Baking With Mary Berry

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Contents
page. These will take you to the relevant chapter or recipe. Or just flick through each chapter to see which recipe you want to cook.

The recipes are divided into six chapters—
Breakfast Goods
,
Cakes, Cupcakes & Pastries
,
Cookies, Bars & Brownies
,
Pies, Tarts & Cobblers
,
British Favorites
, and
Special Occasion Desserts
—so you’re sure to find a recipe for every occasion and taste. There is also a
Techniques
chapter to ensure you get perfect results. Throughout the recipes you’ll find helpful tips and variations for additional inspiration.

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Introduction

As a judge on PBS’s
The Great British Baking Show
, I am thrilled to share with you the recipes I bake at home—favorites for cakes, pies, bars, cookies, breakfast pastries, and desserts. All the recipes are foolproof and straightforward, and can be enjoyed on all kinds of occasions, as a simple treat for family and friends or to delight at celebrations and parties.

At home, I usually make the cakes, bars (we call them traybakes in England), and cookies for afternoon tea—yes we still have it! I love nothing more than the family and grandchildren coming over for tea and homemade cake. I bake with them too. My five grandchildren have all cooked with me from an early age and it is a joy now to see them baking for school events and parties.

So I hope you enjoy my recipes, too. Baking is such a joy—to do and to share.

Whisked cakes

Light, fatless cakes are raised by air whisked into eggs. Use a hand-held electric mixer or a large, table-top mixer. If using a hand-held mixer, set it at high speed.

1
Whisk the eggs, or egg yolks, with the sugar until the mixture is light, pale, and thick enough to leave a trail on the surface when the beaters are lifted out.

2
Gently fold in the flour and any other ingredients. If the eggs have been separated, the whisked egg whites should be folded into the mixture last of all.

All-in-one cakes

Be sure to use a soft butter for this quick, simple technique.

Put all the ingredients into a large bowl and beat together with a hand-held electric mixer until combined. You can also mix in a food processor or by hand.

Creamed cakes

The creaming method is used for both cakes and cookies. A wooden spoon, rubber spatula, or electric mixer are all suitable. Be sure to soften the butter or margarine first.

1
Cream the fat and sugar together until the mixture is pale in color and fluffy in texture. Keep scraping the sides of the bowl with a spoon or spatula to incorporate all of the mixture.

2
Lightly beat the eggs. Gradually add the eggs to the creamed mixture, beating well between each addition. If the mixture curdles, which will result in a dense-textured cake, beat in a spoonful of the flour.

3
Sift in the flour and any other dry ingredients. Using a wooden spoon, gently fold in the flour until well-combined. Any liquid ingredients should also be added at this stage.

Preparing cake pans

Lightly greasing the pan ensures a cake will turn out easily. Some recipes also call for the pan to be floured or lined with parchment paper.

Greasing and flouring

Use melted or softened butter, margarine, or oil, according to the recipe. Brush over the bottom and sides of the pan using a pastry brush or paper towels. If flouring, add a spoonful of flour and tilt the pan to coat it with a thin layer. Pour out any excess flour.

Lining

1
Set the cake pan on a sheet of parchment paper and mark around the base with a pencil or the tip of a knife.

2
Cut out the shape, cutting just inside the line, then press smoothly over the bottom of the pan. Lightly grease if directed in the recipe.

Baking, testing, and cooling cakes

Before baking cakes, breads, and cookies, be sure to preheat the oven to the correct temperature. If you need to, adjust the position of the oven racks before you turn on the oven.

1
As soon as the mixture is prepared, pour it into the pan and level the surface. Tap the pan on the work surface to break any large air bubbles. Transfer immediately to the oven.

2
When cooked, a cake will shrink slightly from the sides of the pan. To test, lightly press the middle with a fingertip; the cake should spring back. Rich cakes should feel firm to the touch.

3
Set the cake pan on a wire rack and let cool for about 10 minutes. Run a knife around the sides of the cake to free it from the pan.

4
Hold a wire rack over the top of the pan, then invert the rack and pan so that the cake falls onto the rack. Carefully lift the pan away from the cake.

5
Peel off the lining paper. With a light-textured cake, turn it over again so the base is on the rack; this will prevent the rack from marking the top.

6
To cut the cake in half, steady it by setting one hand gently on top. Cut the cake horizontally, using a gentle sawing action.

Filling and frosting cakes

There are many simple ways to fill or decorate cakes. Whipped cream, jam, or chocolate spread make quick and easy fillings. Buttercream frosting can be made in a variety of flavors, to complement the flavor of the cake.

Chocolate buttercream frosting

Beat together 10 tbsp softened butter,
¹/
₄cup cocoa powder, and 2 cups sifted confectioners’ sugar. Add a little milk if necessary to give a spreading consistency. For a citrus frosting, omit the cocoa powder and add finely grated orange or lemon zest.

Spreading frosting

Only frost a cake when it has cooled completely. Use a large palette knife and spread the frosting with long, smooth strokes over the top and sides of the cake. Dip the palette knife in warm water if the frosting sticks to it.

Testing fruit cakes

For fruit cakes and other loaves, insert a metal skewer or long wooden toothpick into the middle: the skewer or toothpick should come out clean, without any moist crumbs sticking to it.

Shortcrust pastry dough

You can also make shortcrust in a food processor: pulse the flour with the fat until like bread crumbs, then add the water and pulse again briefly (do this briefly or the dough will be tough). Transfer to a floured surface and knead lightly to mix to a smooth dough. These quantities make sufficient dough to line a 9–10in (23–25cm) tart dish, tart pan, or pie dish.

1
Sift 1
¹/
₂cups all-purpose flour into a bowl. Cut 6 tbsp well-chilled butter, margarine, or other fat into small pieces and add to the bowl. Stir to coat the fat with flour.

2
Using your fingertips, quickly and lightly rub the fat into the flour, lifting the mixture to incorporate air, until it resembles fine bread crumbs. Sprinkle over about 2 tbsp cold water and stir gently with a butter knife to mix. If the mixture seems too dry to bind together, add a little more water.

3
Gather the mixture together and knead very briefly until smooth (handle the dough as little as possible or it will be tough). If the dough feels at all sticky, add a little more flour. Shape into a ball, wrap, and chill for 30 minutes.

Pâte sucrée

This French sweet dough is traditionally made on a marble surface. These quantities make sufficient dough to line a 10in (25cm) tart dish, pan, or pie dish. For a less rich dough, use just 1 large egg yolk.

1
Sift 1
³/
₄cups all-purpose flour onto a work surface. Make a well in the middle and add 6 tbsp softened butter,
¹/
₄cup granulated sugar, and 3 large egg yolks. With your fingertips, blend together the butter, sugar, and egg yolks.

2
Using your fingertips, gradually work the sifted flour into the blended butter mixture until the mixture resembles coarse crumbs. If the mixture seems too sticky, work in a little more flour.

3
With your fingers or a pastry scraper, gather the dough into a ball, then knead briefly until it is smooth and pliable. Shape the dough into a ball again, wrap, and chill for 30 minutes or until it feels just firm.

Quick puff pastry

Ideal for both sweet and savory pies. These quantities make sufficient pastry for a 10in (25cm) double-crust pie.

1
Sift 2 cups all-purpose flour into a bowl. Add 6 tbsp each of cubed butter and white vegetable fat, and stir to coat in flour. Add
¹/
₂cup cold water and, with a butter knife, bind to a lumpy dough.

2
Roll out the dough into a rectangle 3 times as long as it is wide. Fold the bottom third up and the top third down. Press the edges with the side of your hand to seal. Wrap and chill for 15 minutes.

3
Roll out the dough into a rectangle and fold as before. Turn the dough so the folded edges are to the sides again. Repeat the rolling, folding, and turning twice more. Wrap and chill for 30 minutes.

Basic choux pastry

1
Put 4 tbsp butter, cut into cubes, into a heavy saucepan with
¹/
₂cup water and heat until the butter melts. Bring to a boil.

2
Remove from the heat and add
¹/
₂cup sifted all-purpose flour and a pinch of salt, if preferred. Stir vigorously until the mixture forms a soft ball.

3
Let cool slightly, then gradually add 2 lightly beaten large eggs, beating well between each addition, to form a smooth, shiny paste.

Making a pastry crust

Careful handling of pastry dough should ensure it does not shrink or distort when baking.

1
Put the pastry dough on a floured work surface and flour the rolling pin. Roll out into a round, starting in the middle each time and lifting and turning the pastry round a quarter turn after each roll.

2
If lining a pie dish, roll out the pastry dough to a round 2in (5cm) larger than the top of the dish; a pastry lid should also be 2in (5cm) larger. Roll the dough up loosely around the rolling pin, and unroll over the dish.

3
Gently ease the dough into the dish, pressing it firmly and neatly into the bottom edge. Be very careful not to stretch the dough. Carefully trim off the excess dough with a butter knife. If there are any holes, patch them with bits of dough.

Baking blind

A pastry crust may be partly baked before adding a filling, to help it stay crisp, or it may be fully baked if the filling itself does not need to be cooked. The dish is filled with baking beans to weigh it down.

1
Prick the pastry crust all over with a fork. Line with a piece of foil or parchment paper, allowing it to come high above the rim so that it can be lifted out easily after baking.

2
Fill the crust with ceramic baking beans, dried pulses, or uncooked rice, and bake in a preheated oven at 375°F (190°C) for 10 minutes.

3
Remove the beans and foil. Return the pan to the oven and bake for 5 minutes (part-baked) or 15 minutes (fully baked). If the dough rises during baking, gently press it down.

Shaping Danish pastries

Crescents

1
Roll out the dough into a 9in (23cm) round. Cut into quarters. Place a small roll of almond paste at the wide end of each piece.

