from the oven with softly whipped cream.

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Cooking time
1SFQ
NJOT$PPL
NJOT
Skill level
Easy
Servings
4FSWFT



Let your children pick and choose which veg they
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Ingredients
1 onion
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400ml milk, warmed

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pinch nutmeg
pinch mustard powder
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250g cooked chicken
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250g shortcrust pastry

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having a starchy taste.
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stock, season with salt, pepper, nutmeg and mustard
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When the sauce has thickened, place on a very low
heat. Chop the cooked chicken into even-sized pieces
and add to the sauce. Add your veg and pour into the
pie dish.
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pastry, trying not to make any tears. Measure the
pastry against the pie dish and once the pastry is
slightly larger than the top, lift it carefully over the
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you move the pastry. Trim off the pastry hanging
over the edge of the dish. Press the outside edge of
the pastry with a fork or your fingers to make a nice
pattern.
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Make a small hole in the centre of the pastry top to
allow the steam to escape. You can use any leftover
pastry to decorate the top of the pie with pastry
shapes if you like. Place the pie in the oven for 25
NJOT
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Custard tart

Method
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over a medium heat. Add the chopped onion and
leave to cook for 5 mins, stirring occasionally. Finely
slice the mushrooms and add them to the pan with
the onions.
When the onions and mushrooms are almost cooked,
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Cooking time
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Prep:25 minsCook:1 hr, 20 minsPlus chilling

Skill level
Moderately easy
Servings
4FSWFT

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UIJT
EJTI
IBT
CFDPNF
B
DMBTTJD
Ingredients
For the pastry
H
CVUUFS
DIJMMFE
BOE
EJDFE
H
QMBJO
PVS
zest 1 lemon
100g golden caster sugar

FHH
CFBUFO

UCTQ
XIPMF
NJML
For the custard
NM
EPVCMF
DSFBN
250ml milk
1 vanilla pod, split
1 strip lemon zest
whole nutmeg

FHH
ZPMLT
100g golden caster sugar
Method
5P
NBLF
UIF
QBTUSZ
SVC
UIF
CVUUFS
JOUP
UIF
PVS
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UP
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B
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DBO
CF
NBEF

EBZT
JO

advance.
0O
B
MJHIUMZ
PVSFE
TVSGBDF
SPMM
UIF
QBTUSZ
PVU
BOE

use it to line a 20cm tart tin, leave 2cm of pastry
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PWFS
UIF
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$IJMM
GPS

NJOT
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PWFO
UP
$$
GBOHBT

-JOF
UIF
DBTF
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CBLJOH
CFBOT
CBLF
CMJOE
GPS

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UIFO
SFNPWF

UIF
CFBOT
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B
GVSUIFS

NJOT

VOUJM
UIF
CBTF
JT
CJTDVJUZ
3FNPWF
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reduce the temperature to 140C/120C fan/gas 1.
Bring the cream, milk, vanilla pod, lemon zest and
B
TNBMM
HSBUJOH
PG
OVUNFH
UP
UIF
CPJM
#FBU
UIF
FHH

yolks with the sugar until pale, then pour the hot
NJML
BOE
DSFBN
PWFS
CFBUJOH
BT
ZPV
HP
4USBJO
DVTUBSE
JOUP
B
KVH
BMMPX
UP
TFUUMF
GPS
B
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NJOT
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skim off any froth.
Carefully pour the custard into the tart case, grate
TPNF
NPSF
OVUNFH
PWFS
UIF
UPQ
BOE
CBLF
GPS


NJOT
PS
VOUJM
KVTU
TFU
XJUI
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TMJHIUFTU
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3FNPWF
GSPN
UIF
PWFO
USJN
UIF

QBTUSZ
FEHFT
P
BXBZ
GSPN
UIF
MMJOH

UIFO
MFBWF
UP

DPPM
DPNQMFUFMZ
CFGPSF
TFSWJOH
JO
TMJDFT
XJUI
B
HSBUJOH

more of nutmeg, if you like.

Lemon drizzle cake

Cooking time
Prep:15 minsCook:45 mins
Skill level
Easy
Servings
Cuts into 10 slices
*UhT
EJDVMU
OPU
UP
EFNPMJTI
UIJT
DMBTTJD
CZ
5BOB
3BNTBZ
JO
KVTU
POF
TJUUJOH
TP
XIZ
OPU
NBLF
UXP
BU
PODF
Ingredients
H
VOTBMUFE
CVUUFS
TPFOFE
225g caster sugar
4 eggs
finely grated zest 1 lemon
H
TFMGSBJTJOH
PVS
For the drizzle topping
KVJDF

MFNPOT
H
DBTUFS
TVHBS
Method
)FBU
PWFO
UP
$GBO
$HBT

#FBU
UPHFUIFS

H
TPFOFE
VOTBMUFE
CVUUFS
BOE
H
DBTUFS
TVHBS

until pale and creamy, then add 4 eggs, one at a time,
TMPXMZ
NJYJOH
UISPVHI
4J
JO
H
PVS
UIFO
BEE

UIF
OFMZ
HSBUFE
[FTU
PG

MFNPO
BOE
NJY
VOUJM
XFMM

DPNCJOFE
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B
MPBG
UJO

Y
DN

XJUI
HSFBTFQSPPG
QBQFS
UIFO
TQPPO
JO
UIF
NJYUVSF
BOE
MFWFM
UIF

top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into
the centre of the cake comes out clean. While the
DBLF
JT
DPPMJOH
JO
JUT
UJO
NJY
UPHFUIFS
UIF
KVJDF
PG



MFNPOT
BOE
H
DBTUFS
TVHBS
UP
NBLF
UIF
ESJ[[MF

Prick the warm cake all over with a skewer or fork,
UIFO
QPVS
PWFS
UIF
ESJ[[MF
o
UIF
KVJDF
XJMM
TJOL
JO
BOE

the sugar will form a lovely, crisp topping. Leave in
the tin until completely cool, then remove and serve.