2
Starting from the wide end, roll up each dough quarter loosely around the almond paste, then curve the ends to form a crescent.

Kites

1
Roll out the dough into an 8in (20cm) square. Cut into 4 squares. Make cuts around 2 corners of each square,
¹/
₂in (1cm) in from the edge.

2
Place a round of almond paste in the middle of each square. Lift each cut corner and cross it over the almond paste to the opposite corner.

Pinwheels and Envelopes

For pinwheels:
roll out the dough and cut into 4 squares as for kites. Put almond paste in the middle of each. Cut from the corners almost to the middle. Fold in alternate points.

For envelopes:
roll out the dough, cut into 4, and fill as for pinwheels. Fold 2 opposite corners into the middle. Top with a half apricot, cut-side down.

Steamed puddings

Light cakes and rich suet mixtures can both be gently cooked by steaming. Be sure to make the seal tight so moisture cannot get inside. It is important to keep the water in the saucepan topped off, so boil some water ready to add to the pan when needed.

1
Turn the mixture into a greased, heatproof bowl. Layer a piece of parchment paper with a piece of foil and make a pleat across the middle, to allow for the pudding’s expansion during cooking. Butter the paper.

2
Place the foil and paper, buttered-side down, over the top of the bowl. Secure by tying string tightly under the rim. Form a handle with another piece of string. Trim away excess paper and foil.

3
Put an upturned saucer or plate in the bottom of a saucepan and half fill with water. Bring to a simmer. Lower the bowl into the saucepan; add boiling water to come halfway up the sides of the bowl. Cover tightly and steam for the required time. Keep the water at simmering point and add more when necessary.

Crème pâtissière

1
Put 3 large eggs,
¹/
₃cup vanilla sugar, and
¹/
₃cup all-purpose flour into a large bowl, add a little milk taken from 1
³/
₄cups, and mix until smooth. Pour the remaining milk into a heavy saucepan and bring almost to a boil. Pour onto the egg mixture, whisking well.

2
Rinse out the saucepan to remove any milk residue. Return the egg mixture to the pan, and cook over low heat, stirring continuously, until thickened.

3
Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming. Let cool.

Whisking egg whites

A balloon whisk is the classic tool for whisking egg whites, but an electric mixer saves time and effort. Ensure all your equipment is clean, dry, and grease-free, and that the egg whites are at room temperature.

Whisk the whites as forcefully as possible (on maximum speed if using an electric mixer) right from the start. When they look like a cloud, add any sugar little by little. The mixture will get stiffer and stiffer as you add sugar and whisk

Folding egg whites

To retain as much air as possible, egg whites should be folded gently and quickly into a mixture.

Mix a spoonful of the whites into the heavy mixture to lighten it. Using a rubber spatula or metal spoon, fold in the remaining whites using a “figure of eight” motion, cutting straight through the mixture, then turning it over until well blended.

Sauces for puddings

Hot chocolate sauce

Heat 6oz (175g) dark chocolate, broken into pieces, 2 tsp instant coffee granules,
¹/
₂cup hot water, and
¹/
₃cup granulated sugar in a pan until the chocolate has melted. Serve hot.

Butterscotch sauce

Heat 2 tbsp butter,
³/
₄cup light brown sugar, and
²/
₃cup corn syrup in a pan until melted. Remove from the heat and add
¹/
₂cup heavy cream and a few drops of vanilla extract, stirring until smooth. Serve hot.

Chocolate marshmallow sauce

Heat 2oz (60g) chopped dark chocolate, 1
¹/
₂cups mini marshmallows,
¹/
₃cup heavy cream, and
¹/
₃cup honey in a pan until the chocolate and marshmallows have melted. Serve hot.

Sweet white sauce

Blend together 3 large eggs, 2 tbsp granulated sugar, and 1 tsp of cornstarch. Heat 1
¹/
₄cups of milk to just below boiling and stir into the egg mixture. Return to the pan and heat gently, stirring, until thickened. Strain into a cold bowl to prevent further cooking, and serve warm or cold.

Flapjacks

Makes 24

Special equipment
baking dish, about 8 x 12in (20 x 30cm)

Ingredients

9 tbsp butter, plus extra for greasing

¹/
₄cup corn syrup

¹/
₂cup light brown sugar

2
¹/
₂cups rolled oats

Method

1
Preheat the oven to 350˚F (180˚C). Lightly butter the baking dish.

2
Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.

3
Spoon into the prepared pan and smooth the surface with a palette knife. Bake for about 30 minutes.

4
Let cool in the pan for about 5 minutes, then mark into 24 bars. Let cool completely, then cut and remove from the pan.

Flapjacks

French pancakes

Serves 4

Special equipment
8-hole muffin pan with 3in (7cm) cups

Ingredients

4 tbsp butter, softened, plus extra for greasing

¹/
₃cup granulated sugar

2 large eggs, beaten

¹/
₂cup self-rising flour

1
¹/
₄cups milk

apricot jam and granulated sugar to serve

Method

1
Preheat the oven to 375°F (190°C). Combine the butter and sugar in a bowl and cream together until soft. Beat in the eggs, a little at a time, then fold in the flour.

2
In a small saucepan, heat the milk to just below boiling point. Stir into the creamed mixture.

3
Lightly butter the muffin pan cups, and divide the batter equally among them. Bake for about 20 minutes until the pancakes are well-risen and golden brown.

4
Slide the pancakes out of the cups and serve with apricot jam and granulated sugar. To eat, place a little jam in the middle of each pancake, fold in half, and sprinkle with sugar.

French pancakes

Blueberry & vanilla muffins

Makes 12

Special equipment
deep 12-hole muffin pan and 12 paper liners

Ingredients

1
³/
₄cups all-purpose flour

2 tsp baking powder

²/
₃cup granulated sugar

³/
₄cup milk

1 tsp vanilla extract

2 extra large eggs

²/
₃cup sunflower oil

3oz (90g) blueberries

Method

1
Preheat the oven to 350˚F (180˚C). Line the muffin pan with the paper liners.

2
Put all the ingredients, except the blueberries, into a bowl. Beat with a hand-held mixer until evenly combined and smooth (it is quite a thin mixture). Stir in the blueberries.

3
Divide the mixture among the paper liners. Bake for 25–30 minutes until well-risen and light golden. Serve warm.

Blueberry & vanilla muffins

White chocolate & strawberry muffins

These are much loved by children. For a slightly more sophisticated touch, replace the white chocolate chips with dark chocolate chips.

Makes 12

Special equipment
deep 12-hole muffin pan lined with paper muffin liners

Ingredients

2
¹/
₂cups self-rising flour

²/
₃cup granulated sugar

2 large eggs

1 cup milk

7 tbsp butter, melted

2 tsp vanilla extract

3
¹/
₂oz (100g) white chocolate chips

3 tbsp strawberry jam

confectioners’ sugar, to dust

Method

1
Preheat the oven to 400˚F (200˚C). Put all the ingredients except the chocolate chips and jam into a large bowl and beat with a hand-held mixer until smooth. Stir in the chocolate chips.

2
Divide half the mixture evenly between the liners, spoon 1 teaspoon of jam on top of each one, then spoon the remaining mixture on top.

3
Bake for 25–30 minutes or until well-risen and lightly golden brown.

4
Dust with a little confectioners’ sugar and serve warm or cold.

White chocolate & strawberry muffins

Double-chocolate muffins

Makes 12

Special equipment
12-hole muffin pan

Ingredients

2 large eggs, lightly beaten

¹/
₂cup full-fat plain yogurt

¹/
₂cup strong brewed coffee

¹/
₂cup milk

1
³/
₄cups self-rising flour, sifted

1 cup granulated sugar

³/
₄cup cocoa powder

pinch of salt

3
¹/
₂oz (100g) chocolate chips

melted butter for greasing

Method

1
Preheat the oven to 400˚F (200˚C). Combine the eggs, yogurt, coffee, and milk in a large bowl.

2
Sift together the flour, sugar, cocoa powder, and salt, and stir into the milk mixture. Mix well. Stir in the chocolate chips.

3
Butter each cup of the muffin pan, then spoon in the muffin mixture, filling the cups almost to the tops.

4
Bake the muffins for about 10 minutes; reduce the oven temperature to 350˚F (180˚C), and continue to bake for about 15 minutes until the muffins are golden and firm. Serve warm.

Zucchini loaf

Cuts into 12 slices

Special equipment
9 x 5in (23 x 13cm) loaf pan

Ingredients

¹/
₂cup sunflower oil, plus extra for greasing

8oz (225g) zucchini

2 large eggs

1 cup granulated sugar

¹/
₄tsp vanilla extract (optional)

3 cups self-rising flour

1 tsp ground cinnamon

²/
₃cup walnut pieces, coarsely chopped

Method

1
Preheat the oven to 350˚F (180˚C) and lightly grease the loaf pan. Coarsely grate the zucchini, put into a sieve, and leave for about 30 minutes to drain.

2
Beat the eggs until light and foamy. Add the sunflower oil, sugar, vanilla extract (if using), and zucchini and mix lightly until combined.

3
Sift the flour and cinnamon into a large bowl. Make a well in the middle, pour in the zucchini mixture, and stir to mix thoroughly. Stir in the chopped walnuts.

4
Pour the mixture into the greased loaf pan and bake for about 50 minutes until firm. Turn onto a plate and cool.

Date & walnut loaf

Cuts into 12 slices

Special equipment
9 x 5in (23 x 13cm) loaf pan

Ingredients

6 tbsp soft butter or margarine, plus extra for greasing

1
¹/
₂cups dates, pitted and coarsely chopped

²/
₃cup boiling water

¹/
₂cup granulated sugar

1 large egg

1
³/
₄cups self-rising flour

1 cup walnuts, coarsely chopped

Method

1
Lightly grease the loaf pan with butter and line the bottom with parchment paper.

2
Put the dates into a bowl, pour in the measured boiling water, and leave for about 15 minutes. Preheat the oven to 350˚F (180˚C).

3
Combine the butter, sugar, egg, and flour in a large bowl and beat until well blended. Add the walnuts and dates, plus the soaking liquid, and stir to mix.

4
Spoon into the prepared loaf pan and bake for 1
¹/
₄–1
¹/
₂hours until well-risen and firm to the touch. A fine skewer inserted into the middle of the loaf should come out clean.

5
Let cool in the loaf pan for a few minutes, then turn onto a wire rack and peel off the lining paper. Let cool completely. Serve sliced and buttered, if wished.

Cherry and banana loaf

Omit the dates and walnuts and add 1 cup quartered glacé cherries and 2 mashed large, ripe bananas in step 3.

Date & walnut loaf

Fruity banana bread

Cuts into 12 slices

Special equipment
9 x 5in (23 x 13cm) loaf pan

Ingredients

9 tbsp butter or margarine, plus extra for greasing

1
³/
₄cups self-rising flour

²/
₃cup granulated sugar

³/
₄cup golden raisins

²/
₃cup walnuts, coarsely chopped

1 cup glacé cherries, quartered, rinsed, and dried

2 extra large eggs, beaten

1lb (500g) bananas, weight with peel, peeled and mashed

Method

1
Preheat the oven to 325˚F (160˚C). Grease the loaf pan and line the bottom with parchment paper.

2
Put the flour into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Mix in the granulated sugar, golden raisins, chopped walnuts, and glacé cherries.

3
Add the eggs and mashed bananas and beat the mixture until well-blended. Spoon into the prepared pan.

4
Bake for about 1
¹/
₄hours until well-risen and firm to the touch. A fine skewer inserted into the middle of the loaf should come out clean.

5
Let the loaf cool slightly in the pan, then turn onto a wire rack and peel off the lining paper. Let the loaf cool completely before slicing and serving.

Apricot & cherry loaf cakes

Small loaf cakes are always lovely to make and are quicker to bake than large ones. This recipe makes two. If you don’t need both right away, you can eat one and freeze the other.

Makes 2

Special equipment
two 5
¹/
₂x 3in (14 x 8cm) mini loaf pans

Ingredients

8 tbsp butter, softened, plus extra for greasing

1
¹/
₂cups self-rising flour

¹/
₂cup granulated sugar

3 extra large eggs, beaten

1
¹/
₂cups dried apricots, sliced into small pieces

¹/
₃cup raisins

¹/
₃cup glacé cherries, sliced into small pieces

Method

1
Preheat the oven to 350˚F (180˚C). Grease the loaf pans and line the bottoms and sides with parchment paper.

2
Put the flour, butter, sugar, and eggs into a mixing bowl and beat with a hand-held mixer until combined. Stir in the dried fruit and cherries, then spoon into the pans and level the tops.

3
Bake for 45–50 minutes or until golden brown and well-risen. Transfer to a wire rack to cool completely.

Danish pastries

Makes 16

Ingredients

3
¹/
₃cups bread flour, plus extra for dusting

¹/
₂tsp salt

26 tbsp butter, cut into small pieces, plus extra for greasing

1 x
¹/
₄oz (7g) package fast-acting yeast

¹/
₄cup granulated sugar

²/
₃cup tepid milk

2 large eggs, beaten, plus an extra to glaze

Filling and topping

8oz (250g) white almond paste

4 apricot halves, canned or fresh

about 2 tsp water

1 cup confectioners’ sugar

¹/
₂cup sliced almonds

¹/
₂cup glacé cherries

Method

1
Put the flour and salt into a bowl and rub in 4 tbsp of the butter. Stir in the yeast and sugar. Make a well in the middle, add the lukewarm milk and eggs, and mix to a soft dough.

2
Turn the dough onto a floured surface and knead for 10 minutes or until smooth. Shape into a round and place in an oiled bowl. Cover with oiled plastic wrap and leave in a warm place to rise for 1 hour or until doubled in size.

3
Turn the dough onto a lightly floured work surface and knead for 2–3 minutes until smooth. Roll out into an 8 x 14in (20 x 35cm) rectangle. Dot the top two-thirds of the dough with half of the remaining butter. Fold the bottom third up and the top third down to form a parcel. Seal the edges, then give the dough a quarter turn so the folded side is to the left.

4
Roll out the dough into an 8 x 14in (20 x 35cm) rectangle as before. Dot with the remaining butter, fold, and chill for 15 minutes. Roll, fold, and chill twice more.

5
Preheat the oven to 425°F (225°C). Divide the dough into 4 pieces.
Shape and fill the pastries
. Arrange on buttered baking sheets and let rise in a warm place for 20 minutes. Brush with beaten egg and bake for 15 minutes or until golden brown. Transfer to a wire rack.

6
Mix the water and confectioners’ sugar and spoon a little over each pastry while still warm. Decorate kites with sliced almonds and pinwheels with glacé cherries. Let cool.

Danish pastries

Heavenly chocolate cake

Cuts into 8 slices

Special equipment
deep 8in (20cm) cake pan

Ingredients

9 tbsp butter, plus extra for greasing

7oz (200g) dark chocolate, broken into pieces

2 tbsp water

3 large eggs, separated

¹/
₂cup granulated sugar

¹/
₂cup self-rising flour

¹/
₂cup ground almonds

Fudge frosting

9 tbsp butter

³/
₄cup cocoa powder

about 6 tbsp milk

4 cups confectioners’ sugar, sifted

white chocolate curls to decorate

Method

1
Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper.

2
Put the chocolate in a heatproof bowl with the butter and water. Place the bowl over a pan of hot water and heat gently, stirring, until the mixture has melted. Cool.

3
Combine the egg yolks and granulated sugar in a large bowl and beat together with a hand-held mixer until fluffy and very light in color. Stir in the cooled chocolate mixture. Carefully fold in the flour and ground almonds.

4
In a separate bowl, whisk the egg whites until stiff but not dry. Fold into the cake mixture, gently but thoroughly. Pour the mixture into the prepared pan. Bake for 50 minutes or until well-risen and firm to the touch.

5
Let the cake cool in the pan for a few minutes, turn onto a wire rack, and peel off the lining paper. Cool completely. Make the fudge frosting: melt the butter in a pan, add the cocoa powder, and cook, stirring, for 1 minute. Stir in the milk and confectioners’ sugar. Beat well until smooth. Let cool until thickened.

6
Split the cake in half horizontally and sandwich the layers together with half of the fudge frosting. With a palette knife, spread the remaining frosting over the top and sides of the cake. Decorate with white chocolate curls.

Heavenly chocolate cake

Chocolate & beet cake

Cuts into 8 slices

Special equipment
9in (23cm) springform or loose-bottomed cake pan

Ingredients

10 tbsp soft butter, plus extra for greasing

1 cup light brown sugar

3 extra large eggs

³/
₄cup cocoa powder

1
¹/
₂cups self-rising flour

¹/
₄cup milk

8oz (250g) cooked beets, peeled and coarsely grated

Chocolate fudge frosting

4 tbsp butter

¹/
₃cup cocoa powder, sifted

3 tbsp milk

2 cups confectioners’ sugar, sifted

Method

1
Preheat oven to 350°F (180°C). Lightly grease the pan and line the bottom with parchment paper.

2
Combine all the cake ingredients, except the beets, in a large bowl. Beat with a hand-held mixer until smooth, then fold in the beets. Spoon the mixture into the prepared pan.

3
Bake for 45–55 minutes until the cake is well-risen and shrinking away from the sides of the pan. Set aside to cool a little, then remove the side of the pan (leaving the cake on the base), and let cool completely.

4
Make the frosting: melt the butter in a saucepan, add the cocoa powder, and stir over high heat for 1 minute. Add the milk and confectioners’ sugar and stir to combine. Remove from the heat and set aside to cool and thicken.

5
Remove the cake from the base of the pan and peel off the lining paper. Using a serrated knife, slice the cake in half to make 2 equal layers. Spread one-third of the frosting on the bottom half and place the other half on top. Spread the remaining frosting over the top and side of the cake to give a thin layer. Serve at once, or keep in the refrigerator for up to 3 days.

Devil’s food cake

Cuts into 12 slices

Special equipment
3 x 8in (20cm) sandwich cake pans

Ingredients

12 tbsp soft butter or margarine, plus extra for greasing

3oz (90g) dark chocolate, broken into pieces

³/
₄cup hot water

1
¹/
₃cups light brown sugar

3 large eggs, beaten

2
¹/
₂cups all-purpose flour

1
¹/
₂tsp baking soda

1
¹/
₂tsp baking powder

1 tsp vanilla extract

²/
₃cup sour cream

Frosting

1
¹/
₂cups granulated sugar

2 large egg whites

¹/
₄cup hot water

pinch of cream of tartar

Method

1
Preheat the oven to 375°F (190°C). Grease the cake pans with butter and line the bottoms with parchment paper.

2
Put the chocolate in a pan with the water. Heat gently, stirring, until the chocolate melts. Cool.

3
Combine the butter and sugar in a bowl and beat until light and fluffy. Gradually add the eggs, beating well.

4
Stir in the melted chocolate. Sift together the flour, baking soda, and baking powder. Fold into the chocolate mixture until evenly blended, then fold in the vanilla extract and sour cream.

5
Divide the mixture evenly among the prepared pans. Bake for about 25 minutes until well-risen, springy to the touch, and just shrinking away from the sides of the pans.

6
Turn the cakes onto a wire rack, peel off the lining paper, and let cool.

7
Make the frosting: combine all the ingredients in a heatproof bowl. Set the bowl over a pan of hot water and beat with a hand-held mixer for 12 minutes or until the mixture is white, thick, and stands in peaks.