8JMM
LFFQ
JO
BO
BJSUJHIU
DPOUBJOFS
GPS

EBZT
PS

freeze for up to 1 month.
6MUJNBUF
DIPDPMBUF
DBLF

Cooking time
1SFQ
NJOT


NJOT$PPL
IS


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NJOT1MVT

CBLJOH
BOE
DPPMJOH
UJNF
Ingredients
H
HPPE
RVBMJUZ
EBSL
DIPDPMBUF
BCPVU

DPDPB

solids
H
CVUUFS

UCTQ
JOTUBOU
DPFF
HSBOVMFT
H
TFMGSBJTJOH
PVS
H
QMBJO
PVS

UTQ
CJDBSCPOBUF
PG
TPEB
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder

NFEJVN
FHHT
NM
CVUUFSNJML

UCTQ

grated chocolate or curls, to decorate

For the ganache
H
HPPE
RVBMJUZ
EBSL
DIPDPMBUF
BT
BCPWF
NM
DBSUPO
EPVCMF
DSFBN
QPVSJOH
UZQF


UCTQ
HPMEFO
DBTUFS
TVHBS
Method
#VUUFS
B
DN
SPVOE
DBLF
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DN
EFFQ

BOE
MJOF

UIF
CBTF
1SFIFBU
UIF
PWFO
UP
GBO
$DPOWFOUJPOBM

$
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#SFBL
H
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JO
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CVUUFS
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water and pour into the pan. Warm through over a

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5 minutes, stirring half way through.
8IJMF
UIF
DIPDPMBUF
JT
NFMUJOH
NJY
H
TFMGSBJTJOH

PVS
H
QMBJO
PVS

CJDBSCPOBUF
PG
TPEB
H

light muscovado sugar, 200g golden caster sugar and
H
DPDPB
QPXEFS
JO
B
CJH
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NJYJOH
XJUI
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DIPDPMBUF
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TUJSSJOH
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in the centre it should come out clean and the top
TIPVME
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UP
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UIF
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EPOU
XPSSZ
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turn out onto a wire rack to cool completely.
When the cake is cold, cut it horizontally into three.
.BLF
UIF
HBOBDIF
DIPQ
H
HPPE
RVBMJUZ
EBSL

DIPDPMBUF
JOUP
TNBMM
QJFDFT
BOE
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JOUP
B
CPXM
1PVS

B
NM
DBSUPO
PG
EPVCMF
DSFBN
JOUP
B
QBO
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UCTQ
HPMEFO
DBTUFS
TVHBS
BOE
IFBU
VOUJM
JU
JT
BCPVU
UP

CPJM
5BLF
P
UIF
IFBU
BOE
QPVS
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PWFS
UIF
DIPDPMBUF

4UJS
VOUJM
UIF
DIPDPMBUF
IBT
NFMUFE
BOE
UIF
NJYUVSF
JT

smooth.
4BOEXJDI
UIF
MBZFST
UPHFUIFS
XJUI
KVTU
B
MJUUMF
PG
UIF

ganache. Pour the rest over the cake letting it fall
down the sides and smoothing to cover with a palette
knife. Decorate with grated chocolate or a pile of
chocolate curls. The cake keeps moist and gooey for

EBZT

Yummy scrummy carrot cake

Cooking time
Prep:1 hr - 1 hr, 15 minsIncluding 40-45 minutes in
the oven.
Skill level
Easy
Servings
Cuts into 15 slices
The lightest and most enticingly moist carrot cake
ZPV
XJMM
FWFS
DPNF
BDSPTT

KVTU
OE
B
HPPE
IJEJOH

place for it!
Ingredients
H
MJHIU
NVTDPWBEP
TVHBS
NM
TVOPXFS
PJM

MBSHF
FHHT
MJHIUMZ
CFBUFO
H
HSBUFE
DBSSPUT
BCPVU

NFEJVN

100g raisins
grated zest of 1 large orange
H
TFMGSBJTJOH
PVS

UTQ
CJDBSCPOBUF
PG
TPEB
1 tsp ground cinnamon

UTQ
HSBUFE
OVUNFH
GSFTIMZ
HSBUFE
XJMM
HJWF
ZPV
UIF

CFTU
BWPVS

For the frosting

H
JDJOH
TVHBS

UCTQ
PSBOHF
KVJDF
Method
1SFIFBU
UIF
PWFO
UP
$(BT
GBO
$
0JM
BOE

MJOF
UIF
CBTF
BOE
TJEFT
PG
BO
DN
TRVBSF
DBLF
UJO

XJUI
CBLJOH
QBSDINFOU
F
FBTJFTU
XBZ
UP
EP
UIJT

is to cut two long strips the width of the tin and put
FBDI
TUSJQ
DSPTTXBZT
DPWFSJOH
UIF
CBTF
BOE
TJEFT
PG

UIF
UJO
XJUI
B
EPVCMF
MBZFS
JO
UIF
CBTF
5JQ
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TVHBS
JOUP
B
MBSHF
NJYJOH
CPXM
QPVS
JO
UIF

PJM
BOE
BEE
UIF
FHHT
-JHIUMZ
NJY
XJUI
B
XPPEFO

spoon. Stir in the grated carrots, raisins and orange
rind.
.JY
UIF
PVS
CJDBSCPOBUF
PG
TPEB
BOE
TQJDFT
UIFO

TJ
JOUP
UIF
CPXM
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NJY
BMM
UIF
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o

XIFO
FWFSZUIJOH
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1PVS
UIF
NJYUVSF
JOUP
UIF
QSFQBSFE
UJO
BOE
CBLF
GPS

40- 45 minutes, until it feels firm and springy when
you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a
XJSF
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DBO
GSFF[F
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B
TNBMM
CPXM

VOUJM
TNPPUI
o
ZPV
XBOU
UIF
JDJOH
BCPVU
BT
SVOOZ

as single cream. Set the cake on a serving plate and
CPMEMZ
ESJ[[MF
UIF
JDJOH
CBDL
BOE
GPSUI
JO
EJBHPOBM

lines over the top, letting it drip down the sides.

#FTUFWFS
CSPXOJFT

z
Cooking time
3FBEZ
JO

IPVS
JOD
DPPMJOH
XPSUI
FWFSZ
NJOVUF

Skill level

Moderately easy
Servings
$VUT
JOUP

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TRVJEHZ
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XJUI
FYUSB
DIVOLT
PG
DIPDPMBUF
GPS
FYUSB
EFDBEFODF
Ingredients

UIF
NJYUVSF
CFDPNFT
SFBMMZ
QBMF
BOE
BCPVU
EPVCMF

its original volume. Another check is to turn off the
NJYFS
MJ
PVU
UIF
CFBUFST
BOE
XJHHMF
UIFN
GSPN
TJEF

UP
TJEF
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UIF
NJYUVSF
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P
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CFBUFST
MFBWFT

B
USBJM
PO
UIF
TVSGBDF
PG
UIF
NJYUVSF
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UIF
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GPS
B

second or two, youre there.
1PVS
UIF
DPPMFE
DIPDPMBUF
NJYUVSF
PWFS
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FHHZ

H
VOTBMUFE
CVUUFS
NPVTTF
UIFO
HFOUMZ
GPME
UPHFUIFS
XJUI
B
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H
CFTU
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DIPDPMBUF
spatula. Plunge the spatula in at one side, take it
H
QMBJO
PVS
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BOE
CSJOH
JU
VQ
UIF
PQQPTJUF
TJEF
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40g cocoa powder
again at the middle. Continue going under and over
50g white chocolate
JO
B
HVSF
PG
FJHIU
NPWJOH
UIF
CPXM
SPVOE
BFS

50g milk chocolate
each folding so you can get at it from all sides, until

MBSHF
FHHT
UIF
UXP
NJYUVSFT
BSF
POF
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DPMPVS
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TVHBS
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F
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UP
NBSSZ
UIFN
XJUIPVU

LOPDLJOH
PVU
UIF
BJS
TP
CF
BT
HFOUMF
BOE
TMPX
BT
ZPV

Method
$VU
H
VOTBMUFE
CVUUFS
JOUP
TNBMMJTI
DVCFT
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B
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#SFBL
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CFTU
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step 4.
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TNBMM
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XJUI
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NJYUVSF
TIBLJOH

UIF
CPXM
PO
UPQ
TP
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PO
UIF
SJN
PG
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QBO
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the sieve from side to side, to cover the top evenly.
UPVDIJOH
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1VU
PWFS
B
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VOUJM
UIF
CVU- Gently fold in this powder using the same figure
ter and chocolate have melted, stirring occasionally PG
FJHIU
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BT
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NJYUVSF
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UP
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keep going very gently and patiently, it will end up
put in the microwave for 2 minutes on High. Leave MPPLJOH
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UP
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NJYJOH

UIF
NFMUFE
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UP
DPPM
UP
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UFNQFSBUVSF
While you wait for the chocolate to cool, position a Finally, stir in the white and milk chocolate chunks
VOUJM
UIFZSF
EPUUFE
UISPVHIPVU
/PX
ZPVS
NJYJOH
JT

shelf in the middle of your oven and turn the oven
PO
UP
GBO
$DPOWFOUJPOBM
$HBT

NPTU
PWFOT
done and the oven can take over.
1PVS
UIF
NJYUVSF
JOUP
UIF
QSFQBSFE
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TDSBQJOH

UBLF

NJOVUFT
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6TJOH
B
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DN
TRVBSF
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DVU
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TRVBSF
PG
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PG
UIF
CPXM
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QBSDINFOU
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NJYUVSF
JOUP
UIF
DPSOFST
PG
UIF
UJO
BOE
QBEEMF
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spatula from side to side across the top to level it. Put
and 40g cocoa powder into a sieve held over a meEJVN
CPXM
BOE
UBQ
BOE
TIBLF
UIF
TJFWF
TP
UIFZ
SVO
in the oven and set your timer for 25 minutes. When
UIF
CV[[FS
HPFT
PQFO
UIF
PWFO
QVMM
UIF
TIFMG
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B

through together and you get rid of any lumps.
CJU
BOE
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TIBLF
UIF
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UIF
CSPXOJF
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With a large sharp knife, chop 50g white chocolate
BOE
H
NJML
DIPDPMBUF
JOUP
DIVOLT
PO
B
CPBSE
F
JO
UIF
NJEEMF
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TMJEF
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CBDL
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BOE
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BOPUIFS

NJOVUFT
VOUJM
UIF
UPQ
IBT
B

TMBCT
PG
DIPDPMBUF
XJMM
CF
RVJUF
IBSE
TP
UIF
TBGFTU

way to do this is to hold the knife over the chocolate TIJOZ
QBQFSZ
DSVTU
BOE
UIF
TJEFT
BSF
KVTU
CFHJOOJOH

BOE
QSFTT
UIF
UJQ
EPXO
PO
UIF
CPBSE
UIFO
CSJOH
UIF
to come away from the tin. Take out of the oven.
Leave the whole thing in the tin until completely
SFTU
PG
UIF
CMBEF
EPXO
BDSPTT
UIF
DIPDPMBUF
,FFQ

on doing this, moving the knife across the chocolate DPME
UIFO
JG
ZPVSF
VTJOH
UIF
CSPXOJF
UJO
MJ
VQ
UIF