8
Use half of the frosting to sandwich the layers together, then spread the remainder over the top and side of the cake, swirling it decoratively and pulling it into peaks with the flat of a small palette knife.

Chocolate & orange mousse cake

Cuts into 12 slices

Special equipment
deep 9in (23cm) springform cake pan

Ingredients

Cake

butter for greasing

4 large eggs

¹/
₂cup granulated sugar

¹/
₂cup self-rising flour

¹/
₃cup cocoa powder

Mousse

6oz (175g) dark chocolate, broken into pieces

grated zest and juice of 1 orange

1 tsp powdered gelatin

2 large eggs, separated

1
¹/
₄cups heavy cream, whipped until thick

Decoration

1
¹/
₄cups heavy or whipping cream, whipped until thick

strips of orange zest, blanched

Method

1
Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper. Whisk the eggs with the sugar until the mixture is light and pale. Gently fold in the flour and cocoa powder and turn the mixture into the prepared pan.

2
Bake the cake for 40–45 minutes until the cake is well-risen and beginning to shrink away from the sides of the pan. Turn onto a wire rack, peel off the lining paper, and let cool.

3
Cut the cake in half horizontally. Put one half back into the pan.

4
Make the mousse: put the chocolate into a heatproof bowl set over a pan of hot water. Heat gently, stirring occasionally, until the chocolate has melted. Let cool slightly.

5
Strain the orange juice into a small heatproof bowl and sprinkle in the gelatin. Leave for 3 minutes or until spongy, then stand the bowl in a saucepan of gently simmering water for 3 minutes or until the gelatin has dissolved.

6
Stir the egg yolks and orange zest into the cooled chocolate. Slowly stir in the dissolved gelatin, then fold in the whipped cream. In a separate bowl, whisk the egg whites until stiff but not dry, then gently fold into the chocolate mixture until well-blended.

7
Pour the mousse on top of the cake layer in the pan. Put the remaining cake layer on top. Cover and chill in the refrigerator until the mousse filling is set.

8
Remove the side of the pan and slide the cake onto a serving plate. Decorate with cream and orange zest.

Chocolate & orange mousse cake

Pineapple & carrot cake

Passing through a village in Devon, England, I stopped at a tea shop and had a piece of wonderful carrot cake. The owner kindly gave me the recipe and it’s loved by one and all.

Cuts into 8 slices

Special equipment
2 x 8in (20cm) cake pans

Ingredients

³/
₄cup sunflower oil, plus extra for greasing

1
¹/
₂cups self-rising flour

1
¹/
₄cups granulated sugar

1
¹/
₂tsp ground cinnamon

2 large eggs, lightly beaten

1 tsp vanilla extract

1 large carrot, grated

1 cup chopped walnuts

³/
₄cups shredded coconut

1 x 7oz (220g) can pineapple slices, drained, chopped, and dried thoroughly

Frosting

7oz (200g) full-fat cream cheese

7 tbsp butter, softened

2 cups confectioners’ sugar

1 tsp vanilla extract

Method

1
Preheat the oven to 350˚F (180˚C). Grease the pans and line the bottoms with parchment paper. Put the flour into a large mixing bowl, add the sugar and cinnamon, and stir together.

2
Add the oil, eggs, and vanilla extract and beat well with a wooden spoon or spatula. Fold in the carrot, walnuts, coconut, and pineapple and beat until smooth.

3
Spoon evenly into the cake pans and bake for 35 minutes or until well-risen and golden brown. To check that the cakes are cooked in the middle, insert a skewer into the center—if it comes out clean, they are done. Transfer to a wire rack and let cool.

4
To make the frosting, put the cream cheese and butter into a bowl, sift in the confectioners’ sugar, add the vanilla extract, and beat with a hand-held mixer until smooth.

5
Remove the cakes from the pans and peel off the parchment paper. Turn one cake upside down onto a serving plate and spread with half the frosting. Set the other cake on top and spread the remaining frosting over the top.

Pineapple & carrot cake

Simnel cake

This is now a traditional British Easter cake, but originally it was given by girls to their mothers on Mother’s Day.

Cuts into 12 slices

Special equipment
deep 8in (20cm) round loose-bottomed cake pan

Ingredients

12 tbsp soft butter or margarine, plus extra for greasing

1 cup light brown sugar

3 large eggs

1
¹/
₄cups self-rising flour

1 cup golden raisins

¹/
₂cup currants

¹/
₂cup glacé cherries, quartered, rinsed, and dried

¹/
₄cup candied peel, roughly chopped

grated zest of 1 large lemon

1 tsp pumpkin pie spice

Filling and decoration

1lb (500g) almond paste

2 tbsp apricot jam

1 large egg white

Method

1
Roll out one-third of the almond paste. Using the base of the cake pan as a guide, cut out an 8in (20cm) round.

2
Preheat the oven to 300°F (150°C). Grease the cake pan and line the bottom and sides with parchment paper.

3
Combine all the cake ingredients in a bowl. Beat well until thoroughly blended. Spoon half of the cake mixture into the prepared pan and smooth the surface. Top with the round of almond paste.

4
Spoon the remaining cake mixture on top and level the surface. Bake for 1
³/
₄hours or until golden brown and firm to the touch.

5
Cover the top of the cake with parchment paper if it is browning too quickly. Let cool for 10 minutes, then remove from the pan and let cool completely.

6
Warm the jam and use to brush the top of the cake.

7
To decorate the cake, roll out half of the remaining almond paste and use the pan to cut out an 8in (20cm) round. Put on top of the jam and crimp the edges. Roll the remaining almond paste into 11 even-sized balls. Place around the edge of the cake, attaching them with egg white.

8
Brush the tops of the balls and the almond paste with egg white. Place under a hot broiler for 1–2 minutes, until the balls are golden.

Simnel cake

Marbled coffee ring cake

Cuts into 12 slices

Special equipment
8-cup capacity ring mold or 9in (23cm) tube pan

Ingredients

17 tbsp butter, softened, plus extra for greasing

1 cup granulated sugar

4 large eggs

1
¹/
₂cups self-rising flour

2 tsp instant coffee

1 tbsp hot water

1oz (30g) white chocolate

Icing

4 tbsp butter, softened

3 tbsp milk

2 tbsp instant coffee

1
²/
₃cups confectioners’ sugar, sifted

Method

1
Preheat the oven to 350°F (180°C). Lightly grease the ring mold with butter.

2
Combine the butter, sugar, eggs, and flour in a large bowl. Beat until smooth.

3
Put half of the mixture into another bowl. Dissolve the instant coffee in the measured hot water and stir into one-half of the cake mixture.

4
Drop tablespoonfuls of the plain mixture into the ring mold, then tablespoonfuls of the coffee mixture on top of the plain mixture. Marble by swirling together with a skewer.

5
Bake for 40 minutes or until well-risen and firm to the touch. Let cool for a few minutes, then turn onto a wire rack set over a baking sheet and cool completely.

6
Make the icing: combine the butter, milk, and coffee in a pan and heat, stirring, until smooth. Remove from the heat and beat in the confectioners’ sugar until smooth and glossy.

7
Let cool, then pour over the cake, spreading it over the sides to cover completely. Let set.

8
Melt the white chocolate in a heatproof bowl over a pan of hot water. Cool slightly, then spoon into a plastic bag. Snip off a corner of the bag and drizzle the chocolate over the cake. Let set.

Marbled coffee ring cake

Battenburg cake

Cuts into 12 slices

Special equipment
shallow 8in (20cm) square cake pan

Ingredients

9 tbsp soft butter or margarine, plus extra for greasing

¹/
₂cup granulated sugar

2 extra large eggs

¹/
₃cup rice flour

1 cup self-rising flour

a few drops of vanilla extract

1
¹/
₂tsp cocoa powder

3 tbsp apricot jam

8oz (250g) almond paste

Method

1
Preheat the oven to 325°F (160°C). Lightly grease the cake pan with butter. Line the bottom of the pan with parchment paper.

2
Beat the butter, sugar, eggs, rice flour, flour, and vanilla extract in a large bowl for 2 minutes or until the mixture is smooth and evenly combined.

3
Spoon half of the mixture into one half of the prepared pan. Dissolve the cocoa in a little hot water to make a thick paste and add to the remaining cake mixture in the bowl. Mix well, then spoon into the other half of the pan.

4
Bake the mixture for 35 minutes or until the cake is well-risen and springy to the touch. Turn onto a wire rack, peel off the lining paper, and cool.

5
Trim the edges of the cake. Cut it into 4 equal strips down the length of the 2 colors.

6
Warm the apricot jam in a small saucepan. Stack the cake strips, alternating the colors to give a checkerboard effect and sticking them together with the apricot jam.

7
Roll out the almond paste into an oblong that is the same length as the cake and wide enough to wrap around it. Put the cake on top, then brush with jam. Wrap the almond paste around the cake, pressing it on gently and making the seam in 1 corner. Turn to hide the seam.

8
Score the top with a crisscross pattern and crimp the edges with your fingertips to make a decorative effect.

Pineapple upside-down cake

Cuts into 8 slices

Special equipment
7in (18cm) round cake pan

Ingredients

4 tbsp butter, softened, plus extra for greasing

¹/
₃cup light brown sugar

1 x 7oz (225g) can pineapple rings in natural juice, drained, and juice reserved

4 dried apricots, coarsely chopped

Cake

9 tbsp butter, softened

¹/
₂cup granulated sugar

2 large eggs, beaten

1
¹/
₂cups self-rising flour

Method

1
Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper. Cream together the butter and sugar and spread evenly over the parchment paper.

2
Arrange the pineapple rings on top of the butter and sugar mixture, and sprinkle the chopped dried apricots among the pineapple rings.