UP
DIPQ
JU
JOUP
QJFDFT
UIFO
UVSO
UIF
CPBSE
SPVOE

QSPUSVEJOH
SJN
TMJHIUMZ
BOE
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VODVU
CSPXOJF

degrees and again work across the chocolate so you PVU
PO
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UIF
CSPXOJF
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$VU
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RVBSUFST
UIFO
DVU

FOE
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XJUI
SPVHI
TRVBSFT
#SFBL

MBSHF
FHHT
JOUP
B
MBSHF
CPXM
BOE
UJQ
JO
H
FBDI
RVBSUFS
JOUP
GPVS
TRVBSFT
BOE
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USJBOHPMEFO
DBTUFS
TVHBS
8JUI
BO
FMFDUSJD
NJYFS
PO
NBYJ- HMFT
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BSF
TP
BEEJDUJWF
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mum speed, whisk the eggs and sugar until they look NBLF
B
TFDPOE
CBUDI
CFGPSF
UIF
STU
JT
OJTIFE
CVU

UIJDL
BOE
DSFBNZ
MJLF
B
NJML
TIBLF
JT
DBO
UBLF

if you want to make some to hide away for a special
occasion, its useful to know that theyll keep in an
NJOVUFT
EFQFOEJOH
PO
IPX
QPXFSGVM
ZPVS
NJYFS

airtight container for a good two weeks and in the
is, so dont lose heart. Youll know its ready when
freezer for up to a month.

F
VMUJNBUF
NBLFPWFS
$IPDPMBUF
CSPXOJFT

z
Cooking time
1SFQ
NJOT$PPL
NJOT
Skill level
Easy
Servings
Makes 12
Angela gives these rich treats a makeover, with a
magic ingredient to reduce the fat content...
Ingredients

ring occasionally until it has melted evenly. Remove

UIF
CPXM
GSPN
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can sink. Leave in the tin until completely cold, then
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small pieces
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25g cocoa powder

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100g golden caster sugar
50g light muscovado sugar

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Method
)FBU
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1PVS
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water into a small pan to one-third fill it. Bring to
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snugly over the pan without touching the water. Sit
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P
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BOE
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the chocolate to melt slowly for a few mins, stir-

Cooking time
Prep:10 minsCook:50 mins
Skill level
Easy
Servings
$VUT
JOUP

TRVBSFT
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Ingredients
100g cocoa
H
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500g golden caster sugar

FHHT
CFBUFO
H
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100g desiccated coconut
JDJOH
TVHBS
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Method
)FBU
PWFO
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$$
GBOHBT

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B
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too much. Cool in the tin, then carefully lift out and
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$IPDPMBUF
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Cooking time
Prep:15 minsCook:45 mins
Skill level
Easy
Servings
4FSWFT


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Whether using lurid colours for a psychedelic finish,
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Ingredients
H
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225g caster sugar
4 eggs
H
TFMGSBJTJOH
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NJML

UTQ
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FYUSBDU

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)FBU
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DBLF
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food processor and whizz for 1-2 mins until smooth.
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NPOUIT

Lemon & poppyseed cupcakes

finish cooling.
5P
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of the cake. Pipe one spiral of icing around the edge,
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all the cakes, then top with sugar decorations or scatter with sprinkles.
Cooking time
Prep:40 minsCook:22 minsPlus cooling
Skill level
Moderately easy
Servings
Makes 12
These zesty cupcakes look so gorgeous you won't
XBOU
UP
FBU
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Ingredients
H
TFMGSBJTJOH
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H
HPMEFO
DBTUFS
TVHBS
zest 2 lemons

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100g natural yogurt
H
CVUUFS
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B
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H
CVUUFS
TPFOFE
400g icing sugar, sifted
KVJDF

MFNPO
few drops yellow food colouring
JDJOH
PXFST
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ZFMMPX
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EFDPSBUF

Boozy coffee & walnut cake

Cooking time
3FBEZ
JO
BCPVU

NJOVUFT
Skill level
Easy
Method
)FBU
PWFO
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$$
GBOHBT

BOE
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Servings
Cuts into 10 slices
NVO
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MVNQGSFF
UIFO
EJWJEF
CFUXFFO
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DBTFT
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For the cake
20-22 mins until a skewer poked in comes out clean
200g caster sugar
o
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mins in the tin, then carefully lift onto a wire rack to H
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H
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top with shaved or grated chocolate
Method
)FBU
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$GBO
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leave to cool completely.
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and spread the rest over the top and sides. Top with
shaved or grated chocolate, if you like.

#JSUIEBZ
CVH
DBLF

Cooking time
Prep:50 minsCook:1 hr, 20 mins
Skill level
Easy
Servings
4FSWFT

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simplicity
Ingredients
&BTZ
WBOJMMB
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NJY
TFF
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DIPDPMBUF
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hundreds and thousands

multicoloured candles
SFE
PS
XIBUFWFS
DPMPVS
ZPV
MJLF

XSJUJOH
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UVCFT

*
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"TEB

multicoloured candles
Compare prices
Want to see what this recipe costs at different superNBSLFUT
$PNQBSF
JO
POF
QMBDF
IFSF
MySupermarket
Method
Bake the Easy vanilla cake in a greased, lined deep
DN
DBLF
UJO
BT
JO
UIF
CBTJD
SFDJQF
ESFODI
XJUI

syrup and leave to cool. Leave the oven on.
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JDJOH
BMM
PWFS
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UIF
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QMBDF
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the head. Scatter more hundreds and thousands all
over the cake, then poke in the candles.
Tip
F
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CF
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MPPTFMZ
DPWFSFE
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Serves 12
Perfect with a reviving cuppa, this cake is a keeper
and will happily sit in a tin for a week or so
Ingredients
H
NJYUVSF
ESJFE
CFSSJFT
BOE
DIFSSJFT
225ml hot tea
KVJDF

PSBOHF
BCPVU
NM
P[

QMVT
[FTU
H
CVUUFS
H
MJHIU
CSPXO
TVHBS
1 egg
H
TFMGSBJTJOH
PVS

UCTQ
EFNFSBSB
TVHBS
Method
1MBDF
UIF
ESJFE
GSVJUT
JO
B
CPXM
BOE
QPVS
PWFS
UIF
IPU

UFB
PSBOHF
KVJDF
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UIFO

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BU
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IST
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$$
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UIFO
TNPPUI
PWFS
UIF

TVSGBDF
XJUI
UIF
CBDL
PG
B
TQPPO
4QSJOLMF
BMM
PWFS

with a thick layer of demerara sugar.
Bake for 1 hr or until a skewer inserted into the
centre comes out clean. Leave to cool in the tin, then
turn out, cut into slices and serve.

Fruity teacake

Classic sponge sandwich

Cooking time
Prep:15 minsCook:1 hrPlus soaking
Skill level
Easy
Servings

To make the filling, whip the cream with the caster

sugar and vanilla until it holds its shape. Build the
DBLF
CZ
TQSFBEJOH
POF
TQPOHF
XJUI
KBN
BOE
UIF
PUIFS

with cream. Sandwich the whole thing together, then
dust with icing sugar.

Fruity sponge cake

Z
Cooking time
Prep:15 minsCook:25 minsReady in 40 minutes
Skill level
Easy
Servings
$VUT
JOUP

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JT
OPTUBMHJD
7JDUPSJB
DBLF
XJMM
QSPWJEF
ZPV
XJUI
B
WFSTBUJMF

go-to version
Ingredients
H
TP
CVUUFS
QMVT
FYUSB
GPS
HSFBTJOH
H
TFMGSBJTJOH
PVS

UTQ
CBLJOH
QPXEFS
200g golden caster sugar
4 eggs

UCTQ
NJML
For the filling
NM
EPVCMF
DSFBN
50g golden caster sugar

UTQ
WBOJMMB
FYUSBDU
H
TUSBXCFSSZ
DPOTFSWF
icing sugar, for dusting

Z
Cooking time
Prep:10 minsCook:20 mins
Skill level
Easy
Servings
4FSWFT

Reader Sue McGann devised this delicious low-fat
cake recipe
Ingredients

CVUUFS
PS
PJM
GPS
HSFBTJOH
H
QMBJO
PVS

UCTQ
DPSOPVS
Method
)FBU
PWFO
UP
$GBO
$HBT

(SFBTF
BOE
CBTF 
UTQ
CBLJOH
QPXEFS
4 eggs, separated
MJOF

Y
DN
OPOTUJDL
SPVOE
TBOEXJDI
UJOT
XJUI

H
DBTUFS
TVHBS
CBLJOH
QBSDINFOU
UIFO
MJHIUMZ
HSFBTF
UIF
QBSDINFOU
4J
UIF
PVS
BOE
CBLJOH
QPXEFS
JOUP
B
MBSHF
For the filling
CPXM
UIFO
UJQ
JO
BMM
UIF
PUIFS
TQPOHF
JOHSFEJFOUT
6T- H
DBO
NBOEBSJO
TFHNFOUT
ESBJOFE
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BO
FMFDUSJD
XIJTL
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FWFSZUIJOH
UPHFUIFS
VOUJM
H
UVC
MPXGBU
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GSBJT
TNPPUI
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UIF
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icing sugar, for dusting
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Method
cool enough to handle, remove the cakes from the
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tins, then leave to cool completely on a rack.

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the dry ingredients using a large metal spoon, then
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skewer inserted into the middle comes out clean.
Cool in the tins for 10 mins, then gently remove and
leave to cool completely.
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away the greaseproof paper, sandwich the cakes with
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serve. Best eaten on the day its made

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H
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4 eggs

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demerara sugar, to sprinkle
Method
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parchment paper. Peel, core and thinly slice the apQMFT
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side.
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springy to the touch. Leave to cool for 10 mins, then
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Z
Cooking time
Prep:20 minsCook:50 mins
Skill level
Easy
Servings
$VUT
JOUP

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H
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MFNPO

Cooking time
1SFQ
NJOT$PPL
NJOT
Skill level
Easy
Servings
Makes 12

Angela gives these rich treats a makeover, with a

magic ingredient to reduce the fat content...
Ingredients

$IPDPMBUF
CSPXOJF
DBLF

H
EBSL
DIPDPMBUF

DPDPB
TPMJET
DIPQQFE
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small pieces
H
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PVS
25g cocoa powder

UTQ
CJDBSCPOBUF
PG
TPEB
100g golden caster sugar
50g light muscovado sugar

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DPFF
HSBOVMFT

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1 egg
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Compare prices
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MySupermarket
Method
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1PVS
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water into a small pan to one-third fill it. Bring to
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snugly over the pan without touching the water. Sit
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the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove
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slightly.
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can sink. Leave in the tin until completely cold, then
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B
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TRVBSFT

Cooking time
Prep:15 mins - 20 minsCook:45 mins
Skill level
Easy
Servings
Serves 10
F
QFSGFDU
DBLF
GPS
CSPXOJF
MPWFST
USZ
B
CJH
TMJDF

warm with some ice cream
Ingredients
H
VOTBMUFE
CVUUFS
QMVT
FYUSB
GPS
HSFBTJOH
H
EBSL
DIPDPMBUF
CSPLFO
JOUP
QJFDFT
200g caster sugar

NFEJVN
FHHT
TFQBSBUFE
H
QMBJO
PVS
50g chopped pecan nuts
Method
)FBU
PWFO
UP
$GBO
$HBT

#VUUFS
B
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cake tin and line with greaseproof paper.
1MBDF
HP[
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UIF
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B
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melted, stirring occasionally. Leave to cool.
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NJYUVSF
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BEE
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DIPDPMBUF
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GPS
BCPVU

NJOT
VOUJM
DSVTUZ
PO
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Leave to cool, then run a knife around the sides and
remove from the tin. Dust with icing sugar and serve
warm with custard or ice cream or cold with cream.