3
Make the cake: put the butter, granulated sugar, eggs, and flour into a large bowl with 2 tbsp of the reserved pineapple juice. Beat for 2 minutes or until smooth and well blended. Spoon the mixture on top of the pineapple rings and level the surface.

4
Bake for about 45 minutes until the cake is well-risen and springy to the touch. Invert the cake onto a warmed serving plate, and serve at once.

Apricot upside-down cake

Substitute 1 x 14oz (400g) can apricot halves for the pineapple, and 2 tbsp chopped candied ginger for the dried apricots.

Swiss roll

Cuts into 8 slices

Special equipment
9 x 13in (23 x 33cm) Swiss roll pan

Ingredients

butter for greasing

4 large eggs

¹/
₂cup granulated sugar, plus extra for sprinkling

1 cup self-rising flour

confectioners’ sugar for sprinkling

Filling

about
¹/
₄cup raspberry jam

Method

1
Preheat the oven to 425°F (220°C). Lightly butter the Swiss roll pan, line with parchment paper, then lightly butter the parchment.

2
Put the eggs and sugar into a large bowl. Whisk together with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the beaters are lifted out.

3
Sift the flour into the egg mixture and fold in gently but thoroughly.

4
Turn the mixture into the prepared pan and tilt to spread the mixture evenly, particularly into the corners.

5
Bake for 10 minutes or until the cake is golden and starting to shrink away from the sides of the pan.

6
Invert the cake onto a large piece of parchment paper that has been liberally sprinkled with granulated sugar. Peel off the lining paper and trim the edges of the cake with a sharp knife.

7
Roll up the cake and the parchment paper together, from one of the short ends. Let stand for 2–3 minutes.

8
Unroll the cake and remove the parchment paper. Warm the jam, spread the warm jam on the cake, and roll up again. Wrap tightly in parchment paper and let cool. Unwrap, dust with confectioners’ sugar, and serve in slices.

Fairy cakes

Fairy cakes are always so popular. These are a basic vanilla cake mix with lemon icing. Decorate them with creative flair. I like to use jelly beans, gum drops, and malted milk balls.

Makes 24

Special equipment
1 x 24-hole mini muffin pan, greased or lined with paper liners

Ingredients

10 tbsp butter, softened

²/
₃cup granulated sugar

1
¹/
₄cups self-rising flour

1
¹/
₂tsp vanilla extract

3 large eggs

candies of your choice to decorate

Frosting

1
¹/
₄cups confectioners’ sugar

about 3 tbsp lemon juice

Method

1
Preheat the oven to 350°F (180°C). Put all the ingredients for the cakes into a large mixing bowl and beat with a hand-held mixer until smooth. Spoon evenly into the pan.

2
Bake for 12–15 minutes or until risen and pale golden brown. Set aside to cool, then remove the cakes from the pan.

3
To make the frosting, sift the confectioners’ sugar into a bowl and add enough lemon juice to make a fairly stiff paste. Spoon a circle of the frosting on the top of each cake. While the frosting is still soft, decorate with the candies of your choice.

Chocolate chip fairy cakes

Add scant
¹/
₄cup dark chocolate chips to the basic cake mix.

Orange fairy cakes

Add the grated zest of 1 orange to the basic cake mix. For the frosting, use orange juice or orange blossom water instead of lemon juice.

Rose water fairy cakes

For the frosting, use 2 tbsp rose water and 1 tbsp water instead of the lemon juice.

Chocolate cupcakes

Makes 12

Special equipment
1 x 12-hole muffin pans and 12 paper liners

Ingredients

¹/
₂cup cocoa powder

about
¹/
₄cup boiling water

³/
₄cup margarine

3 large eggs

²/
₃cup granulated sugar

1 cup self-rising flour

Frosting

4 tbsp butter

¹/
₃cup cocoa powder

about 3 tbsp milk

1
³/
₄cups confectioners’ sugar

Method

1
Preheat the oven to 400°F (200°C) and line the muffin pan with paper liners. Sift the cocoa powder into a large bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with a hand-held mixer (or beat well with a wooden spoon).

2
Divide the mixture equally among the 12 paper liners. Bake for about 12–15 minutes until well-risen and springy to the touch. Cool in the liners on a wire rack.

3
Make the frosting: melt the butter, then pour it into a bowl. Sift in the cocoa powder and stir to mix. Stir in the milk and then sift in the confectioners’ sugar a little at a time to make a glossy, spreadable frosting. Spread the frosting over the cakes and let set before serving.

Clockwise from top left:
Double-chocolate muffins
,
Best-ever brownies
,
Chocolate cupcakes
.

Lemon cupcakes with lemon frosting

Makes 12

Special equipment
deep 12-hole muffin pan and 12 paper liners

Ingredients

9 tbsp soft butter

1 cup self-rising flour

¹/
₂cup granulated sugar

2 tbsp milk

2 extra large eggs

finely grated zest of 1 small lemon

Lemon frosting

9 tbsp soft unsalted butter

2
¹/
₄cups confectioners’ sugar, sifted

juice of 1 small lemon

edible silver balls or glitter to decorate

Method

1
Preheat the oven to 350°F (180°C) and line the muffin pan with the paper liners. Put all the cake ingredients into a bowl and beat with a hand-held mixer until evenly combined and smooth.

2
Divide the mixture among the paper liners. Bake for 20–25 minutes until well-risen and light golden brown. Transfer the cakes in their liners to a wire rack and let cool.

3
Make the frosting: put the butter and half of the confectioners’ sugar into a large bowl and beat with a hand-held mixer until evenly combined and smooth. Add the lemon juice and the remaining confectioners’ sugar, and beat again until light and fluffy. Spread the frosting over the cold cupcakes and decorate with silver balls or glitter.

Lemon cupcakes with lemon frosting

Coffee & walnut cupcakes

Cupcakes are the cake of the moment, with some shops specializing in just them. These are made in muffin pans, which are fairly large, but make them in mini muffin pans if you wish—you should get 18 mini cupcakes.

Makes 12

Special equipment
12-hole muffin pan lined with 12 paper muffin liners

Ingredients

1 tbsp instant coffee granules

1 tbsp boiling water

8 tbsp butter, softened

1
¹/
₄cups self-rising flour

²/
₃cup granulated sugar

2 tbsp milk

2 extra large eggs

¹/
₄cup walnuts, chopped

Coffee frosting

2 tsp instant coffee granules

2 tsp boiling water

7 tbsp butter, at room temperature

1
³/
₄cups confectioners’ sugar

12 walnut halves to decorate

Method

1
Preheat the oven to 350˚F (180˚C). Put the coffee granules and water into a large mixing bowl and stir until smooth. Add the butter, flour, sugar, milk, and eggs and mix with a hand-held mixer until smooth. Stir in the walnuts, then spoon into the muffin liners.

2
Bake in the center of the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack and cool completely.

3
Make the frosting: put the coffee granules and boiling water into a large bowl and stir until smooth. Add the butter, sift in the confectioners’ sugar, and stir until smooth and free of streaks.

4
Spoon on to the cupcakes, then decorate each one with a walnut half.

Cook’s know-how

Softening butter

To make sure the butter is soft enough to work with, cut it into small cubes and pop into a bowl of lukewarm water. After 10 minutes or so, squeeze one of the cubes—it should be nice and soft. You can then drain the cubes and use them.

Coffee & walnut cupcakes

Cupcake tier

Arranged on a tiered cakestand, a dozen
cupcakes
make a spectacular centerpiece for any party. I like to bake them in silver or floral muffin liners. Serve one per person.

Makes 12

Ingredients

Glacé frosting

juice of 1 lemon

2 cups confectioners’ sugar

Chocolate curls

bar of white chocolate, at room temperature

bar of chocolate, at room temperature

Method

1
Make a dozen cupcakes, following the recipe
coffee and walnut cupcakes
. You won’t need the coffee frosting and walnuts.

2
To make the glacé frosting, warm the lemon juice in a pan. Put the confectioners’ sugar into a mixing bowl and gradually add enough lemon juice to make a smooth, glossy frosting. Spoon the frosting onto the cupcakes and let set.

3
Meanwhile, shave curls from the chocolate bars with a vegetable peeler.

4
Once the frosting has set, decorate the cupcakes with a mixture of white chocolate curls and chocolate curls.

Cook’s know-how

Decorating cupcakes

When it comes to decorating cupcakes, let your imagination run riot. But keep the tier looking elegant and classy, not chaotic. Crystallized flowers look pretty, as do silver balls or silver hearts. Or decorate the edges of the cakestand with fresh flowers. The beauty of the cupcake tier is that you can match the decorations to suit the occasion. For a child’s birthday party, for instance, you could decorate one of the cupcakes with a candle. Tiny colored candies such as jelly beans and Smarties also work well.

Cupcake tier

Baklava

Makes 20 squares

Special equipment
shallow 7 x 9in (18 x 23cm) rectangular cake pan

Ingredients

2
¹/
₃cups walnut pieces, finely chopped

¹/
₃cup light brown sugar

1 tsp ground cinnamon

12 tbsp butter, melted, plus extra for greasing

24 sheets of filo dough, weighing about 1lb (500g)

¹/
₃cup honey

2 tbsp lemon juice

Method

1
Preheat the oven to 425°F (220°C). Mix together the walnuts, sugar, and cinnamon.

2
Lightly butter the cake pan and lay 1 sheet of filo dough in the bottom of the pan, allowing the sheet to come up the sides. (If necessary, cut the sheets in half to fit in the pan.) Brush the sheet with a little melted butter.

3
Repeat with 5 more filo sheets, layering and brushing each one with the butter. Sprinkle with one-third of the nut mixture.

4
Repeat this process twice, using 6 more sheets of filo dough each time, brushing each sheet with butter and sprinkling the nut mixture over every sixth sheet. Finish with 6 buttered sheets of filo dough, and lightly brush the top with melted butter.

5
Trim the edges of the filo, then, using a sharp knife, cut about halfway through the layers to make 20 squares.

6
Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for 10–15 minutes until the filo is crisp and golden brown. Remove the baklava from the oven.

7
Heat the honey and lemon juice in a heavy saucepan until the honey has melted. Spoon over the hot baklava. Let cool in the pan for 1–2 hours. Cut into the marked squares, and serve the baklava at room temperature.

Baklava

Coffee éclairs

Makes 10–12

Ingredients

butter for greasing

1 quantity
choux pastry

1 large egg, beaten

1
¹/
₄cups whipping cream, whipped

Coffee frosting

1 tsp instant coffee

3 tbsp butter

2 tbsp water

²/
₃cup confectioners’ sugar

Method

1
Preheat the oven to 425°F (220°C). Butter a baking sheet and sprinkle with water. Spoon the choux into a piping bag fitted with a
¹/
₂in (1cm) plain nozzle, pipe into 3in (7cm) lengths, and brush with beaten egg. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for 20 minutes. Split in half and cool on a rack.

2
Spoon the whipped cream onto the bottom halves of the éclairs.

3
Make the frosting: put the coffee, butter, and water in a bowl over a pan of water. Heat gently until the butter melts. Remove from the heat and beat in the confectioners’ sugar. Dip the top half of each éclair in the frosting, then place on top of the cream. Let the frosting cool before serving.

Religieuses

Makes 10

Ingredients

butter for greasing

1 quantity
choux pastry

1 large egg, beaten

1
¹/
₄cups whipping cream, whipped

1 quantity warm
Wicked chocolate frosting

Method

1
Preheat the oven to 425°F (220°C). Butter a baking sheet and sprinkle with water. Spoon the choux into a piping bag fitted with a
¹/
₂in (1cm) plain nozzle, pipe 10 small and 10 slightly larger balls, and brush with beaten egg. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for 20 minutes. Split one side of each bun and cool on a rack.

2
Reserve about 3 tbsp of the whipped cream. Fill the balls with the remaining whipped cream, spooning it in the sides.

3
Dip the tops of a large and small ball in frosting. Fit a piping bag with a
¹/
₂in (1cm) star nozzle and pipe the reserved cream on top of the large ball. Gently press the small ball on top of the cream, with the frosting facing up. Repeat with the other balls.

Chocolate profiteroles

Makes 12

Ingredients

butter for greasing

1 quantity
choux pastry

1 large egg, beaten

1
¹/
₄cups whipping cream, whipped

Wicked chocolate frosting

5oz (150g) 38% cocoa solids dark chocolate, chopped (or semi-sweet chocolate chips)

²/
₃cup heavy cream

Method

1
Preheat the oven to 425°F (220°C). Butter a baking sheet and sprinkle with water. Put 12 tablespoonfuls of choux on the pan and brush with beaten egg. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for 20 minutes. Split each profiterole in half and cool on a rack.

2
Make the Wicked Chocolate Frosting: gently melt the chocolate with the heavy cream in a bowl over a pan of simmering water, stirring until smooth and shiny (be careful not to let it get too hot).

3
Sandwich the profiteroles together with the whipped cream, place on individual plates, and drizzle with the chocolate frosting.

Clockwise from top left:
Coffee éclairs
,
Religieuses
,
Chocolate profiteroles

Viennese fingers

Makes 12

Ingredients

12 tbsp butter, plus extra for greasing

¹/
₃cup granulated sugar

1
¹/
₂cups self-rising flour

3oz (90g) dark chocolate, broken into pieces

Method

1
Preheat the oven to 325˚F (160˚C). Lightly butter 2 baking sheets. Combine the butter and sugar in a bowl and cream together until pale and fluffy. Stir in the flour and beat until well-combined.

2
Spoon the mixture into a piping bag with a medium star nozzle. Pipe into 3in (7cm) lengths on the baking sheets. Bake for about 20 minutes until golden. Cool on a wire rack.

3
Put the chocolate into a heatproof bowl. Set the bowl over a pan of hot water and heat gently until the chocolate has melted. Dip both ends of each cookie into the chocolate. Let set on the wire rack.

Pinwheel cookies

Makes 18

Ingredients

Vanilla dough

4 tbsp butter, at room temperature, plus extra for greasing

2
¹/
₂tbsp granulated sugar

¹/
₂cup all-purpose flour

a few drops of vanilla extract

about 1 tbsp water

Coffee dough

4 tbsp butter, at room temperature

2
¹/
₂tbsp granulated sugar

¹/
₂cup all-purpose flour

1 tbsp coffee extract

milk for brushing

Method

1
Combine the ingredients for the vanilla dough in a bowl and mix well, adding just enough water to bind. Knead lightly, then wrap and chill for at least 2 hours until very firm.

2
Mix the ingredients for the coffee dough, using the coffee extract to bind. Wrap and chill for at least 2 hours until very firm.

3
On a lightly floured work surface, roll out each dough to a rectangle about 7 x 10in (18 x 25cm).

4
Brush the coffee dough with a little milk, then place the vanilla dough on top. Roll up together like a roulade, starting at a narrow end.

5
Wrap the roll tightly in foil and let chill in the refrigerator for about 30 minutes or until firm. Preheat the oven to 350˚F (180˚C).

6
Lightly grease 1–2 baking sheets. Cut the dough roll into about 18 thin slices and place them well apart on the baking sheets.

7
Bake for about 20 minutes until the vanilla dough is a very pale golden color.

8
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack and let cool completely.

Cook’s know-how

If the doughs become too soft and difficult to roll out, put each piece of dough between sheets of parchment paper before rolling.

Fridge cookies

Makes 50

Ingredients

1
³/
₄cups all-purpose flour

1 tsp baking powder

9 tbsp butter, plus extra for greasing

²/
₃cup granulated sugar

²/
₃cup walnuts, finely chopped

1 large egg, beaten

1 tsp vanilla extract

Method

1
Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Mix in the sugar and walnuts. Add the beaten egg and vanilla extract and stir to form a smooth dough.

2
Shape the dough into a cylinder about 2in (5cm) in diameter. Wrap in foil, roll to give smooth sides, and refrigerate for about 8 hours.

3
Preheat the oven to 375°F (190°C). Lightly butter several baking sheets. Cut the cylinder into thin slices and place the cookies on the baking sheets. Bake for 10–12 minutes until golden.

Pecan & chocolate chip cookies

Everyone loves cookies. And no one will be able to resist this deliciously gooey combination of pecans and chocolate. The cookies keep well in a container for a couple of days.

Makes 24

Ingredients

7 tbsp butter, at room temperature

¹/
₄cup granulated sugar

1
¹/
₄cups self-rising flour, plus extra for dusting

¹/
₂tsp vanilla extract

¹/
₄cup milk chocolate chips

¹/
₃cup pecans, chopped

Method

1
Preheat the oven to 350˚F (180˚C). Put the butter and sugar into a bowl and mix together with a wooden spoon until light and fluffy. Stir in the flour, then add the vanilla extract, chocolate chips, and pecans and mix to a soft dough.

2
Knead the dough lightly on a floured work surface, then divide into 24 balls. Flatten the balls with the palm of your hand and arrange on two baking sheets lined with parchment paper. Space them out so they have room to spread.

3
Bake for 20–25 minutes or until lightly golden. Transfer to a wire rack to cool.

Gingerbread Christmas cookies

Makes 24

Special equipment
3
¹/
₂in (8cm) festive-shaped cookie cutters

Ingredients

¹/
₃cup blackstrap molasses

¹/
₄cup dark brown sugar

4 tbsp butter, softened

³/
₄teaspoon baking soda

¹/
₄teaspoon ground allspice

¹/
₄teaspoon ground cinnamon

¹/
₄teaspoon ground cloves

¹/
₄teaspoon ground ginger

1 large egg

about 2
²/
₃cups all-purpose flour

ornamental icing

Method

1
In large bowl, combine the blackstrap molasses, brown sugar, butter, baking soda, allspice, cinnamon, cloves, ginger, egg, and 1 cup of the flour. With an electric mixer, beat the ingredients for 2 minutes, frequently scraping the bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour to make a stiff dough. Shape the dough into ball; wrap. Use the dough immediately or refrigerate to use within 2 days.

2
Preheat oven to 350°F (180°C). On a lightly floured surface, with a floured rolling pin, roll out half of the dough
¹/
₈in (3mm) thick.

3
Cut out as many cookies as possible. With a spatula, place the cookies about
¹/
₂in (1cm) apart on a large baking sheet.

4
Bake the cookies for 12 minutes or until the edges are firm. With a spatula, immediately loosen the cookies from the pan and transfer to wire racks to cool. Repeat with remaining dough and trimmings.

5
If not decorating the cookies immediately, wrap in freezer paper or foil, seal, label, and freeze. Before decorating, unwrap the frozen cookies and thaw for 1 hour.

6
Prepare the ornamental icing: spoon the icing into a piping bag with a small writing tube, or use a paper piping bag with the tip cut to make a
¹/
₈in (3mm) hole; pipe decorative outlines and designs on each cookie. Set the cookies aside to let the icing dry completely, about 1 hour.

Ornamental icing

In a large bowl, beat 4 cups confectioners’ sugar, sifted, 5 tablespoons warm water, and 3 tablespoons albumen powder with an electric mixer. Beat until the mixture is so stiff that when a knife is drawn through the mixture it will leave a clean path.

Gingerbread christmas cookies

Almond tuiles

Makes 30

Ingredients

2 large egg whites

¹/
₂cup granulated sugar

¹/
₂cup all-purpose flour

¹/
₂tsp vanilla extract

4 tbsp butter, melted and cooled, plus extra for greasing

¹/
₄cup sliced almonds

Method

1
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Put the egg whites into a bowl and beat in the sugar until frothy. Stir in the flour and vanilla extract, then add the melted butter.