Pineapple upside-down cake

rings on top, then place cherries in the centres of the

rings.
1MBDF
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DBLF
JOHSFEJFOUT
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B
CPXM
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of the pineapple syrup and, using an electric whisk,
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B
TP
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4QPPO
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PO
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of the pineapple and smooth it out so its level. Bake
GPS

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UP
TUBOE
GPS

NJOT
UIFO
UVSO
PVU

onto a plate. Serve warm with a scoop of ice cream.

Carrot & cream cheese cupcakes

Cooking time
Prep:15 minsCook:40 mins
Skill level
Easy
Servings
4FSWFT

Retro rocks. This classic pineapple upside-down cake
NBLFT
B
GVO
DFOUSF
QJFDF
GPS
BFSOPPO
UFB
BOE
CSJOHT
Cooking time
CBDL
NBOZ
DIJMEIPPE
NFNPSJFT
1SFQ
NJOT$PPL
NJOT
Ingredients
Skill level
Easy
For the topping
Servings
H
TPFOFE
CVUUFS
Makes 12
H
MJHIU
TP
CSPXO
TVHBS
This crowd-pleasing recipe turns the ultimate after
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SJOHT
JO
TZSVQ
ESBJOFE
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TZSVQ
noon-tea favourite into delightful cupcakes
HMBD
DIFSSZ
For the cake
Ingredients
H
TPFOFE
CVUUFS
100g golden caster sugar
H
MJHIU
NVTDPWBEP
TVHBS
H
TFMGSBJTJOH
PVS
H
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TFMGSBJTJOH
PVS

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CBLJOH
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H
TFMGSBJTJOH
PVS

UTQ
WBOJMMB
FYUSBDU

UTQ
CJDBSCPOBUF
PG
TPEB
2 eggs

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zest 1 orange
Method
2 eggs
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UP
$$
GBOHBT

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UIF
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NM
TVOPXFS
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CFBU
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200g carrots, grated
4QSFBE
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UIF
CBTF
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B
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PG
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XBZ
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orange coloured sprinkles, to decorate
sides of a 20-21cm round cake tin. Arrange pineapple For the icing

H
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H
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100g icing sugar, sifted

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it healthier and lighter

Ingredients

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H
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Method
For the filling
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delphia cheese, at room temperature
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orange zest. Whisk together the eggs and oil, then

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stir into the dry ingredients with the grated carrot.

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mins until a skewer poked in comes out clean. Cool

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150g fromage frais
palette or cutlery knife to swirl the icing on top of the
For the topping
cakes, then sprinkle with decorations.
25g golden caster sugar
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100g fromage frais
The ultimate makeover: New York cheesecake

Cooking time
1SFQ
NJOT$PPL
NJOT1MVT

IST
DPPMJOH
BOE

overnight chilling
Skill level
Easy
Servings
Cuts into 10 slices
Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making

Method
)FBU
PWFO
UP
$GBO
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from the oven and raise the temperature to 240C/fan
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the centre of the filling. If left until firmer it is more
likely to crack later. Turn off the oven, keep the door
closed and leave the cake in for 2 hrs. Open the door,
MPPTFO
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FEHFT
PG
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XJUI
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knife, then leave in the oven to cool gently for anPUIFS

IST
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zest, then leave to cool.
Spread the fromage frais over the top of the cooled
cheesecake. Cover with foil and chill for at least 4 hrs
PS
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GSPN
UIF
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IS
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serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate,
peeling off the paper as you do. Slice with a sharp
knife and serve each wedge topped with a spoonful
PG
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Tip
Making it healthier
"
TMJDF
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H
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GBU

8F
NBEF
B
UIJOOFS
DSVTU
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DSFNF

cheese and fromage frais instead of sour cream.

Walnut, date & honey cake

Ingredients
H
TFMGSBJTJOH
PVS

UTQ
HSPVOE
DJOOBNPO
H
TPFOFE
CVUUFS
100g light muscovado sugar

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DMFBS
IPOFZ

FHHT
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NFEJVN
SJQF
CBOBOBT
BCPVU
HP[
UPUBM
XFJHIU

in their skins
100g stoned dates
50g pack walnut pieces
Method
1SFIFBU
UIF
PWFO
UP
$(BT
GBO
PWFO
$
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UIF
CBTF
BOE
MPOH
TJEFT
PG
B
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XJUI

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QBQFS
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UIF
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BOE
QBQFS
5JQ
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CVUUFS
TVHBS

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PG
UIF
IPOFZ
BOE
UIF
FHHT
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B
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NJYJOH
CPXM

.BTI
UIF
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BSF
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BOE
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GPS

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VTJOH
B
XPPEFO
TQPPO
PS

IBOEIFME
NJYFS
VOUJM
XFMM
CMFOEFE
Spoon into the prepared tin and level the top. Scatter
the walnut pieces over. Bake for 1 hour, then lightly
QSFTT
UIF
UPQ
o
JU
XJMM
GFFM
SN
JG
DPPLFE
*G
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CBLF

for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the
paper. When cold, drizzle the remaining honey over.
Cut into thick slices.