2
Put 6 teaspoonfuls of the mixture onto the baking sheet, spacing them well apart to allow for spreading. Flatten each with a fork.

3
Sprinkle with the almonds. Bake for about 6 minutes until golden brown around the edges but still pale in the middle.

4
Let the cookies cool on the baking sheet for a few seconds, then lift off with a spatula and gently lay them over a greased rolling pin to give the traditional curved shape.

5
Allow the cookies to set, then lift off onto a wire rack and let cool.

6
Cook and shape the remaining mixture in batches, cooking one batch while another is setting on the rolling pin.

Ginger snaps

Makes 15

Ingredients

4 tbsp butter, plus extra for greasing

¹/
₄cup golden syrup or 2 tbsp corn syrup plus 2 tbsp honey

1 cup self-rising flour

2 tsp ground ginger

1 tsp ground cinnamon

¹/
₂tsp baking soda

1 tbsp granulated sugar

Method

1
Lightly grease 2 baking sheets with butter. Combine the butter and syrup in a small saucepan and heat gently until melted. Let the mixture cool slightly. Preheat the oven to 375°F (190°C).

2
Sift the flour, spices, and baking soda into a bowl and stir in the sugar. Add the cooled syrup mixture and stir to mix to a soft but not sticky dough.

3
Roll the dough into balls about the size of walnuts and place well apart on the baking sheets. Flatten the dough balls slightly with the heel of your hand.

4
Bake for about 15 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack and let cool completely.

Brandy snaps

Makes 15

Ingredients

6 tbsp butter, plus extra for greasing

¹/
₂cup dark brown sugar

¹/
₄cup golden syrup or 2 tbsp corn syrup plus 2 tbsp honey

³/
₄cup all-purpose flour

³/
₄tsp ground ginger

³/
₄tsp lemon juice

Method

1
Preheat the oven to 325˚F (160˚C). Line a baking sheet with parchment paper. Combine the butter, sugar, and syrup in a saucepan and heat gently until the ingredients have melted and dissolved. Cool slightly, then sift in the flour and ginger. Add the lemon juice and stir well.

2
Place 3–4 teaspoonfuls of the mixture on the baking sheet, leaving plenty of room for the cookies to spread out.

3
Bake for about 8 minutes until the mixture spreads out to form large, thin, dark golden rounds. While the cookies are baking, oil the handles of 4 wooden spoons.

4
Remove the cookies from the oven and leave for 1–2 minutes to firm slightly.

5
Lift a cookie from the paper using a spatula or palette knife, turn the cookie over so that the rough side is on the outside, and wrap around an oiled wooden spoon handle. Repeat with the remaining cookies. Transfer to a wire rack and cool until firm, then slide them off the spoon handles.

6
Continue baking, shaping, and cooling the remaining mixture in batches.

Brandy snaps

Shortbread

Makes 8 wedges

Ingredients

1 cup all-purpose flour

¹/
₂cup semolina or cornstarch

9 tbsp butter, plus extra for greasing

¹/
₃cup granulated sugar, plus extra for sprinkling

Method

1
Preheat the oven to 325˚F (160˚C). Mix the flour with the semolina or cornstarch in a bowl. Add the butter and rub in with your fingertips. Stir in the sugar. Knead the mixture lightly until it forms a smooth dough.

2
Lightly butter a baking sheet. Roll out the dough on a lightly floured work surface into a 7in (18cm) round. Lift onto the baking sheet. Crimp the edges to decorate, prick all over with a fork, and mark into 8 wedges with a sharp knife. Chill until firm.

3
Bake for 35 minutes or until a pale golden brown color. Mark the wedges again and sprinkle the shortbread with sugar.

4
Let the shortbread cool on the baking sheet for about 5 minutes, then lift off carefully with a palette knife and transfer to a wire rack to cool completely. Cut into wedges to serve.

Shortbread

Pink almond macaroons

Makes 40

Special equipment
piping bag with
¹/
₂in (1cm) plain nozzle

Ingredients

2 cups confectioners’ sugar, sifted

2 cups ground almonds

³/
₄cup granulated sugar

¹/
₄cup cold water

4 extra large egg whites

1 tsp almond extract

red food coloring

Filling

6 tbsp soft butter

1
¹/
₄cups confectioners’ sugar, sifted

raspberry jam

Method

1
Line 2 baking sheets with parchment paper. Combine the confectioners’ sugar and almonds in a bowl and set aside.

2
Put the granulated sugar and water into a stainless steel pan. Heat gently over low heat, stirring, until the sugar has dissolved. Bring to a boil and boil for a few minutes without stirring, until you have a shiny, clear syrup, the consistency of half-and-half. If you have a sugar thermometer it should read 230°F (110°C), no more. Remove from the heat and let cool slightly.

3
Put 2 of the egg whites into a bowl and beat with a hand-held mixer on high speed until stiff but not dry. Slowly pour in the sugar syrup in a thin, steady stream, beating constantly until all the syrup is used and you have a shiny meringue. Add the remaining 2 unbeaten egg whites to the sugar and almonds and mix to a very thick paste with a wooden spoon. Add the almond extract and stir in just enough food coloring to make the mixture pink. Add a heaping tablespoonful of the meringue, beat well, then carefully fold in the remaining meringue until the mixture is an even pink color. Do not overmix or it will be too runny.

4
Fill the piping bag with the mixture. Pipe 40 small rounds, each about 1
¹/
₂in (3.5cm) in diameter, onto each baking sheet. If you do not have a piping bag, use 2 teaspoons to spoon the mixture onto the pans. Set aside to dry for about an hour until a skin forms on top. Preheat the oven to 300°F (150°C).

5
Bake for about 25 minutes until firm and glossy on top. Turn the oven off and let the macaroons cool in the oven for about an hour. Transfer to a wire rack with a damp palette knife and let cool completely.

6
Cream the butter and half of the confectioners’ sugar in a bowl, beating until pale and fluffy. Beat in the remaining sugar a little at a time until the mixture is smooth. Spread a little jam and buttercream over the bottom of 40 macaroons, then sandwich together with the remaining macaroons.

Pink almond macaroons

Coconut macaroons

Makes 26

Ingredients

3 large egg whites

1
¹/
₂cups confectioners’ sugar

¹/
₂cup ground almonds

a few drops of almond extract

³/
₄cup shredded coconut

about 13 whole almonds, blanched and halved

Method

1
Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper.

2
Whisk the egg whites thoroughly until stiff but not dry. Sift in the confectioners’ sugar and fold it in gently. Fold in the ground almonds, almond extract, and shredded coconut.

3
Put teaspoonfuls of the coconut mixture onto the baking sheets. Top each with an almond half.

4
Bake for about 25 minutes until golden brown and crisp on the outside and soft in the middle.

5
Let the macaroons cool on a wire rack. These are best served on the day of making.

Chocolate whoopie pies

Makes 15

Ingredients

3 cups all-purpose flour

³/
₄cup cocoa powder

¹/
₂tsp baking soda

10 tbsp soft butter

1 cup light brown sugar

1 large egg

1
¹/
₄cups sour cream

Filling

9 tbsp soft butter

2 cups confectioners’ sugar, sifted

1 tsp vanilla extract

Topping

³/
₄cup confectioners’ sugar

2 tbsp cocoa powder

2
¹/
₂tbsp cold water

colored sprinkles to decorate

Method

1
Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper. Sift the flour, cocoa powder, and baking soda into a bowl.

2
Put the butter, sugar, egg, and sour cream into another bowl, and beat with a hand-held mixer until evenly combined and smooth. Add half of the flour mixture and beat until smooth again, then add the remaining flour mixture and beat until the mixture is very thick and smooth.

3
Divide the mixture in half and put 15 rounded spoonfuls on each baking sheet, leaving room between them for the cakes to spread during baking.

4
Bake for 15–20 minutes until risen and firm to the touch—they will be cracked a little in the middle. Let cool slightly, then transfer to a wire rack and let cool completely.

5
Make the filling: put the butter into a bowl with half of the confectioners’ sugar and beat with a hand-held mixer until smooth and creamy. Add the remaining sugar and beat again, then stir in the vanilla extract.

6
Make the topping: sift the confectioners’ sugar and cocoa powder into a bowl. Add the water and mix to a smooth, spreadable icing. Sandwich the pies together with the filling, spread the icing on top, and scatter with colored sprinkles.

Iced lime bars

Makes 12 squares

Special equipment
9 x 13in (23 x 33cm) cake pan

Ingredients

12 tbsp soft butter or margarine, plus extra for greasing

²/
₃cup granulated sugar

1
³/
₄cups self-rising flour

1
¹/
₂tsp baking powder

3 large eggs

3 tbsp milk

finely grated zest of 2 limes, plus extra for decoration

Icing

1
³/
₄cups confectioners’ sugar

juice of 2 limes

Method

1
Preheat the oven to 350˚F (180˚C). Lightly grease the pan and line the bottom with parchment paper.

2
Combine all the cake ingredients in a large bowl and beat well for about 2 minutes or until smooth and thoroughly blended.

3
Pour into the prepared pan and level the surface. Bake for 35–40 minutes until the cake is well-risen, springy to the touch, and beginning to shrink away from the sides of the cake pan.

4
Let cool slightly in the pan, then turn onto a wire rack, peel off the lining paper, and cool.

5
Make the icing: sift the confectioners’ sugar into a bowl. Mix in enough of the lime juice to give a runny consistency. Pour over the cooled cake, spreading carefully with a palette knife, and let set. When cold, cut into squares, and serve with a little lime zest grated over the top.