Cinnamon Nutella cake

Cooking time
Prep:15 minsCook:1 hr, 10 mins
Skill level
Easy
Servings
$VUT
JOUP

TMJDFT
A tea-time treat - packed with sweet honey. A great
XBZ
UP
VTF
VQ
UIPTF
SJQF
CBOBOBT
UPP

Cooking time
Prep:15 mins - 20 minsCook:1 hr - 1 hr, 10 mins
Skill level
Easy
Servings
$VUT
JOUP
BCPVU

TMJDFT
Cakes like these are wonderfully therapeutic to make

DIVDL
UIF
MPU
JOUP
B
CPXM
BOE
HJWF
JU
B
RVJDL
CFBU

BOE
JUhT
SFBEZ
UP
CBLF
4JNQMF
FOPVHI
GPS
B
DPNQMFUF

CFHJOOFS

Dark chocolate & orange cake

Ingredients
H
TPFOFE
CVUUFS
H
HPMEFO
DBTUFS
TVHBS

FHHT
H
TFMGSBJTJOH
PVS

UTQ
CBLJOH
QPXEFS
2 tsp ground cinnamon

UCTQ
NJML

SPVOEFE
UCTQ
/VUFMMB
PS
PXOCSBOE
DIPDPMBUF
IBzelnut spread
50g hazelnuts, roughly chopped
Method
1SFIFBU
UIF
PWFO
UP
$HBT

GBO
$
#VUUFS
BOE

MJOF
UIF
CBTF
PG
B
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SPVOE
DBLF
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QPXEFS

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B
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B
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PG
UIF
NJYUVSF
JOUP
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TQSFBE

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MFWFM
UIFO
TQPPO
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PO
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5PQ

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UIF
SFNBJOJOH
NJYUVSF
TXJSM
B
GFX
UJNFT
XJUI
B

skewer, then smooth to cover the Nutella.
Sprinkle with the nuts. Bake for 1 hour to 1 hour 10
NJOVUFT
VOUJM
SJTFO
OJDFMZ
CSPXOFE
GFFMT
SN
UP

UPVDI
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JO
UIF

tin for 10 minutes, then turn out, peel off the paper
BOE
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foil to keep fresh for up to a week.

Cooking time
1SFQ
NJOT$PPL
IS

NJOT1MVT
DPPMJOH
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Skill level
Easy
Servings
Cuts into 10 slices
A dense, dark and devilishly delicious cake, this will
CF
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CFGPSF
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Ingredients
1 Seville orange
B
MJUUMF
NFMUFE
CVUUFS
GPS
HSFBTJOH
H
QMBJO
DIPDPMBUF
CSPLFO
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QJFDFT

FHHT
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TVHBS
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TVOPXFS
PJM
25g cocoa powder
H
QMBJO
PVS

UTQ
CBLJOH
QPXEFS
orange candied peel, to decorate
For the chocolate ganache
H
QMBJO
DIPDPMBUF
CSPLFO
JOUP
QJFDFT
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Method
1JFSDF
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PSBOHF
XJUI
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$PPL
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Whizz the whole orange in a food processor until
smooth; let cool.
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DIPDPMBUF
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TJNmering water or in the microwave for 2 minutes on
High, stirring after 1 minute. Let cool.

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any pips, then stir in the cooled melted chocolate.
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and pour into the tin. Bake in the centre of the oven
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Allow to cool for 10 minutes in the tin, then turn out
on to a wire rack to cool completely.
Make the chocolate ganache: put the chocolate into a
IFBUQSPPG
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UIF
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over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over
UIF
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o
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knife, swirl the ganache over the top. Decorate with
strips of candied orange peel.

$IPDPMBUF

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Cooking time
Prep:1 hrCook:55 minsPlus cooling
Skill level
Moderately easy
Servings
Cuts into 12 slices
For the ultimate indulgence look no further than
4BSBI
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Ingredients

For vanilla & chocolate sponges

H
WFSZ
TP
CVUUFS
QMVT
FYUSB
GPS
HSFBTJOH
225g golden caster sugar
H
TFMGSBJTJOH
PVS
H
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BMNPOET

UTQ
CBLJOH
QPXEFS

FHHT
150ml pot natural yogurt

UTQ
WBOJMMB
FYUSBDU

UCTQ
DPDPB
QPXEFS
For caramel & caramel-choc sponges
H
WFSZ
TP
CVUUFS
QMVT
FYUSB
GPS
HSFBTJOH
H
MJHIU
NVTDPWBEP
TVHBS
50g dark muscovado sugar
H
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PVS
H
HSPVOE
BMNPOET

UTQ
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150ml pot natural yogurt

UTQ
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FYUSBDU

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DBSBNFM
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140g dark chocolate

140g milk chocolate
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Method
)FBU
PWFO
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$$
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Y
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the ingredients, apart from the cocoa, together with
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out clean.
Repeat step 1 for the Caramel & caramel-choc spongFT
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B
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simmering water. Remove from the heat, stir in the
DSFBN
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When the sponges are cool, spread a third of the
DBSBNFM
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UIF
7BOJMMB
TQPOHF
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Caramel sponge. Spread over another third of the
caramel and top with the Caramel-choc sponge, then
the final third of caramel and top with the ChocoMBUF
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chocolate icing over the whole cake to serve. It will

keep in a cool place in an airtight container for up to


EBZT

Cappuccino cake

Cooking time
1SFQ
NJOT$PPL
NJOT
Skill level
Easy
Servings
Cuts into 12 slices
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the thing