Chocolate and mint bars

Mix
¹/
₄cup cocoa powder with
¹/
₄cup hot water and let cool. Add to the basic cake ingredients with
¹/
₄cup chopped fresh mint. For the icing, break 8oz (225g) chocolate into pieces and put into a heatproof bowl with 6 tbsp butter and
¹/
₄cup hot water. Put the bowl over a saucepan of hot water and heat gently until the chocolate has melted. Beat together until smooth and shiny, then spread over the top of the cooled cake.

Iced lime bars

Iced orange & lemon bars

Lemon bars are always a big hit and I think this variation with orange is particularly delicious. It’s also very easy to make.

Makes 12 squares

Special equipment
9 x 12in (23 x 30cm) baking pan, lined with foil and greased

Ingredients

16 tbsp butter, at room temperature

1 cup granulated sugar

2
¹/
₂cups self-rising flour

4 large eggs

¹/
₄cup milk

grated zest of
¹/
₂lemon

grated zest of
¹/
₂small orange

Icing

1
³/
₄cups confectioners’ sugar

1 tbsp lemon juice

2 tbsp orange juice

grated zest of
¹/
₂lemon

grated zest of
¹/
₂small orange

Method

1
Preheat the oven to 350˚F (180˚C). Put the butter, sugar, flour, eggs, and milk into a bowl and mix with a wooden spoon or hand-held mixer until smooth. Stir in the lemon zest and orange zest and pour into the baking pan. Level the top.

2
Bake for 30 minutes or until shrinking away from the sides of the pan and springy to the touch. Let cool in the pan.

3
Make the icing: sift the confectioners’ sugar into a bowl, mix in the lemon juice and orange juice, and beat until smooth. Spread evenly over the cold cake, then sprinkle with the lemon zest and orange zest and let set. To serve, cut into 12 squares.

Best-ever brownies

Makes 24

Ingredients

16 tbsp margarine, plus extra for greasing

12oz (375g) dark chocolate, broken into pieces

2 tsp instant coffee

2 tbsp hot water

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

¹/
₂cup self-rising flour

1
¹/
₂cups walnut pieces

1 cup chocolate chips

Method

1
Preheat the oven to 375°F (190°C). Grease a 12 x 9in (30 x 23cm) baking pan, line the base with parchment paper, and grease the paper.

2
Put the chocolate and margarine in a bowl and set the bowl on top of a small saucepan of gently simmering water. Melt the chocolate slowly, then remove the bowl from the pan and let the chocolate cool.

3
Put the coffee in another bowl, pour in the hot water, and stir to dissolve. Add the eggs, sugar, and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour and walnuts, then the chocolate chips.

4
Pour the mixture into the prepared pan and bake for about 40–45 minutes or until firm to the touch. Don’t overcook—the crust should be dull and crisp, but the middle should still be gooey. Let cool in the pan, then cut into 24 pieces.

Cook’s know-how

For brownies to be good, they must not be overcooked. The secret is to take them out of the oven just before you think they are done—the middle should be soft and squishy, not set firm. Do not worry if there is a dip in the middle and a crack on the top; this is how it should be, and you will find that the mixture firms up on cooling.

Gingerbread

Makes 15 squares

Special equipment
9 x 13in (23 x 33cm) cake pan

Ingredients

16 tbsp butter or margarine, plus extra for greasing

1 cup dark brown sugar

1 cup blackstrap molasses

3 cups all-purpose flour

5 tsp ground ginger

2 tsp ground cinnamon

2 large eggs, beaten

3 pieces of candied ginger, coarsely chopped

1
¹/
₄cups milk

2 tsp baking soda

Method

1
Preheat the oven to 325˚F (160˚C). Lightly grease the pan and line the bottom with parchment paper.

2
Heat the butter, sugar, and molasses in a pan, stirring, until smooth. Cool slightly.

3
Sift in the flour and ground spices. Stir well, then beat in the eggs and candied ginger.

4
Warm the milk in a small, heavy saucepan and add the baking soda. Pour into the gingerbread mixture and stir gently until thoroughly blended.

5
Pour the mixture into the prepared pan. Bake for about 1 hour until well-risen and springy to the touch.

6
Let cool in the pan for a few minutes, then turn onto a wire rack and peel off the paper. Let cool completely, then store in an airtight container for 2–3 days (it improves with keeping). Cut into squares to serve.

Gingerbread

Mincemeat & almond tart

This is a rich dessert, ideal for a Christmas dinner party or lunch. For an everyday dessert, you could use less mincemeat and add some stewed apples, which will give a lighter texture and flavor.

Serves 10

Special equipment
deep 11in (28cm) loose-bottomed fluted tart pan

Ingredients

Dough

2 cups all-purpose flour

9 tbsp chilled butter, cut into cubes

¹/
₄cup granulated sugar

1 large egg, beaten

1–2 tbsp water

Filling

12 tbsp butter, softened

²/
₃cup granulated sugar

4 large eggs

1
¹/
₂cups ground almonds

1 tsp almond extract

about
¹/
₂cup good-quality mincemeat

Topping

1
¹/
₂cups confectioners’ sugar, sifted

juice of
¹/
₂lemon

1–2 tbsp water

¹/
₂cup sliced almonds

Method

1
Make the dough: put the flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, then mix in the egg and water to bind to a soft, pliable dough. Wrap the dough in plastic wrap and chill for about 30 minutes.

2
Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and use to line the pan. Prick the bottom with a fork. Cover and chill while preparing the filling.

3
Make the filling: put the butter and sugar into a large bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the ground almonds and almond extract.

4
Spread the mincemeat evenly over the bottom of the crust. Pour the almond mixture over the mincemeat.

5
Bake for about 40 minutes until the filling is golden and firm to the touch. Cover loosely with foil if it is browning too much.

6
Meanwhile, make the topping: stir together the confectioners’ sugar, lemon juice, and enough water to make a thin glacé icing. Spread evenly over the tart, then sprinkle with the almonds.

7
Return to the oven for 5 minutes or until the icing is shiny and the almonds are lightly colored. Serve warm or cold.

Mincemeat & almond tart

Strawberry & rhubarb pie

Serves 6–8

Special equipment
9in (23cm) pie dish

Ingredients

Dough

1
¹/
₃cups all-purpose flour

6 tbsp chilled butter, cut into cubes

about 2 tbsp cold water

²/
₃cup granulated sugar, plus extra for sprinkling

Filling

¹/
₃cup cornstarch

1
¹/
₂lb (750g) rhubarb, cut into
¹/
₂in (1cm) slices

1 cinnamon stick, halved

12oz (375g) strawberries, hulled and halved

Method

1
Make the shortcrust pastry: put the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Add enough water to bind to a soft but not sticky dough. Wrap the dough in plastic wrap and let chill in the refrigerator for about 30 minutes.

2
Meanwhile, combine the sugar with the cornstarch and toss with the rhubarb, cinnamon, and strawberries. Let soak for 15–20 minutes.

3
Preheat the oven to 425°F (225°C). On a lightly floured surface, divide the dough in half and roll out one half into a thin round to line the bottom and sides of the pie dish.

4
Put the soaked fruit into the pie crust, removing the cinnamon.

5
Roll out the second half of the dough to the same size as the first round. Cut a
¹/
₂in (1cm) strip from around the edge of the dough.

6
Cut the remaining dough into
¹/
₂in (1cm) strips and arrange in a lattice on top of the pie. Brush the ends with water and attach the long strip around the rim of the pie. Sprinkle with 1–2 tbsp sugar.

7
Bake for 10 minutes; reduce the oven temperature to 350°F (180°C), and bake for another 30–40 minutes until the fruit is just cooked and the crust golden. Serve warm or cold.

Strawberry & rhubarb pie

Royal raspberry tart

Serves 8–10

Special equipment
10in (25cm) loose-bottomed fluted tart pan

Ingredients

Dough

1
¹/
₃cups all-purpose flour

6 tbsp chilled butter, cut into cubes

about 2 tbsp cold water

Filling

¹/
₃cup granulated sugar

2
¹/
₂tbsp cornstarch

1 tbsp powdered gelatin

2 large eggs plus 1 large egg yolk

1
¹/
₂cups milk

1 tsp vanilla extract

²/
₃cup heavy or whipping cream

1lb (450g) raspberries

Method

1
Make the dough: put the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Mix in enough water to make a soft, pliable dough. Wrap the dough in plastic wrap and let chill in the refrigerator for about 30 minutes.

2
In a medium saucepan, combine the sugar, cornstarch, and gelatin. In a medium bowl, with a wire whisk or fork, beat the eggs and egg yolk with milk and vanilla extract until well-mixed; stir into the gelatin mixture. Let stand for 5 minutes to soften the gelatin slightly.

3
Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon well, about 20 minutes. Remove the saucepan from the heat.

4
Pour the custard into a large bowl; cool, then cover and refrigerate until the mixture mounds slightly when dropped from a spoon, about 1 hour, stirring occasionally.

5
Roll out the dough on a lightly floured surface and use to line the tart pan. Chill again for 30 minutes. Preheat the oven to 400˚F (200˚C). Prick the base and bake for 10 minutes; reduce the oven temperature to 350˚F (180˚C) and bake for another 30 minutes or until the crust is golden and the filling firm.

6
In a small bowl, whip the heavy or whipping cream until stiff peaks form. With a rubber spatula or wire whisk, fold the whipped cream into the custard.

7
Carefully remove the tart from the pan; place on a serving plate. Spoon the custard into the tart crust and top with the raspberries.

8
Refrigerate the tart for 1 hour or until the custard is completely set.

Royal raspberry tart

Double-crust apple pie

For a successful double-crust pie, the dough underneath should be properly cooked and not soggy. Putting the dish on a hot baking sheet at the start of baking is the key.

Serves 6

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