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BOE
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sponges. Leave to cool completely.
While the cakes cool, make the frosting. Tip the masDBSQPOF
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half of the frosting to sandwich the sponges together
then, using a palette or cutlery knife, spread the rest
of the frosting over the top of the cake. Decorate with
a dusting of cocoa powder or drinking chocolate. If
youre making this cake to eat at home, it will keep
DPWFSFE
JO
UIF
GSJEHF
GPS

EBZT

Chocolate fudge cake

Ingredients
H
QBDL
CVUUFS
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H
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H
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XJUI
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DPPMFE
For the frosting
H
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NBTDBSQPOF

UCTQ
MJHIU
TP
CSPXO
TVHBS
cocoa powder or drinking chocolate to decorate
Method
)FBU
PWFO
UP
$GBO
$HBT

#VUUFS

Y
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TBOEXJDI
UJOT
BOE
MJOF
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CPUUPNT
XJUI
HSFBTFQSPPG

QBQFS
#FBU
CVUUFS
BOE
TVHBS
UPHFUIFS
XJUI
FMFDUSJD

Cooking time
Prep:20 minsCook:1 hr
Skill level
Easy
Servings
Cuts into 12
:PV
KVTU
DBOhU
CFBU
B
HPPE
DIPDPMBUF
DBLF
BOE
UIJT

one is guaranteed to disappear as soon as you cut the
first slice
Ingredients

H
QMBJO
DIPDPMBUF
CSPLFO
JOUP
DIVOLT
VTF
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with a low cocoa content - we used Waitrose plain
#FMHJBO
DIPDPMBUF

H
CVUUFS
H
MJHIU
CSPXO
NVTDPWBEP
TVHBS
100ml soured cream

FHHT
CFBUFO
H
TFMGSBJTJOH
PVS

UCTQ
DPDPB
QPXEFS
hundreds and thousands, to decorate
For the icing
100g plain chocolate
H
DBO
DPOEFOTFE
NJML
H
CVUUFS
Method
)FBU
PWFO
UP
$$
GBOHBT

-JOF
B

Y
DN

TRVBSF
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XJUI
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1VU
UIF
DIPDPMBUF

CVUUFS
BOE
TVHBS
JOUP
B
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XJUI
NM
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water and gently melt together. Set aside for 2 mins,
UIFO
TUJS
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UIF
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CZ
UIF
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'JOBMMZ
TUJS
PS
XIJTL
JO
UIF
PVS
BOE
DPDPB
VOUJM

lump-free, then pour into the prepared tin. Bake for
50-55 mins until a skewer comes out clean. Sit the tin
on a wire rack to cool.
Meanwhile, make the icing. Gently melt together
JDJOH
JOHSFEJFOUT
JO
B
IFBUQSPPG
CPXM
TFU
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B
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PG
CBSFMZ
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VOUJM

TQSFBEBCMF
To decorate, carefully turn out the cooled cake and
QFFM
P
UIF
CBLJOH
QBSDINFOU
4QSFBE
UIF
JDJOH
PWFS

the top and scatter with hundreds and thousands,
UIFO
DVU
UIF
DBLF
JOUP
USJBOHMFT
PS
OHFST
CFGPSF
TFSWing.

#SJMMJBOU
CBOBOB
MPBG

Cooking time
Prep:15 minsCook:40 mins
Skill level
Easy
Servings
$VUT
JOUP

TMJDFT
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DSPTT
CFUXFFO
CBOBOB
CSFBE
BOE
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sponge, this cake is great for using up overripe fruit
Ingredients
H
CVUUFS
TPFOFE
QMVT
FYUSB
GPS
UIF
UJO
140g caster sugar

MBSHF
FHHT
CFBUFO
H
TFMGSBJTJOH
PVS

UTQ
CBLJOH
QPXEFS

WFSZ
SJQF
CBOBOBT
NBTIFE
50g icing sugar
IBOEGVM
ESJFE
CBOBOB
DIJQT
GPS
EFDPSBUJPO
Method
)FBU
PWFO
UP
$$
GBOHBT

#VUUFS
B
MC
MPBG

UJO
BOE
MJOF
UIF
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BOE
TJEFT
XJUI
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UIF
CVUUFS
BOE
TVHBS
VOUJM
MJHIU
BOE
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B
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PVS
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UIF
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1PVS
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UIF
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BOE
CBLF
GPS
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VOUJM
B

skewer comes out clean. Cool in the tin for 10 mins,
then remove to a wire rack.
.JY
UIF
JDJOH
TVHBS
XJUI

UTQ
XBUFS
UP
NBLF
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runny icing. Drizzle the icing across the top of the
DBLF
BOE
EFDPSBUF
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CBOBOB
DIJQT

Gluten-free lemon drizzle cake

.BHB[JOF
TVCTDSJQUJPO
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b
Cooking time
1SFQ
NJOT$PPL
NJOT*ODMVEJOH
DPPLJOH
QPUBUP
Skill level
Easy
Servings
4FSWFT



With a special surprise ingredient, this gluten free
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CFBVUJGVMMZ
NPJTU
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FWFSZPOFT
BNB[Fment it's mash potato!
Ingredients
H
CVUUFS
TPFOFE
200g golden caster sugar
4 eggs
H
HSPVOE
BMNPOET
UP
NBLF
JU
OVU
GSFF
TFF
CFMPX

250g mashed potatoes

[FTU

MFNPOT

UTQ
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QPXEFS
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For the drizzle


UCTQ
HSBOVMBUFE
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MFNPO
Method
)FBU
PWFO
UP
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#VUUFS
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EFFQ
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SPVOE
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UPHFUIFS
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FHH
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BFS
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'PME
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UIF
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DPME
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CBLJOH
QPXEFS
5JQ
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UIF
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UIF
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CBLF
GPS


mins or until golden and a skewer inserted into the
middle of the cake comes out clean. Turn out onto a